document_title: Theatre of ancient Greece

question_text: what type of space was used during the greek theatre era

text: Theatre of ancient Greece

text: Etymology[edit]

text: The word τραγῳδία (tragoidia), from which the word "tragedy" is derived, is a compound of two Greek words: τράγος (tragos) or "goat" and ᾠδή (ode) meaning "song", from ἀείδειν (aeidein), "to sing".[1] This etymology indicates a link with the practices of the ancient Dionysian cults. It is impossible, however, to know with certainty how these fertility rituals became the basis for tragedy and comedy.[2]

text: Origins[edit]

text: The classical Greeks valued the power of spoken word, and it was their main method of communication and storytelling. Bahn and Bahn write, "To Greeks the spoken word was a living thing and infinitely preferable to the dead symbols of a written language." Socrates himself believed that once something was written down, it lost its ability for change and growth. For these reasons, among many others, oral storytelling flourished in Greece.[3]

text: Greek tragedy as we know it was created in Athens around the time of 532 BC, when Thespis was the earliest recorded actor. Being a winner of the first theatrical contest held in Athens, he was the exarchon, or leader,[4] of the dithyrambs performed in and around Attica, especially at the rural Dionysia. By Thespis' time, the dithyramb had evolved far away from its cult roots. Under the influence of heroic epic, Doric choral lyric and the innovations of the poet Arion, it had become a narrative, ballad-like genre. Because of these, Thespis is often called the "Father of Tragedy"; however, his importance is disputed, and Thespis is sometimes listed as late as 16th in the chronological order of Greek tragedians; the statesman Solon, for example, is credited with creating poems in which characters speak with their own voice, and spoken performances of Homer's epics by rhapsodes were popular in festivals prior to 534 BC.[5] Thus, Thespis's true contribution to drama is unclear at best, but his name has been given a longer life, in English, as a common term for performer — i.e., a "thespian."

text: The dramatic performances were important to the Athenians – this is made clear by the creation of a tragedy competition and festival in the City Dionysia. This was organized possibly to foster loyalty among the tribes of Attica (recently created by Cleisthenes). The festival was created roughly around 508 BC. While no drama texts exist from the sixth century BC, we do know the names of three competitors besides Thespis: Choerilus, Pratinas, and Phrynichus. Each is credited with different innovations in the field.

text: More is known about Phrynichus. He won his first competition between 511 BC and 508 BC. He produced tragedies on themes and subjects later exploited in the golden age such as the Danaids, Phoenician Women and Alcestis. He was the first poet we know of to use a historical subject – his Fall of Miletus, produced in 493-2, chronicled the fate of the town of Miletus after it was conquered by the Persians. Herodotus reports that "the Athenians made clear their deep grief for the taking of Miletus in many ways, but especially in this: when Phrynichus wrote a play entitled "The Fall of Miletus" and produced it, the whole theatre fell to weeping; they fined Phrynichus a thousand drachmas for bringing to mind a calamity that affected them so personally and forbade the performance of that play forever."[6] He is also thought to be the first to use female characters (though not female performers).[7]

text: Until the Hellenistic period, all tragedies were unique pieces written in honour of Dionysus and played only once, so that today we primarily have the pieces that were still remembered well enough to have been repeated when the repetition of old tragedies became fashionable (the accidents of survival, as well as the subjective tastes of the Hellenistic librarians later in Greek history, also played a role in what survived from this period).

text: New inventions during the Classical Period[edit]

text: After the Great Destruction of Athens by the Persian Empire in 480 BCE, the town and acropolis were rebuilt, and theatre became formalized and an even greater part of Athenian culture and civic pride. This century is normally regarded as the Golden Age of Greek drama. The centre-piece of the annual Dionysia, which took place once in winter and once in spring, was a competition between three tragic playwrights at the Theatre of Dionysus. Each submitted three tragedies, plus a satyr play (a comic, burlesque version of a mythological subject). Beginning in a first competition in 486 BC each playwright submitted a comedy.[8] Aristotle claimed that Aeschylus added the second actor (deuteragonist), and that Sophocles introduced the third (tritagonist). Apparently the Greek playwrights never used more than three actors based on what is known about Greek theatre.[9]

text: Tragedy and comedy were viewed as completely separate genres, and no plays ever merged aspects of the two. Satyr plays dealt with the mythological subject matter of the tragedies, but in a purely comedic manner.

text: Hellenistic period[edit]

text: The power of Athens declined following its defeat in the Peloponnesian War against the Spartans. From that time on, the theatre started performing old tragedies again. Although its theatrical traditions seem to have lost their vitality, Greek theatre continued into the Hellenistic period (the period following Alexander the Great's conquests in the fourth century BCE). However, the primary Hellenistic theatrical form was not tragedy but 'New Comedy', comic episodes about the lives of ordinary citizens. The only extant playwright from the period is Menander. One of New Comedy's most important contributions was its influence on Roman comedy, an influence that can be seen in the surviving works of Plautus and Terence.

text: Characteristics of the buildings[edit]

text: The plays had a chorus from 12 to 15[10] people, who performed the plays in verse accompanied by music, beginning in the morning and lasting until the evening. The performance space was a simple circular space, the orchestra, where the chorus danced and sang. The orchestra, which had an average diameter of 78 feet, was situated on a flattened terrace at the foot of a hill, the slope of which produced a natural theatron, literally "seeing place". Later, the term "theatre" came to be applied to the whole area of theatron, orchestra, and skené. The coryphaeus was the head chorus member who could enter the story as a character able to interact with the characters of a play.

text: The theatres were originally built on a very large scale to accommodate the large number of people on stage, as well as the large number of people in the audience, up to fourteen thousand. Mathematics played a large role in the construction of these theatres, as their designers had to be able to create acoustics in them such that the actors' voices could be heard throughout the theatre, including the very top row of seats. The Greek's understanding of acoustics compares very favourably with the current state of the art. The first seats in Greek theatres (other than just sitting on the ground) were wooden, but around 499 BCE the practice of inlaying stone blocks into the side of the hill to create permanent, stable seating became more common. They were called the "prohedria" and reserved for priests and a few most respected citizens.

text: In 465 BCE, the playwrights began using a backdrop or scenic wall, which hung or stood behind the orchestra, which also served as an area where actors could change their costumes. It was known as the skênê (from which the word "scene" derives). The death of a character was always heard behind the skênê, for it was considered inappropriate to show a killing in view of the audience.[citation needed] Conversely, there are scholarly arguments that death in Greek tragedy was portrayed off stage primarily because of dramatic considerations, and not prudishness or sensitivity of the audience.[11] In 425 BC a stone scene wall, called a paraskenia, became a common supplement to skênê in the theatres. A paraskenia was a long wall with projecting sides, which may have had doorways for entrances and exits. Just behind the paraskenia was the proskenion. The proskenion ("in front of the scene") was beautiful, and was similar to the modern day proscenium.

text: Greek theatres also had tall arched entrances called parodoi or eisodoi, through which actors and chorus members entered and exited the orchestra. By the end of the 5th century BC, around the time of the Peloponnesian War, the skênê, the back wall, was two stories high. The upper story was called the episkenion. Some theatres also had a raised speaking place on the orchestra called the logeion.

text: Scenic elements[edit]

text: There were several scenic elements commonly used in Greek theatre:

text:
mechane, a crane that gave the impression of a flying actor (thus, deus ex machina)
ekkyklêma, a wheeled platform often used to bring dead characters into view for the audience
pinakes, pictures hung to create scenery
thyromata, more complex pictures built into the second-level scene (3rd level from ground)
phallic props were used for satyr plays, symbolizing fertility in honour of Dionysus.

text: Masks[edit]

text: Masks[edit]

text: The Ancient Greek term for a mask is prosopon (lit., "face"),[12] and was a significant element in the worship of Dionysus at Athens, likely used in ceremonial rites and celebrations. Most of the evidence comes from only a few vase paintings of the 5th century BC, such as one showing a mask of the god suspended from a tree with decorated robe hanging below it and dancing and the Pronomos vase,[13] which depicts actors preparing for a Satyr play.[14] No physical evidence remains available to us, as the masks were made of organic materials and not considered permanent objects, ultimately being dedicated at the altar of Dionysus after performances. Nevertheless, the mask is known to have been used since the time of Aeschylus and considered to be one of the iconic conventions of classical Greek theatre.[15]

text: Masks were also made for members of the chorus, who play some part in the action and provide a commentary on the events in which they are caught up. Although there are twelve or fifteen members of the tragic chorus, they all wear the same mask because they are considered to be representing one character.

text: Mask details[edit]

text: Illustrations of theatrical masks from 5th century display helmet-like masks, covering the entire face and head, with holes for the eyes and a small aperture for the mouth, as well as an integrated wig. These paintings never show actual masks on the actors in performance; they are most often shown being handled by the actors before or after a performance, that liminal space between the audience and the stage, between myth and reality.[14] This demonstrates the way in which the mask was to 'melt' into the face and allow the actor to vanish into the role.[16] Effectively, the mask transformed the actor as much as memorization of the text. Therefore, performance in ancient Greece did not distinguish the masked actor from the theatrical character.

