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Contemporary Asian Is Hot in Singapore's Dining Scene
Contemporary Asian is hot in Singapore's dining scene Chef Alvin Leung, who is behind the three-Michelin-star Bo Innovation in Hong Kong, took 10 years to open Forbidden Duck, his first eatery in Singapore. It opened last Thursday. ST PHOTO: NG SOR LUAN Celebrity chef Alvin Leung's Forbidden Duck and MasterChef Woo Wai Leong's Restaurant Ibid are among the many Asian and modern Chinese restaurants popping up in Singapore. The Sunday Times checks them out PUBLISHED: MAY 6, 2018, 5:00 AM SGT ... Eunice Quek Asian is the flavour of the month, with the opening of a slew of new restaurants - many of which are best described as modern Chinese. High-profile ones include Madame Fan in Beach Road and Forbidden Duck by celebrity chef Alvin Leung at Marina Bay Link Mall. Local chefs are also paying homage to their roots - with MasterChef Asia winner Woo Wai Leong's Restaurant Ibid in North Canal Road and Circa 1912 by food consultant and chef David Yip. All these add to the more than 20 new restaurants and casual eateries which have opened since last month. And more are in the pipeline. There has also been a spate of brands from overseas opening here, including Took Lae Dee from Thailand and one-Michelin-starred Qi - House of Sichuan from Hong Kong. According to information from analytics platform Handshakes and the Accounting and Corporate Regulatory Authority, 409 restaurants have opened so far this year, while 269 have closed. If the pace of restaurants opening is kept up for the rest of the year, it could well surpass last year's total of 1,084 - which itself was almost double the number in 2016. -
TEATIPSBRIEF100 100 Pieces of Info to Use in Tea Stories Issue 1
Olga Nikandrova. Denis Shumakov TEATIPSBRIEF100 100 pieces of info to use in tea stories Issue 1. 2017 www.facebook.com/teatipsbrief/ www.teatips.ru Table of content Tea micro-trends .............................................................................................................................................. 5 Micro-trend. Tea and wine experiments ................................................................................................................... 5 One more time on tea machines. Teforia Leaf ........................................................................................................ 5 Micro-trend. Nitro Tea ..................................................................................................................................................... 6 Nano-trend. Teafe in Raipur and Bangalore ............................................................................................................ 7 Micro-Trend. Cheese tea. 40 degrees and 15 minutes ......................................................................................... 7 Micro-trend: kombuchading kombucha at topical bars ........................................................................................ 8 Ambient Brew: Tea and Food Pairing ......................................................................................................................... 9 Micro-trend: Albino tea cultivars .............................................................................................................................. -
Scarica La Carta Dei Te
Le proposte di namasTèy Carta dei Tè puri Stagione 2018-2019 namasTèy – Via della Palombella 26 – 00186 Roma – 06 68135660 – www.namastey.it Le proposte di namasTèy Premessa Per gli appassionati dei tè puri, abbiamo pensato di raccogliere in un unico elenco sia le referenze che abitualmente trovate da namasTèy, che la preziosa selezione che con dovizia, ed infiniti assaggi, faccio regolarmente durante le mie trasferte nel lontano Oriente: un labirinto infinito di tentazioni e prelibatezze, dove perdersi è facilissimo, ma è anche un vero piacere! Le mie esplorazioni sono cominciate in Cina (ormai già diversi anni fa); la mia dichiarata passione per i tè cinesi mi porta ogni anno a ripercorrere e a scoprire nuove vie: è per questo che la selezione dei tè più pregiati non può essere garantita da una stagione all’altra, e anche