title: Sakhalin Oblast

text: Ethnic groups: 409,786 ethnic Russians are the largest group, followed by 24,993 Koreans (see Sakhalin Koreans), 12,136 Ukrainians and a host of less numerous ethnic groups, including 219 Japanese and Ainu (0.05%), who were native to the region and opposed the Soviet acquisition of the territory following World War II.


title: Sakhalin Oblast

text: According to a 2012 survey 21.6% of the population of Sakhalin Oblast adheres to the Russian Orthodox Church, 4% are unaffiliated generic Christians, 2% adheres to other Orthodox churches or is an Orthodox believer without belonging to any church, 1% of the population adheres to the Slavic native faith (Rodnovery) or to local Siberian native faiths, 1% adheres to forms of Protestantism. In addition, 37% of the population declares to be "spiritual but not religious", 15% is atheist, and 18.4% follows other religions or did not give an answer to the question.


title: Sakhalin Oblast

text: The etymology of Sakhalin can be traced back to the Manchu hydronym "Sahaliyan Ula" (Manchu: ) for "Black River" ("i.e." the Amur River). Sakhalin shares this etymology with the Chinese province of Heilongjiang (Chinese for "black dragon river (Chinese: 黑龙江, Hēilóngjiāng)").


title: Sakhalin Oblast

text: The first Europeans to explore the waters around Sakhalin Island were Ivan Moskvitin and Martin Gerritz de Vries in the mid-1600s, Jean-François de La Pérouse in 1787 and Adam Johann von Krusenstern in 1805. Early maps of Sakhalin reflect the uncertainty of the age as to whether or not the land mass was attached to the Asian continent. The fact that it is not connected was conclusively established by Mamiya Rinzō, who explored and mapped Sakhalin in 1809 and definitively recorded by Russian navigator Gennady Nevelskoy in 1849.


title: Sakhalin Oblast

text: Japanese settlement on Sakhalin dates to at least the Edo period. Ōtomari was supposedly established in 1679, and cartographers of the Matsumae domain mapped the island, and named it “Kita-Ezo”. During the Ming and Qing dynasties China considered the island part of its empire, and included the Sakhalin peoples in its "system for subjugated peoples". At no time though was any attempt ever made to establish an Imperial military presence on the island. Japan, concerned about Russian expansion in northeast Asia, unilaterally proclaimed sovereignty over the whole island in 1845. Russian settlers ignored this claim (and the similar claim of China), however, and, beginning in the 1850s, established coal mines, administration facilities, schools, prisons and churches on the island.


title: Sakhalin Oblast

text: In 1855, Russia and Japan signed the Treaty of Shimoda, which declared that both nationals could inhabit the island: Russians in the north, and Japanese in the south, without a clear boundary between. Russia also agreed to dismantle its military base at Ōtomari. Following the Second Opium War, Russia forced the Qing to sign the Treaty of Aigun and Convention of Peking, under which China lost all territories north of Heilongjiang (Amur) and east of Ussuri, including Sakhalin, to Russia. A Czarist penal colony was established in 1857, but the southern part of the island was held by the Japanese until the 1875 Treat of Saint Petersburg, when they ceded it to Russia in exchange for the Kuril islands. After the Russo-Japanese War, Russia and Japan signed the Treaty of Portsmouth of 1905, which resulted in the southern part of the island below 50° N passing to Japan; the Russians retained the other three-fifths of the area. South Sakhalin was administrated by Japan as Karafuto-chō (樺太庁), with the capital Toyohara, now known as Yuzhno-Sakhalinsk.


title: Sakhalin Oblast

text: After the Russian Revolution and subsequent civil war northern Sakhalin ultimately became governed by the Russian SFSR as a part of Far Eastern Oblast (1922–1926), Far Eastern Krai (1926–1938) and Khabarovsk Krai (included Russian-administered territories of Sakhalin in 1938–1947). Sakhalin Oblast was established on 20 October 1932 as a part of Far Eastern Krai, and became part of Khabarovsk Krai upon the latter foundation in 1938.


title: Sakhalin Oblast

text: In August 1945, the Soviet Union took over the control of the entire Sakhalin and Kuril Islands. The Soviet attack on South Sakhalin started on August 11, 1945, about a month before the Surrender of Japan in World War II. The 56th Rifle Corps consisting of the 79th Rifle Division, the 2nd Rifle Brigade, the 5th Rifle Brigade and the 214th Tank Brigade attacked the Japanese 88th Division. Although the Red Army outnumbered the Japanese by three times, they could not advance due to strong Japanese resistance. It was not until the 113th Rifle Brigade and the 365th Independent Naval Infantry Rifle Battalion from Sovietskaya Gavan (Советская Гавань) landed on Tōrō (塔路), a seashore village of western Sakhalin on August 16 that the Soviets broke the Japanese defense line. Japanese resistance grew weaker after this landing. Actual fighting continued until August 21. However, this was relatively limited in scope. From August 22 to August 23, most of the remaining Japanese units announced truce. The Soviets completed the conquest of Sakhalin on August 25, 1945, by occupying the capital of Sakhalin, then known as Toyohara. Japanese sources claim that 20,000 civilians were killed during the invasion.


title: Sakhalin Oblast

text: Soviet-conquered areas of South Sakhalin and Kuril Islands were declared a South Sakhalin Oblast by the Soviet authorities in a decree issued on 2 February 1946. Almost a year later, on January 2, 1947, the South Sakhalin Oblast was disbanded and included into Sakhalin Oblast, forming present-day boundary of the latter. On the same day Sakhalin Oblast was excluded from Khabarovsk Krai. The Japanese who had been living there before mostly repatriated to Japan, but at least one-third of Koreans were refused repatriation; stuck on the island, they and their descendants became known as the Sakhalin Koreans. The Karafuto Prefecture was abolished by Japan as a legal entity on June 1, 1949.


title: Sakhalin Oblast

text: The Treaty of San Francisco (1952) provides, that Japan renounces "all right, title and claim to the Kurile Islands, and to that portion of Sakhalin and the islands adjacent to it over which Japan acquired sovereignty as a consequence of the Treaty of Portsmouth of September 5, 1905". However, the status of the southern Kuril Islands remains disputed, as Japan doesn't consider them to be a part of the Kuril Islands (calling them "Northern Territories" instead) and, thus, claims sovereignty over them as "unaffected" by the 1952 renunciation. The issue remains a major strain on Japanese-Russian relations. Even now, no official peace treaty has been signed between the two nations.


title: Sakhalin Oblast

text: In addition, because the treaty did not explicitly specified cession of the renounced areas to the Soviet Union, Japan officially considers South Sakhalin and northern Kuril Islands to be a territories of undetermined ownership and these areas are marked as No Man's Land with white color on Japanese maps, although Japan currently has a Consulate-General in Sakhalin's capital city of Yuzhno-Sakhalinsk, located on the renounced territory.


title: Sakhalin Oblast

text: On September 1, 1983, the Soviets downed Korean Air Lines Flight 007, carrying 269 occupants, including U.S. Congressman Larry McDonald, west of Sakhalin Island near the smaller Moneron Island.


title: Sakhalin Oblast

text: In 1995 the 7.0 Neftegorsk earthquake shook the former settlement of Neftegorsk with a maximum Mercalli intensity of IX ("Violent"). Total damage was $64.1–300 million, with 1,989 deaths and 750 injured. The settlement was not rebuilt. On 24 April 1996 Sakhalin Oblast, alongside Rostov Oblast, signed a power-sharing agreement with the federal government, granting it autonomy. This agreement would be abolished on 4 March 2002.


title: Sakhalin Oblast

text: Most of the 888 Japanese people living in Russia (2010 Census) are also of mixed Japanese-Ainu ancestry, although they do not acknowledge it (full Japanese ancestry gives them the right of visa-free entry to Japan).


title: Sakhalin Oblast

text: According to the first post World War II Soviet Census in 1959, the population of the oblast numbered 649,405. That figure dropped slightly to 615,652 in 1970 before rising to 661,778 in 1979 and peaking at 710,242 in 1989. Throughout this time period, the Russian population increased slightly in percentage from 77.7% in 1959 to 81.6% in 1989. Following the collapse of the Soviet Union in 1991, the population of the oblast has declined sharply. Compared with the Soviet 1989 Census, the population of the Oblast according to the Russian 2002 Census had declined by 163,547 or 23.0%, to 546,695. The 2010 population of 497,973 recorded in 2010 is the lowest on record since the oblast was created, although the decline was less (8.9%) than during the 1990s.


title: Sakhalin Oblast

text: Several Russian, French, South Korean, British, Canadian and American oil and gas companies have been either drilling or prospecting for oil and gas on the island since the mid-1990s. Coal and some manganese had been mined there by the Soviet authorities since the 1920s.


title: Sakhalin Oblast

text: The governor Alexander Khoroshavin was appointed on August 9, 2007. He was succeeded by Oleg Kozhemyako on March 25, 2015, in 2018 he was replaced by Valery Limarenko.


title: Sakhalin Oblast

text: Due to restrictions, the entire Sakhalin Oblast and its internal and territorial waters except for Yuzhno-Sakhalinsk are considered to be a border zone, which means that the freedom of movement for foreigners is dramatically restricted and any movement outside of Yuzhno-Sakhalinsk requires registration to the Federal Security Service (FSB) and the Border Guard. Scuba diving and recreation on the seacoast is permitted only in places defined by the Border Guard.


title: Aśoka (film)

text: Aśoka is a 2001 Indian Hindi-language epic historical drama film directed and co-written by Santosh Sivan. It is a dramatized version of the early life of emperor Asoka, of the Maurya Empire, who ruled most of the Indian subcontinent in the 3rd century BCE. The film stars Shah Rukh Khan as the titular character alongside Ajith Kumar (in his first and only Hindi film to date), Kareena Kapoor, Hrishitaa Bhatt, and Danny Denzongpa. It was produced by Khan, Juhi Chawla and Radhika Sangoi. The screenplay was written by Santosh Sivan and Saket Chaudhary and the dialogue by Abbas Tyrewala. It was originally released as "Ashoka: The Great" in India. The film was dubbed and released in Tamil as "Samrat Asoka".


title: Aśoka (film)

text: "Asoka" was widely screened across the United Kingdom and North America, and was also selected for screening at the Venice Film Festival and the Toronto International Film Festival, where it received positive reviews.


title: Aśoka (film)

text: At the 47th Filmfare Awards, "Asoka" received 5 nominations, including Best Film, Best Director (Sivan) and Best Actress (Kapoor), and won Best Cinematography (Sivan).


title: Aśoka (film)

text: The film chronicles the early part of the life of Emperor Asoka. It begins with his career as a General in Takshashila and ends with the bloody conquest of the Kalinga.


title: Aśoka (film)

text: Emperor Chandragupta Maurya, grandfather of Asoka, of the Maurya empire, has decided to embrace Jainism and abdicate the throne of the empire in favour of his son Bindusara. But his grandson, Prince Samrat Asoka, claims his sword. The old emperor explains that this sword is evil, and the sword demands blood and destruction.


