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Food Uses and Nutritional Benefits of Sweet Potato
® Fruit, Vegetable and Cereal Science and Biotechnology ©2012 Global Science Books Food Uses and Nutritional Benefits of Sweet Potato G. Padmaja* • Jaffer T. Sheriff • Moothandassery S. Sajeev Central Tuber Crops Research Institute, Thiruvananthapuram-695017, India Corresponding author : * [email protected] ABSTRACT Sweet potato (Ipomoea batatas (L.) Lam.) has high ability to convert solar energy in to carbohydrates and store it in the bulky roots that are recognised as one of the energy godowns of nature. Sweet potato is next to cassava (Manihot esculenta Crantz) in acreage, widespread cultivation, diversified uses etc., among the tuber crops in the world. With rapidly changing lifestyle and urbanization, the significance of sweet potato as a food is getting diminished. Nevertheless, its importance as a health food is being increasingly realised now. A number of novel food products with functional value are being developed worldwide. Sweet potato tubers with their low glycaemic index have additional value as a food for diabetics. There are a range of primary food products that could be made from sweet potato like chips, flakes, frozen products, French fries, puree, etc., while it is also the raw materials for a host of secondary products like noodles, sugar syrups, alcohol, pasta etc. The potential of sweet potato as a promising food crop is discussed. _____________________________________________________________________________________________________________ Keywords: chips, canning, frying, noodles, pasta Abbreviations: DSF, defatted -
Recipe Collections
Edward R. Hamilton Bookseller Company • Falls Village, Connecticut A special selection of Cooking Instruction – Recipe Collections – Low Fat & Healthy Cooking Slow Cooking – Grilling – Vegetarian Cooking – Ethnic Cooking – Regional & Exotic Cuisines Holidays & Entertaining – Cookies, Breads & Baking – Canning & Preserving – Wine Selection Notable Chefs & Restaurants – Bartending Guides and much more. June 28, 2019 6975267 1000 SAUCES, DIPS AND 7582633 THE QUINTESSENTIAL QUINOA DRESSINGS. By Nadia Arumugam. Provides the COOKBOOK. By Wendy Polisi. Discover new ways guidance, inspiration and recipes needed to lift to enjoy this South American staple with quinoa meals, desserts, snacks and more to new heights recipes for every occasion. Try Strawberry Spinach of deliciousness. Jazz up your meals with white Quinoa Salad, Quinoa Burgers, Almond Fudge sauces; brown stock-based sauces; pesto sauces; Quinoa Brownies, and more. Also gives alternatives creamy dips; fusion and Asian sauces; oil and for many recipes, covering the needs of vegan, vinegar dressings; salsas; and more. Color gluten-free, and sugar-free diners. Color photos. photos. 288 pages. Firefly. Pub. at $29.95 $5.95 221 pages. Skyhorse. Pub. at $17.95 $2.95 2878410 QUICK-FIX DINNERS. Ed. by the 6857833 100 RECIPES: The Absolute eds. of Southern Living. There’s something for Best Ways to Make the True Essentials. By everyone in this collection. Recipe flags show the eds. at America’s Test Kitchen. Organized busy cooks at a glance how long a dish takes from into three sections, each recipe is preceded by a start to finish. There are ideas for comfort foods thought provoking essay that positions the dish. pasta night, dinners, side dishes and desserts, You’ll find useful workday recipes like a killer proving that dinner made fast can be flavorful, tomato sauce; genius techniques for producing satisfying, and best of all, stress free. -
Lights of Okhotsk: a Partial Translation and Discussion in Regard to the Ainu/Enchiw of Karafuto
