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Venetian polychoral style

The Venetian polychoral style was a type of music of the late Renaissance and early Baroque eras which involved spatially separate choirs singing in alternation. It represented a major stylistic shift from the prevailing polyphonic writing of the middle Renaissance, and was one of the major stylistic developments which led directly to the formation of what is now known as the Baroque style. A commonly encountered term for the separated choirs is cori spezzati—literally, "broken choruses" as they were called, added the element of spatial contrast to Venetian music. These included the echo device, so important in the entire baroque tradition; the alternation of two contrasting bodies of sound, such as chorus against chorus, single line versus a full choir, solo voice opposing full choir, instruments pitted against voices and contrasting instrumental groups; the alternation of high and low voices; soft level of sound alternated with a loud one; the fragmentary versus the continuous; and blocked chords contrasting with flowing counterpoint.

Principle of duality, or opposing elements, is the basis for the concertato or concerted style, both words being derived from concertare, meaning "to compete with or to strive against." The word appears in the title of some works Giovanni published jointly with his uncle Andrea Gabrieli in 1587: Concerti...per voice at stromenti ("Concertos...for voices and instruments"). The term later came to be widely used, with such titles as Concerti Ecclesiastici (Church Concertos) appearing frequently.

History of the style
The style arose in Northern Italian churches in the sixteenth and seventeenth centuries, and proved to be a good fit for the architectural peculiarities of the imposing Basilica San Marco di Venezia in Venice. Composers such as Adrian Willaert, the maestro di cappella of St. Mark's in the 1540s, wrote antiphonal music, in which opposing choirs sang successive, often contrasting phrases of the music from opposing choir lofts, from specially constructed wooden platforms, and from the octagonal bigonzo across from the pulpit. This was a rare but interesting case of the architectural peculiarities of a single building encouraging the proliferation of a style which had become popular all over Europe, and helped define the shift from the Renaissance to the Baroque era. The idea of different groups singing in alternation contributed to the evolution of the concertato style, which in its different instrumental and vocal manifestations eventually led to such diverse musical ideas as the chorale cantata, the concerto grosso, and the sonata.

The peak of development of the style was in the late 1580s and 1590s, while Giovanni Gabrieli was organist at San Marco and principal composer, and while Gioseffo Zarlino was still maestro di cappella. Gabrieli seems to have been the first to specify instruments in his published works, including large choirs of cornetti and sackbuts; he also seems to be one of the earliest to specify dynamics (as in his Sonata pian' e forte), and to develop the "echo" effects for which he became famous. The fame of the spectacular, sonorous music of San Marco at this time spread across Europe, and numerous musicians came to Venice to hear, to study, to absorb and bring back what they learned to their countries of origin. Germany, in particular, was a region where composers began to work in a locally modified form of the Venetian style—most notably Heinrich Schütz—though polychoral works were also composed elsewhere, such as the many masses written in Spain by Tomás Luis de Victoria.

After 1603, a basso continuo was added to the already considerable forces at San Marco—orchestra, soloists, choir—a further step toward the Baroque cantata. Music at San Marco went through a period of growth and decline, but the fame of the institution spread far. Although the repertoire eventually included music in the concertato style, as well as the conservative stile antico, works in the polychoral style maintained a secure place in the San Marco repertoire into the 1800s.

Representative seventeenth-century composers

 * Adrian Willaert
 * Cipriano de Rore
 * Gioseffo Zarlino
 * Claudio Merulo
 * Giovanni Gabrieli
 * Andrea Gabrieli
 * Claudio Monteverdi
 * Hans Leo Hassler
 * Heinrich Schütz
 * Francesco Cavalli

Examples of the style

 * Adrian Willaert, Salmi spezzati
 * Andrea Gabrieli, Psalmi Davidici
 * Andrea and Giovanni Gabrieli, Symphoniae sacrae
 * In Ecclesiis
 * Sonata pian' e forte
 * Heinrich Schütz, Psalmen Davids (1619)
 * Claudio Monteverdi, "Zefiro torna" ("Return, O Zephyr")

title: Venetian polychoral style


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Dogtown

Dogtown or Dog Town may refer to:

Entertainment

 * Dogtown (film), a 1997 film
 * "Dogtown" (The Simpsons), a 2017 season episode
 * DogTown, a National Geographic Channel series
 * Dogtown, a 2006 television show, starring Geraldine McNulty
 * "Dogtown", a song by Harry Chapin from the album Heads & Tales (1972)
 * "Dogtown", a song by Yoko Ono, first released on the album Season of Glass, but originally recorded in the sessions for A Story (1974)
 * "Dogtown", a song by The Fratellis from the album Eyes Wide, Tongue Tied (2015)
 * Dogtown and Z-Boys (2001), a 2001 documentary film about skateboarding
 * Lords of Dogtown (2005), a 2005 film based on Dogtown and Z-Boys
 * Dogtown Records, a record label established by musician Byard Lancaster, active in the 1970s

Places

 * Dogtown, California (disambiguation), the name or nickname of several places in California
 * Dog Town, California
 * Dogtown, El Dorado County, California
 * Dogtown, Marin County, California
 * Dogtown, Mariposa County, California
 * Dogtown, San Joaquin County, California
 * Dogtown, Tulare County, California
 * Dogtown, DeKalb County, Alabama, an unincorporated community in DeKalb County
 * Dogtown, Walker County, Alabama, an unincorporated community in Walker County
 * Dogtown, Florida, a community in Gadsden County, Florida
 * Dogtown, Massachusetts, a ghost town
 * Dogtown, Mississippi, a ghost town in Lafayette County, Mississippi
 * Dogtown, St. Louis, Missouri, Irish section comprising several neighborhoods in Missouri
 * Dogtown, Clayton/Tamm, St. Louis, a neighborhood in the above
 * Dogtown, former name of Okanagan Falls, British Columbia

Other uses

 * Dog town, a colloquial name for a colony of prairie dogs

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

title: Dogtown


text:
Telkom Kenya

Telkom Kenya is an integrated telecommunications provider in Kenya. It was previously a part of the Kenya Posts and Telecommunications Corporation (KPTC) which was the sole provider of both postal and telecommunication services. The company was established as a telecommunications operator in April 1999, after the split of KPTC into the Communications Commission of Kenya (CCK), the Postal Corporation of Kenya (POSTA) and Telkom Kenya. As of 2023, the company is fully owned the Government of Kenya.

Services
The company operates and maintains the infrastructure over which Kenya's various internet service providers operate. As of 2004, most internet service was provided via dial-up service. Jambonet, an important Kenyan ISP, is a subsidiary of Telkom Kenya. It also offers mobile GSM voice and high speed internet services under the Orange Kenya brand, in which it is the 3rd in market share after Safaricom and Airtel Kenya. In 2018, it was announced that Airtel Kenya was considering a merger with Telkom Kenya. In March 2018, the company resumed a mobile-money service that it had dropped in 2017. Referred to as T-kash, the service is a direct competitor to the M-pesa service, offered by market-leader Safaricom.

History
In 2007 France Télécom (now Orange S.A.) acquired 51% of Telkom Kenya's shares at a cost of US$390 million. In November 2012, the shareholding structure changed due to a decision by the Kenyan government to convert its shareholder loans at that time, into equity in order to ease Telkom Kenya's debt burden. It was subsequently confirmed that the Kenya government would retain 40% shareholding down from 49% with the remaining shares held by France Télécom. In January 2013, France Télécom increased its stake in Telkom Kenya to 70% as a consequence of the government's failure to provide its full portion of the 2012 funding. In June 2017, the firm was re-branded from "Orange Kenya" to "Telkom Kenya".

Past shareholding
On November 9, 2015, Helios Investment Partners announced that they were going to purchase France Télécom's entire stake in Telkom Kenya.

Subsequent to the agreement to buy, Helios negotiated with the Kenyan government to own 40 percent in the new joint venture, with the investment firm retaining 60 percent. In June 2016, final regulatory approval was received for the deal to proceed. In October 2022, the Kenyan government acquired the remaining 60% of Telkom Kenya from Helios in a $50.4 million USD deal. At that time, the Kenyan government owned 100 percent of Telkom Kenya.

Current shareholding
In October 2023, Infrastructure Corporation of Africa LLC (ICA), based in the United Arab Emirates was selected to acquire the 60 percent shareholding previously owned by Helios Investment Partners. After all the approvals and documentation, the current shareholding looks as depicted in the table below.

title: Telkom Kenya


text: Category:Pakistani people

title: Category:Pakistani people


text:
Talk:Table Rock, Nebraska

|Click HERE to see a history of Table Rock

title: Talk:Table Rock, Nebraska


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User:Foiegras

Foie gras is my favoritest food, which is why I use the name.

title: User:Foiegras


text:
Talk:Jambonet

I kind of made of mistake of renaming this article in such a way it resulted to circular refrencing. Try to visit it from Kenya Internet Exchange to get what i am saying. ANyone know how to fix it.

 * If you want to create a separate article about Telkom Kenya, just go here and edit it. Otherwise, just remove the link to Telkom Kenya on Jumbonet. Gzornenplatz 03:03, Jul 20, 2004 (UTC)

I moved Jumbonet to Jambonet.--McTrixie 09:47, 13 October 2006 (UTC)

title: Talk:Jambonet


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User talk:Guanaco1

.

title: User talk:Guanaco1


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Groupe socialiste des travailleurs du Québec

The Groupe socialiste des travailleurs du Québec or GST (in English: Quebec Socialist Workers' Group) was a far left political movement founded in 1973 by militants of the Fourth International in the province of Quebec, Canada. Involved in trade-unions, the GST worked for the creation, in 1974, of the Regroupement des militants syndicaux and, on the municipal scene in the city of Montreal, of the Montreal Citizens' Movement (Rassemblement des citoyens de Montréal). The GST was also at the origin of the electoral coalition of the Nouveau Parti démocratique du Québec (NPD-Québec) and the Regroupement des militants syndicaux that contested seats in the 1976 Quebec general election. The GST also ran independent candidates in the 1981 Quebec general election.

The GST was disbanded in 1987. Most of its members joined the NPD-Québec.

While most of the GST's political existence and history were within Quebec, there was also a small English-language group centred in Toronto which worked in the New Democratic Party and some union locals. The proper name of the group during most of its existence time was "Groupe socialiste des travailleurs" (in English: Socialist Workers' Group), reflecting the fact that it was pan-Canadian in aspiration. The Toronto cell had developed around a split in the Toronto group of the Workers' League, and came to the Organising Committee for the Reconstruction of the Fourth International independently of the Quebec group.


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Adpositional case

In grammar, the prepositional case (abbreviated ) and the postpositional case (abbreviated ) - generalised as adpositional cases - are grammatical cases that respectively mark the object of a preposition and a postposition. This term can be used in languages where nouns have a declensional form that appears exclusively in combination with certain prepositions.

Because the objects of these prepositions often denote locations, this case is also sometimes called the locative case: Czech and Slovak lokál/lokativ/lokatív, miejscownik in Polish. This is in concord with its origin: the Slavic prepositional case hails from the Proto-Indo-European locative case (present in Armenian, Sanskrit, and Old Latin, among others). The so-called "second locative" found in modern Russian has ultimately the same origin.

