Food and Tea in China

Chinese food is a very popular type of food among American's and has become a favorite to many. With this in mind, many people consider going to China to experience the food directly from China. The food alone in China makes China a top travel destination. However, it is to be of no surprise that the Chinese food in China is very different from the Americanized Chinese food available within the United States.

The quality of rice available in China is much different than anywhere else across the globe. China has an abundance of rice fields, making rice readily available within the country. Rice is one of the main dishes in any Chinese meal.

There are several different locations in China to visit for various dishes you might like to try. Beijing is well-known for their Peking duck. However, Shanghai is famous for their pork buns. It is all dependent on what it is you are looking for as to what area of ​​China you would be pleased the most within your travels abroad to China.

However, some food customs in China are very different than anywhere an American traveler would be used to. In most parts of China, soups are served after the meal. However, the Cantonese do serve soup before the meal.

Aside from the Chinese food us Americans have grown to love China for, China is also famous for their tea. They are most famous for their jasmine and green tea. So, while in China, do not pass up the opportunity to taste their tea.

Everything You Need To Know About Shared And Reseller Hosting

Shared hosting or virtual hosting is when multiple websites share the same server. The advantage of using a shared hosting service is that it is highly cost effective. Dedicated hosting plans where only one website is hosted on a server are highly expensive.

A shared hosting server will have hundreds of websites on it. The arrangement still works out fine and all the websites get the resources they need because most websites do not attract a large number of visitors.

Who can use it?

Well, shared hosting is more than enough to meet the needs of most websites. It is ideal for personal websites and small or medium sized online businesses. It may not be the right option if you run a large e-commerce website that attracts millions of visitors every week.

How it works?

Shared hosting works on the basic assumption that most websites would not use a large portion of the disk space and bandwidth allotted to them. Most shared hosting providers will give you more disk space and data transfer than you will ever use. If all the websites on the server used their quota, shared hosting won’t work. In reality, however, few sites manage to exceed their quota. Most of them don’t even use even 10% of that. As a result of this the service provider will have lots of free space available on the server.

The only real problem with shared hosting arises when a hosting service provider decides to oversell. If the service provider allows thousands of sites to be on the same server, all the sites will be slow because they will be constantly fighting with one another for memory and bandwidth. Fortunately, most web hosts are sensible enough to prevent such a situation from happening in the first place.

Reseller web hosting

Reseller hosting is a type of web hosting which allows an account owner to resell the hard disk space and bandwidth he has purchased to third parties.

The reseller purchases huge amounts of hard drive space and bandwidth from a large web hosting provider and then sells them to customers, usually for a profit. Some resellers rent a dedicated server from a web host. Others simply resell shared hosting services. Most resellers are web design firms or web developers. Most web hosts allow resellers to create their own service plans and pricing structures. Some even offer customized control panels and servers.

You can be a reseller even if you are not an expert on the technical aspects of web hosting. Most resellers simply forward software, hardware and connectivity problems to the data center. However, they have to deal with other problems that their customers might experience.

Reseller hosting is suitable for small blogs and online businesses. Websites that receive high volumes of traffic shouldn’t opt for a reseller plan, simply because a reseller cannot give you more disk space or data transfer than what he has purchased. And because they host numerous websites, they will be forced to turn your site off if it consumes more resources than they can afford.

Diamond Earrings and Other Fine Jewelry

Diamond rings are the most common form of diamond jewelry, but diamond earrings, bracelets and necklaces are also quite popular. In fact, diamond jewelry has been around since the days of the Roman Empire, although it took almost 1500 years before diamond jewelers had figured out how to cut diamonds into attractive shapes that displayed their "fire," or shine and brilliance. Diamond earrings are but one way that people adorn themselves with this mystical, precious gem.

A Fascinating History

Chances are that the first diamond jewelry was from India. The tremendous geologic forces required to form diamonds exists mainly in regions of the world where one tectonic plate slams into another; the Himalayas, where the Indian subcontinent plows into Central Asia, is one such place. Loose diamonds from deep underneath these mountains have been known to appear in the rivers that flow south and westward from the Himalayas: the Ganges, the Brahmaputra and the Irriwaddy have all been sources of these rough, octagonal crystals.

