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Hungarian cuisine

Hungarian or Magyar cuisine (Hungarian: Magyar konyha) is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.

General features
Hungarian cuisine is mostly continental Central European, with some elements from Eastern Europe such as the use of poppy, and the popularity of kefir and quark. Paprika is often associated with Hungary and is used prominently in several dishes. Traditional Hungarian paprika is characterised by its bright colour and distinct heat, differentiating it from milder variations of paprika popular elsewhere in the world. Other herbs and spices commonly used in Hungarian cuisine include garlic, marjoram, caraway seeds, celery seeds and dill seeds. Typical Hungarian food is heavy on dairy and meats, similar to that of neighboring Czech and Slovak cuisines. Chicken, pork and beef are common, while turkey, duck, lamb, fish and game meats are mostly eaten on special occasions. Hungary is also known for relatively inexpensive salamis and sausages it produces primarily from pork, but also poultry, beef and others.

Bread is perhaps the most important and basic part of the Hungarian diet. It is eaten at all meals, accompanying main dishes. Before the fall of communism in 1990, white bread was a staple food. Numerous other types of baked goods, such as buns and pastries both salty and sweet, often creatively filled, have proliferated in recent years.

Main dishes may "require" a side dish (köret) or not. It is unusual to violate this convention. The side dish is most commonly potato in various styles, but rice or steamed vegetables are also popular. Some foods have a customary side dish (e.g., csirkepaprikás 'paprika chicken' is almost always eaten with small dumplings similar to gnocchi (nokedli), while others may take any side dish (e.g., rántott sajt 'fried cheese'). Some dishes also have toppings or bread on the side considered almost mandatory, for example, the sour cream and bread with töltött káposzta 'stuffed cabbage'.

Recently, Hungarian chefs have become more creative, so Hungarian dishes prepared for tourists may seem unusual to Hungarians who are familiar with more traditional preparations.

Goulash is a famous Hungarian dish. Other famous Hungarian meat stews include paprikás, a thicker stew with meat simmered in thick, creamy, paprika-flavored gravy, and pörkölt, a stew with boneless meat (usually beef or pork), onion, and sweet paprika powder, both served with nokedli or galuska (small dumplings). In some old-fashioned dishes, fruits such as plums and apricots are cooked with meat or in piquant sauces/stuffings for game, roasts and other cuts. Various kinds of noodles, dumplings, potatoes, and rice are commonly served as a side dish. Hungarian dry sausages (kolbász) and winter salami are also widely eaten.

Other characteristics of Hungarian cuisine are the soups, casseroles, desserts, and pastries and stuffed crêpes (palacsinta), with fierce rivalries between regional variations on the same dish (such as the Hungarian hot fish soup called fisherman's soup or halászlé, cooked differently on the banks of Hungary's two main rivers: the Danube and the Tisza), palacsinta (pancakes served flambéed in dark chocolate sauce filled with ground walnuts) and Dobos Cake (layered sponge cake, with chocolate buttercream filling and topped with a thin layer of crunchy caramel).

Two elements of Hungarian cuisine that impress foreigners are the various vegetable stews called főzelék as well as cold fruit soups, such as cold sour cherry soup (hideg meggyleves).

Hungarian cuisine uses a large variety of cheeses, but the most common are túró (a type of crumbly quark), cream cheeses, picante ewe-cheese (juhtúró), the most common Hungarian cheeses like Karaván, Pannonia cheese, Pálpusztai, Emmentaler, Edam and Trappista.

There are many smoked pork products. Many dishes get their character from the smoky taste of one or more of these ingredients. A variety of Hungarian smoked sausages, smoked ham, and smoked lard are also consumed without further preparation. These are accompanied with bread and fresh vegetables, are often called 'cold dish', and mainly consumed for breakfast or dinner, but sometimes offered as starter in restaurants.

Pickled (fermented) vegetables are often used. The most common is savanyú káposzta (lit: sour-cabbage, sauerkraut) and soured peppers, gherkins, but a mix of cauliflower, green tomatoes, baby water melon, and other vegetables is also frequent. These are traditionally consumed in the winter and often were the main source of vitamin-C throughout the cold months of winter. Some seasonal, hearty dishes such as töltött káposzta, húsos káposzta and korhelyleves are based on savanyú káposzta. Classic Hungarian restaurants often offer some variations as side dish, a refreshing complement to heavy dishes.

Seasonings
Hungarian food uses selected spices judiciously to add flavor, especially paprika, a spice made of ground red pepper.

Paprika being the most important spice, there are many traditional variations and styles ranging from sweet to extremely spicy. The sweet and more mild paprika tend to be more common, but the spicy varieties are still very popular. Hot chilis are also often given as a garnish in traditional Hungarian cuisine, but when not, dried hot chilis or hot chili paste are typically given on the side.

Hungarians are known for loving spicy foods and eat everything with paprika and Piros Arany(a popular Hungarian paprika cream, meaning 'Red Gold'). They also put the Hungarian chili sauce Erős Pista, in their Fisherman's soup and paprikash.

After paprika, garlic and onion bulbs are some of the most popular aromatics, either or both being used in most every savoury dish.

Herbs are also a key component of Hungarian cuisine, with dill, bay leaf, marjoram, and parsley being the most common. Tarragon, savoury, horseradish, and lovage are also quite common, but less so than the previous. Even herbs such as thyme, patience dock, mint and chives can also be component of some dishes, although considerably less frequently than those mentioned before.

The savoury side of Hungarian cuisine makes use of many spices, most notably paprika. However, Magyar cuisine uses many other spices as well with black pepper, caraway, dill seed, and poppy seed being some of the most common for savoury dishes. Though juniper berries and coriander are also frequently used, but generally only for specific dishes. Mustard seed is uncommon as an ingredient itself, but prepared mustards are used often. Hungarian mustards are often likened to a Dijon-style mustard, though they are not typically made with wine and generally use seeds of the white mustard plant; it is also not uncommon for them to include herbs, particularly tarragon and parsley.

Sweet dishes are typically spiced with different seasonings. Cinnamon, nutmeg, anise, cloves, lemon peel, and vanilla are the most common. Allspice, while traditionally relegated to sweet dishes in western cuisines, is used in both sweet and savoury applications in Hungarian cuisine.

While not really a seasoning, the use of a thick sour cream called tejföl as a topping is another common feature in many dishes.

When products use Hungarian-style as a variation, the flavour is usually pepper, onion or bacon.

History

The historical Hungarian cuisine has influenced the history of the Magyar people, and vice versa. The importance of livestock and the nomadic lifestyle of the Magyar people, as well as a hearkening to their steppe past, is apparent in the prominence of meat in Hungarian food and may be reflected in traditional meat dishes cooked over the fire like goulash (in Hungarian "gulyás", lit. "cattleman's (meal)"), pörkölt stew and the spicy fisherman's soup called halászlé are all traditionally cooked over the open fire in a bogrács (or cauldron). In the 15th century, King Matthias Corvinus and his Neapolitan wife Beatrice, influenced by Renaissance culture, introduced new ingredients such as sweet chestnut and spices such as garlic, ginger, mace, saffron and nutmeg, onion and the use of fruits in stuffings or cooked with meat. Some of these spices such as ginger and saffron are no longer used in modern Hungarian cuisine. At that time and later, considerable numbers of Saxons (a German ethnic group), Armenians, Italians, Jews, Poles, Czechs and Slovaks settled in the Hungarian basin and in Transylvania, also contributing with different new dishes. Hungarian cuisine was influenced by Austrian cuisine under the Austro-Hungarian Empire; dishes and methods of food preparation have often been borrowed from Austrian cuisine, and vice versa. Some cakes and sweets in Hungary show a strong German-Austrian influence. All told, modern Hungarian cuisine is a synthesis of ancient Uralic components mixed with West Slavic, Balkan, Austrian, and German. The food of Hungary can be considered a melting pot of the continent, with a culinary base formed from its own, original Magyar cuisine.

Although Hungary is a major source of paprika, and it is the spice most closely associated with Hungary, peppers, the raw material in paprika production, originated from North America was only later introduced to the Old World, to Spain in the 16th century, as part of the Columbian exchange. The spice was first used in Hungarian cuisine in the early 19th century.

Historically Magyar cuisine had a decisive role in the gastronomy of the Carpathian basin. Because of the Habsburg ruling class making it difficult for the kingdom to do industrial work, the country's small producer markets became prominent, and were therefore also called the monarchy's larder. Hungarian cuisine is famously rich in flavours and has also played a major role in the cuisine of neighbouring peoples.

Hungarian meals

In Hungary, people usually have a large breakfast. Hungarian breakfast generally is an open sandwich with bread or toast, butter, cheese or different cream cheeses, túró cheese, tejföl or körözött (Liptauer cheese spread), cold cuts such as ham, liver pâté (called májkrém or kenőmájas), bacon, salami, mortadella, sausages such as kabanos, beerwurst or different Hungarian sausages or kolbász. Traditionally fresh tomatoes and green peppers (sometimes scallion, radish and cucumber) are served with these when they are in season. Eggs (fried, scrambled or boiled) may also be part of breakfast.

Some types of meat that were commonly eaten in the past (such as beef tongue, disznósajt (head cheese) or véres hurka (similar to black pudding) are now more associated with the countryside.

Meals are often eaten with savanyúság and millet.

Contemporary Hungarians do not always eat this typical breakfast. For many, breakfast is a cup of milk, tea or coffee with pastries, a bun, a kifli or a strudel with jam or honey, or cereal, such as muesli and perhaps fruit. Children can have rice pudding (tejberizs) or semolina cream (tejbegríz) for breakfast topped with cocoa powder and sugar or with fruit syrup. Bodzaszörp or hot drinks are preferred for breakfast. In the past, breakfast itself was much more important, often only breakfast and dinner were eaten. In those days, cabbage soup was a common breakfast.

Villásreggeli or brunch (literally 'breakfast with fork') is a more luxurious big breakfast given on special occasions or holidays. Often guests are invited. Deviled eggs, cold steak, cold salads, salmon omelettes, pancakes, a spicy cheese spread made with sheep milk cheese called körözött, caviar, foie gras, fruit salads, compote, fruit yogurts, fruit juices, champagne and pastries, cakes and cookies may be served.

Tízórai refers to a meal eaten between breakfast and lunch.

