61. Asia Food Features: Elephant Walk There are distinctive ingredients and a certain freshness in our cooking. We aregathering recipes for a new cookbook. It will be out in a couple of years. http://www.asiafood.org/elephantwalk.cfm

Try sample recipes from The Elephant Walk Cookbook Banana Blossom Salad (Nyuom Traiyong Chaek) Sweet Beef Stew (Khar Saiko Kroeung) Ginger Pork with Peanuts (Meang Lao) Cambodian Grilled Chicken (Mouan Ang) ... Sweet Rice Dumplings (Nom Plaiy Aiy) Select Country Australia Burma/Myanmar Cambodia China Fiji India Japan Korea Laos Malaysia New Zealand Pacific Region Phillipines Samoa Singapore Sri Lanka Thailand Vietnam select a type of dish Appetizers Breads Desserts Drinks Fruits Meats Poultry Salads Sauces Seafood Soups Vegetables select a region AustralAsia EastAsia SouthAsia SoutheastAsia Keeping Cambodian Cooking Alive Longteine De Monteiro is nationally known for introducing Cambodian food to the Western world. She was born and raised in Phnom Penh and in 1990 came to the United States where she and her husband founded The Elephant Walk Restaurant . She now has two thriving restaurants serving Cambodian and French cuisine in Boston and Cambridge, Massachusetts, with a sister restaurant, Carambola, in Waltham, Massachusetts. In 1998 De Monteiro published The Elephant Walk Cookbook , which was the first book to introduce traditional Cambodian cooking to an American audience. The cookbook covers a wide range of dishes, from the most sophisticated to the simplest. Writing the cookbook was motivated by her love for refined Cambodian cooking, which she sees as a dying art.

62. Welcome To EGullet.com flavors. During his time at Bid, Matt's cooking received quite a on hand to say farewellto the best new restaurant the Upper East Side had seen in years. http://www.egullet.com/?pg=ARTICLE-newmodsannounce

63. Jeff's New Years Waffles I woke up on new years Day, 1998, and decided that the one thing I really missedeating 4 cup soy powder 2 tbl wheat bran 2 tbl heavy cream 1 tbl cooking oil 1 http://jldavid.paunix.org/lowcarb/cooking/waffles.html

Jeff's New Years Waffles I woke up on New Years Day, 1998, and decided that the one thing I really missed eating low carb was decent pancakes and waffles - especially waffles. I'd made CAD pancakes, but the taste and texture were nothing like a pancake. The protein power pancakes called for rice flour and wheat germ and Fran McCullough's recipe for waffles had oat flour in it - not for an Atkid. So I started with a basic idea for pancakes that had eggs, ricotta cheese, soy powder and wheat bran as a base. They came out pretty good. The next day I decided to experiment with adapting the recipe for waffles. After 4 experimental batches, I came up with a pretty darn good waffle. This recipe is NOT appropriate for anyone on induction or anyone sensitive to soy, wheat or dairy. 2 large eggs, separated 1/2 cup ricotta cheese 1/4 cup soy powder 2 tbl wheat bran 2 tbl heavy cream 1 tbl cooking oil 1/4 tsp salt 1/4 tsp cinnamon 1/8 tsp cream of tartar 1 pkt artificial sweetener OR 1/8 tsp Stevia liquid Place egg whites in a bowl with the cream of tartar and beat until stiff but not dry. In a separate bowl, combine remaining ingredients and beat with an electric mixer until smooth. Fold egg whites into mixture until completely blended. Heat waffle iron and pour entire batter onto iron. Cook about 5 minutes or according to manufacturers instructions. Makes 4 four-inch waffles. Top with butter, sour cream or a no-cal syrup. Notes: (1) If you have a Kitchenaid to beat the egg whites, it is much easier and quicker to make this. (2) You have to have a bit of skill as a cook to make these come out right. Folding the egg whites into the rest of the mixture is a bit tricky because it's a bit thick. (3) Different brands of ricotta can have very different carb counts. I use Sorrento which has 2g of carb per 1/4 cup.

