[Seoul Tour ]오감만족 추천코스 8월 가족테마 영문(3차최종).Hwp
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LDS (Mormon) Temples World Map
LDS (Mormon) Temples World Map 155 operating temples · 14 temples under construction · 8 announced temples TEMPLES GOOGLE EARTH (KML) TEMPLES GOOGLE MAP TEMPLES HANDOUT (PDF) HIGH-RES TEMPLES MAP (GIF) Africa: 7 temples United States: 81 temples Alabama: 1 temple Aba Nigeria Temple Birmingham Alabama Temple † Abidjan Ivory Coast Temple Alaska: 1 temple Accra Ghana Temple Anchorage Alaska Temple † Durban South Africa Temple Arizona: 6 temples † Harare Zimbabwe Temple Gila Valley Arizona Temple, The Johannesburg South Africa Temple Gilbert Arizona Temple Kinshasa Democratic Republic of the Congo Mesa Arizona Temple † Temple Phoenix Arizona Temple Snowflake Arizona Temple Asia: 10 temples Tucson Arizona Temple† Bangkok Thailand Temple† California: 7 temples Cebu City Philippines Temple Fresno California Temple Fukuoka Japan Temple Los Angeles California Temple Hong Kong China Temple Newport Beach California Temple Manila Philippines Temple Oakland California Temple Sapporo Japan Temple Redlands California Temple Seoul Korea Temple Sacramento California Temple Taipei Taiwan Temple San Diego California Temple Tokyo Japan Temple Colorado: 2 temples http://www.ldschurchtemples.com/maps/ LDS (Mormon) Temples World Map Urdaneta Philippines Temple† Denver Colorado Temple Fort Collins Colorado Temple Europe: 14 temples Connecticut: 1 temple Hartford Connecticut Temple Bern Switzerland Temple Florida: 2 temples Copenhagen Denmark Temple Fort Lauderdale Florida Temple ‡ Frankfurt Germany Temple Orlando Florida Temple Freiberg Germany Temple Georgia: -
The Chemistry of Beef Flavor - Executive Summary Prepared for the National Cattlemen’S Beef Association M
® Funded by the Beef Checkoff The Chemistry of Beef Flavor - Executive Summary Prepared for the National Cattlemen’s Beef Association M. Susan Brewer, Ph.D., Department of Food Science and Human Nutrition, University of Illinois, December, 2006 The beef industry is continually working to satisfy consumer expectations for dependable, high quality beef products at a reasonable cost to producer, packer, processor and retailer. Flavor and tenderness are the sensory traits that affect consumer acceptance of beef the most; therefore, it is vital that both traditional and new beef systems assure consistently tender products with acceptable flavor. — Kerth et al., 1995 between some of the more common volatiles in beef and “Flavor” results from the combination their respective flavors is shown in Table 1. Beef flavor, which of basic tastes (sweet, sour, bitter, salt and umami) derived develops when heat is applied, depends on the amounts from water-soluble compounds and odor derived from a and proportions of precursor compounds present. Meat is myriad of substances present in the food product from the composed of water, proteins, lipids, carbohydrates, minerals onset or derived via various reactions. The flavors and aromas and vitamins. Of these, proteins, lipids and carbohydrates associated with beef are generally those that develop during play primary roles in flavor development because they include heating. When water-soluble substances derived from precursor numerous compounds which are capable of developing into compounds dissolve in the saliva, they bind to the taste buds important flavor precursors when heated (Spanier and Miller, and stimulate a response that is perceived in the brain. -
D2492609215cd311123628ab69
