P R Oduct Catalo G

Total Page:16

File Type:pdf, Size:1020Kb

P R Oduct Catalo G CT CA U TA D L O O R G P S P 1 R 2 I N 0 G 2 ROCKY MT. DIVISION DPI has established an efficient network of distribution centers in key geographies across the U.S. Rocky Mountain Division Henderson, Colorado A Division of InterMountain West Area of Expertise Dry, frozen, perishable, non-food products 8125 East 88th Avenue, Henderson, Colorado 80640 Categories Dry and frozen gourmet, kosher, natural/ Phone (303) 301-1226 • Fax (303) 301-6928 organic, ethnic foods, spices. Perishable products: cheese, specialty deli meats, bakery, DPI Rocky Mountain has been in business since 1956 serving the needs of our dairy case items. Non-food products: sports nutrition, vitamins, herbs, supplements and customers with state of the art product handling and an experienced and health & beauty care. professional staff. Service Highlights Effective category management, specialized Our strength is our people. To be in business this long you need dedicated and experienced handling of short shelf life products, including professionals with a customer first mentality. We have taken a leadership role in the specialty transporting and warehousing perishable grocery distribution industry by providing innovative marketing solutions for perishable foods and products multi temperature specialty and natural food products. Year Established 1956 We offer our retail partners over 11,000 unique items available to their locations using state of the Items/Lines Carried art product handling and a modern fleet of multi temperature trucks. Over 11,000 Facilities We offer a depth of experience in all key areas including 130,000 total square feet sales, service, purchasing and operations. Freezer 15,000 square feet Our strengths include: Refrigerator • Marketing: Our Sales, Category Management and Account Executives are experienced professionals with 15,000 square feet years of practical experience in their discipline. We provide innovative marketing and merchandising solutions Dry Grocery and strive to be first to market with new programs and ideas. 100,000 square feet • Customer Base: We serve hundreds of retail locations from the largest of chain store customers to single Fleet Size store independent accounts. Our retail solutions include all facets of retail support from direct store delivery, 4 Tractors, 11 Trailers full service ordering and stocking programs to cross dock warehouse solutions. • Distribution Center: The distribution center located in Denver Colorado offers state of the art order Rocky Mountain Executives processing, product handling and selection accuracy as expected by our vendor partners and customers alike. Vaughn Sharp G.M. of Operations Our fleet of trucks are all multi temperature. Ralph Howell Vice President of Sales & • Purchasing: Utilizing advanced purchasing technology, our purchasing staff provides an industry leading Marketing historic 96% fill rate for our customers. This is unique in our industry and is one of the many facets that set us apart from the competition. Tracy Harsvik Director of Sales • Technology: We are the leaders in grocery technology offering EDI communications, Apollo Space Gary Elings Senior Vice President Management, NEX and DEX capable and we provide customized reporting, laptop field sales technology of Finance with real time inventories and customized customer authorization capabilities. Dan Dahm Vice President of Procurement Joe Moseley Vice President of Operations www.dpispecialtyfoods.com SD WY NE UT CO KS COVERAGE All of Colorado, Wyoming, New Mexico, Utah, Kansas, NM OK Oklahoma, Texas, Nebraska, South Dakota Please contact a DPI Specialty Foods Customer Service Representative TX for specific delivery coverage information. Copyright 2021, Distribution Plus, Inc. DPI has established an efficient network of ALPHABETICAL distribution centers in key geographies across the U.S. CATEGORIES Antipasto, Olives & Pickled Products ...................... 6 TABLE OF Appetizers, Salads & Side Dishes ........................... 14 Baby Products ......................................................... 17 OUR LEADERSHIP TEAM CONTENTS Baking Supplies ....................................................... 