Raúl Gonzalez Blanco

Raúl Gonzalez Blanco
Nom & Prénom : Raúl Gonzalez Blanco
Date de naissance : 27 Juin 1977
Taille: 1.80m
Poids: 68 kg
Nationalité: Espagne
Position: Attaquant
Numéro: 7

Raúl González Blanco naît à madrid le 27 juin 1977 (Raúl comme l'enfant d'une très modeste famille de la Colonia Marconi, quartier pauvre de Madrid. González comme le plus “pur-sang” des Espagnols. Blanco comme la couleur de son sang, de sa raison de vivre, comme le Real Madrid). Il a fait ses premiers tirs dans le club de Jesús Gil y Gil, inscrit par son père qui était un véritable “hincha” des “rojiblancos”. Il sera d'ailleurs proche de son rêve ( il venait d'être 2 fois champions d'espagne cadet avec l' Atlético), mais Gil, le président de l'autre club de Madrid, en proie a des problèmes financiers, supprima toutes ses sections juniors. Et c'est donc le Real madrid, le voisin, qui récuperas la perle rare.

Il a débuté au Real Madrid dans l'équipe cadet le 19 septembre 1992 ( saison 1992-1993), il a fait une grande première saison, en 33 matchs, il a marqué 71 buts, dont 58 en championnat, et tout ça en 2506 minutes. Deux ans plus tard, le voilà en première équipe à la main de Jorge Valdano qu' est à la tête de cette prestigieuse équipe.

Le 29 octobre 1994, lors du match contre Saragosse, le Real Madrid est arrivé avec plusieurs absences importantes. Valdano, qui est en pleine lutte pour le titre national, a senti que le match lui échappe et c'est à ce moment-là qu'il a décidé de faire entrer un gosse de 17 ans sur la pelouse (Raúl González Blanco). Cette soirée-là, le Real a perdu son match (3-2) et Raúl n' a pas marqué, mais au-delà de ces détails, le club madrilène a gagné l'un des joueurs les plus charismatiques de son histoire. Une semaine plus tard, il a met son premier but contre son ancien club l'Atlético de Madrid.

Après 7 ans parmi l'élite du football espagnol, il s'est converti en une pièce clé tant du Real Madrid que de l'équipe nationale espagnole. Il collectionne les titres avec le Real Madrid avec la même vitesse qu'il les engrange sur le plan personnel (il a déjà deux Pichichis - meilleur buteur - dans la Liga), et personne ne doute que ce footballeur va battre tous les records du football espagnol. Aujourd'hui, il est capitaine du Real depuis les départs de Sanchís, Redondo et Hierro. Il possède l'un des plus beaux palmarés de l'histoire du football et surtout, il n'a que 28 ans.

Lors la saison 1998/1999 Raul, fiancé depuis peu, a inventé un geste désormais célèbre après chacun de ces buts: l'embrassement de sa bague de fiançaille, qui est devenu alliance le 30/06/1999: Raul se mariant à Mamen Sanz. Il est devenu père pour la 1ère fois le 25/02/2000, la veille d'un Real madrid - Barcelone que les merengues gagnèrent 3/0. Son fils se prénomme Jorge mais Raul a toujours démenti de l'avoir apeller comme cela pour rendre hommage à Jorge Valdano son mentor. Le 20 novembre 2002, il est devenu papa pour la deuxième fois d'un petit garçon prénommé Hugo. Et comme pour Jorge, Hugo est né juste avant un derby opposant le Real Madrid à Barcelone.


le 15 avril 2000, Raul a marqué son 100ème but en liga à 22 ans et 10 mois (un record pas prêt d'être battu).
Le 11 décembre 2002, lors de la deuxième phase de la ligue des champions, Raul a marqué ses deux-cent et deux-cent unième buts toutes compétitions officielles confondues avec le Real Madrid.
Avec la Selection, le 12 février 2003, contre l'Allemagne, le capitaine espagnole a marqué ses trentième et trente et unième buts en équipe nationale. Il est deenu ainsi seul meilleur buteur de toute l'histoire de la Selection.
Le 1er mars 2003, Raul, après avoir marquer 2 buts contre Alavés en championnat, est devenu le quatrième meilleur buteur de toute l'Histoire du Real Madrid avec 208 buts devant Hugo Sanchez (207 buts). Il n'est plus devancé que par Alfredo Di Stéfano (307 buts) , Carlos Alonso Santillana (290 buts) et Ferenc Puskas (236 buts).
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# Posté le samedi 22 avril 2006 10:18

