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Proposal Meat and Meat Products Sanitary
PROPOSAL MEAT AND MEAT PRODUCTS SANITARY INSPECTION REGULATIONS IN THE DOMINICAN REPUBLIC 1 MEAT AND MEAT PRODUCTS SANITARY INSPECTION REGULATIONS CONSIDERING: That it is an essential function of the Dominican Government to safeguard human health by adopting and enforcing adequate sanitary measures. It also has the essential function to regulate and inspect the processing and sale of bovine, ovine, porcine and goat meats, including products derived from these meats destined for human consumption for national and export sales, with the purpose of assuring that they are apt for export. CONSIDERING: That, due to the country’s development, the national meat production industries has incorporated technological advances, making it necessary to update current regulations to complement existing world markets regulations. CONSIDERING: That, to facilitate the international trade of meats and meat products, it is advisable to grant the sanitary legislation of our country a legal instrument in accord with the exigencies required in foreign markets. CONSIDERING: That the meat, carcasses, viscera and their processed products can be a source of diseases that affect public and animal health, as well as the economy if their origin and zoo-sanitary quality if not verified, under this circumstances should be guaranteed optimum quality health and hygiene, in order to provide quality and safety for consumers and national livestock production. THEREFORE: AGREES to emit the following: MEAT AND MEAT PRODUCTS INSPECTION REGULATIONS TITLE I GENERAL REGULATIONS CHAPTER I OBJECTIVE AND SCOPES OF THE REGULATIONS Article 1 These regulations have the objective to extend the legal, technical and administrative norm referring to the inspection of products and meat byproducts. -
Walker Art Center Annual Report 14 15 Contents
Walker Art Center Annual Report 14 15 Contents Letter from the Executive Director 3 Measures of Success 11 Annual Fund 16 Acquisitions & Gifts 33 Financial Statement 42 Board of Trustees 46 Miwa Matreyek, This World Made Itself Photo: Gayle Laird, ©Exploratorium Year in Review Letter from the Executive Director BY OLGA VISO The year 2015 marked a major milestone in the Walker Art Center’s history: for 75 years it has served as a public center dedicated to con - temporary art and culture. To celebrate, we invited artists and our community to come together and join us in a series of WALKER@75 exhibitions, programs, and events that launched in the fall of 2014 and culminated with the public announcement of a major campus renovation that commenced in August 2015. At the heart of our celebration was an examination of the many questions that have motivated and guided the Walker’s work during its 75-year history. The Walker is at its core about asking questions and has from its very beginning offered spaces and plat- forms for productive dialogue and debate. This long-standing institutional commitment to creative inquiry is grounded in the belief that providing a safe space for the exchange of ideas and open dialogue about the culture around us leads to a place where growth and mutual understanding be- come possible. Celebrating WALKER@75 With generous sponsorship from Target, we invited our community to join Olga Viso us in the act of questioning, with more than 100,000 participating in the Photo: ©Walker Art Center Walker’s 75th-anniversary celebration. -