Lunch is the major meal of the day, traditionally with several courses, but often just one course in modern times. Cold or hot appetizers may be served sometimes (for example, fish, egg or liver), then soup. Soup is followed by a main dish. The main dish is a dish including meat, side dishes and salad (or pickled vegetables - paprika, cucumber, sauerkraut, etc.), which precedes the dessert. Fruit may follow. In Hungary, pancakes (or rather, crepes) may be served as a main dish or as a dessert but not for breakfast. Salad is typically served with meat dishes, made of lettuce with tomatoes, cucumbers and onions, or some pickled variant of them. A simple thin sliced cucumber or tomato salad in vinaigrette is also typical. Salads such as Salade Olivier or potato salad are made of boiled potatoes, vegetables, hard-boiled eggs, mushrooms, fried or boiled meat or fish, in vinaigrette, aspic or mayonnaise. These salads are eaten as appetizers or even as a main course.

Some people and children eat a light meal in the afternoon, called uzsonna, usually an open sandwich, pastry, slice of cake or fruit.

Dinner is typically less important than lunch, and there is no typical Hungarian dinner. It may either be a lunch-type meal, with multiple courses and the same foods one would serve for lunch, or it could be the same as a traditional Hungarian breakfast, with bread, cold cuts, cheeses, tomatoes and peppers as described above. When dinner is an important occasion it will be prepared the same way and with the same courses a full lunch would be. When it's not an important occasion, it's a good time to eat leftovers.

Hungarian meal times are somewhat flexible. Typical times are as follows: Breakfast 6-9 am; Lunch 12 noon-2 pm; Dinner 6-9 pm.

Special occasions

For Christmas, Hungarians have a fish soup called halászlé. Other dishes may be served, such as roast goose, roast turkey or roast duck, cabbage rolls (töltött káposzta). Pastry roll filled with walnut or poppy seed called (bejgli) is a usual Christmas food, and candies and sweets used to decorate the Christmas tree, such as szaloncukor are eaten during all Christmas, when everybody picks them and eats them directly from the tree. In some households, Lentil stew, also known as 'Lencse Fozelek', is consumed to bring good luck and health in the upcoming years. Other traditional foods such as Pozsonyi kifli, a type of Bejgli is also commonly eaten in Christmas dinners (Pozsony being the original name of Bratislava), next to regular Bejglies and Strudels(rétes).

On New Year's Eve (Szilveszter), Hungarians traditionally celebrate with virsli (Vienna sausage) and lentil soup. On New Year's Day, it is common to eat either lentil soup or korhelyleves, a meaty sauerkraut soup said to cure hangovers. There is also a lot of superstition attached to New Year's food: on New Year's Eve, a coin is baked into the pogácsa. Whoever finds the lucky coin will have a lucky and prosperous New Year. But all the scones have to be gone before midnight, otherwise everything goes the other way.

It was tradition to bake rétes (strudels) as long as possible, because then you would be that much richer the following year.

It is also tradition for girls to put small pieces of paper with a man's name in the middle of dumplings or other raw dough. At exactly midnight, they threw them into the boiling water, the first male name that came up revealing the name of their future husband.

Easter is considered a huge event (Húsvét) and is celebrated all over Hungary. The families and their friends have the Mom and daughter prepare meals such as Smoked Ham with boiled eggs and small sandwiches and drinks quite commonly to have palinka on the table and then wait for Fathers and sons to arrive and say a poem (Husvéti Vers) and then spray on their hair with a perfume. Once the Father and son water the Mom and daughters known as Locsolkodás. They have a meal a drink then they go to the next family member until they visited all. In Szabolcs County make a special sweet yellow cheese, Sárgatúró, made with quark (túró) and eggs. The kalács eaten then is often called pászkakalács.

Others
Szárnyas Brassói: a variant of the pecsenye.

Mátrai Borzaska: pork loin in a grated potato and grated potatoes with sour cream and cheese gravy.

Kakashere pörkölt: Rooster Testicle Pörkölt

Cibere: a fermented drink made from wheat or rye bran, popular during Lent. In Romanian it is called Borș.

Sültvér: fried blood often eaten with hot peppers and nokedli.

Kukoricakása: Cornmeal porridge with paprika and cumin

Puliszka: a Hungarian hominy. The Csángó people make Álivánka sponge cake and Bóc out of it, a cottage cheese puliszka-dumplings, often with special blue molded cottage cheese. Nyárlőrinci tutajos (raft of Nyárlőrinc): Dumplings made of tarhonya, bacon and crushed potatoes.

The tripe (pacal) is a very common dish in the country, made into stews and soups and also fried.

Csirke Paprikás Tejfölösen: Chicken Paprikash with sour cream and gravy, usually eaten with fusilli or nokedli. A number of paprikashes exist, including pork- and mushroom - paprikash. Sometimes Pigeon Paprikash was also eaten.

Paradicsomos káposzta: Tomato and cabbage dish eaten with fasirt or pork ribs

Tejleves: a milk-based sweet "soups", in multiple flavours.

Bugaci Vegyes Pörkölt: a pörkölt variant from Bugac which contains pork, beef shank and salo.

Székely lepény: "Szekler pie" a bacon, onion, sour cream and paprika flatbread, somewhat similar to the lángos, but uses a different dough (usually made from lepénykenyér).

Fatányéros: Traditional dish of Transylvanian Hungarians.

Wine soup: Traditional vanilla, cinnamon, white wine flavoured soup.

Tócsni: A Hungarian potato pancake.

Rablóhús: Hungarian skewer of roasted chicken and vegetables

Grenadírmars: potato pasta served with bell pepper and sour cream

Betyárkrumpli: potato dish with eggs, salo and szalonna.

Betyárpörkölt bagolyfül nokedlivel: "betyár's pörkölt with owl-ear shaped nokedli"

Lebbencs leves: potato and smoked bacon soup with lebbencs tészta.

Körömpörkölt: Traditional pork nail pörkölt.

Pork strew and Pig Pörkölt: Pork is made in both stew (ragu) and pörkölt forms

Tordai Pogácsa: The Tordai pogácsa, a similar gastronomic attractions to the pecsenye of Torda(now: Turda). The pastry is much larger than the average pogácsa, with the size of a smaller baking tray. The Hungarian peasant population living there has been making it for hundreds of years, albeit with varying recipes.

Túrós csusza: cheese and pasta dish

Káposztás tészta: cabbage pasta dish

Dödölle: toasted flat potato dumplings with sour cream and szalonna. Korhelyleves: kolbász-sauerkraut soup with tejföl

Agglegénytál: dish from fried potato, some kolbász, roasted tomatoes and pepper with eggs poured on top.

Kukoricakása: Onion and red onion Cornmeal with bacon, topped with paprika and lard

Parsley Lapcsánka: Deep fried potato flatbread with parsley eaten with tejföl and onion

Rákóczi Rostélyos: button mushroom stew, with pear-shaped pastry ornament

Bogrács and Herder foods
Hortobágyi Húsos Palacsinta

Slambuc

Paprikás krumpli

Alföldi rakott tarhonya

Babgulyás: red bean-goulash soup

Pásztortarhonya: roasted tarhonya and szalonna topped with kolbász, potato, pepper, tomato and paprika.

Betyárkrumpli: a type of rakott krumpli with star shaped szalonna

Tokány: Traditional Hungarian pörkölt type from Máramaros (now: Maramures) with over 20 variations (English: transylvanian pörkölt, Romanians use it as tocană)

Vetrece: Transylvanian food similar to Tokány, eaten with potato-schupfnudels (burgonyanudli), sour cream, and szalonna.

Betyáros: lebbencs pasta with cottage cheese and szalonna

Betyárszelet: this name also refers to a meat dish and a sweet

Birkapörkölt: Mutton pörkölt

Szürkemarha-gulyás: Hungarian-grey-goulash

Steer and Mangalitsa skewers

Harcsapaprikás: Catfish paprikash

Vadas marha: beef dish with carrot-based yellowish sauce and dumplings

Bivalypörkölt: Pörkölt from the Hungarian domestic water buffalo

Sweet pastas: with walnut, poppy seed, and semolina-and-jam toppings

Pasta types
Csiga pasta: small twisted pasta, made to put in soups

Csipetke or Csipötke: small pebble-shaped pasta. In Szeged it was popular to put in soup.

Galuska: Eaten with paprikash or with sour cream, cheeses, eggs.

Gyufa pasta: matchstick shaped pasta, most commonly used in Baja fisherman's fish soups.

Lebbencs tészta: flat rectangular pasta, used in the dishes lebbencs leves and öreglebbencs

Nokedli: Similar to the Galuska. Used in different types of pörkölts and paprikash and in pea soup.

Orsós pasta: similar to Fusilli

Szabógallér: triangular lace-edged pasta

Tarhonya: Very small, caviar-sized pasta.

Tördelt tészta: pasta straps, used in Mácsik (poppy seed pasta variety)

Főzelék
Főzeléks are considered very important for health. It is neither a soup nor a main course. It is similar to Goulash which, although a soup, can be a substitute for a main course. Common flavours include yellow pea, bean, green pea, red lentil, broccoli, spinach, onion, potato, pumpkin, carrot, apple, and sometimes even cherry.

Sausages and cold cuts

 * Hurka (boiled sausage, three main types: liver sausage called májas hurka, made of pork liver, meat and rice; a liverless variant of the májas hurka called húsos hurka and black sausage called véres hurka, which is equivalent to the black pudding)
 * Téliszalámi (or Winter salami, salami made of spiced meat, cold smoked, and dry ripened, the most famous brand made by Pick Szeged)
 * Herz Szalámi
 * Csabai szalámi and kolbász (spicy salami and smoked sausage, made in the town of Békéscsaba)
 * Gyulai kolbász (spicy sausage, made in the town of Gyula)
 * Debreceni kolbász (Debrecener sausage)
 * Disznósajt (a special type of head cheese, made of mixed meat slices, spices, paprika, and pieces of bacon cooked in spicy stock, which is then stuffed into a pig's stomack. Disznófejsajt is also popular)
 * Szalonna (Hungarian bacon, fatback, back bacon rind, has more fat than usual breakfast bacon)
 * Virsli (a Frankfurter-like long and thin sausage, consumed boiled with bread and mustard)
 * Lókolbász (Horse sausage)

Pastry Culture
In Hungary there are a great variety of pastries and baked goods and the language even classifies them. For example, in general, a batyu is a square or pentagonal pastry (e.g. cherry or cottage cheese batyu), a "fonottka" is yarn ball shaped, "párna" as the name suggests is any pillow-shaped usually puffed pastry, but the "táska" (e.g. virslis táska, cherry táska) is usually used for triangular, rolled or braided filled-pastries.