64. Learn Thai Cooking - ThaiTable.com - Deep Knowledge Of Thai Food Comprehensive cooking site with tips and techniques, recipes, ingredient descriptions, background Category Home cooking World Cuisines Asian Thai...... Site news. new Site's back UP! Finally the servers are happy again after our recentmove. It has been years of perfecting our cooking and months of http://www.thaitable.com/

Home Learning Recipes Ingredients ... Thailand What's New - New Recipes Black Sticky Rice Pudding Kow Neuw Dum Peiak Warm black sticky rice pudding topped with coconut milk. Duck Curry Gang Ped Bhed Yaang Roast duck in red curry with cherry tomatoes Old Favorites Pad Thai Chicken Basil Fried Rice Tom Yum Goong ... [more...] New to Thai food? Discover what's behind the different tastes of Thai food . Find easy (or more challenging) recipes that you like. Get the ingredients. Cook, eat and enjoy! Come again, learn more and cook more. New Articles Meals for the Current Economy Asian market secrets and the real Thai food costs. Hard core reasons why saving money with Thai food not ThaiTable propoganda. Snacking on the Streets of Bangkok The streets of Bangkok are full of food carts; wonderful aromas draw you in as you pass by. Sample a few food carts. How to Order a Bowl of Noodles Revealing the art and technique to noodle ordering. Go well beyond "I'll have what he's having." Snacking on Deep Fried Bugs in Thailand What is the weirdest thing you've ever eaten?

65. IBM Eats Its Own Linux Cooking 23, 2003 IBM Eats Its Own Linux cooking By Mary IBM announced a couple years ago thatit was investing At the show, IBM announced new Linux hardware, ports of http://www.eweek.com/article2/0,3959,842194,00.asp

View All Newsletters January 23, 2003 IBM Eats Its Own Linux Cooking By Mary Jo FoleyMicrosoft Watch "We're in the game for keeps," Mills told keynote attendees. And while IBM has sold more hardware, middleware and services thanks to Linux, Mills emphasized that IBM is pushing Linux primarily "to help our customers be successful." ADVERTISEMENT While IBM didn't trot out a total cost of ownership study of its own to counter the December International Data Corp./Microsoft TCO study that found Windows to be a better value than Linux in a number of operating scenarios, Mills pushed the TCO message hard during his address. He spent most of his hour-plus remarks talking up IBM customer wins involving Linux, ranging from Venezuala's Banco Mercantil, to Sherwin-Williams, to Dresdner Kleinwort Wasserstein. Linux is "here, real, deeply embedded and here to stay," Mills said. And, in one of several jabs he took at Microsoft Windows, Mills characterized as "a silly notion" the idea that "Windows will become more scalable and reliable and take out Linux." Search in All Sites eWEEK Advanced Search Already a Member? Sign In Not a member? Join Now Home Linux News ... 03/31 - Accelerating the Transition to Network Storage Get eWEEK's FREE online newsletters! eWEEK Product Update eWeek Enterprise Update Securing the Enterprise Peter Coffee's Enterprise IT Advantage eWEEK Storage Report Preferred e-mail format: HTML Text only

66. Books On Cooking For North American Delivery maintains an extensive test kitchen in new York City they present the technique ofmodern, healthy French cooking. of us who learned our technique years ago up http://www.asktog.com/books/booksFood.html

Bruce "Tog" Tognazzini Lists for North American Delivery Design Humor Page-turners Food ... Travel FOOD: RECIPES and ENTERTAINING The links below connect to amazon.com. If you have already set your preferences there, you can click on any link, select "Buy 1 Now with 1-Click" and your books will arrive in a few days with no further action on your part. If you haven't used amazon.com before, check it out. Once you've put in your name, address, and credit card info once, it is really easy to buy books from then on. It's also the nicest way to support AskTog—you get your books at the full 20% off, and we get a few pennies toward our ISP costs. The Great American Meat Book Merle Ellis is a world-class butcher, a nice guy, and a great teacher. His book is a comfortable read that will leave you with a storehouse of knowledge about how to get the most food for your money. Even if you never actually followed a single recipe in this book, if you simply "mined" it for all its tips and techniques, you would be well ahead of the game. The Great American Meat Book belongs on every cook's shelf, right next to Joy of Cooking.