text: The mask-makers were called skeuopoios or "maker of the properties," thus suggesting that their role encompassed multiple duties and tasks. The masks were most likely made out of light weight, organic materials like stiffened linen, leather, wood, or cork, with the wig consisting of human or animal hair.[17] Due to the visual restrictions imposed by these masks, it was imperative that the actors hear in order to orient and balance themselves. Thus, it is believed that the ears were covered by substantial amounts of hair and not the helmet-mask itself. The mouth opening was relatively small, preventing the mouth to be seen during performances. Vervain and Wiles posit that this small size discourages the idea that the mask functioned as a megaphone, as originally presented in the 1960s.[14] Greek mask-maker, Thanos Vovolis, suggests that the mask serves as a resonator for the head, thus enhancing vocal acoustics and altering its quality. This leads to increased energy and presence, allowing for the more complete metamorphosis of the actor into his character.[18]

text: Mask functions[edit]

text: In a large open-air theatre, like the Theatre of Dionysus in Athens, the classical masks were able to create a sense of dread in the audience creating large scale panic, especially since they had intensely exaggerated facial features and expressions.[18] They enabled an actor to appear and reappear in several different roles, thus preventing the audience from identifying the actor to one specific character. Their variations help the audience to distinguish sex, age, and social status, in addition to revealing a change in a particular character's appearance, e.g. Oedipus after blinding himself.[19] Unique masks were also created for specific characters and events in a play, such as The Furies in Aeschylus' Eumenides and Pentheus and Cadmus in Euripides' The Bacchae. Worn by the chorus, the masks created a sense of unity and uniformity, while representing a multi-voiced persona or single organism and simultaneously encouraged interdependency and a heightened sensitivity between each individual of the group. Only 2-3 actors were allowed on the stage at one time, and masks permitted quick transitions from one character to another. There were only male actors, but masks allowed them to play female characters.

text: Other costume details[edit]

text: The actors in these plays that had tragic roles wore boots called cothurni that elevated them above the other actors. The actors with comedic roles only wore a thin soled shoe called a sock. For this reason, dramatic art is sometimes alluded to as "Sock and Buskin."

text: Melpomene is the muse of tragedy and is often depicted holding the tragic mask and wearing cothurni. Thalia is the muse of comedy and is similarly associated with the mask of comedy and the comedic "socks".

text: Male actors playing female roles would wear a wooden structure on their chests (posterneda) to imitate the look of breasts and another structure on their stomachs (progastreda) to make them appear softer and more lady like. They would also wear white body stockings under their costumes to make their skin appear fairer.

text: Most costuming detail comes from pottery paintings from that time as costumes and masks were fabricated out of disposable material, so there are little to no remains of any costume from that time. The biggest source of information is the Pronomos Vase where actors are painted at a show's after party.

text: Costuming would give off a sense of character, as in gender, age, social status, and class. For example, characters of higher class would be dressed in nicer clothing, although everyone was dressed fairly nice. Contrary to popular belief, they did not dress in only rags and sandals, as they wanted to impress. Some examples of greek theatre costuming include long robes called the chiton that reached the floor for actors playing gods, heroes, and old men. Actors playing Goddesses and women characters that held a lot of power wore purples and golds. Actors playing Queens and Princesses wore long cloaks that dragged on the ground and were decorated with gold stars and other jewels, and warriors were dressed in a variety of armor and wore helmets adorned with plumes. Costumes were supposed to be colourful and obvious to be easily seen by every seat in the audience.


document_title: Blue Mountains (New South Wales)

question_text: how high are the blue mountains in australia

root

text: Blue Mountains (New South Wales)

text: Etymology[edit]

text: Following European settlement of the Sydney area, the area was named the Carmarthen and Lansdowne Hills by Arthur Phillip in 1788. The Carmarthen Hills were in the north of the region and the Lansdowne Hills were in the south. The name Blue Mountains, however, was preferred[8] and is derived from the blue tinge the range takes on when viewed from a distance. The tinge is believed to be caused by Mie scattering which occurs when incoming light with shorter wavelengths is preferentially scattered by particles within the atmosphere creating a blue-greyish colour to any distant objects, including mountains and clouds. Volatile terpenoids emitted in large quantities by the abundant eucalyptus trees in the Blue Mountains may cause Mie scattering and thus the blue haze for which the mountains were named.[9]

tag: p

text: History[edit]

text: Aboriginal inhabitants[edit]

text: When Europeans arrived in Australia, the Blue Mountains had already been inhabited for several millennia by the Gundungurra people, now represented by the Gundungurra Tribal Council Aboriginal Corporation based in Katoomba, and, in the lower Blue Mountains, by the Darug people, now represented by the Darug Tribal Aboriginal Corporation.[10][11]

text: The Gundungurra creation story of the Blue Mountains tells that Dreamtime creatures Mirigan and Garangatch, half fish and half reptile, fought an epic battle which scarred the landscape into the Jamison Valley.

text: The Gundungurra Tribal Council is a nonprofit organisation representing the Gundungurra traditional owners, promoting heritage and culture and providing a support for Gundungurra people connecting back to Country.

text: Gundungurra Tribal Council Aboriginal Corporation has a registered Native Title Claim since 1995 over their traditional lands, which include the Blue Mountains and surrounding areas.

text: Examples of Aboriginal habitation can be found in many places. In the Red Hands Cave, a rock shelter near Glenbrook, the walls contain hand stencils from adults and children.[12]:170 On the southern side of Queen Elizabeth Drive, at Wentworth Falls, a rocky knoll has a large number of grinding grooves created by rubbing stone implements on the rock to shape and sharpen them. There are also carved images of animal tracks and an occupation cave. The site is known as Kings Tableland Aboriginal Site and dates back 22,000 years.[citation needed]

text: European history[edit]

text: Arthur Phillip, the first governor of New South Wales, first glimpsed the extent of the Blue Mountains from a ridge at the site of today's Oakhill College, Castle Hill. He named them the Carmarthen Hills, 'some forty to sixty miles distant..." and he reckoned that the ground was "most suitable for government stock". This is the location where Gidley King in 1799 established a prison town for political prisoners from Ireland and Scotland.

text: The first documented use of the name Blue Mountains appears in Captain John Hunter’s account of Phillip’s 1789 expedition up the Hawkesbury River. Describing the events of about 5 July, Hunter wrote: "We frequently, in some of the reaches which we passed through this day, saw very near us the hills, which we suppose as seen from Port Jackson, and called by the governor the Blue Mountains."[13] During the nineteenth century the name was commonly applied to the portion of the Great Dividing Range from about Goulburn in the south to the Hunter Valley in the north, but in time it came to be associated with a more limited area.[14]

text: The native Aborigines knew two routes[citation needed] across the mountains: Bilpin Ridge, which is now the location of Bells Line of Road between Richmond and Bell, and the Coxs River, a tributary of the Nepean River. It could be followed upstream to the open plains of the Kanimbla Valley, the type of country that farmers prize.

text: European settlers initially considered that fertile lands lay beyond the mountains, as was China in the belief of many convicts, but that this didn't matter much, since the mountains were impassable.[15] This idea was, to some extent, convenient for local authorities. An "insurmountable" barrier would deter convicts from trying to escape in that direction.

text: A former convict, John Wilson, may have been the first European to cross the Blue Mountains. It is also believed that Mathew Everingham, 1795,[16] may have also been partly successful based on letters he wrote at the time which came to light in the late 1980s. Wilson arrived with the First Fleet in 1788 and was freed in 1792. He settled in the bush, living with the Aborigines and even functioning as an intermediary between them and the settlers. In 1797 he returned to Sydney, claiming to have explored up to a hundred miles in all directions around Sydney, including across the mountains. His descriptions and observations were generally accurate, and it is possible that he had crossed the mountains via the southern aspect at the Coxs River corridor, guided by the Aborigines.[17]:76–77

text: Governor Hunter was impressed by Wilson's skills and sent him on an expedition with John Price and others in January 1798. The party crossed the Nepean River and moved southwest towards the present site of Mittagong. There they turned west and found a route along the ridge where today the Wombeyan Caves Road is located. In the process they found a way to go west of the mountains, by going around them instead of across them. In March of the same year, Wilson and Price ventured to the Camden area, and then continued further south until they discovered Thirlmere Lakes, finally almost reaching the present site of Goulburn.

text: It is possible that the accomplishments of this expedition were suppressed by Hunter, who may not have wanted convicts to know that there was a relatively easy way out of Sydney.[17]:83 Wilson was killed by Aborigines after abducting one of their women for his personal use,[18] but he had accomplished much as an explorer. He was never recognised as the first person to cross the mountains, possibly because his Coxs River journey could not be verified, while his route west of Mittagong may have been the "long way around" for a colony that had its eyes fixed on the sandstone fortress west of the Nepean.

