Chocolate on stamp : 100 Years of Fazer Blue

 

Karlfazer - The Finest Finnish Chocolate !

Date of Issue : 19 January 2022

This  beautiful stamp issued by Finnish Post celebrating 100 years of  famous Finnish  Chocolate, Karlfazer. The 3 D look of the stamp design is very attractive and tempting ! The design is mouth-watering that very difficult to write this post without a similar chocolate in the mouth....What a wonderful stamp ! A collective item for all stamp lovers and those who love chocolate ...

About 100 Years of Fazer Blue

Posti celebrates Fazer Blue, Finland’s favorite chocolate, which first went on sale in 1922, with its own stamp. Karl Fazer’s golden signature and the blue wrapper have been the emblem and quality guarantee of milk chocolate from the very beginning. They are also featured on the delicious stamp designed by Paula Salviander, which focuses on the essential: a newly opened Fazer Blue chocolate bar.

The blue color of Fazer was registered as its own trademark in 2001, which serves as a symbol for the chocolate even without having to write the name. For Finns, Fazer Blue represents the Blue Heart of the whole company. Indeed, Fazer has been one of the most appreciated Finnish brands for years.

The design work for the stamp began on Posti’s initiative at a joint meeting with Posti’s Design Manager and Fazer’s Brand Manager and Head of Communications. “The finished stamp was to reflect Fazer Blue’s brand and flavors. The clarity of the colors and details in stamp size was ensured several times in the design work and the proof stage,” Tommi says.

Paula did several drafts of the design, which were further developed with the help of Tommi. “The work resulted in a delicious stamp, with chocolate pieces extending over the edges of the stamp. This gave the stamp a three-dimensional look and captured the atmosphere of fresh chocolate. It was great to be part of the team designing the stamp for the brand icon Fazer Blue for the anniversary year,” Paula says.

The Fazer Blue 100 Years stamp sheet has 10 domestic no-value indicator stamps.

World Food Day 2017 stamps from UNPA

16 October - World Food Day

Date of Issue : 16 October 2017

UNPA issued a set of 6 stamps on 16th October 2017 to commemorate World Food Day.

World Food Day is celebrated every year around the world on 16 October in honor of the date of the founding of the Food and Agriculture Organization of the United Nations in 1945. The day is celebrated widely by many other organisations concerned with food security, including the World Food Programme and the International Fund for Agricultural Development.

Dutch Treats...

Date of Issue : 19 June 2017

Here is  a beautiful set from Netherlands Post featuring Dutch delicacies. If you visit Netherlands don't miss these lovely delicacies !  On the stamp sheetlet 'Dutch treats "the following typical Dutch treats are shown: 

Bossche bulb, Limburg flan, Drents Krumkake, Frisian sugar, Zwolle balls, Gouda stroopwafel, Zeeland bolus, Groningen eierbal, Amsterdam onion and Tielse fairground cake. 

On the stamp sheetlet 'Dutch treats "the following typical Dutch treats are shown: 

Bossche bulb, Limburg flan, Drents Krumkake, Frisian sugar, Zwolle balls, Gouda stroopwafel, Zeeland bolus, Groningen eierbal, Amsterdam onion and Tielse fairground cake. 

Most foods are also outside the area of ​​origin for sale, but some do not. So Zwolle balls are available in the city of origin. The ten treats are chosen in consultation with the Knowledge Intangible Heritage Netherlands in Utrecht. The ten treats with full-screen color photos appear Dutch delicacies on the stamp. Each delicacy is held in the picture with one or two hands, in most cases combined with a dish, plate, bowl, cloth, box or jar. The person behind it is visible, but not pictured recognizable. All pictures run through the tabs above and below the stamps. Each delicacy is depicted in the center of the picture and each stamp has been given his own background color. On the tabs in addition to the postage stamps is a brief description.The stamps itself is listed right below the name of the delicacy.

Nordic Cuisine

Date of Issue : 15 April 2016

Here is a new  beautiful set of two stamps with a nice miniature sheet featuring Nordic Cuisine and sweden's floating hotel, Hurtigruten. 

