[ Double Chrysanthemum ]
Code :
FC01 A
Price :
RM 55 per piece
RM 100 per 2 piece
Description :
A fine carve of couple flower
Ice Carving Around The World
Sunday, May 1, 2011
There are a number of international ice and snow sculpting events around the world. The largest events are, understandably, held in countries with cold winters. Due to land distribution and population densities in the higher latitudes, large ice sculpture events are almost exclusively held in the Northern Hemisphere. A number of countries, some listed below, have established traditions of ice sculpting and have made contributions to the art. Ice artists from these countries regularly appear at international ice sculpture events.
Canada
The Ice Castle at the International Ice Sculpture Competition and Exhibition 2005, Lake Louise, Alberta
Each year Lake Louise, located in Banff National Park, holds a three day event called Ice Magic in the 3rd weekend of January. Sanctioned by the National Ice Carving Association, Professional carvers are invited to compete in this event staged in the shadow of the glacier-clad Mt. Victoria. Twelve teams of three carvers are given 15 blocks of ice, weighing 300 lb each, which they must transform into ice sculptures in three days. Weather permitting; the sculptures will remain on display through March.In Canada, Quebec City, Quebec holds an ice sculpture festival each year during the Quebec City Winter Carnival. The sculpture festival lasts about three weeks. For the sheer variety of ice sculptures and the number of visitors, the Quebec festival is regarded by some as the best in the world. Each year, about twenty teams are chosen to participate in the competition. Half of these teams come from Canada and the others come from other countries. Ice sculpting started to become important in Quebec in the 1880s, as traditional sculptors, like Louis Jobin, turned their skills on this less permanent medium.
In the National Capital Region of Canada the Crystal Garden international invitational ice-carving competition starts every February, as part of the Winterlude winter festival of Ottawa. The competition site has been located in Confederation Park in Ottawa and also on the shores of Leamy lake in Gatineau, across the Ottawa River. There is a solo category, a pairs category and a one-bloc challenge. In addition to the sculptures done in the competition many ice sculptures are made to decorate the many Winterlude sites.
In Kingston, Ontario, the annual February Festival snow sculpture competition in Confederation Park in features snow forts by Royal Military College of Canada and Queens University. The snow fort must not only be pleasing to look at but also safe for children to play on. In 2008, Royal Military College of Canada's snow fort was modeled after the MacKenzie Building in the Second Empire style with a Mansard roof and a central tower incorporating a working clock, flanked by projecting end towers and a slide. Both teams worked through the night, filling rectangular recycling bins with snow. In addition, ice sculptures of hockey players were made in memory of the first hockey game between Royal Military College of Canada and Queens University.
About 10 km East of Quebec city, near Montmorency Falls and within the grounds of the Duchesnay winter resort the first Ice hotel in North America is erected each January. Small and medium sized ice sculptures are used to decorate the interiors.
China
Harbin International Ice and Snow Sculpture Festival
In China, Heilongjiang Province is the most significant region for ice sculpture. The most famous event is the increasingly popular International Ice and Snow Sculpture Festival held annually in Harbin. The festival has consistently increased in size over the years, with more talented artists involved and more impressive techniques and pieces on show. Ice sculpture decoration ranges from the modern technology of lasers to traditional ice lanterns. The climate of Heilongjiang is very cold and ice is plentiful. Objects of all sizes appear, up to and including building-sized pieces.
France
French Chef Auguste Escoffier was responsible for one of the most famous early ice sculptures and French sculptors are regular participants at the World Ice Art Championships in Fairbanks, Alaska.
Ireland
Not traditionally known for Ice sculpture, Ireland has produced some well respected sculptors, winning The International Ice Sculpture Festival in Jelgava, Latvia, in years past. See also Duthain Dealbh.
Not traditionally known for Ice sculpture, Ireland has produced some well respected sculptors, winning The International Ice Sculpture Festival in Jelgava, Latvia, in years past. See also Duthain Dealbh.
