U nas zapłacisz kartą
Miód jako remedium na pryszcze - Prawda czy mit?
Who uses mind mapping?
Mind mapping is used by people in business, education, government, the charity sector, and at home.
In business, people use mind mapping for project planning, strategic thinking, and managing meetings. Mind mapping software helps teams to develop their ideas more collaboratively. Online mapping allows people to build off each other’s ideas and develop a shared understanding of a situation. It can also break down complex projects into more manageable parts.
In education, students of all ages use mind maps for note taking, summarizing subject information, and planning written assignments. Educators are using mind maps for lesson planning, innovative homework assignments, and group exercises in the classroom.
Outside of these fields, many individuals use mind maps to help with their organization and future planning. People often use mind maps to plan their weeks, their goals, and their careers.
Serving [ edit ]
In Poland, mead is most commonly served at room temperature in a glass or a stoneware cup. [9] [10] Depending on the weather, it may be also drunk chilled to about 12°C [10] or warm. On a hot day, chilled mead may be served with mint or a lemon slice. In winter some Poles enjoy mulled mead, which may be additionally flavoured with cloves, cinnamon, vanilla, ginger, black pepper or a slice of orange. [7] [10]
Wine comes from the earth muddy and grey,
Mead must be sent down straight from the heavens. [c] [13]
Notwithstanding the popular notion that mead used to be the everyday drink in Poland, it has always been a luxury good, reserved for special occasions, such as weddings, and available only to the affluent, while beer was the daily thirst quencher of the common people. [14] [12] Mead was valuable enough to be deemed a suitable gift for monasteries and dignitaries. [15]
The oldest known recipe for mead was recorded in 1567 by the Swedish chronicler Olaus Magnus, who obtained it from a native of the Polish city of Gniezno . According to it, ten pounds of honey were to be boiled with forty pounds of water, flavoured with hops and fermented with beer yeast or bread starter. As well as with hops, 17th-century Polish mead was flavoured with fennel, pepper, cloves, cinnamon, anise, poppy seeds or parsley. [16] [17] Source materials describing Polish culinary traditions of the 17th and 18th centuries contain not only general mentions of mead, but also references to different types of it. The terms czwórniak, trójniak, dwójniak and półtorak date back to this period. [1] Mead was produced and served in meaderies, known in Polish as miodosytnie , which were marked with a red cross above the door to distinguish them from beerhouses, marked with a straw wisp, and from wineshops, marked with a wreath. [17] [18]
Mead in Poland
Mead (Polish: miód pitny [mʲut ˈpʲitnɨ] , literally "drinkable honey") is an alcoholic beverage within Polish culinary tradition made by alcoholic fermentation of a mixture of honey and water. It has a characteristic honey aroma and a flavour that may be enriched by the addition of fruit juices, herbs or spices. The colour ranges from golden to dark amber, depending on the type of honey used for production. [1]
In 2008, four traditional Polish mead grades, which indicate the proportion of honey and water used in production, were registered by the European Union as a traditional speciality guaranteed. Production of mead in Poland almost doubled within the next four years, making Poland the world's largest producer of mead made according to traditional methods.