Bosnia and Herzegovina (Mostar) 2021 - World Food Day - Rastika (Collard)

Technical Details:

Issue Date:16 October 2021
Designer: Tamara Herceg
Printer: AKD d.o.o. Zagreb
Size: 35,50 x 25,56 mm
Values: 1,10 BAM


About World Food Day - Rastika (Collard)

Collard (raštika) (Brassica oleracea) is a biennial herbaceous plant with a well-developed spindle root. The stem is spirally wrapped in leaves that form a rosette at the top. Collard is cultivated for its leaves that are harvested throughout the year.

It is highly valued in Herzegovina and has been cultivated since ancient times due to its modest cultivation requirements. It was a valuable food in the battle against famine and its seeds were carefully preserved. It withstands high summer temperatures and drought, as well as snow and low temperatures in winter, and is rich in vitamins and minerals.

It is traditionally prepared in Herzegovina as a stew with dried meat. The collard needs to be cleaned and washed, stack a few leaves on top of each other, roll them up and cut into strips. Then boil for a few minutes in hot water and drain well. After that, dry meat (previously briefly boiled and drained), sliced potatoes and carrots, some fat and salt as needed are added to the bowl with the collard. Cook for at least an hour.

The competition in the preparation of collard dishes, the traditional manifestation “Raštikijada”, which is held every year in Grude, shows how popular collard is in Herzegovina. (Željka Šaravanja)

Bosnia and Herzegovina (Mostar) 2020 - World Food Day

 

Technical Details:

Issue Date: 16 October 2020
Designer: Ivica Madžar
Illustrator:-
Printer: AKD d.o.o. Zagreb
Size: 35,50 x 25,56 mm
Values: BAM 1.10


About World Food Day

Herzegovina is rich in sun and stone, vines and figs. Even in ancient times, when people lived in poverty, guests were welcomed with open arms and the best that was in the house was brought to the table. The housewives managed to make sweets that were unavoidable at the Christmas table, they were treated to dear guests, and the children were most happy about them. Among such, unique Herzegovinian desserts, are Jelly from boiled grape juice (Ćupter) and Fig cake (Smokvenjak).

Jelly from boiled grape juice (Ćupter) is made from the juice of white wine (grape must) which is strained and cooked until it boils. At the same time, a certain amount of cold grape must is mixed with flour and sugar and then lightly added to the grape must which is cooked until it thickens so that it can be easily poured into bowls. Then the jelly from boiled grape juice (Ćupter) is dried for a few days in an airy room with the obligation of daily rotation until it is completely dry.

Fig cake (Smokvenjak) is prepared from ground dried figs, finely chopped walnuts and almonds. Brandy, usually grape brandy, is added to the mixture just enough to knead round shapes which are then dried in the oven. Except in round shapes, the Fig cake (Smokvenjak) can be shaped like salami.

Thanks to the efforts of individuals, Jelly from boiled grape juice (Ćupter) and Fig cake (Smokvenjak) are not forgotten, today they are available on the market as special flavours of Herzegovina with a touch of the past. (Željka Šaravanja).

Bosnia and Herzegovina (Mostar) 2019 - World Food Day

Technical Details:

Issue Date:16.10.2019
Designer:Vijeko Lučić
Printer:AKD d.o.o. Zagreb
Size:35,50 x 25,56 mm
Values:2.70 BAM


About World Food Day

Polenta with garlic butter sauce and potato halves baked in “sač” oven are traditional dishes of Herzegovina. Once common in every household, today these dishes are delicacies to welcome dear guests.

- Polenta with Garlic Butter Sauce
- Potato Halves Baked in Sac Oven

Polenta is made from locally grown corn flour that is added to boiling salted water. It is then stirred, covered with a lid and cooked with occasional stirring until any remaining water evaporates. It can be served either topped with melted butter or with sour milk. Polenta topped with homemade sour milk mixed with melted butter garlic sauce is a special delicacy.

