Tõnu Trubetsky-my idol
I like him because he is smart and sings good. He is one of the few people who is happy
whit his life in Estonia. Here you can listen some of his songs: http://www.last.fm/explore/search/?q=t%C3%B5nu+trubetsky
Early life
Tõnu Trubetsky was born in Tallinn, Estonian SSR as the oldest son of Jaan Trubetsky and Leili Rikk. 1975 – 1980 Tony’s father worked as a driver for the diplomatic mission of the Soviet Union, and Tony as a kid lived some times in London and New York. Trubetsky was awarded the Silver Mark award by the Committee of Physical Culture and Sports near the Soviet Ministries of the U. S. S. R. in 1981. After graduating from theatre class at Tallinn's 32nd Secondary School in 1982, he served in the Soviet Army.
Music career
Trubetsky's music is inspired by basic three-chord punk rock. Following his discharge from the military in 1984, Tõnu Trubetsky appeared in the Eastern European punk scene and formed the punk band Vennaskond, which as of 2006 is the oldest continually active rock band in Estonia.
In addition to being the lead singer for Vennaskond, he has been the lead singer for several other punk bands, including Felis Ultramarinus in 1986, Vürst Trubetsky & J.M.K.E. from 1986 to 2006, The Un Concern in 1988, and The Flowers of Romance (not to be confused with the original English Flowers of Romance) since 1999. He was a guitarist for Operatsioon Õ in 1995.
In 1989, Vennaskond embarked upon a 5-gig concert tour in Finland with Jim Arrow & the Anachrones. All the members of Vennaskond fled to Finland in the beginning of 1991. Their first album came out in Estonia during this absence.
In 1993, Trubetsky and Vennaskond had their first Estonian Number 1 hit song, "Insener Garini Hüperboloid", one of their only songs written by someone besides Trubetsky (Al Vainola).
Film career
In 1992, after returning to Estonia from Finland, Trubetsky was working as a guard for the production association ETKVL Kooperaator when Finnish film director Pekka Karjalainen asked him if he would appear in the film Hysteria. Trubetsky agreed, and sang the song "Riga My Love" in the film.
Writing career
As a journalist, Trubetsky considers his most interesting newspaper articles to be "Interview with Suzi Quatro" in Hommikuleht, and "Who Killed Sid Vicious?" in Muusik in 1993.
Trubetsky's poetry can be described as romantic and anarchist, reflecting his romantic views of punk, rocker, new romantic, teddy-boy, punkabilly, and other subcultures, all of which were quite unreachable in the former Soviet Union. Trubetsky's novels are usually co-written with his long-time friend, anarchist Anti Pathique, and can be described as naïve, over-the-edge science fiction.
Political activity
Trubetsky has been a member of Amnesty International since 1992 and the Anarchist League of Estonia (M. A. L.) since 1995.
Discography
Vennaskond
Main article: Vennaskond
Vürst Trubetsky & J. M. K. E.
Main articles: Vürst Trubetsky & J. M. K. E. and :fi:Vürst Trubetsky & J. M. K. E.
Rotipüüdja (2000, MC, CD, Melodija/Kaljukotkas)
The Flowers of Romance
Sue Catwoman (2004, CDEP, MFM Records)
Sue Catwoman (2004, CD, The Flowers of Romance)
Paris (2006, CD, Līgo)
Compilations including The Flowers of RomancePunk Occupation 12 (2006, CD, Feńka R'n'R/Crazy Rat)
Monday, February 26, 2007
Thursday, February 22, 2007
Idols from the Past
The world is cosmopolitan nowadays; some people call it a global village The media, music, fashion and film industries are great parts of the life of the young adults We all know that media and pop culture influence people. So, we can be sure that some pop icons have an effect on the teens in Estonia as well as teens on Reunion Island. But who? And how?
Young adults are open-minded and due to that they receive different influences all over the world. We can be sure that in different corners of the world the teenagers experience the same fashion, music, films etc differently. Probably they value different aspects of the same things or the message is differently perceived.
Isn’t it interesting to know if the same phenomena in culture or fashion are valued among the teens in Estonia and on Reunion Island?
Our background seems to be very different. Estonia is situated in the north of Europe. We speak Estonian which is spoken only by a million people. The greatest influencers of our culture have been the countries who had occupied our small country during the centuries. The most important are Germany, Sweden and Russia. The project enables us to introduce our culture to people who live far away.
