1St Level Master of Gastronomy Program in WORLD FOOD CULTURES and MOBILITY
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365 Fifth 2012 May Dc Final6color:Layout 1
365 Fifth May 2012 News and Events of Interest to the Graduate Center Community (Clockwise from above left) Provost Robinson, Ruth Wilson Gilmore, David Sorkin, Anne Stone, Jesse Prinz, Uday Mehta, and Herman Bennett PHOTOS: MICHAEL DI VITO 50th Anniversary Spring Convocation Looks Ahead The spring convocation, celebrating the Graduate Center’s fiftieth anniversary on April 16 in Elebash Recital Hall, showcased the creative brand of scholarship that has made the Graduate Center a unique institution. Presentations by six newer members of the doctoral faculty illuminated areas of future inquiry. After an introduction by GC Provost Chase Robinson, Professor of Earth and Environmental Sciences Ruth Wilson Gilmore spoke on “Incarceration”; Distinguished Professor of History David Sorkin on “Enlightenment”; Professor of History Herman Bennett on “Diaspora”; Associate Professor of Music and Medieval Studies Anne Stone on “Song”; Distinguished Professor of Political Science Uday Mehta on “Violence”; and Distinguished Professor of Philosophy Jesse Prinz discoursed on “Brains.” The convocation was sponsored by the Advanced Research Collaborative (ARC). Under the leadership of Professor of Anthropology Donald Robotham, executive officer of the Office of Educational Opportunity and Diversity Programs, ARC brings together the collaborative research activities of the Graduate Center, promoting interdisciplinary research, partnering with GC research centers, institutes, and interdisciplinary committees, connecting GC research programs with research activities at the CUNY colleges, and providing a home for outstanding visiting scholars to work with GC faculty and students. THE GRADUATE CENTER CELEBRATES FIFTY YEARS OF EXCELLENCE IN HIGHER EDUCATION 1961–2011 GRADUATE CENTER COMMUNITY NEWS | May 2012 Two New Distinguished Professors Appointed Two members of the doctoral faculty have been named distinguished professors at the Graduate Center: Carol C. -
Sheer Khurma Eid
Sheer Khurma in Phyllo Rose Nests Sheer Khurma is typically eaten as a cooling dessert on Eid day. This recipe is created for us by Indian American chef and television personality Maneet Chauhan. She has created a modern twist on a traditional dessert and served them in phyllo nests. The recipe is divided into two parts, first Sheer Khurma and then Phyllo nest, and then we combine both. Sheer Khurma Ingredients § 3 tbsp Ghee § 3-4 Clove § 10-12 Almonds Crushed § 10-12 Cashew Nuts Crushed § 10-12 golden Raisins § 2 tbsp Pistachios Crushed § 2 tbsp Chironji § ½ cup Fine Vermicelli § 2 cups Full Fat Milk § 5-6 Dates Chopped § 1/4 cup Sugar § 15-20 strands saffron Soaked in 2 tbsp milk § 1/2 tsp Cardamom Powder Directions 1. Heat ghee in a heavy bottom pan. 2. Add cloves, almonds, cashew nuts, raisins, pistachios and Chironji and fry till they are slightly browned. 3. Add vermicelli and fry till slightly browned. 4. Now add milk and dates and cook for 10-12 minutes till vermicelli is softened. 5. Add sugar, saffron soaked in milk and cardamom powder and cook for another minute. 6. Cool. Phyllo cups Ingredients 3 tablespoons unsalted butter, melted, plus more for tin 8 ounces (1/2 package) kataifi, thawed 4 teaspoons sugar ½ tsp dried rose petals 1 teaspoon ground cardamom Directions 1. Preheat oven to 375 degrees. Brush a 12-cup muffin tin with butter. Pull phyllo into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers. -
