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Neolithic Temples of Malta
Neolithic Temples of Malta Travel Passports Departure Tax You may need to renew your British Passport if UK Flight Taxes are included in the price of your you are travelling to an EU country. Please ensure holiday. your passport is less than 10 years old (even if it has 6 months or more left on it) and has at least 6 months validity remaining from the date of travel. Baggage Allowance EU, Andorra, Liechtenstein, Monaco, San Marino We advise that you stick to the baggage and Swiss valid national identification cards are allowances advised. If your luggage is found to be also acceptable for travel. heavier than the airlines specified baggage For more information, please visit: passport allowance the charges at the airport will be hefty. checker Your EasyJet ticket includes one hold bag of up to 23kg plus one cabin bag that can fit under the seat Visas in front of you, (maximum size 45 x 36 x 20cm, As a tourist visiting from the UK, you do not need including any handles or wheels). If you book an a visa for short trips to most EU countries, Iceland, Liechtenstein, Norway and Switzerland. You’ll be upfront or extra legroom seat you can also take able to stay for up to 90 days in any 180-day an additional large cabin bag on board. For more period. information, please visit www.easyjet.com For all other passport holders please check the visa requirements with the appropriate embassy. Labels For further information, please check here: travel Please use the luggage labels provided. -
Three Colomns-ML Based on DOHMH New York City Restaurant Inspection Results
Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results DBA CUISINE DESCRIPTION DUNKIN Donuts ALL ABOUT INDIAN FOOD Indian CHARLIES SPORTS BAR Bottled Beverages MIMMO Italian SUENOS AMERICANO BAR Spanish RESTAURANT ANN & TONY'S RESTAURANT Italian GREEN BEAN CAFE Coffee/Tea PORTO BELLO PIZZERIA & Pizza RESTAURANT GUESTHOUSE RESTAURANT Eastern European CALEXICO CARNE ASADA Mexican JOHNNY UTAHS American RUMOURS American FORDHAM RESTAURANT American HONG KONG CAFE CHINESE Chinese RESTAURANT ASTORIA SEAFOOD & GRILL Seafood SUP CRAB SEAFOOD RESTAURANT Chinese SWEETCATCH POKE Hawaiian SWEETCATCH POKE Hawaiian Page 1 of 488 09/29/2021 Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results INSPECTION DATE 11/18/2019 09/15/2021 11/24/2018 03/12/2020 01/03/2020 02/19/2019 01/16/2020 07/06/2017 04/24/2018 04/19/2018 06/20/2018 12/12/2019 09/10/2019 05/14/2018 08/19/2019 08/27/2019 06/24/2019 06/24/2019 Page 2 of 488 09/29/2021 Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results KAHLO Mexican 52ND SUSHI Japanese EL COFRE RESTAURANT Latin American CARVEL Frozen Desserts CHOPSTICKS Chinese CATRIA MODERN ITALIAN Italian CATRIA MODERN ITALIAN Italian TAGLIARE PIZZA DELTA TERMINAL American OVERLOOK American BILLIARD COMPANY American BOCADITO BISTRO Eastern European FINN'S BAGELS Coffee/Tea FINN'S BAGELS Coffee/Tea CHUAN TIAN XIA Chinese LA POSADA MEXICAN FOOD Mexican CHINA STAR QUEENS CHINESE Chinese RESTAURANT AC HOTEL NEW YORK DOWNTOWN American NEWTOWN Middle Eastern NO.1 CALLE 191 PESCADERIA -
Maltese Cuisine
