Blackwater

Blackwater or Black Water may refer to:

Companies

Ecology and technology

Place names

Australia

Canada

Republic of Ireland

Blackwater river

A blackwater river is a type of a river with a deep, slow-moving channel flowing through forested swamps or wetlands. As vegetation decays, tannins leach into the water, making a transparent, acidic water that is darkly stained, resembling tea or black coffee. Most major blackwater rivers are in the Amazon Basin and the Southern United States. The term is used in fluvial studies, geology, geography, ecology, and biology. Not all dark rivers are blackwater in that technical sense. Some rivers in temperate regions, which drain or flow through areas of dark black loam, are simply black due to the color of the soil; these rivers are black mud rivers. There are also black mud estuaries.

Blackwater rivers are lower in nutrients than whitewater rivers and have ionic concentrations higher than rainwater. The unique conditions lead to flora and fauna that differ both from whitewater and clearwater rivers. Where the water types combine is attractive to a diverse group of organisms. The classification of Amazonian rivers into black, clear and whitewater was first proposed by Alfred Russel Wallace in 1853.

Blackwater (novelette)

Blackwater is a thriller novelette by Conn Iggulden. It was written as part of the Quick Reads initiative of the 2006 World Book Day.

Blackwater is described as a dark, psychological thriller, signalling a change in genre from an author used to writing historical fiction. On the forum of his website, Conn described the idea behind the book:

I was asked if I wanted to write a novelette of 15-20,000 words, adult themed. That sort of brief is the sort of thing I used to dream about, so I practically bit their hands off, of course. No writer turns down a brief like that, regardless of what else you have on. It'll be £2.99 and I hope to see it stuffed dog-eared into a few back pockets. It is darker in tone and plot than anything else I've done, but to explain how would be to explain all. It's coming out next year - in March, I think. - Conn Iggulden, 26 July 2005

It was also translated into Welsh for the Quick Reads Initiative under the title Dŵr Dwfn.

Plot introduction

"How do you know when you're in too deep? Davey has always lived in the shadow of his older brother, a smiling sociopath who will stop at nothing to protect himself and his family. But when the shadowy figure of Denis Tanter comes into Davey's life, how far will the bond of brotherhood reach?"

Rek people

The Rek is an ethnic group in South Sudan, a subgroup of the Dinka. Its members speak South-Western Dinka, also called Rek, a Nilotic language. Many members of this ethnicity are Christians. Some estimates put the Rek population at or exceeding 500,000 people.

References

REK

REK is the IATA metropolitan area code used for airports in or near Reykjavík, Iceland. In order of size:

REK may also refer to the following:

Tsoureki

Tsoureki (Greek: τσουρέκι), also known as شوريك (Arabic), panarët (Arbërisht), choreg or "chorek" (Armenian չորեկ), çörək (Azerbaijani), kozunak (Bulgarian козунак), cozonac (Romanian) or çörek (Turkish)), is a sweet, egg-enriched bread, rooted in the cuisines of Western and Central Asia. It is formed of braided strands of dough. There are also savoury versions.

Such rich brioche-like breads are also traditional in many other countries, such as Hungary and the Czech Republic. Examples of similar breads from other cultures are badnji kruh in Croatian cuisine, folar de páscoa in Portuguese cuisine, Brioche in French, kulich in Russian cuisine, panettone in Italian cuisine and challah in Jewish cuisine.

Greek traditions

Rich brioche-like breads (often braided) are known by various Greek names that represent three major holidays for Greeks: Easter, Christmas and New Year's. There are many local varieties of these festive breads, based on milk, flour, eggs, sugar, yeast, butter, and a flavoring which can be mahleb, Chian mastic or cardamom. The butter is added after kneading: the dough is stretched, brushed with melted butter, folded and stretched again repeatedly, until all the butter is incorporated. The result of this technique is that the baked bread separates easily into strands. A good tsoureki should be soft, moist and fluffy, yet stringy and chewy.