Molnárka: Along the kifli and the cipó this is another iconic breadtype. It has a shiny texture like hamburger buns, but is oval shaped. It is commonly used to make sandwiches.

Cipó: A circular loaf, smaller than normal bread (the average Hungarian bread being 3 kg). According to official governmental definition (from MÉ), a bread smaller than 500g margin is classified as a cipó.

Pityókás kenyér: potato bread common in Transylvania. Kakaós csiga: ("Chocolate snails") traditional Hungarian pastry with chocolate filling. It was originally called csokoládés tekerge. They are often dusted with icing sugar or covered with white chocolate.

Molnárpogácsa: a large flattened pogácsa type pastry. The story goes that it was given to the miller's apprentices as payment.

Stangli: Often used to describe straight (both twisted and smooth) kifli. A stangli is a rectangular bread stick, usually 30 cm long, sprinkled with cheese or seeds. Most often sold in 8–10 cm bars in boxes as snacks for gatherings.

Dübbencs: Smooth surface rolled bread flavoured with dill

Béles: The Béles is a pastry filled with raisin and curd or fruit jams. In Transylvania, porridge-filled Béles was often eaten on New Year's Eve.

Sweets and cakes

 * Dobos Cake (sponge cake layered with chocolate paste and glazed with caramel and nuts)
 * Derelye (a type of pierogi filled with plums, cottage cheese or sour cherries. In the 17th century ones stuffed with minced meat were also common)
 * Rigó Jancsi (Cube-shaped sponge cake with dark chocolate glaze)
 * Gesztenyepüré (cooked and mashed sweet chestnuts with sugar and rum, topped with whipped cream)
 * Barátfüle (A pierogi filled with poppy seeds, cottage cheese or plum jam. The Barátfüle is similar to derelye but the Szentesi barátfüle, like a hamantash has a hard crust.
 * Bejgli (cake roll eaten at Christmas and Easter)
 * Borzas Kata or Borzas gombóc refers to spiked dumplings, made by putting a small lump of laskadough in the middle of a vanilla cream and frying the whole thing in lard. But the Borzas Kata is more commonly used a walnut-peach jam or chocolate cake slice with a similar "spiky" top, hince the similarity.Kürtőskalács 1.jpg in some places.]]
 * Kürtőskalács Stove cake or Chimney cake, cooked over an open fire — a Transylvanian specialty, famous as Hungary's oldest pastry.
 * Fonott kalács ("braided kalach") is circular or rod-shaped and braided while the Easter pászkakalács cylindrical, with braided decoration. The rózsakalács is shaped like a bouquet of roses. There are many other variants such as Jász ostoros, kulcsos and even has a paprika flavoured variant.
 * Babka (kalach with creamy filling, where this filling is in the ridges)
 * Fumu (special swaddled infant shaped kalach)
 * There are many other kalács types, such as the Fatörzskifli (a breakfest kifli-shaped kalach) the Guduc kalács (a large circular pastry from Torda)
 * Angel wings (the Csörögefánk or Forgácsfánk a crispy, light Hungarian Angel Wing fry cookies, a twisted thin fried cookie made of yeast dough, dusted with powdered sugar)
 * Vaníliás kifli (vanilla croissant, small, crescent shaped biscuits)
 * Piskóta (thin, light, sweet delicate, crispy cookie)
 * Krémes (Known as vanilla slice or custard slice, is a custard and chantilly cream cream cake dessert commonly associated with the former Austro-Hungarian Monarchy)
 * Rétes (layered pastry with a filling that is usually sweet)
 * Csiga (literally snail - a rolled pastry that comes in many different coatings and flavors, usually walnut, poppy seed, chocolate, and vanilla pudding)
 * Flódni (cake with four different fillings, which are poppy seed, walnut, apple, and plum jam)
 * Képviselő Fánk (Hungarian Cream Puff made from choux paste and filled with vanilla cream. Literal Translation - 'Ambassador Doughnut')
 * Kuglóf (Kuglóf cake, a traditional Austro-Hungarian coffee party cake)
 * Lekváros Bukta (a baked brick-shaped dessert filled with jam, túró or ground walnuts)
 * Lekváros tekercs (rolled up soft sponge cake filled with jam)
 * ''Lekvár (Thick Hungarian jam)
 * Birsalma sajt (Quince cheese, or quince jelly made of quince fruits)
 * Törökméz (a sweet sticky white nougat paste cooked with sugar, eggwhites, honey, bits of walnuts, spread between two wafer sheets)
 * Halva (a Transylvanian sweet confection, made with sunflower seeds, of Turkish origin)
 * Madártej (Floating island, a dessert made of milk custard with eggwhite dumplings floating on top)

 * Őrség Zöld Aranya (white chocolate pumpkin seed cream cake, using special pumpkin seed oil from the Őrség region.)
 * Túró Rudi (sweet quark cheese - called túró - filled chocolate bar)
 * Szaloncukor (flavoured candies that hang on the Christmas tree, eaten at Christmas)
 * Arany galuska (dumplings, or dough balls rolled in butter, sugar, and nuts and packed together to make a pull-apart cake, with vanilla custard)
 * Vargabéles (Hungarian strudel or Noodle Pie)
 * Eszterházy torta (Consists of buttercream spiced with cognac or vanilla and walnuts)
 *  (Somló-style Sponge Cake)
 * Molnár kalács (a round wafer elaborately decorated with folk symbols and pictures. It is eaten with sweet toppings or with szalonna baked into it. It is a traditional Luca nap food )
 * Linzer torta (a tart with crisscross design of pastry strips on top) and Isler cookies are both Austro-Hungarian sweets
 * Minyon / Kugler (Austro-Hungarian sponge cake cubes usually flavoured with rum, chocolate, lemon, vanilla or punch)
 * Palacsinta (crêpe-like variety of pancake)
 * Rakott palacsinta (traditional pancake cake, with different fillings, ofthen with 30 tiers)
 * Győri édes and Pilóta (both are popular cookies) Vargabéles (It uses rétes dough with vanilla-cottage cheese cream, with vermicelli keeping it together. It was invented by a famous Hungarian cook from Kolozsvar (now Cluj-Napoca), Marika Darvas.)
 * Mézes Puszedli (Hungarian cookie, which evolved from the busserl but has a different recipe)
 * Mákos guba (a poppy seed-based dessert found throughout Central Europe; consists of slices of sweet(ened) kifli and poppy seeds boiled in milk with butter, often with various nuts and dried fruits as toppings)
 * Túrós lepény or túrós pite (dessert bars made from sweetened túró. A variant called kapros-túrós lepény also exists, which has dill added)
 * The Balaton, Zala, Néger, László, Kókusz, Jeges and Somogy Kocka and the Boci Szelet are all different types of small cube-shaped cakes
 * Ökörszem (cake-cup filled with túró)
 * Zserbó (chocolate, peach jam, walnut cream cake)
 * Hájas süti (trough shaped biscuits usually filled with jam)
 * Máglyarakás (fruity cake cube with a thick layer of eggwhite foam on top)ZserboSzelet.JPG.]]

Others

 * Lángos (fried bread dough)
 * Pogácsa (a type of bun, round puffed pastry with bacon, traditionally cooked on the fire)
 * Zsemle (round small breads, eaten cut in half, with butter, cold cuts or jam, often for breakfast)[[Image:Kifli.jpg|left|thumb|Kifli, a crescent-shaped bread]]
 * Fánk or Bismarck Doughnuts, typically made for Farsang
 * Kifli (crescent-shaped bread. It can be made plain, salted, with seeds or sweet; see picture)
 * laska (potato-dough, thicker palacsinta)
 * Hókifli (Hungarian traditional Vanillekipferl)
 * Sajtoskifli is kifli with cheddar cheese, which usually does not have the crescent shape.
 * Dunakavics ("Danube pebbles", a popular Hungarian dragée variety.)
 * Perec (Hungarian Pretzel, usually in salted, nutty, and cheese varieties, much softer than its German counterpart.)
 * Sajtos tallér (popular cheese flavoured Hungarian snack, similar in shape to lukken cookies. Most people no longer make it at home, but buy it from a shop)
 * Diákcsemege (pupil's snack) a traditional mix of nuts, traditionally consisting of raisins, almonds, hazelnuts, peanuts and sunflower seeds(szotyola).
 * Keszőce (A dilute sauce made from gooseberries, wild cherries or other fruit)
 * Májgaluska (small liver dumplings used in different soups, for example, liverball soup)
 * Grízgaluska (Hungarian boiled semolina dumplings used in soup)
 * Tarhonya (a kind of large Hungarian "couscous", big pasta grain, served as a side dish; also an ingredient of Tarhonyás hús, meat with egg barley)
 * Rizi-bizi (white rice cooked with green peas, served as a side dish)
 * Vinetta or padlizsán krém (Transylvanian mashed eggplant salad made of grilled, peeled and finely chopped eggplants)
 * Körözött or Liptai túró (cheese spread with ground sweet paprika and onions)
 * Libamájpástétom (Hungarian delicacy: foie gras - goose liver pâté)
 * Málé(Sweet corn flatbreads. It does not use sweeteners. It is made using the chemical property of the corn, which gives it a sweet taste when baked in a pasta mix of flour and hot water, kept warm for a few hours. To make it work, it was often sung to, in the countryside, "Málé, Málé, just you be sweet...")
 * The Kőtes palacsinta(this palacsinta also has the size of the Crêpe, but it's also as thick as American pancakes), and the Pánkó(Szekler dougnut) are traditional foods of the Szeklers of Bukovina.
 * Poroja (flat fatty sponge cake of the Banat Hungarians) Kenyer 3 kgos kemenceben sult.jpg, not in plastic bags or frozen. ]]
 * French toast (literally "bread with a fur", a savoury French toast or Gypsy toast or bread fritter, a breakfast food or sometimes as a side dish)
 * Bread - (The large Hungarian bread that is baked fresh every morning in the bakeries. The traditional form called cipó is the smaller, round and has a hard thick crust. The other bread type is vekni: long loaves with crispy crust, thicker or thinner, like the baguette.)
 * Kenyérlángos (smaller piece of bread dough baked in a flat form, often topped with sour cream, bacon and onions; traditionally a snack for children on the day bread was baked at home, now sold mostly on festivals and markets. It's thicker than a lepény, which has similar toppings (cheese, salami, ham, onion, tejföl, tomatoes, chopped meat))

Drinks
Hungarian wine dates back to at least Roman times, and that history reflects the country's position between the West Slavs and the Germanic peoples.