Iftar Menu 2017
Ramadan Menu-2017 SATURDAY SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Rooh Afzah with milk Rooh Afzah with milk Rooh Afzah with milk Rooh Afzah with milk Rooh Afzah with milk Rooh Afzah with milk Rooh Afzah with milk Shakar Cola w/ Tukh Shakar Cola w/ Tukh Shakar Cola w/Tukh Shakar Cola w/ Tukh Shakar Cola w/ Tukh Shakar Cola w/ Tukh Shakar Cola w/ Tukh malanga malanga malanga malanga malanga malanga malanga Tang Orange Tang Orange Tang Orange Tang Orange Tang Orange Tang Orange Tang Orange Lemon w/mint Lemon w/mint Lemon w/mint Lemon w/mint Lemon w/mint Lemon w/mint Lemon w/mint Chapli Kabab Chicken Chapli Kabab Chicken Chapli Kabab Chicken Chapli Kabab Chicken Chapli Kabab Chicken Chapli Kabab Chicken Chapli Kabab Chicken Aloo samosa Aloo samosa Aloo samosa Aloo samosa Aloo samosa Aloo samosa Aloo samosa Chicken Spring rolls Chicken Spring rolls Chicken Spring rolls Chicken Spring rolls Chicken Spring rolls Chicken Spring rolls Chicken Spring rolls Veg Pakora Veg Pakora Veg Pakora Veg Pakora Veg Pakora Veg Pakora Veg Pakora Chatpata Salad Green Salad Chatpata Salad Green Salad Chatpata Salad Green Salad Chatpata Salad Hummus Tabouleh Hummus Tabouleh Hummus Tabouleh Hummus Fattush Salad Fattush Salad Fattush Salad Fattush Salad Fattush Salad Fattush Salad Fattush Salad Raita Raita Raita Raita Raita Raita Raita Dahi bare Dahi bare Dahi bare Dahi bare Dahi bare Dahi bare Dahi bare Chicken Biryani Mutton Biryani Chicken Biryani Mutton Biryani Chicken Biryani Mutton Biryani Chicken Biryani Mutton Peshawari Karahi Chicken Peshawari Karahi -
The Gradual Loss of African Indigenous Vegetables in Tropical America: a Review
The Gradual Loss of African Indigenous Vegetables in Tropical America: A Review 1 ,2 INA VANDEBROEK AND ROBERT VOEKS* 1The New York Botanical Garden, Institute of Economic Botany, 2900 Southern Boulevard, The Bronx, NY 10458, USA 2Department of Geography & the Environment, California State University—Fullerton, 800 N. State College Blvd., Fullerton, CA 92832, USA *Corresponding author; e-mail: [email protected] Leaf vegetables and other edible greens are a crucial component of traditional diets in sub-Saharan Africa, used popularly in soups, sauces, and stews. In this review, we trace the trajectories of 12 prominent African indigenous vegetables (AIVs) in tropical America, in order to better understand the diffusion of their culinary and ethnobotanical uses by the African diaspora. The 12 AIVs were selected from African reference works and preliminary reports of their presence in the Americas. Given the importance of each of these vegetables in African diets, our working hypothesis was that the culinary traditions associated with these species would be continued in tropical America by Afro-descendant communities. However, a review of the historical and contemporary literature, and consultation with scholars, shows that the culinary uses of most of these vegetables have been gradually lost. Two noteworthy exceptions include okra (Abelmoschus esculentus) and callaloo (Amaranthus viridis), although the latter is not the species used in Africa and callaloo has only risen to prominence in Jamaica since the 1960s. Nine of the 12 AIVs found refuge in the African- derived religions Candomblé and Santería, where they remain ritually important. In speculating why these AIVs did not survive in the diets of the New World African diaspora, one has to contemplate the sociocultural, economic, and environmental forces that have shaped—and continue to shape—these foodways and cuisines since the Atlantic slave trade. -