title: Aśoka (film)

text: A few years later, Prince Samrat Asoka, now a brave youth, is battling the rebellious chief of Taxila for his Emperor and father. He figures that his elder half-brother Susima Maurya, who also has an eye on the throne of the empire, has deliberately withheld reinforcements from arriving, but defeats the enemy nevertheless. Asoka returns to the capital victorious and confronts Susima. Later, Susima tries to assassinate Asoka while he is bathing. The fight among the princes makes the Emperor unhappy, and he orders Empress Dharma to control her son Asoka. She compels Asoka to temporarily leave the capital to lead the life of a common person. The Prince is disappointed but leaves nonetheless.


title: Aśoka (film)

text: Asoka, alone and disguised as an ordinary traveller, rides to the south. In his travels, he meets a lovely maiden, Kaurwaki and falls in love with her. He also develops a good relationship with her little brother Arya. They are on the run from the Kingdom of Kalinga along with their faithful protector Bheema and are being chased by soldiers of the Kingdom. After saving their lives, Asoka introduces himself as Pawan, hiding his true identity. Kaurwaki and Arya are the Princess and Prince of Kalinga, who fled from their kingdom when the Prime Minister assassinated their parents and took over power. Later, Asoka and Kaurwaki get secretly married.


title: Aśoka (film)

text: Soon, Asoka is summoned by his mother, who sent a messenger to tell him she has fallen ill and to come to the capital. The Emperor dispatches Asoka to quell a rebellion in Ujjaini. Before marching to the west, Asoka travels to Kalinga to meet Kaurwaki and Arya. Unable to find them, and not knowing they have gone into hiding, he is informed by General Bheema that they were slaughtered. A heartbroken Asoka attempts suicide but is saved by Virat, who later swears to protect him. Mad with grief and anger, Asoka leads a brutal crackdown in Ujjaini. The assassins sent by Susima injure Asoka in a battle, and Virat saves him. He is taken to a Buddhist monastery at Vidisa to recover.


title: Aśoka (film)

text: There, he meets a Buddhist maiden, Devi, who cares for him. Asoka also survives another assassination attempt at Vidisa, this time with the help of Devi. Asoka marries Devi and returns in splendour to Pataliputra. Susima and his brothers are wild with anger from their futile attempts to eliminate Asoka. Emperor Bindusara, who favoured Susima over Asoka, becomes ill and dies. In another vigilante attack, Queen Dharma is stabbed to death by assassins sent by Susima. Angered, Asoka wants to kill Susima but has second thoughts, and Susima is killed by Virat when he tries to kill Asoka behind his back and is appointed emperor.


title: Aśoka (film)

text: A few months later, princess Kaurwaki and prince Arya return to Kalinga with Bheema and have the Prime Minister executed for treason. Asoka declares war on Kalinga, not knowing that Kaurwaki is alive. Kaurwaki still does not know that Asoka is Pawan, and both sides prepare for war.


title: Aśoka (film)

text: A terrible war is fought in Kalinga. The Maurya army inflicts a crushing defeat on Kalinga. Not content with the mere victory, Maurya soldiers butcher everyone in sight. General Bheema is killed after failing to assassinate Asoka realizing that he is Pawan and Kaurwaki is wounded. Asoka later visits the battlefield, where he discovers his horse, who was supposed to be in Kaurwaki's possession. With a surge of hope, he frantically searches for Kaurwaki and finds her. They have a heart-to-heart talk, and he apologises deeply for his actions. He is interrupted by Arya, who is dying after being pierced with arrows. With Arya dying in his arms, Asoka suddenly realises that his enemies, his family, and even Arya, are all dead because of him. His grandfather's warning about the sword had been correct.


title: Aśoka (film)

text: The film ends with Asoka throwing the sword into the water at the same spot as his grandfather, and embracing Buddhism. The final narrative describes how Asoka not only built a large empire but spread Buddhism and the winds of peace throughout the empire.


title: Aśoka (film)

text: "Asoka had embraced Buddhism long before the Kaling War, and yet, as far as historical accuracy is concerned, there's a surprising result: though the whole Pawan/Kaurwaki episode is fantasy, the film mostly avoids messing around with the known facts", wrote historian Alex von Tunzelmann. There is also no historical evidence of a queen ruling Kalinga at the time of Asoka's invasion. The film also does not depict Ashoka's love for Devi. The film also explicitly suggests Kalinga as a democracy.


title: Aśoka (film)

text: "I was dancing in a train for a song in a movie ("Chaiyya Chaiyya" on the sets of Mani Ratnam's "Dil Se..") that Santosh Sivan was lensing, and he came up to me between shots and told me about Asoka," says Shah Rukh Khan. "I could only understand half of what he said but I could see the determination in his eyes, and that, somehow or other, he would make it with or without me. That's 80% of the battle won. I was hooked."


title: Aśoka (film)

text: The director, along with the principal costume designer Anu Vardhan, started working on the project two years before they started the actual shooting of the film. Though Vardhan agrees that there was no concept of wearing vests during that era, certain cinematic liberties had been taken because Shahrukh did not wanted to shoot shirtless throughout the film. "After all, it is a mainstream commercial film. During Shah Rukh's forest sequences, he wears square pieces of a blanket-like-material, folded into two and cut in between, to pass around the neck. Another piece of cloth was tried around his waist, acting as a belt. There was no stitching involved." Anu explains, "While researching for the film, we discovered that body art was a prominent part of that time. For the character of Kaurwaki (Kareena), we used different designs of tattoos." The armours and shields are worn by the artistes also form an important part of the costume for the final war sequences. Metal jackets composed of special fibre glass were made for around 4000 members of the cast. "These metal jackets are extremely light and comfortable and were made in Madras by more than 50 workers," she explains.


title: Aśoka (film)

text: "I also tried to give the different parts of the film different looks: for example when the viewer is taken to Magadha (Bihar), the temples and houses have been made using black granite while when we are in Kalinga (Orissa) I have used brown sandstone and earth tones to generate a different feel. Also I worked with only six pillars in the film, it is hard to imagine that once you see the film", says Sabu Cyril.


title: Aśoka (film)

text: The film was locations such as Panchmarhi (the bulk of the romance between Asoka and the princess), Maheshwar (the palace intrigues of Pataliputra), Madhya Pradesh, Jaipur (battle scenes), Igatpuri and Bhubaneswar (the Kalinga portions). More than half the film was shot indoors on the studio floors of Film City and Filmistan. The elaborate final battle scene (the battle fought against the Kalingas) employed over six thousand extras and hundreds of elephants. Some of the actors portraying warriors in the film were masters of Kalari, who used their expertise. They were the only ones to use real weapons in the filming. The song "Raat Ka Nasha" was picturised at Bhedaghat and Panchmarhi in Jabalpur, Madhya Pradesh amidst the Narmada River.


title: Aśoka (film)

text: The film is also known for using minimal special effects. While "Lagaan" was made at considerable expense, "Asoka" had only a moderate budget. Sivan says he didn't want any special effects, and no digitally augmented crowds. Priyanka Chopra turned down the offer to appear in a song in the film.


title: Aśoka (film)

text: The songs of the movie were composed by Anu Malik. Initially, A. R. Rahman was signed in to compose the film's music, but for reasons unknown, he opted out. Malik stepped in to compose the songs, while Sandeep Chowta was brought on board to for the background score. Gulzar wrote the lyrics for five songs, while one song was written by Anand Bakshi ("San Sanana"). The soundtrack was very successful and according to the Indian trade website "Box Office India", with around 15,00,000 units sold, the album was the year's one of the highest-selling.


title: Aśoka (film)

text: It opened on 26 October 2001, across 235 screens, and earned nett on its opening day. It grossed nett in its opening weekend, and had a first week of nett. The film earned a total of nett. It is the 13th-highest-grossing film of 2001 in India.


title: Aśoka (film)

text: It had an opening weekend of $800,000 (3.84 crore) and went on to gross $1.07 million (5.13 crore) in its first week. The film earned a total of $1.8 million (8.64 crore) at the end of its theatrical run. Overseas, It is the 4th-highest-grossing film of 2001.


title: Aśoka (film)

text: Aśoka was critically acclaimed upon release. Peter Bradshaw of "The Guardian" called the film "a big, brash and deeply enjoyable Bollywood epic". He stated, "This movie's narrative gusto, its intricate, indirect eroticism – no sex, or even kissing – its lavish musical numbers and its sheer self-belief are a treat." "The Sunday Times" said, "it is sexy without one kiss and savage without indulging in gore and deserves to be this year's "Crouching Tiger, Hidden Dragon"".


title: Aśoka (film)

text: Neil Smith described the film; "with elements of both "Gandhi" (1982) and "Braveheart" (1995), "Asoka" is a big, sprawling epic that looks every rupee it took to bring it to the screen." However, "BBC"s Santosh Sinha noted, "It is at this point in the film [when the prince go into hiding as per the request of the mother Queen] that Asoka is temporarily lost and Shahrukh Khan the actor takes over. He meets Princess Kaurwaki in the forest and then chases her around in a typically Bollywood way. He [Khan] is also less convincing when, grieved by the loss of life in Kalinga, he renounces violence and vows to spread the message of peace far and wide. This comes across as melodramatic. Bollywood style, Asoka finds Kaurwaki and the young Prince Arya of Kalinga on the battlefield. Prince Arya manages a dying speech before he keels over and that breaks Asoka completely." Journalist, editor and film trade analyst Taran Adarsh wrote that "director Santosh Sivan has chosen a historical subject, but added his spice and come up with a fairytale kind of a flick. As a cinematographer, Santosh Sivan's work is flawless."


title: Aśoka (film)

text: The portrayal of Asoka in the film proved controversial in India. "Shahrukh's Asoka is all bluster and mannerism, with no depth. Except for the nosebleeds and the mudbaths, he is the same Shahrukh of every other movie that he has acted in. The film leaves its many complex moments unexplored and disjointed, choosing to pitch it as a love story instead of an epic tale of war and peace," an Indian reviewer wrote.


title: Aśoka (film)

text: "Variety"s David Rooney states, "a sprawling widescreen historical epic laced with Bollywood musical numbers, melodramatic romance, spectacular locations and violent battle scenes. Coming on the heels of Ashutosh Gowariker's "Lagaan: Once Upon a Time in India," "Asoka" provides further evidence that Bollywood is poised for wider commercial impact beyond its already substantial established niche. And while the ambling, uneconomical nature of popular Indian storytelling makes major crossover business unlikely in this case, some degree of general art-house attention appears indicated. Khan cuts a dashing figure as a soulful hunk in the traditional Bollywood mould. At the same time, Kapoor plays ornately tattooed Kaurwaki as a lively mix of flirtatious coquette and feisty warrior woman, kind of like Jennifer Lopez meets Michelle Yeoh." "Empire" praised the movie gave it 4 out of 5 stars. It states,"Santosh Sivan may just be the man who provides that elusive Indian crossover hit with this rip-roaring historical adventure. The fact that Asoka was such a bloody warrior is no more ably demonstrated than when the battle scenes kick in near the end, it's like Akira Kurosawa goes Bollywood."