The best-known wines are the white dessert wine called Tokaji Aszú (after the North-Eastern region of Hungary, Tokaj) and the red wines from Villány (Southern part of Hungary). Famous is also the wine called Bull's Blood (Egri Bikavér), a dark, full-bodied red wine. Hungarian fruit wines, such as red-currant wine, are mild and soft in taste and texture.

Hungary's most notable liquors are Unicum, a herbal bitters, and Pálinka, a range of fruit brandies (plum and pear are popular). Also notable are the 21 brands of Hungarian mineral waters (for example, Apenta and Kékkúti). Some of them have therapeutic value, such as Mira.

The Elderberry(bodzsa), wild strawberry (szamóca) and raspberry (málna) szörp is also common. The Jaffa flavoured Szobi szörp was an iconic soft drink before the change of regime.

Traubi or Traubisoda, is a soft drink based on an Austrian license produced in Balatonvilágos since 1971. Before soft drinks became widely available, Hungarians made their own soft drinks called szörp, which is a concentrate created from sugar and fruits such as the raspberry, currant or elderberry. This concentrate is diluted in either fresh or carbonated water.

title: Hungarian cuisine


text:
French toast

French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).

When French toast is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Terminology
According to the Oxford companion to food, this preparation occurs in various forms and under different names in many countries but it is convenient to treat the French version as the archetype, explaining the term ‘French toast’ commonly used in English.

The usual French name is pain perdu ( lost bread, reflecting its use of stale or otherwise "lost" bread. It may also be called pain doré golden bread in Canada.

History
Some authors consider the recipe for Aliter Dulcia (translated as 'Another sweet dish') included in the Apicius, a 1st century CE Ancient Roman cuisine cookbook, "not very different" from modern French toast, although it does not involve eggs.

In Le Viandier, culinary cookbook written around 1300, the French chef Guillaume Taillevent presented a recipe for "tostées dorées" involving eggs and sugar.

A 14th-century German recipe uses the name Arme Ritter poor knights, a name also used in English and the Nordic languages.

In the 15th-century, there are English recipes for pain perdu and culinary expert Martino da Como also offers a recipe.

In Spain, one of the first recipe was published in 1611 by Francisco Martínez Motiño.

An Austrian and Bavarian term is pofesen, the name comes because the shape of the dish reminds the medieval knight's shields from the city of Pavia. In Hungary, it is commonly called bundáskenyér (lit. "fluffy bread").

In Ottoman cuisine, a dish of bread soaked in eggs with honey but no milk is called fāvniyye.

Preparation
Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Sliced or artisan loaves cut to 3/4 to 1" thick are frequently used as the bread of choice. Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture. The bread is then fried in butter or olive oil until browned and cooked through. Day-old bread is often used, both for its thrift and because it will soak up more egg mixture without falling apart.

The cooked slices may be served with sugar or sweet toppings such as caramel, ice cream, jam, honey, fruit, or maple syrup.

Variations
There are many variations. The dipping mixture might not include eggs; and the bread may be soaked in wine, rosewater, or orange juice, either before or after cooking.

Balkans
In Southern Slavic countries such as Bulgaria, Bosnia and Herzegovina, Slovenia, Croatia and Serbia it is called prženice, pohane šnite, moče or ribanjke. It is eaten sweet or savory and paired with ajvar, jam, cheese, prosciutto, or sausage.

Brazil and Portugal
In both Portugal and Brazil, rabanadas are a traditional Christmas dessert. Many recipes often use Tinto or Port wine.

Denmark
In Denmark, Arme Riddere (Poor Knights) is a sweet breakfast dish that can also be eaten as an afternoon treat or evening dessert. The Danish version of this dish uses sugar with cinnamon instead of plain sugar.

Finland
In Finland, Köyhät Ritarit (Poor Knights) is a dessert made by frying slices of wheat bread soaked in milk. Sometimes, a dried bun is also used instead of wheat bread. An egg can also be mixed into milk and if desired, a little sugar and wheat flour can be added. The slices are dipped on both sides in the milk mixture before frying. Usually poor knights are eaten warm with jam and whipped cream. In some lunch restaurants, a dessert made of bun slices is called rich knights. This is to make a difference to the poor knights made of French bread or other light bread. The name "rich knights" comes from the whipped cream crown. The poor knights have no whipped cream.

France
In France, pain perdu has a wide range of regional variations.

Georgia
In Georgia it is known as kikliko (ყიყლიყო). It is a popular dish for brunch or breakfast and is almost always served as a savory dish. Sometimes different kinds of cheese are also combined.

Germany
In Germany, Arme Ritter (Poor Knights) or Pofesen are at least known since the 14th century (mentioned in Deutsches Wörterbuch (The German Dictionary) by the Brothers Grimm).

Greece
In Greece, it is known as Avgofetes (Αυγόφετες) or Avgopsomo (Αυγόψωμο). This dish is a breakfast staple that involves dipping bread in scrambled eggs and frying it. It can be enjoyed in either a savory or sweet flavor profile, with a range of toppings and accompaniments, such as feta and honey.

Hong Kong
Hong Kong-style French toast is typically prepared by combining multiple slices of bread with peanut butter or fruit jam filling, then dipping in beaten egg and deep frying. It is served with butter, and topped with golden syrup or honey. It is a typical offering in cha chaan teng (Hong Kong-style diners or teahouses). Other types of filling that can be found are meat floss, kaya jam, ham, or beef satay.

India
In India, Bombay toast is a dish sold on the "streets of Mumbai" by hawkers and vendors, Bombay toast is also called Sweet French Bread.

Norway
In Norway, Arme Riddere (Poor Knights). Once only a dessert dish, it is now eaten for brunch or breakfast. Most common spices are cinnamon and cardamom.

Romania
In Romania, it is known as frigănele and almost always served as a savory dish without milk, although milk can be requested at most dinners.

Singapore
French toast is a familiar menu item in the hawker centres of Singapore, where it is often part of a breakfast set with soft-boiled eggs or coconut jam (kaya).

Spain
Torrija is a similar recipe traditionally prepared in Spain for Lent and Holy Week. It is usually made by soaking stale bread in milk or wine with honey and spices. It is dipped in beaten egg and fried with olive oil. This cooking technique breaks down the fibres of the bread and results in a pastry with a crispy outside and smooth inside. It is often sprinkled with cinnamon as a final touch.

Torrijas or torrejas were first mentioned by the Spanish composer, poet and playwright Juan del Encina (1468–1533) in his Cancionero, published in 1496. "Anda acá pastor" has the following verse:

The Netherlands
In the Netherlands, French toast is called wentelteefjes, verloren brood (lost bread), or gewonnen brood (reclaimed bread). It is a sweet breakfast dish that can also be eaten as an afternoon treat or evening dessert. The Dutch version of this dish often uses sugar with cinnamon instead of plain sugar. Wentelteefjes are often associated with childhood, where a grandmother provides her grandchildren with a luxury special sweet breakfast on special occasions.

United Kingdom and Ireland
In the UK and Ireland, it is also known as eggy bread or occasionally Gypsy toast, a name which dates back to the 14th and 15th centuries. It was also called Pamperdy or Poor Knights Pudding. "Eggy bread" can be served as a sweet or savoury dish. The other names refer to the sweet version. A commercial product known as French toast is sold in packets in supermarkets but this typically contains no egg and is more similar to Melba toast.

United States
French toast was popularly served in railroad dining cars of the early and mid-20th century. The Santa Fe was especially known for its French toast, and some railroads provided recipes for these and other dining car offerings to the public as a promotional feature.

New Orleans
In New Orleans Louisiana Creole cuisine, French toast is known as pain perdu and is most commonly served as a breakfast dish. The recipe calls for New Orleans-style French bread; the batter is an egg-based custard that may include spirits. Common toppings include cane syrup, strongly flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional.

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: French toast


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Logan (Iroquois leader)

Logan the Orator (c. 1723 – 1780) was a Cayuga orator and war leader born of one of the Six Nations of the Haudenosaunee Confederacy. After his 1760s move to the Ohio Country, he became affiliated with the Mingo, a tribe formed from Seneca, Cayuga, Lenape and other remnant peoples. He took revenge for family members killed by Virginian Long knives in 1774 in what is known as the Yellow Creek Massacre. His actions against settlers on the frontier helped spark Dunmore's War later that year.

Logan became known for a speech, later known as Logan's Lament, which he reportedly delivered after the war. Scholars dispute important details about Logan, including his original name and whether the words of Logan's Lament were his.

Identity debate
Scholars agree that Logan was a son of Chief Shikellamy, an important diplomat for the Haudenosaunee Confederacy. But, as anthropologist Anthony F. C. Wallace has written, "Which of Shikellamy's sons was Logan the orator has been a matter of dispute." Logan the orator has been variously identified as Tah-gah-jute, Tachnechdorus (also spelled "Tachnedorus" and "Taghneghdoarus"), Soyechtowa, Tocanioadorogon, the "Great Mingo", James Logan, and John Logan.

The name "Tah-gah-jute" was popularized in an 1851 book by Brantz Mayer entitled Tah-gah-jute: or Logan and Cresap. However, historian Francis Jennings wrote that Mayer's book was "erroneous from the first word of the title." He identified Logan as James Logan, also known as Soyechtowa and Tocanioadorogon. Historians who agree that Logan the orator was not named "Tah-gah-jute" sometimes identify him as Tachnechdorus. But Jennings identifies Tachnechdorus as Logan the orator's older brother.

Logan's father Chief Shikellamy, who was Oneida, worked closely with Pennsylvania official James Logan to maintain the Covenant Chain relationship with the colony of Pennsylvania. Following a prevailing Native American practice, the young man who would become Logan the Mingo took the name "James Logan" out of admiration for his father's friend.

With the disruption of warfare, disease, and encroachment, some Seneca, Susquehannock, and Cayuga among the Haudenosaunee migrated to the Ohio Country, as did Lenape. Joining in a process of ethnogenesis, they became known as the Mingo tribe. Logan the Mingo is usually identified as a Mingo "chief", but historian Richard White has written that "He was not a chief. Kayashuta and White Mingo were the Mingo chiefs. Logan was merely a war leader." The Haudenosaunee and other Native American tribes tended to have peace chiefs and war chiefs, or leaders. Like his father, Logan generally maintained friendly relationships with white settlers who were moving from eastern Pennsylvania and Virginia into the Ohio Country: the region that is now Ohio, West Virginia, Kentucky, and western Pennsylvania.

