Cuisine: Russian. CooKipedia - culinary encyclopedia Fruits and vegetables

You are holding a unique book in your hands. She will become an indispensable advisor for anyone who wants to enrich their table with the most popular dishes, as well as learn to cook not only according to familiar and boring recipes, but with knowledge of the chef and even creatively.

The author of this wonderful book, William Vasilyevich Pokhlebkin, is no longer with us - he died tragically in March 2000. The murder of the writer was a real shock for all of Russia - after all, it is difficult to find a person who would not have heard about Pokhlebkin’s wonderful culinary recipes or did not use his wise advice. Now gourmets only have his cookbooks. This publication is the Master’s priceless gift to fans of his talent, for it contains all of his theoretical and practical culinary works.

Not everyone knows that V.V. Pokhlebkin is an international historian by profession and education, a specialist in the foreign policy of Central and Northern European countries. In 1949, he graduated from MGIMO University of the USSR Ministry of Foreign Affairs, in 1956–1961 he was editor-in-chief of the international periodical “Scandinavian Collection” (Tartu, Estonia), since 1962 he collaborated with the magazine “Scandinavica” (London, Norwich), and in 1957–1967 years worked as a senior lecturer at MGIMO and the Higher Diplomatic School of the USSR Ministry of Foreign Affairs, history and philology faculties of Moscow State University.

It would seem that history and cooking are incompatible things. However, a talented person is always talented in many ways; in any case, Pokhlebkin’s colossal experience as an international affairs specialist formed the basis for his famous books about the national cuisines of the world.

Over the past three decades, V.V. Pokhlebkin remained an unsurpassed specialist in the theory, history and practice of culinary art.

The book “Secrets of Good Kitchen”, which opens our publication, was first published in 1979, in the “Eureka” series. This is a popular presentation of the main issues of culinary practice, where the technologies of all existing culinary processes, their significance and role in cooking are described in accessible language for non-professionals. She introduces the reader to the world of culinary art, popularly talking about the meaning and features of the culinary craft.

The book immediately became an unusual phenomenon, since readers had already become disillusioned with cookbooks that included descriptions of standard boring techniques and recipes. “The Secrets of a Good Kitchen” overturned the hackneyed idea of ​​cooking as an ordinary, exclusively female activity that does not require precise knowledge of theory. The book opens up the prospect for any literate person to learn how to work professionally, naturally with an interested and conscientious attitude towards the work of a cook.

The book still enjoys unprecedented popularity, and not only in Russia. It has been translated into the national languages ​​of the republics, where traditionally they attached great importance to preparing delicious food and its quality. In 1982 it was published in Riga in Latvian, twice (1982 and 1987) it was published in Vilnius in Lithuanian, and in 1990 in Moldavian in Chisinau. In total, this work went through thirteen editions over twenty years.

“Entertaining Cooking,” a continuation of “Secrets of a Good Kitchen,” was published a little later, in 1983. Here, special attention is paid to the more prosaic, but extremely important craft side of cooking. The book talks about the types of fireplaces (stoves, heating devices), the impact of different types of fire on the taste of food, kitchen utensils and tools. “Entertaining Cooking” was also translated into Lithuanian and went through six editions in total.

The books “Spices, Flavorings and Food Colorings” and “All about Spices and Seasonings,” as the author believed, would help make our culinary world bright and colorful, full of taste and aroma. Note that the work of V.V. Pokhlebkin's book about spices gained international fame and was published five times in Leipzig in German.

The book “National Cuisines of Our Peoples” has become equally popular, which includes recipes for national dishes of the peoples of Russia and the Near Abroad, indicating the original, historically established technologies for their preparation. It gives a fairly complete picture of the culinary skills of nations and ethnic groups that have their own distinct national cuisine.

This research work was carried out over ten years, both in archives and in the field, in various regions. This is probably why it aroused such serious interest among professional cooks in many foreign countries and was highly appreciated by them as a practical cookbook. At the initiative of the author's foreign colleagues, the book was translated into Finnish, English, German, Croatian, Portuguese and Hungarian.

The continuation is the book “On Foreign Cuisines”, which includes basic recipes for Chinese, Scottish and Finnish cuisine. The ethnographic approach taken by the author to the culinary heritage of nations helped to restore and restore the overall picture of culinary creativity, freeing it from unnecessary layers, and individual dishes from restaurant distortions made due to ignorance or lack of knowledge.

