Nepal issued a set of Four Se-tenant stamps of Rupee One each on Traditional Food of Nepal. The Stamps feature

Re 1 – Yomari – It is delicacy of Newar community of Nepal. Steamed dumpling made of flour with sweet fillings. Popular during Yomari Punhi festival.

Re 1 -Sel – Traditional ring shaped rice bread which is sweet. popular in Nepal and among Nepali communities in Darjeeling and Sikkim areas of India. Made of Rice flour, Ghee , Butter, Cardamom, Cloves etc . Dough is made and fried in boiling oil.

Re 1 – Anarasa – Indian pastry like snack associated with Diwali Festival in Bihar and Nepal. Made from powdered rice ,jaggery

Re 1 – Lakhamari – Nepalese Fried Sweet dish from Newar Culture. It is served during Festivals and to guests during Marriage Functions. Made of Black Lentil flour , sugar and butter.

Mexico 2020 - Mexican Wealth

 

Paraguay 2019 - UPAEP, Traditional Cuisine of Paraguay

 

Indonesia 2024 - Traditional Snack and Beverages

 

Spain 2023 - Gastronomy - Spain in 19 Dishes, Castilla la Mancha, Toledo-style Partridge

Technical Details:

Issue Date: 22 September 2023

About Gastronomy - Spain in 19 Dishes, Castilla la Mancha, Toledo-style Partridge

Correos, through its series Gastronomy Spain in 19 dishes, continues to explore gastronomy, showing a dish from each region. This time it is Castilla-La Mancha's turn, which has chosen Perdiz a la Toledo.

So that we can all taste this dish, the Palio restaurant (Ocaña, Toledo) offers us the recipe.

Elaboration process:

Clean the partridge and empty it of viscera. Introduce a peeled garlic and a bay leaf into its body. Season and bridle with twine thread. Dredge in flour and place in a saucepan with extra virgin olive oil. Reserve the partridge.

In that oil, add 2 onions cut into fine julienne strips, half a clove of garlic, a few balls of pepper and rosemary and thyme. Sauté until the onions take color.

Arrange the partridge on that bottom with the breast side down and moisten it with the white wine. Reduce a little and cover with water. Bring to a boil and lower the heat. Cover and cook over low heat until the legs are tender; approximately an hour and a half. Adjust salt.

Spain 2023 - Gastronomy - Spain in 19 Dishes, Cantabria, Mountain Stew

Technical Details:

Issue Date: 24 July 2023

About Gastronomy - Spain in 19 Dishes, Cantabria, Mountain Stew

In this month of July Correos issues a new stamp of the series Gastronomía España en 19 platos (Spain in 19 dishes). This time the protagonist community is Cantabria and the chosen dish is the cocido montañés.

To present this dish we will need the following ingredients, bearing in mind that it will be for 6/8 people:

- ½ Kg of white beans
- 200 g of marinated pork ribs
- 200 g of white bacon or panceta (bacon)
- 150 g of homemade chorizo
- 2 medium potatoes
- 1 white cabbage
- 1 pig's tail
- 1 pig's ear
- 1 rice black pudding
- 1 year-old black pudding
- Olive oil, salt and paprika

The nutritional values of this dish are as follows: Proteins: 220 g; Fats: 230; Carbohydrates: 740 g; Energy intake: 1,312 Kcal/person=5,486 Kl.

The preparation is simple with the following steps:

1. The ingredients are washed thoroughly and carefully under running cold water.
2. The beans, the bacon, the ear, the tail, the rib and the chorizo are put into a casserole, covered with cold water and left to simmer.
3. Once the cabbage has been finely chopped, it is added to the stew just as the beans burst but are not yet cooked, i.e. after about an hour of cooking.
4. After seasoning with salt, add the potato to the stew and, 20 minutes after adding the cabbage, add the black pudding.
5. When both the beans and the potato are done, the stew is removed from the heat to rest for 15 minutes before serving.