Podivuhodné Světy Wondrous Worlds
PODIVUHODNÉ SVĚTY WONDROUS WORLDS Galerie MIRO Praha 1 partneři galerie partners of the gallery KNAP HOLDING SE 1 PODIVUHODNÉ SVĚTY WONDROUS WORLDS KLEE, Paul (1879 –1940) RIcHTeR, Daniel (*1962) TàPIeS, Antoni (1923 – 2012) * * * BIaNcHeT, Nicole (*1975) BRUNGS, Bernhard (*1974) caNTeNS, Maurice (1891 –1965) DÄHLING, Heinrich (1773 –1850) DAVIS, Lee Baxter (*1939) eRNST, Tim (*1977) GartneR, Marianna (*1963) GRIMM, Kerstin (*1956) HENNEKEN, Uwe (*1974) IKEMURA, Leiko (*1951) KaNOlDT, edmund (1845 –1904) MccGWIRE, Kate (*1964) NICHOLSON, David (*1970) ROBert, Nicolas (1614 –1685) RUBert, Gino (*1969) SCHARL, Josef (1896 –1954) ScHRöDeR-SONNeNSTeRN, Friedrich (1892 –1982) SEGUI, Antonio (*1934) Šárovec, Martin (*1977) TaNNert, Volker (*1955) VIRNICH, Thomas (*1957) ZöTl, Aloys (1803 –1887) Galerie MIRO Praha | MIRO Gallery Prague 1 PODIVUHODNÉ SVĚTY V tichosti, ve stínu Strahovského kláštera chystá Galerie MIRO již mnoho let své výstavy, které přináší do Prahy mnohá významná díla, mnoha slavných výtvarníků. V posledních letech také několik výstav toho nejaktuálnějšího umění, často ve spolupráci s renomovanou berlínskou a curyšskou Galerií Michaela Haase. Aktuální stav poznání světa nabízí dnešnímu umělci vidět a vnímat svět různými způsoby. Velkou, osvobodivou práci pro dnešní umělce vykonali již zakladatelé moderního umění, velkou úlevu pro výtvarné umění přinesla nová schopnost záznamu reality. Vždyť do příchodu fotografie bylo zachycení reality jedním z hlavních úkolů výtvarného umění. Nynější výstava „Podivuhodné světy“ je zajímavým experimentem, konfrontací různých stylů, konfrontací umění starého, moderního i současného. Jednotícím znakem těchto věkem i stylem různorodých obrazů a soch je objevování „podivuhodných světů“. Až do doby osvícenců byly jednoznačně hlavními motivy výtvarného umění výjevy náboženské. Na výstavě je zachycena jedna soudobá reakce na charakteristický obraz Jeana Fouqueta. -
Jordi Alcaraz
JORDI ALCARAZ Calella, Barcelona, 1963 Lives and works in Calella, Barcelona SOLO EXHIBITIONS (SELECTION) 2021 Alè, Espai Guinovart, Agramunt 2019 Nits, Museu de Montserrat, Abadia de Montserrat Ejercicios de desaparición, Galería Patricia Ready, Santiago de Chile 2018 Jordi Alcaraz: defying boundaries, Jack Rutberg Fine Arts, Los Angeles Llibres de rellotgeria, Galleria Torbandena, Trieste 2017 Galeria Joan Prats, Barcelona Esborradís, Museu Can Framis, Fundació Vila Casas, Barcelona Antoni Tàpies. Jordi Alcaraz. Gino Rubert, Galerie Michael Haas, Berlin 2016 Dibuixos de defensa, Galería Nieves Fernández, Madrid 2015 Galerie Michael Haas, Berlin Centre Cultural Contemporani Pelaires, Palma de Mallorca 2014 Galleria Torbandena, Trieste Insideout, Saint Rémy, France 2013 Jack Rutberg Fine Arts, Los Angeles Galerie Stefan Röpke, Cologne 2012 aire corrent, Galeria Joan Prats, Barcelona Deixants i portes, Tomlison Kong Gallery, New York Galería Nieves Fernández, Madrid 2011 Nicolas Metivier Gallery, Toronto Jordi Alcaraz. Noves obres, Galeria Haas Ag Zurich, Zurich Dejuni, Sala Pelaires, Palma de Mallorca 2010 Jordi Alcaraz: Traslúcido, Jack Rutberg Fine Arts, Los Angeles Galerie Stefan Röpke, Cologne La scomparsa delle immagini, Galleria Torbandena, Trieste 2009 Galeria Miquel Alzueta, Casavells, Girona Pneuma, Galeria Joan Prats Artgràfic, Barcelona Galería Nieves Fernández, Madrid 2008 Galerie Stefan Röpke, Cologne Jordi Alcaraz, La pintura als pregons, Centre d’Art Tecla Sala, L’Hospitalet de Llobregat Galerie Michael Hass, Berlin 2007 -
