Text 28082, 103 rader
Skriven 2009-08-31 15:00:00 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: HAZARDS  90831
======================
 -=> Quoting Nancy Backus to Glen Jamieson <=-

 GJ> Until I realised it, I had some scares on returning to Australia until
 GJ> I re-adjusted to traffic driving on the left side.

 NB> I can certainly relate!  (G)  Somewhere along the way, I decided that
 NB> I should just look both ways, whichever way I thought the traffic most
 NB> likely to be coming from first...  ;)

Definitely.  I came to the same conclusion, and schooled myself to do
that - which I remembered is what my mother always told me to do.
 
 GJ> Tonga has always had driving on the right side, but recently there has
 GJ> been a change in law to drive on the left side, to be the same as New
 GJ> Zealand, with which the country has a close relationship.  The idea of
 GJ> that was to encourage the many Tongans who work in NZ to buy cars
 GJ> there and send them home.  This has resulted in strong protests by the
 GJ> Tongans, who point out the dangers to pedestrians, and that as most of
 GJ> the cars in the country are left hand drive, driving them would be
 GJ> much more dangerous.  Villagers are re-painting the arrows on the
 GJ> roads showing the direction of traffic to point back the other way.

 NB> Sounds like confusion compounded...!

I don't know how it finished up, but I would guess that it would be
easiest to revert to what the majority of the population wanted.

The Pacific country of Vanuatu, known pre-independence as the New
Hebrides, used to be ruled by a French-British "Compendium", and the
colonials travelled on the side of the road that they were familiar
with from their national origins.  This didn't matter when they all
rode horses, as the horses had enough sense not to run into each
other.  Then cars came to the country, and they began to have
collisions.  Finally, the government decided that the origin of the
next car to be imported would determine which side of the road people
would drive on.   It was a de Dion Bouton, so I had to get used to
dealing with traffic on the right. Language is still not standard, but
English is gradually taking predominance.  Bank clerks are still
required to be fluent in English, French and Bislama (the local
version of Pidgin).   Pedestrians in the villages continue to walk in
the middle of the roads as if they own them, which, in fact, they do.
 
 GJ> Particularly, practise parking.
 NB> 
 NB> Exactly.  I start out by just having them tell me where they THINK the
 NB> sides/front/back of the car are in relation to the lines, and then we
 NB> look.  I tell them at first I am more interested in how accurately
 NB> they know where they are than in whether the parking was perfect.  The
 NB> latter comes automatically, once they do know where the limits are... 
 NB> :) 

Good thinking.  That saves a lot of panel work.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: The Cuisine Of Vanuatu
 Categories: Hawaiian, Info
      Yield: 1 Text file
 
           Info
 
  The cuisine of Vanuatu, formerally the New Hebrides,incorporates
  fish, root vegetables such as taro and yams, fruits, and vegetables.
  Papayas, pineapples, mangoes, plantains, and sweet potatoes are
  abundant through much of the year. Coconut milk and cream are used to
  flavor many dishes. Most food is cooked using hot stones or through
  boiling and steaming; very little food is fried.
  
  Influences:
  
  The climate and terrain is sub-tropical rain forest.
  
  Demographics: predominately Melanesian. In the late 19th century the
  islands were controlled by the British and French people. Before that
  Vanuatu was under Japanese occupation. The cuisine is a mix of
  traditional Pacific, Asian and European.
  
  Specialties:
  
  Coconut crab usually served with garlic, chilli, curry or coconut
  sauces. Some other local specialties are escargots made with snails,
  natou, rousette, which is a flying fox or fruit bat, mangrove oysters
  and nems.
  
  One of the most famous dish is called Laplap and is considered to be
  the most representative dish for Vanuatu. Generally it is made by
  pounding yam or taro roots into a paste and after that the whole
  mixture is placed on spinach or taro roots and left to soak in
  coconut milk. Sliced pieces of pork, chicken or fish are added ant
  this mixture is placed on a grill. The preparation methods for this
  dish vary from one island to another. One other delicacy that can be
  served on any of this country islands is made in a Tahitian way and
  it's called Raw Fish salad or poissin cru. To increase the taste and
  the flavor this dish is garnished with lime juice and coconut milk.
  From: Wikipedia
 
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