Manila, Philippines - Tirana, Albania - Comparison and Distance between
Distance: 9,843 km / 6,116 miles
Manila, Philippines
You are looking at Manila in Philippines. The city has a population of 13790913 residents. It is located on 120.98 degrees longitude, and 14.58 latitude.
Manila , General info:
The Philippines is the third largest English speaking country in the world. It has a rich history combining Asian, European, and American influences. Prior to Spanish colonization in 1521, the Filipinos had a rich culture and were trading with the Chinese and the Japanese. Spain's colonization brought about the construction of Intramuros in 1571, a "Walled City" comprised of European buildings and churches, replicated in different parts of the archipelago. In 1898, after 350 years and 300 rebellions, the Filipinos, with leaders like Jose Rizal and Emilio Aguinaldo, succeeded in winning their independence.
In 1898, the Philippines became the first and only colony of the United States. Following the Philippine-American War, the United States brought widespread education to the islands. Filipinos fought alongside Americans during World War II, particularly at the famous battle of Bataan and Corregidor which delayed Japanese advance and saved Australia. They then waged a guerilla war against the Japanese from 1941 to 1945. The Philippines regained its independence in 1946.
Filipinos are a freedom-loving people, having waged two peaceful, bloodless revolutions against what were perceived as corrupt regimes. The Philippines is a vibrant democracy, as evidenced by 12 English national newspapers, 7 national television stations, hundreds of cable TV stations, and 2,000 radio stations.
Filipinos are a fun-loving people. Throughout the islands, there are fiestas celebrated everyday and foreign guests are always welcome to their homes.
Manila , Food:
The Philippines country culture starts in a tropical climate divided into rainy and dry seasons and an archipelago with 7,000 islands.These isles contain the Cordillera mountains; Luzon’s central plains; Palawan’s coral reefs; seas touching the world’s longest discontinuous coastline; and a multitude of lakes, rivers, springs, and brooks.
The population—120 different ethnic groups and the mainstream communities of Tagalog/Ilocano/Pampango/Pangasinan and Visayan lowlanders—worked within a gentle but lush environment. In it they shaped their own lifeways: building houses, weaving cloth, telling and writing stories, ornamenting and decorating, preparing food.
The Chinese who came to trade sometimes stayed on. Perhaps they cooked the noodles of home; certainly they used local condiments; surely they taught their Filipino wives their dishes, and thus Filipino-Chinese food came to be. The names identify them: pansit (Hokkien for something quickly cooked) are noodles; lumpia are vegetables rolled in edible wrappers; siopao are steamed, filled buns; siomai are dumplings.
All, of course, came to be indigenized—Filipinized by the ingredients and by local tastes. Today, for example, Pansit Malabon has oysters and squid, since Malabon is a fishing center; and Pansit Marilao is sprinkled with rice crisps, because the town is within the Luzon rice bowl.
When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names for the ease of the clientele: this comida China (Chinese food) includes arroz caldo (rice and chicken gruel); and morisqueta tostada (fried rice).
When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed. This meant the production of food for an elite, nonfood-producing class, and a food for which many ingredients were not locally available.
Fil-Hispanic food had new flavors and ingredients—olive oil, paprika, saffron, ham, cheese, cured sausages—and new names. Paella, the dish cooked in the fields by Spanish workers, came to be a festive dish combining pork, chicken, seafood, ham, sausages and vegetables, a luxurious mix of the local and the foreign. Relleno, the process of stuffing festive capons and turkeys for Christmas, was applied to chickens, and even to bangus, the silvery milkfish. Christmas, a new feast for Filipinos that coincided with the rice harvest, came to feature not only the myriad native rice cakes, but also ensaymadas (brioche-like cakes buttered, sugared and cheese-sprinkled) to dip in hot thick chocolate, and the apples, oranges, chestnuts and walnuts of European Christmases. Even the Mexican corn tamal turned Filipino, becoming rice-based tamales wrapped in banana leaves. The Americans introduced to the Philippine cuisine the ways of convenience: pressure-cooking, freezing, pre-cooking, sandwiches and salads; hamburgers, fried chicken and steaks.
Add to the above other cuisines found in the country along with other global influences: French, Italian, Middle Eastern, Japanese, Thai, Vietnamese. They grow familiar, but remain “imported” and not yet indigenized.