Joint Nordic Issue: Nordic Cuisine

The success of New Nordic Cuisine is due to a joint manifesto for The New Nordic Kitchen. This manifesto states that food should express the purity, freshness and simplicity associated with its region of origin. The seasons should be reflected in the menu, and dishes should be based on ingredients and produce that are at their best in the particular  climate, landscapes and water. In addition, the food should combine the demand for good taste with modern knowledge of health and wellbeing.

MS featuring Nordic Cuisine and Sweden's floating hotel, Hurtigruten.

The New Nordic Kitchen requires that new applications be developed for traditional Norwegian ingredients. The new food revolution is celebrated with two stamps. Food from the restaurant Maaemo in Oslo is depicted on one stamp:

-Salt and Pepper first had champagne and appetizers on things such as ice-cold Nyr cheese and whitefish roe, purple salsify in juniper, and roasted duck. Now they had some kind of cake made from dried, salted chantarelles and dehydrated chicken leg bouillon.

Now move from Maaemo and Dagens Næringsliv’s restaurant critics to the plates to the second stamp, the lifeblood of the coast and the Sweden's floating hotel, Hurtigruten. When you go to bed, the fishermen are headed to work.

Hurtigruten itself decribes it like this: -At the same time, local fishermen in Sigerfjord in Vesterålen head out to bring in the catch of the day: Arctic char. (…) Later in the evening, in the restaurant on the table, that same Arctic char that was brought out of the sea in the morning is lying on your plate. Local and completely fresh. And while you sail on along the beautiful coastline, you get closer to the ingredients for your next meal.

Swedish food on stamps..

Food in Sweden

Date of Issue : 17 March 2016

Here are new beautiful stamps from Swedish Post featuring Swedish food.Traditional Swedish cooking cannot be compared with the sophistication of, say, French or Italian cuisine. Swedish food is usually simple and satisfying, and nowadays also healthy. In the last few decades immigrants from all over the world have enriched Swedish food culture with a host of exciting dishes.

New York, London and Paris are the world’s three most important centers for new food culture trends, and it is here the new dishes are created that are actively adopted by trendsetters from Sweden and other countries. This is also where dishes from around the world are given a new interpretation.

Sweden did not bring in sushi directly from Japan. This dish, which is so popular today, came  around 1980 via New York. An Americanized version of sushi was created there, and when it was adopted and re-planted in the Swedish food culture it underwent additional localization. There is more rice in Swedish sushi, whereas in Japan the focus is more on fish.

Without the growing interest for Japan in the 1980s, sushi would hardly have rooted itself in Sweden. At that time the west was discovering smart, Japanese production systems and the “Just In Time” concept. Cultural factors such as the Shogun TV series and music groups such as Kroumata also supported the trend. The popularization of sushi was driven by the middle-class, who frequently ate out in restaurants.

Pizza depicted on one of the stamps was not first introduced in Skärholmen, but rather in Östermalm, and it did not come from Italy but from the French Riviera and New York as early as in the 1950s. One person behind its rise in popularity was top chef Bengt Wedholm. Pizza had its breakthrough around 1968, the year of the student revolts. With its informal and youthful emphasis, pizza was the perfect meal for the era.

When established dishes are introduced to an entirely new culture, it is important that they are given an appealing taste profile and that they complement the local food selection. Spices play an important role here in terms of recognition.

One of the stamp motifs shows crisp bread and cheese, a historic combination that reaches back to at least the time of the Vikings. Only time will tell if the new, imported dishes can match this kind of longevity.

Delicious Nordic Food Culture

Nordic Kitchen

 Iceland

Date of Issue : 16 February 2016

Finland

: 

Date of Issue : 22 January 2016

The Karelian pasty is a traditional baked product familiar to all Finns, suitable for both everyday life and festive moments. The motif of the stamp  is a tray full of freshly baked, golden brown Karelian pasties. 