Acknowledgements Publisher AN Cheongsook, Chairperson of KOFIC 206-46, Cheongnyangni-dong, Dongdaemun-gu. Seoul, Korea (130-010) Editor in Chief Daniel D. H. PARK, Director of International Promotion Department Editors KIM YeonSoo, Hyun-chang JUNG English Translators KIM YeonSoo, Darcy PAQUET Collaborators HUH Kyoung, KANG Byeong-woon, Darcy PAQUET Contributing Writer MOON Seok Cover and Book Design Design KongKam Film image and still photographs are provided by directors, producers, production & sales companies, JIFF (Jeonju International Film Festival), GIFF (Gwangju International Film Festival) and KIFV (The Association of Korean Independent Film & Video). Korean Film Council (KOFIC), December 2005 Korean Cinema 2005 Contents Foreword 04 A Review of Korean Cinema in 2005 06 Korean Film Council 12 Feature Films 20 Fiction 22 Animation 218 Documentary 224 Feature / Middle Length 226 Short 248 Short Films 258 Fiction 260 Animation 320 Films in Production 356 Appendix 386 Statistics 388 Index of 2005 Films 402 Addresses 412 Foreword The year 2005 saw the continued solid and sound prosperity of Korean films, both in terms of the domestic and international arenas, as well as industrial and artistic aspects. As of November, the market share for Korean films in the domestic market stood at 55 percent, which indicates that the yearly market share of Korean films will be over 50 percent for the third year in a row. In the international arena as well, Korean films were invited to major international film festivals including Cannes, Berlin, Venice, Locarno, and San Sebastian and received a warm reception from critics and audiences. It is often said that the current prosperity of Korean cinema is due to the strong commitment and policies introduced by the KIM Dae-joong government in 1999 to promote Korean films. -
Korea Railroad Corporation
KOREA RAILROAD CORPORATION Issue of U.S.$ 150,000,000 Floating Rate Notes due 2024 (the “Notes”) Issued pursuant to the U.S.$2,000,000,000 Medium Term Note Program Issue Price: 100% of the Aggregate Nominal Amount Issue Date: November 29, 2019 This investor package includes (a) the offering circular dated August 28, 2018 relating to the U.S.$2,000,000,000 Medium Term Note Program (the “Program”) as supplemented by the pricing supplement dated November 18, 2019 relating to the Notes (the “Offering Circular”), and (b) this document dated November 29, 2019 as the cover page to the Offering Circular (the “Investor Package”). The Notes will be issued by Korea Railroad Corporation (the “Issuer”). Application will be made to the Taipei Exchange (the “TPEx”) for the listing of, and permission to deal in, the Notes by way of debt issues to professional investors as defined under Paragraph 1, Article 2-1 of the Taipei Exchange Rules Governing Management of Foreign Currency Denominated International Bonds of the ROC only and such permission is expected to become effective on or about November 29, 2019. TPEx is not responsible for the contents of this Investor Package and no representation is made by TPEx as to the accuracy or completeness of this Investor Package. TPEx expressly disclaims any and all liabilities for any losses arising from, or as a result of, the reliance on, all or part of the contents of this Investor Package. Admission for listing and trading of the Notes on the TPEx is not to be taken as an indication of the merits of the Issuer or the Notes. -
Editorial Board
Editorial Board Editor-in-Chief Hae-Sim Park Ajou University, Korea Advisory Board Ai-Young Lee Hirohisa Saito Kyung-Up Min Dongguk University, Korea National Research Institute for Child Health Seoul National University, Korea and Development, Japan Bee Wah Lee Jean Bousquet Li Jing National University of Singapore, Singapore The University of Montpellier, France Guanzhou Medical University, China Byoung Whui Choi Jin Tack Kim Pascal DEMOLY Chung Ang University, Korea The Catholic University of Korea, Korea University Hospital of Montpellier, France Dae Yong Kang Ji Tae Choung Yang-Gi Min Ajou University, Korea Korea University, Korea Seoul National University, Korea David Price Jonathan A Bernstein Young Yull Koh University of Aberdeen, UK University of Cincinnati, USA Seoul National University, Korea Erika Jensen-Jarolim Kenji Izuhara Salley E. Wenzel University of Vienna, Austria Saga Medical School, Japan University of Pittsburgh, USA Hae-Ran Lee Kyu-Earn Kim Sang Heon Cho Hallym University, Korea Yonsei University, Korea Seoul National University, Korea Hee-Bom Moon University of Ulsan, Korea Associate Editors Bok Yang Pyun Heung Woo Park Stephen T Holgate Soonchunhyang University, Korea Seoul National University, Korea Southampton University, UK Chae-Seo Rhee In Seon Choi Woo Kyung Kim Seoul National University, Korea Chonnam National University, Korea Inje University, Korea Cheol Woo Kim Jae Won Oh Young Yoo Inha University, Korea Hanyang University, Korea Korea University, Korea Choon-Sik Park Jeong Hee Kim Young-Koo Jee Soonchunhyang -