Once upon a time, potatoes were baked directly on the hearth while nowadays they are baked in a shallow pan (tepsija) which is covered with a cast iron dome called “sač”. The most important thing is to start a fire in a fireplace using good quality wood (oak, ash or hornbeam), let the fire burn until all the wood turns into charcoal. Cut the potatoes in half, add salt and place them in a shallow pan. Cover with a saçand bake for about an hour. Potato halves are best served with homemade fresh cheese or bellows cheese.

(Željka Šaravanja)

Bosnia and Herzegovina (Mostar) 2018 - World Food Day

Technical Details:

Issue Date: 16 October 2018
Designer: Marin Musa
Printer: Zrinski d.d. Čakovec and Agens d.d. Zagreb
Size: 48,28 x 29,82 mm
Values: 3,60 BAM


About World Food Day - Herzegovinian Donut and Cicvara

The poor population of Herzegovina was fed only with vegetables, wheat and dairy products, meet was very rarely on the dining table, only for big holidays. The food was homogeneous, but poor conditions and poverty were not an obstacle to prepare special dish on special occasions. No ceremony in Herzegovina couldn’t have gone without cicvaraand donuts with sack cheese. Whether it was birthday of a child, a wedding, a feast…

Cicvarais specialty of mountain regions and today only very few women know how to make it. A special cheese, škripavac,is required to make it and together with milk, is dissolved in a deep pan. When the mixture becomes uniform and stretchy the excess liquid is removed, added a little bit of butter and little bit of flour. The finished mixture must be rapidly stretched in a thin layer on a coated surface. When it is cooled down, it bends in the desired shape, serves cut or teared off by hands.

Medium thick mixture of flour, salt and warm water is necessary for donuts. Butter must be warmed well in a pan on which by a big spoon dough is poured. When they get a golden-brown color, they must be turned over and continue to bake. They are eaten with cheese and smoked ham or poured with sour milk with a little bit of garlic and melted butter. (Željka Šaravanja)

Bosnia and Herzegovina (Mostar) 2018 - About International Coffee Day

 

Technical Details:

Issue Date: 01 October 2018
Designer: Ivica Madžar
Printer: Zrinski d.d. Čakovec
Size: 35,50 x 25,56 mm
Values: 2,90 BAM


About International Coffee Day

International Coffee Day was celebrated for the first time on October 1rst 2015 in Milan, and it was organized by the International Coffee Organization – ICO through emphasizing coffee's journey from the manufacturer to coffee lovers. Coffee (Coffea arabica L.) is a tropical plant which fruits are berries that in maturation become dark red in color and have two seeds inside themselves. The color and scent of coffee partially depend on the time used for baking its beans, and the quality of this drink depends on the manner of grinding the beans. The two most popular sorts are: Coffea arabica (typica and bourbon) and Coffea canephora (robusta). It comes from Ethiopia, from the Kaffa region by which it got its name. The legend says that the drink was discovered by a shepherd named Kaldi that noticed that his goats were more energetic after having nibbled on the red berries. After tasting the coffee berries for himself he concluded that they gave him additional energy, so he shared his discovery with Coptic priests in a nearby monastery. Through them, coffee expanded to the Arabic peninsula where the process of preparation, serving and drinking coffee was developed. In Europe coffee appeared in 1570 when the Venetian traders transported it to Venice along with tobacco. (Željka Šaravanja).

Bosnia and Herzegovina (Mostar) 2015 - World Food Day

 

Technical Details:
Issue Date: 16 October 2015
Designer: Siniša Skenderija
Printer: Zrinski d.d. Čakovec
Size: 35.50 x 29.82 mm
Values: 0.90 BAM

About World Food Day

This postage stamp celebrates a day which was established by member countries of the Food and Agriculture Organization (FAO) in 1979. The theme of World Food Day for the year 2015 is „Social protection and agriculture: breaking the cycle of rural poverty“ in order to emphasize the importance of measures that are being taken with the goal of reducing rural poverty and creating an approach to food and resources for buying food.

