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The use of the calabash in Hawaii has led to terms like "calabash family" or "calabash cousins", indicating an extended family grown up around shared meals and close friendships. This gourd is often dried when ripe and used as a percussion instrument called an ipu heke (double gourd drum) or just Ipu in contemporary and ancient hula.
The hulusi (simplified Chinese: 葫 芦 丝; traditional Chinese: 葫蘆絲; pinyin: húlúsī), also known as the cucurbit flute [1] and the gourd flute, [2] is a free reed wind instrument from China, Vietnam, and the Shan State, played also by the indigenous people of Assam.
The gourds of the various species may be harvested young and used as a vegetable. More commonly, the gourds are harvested mature, then dried, and used in making utensils (including musical instruments and containers). Gourds of L. siceraria have been used to store water and other
A güiro is a Latin American percussion instrument made from a gourd. Maracas are percussion instruments often made from gourds. A sitar is a plucked stringed instrument, parts of which are made from gourds. African percussion instruments are made incorporating gourds, including the shekere, axatse, balafon, and caxixi.
Crescentia cujete, dry fruit and seeds – MHNT Flower Pollen grains, magnified. Crescentia cujete, commonly known as the calabash tree, is a species of flowering plant native to the Americas, that is grown in Africa, South-East Asia, Central America, South America, the West Indies and extreme southern Florida. [2]
Other names for the instrument include afuxê, afoxé, cabaca, cabasa, and cabaza depending on the language and culture. [3] The shekere is made from vine gourds that grow on the ground. The shape of the gourd determines the sound of the instrument. A shekere is made by drying the gourd for several months then removing the pulp and seeds.
Cut A blending term used to refer to either blending a wine with one distinct characteristic (such as high acidity) into a wine that currently dominated by the opposite characteristic (such as low acidity). It can also mean blending a red wine with a white wine in order to make a rosé.
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