The Dismissive Actually
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Abruzzese Soppressata, Mozzarella, and Olives Exiles from Cockaigne
ANTIPASTO Abruzzese Soppressata, Mozzarella, and Olives Exiles from Cockaigne © 2010 State University of New York Press, Albany © 2010 State University of New York Press, Albany ABRUZZESE SOPPRESSATA, MOZZARELLA, AND OLIVES A NTIPASTO LITERALLY MEANS “before the meal.” Accompanied by a glass of wine, these cold dishes welcome guests, stimulate the appetite, and ease conversation. Although some antipasti are as elaborate as French hors d’oeuvres and Spanish tapas, this tradi- tional recipe is refreshingly simple. Simplicity, however, requires quality. Use only the freshest mozzarella and, if possible, artisan soppressata. Commercial salami is riskier. Bismarck’s grim joke about sausages and democracy remains all too valid. The U.S. Department of Agriculture forbids the import of Italian soppressata, but the best domestic brand is Columbus. The company’s Farm to Fork program guarantees freshness. I NGREDIENTS • 1 pound Abruzzese soppressata, sliced into ¼ inch-thick coins • 1 pound fresh mozzarella medallions • 1 pound Sicilian green olives (stuffed with garlic) D IRECTIONS 1. Divide a large serving tray, like Gaul, into three sections. 2. Fill each section with soppressata, mozzarella, and olives, forming the Italian flag. 3. Salute and sing Mameli’s Hymn or a rabble-rousing chorus from Verdi. 4. Serve with fresh semolina bread. 21 © 2010 State University of New York Press, Albany 22 ANTIPASTO Increase this recipe’s portions for more formal occasions. It makes a perfect reception dish for either a wedding or funeral. Not that these two events greatly differ. © 2010 State University of New York Press, Albany EXILES FROM COCKAIGNE S WADDLED IN CHEESECLOTH and wrapped in two layers of foil, three Italian sausages, which I hastily had forgotten at my parents’ over Christmas, arrived by UPS at my snowbound bungalow in Syracuse, New York, on the last day of the year. -
STANDING COMMITTEE MINUTES City of Spokane Urban Development Committee 11/13/2017 - FINAL
STANDING COMMITTEE MINUTES City of Spokane Urban Development Committee 11/13/2017 - FINAL Attendance Council President Ben Stuckart, Council Member Mumm, Council Member Karen Stratton, Council Member Laurie Kinnear, Council Member Amber Waldref, Council Member Mike Fagan, Council Member Breean Beggs, Gavin Cooley, Jonathan Mallahan, Andrew Worlock, Hannalee Allers, Nathen Calene, Anna Everano, Jacob Fraley, Jacqui Halvorson, Brian McClatchey, Adam McDaniel, Skyler Oberst, Teri Stripes, Ali Brast, Eldon Brown, Laura Williams Non-City Employees: Karl Otterstrom - STA Approval of Minutes: The approval of the meeting minutes for October was deferred until the December Urban Development Committee Meeting. Agenda Items: 1. Strategic Investments – Council President Stuckart Council President Stuckart briefed the Committee regarding this item. Please see attached briefing paper. 2. Skywalk Permitting Ordinance – Council President Stuckart Council President Stuckart briefed the Committee regarding this item. Please see attached briefing paper and ordinance. 3. Resolution Opposing the House of Representatives Tax Cuts & Jobs “Tax Reform” Bill – Council President Stuckart Council President Stuckart briefed the Committee regarding this item. Please see attached briefing paper and resolution. 4. Briefing on the Monroe Street Business Support Plan – Council Member Mumm Council Member Mumm briefed the Committee regarding this item. 5. Residential Parking Enforcement: discussion – Council Member Stratton Council Member Stratton briefed the Committee regarding this item. This was a discussion item only pertaining to certain regulations regarding parking vehicles on streets and the rules that apply. 6. A Rezone from Residential Single Family to Residential Single Family Compact for the Ivory Abbey near the Perry District – Ali Brast Ali Brast, Development Services Center, Briefed the Committee regarding this item. -
U.S. Brands Shopping List