We can be sure that young people have looked up to different performers for a long time. They want to copy the fashion they wear and imitate the manners they have.
At the beginning of the 20th century when the Hollywood did not influence us and the world wide pop culture was not developed, the local idols were the only ones. After the Soviet occupation we lost the touch with rest of Europe and the idols were forced by the Soviet ideology. So, young people were forced to imitate Russian war and work heroes. Our grandfathers and grandmothers did not know James Dean or were not allowed to listen to the pop and rock music. Now there are no borders. Sometimes it seems that all the information from all over the world buries our own culture. Or does it? Let’s find out!
The pictures included show three famous singers and actors. The first is Paul Pinna (1884-1949) who was a legendary actor and showman in Tallinn.
In the second picture is Georg Ots (1920-1975), also singer and actor but his talent reached over the boarders. He was loved in Moscow as well in Finland and some other European countries. A musical, which told his quite complicate life story, was performed in Tallinn and probably in September we can watch a film, which is based on his life. We can be sure that he is still an idol for young opera and musical singers because of his great talent.
Anne Veski is also a singer and like Georg Ots well known in Russia. She was one of the best known Estonian singers in the 80s having an enormous audience in Russia. She seems to be the only diva in Estonia and she is still a great star in Russia.
Young adults are open-minded and due to that they receive different influences all over the world. We can be sure that in different corners of the world the teenagers experience the same fashion, music, films etc differently. Probably they value different aspects of the same things or the message is differently perceived.
Isn’t it interesting to know if the same phenomena in culture or fashion are valued among the teens in Estonia and on Reunion Island?
Our background seems to be very different. Estonia is situated in the north of Europe. We speak Estonian which is spoken only by a million people. The greatest influencers of our culture have been the countries who had occupied our small country during the centuries. The most important are Germany, Sweden and Russia. The project enables us to introduce our culture to people who live far away.
We can be sure that young people have looked up to different performers for a long time. They want to copy the fashion they wear and imitate the manners they have.
At the beginning of the 20th century when the Hollywood did not influence us and the world wide pop culture was not developed, the local idols were the only ones. After the Soviet occupation we lost the touch with rest of Europe and the idols were forced by the Soviet ideology. So, young people were forced to imitate Russian war and work heroes. Our grandfathers and grandmothers did not know James Dean or were not allowed to listen to the pop and rock music. Now there are no borders. Sometimes it seems that all the information from all over the world buries our own culture. Or does it? Let’s find out!
The pictures included show three famous singers and actors. The first is Paul Pinna (1884-1949) who was a legendary actor and showman in Tallinn.
In the second picture is Georg Ots (1920-1975), also singer and actor but his talent reached over the boarders. He was loved in Moscow as well in Finland and some other European countries. A musical, which told his quite complicate life story, was performed in Tallinn and probably in September we can watch a film, which is based on his life. We can be sure that he is still an idol for young opera and musical singers because of his great talent.
Anne Veski is also a singer and like Georg Ots well known in Russia. She was one of the best known Estonian singers in the 80s having an enormous audience in Russia. She seems to be the only diva in Estonia and she is still a great star in Russia.
Eesi Rosenberg
Monday, February 19, 2007
Estonians taditional foods
Leib, or black bread. Estonians don’t horse around about their leib. It’s almost taken on a sacred quality. It’s so prized, some Estonians refer to meat only as “something to go with the bread.” One Estonian version of bon appetit is jätku leiba—which literally means “may your bread last.”Kartulid, or potatoes, were introduced here in the 1700s. They’re now part and parcel of virtually all genuine Estonian meals.Kotlet, hamburger patty with onions. Verivorst/blood sausage. An acquired taste, to say the least. Sült/jellied meat. As with Scottish haggis, it’s better if you don’t know what’s in it (One hint: pigs feet).
Kohupiim, cottage cheese-like, often used in cakes and pastries. Kringel is a sweet German-style bread knotted and sprinkled with nuts and raisins. A standard at Estonian birthdays.
Kama is a quite traditional, however initially only a seasonal dish and it is one of the undisputed classics of Estonian cuisine. The kama flour is a mixture of rough grain flour and peas. In summer, kama (the aforementioned flour mixture, combined with fresh or sour milk and sugar or salt, added according to taste) is both nutritious and refreshing during a hot day. The composition of kama is not very clear. There is an Estonian saying about a situation when something does not matter: "it's kama to me".