text: Between 1798 and 1813, many people explored various parts of the mountains, from the Bilpin Ridge to the southern regions, today the site of the Kanangra-Boyd National Park. Still, they did not find a definite route across the mountains. The 1813 crossing of the Blue Mountains by Gregory Blaxland, William Lawson and William Charles Wentworth is officially credited as the first successful European crossing.[19] Blaxland set out with Lawson and Wentworth on 11 May 1813 and succeeded in crossing the mountains by 31 May. They ventured as far as to what is now Mount Blaxland, just west of Coxs River.

text: In November 1813, Macquarie sent the surveyor George Evans on an expedition to confirm the discoveries made by Blaxland and his party. He was also told to see if there existed enough arable land to justify settlement. The issue had become more urgent because the colony was in the grips of a drought.

text: Evans and his party reached the Fish and Macquarie rivers, and the site of Bathurst.[20] On 7 July 1814, construction of a road across the mountains was begun by William Cox. The work was at the behest of Governor Macquarie. 30 convict labourers and 8 guards completed the road on 14 January 1815 after 27 weeks of hard work.[17]:145

text: Since the Blue Mountains are rich in coal and shale, mining for these resources began in Hartley Vale in 1865. J.B. North ran a shale mine in the Jamison Valley in the 19th century,[12]:243 and other operations were set up in several places. Locations for mining activities included the Jamison Valley, the upper Grose Valley, Newnes, Glen Davis and the Asgard Swamp area outside Mount Victoria. Shale mining failed in the long run because it was not financially viable.

text: Climate[edit]

text: The climate varies with elevation. At Katoomba, (1,010 m or 3,314 ft) the summer average maximum temperature is around 22 °C with a few days extending into the 30s (80s–90s °F) although it is quite common to see maximum temperatures stay in the teens when east coast troughs persist. Night-time temperatures are usually in the teens but can drop to single figures at times. During winter, the temperature is typically around 10 to 11 °C in the daytime with −1 °C or so on clear nights and 3 to 4 °C on cloudy nights. Very occasionally it will get down to −3 °C or slightly lower but usually the coldest air drains into the valleys during calm, clear nights. The Blue Mountains is not known for particularly cold mornings compared to other areas on the Central Tablelands, such as Oberon, Bathurst and Orange. There are two to three snowfalls per year, although settled snow has become less common in recent decades. In the lower mountains, however, the climate is significantly warmer.

text: Annual rainfall is about 1,050 millimetres (41 in) in the Upper Blue Mountains[21] with many misty days.

text: Geography[edit]

text: This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (May 2017) (Learn how and when to remove this template message)

tag: table

text: The predominant natural vegetation of the higher ridges is eucalyptus forest. Heath-like vegetation is present on plateau edges above cliffs. The sheltered gorges often contain temperate rainforests. There are also many hanging swamps with button grass reeds and thick, deep black soil. Wollemia nobilis, the "Wollemi pine", a relict of earlier vegetation of Gondwana, is found in remote and isolated valleys of the Wollemi National Park.

text: The main natural disasters to afflict the area are bush fires and severe storms. In recent years the lower mountains have been subjected to a series of bush fires which have caused great loss of property but relatively little loss of life. The upper mountains had not had a major fire for some decades until December 2002 (the Blackheath Glen Fire) and November 2006 when an extensive blaze in the Grose Valley threatened several communities including Bell and Blackheath (the Lawsons Long Alley Fire). This latest fire burned for almost a month but was extinguished, mainly due to a change in the weather, without loss of human life or property. A program of winter burning seems to have been successful in reducing fires in the upper mountains.

text: Mountain peaks[edit]

text: The Blue Mountains Range contains two smaller mountain ranges, the Bell Range near The Bells Line of Road and north of the Grose River and the Explorer Range, south of the Grose River extending west towards Mount Victoria. Smaller ranges within the Blue Mountains Range include the Caley Range, Erskine Range, Mount Hay Range, Paterson Range, and the Woodford Range.[22] There are a number of peaks, generally around 1,000 metres (3,300 ft) within the range. The major recorded peaks are:[23]

text:
unnamed peak (1,189 m or 3,901 ft)
Mount Piddington (1,094 m or 3,589 ft)
Mount Boyce (1,093 m or 3,586 ft)[24]
Mount York (1,061 m or 3,481 ft)
Mount Banks (1,049 m or 3,442 ft)[25]
Mount Wilson (1,008 m or 3,307 ft)[26]
Kings Tableland (1,000 m or 3,281 ft)
Narrow Neck Plateau (1,000 m or 3,281 ft)
Mount Solitary (950 m or 3,117 ft)
Mount Hay (944 m or 3,097 ft)[27]
Mount Irvine (850 m or 2,789 ft)

tag: ul

text: Geology[edit]

text: The Blue Mountains are a dissected plateau carved in sandstone bedrock. They are now a series of ridge lines separated by gorges up to 760 metres (2,490 ft) deep. The highest point in the Blue Mountains, as it is now defined, is an unnamed point with an elevation of 1,189 m (3,901 ft) AHD , located 7 kilometres (4.3 mi) north-east of Lithgow. However, the highest point in the broader region that was once considered to be the Blue Mountains is Mount Bindo, with an elevation 1,362 m (4,469 ft) AHD .[14] A large part of the Blue Mountains is incorporated into the Greater Blue Mountains Area World Heritage Site, consisting of seven national park areas and a conservation reserve.[28]

text: The Blue Mountains area is a distinct physiographic section of the larger Hunter-Hawkesbury Sunkland province. This is in turn a part of the larger East Australian Cordillera physiographic division.

text: World Heritage listing[edit]

text: The Greater Blue Mountains Area was unanimously listed as a World Heritage Area by UNESCO on 29 November 2000, becoming the fourth area in New South Wales to be listed.[29] The area totals roughly 10,000 square kilometres (3,900 sq mi), including the Blue Mountains, Kanangra-Boyd, Wollemi, Gardens of Stone, Yengo, Nattai and Thirlmere Lakes National Parks, plus the Jenolan Caves Karst Conservation Reserve.

text: This site was chosen to be included on the World Heritage list because:

text:
“
"Criteria (ii) and (iv): Australia’s eucalypt vegetation is worthy of recognition as of outstanding universal value, because of its adaptability and evolution in post-Gondwana isolation. The site contains a wide and balanced representation of eucalypt habitats from wet and dry sclerophyll, mallee heathlands, as well as localised swamps, wetlands, and grassland. 90 eucalypti tax (13% of the global total) and representation of all four groups of eucalypts occur. There is also a high level of endemism with 114 endemic taxa found in the area as well as 120 nationally rare and threatened plant tax. The site hosts several evolutionary relic species (Wollemia, Microstrobos, Acrophyllum) which have persisted in highly restricted micro sites."[30]
”

text: Fauna[edit]

text: The Greater Blue Mountains Area is inhabited by over 400 different forms of animals. Among them are rare mammal species like spotted-tailed quoll, the koala, the yellow-bellied glider, and long-nosed potoroo. There are also some rare reptiles, like the Blue Mountain water skink.[31] There are also some dingos in the area, which form the top predators and hunt for grey kangaroos.[32]

text: Tourist attractions[edit]

text:
The Edge Cinema offers visitors a panoramic view of the Blue Mountains.[33]
The Giant Stairway[34] walking track runs down a cliff into the Jamison Valley, near the Three Sisters, providing access to nature walks[35] through the valley.[12]:212–220
Jenolan Caves, a series of limestone caves south west of Katoomba.
The Katoomba Scenic Railway is the steepest funicular railway in the world according to the Guinness World Records, and originally part of the Katoomba mining tramways constructed between 1878 and 1900. The cable railway line descends 415 metres through sandstone cliffs, via a rock tunnel with a maximum gradient of 52 degrees. Also, at this location is the Scenic Skyway, a glass-bottom aerial cable car that traverses an arm of the Jamison Valley, and the Scenic Cableway, the steepest aerial cable car in Australia.
The Norman Lindsay Gallery and Museum at Faulconbridge, operated by The National Trust of Australia and is located inside the former Norman Lindsay homestead, Springwood.
The Toy and Railway Museum at Leura.
Knapsack Viaduct, also a location where the bell miner bird can often be heard.
Lennox Bridge, Glenbrook, on Mitchell's Pass which may be hiked (downhill) from Blaxland to Emu Plains (8 km).
Valley Heights Locomotive Depot Heritage Museum.
The Zig Zag Railway: A steam-powered railway near Lithgow.
A popular way to visit the Blue Mountains is by coach.[36]
The last remaining apple orchard on the Shipley Plateau.[37]
The Explorers tree, next to the Great Western Highway, west of Katoomba.

text: Recreational activity[edit]

text: The Blue Mountains are a popular destination for rock climbers, mountain bikers and hikers as well as canyoning and other adventure sports. These sports are well catered for by guiding companies and equipment stores located mainly in Katoomba.