In Irish and Scottish Gaelic, nouns that are the objects of (most) prepositions may be marked with prepositional case, especially if preceded by the definite article. In traditional grammars, and in scholarly treatments of the early language, the term dative case is incorrectly used for the prepositional case. This case is exclusively associated with prepositions. However, not all prepositions trigger prepositional case marking, and a small group of prepositions which are termed compound mark their objects with genitive case, these prepositions being historically derived from the fusion of a preposition plus a following noun which has become grammaticalised. (Compare English "in front of", "because of".) Note however that many nouns no longer exhibit distinct prepositional case forms in the conversational language.

In the Pashto language, there also exists a case that occurs only in combination with certain prepositions. It is more often called the "first oblique" than the prepositional.

In many other languages, the term "prepositional case" is inappropriate, since the forms of nouns selected by prepositions also appear in non-prepositional contexts. For example, in English, prepositions govern the objective (or accusative) case, and so do verbs. In German, prepositions can govern the genitive, dative, or accusative, and none of these cases are exclusively associated with prepositions.

Sindhi is a language which can be said to have a postpositional case. Nominals in Sindhi can take a “contracted” oblique form which may be used in ergative, dative, or locative constructions without a postposition, or a “full” oblique case ending expressed when forming a postpositional phrase. Differences in these forms are only observed in the plural.

title: Adpositional case


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East Texas Musical Convention

The East Texas Musical Convention, now usually called the East Texas Sacred Harp Convention, is an annual gathering of shape note singers. Songs are sung a cappella from the Sacred Harp tunebook. The Convention was organized in 1855, and is the oldest Sacred Harp convention in Texas, and the second oldest in the United States. The East Texas Convention was modeled after the older (now defunct) Southern Musical Convention established in 1845 by Benjamin Franklin White, the compiler of The Sacred Harp.

The East Texas Convention has a continuous history from 1868, the earliest year notated in its minutes. William Russell Adams, President of the Convention in 1874, 1884, and 1885, wrote to Aldine S. Kieffer, explaining that the convention missed a few years of meeting because of the American Civil War. Re-established after the war, a large influx of Georgia and Alabama settlers added to its strength. In its early years it was generally considered a forum of Christian worship. Today many are attracted to its folk music aspect.

Throughout its history, the East Texas Musical Convention has convened annually in six East Texas counties: Gregg, Harrison, Panola, Rusk, Smith and Upshur. The Convention presently meets for two days in Henderson, Texas on the weekend of the second Sunday in August. The current "textbook" of the Convention is The Sacred Harp (2012 Revised Cooper Edition), first revised by W. M. Cooper and others in 1902.

Early officers

 * John T. Holloway
 * James Pendleton Holloway
 * Mathew Mark Wynn
 * Thomas Jefferson Allison
 * Charles Absalem Mangham
 * John Franklin McLendon

title: East Texas Musical Convention


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Intermedio

The intermedio (also intromessa, introdutto, tramessa, tramezzo, intermezzo, intermedii), in the Italian Renaissance, was a theatrical  performance or spectacle with music and often dance, which was performed between the acts of a play to celebrate special occasions in Italian courts. It was one of the important precursors to opera, and an influence on other forms like the English court masque. Weddings in ruling families and similar state occasions were the usual occasion for the most lavish intermedi, in cities such as Florence and Ferrara. Some of the best documentation of intermedi comes from weddings of the House of Medici, in particular the 1589 Medici wedding (between Christina of Lorraine and Ferdinando I de' Medici, Grand Duke of Tuscany), which featured what was undoubtedly both the most spectacular set of intermedi, and the best known, thanks to no fewer than 18 contemporary published festival books and sets of prints that were financed by the Grand Duke.

Intermedi were written and performed from the late 15th century through the 17th century, although the peak of development of the genre was in the late 16th century. After 1600 the form merged with opera, for the most part, though intermedi continued to be used in non-musical plays in certain settings (for example in academies), and also continued to be performed between the acts of operas.

Development
The first intermedii were not in Florence but in Ferrara at the end of the 15th century between the five acts of plays by the classical authors Plautus and Terence. Writing of the "intermezzi" at the wedding of Lucrezia Borgia in 1502, Isabella d'Este said that they were more interesting than the boring commedia, "a remark destined to be often repeated". Ferrara intermezzi at this period were short and without a unifying theme; they included choruses, recitations and moresca dances. But by 1513 there was a unifying allegory, explained at the end. It was for Florentine public celebrations that Intermedii came into their own; several were organised by Machiavelli when he was part of the government of the Republic of Florence in the early 16th century, and the returning Medici adopted a policy of keeping the aristocracy occupied by involving them in productions.

As the intermedio developed in the 16th century, it grew more and more elaborate, often becoming a "play within a play"; for example during a five-act play, an intermedio would consist of four parts, which might be presented as a four-part metaphor of time passing in the play. This stage begins with Il commodo, from the Medici wedding in Florence of Cosimo I and Eleanor of Toledo in 1539, where the four parts were morning, noon, afternoon, and night, represented with an elaborate mechanical artificial sun, with singing and dancing appropriate to each time. Some critics of the time noted that the intermedi had become so elaborate that the play had begun to serve as intermedi to the intermedi.

Mature intermedio
Originally intermedi had used the sets already on the stage from the main play, typically fairly simple ones for a comedy, with a few extra pieces, but later they had their own sets, which a mythological subject required to be more elaborate. Vasari's production for yet another Medici wedding in 1565 "embodied stupendous advances in engineering technique" with all the elaborate movements of scenery done without a curtain in full view of the audience. According to Roy Strong: "the designs for the 1589 intermezzi are crucial, for they are the earliest mass-disseminated illustrations of what became a norm throughout Europe for theatrical visual experience for the next three hundred years, the proscenium arch behind which receded ranks of side wings, the vista closed by a back-shutter." Eventually the form acquired a tradition and cohesiveness that allowed it to stand on its own, and it was thus a logical development to combine the existing features with sung, acted parts, and be absorbed into the new artform of opera, which also drew from the traditions of monody and madrigal comedy. Jacopo Peri, the composer of Dafne, the first opera, was one of the composers, and almost certainly performers, in the 1589 Medici intermezzi, and the librettist for both, Ottavio Rinuccini, seems to have recycled in Dafne some of the material from the 1589 Delos scene (illustrated at top).

"Festival books", produced as souvenirs of lavish festivities, contain detailed descriptions of many important intermedi, such as those for the Medici wedding of 1589, for which 286 costumes were made. Although music written specially for this occasion survives (see discography below), this is usually not the case, and music written for other occasions, for example madrigals and instrumental pieces, was often used in intermedi. The subject matter of the intermedio was usually a mythological or pastoral story, which could be told in mime, by costumed singers or actors, or by dance, or any combination of these. There was invariably a political message, even if this was limited to general glorification of the ruling family; at times more specific messages were intended. Some thematic connection with the main play might be made, though intermedii could be repeated with different plays from the one they were written for.

Numerous drawings and engravings of the stage sets survive, as well as texts of the libretti and descriptions of the music and action; the 1589 Medici intermezzi were especially well recorded, and "were to be the fount of Italian baroque scenography as well as influencing the development of the stage north of the Alps, above all the Stuart court masques designed by Inigo Jones". The actual content in terms of staging, music, instrumentation, presence of singers, actors, dancers, or mime was highly variable throughout the period, and sometimes all of these features were present. The 1589 intermedi were performed in the recently completed theatre in the Uffizi Palace before an audience of about three thousand, and three further performances were given some days after the end of the wedding festivities. Further significant sets of Medici intermedi were produced for the weddings in 1600 of Henry IV of France and Marie de' Medici, and then in 1608 of Grand Duke Cosimo II and a Habsburg princess, Maria Magdalena of Austria. However the 1600 celebrations also included a portent of things to come in the form of performances of Jacopo Peri's opera Euridice, the earliest surviving example of the form.

Music of the Medici intermedi
Of the various intermedi that were performed, only the music to some parts of Il commodo (1539) and, through a 1591 printed edition by Cristofano Malvezzi, an almost complete version of La Pellegrina (1589) are known to have survived.

In 1539 most of the pieces are in four and five parts so much of this music is suitable for domestic playing. The 1589 music is very different being largely big set pieces for 6, 12, 18 or even 30 parts; 41 instrumentalists were required in all, some hidden around the stage as there was not room for them all in one place. Smaller scale pieces are often difficult florid monody of the Caccini new music variety.

Of the surviving intermedi only two numbers were a cappella, (not counting the madrigals which were sung at the banquet in 1539 which of course are not intermedi). This means we have surviving descriptions of precise instrumentation.

Classical humanist dramatic theory says a play should have action taking place during one entire day. These intermedi do not follow what were believed to be the classical instructions, having an overture item, Vattene almo riposo, and a night time ending for tenor voice accompanied by four sackbuts and an extra coda the bacchanale, Baccho, Baccho, E U O E.

Similar forms outside Italy
The similar form which developed in France at the same time was called the intermède; it was more reliant on dance than the Italian version. The French court under Catherine de' Medici was also staging court festivities of increasing lavishness – Catherine's granddaughter was the Medici bride in 1589. The masque in England also had many similarities to the intermedio, although it did not originate as a "filler" between acts in a play in the same way. The later 18th century intermezzo in opera showed a reversal of the Renaissance scheme; now a single short comic intermezzo was inserted between the acts of a heroic opera seria.

References and further reading

 * Warren Kirkendale, Emilio De' Cavalieri Gentiluomo Romano, (Florence, 2001).
 * Howard Mayer Brown, Sixteenth-century instrumentation: the music for the Florentine intermedii, (American Institute of Musicology, 1973).
 * J.R. Mulryne, Helen Watanabe-O'Kelly and Margaret Shewring (eds.), "Europa Triumphans": Court and Civic Festivals in Early Modern Europe, (Aldershot and Burlington VT: Ashgate, 2004)
 * Alois Nagler, Theatre Festivals of the Medicis 1539-1637, 1964, Yale UP
 * Article "Intermedio", in The New Grove Dictionary of Music and Musicians, ed. Stanley Sadie. 20 vol.  London, Macmillan Publishers Ltd., 1980.  ISBN 1-56159-174-2
 * The New Harvard Dictionary of Music, ed. Don Randel. Cambridge, Massachusetts, Harvard University Press, 1986.  ISBN 0-674-61525-5
 * Reed, Sue Welsh & Wallace, Richard (eds), Italian Etchers of the Renaissance and Baroque, 1989, Museum of Fine Arts, Boston, ISBN 0-87846-306-2 or 304-4 (pb)
 * Gustave Reese, Music in the Renaissance. New York, W.W. Norton & Co., 1954.  ISBN 0-393-09530-4
 * James Saslow, The Medici Wedding of 1589, Yale University Press, 1996
 * Shearman, John. Mannerism, 1967, Pelican, London, ISBN 0-14-020808-9
 * Roy Strong; Art and Power; Renaissance Festivals 1450-1650, 1984, The Boydell Press;ISBN 0-85115-200-7

Editions of the music

 * Andrew C. Minor and Bonner Mitchell, A Renaissance Entertainment, (Univ. Missouri Press, 1968).
 * Martin Grayson, George and Rosemary Bate, Music for a Medici Wedding, (Modern playing edition of 1539 Intermedio), https://web.archive.org/web/20080419100949/http://www.alfredston-music.co.uk/ (1994).
 * D. P. Walker, Musique des Intermedes de "La Pellegrina", (CNRS, Paris), (1963, reprinted 1986).
 * Edward Lambert, "A Wedding in Florence", complete 1539 music in modern performing edition, with additions (2017)