In the old days, milk was mostly consumed in sour form or as butter; more complicated products were developed later. Today, Estonians eat a lot of cottage cheese and curd that both come in a large range of varieties, with salty as well as sweet additions. Fish, ham, shrimps and herbs are some of the more common salty ingredients. Sweet curd products contain jam or come in the form of short sticks covered with chocolate that are called kohuke in Estonian. This would probably sound best translated into Italian as chocolate formaggino.
The best known Estonian fish products are spicy or smoked sprat and marinated small herring. Sprats have also made their mark in the area of cultural history, and in quite an original way. It was written already in the 17th century, that the sprats of Reval (i.e. Tallinn) were "especially sweet" and preparing sprats was a refined activity that even aristocratic ladies used to do it. With the arrival of canning, the sprat tins were adorned with the tower-filled silhouette of the Old town of Tallinn and since then the beautiful view of Tallinn from the sea has been known as the "sprat tin silhouette".
Pork has traditionally been the most preferable meat, it was until recently consumed twice as much as poultry or beef. Smoked ham has been one of the favourites throughout history as well. A very special kind of ham is the one matured in the sauna.
Almost all meat and fish dishes are served with potatoes and vegetables. Vegetables, such as cabbage and turnip have been in Estonian diet since time immemorial - these were eaten in addition to meat or fish or even in cereal based meals. Although they came later, it is difficult to overestimate the importance of potatoes in Estonian cuisine. They are prepared baked, fried, mashed or in the oven. Potato salad with pickles, eggs, sausage and sour cream-mayonnaise sauce as basic ingredients is many Estonians' favourite. Vegetables are generally stewed, but cabbage is also prepared as cabbage rolls (minced meat covered with cabbage) or cabbage-minced meat stew that is especially tasty with home-made dill pickles and sour cream.
Pickles and berry jams are very popular in Estonia, pickled pumpkin and mushrooms, dill pickles and whortleberry jam are common accompaniments to meals, whortleberry jam is especially tasty at Christmas when eaten with blood sausage.
All these products can be made into soups. Milk soups are rather special that can also be eaten sweet depending on ingredients (like milk rice soup). You either love milk soup or you hate it. Various clear vegetable soups can also be found in Estonian diet and a number of Russian-origin soups (solyanka, borsh).
Desserts are also very often in a liquid or porridge form, like bread soup eaten with cream or whipped cream, semolina pudding, or stewed fruit. As many of Estonians own a big garden, apple, rhubarb and berry cakes and pies are offered as dessert. Cold cakes made of biscuits and curd or biscuits and chocolate butter are also common and very delicious.
Milk is one of the most typical drinks; mostly at breakfast, it is sometimes also drank at lunch or dinner-time. Kephir and sour milk are popular too. You will find juice, very often homemade of berries and dripped from birch at springtime very refreshing. The Beer tradition is relatively old in Estonia; Estonians prefer beer to wine and annually consume 73 litres per capita. There are also a couple of other traditional drinks produced of cereals or bread, yeast, hops and honey which have a sweet taste and are non-alcoholic. Strong alcohol mostly in form of good Estonian vodka is also always present at parties and important family occasions or holiday feasts. In fact, Estonians consume 10 litres of strong alcohol per capita annually which is twice as much as in Germany. So the first word you learn in Estonian may easily be "terviseks" (cheers).
The best way to taste a true Estonian cooking is to visit an Estonian home where you also surely have a chance to get to know Estonians over a glass of beer after a good hot sauna and a roll in the snow or a swim in a lake.
Traditional filled sweet buns
'Vastlakuklid'Dessert was unknown to the Estonian peasants until the beginning of the 20th century. Before that time sweet dishes were only prepared for holidays or family feasts, and only with honey, which was costly and viewed mostly as a medicine.Nowadays these buns can be found everywhere in pastryshops during Shrove Tuesday.