text: Popular climbing destinations include the Centennial Glen cliffs near Blackheath, Mount Victoria, Mount Piddington and Mount Boyce. Climbing is currently banned on The Three Sisters.[38]

text: Mountain biking takes place mainly on the many fire trails that branch away from the main spine of the Great Western Highway, such as Narrow Neck, Anderson's Fire Trail and others.[39][40]

text: Likewise many of the fire trails are popular with day hikers, though many dedicated walking trails exist away from the fire roads.[41]

text: Canyoning in the Blue Mountains is a popular sport and caters for various skill levels. It carries inherent dangers, yet for those with the appropriate skills or those looking to take a guided trip there are many great opportunities to experience a different view of the Blue Mountains.

text: There are numerous abseiling options available in the Blue Mountains including single and multipitch routes. There are some restrictions though with certain areas being closed for abseiling.[42]

text: Cricket is a popular sport in the Blue Mountains, with the Blue Mountains Cattle Dogs representing the district in the Western Zone Premier League, Country Plate and Presidents Cup competitions.[43]

text: Gallery[edit]


document_title: U.S. history of alcohol minimum purchase age by state

question_text: when did arizona change the drinking age to 21

text: The alcohol laws of the United States regarding minimum age for purchase have changed over time. The history is given in the table below. Unless otherwise noted, if different alcohol categories have different minimum purchase ages, the age listed below is set at the lowest age given (e.g. if the purchase age is 18 for beer and 21 for wine or spirits, as was the case in several states, the age in the table will read as "18", not "21"). In addition, the purchase age is not necessarily the same as the minimum age for consumption of alcoholic beverages, although they have often been the same.

text: As one can see in the table below, there has been much volatility in the states' drinking ages since the repeal of Prohibition in 1933. Shortly after the ratification of the 21st amendment in December, most states set their purchase ages at 21 since that was the Voting age at the time. Most of these limits remained constant until the early 1970s. From 1969 to 1976, some 30 states lowered their purchase ages, generally to 18. This was primarily because the voting age was lowered from 21 to 18 in 1971 with the 26th amendment. A lot of states started to lower their minimum drinking age in response, most of this occurring in 1972 or 1973.[1][2][3] Twelve states kept their purchase ages at 21 since repeal of Prohibition and never changed them.

text: From 1976 to 1983, several states voluntarily raised their purchase ages to 19 (or, less commonly, 20 or 21), in part to combat drunk driving fatalities.[citation needed] In 1984, Congress passed the National Minimum Drinking Age Act, which required states to raise their ages for purchase and public possession to 21 by October 1986 or lose 10% of their federal highway funds. By mid-1988, all 50 states and the District of Columbia had raised their purchase ages to 21 (but not Puerto Rico, Guam, or the Virgin Islands, see Additional Notes below). South Dakota and Wyoming were the final two states to comply with the age 21 mandate. The current drinking age of 21 remains a point of contention among many Americans, because of it being higher than the age of majority (18 in most states) and higher than the drinking ages of most other countries. The National Minimum Drinking Age Act is also seen as a congressional sidestep of the tenth amendment. Although debates have not been highly publicized, a few states have proposed legislation to lower their drinking age,[4] while Guam has raised its drinking age to 21 in July 2010.[5]

text:
State
Pre-Prohibition
(prior to 1919)
Post-Prohibition
(after 1933)
1970s / 26th Amendment
(adopted in 1971)
1980s /
Drinking Age Act of 1984
21st century

Alabama
Pre 1881:
None
1881:
21 (none with consent of parent)[6]
21
1970:
Lowered to 19[7]
1986:
Raised to 21[8]
21 (no one underage is allowed consumption Section 28-1)

Alaska
 ?
21[7]
1970:
Lowered to 19[9]
1984:
Raised to 21 with grandfather clause (if born before January 1, 1965)[10][11]
21

Arizona
 ?
21[11]
1972:
Lowered to 19[12][13]
1985:
Raised to 21[8]
21

Arkansas
Pre 1925:
None[7]
1925:
21[7]
21
21[14]
21 [8]
21

California
Pre 1891:
Regulated by municipality/county (common age was 16)[15][16][17]
1891:
18 (statewide)[18]
1933:
21[7]
21
21 [8]
21 (except small amounts for religious ceremonies)

Colorado
None[11]
1945:
18: for beer
21: for wine and liquor[7]
18 [19]
Raised to 21 in 1987 [8]
21

Connecticut
 ?
21 [11]
1972:
Lowered to 18[20]
1982:
Raised to 19
1983:
Raised to 20
1985:
Raised to 21[21]
21 (exemptions: (1) a person over age eighteen who is an employee or permit holder under section 30-90a and who possesses alcoholic liquor in the course of such person’s employment or business, (2) a minor who possesses alcoholic liquor on the order of a practicing physician, or (3) a minor who possesses alcoholic liquor while accompanied by a parent, guardian or spouse of the minor, who has attained the age of twenty-one. Nothing in this subsection shall be construed to burden a person’s exercise of religion under section 3 of article first of the Constitution of the state in violation of subsection (a) of section 52-571b.[22]

Delaware
 ?
21 [11]
1972:
Lowered to 20[13]
1984:
Raised to 21[8]
21

District of Columbia
 ?
18: for beer and wine[11]
21: for liquor[23][24]
18: for beer and wine[13][24]
21: for liquor
1986:
Raised to 21 with grandfather clause.[25][26]
21

Florida
 ?
18[7]
1972:
19 [27]
1985:
Raised to 21 with grandfather clause [27]
21 [28]

Georgia
 ?
21 [11]
1972:
Lowered to 18[12]
1984:
Raised to 19[14]
1985:
Raised to 20[14]
1986:
Raised to 21[14]
21

Hawaii
 ?
21[7]
1972:
Lowered to 18[13]
1986:
Raised to 21[8]
21

Idaho
 ?
20: for beer[29][30]
21: for wine and liquor[11][31]
1972:
Lowered to 19 (all)[13][32]
1987:
Raised to 21 in 1987 (Apr 11) with grandfather clause[8][33]
21

Illinois
1872:
Age of majority
(none with written consent of parent)[34]
pre 1961: Age of majority 1961: Raised to 21 [35]
1973:
Lowered to 19: for beer and wine
21: for liquor[36]
1980:
Raised to 21[37]
21

Indiana
 ?
Post-1934:
21[7]
21[14]
21[8]
21

Iowa
 ?
21[7]
1972:
Lowered to 19 in 1972 (Jul 1)
1973:
Lowered to 18 in 1973 (Jul 1)
1978:
Raised to 19 in 1978 (Jul 1)[38]
1986:
Raised to 21 in 1986 (Jul 1) with grandfather clause.[14][38]
21

Kansas
 ?
1949:
18: for beer and wine with less than 4% ABV
21: for liquor[7]
18: for beer and wine with less than 4% ABV[14]
21: for beer and wine with 4% ABV or more[14]
21: for liquor[14][19]
1985:
Raised to 21[8]
21 (However, anyone under 21 may consume cereal malt beverages with parental supervision on their own property)

Kentucky
 ?
1938:
21[7]
21[14]
21[8]
21

Louisiana
 ?
As of 1948:
18[13]
18[19]
1987:
Raised to 21 de jure in 1987,[8]
but de facto age was still 18 until 1995 due to a sale loophole.
1995:
De facto age raised to 21 in 1995 when loophole was closed.[39]
1996:
In 1996, briefly lowered by Louisiana Supreme Court to 18 until it reversed its decision, raising to 21 three months later.[40]
Other exceptions still remain.[41]
21

Maine
 ?
21[7]
1969:
Lowered to 20
1972:
Lowered to 18[12]
1977:
Raised to 20[8][42]
1985:
Raised to 21[8]
21

Maryland
 ?
21[7]
1974:
Lowered to 18: for beer and wine
21: for liquor[43][44]
1982:
Raised to 21 with grandfather clause [8][45]
21 (however anyone can drink when parents, spouses, teachers are present)

Massachusetts
 ?
21 [11]
1973:
Lowered to 18
1979:
Raised to 20 in 1979 (Apr 16)[46][47][48]
Raised to 21 in 1985 [8]
21

Michigan
 ?
21[7]
1972:
Lowered to 18 in 1972 (Jan 1)[49]
1978:
Raised to 19 in 1978 (Dec 3)[50][51]
1978:
Raised to 21 in 1978 (Dec 21), 18 days later.[8]
First state to raise age to 21 since it was lowered
21

Minnesota
 ?
21 [11]
1973:
Lowered to 18
1976:
Raised to 19[52]
First state to raise age after lowering.
1986:
Raised to 21[53]
21

Mississippi
 ?
1966:
18: for beer and wine
21: for liquor[7]
(alcohol not legalized until 1966)
18[19]
Raised to 21 in 1986 [8]
21

Missouri
 ?
1945:
21[7]
21
21 [8]
21

Montana
 ?
21 [11]
1971:
Lowered to 19[54]
1973:
Lowered to 18[55][56]
1979:
Raised to 19
1987:
Raised to 21[8][57]
21

