Drink

Alpha Brewery

Main

Anchovy

An anchovy is a small, common forage fish of the family engraulidae. most species are found in marine waters, but several will enter brackish water, and some in south america are restricted to fresh water.more than 140 species are placed in 17 genera; they are found in the atlantic, indian and pacific oceans, and in the black sea and the mediterranean sea. anchovies are usually classified as oily fish.

Main

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Side, Snack, Appetizer

Bisbe

Sausage made with pork meat, tongue, fat, blood

Side, Snack, Appetizer

Botifarra amb mongetes

Botifarra sausage with beans

Side, Snack, Appetizer

Bull de donja

Cooked pork sausage seasoned with salt and pepper, commonly grilled or fried, serve with vegetables or beans

Main

Cannelloni Andorrana

Andorran-style cannelloni, pasta tubes filled with lamb, pork, chicken, spinach

Main

Cargols

A land snail is any of the numerous species of snail that live on land, as opposed to the sea snails and freshwater snails. land snail is the common name for terrestrial gastropod mollusks that have shells (those without shells are known as slugs). however, it is not always easy to say which species are terrestrial, because some are more or less amphibious between land and fresh water, and others are relatively amphibious between land and salt water. land snails are a polyphyletic group comprising at least ten independent evolutionary transitions to terrestrial life (the last common ancestor of all gastropods was marine). the majority of land snails are pulmonates that have a lung and breathe air. most of the non-pulmonate land snails belong to lineages in the caenogastropoda, and tend to have a gill and an operculum. the largest clade of land snails is the cyclophoroidea, with more than 7,000 species. many of these operculate land snails live in habitats or microhabitats that are sometimes (or often) damp or wet, such as in moss. land snails have a strong muscular foot; they use mucus to enable them to crawl over rough surfaces and to keep their soft bodies from drying out. like other mollusks, land snails have a mantle, and they have one or two pairs of tentacles on their head. their internal anatomy includes a radula and a primitive brain. in terms of reproduction, many caenogastropod land snails (e.g., diplommatinids) are dioecious, but pulmonate land snails are hermaphrodites (they have a full set of organs of both sexes) and most lay clutches of eggs in the soil. tiny snails hatch out of the egg with a small shell in place, and the shell grows spirally as the soft parts gradually increase in size. most land snails have shells that are right-handed in their coiling. a wide range of different vertebrate and invertebrate animals prey on land snails. they are used as food by humans in various cultures worldwide, and are raised on farms in some areas for use as food.

Side, Snack, Appetizer

Carn d'Andorra

Beef from bruna d'andorra cattle or cross-breeds with charolais, gascon and limousin breeds, from andorra

Side, Snack, Appetizer

Chicory salad

Common chicory (cichorium intybus) is a somewhat woody, perennial herbaceous plant of the family asteraceae, usually with bright blue flowers, rarely white or pink. many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. sativum), which are baked, ground, and used as a coffee substitute and food additive. in the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber.chicory is grown as a forage crop for livestock. it lives as a wild plant on roadsides in its native europe, and is now common in north america, china, and australia, where it has become widely naturalized. "chicory" is also the common name in the united states for curly endive (cichorium endivia); these two closely related species are often confused.

Main

Clam

Clam is a common name for several kinds of bivalve molluscs. the word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. they live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in north america.clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). in culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.some clams have life cycles of only one year, while at least one may be over 500 years old. all clams have two calcareous shells or valves joined near a hinge with a flexible ligament and all are filter feeders.

Side, Snack, Appetizer

Coca

The coca (catalan pronunciation: [ˈkokə], western catalan: [ˈkokɛ]) is a pastry typically made and consumed in catalonia, the aragonese strip, most of valencia, the balearic islands, andorra and in french catalonia.all around the mediterranean there are similar typical dishes.