title: Aśoka (film)

text: StarPlus launched an extended miniseries version of the film, split into five episodes from 28 May 2002 to 25 June 2002.


title: Getting Things Done

text: Getting Things Done (GTD) is a personal productivity system developed by David Allen and published in a book of the same name. GTD is described as a time management system. Allen states "there is an inverse relationship between things on your mind and those things getting done".


title: Getting Things Done

text: The GTD method rests on the idea of moving all items of interest, relevant information, issues, tasks and projects out of one's mind by recording them externally and then breaking them into actionable work items with "known time limits". This allows one's attention to focus on taking action on each task listed in an external record, instead of recalling them intuitively.


title: Getting Things Done

text: First published in 2001, a revised edition of the book was released in 2015 to reflect the changes in information technology during the preceding decade.


title: Getting Things Done

text: Allen first demonstrates stress reduction from the method with the following exercise, centered on a task that has an unclear outcome or whose next action is not defined. Allen calls these sources of stress "open loops", "incompletes", or "stuff".


title: Getting Things Done

text: He claims stress can be reduced and productivity increased by putting reminders about everything one is not working on into a trusted system external to one's mind. In this way, one can work on the task at hand without distraction from the "incompletes". The system in GTD requires one to have the following tools within easy reach:


title: Getting Things Done

text: These tools can be physical or electronic as appropriate (e.g., a physical "in" tray or an email inbox). Then, as "stuff" enters one's life, it is captured in these tools and processed with the following workflow.


title: Getting Things Done

text: The GTD workflow consists of five stages. The workflow is driven by five questions (black rectangles in the diagram on the right): capture, clarify, organize, reflect, and engage. (The first edition used the names collect, process, organize, plan, and do; the descriptions of the stages are similar in both editions). Once all the material ("stuff") is captured (or collected) in the inbox, each item is clarified and organized by asking and answering questions about each item in turn as shown in the black boxes in the logic tree diagram. As a result, items end up in one of the eight oval end points in the diagram:


title: Getting Things Done

text: Empty one's inbox or inboxes daily or at least weekly ("in" to empty). Do not use one's inbox as a "to do" list. Do not put clarified items back into the inbox. Emptying one's inbox does not mean finishing everything. It just means applying the "capture, clarify, organize" steps to all one's "stuff".


title: Getting Things Done

text: Next, reflection (termed planning in the first edition) occurs. Multi-step projects identified above are assigned a desired outcome and a single "next action". Finally, a task from one's task list is worked on ("engage" in the 2nd edition, "do" in the 1st edition) unless the calendar dictates otherwise. One selects which task to work on next by considering where one is (i.e., the "context", such as at home, at work, out shopping, by the phone, at one's computer, with a particular person), time available, energy available, and priority.


title: Getting Things Done

text: Because hardware and software is changing so rapidly, GTD is deliberately technologically neutral. (In fact, Allen advises people to start with a paper-based system.) Many task management tools claim to implement GTD methodology and Allen maintains a list of some technology that has been adopted in or designed for GTD. Some are designated "GTD Enabled", meaning Allen was involved in the design.


title: Getting Things Done

text: Allen emphasizes two key elements of GTD—"control" and "perspective". The workflow is the center of the control aspect. The goal of the control processes in GTD is to get everything except the current task out of one's head and into this trusted system external to one's mind. He borrows a simile used in martial arts termed "mind like water". When a small object is thrown into a pool of water, the water responds appropriately with a small splash followed by quiescence. When a large object is thrown in the water again responds appropriately with a large splash followed by quiescence. The opposite of "mind like water" is a mind that never returns to quiescence but remains continually stressed by every input. With a trusted system and "mind like water" one can have a better perspective on one's life. Allen recommends reflection from six levels, called "Horizons of Focus":


title: Getting Things Done

text: Unlike some theories, which focus on top-down goal-setting, GTD works in the opposite direction. Allen argues that it is often difficult for individuals to focus on big picture goals if they cannot sufficiently control the day-to-day tasks that they frequently must face. By developing and using the trusted system that deals with day-to-day inputs, an individual can free up mental space to begin moving up to the next level.


title: Getting Things Done

text: Allen recommends scheduling a weekly review, reflecting on the six different levels. The perspective gained from these reviews should drive one's priorities at the project level. Priorities at the project level in turn determine the priority of the individual tasks and commitments gathered during the workflow process. During a weekly review, determine the context for the tasks and put each task on its appropriate list. An example of grouping together similar tasks would be making a list of outstanding telephone calls, or the tasks/errands to perform while out shopping. Context lists can be defined by the set of tools available or by the presence of individuals or groups for whom one has items to discuss or present.


title: Getting Things Done

text: GTD is based on storing, tracking, and retrieving the information related to the things that need to get done. Mental blocks we encounter are caused by insufficient 'front-end' planning. This means thinking in advance, generating a series of actions which can later be undertaken without further planning. The mind's "reminder system" is inefficient and seldom reminds us of what we need to do at the time and place when we can do it. Consequently, the "next actions" stored by context in the "trusted system" act as an external support which ensures that we are presented with the right reminders at the right time. As GTD relies on external reminders, it can be seen as an application of the theories of distributed cognition or the extended mind.


title: Getting Things Done

text: In 2005, "Wired" called GTD a "new cult for the info age", describing the enthusiasm for this method among information technology and knowledge workers as a kind of cult following. Allen's ideas have also been popularized through "The Howard Stern Show" (Stern referenced it daily throughout 2012's summer) and the Internet, especially via blogs such as 43 Folders, Lifehacker, and The Simple Dollar.


title: Getting Things Done

text: In 2005, Ben Hammersley interviewed David Allen for "The Guardian" article titled "Meet the man who can bring order to your universe", saying: "For me, as with the hundreds of thousands around the world who press the book into their friends' hands with fire in their eyes, Allen's ideas are nothing short of life-changing".


title: Getting Things Done

text: In 2007, "Wired" ran another article about GTD and Allen, quoting him as saying "the workings of an automatic transmission are more complicated than a manual transmission ... to simplify a complex event, you need a complex system".


title: Getting Things Done

text: A 2008 paper in the journal "Long Range Planning" by Francis Heylighen and Clément Vidal of the Free University of Brussels showed "recent insights in psychology and cognitive science support and extend GTD's recommendations".


title: Russian cuisine

text: Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.


title: Russian cuisine

text: The history of Russian cuisine was divided in four groups: Old Russian cuisine (ninth to sixteenth century), Old Moscow cuisine (seventeenth century), the cuisine that existed during the ruling of Peter and Catherine the Great (eighteenth century), and finally Petersburg cuisine, which took place from the end of the eighteenth century to the 1860s. In the Old Russian period, the main food groups were bread, lots of grains, and lots of foods that contained starch. Women baked pies with lots of different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat, oats, etc.were represented as wellbeing to the household. Lots of Russians used honey and berries and made them into gingerbread, which to this day is a popular Russian dessert. Lots of current Russian cuisines were inspired from Asian cultures, such as pelmeni. In the seventeenth century, cuisine was separated based on economical class. The rich had meat and delicacies, such as caviar, while the poor had the most simple dishes. During this century, more food appeared, because new countries were annexed. During the Peter and Catherine the Great era, minced meat was incorporated into dishes and other European country's cuisine was also mixed into Russian foods. In the last era(Petersburg Cuisine) lots of French, German, Dutch, and Italian meals were incorporated into Russian foods, such as lamb and pork. The French popularized potatoes and tomatoes in dishes. Due to the long lasting cold weather in Russia, many dishes were made to be preserved, so they would not have to take extra trips in the freezing snowy days.


title: Russian cuisine

text: Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, pork, poultry, caviar, mushrooms, berries, and honey. Crops of rye, wheat, barley and millet provided the ingredients for a plethora of breads, pancakes, pies, cereals, beer and vodka. Soups and stews are centered on seasonal or storable produce, fish and meats. Such food remained the staple for the vast majority of Russians well into the 20th century.


title: Russian cuisine

text: The 16th through 18th centuries brought more refined culinary techniques. It was during this time period that smoked meats and fish, pastry cooking, salads and green vegetables, chocolate, ice cream, wines, and juice were imported from abroad. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes.


title: Russian cuisine

text: In the early 20th century the Revolution saw a rapid decline of elite cuisine, driven both by the new egalitarian state ideology and by disappearance of the old Imperial elites who used to be its consumers. The distinct Soviet cuisine was born, emphasizing fusion of the Union's national cuisines, scientific approach to a diet, and industrial approach to food preparation and serving.


title: Russian cuisine

text: The fall of the Soviet Union saw the end of state monopoly on food service, and a corresponding diversification of cuisine. As average prosperity grew starting with the second decade after the collapse, so did the demand for fresh culinary experiences, prompting a renaissance of Imperial-era elite cuisine, as well as a wide search for novelty, local specialties, and creative reinterpretations, leading to the birth of what has been dubbed the New Russian cuisine.


title: Russian cuisine

text: The national Russian cuisine has evolved in a multicultural and multiethnic state, with strong mutual influence from the cuisines of other ethnic groups that live within the nation's borders or had been a part of the Russian state historically.


title: Russian cuisine

text: Despite such deep mutual influence, many national cuisines within the borders of the Russian Federation maintain their uniqueness, and thus have their own separate articles dedicated to them, such as Tatar cuisine, Sakha cuisine, or Yamal cuisine.


title: Russian cuisine

text: The Russian cuisine itself is also geographically diverse, its variations dependent on raw materials and cooking methods available locally. In the North of Russia, it incorporates local berries such as cloudberry or crowberry, fish such as cod, game meat such as elk, or even edible moss known as yagel. Conversely, in Siberia it includes the local fish varieties, particularly those of the coregonus genus such as arctic cisco or muksun, and borrows the local cooking methods, to result in raw fish eaten frozen or combined with spices. Further East, local specialties are added such as eagle fern, kolomikta fruit, scallops and Kamchatka crabs.


title: Russian cuisine

text: Soups have always played an important role in Russian cuisine. The traditional staple of soups such as shchi (), borsch (), ukha (), rassolnik (), solyanka (), botvinya (), okroshka (), and tyurya () was enlarged in the 18th to 20th centuries by both European and Central Asian staples like clear soups, pureed soups, stews, and many others.


title: Russian cuisine

text: "Okroshka" is a cold soup based on kvass or (less frequently) various kinds of sour milk; kefir is often preferred nowadays. "Okroshka" is also a salad. The main ingredients are two types of vegetables that can be mixed with cold boiled meat or fish in a 1:1 proportion. Thus vegetable, meat, poultry, and fish varieties of "okroshka" are made.


