Damascus Dirham Found in German Island Treasure

Some of the treasures that were discovered. Photo: DPA
Some of the treasures that were discovered. Photo: DPA
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Damascus Dirham Found in German Island Treasure

Some of the treasures that were discovered. Photo: DPA
Some of the treasures that were discovered. Photo: DPA

Archaeologists on the German Baltic island of Ruegen have uncovered hundreds of Viking Age silver coins, including a Damascus Dirham belonging to the legendary Danish King Harald Gormsson.

The German news agency dpa reported Monday a single coin was first found by two amateur archaeologists, one of them a 13-year-old boy, in a field near the village of Schaprode in January.

Rene Schoen and his student Luca Malaschnitschenko were looking for treasure using metal detectors when they chanced upon what they initially thought was a worthless piece of aluminum.

But upon closer inspection, they realized that it was a shimmering piece of silver.

The state's archaeology office then became involved and the entire treasure was recovered by experts last weekend.

Archaeologists said that some 100 silver coins are probably from the reign of Harald Gormsson, better known as "Harry Bluetooth," who lived in the tenth century and introduced Christianity to Denmark.

He was the king of what is now Denmark, northern Germany, southern Sweden and parts of Norway.

The oldest coin found in the trove is a Damascus dirham dating to 714 while the most recent is a penny dating to 983.

The find suggests that the treasure may have been buried in the late 980s -- also the period when Bluetooth was known to have fled to Pomerania where he died in 987.

"This is the largest single find of Bluetooth coins in the southern Baltic Sea region and is therefore of outstanding importance," excavation director Michael Schirren said.



Astronaut Brings French Menu in Space

The astronaut and chef held a tasting in Paris to decide the menu, the ESA said 
The astronaut and chef held a tasting in Paris to decide the menu, the ESA said 
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Astronaut Brings French Menu in Space

The astronaut and chef held a tasting in Paris to decide the menu, the ESA said 
The astronaut and chef held a tasting in Paris to decide the menu, the ESA said 

When you think about the food that astronauts eat in space, lobster, haddock and foie gras probably don't spring to mind - but that's exactly what France's next visitor to the International Space Station (ISS) will be dining on.

According to BBC, Astronaut Sophie Adenot has teamed up with award-winning French chef Anne-Sophie Pic to create a menu of gastronomic delights that will travel with Adenot to the ISS next year.

Instead of the usual freeze-dried nutrients that astronauts eat, Adenot, 42, will be choosing from the likes of “Foie gras cream on toasted brioche” and “Lobster bisque with crab and caraway.”

The menu - which the European Space Agency (ESA) has dubbed “a pinch of France in space” - includes four starters, two main courses and two desserts.

Adenot said the dishes, which also include braised beef, and chocolate cream, will not only “delight our palates” but also help her feel connected to Earth, and her home country.

“Her (Pic's) cuisine signature is deeply influenced by the terroir. This is important to me because I grew up in the countryside, and it will remind me of my roots,” she was quoted as saying in an ESA statement.

There are strict rules for food on the ISS - it must be crumb-free, lightweight and keep for at least 24 months, the ESA says.

Therefore, most meals are canned, vacuum packed or freeze-dried, with fresh fruit and vegetables a rare luxury that can only be enjoyed when a spacecraft arrives with new supplies.

But to keep things interesting, boost morale, and help with crew bonding, every tenth or so meal is one prepared especially for each astronaut, with these “bonus meals” often made in partnership with a chef.

Famous for her haute cuisine, Pic, 55, has the most Michelin stars of any female chef in the world - 10.

She says this project is "pushing the boundaries" of gastronomy, as she worked with her team to create special food, while keeping within the technical constraints.

“Cooking for space is an exhilarating challenge,” she was quoted as saying by the ESA.