Spain 2022 - Gastronomy - Spain in 19 Dishes, Basque Country, Cod Pil-Pil

Technical Details:
Issue Date: 25 October 2022
Process: Offset
Stamp Size: 57.6 x 40.9 mm
SS Size: 150.6 x 86.4 mm
Values: €4.50

About Gastronomy - Spain in 19 Dishes, Basque Country, Cod Pil-Pil

Correos continues touring the Spanish gastronomy with the series Spain in 19 dishes, making a stop this time in the Basque Country and tasting the pil-pil cod.

To elaborate this recipe we will need as ingredients, for 4 servings:
- 8 slices of cod of 125 gr. each one.
- 1 liter of virgin olive oil of 0,4º.
- 3 cloves of garlic
- A chili pepper

For its preparation:
We put to desalinate the cod of very good quality during 36 hours changing the water 3 or 4 times, it is scaled and the bones are removed. Dry well. The slices should be rather thin.

In an earthenware casserole we put the oil and we put it over medium heat with the oil. Cut the garlic into slices and fry over medium heat and the chili cut into rings. When the garlic and the chilli begin to take color we remove it and reserve. We also remove the pan from the heat. Immediately add the cod slices, skin side down, and then turn them over, leaving them skin side up. We put it over a low heat for 5 minutes without frying the cod. After these minutes, remove the casserole from the heat until the cod has cooled down.

After this time, we remove part of the oil and we reserve, we return to place the casserole with the codfish to alive fire until it begins the bubbling that gives the name to the preparation. When the sauce begins to emulsify, we put the fire very soft, we begin to move the casserole in semicircular sense, at the same time that we are adding little by little the oil reserved previously. The process should not last more than five minutes until obtaining an unctuous and homogeneous sauce.

Garnish the casserole with the sliced garlic and the chili pepper rings and serve hot.

Naturally, it is called "Pil-pil" to other preparations that in particular refer to the codfish in a sauce, well described by experts of other times and of solvency recognized by all.

This preparation, very singular of the Basque Cuisine, is generally applied only to fish, and the name is an onomatopoeia of the gurgling of the oil at the moment of presenting the dish to the table, when it is ready.

Spain 2023 - DO Protected Canary Islands - Majorero cheese and Old Potatoes from the Canary Islands

Technical Details:

Issue Date: 20 February 2023
Process: Offset
Size Stamp: HB of two 40 x 30 mm

About DO Protected Canary Islands - Majorero cheese and Old Potatoes from the Canary Islands.

A Protected Designation of Origin is the result of quality original products that are due to the geographical environment in which they are produced, as well as the natural and human factors involved in the process. Correos continues to carry out the series dedicated to highlighting Gastronomy in which it covers the Spanish geography bringing us closer to two new benchmark products from the Canary Islands.

The Old Potatoes of the Canary Islands are native to the American continent. They arrived in the Canary Islands in the 16th century and soon prospered on the islands thanks to the diversity of their agricultural ecosystems. They are exclusive and of high quality.

They were planted for the first time in Icod el Alto, Los Realejos, Tenerife, in 1622, according to the writer Viera y Clavijo, and since then they have been protected by the farmers of the islands like a treasure. They are cultivated in a dry regime; They are sown in January and remain in the ground for 6 months. In the same way they are 6 months available to consume in perfect conditions.

There are currently 29 varieties within the DOP, although 90% of the production is on the island of Tenerife.

Majorero cheese was the first cheese from the Canary Islands and the first goat cheese in Spain to obtain the "Denominación de Origen" in 1996 and the mention of "Protected" in 1999.

It is an enzymatic coagulation cheese, pressed paste, it can be made with both raw milk and pasteurized Majorera goat's milk, with the eventual addition of up to 15% Canarian sheep's milk. Both its production and maturation take place solely and exclusively on the island of Fuerteventura.

