How the London Marathon Came to Be


The London Marathon gained immense popularity over the years when it first started its journey in 1908 Olympic Games. It was one of the most dramatic as well as controversial events when the event was first planned to be 26 miles which as stretched by 386 yards for reaching the runners to the finishing line.

In the first year of London Marathon, Italian Dorando Pietri entered the White City Stadium as the first runner, but after collapsing several times and running in the wrong way, he was brought to the finishing line by the help of two officials and consequently he was disqualified. Therefore, the winner’s medal was awarded to American Johnny Hayes; however, the winner’s glory went to Pietri.

History behind ‘The’ London Marathon

In 1981 when the first ever London Marathon was officially held, it followed the inspiration of former Olympic champion Chris Brasher. The organizers received more than 20,000 applications where 7,590 people took part in it. The title was won by American Dick Beardsley from America and Inge Simonsen from Norway. However, in the following year more than 90,000 applications reached for 18,000 places. Gradually, the London Marathon became a well-established event for the world sporting calendar and it had been broadcasted in more than 150 countries.

Changing Track of the London Marathon

The London Marathon experienced few changes in its track. When the finishing line was fixed on Constitution Hill in 1981, it was taken to Westminster Bridge in the next year where it stayed up to the year 1994 when there was a requirement for repairing of the bridge. Thus, the race got a new impressive finish in the Mall, just in front of the Buckingham Palace.

In the history of the London Marathon, the biggest change occurred in 2005 on the occasion of its 25th anniversary. In this year, the flat stretch and flat track replaced the prominent Tower of London cobbles on the Highway. This track was led to the Isle of Dogs loop located between 15 and 21 miles which was completed in the antilock direction. This change added a 45 seconds improvement in timing for the elite runners.

The Charity behind the London Marathon

Even since it started, the London Marathon was participated by more than 720,000 runners while 35,694 participants were able to finish it in 2007, making it the largest participation ever. Earlier the participants used to raise the sponsorship money themselves for their own causes. However, in 1984, the marathon first announced its official charity and granted the fundraising to the Sports Aid Foundation and since then this marathon has had one or more than one official charities. Over the years, it has been reported that more than £361.5 million sponsorships have been collected while in 2007, the record-breaking £46.5 million fundraising initiated to enter into a Guinness Book of world record being the largest single annual fundraising event.

The bookies have also been getting into the action by offering a slew of odds on the race participants. Online bookmaker bet365 in particular even offers odds on who is winning at certain lengths during the race to enhance the experience. For more about the odds, check out this bet365 review for more info.

While in 2015, Cancer Research UK was the official charity for the London Marathon, NSPCC will be the next official charity in 2016.

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How Replica Food Evolved in the Land of the Rising Sun


Why do you need fake food when there is real food around us? The answer is simple. When it is difficult to decipher what the real food is, since after its cooked, it takes a different form, fake foods are required to tell people what it is made of. At times even the cooked food is presented in the form of fake food since it could be something different from what one is used to eating.

That is the history of fake foods.

In Japan, after the world war two, there were new people visiting Japan to set things up. They went around looking for food. Food that they ate back home was quite different from what they saw in front of them. It was difficult for the Japanese to explain to visitors what it was. The language was different for the visitors to understand. How do you explain to them?

If we can give them food that is made and sold at the hotel, the visitors can simply point to the food that they want, making it simple.

In addition if the ingredients that go into the making of the food can be explained in a similar manner, it becomes easy for the visitor to understand how it would taste.

Slowly, this was followed by many. It was difficult and time consuming. But with time, it evolved into an art form.

With great pain and observation, experts began to craft vegetables and fruits and meats and fish that looked almost like real.

Isn’t that great? From those times to the current day, such is the journey of fake foods that we have fake foods traveling with us in the form of key chains.

They are used fridge magnets, as memoirs.

Have you encountered fake foods in your daily life?

In many countries there are fake foods in different forms. In Japan, they are made of synthetic material that lasts long enough for the buyer to think it was money well spent.

There is an entire industry dedicated to producing fake food display. There are art and craft classes conducted to teach people how to make fake foods in Japan.

This art slowly spread to the rest of the world. In the US, there are many who are making fake foods as they are made in Japan.

The high point in this profession is when someone lifts the fake food to his mouth think it to be real.

Fake food has lots of uses too. They began to be used as food props in movies. There are situations when the real food may be expensive. Sometimes, the fake food may turn out to be durable for the entire shoot. Ice cream melt. Its not possible to purchase limitless ice-creams. Instead one would prefer to rent an ice-cream cone that imitates the real one.

If you travel to Japan, don’t miss out on the fake food industry. It is interesting. Many artists will let you in on their studio while they are working.

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