67. Public Broadcasting Book Club - Cooking many of whom she befriended over years of obsessive memories of a lifetime of eatingand cooking Italian style Bastianich has three restaurants in new York City http://www.pb1.org/readingroom/cooking.html

Bookstore Home Reading Room Home How To Join How To Order ... Western Canon Alternate Choice The Bialy Eaters : The Story Of Bread And A Lost World Mimi Sheraton Broadway Books Hardcover 160pp. $19.95 Order Online For most, the bialy is the bagel's lesser-known cousin, with a scattering of onions and an indentation instead of a hole. For food writer Mimi Sheraton, it's an entree into the history of the Jews of Bialystok, many of whom she befriended over years of obsessive inquiry and travel. The stories she uncovered are a reminder of what food can mean to people living far from their homeland, and the many ways in which it can nourish. Featured Selection Lidia's Italian Table Lidia Bastianich William Morrow Hardcover 390pp. $26.00 Order Online Lidia's Italian Table is overflowing with glorious Italian food, highlighted by Lidia's personal collection of recipes accumulated since her childhood in Istria, located in northern Italy on the Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and each chapter of this gorgeous cookbook is infused with Lidia's warm memories of a lifetime of eating and cooking Italian style. Bastianich has three restaurants in New York City, including the acclaimed Felidia; she's about to open a restaurant in Kansas City, and her new PBS series starts in September. This book, the companion volume to the series, is her second; like the excellent La Cucina di Lidia (LJ 12/90), it is a deeply personal work, with memories of some tumultuous periods in her life and nostalgic reminiscences, many of them associated with food, about her grandparents and other relatives. Many of the recipes are unusual, not to be found in the average Italian cookbook, and Bastianich's considerable knowledge and experience, as well as her enthusiasm, are evident throughout. Highly recommended. [Good Cook main selection.]

68. EMusic: Camper Van Beethoven Home new Charts Sneak Previews Artists Labels Artist And Carrot Juice TheSanta Cruz years (Disc 1-Telephone Free Landslide Victory) cooking Vinyl. http://www.emusic.com/artist/11524/11524258.html

Rock/Pop Jazz Electronic Urban/Hip Hop ... Message Boards Artist Search Album Search Track Search Label Search Camper Van Beethoven See recommendations based on this artist Cigarettes And Carrot Juice- The Santa Cruz Years (Disc 1-Telephone Free Landslide Victory) Cooking Vinyl Cooking Vinyl ... Audio Players

69. Jewish Life Michael Feldberg, Ph.D. In 1852, a boat landed in new York carrying Drachmans, isless well known, but in the early years of Arizona Recipes and Jewish cooking. http://www.milwaukeejewish.org/jewishlife_home.html

Home The Orchard The Spring 2003 edition of The Orchard is now available (both online and as a PDF download), and offers reading and meditations on Passover, Yom HaAtzmaut, Israel and other Jewish topics... Read The Orchard Being the Stranger at a Strange Seder By Mark I. Rosen Passover is a holiday of remembrance, a time to recall and retell the story of the deliverance of the Jewish people from generations of Egyptian bondage. But there is also a different kind of remembering that takes place each Passover, in which memory is personal, not scripted. We spontaneously recall, often vividly, the many different seders (sedarim) we have attended over the years, both as a child and as an adult.  more Combat and Conflict Deuteronomy Chapter 20 is the starting point for all Jewish discussions about war. It is part of Moses' final speech to the Israelites and is meant to prepare them for the imminent battles with the nations of Canaan (biblical Israel) as well as their future enemies. The chapter includes an assurance of divine support, a list of those exempt from combat, the requirement to offer peace before attacking an enemy and other rules of war.  Article Hebrew School vs. After School Activities