Japan
"Mysterious Pearl" as taken with 400 ASA film in a Minolta Dynax 7: March 2006 in Fairbanks, AK at the World Ice Art Championships. Sculpture by Junichi Nakamura, Shinichi Sawamura, Dan Rebholz, & Derek Maxfield. 2nd place, multi-block realistic category
The Japanese city of Sapporo on the island of Hokkaidō is famous for its winter carnival, in which teams compete to create ice sculptures. Some of these creations are the size of multiple-story buildings. Japanese sculptors have made many contributions to the art. Notable Japanese ice sculptors include Yukio Matsuo, author of "Ice Sculpture: Secrets of a Japanese Master," Mitsuo Shimizu, author of several Japanese books on ice sculpture, and Junichi Nakamura, winner of multiple world ice sculpting titles. Ice sculpture has been popular in Japan since the 1930s and an early advocate and teacher in the country was Shuko Kobayashi, the first chairman of the Japan Ice Sculpture Association.
The Japanese city of Sapporo on the island of Hokkaidō is famous for its winter carnival, in which teams compete to create ice sculptures. Some of these creations are the size of multiple-story buildings. Japanese sculptors have made many contributions to the art. Notable Japanese ice sculptors include Yukio Matsuo, author of "Ice Sculpture: Secrets of a Japanese Master," Mitsuo Shimizu, author of several Japanese books on ice sculpture, and Junichi Nakamura, winner of multiple world ice sculpting titles. Ice sculpture has been popular in Japan since the 1930s and an early advocate and teacher in the country was Shuko Kobayashi, the first chairman of the Japan Ice Sculpture Association.
Philippines
Most of the Filipino ice sculptors working abroad (Hotel & Luxury Cruises) came from Paete, Laguna, a small town approximately 100 km. east of Manila. The name Paete came from the word "paet", which means "chisel". Paete was declared by Philippine President Arroyo as "The Carving Capital of the Philippines" as their speciality andmain source of income is woodcarving. Yearly, Paetenians are having Ice Carving Competition every last week of July, one way to celebrate their town Fiesta. About 50 young natives of this town have been participating each year.
Most of the Filipino ice sculptors working abroad (Hotel & Luxury Cruises) came from Paete, Laguna, a small town approximately 100 km. east of Manila. The name Paete came from the word "paet", which means "chisel". Paete was declared by Philippine President Arroyo as "The Carving Capital of the Philippines" as their speciality andmain source of income is woodcarving. Yearly, Paetenians are having Ice Carving Competition every last week of July, one way to celebrate their town Fiesta. About 50 young natives of this town have been participating each year.
Russia
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"Flame in the Wind" by Vladimir Zhikhartsev & Sergei Loginov, 1st place abstract single block, 2002 World Ice Art Championships, Fairbanks, Alaska |
An annual competition is held at Moscow's Gorky Park, Perm Gorky Park, in Salekhard and other cities. Several Russian ice sculptors have won events at the World Ice Art Championships, including Vladimir Zhikhartsev, Sergei Loginov, and Vitaliy Lednev
Sweden
Each winter since 1991, an ice hotel has been reconstructed in the village of Jukkasjärvi. ICEHOTEL, as it is known, is the oldest and most popular of a number of ice hotels that have since been constructed in a number of countries. ICEHOTEL is constructed almost entirely of ice and snow and each of the guest rooms feature different themes and elaborate ice and snow carving.
In 2009 an ice sculpture festival named ISSTJÄRNAN started in Sikfors, Hällefors, on the lake Sörälgen. The event takes place every year in February.
Each winter since 1991, an ice hotel has been reconstructed in the village of Jukkasjärvi. ICEHOTEL, as it is known, is the oldest and most popular of a number of ice hotels that have since been constructed in a number of countries. ICEHOTEL is constructed almost entirely of ice and snow and each of the guest rooms feature different themes and elaborate ice and snow carving.
In 2009 an ice sculpture festival named ISSTJÄRNAN started in Sikfors, Hällefors, on the lake Sörälgen. The event takes place every year in February.
United States
9-foot-tall (2.7 m) ice sculpture depicting New Orleans Saints quarterback Drew Brees & titled "Cool Brees" at the 2010 World Ice Art Championships in Fairbanks, Alaska
In a typical year, more than 45,000 spectators pass through the gates of the Ice Park home of the World Ice Art Championships. The competition is broken down into two main categories: Single Block and Multi-Block and each competition is further separated into Abstract and Realistic sculptures. One of the most popular attractions is the Kids Park where children of all ages can glide down ice slides or spin in ice twirly tops.