title: Russian cuisine

text: There are typically two types of vegetables in okroshka. The first must have a neutral taste, such as boiled potatoes, turnips, rutabagas, carrots, or fresh cucumbers. The second must be spicy and aromatic, like radishes or green onion as well as other herbs—greens of dill, parsley, chervil, celery, or tarragon. Different meat and poultry can be used in the same soup. The most common ingredient is beef alone or with poultry. A mild bologna-like sausage is sometimes used. If it is made with fish, the best choice would be tench, European perch, pike-perch, cod, or other neutral-tasting fish. In the coastal areas smoked and/or salted salmon is preferred instead, often in combination with other meats.


title: Russian cuisine

text: The kvass most commonly used in cooking is white okroshka kvass, which is much more sour than drinking kvass. Spices used include mustard, black pepper and pickled cucumber (specifically, the liquid from the pickles), solely or in combination. For the final touch, boiled eggs and smetana (similar to crème fraîche) are added. Often, the mustard, chopped hard-boiled yolks, pepper and pickle brine are combined into a spicy sauce that is added to the soup to taste.


title: Russian cuisine

text: For sour milk-based "okroshka", well-shaken natural sour milk (often with the addition of seed oil) is used with the addition of pure water and ground garlic. Sometimes manufactured kefir is used instead of natural sour milk for time-saving reasons, though some say it detracts from the original taste of "okroshka".


title: Russian cuisine

text: "Tyurya" is very similar to okroshka, the main difference being that instead of vegetables, bread, sometimes with addition of onion and vegetable oil, is soaked in kvass, similar to Silesian wodzionka or Portuguese açorda. It was commonly consumed during rough times (such as the Russian Revolution, World War I, and World War II) and by poor peasants. Also, due to its simplicity, it was very common as a meal during religious fasting.


title: Russian cuisine

text: "Botvinya" is another type of cold soup. The name of the soup comes from the Russian word "botva", which means "leafy tops of root vegetables", and, true to its name, it is made with the leafy tops of young beets, as well as sorrel, scallions, dill, cucumbers, and two types of kvass. Mustard, garlic, and horseradish are then added for flavor. The vegetables are blanched, then rubbed through a sieve, and kvass is poured over them.


title: Russian cuisine

text: "Svyokolnik" (also known as "kholodnik") is a cold borscht. It consists of beet sour or beet juice blended with sour cream, buttermilk, soured milk, kefir or yogurt. The mixture has a distinctive orange or pink color. It is served chilled, typically over finely chopped beetroot, cucumbers, radishes and spring onion, together with halved hard-boiled eggs and sprinkled with fresh dill. Chopped veal, ham, or crawfish tails may be added as well.


title: Russian cuisine

text: "Shchi" (cabbage soup) had been the predominant first course in Russian cuisine for over a thousand years. Shchi knew no social class boundaries, and even if the rich had richer ingredients and the poor made it solely of cabbage and onions, all these "poor" and "rich" variations were cooked in the same tradition. The unique taste of this cabbage soup was from the fact that after cooking it was left to draw (stew) in a Russian stove. The "spirit of shchi" was inseparable from a Russian izba (log hut). Many Russian proverbs are connected to this soup, such as (, "Shchi and porridge are our staples"). It can be eaten regularly, and at any time of the year.


title: Russian cuisine

text: The richer variant of shchi includes several ingredients, but the first and last components are a must:


title: Russian cuisine

text: When this soup is served, smetana is added. It is eaten with rye bread. Older tradition called for thickening shchi with a sort of roux, made by scalding a portion of the flour with a boiling broth, without frying it first, to increase the soup's caloric content, especially if the meat was not used; but about late XVIII century, and especially in the higher-class cooking, this was abandoned for the sake of the finer taste.


title: Russian cuisine

text: During much of the year when the Orthodox Christian Church prescribes abstinence from meat and dairy, a vegan version of shchi is made.


title: Russian cuisine

text: "Kislye" (sour) schi are made from pickled cabbage (sauerkraut), "serye" (grey) schi from the green outer leaves of the cabbage head. "Zelyonye" (green) schi are made from sorrel leaves, not cabbage, and used to be a popular summer soup.


title: Russian cuisine

text: "Borscht" is made of broth, beets, and tomatoes with various vegetables, including onions, cabbage, tomato, carrots, and celery. Borscht usually includes meat, particularly beef in Russia, and pork in Ukraine. Borscht is generally served very hot, with sour cream, chopped chives or parsley, and crushed garlic. Borscht is traditionally served with black bread. Borscht is associated as national cuisine in various different Eastern European countries such as Ukraine, Poland, Belarus, and Lithuania.


title: Russian cuisine

text: "Ukha" is a warm watery fish dish, however calling it a fish soup would not be absolutely correct. "Ukha" as a name for fish broth was established only in the late 17th to early 18th centuries. In earlier times this name was first given to thick meat broths, and then later chicken. Beginning from the 15th century, fish was more and more often used to prepare ukha, thus creating a dish that had a distinctive taste among soups.


title: Russian cuisine

text: A minimum of vegetables is added in preparation, and in classical cooking, ukha was simply a rich fish broth served to accompany fish pies (rasstegai, kuliebiaka, etc.). These days it is more often a fish soup, cooked with potatoes and other vegetables. A wide variety of freshwater fish is traditionally used.


title: Russian cuisine

text: "Rassolnik" is a hot soup in a salty-sour cucumber base. This dish formed in Russian cuisine quite late—only in the 19th century. About this time the name rassolnik was attached to it, originating from the Russian word "rassol" which means "brine" (pickle water). Pickle water was known to be used as a base for soups from the 15th century at the latest. Its concentration and ratio with other liquids and soup components gave birth to different soups: solyanka, shchi, and of course rassolnik. The latest is moderately sour-salty soups on pickled cucumber base. Some are vegetarian, but more often with products like veal or beef kidneys or all poultry giblets (stomach, liver, heart, neck, feet). For best taste, there has to be a balance between the sour part and neutral absorbers (cereals, potatoes, root vegetables).


title: Russian cuisine

text: "Kal'ya" was a very common dish first served in the 16th–17th centuries. Subsequently, it almost completely disappeared from Russian cuisine. Often it was incorrectly called "fish rassolnik". The cooking technique is mostly the same as of ukha, but to the broth were added pickled cucumbers, pickle water, lemons and lemon juice, either separately or all together. The main characteristic of kal'ya is that only fat, rich fish was used; sometimes caviar was added along with the fish. More spices are added, and the soup turns out more piquant and thicker than ukha. Formerly kal'ya was considered a festivity dish.


title: Russian cuisine

text: "Solyanka" is a thick, piquant soup that combines components from shchi (cabbage, smetana) and rassolnik (pickle water and cucumbers), spices such as olives, capers, tomatoes, lemons, lemon juice, kvass, salted and pickled mushrooms make up a considerably strong sour-salty base of the soup. Solyanka is much thicker than other soups, about 1/3 less liquid ratio. Three types are distinguished: meat, fish, and simple solyanka. The first two are cooked on strong meat or fish broths, and the last on mushroom or vegetable broth. All the broths are mixed with cucumber pickle water.


title: Russian cuisine

text: "Lapsha" (noodle soup) was adopted by Russians from Tatars, and after some transformation became widespread in Russia. It comes in three variations: chicken, mushroom, and milk. Cooking all three is simple, including preparation of noodles, cooking of corresponding broth, and boiling of noodles in broth. Noodles are based on the same wheat flour or buckwheat/wheat flour mix. Mixed flour noodles go better with mushroom or milk broth.


title: Russian cuisine

text: Olivier salad (also known as Russian salad) is a mayonnaise-based potato salad distinguished by its diced texture and the contrasting flavors of pickles, hard-boiled eggs, boiled carrots, boiled potatoes, meat, and peas. This dish is one of the main features of New Year buffets.


title: Russian cuisine

text: " (or , from ), also known as "dressed herring", is chopped salted herring under a "coat" of shredded cooked beet, sometimes with a layer of egg or other vegetables.


title: Russian cuisine

text: " (from French ) is a salad made of boiled beets, potatoes, carrots, pickles, onions, sauerkraut, and sometimes peas or white beans. It is dressed with sunflower or olive oil.


title: Russian cuisine

text: Porridge is one of the most important dishes in traditional Russian cuisine. The variety of cereals is based on the local variety of crops. In Russian, the word kasha refers to any kind of porridge.


title: Russian cuisine

text: The most popular cereals are buckwheat, millet, semolina, oats, barley, and rice. Traditionally, such cereal porridge is cooked in milk, especially if it is to be served for breakfast. Butter, salt, sugar, jams, fresh fruit and berries may be added.


title: Russian cuisine

text: Plain cooked porridges, especially buckwheat and rice, may be served as a side dish with other meals.


title: Russian cuisine

text: Canned meat, "tushonka", is made with buckwheat/rice "kasha" traditions in mind, unlike the bully beef type of canned meat. While average-priced "tushyonka" contains a large portion of lard and jelly, this very non-meaty addition to meat can be used as a sauce for enriching rice or buckwheat kasha's taste.


title: Russian cuisine

text: at affluent households also mentions sausage-making, spit-roasted meats, stews and many other meat dishes.


title: Russian cuisine

text: As a garnish to meat dishes in the past the most common were porridges and cereals, in which the meat was boiled, later on boiled or rather steamed and baked root vegetables (turnips, carrots) as well as mushrooms; additionally the meat, without taking account its type, was garnished with pickled products—pickled cabbage, or sour and "soaked" (marinated) apples (mochoniye yabloki) or cranberries. Pan juices, alone or mixed with sour cream or melted butter, were used as gravy to pour on garnishing vegetables and porridges. Meat sauces, i.e. gravies based on flour, butter, eggs and milk, are not common for traditional Russian cuisine.


title: Russian cuisine

text: "Pelmeni" are a traditional Eastern European (mainly Russian) dish usually made with minced meat filling, wrapped in thin dough (made out of flour and eggs, sometimes with milk or water added). For filling, pork, lamb, beef, or any other kind of meat can be used; mixing several kinds is popular. The traditional Ural recipe requires the filling be made with 45% of beef, 35% of lamb, and 20% of pork. Traditionally, various spices, such as pepper, onions, and garlic, are mixed into the filling.


title: Russian cuisine

text: Russians seem to have learned to make pelmeni from Finno-Ugric people. The word means "ear-shaped bread" in Finno-Ugric languages such as Udmurt and Komi; "pel"' means 'ear' and "n'an" means 'bread'. In Siberia they were made in large quantities and stored safely frozen outside for several winter months. In mainland Russia, the term "Siberian "pel'meni"" refers to "pel'meni" made with a mix of meats (whether the 45/35/20 mix mentioned above or another ratio), rather than a single meat. By the late 19th century, they became a staple throughout urban European Russia. They are prepared immediately before eating by boiling in water until they float, and then 2–5 minutes more. The resulting dish is served with butter or sour cream (mustard, horseradish, and vinegar are popular as well). Some recipes suggest frying pelmeni after boiling until they turn golden brown.