Dessert, Sweet

Coca de Sant Joan

Sweet flatbread topped with dried fruit, nuts, marzipan, cream

Main

Cod

Cod is the common name for the demersal fish genus gadus, belonging to the family gadidae. cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus gadus is commonly not called cod (alaska pollock, gadus chalcogrammus). the two most common species of cod are the atlantic cod (gadus morhua), which lives in the colder waters and deeper sea regions throughout the north atlantic, and the pacific cod (gadus macrocephalus), found in both eastern and western regions of the northern pacific. gadus morhua was named by linnaeus in 1758. (however, g. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the baltic, was originally described as gadus callarias by linnaeus.) cod is popular as a food with a mild flavour and a dense, flaky, white flesh. cod livers are processed to make cod liver oil, a common source of vitamin a, vitamin d, vitamin e, and omega-3 fatty acids (epa and dha). young atlantic cod or haddock prepared in strips for cooking is called scrod. in the united kingdom, atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

Dessert, Sweet

Crema Andorrana

Custard dessert similar to crème brulee but topped with whipped cream

Main

Cunillo

Stewed rabbit with tomatoes, onions, vegetables, white wine

Side, Snack, Appetizer

Escalivada

Escalivada (catalan pronunciation: [eskaliˈβaða]), also sometimes transcribed in spanish as escalibada, is a traditional dish from catalonia, valencia, murcia and aragón of smoky grilled vegetables. it typically consists of roasted eggplant and bell peppers with olive oil and sometimes onion, tomato, minced garlic, and salt.the name comes from the catalan verb escalivar, "to cook in ashes", referencing the dish's traditional preparation in the embers of a wood fire.the dish can be grilled outdoors on a grate until charred and soft or may be cooked whole directly on glowing coals and then peeled. indoors, the eggplant may be charred on a gas burner and the rest of the vegetables may be broiled.the dish may be served as tapas, as a relish for grilled meats or fish such as tuna, with anchovies or olives in a salad, or as a topping for coca (catalan flat bread, somewhat similar to a pizza).

Main

Escudella

Escudella i carn d'olla, or shorter escudella, (eastern catalan: [əskuˈðeʎə]; lit. "bowl") is a traditional catalan meat and vegetable stew and soup. francesc eiximenis wrote in the 14th century that it was eaten every day by catalan people.it is characterized by the use of a pilota, a very big meatball spiced with garlic and parsley; it also contains vegetables as celery, cabbage, carrots, etc. depending on the season. additionally, bones, sausages called botifarra, and other types of meat, can be used. in historical times a type called escudella de pagès, which had pasta and rice, was traditionally made on thursdays and sundays.

Side, Snack, Appetizer

Espinacas

Spinach, for example, sautéed with raisins, pine nuts, eggs, cheese

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. 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 pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Side, Snack, Appetizer

Foie gras

Foie gras (english: (listen), french: [fwa ɡʁɑ]; french for 'fat liver') is a specialty food product made of the liver of a duck or goose. according to french law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). foie gras is a popular and well-known delicacy in french cuisine. its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. french law states that "foie gras belongs to the protected cultural and gastronomical heritage of france."the technique of gavage dates as far back as 2500 bc, when the ancient egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. today, france is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other european nations, the united states, and china.gavage-based foie gras production is controversial, due mainly to the animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume. a number of countries and jurisdictions have laws against force-feeding, as well as the production, import, or sale of foie gras.

Side, Snack, Appetizer

Folar

Bread made with meat, made sweet for easter

Side, Snack, Appetizer

Formatge

Local cheese, for example, casa raubert dairy, goat, sheep and cow cheese

Main

Francesinha

Francesinha (portuguese pronunciation: [frɐ̃sɨˈziɲɐ] meaning frenchie) is a portuguese sandwich originally from porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat, and covered with melted cheese and a hot and thick spiced tomato and beer sauce. it is typically served with french fries.

Side, Snack, Appetizer

Francesinha sauce

A tomato and beer sauce that is used to make the portuguese francesinha sandwich, a sandwich that is made with ham, linguica, chipolata sausage, steak or roasted meat and cheese, and commonly served with fries

Side, Snack, Appetizer

Fuet

Fuet (catalan pronunciation: [fuˈɛt], lit. "whip") is a catalan thin, dry-cured, sausage of pork meat in a pork gut. the most famous is made in the comarca (county) of osona and is also known as vic fuet (fuet de vic, after the city of vic, capital of osona). other places that have long tradition of making it are the city of olot and the surrounding areas. fuet is a long, thin shape measuring between 30 and 50 cm long and up to 4 cm in diameter, with a usual weight between 150 and 300 g. it is made of about 60% lean meat to 40% finely minced fat and is dry-cured.