"The difference between the ordinary and extraordinary is the little 'extra' "- colours of malta What are the Maltese Culinary specialities? What are the origins of Maltese Food? The Maltese food is a delicious mixture of the gastronomy influences left behind by the successive conquerors of the islands of Gozo and Malta. So, expect to be surprised by eating a variety of dishes which can taste like food you had in Italy, the North of Africa, Eastern Mediterranean region, and even Britain. All these flavours put together make for an extremely rich cuisine in Malta. Because of its location and landscape, Malta’s gastronomy is mainly rustic and based on season products and sea food. Many classic recipes include a tart base filled up with vegetables, cheeses, meat, fish, pasta or rice. There are also a lot of stew dishes, following the traditional maltese cooking method of putting the food in mud vessels over a hot stone named kenur, since there were no firewood ovens because trees aren’t abundant. Another different way of preparing food is the filling of meats and sea fruits. When you visit Malta, don’t lose the opportunity to taste some of the following dishes that you can eat only in the Maltese islands. Snack – ing in Malta Food in Malta – snacks and appetizers . Pastizzi and Qassatat – Pastizzi are some of Malta’s favourite snacks and you can find stalls or bars that sell them everywhere. They are made of ricotta cheese or a green pea mixture stuffed inside pastry. Qassatat are almost the same, but made of a lighter pastry and round, instead of diamond-shaped. -
Flight Catering by Contents
FLIGHT CATERING BY CONTENTS SALADS 3 Extra Virgin Olive Oil Vegetarian COLD PLATTERS 5 *NGI indicated products that do not COLD CANAPÉS 6 contain gluten based ingredients. Despite adopting good manufacturing practices these products are not prepared in a gluten free environment SOUPS 6 and traces of gluten may still exist. GARNISH 7 BAKERY 7 HOT MEALS 8 Disclaimers · Most dishes are made from ingredients PASTA 11 that contain specific allergens. Corinthia Caterers follow good manufacturing practices and adhere to the Company’s Allergen Management policy and FRESH FISH 12 procedures. Measures are taken to reduce the risk of cross contamination, but, due to the presence of certain BREAKFAST 13 allergenic ingredients in some products, there could be a possible risk of cross contamination. Kindly speak to a member SWEETS 15 of our sales team before you place your food and beverage menu order. · Our CPU is HALAL certified. MALTESE CUISINE 17 · The images of dishes displayed in this brochure are indicative and may vary from the actual dishes served in-flight. PRICES AVAILABLE ON REQUEST | 7 DAY WEEK SERVICE | [email protected] FLIGHT CATERING 2 SALADS ARUGULA GARDEN Rucola leaves with shaved parmesan & Mesclun salad, plum tomatoes, olives, spring cherry tomatoes, balsamic dressing. onions, red radish & chopped fresh herbs. ASIAN SLAW GREEN White & red cabbage, carrots finely shredded An array of mixed salad leaves, sliced and tossed with fresh herbs & Asian dressing. cucumber, green olives & parsley. BURRATA HORIATIKI Burrata mozzarella served with arugula, Traditional Greek Salad cherry tomatoes, roasted long stem Juicy tomatoes, crunchy cucumbers, onions artichokes, aged balsamic vinegar & green peppers, ripe olives & feta cheese. -
Youssef Othman Ramadan Fashion, Home Decor, Venues, Tents & Gifts!