CURRICULUM DE FRANCESCA LLOPIS Barcelona, 1956
CURRICULUM DE FRANCESCA LLOPIS Barcelona, 1956 Estudios/cursos 2019 Curso Jean-Luc Godard, la imagen en cuestión. Fundación Tapies. Barcelona. Curso Los mitos y el feminismo CCCB Instituto d'Humanidades. Barcelona 2018 Curso de verano de Historia del arte, Universidad de Barcelona, 2010, 2014, 2018 Cursos de ilustración científica, Centre d’Art i Natura, Farrera, 2010 Curso de litografía, Universidad de Osaka, Japón, 2009 Curso de litografía, la Llotja, Barcelona, Curso de “Historia del paisaje” CEDAN, Huesca, 1994 beca del Goethe Instituto de Berlin. 1976-1981Estudios de arte en Barcelona, Escuela EINA, Barcelona ESCULTURAS URBANAS E INTERVENCIONES 2016 LLUM! Instalación en el Castillo de Montjuïc 2015 Obra pública 7 MURALES. Mercado de la Boqueria, Barcelona, Spain 2001 Obra pública LA VIA LÁCTEA 2001. Estación de metro de Valldaura, Barcelona. Spain. 1991 DEBAJO DEL AGUA NO SE OIE NADA Día De La Tierra, Fuente en el Paseo de Gracia, Barcelona. 1989 DEBAJO DEL AGUA Día de la Tierra, Paseo de Gracia/Gran Vía, Barcelona. 1989 6.8.89 TIANANMENT l’Hospitalet-Art. Barcelona, España. RESIDENCIAS DE ARTISTA 2016 ARTinNATURE. Busan, Corea SakaiArtePorto, Japón 2015 Art Line, NOSEDEN, Japón 2013 L’animal a l’esquena. N2. Girona, Spain 2012 Art i natura. Catalunya, Spain 2010 Universidad de Osaka, Japón 1990 Yemen. Beca de la Generalitat de Catalunya. 1989 Ateliers de l'Ecolle de Nimes, Francia. 1988 Academia de Roma, del Ministerio de Asuntos Exteriores. 1981 Teater Studio, Varsovia, Polonia Beca del Ministerio de Cultura Español. BECAS Y PREMIOS 2005 subvención del Departamento de Cultura de la Generalitat de 2010 2004 subvención de Fundación Arte y Derecho, España. -
DISHES and THEIR ALLERGEN CONTENT – While You Wait/Breads
DISHES AND THEIR ALLERGEN CONTENT – While You Wait/Breads DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing seeds Dioxide gluten Gazpacho Shot ✓ Smoked Paprika Valencian ✓ Almonds Havas Picantes ✓ Blackened Padron Peppers Potted Olives Honey Soaked Artisan Bread PX Balsamic ✓ ✓ Olive Oil Spanish Style Tomato Bread ✓ You can find this template, including more information at www.food.gov.uk/allergy Review date: October 2018 Reviewed by: P. Rogers DISHES AND THEIR ALLERGEN CONTENT – From The Larder DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing seeds Dioxide gluten Serrano Ham Cecina Solmalo Chorizo Lomo Aragon Manchego ✓ La Retorta ✓ Monte Enebro ✓ La Peral ✓ Crackers ✓ You can find this template, Review date: October 2018 Reviewed by: P. Rogers including more information at www.food.gov.uk/allergy DISHES AND THEIR ALLERGEN CONTENT – Arroces/Meat DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing seeds Dioxide gluten Baked Rice Vegetables ✓ Baked Rice Chicken/Chorizo ✓ Baked Rice King Prawns ✓ Morcilla Black Pudding ✓ ✓ Onion Ragu Iberian Chorizo Picante ✓ Chicken Pinchitos Romesco Sauce ✓ Meatballs Sofrito Sauce ✓ Botifarra Austurian White Bean Stew ✓ Shredded Duck & Pork Croquettes ✓ ✓ ✓ Honey Glazed Belly Pork Review date: October 2018 Reviewed by: P. Rogers DISHES AND THEIR ALLERGEN CONTENT – Seafood DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing seeds Dioxide gluten Salt& Pepper Calamari ✓ ✓ ✓ ✓ Sardines ✓ Mussels ✓ ✓ ✓ Sea Bass ✓ Hake ✓ ✓ ✓ Basque Seafood Stew ✓ ✓ King Prawns ✓ ✓ You can find this template, Review date: October 2018 Reviewed by: P. -