Prof. Minghao Huang
Prof. Minghao Huang 1. Contact Information - Name: Huang, Minghao - Position: Assistant Professor - Major: Management / Organization Studies - Office: Room 314, International Studies Building - Phone Number: +82-31-201-2161 - Fax Number: +82-31-204-8120 - E-mail: [email protected] 2. Detail Ⅰ. Introduction 1. Contact Information - Office: Room 314, International Studies Building - Phone Number: +82-31-201-2161 - Fax Number: +82-31-204-2281 - E-mail: [email protected] 2. Educational Background - Ph.D. in Management, Seoul National University, 2009 - M.A. in Management, Seoul National University, 2003 - B.A. in Marketing, Peking University, 2000 3. Areas of Expertise - Research Interests Institutional innovation, Inter-cultural edge research (ICE), Creativity and leadership, IT/e-Biz strategy in the Food/ Retail/Agriculture industry - Courses Taught Organizational Behavior, International Business, Strategic Human Resource Management, Global Strategic Management, Research Methodology Ⅱ. Professional Experiences (From the recent experience. Please write dates as below.) - Mar. 1, 2013 – present: Assistant Professor, Kyung Hee University, Korea - Mar. 1, 2010 – Feb. 28, 2013: Assistant Professor, Konkuk University, Korea - Sep. 1, 2010 – Feb. 28, 2010: Research Fellow, Sogang University, Korea - Mar. 1, 2009 – Aug. 31, 2009: Part-time Lecturer, SungKyunKwan University, Korea - Mar. 1, 2007 – Feb. 28, 2008: Part-time Lecturer, SungKyunKwan University, Korea Ⅲ. Publications 1. Published Papers - Huang, M., H. Park, J. Moon and Y.C. Choe ”A Study on the Status and Future Directions of IT Convergence Policy by the Ministry of Food, Agriculture, Forestry and Fisheries in Korea,” Agribusiness and Information Management 4(2), 2012, pp. 22-31. - Huang, M., H. Cho and Q. Meng, “The Success Factors and Consequence of SCM: an Empirical Study on Companies in Shanghai,” China and Sinology 17, 2012, pp. -
![[Airport Limousine Bus (Most Recommended)]](https://docslib.b-cdn.net/cover/9904/airport-limousine-bus-most-recommended-629904.webp)
[Airport Limousine Bus (Most Recommended)]
Method #1 of getting from Incheon International Airport to Yonsei University Engineering Building No. 1(4). #note that Engineering Building 1 is connected to 4 [Airport limousine bus (most recommended)] Pro: Short travel time, quiet, spacious, comfortable seats. Con: A bit more expensive than the subway. Fare: KRW 10,000 (about $9 USD). Bus interval: 20-30 minutes. Travel time: About 55 minutes to Yonsei University. How to: 1. Buy a bus ticket at one of the Bus Ticketing Offices located in Incheon International Airport: 2. Go to bus stop 5B (@ Terminal 1) or 29~35 (@ Terminal 2) of Incheon International Airport depending on your arrival terminal. 3. Get on a bus with number 6011. 4. Get off Yonsei University. 5. Here is the public transport website: https://www.airport.kr/ap_cnt/en/tpt/pblctpt/pblctpt.do Bus route Depart: Incheon International Airport Terminal T1 Stop #1: World Cup Stadium Entrance Stop #2: Yeonhui 104 (Former) Seongsan Hall Stop #3: Yonsei University (Get off here.) The bus is equipped with audio announcement service in English & Japanese. You have to press a bell to signal to the bus driver that you will be getting off at the next stop. For the google map link of the route, click here. Method #2 of getting from Incheon International Airport to Yonsei University Engineering Building No. 1(4). #note that Engineering Building 1 is connected to 4 [Airport Express Train] Pro: Cheap, well air-conditioned, free from traffic jam and pollution. Con: A bit long travel time (1 hour). The seats in the subway are not exactly comfortable for long trip. -
RSC Style Guide