18 Beans, Grains,C Legumes, Nuts & Rice .................... CT A 26 SPRING 2021 Beverages ................................................................T 34 U Beverages - Mixers & Syrups A.................................. 46 D Bread - Bagels, Baked Goods & Tortillas ............... 50 PHONE & FAX ORDERS Breakfast Foods & Cereal .......................................L 55 Phone: (303) 301-1226 Candy, Chocolate & Gum ........................................ 59 O Cheese .....................................................................O 70 Fax: (303) 301-6928 Chips & Snacks ........................................................ 86 R Coffee & Tea .......................................................... 103 ABBREVIATIONS Condiments, Dips, Sauces & Spreads ..................G 115 Aus = Australia, Can = Canada, Chn = China, Cro = Croatia, Den = Denmark, Cookies & Crackers ............................................... 137 P ESP = Spain, Fin = Finland, Fra = France, GBR = Great Britain, Ger = Germany, Dairy ....................................................................... 150 Gre = Greece, Ita = Italy, Ind = India, Jpn = Japan, Mex = Mexico, Ontario, California Ned = Netherlands, Sui = Switzerland, Tha = Thailand, Tur = Turkey Desserts ................................................................. 156 Corporate Office Dressings, Oils & Vinegars .................................... 160 Corporate Executives Abf = Antibiotic Free, Df = Dairy Free, Ew = Exact Weight (Cheese), Ff = Fat Free, GF = Gluten Free, Hw = Hand Wrapped (Cheese), Nat = Natural, Entrées ................................................................... 168 Russ Blake Chief Executive Officer Org = Organic, Pre-cut = Pre-Cut (Cheese), SF = Sugar Free, Wf = Wheat Free, 601 S Rockefeller Avenue, Ontario, California 91761 Ww = Whole Wheat Fish & Seafood ...................................................... 175 Mike Rodrigue Operating Partner S Phone (909) 975-1019 • Fax (909) 975-7238 Fruits & Vegetables ............................................... 178 Marc Barth Chief Financial Officer Po = Passover Only Pd = Passover Daily General Merchandise ............................................ 185 The mission of the DPI Corporate office is to give our companies guidance Christopher Erklenz Chief Operating Officer P Health & Beauty .................................................... 189 and direction as to the marketing and strategic focus of the group, while at the 1 Nadia Rosseels Chief Information Marks start ofR a new category Honey, Jams, Nut Butters & Syrups ..................... 206 same time helping them achieve their financial targets. Technology Officer Ice Cream, Novelties & Sorbets ............................2 212 To this end we have a group of professionals available to work in functions such as information Beth Haley Vice President of I This is a current, as of Spring 2020, item list from the Vendor Relations Meat - Beef, Lamb, Pork & Poultry0 ....................... 215 technology, health and safety, transportation and logistics, marketing and sales and more Rocky Mountain Division of DPI SpecialtyN Foods. Please note recently we have added a group of directors to oversee our national programs in Kosher, Natural, that items may have been added or deleted from this item list Meat - Processed Retail Packaged/Sliced/Deli2 .... 216 www.dpispecialtyfoods.com since the production of this catalog. G Hispanic, Asian and Specialty Cheese categories. These people are based in various DPI locations Meat Alternatives & Soy Products ....................... 218 Please refer to your DPI sales representative for specific and are readily available to travel to meet with our retail customers and to help build sales, questions regarding items or current vendors. We will update Pasta & Noodles .................................................... 220 expand the selection of products, and to take full advantage of the many marketing thematic our catalog files bi-annually. events there are throughout the year. Pet Care ................................................................. 226 The quality and availability of these resources and the investment that DPI continues to make in customized services sets DPI apart from many of Soups & Broth ....................................................... 