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投稿日 11月29日(土)23時45分 投稿者 LatriceLOUTH 削除

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投稿日 11月29日(土)23時40分 投稿者 AltonOmida 削除

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投稿日 11月29日(土)23時03分 投稿者 Earnestsketa 削除


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投稿日 11月29日(土)22時05分 投稿者 DenFieno 削除

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AI Marketing Automation Explained for Beginners

投稿日 11月29日(土)21時56分 投稿者 DanieleRep 削除

<a href=https://www.youtube.com/shorts/XHgmpgRjUDE>AI Marketing Automation</a> is transforming the way companies handle advertising strategies by simplifying complex workflows and enhancing performance. With automation powered by artificial intelligence, brands can plan content, analyze performance, and improving outcomes automatically. This technology allows brands to save time with steady brand messaging across multiple channels. Using AI automation tools, brands can prioritize engagement and building relationships instead of repetitive tasks. Ultimately, automation ensures that marketing efforts are data-driven and scalable for long-term success.
<a href=https://www.facebook.com/reel/2064665590950126>AI-driven marketing strategies</a> are key for brands seeking to remain relevant in today窶冱 online market. They use advanced AI technologies, predictive analytics, with smart workflows to deliver personalized experiences to customers. By examining audience data, AI enables brands to design ads that connect with target demographics. Applying AI-driven plans supports quick changes through analytics, ensuring maximum ROI. Brands that embrace AI first secure a competitive edge in building long-term loyalty.
<a href=https://www.instagram.com/reel/DRosOL2DB2Q/?fbclid=IwY2xjawOXoBFleHRuA2FlbQIxMABzcnRjBmFwcF9pZA81MTQ3NzE1NjkyMjgwNjEAAR5HeteVgnKNJbNutD_x4YhFdy2TrRp86gyAoL8GE1GwPN8ilUQ2-9BjwlcIrA_aem_DyMjj5irx5Ye-Qu3i2MGvw>Introductory guide to AI marketing</a> gives practical advice for companies starting with AI in their workflows. It shows how AI simplifies processes, interpret insights, boost audience reach for optimal performance. New users discover why AI matters into marketing operations without disrupting current processes. The guide also highlights common challenges and actionable tips, helping businesses launch smoothly. Using a structured AI roadmap, brands can adopt new technologies and unlock new growth opportunities.
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投稿日 11月29日(土)21時40分 投稿者 MichaelDem 削除

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.
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投稿日 11月29日(土)21時40分 投稿者 MichaelDem 削除

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.
https://rutordark63xripv2a3skfrgjonvr3rqawcdpj2zcbw3sigkn6l3xpad.com


Complete Review of Pin-Up-Canada.bet 窶 Best Betting Site in Canada

投稿日 11月29日(土)21時35分 投稿者 DanielBouby 削除

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投稿日 11月29日(土)21時27分 投稿者 AnitaWaype 削除

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投稿日 11月29日(土)20時55分 投稿者 Arenda-mebeli-db5 削除


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