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Pueblo Bonito. / 36.0607°N 107.9617°W / 36.0607; -107.9617. Pueblo Bonito (Spanish for beautiful town) is the largest and best-known great house in Chaco Culture National Historical Park, northern New Mexico. It was built by the Ancestral Puebloans who occupied the structure between AD 828 and 1126.
The fish's name comes from the Portuguese and Spanish bonito (there's no evidence of the origin of the name), identical to the adjective meaning 'pretty'. However, the noun referring to the fish seems to come from the low and medieval Latin form boniton, a word with a strange structure and an obscure origin, related to the word byza, a possible borrowing from the Greek βῦζα, 'owl'.
Pueblo Bonito, the largest of the Chacoan Great Houses, stands at the foot of Chaco Canyon's northern rim. The Ancestral Puebloan culture is perhaps best known for the stone and earth dwellings its people built along cliff walls, particularly during the Pueblo II and Pueblo III eras, from about 900 to 1350 CE in total.
A kiva is a space used by Puebloans for rites and political meetings, many of them associated with the kachina belief system. Among the modern Hopi and most other Pueblo peoples, "kiva" means a large room that is circular and underground, and used for spiritual ceremonies and a place of worship . Similar subterranean rooms are found among ruins ...
Katsuobushi ( Japanese: 鰹節) is simmered, smoked and fermented skipjack tuna ( Katsuwonus pelamis, sometimes referred to as bonito ). It is also known as bonito flakes or broadly as okaka (おかか) . Shaved katsuobushi and dried kelp — kombu —are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso ...
Bonito Phase. Bonito Phase is an archeological term that refers to the period between 900 and 1140 CE, during which the Ancestral Puebloans in the Chaco Canyon area constructed numerous great houses. The system is divided into three parts: the Early Bonito phase from 900 to 1040; the Classic Bonito phase from 1040 to 1100, and the Late Bonito ...
The cobia is a pelagic spawner, releasing many tiny (1.2 mm), buoyant eggs into the water, where they become part of the plankton. The eggs float freely with the currents until hatching. The larvae are also planktonic, being more or less helpless during their first week until the eyes and mouths develop.
Miso soup (味噌汁 or お味噌汁, misoshiru or omisoshiru, お-/o- being an ‘honorific prefix’) is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, abura-age, etc.) that may be added depending on regional and ...