228 its peer group, particularly at a time when many retailers and distributors are cutting back on these same resources. We believe they are needed now Spices & Rubs ........................................................ 237 more than ever to counter the threat of the many competitive elements eroding the traditional retail customer base. The need to differentiate in the ROCKY MTVitamins. DIVISION & Supplements ....................................... 252 presentation, selection and execution of specialty food product programs is required to help rebuild the different categories through greater focus on these points. To this end we carry 50,000 unique items from which our customers can select. All the DPI companies operate on the same computer software enabling them to produce common reports and undertake national promotional programs for our vendors and customers. This also permits the group of companies to have the local instinct for regional requirements while at the same time operating as a single company from the perspective of our business
Recommended publications
  • Labelling of Origin-2018.06.04-P.Carrà
    The Italian rice is not a commodity Paolo Carrà Chairman of the Board of Directors Ente Nazionale Risi Brussels, 4 June 2018 Ente Nazionale Risi is a public Agency supervised by the Italian Ministry of Agriculture which aims to protect the national rice production. Italy is the first rice producer in the EU Italy 52.20% Spain 25.80% Portugal 6.97% Greece 5.49% France 4.66% Romania 2.44% Bulgaria 1.78% Hungary 0.66% The Italian rice production represents 0.2% of the world rice production The names of some rice varieties grown in Italy (e.g. Carnaroli, Arborio, Vialone nano) are as important as trademarks. The rice grown in EU has been recognized by the European Commission as a public good from the environmental point of view. The rice grown in EU is sustainable from the environmental point of view and it is healthy for consumers. The rice imported into the EU is not always healthy and environmentally friendly. Sometimes the Basmati rice imported into the EU contains the fungicide Carbendazim which is banned in EU. During 2006 traces of a variety of unapproved GM rice were found in imports into EU from USA. In Italy there is the collective brand «Riso Italiano» managed by Ente Nazionale Risi. This brand guarantees the origin, nature and quality of the rice sold by Italian operators. The brand «Riso Italiano» was a good answer to the issue of unapproved GM rice imported from USA. The European rice, in particular the Italian rice, is different from rice grown in the rest of the world because it is not a commodity.
    [Show full text]
  • Prodwrkshp 3.Qxd
    California Rice Production Workshop, v15 Variety Selection and Management Introduction and History Since its beginning in 1912, California’s rice industry limited its produc - tion and marketing largely to a few short and medium grain japonica varieties, developed from stocks originating in Japan and China. These varieties produced good yields of quality rice in the dry, temperate cli - mate of the Sacramento and San Joaquin Valleys. For the grower, the choice of variety to plant was relatively simple because the few varieties available were similar in performance, yield potential and milling qual - ity when properly managed. Included were Colusa, Caloro and Calrose released in 1918, 1921 and 1948, respectively, and Earlirose, a productive, early maturing, proprietary variety, released in 1965 which soon became a popular variety for cold areas and/or late plantings. These were the major rice varieties grown in California until the early 1970’s. Then, the variety picture began to change significantly. A powerful impetus for this was the enactment of California Rice Research Marketing Order that established the California Rice Research Board in 1969. This grower initiative provided significant and regular funding to hasten development and release of new varieties. The medium grain variety CS-M3 was released in 1970 and the short grain variety CS-S4 in 1971, from rice hybridizations made in 1946 and 1957 at the Rice Experiment Station (RES) at Biggs, CA. CS-M3 gained wide acceptance and competed with the older Calrose for acreage. But, CS-S4, though an improvement over Caloro, was not widely grown because of its suscep - Publicly devel - tibility to low temperature induced sterility.
