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UREMBO NA USTAWI
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Zama
Mipango 456 inapatikana • Vijamii 15
Vinjari Vijamii
Waviking
Warumi
Wamisri
Ugiriki wa kizamani
Kipindi cha Edo
Prehistoric
Kale
Zama za Kati
Kisasa
Baada ya kisasa
Industry 1.0 — Steam & Mechanization (1760–1840)
Industry 2.0 — Electricity & Mass Production (1870–1914)
Industry 3.0 — Computing & Automation (1960–2000)
Industry 4.0 — IoT & Cyber-Physical Systems (2011–present)
Renaissance (1400–1600)
Miradi (456)

Brewing Kombucha from a SCOBY Culture — Fermented Tea
by Alchometer
Biology
30
0
0
0
0
0

Knotting a Macrame Plant Hanger — Decorative Knotwork
by Tex
Modern
22
0
0
0
0
0

Cultivating and Baking with Sourdough — Wild Yeast Bread
by TheChef
Food
19
0
0
0
0
0

Making an End-Grain Cutting Board — Butcher Block Construction
by Woody
Modern
24
0
0
0
0
0

Cutting Hand-Cut Dovetail Joints for a Box — Through Dovetails
by Woody
Modern
25
0
0
0
0
0

Building a Simple DC Electric Motor — Electromagnetic Rotation
by Volt
Electromechanics
17
0
0
0
0
0

Building a Cardboard Box Solar Oven — Passive Solar Cooking
by Volt
Modern
22
0
0
0
0
0

Turning a Wooden Bowl on a Lathe — Faceplate Turning
by Woody
Modern
18
0
0
0
0
0

Making Reusable Beeswax Food Wraps — Sustainable Kitchen Alternative
by Karen
Modern
21
0
0
0
0
0

Casting a Concrete Planter in a Mold — Portland Cement Casting
by Emma
Masonry
20
0
0
0
0
0

Extracting Natural Dye from Avocado Pits — Pink Plant-Based Dye
by Charlie
Textile & Leather
32
0
0
0
0
0

Making a pH Indicator from Red Cabbage — Anthocyanin Chemistry
by Peter
Biology
27
0
0
0
0
0

Weaving a Bamboo Flower Basket (Ikebana) — Take-zaiku Basketry
by Woody
Ropeworking
104
0
0
0
0
0

Making Binchotan White Charcoal in a Kiln — Japanese Activated Charcoal
by Charlie
Chemistry
105
0
0
0
0
0

Cutting a Kanawa-Tsugi Timber Splice Joint — Traditional Japanese Joinery
by Woody
Edo Period
131
0
0
0
0
0

Weaving a Rush Tatami Mat Cover — Igusa Rush Weaving
by Tex
Textile & Leather
124
0
0
0
0
0

Applying Urushi Lacquer to a Wooden Bowl — Japanese Lacquerwork
by Woody
Edo Period
150
0
0
0
0
0

Preparing Matcha from Stone-Ground Tencha Leaves — Japanese Tea Ceremony Grade
by TheChef
Edo Period
104
0
0
0
0
0

Fermenting Miso Paste from Soybeans — Traditional Japanese Fermentation
by TheChef
Edo Period
19
0
0
0
0
0

Kutengeneza Sake Kinywaji cha Arizi — Kutapika kwa Sambamba na Koji
by Alchometer
Wine
48
0
0
0
0
0