Sunday, 4 October 2026
Section · 1021 stories

Heritage

In 1625, in the environs of Xi'an, the ancient capital of Tang China, Jesuit monks discovered beneath creepers and a layer of earth a stone stele almost three metres high, bearing a text in Chinese with Syriac insertions

Archaeology · Faith · The East · Museums · Heritage

In 1625, in the environs of Xi'an, the ancient capital of Tang China, Jesuit monks discovered beneath creepers and a layer of earth a stone stele almost three metres high, bearing a text in Chinese with Syriac insertions

In 1625, in the environs of Xi'an, the ancient capital of Tang China, Jesuit monks discovered beneath creepers and a layer of earth a stone stele almost three metres high, bearing a text in Chinese with Syriac insertions. The stele is dated to 781. The inscription described the

By Alexandr Radayev
At the Greek Consulate General in Chicago, an American family handed over to Greece's Minister of Culture, Lina Mendoni, a collection of antiquities purchased in the 1970s and 1980s

Archaeology · Observations · Heritage

At the Greek Consulate General in Chicago, an American family handed over to Greece's Minister of Culture, Lina Mendoni, a collection of antiquities purchased in the 1970s and 1980s

At the Greek Consulate General in Chicago, an American family handed over to Greece's Minister of Culture, Lina Mendoni, a collection of antiquities purchased in the 1970s and 1980s. Among the items returned are two black-figure Attic vases, an amphora, a jug, a bronze mirror, a headless

By Alexandr Radayev
Saw this photograph by Henri Cartier-Bresson (1) and remembered one of my favourite Parisian eateries, or rather brasseries: Lipp, on the Boulevard Saint-Germain

Observations · Heritage · Mores · Paris

Saw this photograph by Henri Cartier-Bresson (1) and remembered one of my favourite Parisian eateries, or rather brasseries: Lipp, on the Boulevard Saint-Germain

Léonard Lipp opened it after the Franco-Prussian War, when he left occupied Alsace and came to Paris. He brought his recipes with him: sauerkraut, sausages, cold beer. This was Alsatian cooking in its most direct form, hearty, unpretentious and at a reasonable price. The Saint-Germain quarter of that

By Alexandr Radayev