Programa Novel·La Històrica.Indd
BARCELONA NOVEL·LA HISTÒRICA Creació Artistes en la història 5–10 nov. 2018 BARCELONA NOVEL·LA HISTÒRICA Creació Artistes en la història 2018 Sisena edició Barcelona ha estat i és font d’inspiració per a escriptors i ar- tistes que troben als seus carrers i places, als documents o - cials i a les cròniques populars, una constel·lació d’històries que li donen un caràcter únic: el d’una ciutat vibrant, bressol de cultures i generadora d’iniciatives que la situen al capda- vant de les capitals més creatives i innovadores d’Europa. Una capital que avança cap al futur sense oblidar el seu pas- sat. La història de Barcelona, tant l’o cial com l’íntima, ha estat plàncton de grans obres literàries. Així, la Ciutat de la Literatura —reconeguda per la UNESCO— és també la ciu- tat novel·lada, escenari de misteris i aventures emocionants, territori de cció. Arriba una nova edició, la sisena, de Barcelona Novel·la His- tòrica, un viatge a altres èpoques des d’una mirada literària actual. Aquesta edició no se centra només en la ciutat, sinó que ho fa en els genis de l’art de tots els temps, creadors de vida atzarosa i amb una obra immortal, convertits en prota- gonistes de ccions que beuen de la realitat. Un cop més, els autors i autores d’aquestes novel·les que juguen amb la his- tòria participen en l’esdeveniment, disposats a desvelar- nos els secrets de la creació literària. I, com sempre, el Premi Barcino reconeixerà un novel·lista, Leonardo Padura, que ha conreat el gènere amb èxit internacional. -
Presentación De Powerpoint
The New 2016 Menu Collection WELCOME COFFEE BUSINESS SEATED FINGER GALA DRINK & BREAK MENU BUFFET BUFFET DINNER COCKTAIL Option 1 Option 2 • Fruit Brochettes • Fruit Brochettes • Assortment of pastries • Brownie of different • Handmade biscuits flavours COFFEE BREAK • Fresh Orange Juice • Assortment of savoury puff HEALTHY CORNER • Fruit milkshakes pastries • • Fresh orange juice Every coffee break will be Coffee, milk and infusions accompanied by a healthy • Fruit milkshakes 12,5 € corner • Coffee, milk and infusions Rice bread 12,5 € Whole- grain crackers Nuts Basket of apples Green tea jug Option 3 Option 4 Aromatised water jug • • Small glass of fresh seasonal Small glass of fresh seasonal fruits with mint essence fruits with mint scent • • Assortment of mini muffins Iberian ham sandwich with • Mixture of micro Donuts tomato • • Mini club sandwich Vegetable snacks with • Fresh orange juice cheddar cheese • • Fruit milkshakes Smoked salmon and • Coffee, milk and infusions caramelized pears wrap • Truffle chocolate lollipops 14,5 € and assortment of roquitas 14,5 € *Prices with VAT included NEXT CB Permanente | Liquid COFFEE BREAK • Permanent coffee 4 hours 11 € (+1refresh) • Permanent coffee 8 hours 19 € (+2 refreshments) HEALTHY CORNER Every coffee break will be • Fresh orange juice accompanied by a healthy • Coffee corner • Milk • Infusions Rice bread Whole- grain crackers Nuts Basket of apples Green tea jug To complement your coffee break: Aromatised water jug • Butter mini croissant 1,50€/unit • Cereal mini croissant 1,50€/unit • Mini ciabatta of tuna and piquillo peppers 1,50€/ unit • Mini cereals bread and creamy chicken 1,50€/unit • Dried fruit salad shot 1,50€/unit • Assortment of varied sandwiches 1,50€/unit • Mini chicken or beef sandwich 1,50€/unit *Prices with VAT included MAIN MENU Starters Gin tonic marinated salmon salad with dill emulsion. -
