Cool Traditional Kitchen images

By | March 2, 2018

Check out these traditional kitchen images:

Euston Park Rural Pastimes Event
traditional kitchen
Image by Dave Catchpole
Euston Park Rural Pastimes Event
Celebrating 21 Years!

A traditional, English Country Fair for all the family.
Has now been held every June for 21 years. It began as a fundraising show for our local Blackbourne Churches and St Nicholas’ Hospice Care with the kind permission of our President The Duke of Grafton, who allowed the event to be held in the magnificent setting of Euston Park.
Together with John Farrow (the farm manager at that time) and Tim Fogden we set up a volunteer committee, which has continued to run this successful one day Show. We have raised over £370,000 for our causes over the years.
The programme has been broadly similar each year, but with increasing entries the demand for space has required more parking and display areas. A new entrance between the stationary engines and stalls, leads past the traction engines to the new Grafton Ring specifically for tractors.
The main Norfolk Ring has a constant programme of events, displays, demonstrations and parades. It is surrounded by band music, a busy tea tent and further stalls. Leading past the Craft Tent, the Suffolk Ring is home to a large display of Heavy Horses. Nearby is the start of the hugely popular Farm Rides. It has also been associated with a magnificent display of flowers in Euston Church.
There are several catering outlets, but the most popular are the excellent lunches served in the Hall kitchen.
Keeping very much to the same format we hope to continue to attract the numbers, which filled the car park completely last year.

What to see:
Rural Crafts
Countryside Area
Steam Engines (Traction Engines, Road Roller, Commercial and Public Service Vehicles)
Tractors
Lorries
Heavy Horses
Classic and Vintage Cars
Motorcycles
Stationary Engines
Three Show Rings (Norfolk, Suffolk & Grafton) featuring many display throughout the day.

河原町周辺-錦市場
traditional kitchen
Image by Japanologia
I cannot describe all sensations I felt when I visited Kyoto for the first time in my life. That I have a special relationship with Japan, well, that’s no news. But Kyoto has this special energy, unbelievable and indescribable, that takes every visitor back in time to a distant past, and for many, a surreal past, as if we were displaced from the space-time continuum.

Kyoto was established in the 7th century in a land called Yamashiro-no-kuni by the Emperor Kammu. Strictly following the Chinese geomancy from the Tang Dinasty (you can see it in the city layout, the grid pattern and the disposition of squares and blocks), the feng shui guidelines and the natural protection offered by its surrounding mountains, Kyoto, formerly known as Heiankyō, was the second capital of Japan, preceded by Heijōkyō, Nara.

Strongly influenced by the Chinese culture, Buddhism, literature, music, dance, arts and laws, Kyoto experienced the Heian Period, considered by some as the apogee or epitome of nobility and court life. Known to this day as one of the largest centers of the high Japanese art, Kyoto is a city that still exudes grace, regardless of the district in which you are located.

If you want to get the best quality craft items or even meet other facets of Japanese cuisine, you definitely must go to Kyoto, a mandatory place to every visitor who lands on Japanese territory. About Japanese cuisine, well, I came to talk about a special place whose traditional shops are almost endless sources of ingredients not only for everyday life, but also for the best restaurants in town. Today I’ll talk about Kyoto’s Kitchen.

A few months ago I wrote an article about the gastronomic adventures of Jiro Taniguchi and Masayuki Kusumi in the amazing manga "Gourmet" (孤独のグルメ). As I wrote in that text, one of the best experiences you can have in Japan is to meet such a diverse and fantastically tasty cuisine, sometimes finding surprises in unexpected places that transcends that logic that “in Japan they only eat sushi, sashimi and Temaki”.

Again, for typical Japanese dishes, I’m talking about what you eat in the everyday life in the Land of the Rising Sun. No, not that stupidity to think that Japan was taken by temakis. Many of my friends are still surprised to learn that there are many more things than sushi and sashimi. One of the best places to understand, to feel, to smell and to taste this dimension of the Japanese daily life is going to the Nishiki Market or Nishiki Ichiba (錦市場), a magic place consisted by long and arrow blocks near the Teramachi Arcade (寺町通) and quite close to Pontochō (先斗町).

Its first traditional shops dates from the 14th century, becoming one of the most important fish suppliers of town. Nishiki Ichiba gradually turned into a big market, whose range of products includes not only food and ingredients for cooking, but also crafts, porcelain and other products for everyday life. Alongside the bric-a-brac shops, greengrocers, rice shops, fishmongers, pastry shops and ice cream parlors there are several restaurants serving typical food. At the end, the tour in Nishiki Ichiba can last for hours, filled with good food that is totally unknown to foreigners.
With its high ceilings and green, red and yellow glass tiles, Nishiki Ichiba is crowded with all kinds of people, all of them immersed in a world of infinite smells and tastes.

The first time I was in Nishiki Ichiba I was accompanied by the presence of great friends, one of them a resident of Kyoto in those times. Knowing every alley and city streets, she took us to one of the most impressive places of Kyoto, a market that fascinated me immediately. Come on, Japan is definitely not a place invaded by sushi-monsters, sashimi-zillas or temaki-robots.

It took years for me to return, this time paying attention to other details that go unnoticed that time. Initially being a profusion of signs for all the senses, now the Nishiki Ichiba was a very familiar place, whose tenants and Japanese buyers were all very kind, who did not hesitate to strike up a conversation with a stranger fascinated by Japanese culture. Despite being a tourist town, they showed enthusiasm in talking, in Japanese, to a japanologist researcher who felt back at home. For a short moment, everything seemed frozen in time. Or at least it seemed that time passed more slowly within that market. Worry less about sushi, temples, shrines and all that hightech mumbo jumbo and let be hooked by the stomach. Give it a try. I guarantee you it will be delicious.

by Victor Hugo Kebbe

Snowshill Manor (NT) 10-08-2013
traditional kitchen
Image by Karen Roe
The Nychthemeron / Astrological Clock (Greek for ‘Night & Day’)

Snowshill Manor near Broadway in Gloucestershire, is a Cotswold Manor and built from traditional yellow stone and home to a fine collection of everyday objects collected by Charles Wade, with over 22,000 items in this eclectic collection. The collection consists of costumes, of which there are 2000 pieces, Samurai armour, children’s toys, bicycles, musical instruments to fine clocks and many more unusual and extraordinary treasures, thousands of objects are laid out for you to see just as Mr Wade intended.

“Let nothing perish” was his motto, and his life was dedicated to doing just that. From the everyday to the extraordinary, you can discover his passion for craftsmanship, colour and design.

Charles Wade originated from Yoxford in Suffolk, where he was a craftsman and architect, but lived a number of years in the Priest’s House whilst arranging his massive collection of objects from 1900 until 1951 when the National Trust was given the Manor.

The manor has been through many changes throughout the years, with the main part of the house standing since 1500, with major works taking place in 2004.

The terraced, 2 acre, hillside garden surrounds the manor and is in the style of the Arts and Crafts era, divided into different rooms, each containing various architectural features and including pond areas, which are a haven for insects and wildlife. There is also a Kitchen garden and large vegetable plot, the vegetables from which are used in the restaurant.

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