The pasties on the stamps form a continuous pattern in the 10-stamp sheet, resembling water-lily pads or stones in the water. The roots of the Karelian pasty are in northern and eastern Karelia, from where the pasty tradition spread throughout Finland after the Second World War.

Karelian pasties are a popular snack you can buy at any grocery store, and the baking skills are passed from one generation to the next. The Karelian pasty is covered by the European Union's food name and product protection.The Karelian Pasty stamp is part of the 2016 Nordic stamp series, the theme of which is Nordic culinary culture.

Denmark

Danish Food 

The well-known classic from the Danish lunch table have now been honored with two stamps as part of the joint Nordic issue Nordic Food Culture. As has been the tradition for many years, the postal companies in the eight Nordic countries issue stamps with a joint theme every other year. This time, the choice has fallen on food, with each country selecting dishes which are currently popular in the country in question.

The Stjerneskud is one of Denmark’s best- known lunch dishes and it appeared on one of the stamp issue called “Nordic Food Culture”. In all its simplicity, it consists of one poached and one fried plaice fillet arranged on a piece of white bread and topped with prawns, mayonnaise, caviar, asparagus and a slice of lemon.

“In the past, the Stjerneskud was known in the restaurant business as a Tout de Paris, and in fact parts of the dish can be traced back to the French restaurant cuisine in about 1900″, explains food historian Else- Marie Boyhus.

Even though many Danes, in particular those living in northern Jutland, love the Stjerneskud, it has not been widely recognized by leading chefs. The renowned chef John Price did not hesitate to call the dish a “pig’s trough”, while chefs Rasmus Kofoed and Søren Ledet were once fired from the Hotel d’Angleterre in Copenhagen, ostensibly because they refused to serve Stjerneskud to guests. These days, however, the dish is popular fare at many village halls and also at countless restaurants, both as a starter and as a lunch dish.

On the second stamp of the issue “Nordic Food Culture” the fish specialty Sol over Gudhjem, or Sunshine on Gudhjem, appeared. This dish was developed as the island of Bornholm’s contribution to the open sandwich culture which emerged in Denmark during the second half of the nineteenth century. Freshly smoked herring is served on grainy rye bread garnished with chopped onion, chives, radishes and topped with a raw egg yolk in an onion ring.

For many years, the hot-smoking technique was a good and stable source of income for the islanders, who sold the freshly smoked fish to the fish exporters. It was naturally important that the perishable fish were cooked while they still tasted fresh, preferably within 24 hours. Today, there are still many herring smokeries on Bornholm, and Sol over Gudhjem features prominently on the menus of many of the restaurants on the rocky island.

Stamp on World Food Day

 

Date of Issue : 16 October 2015

The Croatian Post Ltd. Mostar  issued a commemorative postage stamp on 16th October 2015.This postage stamp celebrates a day which was established by member countries of the Food and Agriculture Organization (FAO) in 1979. The theme of World Food Day for the year 2015 is “Social protection and agriculture: breaking the cycle of rural poverty” in order to emphasize the importance of measures that are being taken with the goal of reducing rural poverty and creating an approach to food and resources for buying food.

Researches show that a small number of countries through history has experienced a rapid economical development and poverty reduction, and that there has not preceded an agriculture development.

Agriculture is not only an economic activity. It is a way of life, coexistence with nature, heritage of our ancestors and a cultural distinction. Its non-material contribution is immeasurable in preserving ecological bio-diversity, managing water resources and protecting habitation, landscapes and the earth.

The most essential role of agriculture is solving the world famine problem, most commonly in rural areas. And the only way of solving this problem is that inhabitants of rural areas produce enough of their own food or that they have enough money to buy that food.

That is why support is necessary at all levels, in order to encourage economic and technical cooperation in between non-developed countries and developing countries. It is especially necessary to stimulate participation of rural women in activities that affect their everyday life activities. (Željka Šaravanja)

Farmers Markets on stamps

 

Date of Issue : 7 August 2014

The U.S. Postal Service issued a beautiful  set of stamps in se-tenant strip form featuring the  bounty of America’s farmers markets . The stamps are so colorful and designed so nicely that depicting  every item clear and dominant.