Researches show that a small number of countries through history has experienced a rapid economical development and poverty reduction, and that there has not preceded an agriculture development. Agriculture is not only an economic activity. It is a way of life, coexistence with nature, heritage of our ancestors and a cultural distinction. Its non-material contribution is immeasurable in preserving ecological bio-diversity, managing water resources and protecting habitation, landscapes and the earth. The most essential role of agriculture is solving the world famine problem, most commonly in rural areas. And the only way of solving this problem is that inhabitants of rural areas produce enough of their own food or that they have enough money to buy that food. That is why support is necessary at all levels, in order to encourage economic and technical cooperation in between non-developed countries and developing countries. It is especially necessary to stimulate participation of rural women in activities that affect their everyday life activities. (Željka Šaravanja)

Bosnia and Herzegovina (Mostar) 2012 -Gastronomy - Trappist Cheese

 

Technical Details:

Issue Date: 21 March 2012
Designer: Siniša Skenderija
Printer: Zrinski d.d. Čakovec
Size: 35.50 x 29.82 mm
Values: 2.10 BAM


About Gastronomy - Trappist Cheese

Abbot Franz Wendelin Pfanner (1825. - 1909), along with his six co-brothers, began the construction of Trappist monastery "Marija Zvijezda“ (Maria Stern) in Banja Luka in 1869. The monastery is, among other things, known for its centennial tradition of producing the delicious cheese "Trappist“ originating from the French monastery Port-du-Salut.
The beginning of cheese production in "Marija Zvijezda“ started in 1872, in a small cheese factory which was built by fr. Franz. Production of "real“ Trappist cheese began in 1882 with the arrival of fr. Ignatius of the French monastery of Port-du-Salut to Banja Luka. The cheese factory was completely destroyed in the II World War and with the arrival of Communists to power in 1946, the entire estate with all the inventory was seized form Trappist monastery. Today in monastery "Marija Zvijezda“ live the only remaining Trappists in the Balkan, siblings, fr. Zvonko and fr. Tomislav Topic. Father Zvonko is the head of monastery and the church dedicated to Virgin Mary and father Tomislav is the parish and the only person who knows the secret of cheese production. It was conveyed to him by French monks of the Trappist monastery Mont des Cats, where he stayed during his training. Father Tomislav makes, with his hands, 60 cheeses daily in cheese factory "Livac“ (Aleksandrovac) near Banja Luka. Agricultural community "Livac“ was established in 2003 on the initiative of Bishop Franjo Komarica and in mid-2008 the production of Trappist "Marija Zvijezda“ was re-launched.

Croatian post Ltd. Mostar has issued commemorative postage stamp (sheet 8 stamps), postmark and the first day cover.

Bosnia and Herzegovina (Mostar) 2005 - About Europa - Gastronomy

 

Technical Details:

Issue Date: 05 April 2005
Designer: Miro Raguž and Stjepan Barbarić
Printer: Zrinski d.d. Čakovec
Size: 48.28 x 29.82mm
Values: 2,00 BAM

About Europa - Gastronomy (Ham and Cheese)

Simplicity of making and piquancy of taste characterized food made in household of Herzegovina. Once it was difficult to imagine meal of workers in fields without smoked meat and cheese from sheepskin or cowskin. Today that ordinary shepherd’s meal becomes appreciated hors-d’oeuvre in many restaurants. The voice of taste specificity of smoked ham from Herzegovina dry-smoked crosses all limits of Herzegovina. Homemade cheese made in a special way in a sheepskin is appreciated and expensive traditional delicacy. Also, in places in Herzegovina where the vineyard are, guests are often served with meza (Hors-d’oeuvre) from cheese and grapes with white wine. Lovers with traditional gastronomy find many reasons why the smoked ham from Herzegovina has a special taste or why is cheese from sheepskin so unique. They say it is required a necessary skill to make a smoked ham from Herzegovina. A properly position of dry kiln, exposure to cold winter wind, a proper choice of wood, which is lighted in dry kiln and proper keeping are traditional recipe of preparation. Today, meals which have been a integral part of daily meals in Herzegovina served in lowly wooden dishes symbolized old way of life and find place in better restaurants.