Show Transcript [PDF]
CIGNA TAPE: INA VANDEBROEK INTERVIEW FOR TRANSCRIPT_MIXDOWN TRANSCRIPT DATE: ............................................................................... SEPTEMBER 22, 2016 NUMBER OF PAGES : 15 VSI MEDIA 860.426.9253 VSIMEDIA.COM PAGE 1 OF 15 TAPE: INA VANDEBROEK INTERVIEW FOR TRANSCRIPT_MIXDOWN I’m Shannon McCormick from Cigna. This podcast is part of a continuing series we’re doing at Cigna focused on health equity. I recently interviewed Dr. Ina Vandebroek [VAN DE BROOK] in her office at the New York Botanical Garden. Dr. Vandebroek’s office was filled with all kinds of plants – and plant materials. In this interview, she talks about her work as an ethnobotanist and how her research on the use of medicinal plants in Carribbean and Latino communities can lead to improved health equity in those communities. Here’s Ina [EENAH] introducing her work… INA VANDEBROEK Well, I’m a researcher here at the New York Botanical Garden and the Matthew Calbraith Perry Assistant Curator of Economic Botany and the Caribbean Program Director at the Institute of Economic Botany of the New York Botanical Garden. My research is focused on the links between culture, health, and plants – botany. So, I study how cultural groups, communities in New York City, and I’m focusing on Caribbean communities and Latino communities, use medicinal plants for their health care and what their cultural beliefs about health are, and that research, those results are used to develop cultural competency training with health care providers. SHANNON MCCORMICK What is cultural competence and what does it look like? INA VANDEBROEK Cultural competency training is teaching medical students, residents, and healthcare providers on how to become more culturally sensitive with their Latino and Caribbean patients. -
Read Book Traveling Cultures and Plants : the Ethnobiology And
TRAVELING CULTURES AND PLANTS : THE ETHNOBIOLOGY AND ETHNOPHARMACY OF HUMAN MIGRATIONS PDF, EPUB, EBOOK Andrea Pieroni | 296 pages | 05 Dec 2007 | Berghahn Books | 9781845453732 | English | Oxford, United Kingdom Traveling Cultures and Plants : The Ethnobiology and Ethnopharmacy of Human Migrations PDF Book Sheldon, J. Account Options Anmelden. Brussels Studies. Etkin, University of Arizona Press, Tucson, Medicinal Flora of Britain and Northwestern Europe. External link. Download references. Marsh eds. His masterful treatise is destined to become a classic read, contemplated, and appreciated for decades hence by a broad and diverse range of scholars from the humanities as well as the natural and social sciences, policy makers and implementers, and the general public. Albert, M. Sinauer Associates, Sunderland, MA. By Charlotte Cote. Laddas ned direkt. Planning for the Planet. We asked them to name the vernacular names of the species they bought, their motivation to buy medicinal plants, how they purchased the herbal medicine from shops or via the informal circuit , and for which ailments they used these plants. She also reviews the culinary history, diverse land races and properties of a number of key plants in the global trade of the past several centuries such as chilies , coffee, and pepper, and gives a fascinating account of fermented foods and how the process of fermentation alters the nutritional and pharmacological qualities of the fermented products. Fox, R. Search for:. When we compared our results with studies on Congolese medicinal plant use Biloso and Lejoly ; Fundiko ; Katemo et al. Chapter 6. Silvia, P. Quave and Andrea Pieroni Chapter All royalties go to the ISE! Mori, S. -