www.cairowestmag.com April 2021 Issue No. 123 Free Community Magazine Powered by Cairo West Publications Serving 6th October, Cairo-Alex Desert Road and Mansoureya Exclusive Chat with Youssef Othman Ramadan Fashion, Home Decor, Venues, Tents & Gifts! TABLE OF CONTENTS April 2021 Apri 2021 Youssef Othman A Star on the Rise to Watch this Ramadan FASHION Ramadan Fashion BEAUTY Sandal-Pretty Feet FEATURES Your Ramadan Table Ramadan Gift Guide Ramadan Evenings Time To Talk Heart Kafala - Fostering Orphans Ramadan Recipes From Around The Globe Horoscopes WELLBEING Ramadan Workouts With Monir Konsoh Neuroplasticity Tabibi: Sensible Eating During Ramadan ENTERTAINMENT Spotlight: Gorilla Fit App AUC: Meet the Author Diwan New Arrivals and Best-sellers Art Scene Amici Review Binge Review Le Flandrin Review Crave Wellbeing Schedules What’s New Upcoming Events OUR TEAM Founder & Publisher Shorouk Abbas Editor-in-Chief Atef Abdelfattah Content Director Hilary Diack Copyediting Nahla Samaha General Manager Nihad Ezz El Din Amer Sales and Marketing Manager Nahed Hamy Assistant to General Manager Lobna Farag Assistant Marketing Manager Yomon Al-Mallah Sales Executive Ezz Eldin Darwish Digital Marketing Specialist Mariam Abd El Ghaffar Digital Content Aliaa El Sherbini Digital Content Creators Mariam Elhamy, Basem Mansour Graphic Designers Ahmed Salah, Essam Ibrahim Photography Mohamed Meteab Accountant Mohamed Mahmoud Distribution Ahmed Haidar, Mohamed El Saied, Mohamed Najah, Mohamed Shaker Mekkawy Printing IPH (International Printing House) Produced by Cairo West Publications Issued with registration from London No. 837545 Cairo Alex Desert Road - El Naggar Office Building 2 This magazine is created and owned by Cairo West Advertising. Managing Director: Shorouk Abbas Email: [email protected] For advertising contact: Tel: +2 0122 4300 100 +2 02 3532 0588 Email: [email protected] This magazine is not for sale. -
Testview Based on DOHMH New York City Restaurant Inspection Results
TestView Based on DOHMH New York City Restaurant Inspection Results DBA INSPECTION DATE 04/26/2006 1 1001 NIGHTS CAFE 2 10 02 LOUNGE AND 15 RESTAURANT 100 FUN 33 100% MR LIN 4 101 CAFE 4 101 DELI 18 101 MEAT SHOP 42 101 TAIWAN STATION INC 1 101 WILSON BAR 11 1020 BAR 21 104-01 FOSTER AVENUE 16 COFFEE SHOP(UPS) 107 DAILY & GRILL 1 1080 BREW 32 108 DOUBLE CHINESE 12 RESTAURANT 108 FOOD DRIED HOT POT 10 10BELOW ICE CREAM 19 10TH AVENUE 1 Page 1 of 255 09/27/2021 TestView Based on DOHMH New York City Restaurant Inspection Results 10TH AVENUE COOKSHOP 28 10TH AVENUE PIZZA & CAFE 25 10TH FL CATERING 1 10TH FL FOOD HALL 1 10TH FLOOR LOUNGE 11 1107 Nostrand Ave Corp 1 110 KENNEDY FRIED CHICKEN 11 110 Nutrition 1 11:11 RESTAURANT LOUNGE 1 111 RESTAURANT 17 118 Kitchen 1 118 KITCHEN 15 11 HOWARD KITCHEN 5 11 STREET CAFE 17 11TH FL CLIENT DINING 1 11TH ST BAR 13 120 BAY CAFE 13 123 Burger Shot Beer 5 1 2 3 BURGER SHOT BEER 9 123 MARKET PLACE 1 123 NIKKO 26 124 CAFE 14 Page 2 of 255 09/27/2021 TestView Based on DOHMH New York City Restaurant Inspection Results 129 GOURMET DELI & 17 GROCERY 12 CHAIRS CAFE 38 12 CORAZONES RESTAURANT 43 & BAR 12 CORNERS COFFEE 12 12TH ST. ALE HOUSE 4 13106 GRAND EVERGREEN 12 CHINESE RESTAURANT 1392 SEAFOOD MUSIC BAR 5 141 EL KUCHO MEXICAN 6 RESTAURANT 146 NO. 1 YUMMY TACO 3 14 OLD FULTON STREET 3 151 ATLANTIC AVE CORP 1 151 JB BAR 1 1.5 DAK GALBI 20 15 EAST RESTAURANT 18 15 FLAVORS 2 15 FLAVORS NYC 4 15 STORIES 9 161 DELI & GRILL 2 Page 3 of 255 09/27/2021 TestView Based on DOHMH New York City Restaurant