Lights of Okhotsk: A Partial Translation and Discussion in Regard to the Ainu/Enchiw of Karafuto Zea Rose Department of Global, Cultural and Language Studies The University of Canterbury Supervisor: Susan Bouterey A thesis submitted in partial fulfillment of the requirements for the degree of Master of Arts in Japanese, University of Canterbury, 2019. 1 Abstract This thesis aims to introduce the autobiography Lights of Okhotsk (2015) to a wider English- speaking audience by translating excerpts from the original Japanese into English. The author of Lights of Okhotsk, Abe Yoko, is Ainu and was born in Karafuto (the southern half of what is now known as Sakhalin) in 1933. Abe wrote about her life and experiences growing up in Karafuto before and during the Second World War as a minority. Abe also wrote of her life in Hokkaido following the end of the war and the forced relocation of Ainu away from Karafuto. Historical events such as the Second World War, 1945 invasion of Karafuto, along with language loss, traditional ecological knowledge, discrimination, and displacement are all themes depicted in the excerpts translated in this thesis. These excerpts also depict the everyday life of Abe’s family in Karafuto and their struggles in postwar Hokkaido. 2 Table of Contents Abstract .................................................................................................................................... 2 Table of Contents .................................................................................................................... -
Food Writing of Tang Lusun and Wang Zengqi
Stakes of Authentic Culinary Experience: Food Writing of Tang Lusun and Wang Zengqi Rui Kunze* ABSTRACT Tang Lusun (唐魯孫, 1908-1985) and Wang Zengqi (汪曾祺, 1920-1997) pro- duced their food writing in the form of familiar essays, respectively, in the late martial law period of Taiwan (the 1970s and 1980s) and the early reform era of China (the 1980s and 1990s). This article examines their essays, especially those on Republican Beijing (Beiping) and wartime Kunming, to explore how narratives of autobiographical, individual culinary experience can develop into sharable or comparable social experience addressing the historical rupture of 1949. Shifting the focus of the theoretical notion of authenticity from the self to the individual’s phenomenal perception and the contested arena of social communication con- cerning historical memory, this article shows that literary practices such as the generic feature of the I-narrator in the familiar essay, the textual construction of chronotopes of food, and (re)publications across the Taiwan Strait have shaped and reshaped “authentic culinary experience” in their texts in response to changing power structures, social interests, and affective needs of the reader. KEYWORDS experience, food, authenticity, chronotope, memory Ex-position, Issue No. 43, June 2020 | National Taiwan University DOI: 10.6153/EXP.202006_(43).0006 Rui KUNZE, Research Fellow, Institute of Sinology, University Erlangen-Nuremberg, Germany 109 In his 1936 book My Country My People, essayist Lin Yutang (1895-1976) states: “No food is really enjoyed unless it is keenly anticipated, discussed, eaten and then commented upon” (319). This highlights culinary experience as the result of the interplay among multiple practices centering upon food: expectations and imagi- nation of the food before the act of eating, and description and evaluation after- Ex-position wards that produce a narrative of the experience. -
Hebe Haven Yacht Club
NOV/DEC 2015 HEBE JEBES SEP/OCT 2015 HEBE HAVEN YACHT CLUB Cover image: volunteers of all ages help clean beaches on Clean Pak Sha Wan Day Dragons in Asia Japan, Qingdao & Shanghai Regattas HKODA Nationals Clean Pak Sha Wan Day 4th overall for HHYC 1.5T rubbish cleared Who does what on GenCom? Europa—the search continues Meet our new committee members Analysis of what happned & when Hong Kong’s best value wine store CLUB CALENDAR Tel: 2433 9929 | www.winerack.com.hk NOVEMBER SUN MON TUE WED THU FRI SAT 1 2 3 4 5 6 7 24hr Charity Dinghy Race Optimist Squad Training Sunday Buffet (6 – 9pm) Sin Fung Winter Saturday Series 1 & 2 DBYC Middle Island Regatta 9th China Cup International Regatta M.A.N. Jan Fiskaal Merlot Botter Prosecco Kriter Brut Rosé RHKYC Etchells World Champs $70 W. Cape, South Africa $75 Veneto, Italy $90 Burgundy, France 8 9 10 11 12 13 14 ASA Keel Boat Course Optimist Squad Training (1323A) HKSF Level 1&2 for Adult Battle of Britain Charity (Course Y) Dinner High Performance Squad Training Sunday Buffet (6 – 9pm) 15 16 17 18 19 20 21 ASA Keel Boat Course Spanish Dinner Buffet Optimist Squad Training (1323A) Lipton Trophy HKSF Level 1&2 for Adult Sin Fung Winter Saturday (Course Y) Series 3 & 4 Junior Family Fun High Performance Squad Training Sunday Buffet (6 – 9pm) Around The Island Race River Farm Sav Blanc Patriarche Pinot Noir Tormentoso, Cab Sav $85 Marlborough, NZ $95 Burgandy, France $95 W. Cape South Africa 22 23 24 25 26 27 28 ASA Keel Boat Course Optimist Squad Training (1323A) Winerack, Sai Kung Dawn ‘till Dusk -