Breakfast Bars/Granola Bars: Other: Snacks Con’t: Quaker Chewy Granola Bars Aunt Jemima Mixes & Syrups Rold Gold Pretzels Quaker Chewy Granola Cocoa Bars Quaker Oatmeal Pancake Mix Ruffles Potato Chips Quaker Chewy Smashbars Rice Snacks: Sabra hummus, dips and salsas Quaker Dipps Granola Bars Quaker Large Rice Cakes Sabritones Puffed Wheat Snacks Quaker Oatmeal to Go Bars Quaker Mini Delights Santitas Tortilla Chips Quaker Stila Bars Quaker Multigrain Fiber Crisps Smartfood Popcorn Coffee Drinks: Quaker Quakes Smartfood Popcorn Clusters Seattle’s Best Coffee Side Dishes: Spitz Seeds Starbucks DoubleShot Near East Side Dishes Stacy’s Pita and Bagel Chips Starbucks Frappuccino Pasta Roni Side Dishes SunChips Multigrain Snacks Starbucks Iced Coffee Rice‐A‐Roni Side Dishes Tostitos Artisan Recipes Tortilla Chips Energy Drinks: Snacks: Tostitos Multigrain Tortilla Chips U.S. Brands AMP Energy Baked! Cheetos Snacks Tostitos Tortilla Chips No Fear Energy Drinks Baked! Doritos Tortilla Chips Soft Drinks: Shopping List Starbucks Refreshers Baked! Lay’s Potato Crisps Citrus Blast Tea/Lemonade: Baked! Ruffles Potato Chips Diet Pepsi Brisk Baked! Tostitos Tortilla Chips Diet Mountain Dew Lipton Iced Tea Baken‐ets Pork Skins and Cracklins Diet Sierra Mist Lipton PureLeaf Cheetos Cheese Flavored Snacks Manzanita Sol SoBe Tea Chester’s Flavored Fries Mirinda Tazo Tea Chester’s Popcorn Mountain Dew Juice/Juice Drinks: Cracker Jack Candy Coated Popcorn Mug Soft Drinks AMP Energy Juice Doritos -
Chef Boyardee How Cleveland’S First Celebrity Chef Made Me the Woman I Am Today by Elaine T
Me and Chef Boyardee How Cleveland’s first celebrity chef made me the woman I am today by Elaine T. Cicora Iowe my career to Chef Boyardee. No, not a can of Beefaroni. The real, honest-to-goodness man behind the can, Ettore Boiardi—groundbreaking chef, visionary businessman, savvy restaurateur, and by all accounts, a really nice guy who hung his toque in Cleveland on his way to becoming a multimillionaire in the packaged foods industry. Like his eponymous boxed dinners, Ettore—or Hector, as he was known following his 1914 arrival at Ellis Island from the northern Italian town of Piacenza—was pretty much the complete package. Photo Gallery To begin with, he must have been a mighty chef. In an era when Italian immigrants were sneered at as “garlic eaters,” or worse, and their cuisine denigrated as smelly, impoverished, and even sinful, Hector made short work of the long climb up the ladder of culinary success. He started out as a 17-year-old cook in the kitchens of New York’s tony Plaza Hotel. One year later, he was a head chef, presiding over President Woodrow Wilson’s wedding banquet at West Virginia’s even tonier Greenbrier Resort. Cleveland was a pretty tony town in those days, too, and local hoteliers wasted no time in wooing the Italian wunderkind to the North Coast. Hector arrived at the Hotel Winton, on Prospect Avenue, in 1917, where he commanded the kitchen and caused a veritable sensation with his exotic spaghetti dinners, which—much like sushi in the 1980s—proved to be a thrilling departure from Clevelanders’ usual Midwest fare. -
Supply Chain Management
Table of Contents Introduction......................................................................................................................... Pepsi Co History.................................................................................................................. PepsiCo’s Mission............................................................................................................ Competitive and Supply Chain Strategies....................................................................... ......................................................................................................................... PepsiCo’s Supply Chain Management.................................................................................. Difficulties without Just-in-Time ..................................................................................... Improvement with using Just-In-Time (JIT)....................................................................... I2 Transportation ............................................................................................................ Implementation............................................................................................................... I2 Supply Chain Visibility................................................................................................. E-solution by Hewlett Packard (HP) .................................................................................... Pepsi Bottling..................................................................................................................... -
2018 WINNING ENTRIES Grand Prize and First Prize ($1000 and Trip to Seattle LDEI Conference) Elaine Cicora, Macedonia, Ohio
2018 WINNING ENTRIES LDEI’s M.F.K. Fisher Awards Contest to Excellence in Culinary Writing PRINT CATEGORY Grand Prize and First Prize ($1000 and trip to Seattle LDEI Conference) Elaine Cicora, Macedonia, Ohio. Entry published in Edible Cleveland, Summer 2017. Me and Chef Boyardee How Cleveland’s first celebrity chef made me the woman I am today I owe my career to Chef Boy-Ar-Dee. No, not a can of Beefaroni. The real, honest-to-goodness man behind the can, Ettore Boiardi—groundbreaking chef, visionary businessman, savvy restaurateur and, by all accounts, a really nice guy who hung his toque in Cleveland on his way to becoming a multimillionaire in the packaged foods industry. Like his eponymous boxed dinners, Ettore – or Hector, as he was known following his 1914 arrival at Ellis Island from the northern Italian town of Piacenza – was pretty much the complete package. To begin with, he must have been a mighty chef. In an era when Italian immigrants were sneered at as “garlic eaters,” or worse, and their cuisine denigrated as smelly, impoverished, and even sinful, Hector made short work of the long climb up the ladder of culinary success. He started out as a 17-year-old cook in the kitchens of New York’s tony Plaza Hotel. One year later, he was a head chef, presiding over President Woodrow Wilson’s wedding banquet at West Virginia’s even tonier Greenbrier Resort. Cleveland was a pretty tony town in those days too, and local hoteliers wasted no time in wooing the Italian wunderkind to the North Coast. -
Appendix Unilever Brands
The Diffusion and Distribution of New Consumer Packaged Foods in Emerging Markets and what it Means for Globalized versus Regional Customized Products - http://globalfoodforums.com/new-food-products-emerging- markets/ - Composed May 2005 APPENDIX I: SELECTED FOOD BRANDS (and Sub-brands) Sample of Unilever Food Brands Source: http://www.unilever.com/brands/food/ Retrieved 2/7/05 Global Food Brand Families Becel, Flora Hellmann's, Amora, Calvé, Wish-Bone Lipton Bertolli Iglo, Birds Eye, Findus Slim-Fast Blue Band, Rama, Country Crock, Doriana Knorr Unilever Foodsolutions Heart Sample of Nestles Food Brands http://www.nestle.com/Our_Brands/Our+Brands.htm and http://www.nestle.co.uk/about/brands/ - Retrieved 2/7/05 Baby Foods: Alete, Beba, Nestle Dairy Products: Nido, Nespray, La Lechera and Carnation, Gloria, Coffee-Mate, Carnation Evaporated Milk, Tip Top, Simply Double, Fussells Breakfast Cereals: Nesquik Cereal, Clusters, Fruitful, Golden Nuggets, Shreddies, Golden Grahams, Cinnamon Grahams, Frosted Shreddies, Fitnesse and Fruit, Shredded Wheat, Cheerios, Force Flake, Cookie Crisp, Fitnesse Notes: Some brands in a joint venture – Cereal Worldwide Partnership, with General Mills Ice Cream: Maxibon, Extreme Chocolate & Confectionery: Crunch, Smarties, KitKat, Caramac, Yorkie, Golden Cup, Rolo, Aero, Walnut Whip, Drifter, Smarties, Milkybar, Toffee Crisp, Willy Wonka's Xploder, Crunch, Maverick, Lion Bar, Munchies Prepared Foods, Soups: Maggi, Buitoni, Stouffer's, Build Up Nutrition Beverages: Nesquik, Milo, Nescau, Nestea, Nescafé, Nestlé's -
An Analysis of the Journey of Italian Immigrants and Their Contributions to American Society Samantha Thomas James Madison University