70. Hungarian Online Resources (Magyar Online Forrás) and plan to attend this years Hungarian Dance Folk Music By ELETFA from new York~~~~~ Junior small club house with cooking and shower http://hungaria.org/lists/folklor/news/

Newsroom Friss Hírek Project Tervezet ... Genealógia HAL: List HIR: Info. Resource HIR: Discussion/Fórum List's Webpages AHEA Culinaria Danube DCKatolikus Folklór Genealógia Lobby Hungarian-Needlework Picnic UNICUM HALists/MAListák Topics - Témakörök AHEA-list - American Hungarian Educators' Assoc. CM-Naptar - Chicago-i Magyar Naptar Culinaria - Hungarian Culinaria Culinaria-Digest - Daily Digest of 'Culinaria' list Danube - Hungarian Environment DcDeutsch - Wash. Area Germanic Community DCKatolikus - DC/Baltimore Katolikus Közösség Eletfa-List - Eletfa Folk Group Folklor - Hungarian Folklore, Culture Folklor-Digest - Daily Digest of 'Folklor' list Forum - Magyar Forum Forum-Digest - 'Forum' Napi Osszefoglaloja Genealogia - Hungarian Genealogy, Family Research Hirdetes - Hungarian Classifieds HTF - Hungarian Task Force (digest only) Hungary - Discussion about Hungary Hungary-news - Hungarian News Hungary-Digest - Digest of 'Hungary' list Informatika - Hungarian Computing Katolikus - Hungarian Catholic Discussion List Lobby - Hungarian Lobby Mitologia - Hungarian Mitology Mondak - Magyar Mondak Needlework - Hungarian-Needlework Picnic-List - Semi-Annual Hungarian Picnic Roundtable - Hungarian Roundtable Tour-List - Touring Hungarian Artists UNICUM - Hungarian Issues, Events around Wash DC

71. The Food Maven - Arthur Schwartz Nine years later he created the new York Daily All four of his cookbooks were nominatedfor national awards cooking In A Small Kitchen (Little Brown http://www.thefoodmaven.com/whois.html

Search the web site: Who is The Food Maven? Arthur Schwartz , also known as The Schwartz Who Ate New York , was one of the first male newspaper food editors in the country and is now a cookbook author, cooking teacher, and host of " Arthur Schwartz With Food Talk ," a daily program heard on WOR radio, New York's number one talk station. Schwartz's career started 30 years ago as assistant food editor and food feature writer at Long Island's Newsday . Nine years later he created the New York Daily News "Good Living" section and became executive food editor, as well as food and restaurant critic. All four of his cookbooks were nominated for national awards: Cooking In A Small Kitchen (Little Brown, 1978), What To Cook When You Think There's Nothing In The House To Eat (HarperCollins, 1992), Soup Suppers (HarperCollins, 1994) and his latest work, Naples At Table: Cooking In Campania , which was published by HarperCollins in November 1998 and immediately hit the Los Angeles Times Hot List, the nation's only cookbook bestseller list.

