I have known about Spanish food for a long time, but first time in Singapore. At that time, I had the opportunity to go to Lion Island quite often. Singapore consists of a large island and more than sixty small islands clustered in the middle of the ocean, possessing no natural resources, but rich in the will and intellect to turn the stopover of British traders in the early 19th century into one of the most prosperous developed countries in Asia today. Singapore is also known as a culinary paradise, with the presence of countless unique dishes from around the world. The me of those years was young and fresh, looking at everything was sparkling with hope, every day joyfully welcomed a beginning leading to many new things, all joys and sorrows could become poetic and unexpected. Singapore is one of the places where my adventurous, amazing, and beautiful life is kept. On special occasions, we often have dinner at Clarke Quay or Boat Quay, where there are many attractive restaurants located on both sides of the bustling Singapore River. Before dinner that night, he suggested playing lots to decide where to eat. When I was busy getting ready, it was the turn of the dress, he wrote on the back of five small business cards, folded in half. He said: “There are five surprises! You choose!”. After hesitating for a while, picking it up and putting it down, I opened the lot and shouted: “Ahhh! Spanish food!!!”. I had never tasted Spanish food before, so I was very excited. He chuckles: “That’s great! I know you like it!”. We took the MRT from Orchard Road straight to Boat Quay, then walked along the river. I wear a soft silk dress, a deep peach color. He wore a smoky shirt, gray tie with tiny silver stars, and black trousers, quite formal. After a hot, dry day, the cool evening breezes bring moisture to my skin, crept over my lashes, in my hair, into me through the delicate silk. He joked, saying: “Look at you, like a small sail! Be careful, the wind blows it away!”. But that “small sail” just touched the river, overflowing, eagerly ready to sail to the great sea, not having anticipated all the storms and storms, even though they had known storms. We went to Tapas Tree, a Spanish restaurant near the foot of Elgin Bridge, on Clarke Quay, chose a table on a floating raft close to the river embankment to see the city at night. A Spanish singer with wavy brown hair, dreamily holding a guitar sings melodious Espanol love songs, while diners sip a dinner prepared by a Spanish chef. The restaurant’s menu is full of attractive Tapas dishes. Tapas is originally an appetizer, made from vegetables, meat or seafood, with a lot of hot and spicy spices such as turmeric, pepper, garlic, dried chili, paprika and olive oil. In my opinion, if the main flavor of Thai cuisine is lemongrass and coconut milk, French cuisine is cheese, Chinese cuisine is soy sauce…, then Spanish cuisine is garlic and olive oil. It makes most of the dishes, like the fish sauce of Vietnamese cuisine. A meal of Tapas, of course, cannot be without Sangria, a cool cocktail, made from red wine with a little brandy, sugar or honey and fresh fruits such as oranges, lemons, chopped apples. The first sip of Sangria was wonderful, fresh and joyful rushing into my senses, brimming with vibrant Mediterranean colors, pangolin on the tip of my tongue. It stimulates, stimulates the taste buds, makes us crave for all the Tapas dishes that have just been served, a little of each, delicately presented in rustic red-brown terracotta plates. First, we started with Gazpacho, a cold tomato soup that is very popular during summer days. Tomato peeled, seeded, ground with bread cores soaked in cold water, added garlic, vinegar, sugar, bell peppers and olive oil, into a smooth paste, chilled before enjoying. Then comes Patatas bravas, a potato dish that is sliced ​​square in the style of chess pieces, deep fried in oil, then drenched in tomato sauce, sweet peppers, red peppers, olive oil and some other condiments, served while still hot. The potato pieces are still crispy but covered with tomato sauce, sweet and sour, and even greasy with olive oil. And Champinones al ajillo, sautéed mushrooms with olive oil, garlic, and hot peppers. I used to love shrimp, so I can’t miss Gambas al ajillo, garlic shrimp with olive oil sauce, served with crispy bread. We talked endlessly, laughed together, welcomed