title: Russian cuisine

text: Pelmeni belong to the family of dumplings. They are akin to vareniki, a Ukrainian variety of dumplings with a filling made of, most commonly, mashed potatoes, farmer's cheese, or cherries. They are not dissimilar to Chinese potstickers, Tibetan mo-mo and Italian ravioli, as well as the manti of the Kazakh and Kyrgyz cultures. The main difference between pelmeni and other kinds of dumplings is in their shape and size; the typical pelmen' is roughly spherical and is about 2 to 3 cm in diameter, whereas most other types of dumplings are usually elongated and much larger.


title: Russian cuisine

text: The process of making pelmeni is somewhat labor-intensive, but a "pelmennitsa" greatly speeds up the task. This device typically consists of a round aluminum plate with a matrix of holes surrounded by ridges. A sheet of dough is placed over the matrix, a filling is scooped into each "cell", and the dough sags under the weight of the filling, forming the body of the dumpling. Another sheet of dough is placed on top, and a wooden roller is rolled over the top, pressing the dough layers together, cutting the dumplings apart by the ridges, and forcing the dumplings to fall through the holes. Using a "pelmennitsa", the chef can quickly manufacture batches of dumplings at a time.


title: Russian cuisine

text: Various minced meat dishes were adopted from other cuisines and became popular only in the nineteenth and twentieth centuries; for traditional Russian cuisine, they are not typical.


title: Russian cuisine

text: "Kotlety" (minced cutlets) are pan-fried cutlet-shaped patties, not dissimilar from Salisbury steak and other such dishes. Kotlety are made from pork and beef, or from chicken, sometimes also from fish. In common recipes, ground meat, pork, onions and bread are put in a bowl and mixed thoroughly until it becomes relatively consistent. Once this effect is achieved, patties are formed and then put into a hot frying pan to cook. Pozharsky cutlet is a more elaborated version which was adopted by French haute cuisine.


title: Russian cuisine

text: "Beef Stroganoff": Sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.


title: Russian cuisine

text: "Shashlyk" is a form of shish kebab (marinated meat grilled on a skewer) popular in former Soviet Union countries, notably in Georgia, Russia, Armenia, Azerbaijan, and Uzbekistan. It often features alternating slices of meat and onions. Even though the word "shashlyk" was apparently borrowed from the Crimean Tatars by the Cossacks as early as the 18th century, kebabs did not reach Moscow until the late 19th century, according to Vladimir Gilyarovsky's "Moscow and Moscovites". From then on, their popularity spread rapidly; by the 1910s they were a staple in St. Petersburg restaurants and by the 1920s they were already a ubiquitous street food all over urban Russia. Shashlik is also used in Russia as a food to be cooked in an outdoor environment, similarly to barbecue in English-speaking countries.


title: Russian cuisine

text: "Kholodets" (or "studen"'): Jellied chopped pieces of pork or veal meat with some spices added (pepper, parsley, garlic, bay leaf) and minor amounts of vegetables (carrots, onions). The meat is boiled in large pieces for long periods of time, then chopped, boiled a few times again and finally chilled for 3–4 hours (hence the name) forming a jelly mass, though gelatin is not used because calves' feet, pigs' heads and other such offal is gelatinous enough on its own. It is served with horseradish, mustard, or ground garlic with smetana.


title: Russian cuisine

text: Fish was important in pre-revolutionary cuisine, especially on Russian Orthodox fast days when meat was forbidden, similar to the Catholic custom of eating fish instead of meat on Fridays. Strictly freshwater fish such as carp and sudak (Sander lucioperca, Zander) were commonly eaten in inland areas, as well as anadromous sturgeon and in northern areas salmon, pike and trout. A greater variety of fish—including saltwater species—were preserved by salting, pickling or smoking and consumed as "zakuski" (hors d'oeuvres).


title: Russian cuisine

text: There is a dish in modern Russian cuisine resembling a mix of "svekolnik" and pickled herring: "selyodka pod shuboi", literally "[fur]coated herring", where pickled herring is coated with a layer of potatoes, a layer of mayo and/or "smetana" sour cream, with grated beet added on top for coating (hence "fur"-coat" word, "shuba").


title: Russian cuisine

text: Cabbage, potatoes, and cold tolerant greens are common in Russian and other Eastern European cuisines. Pickling cabbage (sauerkraut), cucumbers, tomatoes and other vegetables in brine is used to preserve vegetables for winter use. Pickled apples and some other fruit also used to be widely popular. These are sources of vitamins during periods when fresh fruit and vegetables are traditionally not available.


title: Russian cuisine

text: The earliest form of the honey bread was made with just rye flour, honey and berry juice, arriving in Russia by way of Egypt in the 9th century. Later preparations dating to the 12th and 13th centuries included spices purchased in the markets of India and the Middle east. Tula gingerbread is known as early as 1685, and was historically made by well-known confectioners with gingerbread molds hand carved into planks of wood taken from local birch and pear trees.


title: Russian cuisine

text: Pirozhki (singular: pirozhok; diminutive of pirog [pie]) are small stuffed buns (pies) made of either yeast dough or short pastry. They are filled with one of many different fillings and are either baked (the ancient Slavic method) or shallow-fried (known as "priazhenie", this method was borrowed from the Tatars in the 13th century). One feature of pirozhki that sets them apart from, for example, English pies is that the fillings used are almost invariably fully cooked. The use of chopped hard-boiled eggs in fillings is another interesting feature. Six typical fillings for traditional pirozhki are:


title: Russian cuisine

text: Polish pierogi (type: dumplings) are not really related to Russian "pirogi" (type: pies) and "pirozhki" (type: buns, small pies)


title: Russian cuisine

text: Blin are thin griddle cakes similar to crepes traditionally made with buckwheat flour and yeasted batter, although non-yeasted batter has become widespread in recent times. They may be topped or filled with butter, smetana (sour cream), fruit preserves or caviar. Blini are often served in connection with "Maslenitsa" (Масленица, Butter Week; also known as Pancake Week), a springtime religious festival celebrated before Lent, but it is also a common breakfast dish. The word "blin" (singular of blini) comes from Old Slavic "mlin", which means "to mill".


title: Russian cuisine

text: Blin had a somewhat ritual significance for early Slavic peoples in pre-Christian times since they were a symbol of the sun, due to their round form. They were traditionally prepared at the end of the winter to honor the rebirth of the new sun during "Maslenitsa". This tradition was adopted by the Orthodox Church and is carried on to the present day, as the last week of dairy and egg products before Lent. Bliny are still often served at wakes, to commemorate the recently deceased. Blini can be made from wheat, buckwheat, or other grains, although wheat blini are most popular in Russia.


title: Russian cuisine

text: The word "blin" is also often used as a soft curse word, expressing frustration. This practice originates from the word's phonetic similarity to the much more vulgar word "Blyádt".


title: Russian cuisine

text: Vatrushka is a kind of cake with a ring of dough and tvorog (cottage cheese) in the middle, often with raisins or bits of fruit, from about five inches to two and a half feet in diameter.


title: Russian cuisine

text: Kulich is a kind of Easter bread that is traditional in the Orthodox Christian faith and is eaten in countries like Russia, Belarus, Ukraine, Bulgaria, Romania, Georgia, Moldova, North Macedonia and Serbia.


title: Russian cuisine

text: Traditionally after the Easter service, the kulich, which has been put into a basket and decorated with colorful flowers, is blessed by the priest. Blessed kulich is eaten before breakfast each day. Any leftover kulich that is not blessed is eaten with Paskha for dessert.


title: Russian cuisine

text: Kulich is baked in tall, cylindrical tins (like coffee or fruit juice tins). When cooled, kulich is decorated with white icing (which slightly drizzles down the sides) and colorful flowers. Historically, it was often served with cheese paska bearing the symbol XB (from the traditional Easter greeting of "Христос воскресе", "Christ is Risen").


title: Russian cuisine

text: Paskha is a festive dish made in Eastern Orthodox countries which consists of food that is forbidden during the fast of Great Lent. It is made during Holy Week and then brought to Church on Great Saturday to be blessed after the Paschal Vigil. The name of the dish comes from Pascha, the Eastern Orthodox celebration of Easter.


title: Russian cuisine

text: Cheese paskha is a traditional Easter dish made from quark (curd cheese, ), which is white, symbolizing the purity of Christ, the Paschal Lamb, and the joy of the Resurrection. It is formed in a mould, traditionally in the shape of a truncated pyramid (a symbol of the Church; this form is also said to represent the Tomb of Christ). It is usually served as an accompaniment to a rich Easter bread called paska in Ukrainian and kulich in Russian.


title: Russian cuisine

text: The pascha is decorated with traditional religious symbols, such as the "Chi Ro" motif, a three-bar cross, and the letters "X" and "B" (Cyrillic letters which stands for "Христосъ Воскресе." This is the Slavonic form of the traditional Paschal greeting: "Christ is Risen!"). All of these religious decorations symbolize Christ's Passion and Resurrection.


title: Russian cuisine

text: Varenye is a dessert and condiment. It is made from cooking fruits or berries. It is similar to jam except that fruits are not macerated and the consistency is more akin to fruit within syrup. It is used as a topping for crepes and syrniki and as a sweetener for tea. It is also eaten on its own as a sweet.


title: Russian cuisine

text: Pastila is a fruit confectionery (""). It has been described as "small squares of pressed fruit paste" and "light, airy puffs with a delicate apple flavor". In Imperial Russia, the "small jellied sweetmeats" were served for tea "with a white foamy top, a bit like marshmallow, but tasting of pure fruit". In its modern form it is essentially fruit meringue, but baked to a soft, not crisp consistency. Unlike its derivative zefir, true pastila does not use gelling agents and has a much lower egg white content.


title: Russian cuisine

text: Zefir (may also be spelled "zephyr" or "zephir") is a type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. It is commonly produced and sold in the countries of the former Soviet Union. The name given after the Greek god of the light west wind Zephyr symbolizes its delicate airy consistency.


title: Russian cuisine

text: Zefir is somewhat similar in its consistency to marshmallows, Schokokuss or krembo. It is derived from the traditional Russian pastila but with added egg white foam and a gelling agent. The form typically resembles traditional meringue. However, in contrast to commercial meringue, it is never crisp. It is usually of white or rose color.


title: Russian cuisine

text: Chocolate-coated versions are also widespread. In contrast to the other chocolate-coated marshmallow-like confectioneries they normally do not include a biscuit layer.


title: Russian cuisine

text: Kissel or kisel is a viscous fruit dish, popular as a dessert and as a drink. It consists of the sweetened juice of berries, like mors, but it is thickened with cornstarch, potato starch or arrowroot; sometimes red wine or fresh or dried fruits are added. It is similar to the Danish "rødgrød" and German "Rote Grütze". Swedish "blåbärssoppa" is a similarly prepared bilberry dessert, although only fresh or frozen bilberries, not dried berries are used to prepare it.