nell’ambito della stessa stagione non posso assicurare un approvvigionamento costante. Recentemente ho esteso i miei orizzonti valicando anche le porte dell’impero del Sol Levante… questa preziosa carta si è così arricchita di selezionatissimi e freschissimi raccolti di tè giapponesi. ------- ° ------- Note sulla Preparazione Tutti i tè proposti in questa carta necessitano di un po’ di attenzione, in special modo quelli selezionati in loco, visto anche l’impegno, la cura e l’amore riposti nel procurarli e farli giungere intatti qui per i nostri momenti più speciali della giornata. La prima cosa da sapere è che si tratta di tè che possono essere infusi ripetutamente, anzi è in questa pratica che esprimono il massimo del loro potenziale e della loro curva aromatica. -
Efecto Del Tiempo De Salado Sobre El Perfil De Compuestos Volátiles Y Características Organolépticas Del Lacón
Universidad de Vigo Departamento Ingeniería Química EFECTO DEL TIEMPO DE SALADO SOBRE EL PERFIL DE COMPUESTOS VOLÁTILES Y CARACTERÍSTICAS ORGANOLÉPTICAS DEL LACÓN. INFLUENCIA DEL EMPLEO DE LEVADURAS AUTÓCTONAS MEMORIA PARA OPTAR AL GRADO DE DOCTOR PRESENTADA POR Laura Purriños Pérez Bajo la dirección de los doctores Francisco Javier Carballo García José Manuel Lorenzo Rodríguez Daniel José Franco Ruíz Ourense, 2013 Laura Purriños Pérez, Licenciada en Ciencias Químicas por la Universidad de Santiago de Compostela, presenta la Tesis Doctoral titulada “Efecto del tiempo de salado sobre el perfil de compuestos volátiles y características organolépticas del lacón. Influencia del empleo de levaduras autóctonas” como uno de los requisitos para optar al grado de Doctor por la Universidad de Vigo. En Ourense a de de 2013 La Doctoranda Fdo.: Laura Purriños Pérez Campus de Ourense Facultade de Ciencias D. Francisco Javier Carballo García, Catedrático del Departamento de Ingeniería Química del Área Tecnología de los Alimentos de la Universidad de Vigo. HACE CONSTAR: Que Dª Laura Purriños Pérez, licenciada en Ciencias Químicas, ha realizado bajo mi dirección y asesoramiento el presente trabajo titulado “Efecto del tiempo de salado sobre el perfil de compuestos volátiles y características organolépticas del lacón. Influencia del empleo de levaduras autóctonas”, que cumple los requisitos de calidad científica necesarios para optar al grado de Doctor por la Universidad de Vigo. Y para que conste a los efectos oportunos, firmo la presente en Ourense, a de de 2013. Fdo: D. Francisco Javier Carballo García D. José Manuel Lorenzo Rodríguez, Jefe de Investigación Agroalimentaria del Centro Tecnolóxico da Carne de Galicia. HACE CONSTAR: Que Dª Laura Purriños Pérez, licenciada en Ciencias Químicas, ha realizado bajo mi dirección y asesoramiento el presente trabajo titulado “Efecto del tiempo de salado sobre el perfil de compuestos volátiles y características organolépticas del lacón. -
English Translation of Chinese Tea Terminology from the Perspective of Translation Ethics
Open Journal of Modern Linguistics, 2019, 9, 179-190 http://www.scirp.org/journal/ojml ISSN Online: 2164-2834 ISSN Print: 2164-2818 English Translation of Chinese Tea Terminology from the Perspective of Translation Ethics Peiying Guo, Mei Yang School of Arts and Sciences, Shaanxi University of Science and Technology (SUST), Xi’an, China How to cite this paper: Guo, P. Y., & Abstract Yang, M. (2019). English Translation of Chinese Tea Terminology from the Pers- The English translation of Chinese tea terminology not only facilitates tea pective of Translation Ethics. Open Journal export but also functions as a bridge for the international communication of of Modern Linguistics, 9, 179-190. tea culture. However, the lack of translation norms for tea terminology in https://doi.org/10.4236/ojml.2019.93017 China leads to various translation problems, resulting in the failure of inter- Received: May 7, 2019 national tea communication. Translation, as an important means of intercul- Accepted: June 1, 2019 tural communication, requires the constraints of ethics. Based on five models Published: June 4, 2019 of Chesterman’s translation ethics, in combination with the different transla- Copyright © 2019 by author(s) and tion tasks, this paper divided tea terminology into five corresponding catego- Scientific Research Publishing Inc. ries and analyzed how Chesterman’s five translation ethics were applied in tea This work is licensed under the Creative terminology translation. The results show that Chesterman’s translation eth- Commons Attribution International License (CC BY 4.0). ics is applicable to improving the quality of tea terminology translation. http://creativecommons.org/licenses/by/4.0/ Open Access Keywords Tea Terminology Translation, Chesterman’s Translation Ethics, Classification of Tea Terminology 1. -