Discography

 * Firenze 1539 - Musiche fatte nelle nozze dello illustrissimo duca di Firenze il signor Cosimo de Medici et della illustrissima consorte sua mad. Leonora da Tolletto, Centro de Musique Ancienne di Genevra / Studio di Musica Rinascimentale di Palermo / Schola "Jacopo da Bologna", conducted by Gabriel Garrido, (TACTUS TC 500301).
 * Ein Hochzeitsfest in Florenz 1539, Weser-Renaissance Bremen, conducted by Manfred Cordes, in: Tage alter Musik in Herne 2001: Allianzen - Musik und Politik in Werken vom Mittelalter bis zur Romantik. Westdeutscher Rundfunk Köln / Tage alter Musik Herne, http://www.tage-alter-musik.de (2001). Only the intermedii by Corteccia.
 * La Pellegrina - Music for the Wedding of Ferdinando De Medici and Christine de Lorraine, Florence 1589, conducted by Andrew Parrot, (EMI).
 * La Pellegrina - Music for the Wedding of Ferdinando De Medici and Christine de Lorraine, Princess of France, Florence 1589, conducted by Paul Van Nevel, singers: Katelijne Van Laethem, Pascal Bertin, et al. (Sony/Columbia - 63362, 1998). 2 CDs.
 * La Pellegrina - Intermedii 1589, Capriccio Stravagante Renaissance Orchestra and Collegium Vocale Gent conducted by Skip Sempe, singers: Dorothée Leclair, Soprano / Monika Mauch, Soprano / Pascal Bertin, Alto / Stephan van Dyck, Tenor / Jean-François Novelli, Tenor / Antoni Fajardo, Bass. (2 CDs Paradizo PA0004 - 2007)

title: Intermedio


text: Category:Kazakhstan

title: Category:Kazakhstan


text:
T. Alexander Aleinikoff

Thomas Alexander Aleinikoff (born 1952) is Director of the Zolberg Institute on Migration and Mobility at The New School in New York City. He was a law professor and dean at Georgetown University Law Center in Washington, D.C. He served, from 2010 to 2015, as the Deputy High Commissioner in the Office of the United Nations High Commissioner for Refugees in Geneva, Switzerland. He was most recently a visiting professor of law and Huo Global Policy Initiative Research Fellow, Columbia Global Policy Initiative.

Background
Aleinikoff attended White Plains Senior High School (Class of 1970) later moving on to receive a bachelor's degree summa cum laude from Swarthmore College in 1974. He is a member of Phi Beta Kappa and received a J.D. from Yale Law School in 1977. While at Yale, Aleinikoff was editor of the Yale Law Journal. He served as a law clerk to Judge Edward Weinfeld of the United States District Court for the Southern District of New York and from 1981 to 1987 was on the faculty of the University of Michigan Law School.

Aleinikoff joined the law faculty of Georgetown University Law Center in 1997. From 2003 to 2004, Aleinikoff was associate dean of the Law Center and was named dean of the Law Center and executive vice president of Georgetown University in 2004.

Aleinikoff specializes in immigration policy and has written a number of books on the topic. He has been a senior associate at the Migration Policy Institute, executive associate commissioner of programs, Immigration and Naturalization Service (INS) at the U.S. Department of Justice (it is now part of the Department of Homeland Security), and general counsel of the INS. Aleinikoff was co-chair of the Immigration Policy Review Team for the Presidential transition of Barack Obama.

On December 2, 2009, Aleinikoff notified students and faculty of his intention to accept appointment as Deputy High Commissioner of Office of the United Nations High Commissioner for Refugees (UNHCR). António Guterres of Portugal said, "Mr. Aleinikoff brings a rich combination of skills and experience that will serve refugees and UNHCR extremely well." Mr. Aleinikoff expressed his gratitude for the appointment, saying, "I am honored to be joining UNHCR, an organization I have admired for many years. I look forward to contributing to UNHCR's work on behalf of more than 34 million refugees, internally displaced and other persons of concern around the world."

As executive associate commissioner at the INS, Aleinikoff oversaw program development from 1995 to 1997. Prior to that, as general counsel for the INS from 1994 to 1995, he participated in major decisions that included reform of the US asylum process.

Selected books

 * Migration and International Legal Norms (T. Alexander Aleinikoff & Vincent Chetail eds., The Hague: T.M.C. Asser 2003).
 * Immigration and Citizenship: Process and Policy (with David A. Martin and Hiroshi Motomura) (West Group 5th ed. forthcoming 2003).
 * Migration and International Law, ed. (Associated Press, forthcoming 2003).
 * Semblances of Sovereignty: The Constitution, the State, and American Citizenship (Harvard U. Press 2002).

Selected journal articles

 * "Detaining Plenary Power: The Meaning and Impact of Zadvydas v. Davis," 16 Geo. Immigr. L.J. 365 (2002).
 * "Securing Tribal Sovereignty: A Theory for Overturning Lone Wolf," 38 Tulsa L. Rev. 57 (2002).
 * "American Citizenship: An Introduction," 5 Citizenship Stud. 5 (2001).
 * "Citizenship Talk: A Revisionist Narrative," 69 Fordham L. Rev. 1689 (2001).
 * "Between National and Post-National: Membership in the United States," 4 Mich. J. Race & L. 241 (1999).
 * With Rubén G. Rumbaut, "Terms of Belonging: Are Models of Membership Self-fulfilling Prophecies?," 13 Geo. Immig. L.J. 1 (1998).

title: T. Alexander Aleinikoff


text:
Cambodian cuisine

Khmer cuisine combines the culinary traditions of many different ethnic groups in Cambodia, an important subset of which is Khmer cuisine, the nearly-two-thousand-year-old culinary tradition of the majority Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese (in particular Teochew), Portuguese and French cuisine, and due to some of these shared influences and mutual interaction, it has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.

Khmer cuisine can be classified into rural, elite and royal cuisine, although the difference between the royal and popular cuisine is not as pronounced as in the case of Thailand and Laos. The Khmer royal dishes use more varied and higher quality ingredients, and contain more meat.

2nd–9th century
Many spices in Khmer cuisine were introduced by Indian merchants around 2nd century. The Indian influence on cuisine among other aspects of Khmer culture was already noted by a Chinese visitor around 400 AD. From South India through Java, Khmer royal cuisine adopted the preparation of curry pastes, adding lemongrass and galangal to the recipe. According to Cambodian anthropologist Ang Choulean, the influence of Indian cuisine on rural Cambodian cuisine has been limited or even non-existent.

A passage in the Book of Sui mentions that the food eaten by inhabitants of 7th century Chenla "includes a lot of butter, milk-curds, powdered sugar, rice, and also millet, from which they make a sort of cake which is soaked in meat juices and eaten at the beginning of the meal."

9th–15th century
Between 9th and 15th century the culinary influence of the growing Khmer Empire spread beyond the borders of modern-day Cambodia into what is now Thailand, Laos, Vietnam, and Indonesia. According to Chinese diplomat Zhou Daguan's account, onions, mustard, chives, eggplants, watermelons, winter gourds, snake gourds, amaranth and many other vegetables, as well pomegranates, sugarcane, lotus flowers, lotus roots, Chinese gooseberries, bananas, lychees, oranges, and many other fruits were available in the Khmer Empire in late 13th century.

Food crops and other plants were actively cultivated and harvested in tropical gardens both in and around cities and temples of the Khmer Empire. Archaeobotanical investigations at Angkor Wat and Ta Prohm have identified macroremains of rice, sesame, mung beans, crepe ginger, black peppers, long peppers, and either citron or kaffir lime rind, as well as phytoliths from plants of Cucurbitaceae, Mus, Arecaceae, and Canarium families, while archaeobotanical investigations at 14th–15th century Angkor Thom have identified macroremains of rice, sesame, mung beans, pigeon peas, hyacinth beans, and yardlong beans.

For centuries, Khmer Empire was the dominant Indianized civilization in the region and its influence also reached culinary arts. Khmer Empire played a mediating role in transferring the Indian culinary influence now fundamental to Central Thai cuisine. The close affinity between Cambodian and Central Thai cuisine has been attributed to the extensive, centuries-long contact between the Khmer Empire and Ayutthaya Kingdom. The flavour principles of many Cambodian dishes, such as sour fish soups, stews and coconut-based curries, including steamed curries, are very similar to Central Thai cuisine, although Cambodian dishes contain much less chilli and sugar, and more aromatic spices such as cardamom, star anise, cloves, and nutmeg, along with lemongrass, ginger, galangal, coriander, and wild lime leaves.

Khmer cuisine has also influenced Thailand's Isan cuisine and Khmer cuisine is very popular in the region's lower southern provinces of Surin, Sisaket and Buriram that have a large Northern Khmer population. Khmer-influenced dishes of the Surin province include sanlo chek, salot rao or kaeng phueak, ang kaep bop, and som jruk. As Thai tribes migrated southwards they were influenced by the Khmer practice of fermenting fish and adopted local ingredients, including prahok, which became imbedded in the Isan (as pla ra) and Lao cuisine (as padaek) from the time both Isan and Laos were part of the Khmer Empire.

Lao cuisine has influenced the cuisine of Cambodia through Lao migration into the country. Khmer cuisine has much less in common with Isan and Lao cuisines than with Central Thai cuisine.

16th–18th century
In beginning of 16th century, Portuguese merchants and explorers arrived in Cambodia and started introducing various fruits and vegetables, such as papayas, tomatoes, pineapples, peanuts, cashews, avocados, vanilla, apples, passion fruit and sweet potatoes from South America, Europe and other parts of Asia, however, Portuguese influence on Cambodian cuisine was not just limited to ingredients. Traditional Khmer dessert krob knor (គ្រាប់ខ្នុរ) is a direct descendant of Portuguese fios de ovos, and Cambodian egg cakes num barang (នំបារាំង) are also believed to be of Portuguese origin.

From 18th century onwards, the ingredients and dishes of Mekong Delta's indigenous Khmer Krom, most notably spices (cardamom, cinnamon, star anise, clove, ginger, turmeric and ground coriander), curries and fermented food have influenced the cuisine of modern-day Southern Vietnam as large numbers of Vietnamese began settling in the area. Khmer Krom dishes, such as bún nước lèo, bún mắm and canh xiêm lo have also been adopted by the region's Vietnamese and Chinese people, while Khmer Krom have adopted the Vietnamese lẩu mắm and canh chua and Chinese Yang Chow fried rice into their cuisine. Sóc Trăng province's Khmer specialties cốm dẹp and nom kapong (នំកំប៉ុង) have become popular across Mekong Delta as well as some other localities in Vietnam, while Khmer-style crepes ọm chiếl are sold in food stalls around Mekong Delta, especially Trà Vinh province. Conversely, the Vietnamese influence on Cambodian cuisine intensified during two centuries of Vietnamese rule in Cambodia. A dish that Cambodian cuisine is believed to have been borrowed from the Vietnamese is beef lok lak.

19th–20th century
From 1863 to 1953, Cambodia was a French protectorate, which led to the adoption of French culinary elements into Cambodian cuisine. Baguettes (or more often demi-baguettes) became common in Cambodia and were made into sandwiches, often with butter, sardines in oil or with pâté, or were eaten with curries, instead of fresh rice noodles or rice. Slices of baguettes with melted cheese, pork liver pâté or sardines in oil are also sometimes served with fried eggs or omelette for breakfast. The French also introduced ingredients, such as potatoes, onions, butter, margarine, and carrots. Fried potatoes are served in the so-called "English" version of lok lak, carrots are added to soups, lettuce leaves or sliced onions are included in other Cambodian dishes, while butter and margarine is the preferred fat in Cambodian cooking. Other Khmer adoptions from the French cuisine include coffee, condensed milk, chocolate, beer and wine. Cambodian cuisine shares the French influence with Vietnamese and Lao cuisine as Vietnam, Laos and Cambodia were all part of French Indochina.

