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Encyclopedia > Black pudding

Black pudding or less often blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. The term blood sausage (first attested in 1868) is a North American term that may be a translation from German "Blutwurst". Blood sausage has become a useful term for similar blood-based solid foods around the world. Image File history File linksMetadata Download high-resolution version (2560x1920, 946 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Black Pudding Metadata This file contains additional information, probably added from the digital camera or scanner used to... Image File history File linksMetadata Download high-resolution version (2560x1920, 946 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Black Pudding Metadata This file contains additional information, probably added from the digital camera or scanner used to... Boudin (pronounced BOO-danh, IPA ) describes a number of different types of sausage used in French, Creole and Cajun cuisine. ... This article is about the prepared meat. ... Soondae, a black pudding from Korea. ... North America North America is a continent[1] in the Earths northern hemisphere and (chiefly) western hemisphere. ...


Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, sweet potato, barley and oatmeal. For other uses, see Pig (disambiguation). ... For general information about the genus, including other species of cattle, see Bos. ... Species See text. ... This article is about the domestic species. ... This article does not cite any references or sources. ... Binomial name Equus caballus Linnaeus, 1758 The horse (Equus caballus, sometimes seen as a subspecies of the Wild Horse, Equus ferus caballus) is a large odd-toed ungulate mammal, one of ten modern species of the genus Equus. ... This article is about the food. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Suet is raw beef or mutton fat, especially that found around the loins and kidneys. ... For other uses, see Bread (disambiguation). ... Binomial name L. Percentages are relative to US recommendations for adults. ... For other uses, see Barley (disambiguation). ... In the United States and Canada, oatmeal means any crushed oats, rolled oats, or cut oats used in recipes such as oatmeal cookies. ...

Contents

History

Sausages containing blood are traditional throughout the world and there are ancient references to them, e. g. from Homer's Odyssey: For other uses, see Homer (disambiguation). ... Beginning of the Odyssey For other uses, see Odyssey (disambiguation). ...

As when a man besides a great fire has filled a sausage with fat and blood and turns it this way and that and is very eager to get it quickly roasted...

Regional variants

Black pudding for breakfast, served with square sausage, baked beans, and fried bread
Black pudding for breakfast, served with square sausage, baked beans, and fried bread
A single battered deep fried chip shop black pudding (approx. 20cm long), sliced open
A single battered deep fried chip shop black pudding (approx. 20cm long), sliced open

Black pudding is usually served as part of a traditional full breakfast in the North of England, Scotland and Ireland. The further addition of the similar white pudding is an important feature of the traditional Irish breakfast. Black pudding can be eaten uncooked but is often grilled or boiled in its skin. Image File history File links User:Grinner enjoyed sliced sausage and black pudding for his breakfast on Sunday 24 July 2005. ... Image File history File links User:Grinner enjoyed sliced sausage and black pudding for his breakfast on Sunday 24 July 2005. ... Square sausage, served with black pudding, baked beans, fried bread and mushrooms Sliced sausage (often known as square sausage, or lorne sausage) is a delicacy most often enjoyed in Scotland. ... Baked beans and scrambled egg on toast. ... Chinese fried bread Fried bread is bread, sliced or baked especially for the purpose, fried and served as part of, or as an accompaniment to, a food dish. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Battered is a Norwegian thrash metal band fronted by former Einherjer members Frode Glesnes, Gerhard Storesund and Aksel Herløe in 2004. ... Deep frying is cooking food by submerging the whole food item in hot oil or fat, originating in Africa. ... Fish and chips in wrapping paper Fish and chips is deep-fried fish in batter with deep-fried potatoes, and a popular take-away food. ... This article or section does not adequately cite its references or sources. ... An Irish breakfast consisting of sausages, black and white pudding, bacon and fried eggs, served with orange juice. ... This article is about the meal. ...


