Shiitake increase substantially. Like all mushrooms, shiitakes produce vitamin D2 upon exposure of their internal ergosterol to ultraviolet B (UVB) rays from sunlight or broadband UVB fluorescent tubes. Fresh and dried shiitake have many uses in the cuisines of East Asia. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian "dashi", and as an ingredient in many steamed and simmered dishes. In Chinese cuisine, they are often sautéed in vegetarian dishes such as Buddha's delight. One type of high-grade shiitake is called in Japanese and ' in Chinese, literally "winter mushroom". Another high-grade
What Is History? to suit their facts, and takes part in a dialogue between past and present. Summing up his argument, Carr puts forward his own answer to the question of "what is history?", remarking that "it is a continuous process of interaction between the historian and his facts, an unending dialogue between the past and the present." it is precisely for matters of this kind that the historian is entitled to rely on what have been called the auxiliary sciences of history In his second chapter, Carr focuses on the influence that society plays on forming the approach of the historian and