In the decades after World War II, many Cambodian urban middle-class and elite families employed cooks trained to prepare French dishes, and the children of these households often did not learn cooking themselves. The transmission of Cambodian culinary knowledge was even further disrupted by the Cambodian Civil War and Cambodian genocide in the 1970s and 1980s. During the rule of Khmer Rouge, Cambodian cuisine was reduced to a plain rice gruel and Cambodians were forced to start catching and eating insects, frogs, snakes, snails and other small animals to avoid starvation. One remnant of the Khmer Rouge era in Cambodian cuisine are fried spiders (a-ping) that are sold as street food to tourists and still eaten by some locals, especially in Skuon, for which it has earned the nickname Spiderville.

21st century
Nowadays, more and more Asian fast food chains (such as The Pizza Company, Lotteria, Pepper Lunch, Yoshinoya and Bonchon) and Western fast food chains (such as Burger King, KFC, Krispy Kreme and Carl's Jr.) have entered the Cambodian market, especially in Phnom Penh, and fast food has become increasingly integrated into the Cambodian food scene, particularly among the younger generation.

Since the early 2010s there has been an emerging grassroots culinary movement in Siem Reap termed "New Cambodian Cuisine" loosely consisting of six Cambodian chefs and restaurateurs (Pola Siv, Sothea Seng, Pol Kimsan and Sok Kimsan, Mengly Mork and Pheak Tim) experimenting with and modernizing traditional Cambodian dishes. More recently, mobile applications dedicated to Khmer traditional recipes have also been developed, such as "Khmer Cooking Recipe" downloaded more than 100,000 times on Google Play and "Khmer Cooking".

In the United States (20th–21st century)
Since the late 1970s, approximately 200,000 Cambodians have settled in the United States of America, nearly half in Southern California, fleeing the Khmer Rouge and the following economic and political turmoil in Cambodia. Cambodian Americans own about 9,000 businesses, predominantly restaurants and grocery stores catering to the local Cambodian American community. Cambodian Americans own around 90% of the 5,000 independently owned doughnut shops in California. The most successful of them was Ted Ngoy who at the peak of his success owned about 70 doughnut shops in California and was nicknamed "The Donut King".

Over time the food cooked by Cambodians in the United States developed into a distinct Cambodian American variety. Meat, especially beef and chicken, plays a much more central role in Cambodian American meals, which also make much more extensive use of tomatoes and corn. Unhealthy eating habits, such as consumption of fatty meat, and obesity rates are higher for the Cambodian Americans who experienced more severe food deprivation and insecurity in the past. The food of second- and third-generation Cambodian Americans has become more Americanized. Cambodian cuisine is not well known within the United States and is usually compared to Thai food by many Americans. Most Cambodian restaurants are located in cities with a significant Cambodian population, such as Lowell, Massachusetts, Long Beach, California and Seattle, Washington. Some of the Cambodian-owned restaurants, however, served other Asian cuisines, especially Thai and Chinese, whereas in the ones that serve Cambodian cuisine Chinese, Thai and Vietnamese-influenced dishes usually dominate over Khmer dishes.

Long Beach, California has the most Cambodian restaurants in the U.S.: twenty-two, including Phnom Penh Noodle Shack and Sophy's. Some Cambodian-owned restaurants in the city, such as Little La Lune Cuisine and Crystal Thai Cambodian, serve Thai food, while others, such as Hak Heang or Golden Chinese Express, serve Chinese food. Lowell, Massachusetts, has at least twenty Cambodian restaurants, among them Tepthida Khmer and Simply Khmer. Other notable Cambodian restaurants include Sok Sab Bai in Portland, as well as Phnom Penh Noodle House and Queen's Deli in Seattle. The most famous Cambodian restaurant in the U.S. is the Elephant Walk, serving French-inspired Khmer cuisine. It was opened in 1991 in Cambridge, Massachusetts by Longteine de Monteiro. The restaurant also created a cookbook of the same name, which is the first Cambodian American cookbook.

In 2000, a part of Central Long Beach was officially designated as Cambodia Town, where since 2005 an annual parade and culture festival takes place that also features Cambodian cuisine. Since the late 2010s there has been an emerging wave of second-generation Cambodian American chefs and restaurants in the U.S. focusing on Cambodian cuisine. Among them is the award-winning restaurant Nyum Bai, opened in Fruitvale, Oakland, California in 2018 by chef Nite Yun.

Cambodian Chinese cuisine
Over time, Chinese Cambodians have developed a food tradition that's distinct from both Khmer and Chinese cuisine. The foodways of the Chinese Cambodians have not only been influenced by the Khmer but also by the Vietnamese and Chinese Vietnamese foodways.

The Chinese began migrating to Khmer Empire in 13th century, bringing their cuisine with them, from which the Khmer cuisine adopted noodles, soy sauce, different vegetables, stir frying, steaming and the custom of eating soup for breakfast. Until the mid-20th century, the Chinese that mostly migrated to Cambodia were Teochews and to a lesser extent also Hainans, Hakkas, and Cantonese. Nowadays, the Teochew kway teow has become a popular dish in Cambodia, where it is eaten for breakfast, lunch and dinner or as a snack and often flavoured with lime, chili, fish sauce, and palm sugar.

Geographic variations
In Cambodia's coastal regions, dishes with saltwater fish are more common. Kampot used to be famous for its deep-fried pomfret with garlic, sugar, lime juice and chilies. The colonial resort Kep historically used to host numerous fine dining seafood restaurants along the promenade that after the city's complete destruction by Khmer Rouge in 1970s have been replaced by individual vendors offering simpler seafood, such as crabs sauteed with onions and black pepper, or pieces of dried squid, pounded or grilled over a wood fire served with pickled papaya and cucumbers.

In northern part of the country, along the Cambodia–Thailand border, dishes have been influenced by Thai cuisine and use an increased amount of coconut milk, chillies and sugar. Cambodian dishes in the north also use deer, wild bird and other types of game. Bamboo shoots, popular in Lao cuisine, are also included in dishes more frequently. In northwest Cambodia, remnants of the Khmer imperial cuisine are more visible, most notably by its steamed curries.

Kitchen and eating utensils
In Khmer Empire, kitchens earthenware pots were used to cook rice, and sometimes an earthenware stove was used to make sauces. Hearths were formed by burying three stones in the ground and ladles were made from coconuts. Pottery dishes imported from China or copperware were used for serving rice, while sauce containers were made from leaves. Chiao leaves were also used to make single use spoons for carrying liquid to the mouth.

The south wall of 12th/13th century Bayon temple depicts a Khmer kitchen, including its utensils, many of which are still used throughout modern Cambodia. According to local villager stories passed down by generations, the 12th century Wat Athvea once housed an Angkorean-era royal open-air kitchen. They describe the temple's loose fallen stones as kraya cham-en meaning "the preparation of the royal meal" and talk about once-standing brick stoves and a wall where meat, baskets of ingredients, and utenstils were hung. However, French archaeologist Claude Jacques argues that there is no archaeological evidence that a kitchen from the Khmer Empire had survived in the following centuries and believes that Daguan's writings and the Bayon temple's bas-relief are the only surviving documentation of ancient Khmer kitchens.

Nowadays, Khmer rural kitchens are usually placed in a airy location, close, but separate from the main house to avoid smoke from burning firewood and undesirable odours from disturbing the main household. The most important Khmer kitchen utensils are:
 * A mortar and pestle for making kroeung;
 * A bamboo sieve for filtering prahok and ripe tamarind juice;
 * Earthen stoves with varying heat intensity for cooking different dishes;
 * A coconut grater;
 * Earthen pots for cooking rice and soup, as well as storing water;
 * Jars for storing prahok, kapi and other ingredients.
 * Loose bamboo baskets for storing vegetables.

In many kitchens, aluminium pots have replaced earthenware. Utensils are usually hung on the walls of the kitchen for easier access. With frying adopted from the Chinese, frying pans are also often found in modern Khmer kitchens. Although usually not considered part of the kitchen utensils, some houses may also have a larger mortar for grinding rice, and flat round bamboo trays for separating husk from the grain.

Rice
Because of Cambodia's geographic location, rice together with fish, especially freshwater fish, are the two most important sources of nutrients in the Cambodian diet. Rice is a staple food generally eaten at every meal.

Rice is believed to have been cultivated by the ancestors of the Khmers in the territory of Cambodia since 5,000 to 2,000 B.C. The advanced hydraulic engineering developed during the Khmer Empire allowed the Khmer to harvest rice and other crops three to four times a year. According to the International Rice Research Institute, there are approximately 2,000 rice varieties indigenous to Cambodia bred over the centuries by the Cambodian rice farmers. One of them – "Malys Angkor" (ម្លិះអង្គរ, Mlih Ángkô) – has been regarded the world's best rice.

Fermented sauces
In Khmer, a distinction is made between fermented seafood depending on its consistency and the ingredient. Mam (មាំ) is the general term for seafood fermented with a special technique and usually includes more solid pieces of the fermented ingredient, whereas prahok (ប្រហុក, prâhŏk) and kapi (កាពិ, kapĭ) have more homogeneous consistency than mam.

Mam is prepared by adding a mixture of salt, roasted red sticky rice and palm sugar to snakehead fillets and fermenting them for more than a year. The palm sugar and rice give mam an earthier and sweeter flavour and a reddish tone. Prahok, on the other hand, can either be made from small fish with all the bones and less salt (called prahok chhoeung) or large deboned fish and more salt (called prahok sach (ប្រហុកសាច់, prâhŏk săch)), which in turn can be made from larger fish (such as the striped snakehead (ត្រីរ៉ស់)) or smaller fish (such as trei kamplienh), with or without roe. Roe can be removed from the fish, cleaned, drained, and fermented separately. Kapi is made by pounding cleaned, dried and salted shrimp into a homogeneous paste, sun-drying it for one day, pounding the paste again, sun-drying it for two more days and pounding the paste for the final time to attain a viscous consistency.

Prahok is used as flavouring for almost every Khmer dish, mixed with rice or served as a dipping sauce (ទឹកជ្រលក់, tœ̆k chrôluŏk). It can also be prepared into dishes of its own, such as prahok k'tis (ប្រហុកខ្ទិះ, prâhŏk khtih), prahok kap (ប្រហុកកប់, prâhŏk káp), teuk khreung, teuk prahok prahok ang (ប្រហុកអាំង, prâhŏk ăng), and prahok chien (ប្រហុកចៀន, prâhŏk chiĕn). Fermented roe (ពងត្រី, pông trei) is primarily eaten with steamed eggs, omelettes and other hen or duck egg dishes. Kapi is often mixed with sugar, garlic, lime juice, chilli and crushed peanuts and used as a dipping sauce for vegetables, fruit, meat and fish.