1990-1999 (Ii)
40 ARTISTS Manuel ÁLVAREZ (Alvear, Argentina, 1925 - (Sant Feliu de Codines, 1945) Peratallada, 2010) 100 From Girona 100 Autopista C32 Enric ANSESA MAÑO (Carlos Martín) AP7 From Granollers (Girona, 1945) (Barcelona, 1936 - 2012) Autovía C 60 Eduard ARRANZ-BRAVO Xavier MEDINA CAMPENY (Barcelona, 1941) (Barcelona, 1943) Francesc ARTIGAU Josep NOVELLAS (Barcelona, 1940) (Mataró, 1950 - 2009) From Barcelona NII-Autopista C32 Miquel BARCELÓ Víctor PEDRA Plaça de (Felanitx, 1957) (Barcelona, 1955) 95 Joan BENNÀSSAR PERECOLL Ronda de Prim Plaça de (Pollença, 1950) (Mataró, 1948) Les Tereses Ajuntament BERROCAL (Miguel Ortiz PEREJAUME Ronda d’ Berrocal, Villanueva de Algaidas, (Sant Pol de Mar, 1957) Av. del Maresme 1933 - Antequera, 2006) Enric PLADEVALL Luis María CARUNCHO (Vic, 1951) (La Coruña, 1929 - Madrid, 2016) Guillermo PÉREZ VILLALTA (Tarifa, Cádiz, 1948) Eduardo CHILLIDA (San Sebastián, 1924 - 2002) Josep M. RIERA i ARAGÓ (Barcelona, 1954) Xavier CORBERÓ B 3947-2020 (Barcelona, 1935 - Esplugues Gino RUBERT de Llobregat, 2017) (Ciudad de México, 1969) January 27 – October 17, 2021 ENGLISH Ramon ENRICH Manuel RUBIALES (Barcelona, 1952) (Igualada, 1968) Entrance free of charge Elvira FUSTERO Antonio SAURA Opening hours: (Zaragoza, 1947) (Huesca, 1930 - Cuenca, 1998) Tuesday to Friday, 17:00-20:00 Narcís SERINYÀ Saturday, 11:00-14:00 and 17:00-20:00 Juan GENOVÉS Sundays and public holidays, 11:00-14:00 (Valencia, 1930 - Madrid, 2020) (Barcelona, 1944) Manolo VALDÉS Closed every Monday and holidays (except October 12, November 1 and Regina -
BARCELONA CALÇOTADA SHOPPING LIST (Underlining = Things You May Already Have at Home)
HEDONISM EATS BARCELONA CALÇOTADA SHOPPING LIST (underlining = things you may already have at home) 4 3-ounce tins seafood conservas (Matiz, Crown Prince brands recommended) * IF SERVING 1 can anchovy-stuffed olives – 5 oz drained * IF MAKING COCKTAILS 1 jar roasted red bell peppers – only need 1 pepper 1 14.5-ounce can chopped fire-roasted tomatoes (look for Muir Glen) – or 1½ cups marinara sauce 1 ounce dried ancho chilies – about 2 three-inch long chilies Picante (spicy) Pimentón de la Vera – you need 1.5 tsp White wine vinegar – you need 1 cup * IF SERVING TINNED SEAFOOD Sherry vinegar - you need 1 Tbsp (De Soto brand is amazing; Don Bruno is solid) Extra Virgin Olive Oil – at least 3 cups (a round, fruity oil is best; get the best you can!) Flaky sea salt (like Maldon) – at least 1 Tbsp ½ - ¾ cup honey 6-10 (24-40 oz) botifarra or other fresh sausage links of choice – 4 to 5 ounces per person jamón ibérico – 1 oz pp if it’s the only charcuterie offered; ½ oz pp if not other types charcuterie (dry-cured Spanish chorizo, fuet, saucisson sec etc.) – 2 oz pp total, all types 16 oz plain green olives (or pre-marinated if you don’t want to marinate your own) 5 pounds fresh leeks, 1” or less in diameter (or big spring onions, or calçots if you can find them) 3 medium-size fresh tomatoes (the best and ripest you can find) 1 pound spinach (fresh or frozen) * IF MAKING VEGETARIAN EGG DISH 2-3 fresh oranges (2 if they’re big; 3 if they’re small and you’re marinating your own olives) 1 fresh lemon 1 medium-size yellow onion (about 3 - 3 ¼ inches -