title: Russian cuisine

text: Kissel can be served either hot or cold, also together with sweetened quark or semolina pudding. Kissel can also be served on pancakes or with ice cream. If the kissel is made using less thickening starch, it can be drunk—this is common in Russia and Ukraine.


title: Russian cuisine

text: Many traditional drinks are indigenous to Russia and are not present in other national cuisines. The most notable of these are vodka, sbiten', kvass, medovukha and mors. Many of them are no longer common and have been replaced by drinks originating in Europe. Nonetheless, these beverages were formerly drunk as a complement to meat and poultry dishes, sweet porridge, and dessert. Of particular note is sbiten, an immensely popular medieval drink which has since been replaced by tea as the Russian mainstay beverage.


title: Russian cuisine

text: Of Russia's alcoholic beverages, perhaps the most ancient is Medovukha, a sweet, low-alcohol drink, made with fermented honey with the addition of various spices. A stronger honey-based beverage, stavlenniy myod, also exists in Russia and is broadly equivalent to Scandinavian mead; it is typically made with the admixture of berry juices.


title: Russian cuisine

text: Vodka is the best known of Russia's alcoholic products and is produced, with some variation, throughout the country. Vodka can be either grain or potato based and is frequently flavored with a great variety of ingredients ranging from hot-pepper and horseradish to fruits and berries.


title: Russian cuisine

text: Beer has been manufactured in Russia since at the very least the 9th century. Its popularity was for many centuries concentrated in the Lands of Novgorod. Beer continued to be made throughout Russian history, but real growth came in the 18th century when many breweries were founded in order to supply the newly modernized and expanded the imperial army and fleet. A real explosion in the popularity of beer came in the last decades of the Soviet Era and has continued into the present day, with Russia now ranking as the fourth largest producer in the world.


title: Russian cuisine

text: Wine is manufactured in the southern regions in the country but lags far behind other alcoholic beverages in popularity. The wine industry, which was somewhat notable in imperial times, is slowly expanding, but most Russians that drink wine tend to prefer imported foreign varieties, especially sweet varieties produced in the countries of the former USSR and little known in the outside world.


title: Russian cuisine

text: Most non-alcoholic Russian drinks are based on fruits and berries. Those include kompot, made by boiling fruit with sweetened water; uzvar, in which dried fruit is used instead; mors, made of berries such as lingonberry, cranberry, blueberries, or raspberries; and kisel, a viscous fruit drink thickened with cornstarch, potato starch or arrowroot.


title: Russian cuisine

text: Kvass is an ancient and still widely popular bread-based drink. The basic method of preparing kvass includes water, flour and liquid malt; these ingredients are used to make a dough that is subjected to fermentation. This results in a beverage with very low alcohol content. Commercial kvass is often around 0.5% alcohol. The fermented liquid, referred to as "zator", is diluted with water and mixed with yeast, sugar, and aromatic additives. This final mixture is allowed to brew for several days. Flavor additives may include fruit and berry juices (cherry, raspberry, lemon, etc.), as well as ginger and mint.


title: Russian cuisine

text: Sbiten, another non-alcoholic drink, is made of honey, water, fruit juices, and spices. Sbiten was once the most popular non-alcoholic beverage in the country, but in the last few centuries, it has been superseded and largely replaced by tea and coffee.


title: Russian cuisine

text: Tea is by far the most common drink in almost all parts of Russia. First introduced from China in the 17th century, its popularity has since spread throughout the country. Black tea has always been the dominant variety, but after the Russian acquisition of Central Asia, awareness of and interest in green tea began to increase slowly. Today Russia remains one of the largest tea consumers in the world. Russian Caravan is perhaps the most well-known type of Russian tea around the world.


title: Russian cuisine

text: Until the Sino-Soviet split, tea was mostly brought in from China. Now, Russia imports most of its tea from India and Sri Lanka, with Darjeeling being the most prized variety. Domestic cultivation exists in the southern regions of the country (mostly in Krasnodar Krai), but local supply is very limited compared to national consumption.


title: Russian cuisine

text: Coffee is also popular but has never caught up to tea in popularity. Peter the Great is credited with introducing coffee to Russia, with the drink becoming steadily more pervasive since that time. Coffee is commonly made either using the Turkish or common European methods.


title: Chris Weitz

text: Christopher John Weitz (born November 30, 1969) is an American film director, screenwriter, and producer. He is best known for his work with his brother Paul on the comedy films "American Pie" and "About a Boy"; the latter earned the Weitz brothers a nomination for the Academy Award for Best Adapted Screenplay. Among his other main works, Weitz directed the film adaptation of the novel "The Golden Compass" and the of "New Moon" from the series of "Twilight" books, wrote the screenplay for Disney's 2015 live-action adaptation of "Cinderella", and co-wrote "Rogue One: A Star Wars Story" with Tony Gilroy.


title: Chris Weitz

text: Weitz was born in New York City, the son of actress Susan Kohner and Berlin-born novelist/menswear designer John Weitz. His brother is filmmaker Paul Weitz. Weitz is the grandson of Czech-born agent and producer Paul Kohner and actress Lupita Tovar on his maternal side. Tovar, who was from Oaxaca, Mexico, starred in "Santa", Mexico's first talkie, in 1932, as well as a Spanish language version of "Drácula." Weitz' paternal grandparents escaped Nazi Germany, before which his grandfather was a successful textile manufacturer, with the family being intimates of writer Christopher Isherwood and actress Marlene Dietrich.


title: Chris Weitz

text: Weitz's father and maternal grandfather were Jewish, whereas his maternal grandmother was Catholic; he was raised in a nonreligious household. He has also described himself as a "lapsed Catholic crypto-Buddhist."


title: Chris Weitz

text: As a young boy, Weitz attended Allen-Stevenson School with his brother and was a member of the Knickerbocker Greys, a long-standing New York City youth marching corps that has been in existence since 1881.


title: Chris Weitz

text: When he was 14 years old, Weitz went to the boarding school St Paul's School in London, which his father had attended. He graduated with a degree in English from Trinity College, Cambridge.


title: Chris Weitz

text: Weitz' early career involved many collaborations with his brother. Some of the work they have done as screenwriters has been both credited and uncredited.


title: Chris Weitz

text: Weitz began his film career as a co-writer on the animated film "Antz" (1998). He followed this with work on various sitcoms such as "Off Centre" and the 1998 revival of the 1977 TV series "Fantasy Island". In 1999, he and Paul directed and produced "American Pie", which was written by Adam Herz, and became a major box office success. Weitz returned as executive producer on the film's two theatrical sequels. In 2001, along with his brother, he co-directed his second film, the Chris Rock comedy "Down to Earth".


title: Chris Weitz

text: In 2002, the Weitz brothers co-wrote and co-directed "About a Boy", the Hugh Grant film based on the book by Nick Hornby. The film was originally set up at New Line Cinema with Robert De Niro producing, and the main character as an American. The brothers felt that it was important that the character is British. Inspiration came from the 1960 film "The Apartment." They were nominated for an Academy Award for Best Adapted Screenplay.


title: Chris Weitz

text: Weitz has produced a number of films including "In Good Company" and "American Dreamz", both of which were directed by his brother, Paul.


title: Chris Weitz

text: In 2003, Weitz was hired to direct New Line Cinema's adaptation of the first book in Philip Pullman's "His Dark Materials" series, "The Golden Compass", after approaching the studio with an unsolicited 40-page treatment. He was subsequently invited by director Peter Jackson to visit the set of "King Kong", in order to gain insight into directing a big-budget film and advice on how to deal with New Line. In 2005, Weitz announced his departure from the film, citing the enormous technical challenges involved, and the fear of being denounced by both the book's fans and detractors; he was subsequently replaced by British director Anand Tucker. Tucker left the project in 2006 over creative differences with New Line, and Weitz returned to the director's chair after receiving a letter from Pullman asking him to reconsider.


title: Chris Weitz

text: During post-production, New Line had Weitz's editor replaced, and the studio made the final cut with severe differences from Weitz's vision, trimming the originally unhappy ending and watering down the religious theme. Weitz declared that


title: Chris Weitz

text: The film was released in 2007 and was met with mixed reviews. Its U.S. grosses have been described as disappointing in relation to film's US$180 million budget, although it was a "stellar performer" outside the U.S. with a "stunning" box office likely to hit $250 million. When questioned about a possible sequel, New Line studio co-head Michael Lynne said that "The jury is still very much out on the movie..." The second and third screenplays have been written but because of the economic recession and the protest by the Catholic Church, the two sequels never got made and was later rebooted into a television series that was released in 2019. Its worldwide box office gross stands at $372,234,864.


title: Chris Weitz

text: In December 2008, Weitz was announced as the director of the sequel to "Twilight," the film adaptation of the novel "New Moon" by Stephenie Meyer. Weitz said he felt a tremendous sense of responsibility to live up to the expectations of the passionate fan base.


title: Chris Weitz

text: "" opened in November 2009, one year after the first movie was released. "New Moon" set records as the biggest midnight opening in domestic box office history, grossing an estimated $26.3 million in 3,514 theatres, previously held by "Harry Potter and the Half-Blood Prince." The film grossed $72.7 million on its opening day domestically, becoming the biggest single-day opening in domestic history, beating the $67.2 million tally of "The Dark Knight.". This opening strongly contributed to another record: the first time that the top ten films at the domestic box office had a combined gross of over $100 million in a single day.


title: Chris Weitz

text: The opening weekend of "New Moon" was the third-highest opening weekend in US domestic history with $142,839,137, and the sixth-highest worldwide opening weekend with $274.9 million total. With an estimated budget of just under $50 million, "New Moon" is the least expensive movie to ever open to more than $200 million worldwide. Over Thanksgiving weekend, the film grossed $42.5 million, and including Wednesday and Thursday ticket sales it grossed $66 million. It earned $230.7 million in its first ten days, $38 million more than the previous installment grossed in its entire theatrical run. Internationally, the film grossed roughly $85 million over Thanksgiving weekend, adding up to a total worldwide gross of $473.7 million in ten days. Weitz decided not to continue to direct the next film in the franchise.


title: Chris Weitz

text: In June 2011, Summit Entertainment released his film "A Better Life," written by Eric Eason about a Hispanic gardener and his son in Los Angeles searching for their stolen truck. This film is unusual among Hollywood productions in that it is set in a Hispanic community and features an almost entirely Hispanic cast. Weitz said that working on the film allowed him to explore his Hispanic heritage—his grandmother is from Mexico—and learn Spanish. The film was nominated for an Oscar.


title: Chris Weitz

text: In 2012, he worked with journalist Jose Antonio Vargas on a series of four documentary shorts directed by Weitz called "Is This Alabama?", about the effects of the state of Alabama's anti-immigration legislation, 2011's Alabama HB 56. The project was a collaboration between Weitz, Vargas, the Center for American Progress think-tank, America's Voice Education Fund, and Vargas' Define American campaign, with Vargas doing the interviews.