Early life and family
John Logan's Father was the Haudenosaunee Chief, Shikellamy of the Oneida Tribe. His mother was Neanoma a Cayuga, and step-mother was Tutelo. Shikellamy and Neanoma were married in New York State. A historical marker in Danby, New York, designates the "possible birthplace of Chief Logan (Tah-Gah-Jute)," and then quotes Logan's famous speech.

John Logan was also known as Tachnechtoris, "The Spreading Oak" or John Shikellamy. He had 3 known brothers and one sister. John was the oldest of the siblings. His next brother was known as Tah-gah-jute, Sayughtowa, "The Beetling Brow", or James Logan. James later in life was referred to as "Logan, the Mingo." His brother, Arahhot or "Unhappy Jake" was killed in the war with the Catawbas in 1744. John Petty or Sogogeghyata, was the youngest of his brothers and bore the name of a Shamokin Indian Trader. John Logan's sister was known as the widow of Cajadies who was known as "the best hunter among all of the Indians" who died in November 1747.

Children, by tradition, took the clan or tribe of the mother. The Shikellamy children were of the Cayuga Tribe.

Statement of Jesse Logan, aged 106 years old and Great Grandson of Chief Shikellamy Cornplanter Reservation, Penn October 9, 1915:

"I was born on the West Bank of the Allegheny River, in the Cornplanter Reservation, in 1809, the same year as Abraham Lincoln. My father was John Logan, Jr., a Cayuga, the only surviving child of Captain John Logan, the oldest son of Shikellamy. My mother was a daughter of the Seneca Chief Cornplanter. My father after retiring from the war path, settled at Cold Spring, in the Allegheny Reservation, in New York State, where he died in 1944 aged 100 years. Early in life he married Annie, a daughter of Cornplanter, who bore him fine children, three daughters and two sons. The last were names Lyman and Jesse. When my grandfather was old he came to this Reservation, where he lived with my father until his death. To the best of my knowledge, he died in this reservation, and is buried near the grave of Chief Cornplanter. I married Susan, a Seneca maid, and we had one child, James Logan, who died at the age of thirty. He was named for my great-uncle, the immortal Cayuga orator. Physically, my father and my son were small men, much smaller than my grandfather and my great-uncle. I took after my grandfather, as I am of large stature. I remember Cornplanter, my maternal grandfather, very well. He was a large, strong man, not dark in color, and with grey eyes. He was a great man for work. Every morning, winter or summer, rain or shine, at six o'clock he would come out of his house and ring a big dinner bell as a signal for all to get busy. He wore a red cap much the same as the white hunters do now. I remember Philip Tome, the great elk and panther hunter, who lived a mile up the river. I hunted elk with the famous Jim Jacobs many times. I was taught to hunt by my grandfather, who died in 1820. He was a very old man when I was very young, but I recall what he looked like. I killed hundreds of elk, many bear and deer, and quite a few panthers, the last in 1860. I have always been fond of sports. I walk two miles to town (Corydon) every time there is a baseball game. As a boy I excelled at the Indian games of long ball and snow snake. I love a joke and enjoy a good dinner. I use tobacco and liquor sparingly. I attribute my long life to my love of outdoor exercise and hunting and fishing. In my old age I am well cared for by my Indian friends, but regret that 'my blood flows not in any living person,' to use the language of my great-uncle James. There are many Logans in the Reservations in Pennsylvania and New York; some are descended from my brother and sisters, others adopted the name because of the honor attached to it. I wish I had been invited to attend the unveiling of my great-grandfather's [Shikellamy's] monument in Sunbury next week, but I guess that the world has forgotten Logan. I tried to fight for the white man in the Civil War, but when I got to Harrisburg I was sent back as too old. But I was a dead shot, and can still beat men one-quarter of my age with the gun and bow and arrow. Next summer, if I live I hope to visit Logan Valley, where my grandfather resided, and view the scenes that my father loved to talk about. I would also like to visit Mrs. Gross, at Fort Augusta, who has done so much to honor Shikellamy's memory. I have lived a long while, but I am not tired of life, and each day seems new and pleasant to me."

Yellow Creek massacre
Logan's friendly relations with white settlers changed after the Yellow Creek massacre of April 30, 1774. A group of Virginia Long knives led by Daniel Greathouse murdered a number of Mingo, among them Logan's brother (commonly known as John Petty) and at least two other close female relatives, one of them pregnant and caring for an infant daughter. Her children's father was John Gibson, a prominent trader in the region. These Mingo had been living near the mouth of Yellow Creek, and had been lured to the cabin of Joshua Baker, a settler and rum trader who lived across the Ohio River from their village. The Mingo in Baker's cabin were all murdered, except for the infant mixed-race child, who was spared with the intention of giving her to her father. At least two canoes were dispatched from the Yellow Creek village to aid their members, but they were repelled by Greathouse's men concealed along the river. In all, approximately a dozen Mingo were murdered in the cabin and on the river. Logan was not present in the area when the massacre took place, and was summoned to return by runners.

Logan's revenge
Influential tribal chiefs in the region, such as Cornstalk (Shawnee), White Eyes (Lenape), and Guyasuta (Seneca/Mingo), attempted to negotiate a peaceful resolution lest the incident develop into a larger war, but by Native American custom Logan had the right to retaliate for the murders. Several parties of mixed Mingo and Shawnee warriors soon struck the frontier, including one led by Logan. They attacked settlers in several frontier regions, both killing and taking captives. One known as the Spicer Massacre in Greene County, Pennsylvania. The Royal Governor of Virginia, Lord Dunmore, responded by launching an expedition against the Mingo and Shawnee, in the conflict known as Dunmore's War.

Logan's Lament
Logan was not at the Battle of Point Pleasant (October 10, 1774), the only major battle of Dunmore's War. Following the battle, Dunmore's army marched into the Ohio Country and compelled the Ohio Indians to agree to a peace treaty.

According to tradition, Logan refused to attend the negotiations and instead made a speech that became legendary:

"I appeal to any white man to say, if ever he entered Logan's cabin hungry, and he gave him not meat; if ever he came cold and naked, and he clothed him not. During the course of the last long and bloody war, Logan remained idle in his cabin, an advocate for peace. Such was my love for the whites, that my countrymen pointed as they passed, and said, Logan is the friend of the white men. I have even thought to live with you but for the injuries of one man. Col. Cresap, the last spring, in cold blood, and unprovoked, murdered all the relations of Logan, not sparing even my women and children. There runs not a drop of my blood in the veins of any living creature. This has called on me for revenge. I have sought it: I have killed many: I have fully glutted my vengeance. For my country, I rejoice at the beams of peace. But do not harbor a thought that mine is the joy of fear. Logan never felt fear. He will not turn on his heel to save his life. Who is there to mourn for Logan? Not one."

First published in The Virginia Gazette in 1775, the speech was more widely popularized when Thomas Jefferson reprinted it in his book Notes on the State of Virginia (1782). In 1822 the speech inspired the John Neal novel Logan, which also featured Logan as a main character. The American elm tree in Pickaway County, Ohio under which Logan was said to have given the speech became known as the Logan Elm. It grew to great size before dying in 1964.

Logan's Letter
"To Captain Cressap - What did you kill my people on Yellow Creek for. The white People killed my kin at Coneestoga a great while ago, & I thought nothing of that. But you killed my kin again on Yellow Creek, and took my cousin prisoner then I thought I must kill too; and I have been three time[s to war since but] the Indians is not Angry only myself."

Later life and death
The remainder of Logan's life is shrouded in obscurity. Logan continued his attacks on white settlers and associated himself with British-allied Mohawks during the American Revolution. He died in an altercation near Lake Erie in 1780. He was reportedly assassinated by his own nephew, urged on by other Mingo who were concerned at Logan's erratic behavior. Years later, the nephew stated that he had agreed to kill Logan "Because he was too great a man to live."

Legacy
Numerous places carry Logan's name, including:
 * Logan, Ohio
 * Logan County, West Virginia (None of the 9 other "Logan" counties in the USA is named for the Mingo leader.)
 * Logan, West Virginia
 * Chief Logan State Park, West Virginia
 * Logan Elm State Memorial, Ohio
 * Logan Elm High School is located near the state memorial
 * Fort Hill Cemetery in Auburn, New York, an area traditional to the Cayugas, has a large monument to him.
 * Chief Logan Reservation - a camp property in Ray, Ohio opened in 1963 by the Chief Logan Council of the Boy Scouts of America. The Chief Logan Council was consolidated in 1994, and the camp management was passed on to the newly created Simon Kenton Council, who closed the camp permanently after the 2019 season.
 * Logan Honors Program - at Fort Steuben Scout Reservation in Freeport, Ohio, managed by the Ohio River Valley Council of the Boy Scouts of America.
 * Logan and Michael Cresap resolved their differences after Cresap proved that he was innocent of the massacre of Logan's people. Cresap named a son after Logan and, since then, three generations of Cresap male descendants have been named Logan. The tradition has been continued in the 21st century.
 * Indianola Junior High School in Columbus, Ohio, has a sculpture detail of Logan with the carved caption TAHGAHJUTE

title: Logan (Iroquois leader)


text:
Small appliance

A small domestic appliance, also known as a small electric appliance or minor appliance or simply a small appliance, small domestic or small electric, is a portable or semi-portable machine, generally used on table-tops, counter-tops or other platforms, to accomplish a household task. Examples include microwave ovens, kettles, toasters, humidifiers, food processors and coffeemakers. They contrast with major appliances (known as "white goods" in the UK), such as the refrigerators and washing machines, which cannot be easily moved and are generally placed on the floor. Small appliances also contrast with consumer electronics (British "brown goods") which are for leisure and entertainment rather than purely practical tasks.

Uses
Some small appliances perform the same or similar function as their larger counterparts. For example, a toaster oven is a small appliance that performs a similar function as an oven. Small appliances often have a home version and a commercial version, for example waffle irons, food processors, and blenders are small household appliances. A food processor will perform the tasks of chopper, slicer, mixer as well as juicer. Instead of buying multiple small appliances you can buy a single food processor. The commercial, or industrial, version is designed to be used nearly continuously in a restaurant or other similar setting. Commercial appliances are typically connected to a more powerful electrical outlet, are larger and stronger, have more user-serviceable parts, and cost significantly more. These commercial versions are capable of performing heavy tasks in one go.