According to its degree of maturation we can find three categories:
-Tender: 8-20 days.
-Semi-cured: 21-60 days.
-Cured: more than 60 days.

The only spreads allowed are in semi-cured and cured cheeses, which can be spread in gofio paprika or oil. Soft cheeses can only be found with their natural rind.

To recognize a Majorero cheese by its label, look for the mention “Protected Designation of Origin Queso Majorero”, this label must always be accompanied by the European logo that accompanies all products with the Protected Designation of Origin mark and its back label.

Those cheeses that include the mention of "Artisan Cheese" with those made with milk from the farm itself.

Spain 2022 - Gastronomy - Protected D.O. La Rioja

Technical Details:

Issue Date: 22 March 2022

About Gastronomy - Protected D.O. La Rioja

A Protected Designation of Origin is the result of quality original products that are due to the geographical environment in which they are produced, as well as the natural and human factors involved in the process. Correos continues to carry out the series dedicated to highlighting Gastronomy in which it covers the Spanish geography.

One of the stamps is dedicated to the Anguiano Bean. This unique legume is a hallmark of identity throughout La Rioja. The sensation it produces in the mouth is very pleasant, soft and buttery. It is a grain of smaller size and with less robust skin, which is appreciated when cooking and consuming it. Cooking is very comfortable since it is cooked before and the grain does not break, even if it is overcooked. It is very adaptable, since being such a fine grain allows various combinations. This degree of quality and all these characteristics are due to the climate and gravelly soils typical of this mountain area.

The Pedroso Nut is the PDO that is the protagonist of the second seal. This nut is the only Protected Designation of Origin in the entire national territory. It extends over a large part of the Riojan territory, through the Pedroso terminus and the municipalities of the upper middle valleys of the Najerilla and Oja rivers and their tributaries. The entire Walnut process is carried out by hand. Thanks to the geographical environment, this dried fruit has more antioxidants, tannins and omega-3 fatty acids. This is the result of the climate and drying in the open air, as was done before, allowing the walnut to last in very good conditions for up to a year

Spain 2022 - Gastronomic Tourism, Calctadas and Fiesta del Pulpo

Technical Details:

Issue Date: 17 January 2022
Process: Offset
Size: 24.5 x 35 mm

About Gastronomic Tourism

Spain occupies one of the top positions as a tourist destination worldwide.

One of the greatest attractions of our country is the excellent gastronomic offer that can be enjoyed in every corner of its geography.

We could speak of gastronomic tourism as an important indicator of the quality of the tourist offer of a place.

Gastronomy is a reflection of a people, its culture and its identity.

Spain is a world power in gastronomy with a wide representation in guides of the best restaurants, as well as for its high demand of national products, cheeses or wines, at international level.

Correos dedicates two stamps to tourism, in this case, to gastronomic tourism.

Calçotada. The calçot is a type of white and sweet spring onion that is cooked on the grill with wood embers. When the outer layer begins to scorch, they are removed from the fire and rolled in newspaper to preserve the heat and served on an Arab tile. It is accompanied by romesco sauce or salvitxada.

The last week of January is celebrated the Festa de Calçot de Valls, kicking off the season. This event invites the diner who visits this place, to also enjoy the historical and artistic heritage of the old town, its churches and monuments or the weekly market. The seal a moment of the roast.

Festa do pulpo. With more than 50 years, the Festa do Pulpo de O Carballiño, receives every year numerous visitors who want to know first hand this pilgrimage, whose success, undoubtedly, part of one of the most exclusive and ancient gastronomic manifestations of Galicia, the tasting of the Pulpo á Feira.

The stamp shows a close-up of the typical wooden plates where the octopus is served, together with other important elements in its preparation.

Spain 2021 - Tourism, Spas and Winemakers

Technical Details:

Issue Date:18.01.2021


About Tourism

Every year Correos dedicates two stamps to tourism in Spain. The year 2020 has been especially hard for this sector, due to the health emergency situation caused by the global pandemic of COVID 19. Tourism is perhaps the sector most affected by this crisis.