title: Chris Weitz

text: Weitz wrote the screenplay for Disney's 2015 live-action adaptation of "Cinderella," which was released in theaters on March 13, 2015. Weitz said he went back to the many different versions of the story (Brothers Grimm, Charles Perrault, as well as the 1950 animated Disney original) as well as his own vision.


title: Chris Weitz

text: Weitz scripted the first "Star Wars" stand-alone film, director Gareth Edwards' "Rogue One" (2016). Replacing Gary Whitta, Weitz shares writing duties with acclaimed filmmaker Tony Gilroy. In 2017, Weitz and J. Mills Goodloe co-wrote the script for Fox 2000's "The Mountain Between Us", a film adaptation of the novel of the same name, by Charles Martin.


title: Chris Weitz

text: Weitz will be writing the screen adaptation of "21 Years to Midnight," a movie about same-sex marriage documented in the legal case "Obergefell v. Hodges".


title: Chris Weitz

text: Weitz directed "Operation Finale", a 2018 MGM historical drama thriller film, written by Matthew Orton, about the Mossad and Shin Bet teams that captured Adolf Eichmann. The film starred Oscar Isaac, Ben Kingsley, Lior Raz, Mélanie Laurent, Nick Kroll, and Joe Alwyn.


title: Chris Weitz

text: Weitz has also occasionally worked as an actor, playing the lead role in the 2000 comedy film "Chuck & Buck" and a bland suburbanite in "Mr. & Mrs. Smith".


title: Chris Weitz

text: Weitz has a production company with his brother Paul Weitz and producer Andrew Miano called Depth of Field. In March 2016, Weitz and his brother signed a two-year first look deal with Amazon Studios.


title: Chris Weitz

text: Weitz wrote a young adult novel trilogy series that began with "The Young World," in 2014, and was followed by "The New Order," in 2015 and "The Revival" in 2016. The series follows a group of teenagers struggling to survive in a post-apocalyptic world where a disease killed off all adults over the age of 18.


title: Chris Weitz

text: Weitz said that he used the concept of natural intelligence theories called Society of Mind created by Marvin Minsky to create the stories that were loosely autobiographical about growing up in New York City.


title: Chris Weitz

text: Weitz is married to Mercedes Martinez, who is Cuban Mexican, and with whom he has one son, Sebastian Weitz and a daughter, Athena Weitz. Weitz said he met Martinez at the Burning Man festival.


title: Chris Weitz

text: In 2004, Weitz was a co-investor with Paul Devitt in the Japanese restaurant and club called Tokio on N. Cahuenga in Los Angeles.


title: Chris Weitz

text: On November 11, 2016, after Donald Trump won the presidential election, Weitz tweeted, "Please note that the Empire is a white supremacist (human) organization." Although he had apologized and deleted the tweet, several Trump supporters have used the hashtag #DumpStarWars and claimed that "Rogue One" contained an anti-Trump scene.


title: Jupp Heynckes

text: Josef "Jupp" Heynckes (; born 9 May 1945) is a German retired professional footballer and manager. The majority of his player career was as a striker for Borussia Mönchengladbach in its golden era of the 1960s and '70s, when they won many national championships and the DFB-Pokal, as well as the UEFA Cup. During this period the team played in its only European Cup final in 1977, losing to Liverpool. He is the fourth-highest goalscorer in the history of the Bundesliga, with 220 goals. He was a member of the West Germany national team that won the UEFA Euro 1972 and the 1974 FIFA World Cup titles.


title: Jupp Heynckes

text: As manager, Heynckes won four Bundesliga titles with Bayern Munich and two UEFA Champions Leagues; with Real Madrid in 1997–98 and Bayern in 2012–13.


title: Jupp Heynckes

text: Heynckes played 369 matches in the German Bundesliga, scoring 220 goals. His tally is the third highest in this league, after Gerd Müller's 365 goals and Klaus Fischer's 268.


title: Jupp Heynckes

text: After playing for amateur club Grün-Weiß Holt as a youth, Heynckes started his professional career in 1964 with his hometown club Borussia Mönchengladbach who were then in the second division. In 1965, the club, managed by Hennes Weisweiler, achieved promotion to the Bundesliga, with the teenaged striker scoring 23 goals in 25 matches in his debut season.


title: Jupp Heynckes

text: In August 1965, Heynckes scored his first two Bundesliga goals against SC Tasmania 1900 Berlin. He scored 27 Bundesliga goals in two seasons for Borussia before joining Hannover 96, where he spent three years and scored 25 times in 86 league matches.


title: Jupp Heynckes

text: He returned to Mönchengladbach in 1970, with the club having just won the first league title in its history. With Heynckes, who scored 19 times in 33 matches, Gladbach became the first club to retain the Bundesliga title in 1970–71.


title: Jupp Heynckes

text: In the 1971–72 European Cup, Heynckes scored twice in an extraordinary 7–1 win against Italian champions Inter Milan. The match, however, was forced to be replayed after a drinks can had been thrown onto the pitch by a spectator, hitting Inter's Roberto Boninsegna. Borussia drew the replayed home leg 0–0 and were eliminated 4–2 on aggregate.


title: Jupp Heynckes

text: In 1973, after eliminating Dutch club Twente 5–1 on aggregate in the semi-finals, Borussia Mönchengladbach became the first German side to reach the final of the UEFA Cup. Borussia lost the away leg of the final against Liverpool 3–0 at Anfield, after the match initially had to be abandoned after 27 minutes due to a waterlogged pitch. During the match, Heynckes had a penalty kick saved by Ray Clemence, denying his side a decisive away goal. In the return leg, Heynckes scored both goals in Gladbach's 2–0 win. The English team, however, prevailed 3–2 on aggregate to lift the trophy. With 12 goals, Heynckes was joint top scorer of the competition with Twente's Jan Jeuring. Despite disappointment in Europe, Gladbach ended the 1972–73 season with success in the DFB-Pokal final, beating 1. FC Köln at the Rheinstadion in Düsseldorf.


title: Jupp Heynckes

text: In the 1973–74 season, Heynckes was joint top goalscorer in the Bundesliga, alongside Gerd Müller, with 30 goals. His Mönchengladbach side finished second in the table, with Müller's Bayern Munich winning a record third consecutive Bundesliga title. Heynckes was also the top scorer of the 1973–74 European Cup Winners' Cup with eight goals. In this competition, Borussia Mönchengladbach were knocked out in the semi-finals by Milan, losing 2–1 on aggregate.


title: Jupp Heynckes

text: In 1974–75, "die Fohlen" won their third Bundesliga title, with Heynckes finishing as the league's outright top goalscorer with 27 goals. The club also won its first European trophy with success in the UEFA Cup. After a 0–0 draw in the home leg of the final against Twente, Heynckes, who missed the home match, scored a hat-trick in a 5–1 away win in Enschede. This victory made Gladbach the first German winners of the UEFA Cup. Again, Heynckes was tournament top scorer, this time with ten goals. Altogether, Heynckes scored 23 goals in 21 games in the UEFA Cup, making him the ninth-highest goalscorer in the history of the competition, and the only member of the top ten to have scored at a ratio of over a goal per game.


title: Jupp Heynckes

text: After regaining the title, Weisweiler left Borussia to become manager of Barcelona. He was replaced by Udo Lattek, under whom Heynckes would later begin his coaching career. Borussia Mönchengladbach went on to win the 1975–76 and 1976–77 Bundesliga titles, matching Bayern's feat of three titles in a row set earlier in the decade. In 1977, Borussia also reached its first European Cup final. In the previous season's competition, Heynckes had been top scorer with six goals. In 1976–77 European Cup, he was less prolific, scoring only one goal in the first round match against Austria Wien. In the final, Gladbach again lost out to Liverpool, losing 3–1 at Rome's Stadio Olimpico.


title: Jupp Heynckes

text: Heynckes scored 18 goals in the 1977–78 Bundesliga season, including five in the record 12–0 win against Borussia Dortmund on the final day of the season. However, this was not enough to secure a fourth successive title, as 1. FC Köln won their final match against FC St. Pauli 5–0 to take first place on goal difference. Heynckes scored four goals in the 1977–78 European Cup as the team reached the semi-finals, where they were again defeated by Liverpool. Altogether, Heynckes scored 51 goals in 64 matches in European club competitions. His average of 0.8 goals per match is only bettered by compatriot Gerd Müller, who achieved an average of 0.89 goals per match.


title: Jupp Heynckes

text: Heynckes ended his playing career in 1978 and began studying for his coaching licence at the Deutsche Sporthochschule Köln.


title: Jupp Heynckes

text: During his club career, he won four Bundesliga titles, one DFB-Pokal and one UEFA Cup. He is the third-highest goalscorer in Bundesliga history and Borussia Mönchengladbach's top goalscorer in the competition with 195 goals.


title: Jupp Heynckes

text: In February 1967, he made his international debut at age 21, scoring in a 5–1 friendly win against Morocco.


title: Jupp Heynckes

text: Heynckes was a member of the West Germany team that won the 1972 UEFA European Championship, playing 90 minutes in the 3–0 win over the Soviet Union in the final. He was named by UEFA as one of seven German players in the official Team of the Tournament.


title: Jupp Heynckes

text: Heynckes was included in West Germany's squad for the 1974 FIFA World Cup, which was held in West Germany. Despite his excellent form at club level, however, he spent most of the tournament on the bench as Gerd Müller, the national team's all-time top goalscorer, was used as the starting centre forward by coach Helmut Schön. Heynckes was in the starting line-up for West Germany's opening two fixtures against Chile and Australia but then played no further part due to injury and "die Nationalelf" won their second World Cup, beating the Netherlands 2–1 in the final at Munich's Olympiastadion. In 2013, Heynckes said of his experience at the 1974 World Cup, "I was in the starting lineup for the German national team competing for the World Cup, but after an injury I was sidelined for the entire final. This was the greatest disappointment of my life, but it spurred me on and became my greatest source of motivation."


title: Jupp Heynckes

text: After his playing career, Heynckes stayed with Borussia Mönchengladbach and served the club for eight more years, first as an assistant and then as a manager, succeeding Udo Lattek in this position in 1979 at age 34. Heynckes took over on 1 July 1979 and in the 1979–80 season, Heynckes led Mönchengladbach to the 1980 UEFA Cup final, where they lost to Eintracht Frankfurt. They won the first leg 3–2 and lost the second leg 1–0. in the league, Mönchengladbach finished in seventh place.


title: Jupp Heynckes

text: The 1980–81 season started with a 2–1 loss to Fortuna Düsseldorf. During the 1980–81 season, Mönchengladbach defeated OSV Hannover, TuS Langerwehe, Bünder SV, and Atlas Delmenhorst to get to the quarter-final of the DFB-Pokal where they lost to 1. FC Kaiserslautern. Their seventh-place finish in the previous season failed to qualify them for a place in Europe. Mönchengladbach finished the league season in sixth place.