Peru 2007 - Gastronomy - Desserts

 

Technical Details:
Issuing Date: 12 March 2007
Width: 40.00 mm
Height: 30.00 mm
Denomination: 2.50 PEN
Set of 3
Perforations: 13.5 x 13.5
Issuing Authority: Servicios Postales del Peru SA

The image displays a strip of three Peruvian postage stamps featuring traditional desserts.

2.50 PEN - Suspiro de limeña: A sweet, creamy dessert with a soft meringue topping.

2.50 PEN - Picarones: Deep-fried, ring-shaped doughnuts made from squash and sweet potato, covered in a molasses syrup called chancaca.

2.50 PEN - Mazamorra morada: A thick, sweet pudding made from purple corn, fruit, and spices.

Taiwan 2014 Signature Taiwan Delicacies Postage Stamps – Gift Desserts from the Heart

 

Technical Details:
Issue Date: 22 January 2014
Dimension of stamps: 30 mm × 40 mm
Printer: Cardon Enterprise Co., Ltd.
Designer: Up Creative Design and Advertising Corporation
Sheet Composition: 16 ( 4 × 4 )
Print Color: Colorful
Process: Offset
Paper: Phosphorescent stamp paper
Perforation: 13 1/2 × 13


In a follow-up to the 2013 “Signature Taiwan Delicacies Postage Stamps” series – Home Cooked Dishes and Gourmet Snacks – Chunghwa Post will issue another set of four stamps, featuring popular gift-packaged desserts. Each stamp is denominated at NT$5. The designs follow:

1. Pineapple Shortcrust Pastry: The aromatic and soft skin of this pastry is made of shortcrust pastry dough, butter, eggs, and sugar. The filling comes in a wide variety, the most common being white gourd and pineapple jams. This dessert promises a party in the mouth. For the people of Taiwan, the pastry’s popularity transcends time and age.

2. Mochi: Made of glutinous rice, the dessert is savory and chewy. Plain mochi is eaten with a coat of redolent, powdered peanut. Or one can choose mochi with filling, which ranges from red bean, peanut, or sesame pastes, and is ubiquitously delicious. The dessert offers a multiplicity of texture.

3. Sun Cake: The filling of this time-honored pastry comprises maltose, with golden-crispy crusts. The crusts are flaky, rich and exquisite; the maltose, on the other hand, leaves a sweet, addictive aftertaste.

4. Egg Yolk Pastry: The red bean or jujube paste is stuffed with a salty, delectable egg yolk. The filling is then tucked into rich, full-flavored pastry crust. A pinch of sesame is sprinkled on the dessert. The combination of sweetness and saltiness is absolutely ambrosial.

This set of stamps is designed in a horizontal se-tenant format. Between the upper and bottom two rows of the sheetlet is a strip of gutter featuring relative ingredients of the desserts.

Taiwan 2013 - Signature Taiwan Delicacies – Gourmet Snacks

Technical Details:
Issue Date: 16 August 2013
Dimension of stamps:  30 mm × 40 mm
Printer: Cardon Enterprise Co., Ltd.
Designer: Up Creative Design and Advertising Corporation
Sheet Composition: 16 ( 4 × 4 )
Print Color: Colorful
Process: Offset
Paper: Phosphorescent stamp paper
Perforation: 13 1/2 × 13


Following the first set of the "Signature Taiwan Delicacies Postage Stamps" series – Home Cooked Dishes released on January 31, 2013, Chunghwa Post has planned another set of four stamps, featuring Taiwan’s gourmet snacks. Each stamp is denominated at NT$5. The designs follow:

1. Chou Dou Fu (Stinky Tofu): A fermented Dou Fu product, its skin is deep-fried; the soft center has a pillowy texture. Enjoy the dish with the sweet and sour kimchi and relish the unique flavor.

