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  • Mangosteen


    Mangosteen (Garcinia mangostana), also known as the purple mangosteen, is a tropical evergreen tree believed to have originated in the Sunda Islands of the Malay archipelago and the Moluccas of Indonesia. It grows mainly in Southeast Asia, southwest India and other tropical areas such as Colombia, Puerto Rico and Florida, where the tree has been introduced. The tree grows from tall. The fruit of the mangosteen is sweet and tangy, juicy, somewhat fibrous, with fluid-filled vesicles (like the flesh of citrus fruits), with an inedible, deep reddish-purple colored rind (exocarp) when ripe. In each fruit, the fragrant edible flesh that surrounds each seed is botanically endocarp, i.e., the inner layer of the ovary. Seeds are almond-shaped and -sized. Mangosteen belongs to the same genus as the other, less widely known, such as the button mangosteen (G. prainiana) or the charichuelo (G. madruno).

  • Poi (food)


    A bowl of poi showing a typical consistencyPoi is primarily the traditional staple food in native cuisine of Hawaii, made from the underground plant stem or corm of the taro plant (known in Hawaiian as ). Traditional poi is produced by mashing the cooked corm (baked or steamed) on a wooden pounding board, papa ku‘i ‘ai, with a pōhaku ku‘i ‘ai, carved basalt pestle. Modern methods use an industrial food processor to produce large quantities for retail distribution. Freshly pounded taro without the addition of water is pa‘i ‘ai and is highly starchy and dough-like. Water is added to the pa‘i ‘ai during mashing and again just before eating to achieve the desired consistency, which can range from highly viscous to liquid. As such, poi can be known as "one-finger," "two-finger," or "three-finger" poi depending on the consistency, alluding to how many fingers are required to scoop it up in order to eat it (the thicker the poi, the fewer fingers required to scoop a sufficient mouthful). Poi can be eaten immediately when fresh and sweet, or left a bit longer to ferment.

  • Causes of the Great Depression


    USA annual real GDP from 1910 to 1960, with the years of the Great Depression (1929–39) highlighted Money supply decreased significantly between Black Tuesday, October 24, 1929, and the Bank Holiday in March 1933 when there were massive bank runs across the United States.The causes of the Great Depression in the early 20th century have been extensively discussed by economists and remain a matter of active debate. They are part of the larger debate about economic crises. The specific economic events that took place during the Great Depression are well established. There was an initial stock market crash that triggered a "panic sell-off" of assets. This was followed by a deflation in asset and commodity prices, dramatic drops in demand and credit, and disruption of trade, ultimately resulting in widespread unemployment (over 13 million people were unemployed by 1932) and impoverishment. However, economists and historians have not reached a consensus on the causal relationships between various events and government economic policies in causing or ameliorating the Depression. Current mainstream theories may be broadly classified into two main points of view.

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