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Pliny described honey as ‘Sweet of the heaven’, perhaps writing this on the reusable writing pads the Romans made from beeswax. Human relations with bees and honey go back at least 15,000 years, as depicted in South African rock art. Ancient Egyptian tombs contained beeswax figurines and sealed jars of honey, still edible after thousands of years. Bees and honey-hunting feature in the 5000-year-old Indian Rig Veda.
In addition to producing honey to sweeten the world, bees are vital to our food supply as they pollinate two-thirds of the world’s crops and flowers. A single bee will visit 7,000 flowers in a single day. Plus, bees can protect us in many ways. The phrase ‘to make a bee line’ comes from Phoenician sailors releasing bees to lead their ship safely to landfall. Romans used bees in tunnels to fight off enemies; the Macedonians used pottery hives of wild bees as missiles, catapulting them into enemy armies or ships.
Bees still play a part in today’s high-tech warfare; the Viet Cong trained them as mine detectors and UK researchers have used bees, which are cheaper and quicker than dogs, to trace explosives, drugs, radioactive metals and pesticides. In Germany bees have been used to detect pollution levels.
Bu hikaye Sommelier India dergisinin Summer 2023 sayısından alınmıştır.
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Bu hikaye Sommelier India dergisinin Summer 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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Should wine be paired with food?
V Sanjay Kumar’s belief that good wine and food don’t go together was put to the test at a wine dinner where international wines were paired with Indian cuisine, course by course, by two experts in the field
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A Story of Terroir, Tradition and Timeless Elegance
Michele Shah takes us on a journey to the birthplace of one of Italy’s top sparkling wines Conegliano Valdobbiadene Prosecco Superiore DOCG
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Pushing Boundaries Argentina's Wine Evolution
On arecent visit to Argentina, Rosemary George discovers how the Argentine wine industry has changed since her last visit in 1989
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The call of FARMLORE
Kaveri Ponnapa meets Chef Johnson Ebenezer at Farmiore on the outskirts of Bengaluru, which she considers one of the best contempcorary restaurants she has dined at in recent months
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UNIQUE WHITE WINES
Give red wines a break, says Mira Advani Honeycutt, and discover a world of flavour from lesser known white wines along California’s Central Coast
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Small is beautiful ... and bubbly
Grower Champagne is attracting attention as small producers increase their focus on sustainability, authenticity and the environment, writes Ruma Singh, who met several Champagne producers brought over by Cellar 33 at ProWine Mumbai 2024
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A Celebration of Food, Wine and Storytelling
Pune’s Aragma restaurant provides a unique Culinary experience that elevates everyday Indian ingredients in creative dishes served with a dash of storytelling, writes Brinda Gill
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AMARO An Alluring Elixir
Despite its bitter taste, Amaro charms the palate with tts bouquet of botanical flavours, writes Brinda Gill
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Oenophile's notebook
Sous-Commanderie, New Delhi
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DOMAINE FAIVELEY Two Hundred Years Young
Reaymond Blak sketches miniature portraits of the Faiveley wines he tasted