Other sauces used in the Cambodian cuisine include fish sauce (ទឹកត្រី, tœ̆k trei), oyster sauce (ទឹកប្រេងខ្យង, tœ̆k préng khyâng), soy sauce (ទឹកស៊ីអ៊ីវ, tœ̆k si-iv; តៅអ៊ីវ, tau iv; សាអ៊ីវ, sa-iv or ស៊ីអ៊ីវ, si-iv), tamarind sauce (ទឹកអម្ពិល, tœ̆k âmpĭl) and hoisin sauce (ទឹកសៀង). Fish sauce is an important ingredient in Khmer cooking, used to add saltiness to soups and noodle dishes, marinating meats or as a dipping sauce for fish. Mixed with ingredients, such as garlic, ginger and lime juice, it is used a sauce for spring rolls, salads and noodles. Oyster sauce was introduced by Chinese immigrants and has become a common ingredient in Cambodian cooking used to add a tangy-sweet flavour to meats and stir-fried vegetables. Oyster sauce, along with fish sauce, and soy sauce, is commonly used together when seasoning foods. Soy sauce is also a common ingredient and condiment, mixed with garlic or aged radish to be eaten with primarily high protein dishes, as well as used to add saltiness when fish sauce is not used. Tamarind sauce is made from tamarind paste mixed with fish sauce, garlic, chilli peppers, lime juice, palm sugar, and vinegar.

Herbs and spices

The most common herbs and spices in Cambodian cuisine are sweet basil (ជីរនាងវង, chi néangvông), coriander (ជីរវ៉ាន់ស៊ុយ, chivănsŭy), hot mint (ជីរពងទាកូន, chi pông téa kon), turmeric (រមៀត, rômiĕt), garlic, ginger (ខ្ញី, khnhei), galangal (រំដេង, romdeng), kaffir lime leaves (ស្លឹកក្រូចសើច, slœ̆k kroch saeuch), neem leaves (ស្លឹកស្ដៅ, slœ̆k sdau), peppermint (ជីរអង្កាម, chi ángkam), lemongrass (ស្លឹកគ្រៃ, slœ̆k krey), chives (គូឆាយ, kuchhay), scallions, saw leaf herb (ជីរបន្លា, chi bánla), fingerroot (ខ្ខ្ជាយ, khchéay) and rice paddy herb.

Certain regions in Cambodia are known for their spices. Kampot pepper and Kampong Speu palm sugar (ស្ករត្នោតកំពង់ស្ពឺ, Skor Thnaot Kompong Speu) have been granted Geographical Indications in Cambodia and protected geographical indication in the European Union. Cardamom Mountains in Southwest Cambodia are famous for their large population of wild cardamon plants.

The cultivation of peppercorns in Cambodia dates back to at least the 13th century, and because of its "uniquely strong yet delicate aroma" and "slightly sweet eucalyptus taste," Kampot pepper is often regarded as the world's best pepper.

Kroeung

Kroeung (គ្រឿង, krœăng – 'ingredients') is a Khmer fresh flavouring paste commonly used in curries, soups and stir-fries, one of the essential ingredients of Cambodian cuisine. The base of the paste consists of pounded lemongrass, galangal, garlic, shallots, kaffir lime leaves and turmeric. There are five common types of kroeung: yellow kroeung (kroeung samlor m’chu), green kroeung (kroeung samlar kako) and red kroeung (kroeung samlor kari), as well as k’tis kroeung (kroeung samlor k’tis), and saraman kroeung (kroeung samlor saraman) each with different uses.

Vegetables
The Cambodian diet consists heavily of leaf vegetables, such as water morning glory (ត្រកួន, trâkuŏn), cabbage (ស្ពៃក្តោប, spey kdaôp), Chinese kale (ខាត់ណាចិន, khăt-na chĕn), betel (ស្លឹកម្លូ, mlu), vine spinach (វល្លិ៍ជន្លង់, voă chónlóng), and watercress (ច្រាច់, crac), which are used in soups, stir-fries (ឆា, chá) and salads.

Cambodian cuisine also uses different squashes, such as bitter melon (ម្រះ, mreăh), winter melon (ផ្លែត្រឡាច, phlê trâlach), kabocha, and luffa (ននោង, nong), root vegetables, such as carrots (ការ៉ុត, karŏt), cassava (ក្ដួច, kduŏch), lotus rhizomes (ឫសឈូក, rœ̆h chhuk), potatoes (ដំឡូង, dámlong), radish (រ៉ាឌី, radi), sweet potatoes (ដំឡូងជ្វា, dámlong chvéa) and jicama (ដំឡូងរលួស, dâmlong rôluŏh or ប៉ិកួៈ, pĕkuŏk) and other vegetables, such as cucumbers (ត្រសក់, trâsák), eggplants (ត្រប់, tráp), tomatoes (ប៉េងប៉ោះ, péngpaôh), cauliflower (ផ្កាខាត់ណា, phka khăt-na), chayote (ផ្លែស៊ូ, phlê su), shallots (ខ្ទឹមក្រហម, khtœ̆m krâhâm), yardlong beans (សណ្ដែកកួរ, sándêk kuŏ) and maize (ពោត, pot). Many unripe fruits, such as papaya, green banana, and mango, are also used as vegetables.

Fruits
Fruits in Cambodia are so popular that they have their own royal court. Durian (ទុរេន, tŭrén) is considered the "king", mangosteen the "queen", sapodilla (សាប៉ូឌីឡា) the "prince" and milk fruit (ផ្លែទឹកដោះគោ, phlê tœ̆k daôh ko) the "princess". Other popular fruit include kuy fruit (ផ្លែគុយ, phlê kŭy), romduol, pineapple (ម្នាស់, mnoăh), rose apple, jackfruit (ផ្លែខ្នុរ; phlê khnŏl), papaya (ល្ហុង, lhŏng), watermelon (ឪឡឹក, âulœ̆k), banana (ចេក, chék), mango (ស្វាយ, svay), rambutan (សាវម៉ាវ, sav mav), guava (ត្របែក, trɑbaek), longan (មៀន, miĕn) and tamarind (អម្ពិល, âmpĭl).

Although fruits are usually considered desserts, some such as ripe mangoes, watermelon, and pineapples are commonly eaten with heavily salted fish with plain rice. Fruits are also made into smoothies (ទឹកក្រឡុក, tœ̆k krâlŏk). Popular fruits for smoothies are durian, mangoes and bananas. Sun-dried limes boiled in sugar and salt water are used in chicken and duck soups, sauces with fish, as well as beverages.

Since 2018, Koh Trong pomelos (ក្រូចថ្លុងកោះទ្រង, kroch thlŏng Kaôh Trông) are recognized as one of the geographical indications in Cambodia. Pomelos grown in the Kratié Province's Koh Trong commune are known for their sweeter taste and the absence of seeds after ripening.

Fish and meat

There are more than 900 different freshwater and saltwater fish species found in Cambodia. Approximately 475,000 tons of fish (ត្រី, trei) are caught in Cambodia every year and a Cambodian annually consumes 63 kg of fish on average. They are fried, dried, smoked and fermented into prahok and fish sauce. Fish and fish products are eaten two to three times a day. Popular fish are snakeheads, snappers, catfishes (ត្រី, trei chleang), and mackerels. Cambodian chef Luu Meng has estimated that approximately 40–50% of Cambodian dishes are made with fish.

In the late-13th-century Khmer Empire, cows were only used for pulling carts, and geese had been recently introduced by the Chinese sailors. Since the 1980s, the role of meat in the Cambodian diet has increased significantly and nowadays the consumption of meat, such as beef (សាច់គោ, săch koo), pork (សាច់ជ្រូក, săch chruk) and poultry, has become common, especially in the capital region. In Siem Reap, ground pork or beef is made into spicy or sweet and savoury sausages (សាច់ក្រក, săch krɑɑk (pork); ខ្វាគោ, kwa koo (beef)) that are eaten with steamed white rice, congee or baguettes.

Other seafood includes an array of shellfish such as crabs (ក្ដាម, kdaam), clams, cockles (ងាវ, ngiəw), crayfish (បង្កង, bang kang), shrimp and squid (ត្រីមឹក, trei mik). Boiled or fried cockles seasoned with salt, chili, and garlic are sold as a popular street food. Giant freshwater prawns are usually only eaten by middle- and upper-class Cambodians because of their price. More unusual varieties of meat include frogs (កង្កែប, kɑngkaep; most commonly eaten are East Asian bullfrogs, rice field frogs, balloon frogs, banded bullfrogs, yellow frogs and Asian common toads), turtles (អណ្ដើក, ɑndaək) and arthropods (such as tarantulas (សត្វអាពីង, sata ping), fire ants, grasshoppers (កណ្ដូប, kandoup), giant water bugs and crickets (ចង្រិត, cɑngrət)). Crickets, water bugs, and tarantulas are seasoned with salt, sugar and oil, deep-fried and sold as street food.

Noodles
Cambodian noodles are made out of rice, wheat and tapioca flour (បាញ់កាញ់, bañ kañ)) in varying thickness. Wheat noodles, such as hand-pulled noodles (មី, mii) and the thinner wheat vermicelli (មីសួ, mii suə), have been adopted from the Chinese cuisine, but incorporated into distinct Cambodian noodle soups and stir-fries. Rice noodles include the indigenous lightly-fermented num banhchok (នំបញ្ចុក), as well as rice vermicelli (គុយទាវ, kŭytéav), banh sung (បាញ់ស៊ុង, bɑɲ song), silver needle noodles (លត, lat) and banh hoi (បាញ់ហយ).

Dishes
In Khmer, haan bai (ហាងបាយ lit. 'rice stall') is a generic term for food stalls serving both made-to-order and pre-prepared food (usually from large aluminum pots). In Phnom Penh, haan bai account for nearly four fifths of all meals eaten outside the house, with pre-prepared food venues or soup-pot restaurants accounting for nearly three-quarters of meals eaten at a haan bai. Soup-pot restaurants are the most popular dining format among Cambodians and their popularity is inversely correlated with socioeconomic status.

The Khmer word haan (ហាង) is a borrowing from Chinese háng ("store", "business"). More specifically the stalls are referred to by the main food served, for example, rice noodle stalls (ហាងគុយទាវ, hang kŭytéav) or coffee stalls (ហាងកាហ្វេ, hang kafe).

Stews and curries
The Khmer term samlor (សម្ល) has a broad range of meanings and can be used to refer to a wide variety of stews and curries. Curries are a staple food in Cambodian cuisine and are usually eaten with rice, fresh noodles, or a baguette. They usually include seafood, chicken, beef, and pork, and vegetarian Cambodian curries are uncommon. Popular Cambodian curries are fish amok, num banhchok, kari sach moan, sour beef curry and curry leaf chicken. The word kari (ការី, kari) is used to designate an Indian type of curry and is believed to be a loanword from Tamil. Curries are served on all important ceremonial occasions. Cambodian curries are distinct from the rest of Asia by their use of sweet potatoes.

