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The Okapi Wildlife Reserve (French: Réserve de faune à okapis) is a wildlife reserve in the Ituri Forest in the north-east of the Democratic Republic of the Congo, near the borders with South Sudan and Uganda. [3] At approximately 14,000 km 2, it covers approximately one-fifth of the area of the forest.
Strips cut from the striped part of the skin of an okapi, sent home by Sir Harry Johnston, were the first evidence of the okapi's existence to reach Europe.. Although the okapi was unknown to the Western world until the 20th century, it may have been depicted since the early fifth century BCE on the façade of the Apadana at Persepolis, a gift from the Ethiopian procession to the Achaemenid ...
Name Year No. Description [a]; Centre for traditional culture – school museum of Pusol pedagogic project 2009 00306 "This innovative education project has two overall goals: to promote value-based education by integrating the local cultural and natural heritage within the curriculum, and to contribute to the preservation of Elche's heritage by means of education, training and direct actions."
Food and drink in Spain (6 C, 2 P) H. Cultural heritage of Spain (6 C, 2 P) ... Pages in category "Culture of Spain" The following 83 pages are in this category, out ...
The Giraffidae are a family of ruminant artiodactyl mammals that share a recent common ancestor with deer and bovids.This family, once a diverse group spread throughout Eurasia and Africa, presently comprises only two extant genera, the giraffe (between one and eight, usually four, species of Giraffa, depending on taxonomic interpretation) and the okapi (the only known species of Okapia).
The Okapi Wildlife Reserve – an area 13,700 square kilometers, about one-fifth of the Ituri Forest – was created with the help of the Okapi Wildlife Project in 1992. The project continues to support the reserve by training and equipping wildlife guards and by providing assistance to improve the lives of neighboring communities. [1]
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.
As such, 'Spanish omelette' [12] [13] or 'Spanish tortilla' [14] [15] are its common names in English, while tortilla española [9] [13] [16] [17] is the formally accepted name even within the peninsula. In Spain, an omelette (made simply of beaten eggs) is known as tortilla francesa (lit. ' French omelette ') to distinguish it from the potato ...