Main

Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

Side, Snack, Appetizer

Habas con jamon

Broad beans with spanish ham

Side, Snack, Appetizer

Longaniza

Longaniza (spanish pronunciation: [loŋɡaˈniθa], or american spanish: [loŋɡaˈnisa]) is a spanish sausage (embutido) similar to a chorizo and also closely associated with the portuguese linguiça. its defining characteristics are interpreted differently from region to region. it is popular in the cuisines of several regions of spain, argentina, uruguay, puerto rico, dominican republic, el salvador, mexico and chile. in the philippines, it is called longganisa and differs greatly with hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups in the archipelago.

Dessert, Sweet

Magdalenas

A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or an (often sweetened) quickbread (like a cupcake) that is chemically leavened and then baked in a mold. while quickbread "american" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. the flatbread "english" variety is of british or other european derivation, and dates from at least the early 18th century, while the quickbread originated in north america during the 19th century. both types are common worldwide today.

Side, Snack, Appetizer

Morcilla

A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.in europe and the americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. on the iberian peninsula and in latin america and asia, fillers are often made with rice. sweet variants with sugar, honey, orange peel and spices are also regional specialties. in many languages, there is a general term such as blood sausage (american english) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. sausages that include such material are often referred to with more specific terms, such as black pudding in english.

Main

Octopus

People of some cultures eat octopus. the arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain.

Side, Snack, Appetizer

Pan con tomate

Pa amb tomàquet (catalan pronunciation: [ˈpam tuˈmakət]) ("bread with tomato"), is a traditional food of catalan, valencian, aragonese, balearic and murcian cuisines in spain. pa amb tomàquet is considered a staple of catalan cuisine and identity. while considered a signature toast dish in the catalan countries, it is common in bars throughout the rest of spain, where it is also known as pan con tomate.it consists of bread, which may or may not be toasted, with tomato rubbed over and seasoned with olive oil and salt. it is considered one of the typical examples that define the mediterranean diet, extended as a traditional recipe throughout the catalan countries. it is popularly consumed on its own as a snack or a tapa with any meal, from breakfast to dinner.

Dessert, Sweet

Panellets

Panellets (catalan pronunciation: [pənəˈʎɛts], singular: panellet; catalan for "little bread") are the traditional dessert of the all saints' day, known as castanyada, in catalonia, andorra, ibiza and the land of valencia, with chestnuts and sweet potatoes. panellets are often accompanied with a sweet wine, usually moscatell, mistela, vi de missa or vi ranci. panellets are small cakes or cookies in different shapes, mostly round, made mainly of marzipan (a paste made of almonds and sugar). the most popular are the panellets covered with pine nuts, consisting of the panellet basis (marzipan) rolled in pine nuts and varnished with egg. in sevilla, in southern spain, these cookies are known as empiñonados. panellets date at least from the 18th century, when they were used as blessed food to share after some religious celebrations (panellets de sant marc and panellets de la santa creu)." it is believed that its origins are in northern europe, more likely of arab origin for the ingredients used. within the eu and uk, panellets have traditional speciality guaranteed status.

Main

Pork

Pork is the culinary name for the meat of the domestic pig (sus scrofa domesticus). it is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 bc.pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. ham, gammon, bacon and sausage are examples of preserved pork. charcuterie is the branch of cooking devoted to prepared meat products, many from pork. pork is the most popular meat in the western world, particularly in central europe. it is also very popular in east and southeast asia (mainland southeast asia, philippines, singapore, east timor, and malaysia). the meat is highly prized in asian cuisines, especially in mainland china, for its fat content and texture. some religions and cultures prohibit pork consumption, notably islam and judaism.

Dessert, Sweet

Rabanadas

French toast, topped with sugar and cinnamon, common during christmas

Side, Snack, Appetizer

Rouille

Rouille (french: [ʁuj]; lit. 'rust') is a sauce that consists of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper. it is served as a garnish with fish, fish soup and, notably, bouillabaisse. rouille is most often used in the cuisine of provence.

