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Best Amazon Kindle Online Self Publishing Course

 

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Best Amazon Kindle Online Self Publishing Course – may, at first seem a little, shall we say “off topic” for DA BG. Accustomed as you are to having him regale you (and hopefully inform) with his French Country Travel Life Adventures.

However, as you, my faithful are no doubt aware, I am also an Author. The “smoking gun”being “More Than a Year in Provence – Endless Tour de France Travel.”

This collection of (some) of my memorable meetings with remarkable people on the French Country Backroads was sent forth into the World without extensive knowledge of the “self publishing infastructure.” No, I was not a “promotional virgin”, but in retrospect I was not totally clued in to subtle nuances that go into Self Publishing Success.

That all changed recently When I delved into a Self Publishing Course ever so modestly labelled “Best Amazon Kindle Online Self Publishing Course”, which I imagined at the outset was just for “newbies.”  Not so Kemo Sabe.  There was much there that had never crossed my radar. So much so, that I shared that revelation with the writers community on Google Plus.

And so much so Im sharing this for all you aspiring Authors in da audience:

THROW ME A BONE HERE, PEOPLE!

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French Country Travel Life Canary Whistle

Féloche

French Country Travel Life Canary Whistle? How does DA BG come up with these exotic titles? (Hint : being an exotic stranger from the far away lands helps)

But when you surf this post, you’ll realize I’m not just makin’ this stuff up after one too many glasses o’ the good stuff.

It is a true, and happily heartwarming tale.With more than a soupcon of inspiration.

Told by the ever intrepid Alison Hird:

“A song by a French musician has breathed new life into an ancient whistling language from one of the Canary islands. It’s the kind of story that reminds you music can make a difference.

It goes like this: French musician writes song for his mum based around whistling language known as Silbo from island of La Gomera. The song gets translated by French teachers on the island. Kids love it, massive buzz, breathes new life into the language. French musician’s album Silbo, while featuring only one whistling track, gets loads of attention.

But Féloche, the musician in question, deserves it.

The song Silbo opens with the words:

“There’s a place where people speak like birds
On the island of La Gomera, we hear the echo of el Silbo.”

The chorus continues:

“It’s an island in heaven, where people whistle, too.
The most beautiful song of the most beautiful bird, it’s Silbo Gomero.”

“It’s not a touristic song, it’s about a people, their traditions and poetry,” says 40-year old Féloche, his eyes gleaming with childlike enthusiasm.

“They talk using whistling, it’s magical, incredible.”

Only a few words in the song are performed in Silbo Gomero, an ancient whistling language unique to La Gomera, an island in the Canaries which is home to just 30,000 people.

“I say ‘Catarina, Catarina’,” says Féloche, “it’s the name of my mother”.

Féloche picked up a bit of the language from Bonifacio Santos, a political refugee from La Gomera who was his mother’s lover in the early 80s in Paris.

He remembers how, When Féloche was around seven years old, Bonifacio would look up to the fourth-floor flat they shared in Clichy and whistle to show he was back. There were none of the interphones now common to most Paris apartment blocks at the time.

“At the house, days were great,” says the musician. “He was like a hero. He knew secret languages, Silbo, also he knew how to fight the lucha canaria. He made great food.”

“And here I am, little giant, ready to whistle in the wind
The two or three words I’ve retained are flying towards you.
Gomero! Bonifacio!” the song continues.

Santos was an activist in The Canary Islands Independence Movement (CIIM) and found political asylum in France in 1981 when Socialist François Mitterrand won a triumphant victory in the presidential election.

Féloche says he imagines the island as a paradise, a protected place, just as his step-father wanted it to stay.

As Santos couldn’t return to his native La Gomera, Féloche travelled there as his messenger when he was just 11.

But he was disappointed to hear that children of his own age didn’t share his vision.

“They said ‘We are not Canarian, we are not Gomeros, we are Spanish’,” he recalls. “They wanted to be Spanish and forget all the traditions.”

The song brings those traditions alive.

It talks about the guache (goatherd), who whistles to get invited to dinner, a spicy traditional dish known as “mojo”, the lucha canaria – traditional wrestling – and the guagua bus network.

Santos died in 2009 and the song was written simply as a tribute to Féloche’s late hero.

“It was just a souvenir for my mother and when she heard it she was very moved. I didn’t want more,” the singer explains.

He didn’t even think people in La Gomera would hear it, let alone understand it.

But when the song was released a year ago in France, it struck a note with a student from the Canaries here in Paris who passed it on to her family back home, who passed it on to two French teachers in La Gomera.

Féloche has ended up skyping and emailing schoolchildren on the island and recently went back there. He was given a near hero’s welcome. French daily Libération made a fascinating documentary of the trip.

“This song was like a bridge, like an echo and they sent me also a lot of emotion,” he says. “Because now Bonifacio is recognised and this is not a dark period, this is something to be celebrated and also something from their history. [These children] have their own history.”

The history and origins of the language are not altogether certain but are thought to go back to the 15th century when the first European settlers arrived in La Gomera. The island’s inhabitants – aboriginal Berbers from north Africa known as Guanches – used whistling to communicate.