James Madison University JMU Scholarly Commons Senior Honors Projects, 2010-current Honors College Summer 2015 An analysis of the journey of Italian immigrants and their contributions to American society Samantha Thomas James Madison University Follow this and additional works at: https://commons.lib.jmu.edu/honors201019 Part of the Cultural History Commons Recommended Citation Thomas, Samantha, "An analysis of the journey of Italian immigrants and their contributions to American society" (2015). Senior Honors Projects, 2010-current. 12. https://commons.lib.jmu.edu/honors201019/12 This Thesis is brought to you for free and open access by the Honors College at JMU Scholarly Commons. It has been accepted for inclusion in Senior Honors Projects, 2010-current by an authorized administrator of JMU Scholarly Commons. For more information, please contact [email protected]. PUBLIC PRESENTATION This work is accepted for presentation, in part or in full, at the Honors Symposium on April 24, 2015. 2 I would like to dedicate my research to my great big Italian family who has supported me throughout all of my academic endeavors and to the faculty members of the Foreign Language Department at James Madison University for encouraging me to pursue my interests. 3 Table of Contents I Ringraziamenti 5 Il Contesto Storico 6 I Primi Arrivi 11 La Classe Operaia 15 L’Anarchismo 20 L’Americanizzazione 22 L’Immagine italiana 26 Gli Anni di Guerra 30 L’Era Postbellica 34 Conclusione 39 La Bibliografia 41 4 I Ringraziamenti This research paper would not have been possible without the help of the faculty and staff of the Department of Foreign Lanugages, Literatures, and Cultures at James Madison University. -
Iron-Content
USDA National Nutrient Database for Standard ReferenceRelease 27 Nutrients: Iron, Fe (mg) Food Subset: All Foods Ordered by: Nutrient Content Measured by: Household Report Run at: December 22, 2014 11:14 EST Iron, Fe(mg) NDB_No Description Weight(g) Measure Per Measure 13334 Beef, variety meats and by-products, spleen, cooked, braised 85.0 3.0 oz 33.46 17215 Lamb, variety meats and by-products, spleen, cooked, braised 85.0 3.0 oz 32.87 35009 Whale, beluga, meat, dried (Alaska Native) 45.0 1.0 strip 32.56 11667 Seaweed, spirulina, dried 112.0 1.0 cup 31.92 16108 Soybeans, mature seeds, raw 186.0 1.0 cup 29.20 05150 Goose, liver, raw 94.0 1.0 liver 28.70 16135 Winged beans, mature seeds, raw 182.0 1.0 cup 24.46 20060 Rice bran, crude 118.0 1.0 cup 21.88 16078 Mothbeans, mature seeds, raw 196.0 1.0 cup 21.27 21255 BURGER KING, DOUBLE WHOPPER, with cheese 399.0 1.0 item 21.15 16049 Beans, white, mature seeds, raw 202.0 1.0 cup 21.09 12023 Seeds, sesame seeds, whole, dried 144.0 1.0 cup 20.95 14649 Hibiscus tea 237.0 8.0 fl oz 20.48 08451 Cereals, QUAKER, Quick Oats with Iron, Dry 40.0 0.5 cup 19.78 08504 Cereals ready-to-eat, RALSTON Enriched Wheat Bran flakes 29.0 1.0 serving (NLEA serving size = 0.75 cup) 19.62 10118 Pork, fresh, variety meats and by-products, spleen, cooked, braised 85.0 3.0 oz 18.90 36622 Restaurant, Chinese, sweet and sour pork 609.0 1.0 order 18.70 08247 Cereals ready-to-eat, GENERAL MILLS, TOTAL Raisin Bran 53.0 1.0 cup (1 NLEA serving) 18.02 08028 Cereals ready-to-eat, KELLOGG, KELLOGG'S ALL-BRAN COMPLETE Wheat Flakes -
NDSR 2015 Foods in the NCC Food and Nutrient Database
NDSR 2015 Foods in the NCC Food and Nutrient Database Baby Food animal crackers - cinnamon apple and sweet potato apples and chicken apples and ham breast milk cereal, jarred, mixed cereal with fruit, strained cereal, jarred, mixed cereal with fruit, junior cereal, jarred, mixed cereal with fruit, unknown type cereal, jarred, oatmeal with fruit, strained cereal, jarred, oatmeal with fruit, junior cereal, jarred, oatmeal with fruit, unknown type cereal, jarred, rice with fruit, strained cereal, jarred, rice with fruit, junior cereal, jarred, rice with fruit, unknown type cereal, jarred, unknown type cereal, instant - prepared, brown rice cereal, instant - prepared, mixed or multigrain cereal, instant - prepared, oatmeal cereal, instant - prepared, oatmeal with fruit cereal, instant - prepared, rice cereal, instant - prepared, rice