Until this virus arrived, tourism accounted for 15% of GDP in our country.

But if Spain can boast of anything, it is its resources in this sector, which make it one of the preferred tourist destinations for citizens from anywhere in the world.

And that is why the Post Office, for yet another year, issued two stamps with which to highlight two leading sectors of tourism in our country.

On the one hand, spa tourism. Thermalism dates back to more than 2,000 years ago when the Romans already knew of the benefits of water that they used to fight diseases and cultivate well-being and personal beauty. In Spain, there are more than 100 spas.

The stamp dedicated to spas includes an image that conveys the peace and tranquility that exists in these places. Aromas, water and delicacy are represented in this still life of Marseille soaps, lavender, jets of water or cotton towels.

Wine tourism has become a great attraction for foreign and national tourists. The Spanish wineries have been renovated offering stays together with guided visits to their entrails as well as tastings of the best national wines. We must not forget that Spanish wines are the best in the world.

This seal excellently captures the experience of an oenological journey: the vast vineyards, the grape, the grape leaf and a bottle of wine pouring its contents into a glass.

This year more than ever, Correos is next to tourism in Spain.

Spain 2023 - Spanish Capital of Gastronomy Cuenca

Technical Details:

Issue Date: 16 March 2023
Process: Offset
Size: 57.6 x 40.9 mm
Values: €1.65

Uzbekistan 2022 - Cuisine of Uzbekistan

Date of Issued: 09 September 2022
Design: Kh. Zakirov
Perforation: 14

5100 SOM - Noxat Shorak
7600 SOM - Xasip

Uzbekistan 2021 - Traditional Cuisine

Date of Issued: 12 January 2021
Perforation: 14

6200 SOM - Manti
9200 SOM - Lag'Mon

Uzbekistan 2018 - Gastronomy, Uzbek Cuisine

Date of Issued: 16 January 2018
Sheetsize: 35
Design: E. Kanevets
Engraving: Aucun (lithographie)
Perforation: 14

1800 SOM - Palov
1900 SOM - Somsa

Uzbekistan 2020 - Navruz

Date of Issued: 20 March 2020
Design: D. Mulla-Akhunov
Perforation: 13¾ x 14

Uzbekistan 2019 - Traditional Uzbek Bread

Date of Issued: 07 June 2019
Design: S. Farmonov and U. Sulaimanov
Perforation: 13

1800 SOM - Samarkand Bread
1800 SOM - Toshkent Bread
3600 SOM - Kokand Bread
3600 SOM - Fargona Bread

Japan 2022 - Tradiitonal Cuisine of Kanazawa (Series 4)

 

Hong Kong 2001 - Hong Kong Tea Culture

Technical Details:
Date of Issued: 09 September 2001
Stamp Design: Tony Ho
Illustration: Liliane Tsui
Printer: The House of Questa Ltd., United Kingdom
Process: Lithography
Stamp Size: 27.94mm x 44.45mm
Stamp Layout: Pane of 25 Stamps
Perforation: 14 (with 2 elliptical perforations on the vertical)
Paper: Paper with Security Fibres

"It is well known that tea culture has a very long history and tea drinking is a popular habit in Hong Kong. This set of stamps is the first ever set of scented stamps issued in Hong Kong with the fragrance of tea applied to the stamps. A gentle rub on the surface of the stamp will release the aroma of Jasmine tea," Mr LUK added.

The stamps are designed by Mr Tony HO and printed in lithography by The House of Questa Ltd.

This set of special stamps consists of four stamps depicting the diversity of tea culture in Hong Kong:

HKD 1.30 Gongfu tea is a popular style of tea preparation in the Fujian province and the Chaozhou area in southern China.
The name Gongfu tea is a reflection of the immense skills and effort in its preparation.