The Lancashire town of Bury is noted for its black pudding, as is the west County Cork town of Clonakilty, which exports black pudding as a delicacy item. Black and white pudding, as well as a third variant from Fife: – red pudding – are served battered at chip shops in Scotland and England as an alternative to fish and chips, however you won't find this in many fish and chips in the south of England, instead you will find Saveloy and regular Battered Sausage. Lancashire is a non-metropolitan county of historic origin in the North West of England, bounded to the west by the Irish Sea. ... This article is about the town of Bury in North West England. ... Statistics Province: Munster County Town: Cork Code: C (CK proposed) Area: 7,457 km² Population (2006) 480,909 (including City of Cork); 361,766 (without Cork City) Website: www. ... WGS-84 (GPS) Coordinates: , Irish Grid Reference W381417 Statistics Province: Munster County: Population (2002) 3,698  Website: www. ... Red pudding is a food commonly served at chip shops in Scotland as an alternative to fish (see Fish and chips). ... Batter is a thick or thin liquid mixture, usually based on flour, water or milk, and egg. ... Fish and chips in wrapping paper Fish and chips is deep-fried fish in batter with deep-fried potatoes, and a popular take-away food. ... This article is about the country. ... For other uses, see England (disambiguation). ... Fish and chips in modern packaging Fish and chips or fish n chips, a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes. ... Fish and chips in modern packaging Fish and chips or fish n chips, a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes. ... Saveloy and Chips A saveloy is a type of vividly red sausage served in English fish and chip shops, also available in parts of Australia where it is commonly deep fried in batter as a battered sav and New Zealand, where it is also known colloquially as a sav. ...


Continental Europe

The most common variant of German Blutwurst is made from fatty pork meat, bovine blood and filler such as barley. Though already cooked and "ready to eat" it is usually served warm. In the Rhineland, where it is also traditionally made from horse meat, fried Blutwurst is a part of various dishes. Another German variant is Zungenwurst, which is Blutwurst mixed with pieces of pickled pig's tongue. For other uses, see Barley (disambiguation). ... The Rhineland (Rheinland in German) is the general name for the land on both sides of the river Rhine in the west of Germany. ... Musculature of horse Horse meat is the culinary name for meat cut from a horse. ... Blood Tongue or Zungenwurst is a variety of German blood sausage. ...


In France boudin is part of traditional cold or warm dishes or part of charcuterie plates. It may also be called boudin noir.


In Belgium, bloedworst or beuling is sold either in 4 inch diameter slices, or individual sausages the size of a banana. It is generally pan fried; sometimes apples are cooked alongside or on top of the pieces. It is also eaten with apple sauce, brown sugar or syrup.


Similarly Czech jelito is made from pork, pig's blood and groats; the stuffing served by itself, unformed is called prejt. Groats are the hulled and crushed grains of various cereals, such as oats, wheat or buckwheat. ...


Spanish morcilla has many variants. The most well known and widespread is "morcilla de Burgos" which mainly contains pork blood and fat, rice, onions, and salt. In Albacete and La Mancha the morcilla has no rice that it is replaced by onion (which changes completely the texture). It is claimed that this is the original morcilla and rice was introduced in them to reduce costs (rice expands while onion reduces thus needing more raw material). Other varieties introduce breadcrumbs, pine nuts, almonds and vary the proportions of the other ingredients or flavorings, producing even a sweet morcilla from Galicia in the northwestern region, which is fried and served most commonly as a dessert.

Morcilla cocida: Spanish-style blood sausage eaten in Spain and Latin America
Morcilla cocida: Spanish-style blood sausage eaten in Spain and Latin America
Portuguese blood chouriço
Portuguese blood chouriço

In Portuguese cuisine there are also many varieties of black pudding, ranging from some similar to the Spanish morcilla, known in Portuguese as morcela, to some done only with blood (known as chouriço de sangue). Download high resolution version (1280x1024, 171 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (1280x1024, 171 KB) Wikipedia does not have an article with this exact name. ... Spanish cuisine consists of a great variety of dishes which stem from differences in geography, culture and climate. ... Latin America consists of the countries of South America and some of North America (including Central America and some the islands of the Caribbean) whose inhabitants mostly speak Romance languages, although Native American languages are also spoken. ... Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Portuguese cuisine is characterised by rich, filling and full-flavoured dishes and is a prime example of Mediterranean diet. ... Chorizo (in Spanish; IPA: [tʃoriθo] or [tʃoɹɪso]) or Chouriço (in Portuguese) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. ...