the river breeze, leisurely sipped Tapas with Sangria wine, sipping every precious moment. I want to anchor the night at this riverbank forever, afraid that time will take it away. The brown-haired singer plays the piano, the melody of “Lo Mucho Que Te Quiero”, a passionate Spanish love song: “Trust me when I say how much I love you. Believe me when I say how much I care about you. Forgive me, give me peace of mind. All I need is time, to prove my love for you…” . He sang, as he walked towards us, and then stood right next to him, as if he were singing for us alone. He holds my hand, looks deep into my eyes, so tender. The waiter suddenly brought a tray, in a small gift wrapping tray wrapped in ash pink paper, tied with a silver ribbon, very beautiful. He thanked him, took the gift, gave it to me. He smiled, said softly like the breeze: “This gift belongs to the lady, senora! Wish you all the best, little sail!”. I was swept from surprise to surprise, just sitting there, speechless. The river wind blew fiercely, as if to lift me up. The city lights cast shadows on the river at night with seven sparkling rainbow colors. The invisible anchor I dropped somewhere in the stream of light… The gift I received that night was a thick, beautifully printed book, “A Little Taste of Spain” – “A Little Taste of Spain”. A detailed guide on how to cook Tapas dishes with vivid illustrations. The first page had the line he dedicated, the handwriting circling like tiny crabs crawling across the paper: “To remember the Spanish dinners by the river, and many more in a lifetime” . I’ve tasted Spanish from restaurants in Ho Chi Minh City, in Manila, in Kuala Lumpur, in Penang, in Jakarta, in Bangkok, in Hong Kong, in London, in Paris, in Berlin, in Copenhagen, even right between Madrid and Barcelona, ​​but never having the same taste of dinner on the banks of the Singapore River again. Sometimes I still make Spanish at home. I like Gambas al ajillo best, because it’s quite simple, but delicious. All you need is really fresh peeled shrimp, some big garlic, a few dried chili peppers, some parsley, scallions, a little pepper, a little salt, butter and of course quite a bit of olive oil, and you’re done. One part minced garlic, the rest thinly sliced; chopped dried chili or leave it whole, depending on who likes it more or less spicy; finely chopped parsley and scallions. Marinate the shrimp with minced garlic, pepper, and salt, let it infuse. Put the pan on a low heat, add olive oil, butter, garlic, chili, shrimp shells, and stir until fragrant, then turn off the heat, filter the oil and discard the residue. Thus, the olive sauce will be dense with shrimp flavor and rich. Return the oil to the pan, heat it to medium heat, add the sliced ​​garlic and chili, fry until fragrant, then the shrimp. Quickly flip up and down to cook shrimp evenly on both sides. Placing shrimp on a Spanish-style deep red-brown ceramic plate is not only beautiful, but the ceramic will help keep the dish hot. Squeeze a few drops of lemon juice on top, then drizzle with oil sauce, sprinkle some pepper, scallions, parsley on top, serve hot with crusty bread. Hai passionately. Freshly cooked shrimp, pink red; firm and sweet shrimp meat; Garlic olive sauce is ecstatic, hot spicy. And Sangria, how can there not be a glass of Sangria on the table with Tapas when summer comes! The book “A Little Taste of Spain” I still keep, even though it has long been no need to open it when cooking Tapas. Years after my first Tapas, for Christmas, I received a package from across the ocean, with no name from the sender. In it was a cookbook: “Spain – Mediterranian Cuisine” (“Spanish – Mediterranean Cuisine”). I saw the familiar little crabs crawling cautiously across the front page: “Merry Chrismast! Enjoy your New Harbor!” – (“Merry Christmas! Let’s have fun in the New Harbor!”) . Which new pier? I was suddenly bewildered. Where did my anchor go in the riverbed that sparkled with color that night? Time has pushed the windy little sail out to sea, encountering many unpredictable storms. New and old wharf. To my surprise, I found five faded business cards, with a faint crease in the middle, smoothed out, sandwiched between the pages of a book. The backs of all five cards are written the same, just two words: “Spanish food” . I laughed, but my eyes were suddenly wet. The old river wind blows back.