Select Markets for Taro, Sweet Potato and Yam
Select markets for taro, sweet potato and yam A report for the Rural Industries Research and Development Corporation compiled by Grant Vinning, Asian Markets Research May 2003 RIRDC Publication No 03/052 RIRDC Project No UCQ-13A © 2003 Rural Industries Research and Development Corporation. All rights reserved. ISBN 0642 58619 5 ISSN 1440-6845 Select markets for taro, sweet potato and yam Publication No. 03/052 Project No. UCQ-13A The views expressed and the conclusions reached in this publication are those of the author and not necessarily those of persons consulted. RIRDC shall not be responsible in any way whatsoever to any person who relies in whole or in part on the contents of this report. This publication is copyright. However, RIRDC encourages wide dissemination of its research, providing the Corporation is clearly acknowledged. For any other enquiries concerning reproduction, contact the Publications Manager on phone 02 6272 3186. Researcher Contact Details Prof. David Midmore Dr Vong Nguyen Plant Sciences Group Horticultural Research & Advisory Station Primary Industries Research Centre New South Wales Agriculture Central Queensland University Research Rd Rockhampton QLD 4702 Gosford NSW 2250 Phone: (07) 49309770 Phone: (02) 4348 1927 Fax: (07) 49309255 Fax: (02) 4348 1910 Email: [email protected] Email: [email protected] In submitting this report, the researchers have agreed to RIRDC publishing this material in its edited form. RIRDC Contact Details Rural Industries Research and Development Corporation Level 1, AMA House 42 Macquarie Street BARTON ACT 2600 PO Box 4776 KINGSTON ACT 2604 Phone: 02 6272 4539 Fax: 02 6272 5877 Email: [email protected]. -
TOT Issue27 0701 .Indd
It’s time to take action Climate change is real and the signs are all around us: erratic and extreme weather patterns, wildfires and rising temperatures, just to name a few. And as the world comes to an abrupt standstill with the Inside coronavirus pandemic, we are finally being forced to really examine our relationship with nature. July – September 2020 At Time Out Tokyo, we see it as our mission to help you get the most out of the city. In recent years, more and more green initiatives are popping up around Tokyo, and it’s now easier than ever to make smart choices that benefit, rather than harm, the environment. From recycling Friendly warning: these are unusual times, so please check that venues and upcycling to going vegan and switching to eco-friendly products, remain open before heading out. just a small change in lifestyle can have a big impact. So we hope this issue will inspire you to act now and support the global movement for a healthier Earth. â Join Tokyo in its efforts to go green and sustainable. See p12 Beyond vanilla Japanese ice cream flavours you should try PAGE 30 â CHAVATY Tokyo thrift The city’s best second-hand and consignment stores PAGE 32 Come over â for lunch and dinner RAGTAG WASARA Or we'll deliver to you Green fingers Food flicks via Uber Eats! Learn about the world of plants These documentaries will have at these botanical gardens you craving Japanese food PAGE 34 PAGE 40 â â YUMENOSHIMA TROPICAL DOMEGREENHOUSE NETFLIX ORIGINAL, CHEF'S TABLE, STREAMING EXCLUSIVELY â FEATURES AND REGULARS 04 Tokyo Update 06 Life in the time of coronavirus 08 How green is Japan? 12 Green is good 28 The New Normal interview series 30 Eating & Drinking 32 Shopping & Style 34 Things to Do 36 Art & Culture 38 Music & Nightlife 40 Film 42 Travel & Hotels Cover Editor-in-Chief Editor Kasey Furutani Staff Photographers Aya Ito Advisor ORIGINAL Inc. -
Islamic “Authenticity” on China’S Peripheries