72. 25 Years Ago On Ambergris Caye, Belize Christmas 25 years Ago It's Christmas Day 25 years Ago! Celebrating new Year'sDay Candies Of The Past Roasting Peppers Roasting Peppers II cooking with a http://www.ambergriscaye.com/25years/

The Very First Ones- of many things! Brand Names of the Past Dancing 25 Years Ago "Paloma" (Pigeon) at a Dance ... Corned Fish Like Sand SPECIAL GUEST COLUMNS A Hurricane Does Unbelievable Things, Hattie, 1961 - Don Severo Hijacked to Cuba - Mr. John Greif Sr. Anatomy of Societal Change -John Parham J.P. Christmas Twenty Five Years Ago The Ritual of Having a Baby Our First Gift Shops Older Folks Speak Out ... No Fancy Homes Central square of San Pedro as seen from the verandah of Blake House P hotos from the book "Ambergris Caye, Paradise with a Past" by Glenn Godfrey Cubola Productions, Belize Click here cubolabz@btl.net for more information about this excellent book. BELIZE and AMBERGRIS CAYE HISTORY LINKS Ambergris Museum Maya History Early History of Belize, Glyphs, Timeline 150th Anniversary of San Pedro Town ... AIM Info

73. Cooking Schools, Culinary Schools, And Hospitality Schools On StarChefs School F For over 12 years, cooking By The Book has been new York City's onlyfully handson, recreational cooking venue. Located in the http://starchefs.com/cooking_school_finder/html/index.php?letter=c

74. BBC - Hot Topics - Cooking constituent for fuelling Homo sapiens' growing mental power, with modern humans finallyemerging 100,000 years ago. Nature's new ingredients cooking would have http://www.bbc.co.uk/science/hottopics/cooking/

CATEGORIES TV RADIO COMMUNICATE ... INDEX SEARCH THURSDAY 10th April 2003 Text only BBC Homepage Science Beasts ... Help Like this page? Send it to a friend! HOT TOPICS Updated Sept : 12 : 2002 Science of Cooking Contents Key points Video : how to make the perfect chip Could cooking have made us human? Celebrity chef's tips 1 and tips 2 Cooking chemistry Animation: cooking and heating Quiz : are you clued up about cooking? Vote : do you prefer to cook with gas or electric? Timeline of events Key Points Our cookery skills may have helped humans to evolve from our ape ancestors The secret to perfect boiled eggs is making a hole in them Food only goes brown A raw meal Cooking up your brain Humans are the only creatures on Earth that eat cooked food. All other creatures (except for domesticated animals) eat their food raw and unprocessed. According to the adage, you are what you eat. Now some experts think that it could be our cooking skills which raised Homo sapiens above the other apes. Harvard biological anthropologist, Richard Wrangham, believes that humanity may have been launched by an ape learning to cook. Two million years ago, early humans emerged from a stock of pre-human apes. We began to undergo important evolutionary trends - we acquired full bipedal movement and a larger brain. One and a half million years ago, our ancestors had learned to cook food - could there be a link?

75. Cooking Our Own Goose? And it contains no heat wave comparable to the past 30 years, Bretherton says. Whatis new, is when you average temperatures around the world, the systematic http://whyfiles.org/080global_warm/2.html

Update: 18 DEC 2001 Warming: Here at last? If all the news about soaring temperatures is starting to make a global warming believer out of you, join the club. Those ominous temperature charts. The fact that, according to James Hansen of the Goddard Institute for Space Studies , virtually the entire globe was warmer than average last year. It's enough to make you want to buy air-conditioner stock, or invent a new solar cell or some device to make energy without burning stuff Yet despite the warming trend, a surprising mini-dispute remains about whether the atmosphere is really warming at all. John Christy, of the University of Alabama at Huntsville, says trends in the lower atmosphere, when measured from satellites, show no warming over the past 20 years, exactly when global warming has seemed most acute. In the lower five miles of the atmosphere, the temperature trend was "zero" from 1979 to 1997, Christy and fellow NASA researchers concluded. And for the stratosphere (9 to 12 miles up), the cooling was 0.6 degrees per decade. We e-mailed Christy to ask how the climate could be warming if the atmosphere isn't? "Good question, no one really knows," he responded. In the troposphere (the lower atmosphere) there's no clear signal of global warming in fact, no signal at all in these satellite measurements.