Typically held the last week of February and the first week of March, spectators may view the sculptors at work during the championship competitions. In the Single Block Classic, teams of up to two persons work on a 3'×5'×8' (90 cm × 150 cm × 200 cm) block of naturally formed Alaskan ice, weighing roughly 7,800 pounds (3,500 kg). In the Multi-Block Classic, teams of up to four persons each receive ten blocks of approximately 6'×4'×3' (180 cm × 100 cm × 90 cm) each weighing about 4,400 pounds (2,000 kg). to create their crystal masterpieces. Teams that compete in both the Single Block and Multi-Block events must handle a total of 50,000 pounds (23 t) of ice. Power tools and scaffolding can be used in both events: assistance from heavy equipment is only permitted in the Multi-Block Classic Competition. Thus, participation in the event requires strength, endurance, and engineering skill as well as mastery of basic ice sculpture techniques and artistic vision.
The National Ice Carving Association (NICA), based in Oak Brook, Illinois (in the Chicago metro area) is an organization of ice carvers and those interested in ice carving. NICA sanctions and supports various ice sculpture competitions around the United States and in Canada and has held a yearly National Championship since 1991. The Association has developed a point system for judging the quality of ice sculptures created in timed competitions and certifies competition judges. NICA also was responsible for managing the ice carving competition held in conjunction with the 2002 Winter Olympics in Salt Lake City and provided support for the 2006 event in Italy. In 2007, NICA started a "Tour of Champions" that rewards high scores over several competitions, usually including the National Championships.
Typically held the last week of February and the first week of March, spectators may view the sculptors at work during the championship competitions. In the Single Block Classic, teams of up to two persons work on a 3'×5'×8' (90 cm × 150 cm × 200 cm) block of naturally formed Alaskan ice, weighing roughly 7,800 pounds (3,500 kg). In the Multi-Block Classic, teams of up to four persons each receive ten blocks of approximately 6'×4'×3' (180 cm × 100 cm × 90 cm) each weighing about 4,400 pounds (2,000 kg). to create their crystal masterpieces. Teams that compete in both the Single Block and Multi-Block events must handle a total of 50,000 pounds (23 t) of ice. Power tools and scaffolding can be used in both events: assistance from heavy equipment is only permitted in the Multi-Block Classic Competition. Thus, participation in the event requires strength, endurance, and engineering skill as well as mastery of basic ice sculpture techniques and artistic vision.
The National Ice Carving Association (NICA), based in Oak Brook, Illinois (in the Chicago metro area) is an organization of ice carvers and those interested in ice carving. NICA sanctions and supports various ice sculpture competitions around the United States and in Canada and has held a yearly National Championship since 1991. The Association has developed a point system for judging the quality of ice sculptures created in timed competitions and certifies competition judges. NICA also was responsible for managing the ice carving competition held in conjunction with the 2002 Winter Olympics in Salt Lake City and provided support for the 2006 event in Italy. In 2007, NICA started a "Tour of Champions" that rewards high scores over several competitions, usually including the National Championships.
Cure The Bad Breath with Hygenic Life
Thursday, October 15, 2009
Halitosis or bad breath can be a really awkward thing. Imagine how you feel if someone with really bad breath talks to you from very close without even knowing how bad his breath is. Unfortunately people aren't usually responsible for their bad breath. There are many causes of bad breath like sinus infections, post nasal drainage, tonsilar infections or tonsiloliths, lung diseases, kidney diseases,l diseases, blood disorders, diabetes, menstruation, carcinomas, certain foods and of course other dental causes like extensive dental decay, gum disease, oral infections or abscesses, oral cancers, dry mouth condition and many medicines which can contribute to bad breath.
If you don't know if your breath smells bad, you can test it easily. One of the ways is to lick the back of your hand and let it dry for few seconds. Now smell it, does it stink ? Another easy test which doesn't work that good is placing your hand in front of your mouth and making your breath go to the nose. The problem is that our nose has the ability to adjust to odor and that is why you may not smell it, because you have been smelling it for the whole time. The test which also works good is with the toothbrush, just brush your teeth for few seconds without placing the toothpaste on it. Now smell the toothbrush.