Multielemental Analysis Associated with Chemometric Techniques for Geographical Origin Discrimination of Tea Leaves (Camelia Sinensis) in Guizhou Province, SW China
molecules Article Multielemental Analysis Associated with Chemometric Techniques for Geographical Origin Discrimination of Tea Leaves (Camelia sinensis) in Guizhou Province, SW China Jian Zhang 1 , Ruidong Yang 1,*, Rong Chen 2, Yuncong C. Li 3, Yishu Peng 1 and Chunlin Liu 1 1 College of Resource and Environmental Engineering, Guizhou University, Guiyang 550025, China; [email protected] (J.Z.); [email protected] (Y.P.); [email protected] (C.L.) 2 College of Mining, Guizhou University, Guiyang 550025, China; [email protected] 3 Department of Soil and Water Sciences, Tropical Research and Education Center, IFAS, University of Florida, Homestead, FL 33031, USA; yunli@ufl.edu * Correspondence: [email protected]; Tel.: +86-0851-8362-0551 Academic Editors: Giuseppe Scarponi, Silvia Illuminati, Anna Annibaldi and Cristina Truzzi Received: 3 November 2018; Accepted: 15 November 2018; Published: 18 November 2018 Abstract: This study aimed to construct objective and accurate geographical discriminant models for tea leaves based on multielement concentrations in combination with chemometrics tools. Forty mineral elements in 87 tea samples from three growing regions in Guizhou Province (China), namely Meitan and Fenggang (MTFG), Anshun (AS) and Leishan (LS) were analyzed. Chemometrics evaluations were conducted using a one-way analysis of variance (ANOVA), principal component analysis (PCA), linear discriminant analysis (LDA), and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that the concentrations of the 28 elements were significantly different among the three regions (p < 0.05). The correct classification rates for the 87 tea samples were 98.9% for LDA and 100% for OPLS-DA. The variable importance in the projection (VIP) values ranged between 1.01–1.73 for 11 elements (Sb, Pb, K, As, S, Bi, U, P, Ca, Na, and Cr), which can be used as important indicators for geographical origin identification of tea samples. -
Zi Chun Tea Company B1, #12 Minzu East Road Zhongshan District Taipei City 10461, Taiwan (R.O.C.)
Zi Chun Tea Company B1, #12 Minzu East Road Zhongshan District Taipei City 10461, Taiwan (R.O.C.) Selected teas originating from China Wholesale Bulk wholesale Bulk shipment Item code Name MOQ 1kg – MOQ 20kg – MOQ 100kg ‐ US$ US$ US$ YA‐GT‐6019‐C Green Tea powder 9 6.5 5 YA‐GP6008‐C Zu Cha (Gunpowder)Green Tea 11 9.5 8.5 YA‐K6106‐C An Xi Tie Guan Yin 36 33 29 YA‐WY4011‐C Wu Yi Rock Oolong 37 33 29 YA‐JS6207‐C China Jasmine Green tea 37 33 29 YA‐WP6007‐C White Peony (Bai Mu Tan) 51 46 42 YA‐WY4121‐C Wu Yi Rock Oolong 51 46 42 YA‐GH6105‐C Huang Shan Mao Feng 54 49 44 YA‐LP6202‐C Organic Emerald Baozhong 54 49 44 YA‐RC6033‐C Russian Caravan 55 49 45 YA‐SM001‐C (ass) Blooming (flowering) teas 62 56 50 YA‐JS5109‐C Buddha's tears (Jasmine Pearl) green tea base 65 60 55 YA‐JS6002‐C China Jasmine Green tea 65 60 55 YA‐WP6102‐C White Peony (Bai Mu Tan) 66 59 52 YA‐ZL6103‐C Zhe Lo Jasmine tea 66 59 52 YA‐K5106‐C Tie Guan Yin (Iron goddess) 66 59 52 YA‐LR5305‐C Organic Champagne oolong 66 59 52 YA‐GM3108‐C Jin Shan Shi Yu 69 62 55 YA‐RD4109‐C Keemum Black Tea 72 65 58 YA‐XG5037‐C Long Jing (Dragon Well) 72 65 58 YA‐GB5036 Bi Lo Chun 72 65 58 YA‐RW4109‐C Lapsang Souchong 76 68 61 YA‐DC0211‐C Fong Hung Dan Cong (Hung Zi Xian) 76 68 61 YA‐DC0207‐C Fong Hung Dan Cong (Song Zhong) 80 73 66 YA‐JS5007‐C Buddha's tears (Jasmine Pearl) green tea base 80 73 66 YA‐RD5024‐C Yunnan Golden Tip 79 71 63 YA‐LR4308‐C Organic Oriental Beauty 79 71 63 YA‐DC0103‐C Fong Hung Dan Cong (Yu Lan xian) 95 86 79 YA‐WN3105‐C Silver Needle (Bai Hao Yin Zen) 98 89 78 YA‐DY0307‐C -