Before diamond jewelers had learned the art of precision cutting, diamond earrings were not particularly beautiful; rough and dull-looking, they were nonetheless prized for their hardness.

One early example of diamond jewelry in the West was actually a crown made for a Hungarian princess well over 1000 years ago. One of the first diamond wedding ring was the one given to Marie of Burgundy on the occasion of her wedding to Archduke Maximilian I of Austria in 1477. It was not until over fifty years later however during the reign of Henry VIII of England that diamond cutting had reached a level that was suitable for jewelry such as diamond earrings.

Dull and Lifeless

If you had been buying diamonds back then, you'd have been disappointed; those early cuts did not show the kind of brilliance that we see in fine diamond jewelry today. It was not until the 1800s that art of diamond cutting had reached a level of refinement that allowed the gem's real beauty to shine through the way it does in contemporary diamond jewelry.

Fiery and Brilliant

Today, there are many different cuts to choose from when buying diamonds . Round cuts and square cuts both have characteristics in their favor, but a reliably new cut, called the "princess," has been gaining in popularity over the past thirty years or so. This particular cut combines the best features of round and square cuts, and causes the least wastage of all cutting methods – so the gem retains much more of its original weight. All three cuts however will make for highly attractive and valuable diamond earrings .

How Do Chef Schools Work?

Culinary schools give aspiring chefs their best shot at making it to the big time, especially those admitted by the American Culinary Federation. Just like any other profession, many of the better hospitality establishments base their hiring practices not only upon the length of education the applicant provides, but also where that education was obtained. Tuition runs the gamut from relatively inexpensive courses offered by local community colleges all the way to the Culinary Institute of America's breathtaking $ 40,000 price tag. And what does not tuition cover? Oh, just uniforms, textbooks, cutlery, and other necessary kitchen equipment.

Curriculum different from school to school, but most of the culinary student's time is consumed in learning the ins and outs of cooking by actually doing it under close supervision. Participants not only prepare food, but also learn how to plan menus, minimize food costs, buy food and supplies in quantities, and how to appropriately choose and store food. Learning proper hygiene and local public health rules also play a large part in a culinary student's education.

Classes are sometimes offered all day, taking a complete eight hours, while at some schools, classes are broken into morning and afternoon sessions. There are usually lectures, and then demonstrations followed by hands-on practice time with students applying the techniques demonstrated earlier. Some schools even offer part-time professional classes to accomodate working cooks wanting to increase their formal education.

A number of educational seminars are available, among them:

The American Academy of Chefs Chair's Scholarship – Ten $ 1,000 scholarships awarded each year

The American Academy of Chefs Chaine des Rotisseurs Scholarship – Twenty $ 1,000 scholarships awarded annually

National Restaurant Association Educational Foundation (NRAEF) – Three annual $ 2,000 scholarships for high school seniors and undergraduate students

Because years of training and experience are needed to reach the level of executive chef in most well-paying restaurants, many students are serious about this profession beginning their training in high school through voluntary programs, then go on to a two- or four-year college or university. Apprenticeship programs offer more training afterward, and these come from individual eating establishments and are given by a personal mentor or from professional institutions and associations such as the American Culinary Federation.

Apprenticeship lasts usually about three years and is most often known as the years of "grunt work" – doing all the chopping, grating, peeling, slicing, and washing necessary to prepare the ingredients for the chefs. Even cleaning appliances, sweeping and mopping floors, and other seemingly unaffiliated "chef" work gets done by the apprentice as part of his or her learning experience. Often this "trial-by-fire" period separates the truly devoted cafés-to-be from those who are merely good cooks.

It is not impossible to attain the status of executive chef without the benefit of formal education, but in today's job market, most establishments (especially the finer hotels and restaurants) now require some type of certification to work in this capacity. Like a degree of any sort, formal training in the culinary arts may not mean you are another Julia Child or Paul Prudhomme, but it does at least signify that you've got what it takes to get through the school. So stop trying to think of ways to take shortcuts, get your tuition together, and go learn what you need to attain your dream!