There are many different ways to treat bad breath. The temporary ones are with gums without any sugar, peppermints... The most important thing of course is good mouth hygene. You should always brush your teeth and your tongue which is one of the main sources of bacteria in your mouth.
To learn how to effectively cure bad breath visit Cure the bad breath
Article Source: http://EzineArticles.com/?expert=Luka_Ce
Hygene Practice Throw Bad Breath
Halitosis or bad breath can be a really awkward thing. Imagine how you feel if someone with really bad breath talks to you from very close without even knowing how bad his breath is. Unfortunately people aren't usually responsible for their bad breath. There are many causes of bad breath like sinus infections, post nasal drainage, tonsilar infections or tonsiloliths, lung diseases, kidney diseases,l diseases, blood disorders, diabetes, menstruation, carcinomas, certain foods and of course other dental causes like extensive dental decay, gum disease, oral infections or abscesses, oral cancers, dry mouth condition and many medicines which can contribute to bad breath.
If you don't know if your breath smells bad, you can test it easily. One of the ways is to lick the back of your hand and let it dry for few seconds. Now smell it, does it stink ? Another easy test which doesn't work that good is placing your hand in front of your mouth and making your breath go to the nose. The problem is that our nose has the ability to adjust to odor and that is why you may not smell it, because you have been smelling it for the whole time. The test which also works good is with the toothbrush, just brush your teeth for few seconds without placing the toothpaste on it. Now smell the toothbrush.
There are many different ways to treat bad breath. The temporary ones are with gums without any sugar, peppermints... The most important thing of course is good mouth hygene. You should always brush your teeth and your tongue which is one of the main sources of bacteria in your mouth.
Hygene Chef Uniform
A chef’s uniform consists of different pieces of clothing to complete the attire. Although most of the chefs do not wear all the pieces, most of the restaurants and big chain hotels insist on the chefs being properly attired in the entire uniform. A chef’s uniform generally consists of a head net or chef hat; a bandanna, chef neckerchief, scarf, bow tie or Swiss tie; apron, chef jacket or coat; chef pants; belt, gloves; and shoes. A chef’s hat, scarf and apron would be a definite part of the uniform that is worn by all the chefs. Although the restaurant might be a bit lenient with regards to the ties, scarf or neckerchief, most chefs also wear them as they act as sweat absorbents while in the hot kitchen. Also a bandana is a mostly used to act as a sweat blocker.
Many chefs prefer to wear the aprons or waistcoats as opposed to the more fancy jackets as they could be more comfortable. Also available are the designer jackets, which are mostly preferred by large chains of hotels and restaurants for that fancy and expensive look. Chefs who do not wear the regular chef hats can go in for the skull caps, which basically look like regular caps, while ensuring no stray hair finds its way into a dish being prepared for a customer. However, the helpers in the kitchen mostly use these, than actual chefs and cooks. The aprons and the bibs are also being designed specifically on order. This gives a designer look while ensuring the company’s logo is present somewhere in a corner of the apron. Since there are no specific rules as regards to the color or style of an apron, they are available in a wide range of colors and designs to pipe up the dull colors in the kitchen.
Although there are no specific laws with respect to the style of chef’s pants, most popularly used are the loose comfort fit or baggy ones. Since the chef’s would be in the kitchen, which is mostly a hot place, these ensure that the chef wouldn’t suffocate while on the job. Cargos and elastic fit pants are the most widely used ones and there are no rules about the design or color of the pants. One advantage of wearing darker colors would be that the splatters would not be as distinguishable as on light colored pants.
Last, but not least, a chef’s attire would be completed with sensible, low heeled shoes that are fit with an anti-slip grip on the sole. It is very important to choose the proper shoes as a chef or a cook needs to stand for long hours and perfect fitting shoes are hence a necessity.
Chef Hats provides detailed information about chef hats, chef hat history, and more. Chef Hats is affiliated with Sirloin Steak.
Chef Hats provides detailed information about chef hats, chef hat history, and more. Chef Hats is affiliated with Sirloin Steak.