Religious Studies Center Style Guide, 1 October 2018 Authors who submit manuscripts for potential publication should generally follow the guidelines in The Chicago Manual of Style, 17th ed. (Chicago: The University of Chicago Press, 2017) and Style Guide for Editors and Writers, 5th ed. (Salt Lake City: The Church of Jesus Christ of Latter-day Saints, 2013). This style guide summarizes the main principles in the other style guides and lists a few exceptions to their guidelines. Formatting 1. Use double-spacing throughout the manuscript and the endnotes. Use one-inch margins, and insert page numbers at the bottom of the page. Use a Times New Roman 12-point font for both the body of the manuscript and the notes. Use only one space after periods. 2. If you have images, add captions and courtesy lines (such as courtesy of Church History Library, Salt Lake City) to the Word file. However, do not insert images in the Word files; submit them separately. Images should be 300 dpi or better (TIFF or JPG files). File names and captions should match (Fig. 1.1 = chapter 1, figure 1). Headings 3. Update: Include headings to break up the text. First-Level Headings First-level headings should be flush left and bolded, as in the example above. Capitalize internal words except for articles (a, an, and the), conjunctions (and, but, or, for, so, and yet), prepositions, and the word to in infinitive phrases. Second-Level Headings Second-level headings should be flush left and italicized. Capitalize like first-level headings. Third-level headings. Third-level headings should be italicized, followed by a period, and run in to the text; capitalization should be handled sentence-style (capitalize the first word and proper nouns). -
Gulfstream – Nonstop
VOLUME 02 EDITION 2012 LUXE KICKS DESTINATION DUBAI FLY-BY-WIRE Sole Men Bespoke Italian shoes hit their stride By LIz GroSSMAn fter starring in a span of criti- Bontoni’s standard of craftsman- cally acclaimed films in the ’90s, ship ranks among the highest of any Daniel Day-Lewis disappeared bespoke Italian shoemaker. from the public eye. From 1999 to 2000, the eccentric, reclusive actor wasn’t preparing for a role; rather he was holed up as a dili- gent apprentice at a cobbler’s studio in Florence, Italy. His mentor? Master shoemaker Stefano Bemer, who passed away in July. Bemer handcrafted bespoke men’s shoes with waxed, handwoven flat laces; used calf or exotic leathers like crocodile, stingray, sharkskin or ostrich; and sent the finished work of art to his clients in a monogrammed wooden box. Throughout his life, the shoe- maker taught other celebrities like Andy Garcia and designer Gianfranco Ferré the art of measuring, cutting, stitching and constructing bespoke men’s shoes. But it was Day-Lewis who showed up at 8 a.m. daily for almost a year, and reportedly became disturbed when a stitch wasn’t exactly right. Day-Lewis, also an avid woodworker, may very well have an eye for craftsman- ship, but chances are Bemer helped fuel his passion for shoemaking. A legend in the shoes are still turned out of a tiny bottega in aspect of the shoe, from the height of bespoke world of Italian shoes, Bemer’s the town of Montegranaro, located in the the heel, to the design of the medallion, devotion and talent will be sorely missed, Le Marche region of east-central Italy. -
VF and CF MN MIA See Mormon Church
VF AND CF M-N M. I. A. see Mormon Church--M.I.A. MIA (Missing in Action) see Prisoners of War, American. MX Missiles see Missiles--Utah. VF MX Information Center. see also Missiles--Utah. VF Mabey, Charles Rendell, 1877-1959. CF Mabey, Rendell N. VF McCann, Lester. VF McCarran, Patrick Anthony, 1876-1954. McCarthy, Paul see Artists, American--Utah. VF McCarthy, Wilson. McCarty, Henry, 1859-1881 see Benney, William H., 1859-1881. VF McCleary, Lloyd E. 1 VF & CF McConkie, Bruce R., 1915-1985. VF McConnell, William J. VF McCool, Stephen F. VF McCorison, Marcus A. CF McCornick, William Sylvester, 1837-1921. VF McCulloch, Frank. CF McCune Mansion. VF McCune School of Music and Art. VF McCutchen, Duval T. VF McDermott, Don. VF McDermott, Walsh. VF MacDonald, Douglas A. CF McDonnell Douglas Corporation. CF McDonnell Douglas Corporation. 