HKD 2.50 The locally-brewed milk tea is served at old-style tea bistros and takes a unique blending of black tea leaves and superb tea-making skills to make a perfect cup of smooth Hong Kong-style tea.

HKD 3.10 As part of Hong Kong's culinary culture, "yum cha" (drinking tea) and dim sum are inseparable.

HKD 5.00 In a tea house, people enjoyed watching the traditional Chinese performance art such as string instruments.


From as far back as the Tang (唐；AD618-907) and Song (宋；AD960-1279), tea was a leisure drink for the Chinese. Nowadays, drinking a cup of tea remains an art of refreshment. For many, sharing a pot of tea with family and friends reaffirms the sense of community as it brings people together, like we Stampboarders here . For others, drinking tea is an art, a personal ritual that fosters relaxation and introspection. I usually have several cups of Puer (普洱) tea in every morning and one cup of oolong （烏龍） tea after dinner.

The Hong Kong Post issued a set of 4 stamps on 9 September 2001 illustrating the diversity of tea culture in Hong Kong. Designed by Tony Ho and printed by lithography. The theme is "Hong Kong （香港）Tea (茗）Culture（藝）“

$1.3 Stamp shows the Gongfu (功夫) tea which is a popular style of tea preparation in the Fujian （福建）province and the Chaozhou （潮州）area in southern China. The name Gongfu tea is a reflection of the immense skills and effort in its preparation while the type of tea leaves used is usually oolong tea（烏龍） which is the best in terms of aroma, favour and colour.

$2.5 Stamps shows the very popular locally-brewed milk tea. It takes a unique blending of black tea leaves and superb tea-making skills to make a perfect cup of smooth Hong Kong-style tea. Various black tea blends are boiled and then kept brewing in a metre-tall metal container for hours, ensuring its extraordinary strength and smoothness. A silk-like cotton bag filters the tea before milk and sugar are added.

$3.1 Stamps shows people having a morning tea, that is, the Hong Kong’s very popular culinary culture, “yum cha” (drinking tea) and dim sum (點心). It also shows a complete tea bowl set with a cover and a stand. The flared rim facilitates infusion and heat dissipation as well as the pouring of tea into teacups.

$5.0 Stamp shows making of Chinese tea. Hot water at the correct temperature and proper brewing time are essential. Teacups are pre- warmed with hot water and arranged in circle, then the brew is poured out in a continuous circular motion for a few rounds with a small amount of tea poured into each cup until they are nearly full. This ensures the taste of tea is perfectly balanced.

The aroma of jasmine tea has been added into these stamps during the printing process, making them the first ever scented stamps issued in Hong Kong. A gentle rub on the stamp will release the aroma into the air.

Hong Kong 2023 - Intangible Cultural Heritage: Hong Kong Style Milk Tea Making Technique

Date of Issued: 25 July 2023

Intangible Cultural Heritage – Hong Kong-style Milk Tea Making Technique

Hong Kong-style Milk Tea Making Technique was inscribed onto the first Representative List of the Intangible Cultural He ritage of Hong Kong in 2017. Hong Kong-style milk tea is a much -loved beverage among the Hong Kong locals. It is also known as “silk -stocking milk tea” because the white cloth bag used to filter out tiny tea leaves was stained with the colour of tea and tu rned brown after being used repeatedly, resembling a silk stocking. Hong Kong -style milk tea is the outcome of a century -old evolution from English milk tea, which takes a few steps to make, such as blending tea leaves, boiling the tea, infusing the tea, force -pouring the tea, force -pouring the milk, etc. The tea -making technique does not only epitomise the fusion and development of Hong Kong's East-meets-West food culture, but also gives a glimpse of how locals live and eat. Hongkong Post issues a set of s pecial stamps on the theme of “Hong Kong-style Milk Tea Making Technique” to promote this intangible cultural heritage of Hong Kong, in the hope that this traditional craftmanship can pass down the generations.