No less interesting is the continuation of “My Kitchen” - “My Menu”. Here V.V. Pokhlebkin shares his own chef secrets. The book consists of a commented list of those dishes of world cuisine that the author especially loved and prepared for himself personally only on special, solemn moments.

The collection ends with the famous “Culinary Dictionary” by Pokhlebkin, written in the late 80s. This book is designed to answer all the pressing questions of both professionals and amateurs, including the range of international (French, Latin, Greek, German, Chinese and others) terms, concepts, dishes and methods of their preparation that have developed over the entire rich thousand-year history of world culinary practice. The dictionary creates a complete picture of world culinary art, where familiar Russian, Ukrainian, Tatar and other national dishes occupy a worthy place. The “Dictionary” gives a brief description of all the terms and products mentioned (and not mentioned) in the book and significantly facilitates the use of the publication.

Collection of works by V.V. Pokhlebkin on culinary skills combines both purely practical material for studying cooking and various information on the history of culinary work in Russia and other countries (Finland, Scotland, Scandinavian countries, China), so the publication is of interest to the widest range of readers - from experienced cooks to young housewives.

William Vasilyevich himself said that the purpose of his books is to help “acquire the skills of creating such food, such food, without which our life would be boring, joyless, uninspired and at the same time devoid of something of our own, individual.” Good luck to you!

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This unique book contains all the theoretical and practical works on cooking by the internationally recognized master of culinary art V.V. Pokhlebkina. His knowledge of the history, theory and practice of cooking is recognized by culinary connoisseurs in Russia and abroad; his advice is used by everyone - from professionals to housewives. The book will reveal to you all the secrets of good cuisine, tell you about the history and amazing properties of famous products, tell you how to conveniently equip your kitchen, what spices to use and in what cases, how to correctly create a menu. If you want to learn how to cook not only according to familiar recipes, but also with culinary knowledge and creativity, this wonderful book will be the best gift for you.

On our website you can download the book “The Great Encyclopedia of Culinary Art” by William Vasilyevich Pokhlebkin for free and without registration in epub, fb2, pdf, txt format, read the book online or buy the book in the online store.

Tangerine pie In the season of sweet and juicy tangerines, I suggest preparing a fragrant and tasty pie from a delicate butter sponge cake with sugar icing and filling with tangerine segments. To prepare tangerine pie you will need the following ingredients: For the dough: 250 g of wheat flour; 250 g butter; 4 eggs; 200 g sugar; 1.5 tsp. baking powder for dough; 1 tsp. vanilla sugar. For glaze: 150 g powdered sugar; 3 tbsp. l. tangerine juice. For filling: 7-8 sweet tangerines. Combine room temperature eggs, sugar and vanilla sugar. Using a mixer at high speed, beat the sugar and eggs into a thick, fluffy mass. Beat for about 12-15 minutes. Melt the butter over low heat or in the microwave. Pour the warm oil into the beaten eggs in a thin stream. Sift the flour with baking powder, add to the egg-butter mixture and mix gently. Wash the tangerines, peel them, divide them into slices and remove the white film. Grease a baking sheet with butter, pour in the dough, and place tangerine slices on top. Bake the pie for about 40-50 minutes at 190 degrees. Check readiness with a wooden skewer. Mix tangerine juice with powdered sugar. Pour the tangerine glaze over the finished hot cake. Cool the pie and cut into portions. Have a delicious tea party! Bon appetit! +.Save the recipe so you don’t lose it!!!

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Classes 6

DESSERT WITHOUT BAKERY "COOK HOUSE" You can add raisins, dried apricots, candied fruits, pieces of chocolate, berries to the curd mass. INGREDIENTS: cottage cheese - 400 g sour cream - 2-3 tbsp. spoons powdered sugar (or sugar) - 80-100 g biscuit cookies ("Jubilee") - 9 pcs.