Inspection Results 161 HOT POT RICE 8 161 LAFAYETTE 2 167 Empanadas by chefs 1 168 HI TEA 25 168 KIM WEI KITCHEN 21 169 BAR 42 16 Handles 1 16 HANDLES 83 16TH AVENUE GLATT 8 173 WEBSTER CAFE 31 1803 NYC 39 1821 NOVELTY EATS 1 1847 INTERNATIONAL 14 1893 SPORTS BAR 5 18 BAKERY 51 18 BELOW 1 18 EAST GUNHILL PIZZA 8 18 HIPOT 18 18 LOUNGE KTV 15 18 RESTAURANT 14 18TH AVE CAFE G 7 18TH WARD BREWPUB 5 Page 4 of 255 09/27/2021 TestView Based on DOHMH New York City Restaurant Inspection Results 191 KNICKERBOCKER AVENUE 8 1927 Cafe Bar Popularr 1 197 NO. -
Open Dina Mahmoud.Pdf
The Pennsylvania State University The Graduate School College of Arts and Architecture AN ANALYSIS OF A MIDDLE EASTERN ENCLAVE: LITTLE EGYPT A Thesis in Architecture by Dina Mahmoud © 2015 Dina Mahmoud Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Architecture May 2015 The thesis of Dina Mahmoud was reviewed and approved* by the following: Alexandra Staub Associate Professor of Architecture Thesis Adviser Nida Rehman Visiting Assistant Professor of Architecture Ed Coulson Professor of Business Economics Mehrdad Hadighi Professor of Architecture Head of the Department of Architecture *Signatures are on file in the Graduate School. ii ABSTRACT This study explores a Middle Eastern enclave of New York City, known as Little Egypt. It examines the ethnic characteristics and social behaviors found within this Arab enclave. Components of the research include physical characteristics of the place, such as Arabic signage, hookah displays found in storefronts, and culturally inspired street events. Additionally, the study explores the implications and use of culture to define an enclave. I examined cultural events that are either politically, socially, or religiously relevant as ways in which the member of the enclave used them to create a territory of their own. I also assessed aspects through theories developed by urban theorists and economists, such as Jane Jacobs’s concept of the effectiveness of small fragmented businesses, Michael Porter’s definition of clusters and Alejandro Portes’s enclave economic theory. These theoretical models are the backdrop of the study and are tested in Little Egypt as a way to analyze the vitality of the enclave. -
Searching for a National Cuisine
Journal of Maltese History Volume 2 Number 1, 2010 Searching for a National Cuisine Elise Billiard Université de Provence, University of Malta. Abstract As the marketing of national cuisines is spreading at an epidemic rate all around the world and as we witness countless aberrations it is necessary to shed light on the gastronomic search for identity. In this article I will be looking at some common postulates on national food. The discussion will tackle four main issues: are we really what we eat? What makes a cuisine unique? What is the place of tradition in national cuisine and how can food heritage be used to define group identity? Taking Maltese national cuisine as an example, I hope to start an indispensable debate. This article does not intend to define what is national cuisine but exposes the pitfalls and contradictions that are endemic to such definitions. 1. You are what you wish to eat Nowadays any article or book relating to food issues begins with this popular statement in its regional variations : “you are what you eat” ; “tell me what you eat, I’ll tell you who you are”, “ghidli x’hobz tiekol u nighdlek min int”, “Dimmi cosa mangi e ti dirò chi sei”, “Parla come mangi” etc. Unfortunately the aphorism has seldom been applied to the study of modern nationalism1. However this cliché might be the key to a richer understanding of national food. The longevity of such a proverb lies certainly in its malleability. Just as nutritionists can make use of it to encourage people to eat more healthily, so can geographers and historians use this proverb to divide humanity into groups of staple- food based civilizations. -