In Eastern Europe, kishka is made with pig's blood and buckwheat kasha, it is also known in Russia as krovyanka (кровянка) or krovyanaya kolbasa (кровяная колбаса, blood sausage) and Poland as kaszanka. In Hungary, véres hurka is made with rice, pig's blood and pork. Pre-1989 division between the West (grey) and Eastern Bloc (orange) superimposed on current national boundaries: Russia (dark orange), other countries of the former USSR (medium orange),members of the Warsaw pact (light orange), and other former Communist regimes not aligned with Moscow (lightest orange). ... Jewish kishke served with gravy Kishka or kishke (Polish: kiszka; Russian: кишка, kishka; Ukrainian: кишка, kyshka; Yiddish and Hebrew: קישקע, kishke), is a Slavic word meaning gut, or intestine, that lends its name to varieties of sausage or pudding. ... Kasha is a porridge made with wheat, buckwheat, oats, millet, rice, potatoes, etc. ... Kaszanka (also known as kiszka, krupnik or krupniok) is a traditional Polish blood sausage, made of blood and kasza, a typical Slavic buckwheat or groats. ...


In Sweden, blodpudding is served but there are also varieties and similarities such as blodkorv (blood sausage), blodplättar (blood pancakes) and palt. Traditional Swedish dish existing in many different variants: >>Pitepalt >>Blodpalt >>Leverpalt >>BlÃ¥bärspalt ...


Alongside the mustamakkara in Finland, a dish similar to black pudding is made by making batter out of pig's blood and baking it like pancakes. Traditionally rye- or oatflour is used and minced onion is added to the mix. This dish is called veriohukainen (blood pancake). Half eaten mustamakkara meal at Tapolas mustamakkarabaari. ... For other uses, see Onion (disambiguation). ...


The Americas

Boiling Boudin noir, a Cajun sausage
Boiling Boudin noir, a Cajun sausage

Among English-speaking North Americans, the consumption of black pudding and similar dishes is largely confined to certain ethnic groups with strong Old World traditions as well such as French Canadians and immigrants from Great Britain, Ireland, Australia, and so forth. Blood sausages are very difficult to find in American supermarkets. Image File history File links Download high-resolution version (2346x1530, 489 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Black Pudding ... Image File history File links Download high-resolution version (2346x1530, 489 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Black Pudding ... Cajuns are an ethnic group mainly living in Louisiana, consisting of the descendants of Acadian exiles and peoples of other ethnicities with whom the Acadians eventually intermarried on the semitropical frontier. ... This article is about the prepared meat. ... The English language is a West Germanic language that originates in England. ... The Old World consists of those parts of Earth known to Europeans, Asians, and Africans before the voyages of Christopher Columbus; it includes Europe, Asia, and Africa (collectively known as Africa-Eurasia), plus surrounding islands. ... Immigration is the act of moving to or settling in another country or region, temporarily or permanently. ... Supermarket produce section A supermarket is a store that sells a wide variety of goods including food and alcohol, medicine, clothes, and other household products that are consumed regularly. ...


An Italian-American version of black pudding in the San Francisco Bay area is called "Biroldo" and has pine nuts, raisins, spices, pig snouts and either pig's or cow's blood. Language(s) American English, Italian, Sicilian, Neapolitan, other (predominantly southern) Italian dialects and languages of Italian historical minorities Religion(s) Roman Catholic An Italian American is an American of Italian descent. ... USGS satellite photo of the San Francisco Bay Area. ... Pine nuts are the edible seeds of pine trees (family Pinaceae, genus Pinus). ... Raisins Percentages are relative to US recommendations for adults. ... For other uses, see Spice (disambiguation). ... A snout is the protruding portion of an animals face, consisting of its nose, mouth, and jaw. ...


Cajun boudin is a fresh sausage made with green onions, pork, and rice; pig's blood is sometimes added to produce "boudin noir". Cajuns are an ethnic group mainly living in Louisiana, consisting of the descendants of Acadian exiles and peoples of other ethnicities with whom the Acadians eventually intermarried on the semitropical frontier. ... Boudin (pronounced BOO-danh, IPA ) describes a number of different types of sausage used in French, Creole and Cajun cuisine. ... For the parody newspaper, see The Onion. ... For other uses, see Rice (disambiguation). ...


