Hațeg Island was a large offshore island in the Tethys Sea which existed during the Late Cretaceous period, probably from the Cenomanian to the Maastrichtian ages. It was situated in an area corresponding to the region around modern-day Hațeg, Hunedoara County, Romania. Maastrichtian fossils of small-sized dinosaurs have been found in the island's rocks. It was formed mainly by tectonic uplift during the early Alpine orogeny, caused by the collision of the African and Eurasian plates towards the end of the Cretaceous. There is no real present-day analog, but overall, the island of Hainan (off the coast of China) is perhaps closest as regards climate, geology and topography, though still not a particularly good match. The vegetation, for example, was of course entirely distinct from today, as was the fauna.

The Hungarian paleontologist Franz Nopcsa theorized that "limited resources" found on the island commonly have an effect of "reducing the size of animals" over the generations, producing a localized form of dwarfism. Nopcsa's theory of insular dwarfism—also known as the island rule—is today widely accepted. (Full article...)

Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.

Dishes range from the very simple meal of fried salted fish and rice to curries, paellas, and cozidos of Iberian origin made for fiestas. Popular dishes include lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (vinegar and soy sauce-based stew ), kaldereta (meat stewed in tomato sauce and liver paste), mechado (larded beef in soy and tomato sauce), pochero (beef and bananas in tomato sauce), afritada (chicken or beef and vegetables simmered in tomato sauce), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, bitter melon, and tomato stew flavored with shrimp paste), sinigang (meat or seafood with vegetables in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). (Full article...)