Nebraska
 ?
21[58]
1969:
Lowered to 20
1972:
Lowered to 19[58]
1980:
Raised to 20[14]
1985:
Raised to 21[14]
21

Nevada
 ?
1933:
21[7]
21
21[8]
21

New Hampshire
 ?
21[11]
1973:
Lowered to 18[59]
1979:
Raised to 20
1985:
Raised to 21[8][21]
21

New Jersey
Before 1880:
None
Post-1880:
18 (penalties only against businesses)[60][61][62]
21[citation needed]
1973:
Lowered to 18 [12]
1980:
Raised to 19
1983:
Raised to 21[8][63]
21

New Mexico
 ?
1934:
21[7]
21[14]
21[8]
21

New York
21
18[64]
18
1982:
Raised to 19 in 1982 (Dec)
1985:
Raised to 21 in 1985 (Dec)[21][65][66]
21

North Carolina
 ?
18[11]
18: for beer and wine[19]
21: for liquor
1983:
19: for beer and wine
21: for liquor
1986:
Raised to 21 in 1986 (Sep 1)[8][26]
21

North Dakota
 ?
1936:
21[7]
21[14]
21 [67]
21

Ohio
 ?
1935:
18: for 3.2% ABW beer
21: for beer stronger than 3.2% ABW, wine and liquor[68]
18: for 3.2% ABW beer
21: for beer stronger than 3.2% ABW, wine and liquor
1982 (Aug. 19 to Oct. 1):
19: for 3.2% ABW beer[14]
21: for beer stronger than 3.2% ABW, wine and liquor[14]
1982 (From Oct. 1):
19: beer
21: wine and liquor[69]
1988:
21[14]
21 (However, anyone can drink with parents or legal-age spouse)

Oklahoma
 ?
Men:
21
Women:
18: 3.2% ABW beer
21: for beer stronger than 3.2% ABW, wine and liquor[70]
1976:
Lowered to 18 (for 3.2% ABW beer) for both sexes in 1976 (Dec) [71]
Last state to lower the drinking age.
1983:
Raised to 21[11][72]
21

Oregon
 ?
1933:
21[7]
21
21 [8]
21

Pennsylvania
 ?
1935:
21[7]
21
21 [8][51]
21

Rhode Island
 ?
21[11]
1970:
Lowered to 18[12][73]
1980:
Raised to 19
1981:
Raised to 20
1984:
Raised to 21[21]
21

South Carolina
21[74]
1935:
18: for beer and wine
21: for liquor[7]
18: for beer and wine[19]
21: for liquor
1984:
19: for beer and wine[7]
21: for liquor
1986:
Raised to 21[8]
21

South Dakota
 ?
1934:
21 (all)
1939:
Lowered to 18: for 3.2% beer
Raised to 19: for 3.2% beer[75]
1972:
18: for beer and wine
21: for liquor[13]
1984:
19: for beer and wine
21: for liquor[8]
1988:
Raised to 21[57]
21

Tennessee
Pre 1881:
None
1881:
21[76]
21[7]
1964:
Lowered to 18[7]
1979:
Raised to 19
1984:
Raised to 21[8]
21

Texas
Pre 1909:
21
None (with written permission of parent or guardian)
Post 1909:
21[77][78]
21[7]
1973:
Lowered to 18[79]
1981:
Raised to 19[80]
1986:
Raised to 21 in 1986 (Sep 1)[8][26]
21

Utah
 ?
1935:
21[7]
21[14]
21 [8]
21

Vermont
 ?
21[7]
1971:
Lowered to 18[81][82]
1986:
Raised to 21[21][82]
21

Virginia
 ?
21[83]
1974:
Lowered to 18: for beer and wine
(21: for liquor remained)[83]
1981:
Raised to 19 for off-premises consumption
1983:
Raised to 19 (all beer)
1985:
Raised to 21[83]
21

Washington
"Age of majority"
since 1877 [84]
21[citation needed]
21
21 [8]
21

West Virginia
 ?
18: for beer and wine
21: for liquor[11]
1972:
Lowered to 18 (all)[85]
1983:
Raised to 19
(& 21 for non-residents)[8][42]
1986:
Raised to 21[8]
21

Wisconsin
1839–1866:
18: for wine and liquor
None: for beer
Post-1866:
21 (all)[86]
18: for beer
21: for wine and spirits
1957:
21: for residents of bordering states with age limit 21.[87]
1963:
Raised to 21 (off-premises beer sales, remained 18 for on-premises).[87]
1972:
Lowered to 18 (all) in 1972 (Mar)[87]
1977:
Border state restriction lifted.[87]
1984:
Raised to 19
1986:
Raised to 21 (September 1, 1986)[87]
21 (however anyone can drink when parents, spouses, teachers are present)[citation needed]

Wyoming
 ?
21[7]
1973:
Lowered to 19[13]
1988:
Raised to 21 in 1988 (Jul 1)[88][89]
Last state to raise de jure drinking age to 21
21

American Samoa
 ?
 ?
 ?
21?
21 [90]

Northern Mariana Islands
–
–
 ?
21?
21 [91]

Puerto Rico
 ?
18
18
Kept at 18
despite 10% highway funding
penalty under Drinking Age Act.
18 [92]

Virgin Islands
 ?
 ?
 ?
18
18 [93]

Guam
 ?
21?
18
18
Raised to 21 in 2010 [5]

text: Additional notes[edit]

text:
Contrary to popular belief, since the National Minimum Drinking Age Act of 1984, not all states specifically prohibit minors' and young adults' consumption of alcohol in private settings. That is because the federal law is concerned only with purchase and public possession, not private consumption, and contains several exceptions. As of January 1, 2007, 14 states and the District of Columbia ban underage consumption outright, 19 states do not specifically ban underage consumption outright, and 17 states have family member or location exceptions to their underage consumption laws. Federal law explicitly provides for religious, medical, employment and private club possession exceptions; as of 2005, 31 states have family member or location exceptions to their underage possession laws.[41]
In the 1960s the age for buying or drinking beer and wine in the District of Columbia (Washington, D.C.) was 18; the age for hard liquor was 21.[23][24] Residents from Virginia and Maryland would often drive to D.C. to obtain alcohol. In Louisiana, the 1987 law raising the age from 18 to 21 was deliberately written solely to comply with the National Minimum Drinking Age Act of 1984 to avoid losing highway funding, while still allowing 18- to 20-year-olds to drink as before. Not only did it still allow 18- to 20-year-olds to consume in private, it contained a major loophole allowing bars and stores to sell alcohol to 18- to 20-year-olds without penalty (despite purchase being technically illegal) which meant that the de facto age was still 18.[39] In other words, the drinking age was 21 only on paper. This loophole was closed in 1995, but in 1996 the Louisiana Supreme Court declared a drinking age of 21 unconstitutional.[39] That briefly lowered the de jure purchase age to 18, causing an uproar which prompted the Louisiana Supreme Court to reverse its decision, raising the age to 21 three months later.[40] Other exceptions still remain to this day, including drinking in a private residence,[41] and Louisiana still has some of the most liberal general alcohol laws of any state.
Some states were "dry" well before national Prohibition was enacted in 1919, in some cases since achieving statehood. Also, some states did not become fully "wet" until several years after the repeal of Prohibition in 1933 (e.g. Mississippi in 1966). Since 1966, all states and territories of the USA have been "wet", but dry counties and towns still exist in some states.


document_title: Regional variations of barbecue

question_text: what is a grill called in south africa

question_tokens: what is a grill called in south africa

text: Regional variations of barbecue

text: Africa[edit]

text: South Africa[edit]

text: The word braaivleis (English: /ˈbraɪfleɪs/; Afrikaans pronunciation: [ˈbrɑːifləis]) is Afrikaans for grilled meat. The word braai (plural braais) is Afrikaans for barbecue or grill and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe, Zambia, and Malawi. The term originated with the Afrikaans-speaking people,[1] but has since been adopted by South Africans of many ethnic backgrounds. The word vleis is Afrikaans for meat.

text: The word has been adopted by English-speaking South Africans and can be regarded as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill.[1] The traditions around a braai can be considerably different from a barbecue, even if the method of food preparation is very similar.

text: While wood was formerly the most widely used braai fuel, in modern times the use of charcoal, briquettes and gas has increased due to their convenience, as with barbecues elsewhere in the world.[2] There has, however, been a renewed interest in the use of wood after the South African government started its invasive plant species removal programme.[3] Many households now own both a gas and wood or charcoal braai.[4]

text: Similar to a potluck party, braais are casual and relaxed social events where families and friends converge on a picnic spot or someone's home (normally the garden or veranda) with their own meat, salad, or side dish in hand. Meats are the mainstay of the South African braai. They typically include boerewors, sosaties, kebabs, marinated chicken, pork and lamb chops, steaks, sausages of different flavors and thickness, and possibly even racks of spareribs. Fish and Rock Lobster, commonly called kreef in Afrikaans, are also popular in coastal areas.