Raw horse meat is a popular dish in Japan. It’s called basashi, it’s thinly sliced ​​and eaten raw. A single cantaloupe (like yellow flesh melon) can sell for more than 31,473 yen ($300) in Japan. Sakura is the national flower of Japan. This is also a garnish on desserts. Dishes with cherry blossom petals are especially popular in the springtime. In Japan, keeping a pet is extremely expensive. Even the equivalent of buying a new car. Therefore, children are increasingly provided with toy robots that imitate domestic pets. Coming to the spa, you can not only swim in large pools of wine, coffee, sake, beer, etc., but you can also drink them on the spot. Different from the beauty spas in the world. Not only impressed with the dense vending machine system every 100m, but the variety of products from hot and cold drinks, ice cream, noodles, cigarettes, confectionery, … in which also surprise visitors when coming to Japan. Tsukiji is the largest fish market in Tokyo and about 2,000 tons of sea fish are consumed every day. In Japan there are cafes that sell tenderness, where men are allowed to lie down with hostesses, hug them, make eye contact or stroke their hair – but nothing more. In Japanese, the name of Kit Kat candy is similar to kitto katsu which means “surely you will win”. Kit Kat here has many exotic flavors such as chili, wasabi, green tea, pear, etc. Japanese subways are so packed with passengers during rush hour that special workers called oshiya are required to push people onto the train. The oshiya are usually students working part-time. Ice cream in Japan is very diverse in flavors such as noodles, beer or horse meat, … and can be sold on every street corner due to great demand. Japan is famous for its many unique festivals and events. For example, weddings based on popular video games or anime are often held in the land of the rising sun and have a set-up company. The Japanese want to be in harmony with nature, so they create beautiful gardens with small ponds with colored carp (koi fish) and turtles. These gardens symbolize the perfect world of nature. Please watch the video: Another great Japanese invention. Source: Yan News

To date, Japan has vaccinated only 2.8% of the population, the lowest level among developed countries. (Source: aa.com.tr) On May 12, the online system supports scheduling vaccination COVID-19 prevention in Japan was interrupted due to technical problems, raising concerns about responding to the country’s outbreak. NHK television reported that the vaccination scheduling crash occurred in many localities, including many areas in the capital Tokyo and the western city of Minoh, due to a global system failure involving the supplier. cloud computing Salesforce of America. In a statement on Twitter, Salesforce Chief Technology Officer Parker Harris said the company’s network was suffering from “ serious interruption . “Subsequent update notice indicated that Salesforce’s services were almost completely restored. Japanese Ministry of Health officials have not yet commented on the above information. Japan aims to be vaccinated by July COVID-19 for 36 million elderly people. However, so far, the country has only vaccinated for 2.8% of the population, the lowest level among developed countries in the world.