A throwback to the past, before the advent of packaged goods, supermarket chains and importing of produce from around the word, farmers markets support small farms, boost local economies and offer shoppers the opportunity to interact directly with the people who produce their food. In addition they bring together shoppers with vendors where they socialize, catch up on community news, and exchange ideas and opinions.

The four se-tenant stamps depict a table laden with typical farmers-market fare. The artist chose and arranged the products so that each stamp has a large focal point and each stamp is complete in itself, yet forms a cohesive whole with the entire stamp strip. Most items bear handwritten labels that identify the product and its price.

Nutella–the famous chocolate spread on stamp

 

Date of Issue : 14 May 2014

Here is new stamp from Italy on world famous chocolate spread Nutella. This is a wonderful stamp for food , cuisine and gastronomy theme

Nutella, the world’s favorite chocolate-hazelnut spread, turns 50 this year. To celebrate this milestone, Ferrero, the company that makes Nutella, has asked fans to share their most memorable moments that involve the beloved hazelnut spread.

On NutellaStories.com, fans of the brand are invited to submit all kind of content: photos, videos or text reminiscing funniest or most touching anecdotes spent with Nutella.

Nutella was established on April 20, 1964 by Italian company Ferrero. The creator of the spread was Michele Ferrero, son of Pietro, the company’s founder, who developed the secret recipe and came up with the catchy name by joining the English word for hazelnut and abbreviating it as “nut” with the Latin suffix “ella.”

To mark the occasion, the Italian Postal Service  issued a special stamp to celebrate 50 years of  Nutella.

Live Healthy with good food…

 

LIVE HEALTHY !  ROMANIAN TRADITIONS

Date of Issue : 18 April 2014

Here are new stamps from Romania Post on healthy food. Approaching in the wide range of philatelic themes, an issue of public interest concerning a balanced nutrition, Romfilatelia develops a new project dedicated to a healthy lifestyle, by introducing into circulation the postage stampsissue: Live healthy! Romanian traditions.

Customary for a healthy and varied alimentation, the products illustrated on these postage stamps suggest the idea that by consuming locally prepared traditional dishes in a proper combination, while avoiding at the same time overeating, this philatelic issue gives the message : Live healthy! Romanian traditions, and also the doctors recommendations that eating in excess can have health consequences.

The four postage stamps of the philatelic issue illustrate some of the traditional dishes that can be found on Romanians’ tables on Holidays.

The postage stamp with the face value of Leu 1 reproduces the image of an assortment of cozonac and red eggs.

The postage stamp with the face value of Lei 3.60 reproduces the image of an assortment of fish on fir-tree branches.

The postage stamps with the face value of Lei 4.50 and Lei 8.10 reproduce the images of roasted lamb with season vegetables, and traditional dairy products.

Cuisine from Taiwan…

 

To spotlight the extraordinary diversity of Taiwan's delicious cuisine, and encourage international gourmands to visit Taiwan for a taste of the island's culinary delights, Chunghwa Post has planned a series of Signature Taiwan Delicacies Postage Stamps.

The first set of four stamps features delectable home cooked dishes. The designs follow:

1. Gong Bao Chicken: Legend has it that this internationally popular dish was the brainchild of Ding Baozhen, a governor of Sichuan during the reign of Guangxu Emperor of Qing Dynasty. Chicken is the primary ingredient, complemented by peanuts, diced cucumbers, scallion onions, chili pepper and spicy condiments.

2. Mud Crab with Glutinous Rice Cake: This scrumptious dish found its beginning in the Eight Treasure Mud Crab Rice Pudding. The reinvented version is a culinary treat featuring mushrooms, ground pork, dried shrimp and glutinous rice. The luscious, juicy crab meat and the scrumptious, smooth crab roe set off the texture of the glutinous rice cake.

3. Three-Cup Chicken: The chicken is stewed in an earthenware pot, seasoned with rice wine, soy sauce, basil and chili pepper until the sauces are absorbed by the meat to produce a unique, rich aroma.