with fruit cereal, instant - prepared, unknown type cereal, instant - unprepared, brown rice cereal, instant - unprepared, mixed or multigrain cereal, instant - unprepared, oatmeal cereal, instant - unprepared, oatmeal with fruit cereal, instant - unprepared, rice cereal, instant - unprepared, rice with fruit cereal, instant - unprepared, unknown type chicken, plain chicken, noodle dinner, strained chicken, noodle dinner, junior chicken, noodle dinner, unknown type chicken, and rice chicken, soup chicken, stew with noodles chicken, sticks cookies (baby), arrowroot cookies (baby), unknown baby cookie dessert, banana apple dessert, custard dessert, Dutch apple dessert, fruit, strained dessert, fruit, junior NCC -
Modello Frontespizio
. UNIVERSITÀ DEGLI STUDI DI MACERATA DIPARTIMENTO DI STUDI LINGUISTICI, FILOLOGICI E LETTERARI MODERN AND COMPARATIVE LANGUAGES AND LITERATURES CICLO XXX “IDENTITY ON THE MOVE” FOOD, SYMBOLISM AND AUTHENTICITY IN THE ITALIAN-AMERICAN MIGRATION PROCESS RELATORE DOTTORANDA Chiar.ma Prof.ssa MARINA CAMBONI Dott. CAMPANARI ALESSANDRA COORDINATORE Chiar.mo Prof. ALESSIO CAVICCHI ANNO 2018 CONTENTS Introduction 1 Italian Immigration into the United States 1.1. The Italian Diaspora: Over a Century of Migration 5 1.1.1. Food Culture in the Italian Immigration Experience 10 1.1.2. Birds of Passage and the Tension of Assimilation 11 1.2. Food and National Identity: the Construction of Italianità in America 14 1.3. Eating Cultures: Eating Cultures: Different Theories About the Italian 16 American Table 1.3.1. Toward a Reconstructionist Approach to Food Ethnic Identity 19 The Others in Ourselves: Negotiating Cultural Food Boundaries 2.1. The Meaning of Food: From Nature to Culture 22 2.2. The Sphere of “Individual Memory” 23 2.3. The Sphere of “Collective Memory” 28 2.4. The Sphere of “Invented Tradition” 35 Searching for My Food: the Experience of Italian American Writers 3.1. Autobiography and the Quest for Identity 39 3.2. Jerry Mangione in Mount Allegro 41 3.3. Helen Barolini’s Festa: A Memoir of Italian Recipes 46 3.4. Laura Schenone and the Lost Ravioli Recipes of Hoboken 50 Taste, Smell, and Flavor: The Italian Restaurant in America 4.1. Ethnic Entrepreneurship: Historical Development of the Italian Food 55 Market in the U.S. 4.1.1. Italian Food in the American Way 58 4.2. -
Fall 2021 Welcome to Hutton House Lectures 1975-2021: Celebrating 46 Years of Life Enriching Education
FALL 2021 WELCOME TO HUTTON HOUSE LECTURES 1975-2021: CELEBRATING 46 YEARS OF LIFE ENRICHING EDUCATION Established in 1975, the Hutton House Lectures of Long Island University are among the nation’s most distinguished lecture series for lifelong learners. We are a multigenerational community of students taking online and in-person classes in literature, music, politics, science, art, history, economics, current events, healthy living and more! Our dynamic instructors are LIU professors and deans as well as recognized thought leaders and experts from the local and national community. · Feed your curious mind and passion for knowledge · Meet new friends in a community that shares your love of learning · Engage in 300+ intellectually stimulating courses and lectures each year, an amazing value · Choose courses for the joy of learning, no entrance requirements, tests or grades Safety Notice About Our Fall 2021 Lectures Your safety and well-being are most important to us. New York State COVID-19 public health guidelines allow colleges and universities to operate with in-person classes. Hutton House classes have been scheduled on site at LIU Post in Brookville, N.Y. Should the public health guidelines change, you will be notified by the Hutton House Office for alternate arrangements. For those who choose to take our online classes via Zoom, the instructions for logging onto Zoom are available on our website at liu.edu/Hutton. You can download Zoom at http://zoom.us. All class times are EST. 2 How to Register: All courses and lectures must be purchased online at liu.edu/ huttonhouse/courses. Please have your credit or debit card ready to register.