Modifié le mardi 03 juillet 2007 09:54

Main compon£nt$ of $pani$h cuisin£

Main compon£nt$ of $pani$h cuisin£

A significant portion of Spanish cuisine derives from the Jewish and Moorish traditions. The Moors were a strong influence in Spain for many centuries and some of their food is still eaten in Spain today. However, pork is popular and for centuries eating pork was also a statement of Christian ethnicity or limpieza de sangre, because it was not eaten by Jews or Muslims. Several native foods of the Americas were introduced to Europe through Spain, and a modern Spanish cook couldn't do without potatoes, tomatoes, peppers or beans. These are some of the primary influences that have differentiated Spanish cuisine from Mediterranean cuisine, of which Spanish cuisine shares many techniques and food items.

The essential ingredient for real Spanish cooking is olive oil; 44% of the global production of olives is in Spain.

Daily meals eaten by the Spanish in many areas of the country are still very often made traditionally by hand, from fresh ingredients bought daily from the local market. This practice is more common in the rural areas and less common in the large urban areas like Madrid, where supermarkets are beginning to displace the open air markets. However, even in Madrid food can be bought from the local shops, bread from the panadería, meat from the carnicería, etc.

Traditional Spanish cooking also often revolves around outdoor cooking over a fire, perhaps in a special clay or brick oven.

One popular custom when going out is to be served tapas with a drink (sherry, wine, beer, etc.). In some places, like Granada, tapas are given for free with a drink and have become very famous for that reason. It should be noted that almost every tapas bar serves something edible when a drink is ordered, without charge.

Another traditional favorite is the churro with a mug of thick hot chocolate to dip the churro in. Churrerías, or stores that serve churros, are quite common. The Chocolatería de San Ginés in Madrid is especially famous as a place to stop and have some chocolate with churros, often late into the night (even dawn) after being out on the town. Often traditional Spanish singers will entertain the guests.

As is true in many countries, the cuisines of Spain differ widely from one region to another, even though they all share certain common characteristics, among which are:

*The use of olive oil as a cooking fat, as well as raw, like in fritters.
*The use of sofrito to start the preparation of many dishes.
*The use of garlic and onions as major seasonings.
*The custom of drinking wine during meals.
*Serving bread with the vast majority of meals.
*Consumption of salads, especially in the summer.
*The consumption of a piece of fruit or a dairy product as dessert. Such desserts as tarts and cakes are typically reserved for special occasions.
It is worthwhile to note that Spanish food is not spicy, and in fact many Spaniards find even common black pepper too hot for their palate.
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# Posté le dimanche 09 avril 2006 09:58

Modifié le vendredi 06 juillet 2007 10:41

CASTAGNETTES

CASTAGNETTES

The castanets are a percussion instrument (idiophone), much used in Moorish music, Roma music, Spanish music and Latin American music. The instrument consists of a pair of concave shells joined on one edge by string. These are held in the hand and used to produce clicks for rhythmic accents or a ripping or rattling sound consisting of a rapid series of clicks. They are traditionally made of hardwood, although fibreglass is becoming increasingly popular.

In practice a player usually uses two pairs of castanets. One pair is held in each hand, with the string hooked over the thumb and the castanets resting on the palm with the fingers bent over to support the other side. Each pair will make a sound of a slightly different pitch. The higher pair, known as hembra (female), is usually held in the right hand, with the larger macho (male) pair held in the left.

Castanets are often played by singers or dancers, and are prominently used in flamenco music. The name (Spanish: castañuelas) is derived from the diminutive form of castaña, the Spanish word for chestnut, which they resemble. In Andalusia they are usually referred to as palillos (little sticks) instead, and this is the name by which they are known in flamenco.

The origins of the instrument are not known. The practice of clicking hand-held sticks together to accompany dancing is ancient, and was practiced by both the Greeks and the Egyptians. In more modern times, the bones and spoons used in Minstrel show and jug band music can also be considered forms of the castanet.

When used in an orchestral setting, castanets are sometimes attached to a handle, or mounted to a base to form a pair of machine castanets. This makes them easier to play, but also alters the sound, particularly for the machine castanets. It is possible to produce a roll on a pair of castanets in any of the three ways in which they are held. When held in the hand, they are bounced against the fingers and palm of the hand; on sticks, bouncing between fingers and the player's thigh is one accepted method. For a machine castanet, a less satisfactory roll is obtained by rapid alternation of the two castanets with the fingers.