Fox Retail BV
10x50 gm UHANA SPECIAL BLEND MIXES IN 70GM 10x50 gm S.K. Mathon B.V. 95 95 FOX Retail BV € 6, € 6, WholesaleWholesale in in Asian Indian food food & (Afro) & Cosmetics Cosmetics BargelaanTaag 200 1-13 | | 24912333 CR CW Den Leiden Haag | The | The Netherlands Netherlands | T: 0031(0) | T: 0031(6) 70 301 9842 2484 0056 F: 0031(0)[email protected] 70 301 99 68 | [email protected] | www.foxretailbv.com | www.skmathon.com MEGA FEBRUARY PROMO FOX RETAIL BV TOP PROMO Aanbieding is geldig van maandag 17 februari 2020 t/m vrijdag 6 maart 2020 All mixes in same size 70gm x 10 pkt (box) | 6.95 The offer is valid from Monday February 17th 2020 till Friday March 6th 2020 KTC Besan (Gram Flour) RANGE: Fish Curry Masala | Sambar Masala | Meat Masala | Choley Masala | Chicken Masala | Biryani Masala | Garam Masala | Pav Bhaiji Masala 6x2 kg Chat Masala | Tandoori Masala ‐ 70gm per pkt (10 small pkt in 1 box) | 6.95 per box (excpept for Pav Bhaiji & Tandoori Masala – EUR 8.49) KTC Coconut KTC Coconut KTC Almond Oil 12x500 ml Oil 12x250 ml Oil 12x300 ml 6x2 kg 10x150 gm 10x150 gm 95 SUHANA MITHAS MIXES IN 150GM 12x250ml €12, 45 45 €13, €13, KTC Coconut 75 12x500 ml €17, Oil Promo €27,95 12x300ml €28,99 FRESH Indian Paneer 1 kg SOCIETY TEA INTRODUCTION SOCIETY TEA A-1 Vermicelli Regular 225 gm 450 gm | 900 gm 225 gm 450gm 48x150 gm € 2,15 € 3,49 All mixes in same size 150gm x 10 pkt (box) | 13.45 20 kg 1 kg RANGE: Sheer Khurma Mix | Gajar Halwa Mix | Kheer Mix | Gulab Jamun Mix | Besan Ladoo Mix | Gulab Jamun Mix ‐ 150gm per pkt 900 gm (Gulab Jamun -
Suhana Export Brochure
TASTEMAKERS OF INDIA From the land of spices. For everyone, everywhere. JOIN HANDS WITH SUHANA & DELIGHT GLOBAL FOOD LOVERS! Norway Poland Germany Czech Republic South Korea China Bulgaria Iran Hong Kong Myanmar Qatar Jamaica Sint Maarten Taiwan Togo Seychelles Maputo Swaziland AS INDIA'S MOST LOVED FOOD BRAND, SUHANA MAKES THE WORLD FALL IN LOVE WITH INDIAN SPICES AND RECIPES. YEARS OF THOUSAND+ TONNES OF GLOBAL COUNTRIES CHOOSE 50+ 200+ PRODUCTS 650+ SKUs 25 40+ 40+ TASTEFUL LEGACY ANNUAL PRODUCTION DISTRIBUTORS SUHANA SPICES THE JOURNEY OF THE TASTEMAKERS India and Indians are known for their spirit of Atithi Devo Bhava (Guest is like God). Indian hospitality is centered around its delicious food and spices. Pravin Masalewale started a humble journey of serving authentic Indian taste to food lovers across the globe. What started off as an entrepreneurial journey for Shri. Hukmichand Chordia and Late Smt. Kamalbai Chordia has today transformed into one of India's biggest food solutions company with a 60+ years legacy. What has stayed constant across 6 decades and 4 generations is the spirit of serving authentic Indian food with love. Today, Pravin Masalewale through its numerous product categories and products serve Indian food and spices across the globe. With a legacy of values, passion and taste, Pravin Masalewale continues to celebrate the authentic taste of India. THE MAKERS BEHIND THE TASTE Driven by a management team full of experience, energy and expertise, Pravin Masalawale is a trendsetter in the food segment. Shri. Hukmichandji Chordia, Founder Shri. Vishal Chordia, Director, Strategy & Marketing Shri. Rajkumarji H. Chordia, Chairman Shri. -
