The Menu of the Restaurant "Uzbekistan"
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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Copy of Safka Menu Final
Dear Guest, Warmest welcome to Safka Restaurant! We are happy to have you as our guest and hope you will enjoy this diverse menu. All our food is home-made, prepared and cooked with love by our Balinese kitchen team. Please let our serve know if you have any special dietary preferences or restrictions and our chef will be happy to accommodate. Most ingredients in our dishes come as much as possible from local produce. We care of the environment and our kitchen team is striving for sustainable and ecological ways of working. Your feedback and comments are very much appreciated, as we strive to constantly better ourselves for your maximum enjoyment. Would you kindly spread the good word and rate us after your culinary experience with us on TripAdvisor and on social media: Please review us on TripAdvisor: www.tripadvisor.com/reviewit The Griya Team FIND US, FOLLOW US AND TAG US ON SOCIAL MEDIA! THEGRIYAVILLASANDSPA Starters ESCARGOT À LA BOURGUIGNONNE - 65K S n a i l s i n g a r l i c & h e r b b u t t e r s e r v e d w i t h h o m e - m a d e b a g u e t t e BEEF CARPACCIO - 75K S e r v e d w i t h r u c o l a , p e s t o & p a r m e s a n FIRE CRACKER PRAWNS - 65K S e r v e d w i t h c h i l l i & s o y a d i p 3 X TUNA - 65K T a r t a r , t a t a k i & s a s h i m i s e r v e d w i t h w a s a b i a n d c o n d i m e n t s GAMBAS À LA MINUTE - 70K P r a w n t a p a s w i t h s h e l l f i s h c i t r o n e l l e & h e r b s a l a d A U B E R G I N E R O L L S - 6 0 K R o a s t e d e g g p l a n t s t u f f e d w i t h w a l n u t & h e -
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. -
Kareem's Grill Menu Proof
100% Chicken SPICY: VEGETARIAN: Breast PIZZA SPECIAL KARAHI DISHES Kareem’s Special Meat Pizzas All our Curries are 10” 12” MEAT AND POULTRY off the bone reg lrg All pizzas served with kebab meat, chips & 1 sauce. Extra topping - £1 Served with Nan or Pilau Rice 1. Kareem Special Pizza Tomato, Mozzarella Cheese, Chicken Tikka, £4.90 £5.90 Keema, Green Pepper, Red Onion, Sweetcorn 35. Karahi Chicken £5.90 £6.90 Pieces of chicken cooked with fresh tomatoes, onions, garlic, ginger, 2. Chicken Tikka Pizza Tomato, Mozzarella Cheese, Chicken Tikka, £4.90 £5.90 Red Onion, Green Pepper, Sweetcorn coriander and a blend of spices (please specify mild, medium or hot) 3. Keema Pizza (Bolognese) Tomato, Mozzarella Cheese, Keema £5.50 £6.50 36. Karahi Lamb £5.90 £7.90 Bolognese, Red Onion Pieces of lamb cooked with fresh tomatoes, onions, garlic, ginger, coriander 4. Achar Pizza Keema & Achar with Cheese & Tomato on a pizza base £5.50 £6.50 and a blend of spices (please specify mild, medium or hot) 5. Biryani Pizza Tomato, Mozzarella Cheese, Biryani on a pizza base £5.90 £6.90 37. Palak Chicken (Spinach) £5.90 £6.90 6. Peri Peri Pizza Tomato, Mozzarella Cheese, Peri Peri Chicken £5.90 £6.90 Pieces of chicken cooked with fresh tomatoes, onions, garlic, ginger, 7. Meat Feast (All Meat Special) Donner Kebab, Seekh Kebab, Chicken £6.90 £7.90 spinach, coriander and a blend of spices (please specify mild, Tikka, Red Onion, Tomato, Mozzarella Cheese medium or hot) 8. Kebab Pizza Tomato, Mozzarella Cheese, Donner Kebab / Plain Chicken £4.90 £5.90 Cheese (Very mild) 38. -