Stir-fries
Cambodian stir-fries combine aromatic ingredients with strong flavours, such as lemongrass, galangal, holy basil and garlic. An essential component of Cambodian stir-fry dishes is fish sauce and oyster sauce, which add a pungency and umami that is balanced out with lime juice, palm sugar and other milder ingredients. The Khmer term cha (ឆា) is a loanword from Chinese and refers to the method of sautéing or stir-frying, which has been adopted into Cambodian cuisine from Chinese. The Khmer verb kha (ខ), on the other hand, refers to the technique of stewing in soy sauce and could be ascribed to Vietnamese kho.
 * Cantonese noodles (មីកាតាំង, mee katang): A Cantonese Cambodian dish derived from the Cantonese chow fun. It is made by stir-frying flat rice noodles in soy sauce and oyster sauce with eggs, carrots, Chinese kale, and marinated meat (pork, beef, chicken, shrimps or mixed seafood), and sometimes topped off with a tapioca or corn starch gravy. The Cambodian-style Cantonese noodles are related to Thai pad see ew and rat na and Lao lard na.
 * Kampot pepper crab (ក្តាមឆាម្រេចខ្ជី, kdam cha mrich khchei): A signature seafood dish from the coastal provinces of Kep and Kampot. Crabs are stir-fried with garlic, spring onions, ground Kampot black peppercorns or Kampot green peppercorns, soy sauce and herbs.
 * Kroeung fishcakes (ប្រហិតត្រីគ្រឿង, prohet trei krœăng): Whitefish fillets mixed with kreoung and pounded in a mortar and pestle. The mix is shaped into patties or meatballs and deep-fried. They are eaten with a sauce made out of Kampot black peppercorns mixed with lime juice.
 * Kola noodles (មីកុឡា, mii kola): A vegetarian noodle dish created by the Kola people in the Pailin Province. Boiled rice vermicelli is stir-fried in soy sauce and served with boiled eggs, blanched bean sprouts, grated pickles (papaya, cucumbers and carrots) garnished with roasted peanuts and herbs. Non-vegetarian versions of this dish contain dried shrimp and fish sauce.
 * Stir-fried silver needle noodles (លតឆា, lot cha): A Chinese Cambodian dish. Silver needle noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives, served with a fried egg.

Salads
Vegetables and fruits are at the foundation of many Cambodian salads, for example, green cabbage form the basis of neorm salads. Fruit, especially unripe fruit, are also often included in Cambodian salads, such as green papaya in bok lahong and green mango in neorm svay. Some of the most common herbs in Cambodian salads are lemongrass, mint, Asian basil, and cilantro, while popular spices that contribute pungency to the dish is garlic, ginger, shallots, and Kampot pepper. Dressings and favouring, such as fish or soy sauce, lime juice, vinegar, and white or palm sugar are often used to balance saltiness, acidity, and sweetness, while sugar is used to counterbalance the intensity of lime juice or other sour ingredients. Almost all Cambodian salads include animal protein, either beef, chicken, pork, and seafood or sometimes even raw, or marinated meat. Most popular Cambodian salads are neorm svay (ញាំស្វាយ), pleah sach ko (ភ្លាសាច់គោ), neorm trasak, neorm masour, neorm kroch thlong and larb (chicken, pork, or beef).

Desserts
Desserts are eaten at the end of meal or throughout the day as a snack by Cambodians. There are four main types of Cambodian desserts: rice-based desserts, fruit-based desserts, puddings (ចាហួយទឹក, cha houy teuk), and custards. Steaming and grilling are the most common cooking techniques for Cambodian desserts, whereas deep-frying is often used to make pastries as baking is not very widespread in Cambodia outside of commercial bakeries. For rice-based desserts, glutinous rice and rice flour is most frequently used. Popular Cambodian rice-based desserts are num ansom chek, num plae ai (នំផ្លែអាយ) and num chak chol (នំចាក់ចុល). In fruit-based desserts, fruit, such as mango, jackfruit, papaya, and guava, are often combined with pandan leaf extract, banana leaves, coconut milk, cream, or shavings. Bey dom neib is an essential fruit-based Khmer dessert that blends the fragrance and sweetness of ripe mangoes and coconut. Cambodian puddings are generally made with coconut milk or cream and tapioca pearls, and are eaten either hot or chilled, with ice cubes. Two common Cambodian puddings are with sweetcorn (បបរស្ករពោត, babor skor bot) and mung beans (បបរសណ្តែកខៀវ, babor sɑɑ tek khiəw).

Beverages

Water is the most popular drink. As drinking water sources are not always easily accessible in rural areas water is boiled at home and consumed hot. In urban areas bottled water, as well as soda and sweetened fruit beverages, is available. Green tea (តែបៃតង, tê baitâng) is consumed throughout the day. It is believed to have been introduced in the Khmer Empire by the Chinese, but despite the growing consumption and suitable climate nowadays most green tea is imported and very little is actually grown locally. Camellia sinensis cambodiensis, a local strain of the tea plant, grows in the Kirirom National Park, in the remnants of a former 300-hectare tea plantation established in the 1960s by the King Norodom Sihanouk, and the area around Chamkar Te village in Mondulkiri Province. Recently, there have been efforts to revive the Cambodian tea production. Lemon iced tea (តែទឹកក្រូចឆ្មា, tae krouc chmaa) is also prepared and consumed.

In urban areas coffee (កាហ្វេ, kaafee) is also popular and is usually served with sweetened condensed milk rather than black. Coffee can be consumed either iced (កាហ្វេទឹកកក, kaafee tœ̆k kɑɑk) or hot. It is sold in coffee carts, coffeehouse chains and specialty coffee shops. More than 90% of all coffee in Cambodia is imported from other countries, such as Vietnam, Laos, and Thailand.

Smoothies (ទឹកក្រឡុក, tœ̆k krɑlok) are an important part of an evening's consumption available at juice stalls in towns all over the country from the late afternoon. They can contain a mixture of fruits or just one or two; coconut milk, sugar syrup, condensed milk and shaved ice are also added, as is a raw egg (unless specified otherwise – ot yoh pong mowan). Soy milk (ទឹកសណ្ដែក, tœ̆k sɑndaek) is sold in the morning by street vendors; the green version is sweetened and thicker than the unsweetened white. Served either hot or cold, sweetened or unsweetened. Sugarcane juice (ទឹកអំពៅ, tœ̆k ʼɑmpɨw) is also a popular street drink made by pressing the juice out of sugarcane stalks with a special machine. Served with ice and sometimes flavoured with citrus to balance the sweetness. Pandan juice (ទឹកតើយ, tœ̆k taeuy) is made from the extract of pandan leaves and usually sold in Cambodian food stalls.

Fermented beverages

Five fermented alcoholic beverages were produced in the late-13th century Khmer Empire: mead, pengyasi made from the leaves of an unidentified plant, baolengjiao made from rice hulls and rice leftovers, "sugar-shine wine" made from sugar and palm starch wine made from the starch of the leaves of a palm growing on the riverbank.

Nowadays, the most popular alcoholic beverage is beer (ប៊ីយេរ, biiyɛɛ). The first domestically brewed beer was produced in the 1930s during the French Indochina period by the Brasseries & Glacières de L'Indochine company in Phnom Penh. In 1995, the annual beer consumption per capita was only around two liters, but by 2004 it began to rise significantly and in 2010 beer overtook spirits as the most popular alcoholic beverage in Cambodia. Currently, the four biggest beer producers in Cambodia are the Cambrew Brewery, Cambodia Brewery, Khmer Brewery and Kingdom Breweries. Recently, there has also been a quickly growing craft beer scene with 12 brewpubs or microbreweries operating in Cambodia in 2019.

A popular traditional alcoholic beverage is rice wine (ស្រាស, sra sa). It is produced by fermenting boiled and dried rice with a natural fermentation starter (dom bai) for at least 24 hours and distilling the resulting mixture. Modern distillation methods were introduced during the French Indochina period. Occasionally, there have been instances of methanol poisoning from low quality home-made rice wine. Rice wine can also be infused with various herbs, roots, bark and insects to create medicinal rice wines (srah tinum). A popular drink infused with deer antlers and different herbs is the Special Muscle Wine manufactured since 1968 by Lao Hang Heng Wine. The company also produces popular Golden Muscle Liquor and Wrestler Red Wine, whereas Sombai manufactures a line of premium infused rice wines.

Another popular, albeit lower-prestige alcoholic beverage is palm wine (ទឹកត្នោតជូរ, tœ̆k tnaot cuu). It might have become popular during the French Indochina period as a cheap alternative to other wines. Palm wine is produced by fermenting Asian palmyra palm sap either through spontaneous fermentation by adding several plants to the sap and hanging the containers on trees or through the addition of a fermentation starter (ម៉ែទឹកត្នោតជូរ, mae tœ̆k tnaot cuu) made from fermented palm sap and various dried plant xylems and bark. Confirel in Pou Senchey District uses the Champagne method to produce sparkling palm wine under the name "Thnot Sparkling Mekong Wine".

A regional beverage of the Mondulkiri province is yellow and purple passion fruit wine, while wine from jambolan is produced by a company in Takéo province. Samai Distillery, Cambodia's first rum distillery, produces rum and even uses Kampot peppercorns in one of its products. Cambodia's first and only winery Chan Thai Choeung In Battambang has been commercially producing grape wine since 2005.

Meals and eating etiquette

In Cambodia, meals are usually freshly prepared three times a day (for breakfast, lunch and dinner), although in rural areas only breakfast and dinner may be eaten. Due to a general lack of refrigeration, leftovers are usually discarded. A typical Cambodian breakfast consists of rice porridge with dried salted fish, rice with dried salted fish and vegetables, baguette with condensed milk or rice/egg noodles with meat and leaf vegetables. For lunch and dinner, Cambodians usually eat steamed rice, soup with meat (fish, pork, chicken or beef) and leaf vegetables, fried fish or other meat and fruit.

In Cambodian meals just like the rest of Southeast Asia, all dishes are served and eaten simultaneously, as opposed to the European course-based meal format or the Chinese meal with overlapping courses. The only exception is if the meal contains French-style dishes, in which case the dishes are served in courses. A number of side dishes are usually served alongside the main dishes. In addition to that, a variety of condiments, such as chili jam, pickled green chillies, sugar, garlic flakes, fish sauce and soy sauce, are also available. While steamed rice and soups are usually served hot, side dishes may be served at room temperature. The balance of flavours and satisfaction of individual preferences are achieved by combining the individual dishes and rice. For example, a Cambodian meal may consist of a sour soup, a salty fish, fried vegetables and plain rice, which is different from Thai food where sourness, saltiness, sweetness and spiciness are usually contained within a single dish.

Khmer food is traditionally eaten with hands, but nowadays spoons, forks and chopsticks are also used. Knives are rarely used as the majority of Cambodian food is already cut into bite-sized pieces. Forks and spoons were introduced by the French and are used for eating rice and/or soup-based dishes, whereas chopsticks were introduced by the Chinese and are used only for eating noodle dishes.

International popularity

Cambodian cuisine is not very known across the world. Food Republic has described Cambodian as "The Greatly Underappreciated Outlier In Asian Cooking". Fodor's Travel has called Cambodian cuisine "the most underrated in Southeast Asia" and Siem Reap "SE Asia’s Most Underrated Food Destination", while the magazine Time Out has named Kep one of "18 of the world’s most underrated food cities"

Over the past three decades, the West has fallen in love with the cuisines of Thailand, southern China, Vietnam and Malaysia, even Burma (for its barbecue), but somehow, Cambodia's food has slipped through the cracks.

Outside of Cambodia, Cambodian cuisine can generally be found in countries with sizeable Cambodian diaspora, such as the United States, France, Australia and Canada, especially in the Little Cambodia ethnic enclaves, but it is often aimed towards the local Cambodian community. Due to commercial considerations and the ethnic composition of the Cambodian diaspora many Cambodian-owned restaurants have chosen to serve the better-known Thai, Chinese and Vietnamese food instead.