In many areas of Latin America (as in Spain) morcilla is served. Morcilla is made with a filler of rice and/or onions, and seasoned with paprika and other spices. In Puerto Rico it is made spicy-hot and served fried. In parts of South America, morcilla is a traditional component of the asado, a regional mixed grill or barbecue meal. Morcilla is also eaten inside a sandwich called "morcipán," especially in Argentina and other Río de la Plata countries; in Uruguay, although not in Argentina, a sweet and sour version including raisins and pine nuts is popular. In Chile it's called prieta. In Colombia, it's either called morcilla or rellena, and is usually filled with rice and peas. Contrary to beliefs, this version is usually deep-fried, and though is quite a health risk, its taste is quite popular. Latin America consists of the countries of South America and some of North America (including Central America and some the islands of the Caribbean) whose inhabitants mostly speak Romance languages, although Native American languages are also spoken. ... South America South America is a continent crossed by the equator, with most of its area in the Southern Hemisphere. ... Asado is cuts of meat, usually beef, which are cooked on a grill (parrilla) or open fire. ... Many regional cuisines feature a mixed grill, a meal consisting of a traditional assortment of grilled meats. ... A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ... This page is about the South American estuary. ... Sweet and sour sauce is a popular sauce used in Chinese cuisine. ... Raisins Percentages are relative to US recommendations for adults. ...


In Guyana, the main ingredient in black pudding is cooked rice seasoned with traditional Caribbean herbs, such as thyme and basil. The rice is mixed with cow's blood, stuffed into pig intestine, and boiled until firm. It is served as an appetizer or snack, often with any type of hot sauce, mild to hot, depending on preference and regional area. West Indies redirects here. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... Species About 350 species, including: Thymus adamovicii Thymus altaicus Thymus amurensis Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus camphoratus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus curtus Thymus disjunctus Thymus doerfleri Thymus glabrescens Thymus... For other uses, see Basil (disambiguation). ... In anatomy, the intestine is the segment of the alimentary canal extending from the stomach to the anus and, in humans and other mammals, consists of two segments, the small intestine and the large intestine. ...


In Barbados, the main ingredient in black pudding is sweet potato. It is traditionally served cool and accompanied by souse; which is pickled pork garnished with parsley. Small pieces of sliced breadfruit is popular with this dish. In more recent times the blood is either left out completely, or replaced with gravy browning. On Saturdays the majority of Barbadians purchase "pudding and souse" ,as it is popularly called, as their main course for lunch from mainly country cook shops. Binomial name L. Percentages are relative to US recommendations for adults. ...


In Suriname, black pudding is also known under the Dutch name bloedworst, and white pudding under the also Dutch name vleesworst.


Asia

Sundae, Korea's black pudding.
Sundae, Korea's black pudding.

Across Asia, various people create foods from congealed animal blood. Most of these foods do not have casing and might be considered a version of sliced sausage. Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (2272 × 1704 pixel, file size: 2. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (2272 × 1704 pixel, file size: 2. ... For the ice cream dessert see, see sundae. ... Square sausage, served with black pudding, baked beans, fried bread and mushrooms Sliced sausage (often known as square sausage, or lorne sausage) is a delicacy most often enjoyed in Scotland. ...


In Taiwan, pig blood cake (traditional Chinese: 豬血糕; pinyin: zhũ xiě gāo) is made of pork blood and sticky rice. It is fried or steamed as a snack or cooked in a hot pot. Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... For other uses, see Pork (disambiguation). ... Sticky rice or glutinous rice is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and domestication of Asian rice (). It has been cultivated in this area for 4,000 years. ... A snack food is seen in Western culture as a type of food that is not meant to be eaten as part of one of the main meals of the day (breakfast, lunch, supper). ... Raw meats ready to be cooked. ...


A similar dish from the Philippines, dinuguan (from the word dugo meaning "blood") (pork-blood stew) is a stew consisting of diced beef or pork meat and organs with pig or cow blood. Because many non-Filipinos find the dish revolting, the euphemism "chocolate meat" was coined. This article does not cite any references or sources. ... Beef Stew A stew is a common dish made of vegetables (particularly potatoes or beans), meat, poultry, or seafood cooked in some sort of broth or sauce. ...


In China, "blood tofu" (Chinese: 血豆腐; pinyin: xuě dòufǔ), is most often made with pig's or duck's blood, although chicken's or cow's blood may also be used. Like the above dishes, this has no casing but is simply cut into rectangular pieces and cooked. For other uses, see Tofu (disambiguation). ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Subfamilies Dendrocygninae Oxyurinae Anatinae Aythyinae Merginae Duck is the common name for a number of species in the Anatidae family of birds. ... This article or section does not adequately cite its references or sources. ...


In resource-poor Tibet, congealed yak's blood is a traditional food.[1] This article is about historical/cultural Tibet. ... For other uses, see Yak (disambiguation). ...