title: Jupp Heynckes

text: The 1981–82 season started with a 4–2 loss to Werder Bremen on 8 August 1981. Then they went on a six-match undefeated streak. This included a 7–2 win against SSV Dillenburg in the DFB-Pokal. Again they reached the quarter-final of the DFB-Pokal. This time they were knocked out by 1. FC Nürnberg. They finished the league season in seventh place. They were knocked out of the UEFA Cup in the second round by Dundee United. They had knocked out 1. FC Magdeburg in the first round.


title: Jupp Heynckes

text: Mönchengladbach finished the 1982–83 season in 12th place. Under Heynckes, Mönchengladbach had finished in seventh place in 1980, sixth place in 1981 and seventh place in 1982. For the third consecutive season, Mönchengladbach was eliminated in the quarter-final of the DFB-Pokal.


title: Jupp Heynckes

text: In the 1983–84 season, "Die Fohlen" finished third in the Bundesliga, missing out on the league title to VfB Stuttgart on goal difference. The team also reached the DFB-Pokal final, losing to Bayern Munich on penalties.


title: Jupp Heynckes

text: Mönchengladbach finished the 1984–85 season in fourth place. They were eliminated in the second round of the UEFA Cup by Widzew Łódź and in the semi-final of the DFB-Pokal by Bayern Munich.


title: Jupp Heynckes

text: Mönchengladbach finished the 1985–86 season in fourth place in the league. In the third-round of the UEFA Cup, Gladbach beat Real Madrid 5–1 at the Rheinstadion. However, a 4–0 loss at the Santiago Bernabéu Stadium in the second leg saw Borussia eliminated on the away goals rule. In 2013, Heynckes described it as "the worst night of my career".


title: Jupp Heynckes

text: In his final season in charge, Heynckes led Mönchengladbach to another third-place finish and the UEFA Cup semi-final. Despite not winning a trophy during his spell as manager of his hometown club, a record that earned him the nickname "the champion without a title", he was appointed as manager of Bayern Munich in the summer of 1987, where he again succeeded the outgoing Udo Lattek.


title: Jupp Heynckes

text: Heynckes was manager of Bayern Munich between 1 July 1987 and 8 October 1991. In his first season, Bayern won the DFB-Supercup. Bayern defeated Hamburger SV 2–1. During the season, Bayern went on to lose out on the league title by four points to Werder Bremen and were eliminated in the quarter-finals of the DFB-Pokal and the European Cup.


title: Jupp Heynckes

text: Bayern won back-to-back titles in 1988–89 and 1989–90 seasons. In the 1988–89 season, Bayern were eliminated in the round of 16 in the DFB-Pokal and the semi-final in the UEFA Cup. Bayern started the 1989–90 season with a 4–3 loss to Borussia Dortmund in the DFB-Supercup on 25 July 1989. Then they defeated 1. FC Nürnberg 3–2 on matchday one on 29 July 1989. They were knocked out of the DFB-Pokal in the round of 16 and they were knocked out once again in the semi-final of the European Cup. This time by Milan.


title: Jupp Heynckes

text: Bayern started the 1990–91 season by defeating 1. FC Kaiserslautern 4–1 in the DFB-Supercup on 31 July 1990. Then they were eliminated in the first round of the German Cup on 4 August 1990. In the European Cup Bayern were knocked out of a European semi-final for the third time in a row. This time by Red Star Belgrade. The club then achieved another second-placed finish in 1990–91 league season.


title: Jupp Heynckes

text: Bayern started the 1991–92 season with a 1–1 draw against Werder Bremen. Bayern advanced to the second round of the UEFA Cup after eliminating Cork City. The first leg finished in a 1–1 draw and the second leg finished in a 2–0 win for Bayern. Heynckes was fired by Bayern on 4 October 1991, after the team had won only four of its first 12 Bundesliga matches. His final match as coach was a 4–1 home defeat to Stuttgarter Kickers. Bayern were in 12th place at the time of his sacking. The team continued to struggle after his departure, eventually finishing five points clear of relegation in tenth place. The decision to sack Heynckes was later described by general manager Uli Hoeneß as "the biggest mistake of my career".


title: Jupp Heynckes

text: Under Heynckes, Bayern reached the semi-finals of the 1988–89 UEFA Cup, the 1989–90 European Cup and the 1990–91 European Cup. In each campaign, they were knocked out by the team which went on to win the competition.


title: Jupp Heynckes

text: In 1992, he was appointed manager of Athletic Bilbao, becoming only the third German manager in Spain's La Liga after Hennes Weisweiler and Udo Lattek, both of whom managed Barcelona. Heynckes managed his first match against Cádiz on 5 September 1992. He led them to an eighth-placed finish in his first season. They were eliminated in the third round of Copa del Rey.


title: Jupp Heynckes

text: He led the Basque club to fifth spot in the league and qualification for the UEFA Cup in 1993–94. They were eliminated in the fourth round of the Copa del Rey. His final match was a 3–2 win against Tenerife.


title: Jupp Heynckes

text: On 1 July 1994, Heynckes returned to Germany to become manager of Eintracht Frankfurt and was manager until 2 April 1995. His first match was a 6–0 win against I. SC Göttingen 05 in the first round of the German Cup.


title: Jupp Heynckes

text: Heynckes' spell at the Eintracht was problematic and he clashed with the club's star players Anthony Yeboah, Jay-Jay Okocha and Maurizio Gaudino. In December 1994, the three players were punished for a perceived lack of effort with extra training sessions. Because of this the players refused to play in Eintracht's next match against Hamburger SV and were suspended indefinitely by the club. Gaudino was loaned out to Manchester City later in the month and Yeboah was sold to Leeds United in January 1995. Okocha was later allowed to return to the team before leaving for Fenerbahçe S.K. in 1996. Heynckes left the club on 2 April 1995 after a 3–0 home defeat to Schalke 04 with the team in 13th place in the table. Heynckes finished with a record of 12 wins, 10 draws and 12 losses.


title: Jupp Heynckes

text: In 1995, Heynckes returned to Spain to take over at Tenerife. He won his first match as manager against Sevilla on 2 September 1995. In his first season he led the team from the Canary Islands into the UEFA Cup with a fifth-placed finish in La Liga. In the Copa del Rey, they got to the quarter-finals where they lost to Atlético Madrid. The following season the club finished ninth in La Liga and reached the semi-finals of the UEFA Cup, where they were beaten by eventual winners Schalke 04. In the Copa del Rey, Tenerife had a bye until the fourth round where they were eliminated by Real Betis after losing both legs of the tie.


title: Jupp Heynckes

text: In June 1997, Heynckes was hired by the Spanish champions Real Madrid. His first match was a 2–1 loss to Barcelona in the first leg of the Spanish Super Cup. Real Madrid would go on to win the Super Cup after winning the second leg 4–1. Real Madrid were knocked out of the Copa del Rey in the round of 16. There, he celebrated one of his greatest triumphs, as Madrid beat Juventus 1–0 in the UEFA Champions League Final for their first European Cup victory since 1966. However, the lack of domestic success – finishing fourth, eleven points behind champions Barcelona – saw his tenure terminated at the end of the season.


title: Jupp Heynckes

text: After his dismissal by Real Madrid, Heynckes took a year out of football before joining Portuguese club Benfica for the 1999–2000 season. Heynckes replaced Graeme Souness. Benfica finished third in Heynckes' only full season in charge and were knocked out of the UEFA Cup at the third round with an 8–1 aggregate defeat by Celta de Vigo, losing the first leg 7–0. They were knocked out in the round of 16 of the Portuguese Cup. After releasing club icon and captain João Pinto, who then joined Lisbon rivals Sporting CP, after transfer listing him. Heynckes became unpopular with the Benfica fans and left the club by mutual agreement in September 2000. His final match at the club was a 2–1 win against Estrela Amadora on 17 September 2000. Benfica were tied for seventh place at the time of his departure.


title: Jupp Heynckes

text: In 2001, Heynckes returned to Athletic Bilbao for a second spell as coach. In the 2001–02 season, Athletic finished tenth in La Liga, missing out on qualification to the UEFA Cup by a point, and reached the semi-finals of the Copa del Rey. The following season, Athletic secured a seventh-place finish, again finishing one point short of UEFA Cup qualification. They were eliminated in the second round of the Copa del Rey. In June 2003, Heynckes left Athletic to become head coach of Schalke 04.


title: Jupp Heynckes

text: In 2003, after eight years managing in Iberia, Heynckes returned to Germany to manage Schalke 04. Upon joining "die Königsblauen" Heynckes said "Schalke is something special, for many it is like a religion, for me it is an absolutely ideal position." His first match was a 1–0 win against Dacia Chișinău on 19 July 2003 in the Intertoto Cup. His first league match was a 2–2 draw against Borussia Dortmund on 2 August 2003. Despite targeting a top five finish upon his appointment, Schalke were eliminated in the second round of the German Cup by SC Freiburg. Freiburg won 7–3 and scored four goals in extra time. Schalke finished the 2003–04 season in seventh place in the Bundesliga.


title: Jupp Heynckes

text: Schalke started 2004–05 season with a 5–0 win against Vardar on 17 July 2004 in the Intertoto Cup. Schalke defeated Hertha BSC II in the first round of the DFB-Pokal. Schalke started the league season in the relegation zone after losing three of their opening four league matches. On 15 September 2004, Heynckes was fired by the club's general manager Rudi Assauer. Heynckes finished with a record of 28 wins, 14 draws and 15 losses.


title: Jupp Heynckes

text: In May 2006, Heynckes returned to manage Borussia Mönchengladbach, the club where he had begun his career as both a player and manager.


title: Jupp Heynckes

text: Heynckes' first match was a 2–0 win against Energie Cottbus on 12 August 2006. Heynckes' comeback started well, with Gladbach in fifth position in the Bundesliga at the end of the seventh matchday after winning each of their opening four home matches. He resigned on 31 January 2007, however, after 14-straight Bundesliga matches without a win saw Borussia drop to 17th place in the table. with the coach requiring police protection for matches against VfL Bochum and Energie Cottbus in the previous month. On departing Borussia, Heynckes refused a pay-off and returned his company car to the club office freshly cleaned and with a full tank of petrol. In May 2013, upon returning to Borussia-Park for his originally final match as a Bundesliga coach, Heynckes said, "This is my club. It's where I started as a 19-year-old professional, then worked as a coach. Since then I have come full circle. Mönchengladbach is my home town, I spent 23 years at the club, so this will not be just a normal game for me."


title: Jupp Heynckes

text: The team's fortunes did not improve after Heynckes' departure and the club was relegated at the end of the season, finishing last in the Bundesliga table.


title: Jupp Heynckes

text: After over two years out of football, Heynckes came out of retirement and returned to football in April 2009, becoming caretaker manager of his former club Bayern Munich, replacing the sacked Jürgen Klinsmann. Bayern were in danger of missing out on qualification for the Champions League upon Heynckes' appointment, but the team won four and drew one of its remaining matches, finishing second in the Bundesliga, two points behind champions VfL Wolfsburg.