Cuadernos De Estudios Manuel Vázquez Montalbán Número 2, 2015
MVM Cuadernos de Estudios Manuel Vázquez Montalbán Número 2, 2015 CEMVM Vol 1, No 2 (2015) Tabla de contenidos JOSÉ VICENTE SAVAL. A modo de introducción 1 JOSÉ COLMEIRO. Diez años sin Manolo: Epílogo para náufragos des- de las antípodas 3 GEORGES TYRAS. El estrangulador poeta 19 JAFET ISRAEL LARA Con sangre en las manos. La construcción de la novela negra española y mexicana a partir de dos antihéroes sangrientos: Pepe Carvalho y Filiberto García 33 JORDI OSÚA QUINTANA. El deporte en la literatura montalbaniana 51 ROSA MARÍA RODRÍGUEZ ABELLA. Problemática de la equivalen- cia translémica español-italiano a través de una novela de Manuel Váz- quez Montalbán 75 JOSÉ MARÍA IZQUIERDO. Los textos de Manuel Vázquez Montalbán en Escandinavia. El caso noruego 98 THIERRY NALLET. Voces y personas gramaticales en Galíndez (1990) y Autobiografía del general Franco (1992) de Manuel Vázquez Montal- bán 122 SILVIO BATTAGLIA. Identidad y cuerpo en Autobiografía del general Franco 155 Datos de los autores 167 ISSN: 2014-0525 Dirección electrónica: https://www.journals.uio.no/index.php/MVM Contacto: [email protected] - [email protected] CEMVM 1 (2015):1-2 A modo de introducción El Segundo Congreso de la Asociación de Estudios Manuel Vázquez Montalbán tuvo lugar en Barcelona, Universitat Pompeu Fabra, en octu- bre de 2013, coincidiendo con los diez años de la ausencia de Manuel Vázquez Montalbán. El evento recibió una gran atención mediática, lo que nos demuestra la contemporaneidad de la obra montalbaniana, en estos tiempos de crisis e inseguridad. El congreso se abrió con la confe- rencia de José Colmeiro que ahora aparece en estas páginas convertida en artículo. -
Asheville Restaurant Week's Specials
Featuring Asheville’s Best Food and Drink The Admiral Aux Bar Bargello Benne on Eagle The Bier Garden Broth Lab The Bull and Beggar Button & Co. Bagels Buxton Hall Barbecue The Cantina @ Historic Biltmore Village Capella on 9 Carmel’s Kitchen & Bar Chai Pani Chestnut Copper Crown Corner Kitchen Curate Daphne at Twisted Laurel The Greystone Inn Hemingway’s Cuba Isa’s Bistro Laughing Seed The Lobster Trap The Market Place Restaurant & Lounge Posana Red Stag Grill Rezaz Pan Mediterranean Rhubarb Ruth’s CHRIS Steak House Asheville Strada Italiano Tupelo Honey South Asheville Vivian White Labs Kitchen & Tap Zambra Presented By: Thanks to our sponsors! WLOS • FASTSIGNS of Asheville I ARUGULA SALAD granny smith apple, hazelnut, humboldt fog or HNG BEEF TARTARE 64c egg yolk, cahills porter cheddar, cornichon, chili aioli or CALDO VERDE chorizo, chicken, sunchoke, lacinato kale II SPICE ROASTED CAULIFLOWER rye berry purloo, korma sauce or SHORT RIB CARBONNADE bacon, belgian beer, caramelized onion, celery root & potato mash or NC FLOUNDER golden beet, carrot, grapefruit, turmeric II CHOCOLATE CREMEUX or CHAPEL HILL CREAMERY CAROLINA MOON ••• In celebration of restaurant week, this menu is $35 per guest. Please select one dish from each course. The Admiral • 400 Haywood Rd • 828-252-2541 • www.theadmiralasheville.com Bargello -Lunch Asheville Restaurant Week Lunch starters CHOOSE ONE HEARTH BAKED PITTA & HUMMUS Roasted Local Mushrooms, Tarragon, Olive Oil HERITAGE PORK MEATBALLS Arrabbiata, Crushed Herbs OCTOPUS FRITTERS