Main

Sheep

Sheep or domestic sheep (ovis aries) are domesticated, ruminant mammals typically kept as livestock. although the term sheep can apply to other species in the genus ovis, in everyday usage it almost always refers to ovis aries. like all ruminants, sheep are members of the order artiodactyla, the even-toed ungulates. numbering a little over one billion, domestic sheep are also the most numerous species of sheep. an adult female is referred to as a ewe (), an intact male as a ram, occasionally a tup, a castrated male as a wether, and a young sheep as a lamb. sheep are most likely descended from the wild mouflon of europe and asia, with iran being a geographic envelope of the domestication center. one of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat (lamb, hogget or mutton) and milk. a sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. ovine meat is called lamb when from younger animals and mutton when from older ones in commonwealth countries, and lamb in the united states (including from adults). sheep continue to be important for wool and meat today, and are also occasionally raised for pelts, as dairy animals, or as model organisms for science. sheep husbandry is practised throughout the majority of the inhabited world, and has been fundamental to many civilizations. in the modern era, australia, new zealand, the southern and central south american nations, and the british isles are most closely associated with sheep production. there is a large lexicon of unique terms for sheep husbandry which vary considerably by region and dialect. use of the word sheep began in middle english as a derivation of the old english word scēap; it is both the singular and plural name for the animal. a group of sheep is called a flock. many other specific terms for the various life stages of sheep exist, generally related to lambing, shearing, and age. being a key animal in the history of farming, sheep have a deeply entrenched place in human culture, and find representation in much modern language and symbology. as livestock, sheep are most often associated with pastoral, arcadian imagery. sheep figure in many mythologies—such as the golden fleece—and major religions, especially the abrahamic traditions. in both ancient and modern religious ritual, sheep are used as sacrificial animals.

Breakfast

Spanish omelette

Spanish omelette or spanish tortilla is a traditional dish from spain. celebrated as a national dish by spaniards, it is an essential part of the spanish cuisine. it is an omelette made with eggs and potatoes, optionally including onion. it is often served at room temperature as a tapa. it is commonly known in spanish-speaking countries as tortilla de patatas, tortilla de papas, tortilla española.

Main

Squid

A squid is a mollusc with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder decapodiformes. like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. they are mainly soft-bodied, like octopuses, but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin. squid diverged from other cephalopods during the jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. they play an important role in the open water food web. the two long tentacles are used to grab prey and the eight arms to hold and control it. the beak then cuts the food into suitable size chunks for swallowing. squid are rapid swimmers, moving by jet propulsion, and largely locate their prey by sight. they are among the most intelligent of invertebrates, with groups of humboldt squid having been observed hunting cooperatively. they are preyed on by sharks, other fish, sea birds, seals and cetaceans, particularly sperm whales. squid can change colour for camouflage and signalling. some species are bioluminescent, using their light for counter-illumination camouflage, while many species can eject a cloud of ink to distract predators. squid are used for human consumption with commercial fisheries in japan, the mediterranean, the southwestern atlantic, the eastern pacific and elsewhere. they are used in cuisines around the world, often known as "calamari". squid have featured in literature since classical times, especially in tales of giant squid and sea monsters.

Dessert, Sweet

Torrijas

Slices of stale bread that are soaked in milk, sugar, cinnamon and egg, then fried, a spanish style french toast, common during easter, topped with, for example, strawberry jam

Main

Trinxat

Trinxat is a food from the pyrenees, principally andorra and the catalan comarques of cerdanya and alt urgell. it is made with potatoes, cabbage and pork meat, and resembles bubble and squeak. the name, meaning “mashed” or “chopped”, is the past participle of the catalan word trinxar, which means "to slice". it is sometimes served with salt herring or eaten on its own with bread.