2. Ba Wan (Chinese Meatball): Its skin is made of a gooey dough of sweet potato, rice flour, and tapioca starch. Pork, mushrooms, dried bamboo shoots and other ingredients are stuffed inside. Ba wans made in Changhua and Hsinchu are the most popular.

3. O-A-Chian (Oyster Omelet): Fresh oysters are dropped into a gooey mixture of tapioca and sweet potato starch, and quick-fried with eggs and vegetables. A savory sauce is poured on top of the omelet for an irresistibly mouthwatering taste.

4. Lu Rou Fan (Braised Pork Rice): "Lurou" refers to finely chopped pork, stir-fried with scallion onions, shallot and spices to draw out the fragrance. The pork is then slow-cooked in soy sauce. Sprinkled with braised pork and gravy on plain cooked rice, it is a unique comfort food for everyone. 

This set of stamps is designed in a horizontal se-tenant format; a strip of gutter featuring food ingredients used in these gourmet snacks is inserted between the upper and bottom two rows of the sheetlet.

Taiwan 2013 - Signature Taiwan Delicacies Postage Stamps – Home Cooked Dishes

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Technical Details:
Issue Date: 31 January 2013
Dimension of stamps: 30 mm × 40 mm
Printer: Cardon Enterprise Co., Ltd.
Designer: Up Creative Design and Advertising Corporation
Sheet Composition: 16 ( 4 × 4 )
Print Color: Colorful
Process: Offset
Paper: Phosphorescent stamp paper
Perforation: 13 1/2 × 13

To spotlight the extraordinary diversity of Taiwan’s delicious cuisine, and encourage international gourmands to visit Taiwan for a taste of the island’s culinary delights, Chunghwa Post has planned a series of Signature Taiwan Delicacies Postage Stamps. The first set of four stamps featuring delectable home cooked dishes will be issued on January 31, 2013. Each stamp is denominated at NT$5 apiece. The designs follow:

1. Gong Bao Chicken: Legend has it that this internationally popular dish was the brainchild of Ding Baozhen, a governor of Sichuan during the reign of Guangxu Emperor of Qing Dynasty. The dish, “Gong Bao,” was named after Ding’s official title as guardian of the prince: “Palatial Guardian Ding.” Chicken is the primary ingredient, complemented by peanuts, diced cucumbers, scallion onions, chili pepper and spicy condiments.

2. Mud Crab with Glutinous Rice Cake: This scrumptious dish found its beginning in the Eight Treasure Mud Crab Rice Pudding. The reinvented version is a culinary treat featuring mushrooms, ground pork, dried shrimp and glutinous rice. The luscious, juicy crab meat, and the scrumptious, smooth crab roe set off the texture of the glutinous rice cake.

3. Three-Cup Chicken: The chicken is stewed in an earthenware pot, seasoned with rice wine, soy sauce, basil and chili pepper until the sauces are absorbed by the meat to produce a unique, rich aroma.

4. Hakka Stir-Fry: A majority of ingredients used in Hakka dishes comes from dried foods. Stir-frying is a heavily used technique in Hakka dishes, featuring dried squid, fatty pork, and tofu flavored with the five spices. The ingredients are cut into strips and slices, and stir-fried into a savory dish. The set of stamps are printed in the format of a se-tenant strip. Between the up and down two rows of the sheetlet are gutters depicting relative ingredients of foods.

Taiwan 1999 - Chinese Gourmet Food

Technical Details:
Issue Date: 20 August 1999
Dimension of stamps(mm.) 40x30
Printer: China Color Printing Co.,Inc.,R.O.C.
Designer: Lee Kuang-chi
Sheet composition: 16 ( 4 x 4 )
Print Color: Colorful
Process: Deep etch offset
Paper: Phosphorescent stamp paper
Perforation 111/2 x11


Because of differences in climate, agriculture, lifestyle and customs, there are different kinds of cuisine in different regions of China and quite different culinary cultures. To promote Chinese food internationally, this Directorate is issuing a set of eight stamps, featuring eight great Chinese regional cuisines. All will have denominations of NT$5.00 and be released on August 20, 1999. The Directorate asked some master chefs who work for five-star tourist hotels to cook eight famous dishes. Mr. Lee Kuang-chi then made paintings of them for stamps that were printed by China Color Printing Co., Inc. in color deep-etch offset.