Article Source: http://EzineArticles.com/?expert=Jason_Gluckman
Kitchen Brigade Uniform
A chef's uniform has not changed much over the years. In fact, the image of a big white apron and a puffy hat has become the hallmark of a chef. But the complete uniform of a chef doesn't comprise just that. The uniform consists of different pieces of clothing although most chefs do not wear all of those. Big restaurants or hotel chains insist on the chef wearing the complete uniform but small food joints have no such compulsion.
A chef's uniform generally comprises a chef hat, a bandanna, scarf, bow tie, a chef neckerchief; apron, chef jacket, chef pants, belt, gloves as well as shoes. A chef's hat, scarf and apron are worn by almost all chefs. Ties and scarves are worn by most chefs since they act as sweat absorbents. A bandanna mostly acts as a sweat blocker. Most chefs wear aprons or waistcoats as these serve to be more comfortable than the fancy jackets. Designer jackets are preferred by big restaurant chains because it lends a sophisticated look to the chef. The purpose of a chef hat is to prevent stray hair strands from finding its way into a customer's dish. But nowadays, skull caps are used instead, whereas the hats are worn mostly by the helpers in the kitchen. Aprons and bibs are designed on special order. There is no standard color or design of the apron. The chef's pants are mostly loose and baggy. The entire costume of the chef has been designed keeping in mind the kitchen scenario. The kitchen is a hot place and so loose fitted clothing is a norm. There is no fixed rule regarding the design and color of the pants. Chefs prefer a deep shade since the stains and splatters would not be as distinguishable as those would be in a light colored pair of pants.
Is it all about style or necessity?
The uniform definitely has been designed for necessity because each part of the uniform has a purpose. All of it is directed towards comfortable preparation of hygienic food. But the profession is becoming more and more glamorous with each passing day. Chefs are no longer the unrecognized faces behind kitchen doors. They are talented people who actively engage in public relations, and often directly interact with diners. Therefore, being presentable is of profound importance to them. The chef's uniform reflects the status of the eatery. So, most chefs don extremely fashionable outfits. But this is applicable to high profile restaurants and food chains only.
So that is all about a chef's stylish gears. For more information on this topic you can refer to information found on the internet.
Article Source: http://EzineArticles.com/?expert=Gardner_Wilkinson
Chef's uniform
A chef's uniform generally comprises a chef hat, a bandanna, scarf, bow tie, a chef neckerchief; apron, chef jacket, chef pants, belt, gloves as well as shoes. A chef's hat, scarf and apron are worn by almost all chefs. Ties and scarves are worn by most chefs since they act as sweat absorbents. A bandanna mostly acts as a sweat blocker. Most chefs wear aprons or waistcoats as these serve to be more comfortable than the fancy jackets. Designer jackets are preferred by big restaurant chains because it lends a sophisticated look to the chef. The purpose of a chef hat is to prevent stray hair strands from finding its way into a customer's dish. But nowadays, skull caps are used instead, whereas the hats are worn mostly by the helpers in the kitchen. Aprons and bibs are designed on special order. There is no standard color or design of the apron. The chef's pants are mostly loose and baggy. The entire costume of the chef has been designed keeping in mind the kitchen scenario. The kitchen is a hot place and so loose fitted clothing is a norm. There is no fixed rule regarding the design and color of the pants. Chefs prefer a deep shade since the stains and splatters would not be as distinguishable as those would be in a light colored pair of pants.
Is it all about style or necessity?
The uniform definitely has been designed for necessity because each part of the uniform has a purpose. All of it is directed towards comfortable preparation of hygienic food. But the profession is becoming more and more glamorous with each passing day. Chefs are no longer the unrecognized faces behind kitchen doors. They are talented people who actively engage in public relations, and often directly interact with diners. Therefore, being presentable is of profound importance to them. The chef's uniform reflects the status of the eatery. So, most chefs don extremely fashionable outfits. But this is applicable to high profile restaurants and food chains only.
So that is all about a chef's stylish gears. For more information on this topic you can refer to information found on the internet.
Article Source: http://EzineArticles.com/?expert=Gardner_Wilkinson
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