Japan 2021 - Traditional Cuisine of Nagoya

Japan issued a Minisheet containing 10 stamps of 84 Yen each on 11 November 2021 on Traditional Cuisine of Nagoya. This was the Series No3 under Delicious Japan. The cuisines featured are Hitsumabushi , Taiwan Ramen, Kishimen ,Chicken wings , Miso Katsu , Nameshi dengaku , Miso nikomi udon ,Nagoya Cochin Hikizuri Nabe , Doteyaki , Miso Oden

Italy 2023 - Excellencies of The System Productive and Economic

Technical Details:
Date of Issued: 04 May 2023
Value: Tariff B.
Circulation: two hundred thousand and four copies.
The inscription "ITALIA" and the tariff indication "B" complete the stamp.
Sketcher: Gaetano Ieluzzo.
Printing: Istituto Poligrafico e Zecca dello Stato S.p.A., in rotogravure.
Colors: four-color process.
Paper: white, neutral coated, self-adhesive, non-fluorescent.
Grammage: 90 g/m².
Backing: White paper, 80 g/m2 monosilicon Kraft.
Adhesive: water-based acrylic type, distributed in quantities of 20 g/m2 (dry).
Paper size and print size: 40 x 48 mm.
Format: 47 x 54 mm.
Perforation: 9 made with die-cutting.
Sheet: twenty-eight specimens.

Issue of ordinary postage stamps belonging to the thematic series “Excellencies of the system productive and economic” dedicated to historic brands of national interest in the sector agri-food: De Cecco, Cirio, Vismara, Santa Rosa, Ambrosoli

- Ambrosoli: the characteristic jar of Ambrosoli honey, with history label on which the company logo stands out, stands out on some flowers in which a bee collects nectar; in the background two children run happily up a field.

- Cirio: a vintage poster of the Cirio company dating back to the 1920s, created by the Italian illustrator and painter Leonetto Cappiello.

- De Cecco: a gleaning machine, symbol of the agri-food company De Cecco, which has always characterized its products, stands out in the foreground on the certificate of the gold medal won at the Exhibition Chicago Universal in 1893. Below, on the left, there are the Italian and American flags, representative of the two countries where the product is more loved and known, and the logo is reproduced at the top of the company.

- Santa Rosa: the Santa Rosa company logo is set in the center of the iconic jar, from which, ideally, a whirlwind of fruit explodes.

- Vismara: a waiter serves some excellent dishes on a platter of Vismara-branded cured meats. The logo is reproduced at the top of the company.

French Polynesia 2023 - Rimu Vine (Seaweed Scent)

Technical Details:
Issue Date: 21 April 2023 Printing Technique: Offset
Face Value: 130

Photo: Hereana MOE
Author: FARE RATA 2023
Perforation: 26x36
Number of stamps per presentation 25
Number of stamps 25

Scented stamp : Seaweed “Rimu Vine”

The Rimu Vine (Caulerpa chemnitzia) nicknamed «green caviar», is a seaweed very popular in French Polynesia and has a strong potential in the South Pacific market (New Zealand, Fiji, Samoa, etc) but also internationally, especially in Japan.
The gathering activity of this species is traditional in many Pacific islands, especially in French Polynesia, in the Austral archipelago. The typical recipe is to mix fresh seaweed with coconut milk, to obtain a delicate dish combining the iodized taste of seaweed and the sweetness of coconut milk.

Algae have beneficial properties for health. They are rich in minerals, vitamins, fiber, and polyunsaturated fatty acids, and have recognized antioxidant and antimicrobial activities. These nutritional properties are very interesting to reduce cardiovascular risks.
It is noted that in ancient times, seaweed was reserved for women because they were not allowed to eat pork, turtle, coconut and banana. So they were picking algae to supplement their diet.