    [Show full text]
  • DIJ-Mono 63 Utomo.Book
    Monographien Herausgegeben vom Deutschen Institut für Japanstudien Band 63, 2019 Franziska Utomo Tokyos Aufstieg zur Gourmet-Weltstadt Eine kulturhistorische Analyse Monographien aus dem Deutschen Institut für Japanstudien Band 63 2019 Monographien Band 63 Herausgegeben vom Deutschen Institut für Japanstudien der Max Weber Stiftung – Deutsche Geisteswissenschaftliche Institute im Ausland Direktor: Prof. Dr. Franz Waldenberger Anschrift: Jochi Kioizaka Bldg. 2F 7-1, Kioicho Chiyoda-ku Tokyo 102-0094, Japan Tel.: (03) 3222-5077 Fax: (03) 3222-5420 E-Mail: [email protected] Homepage: http://www.dijtokyo.org Umschlagbild: Quelle: Franziska Utomo, 2010. Bibliografische Information der Deutschen Nationalbibliothek Die Deutsche Nationalbibliothek verzeichnet diese Publikation in der Deutschen Nationalbibliografie; detaillierte bibliografische Daten sind im Internet über http://dnb.d-nb.de abrufbar. Dissertation der Universität Halle-Wittenberg, 2018 ISBN 978-3-86205-051-2 © IUDICIUM Verlag GmbH München 2019 Alle Rechte vorbehalten Druck: Totem, Inowrocław ISBN 978-3-86205-051-2 www.iudicium.de Inhaltsverzeichnis INHALTSVERZEICHNIS DANKSAGUNG . 7 SUMMARY: GOURMET CULTURE IN JAPAN – A NATION OF GOURMETS AND FOODIES. 8 1EINLEITUNG . 13 1.1 Forschungsfrage und Forschungsstand . 16 1.1.1 Forschungsfrage . 16 1.1.2 Forschungsstand . 20 1.1.2.1. Deutsch- und englischsprachige Literatur . 20 1.1.2.2. Japanischsprachige Literatur. 22 1.2 Methode und Quellen . 25 1.3 Aufbau der Arbeit . 27 2GOURMETKULTUR – EINE THEORETISCHE ANNÄHERUNG. 30 2.1 Von Gastronomen, Gourmets und Foodies – eine Begriffs- geschichte. 34 2.2 Die Distinktion . 39 2.3 Die Inszenierung: Verstand, Ästhetik und Ritual . 42 2.4 Die Reflexion: Profession, Institution und Spezialisierung . 47 2.5 Der kulinarische Rahmen . 54 3DER GOURMETDISKURS DER EDOZEIT: GRUNDLAGEN WERDEN GELEGT .
    [Show full text]
  • Product Japan : Food Processing Sector - Health and Functional Foods Company Profiles
    Foreign Agricultural Service GAIN Report Global Agriculture Information Network Approved by: Date: 07/23/99 Sarah D. Hanson GAIN Report #JA9087 U.S. Embassy Market Brief - Product Japan : Food Processing Sector - Health and Functional Foods Company Profiles This report was prepared by the USDA’s Foreign Agricultural Service for U.S. exporters of food and agricultural products. This information is in the public domain and may be reprinted without permission. Use of commercial or trade names does not imply approval nor constitute endorsement by USDA/FAS. Tokyo[JA1], JA GAIN Report #JA9087 Page 1 of 24 Company Name Amway Japan Product Sector(s) Health and Functional Food Address 1-8-1, Shimo-Meguro Number Of Employees 728 Meguro-ku, Tokyo 153-8686 Number of Factories Overseas Contact Phone Number 03-5434-8484 Fax Number 03-5434-4923 Email Web Page Address www.amway.co.jp/amway_japan/ Contact Person Masura Iwata Executive Driector, External Affairs and Public Relations Sales and Net Profits Main Suppliers Year Sales (Mil. \) Net Profits 1995 177,991 22,424 1996 212,195 25,130 1997 203,361 26,638 Key Products % of Total Company Profile and Strategies Home Care Products 9 Japanese corporation of nonstore sales operator Amway (US). Housewares 30 Registered sales personnel involved in direct sales of detergents, Personal Care 34 cosmetics, kitchenware and nutritional supplements. Nutritional Supplements 23 Others 4 Main Brands Triple X (vitamin and mineral supplement), Nutri Protein, Acerola C (vitamin supplement), Salmon-Omega 3, Hon-E-Cece, Ironics, Beta Carotene A, Wheat Germ E. Main Ingredients Vitamins, protein concentrates, iron concentrates, calcium concentrates, beta caroten, wheat germ.