PreparationMix yeast with lukewarm milk. Add 1/3 part of flour, mix, cover with a moist napkin and leave to rise at room temperature for 15 minutes. Whisk butter and sugar, add cardamom and eggs.Add this butter mixture and the rest of the flour with 1 teaspoon of salt to the pre-risen dough. Knead to a nice even dough and roll 50 g buns. Let buns prove covered with napkin to twice the size.Brush with eggwash and bake in preheated oven at 180' C for about 10 min. Let buns cool down, cut off top and hollow out the inside.Mix those bread crumbs in a bowl with the other ingredients for the filling. Fill buns and bake covered their tops at 200' C for 10 min.Serve cold with whipped cream.
For 50 buns:*Buns:25g fresh yeast, 350ml milk, 800g sifted flour.130g butter200g fine sugar1 teaspoon cardamom2 eggs1 teaspoon saltfor decorations: sliced almondsegg washFilling:200ml double cream2 tablespoons grated almondsseeds of 1 vanilla bean3 tablespoons sugar2 eggs100g butter
Leib, or black bread. Estonians don’t horse around about their leib. It’s almost taken on a sacred quality. It’s so prized, some Estonians refer to meat only as “something to go with the bread.” One Estonian version of bon appetit is jätku leiba—which literally means “may your bread last.”Kartulid, or potatoes, were introduced here in the 1700s. They’re now part and parcel of virtually all genuine Estonian meals.Kotlet, hamburger patty with onions. Verivorst/blood sausage. An acquired taste, to say the least. Sült/jellied meat. As with Scottish haggis, it’s better if you don’t know what’s in it (One hint: pigs feet).
Kohupiim, cottage cheese-like, often used in cakes and pastries. Kringel is a sweet German-style bread knotted and sprinkled with nuts and raisins. A standard at Estonian birthdays.
Kama is a quite traditional, however initially only a seasonal dish and it is one of the undisputed classics of Estonian cuisine. The kama flour is a mixture of rough grain flour and peas. In summer, kama (the aforementioned flour mixture, combined with fresh or sour milk and sugar or salt, added according to taste) is both nutritious and refreshing during a hot day. The composition of kama is not very clear. There is an Estonian saying about a situation when something does not matter: "it's kama to me".
In the old days, milk was mostly consumed in sour form or as butter; more complicated products were developed later. Today, Estonians eat a lot of cottage cheese and curd that both come in a large range of varieties, with salty as well as sweet additions. Fish, ham, shrimps and herbs are some of the more common salty ingredients. Sweet curd products contain jam or come in the form of short sticks covered with chocolate that are called kohuke in Estonian. This would probably sound best translated into Italian as chocolate formaggino.
The best known Estonian fish products are spicy or smoked sprat and marinated small herring. Sprats have also made their mark in the area of cultural history, and in quite an original way. It was written already in the 17th century, that the sprats of Reval (i.e. Tallinn) were "especially sweet" and preparing sprats was a refined activity that even aristocratic ladies used to do it. With the arrival of canning, the sprat tins were adorned with the tower-filled silhouette of the Old town of Tallinn and since then the beautiful view of Tallinn from the sea has been known as the "sprat tin silhouette".
Pork has traditionally been the most preferable meat, it was until recently consumed twice as much as poultry or beef. Smoked ham has been one of the favourites throughout history as well. A very special kind of ham is the one matured in the sauna.
Almost all meat and fish dishes are served with potatoes and vegetables. Vegetables, such as cabbage and turnip have been in Estonian diet since time immemorial - these were eaten in addition to meat or fish or even in cereal based meals. Although they came later, it is difficult to overestimate the importance of potatoes in Estonian cuisine. They are prepared baked, fried, mashed or in the oven. Potato salad with pickles, eggs, sausage and sour cream-mayonnaise sauce as basic ingredients is many Estonians' favourite. Vegetables are generally stewed, but cabbage is also prepared as cabbage rolls (minced meat covered with cabbage) or cabbage-minced meat stew that is especially tasty with home-made dill pickles and sour cream.
Pickles and berry jams are very popular in Estonia, pickled pumpkin and mushrooms, dill pickles and whortleberry jam are common accompaniments to meals, whortleberry jam is especially tasty at Christmas when eaten with blood sausage.
All these products can be made into soups. Milk soups are rather special that can also be eaten sweet depending on ingredients (like milk rice soup). You either love milk soup or you hate it. Various clear vegetable soups can also be found in Estonian diet and a number of Russian-origin soups (solyanka, borsh).
