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11. Born to Dance
It was at the London premier of Bravo China! that I first saw her. She was performing Soul of the Peacock and it seemed to me not an artist but a bird - a graceful peacock with a small elegant head
Author: INESA PLESKACHEUSKAYA Year 2004 Issue 8 PDF HTML
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12. The Centuries-Old Dream of Flight
A sky densely dotted with kites is one of China's most joyful sights. As you approach Tian'anmen Square and observe colored points among the clouds you might feel puzzled as to what exactly is going
Author: INESA PLESKACHEUSKAYA Year 2004 Issue 8 PDF HTML
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13. Heavenly Pleasures
MANY specialists think that world gastronomic variety can be divided into three main groups: French, Middle Eastern and Chinese cuisines. There are people who do not agree: Italians will bombard you
Author: INESA PLESKACHEUSKAYA Year 2004 Issue 9 PDF HTML
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14. Mommy, Where Do Dumplings Come from?
I feel certain that in one of my mom's past lives she was Chinese and had her own restaurant. You could not tell this by looking at her of course, but her passion for cooking is proof enough for me.
Author: INESA PLESKACHEUSKAYA Year 2004 Issue 10 PDF HTML
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15. Slimming With Chinese Characteristics
AS recently as twenty years ago there was nil likelihood of seeing an overweight person on any Chinese street. Hard physical labor and limited rations were among the main reasons. Today, one in five
Author: INESA PLESKACHEUSKAYA Year 2004 Issue 11 PDF HTML
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16. Drink Tea and Fly Like an Eagle
AS home of the tea plant, China is synonymous with this refreshing beverage.A drink made from the leaves of the plant Camellia sinesis is described in Shennong Bencao Jing (Materia Medica of
Author: INESA PLESKACHEUSKAYA Year 2004 Issue 11 PDF HTML
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17. Land of Wine and Poets
SCIENTISTS believe that the Celestial Kingdom has the longest history of strong beverages in the world. Wine producing started in China at the time of Shennong, more than 7,000 years ago. The term
Author: INESA PLESKACHEUSKAYA Year 2004 Issue 12 PDF HTML
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18. What Do Real Revolutionaries Eat?
CHINESE Western cuisine is proudly spicy. Its distinctive flavor comes from red-hot chili peppers, an ingredient first brought to China by Spanish merchants in the 17th century. But Sichuan cuisine
Author: INESA PLESKACHEUSKAYA Year 2005 Issue 1 PDF HTML
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19. Dinner Fit for an Emperor
ALL Chinese adhere to the old maxim: "Eating is paramount" and accordingly approach each meal in a serious and responsible manner.Historians agree that the most famous and grand of all imperial
Author: INESA PLESKACHEUSKAYA Year 2005 Issue 2 PDF HTML
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20. Red lantern Streets - Chinese Style
WHEN speaking of "red lantern streets," what's the first thing that comes to mind? Sordid alleys, haunted by ladies of the night? While "red lantern districts" both in the East and the West have
Author: INESA PLESKACHEUSKAYA Year 2005 Issue 3 PDF HTML