Nuestras Famosas Botanas
Sayed Dahshory – Egyptian Chef A native of Egypt, Chef Dahshory is considered a rising star in the Cairo food scene. Taking Egyptian classic dishes and put his own unique spin on them to create a memorable dining experience. Soups الحساء Lentil Lentil, Garlic, Cumin عدس، بصل، ثوم، كمون 62 Bird Tongue Diced Meat, Vermicelli, Onions حساء لسان العصفور 62 Veal Knucles Veal Knuckles, Vegetables حساء الكوارع بالخضروات 165 Cold Appetizers المقبﻻت الباردة Babaganoug Grilled Eggplant, Sesame Paste, Lime Juice باذنجان مشوي، طحينة، عصير ليمون 48 Tehina Salad Sesame Paste, Vinegar, Lemon Juice, Cumin طحينة، خل، عصير ليمون، كمون 48 Yoghurt Salad Creamy Yoghurt, Garlic, Mint and Cucumber زبادي، خيار، ثوم، نعناع 48 Besara Crushed Beans, Spices, Onions, Cumin فول مجروش، كزبرة، بصل، بهارات 48 Pickles Selection of Pickles مخلل بلدى 35 Hummus Chickpea Purée, Sesame Paste, Lime Juice حمص 53 Healthy Cuisine Created using fresh and nutritionally balanced ingredients, Healthy dishes contribute to optimal health and wellness Dear Guest, should you have special dietary requirements, allergies, or may wish to know about the ingredients used, please ask a member of the staff Kindly note that in order to guarantee the quality of the dishes, there are no other food items served in this outlet other than listed on this menu All prices are quoted in Egyptian Pound (LE) and are subject to applicable fees and taxes as well as 12% service charge Pickled Eggplant Tomatoes and Eggplant Marinated with Garlic, Coriander and Spices مخلل باذنجان بالكزبرة والثوم 48 Oriental -
Nycfoodinspectionsimple Based on DOHMH New York City Restaurant Inspection Results
NYCFoodInspectionSimple Based on DOHMH New York City Restaurant Inspection Results DBA BORO STREET ZIPCODE ZUCCHERO E POMODORI Manhattan 2 AVENUE 10021 BAGEL MILL Manhattan 1 AVENUE 10128 MERRYLAND BUFFET Bronx ELM PLACE 10458 NI-NA-AB RESTAURANT Queens PARSONS BOULEVARD KFC Queens QUEENS BLVD 11373 QUAD CINEMA, QUAD Manhattan WEST 13 STREET 10011 BAR JADE GARDEN Bronx WESTCHESTER AVENUE 10461 EL VALLE RESTAURANT Bronx WESTCHESTER AVENUE 10459 EL VALLE RESTAURANT Bronx WESTCHESTER AVENUE 10459 CHIRPING CHICKEN Bronx BUHRE AVENUE 10461 UNION HOTPOT, SHI Brooklyn 50 STREET 11220 SHANG SAINTS AND SINNERS Queens ROOSEVELT AVE 11377 SAINTS AND SINNERS Queens ROOSEVELT AVE 11377 HAPPY GARDEN Brooklyn 3 AVENUE 11209 MUGHLAI INDIAN CUISINE Manhattan 2 AVENUE 10128 PAQUITO'S Manhattan 1 AVENUE 10003 CAS' WEST INDIAN & Brooklyn KINGSTON AVENUE 11213 AMERICAN RESTAURANT BURGER INC Manhattan WEST 14 STREET 10014 Page 1 of 556 09/28/2021 NYCFoodInspectionSimple Based on DOHMH New York City Restaurant Inspection Results CUISINE DESCRIPTION INSPECTION DATE Italian 10/31/2019 Bagels/Pretzels 02/28/2020 Chinese 04/22/2019 Latin American 04/09/2018 American 09/09/2019 American 07/27/2018 Chinese 08/02/2021 Latin American 06/14/2017 Latin American 06/14/2017 Chicken 04/11/2018 Chinese 07/25/2019 American 05/06/2019 American 05/06/2019 Chinese 05/02/2018 Indian 10/11/2017 Mexican 04/04/2017 Caribbean 11/16/2017 American 08/27/2018 Page 2 of 556 09/28/2021 NYCFoodInspectionSimple Based on DOHMH New York City Restaurant Inspection Results LA CABANA Manhattan -
