How come that something usually associated with sensations like disgust and revulsion is now regarded a highly fashionable accessory to people’s gourmet outings? How is it possible that “mouth-watering” can be the chosen adjective to a brew, whose original ingredients have passed through animals’ intestines? Kopi Luwak, the coffee made from beans fished out of civet cat droppings, tops the list of delicacies of the must-try series. Its exorbitant price makes the experience even more exclusive. Or so it seems. Read article
Reading time: about 4 minutes
Murphy’s law. Sometimes – no matter how much goodwill may have been invested into planning – things just don’t work out the way they should. Take a wildlife safari, for instance and imagine this scenario: At the ungodly hour of four-thirty in the morning, when it is still pitch dark outside, one’s proper physical system has not gained momentum yet, the game reserve is 90 minutes away from the hotel, vision is limited, the vehicle’s irritated GPS fabricates unfathomable directions once the smoothly paved stretch ends and we turn off-road. Rain is pouring (pouring!). Aboard a forlorn minibus a bunch of drowsy journalists are resting their exhausted frames against foggy window panes and limply jump out of their seats involuntarily each time the bus rattles into a pothole with a thud. Or conquers another especially mean hump. And another.
Reading time: about 7 minutes
When gifted inventor Hugo Junkers’s two companies (for engines and airplanes) were merged in Dessau in 1936, the first Ju model – the D-AQUI Fritz Simon – was just about ready for its maiden flight within the Lufthansa route service in April that year. Junkers stroke it lucky with his newly developed aircraft, which is said to have made him the most successful manufacturer of passenger planes worldwide, a happy circumstance to last for many years to come. As for D-AQUI – originally constructed as a water plane – constant changes of ownership in varying countries down to abandonment marked her turbulent path.
Reading time: about 3 minutes
My, my. Could a connotation to a food product be more flattering and mollifying than the one attributed to chocolate? It is a scientifically corroborated happy-maker! Endorphins – hormones produced by the human brain – make you see the bright side of life even on a grey November day. Heaven knows what else is triggered by the miraculous components chocolate evidently contains. Speculations are manyfold. Hips and pouch? Rumour! Just succumb to the temptation! Chocolate also works wonders as an antidote, should a guilty conscience creep up after unbridled indulgence. It is a virtuous circle indeed.
Chocolate, respectively the use of cocoa beans, looks back on a history of nearly 4000 years. It has been a long way from the heaven-sent bitter drink Maya and Aztec civilisations consumed, to the solid sweet treat of our day. The Chocolate Museum of Bruges in Belgium unravels the development of the mysterious substance and its long voyage from Central America to remote Europe in: The Choco-Story.
Reading time: about 3 minutes
Before setting off on a journey to foreign latitudes, a general plan of action seems a reasonable idea. When time and funds are limited, the most has to be made of both. The aim is an agreeable cocktail of experiences upon whose long-lasting effect individual memories and emotions can foster. Sometimes even carefully charted programmes are missing a vital link. One that takes travellers back into a country’s historical and political past, grim as it may have been. Then it will be understood why the past is inseparable from the present and the future and why landmarks such as Joburg’s Constitution Hill epitomise the lifeblood of an entire nation.
Reading time: about 5 minutes