LOCALIZING THE TRANS/NATIONALLY MODERN IMAGINARY: ISLAMIC “AUTHENTICITY” ON CHINA’S PERIPHERIES A Dissertation Presented to the Faculty of the Graduate School of Cornell University In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy by Lesley Rose Turnbull August 2014 © 2014 Lesley Rose Turnbull. ii iii LOCALIZING THE TRANS/NATIONALLY MODERN IMAGINARY: ISLAMIC “AUTHENTICITY” ON CHINA’S PERIPHERIES Lesley Rose Turnbull, Ph.D. Cornell University 2014 Due to increasing liberalization following China’s economic reforms, record numbers of Chinese Muslims have gone abroad to other parts of the Muslim world for study, religious pilgrimage (hajj) or work. Such direct interaction with the rest of the Muslim world has shaped how Hui- Muslims in China understand, imagine, and articulate their Islamic identity through nationalism, modernity, and Chinese state sovereignty. This dissertation asks how what I term the “transnationally modern” – that is, the imagined and experienced connections between China and the rest of the world that have emerged since China’s “opening up” in 1978 – is complicit in producing particular forms of Hui-Muslim religious “authenticity” in China. How, after decades of isolation, do Muslims in China legitimate their versions of Islam? I delve into this question by comparing two groups of Hui-Muslims in Yunnan Province: the urban, secular elite in the provincial capital Kunming, and the rural, religious elite in the Muslim enclave of Shadian. I examine how Muslims in each of these communities reconstructed their religious “authenticity” after the turmoil of the Cultural Revolution. In particular, I show how their proximity to urban centers of power and their embeddedness in dominant capitalist modes of production shaped the kinds of ethno-religious authenticity they produced. -
Accepted Manuscript
Accepted Manuscript Title: Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China Author: Yayuan Tang Weixi Cai Baojun Xu PII: S2213-4530(15)00042-7 DOI: http://dx.doi.org/doi:10.1016/j.fshw.2015.07.003 Reference: FSHW 63 To appear in: Received date: 30-5-2015 Revised date: 5-7-2015 Accepted date: 17-7-2015 Please cite this article as: Y. Tang, W. Cai, B. Xu, Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China, Food Science and Human Wellness (2015), http://dx.doi.org/10.1016/j.fshw.2015.07.003 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Highlights 1. Deep-purple sweet potato exhibited greater phenolics and antioxidants than others. 2. Yellow and orange sweet potatoes possessed higher carotenoids than others. 3. Different processing methods significantly degraded antioxidants. 4. Cooked sweet potato exhibited lower bioactive substances and antioxidants. 5. Consumer may obtain bioactive substances by choosing cooking ways. Accepted Manuscript 1 Page 1 of 32 Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China Yayuan Tang, Weixi Cai, Baojun Xu * Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China; * Corresponding author. -
China Star Food Group Limited
CHINA STAR FOOD GROUP LIMITED CORPORATION PRESENTATION CHINA STAR FOOD GROUP LIMITED CORPORATE PRESENTATION 2 DISCLAIMER 2 MPORTANT: You must read the following disclaimer before continuing. This presentation (the "Presentation") has been prepared by China Star Food Group Limited ("CSFG" or the “Company”) solely for confidential use. This Presentation is not to be reproduced, distributed or provided to any other person or used for any other purposes in whole or in part. Neither this Presentation nor any of its contents may be disclosed or used for any other purpose without the prior written consent of CSFG. No representation or warranty, express or implied, of any nature is given as to, and no reliance should be placed on, the fairness, correctness, accuracy or completeness of the information or opinions contained in this Presentation. This Presentation is for information and discussion purposes only and does not constitute or form any part of and should not be construed as an offer or invitation or recommendation to purchase or subscribe for the Company’s securities. Nothing in this Presentation should be considered as a solicitation, offer or invitation in any place where, or to any person to whom, it would not be lawful to make such an offer or invitation. Nor anything contained herein shall form the basis of, nor can it be relied on in connection with, or act as an inducement to enter into any contract or commitment whatsoever. The information, opinions and estimates in this Presentation are not directed at, or intended for distribution to or use by, any person or entity in any jurisdiction where doing so would be contrary to law or regulation or which would subject CSFG to any additional registration or licensing requirement within such jurisdiction. -