Look Book 2020 01 02 03
LOOK BOOK 2020 01 02 03 History Milestones in tea culture Finest World Tea Master 04 05 07 1000 Years Master Tea Yeh Tea Spirit Luxury Tea Gifts and Boxes 09 11 13 Luxury Tea Blends Green Tea Powder Matcha Kenyan and White Tea 15 17 21 Black Tea Herbal Tea Herb Tea 25 Green Tea -05 CRAFTMANSHIP AND INNOVATION Yeh Tea - A succes Story At the beginning of the sixtees, Shih Shun Yeh moved to the West to build up a new and bet- ter life wihlst introducing Chinese food and Chinese tea to the Dutch audience. His daughter Hsiu-Li followed his footsteps and continued her journy for the search of the perfect cup of MILESTONES IN tea. As result Yeh Tea was born - presenting the best of the best teas of the World! Yeh Tea - A Promise TEA MASTERS There’s something about nostalgia that makes us feel grounded. It’s the time we take to look back and reminisce that gives us the foundation to move forward with crystal clear direction and commitment. We are not a cultivator purely focused on innovation, we are refined craftsmen who achieve excellence by honoring the tradition of growers that came before us. Cultivating Tea with the utmost Integrity Our harvest is the result of this dedication to perfection and will forever honor the originals. Far away in the beautiful land of Amsterdam, a seed was planted. It was this seed, sown into the Earth, that breathed life into this tradition of tea that we honor in every Yeh Tea harvest. -
 GC-Tof-MS and GC-IMS Based Volatile Profile Characterization Of
Food Research International 142 (2021) 110222 Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres GC × GC-ToF-MS and GC-IMS based volatile profilecharacterization of the Chinese dry-cured hams from different regions Wenqian Li a,b,1, Yan Ping Chen b,1, Imre Blank c, Fuyang Li b, Chunbao Li a, Yuan Liu b,* a National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210000, Jiangsu, China b Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China c Zhejiang Yiming Food Co, Yiming Industrial Park, Pingyang County, Wenzhou 325400, China ARTICLE INFO ABSTRACT Keywords: Chinese dry-cured hams have unique aroma characteristics appreciated by local consumers. The volatile organic Dry-cured hams compounds (VOCs) of six selected Chinese dry-cured hams (Mianning, Nuodeng, Saba, Sanchuan, Wanhua, and Volatile organic compounds Xuanen) were analyzed by solvent assisted flavorevaporation (SAFE) combined with GC × GC-ToF-MS and head- GC×GC-ToF-MS space (HS) injection combined with GC-IMS. To visualize VOCs and differentiate samples, principal component GC-IMS analysis (PCA) and multiple factor analysis (MFA) were performed. GC × GC-ToF-MS resulted in over fivetimes Principal component analysis × Multiple factor analysis more VOCs (265) than GC-IMS (45). However, PCA and MFA indicated similar results using GC-IMS or GC GC- ToF-MS data, suggesting HS-GC-IMS as a good choice to differentiate dry-cured hams from different regions. Xuanen ham from Yunnan Province having smoky aroma was significantly different from other hams, likely due to its unique process. -
Teaching Design of Chinese Tea Culture in English Class Based on ADDIE Model
International Education Studies; Vol. 12, No. 11; 2019 ISSN 1913-9020 E-ISSN 1913-9039 Published by Canadian Center of Science and Education The Loss and Return of Chinese Culture in English Teaching: Teaching Design of Chinese Tea Culture in English Class Based on ADDIE Model Liu Yang1 & Yang Congzhou1 1 English Department, North China Electric Power University, Baoding, China Correspondence: Yang Congzhou, English Department, North China Electric Power University, 071000 Hebei, China. Received: July 8, 2019 Accepted: September 26, 2019 Online Published: October 28, 2019 doi:10.5539/ies.v12n11p187 URL: https://doi.org/10.5539/ies.v12n11p187 Abstract Since the 21st century, China has put forward the “going out strategy of Chinese culture” which aims at realizing the awakening, reviving, integrating and spreading of Chinese culture. China emphasizes strengthening and improving the spreading of