Culinary diplomacy

In December 2020, the Ministry of Foreign Affairs and International Cooperation launched an official "Food Diplomacy 2021–2023" campaign as part of a larger economic diplomacy strategy. At the launch Minister of Foreign Affairs and International Cooperation Prak Sokhonn listed prahok, fish amok, neorm kroch thlong, samlor kako, samlor ktis, prahok ktis and num banhchok as some of the Khmer dishes to be promoted in the campaign. The ministry also established a program to train Cambodian cooks for serving in Cambodian embassies and a program for providing ambassador spouses with knowledge about the Khmer cuisine.

In February 2021, the ministry published a cookbook The Taste of Angkor as a culinary promotion tool for Cambodian diplomatic missions abroad. A 1960 Cambodian cookbook and culinary guide "The Culinary Art of Cambodia" by Princess Norodom Rasmi Sobbhana republished in May 2021 by Angkor Database was also included in the campaign. In June 2021, a series of promotional videos under the slogan "Taste Cambodia" featuring Khmer foods and culinary activities in different Cambodian regions commissioned by the Ministry of Tourism of Cambodia were released. In May 2022, culinary training and representation facilities under the name of "Angkor Kitchen" were unveiled at the Ministry of Foreign Affairs and International Cooperation.

Cookbooks
The cookbook "From Spiders to Water Lilies, Creative Cambodian Cooking with Friends" published by non-governmental organization Friends-International has received the 2009 Gourmand World Cookbook Award as the "Best Asian Cuisine Cookbook", becoming the first book from Cambodia to win the award.

The French-language Khmer cookbook Au Pays de la Pomme Cythère, de Mère en Fille, Authentiques Recettes Khmères written and self-published by Kanika Linden and her mother Sorey Long has won the 2010 Gourmand Awards as the world's "Best Asian Cuisine Cookbook". The English-language version of the book "Ambarella, Cambodian Cuisine" has won the 2013 Gourmand Awards as the "Best Asian Cuisine Cookbook" in the UK and world's "Best Asian Cuisine Cookbook" in 2014.

The cookbook "The Taste of Angkor" published by the Ministry of Foreign Affairs and International Cooperation of Cambodia has won the 2021 Gourmand World Cookbook Award as the "Best Asian Cookbook" and 2022 Gourmand World Cookbook Awards as the "Best Asian Cuisine Book" and "Heads of State/Food" for the book's foreword written by Deputy Prime Minister Prak Sokhon.

The republished Cambodian cookbook and culinary guide The Culinary Art of Cambodia has received the "Special Award of the Jury" at the 2022 Gourmand World Cookbook Awards.

Restaurants
Joannès Rivière's Cuisine Wat Damnak has been included in position No. 50 of Asia's 50 Best Restaurants in 2015, becoming the first Cambodian restaurant to make the list. In the 2016 list it rose to the 43rd position. In 2020, the restaurant Embassy spearheaded by the Kimsan Twins was included in the Asia's 50 Best Restaurants newly created 50 Best Discovery list.

Chefs
Cambodian chef Luu Meng has received Asia's Top Chef award from the Malaysia-based business and lifestyle magazines "Top 10 of Malaysia" and "Top 10 of Asia" in 2014.

Cambodian chefs from the Cambodia Chefs' Association have won the 2019 ASEAN Gourmet Challenge with three gold medals, as well as received six silver and 17 bronze medals in the Global Pastry Chefs Challenge and Global Young Chefs Challenge categories at the Thailand Ultimate Chef Challenge taking place from 28 May to 1 June in Bangkok.

title: Cambodian cuisine


text:
King Fuad

King Fuad (الملك فؤاد), also spelled King Fouad, may refer to two different Kings of Egypt:

 * Fuad I of Egypt (1868–1936)
 * Fuad II of Egypt (born in 1952)

title: King Fuad


text:
Talk:Israel Pickens

Untitled
Ugh. I'm going to vent.

1) The Alabama state archives say he was a Democrat; the Congressional archives say he was a "Jacksonian," but that he was elected as a Republican. Is all this just triplespeak for Democratic-Republican?

2) They even differ on why he went into congress! The Alabama archives say: "Pickens was appointed to the US Senate to fill a vacancy created by the resignation of Dr. Henry Crawford. Pickens served a short time and retired to Cuba due to ill health where he died on April 24, 1827."

Whereas the Congressional archives say: "appointed to the United States Senate from Alabama to fill the vacancy caused by the death of Henry Chambers and served from February 17, 1826, to November 27, 1826, when a successor was elected; was not a candidate for election to the vacancy; declined an appointment as judge of the United States Court for the District of Alabama in 1826; died near Matanzas, Cuba, on April 24, 1827"

Which is it? :( BTW, tip: Alabama archives at, Congressional page is . --Golbez 02:11, Jul 20, 2004 (UTC)

title: Talk:Israel Pickens


text:
Jean-Sébastien Giguère

Jean-Sébastien Giguère (born May 16, 1977) is a Canadian former professional ice hockey goaltender. He played with the Halifax Mooseheads in the Quebec Major Junior Hockey League (QMJHL), and was drafted 13th overall by the Hartford Whalers in the 1995 NHL Entry Draft. He played in the Calgary Flames organization for three seasons before joining the Mighty Ducks of Anaheim in 2000.

In the 2003 NHL playoffs, Giguère anchored the seventh-seeded Mighty Ducks into the Stanley Cup Finals, where he became the fifth player in NHL history to win the Conn Smythe Trophy despite not winning the Stanley Cup in the same season. Giguere ultimately won the Stanley Cup with the Ducks in 2007.

His later career included stints in Toronto and Colorado. Giguère holds the Anaheim Ducks' franchise record for career wins and shutouts and was the last active NHL player who had played for the Hartford Whalers.

Early career
As a youth, Giguère played in the 1990 and 1991 Quebec International Pee-Wee Hockey Tournaments with a minor ice hockey team from the Mille Îles area of Laval, Quebec.

After his four-year major junior career that included QMJHL Second Team All-Star honours in 1997, the Hartford Whalers drafted Giguère 13th overall in the 1995 NHL Entry Draft with a pick acquired from the New York Rangers in exchange for Pat Verbeek. Giguère made his NHL debut with the Whalers, playing eight games at the end of the 1996–97 season.

On August 25, 1997 (by which time the Whalers had relocated to become the Carolina Hurricanes), Giguère was traded to the Calgary Flames, along with centre Andrew Cassels, for forward Gary Roberts and goaltender Trevor Kidd. Giguère then played the entirety of the 1997–98 season in the American Hockey League (AHL) with Calgary's minor league affiliate, the Saint John Flames. He recorded a 2.46 goals against average (GAA) and a .926 save percentage in 31 games in his professional rookie season with Saint John. Giguère spent a total of four seasons in the Flames organization, making brief 15- and seven-game appearances with Calgary in 1998–99 and 1999–2000, respectively, while spending most of his time in the AHL.

Anaheim Ducks (2000–2010)
On June 10, 2000, Giguère was traded to the Mighty Ducks of Anaheim in exchange for a second-round pick in 2000 (later traded to the Washington Capitals; the Capitals selected Matt Pettinger). He began the 2000-01 season with the Mighty Ducks' farm team, the Cincinnati Mighty Ducks, until he was recalled from the AHL. Giguère eventually took over Dominic Roussel's backup position to starter Guy Hebert. Due to only brief stints in the NHL during his tenures with Hartford and Calgary, the 2000–01 season qualified as Giguère's rookie NHL season. He played in 34 games, posting a 2.57 GAA and .911 save percentage.

In the off-season, he was re-signed by the Mighty Ducks on August 17, 2001. Giguère continued to improve in 2001–02, his first full season with the Ducks, recording a 2.13 GAA and .920 save percentage in 53 games. In the 2002–03 season, he posted his first winning season with a 34–22–6 record, as well as a career-high eight shutouts.

Giguère's first winning season in the NHL helped the Mighty Ducks enter the 2003 playoffs as the seventh seed in the Western Conference. From that point, Giguere delivered one of the greatest playoff performances in NHL history as he helped lead the team on a Cinderella run to their first Stanley Cup Finals. Facing the defending Stanley Cup champions and second-seeded Detroit Red Wings in the opening round, Giguère set an NHL record for most saves by a goaltender in their playoff debut with 63 in the Mighty Ducks' 2–1 triple overtime win in Game 1, surpassing Toronto Maple Leafs goaltender Jiří Crha's mark by two saves. This record would later be broken by the Vancouver Canucks' Roberto Luongo, who stopped 72 shots in his playoff debut against the Dallas Stars in 2007. The Ducks would proceed to shock the hockey world by sweeping the Red Wings in four games, with Giguère labelled as the star of the series. The Mighty Ducks then faced Dallas. Giguère stopped 60 of 63 Dallas shots in the series opener, a five-overtime Anaheim win. He recorded his first shutout of the playoffs in Game 4, stopping 28 shots. The Mighty Ducks eventually eliminated the Stars in six games, and moved on to the Western Conference Finals to face the Minnesota Wild. Giguère held the Wild to an all-time, best-of-seven-series low of one goal in the entire series, which included a franchise-record shutout streak of 217 minutes and 54 seconds (later surpassed by Ilya Bryzgalov in 2006).

However, the Mighty Ducks' dream of hoisting the Stanley Cup was stopped by the New Jersey Devils, to whom Anaheim lost in a seven-game series. Giguère finished the playoffs undefeated in seven overtime games, setting a record for the longest playoff overtime shutout streak at 168 minutes and 27 seconds. He finished with a 15–6 record overall, a 1.62 GAA and .945 save percentage, as well as fewer losses than Finals counterpart Martin Brodeur. He was the fifth player to receive the Conn Smythe Trophy as playoff MVP as part of the losing team and the first since Philadelphia Flyers goaltender Ron Hextall won in 1987. Along with the Conn Smythe, he received the 2003 ESPY award for Best Hockey Player. The only other goalie ever to do so is Dominik Hašek.

Giguère's playoff MVP performance was rewarded in the off-season with a four-year contract extension, signed on September 10, 2003. However, his performance was inconsistent throughout much of the 2003–04 season as the Mighty Ducks missed the 2004 playoffs. Giguère posted a 17–31–6 record and his GAA increased to 2.62. Due to the 2004–05 NHL lock-out that cancelled the entire 2004–05 NHL season, Giguère went overseas to play for the Hamburg Freezers in Germany.

Giguère returned to an improved Mighty Ducks squad as NHL play resumed in 2005–06. Anaheim returned to the playoffs and made it to the Western Conference Finals, where they were eliminated by the Edmonton Oilers. Giguère, however, appeared in just four games, as Russian rookie backup Ilya Bryzgalov took over the starting position during the post-season. Giguère missed the first game of the opening round against Calgary due to injury, but returned for Games 2 through 5. During Game 5, Giguère was pulled after allowing three goals on eight shots, where Bryzgalov took over and subsequently reeled off three-straight shutouts spanning the first and second rounds against Calgary and the Colorado Avalanche, tying an NHL playoff record and breaking Giguère's 2003 club record of consecutive playoff shutout minutes.

Entering the final season of his contract in 2006–07, Giguère reclaimed the starter's role. In the first month of the season, October 2006, he did not lose a single game in regulation. He proceeded to put up a career-high 36 wins in 56 games. Prior to the beginning of the 2007 playoffs, Giguère and his wife welcomed a newborn son. Giguère missed the Ducks' last three regular season games as well as the first three games of their opening round matchup with Minnesota, with Bryzgalov taking over in Giguère's absence. Giguère returned late in the series and was the Ducks' starter the rest of the way. During the second round against Vancouver, his eight-game overtime winning streak in the playoffs was snapped on April 27, 2007, in a 2–1 defeat in Game 2. Nevertheless, Giguère and the Ducks went on to eliminate the Canucks en route to the 2007 Stanley Cup Finals, where they won their first-ever Stanley Cup championship in a 6–2 Game 5 win over the Ottawa Senators on June 6.