Self, Other and Other-Self
Departament de Traducció i Interpretació Universitat Autònoma de Barcelona Antonio Paoliello Self,Self, OtherOther andand Other-Self:Other-Self: TheThe RepresentationRepresentation ofof IdentityIdentity inin ContemporaryContemporary SinophoneSinophone MalaysianMalaysian FictionFiction Tesi doctoral en Traducció i Estudis Interculturals Director de la tesi Carles Prado Fonts Tutor de la tesi Seán Golden 2011 To my parents, for when all hope was lost, they stubbornly clinged to life. And to Pino, my brother, for the shoulder he lent me when all hope was lost. AcknowledgementsAcknowledgements* Many people have contributed to this dissertation. I am especially grateful to Carles Prado-Fonts, my advisor, for his guidance, his encouragement, and his incredible helpfulness, and for believing in this project from the very beginning to the very end, even when I doubted. I am particularly indebted to , Carles Brasó, Montse Crespín, Begonya Enguix, Maialen Marín, David Martinez, and Xavier Ortells, colleagues and friends at the Seminari ALTER – Crisi, alteritat i representació, based at the Universitat Oberta de Catalunya (UOC). The seminars, conversations and laughters had a great, positive impact on the entire research process. Professors and colleagues at the Deparment of Translation and Interpreting, Universitat Autònoma de Barcelona (UAB) and at the InterAsia Research Group of the same University have been especially helpful in these four years, and I could never thank them enough. The help of Anna Matamala, coordinator of the Doctoral Programme in Translation and Intercultural Studies, in solving a few last-minute bureaucratic problems was invaluable, as was Seán Golden's willingness to act as tutor of the present dissertation. I am also grateful to Cynthia Lytle, who honoured me with her friendship and shared her brilliant thoughts on many issues related to ethnicity and identity with me. -
Community the Little Library Year
PLUM Community Salad Recipes from Arthur Street Kitchen Hetty McKinnon Summary A collection of 60 of the most interesting, delicious salad recipes you'll find, from an absolutely charming one-woman show . the Arthur Street Kitchen. Community moves salads firmly to the center of the plate, injecting color, life, and flair into everyday vegetables, and showing you how to achieve exciting flavors and hearty main meals with simple, nourishing ingredients. In this revised edition, Hetty shares 20 new recipes and some of those readers' stories—with accompanying interviews and beautiful imagery—to give the book Plum back to the fans who made it such a phenomenon. New recipes include: Roasted sweet potato with lime 9781760786571 cashew cream and roasted curry cashews; Butternut pumpkin with lemon tahini and miso granola; Whole Pub Date: 9/1/20 roasted cauliflower with toasted farro and romesco sauce; Roasted cabbage with lentils and pumpkin seed On Sale Date: 9/1/20 $29.95 USD brown butter; Pasta alla norma salad; Charred cos lettuce with lemony mushrooms, chickpeas and marinated Discount Code: LON feta. This is simple but generous food that you will want to make every night of the week, for those you love. Trade Paperback Includes dual measures. 264 Pages 205 Color Photos, 9 B-W Contributor Bio Photos Hetty McKinnon is a cook and food writer with a passion for vegetables. In 2011, she established Arthur Carton Qty: 16 Cooking / Courses & Dishes Street Kitchen, a salad-delivery business in Sydney. In 2015, Hetty and her family relocated to Brooklyn, New CKB073000 York, where she is editor and publisher of multicultural food journal Peddler and hosts the magazine's 11 in H | 8.5 in W podcast, "The House Specials." Hetty is the author of Neighbourhood and the award-winning Family.