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milk - 100 ml chocolate (for decoration) - 50 g PREPARATION: Place cottage cheese, sour cream and powdered sugar in a bowl. Beat everything well with an immersion blender until smooth and homogeneous. If your cottage cheese is dry, add a couple more tablespoons of sour cream. Powdered sugar can be replaced with sugar, but there is a chance that the grains will not have time to dissolve and will crunch on your teeth. Place cling film or a large bag on a cutting board. Pour the milk into a bowl. Dip each cookie in milk and place on film in three rows of three pieces each. Place the entire curd mass on the middle row of cookies. Using film, lift two side rows of cookies and press them against the curd mass. It should look like a house like this. Carefully wrap the house in film and put it in the refrigerator for six to eight hours. Before serving, decorate the house with chocolate. Tip: You can melt the chocolate on the stove or in the microwave, but it is most convenient to do this in hot water. To do this, break the chocolate into pieces and put it in a small bag. Tie it tightly and immerse it in a cup of hot water. After about five minutes the chocolate will melt. Remove the bag from the water and dry it well with a towel so that no moisture gets into the chocolate. Cut the tip off the bag and decorate your dessert.

Zucchini rolls with melted cheese Simple and very tasty! If you are not a fan of mayonnaise, you can replace it with Greek yogurt or sour cream. Ingredients: Zucchini - 4 pcs. Processed cheese - 1-2 pcs. Garlic - 4 cloves Tomatoes - 1 pc. Greens and lettuce - to taste Salt - to taste Mayonnaise - to taste Vegetable oil - for frying Preparation: 1. Wash the zucchini and cut them lengthwise into slices about 5 mm thick. Add salt and leave for 10 minutes. 2. Heat vegetable oil in a frying pan and fry the chopped zucchini on both sides. Cool the fried zucchini. 3. While the zucchini is cooling, you can prepare the filling for the rolls. To do this, grate the processed cheese. Squeeze the garlic in a garlic press. Now mix the grated cheese, garlic and mayonnaise. 4. Cut the tomato into small strips. Rinse the greens under running water. 5. Take a cold fried zucchini and place a small layer of the cheese-garlic mixture on its entire surface on one side. Then place a piece of tomato on the wider edge of the squash. Place small sprigs of parsley and dill next to the tomato. 6. Now carefully wrap the roll and place it on a lettuce leaf. Do this with all the fried zucchini slices. Bon appetit! . SAVE the recipe so you don't lose it!

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Awesome delicious potato casserole with fish. It turns out an amazing crispy cheese crust! Both fish and potatoes in cream with spices acquire a delicate piquant taste! Fast, easy and tasty! A recipe for a cozy family dinner, everyone will be happy and full. Ingredients: - 5-6 potatoes - 500 g fish - 2 tomatoes - 1 large onion - cheese - herbs - cream Preparation: Many people fast, so cream can be replaced with fish broth. And then instead of cheese, you can put onions and sweet peppers on the top layer, it will be no less tasty. We cut the potatoes into thinner slices, the onion into rings or half rings - as you wish, the tomatoes can also be cut into rings or half rings, the fish into small pieces. We do not grate the cheese, as usual, but cut it into thin slices - like for a sandwich. Finely chop the greens. Add salt, pepper to the cream, and maybe some other spices for the fish. First put a layer of potatoes in the mold, then the onion, then the fish. Lightly add salt, sprinkle with herbs and grease well with cream (or water - it all depends on the fat content of the cream). Then we also grease the tomatoes with cream. The last layer is cheese! Lay out the cheese slices so that they cover almost the entire surface. Carefully pour the remaining cream around the edges. Bake for 25-30 minutes at a temperature of 200 - 220 degrees. Bon appetit

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Classes 10

Banana under a fur coat Ingredients: Banana - 1 pc. Cottage cheese - 400 g Sour cream - 50 g Butter - 100 g Cocoa powder - 2 tbsp. l. Milk - 2 tbsp. l. Sugar - 0.5 cup. Vanilla sugar - 1 sachet Walnuts - for decoration Preparation: 1. Prepare the main products for dessert. 2. Peel the banana and place it on a lengthwise plate. 3. Using a blender, mix cottage cheese, sugar, vanilla sugar and butter. 4. Spoon the resulting “coat” onto the banana. 5. Prepare chocolate glaze: mix cocoa, sugar, milk and butter, cook for 5-7 minutes until thick. Let the glaze cool. 6. Carefully spread the glaze over the curd mass. Garnish with walnuts and refrigerate for 2 hours. Bon appetit!