4. Hakka Stir-Fry: A majority of ingredients used in Hakka dishes comes from dried foods. Stir-frying is a heavily used technique in Hakka dishes, featuring dried squid, fatty pork, and tofu flavored with the five spices. The ingredients are cut into strips and slices, and stir-fried into a savory dish.

Mushrooms on new Polish stamps…

 

Mushrooms in Polish Forests

 

Hi !

Here is a beautiful miniature sheet to be issued by Polish Post on 31st August 2012 featuring Mushrooms in Polish Forests. The stamps are in se-tenant form giving a beautiful view of forests. The FDC will be issued in two different beautiful designs . Besides beautiful design of the cover Polish Post has selected a wonderful design for the First Day cancellation which also features mushrooms in lovely basket. Kudos to the designer of stamps covers and cancellations. Its lovely and  beyond compare !! Just Magnificent !! I would certainly like to have these beautiful stamps in my collection !!

Date of Issue : 31 August 2012

The Pine forests of Poland are full of flora and fauna, wild mushrooms, fruits and berries much of which is dried and or preserved and harvested annually by local polish families as essential homemade food supplies for the cold and often harsh long winters ahead.

 

These highly sort after mushrooms really are a blessing to so many Polish families in Poland. They are a magical source of wild food and income. These mushrooms appear as if by magic early in the mornings when most of us are still asleep all except the avid mushroom hunters who wrap up in layers upon layers of wooly clothes and a jacket topped of with a knitted woolen hat. To Search for the world best tasting mushrooms known as Borowki in Poland and highly regarding by top chefs around the world.

These mushrooms are lovingly collected preserving the natural environment in which they are found and air dried on strings to preserve the flavor and texture. Once the mushrooms have thoroughly dried the often elderly and female mushroom hunters proceed to the local markets or roadsides and wait for hours just to sell the string mushrooms to passers by. This money is used by the families to buy much needed fuel and food for the harsh winter months to follow. A truly magical tradition preserved and maintained in this truly romantic region of eastern Poland.

 

Some interesting facts about mushrooms

Mushrooms are one of the most mysterious kingdoms of living organisms. Once in the past they were referred to the lower plant-forms, but it is proved today: mushroom combines both the plant and the animal characteristics. Consistence of chitin, urea formation, sexual reproduction and heterotrophic exchange type rank mushrooms to animals.

There are lots of mushroom species: their amount exceeds 100 of thousands, and biologists regularly discover new ones. The most mushroom places of the world are the Europe and the Northern America, and the majority of species, especially edible, is represented on the territory of Russia.

The whole science - mycology makes the study of mushrooms and the application sphere of each species is very wide. Mouldy mushrooms are used in microbiological and pharmaceutical industries for production of vitamins, antibiotics and enzymes.

Edible mushrooms having relatively big fruit body are used in cookery for cooking of nourishing, protein-rich dishes. Palatability of some rare species is so good, that they are sold by the piece on European auctions. It first of all concerns white truffles.

Boletus (Borowiki) mushroom is considered to be the king of all forest mushrooms in Europe not only by its size, but also by amazing flavor.It is interesting, that lots of mushrooms in Russia are named according to places of their habitat; it seems to be for search simplification. Boletus grows in the piny wood, Aspen mushroom under the aspen, Birch mushroom under the birch, Honey Fungus on the stub and so on.

These names reveal that mushrooms were very popular even in the Ancient Europe and they were one of the food sources. It is not surprising, because mushrooms stand on the second place after meat on protein consistence, it apparently can be explained by their characteristic. Among other things, one more special property of mushrooms is widely used today they can accumulate radiation and remove it out from the organism.

Read More….

It’sTea Time……

 

 Food in Singapore

Date of Issue : 8 February 2012

Here are new stamps issued by Singapore Post on local tea time snacks.This stamp issue offers a quirky tribute to Singapore's savoury and delectable local tea time snacks by giving them a fresh fun look.