76. Bold And The Beautiful Discussion Group Even when I don;t drink I still feel lousy on new years day. I just made some cranberrybread( still cooking) and chocolate coffee.Everyone is still sleeping it http://www.mediadomain.com/cgi-bin/netforum/bandb_fan/a.cgi/3-32

Bold And The Beautiful Discussion Group Topic: HAPPY VALENTINES DAY!!!!!! Topic Posted by: Blinky Bill Email: Down Under now Up Over Date Posted: Fri Feb 14 2:20:25 2003 Additional Comments: Hope there are flowers and chocolates and romantic dinners for everyone today!!! Posted by: Skippy Email: Aussie Date posted: Sun Feb 16 9:36:34 2003 Message: Lovely Valentines day here for me..Hubby did the flowers and chockies thing...bit peeved as my 5 year old daughter got better flowers than me off hubby..but he said he is teaching her to only ever expect the best.(and I was good and didnt eat the chocolates..I have just worked hard and lost 18 kilos and dont ever want to put that back on again) Posted by: KIRA Email: niet Date posted: Sat Feb 15 2:53:00 2003 Message: I hope you had a great one too Blinky! I read a message somewhere (by an Aussie, but I forgot which one) complaining that she'd lost your as well as Skippy's E-mail addy. Maybe you know who and can contact her Posted by: Johnny Email: kfc Date posted: Fri Feb 14 12:54:58 2003 Message: Happy Valentines!! I always love this day, mushy or not. This year I can't eat solid foods because of the wisdom tooth extraction, still in pain, but I'm hoping that I'll get some chocolates anyway to save for later.

77. Benjamin Greenspun's Home Page my new sunglasses 3 years Old Wow! Remember when I was just a baby? Birthday cakeand presents Rollerblades, a bubble machine, and a baseball glove; cooking http://www.greenspun.com/benjamin/

Benjamin Cole Greenspun Katerina and Daddy got married! My Photo Gallery hasn't been updated since 8/12/98, but new ones are coming soon. Quickstrip: Email Camping Playing Cooking ... Daddy What's New: I'm going to Mars on the Polar Lander! I just got a haircut I've been cooking and making a Guide to Cabin John Park for my friends Daddy and I just went camping rock climbing , and dancing Special Features: Benjamin's Guide to Cabin John Park Lots of great photos! Cooking with Benjamin See me in action! Recipes included! A little bit about me: Birthday : April 12, 1995 (Aries) Favorite foods: Chicken, dried mango, pasta , chocolate chip cookies Favorite Sesame Street character: Elmo Turn ons: Construction equipment firetrucks and ambulances drawing , and Dinosaurs! Turn offs: Barney, bath time 1998 New Year's resolutions : Dinosaur names, rollerskating Ideal playmate: Intelligent, attractive. Must be able to share; good behavior a plus. Non-biter. My favorite books, music, videos and CD's Where the Wild Things Are and The Complete Adventures of Curious George "Common Ground- Voices of Modern Irish Music" "There Goes a..."

78. Montshire Museum: Cooking Chemistry For some of us, this is a prime season for cooking and eating (perhaps followedby a new years' resolution to stop doing so much of the eating part.) Anyone http://www.montshire.net/minute/mm991227.html