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Classes 8

Pickled onions Pickled onions for barbecue, salads and just to eat with bread 4-5 onions 2-3 cloves of garlic 2-3 tbsp. vinegar 5 tbsp. vegetable oil 2-3 tsp. sugar bay leaf black pepper dry parsley and dill salt to taste Cut the onion into rings or half rings Place the chopped onion in a glamorous bowl Add dry parsley and dill Next bay leaf Follow with sugar Pepper (salt to taste) Pour in vinegar Mix well Next fry our garlic in vegetable oil Until golden brown on all sides Fill our onion with BOILING oil (this will remove the bitterness), then remove the garlic from the onion, you can leave it as you wish and again mix well The onion is ready, transfer it to a jar and store it in the refrigerator The onion is obtained very tasty, you can sprinkle it on a chop and add it to a salad, or you can just eat it with fresh bread! . SAVE the recipe so you don't lose it!

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Selection of sandwiches for the New Year's table 1. Snack sandwiches with cod liver Ingredients: · cod liver - 2 jars of 100 g each · eggs - 3-4 pcs · grated, hard cheese - quantity as desired · mayonnaise · French loaf · 2 cloves of garlic · dill · green onion for decoration Preparation: Cut the loaf into pieces and fry in a toaster or in a dry frying pan. Grate the eggs and crush the cod liver with a fork. Combine with cheese, chopped dill and mayonnaise. Grate the loaf pieces (if desired, with garlic on both sides) and place the filling on them. Serve sprinkled with green onions and dill. 2. Sandwiches with red caviar. Ingredients for preparing and decorating sandwiches with red caviar: · Wheat or rye bread, · red caviar, · butter, · lemon, · dill, parsley Preparation: Cut the bread into thin slices in the shape of hearts (as in the photo), diamonds, triangles or stars. Spread butter not only on the surface of the bread, but also on the edges (ends). Dip the sides of the future sandwich, spread with butter, into finely chopped dill - you get a green border. Place caviar on the sandwich (as much as you don’t mind, but only in 1 layer). We decorate the sandwich with lemon slices and a sprig of parsley, and along the edge we make a pattern of softened butter using a culinary syringe and a butter rose. The result was delicious and very beautiful sandwiches for the holiday table. 3. Sandwiches “Ladybirds” Ingredients: · Sliced ​​loaf · Red fish (salmon, trout, pink salmon, salmon) · Butter · Tomatoes · Pitted olives · Parsley Preparation: 1. Separate the red fish from the bones and skin, cut into thin slices . 2. Take a loaf, cut each sliced ​​loaf in half. 3. Brush each half of the slice with butter. 4. Place a piece of red fish on top. 5. Take tomatoes and cut them in half. Cut each half halfway until you get ladybug wings. 6. Make the head of a ladybug using an olive cut in half. 7. Make spots for the ladybug using finely chopped pieces of olives. 8. Place ladybugs on red fish and garnish with a sprig of parsley! Tasty and beautiful! Particularly surprising guests 4. Appetizer "Ladybugs" Ingredients: · Toast bread · Cheese · Garlic · Mayonnaise · Cherry tomatoes · Olives · Dill · Lettuce Preparation: 1) Cut white toast bread into thin square pieces measuring 5 by 5 centimeters, a little fry in a small amount of butter in a frying pan. 2) Make the first layer of the sandwich: grate the hard cheese, crush the garlic, mix the cheese with garlic and mayonnaise. Sprinkle with finely chopped lettuce and dill. 3) The second layer of the sandwich is ladybug. We cut the cherry tomato in half, cut off one edge, there will be a ladybug's head, make a longitudinal cut on the tomato separating the future wings. 4) We make the head from half an olive, draw eyes with mayonnaise or line them with sesame seeds, and cut out dots on the back from black olives. 5) Place layers on the sandwich, sprinkle with finely chopped dill and decorate with parsley sprigs. 5. "False caviar" This is the most delicious spread I've ever tried. The taste is very reminiscent of red caviar, it always goes with a bang! My mother “brought” the recipe from a guest many years ago, and now we have this paste very often! Ingredients: · Herring - 1 piece · Butter - 150 g · Processed cheese - 2 pieces · Carrots (small) - 3 pieces Preparation: Peel the herring from entrails, skin and bones. Boil carrots until tender. Twist the herring, carrots, butter, and cheese through a meat grinder and stir. The spreader is ready. Store in the refrigerator for up to 5 days (I don’t know exactly, I’ve never kept it that long). You can spread it on bread, a loaf, on slices of boiled or baked potatoes, stuff eggs, cucumbers, and tomatoes. Bon appetit! I conducted an experiment several times, gave him a bite of a piece of sandwich and asked me to say what it was with, everyone unanimously said, of course, with red caviar!! So it's cheap and cheerful, but delicious.... 6. Italian crostini Crostini are miniature crispy sandwiches, popular in Italy. You can put whatever you want on top, or whatever you have in the refrigerator, just don't forget to toast the bread slices and drizzle them with olive oil. A great treat for unexpected guests Ingredients: · Half a baguette · 2 tablespoons olive oil · 4 slices bacon · 1/3 cup mayonnaise · 1/4 cup Salsa · 1/4 cup chili sauce · Cheese · Arugula · Tomato · Cilantro · Black pepper Preparation 1. Cut the baguette. We should have 8 slices. 