1992- VF & CF McDonough, Roger J. 2 VF McEnally, Richard W. VF McGaw, William. CF McGill, William. VF & CF McGinley, Phyllis, 1905- McIntire, P. R. see Inventors. VF & CF McIntosh, Ladd. see also Utah. University. Department of Music. Jazz Program. VF Mack, Richard N. VF & CF McKay, David Oman, 1873-1970. VF McKay, David Oman, 1873-1970. 1960-1969. VF McKay, David Oman, 1873-1970. 1970- CF McKay, David Oman, 1873-1970. 1988- MacKay, Ellen Kirtland Mills see Mills, Ellen Kirtland. VF & CF McKay, Emma Ray Riggs, 1877-1970. VF & CF McKay, Gunn. 3 CF McKay, Gunn. 1989- VF & CF McKay, Llewellyn R. CF McKay, Monroe G. VF McKee, Edwin D. VF McKey, Blanche Kendall Thomas. VF Mackey, R. Bruce. VF McKnight, Joseph E. -
An American Identity: Shoemaker's Labels in Colonial
AN AMERICAN IDENTITY: SHOEMAKER'S LABELS IN COLONIAL. REVOLUTIONARY AND FEDERAL AMERICA, 1760-1820 by Meaghan M. Reddick A Thesis Submitted to the Graduate Faculty of George Mason University in Partial Fulfillment of The Requirements for the Degree of Master of Arts History of Decorative Arts Committee: ~~~~ ___ ---lCL~~-~·~~·~.."""""-_'~7'l""'------Program Director .:~'..:.:l,':'.~~., .:~»::::~ ..,. Department Chairperson ~s:, Ywyh Dean, College of Humanities and Social Sciences Date: A OR-I I ~O I d-O I f Spring Semester 2014 , George Mason University Fairfax, VA An American Identity: Shoemaker’s Labels in Colonial, Revolutionary and Federal America, 1760-1820 A Thesis submitted in partial fulfillment of the requirements for the degree of Master of Arts at George Mason University by Meaghan M. Reddick Bachelor of Arts Hollins University, 2008 Director: Mary D. Doering, Adjunct Professor Department of History of Decorative Arts Spring Semester 2014 George Mason University Fairfax, VA Copyright: 2014 Meaghan M. Reddick All Rights Reserved ii DEDICATION To my husband, Danny, Who has never been in doubt about who I was, and where I was going. Thank you for giving me the world, every single day. Daniel Patrick and Ashby Thomas, my sons, who I hope will be proud of me when they look back on my life. My parents, Paul and Suzanne Devlin, my sister Bronwyn, Who have watched me grow patiently, allowed me to thrive and supported my dreams from the beginning. To Ebenezer Breed, To whom I hope my research did him justice as a patriot And advocate of the American shoe industry. To future shoe historians, I hope this research inspires you to look “beyond the label”. -
Beef Tenderness Find out Why Black Canyon
WHAT MAKES BEEF TENDER? Quality beef starts with high-quality All cattle are grass-fed but research cattle, time and good management. shows that grain-finished cattle produce Black Angus is a breed known for its more marbling (or more flecks of fat superior flavor and tenderness. within the lean), which means more flavorful, tender beef. Black Canyon Angus Beef is a USDA certified program with strict specifications. LOOK FOR MARBLING BEEF AGING All beef is inspected but Black Canyon is Beef aging (both wet and dry) after also graded to identify and sort beef by harvesting increases tenderness. The palatability – tenderness, juiciness and aging process allows natural enzymes flavor of cooked beef. in beef to break down specific USDA Choice is more tender and proteins. Not only is the meat flavorful than USDA Select. Marbling, naturally tenderized, but flavor is the flecks of fat within the lean, is directly improved. Aging is done under strict related to the flavor and juiciness of controls and is not something to be cooked beef. done in a home kitchen. COOKING METHOD COUNTS Match the correct cooking method to the beef cut. Tender beef cuts can be cooked using dry-heat methods – grill, broil, roast, skillet, stir-fry. Less tender beef cuts can be cooked using moist heat methods – braise, pot roast, stew, slow-cooker. DONENESS IS IMPORTANT Overcooking can undo all of the factors. • Use a meat thermometer for perfectly cooked tender steaks and roasts – KNOW THE LOCATION 145°F medium rare, 160°F medium. Large roasts need to be pulled 5 to 10 degrees below because the temperature rises during the standing time.