On a buffet table today one might find, for example, kinilaw na tanguingue, mackerel dressed with vinegar, ginger, onions, hot peppers, perhaps coconut milk; also grilled tiger shrimp, and maybe sinigang na baboy, pork and vegetables in a broth soured with tamarind, all from the native repertoire. Alongside there would almost certainly be pansit, noodles once Chinese, now Filipino, still in a sweet-sour sauce. Spanish festive fare like morcon (beef rolls), embutido (pork rolls), fish escabeche and stuffed chicken or turkey might be there too. The centerpiece would probably be lechon, spit-roasted pig, which may be Chinese or Polynesian in influence, but bears a Spanish name, and may therefore derive from cochinillo asado. Vegetable dishes could include an American salad and a pinakbet (vegetables and shrimp paste). The dessert table would surely be richly Spanish: leche flan (caramel custard), natilla, yemas, dulces de naranja, membrillo, torta del rey, etc., but also include local fruits in syrup (coconut, santol, guavas) and American cakes and pies. The global village may be reflected in shawarma and pasta. The buffet table and Filipino food today is thus a gastronomic telling of Philippine history.
What really is Philippine food, then? Indigenous food from land and sea, field and forest. Also and of course: dishes and culinary procedures from China, Spain, Mexico, and the United States, and more recently from further abroad.
What makes them Philippine? The history and society that introduced and adapted them; the people who turned them to their tastes and accepted them into their homes and restaurants, and especially the harmonizing culture that combined them into contemporary Filipino fare.
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Tirana, Albania
You are looking at Tirana in Albania. The city has a population of 1224810 residents. It is located on 19.83 degrees longitude, and 41.33 latitude.
Tirana , General info:
10/10
Tirana is the capital of the country, Albania.
Tirana , Cheap stuff:
10/10
You can eat cheap and fine foods.
Tirana , Different stuff:
10/10
Principal Attractions of the city include:
The monument of our national hero Gjergj Kastrioti Skanderbeu placed in Skanderbeg square.
National Historic Museum.
The Castle of Dorsi in the surroundings of Peza, which belongs to ancient Illyrian culture.
The Castle of Petrela situated in the south of Tirana, on the right of the main street TiranaElbasan.
The Castle of Bashtova built in the late middle age in the 14-th century, when the feudal system appeared in Albania. It is situated in west of Rrogozhina, 3-4 km north from the cast in the Sea of Shkumbin River. It served the Venetians to defend the sea and river wharfages.
The Castle of Preza built from the Turkish after Skanderbegs death in 1468. It belongs to the end of 15th century and is situated in the western chain of the hills that surround the field of Tirana that overlook the area of Kruja as a solid area of revolts.
The mosque of Ethem Beu situated in the center of Tirana and built in 1789, as well as the Clock Tower built in 1930. Both these objects are historically well known for the capital city.
The Ministries represent great architectonical values; they were built in 1930 in the period when Albania was a Monarchy and under the government of king Zog. After the German invasion, that means in the aftermath of World War II in 1966, there were built the Palace of Culture and the Theatre of Opera and Ballet, in 1968 it was built the monument of Skanderbeg, in 1981 the National Historic Museum and in 1987, The International Cultural Center,
Archeological Museum,
Gallery of Arts,
Exposition of Popular Culture.
It is always very pleasant to make a promenade in the Grand Park of Tirana, which lies in the southern part of the city and occupies a superficies of 230 hectares. In the centre of this park there is the artificial lake with a superficies of 55 hectares.
Tirana , Food:
10/10
You canvisit some of the best restaurants in Balkan,tasting the best traditional albanian food.You can also visit cheap and good fast foods all around the town.
Tirana , Hotels:
10/10
MONDIAL Hotel
Muhamet Gjollesha street, Tirana
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ROGNER HOTEL EUROPAPARK
Blv. Dshmort e Kombit, Tirana
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GRAND HOTEL
Ismail Qemalistreet, No.11, Tirana
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ARBR Hotel
Bardhok Biba street, No. 69, Tirana
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PRESIDENT Hotel
4 Shkurti street, Tirana XHEKO l.t.d, Tirana
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KRUJA Hotel
Mine Peza street, No. 86, Tirana
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VILLA TAFAJ
Quartier 4,.Mine Peza street, No. 86, Tirana
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DIPLOMAT - HY Hotel
Muhamet Gjolleshastreet, No. 5/1, Tirana
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EKLIPSI Hotel
Fark, Tirana. EKLIPSI l.t.d, Tirana.
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MINIRI Hotel
Quarter 3, Dibra Street, No. 3, Tirana
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PIK LOTI Hotel
Quarter 1 Mihal Grameno, Street, Tirana.
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DORO Hotel
St.Muhamet Gjollesha, Tirana
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BALLKAN Hotel
St.Sami Frashri, No.41, Tirana.
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Tirana , Safety:
10/10
Tirana is a very safety city when you can visit everyplace whithot a minour problem .There is a strict Police assistance.
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