text: The other main part of the meal in some regions of the country is pap (/ˈpɑːp/, meaning porridge). This dish is a thickened porridge, or krummelpap (crumb porridge), traditionally eaten with the meat. Pap is made from finely ground corn/maize (similar to polenta), and is a staple of local African communities and may be eaten with a tomato and onion sauce, a monkey gland sauce, or a more spicy chakalaka at a braai. In the Cape Town area, the common side dish is a grilled sandwich containing onions, tomatoes, and cheese, with apricot jam and grated cheese being another staple popular among children.

text: Sometimes this activity is also known as a tjop en dop (dop being Afrikaans slang for an alcoholic drink, literally meaning "cap" or "bottle top", and tjop being the informal Afrikaans term for lamb chop) when significant amounts of alcohol are involved.

text: A braai is a social occasion that has specific traditions and social norms. In black and white South African culture, women rarely cook meat at a social gathering, as this is normally the preserve of men. The men gather round the braaistand (the grill) outdoors and cook the meat, while women prepare the pap, salads, desserts, and vegetables in the kitchen. The meal is subsequently eaten outside by the braai stand, since these gatherings are normally hosted during the long summer months. The cooking of the meat is not the prerogative of all the men attending, as one person is normally in charge. He will attend to the fire, check that the coals are ready, and cook the meat. Etiquette holds that others are not permitted to interfere with the braai operator's duties, except if expressly asked to help. Other men may assist in the cooking, but generally only partake in fireside conversations while having a drink in hand.[5] What often makes a braai different from barbecue in that it is the 'go-to' social event for many South Africans, from Christmas Day, to graduation parties, to birthdays and every day get togethers, used as a means to celebrate. Other cultures may reserve a barbecue as a special event in its own right.

text: General Motors South Africa used the term braai in the 1970s in its localized jingle "Braaivleis, rugby, sunny skies, and Chevrolet" to advertise their cars in South Africa — equivalent to the slogan "baseball, hot dogs, apple pie, and Chevrolet" in the US and, to a lesser extent, "football, meat pies, kangaroos & Holden Cars" used in Australia.

text: Braai Day is a celebration of South Africa's rich cultural heritage and its unique national pastime, the braai. It aims to unite all South Africans by encouraging them to partake in a fun and tangible activity shared by all demographic groups, religious denominations, and body types.[6] It is celebrated annually by South Africans across the world on 24 September (South Africa's Heritage Day).[7] The event was initiated by the Mzansi Braai Institute in South Africa in 2005 and, since 2008, has been promoted under the Braai4Heritage banner, a non-profit initiative.[8] On 5 September 2007, Emeritus Archbishop Desmond Tutu was appointed patron of National Braai Day (Now Braai4Heritage).[9] The initiative received the endorsement of South Africa's National Heritage Council (NHC) in 2008.[10]

text: In 2009, the initiative launched an official song, "Our Heritage", recorded by the multiple Grammy Award winners The Soweto Gospel Choir, JR, Die Heuwels Fantasties and the 2008 South African Music Awards male solo artist of the year, Hip Hop Pantsula. The song was launched exactly a month ahead of the 2009 Braai Day.[11]

text: Caribbean[edit]

text: Barbecue is popular in all of the Caribbean islands, with each having its own local variations and traditions.

text: Cuba, the Dominican Republic, and Puerto Rico[edit]

text: The indigenous Native Taíno peoples method has involved slowly cooking meat over a wooden mesh of sticks. In Spanish-speaking islands of the Caribbean, such as Cuba, the Dominican Republic, and especially Puerto Rico, lechon is a common delicacy. Lechon consists of taking a whole pig, slicing it from the head to tail along the chest and stomach, and slow-grilling the hog as it is turned on a rod.

text: Jamaica[edit]

text: Jamaican jerk chicken is an example of barbecue in Jamaica.

text: East Asia[edit]

text: China[edit]

text: Chuanr are small pieces of meat on skewers roasted over charcoal or, sometimes, electric heat. Chuanr originated in the Xinjiang province of China and in recent years has spread throughout the rest of the country as a popular street food, most notably in northern China. Chuanr was traditionally made from lamb (yáng ròu chuàn, 羊肉串), which is still the most common, but now, chicken, pork, beef, and various types of seafood can also be used. In busy tourist areas, chuanr can also be made with various insects, bugs, birds, and other exotic animals.

text: Hong Kong[edit]

text: In Hong Kong, pork barbecue is made with a marinade of honey and soy sauce, and cooked in long, narrow strips. This form of barbecue is known as char siu.

text: Outdoor barbecues (usually known simply as BBQ) are popular among local residents on short trips to regional parks in the countryside.[12] These are invariably charcoal-fired, with marinated pieces of meat, usually beef, pork, sausage, or chicken wings, cooked using long, hand-held forks. Honey is brushed on near the end of cooking. At the same time, foil-wrapped pieces of corn and sweet potato are placed on the hot coals; these take a long time to cook so they are usually eaten at the end of the barbecue. Unlike Western barbecues, everyone gathers around the fire and cooks their own food, so the atmosphere is closer to that of a fondue or a hot pot.

text: Barbecue can also be found in night markets and in some restaurants, often sold on skewers. Some restaurants allow customers to barbecue at their own table; many of these are all-you-can-eat chain restaurants.

text: Japan[edit]

text: Barbecuing is very popular in Japan as part of an outdoor activity. Normally, more vegetables and seafood are incorporated than in the United States, and soy sauce or soy based sauces are commonly used. Occasionally, the Japanese-style fried noodle Yakisoba can be cooked as well. In addition, Jingisukan (mutton), Yakiniku (grilled meat), and Horumonyaki (beef or pork offal) are also used.

text: Yakitori is the Japanese equivalent of shish kebab. Spare ribs, chicken, and steak are also grilled and glazed with teriyaki sauce.

text: Korea[edit]

text: Bulgogi (불고기) is thinly sliced beef (and sometimes pork or chicken) marinated in soy sauce, sesame oil, garlic and chili pepper, and cooked on a grill at the table. It is a main course, and is therefore served with rice and side dishes such as Kimchi. Bulgogi literally means fire meat. The more common Korean BBQ is called galbi, which are marinated ribs.

text: Taiwan[edit]

text: Barbecuing is a popular outdoor activity in Taiwan. Most are fired by charcoal, or sometimes compressed logs, and the food is placed on grills. The most popular item is slices of meat marinated in soy sauce, which is often sandwiched in a piece of toast before being eaten. Seafood and vegetables are also common, sometimes seasoned and wrapped in tinfoil packages before grilling. Outdoor barbecuing is a common way to celebrate the Mid-Autumn Festival (harvest festival) in Taiwan.

text: Southeast Asia[edit]

text: Satay is popular in several Southeast Asian countries including: Thailand, Malaysia, Singapore, Indonesia, and the Philippines. It consists of pieces of meat skewered on bamboo sticks marinated in a mixture of spices similar to a curry mix and pulverised peanut. Most common meats are chicken, lamb, and beef, and, in non-Muslim enclaves, one will also find satay made from pork and animal offal. Satay is a mainstay of most Malaysian, Indonesian, and Singaporean barbecues. Traditional satay uses only chicken thigh meat cut into strips before they are skewered. Other types of satay include pork, mutton, and beef.

text: After the meat has been cooked over a charcoal flame, it is served with a thick, gooey, dipping sauce made from the same mixture as the marinade for the meat, a peanut-tasting, curry-like mixture.

text: In the mountainous regions of North Borneo, the local Kadazan people's specialities are chicken satay and snake meat satay; the latter, as of 2007, is only available under exceptional circumstances. Before 1990, it was possible to get satay of animals like tapir, elephants, flying fox, goannas and wild boar. Unfortunately, these animals are now rare or endangered and their use in this manner is prohibited.

text: Philippines[edit]

text: In the Philippines, Lechon is a centrepiece of the main cultural diet. It is extremely rare for any celebratory occasion not to include it. Philippine lechon is prepared similarly to that of the Spanish-speaking islands of the Caribbean. The hog is opened from head to tail along the belly, and is slow-grilled, turned on a rod over a fire. Even though the Spanish-speaking islands of the Caribbean and the Philippines do not share a common everyday spoken language, it is still referred to with the same pronunciation. This may be due to the fact that both regions were ruled by Spain for several centuries; (linguists estimate that some forty percent of the various Philippine languages contain Spanish loanwords).

text: Barbecue is also the term for skewered pork or chicken, marinated in, and basted with, a sweetish sauce made from ketchup, pineapple juice or 7-Up. Chicken barbecue is often served with what is popularly known as Java sauce. Bananacue, a dish consisting of plantains, skewered on a stick similar in style to shish kebab, is also commonly cooked.