Types and examples

Small appliances include those used for : Many small appliances perform a combination of the above processes such as mixing, heating by a bread machine
 * Beverage-making, such as electric kettles, coffeemakers or iced tea-makers
 * Cleaning, such as vacuum cleaner
 * Cooking, such as on a hot plate or with a microwave oven
 * Lighting, using light fixtures
 * Thermal comfort, such as an electric heater or fan

Prices
Small appliances can be very inexpensive, such as an electric can opener, hot pot, toaster, or coffee maker which may cost only a few U.S. dollars, or very expensive, such as an elaborate espresso maker, which may cost several thousand U.S. dollars. Most homes in developed economies contain several cheaper home appliances, with perhaps a few more expensive appliances, such as a high-end microwave oven or mixer. A small appliances like chopper, juicer, grinder and mixer may cost you few dollars. Instead of buying separate units the food processor will be less expensive. Sometime these kind of smart appliances saves money as well as the space.

Powering
Many small appliances are powered by electricity. The appliance may use a permanently attached cord that is plugged into a wall outlet or a detachable cord. The appliance may have a cord storage feature. A few hand-held appliances use batteries, which may be disposable or rechargeable. Some appliances consist of an electrical motor upon which is mounted various attachments so as to constitute several individual appliances, such as a blender, a food processor, or a juicer. Many stand mixers, while functioning primarily as a mixer, have attachments that can perform additional functions.

A few gasoline and gas-powered appliances exist for use in situations where electricity is not expected to be available, but these are typically larger and not as portable as most small appliances. Items that perform the same function as small appliances but are hand-powered are generally referred to as tools or gadgets, for example a hand cranked egg beater, a grater, a mandoline, or a hand-powered meat grinder.

Safety
Small appliances which are defective or improperly used or maintained may cause house fires and other property damage, or may harbor bacteria if not properly cleaned. It is important that users read the instructions carefully and that appliances that use a grounded cord be attached to a grounded outlet. Because of the risk of fire, some appliances have a short detachable cord that is connected to the appliance magnetically. If the appliance is moved further than the cord length from the wall, the cord will detach from the appliance.

Designations and regulations
Designations and regulations of "small appliances" vary by country and are not simply determined by physical sizes. For instance, United States Environmental Protection Agency regulations mandate that small appliances must meet two standards:
 * Completely manufactured, charged, and sealed in a factory
 * Contains five pounds or less of refrigerant

The designations and regulations of "small appliances" are very important in order to assure the safety of the public. Here are some rules and regulations for small appliances:
 * Altering the design of certified recovered small appliances in a way that would affect the equipment's ability to meet the certification standards is strictly prohibited
 * The equipment must meet the minimum requirements for certification

title: Small appliance


text:
Talk:Waterloo, Iowa

Library
The section on the library seems a bit out of place; it's pretty long compared to the other sections on this page. Also, it seems to be directly copied from the library's annual report (although it's not cited, so who knows?) and reads like a publicity piece. How does everyone feel about editing this section down some? Ekaune (talk) 04:39, 20 November 2009 (UTC)

 * Yes, I think you're right -- it's more detail than is needed and doesn't sound very objective. Omnedon (talk) 04:47, 20 November 2009 (UTC)

Ghetto

 * Waterloo was once a thriving industrial town until the Great Depression and the 1980s Recession turned it into a ghetto <---(This is not true!).

I'll take the word of this anonymous reader over Lir any day. Deleted. -- Tim Starling 04:44 Jan 30, 2003 (UTC)

While Waterloo might not ever have thrived, it sure is currently a ghetto. 129.15.127.253 17:03, 4 October 2006 (UTC)

To be fair, it is not ALL ghetto... there are a few gated communites on the cedar falls side.- — Preceding unsigned comment added by 24.149.23.119 (talk) 02:55, 12 April 2007 (UTC)

How can this load of whitewash be considered a wikipedia-worthy article about Waterloo when it makes absolutely no mention of the riots, strife, and National Guard occupation of the city during the civil rights era? Demonstrations and riots occurred with regularity from the 1950s through the 1970s in Waterloo, and race relations were precarious throughout that time period. One year the other high schools in the Big 8 athletic conference refused to play games in Waterloo--whether against East High or West High--after violent altercations with a racial undertone became a regular occurrence after high school football games. This article reads as though it was edited by either the Waterloo Courier staff of the '60s or Michele Bachmann's image scrubbers. — Preceding unsigned comment added by 69.129.127.228 (talk) 01:49, 23 February 2015 (UTC)

Sundown Town
The following appeared in the African American Community section on Waterloon in 2019: In 1903, African Americans were told to leave Waterloo immediately as it became a sundown town.[10]

The reference cited a South Carolina paper which had one note about it. After investigation, an article in the Waterloo Courier, a more local source, speaks directly to what probably happened. From a Sept 02, 1903 article: Sensational Newsmonger - Anxious Correspondent Libels Waterloo in Recent Fake Story. - Claims Colored Population Have been Ordered from City - Says Waterloo Newspaper Started Crusade Against Them. "Some enterprising correspondent, certainly not a resident of Waterloo, has of late been sending out a number of fake specials under a Waterloo dateline, and his "tommyrot" has been used by a number of representative papers in the state and elsewhere.  His latest sensational story from this city is one regarding the exodus of the negro population from Waterloo, the correpsondent stating that the citizens of Waterloo had issued an official [illegible] to the colored fraternity to leave the city.  Here is a sample of the correpondent's careful research for facts and his adherence to truth and veracity:  He says "today one can search the city over and in all its borders he will not be able to find a man, woman  or child with a black skin."  The above is a lie, pure and simple, concocted and perpetrated upon the papers for the purpose of insuring the use and payment for his prevarications. There are dozens of colored people in Waterloo at this time, the majority of them good, hard working people who make an honest living and have made this city their home for years. "

Thus, I am removing the statement about Waterloo being a sundown town. — Preceding unsigned comment added by 75.70.55.125 (talk) 16:07, 5 July 2020 (UTC)

School merging
I merged in the info on one of the high schools. Please do not separate it back out unless there is enough verifiable information about it for a full article. Much better than to complain about only having one of the schools mentioned, would be to mention and expand the rest. Thanks - Taxman Talk July 7, 2005 23:53 (UTC)

The town is currently named after Waterloo, Belgium. <-- Are there plans to pick a different Waterloo that it is named after, or to change the name? Is the "currently" qualifier necessary? Bjsiders 18:58, 24 August 2005 (UTC)

Bitterness
The bulk of this page is obviously written by someone who grew up in Waterloo in the 60s and 70s. I recognize the undercurrent of bitterness because I grew up in Waterloo in the 60s and 70s. I can't fix it because I'm still bitter. It's too bad someone can't land here that has a more positive outlook. There are some things taking place in downtown to revive the place - although it's a corpse that will take a lot of new flesh.

Regarding Central's location - it would have been on either the East or West side of town no matter what. Where should it have been placed? In the middle of the Cedar River? 74.136.9.70 16:04, 9 September 2006 (UTC)

Central High is no longer a high school. It was the newest high school and very well equipped. There was a fully equipped wood shop, automotive shop, metal and welding shop, electronics and drafting labs, home economics kitchens, a drivers ed course with retired city vehicles, and an olympic sized swimmimg pool. It was also equipped with central air so there were very few windows. But its location on the western edge of town made it the logical choice to close when the school system suffered declining enrollment and budget issues.- — Preceding unsigned comment added by 69.179.140.86 (talk) 20:39, 13 October 2006 (UTC)

This article makes no mention of Waterloo's violent history during the Civil Rights movement. As it currently stands it is a whitewash. Might as well put chamber of commerce ads in it.- — Preceding unsigned comment added by 69.129.127.234 (talk) 22:15, 19 December 2014 (UTC)

waterloo -
I also was raised in W'loo during the 60's and 70's......I especially remember the East/West football games. I moved South 18 years ago but we miss Iowa and are relocating back. As far as ghetto, it was "ghetto" 20 years ago......there's ghetto in every city....we're living in a small town in Florida, 35,000 in off season and 50+ in the winter......we have a ghetto here. You either love or hate Iowa.- — Preceding unsigned comment added by Kath2210 (talk • contribs) 20:25, 12 October 2006 (UTC)

http://www.wcfcourier.com/articles/2006/10/01/features/lifestyles/cbeacdb60b16f1ce862571f800431c66.txt

http://www.paco-rosic.com/

Surely, worth a mention? Perhaps a new section? 206.156.242.36 15:10, 1 November 2006 (UTC)

John Wayne Gacy
In this edit, a brand new editor (welcome!) removes John Wayne Gacy from the list of notable people, as he wasn't born in Waterloo. However, he lived in Waterloo and was, shall we say, active there. See this section of the article on Gacy, and chase up the references therefrom if you wish. Gacy was imprisoned, then released, and then moved to Norwood Park, where (or from which) he went on his major killing spree and where many bodies were found. I sleepily wrote in my edit summary that this was Waterloo; it wasn't, but he was also a notable resident of Waterloo. -- Hoary (talk) 13:48, 28 June 2011 (UTC)
 * Probably a Bachmann supporter trying to rewrite history to change reality to her version of it. Again.71.192.27.5 (talk) 00:30, 29 June 2011 (UTC)
 * Now now. Reality has a well-known liberal bias. -- Hoary (talk) 00:42, 29 June 2011 (UTC)

"Original research as reported by staff"
I'm not sure what is meant by "according to the original researcher as reported by staff of the Grout Museum" in the first paragraph of the History section, but it needs to be cited properly and reworded. Dlthewave (talk) 22:06, 4 March 2017 (UTC)

External links modified
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1619 Freedom School
The article has nothing about Nikole Hannah-Jones's 1619 Freedom School, which NPR's 'Latino USA' presented in a program on 23 April as part of an interval with NH-J. 136.36.180.215 (talk) 03:32, 14 April 2024 (UTC)

title: Talk:Waterloo, Iowa


text:
Painted Desert (Arizona)

The Painted Desert is a United States desert of badlands in the Four Corners area, running from near the east end of Grand Canyon National Park and southeast into Petrified Forest National Park. It is most easily accessed from the north portion of Petrified Forest National Park. The Painted Desert is known for its brilliant and varied colors: these include the more common red rock, but also shades of lavender.

History
The Painted Desert was named by a Spanish expedition under Francisco Vázquez de Coronado during his 1540 quest to find the Seven Cities of Cibola. He located these some 40 mi east of Petrified Forest National Park. Finding the cities were not made of gold, Coronado sent an expedition to find the Colorado River to gain supplies. Passing through the wonderland of colors, they named the area El Desierto Pintado ("The Painted Desert").

Much of the Painted Desert within Petrified Forest National Park is protected as Petrified Forest National Wilderness Area, where motorized travel is limited. The park offers both easy and longer hikes into the colored hills. The Painted Desert continues north into the Navajo Nation, where off-road travel is allowed only by permit.

