Stamp: Buttered Pineapple Bun (Hong Kong 2021)
Buttered Pineapple Bun (Hong Kong 2021)
22 April (Hong Kong ) within release Local Snacks of Hong Kong (2021) goes into circulation Stamp Buttered Pineapple Bun face value 3.70 Hong Kong dollar
| Stamp Buttered Pineapple Bun in catalogues | |
|---|---|
| Colnect codes: | Col: HK 2021-04D |
Stamp is vertical format.
Issued in panes of 25Also in the issue Local Snacks of Hong Kong (2021):
- Stamp - Buttered Pineapple Bun face value 3.70;
- Stamp - Buttered Pineapple Bun face value 3.70;
- Stamp - Candy & Coconut Wrap face value 2.60;
- Stamp - Candy & Coconut Wrap face value 2.60;
- Stamp - Fishballs face value 2;
- Stamp - Fishballs face value 2;
- Mini Sheet - Local Snacks of Hong Kong face value 43.20;
- Mini Sheet - Local Snacks of Hong Kong face value 21.60;
- Stamp - Peanut Candy face value 5;
- Stamp - Peanut Candy face value 5;
- Souvenir Sheet - Steamed Rice Rolls face value 10;
- Stamp - Steamed Rice Rolls face value 10;
- Stamp - Stewed Skewers face value 4.90;
- Stamp - Stewed Skewers face value 4.90;
- Stamp - Stuffed Three Treasures face value 3.40;
- Stamp - Stuffed Three Treasures face value 3.40;
Stamp Buttered Pineapple Bun it reflects the thematic directions:
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts.
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics
