Germaine Cellier
Germaine Cellier was a French master perfumer. She was known for creating bold, pioneering fragrances such as Fracas and Bandit.
Documents
Documents was a Surrealist journal edited and masterminded by Georges Bataille. Published in Paris from 1929 through 1930, it ran for 15 issues, each of which contained a wide range of original writing and photographs.
Escorial
Escorial wool is so rare there are only three remaining flocks in the world that directly descend from the original Royal Escorial flock. Two in Australia and one in New Zealand.
Vaslav Nijinsky
Vaslav Nijinsky was a Russian ballet dancer and choreographer of Polish descent, cited as the greatest male dancer of the 20th century. He grew to be celebrated for his virtuosity and for the depth and intensity of his characterizations. He could perform en pointe, a rare skill among male dancers at the time
Frank Merriwell
The model for all later American juvenile sports fiction, Merriwell excelled at football, baseball, basketball, crew and track at Yale while solving mysteries and righting wrongs. He played with great strength and received traumatic blows without injury.
Wingsuit flying
The sport of gliding through the air using a wingsuit which adds surface area to the human body to enable a significant increase in lift. The modern wingsuit, first developed in the late 1990s, creates a surface area with fabric between the legs and under the arms.
Bayonne ham
Bayonne Ham is an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France.
Lazarus taxon
In paleontology, a Lazarus taxon is a taxon that disappears from one or more periods of the fossil record, only to appear again later. The term refers to the account in the Gospel of John, in which Jesus is claimed to have raised Lazarus from the dead.
Moai statues
Moai statues are massive megaliths on Easter Island. The stone blocks, carved into head-and-torso figures, average 4 meters tall and 14 tons.
Lardo di Colonnata
The procedures followed to cure the lard date back to the year 1000, and they have been handed down from generation to generation. The maturation takes place in marble tubs placed in caves or in cellars. To give the lard its unique flavour the tubs are rubbed with garlic and the pork lard is immersed in brine. Sea salt is added together with spices and herbs. The procedure must be repeated on each layer. Once the tub is full, it is covered with a wooden lid. The curing time goes from 6 to 10 months.