The sparsely populated and mountainous island lent itself to whistling which can travel up to three kilometres – much further than shouting. So it was far easier to whistle than walk over hills to pass on a message.

During the 1940s and 50s Silbo was widely used, helping locals to avoid Franco’s police.

Just like modern-day SMS it can pass on short messages over long distances and with all the nuance and intonation of a spoken language.

You can say a lot of things, depending on “how you attack your phrase and the length of the sounds,” says Féloche. “You can even recognise accents and people’s individual voices.”

With the arrival of television and tourism in the 60s, however, Silbo fell into sharp decline.

It was seen as a thing of the past, as anti-progress,” as Kico Correa, who supervises teaching silbo in La Gomera’s schools, told French daily Libération.

But when democracy returned to Spain in the late 70s and the Canary Islands got regional autonomy, people were keener to develop regional identity on the islands. Silbo is now a compulsory part of the school curriculum and joined Unesco’s intangible cultural heritage list in 2009.

Kico Correa is now working on trying to extend Silbo’s reach, adapting it to English.”

Read more HERE.

THROW ME A BONE HERE, PEOPLE!

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French Country Travel Life Food Find

 

 

DA BG  is happy to hip you to his latest French Country Travel Life Food Find. Yet another unique innovation from those fab frogs. They DO have a way with cuisine. As you well know.

But what on earth could be new ,unique and exciting? After all, haven’t the French done it all when comes to styles of groovy grub? We’ve had the classic stuff, based on wine, and cream and butter (think Paul Bocuse), the diet conscious “cuisine minceur” (tiny portions and everything garnished with kiwi fruit) plus  (gasp) yes, even “Tex-Mex” influences.

But now a young French chef  has taken his inspiration from the not so mysterious East (how mysterious can you be when you make all of Apple’s products?) This food innovator Elie Daviron is introducing totally organic and natural food ingredients, to the French palate that have formed the diet of a large part of the non-Western World for Centuries. (Can’t get much more innovative than that, can ya?) And he’s cleverly named his resto:”The Naked Lunch.” Why?

Our food detectives at enca.com present the evidence:

At a tiny bar in Paris’s Montmartre district, chef Elie Daviron is happy to admit his new menu has disgusted some clients while others need two or three drinks before they can face it.

Amid the guacamole, chicken tikka and chili hotdogs, the young chef is conducting a “gastronomical experiment” with what he calls a selection of “insect tapas”.

 

Grasshoppers, beetles, scorpions and two different types of worm — sango and silk — are the latest additions to his fare.

“My personal favourite is the sango worm,” Daviron said from behind the bar of the Festin Nu or Naked Lunch, a watering hole in this picturesque northern slope of the Montmartre hill.

The grasshopper will be more like hazelnuts and the giant water scorpions will be closer to dried fish

“There are two textures… you have the head and the body which are a completely different taste and flavour,” he said. The body was “sandy” tasting while the head was “crunchy” and tasted a bit like a combination of beetroot and mushrooms, he added.

The 26-year-old from Montpellier in southern France became interested several years ago in the idea of how insects could in future be a common source of protein in Europe. And after the release of a UN report on edible insects earlier this year, he “realised that people were waiting for someone to do that”.

Daviron ordered a selection from a company licensed to import dried insects and set about experimenting with recipes. The result was five dishes including scorpion with pepper cooked in olive oil, beetle with cucumber, ginger pickle and green peas and grasshopper with egg.

The protein-rich insects are imported from Thailand where they are widely eaten as snacks. But due to limited demand in France the few licensed suppliers deal only in dried insects rather than frozen or fresh.

‘Disgust turns to satisfaction’

“They are dried and salted and the taste will be a bit related to that,” he said, adding that because they are dried they do not need cooking and so retain the appearance of the insect. “It will be fermented taste, mushroom taste, dried fruit taste, dried meat taste, dried fish taste, a lot of things around that,” he said.

“The grasshopper will be more like hazelnuts and the giant water scorpions will be closer to dried fish,” he added.

Student Laura Dandelot, 21, said she had to overcome her prejudices in order to try the scorpion.

“At first, I did think it was disgusting and impossible to eat because it was strange and dirty,” she said. In fact, the scorpion tasted pleasant enough, she said, describing it as a bit “like nuts”, although she did not like the texture. “It was very hard to eat… crispy and hard,” she added.

Adele Gaudre, also a 21-year-old student, said she liked the grasshopper.

“It was as if you were chewing on dried tea, it was really dry but very nice,” she said.

The “insect tapas” are priced at between five and nine euros (seven and 12 dollars) per serving, and on a busy night the bar dishes up about 50 such plates.

Daviron said in the two weeks since he put the insects on the menu he had witnessed a range of reactions from customers.

“Some (people) are curious, some are disgusted, some are enthusiastic, some just don’t want to hear about that,” he said.

“Some get into the game or maybe they wait (until) after one or two or three drinks to get started.”

What the West is missing out on

 

According to the UN’s Food and Agriculture Organisation 2013 report, insects although not eaten in Western nations form part of the diet of around two billion people worldwide, mainly in Asia and Africa. And Daviron said he was confident that in the long term other countries would overcome their reservations too.

Read More HERE.

THROW ME A BONE HERE,PEOPLE!

What are ya thinkin’?