Salads & Chaat
SALADS & CHAAT Garden Fresh 170 Crisp romaine with tomato, carrot, red onion marinated with pesto Mixed Greens with Thai Dressing 170 Herb scented seasonal vegetables tossed with Thai dressing Samosa Chaat 170 Crispy samosa marinated with home made chutneys and finished with chopped onion, tomato and coriander APPETIZERS Palak Chane ki Shammi 190 Spicy baby spinach and Bengal lentil cakes with mint and yogurt chutney Dahi Ke Kebab 190 Shallow fried fish marinated in chef special masala Aloo ki Tikki 190 Famous street food topped with tangy sauce, chopped onion,tomato finished with coriander Tawa Machhi 220 Shallow fried basa fish marinated in Chef’s special masala, served with mint chutney Murgh Tarasey Kebab 240 Overnight marinated chicken breast with exotic spices, green paste and yogurt, cooked on hot plate Siya Mirch Murgh 240 Hyderabadi-style chicken cooked in a mixture of black pepper, garlic and green chili Andhra Chili Chicken 240 South Indian style chili chicken Grilled Prawns 340 Herb marinated prawns cooked with olive oil and garlic, over the griddle Mutton Pepper Fry 360 Aromatic and spicy South Indian style mutton preparation PASTA Spaghetti Napolitana 270 Spaghetti pasta stirred with fresh basil and tomato sauce Penne Pesto 270 Penne pasta and assorted vegetables cooked with creamy pesto sauce Spaghetti Napolitana Chicken 300 Spaghetti pasta and shredded chicken stirred with fresh basil and tomato sauce Penne Pesto Chicken 300 Penne pasta and shredded chicken cooked with creamy pesto sauce BURGERS Vegetable Burger 220 Fried -
Final Menu 1
Chicken Biryanis Per Kg Per 2Kg Per 3Kg Chicken Dum Biryani ₹900 ₹1700 ₹2400 Chicken Lucknowi Biryani ₹900 ₹1700 ₹2400 Chicken 65 Biryani ₹1000 ₹1900 ₹2700 Chicken Kolkata Biryani ₹1000 ₹1900 ₹2700 Chicken Hyderabadi Biryani ₹1000 ₹1900 ₹2700 Chicken Dum Biryani (Dry Fruits) ₹1000 ₹1900 ₹2700 Chicken Angara Biryani ₹1000 ₹1900 ₹2700 Chicken Tandoori Biryani ₹1000 ₹1900 ₹2700 Chicken Afghani Biryani ₹1000 ₹1900 ₹2700 Chicken Arabic Biryani ₹1000 ₹1900 ₹2700 Chicken Tikka Biryani (Boneless) ₹1100 ₹2100 ₹3000 Chicken Butter Biryani (Boneless) ₹1200 ₹2300 ₹3300 Chicken Afghani Tikka Biryani (Boneless) ₹1200 ₹2300 ₹3300 Chicken Seekh Dum Biryani ₹1300 ₹2500 ₹3600 Chicken Malai Seekh Biryani ₹1400 ₹2700 ₹3900 Chicken Malai Tikka Biryani (Boneless) ₹1300 ₹2500 ₹3600 Chicken Italian Tikka Biryani (Boneless) ₹1300 ₹2500 ₹3600 Chicken Leg Dum Biryani With 10 Leg Piece ₹1600 ₹3100 ₹4500 Chicken FB's Special Biryani ₹1300 ₹2500 ₹3900 Chicken FB's Special Biryani (Boneless) ₹1500 ₹2900 ₹4500 Mutton Biryanis Per Kg Per 2Kg Per 3Kg Mutton Dum Biryani ₹1400 ₹2700 ₹3900 Mutton Lucknowi Biryani ₹1500 ₹2900 ₹4200 Mutton Peshwari Chaap Biryani ₹1500 ₹2900 ₹4200 Mutton Arabic Biryani ₹1500 ₹2900 ₹4200 Mutton Hyderabadi Biryani ₹1500 ₹2900 ₹4200 Mutton Kolkata Biryani ₹1500 ₹2900 ₹4200 Mutton Angara Biryani ₹1500 ₹2900 ₹4200 Mutton Dum Biryani (Dry Fruits) ₹1500 ₹2900 ₹4200 Mutton Afghani Biryani ₹1500 ₹2900 ₹4200 Mutton Zam Zam Biryani ₹1500 ₹2900 ₹4200 Mutton Boneless Dum Biryani ₹2100 ₹4100 ₹6000 Mutton FB's Special Biryani ₹1700 ₹3300 ₹4500 Mutton FB's -
A Case Study from the Peruvian Andes