2. Heat a frying pan, pour olive oil into it, fry the bread and pepper. 3. In a mug, mix mayonnaise, salsa sauce and chili. 4.Spread the mixture on the bread slices. 5. Grate cheese and sprinkle sandwiches on top. 6. Now fry the bacon. 7. Cut the bacon in half and place it on slices. The cheese will melt a little. This is what we need. Place arugula on top. 8. Then put chopped tomatoes and cilantro on top. 7. Hot sandwiches with cheese Ingredients: · White bread - 400 gr. · Cured sausage - 150 gr. (you can use any) · Cheese - 100 gr. · Mayonnaise - 3-4 tbsp. spoons. · Pickled gherkins - 7 pcs. · Red bell pepper - 1 pc. · Parsley. · Eggs -2 pcs. To make sandwiches, you can use any sausage, ham, etc. of your choice. First, cut the bread into small pieces; for example, I used a whole loaf for sandwiches. Now cut the sausage into cubes. We also cut the pickled cucumbers into small cubes. We remove the seeds from the bell pepper and also cut it into small cubes. After that, chop the greens. We send all the chopped products into one container, add raw eggs to them and mix. Next, grease the baking sheet with oil. Place white bread on a baking sheet and grease with mayonnaise. Place the prepared filling on top of the mayonnaise. All that remains is to grate the cheese on a medium grater. And sprinkle it on top of our sandwiches. Now bake the sandwiches in an oven heated to 190 degrees for 5-7 minutes, until the cheese crust is golden brown. All our hot cheese sandwiches are ready. And for those who like it a little spicier, you can sprinkle the sandwiches with ground black pepper. 8. Sandwiches with mushrooms and cheese Excellent-tasting hot sandwiches with mushrooms and mozzarella cheese are sure to become a favorite in your family. After all, they cook in only 5-7 minutes, very easily and very quickly, which is so valued in our time. It’s also important that it’s not expensive at all and doesn’t require much experience. Ingredients: · 1 baguette · 3 cloves of garlic · 200 g of fresh mushrooms · 2 tbsp. spoons of olive oil · 200 grams of mozzarella cheese · Spices as desired · Salt, pepper Place the oven on the grill. Cut the baguette crosswise, place it on a sheet and put it in the oven for 2-3 minutes. Heat the oil in a frying pan and fry the finely chopped garlic until golden brown. Add mushrooms and fry for another 5 minutes. Salt and pepper. Place mushrooms on a toasted baguette and top with a few pieces of mozzarella cheese. You can put it in the microwave to melt the cheese, or you can put it in a preheated oven, which is what I did. The cheese has browned a little. Sprinkle with your favorite spices. The sandwiches turn out juicy, fragrant, crispy and very tasty. 9. Hot sandwiches in a hurry. What could be better when unexpected guests arrive than hot sandwiches in a hurry. You can, of course, make cold ones, but for example hot sandwiches with minced meat or ham or tomatoes or... Well, I won’t bore you. Here are a couple of recipes that will help you out in difficult times. So, of course, you can quickly fry the meat, but still, in addition to other snacks, pickles and preserves, your guests will probably enjoy quick hot sandwiches: Hot sandwich with minced meat. We do the proportions by eye, and the quantity depends entirely on the number of your guests. Ingredients: · bread, · minced meat, · butter, · mayonnaise, · garlic, · pickled or pickled cucumber, · greens, Preparation: Slice the bread and spread a thin layer of butter on top. Spread a layer of minced meat (seasoned with salt and pepper to taste) on top of the butter. Three garlic on a fine grater or you can squeeze it through a garlic press and mix with mayonnaise. We also spread this mixture on top of the minced meat. Place the sandwiches on a baking sheet and place in an oven preheated to 200C for 10 - 15 minutes. Decorate the finished sandwich with slices of pickled cucumber and sprigs of herbs. You can bake hot sandwiches in the microwave, which will take even less time to prepare. Hot ham sandwich. Ingredients: · bread, · mayonnaise, · ham, · fresh tomatoes, · cheese, Preparation: Spread mayonnaise on sliced ​​pieces of bread, put ham, slices of fresh tomatoes on top and cover everything with thin slices of cheese. We also bake in the oven until the cheese melts (2 - 3 minutes). You can serve the sandwiches on a wide platter, placing them on lettuce leaves. This is how simple recipes for quick hot sandwiches will help you out when guests are already on the doorstep! 10. Crispy mozzarella and smoked salmon sandwiches (crostini) Ingredients: Smoked salmon Fresh mozzarella Fresh baguette Olive oil - 1 tablespoon Honey - 1 teaspoon Soy sauce - 2 teaspoons Garlic powder - 1 teaspoon · Green onions – 2 tablespoons Preparation: Slice the bread and brush it with olive oil. Fry in the oven until crispy. Place a slice of mozzarella and salmon on each piece of baguette (size at your discretion). In a bowl, mix honey, soy sauce and garlic powder. Drizzle this mixture over each sandwich, sprinkle with chopped green onions and serve. . SAVE the recipe so you don't lose it!