Geology
The desert is composed of stratified layers of siltstone, mudstone, and shale of the Triassic Chinle Formation, which erode easily. These fine-grained rock layers contain abundant iron and manganese compounds, which provide the pigments for the various colors of the region. Thin, resistant lacustrine limestone layers and volcanic flows cap the mesas. Numerous layers of silicic volcanic ash occur in the Chinle and provide the silica for the petrified logs of the area. The erosion of these layers has resulted in the formation of the badlands topography of the region.

In the southern portions of the desert, the remains of a Triassic period coniferous forest have fossilized over millions of years. Wind, water and soil erosion continue to change the face of the landscape by shifting sediment and exposing layers of the Chinle Formation. An assortment of fossilized prehistoric plants and animals are found in the region, as well as ancient dinosaur tracks and evidence of early human habitation.

Area and climate
The Painted Desert extends roughly from Cameron–Tuba City southeast to past Holbrook and the Petrified Forest National Park. The desert is about 120 mi long by about 60 mi wide, making it roughly 7500 mi2 in area. Bordering southwest and south is the Mogollon Plateau, and on the plateau's south border the Mogollon Rim, the north border of the Arizona transition zone.

Owing to the strong rain shadow of the Mogollon Rim, the Painted Desert has a cold desert climate (Köppen BWk), with hot, dry summers and chilly (though virtually snow-free) winters. The annual precipitation is the lowest in northern Arizona and in many places is lower even than Phoenix.

Accessibility
Much of the region is accessible only by foot or unpaved road though major highways and paved roads cut across the area. The towns of Cameron and Tuba City, both on the Navajo Nation, are two major settlements. A permit is required for all backroad travel on the Navajo Nation.

title: Painted Desert (Arizona)


text:
Rambler (automobile)

Rambler is an automobile brand name that was first used by the Thomas B. Jeffery Company between 1900 and 1914.

Charles W. Nash bought Jeffery in 1916, and Nash Motors reintroduced the name to the automobile marketplace from 1950 through 1954. The "Rambler" trademark registration for use on automobiles and parts was issued on 9 March 1954 for Nash-Kelvinator.

Nash merged with the Hudson Motor Car Company to form American Motors Corporation (AMC) in 1954. The Rambler line of cars continued through the 1969 model year in the United States and 1983 in international markets.

Rambler cars were often nicknamed the "Kenosha Cadillac" after the original location and their most significant place of manufacture in the city of Kenosha, Wisconsin.

Rambler 1897–1914

The first use of the name Rambler for an American-made automobile dates to 1897 when Thomas B. Jeffery of Chicago, Illinois, builder of the Rambler bicycle, constructed his prototype automobile.

After receiving positive reviews at the 1899 Chicago International Exhibition & Tournament and the first National Automobile Show in New York City, Jeffery entered the automobile business. Following the sudden death of his Rambler partner, R. Philip Gormully, Jeffery sold their bicycle business to the American Bicycle Company, but retained rights to the Rambler name. In 1900, he bought the old Sterling Bicycle Co. factory in Kenosha, Wisconsin, and set up shop.

Thomas Jeffery and his son Charles experimented with such early technical innovations as a steering wheel (as opposed to a tiller), left-hand driving and the engine placement under a hood instead of under the seat, but they was decided that such features were too advanced for the motoring public of the day. The first Ramblers were tiller-steered, right-hand drive, and the single-cylinder engine was positioned under the seat. Rambler innovated various design features and was the first to equip cars with a spare wheel-and-tire assembly. This allowed the driver, when experiencing a flat tire, to exchange the spare wheel and tire for the flat one, rather than patching.

Jeffery started commercially mass-producing automobiles in 1902. By the end of the year the company had produced 1,500 motor cars, priced at $750, one-sixth of all cars that were manufactured in the U.S. during that year. The Thomas B. Jeffery Company was the second largest auto manufacturer at that time, behind Oldsmobile.

In 1904, Jeffery built 2,342 Ramblers. Higher-powered two-cylinder versions with front-mounted engines and steering wheels were now available. In 1905, the single-cylinder was discontinued, and three larger two-cylinder models priced from $1,200 to $3,000 were offered. A Rambler four-cylinder was introduced in 1906.

New employee Edward S, Jordan, who would later become Jeffery's secretary and general manager, provided advertisement copy such as "The Right Car at the Right Price," “June Time Is Rambler Time,” and other evocative phrases. By 1906, Rambler was considered an industry leader with one of the best-equipped automobile factories. Thomas Jeffery was not interested in increasing mass production and settled into a pattern of producing 2,500 Ramblers a year.

In 1910 all Ramblers were now four-cylinder medium-priced cars. While on vacation in 1910, Thomas B. Jeffery died of a heart attack and his son Charles took over the newly incorporated Thomas B. Jeffery Company. Charles increased annual production by about 500 cars and, in 1912, introduced new Ned Jordan model names such as Cross Country, Country Club, Knickerbocker, and Valkyrie. For 1913 the last Rambler branded models were the Cross Country roadster and touring car, an Inside Drive coupe and the Gotham Limousine, priced from $1,650 to $2,750,.

In 1914, Charles T. Jeffery, Thomas B. Jeffery's son, replaced the Rambler brand name with Jeffery in honor of his now-deceased father.

In 1916, the Thomas B. Jeffery Company was purchased by Charles W. Nash and became Nash Motors Company in 1917. The Jeffery brand name was dropped at the time of the sale. The manufacture of Nash-branded automobiles commenced. In 1937, the concern became the Nash-Kelvinator Corporation through a merger with the major appliance maker.

Rambler 1950–1957
Under the direction of Charles Nash's successor, George W. Mason, Nash-Kelvinator Corporation began the development of a small car that could be produced inexpensively for the post-World War II economy. Both General Motors and Ford had plans to develop smaller-sized cars after the war, but did not realize them. Moreover, steel shortages following the war limited the amount of raw materials that Nash could obtain. Hence, Mason ordered the development of a "compact car" that would have greater appeal to consumers, because the Crosley in production at that time was considered too small to be practical. The new Nash compact featured a unique convertible design. It included many standard features that were typically options on other cars. This approach maximized profits for the company. Nash-Kelvinator trademarked Rambler in 1950, the same nameplate as was used by its predecessor company in the early 1900s.

When introduced, the Rambler was an immediate success for Nash. As the steel quotas related to the Korean War eased, the Rambler line was broadened in its model types, first a station wagon and two-door hardtop (no B-pillar) named "Country Club", and later a two-door sedan. A further expansion of the line for 1954 included a four-door sedan and station wagon called "Cross Country" on a stretched wheelbase, which proved to be as successful as the first generation of two-door sedan convertibles. The Rambler became the most successful of the early post-Second World War American compacts compared to the Henry J (and rebadged Allstate version), Willys Aero, and Hudson Jet.

The first generation of modern Ramblers carried a modified version of Nash's Airflyte styling, which included closed wheel openings. While the wheel openings of any car are a major source of wind resistance, the design was rather primarily an engineering design to increase the strength of the car for impact resistance. The engine is positioned between massive inner fender bulges to allow for the skirted front fenders along with a narrow 52.25 in front track to provide a turning circle of 37 ft. Ramblers continued to use this styling until 1955 when the front wheels were revealed by a periodic design update.

In 1954 the Rambler offered the first combination heating and air conditioning unit available on American cars. The unit could be an add-on or could be installed at the factory for $395, which at that time was about the lowest-cost unit available in an American car.

In 1954, American Motors Corporation (AMC) was formed from the merger of Nash-Kelvinator and the Hudson Motor Car Company. Following the merger, 1955 and 1956 Ramblers were badged as both Nashes and Hudsons, with no visible differences. Rambler became a marque in its own right for the 1957 model year. The Nash and Hudson makes continued as a "senior" model only through 1957, after which all AMC's offerings were marketed as Ramblers, except the imported 1958–1962 Metropolitan.

Rambler 1958–1969

At the start of the 1960s, George Romney made a marketing decision that more fully unified the Rambler model names under the Rambler brand. In 1962, the Ambassador, a top-trim level model, was officially brought under the Rambler name (it had previously been named the "Ambassador by Rambler"). The former Rambler Six and Rambler Rebel V8 were renamed the Rambler Classic. While the top-line models for 1958-1961 were advertised as the "Ambassador V-8 by Rambler", but on the cars themselves, the badging was "Rambler Ambassador".

In 1958, AMC re-introduced America's first successful compact car, the Rambler American, after a three-year hiatus. This car was essentially the no-frills, economical 1950 Nash Rambler, but slightly restyled and modernized with a new grille and full cut-out wheel openings. The Recession of 1958 hurt all carmakers except AMC, whose economy-oriented Ramblers saw high demand. The American was an instant success and lost sales only after the "Big Three" (GM, Ford, and Chrysler) each introduced compact cars of their own in the 1960s (GM "X" body, Ford Falcon, and Chrysler A platform).

Romney also put into play his plan to slash production costs, which involved more common parts sharing between the Ambassador and Classic models. Beginning in 1962, all "senior" Rambler models would share the same automobile platform with identical wheelbase and body parts. However, the engines, trims, and equipment levels distinguished the Classic from the Ambassador. The Rambler's compact size (by U.S. standards) also made it an international competitor, and between 1961 and 1965, AMC opened thirteen foreign assembly plants, from Costa Rica to the Philippines.

In 1963, the entire Rambler line received the Motor Trend Car of the Year award. However, Romney's departure to become Michigan governor opened the door for his successor, Roy Abernethy, to redirect the company towards a strategy of competing head-to-head with the Big Three (General Motors, Chrysler Corporation, and Ford Motor Company) with a variety of bodies and automobile platforms. This new plan also included marketing the various models apart from the Rambler brand name, which Abernethy thought would be a hindrance in the market segments he hoped to pursue.

One of the first moves in that direction was the development of the 1965 line of Ramblers, which visually split the Classic from the Ambassador while still sharing many parts. Once again, the Ambassador had a unique, extended wheelbase. In addition, AMC introduced the Marlin, a hardtop fastback intended to enter AMC in the youth and personal luxury market segments as well as also positioning it as a "halo" vehicle.

AMC chief stylist Richard Teague introduced a restyled and attractive Rambler American in 1964, which was a sales success. This basic body remained in its original shape through 1969.

Backed by marketing reports, Abernethy next made a persuasive argument to the AMC board that the Rambler name had not only acquired a stodgy image and hindered increasing sales, but that consumers associated it with compact cars. In what hindsight would show to be an ill-conceived decision, American Motors began to phase it out in favor of an AMC marque starting with the 1966 model year as it attempted to become a multiplatform automobile manufacturer.