Chinese culture in order to enhance the soft power of national culture. China needs to cultivate intercultural communicative talents that can display Chinese culture to the world through an appropriate path with profound intercultural communication awareness and excellent intercultural communicative competence. Being representative of Chinese traditional culture, tea culture carries a long history of China. This paper takes the tea culture as an example for teaching design from the aspects of analysis, design, development, implementation, and evaluation based on the ADDIE model, aiming at optimizing the teaching design of Chinese culture into English teaching and cultivating students’ intercultural communicative ability. Keywords: ADDIE model, Chinese culture, teaching design, tea culture, intercultural communicative competence 1. Introduction Different eras require different talents and the target of education changes accordingly. -
Official Journal C 177 of the European Union
Official Journal C 177 of the European Union Volume 60 English edition Information and Notices 3 June 2017 Contents II Information INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES European Commission 2017/C 177/01 Non-opposition to a notified concentration (Case M.8257 — NN Group/Delta Lloyd) (1) ................... 1 2017/C 177/02 Non-opposition to a notified concentration (Case M.8392 — Bolloré/Vivendi) (1) ............................. 1 IV Notices NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES European Commission 2017/C 177/03 Euro exchange rates .............................................................................................................. 2 2017/C 177/04 Adoption of Commission Decision on the notification by Romania of a modified transitional national plan referred to in Article 32(6) of Directive 2010/75/EU on industrial emissions ............................ 3 EN (1) Text with EEA relevance. V Announcements OTHER ACTS European Commission 2017/C 177/05 Information Notice — Public Consultation — Geographical indications from the People’s Republic of China ................................................................................................................................. 4 2017/C 177/06 Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 14 3.6.2017 EN Official Journal of the European Union C 177/1 II (Information) INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES EUROPEAN COMMISSION Non-opposition to a notified concentration (Case M.8257 — NN Group/Delta Lloyd) (Text with EEA relevance) (2017/C 177/01) On 7 April 2017, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. -
Tea-Picking Women in Imperial China
Beyond the Paradigm: Tea-Picking Women in Imperial China Lu, Weijing. Journal of Women's History, Volume 15, Number 4, Winter 2004, pp. 19-46 (Article) Published by The Johns Hopkins University Press DOI: 10.1353/jowh.2004.0015 For additional information about this article http://muse.jhu.edu/journals/jowh/summary/v015/15.4lu.html Access provided by Scarsdale High School (3 Apr 2013 11:11 GMT) 2004 WEIJING LU 19 BEYOND THE PARADIGM Tea-picking Women in Imperial China Weijing Lu This article explores the tension between women’s labor and tea-pick- ing through the Confucian norm of “womanly work.” Using local gaz- etteer and poetry as major sources, it examines the economic roles and the lives of women tea-pickers over the course of China’s imperial his- tory. It argues that women’s work in imperial China took on different meanings as ecological settings, economic resources, and social class shifted. The very commodity—tea—that these women produced also shaped portrayals of their labor, turning them into romantic objects and targets of gossip. But women tea-pickers also appeared as good women with moral dignity, suggesting the fundamental importance of industry and diligence as female virtues in imperial China. n imperial China, “men plow and women weave” (nangeng nüzhi) stood I as a canonical gender division of labor. Under this model, a man’s work place was in the fields: he cultivated the land and tended the crops, grow- ing food; a woman labored at home, where she sat at her spindle and loom, making cloth.