text: Singapore[edit]

text: In the city state of Singapore, barbecue or BBQ, as it is commonly known, is a common feature at social gatherings, but a less common feature of a typical Singaporean’s daily lifestyle and diet. A majority of Singaporeans live in government subsidised apartments or HDB flats. A lack of open space in homes results in BBQ gatherings in parks or chalets. The Singapore National Parks rents out barbecue pits that are placed in popular parks such as: the East Coast Park, Punggol Park, Pasir Ris Park, West Coast Park, Changi Beach Park, Sembawang Park, and Pulau Ubin.

text: Singapore-styled BBQ is mostly charcoal fired and Singaporeans roast a variety of Southeast Asian and Western food. Besides satay, other BBQ food includes sambal stingray or cuttlefish wrapped in aluminium foil, grilled meat (chicken, pork, beef) marinated in BBQ sauce commonly made from soya sauce, pepper, salt, sugar, and oyster sauce. Taiwanese sausages, chicken franks, and sausages are also grilled. Marshmallows skewered using satay sticks is another highlight of a Singaporean barbecue.[13]

text: The fire starter used is not the typical lighter fluid or charcoal chimney starter used in western grills. Instead, the fire starter comes in a box of small rolled up briquettes made of sawdust and wax which is lit and placed under a stack of charcoal briquettes.

text: Central and Southern Asia[edit]

text: India and Pakistan[edit]

text: The tandoor is a form of barbecue, particularly focused on baking, that is common in Northern India, Afghanistan, and Pakistan. Grilling is also popular, and uses native, local spices, especially the many Curry blend variations. In addition, there is also the grilling of different types of meat covered in a spicy cream based batter called tikka masala. This dish has become one of the most symbolic dishes of Indian cuisine, next to indian curry.

text: Mongolia[edit]

text: Nomadic Mongolians have several barbecue methods, one of which is Khorkhog. They first heat palm-sized stones to a high temperature over a fire and alternate layers of lamb and stone in a pot. The cooking time depends on the amount of lamb used. It is believed that it is good for one's health to hold the stone used for cooking.

text: Another way of cooking is a boodog ("boo" means wrap in Mongolian). Usually marmot or goats are cooked in this way. There is no pot needed for cooking boodog, after slaughter and dressing; the innards are put back inside the carcass through a small hole, and the whole carcass is cooked over the fire.

text: The Mongolian barbecue often found in restaurants is a style of cooking falsely attributed to the mobile lifestyle of nomadic Mongolians. Originating in Taiwan in the mid to late 20th century, the so-called "Mongolian barbecue", a popular dish in American and Canadian Chinese restaurants, consists of thinly sliced lamb, beef, chicken, pork, or other meat, seasonings, vegetables, and noodles, or a combination thereof, which is quickly cooked over a flat circular metal surface that has been heated.

text: Europe[edit]

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text: The Alps[edit]

text: A traditional cooking method used in, but not exclusive to, the French and Swiss Alps, pierrade involves the usually communal, cooking of meats on a hot stone, situated on the serving table.

text: Germany[edit]

text: Germans are enthusiastic about their version of barbecue, grilling (Grillen), especially in the summertime. It is the one area of traditional home cooking that is a predominantly male activity. Germans grill over charcoal or, increasingly, gas, and grilled meats include variations of the Bratwurst such as Thuringian sausage for example, as well as steaks (especially marinated pork steaks from the shoulder), Frikadellen (minced meat dumplings), and poultry. Regional festivals feature grilled items ranging from eel to trout, whole sides of pork or beef, chicken, and duck. Smoking is common practice in German butchering, but pure smoke-based techniques have not yet become popular. Barbecue variations from the United States, Turkey, Greece, other Balkan States, the German-speaking emigrants from the statlar, and the immigrant communities in Germany, with notable traditions of outdoor grilling in Germany developed by immigrants and visitors from the former Soviet Union.

text: Mediterranean[edit]

text: Barbecuing is popular in Mediterranean countries. It is influenced by traditional Mediterranean cuisine. Olive oil is a key part of the Mediterranean barbecue style, as it is in the region's cuisine. The most common items cooked are chicken, beef steaks, souvlakis/brochettes, halloumi cheese, and pita bread, and may be grilled, baked, or both. In addition, some dishes combine grilling with braising for more variety. Often, barbecue meat items are marinated with olive oil and citrus juice mixtures, and then garnished with various herbs and spices; basic persillade and several variations are often put on top of the meat.

text: Russia[edit]

text: Shashlik is the Russian version of shish kebab, and like all other international variants, is cooked on a grill. It is traditionally made of lamb, but there can also be pork, beef, ground seasoned beef, chicken, or sturgeon shashliks.

text: Scandinavia[edit]

text: Barbecue in Scandinavia is very similar, if not identical, to barbecue in Germany, even having the same name. It also uses traits of traditional Scandinavian gourmet cuisines. In addition to more traditional meats such as chicken, beef, lamb, and pork, wild game, especially venison, is common. A sauce made from Juniper berries is often put on top of the meats when served.

text: United Kingdom and Republic of Ireland[edit]

text: Barbecuing is a popular al fresco cooking and eating style, common in both the United Kingdom and Republic of Ireland. Many homes in both countries have a barbecue, usually located in the home's back garden. Most popular are steel-built kettle and range-style barbecues with wheels to facilitate moving the equipment, but permanent brick barbecues are also common.

text: In recent times, barbecue cook-off competitions have started to take place in the British Isles, similar to those held in the United States, Canada, continental Europe, and Australia. Some competitions allow teams, as well as individuals from various countries to compete against each other.

text: The most common foods cooked on British and Irish barbecues are: chicken, hamburgers, sausages, beef steaks, corn-on-the-cob, shish kebabs, and vegetarian soya or Quorn-based products, cooked by grilling, baking or a combination of both methods. Vegetarian products often require extra attention due to their lower fat content, weaker structure, and tendency to stick to grill plates and griddles. Less common food items include: fish, prawns, lobster, halloumi (cheese), squashes, potatoes, plantains, asparagus, beetroots, pork fillets, pork patties, and pork or beef ribs. Similar to the United States, barbecue sauce is sometimes spread on the meat before or during its cooking. All of the major supermarket chains now offer a range of barbecue products, although availability is usually limited to the barbecue season (late spring to early autumn).

text: Modern British cuisine, including barbecuing, is often cosmopolitan in nature, drawing on traditions and influences from the nation's multi-ethnic minority communities and around the globe. Generally the British barbecuing style tends to most closely resemble that of North America and Australia, however.

text: Middle East and Eastern Mediterranean[edit]

text: Iran[edit]

text: There are various types of Persian-style kabob, the main one being kubideh kabob, which is seasoned ground beef that is skewered and barbecued outside on a charcoal flame. There is also a marinated chicken kabob called jujeh kabob, and a filet mignon steak kabob called kabob barg. Both are skewered as well. All three main types of Persian kabob are usually served with Iranian style saffron rice and salad Shirazi, but can also be eaten with Middle Eastern lavash bread.

text: Lebanon and Israel[edit]

text: The Lebanese specialty shish taouk, the Middle Eastern kebab, made from beef and lamb, beef steaks, chicken, or non-pork sausages, are popular barbecue dishes in the region. Mangal, Arabic for a grill, is the act of grilling meat on coals outdoors and also known as "On the fire" (Hebrew: Al Ha'esh - על האש). Barbecue is very popular in Israel, especially on Yom Ha'atzmaut (Israel Independence Day), celebrated with picnics and mangal. The meat is eaten with pita bread, tahini, hummus, Arabi salad, tabouli, and other salads. (See also: Al Tazaj Shish Taoouq chain.)

text: Turkey[edit]

text: Like other mediterranean cuisines, barbecuing is popular in Turkey. Kebabs like şiş kebap, Adana kebap, köfte, fishes, chicken, some offals like heart, kidney, liver, testicle, sucuk, and some vegetables are usually cooked on a mangal.

text: North America[edit]

text: Canada[edit]

text: Meats have been cooked over open flames by the Aboriginal peoples of Canada since the beginning of the human habitation of North America.[14] US-style barbecue culture is a recent import to Canada, having been introduced following the Second World War.[15] Its arrival coincided with the commercially driven popularization of a type of "domestic masculinity" for middle-class suburban fathers in the 1950s. This was a sharp break with the Canadian tradition, however, and as late as 1955, an article in Maclean's magazine called the practice "weird".[16] Therefore, barbecue, in one sense, cannot be said to be a deeply held Canadian tradition. Yet by the late 1950s, the barbecue, once a fad, had become a permanent part of Canadian summers.

text: Canadian barbecue takes many influences from its American neighbour, as well as from British, Central European, and Euro-Mediterranean barbecue styles. The most common items cooked on a Canadian barbecue are: chicken, burgers, ribs, steaks, sausages, and shish kebabs. Barbecue sauce is either brushed on when the meats are cooking, or before the meats are served. As in the United States, barbecue cook-off competitions are quite common. Barbecue cookouts, either pit-smoking, baking, grilling (charbroiling, grid ironing, or griddling), or braising (by putting a broth-filled pot on top of a charbroil-grill or gridiron-grill), can also be combined with picnics, as is done in the United States.