Descriptions of the eight stamps and the regional cuisines they depict follow:

1. Taiwan cuisine: Taiwan cuisine is an off-shoot of Fukien cuisine. Soups abound in Taiwan cuisine. Influenced by Dutch and Japanese food, it incorporates many raw and lightly boiled foods. The stamp features the dish "Peony Lobster."

2. Fukien cuisine: Fukien cuisine puts its stress on seafood. Its steamed seafood is out of the world. The taste of Fukien cuisine is mainly light, sour and sweet. Clear soups are regarded as representative of Fukien cuisine, and the stamp features one "Buddha Jumps the Wall."

3.Cantonese cuisine:Canton has long been a hub of international trade, and its cooking has absorbed the strong points of many different places. The taste is light, fresh, aromatic, sweet, refreshing and tender. The stamp features "Hors d'oeuvres Cantonese."

4. Kiangsu and Chekiang cuisine:This cuisine puts an emphasis on soup broths and heat control. The taste is light but not flat, with thoroughly cooked tender meat that nonetheless holds together and does not lose its original flavors. The stamp features "Dongpo Pork."

5. Shanghai cuisineThis is the most cosmopolitan of all Chinese regional cuisines. Shanghai cuisine uses large amounts of oil and sauce. The flavors of its sauces are rich, and the color of its dishes dark and shiny. The stamp features "Stewed Fish Jaws." 

6. Hunan cuisine:Hunan cuisine tends toward the sour, the spicy and the rich. It uses a lot of oil, and corn starch is often used to thicken soups or sauces. It makes ample use of smoked meats. The cuisine has strong local flavor. The stamp features "Beggar's Chicken."

7. Szechwan cuisine:Vegetables take precedence to meat and fish, and the seasoning it uses is unique-spicy and funky, with lots of Szechwan peppers, hot red oil sauce, dried chili peppers. It's favored by people who have strong tastes. The stamp features "Carp Jumping over the Dragon's Gate."

8. Peking cuisine:Peking was capital during the Jin, Yuan, Ming and Ching dynasties. Great chefs from all over China gathered there during this time, and their mutual interaction resulted in what is known today as Peking cuisine. At once elegant, graceful and regal, it stresses color coordination, shape, taste and nutrition. The stamp features "Peking Duck."

Peru 2009 - Peruvian Gastronomy

Technical Details:
Issuing Date: 03 August 2009
Width: 40.00 mm
Height: 30.00 mm
Denomination: 3.00 PEN
Set of 5
Format: Miniature Sheet of 5 of 5 Designs
Perforations: 13.5 x 13.5
Issuing Authority: Servicios Postales del Peru SA
Printer: Thomas Greg and Sons Peru

This image is a souvenir sheet of Peruvian gastronomy postage stamps issued by Peru. The sheet features images and names of several traditional dishes:

3.00 PEN - Peruvian Gastronomy - Tacacho con cecina: A dish from the Amazon region with fried plantain balls and dried pork.

3.00 PEN - Peruvian Gastronomy - Ocopa: A popular appetizer from Arequipa consisting of boiled potatoes with a creamy sauce made from aji amarillo, cheese, and walnuts.

3.00 PEN - Peruvian Gastronomy - Cebiche de conchas negras: A type of ceviche using black scallops, a delicacy from the northern coast.

3.00 PEN - Peruvian Gastronomy - Picante de papa con cuy frito: A traditional Andean dish of a spicy potato stew served with fried guinea pig.

3.00 PEN - Peruvian Gastronomy - Frejoles con cabrito: A hearty dish of beans with slow-cooked goat meat, typical of northern Peru.