Main

Trucha

Trout are species of freshwater fish belonging to the genera oncorhynchus, salmo and salvelinus, all of the subfamily salmoninae of the family salmonidae. the word trout is also used as part of the name of some non-salmonid fish such as cynoscion nebulosus, the spotted seatrout or speckled trout. trout are closely related to salmon and char (or charr): species termed salmon and char occur in the same genera as do fish called trout (oncorhynchus – pacific salmon and trout, salmo – atlantic salmon and various trout, salvelinus – char and trout). lake trout and most other trout live in freshwater lakes and rivers exclusively, while there are others, such as the steelhead, a form of the coastal rainbow trout, that can spend two or three years at sea before returning to fresh water to spawn (a habit more typical of salmon). arctic char and brook trout are part of the char genus. trout are an important food source for humans and wildlife, including brown bears, birds of prey such as eagles, and other animals. they are classified as oily fish.

Side, Snack, Appetizer

Tupí

Tupí, also known as formatge de tupí, is a fermented cheese of a certain area of the pyrenees and pre-pyrenees made from cows' or sheep's milk.it is a cheese traditionally prepared in the mountainous pallars region, as well as in the cerdanya and the alt urgell. together with the llenguat, another fermented cheese of the same area, it is one of the few varieties of cheese of true catalan origin.

Main

Veal

Veal is the meat of calves, in contrast to the beef from older cattle. veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. generally, veal is more expensive by weight than beef from older cattle. veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese.

Main

Vichyssoise

Vichyssoise ( vish-ee-swahz, french: [viʃiswaz] (listen)) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. it is traditionally served cold, but it can be eaten hot.

Drink

Wine

Wine is an alcoholic drink typically made from fermented grapes. yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. different varieties of grapes and strains of yeasts are major factors in different styles of wine. these differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. many countries enact legal appellations intended to define styles and qualities of wine. these typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. wine has been produced for thousands of years. the earliest evidence of wine is from the caucasus region in today's georgia (6000 bce), persia (5000 bce), and italy (4000 bce). new world wine has some connection to alcoholic beverages made by the indigenous peoples of the americas, but is mainly connected to later spanish traditions in new spain. later, as old world wine further developed viticulture techniques, europe would encompass three of the largest wine-producing regions. today, the five countries with the largest wine-producing regions are in italy, spain, france, the united states, and china.wine has long played an important role in religion. red wine was associated with blood by the ancient egyptians and was used by both the greek cult of dionysus and the romans in their bacchanalia; judaism also incorporates it in the kiddush, and christianity in the eucharist. egyptian, greek, roman, and israeli wine cultures are still connected to these ancient roots. similarly the largest wine regions in italy, spain, and france have heritages in connection to sacramental wine, likewise, viticulture traditions in the southwestern united states started within new spain as catholic friars and monks first produced wines in new mexico and california.

Main

Xai

Sheep or domestic sheep (ovis aries) are domesticated, ruminant mammals typically kept as livestock. although the term sheep can apply to other species in the genus ovis, in everyday usage it almost always refers to ovis aries. like all ruminants, sheep are members of the order artiodactyla, the even-toed ungulates. numbering a little over one billion, domestic sheep are also the most numerous species of sheep. an adult female is referred to as a ewe (), an intact male as a ram, occasionally a tup, a castrated male as a wether, and a young sheep as a lamb. sheep are most likely descended from the wild mouflon of europe and asia, with iran being a geographic envelope of the domestication center. one of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat (lamb, hogget or mutton) and milk. a sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. ovine meat is called lamb when from younger animals and mutton when from older ones in commonwealth countries, and lamb in the united states (including from adults). sheep continue to be important for wool and meat today, and are also occasionally raised for pelts, as dairy animals, or as model organisms for science. sheep husbandry is practised throughout the majority of the inhabited world, and has been fundamental to many civilizations. in the modern era, australia, new zealand, the southern and central south american nations, and the british isles are most closely associated with sheep production. there is a large lexicon of unique terms for sheep husbandry which vary considerably by region and dialect. use of the word sheep began in middle english as a derivation of the old english word scēap; it is both the singular and plural name for the animal. a group of sheep is called a flock. many other specific terms for the various life stages of sheep exist, generally related to lambing, shearing, and age. being a key animal in the history of farming, sheep have a deeply entrenched place in human culture, and find representation in much modern language and symbology. as livestock, sheep are most often associated with pastoral, arcadian imagery. sheep figure in many mythologies—such as the golden fleece—and major religions, especially the abrahamic traditions. in both ancient and modern religious ritual, sheep are used as sacrificial animals.