The majority of Korea's sundae (순대) can be categorized as blood sausage. The most common type of sundae is made of potato noodle (dangmyeon), barley, and pig's blood but some variants contain sesame leaves, green onion, fermented soy paste (doenjang), sweet rice, kimchi, bean sprouts, in addition to the common ingredients. This article is about the Korean peninsula and civilization. ... For the ice cream dessert see, see sundae. ... For other uses, see Potato (disambiguation). ... Japanese name Kanji: Korean name Hangul: Hanja: Thai name Thai: Vietnamese name Vietnamese: Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) are a type of transparent Asian noodle made from starch (such as mung bean starch, potato or canna starch), and water. ... For other uses, see Barley (disambiguation). ... Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... For other uses, see Onion (disambiguation). ... For other uses, see Fermentation. ... Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... Doenjang is a traditional Korean fermented soybean paste. ... Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables, such as the pickled Chinese cabbage. ... Sprouting is the practice of soaking then draining and leaving seeds until they germinate and begin to sprout. ...


Additional varieties

Other varieties of blood sausage include blodpølse (Norway and Denmark), boudin noir (France), tongeworst (with added pigs tongues) (Netherlands), zwarte pens or beuling (Belgium), blóðmör (Iceland), boudin rouge (Creole and Cajun), morcela and chouriço de sangue (Portugal), morcilla (Spain and Latin America), krvavica (Bulgaria, Croatia, Serbia, Slovenia), sângerete (Romania), prieta (Chile), rellena (Mexico, or moronga (Mexico), dồi (Vietnam), sanganel (Friuli), ragati (Nepal), mustamakkara (Finland), verivorst and verikäkk (Estonia) and kaszanka (Poland). Boudin (pronounced BOO-danh, IPA ) describes a number of different types of sausage used in French, Creole and Cajun cuisine. ... Latin America consists of the countries of South America and some of North America (including Central America and some the islands of the Caribbean) whose inhabitants mostly speak Romance languages, although Native American languages are also spoken. ... Not to be confused with Republika Srpska. ... Sausage made of pigs blood. ... Friulian Coats of Arms Friuli (Furlan: Friûl, German: Friaul, Slovenian: Furlanija) is an area in northeastern Italy, comprising the major part of the autonomous region Friuli-Venezia Giulia. ... Half eaten mustamakkara meal at Tapolas mustamakkarabaari. ...


See also

now. ... Square sausage, served with black pudding, baked beans, fried bread and mushrooms Sliced sausage (often known as square sausage, or lorne sausage) is a delicacy most often enjoyed in Scotland. ... An Irish breakfast consisting of sausages, black and white pudding, bacon and fried eggs, served with orange juice. ...

Art

Members of the group monochrom prepared blood pudding out of their own blood and ate it. The performance (staged in 2003 in Vienna) was accompanied by political essays about the 'autocannibalistic' tendencies of the global economy. The event, called "Viennese Factionism: Auto-Blood-Sausage", also can be interpreted as a critical statement about art, art history and the art market (Viennese Actionism). ORF FM4, Arte monochrom members: (back) Johannes Grenzfurthner, Evelyn Fürlinger, Roland Gratzer; (front) Günther Friesinger, Franz Ablinger. ... For other uses, see Vienna (disambiguation). ... The term Viennese Actionism describes a short and violent movement in 20th century art that can be regarded as part of the many independent efforts of the sixties to develop action art (Fluxus, Happening, Performance, Body Art, etc. ...


References

  1. ^ Ma Jian, Stick Out Your Tongue Chatto and Windus London, 2006.

External links


  Results from FactBites:
 
Blood sausage - Wikipedia, the free encyclopedia (812 words)
Black pudding, blood sausage or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled.
Black pudding is usually served as part of a traditional full Irish, full English and full Scottish breakfasts.
The Lancashire town of Bury is noted for its fl pudding, as is the County Cork town of Clonakilty, which exports fl pudding as a delicacy item.
Pudding - Wikipedia, the free encyclopedia (413 words)
The older puddings are foods that are presented in a solid mass formed by the amalgamation of various ingredients with a binder, which might include batter (as in Yorkshire pudding), blood (fl pudding), eggs (bread pudding), or a mixture of suet and flour or some other cereal (plum pudding).
As a main course, boiled puddings were a common meal on board ships in the British Navy in the 18th and 19th centuries, and the usual manner in which daily rations of flour and suet were prepared.
Many dessert puddings of this type resemble cakes, but are moister and usually served in chunks rather than slices in a bowl, with an accompaniment such as custard or ice cream.
  More results at FactBites »

 
 

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