The new, modern and beautiful headquarters of the Institute for Advanced Research in Mathematics is located at 157 Chua Lang Street, Dong Da District, Hanoi. The Advanced Research Institute of Mathematics has been approved by the Ministry of Education and Training to purchase the Nguyen Van Huyen private primary school and renovate and upgrade it as a headquarters since the end of 2018 with an area of ​​nearly 2,500 m2. In which 1,800 m2 is used for construction works and nearly 700 m2 for road construction according to the city’s planning. The Institute implements a renovation, repair and upgrade project in 2 phases: phase 1 in 2019 and phase 2 in 2020. The three U-shaped building blocks of Nguyen Van Huyen Private Primary School were previously renovated into a 5-storey headquarters with a floor area of ​​640 square meters for each floor and a conference hall of 310 square meters. The structure of the Institute’s headquarters building consists of 3 blocks of 5 floors and a hall of 200 seats. The courtyard is raised to the second floor, just below this courtyard is designed a multi-purpose hall. The first floor includes reception area, 200-seat hall and 3 30-seat conference rooms for conference / seminar / classroom activities. The hall is designed to be simple but modern. The second and third floors are offices of the office, researchers, international meeting rooms, and information technology rooms. International meeting room. The 4th floor includes common living area for researchers, library and group discussion rooms. Common living area for researchers. Library of Advanced Research Institute in Mathematics. “View” library. The 5th floor is designed with creative spaces, canteen, sports room and guest house. Due to the limited budget, the problem is to renovate, repair and make the most of the existing structures. After a period of renovation and repair, sometimes interrupted by the Covid-19 translation, the head office of the Institute for Advanced Study of Mathematics was completed by the end of 2020 at the address 157, Chua Lang street. , Dong Da district, Hanoi. Space of Advanced Research Institute in Mathematics is designed flexibly, with multi-faceted and multi-dimensional architecture. The complex of stacking the 4th and 5th floors on the regular U-shaped floor has turned this place into an open research space, both modern and inspirational. On August 17, 2010, the Government issued Decision No. 1483 / QD-TTg approving the National Key Program for Mathematical Development for the 2010-2020 period. One of the Program’s important tasks is to establish Advanced Research Institute in Mathematics. Advanced Research Institute of Mathematics was established on December 23, 2010, under the Ministry of Education and Training. The goal of the Institute for Advanced Study in Mathematics is to become an excellent mathematics center, with a working environment equivalent to some developed countries in Mathematics, for academic exchange to improve the scientific capacity of Vietnamese math researchers, teaching and applying. Since then, contributing to the implementation of the goals of the National Key Program for Mathematical Development for the period 2010 to 2020, ensuring the sustainable development of Vietnamese Mathematics, positively contributing to the development of the country and enhancing Vietnam’s position in the international arena. Current staff and specialists of the Advanced Research Institute of Mathematics. After 10 years of establishment, with the scientific reputation of GS. Ngo Bao Chau and the efforts of the entire Vietnamese Mathematical community, the Advanced Research Institute of Mathematics has become a prestigious and prestigious Mathematics center of international stature.

In developed countries, the combination of arts – technology and innovation is not too unfamiliar in all levels of education as well as activities of organizations. In Vietnam, programs with elements of arts and technology such as STEAM have begun to be known and included in Vietnam’s educational development strategy to develop creative and proactive thinking for the force. future workers in the era of 4.0. FIC 2021 organizers at the press conference Contribute to the voice of the importance of art-technology-innovation combination, to enhance the thinking and skills of the future generations of the country, the program “Future Creative Concert Future “(Future Innovation Concert – FIC) was born. FIC becomes the first program in Vietnam to honor the spirit and responsibility of the future young leaders through leadership development training, seminars, exhibitions, projects, and Competition and symphony music. The program was realized with co-organization of Delta E&C, Institute of Press and Propaganda, BK Holdings and Vietnam Symphony Orchestra. It is known that FIC 2021 will grant scholarships to 500 young leaders with the spirit of initiative – creativity – cooperation to participate in community activities, projects, startups from more than 20 key universities nationwide. . FIC 2021 organizers take souvenir photos with guests attending the press conference The FIC 2021 program has the message “Active, Creative, Cooperation” to affirm the role of initiative and creativity in each individual to then cooperate – resonate that creativity to create creative values. change the world. Here, students have the opportunity to be honored and promote the spirit of creative initiative and cooperation through activities such as: Displaying their own ideas, products, and creative projects with a network of more than 20 Universities, 100+ domestic and foreign enterprises; Participate in discussions at seminars and seminars with the theme “Proactive, Innovative, and Cooperation” with domestic and foreign entrepreneurs, investors and experts; Join the 1.5-day Bootcamp program with 6 topics of human development and leadership potential; Participate in the “Marath.In” (Marathon Innovation) contest to get the chance to receive hands-on experience courses and an interactive trip with international experts, entrepreneurs and investors. submit; In particular, the typical students will be selected to participate in the symphonic concert “Creative Resonance” performed by the Vietnam Symphony Orchestra./.