Featuring Singapore's popular local tea time snacks in a colourful and cartoonish way, this set of four stamps entitled Local Tea Time Snacks (S$2.66) will add a cheerful touch to cards, letters and packets, as well as a smile to the recipient's face. These snacks can be easily found in eateries all around the island: Lapis Sagu (1st local), Kueh Dadar (S$0.50), Bao or Chinese bun (S$0.80), and Kueh Tutu (S$1.10).

All first day covers will be cancelled with a special Local Tea Time Snacks postmark.

Press Clippings

G – Phila Science - Stamp exhibition on Science theme in Gorakhpur

 

: Ashwani Dubey - Gorakhpur

Snack food – Chips on stamp..

Date of Issue : 7 June 2011

Aland Post issued a stamp featuring world’s most favourite snack food – Potato chips on 7 June 2011. Potato chips are popular all over the world and available in different flavours. This might be the first stamp on chips though many stamps have been issued on a variety of food items, eaten around the world but potato chips is the universal snack food and popular among all age groups of people in every corner of the world. Originally potato chips were invented in America in the year 1853 .

Story of chips

According to a traditional story, the original potato chip recipe was created in Saratoga Springs, New York on August 24, 1853. Agitated by a patron repeatedly sending his fried potatoes back because they were too thick, soggy and bland, resort hotel chef, George Crum, decided to slice the potatoes as thin as possible, frying them until crisp and seasoning them with extra salt. Contrary to Crum's expectation, the patron (sometimes identified as Cornelius Vanderbilt) loved the new chips and they soon became a regular item on the lodge's menu under the name "Saratoga Chips".

In the 20th century, potato chips spread beyond chef-cooked restaurant fare and began to be mass produced for home consumption. The Dayton, Ohio-based Mike-sell's Potato Chip Company, founded in 1910, calls itself the "oldest potato chip company in the United States".New England-based Tri-Sum Potato Chips, originally founded in 1908 as the Leominster Potato Chip Company, in Leominster, Massachusetts claim to be America's first potato chip manufacturer.

Today, chips are packaged in plastic bags, with nitrogen gas blown in prior to sealing to lengthen shelf life, and provide protection against crushing.

Club News

News from Ludhiana Philatelic Club

School Of Philately And library

Ludhiana Philatelic Club has opened a School of Philately and Library to support education in our schools via stamps on June 12, 2011. The School was inaugurated by S. Hira Singh Gabria, Minister of Jails, Tourism, and Cultural Affairs & Printing & Stationery. Mr. Prem Mittal, Political Advisor to S. Sukhbir Singh Badal, Deputy Chief Minister of Punjab, presided over the inaugural function. The school is located near Naurian Mal Jain School in Bagh Naurian Mal, Ludhiana. S. Hira Singh Gabria, appreciated the efforts of Ludhiana Philatelic Club in promotion of educative hobby of stamp collecting. He announced a grant of Rs.One lakh to the club for strengthening of School of Philately and its Library.

Stamps are a great way to learn about our history, geography, culture, animals; you name it; about almost anything. The School will strive to promote the educational use of philately by organizing spectrum of interesting educational programmes / workshops of short duration on various topics with the support of India Post. School teachers will be imparted training in using stamps as a teaching tool. Stamps can be used to motivate students who may otherwise have little interest in particular subject. Teachers can make topics interesting to their kids by introducing the topic via stamps.

The School will launch number of innovative programmes, reaching out to different target groups. These will be helpful in developing youngsters and others who choose to join such programmes, in to better citizen and a strong nation.

Upon demand, the members of Ludhiana Philatelic club will visit local schools and help them start youth philatelic club and give talks about special topics with the help of stamps.

For more details, Dr SK Sondhi may be contacted at email : sksondhi1@gmail.com

New Club Member

Name : B D Surana

City / Country : Kolkata, India

E-mail : bdsurana@gmail.com

Collecting Interests : Stamps, Currencies and coins ( regular, Commemorative , UNC, Proof)

Postal Address : 20 J, Ballygunge Terrace Ground Floor Golpark Kolkata 700 029 India