Russia is the world’s largest country, so if differs greatly from region to region. The same can be said about Russian national cuisine, which is rather varied and based on different cultural and historic traditions. Usually any national cuisine is formed under the influence of two main factors: religion, which prescribes eating certain kinds of food, and climate, which determines availability of various vegetables, fruit, meat and fish products. Orthodoxy, which has traditionally been an official religion in Russia, doesn’t forbid any food. But long fasts prescribing abstinence from meat and other types of animal source food, explain why Russian cuisine includes many vegetarian dishes. And long severe Russian winters help to understand why hot fatty soups and broths are so popular in this country.
Michel de Nostredmam was born on December 14, 1503, in the town of Saint-Remy-de-Provence to a family of Sephardic Jews (who as a result of persecution migrated to France from the Iberian Peninsula) converted to Catholicism in the 15th century. The family legend, retold by Cesar de Nostredam in The Chronicle of Provence, states that the ancestors of the fortuneteller served as healers at the courts of Rene Dobroi and the Duke of Calabria. However, based on the available facts, one can only say that they were sufficiently educated and prosperous people. The father of the future foreteller, Joom de Gasone (after baptism, changed his name to the Catholic Nostrands) (1470-1547) was a notary, grandfather Guy Gassone (1430-1484) traded grain and worked as a notary in Avignon,
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