    [Show full text]
  • RICE and GRAINS
    RICE and GRAINS RICE is one of the most important foods in the world, supplying as much as half of the daily calories for half of the world’s population. Scientific name: Oryza sativa Categories: short grain, medium grain or long grain o Short grain – has the highest starch content, males the stickiest rice. o Long grain – lighter and tends to remain separate when cooked. Another way that rice is classified is according to the degree of milling that it undergoes. This is what makes a BROWN RICE different than white rice. BROWN RICE – often referred to as whole rice or cargo rice, is the whole grain with only its inedible outer hull removed. Brown rice still retains its nutrient-rich bran and germ. WHITE RICE – is both milled and polished, which removes the bran and germ along with all the nutrients that reside within these important layers. SOME OF THE MOST POPULAR VARIETIES OF RICE IN THIS COUNTRY INLCUDE: ARBORIO – a round grain, starchy white rice, traditionally used to make the Italian dish risotto. BASMATI – an aromatic rice that has a nutlike fragrance, delicate flavor and light texture. SWEET RICE – almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi. JASMINE – a soft-textured long grain aromatic rice that is available in both brown and white varieties. BHUTANESE RED RICE – grown in the Himalayas, this red colored rice has a nutty, earthy taste. FORBIDDEN RICE – a black colored rice that turns purple upon cooking and has a sweet taste and sticky texture.
    [Show full text]
  • An Empirical Study on New Product Introductions in the Japanese Soft-Drink Industry
    Who Imitates Whom? An Empirical Study on New Product Introductions in the Japanese Soft-drink Industry Shigeru Asaba Gakushuin University Department of Economics 1-5-1 Mejiro Toshima-ku Tokyo, 171-8588 JAPAN E-mail: [email protected] Tel: +81-3-5992-3649 FAX: +81-3-5992-1007 Marvin B. Lieberman The Anderson School at UCLA Box 951481 Los Angeles, CA 90095-1481 E-mail: [email protected] Tel: 310-206-7665 Fax: 310-206-3337 February 19, 2011 1 Who Imitates Whom? A Study on New Product Introductions in the Japanese Soft-drink Industry ABSTRACT Imitation is observed in various contexts in the business world and numerous theories on imitation have been proposed. Incumbent theories on imitation are organized into two broad categories: information-based theories and rivalry-based theories. Information-based theories propose that firms follow others that are perceived as having superior information. Rivalry-based theories propose that firms imitate others to maintain competitive parity or limit rivalry. This study tries to distinguish among the theories by examining when and what kinds of firms are more likely to be followed by others in their new product introductions in the Japanese soft-drink industry. The empirical analysis shows that in brand-new product imitation, firms follow large competitors, while in product proliferation within established product categories, firms do not tend to follow large firms but mimic others of similar size. These contrasting results are reasonable, suggesting that two theories on imitation coexist and environmental uncertainty may be one of key distinguishing characteristics. In the case of brand-new products, firms face much uncertainty.
    [Show full text]
  • FIC-Prop-65-Notice-Reporter.Pdf
    FIC Proposition 65 Food Notice Reporter (Current as of 9/25/2021) A B C D E F G H Date Attorney Alleged Notice General Manufacturer Product of Amended/ Additional Chemical(s) 60 day Notice Link was Case /Company Concern Withdrawn Notice Detected 1 Filed Number Sprouts VeggIe RotInI; Sprouts FruIt & GraIn https://oag.ca.gov/system/fIl Sprouts Farmers Cereal Bars; Sprouts 9/24/21 2021-02369 Lead es/prop65/notIces/2021- Market, Inc. SpInach FettucIne; 02369.pdf Sprouts StraIght Cut 2 Sweet Potato FrIes Sprouts Pasta & VeggIe https://oag.ca.gov/system/fIl Sprouts Farmers 9/24/21 2021-02370 Sauce; Sprouts VeggIe Lead es/prop65/notIces/2021- Market, Inc. 3 Power Bowl 02370.pdf Dawn Anderson, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02371 Sprouts Farmers OhI Wholesome Bars Lead es/prop65/notIces/2021- 4 Market, Inc. 02371.pdf Brad's Raw ChIps, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02372 Sprouts Farmers Brad's Raw ChIps Lead es/prop65/notIces/2021- 5 Market, Inc. 02372.pdf Plant Snacks, LLC; Plant Snacks Vegan https://oag.ca.gov/system/fIl 9/24/21 2021-02373 Sprouts Farmers Cheddar Cassava Root Lead es/prop65/notIces/2021- 6 Market, Inc. ChIps 02373.pdf Nature's Earthly https://oag.ca.gov/system/fIl ChoIce; Global JuIces Nature's Earthly ChoIce 9/24/21 2021-02374 Lead es/prop65/notIces/2021- and FruIts, LLC; Great Day Beet Powder 02374.pdf 7 Walmart, Inc. Freeland Foods, LLC; Go Raw OrganIc https://oag.ca.gov/system/fIl 9/24/21 2021-02375 Ralphs Grocery Sprouted Sea Salt Lead es/prop65/notIces/2021- 8 Company Sunflower Seeds 02375.pdf The CarrIngton Tea https://oag.ca.gov/system/fIl CarrIngton Farms Beet 9/24/21 2021-02376 Company, LLC; Lead es/prop65/notIces/2021- Root Powder 9 Walmart, Inc.