When Tradition Becomes Trendy: Social Distinction in Maltese Food Culture
E. Billiard:When tradition becomes trendy: social distinction in Maltese food culture. When tradition becomes trendy: social distinction in Maltese food culture Elise Billiard Université de Provence, [email protected] ABSTRACT This article looks at the revival of traditional Maltese food as a medium with which the Maltese represent, and contest, relationships among social classes. The recent revival of traditional Maltese food represents the quest of a young Maltese nation for originality, especially by the elite of that society. I argue that the Maltese elite, by using traditional, picturesque images of themselves, is succumbing to foreign ideals, and accepting the symbolic domination of Europe. Food habits have always been part of one’s everyday passive identity, but the revival of traditional food in Malta is an active and political claim for a desired identity. KEYWORDS: tradition, identity, social distinction, Malta, food culture. ‘Location in Malta was never a matter of geography but of identity’. Paul Sant-Cassia (1999) Introduction After Malta’s independence from British colonial rule in 1964, the islands’ rich historical heritage enabled the Maltese economy to turn itself toward yet another colonizer: the tourist. Nowadays an average of one million tourists come to admire the bastions built by the Hospitalier Knights of Saint John or to walk through the megalithic temples which pre- date the Egyptian pyramids. However tourists have little contact with daily Maltese life. To try and bridge this gap, a number of amateur food lovers founded the Fuklar Founda- tion, a voluntary organization with the principal aim of promoting and defending ‘tradi- tional Maltese food’. -
The First Steps in the Trans Fatty Acid Elimination Roadmap
nutrients Article Analysis of Fat Content with Special Emphasis on Trans Isomers in Frequently Consumed Food Products in Egypt: The First Steps in the Trans Fatty Acid Elimination Roadmap Ghada Ismail 1, Randa Abo El Naga 2, Maysaa El Sayed Zaki 3, Jana Jabbour 4,5,* and Ayoub Al-Jawaldeh 5 1 Clinical Pathology Department, Faculty of Medicine, Ain Shams University, Cairo 11566, Egypt; [email protected] 2 Noncommunicable Diseases and Mental Health, World Health Organization, Egypt Country Office, Cairo 11516, Egypt; [email protected] 3 Department of Clinical Pathology, Faculty of Medicine, Mansoura University, Cairo 35516, Egypt; [email protected] 4 Nutrition Department, School of Health Sciences, Modern University of Business and Sciences, Beirut 113-7501, Lebanon 5 Regional Office for the Eastern Mediterranean (EMRO), World Health Organization (WHO), Cairo 11371, Egypt; [email protected] * Correspondence: [email protected] Abstract: Trans Fatty Acid (TFA) intake is a risk factor for coronary heart diseases and cancer. Egypt, considered among the highest TFA consumers in the world, lacks proper dietary analysis of TFAs. This cross-sectional study aimed to analyze TFAs in traditional and frequently consumed food products. A market survey was conducted to identify products and brands that are mostly consumed Citation: Ismail, G.; Abo El Naga, R.; in major governorates in Egypt. Laboratory analysis allowed for the profiling of TFAs, and saturated El Sayed Zaki, M.; Jabbour, J.; and unsaturated fatty acids. Products having more than 2 g of TFA/100 g of fat were considered to Al-Jawaldeh, A. Analysis of Fat have an elevated TFA content.