Classes 36

Modern Russian cuisine, which has preserved the centuries-old culinary traditions of the Russian and other peoples of Russia, occupies one of the leading places in world cuisine and has received well-deserved recognition in many countries. It is in the variety of dishes and the willingness to borrow, and most importantly, creatively process a wide variety of culinary traditions, that its dignity lies. Ukrainian borscht, Siberian dumplings, Uzbek pilaf, and Caucasian shish kebab - all these dishes can be classified as recipes that have found their place in the Russian menu.

Russian cuisine is replete with vegetable dishes, especially cabbage, beets, carrots, cucumbers and potatoes. The priority of sauerkraut belongs to the Russians. Fish dishes are also widely represented: caviar, salmon, balyk products, herring. Baked fish dishes are especially tasty, as well as boiled fish (sturgeon fish with horseradish, boiled salmon and cod, lightly salted tasha in brine) and fried fish. Russian cuisine also knows fish stewed, jellied, salted, dried, smoked and dried.

A variety of soups play an important role in Russian cuisine - meat, fish, mushroom, vegetable. The most popular soups include cabbage soup, borscht, rassolniki, solyanka, ukha, and cold soups. A dish such as cabbage soup has survived many eras, but still retains the traditional method of preparation, unique taste and aroma. Cabbage soup made from fresh cabbage is eaten with pies, and cabbage soup made from sauerkraut is served with kulebyaka with buckwheat porridge. Once upon a time, fish soup, the ancestor of all soups, was not only fish, but also meat, chicken, mushroom, etc. No less famous are soups using cucumber brine - rassolniki, which also include pickles, potatoes, cereals, spicy herbs, and as meat - mainly offal (stomach, heart, liver, lungs, legs).

A significant place in Russian cuisine is occupied by second courses of meat, poultry, fish, game, as well as forest products - mushrooms, cranberries, hazelnuts, etc. Livestock products are intensively used to prepare dishes: meat of cattle, pigs, sheep, poultry, milk, sour cream, cottage cheese, cream. Stewed meat dishes are common; poultry is often prepared as a whole carcass - goose with cabbage, duck with apples. Many dishes are prepared deep-fried, on a spit, on a grill, or in a frying pan. Dishes made from offal are popular: liver, kidneys, tripe, pig heads, etc.

Among sweet dishes in Russian cuisine, jelly and compotes predominate, and among drinks - kvass, fruit drinks, sbiten, etc.