    [Show full text]
  • Il Peperoncino È Pronto, Mancate Solo Voi!
    Scopri come preparare tantissimi e Nel nostro vivaio troverete idee SCALA SCOVILLE deliziosi pia tti piccanti. originali per ogni pala to. Ve ne 15.000.000 - 16.000.000 Capsacina pura, Diidrocapsaicina Tante ricette passo passo da gustare elenchiamo una parte ma vi 8.800.000 - 9.100.000 Omodiidrocapsaicina, Omocapsaicina in compa gnia dei tuoi ospiti ada tte aspettiamo per scorpirne tante altre... 6.000.000 - 8.600.000 Nordiidrocapsaicina ad ogni occasione. 2.500.000 - 5.300.000 Spray al peperoncino della polizia Cheesecak e 2.000.000 - 2.200.000 Carolina reaper Da noi potrai richiedere crost ate Trinidad Scorpion Butch Taylor, informazioni, idee, e trovare le 1.569.300 - 2.000.000 Naga Viper, Infinity Chili, Mouruga marmellate Scorpion, Spray al peperoncino comune varietà di tutto il mondo con tutti i 855.000 - 1.041.427 Bhut Jolokia livelli di piccantezza a ttualmente caramelle 876.000 - 970.000 Naga Dorset/Naga Morich presenti in na tura. dolciumi 350.000 - 855.000 Habanero Red Savina, Indian Tezpur Habanero, Scotch Bonnet, Bird’s Eye salse 100.000 - 350.000 (noto anche come “Piripiri”, “Pilipili”, “African Devil”), Jamaican Hot Santaka, Chiltecpin, Thai Pepper cockt ail 50.000 - 100.000 (noto anche come Thai Dragon), Rocoto il peperoncino aperitivi 30.000 - 50.000 Ajì, Cayenna, Tabasco, Piquin sale 15.000 - 30.000 Chile de Arbol, Manzano, Calabrese è P ASSI ONE, 5.000 - 15.000 Yellow Wax, Serrano il peperoncino secondi 2.500 - 5.000 Jalapeno, Mirasol, Chipotle, Poblano primi 1.500 - 2.500 Sandia, Cascabel, NuMex Big Jim è CUL TURA, 1.000 - 1.500 Ancho, Pasilla, Espanola, Anaheim e abbinamenti stra va ganti Mexican Bell, Cherry, New Mexico 100 - 1.000 il peperoncino Pepper, Anaheim, Peperone è NON SOL O PICC ANTE.
