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The Moon and the Bonfires is an English translation of the novel La Luna e i Falò, by the Italian poet and novelist Cesare Pavese. The book was written in Italian in 1949. [1] It is considered Pavese's best novel. [2] The first English language translation was undertaken by Louise Sinclair in 1952.
The Interplanetary Internet is a "network of regional internets". [ 16 ] What is needed then, is a standard way to achieve end-to-end communication through multiple regions in a disconnected, variable-delay environment using a generalized suite of protocols.
The English language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs , crustaceans , and echinoderms ; more expansively, seafood ...
The ocean sunfish (Mola mola), also known as the common mola, is one of the largest bony fish in the world. It is the type species of the genus Mola, and one of five extant species in the family Molidae.
The Fish Child (Spanish: El niño pez) is a 2009 Argentine drama film directed by Lucía Puenzo. The film is a loose adaptation of Puenzo 's first novel of the same name. [ 4 ] The film premiered in the Panorama section at the 59th Berlin International Film Festival .
A Fish in the Water (originally published as El pez en el agua in 1993), is the memoir of Peruvian writer Mario Vargas Llosa, who won the Nobel Prize in Literature in 2010. It covers two main periods of his life: the first comprising the years between 1946 and 1958, describes his childhood and the beginning of his writing career in Europe.
The totoaba or totuava (Totoaba macdonaldi) is a species of marine fish endemic to the Sea of Cortés in Mexico.It is the largest member of the drum family Sciaenidae [4] and is the only extant species in the genus Totoaba.
Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico. It has been called the signature dish of the state of Veracruz. [ 1 ] It combines ingredients and cooking methods from Spain and from pre-colonial Mexico. [ 2 ]