text: Regional varieties are present between provinces, as well as regionally within provinces. Since mass consumer society allows once traditional local products to be sold in all regions, these are to be considered stereotypical examples only. British Columbian barbecues might feature salmon and chicken cooked indirectly on a cedar plank, a method indigenous to the Pacific coast. Those of the Prairie Provinces would likely feature beef steaks and sausage. Ontario barbecues are more likely to contain bbq ribs and burgers. Quebec-style barbecue draws closer and greater influences in style from European and Mediterranean grilling, baking, and braising traditions, and Louisiana barbecue, which likewise is also distinct from the barbecue styles of the rest of the American Deep South due to the influences of the unique regional cuisines of the state: Cajun cuisine and Louisiana Creole cuisine, which both descend from French and other Central European and Euro-Mediterranean cuisines. In addition to rubs and sauces, meats are marinated in various mixtures containing olive oil, and citrus juices; persillade is often added as a garnish, and meat skewers, called brochettes (French) or souvlakis (Greek), are also very common.

text: Mexico[edit]

text: In Mexico the Horno is a traditional earthen barbecue tradition. Carne asada (literally meaning "roasted meat") consists of marinated cuts of beef rubbed with salt and pepper, and then grilled. Normally, it is accompanied with tortillas and grilled onions and bell peppers as well. This dish is now extremely popular in the entire country; although it is widely believed to have originated in the northern part of Mexico, it is now found almost everywhere in Mexico and the southwestern United States. Additionally, there are several other types of meats that are barbecued in Mexico, depending on the geographic region. In the northern part of the country, Cabrito is a popular barbecue dish, which consists of an entire kid goat, minus head, hooves and entrails (except the kidneys), slowly grilled/smoked on an open charcoal grill. The kidneys release a strong desired flavor as the carcass is slowly cooking over the fire. A somewhat similar dish, popular all over the country, is barbacoa, which is sheep meat slowly cooked over an open flame, or more traditionally in a fire pit. Also, as in many other places in Latin America, there is a strong tradition in Mexico of preparing pollo asado (roasted halved chicken) on mesquite charcoal-fired grills after the chicken meat has been marinated overnight in an often secretly guarded recipe adobo sauce.

text: In addition to carne asada, there are several types of beef, chicken and pork, as well as sausages (such as (chorizo, moronga, etc.) that are grilled during back yard or picnic-style events, commonly referred to as parrilladas. Some types of vegetables may be grilled alongside the meat, most commonly green onions, bell peppers and chile peppers, commonly referred to in Mexico as chiles toreados, or "bull-fought chiles". Ofte Quesadillas and tortillas accompany the consumption of grilled meat at these events, as well as soft drinks for children and alcoholic beverages for adults.

text: United States[edit]

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text: There is a wide variety of barbecue styles in the United States, but four major styles commonly referenced, North Carolina and Memphis, which rely on pork and represent the oldest styles, and Kansas City and Texas, which use beef as well as pork.

text: Although regional differences in barbecue are influencing one another more, as are many other aspects of regional culture, some traditions remain. The U.S. has a range of contemporary suburban barbecue equipment and styles, which often consist of baking, grilling (charbroiling, grid ironing, or griddling), braising (by putting a broth-filled pot on top of a charbroil-grill or gridiron-grill), or smoking various meats (depending on the various cuts).

text: Many Americans in cooler regions have barbecues only during the warm seasons, or all year in the South and California, with barbecue cookouts part of a picnic or the family meal at home. The big holidays for barbecuing and picnicking are the Memorial Day weekend, the traditional start of the summer vacation season, and the Fourth of July Independence Day celebration. Americans barbecue meats such as: chicken, beef, lamb, pork, and also fish and vegetables. In addition, during the fall and winter holidays, people in the southern regions of the country also tend to barbecue whole turkeys. Barbecue cook-off competitions are very common throughout the southern half of the country, and more recently have become more common in the northern part of the mainland and Hawaii.

text: South America[edit]

text: Asado is a technique for cooking cuts of meat, usually beef, alongside various other meats, which are cooked on a grill (parrilla) or open fire. It is considered the traditional dish of Argentina, Uruguay, Paraguay, Chile, southern Brazil, and the Bolivian Chaco.

text: Argentina, Uruguay and Paraguay[edit]

text: This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (July 2017) (Learn how and when to remove this template message)

text: Also generally called Parrilla or Parrillada in Argentina, Paraguay and Uruguay, some alternatives are the asado al disco and asado al horno de barro, especially in the countryside. The recipe does not change, only the method of cooking the meat and offal. In the more conventional style asado a la parrilla, different cuts of meat, sausages and offal are placed on top of a metallic mesh with legs (parrilla) such that the meat stands some 15 cm above the ground, below the parrilla is placed charcoal, and the cooking takes some 60 to 90 minutes depending on the thickness of the meat cut.

text: In the asado al disco the worn out disc of a plough is used. Being metallic and concave, three or four metallic legs are welded and with hot coal or lumber below it is easily transformed into a very effective grill. Meat and offal are put in spiral, in such a way that the fat naturally slips to the centre, preserving the meat from being fried. Chili peppers and onions are usually put next to the edge, so that they gradually release their juices onto the meat.

text: The asado al horno de barro differs from traditional asado, as an horno (adobe oven) is used. These primitive ovens are a common view in Argentine estancias, and their primary function is to bake bread, but they are well suited for roasting meat. Pork suckling and, less commonly, lamb are served, as they are less likely to dry out. Though not technically a grill, it is a very traditional way of cooking that still requires the great skills of an asador and the gathering of family and friends, which are the essence of asado. Moreover, this cooking method yields a tender dish with a smoky flavour.

text: Brazil[edit]

text: The barbecue-style meat known as Churrasco, is the cooking style which translates roughly from the Portuguese for barbecue. Many Brazilian restaurants called Churrascarias in Brazil and abroad serve churrasco.

text: Chile[edit]

text: In Chile, the local version of the asado is usually accompanied with pebre, a local condiment made from pureed herbs, garlic and mildly hot peppers that is similar to chimichurri in many ways.

text: Oceania[edit]

text: Australia[edit]

text: In Australia, barbecues are a popular summer pastime. Sometimes known colloquially as a "barbie" or sometimes "barby" (plural "barbies"), and often written as BBQ, the traditional meat used historically was lamb chops and beef steak for adults, and sausages (colloquially known as "snags") for both children and adults. Coin-operated or free public gas or electric barbecues are common in city parks. While Australian barbecue uses similar seasonings to its American counterpart, smoking or sugary sauces are used less often. Beer is often drizzled over cooking chops and steak during cooking, the theory being that it adds flavour while making the meat more tender. Meat is sometimes marinated for flavour and is then cooked on a hot plate or grill. Australian barbecues tend to be either all hot-plate or half and half hot-plate/grill. The barbecuing of prawns has become increasingly popular in Australia. US-style barbecuing, as opposed to the traditional grilling techniques, is becoming more popular.

text: Barbecues are also common for fundraising for schools and local communities, where sausages and plate-barbecued chopped onions are served on white bread with tomato sauce or unheated barbecue sauce. These are most often referred to as sausage sizzles. This is also a popular method for feeding emergency services volunteers, and occasionally evacuees or stranded travellers; often with a range of commercially made salads. Eggs and bacon can also be cooked on the hot-plate, generally at breakfast time.

text: Hawaii[edit]

text: The cooking customs of the indigenous peoples of Polynesia became the traditional Hawaiian barbecue of Kalua in an underground oven called an Imu, and the Luau, of the Native Hawaiians. It was brought to international attention by 20th century tourism to the Hawaiian islands.

text: New Zealand[edit]

text: Barbecues are a very popular activity in New Zealand. As well as being a common feature in New Zealanders' gardens, barbecues are also found at most campsites and many beaches throughout the country. Foods cooked include: beef, lamb, pork, fresh fish, crayfish, shellfish, and vegetables. Sausages are a popular and demanded element of barbecues and, as in Australia, sausage sizzles are one of the most common forms of fundraiser. New Zealand barbecue is similar to a mix of American, British, Australian, South African and Pacific Island styles.

text: New Zealand’s Maori have the hangi, a type of earth oven, used for cooking on special occasions. Multi-cultural society in New Zealand has also led to Pakistani/Indian, East Asian, South American, and Middle Eastern cuisines all influencing the flavours and types of food found at a barbecue.

text: South Pacific islands[edit]

text: Barbecuing is popular in the Australasian, Melanesian, Micronesian, and Polynesian islands, and every country and culture has its own version of earth oven barbecue cuisine. Some of the most legendary and continuously practiced examples can be found in South Pacific Oceania.

text: Tahitians call their earth oven barbecue a Hima’a. A thousand miles away in the Marquesas Islands, it is known as the Umu. With many tropical islands' styles of barbecue, the meat is marinated, glazed with a savoury sauce, and adorned with local tropical fruits. While pork predominates, horse is also popular in countries such as Tonga and Samoa.