    [Show full text]
  • PROFITEROLES 1 X 72 with Chocolate Sauce
    December ere’s always a great deal going on! Oers available for delivery between 25th November – 28th December 2019 F 4176 PROFITEROLES with chocolate sauce 1 x 72 Peach 21SEE PAGE 35 Your last chance to... GET A FREE Collect CASE OF SMIRNOFF 1 SEE PAGE 6 5x Nectar points ON OUR NEW YEAR PARTY FOOD SELECTION SEE PAGES 8, 9, 34 & 35 8376_NP_XmasConfec_Brakes_BarnDr_Decmbr_AW.pdf 1 16/10/2019 09:17 estive Offers A 89146 QUALITY STREET® 1 x 1.2kg Tin List Price £10.09 A 35555 * SPECIAL PRICE £6.99 AFTER EIGHT® Mints Box 1 x 800g List Price £8.49 A 118118 SPECIAL PRICE £5.99* KITKAT® Bus Gift Tin 6 x 326g List Price £33.79 SPECIAL PRICE £20.99* C M Y A 125959 ® CM KITKAT Senses Mix 6 x 200g List Price £22.29 MY SPECIAL PRICE £13.99* CY CMY A 118117 QUALITY STREET® 6 x 240g Tin K List Price £18.49 SPECIAL PRICE £11.99* A 118116 A 129679 ® DAIRY BOX Milk Chocolate SMARTIES® Iconic Impulse Box 8 x 180g Penguin 1 x 24 List Price £25.49 List Price £14.69 * SPECIAL PRICE £15.99 SPECIAL PRICE £8.75* ® ® Reg. Trademark of Société des Produits Nestlé S.A. All rights reserved. *Subject to VAT at standard rate. LIGHT BITES & STARTERS Grab some festive OF THE 53 BARGAINS OFFERCHOCOLATE MONTHORANGE LIST PRICE PASTRY SWIRL and see in e new year in style PASSIONATE ABOUT THE FOOD YOU SERVE Welcome in 2020 and celebrate with our two enchanting party food selections PAGES 8, 9, 34 & 35 with 5x Nectar bonus points.
    [Show full text]
  • Establishes and Spreads a New Food Culture
    The Conversion of the Japanese Cuisine Finalized in the Edo Era to Japanese-style Western and Chinese Cuisine The Acceptance and Modification of Foreign Cuisine Establishes and Spreads a New Food Culture The Opening and Westernization of Japan Zenjiro Watanabe and the Influx of Western Foods Mr. Watanabe was born in Tokyo in 1932 and graduated from Waseda University in 1956. In 1961, he received his Ph.D in commerce from The history of Japanese cuisine is a history full of the the same university and began working at the acceptance and modification of foreign cuisine. Since the rice National Diet Library. Mr. Watanabe worked at the National Diet Library as manager of the culture of the Yayoi Period (200B.C.—250A.D.), Japan has department that researches the law as it applies to agriculture. He then worked as manager of skillfully accepted new food cultures—from Tang-style grand the department that researches foreign affairs, and finally he devoted himself to research at the banquet dishes to the vegetarian dishes of the Kamakura Library. Mr. Watanabe retired in 1991 and is now head of a history laboratory researching Period (1185—1333) to the Portuguese dishes of the Warring various aspects of cities, farms and villages. Mr. Watanabe’s major works include Toshi to States Period (1482—1558)—and adapted them to the Noson no Aida—Toshikinko Nogyo Shiron, 1983, Japanese palate as if they had always been a part of the Ronsosha; Kikigaki •Tokyo no Shokuji, edited 1987, Nobunkyo; Kyodai Toshi Edo ga Washoku Japanese food culture. wo Tsukutta, 1988, Nobunkyo; Nou no Aru Machizukuri, edited 1989, Gakuyoshobo; Tokyo The Edo Era saw the finalization of the Japanese food culture ni Nochi ga Atte Naze Warui, collaboration 1991, Gakuyoshobo; Kindai Nihon Toshikinko into what we today consider Japanese cuisine.
