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The United Nations Convention on the Law of the Sea (UNCLOS), also called the Law of the Sea Convention or the Law of the Sea Treaty, is an international treaty that establishes a legal framework for all marine and maritime activities. As of July 2024, 169 States and the European Union are parties. [4] The convention resulted from the third ...
Editor’s note: The Discovery+ six-part series “José Andrés and Family in Spain” airs on CNN at 9 p.m. ET/PT Sundays starting September 24.
UNCLOS, also called the Law of the Sea Convention or the Law of the Sea Treaty, defines the rights and responsibilities of nations in their use of the world's oceans; it establishes guidelines for businesses, the environment, and the management of marine natural resources. To date, 168 countries and the European Union have joined the Convention.
Libre del Coch was the first cookbook published in Catalan using Gutenberg press. It is also previous to any cookbook printed in Spanish. [2] A printed edition, printed on November 15, 1520, is preserved in the Biblioteca Nacional de Catalunya in Barcelona, being the oldest known copy extant. In the time of King Charles I it was requested its ...
The arrival of Europeans in the Americas in 1492 initiated the advent of new culinary elements, such as tomatoes, potatoes, maize, bell peppers, spicy peppers, paprika, vanilla and cocoa, or chocolate. Spain was where chocolate was first mixed with sugar to temper its natural bitterness.
Arroz caldoso is a dish which originated in Spain. It literally means "brothy rice" and consists of broth (stock) and rice with diverse flavourings and extra ingredients. [1][2] The recipe is quite varied depending in which region of the Iberian Peninsula it is prepared. Variations of this dish range from a recipe quite similar to Italian ...
Boston. Colombia. Cookbook: Mofongo. Media: Mofongo. Mofongo (Spanish pronunciation: [moˈfoŋɡo]) is a dish from Puerto Rico with plantains as its main ingredient. [1] Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón (mortar and ...
Pozole (Spanish pronunciation:; from Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from Mexican cuisine.It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.