During the baroque period castanets are featured prominently in dances. Composers like Jean-Baptiste Lully scored them for the music of dances which included Spaniards (Ballet des Nations), Egyptians (Persée, Phaëton) , Ethiopians (Persée, Phaëton), and Korybantes (Atys). In addition, they are often scored for dances involving less pleasant characters such as demons (Alceste) and nightmares (Atys). Their association with African dances is even stated in the ballet Flore (1669) by Lully, “...les Africains inventeurs des danses de Castagnettes entrent d'un air plus gai...”

Castanets were used to evoke a Spanish atmosphere in Georges Bizet's opera, Carmen and Emmanuel Chabrier's orchestral work España. They are also found in the "Dance of the Seven Veils" from Richard Strauss' opera Salome and in Richard Wagner's Tannhäuser. An unusual variation on the standard castanets can be found in Darius Milhaud's Les Choëphores, which calls for castanets made of metal.
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# Posté le dimanche 02 avril 2006 17:30

Modifié le vendredi 06 juillet 2007 10:43

ALL ABOUT ANDALUCIA

ALL ABOUT ANDALUCIA
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# Posté le lundi 27 mars 2006 08:45

Modifié le mardi 03 juillet 2007 09:59

GEOGRAPHY

GEOGRAPHY

Mainland Spain is dominated by high plateaus and mountain ranges such as the Pyrenees or the Sierra Nevada. Running from these heights are several major rivers such as the Tajo, the Ebro, the Duero, the Guadiana and the Guadalquivir. Alluvial plains are found along the coast, the largest of which is that of the Guadalquivir in Andalusia, in the east there are alluvial plains with medium rivers like Segura, Júcar and Turia. Spain is bound to the east by Mediterranean Sea (containing the Balearic Islands), to the north by the Bay of Biscay and to its west by the Atlantic Ocean, where the Canary Islands off the African coast are found.

Spain's climate can be divided in four areas:

The Mediterranean: mostly temperate in the eastern and southern part of the country; rainy seasons are spring and autumn. Mild summers with pleasant temperatures. Hot records: Murcia 47.2 °C, Malaga 44.2 °C, Valencia 42.5 °C, Alicante 41.4 °C, Palma of Mallorca 40.6 °C, Barcelona 39.8 °C. Low records: Gerona -13.0 °C, Barcelona -10.0 °C, Valencia -7.2 °C, Murcia -6.0 °C, Alicante -4.6 °C, Malaga -3.8 °C.
The interior: Very cold winters (frequent snow in the north) and hot summers. Hot records: Sevilla 47.0 °C, Cordoba 46.6 °C, Badajoz 45.0 °C, Albacete and Zaragoza 42.6 °C, Madrid 42.2 °C, Burgos 41.8 °C, Valladolid 40.2 °C. Low records: Albacete -24.0 °C, Burgos -22.0 °C, Salamanca -20.0 °C, Teruel -19.0 °C, Madrid -14.8 °C, Sevilla -5.5 °C.
Northern Atlantic coast: precipitations mostly in winter, with mild summers (slightly cold). Hot records: Bilbao 42.0 °C, La Coruña 37.6 °C, Gijón 36.4 °C. Low records: Bilbao -8.6 °C, Oviedo -6.0 °C, Gijon and La Coruña -4.8 °C.
The Canary Islands: subtropical weather, with mild temperatures (18 °C to 24 °C Celsius) throughout the year. Hot records: Santa Cruz de Tenerife 42.6 °C. Low records: Santa Cruz de Tenerife 8.1 °C.

Most populous metropolitan areas

Metropolis building. Madrid, SpainMadrid 5,843,041
Barcelona 4,686,701
Valencia 1,623,724
Sevilla 1,317,098
Málaga 1,074,074


Territorial disputes

Territories claimed by Spain
Spain has called for the return of Gibraltar, a tiny British possession on its southern coast. It changed hands during the War of the Spanish Succession in 1704 and was ceded to Britain in perpetuity in the 1713 Treaty of Utrecht.


Spanish territories claimed by other countries
Morocco claims the Spanish cities of Ceuta and Melilla and the uninhabited Vélez, Alhucemas, Chafarinas, and Perejil islands, all on the Northern coast of Africa. Morocco points out that those territories were obtained when Morocco could not do anything to prevent it and has never signed treaties ceding them.

Portugal does not recognize Spain's sovereignty over the territory of Olivenza. Portuguese claim the Treaty of Vienna (1815), to which Spain was a signatory, stipulated return of the territory to Portugal. Spanish allege the Treaty of Vienna left unaffected the Treaty of Badajoz which gave the territory to Spain and just encouraged the parties to reach a diplomatic settlement.
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# Posté le dimanche 05 février 2006 15:55

Modifié le vendredi 06 juillet 2007 10:43