    [Show full text]
  • “Caratterizzazione Di Alcune Cultivar Autoctone Peruviane Di Capsicum Sp
    UNIVERSITA’ DEGLI STUDI DI PISA Facoltà di Agraria Corso di laurea specialistica in Produzioni Agroalimentari e Gestione degli Agroecosistemi Curriculum: Produzioni Agroalimentari Titolo della Tesi: “Caratterizzazione di alcune cultivar autoctone peruviane di Capsicum sp. piccante” Candidato: Relatore: Tommaso Maggiorelli Prof. Lorenzo Guglielminetti Anno Accademico 2012/2013 Indice Ringraziamenti pag.1 Scopo della tesi pag.2 Parte I – Introduzione pag.3 1.1 Cenni storici sul peperoncino 1.2 Il peperoncino, prima e dopo l’avanzata europea 1.3 Le specie di Capsicum 1.4 Il Capsicum 1.4.1 Capsicum annuum var. annuum L. 1.4.2 Capsicum chinense Jacq. 1.4.3 Capsicum frutescens L. 1.4.4 Capsicum baccatum var. pendulum Esh. 1.4.5 Capsicum pubescens Ruiz & Pavon 1.5 Origine ed evoluzione del Capsicum 1.6 Caratteri botanici e varietali di C. annuum, C.frutescens e C. chinense 1.7 Importanza industriale del peperoncino 1.8 Sapore piccante 1.9 Proprietà Parte II – Materiali e metodi pag.29 2.1 Coltivazione e tecniche agronomiche 2.2 Estrazione e determinazione capsaicina 2.2.1 La scala di Scoville 2.2.2 Estrazione 2.2.3 Panel Test Parte III – Risultati e conclusione pag.39 3.1 Peperoncini peruviani I. Aji Amarillo II. Aji Limo Rosso III. Aji Red IV. Aji Rojo V. Aji Unas de Galina VI. Rocoto Manzano VII. Capezzolo di Scimmia VIII. Charapita 3.2 Conclusioni pag. 76 Bibliografia pag. 78 Ringraziamenti Desidero innanzitutto ringraziare il Professor Amedeo Alpi e il Professor Lorenzo Guglielminetti per il supporto fornito e per il tempo dedicato al perfezionamento della tesi.
    [Show full text]
  • Cheese Selection from Around the World Selection of Charcuterie and Seafood Selection of Specialty Grocery Selection of Desserts
    Cheese Selection from Around the World Selection of Charcuterie and Seafood Selection of Specialty Grocery Selection of Desserts & Pastry Ingredients Catalog Software by www.clevercatalogs.com -- The Professional Product Catalog Builder. Catalog Software by www.clevercatalogs.com -- The Professional Product Catalog Builder. Cheese selection from Around the World CHIMAY CLASSIC 5# HALLOUMI FONTINA DANISH Chimay Kynthos Denmark's Finest Belgium Cyprus Denmark Big earthy flavor from Enjoy this three milk blend, A semi-soft, smooth textured unskimmed, scalded cow semi-firm cheese fried or cow's milk cheese. Mellow, milk and a monastery grilled! sweet, aromatic & delicate washed rind. Made by the buttery flavor, with a hint of monks of Scarmont who also wild honey. Melts well, try in make Chimay beer, a nice fondue or sauces, also great Pack 1/4.5# companion beverage. Earthy, Pack 12/8.8Z Pack 1/10# with crusty breads & fruits. Supc#: 1722257 semi-soft with natural rind. Supc#: 7035154 Supc#: 7203623 FAVRSKOV DANISH BLUE BELLETOILE BULK 70% COMTE WEDGE 4-6 MONTH No Specified Brand Belletoile No Specified Brand Denmark France France Traditional Danish Blue White mold rind soft Made from raw cow milk in wheel is characterized by a ripening brie style triple the French-Comte of Jura. sharp, piquant and salty creme. Very buttery and Aged about 6 mos., it is firm, taste. It has a creamy white much richer than traditional dense, and bursting with big paste with blue mold brie, but in the very same Swiss flavor. Natural rind cultures. Pair with dessert shape. with straw color interior. Pack 1/6# wines or cider, figs, pears and Pack 1/6.61# Pack 2/10# One of best cheeses to use in Supc#: 2747290 honey.
    [Show full text]