plants Article Medicinal Plants for Rich People vs. Medicinal Plants for Poor People: A Case Study from the Peruvian Andes Fernando Corroto 1,2, Jesús Rascón 1 , Elgar Barboza 1,3 and Manuel J. Macía 2,4,* 1 Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Universitaria N◦ 304, Chachapoyas, Amazonas 01001, Peru; [email protected] (F.C.); [email protected] (J.R.); [email protected] (E.B.) 2 Departamento de Biología, Área de Botánica, Universidad Autónoma de Madrid, Calle Darwin 2, ES-28049 Madrid, Spain 3 Dirección de Desarrollo Tecnológico Agrario, Instituto Nacional de Innovación Agraria, Avenida La Molina N◦ 1981, Lima 15024, Peru 4 Centro de Investigación en Biodiversidad y Cambio Global (CIBC-UAM), Universidad Autónoma de Madrid, Calle Darwin 2, ES-28049 Madrid, Spain * Correspondence: [email protected]; Tel.: +34-91-497-81-07 Abstract: Traditional knowledge (TK) of medicinal plants in cities has been poorly studied across different inhabitants’ socioeconomic sectors. We studied the small city of Chachapoyas (~34,000 in- habitants) in the northern Peruvian Andes. We divided the city into three areas according to the socio-economic characteristics of its inhabitants: city center (high), intermediate area (medium), and city periphery (low). We gathered information with 450 participants through semi-structured inter- views. Participants of the city periphery showed a higher TK of medicinal plants than participants of Citation: Corroto, F.; Rascón, J.; the intermediate area, and the latter showed a higher TK than participants of the city center. -
Journal of Ethnopharmacology Cross-Cultural Adaptation in Urban Ethnobotany: the Colombian Folk Pharmacopoeia in London
Journal of Ethnopharmacology 120 (2008) 342–359 Contents lists available at ScienceDirect Journal of Ethnopharmacology journal homepage: www.elsevier.com/locate/jethpharm Cross-cultural adaptation in urban ethnobotany: The Colombian folk pharmacopoeia in London Melissa Ceuterick a,∗, Ina Vandebroek b,BrenTorrya, Andrea Pieroni a a Division of Pharmacy Practice, University of Bradford, Richmond Building, Richmond Road, Bradford BD7 1DP, West Yorkshire, UK b Institute of Economic Botany, The New York Botanical Garden, Bronx River Parkway at Fordham Road, Bronx, NY 10458, USA article info abstract Article history: Aim of the study: To investigate traditional health care practices and changes in medicinal plant use among Received 10 March 2008 the growing Colombian community in London. Received in revised form 14 August 2008 Materials and methods: Ethnobotanical fieldwork consisted of qualitative, in-depth, semi-structured inter- Accepted 4 September 2008 views with 23 Colombians living in London and botanical identification of 46 plant species actively used Available online 18 September 2008 as herbal remedies. Subsequently, research data were compared with literature on ethnobotany and tra- ditional herbal medicine in the home country, using a framework on cross-cultural adaptation, adjusted Keywords: for the purpose of this study. Urban ethnobotany Cross-cultural adaptation Results: Similarities and discrepancies between data and literature are interpreted as potential indicators Literature survey of continuity and loss (or deculturation) of traditional remedies, respectively. Remedies used in London Colombians that are not corroborated by the literature suggest possible newly acquired uses. London Conclusions: Cross-cultural adaptation related to health care practices is a multifaceted process. Persis- tence, loss and incorporation of remedies into the Colombian folk pharmacopoeia after migration are influenced by practical adaptation strategies as well as by symbolic-cultural motives of ethnic identity.