Desserts are also very often in a liquid or porridge form, like bread soup eaten with cream or whipped cream, semolina pudding, or stewed fruit. As many of Estonians own a big garden, apple, rhubarb and berry cakes and pies are offered as dessert. Cold cakes made of biscuits and curd or biscuits and chocolate butter are also common and very delicious.
Milk is one of the most typical drinks; mostly at breakfast, it is sometimes also drank at lunch or dinner-time. Kephir and sour milk are popular too. You will find juice, very often homemade of berries and dripped from birch at springtime very refreshing. The Beer tradition is relatively old in Estonia; Estonians prefer beer to wine and annually consume 73 litres per capita. There are also a couple of other traditional drinks produced of cereals or bread, yeast, hops and honey which have a sweet taste and are non-alcoholic. Strong alcohol mostly in form of good Estonian vodka is also always present at parties and important family occasions or holiday feasts. In fact, Estonians consume 10 litres of strong alcohol per capita annually which is twice as much as in Germany. So the first word you learn in Estonian may easily be "terviseks" (cheers).
The best way to taste a true Estonian cooking is to visit an Estonian home where you also surely have a chance to get to know Estonians over a glass of beer after a good hot sauna and a roll in the snow or a swim in a lake.
Traditional filled sweet buns
'Vastlakuklid'Dessert was unknown to the Estonian peasants until the beginning of the 20th century. Before that time sweet dishes were only prepared for holidays or family feasts, and only with honey, which was costly and viewed mostly as a medicine.Nowadays these buns can be found everywhere in pastryshops during Shrove Tuesday.
PreparationMix yeast with lukewarm milk. Add 1/3 part of flour, mix, cover with a moist napkin and leave to rise at room temperature for 15 minutes. Whisk butter and sugar, add cardamom and eggs.Add this butter mixture and the rest of the flour with 1 teaspoon of salt to the pre-risen dough. Knead to a nice even dough and roll 50 g buns. Let buns prove covered with napkin to twice the size.Brush with eggwash and bake in preheated oven at 180' C for about 10 min. Let buns cool down, cut off top and hollow out the inside.Mix those bread crumbs in a bowl with the other ingredients for the filling. Fill buns and bake covered their tops at 200' C for 10 min.Serve cold with whipped cream.
For 50 buns:*Buns:25g fresh yeast, 350ml milk, 800g sifted flour.130g butter200g fine sugar1 teaspoon cardamom2 eggs1 teaspoon saltfor decorations: sliced almondsegg washFilling:200ml double cream2 tablespoons grated almondsseeds of 1 vanilla bean3 tablespoons sugar2 eggs100g butter
Monday, February 12, 2007
my name is karl-herman rebane. my mother thoung is estonian, but i also speak english and a little german. I´m seventeen years old. I was born in pärnu(my home town) 15 nov 1989. I´m singel. i´m 1.78 meeters tall, have long brown hair, blue eyes. i study cooking in Pärnumaa Kutsehariduskesku. i chose this because i love to cook.my favourite subjects are math, cooking and english. my hobies are playing football, haging out with my friends, watch tv and listening to music. i prefer rock, punk and heavy metal music. good bye from karl herman rebane
Hello :)
I have been studing catering about half of a year. I am interested in hip-hop music and club music , in my opinion the best are Sean Paul, Dj Bounce, Beyonce,Cascada, Pendulum. In Estonia there are some good rap musicians like Infint, DaRoof. Later i hope to find a way to send you mp3 file with the music.
I have blue eye's , blond hair, and i'm quite tall. I love to dance and party in clubs. I like nice guys and summer. (:
you can see other my pictures at : www.rate.ee/users/blackeberg
Bye.
HY
so a little bit about me :) I´m Renate
i`m a very fanny girl, i love to smile :)
and my hobbies are dancing and singing.
i have brown hair and blue eyes.
in free time i like to party and be whit my friends.
i like to party in club :)
so that`s it :)
BY
Hello :P
Hello my name is Ruthmar Ross ...well I don`t know what to write about me ...I am 18 years old, I am an average man, I like motor sport, I like everything about cars .. . On my free time I hang out with my friends, listen some music at my room. I like hardstyle, techno, Estonian rap, … http://www.rate.ee/users/2furious4u
Tuesday, February 6, 2007
REUNION ISLAND
Vue Belle vocational high school
Our website : www.ac-reunion.fr/pedagogie/lpvuebelle
We are situated at St Paul : www.saint-paul-lareunion.com
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