Montshire Minute: Cooking Chemistry Originally aired during the week of December 27, 1999 Monday For some of us, this is a prime season for cooking and eating (perhaps followed by a New Years' resolution to stop doing so much of the eating part.) Anyone who does a lot of cooking or baking is doing more than just slinging hash. They are really doing science! They just happen to wear aprons instead of lab coats. The holiday creations they whip up can be thought of as domestic science experiments. When you think about it, the kitchen is really a kind of "Epicurean Laboratory"... that happens to be the title of a book by Tina Seelig that discusses what's happening to our food on a molecular level when it is braised, whipped, mixed, heated or cooled. So this week on the program, chemistry class will be in session, with science experiments you can eat. Our first recipe: eggs - scrambled, boiled or fried. Tuesday Experienced cooks know that in order to make an omelet, you've got to crack a few thin-shelled, oval-shaped, protein-rich chicken ovums. Without studying a lot of chemistry, they also know when an omelet is cooked correctly by observing the color, texture, and consistency of the egg mixture. Eggs are liquid at room temperature but solidify permanently when heated, in contrast to sugar, fat, and water, which change from solid to liquid to gas stages. Egg whites are about 90 percent water and 10 percent protein. Heating an egg causes compact proteins to unfold into long, spaghetti-like strands. These strands release amino acids, which form bonds with other protein strands, causing coagulation. Overcooking creates too many bonds between proteins, leading to a rapid loss of liquid. That's the reason why overcooked scrambled eggs become rubbery.

79. Ftrain: St. Francis sitting at exactly midnight in Cambridge, MA, alone on new years in someone the biddingwar for his story, with //300 million new credits paid cooking of Eggs. http://www.ftrain.com/stfrancis_sculpture.html

Ftrain.com St. Francis Wednesday, 1 Jan 2003. A Sculpture of St. Francis Speaking to a Groundhog, in Santa Fe, New Mexico. By Paul Ford Somehow - - somehow I would like these images - - to be emblematic for the year - coins pressed into the hands of St. Francis (to grant wishes? because there were no fountains? as penance) and his compatriot, a groundhog, with a knit cap. I do not know what they mean. I am sitting at exactly midnight in Cambridge, MA, alone on New Years in someone else's apartment, victim of a scheduling foul-up, and that is what I want to say: that a groundhog and some coins are the emblems of the year, at least at this moment. So what comes next? Right now it's a sour feeling, but the year is still full of narrative and personal possibilities, despite an inauspicious beginning. This being New Year's, and I being here alone with Ftrain and a lot of ambition, I will, simply, continue to resolve, and improve my resolution - my dots per inch, my steadfastness, my declarations, my telescopic vision. This is St. Francis

80. New Year In Japan for the new Year by cleaning house and buying/cooking food to welcome the god ofnew life . At this time, the Post Office is flooded by new years' cards which http://www2.gol.com/users/stever/akemasu.htm

The Sun, the Moon, and Happy New Year in Japan Steve Renshaw and Saori Ihara Revised January, 2003 [Based on an article which appeared in Appulse; Bulletin for the Philippine Astronomical Society , Vol. 9, #12, December, 1996.] 2003 is the year of the sheep ("Hitsuji Doshi" in Japanese). Image of Sheep with Morning Glories from Chiba Shrine Visually understanding the 12 year cycle of the Chinese lunar calendar may be aided by the following diagram: This system was used not only for naming months, but also the hours of the day and other aspects of "time". Note that "everything" is mirrored relative to the manner in which directions are viewed in the "West". Starting at the bottom of the diagram, 1996 was the year of the "mouse" or "rat". It began a new cycle. Proceeding in a "clockwise" fashion, 1997 was the year of the cow, 1998 the year of the tiger, etc. You may also note that the 24 hours of the day also correspond to these "animals". The New Year is always an important holiday in Japan and other East Asian nations. Christmas is celebrated in Japan in much the same way it is in the West, but "New Years" is by far the more significant holiday. Before the Meiji Restoration, the New Year was celebrated according to the Chinese lunar calendar (February 1 for the year 2003). These days, though the calendar still has great influence on festivals and celebrations, the Gregorian calendar change is celebrated by most people as the "official" New Year. In Japan, people busily prepare for the New Year by cleaning house and buying/cooking food to welcome the "god of new life". At this time, the Post Office is flooded by New Years' cards which each person sends to friends, relatives, and associates. Rail and air terminals are jammed with people trying to get back to their home towns to spend the New Year's "night" and "daybreak" with their relatives.

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