Mediterranean cuisine to Catalonia and Murcia along Spain's Mediterranean coast. It comes in many versions, and may contain a mixture of chicken, pork, rabbit, or shellfish, sautéed in olive oil in a large shallow pan, with vegetables, and typically round-grain rice (often of the local "albufera", "arròs bomba", "sénia" varieties or similar) cooked to absorb the water and coloured with saffron. The dish may be varied with artichoke hearts, peas, sweet peppers, lima beans, string beans, or sausages. Anise is used around the Mediterranean to flavour spirits including French "pastis" and "absinthe"; Greek "ouzo"; Bulgarian "mastika"; Italian "sambuca"; Spanish "anísado"; Turkish "rakı";
What Is the Third Estate? What Is the Third Estate? What Is the Third Estate? () is a political pamphlet written in January 1789, shortly before the outbreak of the French Revolution, by the French thinker and clergyman Abbé Emmanuel Joseph Sieyès (1748–1836). The pamphlet was Sieyès' response to finance minister Jacques Necker's invitation for writers to state how they thought the Estates-General should be organized. In the pamphlet, Sieyès argues that the third estate – the common people of France – constituted a complete nation within itself and had no need of the "dead weight" of the two other orders, the first and second