Today, French Polynesia wants to develop an island rural aquaculture aimed at the commercial development of remote islands but also to promote food self-sufficiency in Polynesia. One of the country’s objectives is therefore to develop algoculture. In addition to the nutritional purpose, algae can be exploited in other fields such as cosmetics or pharmacology. Thus, a research program agreement was established between the Ministry of Marine Resources and the University of French Polynesia (UPF) to identify the various aspects of the exploitation of the Rimu.

The Rimu vine exists only in the wild in the Southern Archipelago. This resource remains fragile and sensitive to poor environmental conditions. In addition, an unreported exploitation of the resource can lead to its extinction. This is why cultivation trials have been underway for several years to create sufficient biomass to feed the Polynesian market, but also to preserve this precious local resource.

Fare Rata, the Polynesia Post Office is pleased to be able to highlight through this scent stamp, the «rimu vine», hoping to make you want to taste it but also to contribute to this effort to preserve our underwater biodiversity, so fragile.

Gibraltar 2016 - Christmas Biscuits

Technical Details:
Issue Date: 02 November 2016
Designer: Stephen Perera
Illustrator: © ingimage
Printer: Lowe-Martin Group
Colours: 4 colours + Varnish
Size: 32 x 32mm
Values: G (22p), 40p, 64p, 70p, 80p, £2

About Christmas

Modern Christmas biscuits can trace their history to recipes from Medieval Europe.By the Middle Ages, the Christmas holiday had overtaken solstice rituals throughout much of present-dayEurope. However, the old feast traditions remained and while the roast and drink recipes were probably quitesimilar to what earlier Europeans had enjoyed, the pastry world was experiencing some amazing changes.Spices like nutmeg, cinnamon and black pepper were just starting to be widely used and dried exotic fruits likecitron, apricots and dates added sweetness and texture to the dessert tray. These items, along with ingredientslike sugar, lard and butter, would have been prized as expensive delicacies by medieval cooks. Only on themost important holiday could families aff ord treats like these, which led to a baking bonanza to prepare forChristmas. Unlike pies or cakes, biscuits could be easily shared and given to friends and neighbours. Thus ourmodern Christmas biscuits date back to these medieval gifts.

Though biscuits have come a long way since medieval times, some things haven’t changed. Many Christmasbiscuits are still heavily spiced. We think of ‘traditional’ Christmas fl avours like cinnamon, nutmeg and ginger,and those are exactly the same spices medieval cooks would have used in their cookies ages ago. Gingerbreadis a classic Christmas biscuit, and yet it’s also a biscuit that would have tasted strikingly similar back in theMiddle Ages. Ginger, cinnamon, nutmeg and mace combine to make a snappy, spicy taste, just like they wouldhave back then. Gingerbread uses molasses as a sweetener, something that medieval cooks would appreciateas refi ned sugar was so expensive. These cooks would not have made gingerbread men, however. The fi rstperson to try that was none other than Queen Elizabeth I of England, who had the biscuit molded into theshapes of her favorite courtiers.

Ireland 2005 - EUROPA, Gastronomy

Date of Issued: 09 May 2005
Sheetsize: 10
Perforation: 14¼ x 14

48c - Irish Stew
65c - Oysters

Macau 2002 - Gastronomy and Sweet, Hawker's Food

Technical Details:
Date of Issued: 26 September 2002

Subject: Gastronomy & Sweets II - Hawker's food
Size: 30mm x 40mm
Perforation: 13.4 by 13
Set of 5
Format Sheet: 16 of 4 designs
Perforations: 13.4 x 13
Issuing Authority: Macao Post
Printer: Cartor Security Printing

Taiwan 2012 - Traditional Festivals

Technical Details:
Date of Issued: 20 June 2012
Dimension of Stamp: 40mm × 32mm
Printer: China Color Printing Co., Ltd
Designer: Huang Li-jun
Sheet Composition: 20 (5×4）
Print Color: Colorful
Process: Offset
Paper: Phosphorescent Stamp Paper
Perforation 121/2