On June 21, 2007, the Ducks announced that they had re-signed Giguère to a multi-year contract. Giguère posted a 35–17–6 record with a career-best 2.12 GAA in the 2007–08 season. Despite his personal numbers, however, the defending champion Ducks were defeated in the first round of the 2008 playoffs by the Dallas Stars in six games.

Giguère recorded sub-par numbers during the 2008–09 season, going 19–18–6 with a 3.10 GAA, sharing an increased amount of playing time to his backup Jonas Hiller. This did not deter him from being voted into the 2009 NHL All-Star Game in his hometown of Montreal. As Hiller outplayed Giguère throughout the season, he was chosen over Giguère to start during the 2009 playoffs. Giguère's only appearance for the Ducks in the playoffs was in relief of Hiller in the third period of Game 4 of the Ducks' second round series with the Detroit Red Wings, to whom the Ducks would eventually fall in seven games.

Giguère suffered a groin strain early in the 2009–10 season on October 24, 2009. With Hiller's continued emergence as a bona fide starter, Giguère publicly told L.A. Daily News on November 10 that he "would rather retire than be a backup goalie," fuelling a goaltending controversy on the team. Losing his starting position to Hiller, he did not record his first win of the season until November 23 in a 3–2 shootout victory over the Calgary Flames.

Toronto Maple Leafs (2010–2011)
Giguère was traded to the Toronto Maple Leafs on January 31, 2010, in exchange for goaltender Vesa Toskala and forward Jason Blake. Three days later, Giguère played his first game for the Maple Leafs and recorded a 30-save shutout against the New Jersey Devils. He registered another shutout in his next game against Ottawa on February 6 to become the first goalie in franchise history to record shutouts in his first two games. This accomplishment led Giguère to be named the NHL's Second Star of the Week on February 8. After having recorded a 3.14 GAA and .900 save percentage in 20 games with the Ducks before being traded, he improved to a 2.49 GAA and .916 save percentage in 15 games with Toronto.

The following season, Giguère suffered a groin injury in mid-November 2010, sidelining him for three weeks. Upon his return, he played in several games before re-injuring his groin. During that time, the Leafs were in need of a goaltender, forcing them to call-up James Reimer from the AHL's Toronto Marlies, who took over the starter's position in Giguère's absence.

Colorado Avalanche (2011–2014)
On July 1, 2011, free agent Giguère signed a two-year, $2.5 million contract with the Colorado Avalanche. He embraced his role in the Colorado locker room as the veteran mentor, especially for young starting goaltender Semyon Varlamov. Giguère's leadership was key in a four-game home stand in mid-December when Varlamov was sidelined with a back ailment; Giguère started all four games and won them all, securing the Avalanche a team-record, eight-straight wins at home. It was the most consecutive home wins the franchise had seen since the Quebec Nordiques won ten-straight in 1995 before the club moved to Denver later that year to become the Avalanche. Giguère was named one of the three NHL's three stars of the week for late December. A groin pull on February 15, 2012, during a losing effort to the Vancouver Canucks, however, sidelined Giguère, allowing Varlamov the opportunity to redeem himself and reclaim the starting position in net for the remainder of the race to the 2012 playoffs, which Colorado ultimately did not qualify for. On August 13, 2012, Giguère signed a one-year, US$1.5 million contract extension through the 2013–14 season.

Post-playing career
On May 26, 2014, reports surfaced that Giguère was prepared to retire, and had likely played in his final NHL game, amidst much speculation. In what proved to be his final NHL start, Colorado's regular season finale in Anaheim, he received a video tribute and warm ovation from the crowd. At the end of the game, Giguère shared a victory lap with former teammate Teemu Selänne, who had already confirmed his own retirement and was playing in his final regular season game. On August 21, Giguère formally announced his retirement. He was the last active NHL player to have played for the Hartford Whalers.

Personal life
Giguère was born in Montreal, Quebec, but grew up in Blainville, Quebec. Giguère's father died of cancer on December 15, 2008, and this greatly affected his performance for the rest of the season. Giguère went into the All-Star Game that year with a very weak record, with only one win in his last nine games. Giguère's mother died in late February 2013.

Giguère suffers from a rare gastric condition that causes his body to take in too much air when he drinks fluids. As a result, his body has difficulty absorbing water, leading to severe dehydration when he sweats. He would drink from a water bottle fitted with a straw while playing hockey.

Transactions

 * July 8, 1995 – Drafted by the Hartford Whalers in the first round, 13th overall
 * June 25, 1997 – Rights transferred to the Carolina Hurricanes when the Hartford Whalers relocated
 * August 27, 1997 – Traded to the Calgary Flames with Andrew Cassels in exchange for Gary Roberts and Trevor Kidd
 * June 10, 2000 – Traded to the Mighty Ducks of Anaheim for a second-round pick in 2000 (Matt Pettinger)
 * June 21, 2007 – Signed a four-year, $24 million contract with Anaheim
 * January 31, 2010 – Traded to the Toronto Maple Leafs in exchange for Vesa Toskala and Jason Blake
 * July 1, 2011 – Signed a two-year, $2.5 million contract with the Colorado Avalanche
 * August 13, 2012 – Signed a one-year, $1.5 million contract extension with Colorado

title: Jean-Sébastien Giguère


text:
Talk:Araucaria heterophylla

Conservation status 'Vulnerable'??
Norfolk Pines are very widely planted, the tree self seeds, and grows strongly in many countries. The conservation status of 'vulnerable' is defined as "... likely to become endangered unless the circumstances threatening its survival and reproduction improve..." This is simply not true of the Norfolk Pine which is doing very well as things are now, and it is misleading to let this 'status' continue without comment, so I have added a comment that I hope is neutral enough. I'd have rather said, "This is an incorrect classification by politically active conservationists trying to increase the number of threatened species, the Norfolk Pine is well adapted to life around the Pacific and further afield and as a species in excellent shape with the wide distribution protecting it against local risks." I do realise that one is not allowed to express personal opinions in Wikipedia (and realise why this is so), but something has to be done about this status which is clearly not true to anyone who has travelled in New Zealand, Australia or Hawaii. HarveyStoatgobbler (talk) 08:14, 22 March 2010 (UTC) ."

Endemic
What I don't know about plant biology could fill several large buildings, but is it correct to say that a plant is "endemic to" a location if it isn't actually causing any problems? BigHaz 02:13, 20 Jul 2004 (UTC)

 * "Endemic" means "is native to". An endemic plant is very unlikely to cause problems!--APRCooper 16:28, 25 October 2006 (UTC)

I also know nothing about plant biology and my plant identification skills are also next to zero. However I am convinced that I have seen these trees, which are very distinctive, in Italy, France, South Africa and India. I presume that they are supposed to have been brought back to Europe by Capt Cook or by someone later, as they are apparently endemic to parts of the world unknown to Europe before then. Perhaps someone can explain then how one of them, unless I am mistaken, has crept into Leonardo da Vinci's Annunciation in the Uffizi, which must have been painted a couple of hundred years earlier? Is this perhaps some new kind of da Vinci Code? Mertona 18:07, 26 March 2007 (UTC)
 * As for the trees in Leonardo's painting, well, one of them does look like A. heterophylla, but so what. The other trees in the painting look a bit fanciful so Leonardo was probably just improvising. Maybe an expert on European conifers could identify the tree if it even was supposed to represent an actual species. Kahuroa 05:11, 27 March 2007 (UTC)

Gallery
I have removed the gallery and I have transferred the three images included there to the Wikimedia Commons so that they are available under the Commons link that is on this page. There is a trend to remove galleries anyway -  maybe its a policy - as they are regarded as unencylopedic by many. Anyway, this way the images are all conveniently available together in the one place. Kahuroa 10:10, 1 July 2007 (UTC)
 * On the subject of images, I think we should lead with one from Norfolk Island itself - all the images are from New Zealand. Unfortunately we don't seem to have one available. Richard001 02:18, 6 July 2007 (UTC)
 * In the interim this has been actioned - taxobox photo is now from Norfolk Island. Kahuroa (talk) 01:59, 17 September 2008 (UTC)

Needs
Good quality but needs more sections and ideally some inline citations, as well as a few more refs. Richard001 01:21, 6 July 2007 (UTC)

vandalism?
"The scientific name heteropasASasASasASashylla ("different leaves") " what is that? 200.8.91.26 (talk) 20:47, 11 January 2012 (UTC)

Cultivation - Temperature Tolerance
I feel the picture of snow on a Norfolk Island Pine should be deleted. I'd say if 24 hours of exposure to the plant to 30 F is enough to kill the plant, the picture should be deleted. I do not know the details of how much cold the tree can tolerate, I have frequently had the trees as house plants. Wfoj3 (talk) 22:11, 20 December 2015 (UTC)

This tree is a nuisance species in south Florida
You can't legally plant one in south Florida and most people know better and wouldn't anyway. Almost every municipality here considers them a "nuisance." Norfolk Island pine, Australian salt pine and melaleuca were planted as wind breaks along roads and golf courses here many years ago but all are illegal to plant now. http://www.cityofparkland.org/203/Plants-Recognized-as-a-Nuisance

http://archive.naplesnews.com/community/marco-eagle/nuisance-spiraling-whitefly-spreads-from-miami-dade-now-in-marco-island-ep-390711845-333326291.html The Norfolk Island pine is also a host to a an insect that damages many trees.

The bigger problem with the Norfolk Island pine is the size it gets to. http://www.hortmag.com/weekly-tips/qa/norfolk-island-pine There were specimens in my neighborhood that were over 100 feet tall. If it falls in a hurricane it could easily take out 2 houses with it. Any tree that height in suburbia is expensive to remove because someone has to climb to the top and cut off small pieces and work their way down.

I had a coworker whose home was condemned for a school expansion. The pine next to his bedroom window was about twice the diameter of my reach. They look like a cute little Christmas tree in a pot but grow quickly if you put them in the ground. They are not a true pine, either. If you cut off the top they will sprout 2 shoots from the cut and just keep growing. We used to nicknane them Medusa pines because of this. 75.74.16.52 (talk) 01:19, 15 February 2017 (UTC)David

External links modified
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Uncited edits by IP editor
I don't know about these edits:. Invasive Spices (talk) 17:39, 18 May 2021 (UTC)

A Commons file used on this page or its Wikidata item has been nominated for deletion
The following Wikimedia Commons file used on this page or its Wikidata item has been nominated for deletion: Participate in the deletion discussion at the. —Community Tech bot (talk) 16:23, 14 May 2023 (UTC)
 * Profile of an adult Araucaria heterophylla with its roots system, Auckland-New Zealand, hand drawing Axel Aucouturier.jpg

Life of these Plants in the USA
Many of these are sprayed with a light coating of green paint prior to sale to increase their eye appeal, although this may weaken or even kill the plant if it cannot photosynthesize adequately. So anyone know how to realize this? I think I just realized how. Look at the trunk of the tree- should be a pure brown - NO green there. I just realized one bought this year is like that and many past. - Past ones do Ok for several months - then die. Ad they die - they did NOT turn brown - just brittle. Wfoj3 (talk) 22:30, 9 December 2023 (UTC)

title: Talk:Araucaria heterophylla