By 1968, the only vehicle produced by AMC to carry the Rambler marque was the compact Rambler American. Although designed as a "basic" economy car, the American spawned the audacious SC/Rambler, developed with Hurst Performance. While AMC planned to produce only 500 for the 1969 model year, the "Scrambler" proved popular so two more groups of about 500 each were built. All featured the same 390 cid V8, four-barrel carburetor, and close-ratio four-speed transmission of the AMX, plus Hurst shifter, Twin-Grip (limited slip) differential, and cold air hood.

For the final year in 1969, the "American" line was called Rambler. The 1969 Rambler (and Chevrolet Corvair and Dodge Dart) were the only U.S. compact cars available that year in a two-door hardtop body style; Ford compacts were only available as sedans.

The last U.S.-built Rambler, of over 4.2 million cars that carried the Rambler name that rolled off the assembly line in Kenosha, was produced on 30 June 1969.

Rambler 1970–1983
The Rambler marque was continued in all international markets after it was dropped in the United States. AMC vehicles were badged as “Rambler" in Argentina, Australia, Chile, Costa Rica, Mexico, New Zealand, Peru, Philippines, Venezuela, South Africa, and the United Kingdom. In Argentina, a unique model based on the third-generation Rambler American became the IKA Torino in 1967. It was later named the Renault Torino and produced until 1981. The Rambler nameplate was last used on automobiles in 1983 by Vehículos Automotores Mexicanos (VAM) in Mexico.

Rambler brand cars
Historic: Compact: Mid-sized: Show cars: International:
 * Rambler: 1901–1913
 * Rambler American: 1958–1968
 * Rambler 1969
 * Rambler Six and V8: 1957–1960
 * Rambler Rebel: 1957–1960
 * Rambler Ambassador: 1958–1965
 * Rambler Classic: 1961–1966
 * Rambler Typhoon: 1964
 * Rambler Rebel: 1967
 * Rambler Marlin: 1965
 * Rambler Palm Beach: 1950
 * Rambler Tarpon: 1964
 * Rambler Ambassador
 * Costa Rica 1965-1970
 * United Kingdom 1965-1974
 * Rambler AMX
 * Australia 1969–1970
 * Rambler Hornet
 * Australia 1970–1975
 * Costa Rica 1970-1975 (as "Rambler SST" and "Rambler Unisex")
 * Mexico 1970-1977 (as "VAM American" and "Rambler American")
 * South Africa 1970-1971
 * Venezuela 1970-1977
 * Rambler Javelin
 * Australia 1968–1973
 * Germany 1968-1970
 * Mexico 1968-1973
 * Venezuela 1968-1974
 * Philippines 1968–1970.
 * Rambler Matador
 * Australia 1971–1977
 * Costa Rica 1971-1974
 * Mexico 1971-1976 (as "Rambler Classic")
 * United Kingdom 1971-1977
 * Rambler Rebel
 * Australia 1967–1971
 * Belgium 1967 (as "Renault Rambler")
 * Costa Rica 1967-1970
 * Mexico 1967-1970 (as "Rambler Classic")
 * New Zealand 1967-1971
 * United Kingdom 1967-1970

International production
Companies that undertook the production of Rambler vehicles outside of the United States either by local assembly or full import included the following:

North America
 * Vehículos Automotores Mexicanos (Mexico): 1963–1983
 * Purdy Motor (Costa Rica): 1964-1973
 * Motorizada de Costa Rica (Costa Rica): 1974-1978
 * Nassau Motors (Bahamas): 196?-197?

Australasia
 * Australian Motor Industries (Australia): 1960–1977
 * VW Motors Ltd (New Zealand): 1958-1962
 * Campbell Motor Industries (New Zealand): 1964–1971
 * Luzon Machineries Limited (Philippines): 196?-1970

Europe
 * Renault (France/Belgium): 1962-1967
 * Jacques Poch (France): 1970s
 * Jean-Charles (France): 1970s
 * Nash Concessionaires Ltd (United Kingdom): 19??-1960
 * Petrol Motor Power Co. (United Kingdom): 1902-1912
 * Rambler Motors (A.M.C) Limited (United Kingdom): 1961-1977
 * Peter Lindner GmbH (Germany) 1969-1977
 * Wilhelm Karmann GmbH (Germany): 1968-1970
 * Kolberg & Caspary AS (Norway): 1958-19??

South America
 * Automovil de Francia (Venezuela): 1963-1968
 * Constructora Venezolana de Vehículos (Venezuela): 1968–1977
 * Industrias Kaiser Argentina (Argentina): 1962–1972
 * Juan Carlos Lutteral (Argentina) 1979-198?
 * Indauto (Chile): 1964-1967
 * Automotores Franco Chilena (Chile) 1967-19??
 * Rambler del Peru S.A (Peru): 1963-1966
 * Industria Automotriz Peruana S.A (Peru): 1966-1970

Africa
 * National Motor Assemblers (South Africa): 1964-1967
 * Rosslyn Motor Assemblers (South Africa): 1968
 * Motor Assemblies Limited (South Africa): 1969-1970

Middle East
 * Pars Khodro (Iran): 1967-1974

Trademark
American Motors stopped producing cars using the Rambler trademark in 1970. In 1973, Action Age Incorporated wanted to register "Scrambler" for an off-highway vehicle and, in a case before the Trademark Trial and Appeal Board, contended that the trademark Rambler had been abandoned. This registration was opposed by AMC and the court determined that even though the manufacturing of Ramblers ended, the trademark was not abandoned because AMC continued to have commercial activities such as parts with the Rambler name on the boxes as well as franchising dealers that retained Rambler in their name or marketed used cars under the Rambler trademark. /

The Rambler trademark registration expired on 12 December 1994, because Chrysler (the company that acquired AMC in 1987) did not file an affidavit of continued use. However, it was claimed by Chrysler as a retro or heritage mark that "had built an affinity and emotional connection with the consumer as a result of the original product that was in the marketplace, and continues to have nostalgia appeal with consumers who are still interested in acquiring products built around the mark’s core values and replicates the markets and the mark itself." In a 2008 case before the Trademark Trial and Appeal Board, the United States Patent and Trademark Office determined that Chrysler continued to have products licensed in connection with the Rambler mark for automobiles and thus sufficiently related to automobiles so that consumers would ascribe a single source to the products. Chrysler, as the successor company, was able to "prove non-abandonment by demonstrating that there were many Rambler cars (and related supplies) bearing the mark still in use. The board ruled that Chrysler "has priority of use, at the very least with respect to key rings, calendars, decals, specification sheets, and owner's manuals, all relating to Rambler automobiles."

title: Rambler (automobile)


text:
Locomotion

Locomotion means the act or ability of something to transport or move itself from place to place.

Locomotion may refer to:

Motion

 * Motion (physics)
 * Robot locomotion, of man-made devices

By environment

 * Aquatic locomotion
 * Flight
 * Locomotion in space
 * Terrestrial locomotion

Animal locomotion

 * Animal locomotion
 * Climbing
 * Crawl (disambiguation)
 * Flight
 * Fish locomotion (swimming, others)
 * Gait analysis
 * Horse gaits
 * Trot (horse gait)
 * Jumping
 * Running
 * Slithering, limbless terrestrial locomotion
 * Snake locomotion
 * Swimming
 * Walking

Fine and gross motor skills

 * Fine motor skills (smaller muscles; fine movements)
 * Gross motor skills (larger muscles; large movements)

Microbial locomotion

 * Microswimmer
 * Protist locomotion, locomotion of unicellular eukaryotes
 * Bacterial motility

Clubs

 * Loco Motion (Youth Group), a film and media club based in Essex, UK

Games

 * Loco-Motion (video game), a 1982 arcade game by Konami
 * Chris Sawyer's Locomotion, a 2004 computer game by Chris Sawyer

Music

 * "The Loco-Motion", a 1962 song by Little Eva; covered by Kylie Minogue, 1987
 * "Locomotion" (Orchestral Manoeuvres in the Dark song), 1984
 * "Locomotion", a 1958 song by John Coltrane from Blue Train

Publications

 * Locomotion (periodical), a railway-related magazine
 * Locomotion, a young adult novel in poetic form by Jacqueline Woodson

Television

 * Locomotion (TV channel), cable TV channel in Latin America

Other

 * Locomotion No. 1, an early steam locomotive by George Stephenson
 * Locomotion Museum, in Shildon, England
 * Travel

title: Locomotion


text:
User:Dbrandon

Misc. user in the Boston area.

title: User:Dbrandon


text:
Talk:Northern Territory

old comments
Alongside the arrogant approach adopted by then Chief Minister Shane Stone, it is believed that most Territorians were reluctant to adopt the poor offer which was made.

 * This sentence is not very NPOV.
 * btw, how many inhabitants live in the NT?
 * --zeno 05:29 Jan 30, 2003 (UTC)

 * About 170,000 or 1% of the population of Australia.

Here it says large parts of the NT are "in the hands of Aboriginal peoples." There should be something about that in the article.

Sport
You have forgotten sport. Northern Territory hasn't got NRL, AFL or Super 14 teams. What is the most important sport? —The preceding unsigned comment was added by 80.104.162.224  (talk • contribs) 9:55, 31 October 2005  (UTC)

Demographics?
''The 2006 Census revealed that of the Northern Territory's population, 68.4% is of European descent. 64,491 (30.6%) English with 44,662 (20.2%), Irish with 14,346 (6.8%), Scottish with 11,759 (5.6%), German with 7,729 (3.7%) and Italian with 3,308 (1.5%). Indigenous Australian people make up 32.5% of the Northern Territory's population, while Chinese people with 4,081 make up (1.9%).''

68.4% + 32.5% + 1.9% = 102.8% !?! Perhaps some clarification is needed. Bozzio 11:19, 1 August 2010 (UTC) —Preceding unsigned comment added by Bozzio (talk • contribs)

 * I saw on some other page that, according to the ABS, this is because some respondents identify more than one descent. Wikiain (talk) 23:46, 22 May 2017 (UTC)

The 1976 population figure of 97,090 looks out of whack with those before and after it. Wikiain (talk) 23:46, 22 May 2017 (UTC)

External links modified
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External links modified
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Discrepancy
Area of the NT is given as 1347791 in the infobox and 1,349,129 in the text. A trivial difference but the two should agree. Doug butler (talk) 20:09, 31 January 2024 (UTC)

title: Talk:Northern Territory