So as to introduce traditional Chinese festivals, Chunghwa Post is issuing a set of four stamps featuring the Chinese New Year, the Lantern Festival, the Dragon Boat Festival, and the Mid-Autumn Festival. The designs of the stamps follow:

1. The Chinese New Year (NT$5): Chinese New Year is characterized by auspicious celebrations that symbolize the idea of the old giving way to the new. The stamp features fireworks to convey a sense of joy and fruitfulness. It also shows traditional New Year’s calligraphic couplets, with chun (the character for spring) on one side of the door, and fu (the character for good fortune) on the other. These convey the idea that “with spring comes good fortune.”

2. The Lantern Festival (NT$5): The Lantern Festival is like a mini Chinese New Year. Every household celebrates and hangs decorative lanterns. The stamp features a traditionally styled lantern, glutinous rice balls, and wooden red flip-flops representing that everything comes in pairs. The design is meant to convey the idea of blessings coming as families gather to celebrate the holiday.

3. The Dragon Boat Festival (NT$10): Dragon boat races and eating zongzi are the two activities most representative of the Dragon Boat Festival. It is a folk tradition to hang sweet sedge and Asian mugwort over the door to one’s house so as to ward off insect infestations. It is also customary to wear sachets of fragrant herbs dangling from one’s waist and to drink realgar wine as a way of praying for peace and safety.

4. The Mid-Autumn Festival (NT$25): “The moon is full and the people united.” The Mid-Autumn Festival is a holiday that celebrates reunions. The stamp features a shiny, bright moon and the Jade Hare and Lady Chang’e accompanying each other in the Palace of the Moon. The moon cakes symbolize the beauty of the clan being whole and united.

Malta 2020 - Joint Issue Malta-Slovakia ‘Viticulture’

Technical Details:
Issue Date: 24 October 2020
Designer:Miguel Farrugia & Adrian Ferda
Photography: Ta' Betta Wine Estates & & Turecek Winery
Process: Offset
Size:€0.59
Values:44mm x 31mm

About Joint Issue Malta – Slovakia ‘Viticulture’

The philatelic issue, themed "Viticulture", consists of two stamps. The Malta stamp features a vineyard located in the limits of SiMalta while the Slovak stamp portrays a vineyard in the Skalica region renowned for production of the Skalicky rubin wine.

Malta
The history of wine-making stretches over several millennia dating back to over 7,000 years BC. Local wine production dates back over 2,000 years, during the time of the Phoenicians who were actively involved in transporting wine together with grapes and winemaking technology throughout the Mediterranean.
Malta's climate is favourable to wine production, and Malta has several strains of grape used in the production of wine. The ¿a (red) and Girgentina (white) are indigenous to Malta.
The Malta stamp features Ta' Betta Wine Estate, a boutique winery situated in Girgenti, limits of SiSyrah, Cabernet Franc, Cabernet Sauvignon, Merlot and Chardonnay are the main grape varieties that are specifically grown in this estate, producing a portfolio of three wines.

Slovakia
The Slovak stamp features a bottle of Skalicky rubin 2019 from the Slovak National Collection of Wines produced by Tureèek Winery in the foreground and a vineyard in Vintoperk Hill in the background.
The historical name Skalicky rubin, comes from the geographical area, the Skalica region and Rubin, which refers to the colour of the wine (ruby). In 2017 the wine became recognised and protected by EU law as product exclusive to this specific geographical area.
This wine is produced by the fermentation of grapes of the Blaufrankisch, St. Laurent and Blauer Portugieser varieties.The grapes to produce this wine are grown precisely in the defined area of the Skalica region. This wine is characterised by its colour and its full flavour which contains a high amount of tannin and antioxidants.

Cyprus 2005 - EUROPA, Gastronomy

Ireland 2005 - EUROPA, Gastronomy

Date of Issued: 09 May 2005
Perforation: 14¼ x 14

48c - Irish Stew
65c - Oysters