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YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® The Baltic Capitals & St. Petersburg 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! The Baltic Capitals & St. Petersburg itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: What I love about the little town of Harmi, Estonia, is that it has a lot of heart. Its residents came together to save their local school, and now it’s a thriving hub for community events. Harmi is a new partner of our Grand Circle Foundation, and you’ll live a Day in the Life here, visiting the school and a family farm, and sharing a farm-to-table lunch with our hosts. I love the outdoors and I love art, so my walk in the woods with O.A.T. Trip Experience Leader Inese turned into something extraordinary when she led me along the path called the “Witches Hill” in Lithuania. It’s populated by 80 wooden sculptures of witches, faeries, and spirits that derive from old pagan beliefs. You’ll go there, too (and I bet you’ll be as surprised as I was to learn how prevalent those pagan practices still are.) I was also surprised—and saddened—to learn how terribly the Baltic people were persecuted during the Soviet era. -
Georgian Country and Culture Guide
Georgian Country and Culture Guide მშვიდობის კორპუსი საქართველოში Peace Corps Georgia 2017 Forward What you have in your hands right now is the collaborate effort of numerous Peace Corps Volunteers and staff, who researched, wrote and edited the entire book. The process began in the fall of 2011, when the Language and Cross-Culture component of Peace Corps Georgia launched a Georgian Country and Culture Guide project and PCVs from different regions volunteered to do research and gather information on their specific areas. After the initial information was gathered, the arduous process of merging the researched information began. Extensive editing followed and this is the end result. The book is accompanied by a CD with Georgian music and dance audio and video files. We hope that this book is both informative and useful for you during your service. Sincerely, The Culture Book Team Initial Researchers/Writers Culture Sara Bushman (Director Programming and Training, PC Staff, 2010-11) History Jack Brands (G11), Samantha Oliver (G10) Adjara Jen Geerlings (G10), Emily New (G10) Guria Michelle Anderl (G11), Goodloe Harman (G11), Conor Hartnett (G11), Kaitlin Schaefer (G10) Imereti Caitlin Lowery (G11) Kakheti Jack Brands (G11), Jana Price (G11), Danielle Roe (G10) Kvemo Kartli Anastasia Skoybedo (G11), Chase Johnson (G11) Samstkhe-Javakheti Sam Harris (G10) Tbilisi Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Workplace Culture Kimberly Tramel (G11), Shannon Knudsen (G11), Tami Timmer (G11), Connie Ross (G11) Compilers/Final Editors Jack Brands (G11) Caitlin Lowery (G11) Conor Hartnett (G11) Emily New (G10) Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Compilers of Audio and Video Files Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Irakli Elizbarashvili (IT Specialist, PC Staff) Revised and updated by Tea Sakvarelidze (Language and Cross-Culture Coordinator) and Kakha Gordadze (Training Manager). -
La Carta La Historia Del Restaurante Georgiano Kinza Les Interesa a Muchos De Nuestros Visitantes
La Carta La historia del restaurante georgiano Kinza les interesa a muchos de nuestros visitantes La historia del nacimiento del restaurante georgiano Kinza les interesa a muchos de nuestros clientes. Todo empezó cuando en la primera mitad del siglo XX llegaban a la plaza de Santo Domingo muchos comerciantes de diferentes países. Todos los fines de semana había grandes ferias de flores, fresas y quesos. El queso español más famoso fue el requesón de Miraflores. A estas ferias también venían los comerciantes georgianos que traían sus legendarios quesos georgianos. Suluguni, el queso de Georgia, sorprendió y les gustó a los españoles. Después de un exitoso día de ventas, los comerciantes georgianos caminaban por la calle San Bernardo en busca de diversión, ya que esta calle estaba llena de bares, restaurantes y otros establecimientos. Les encantó el ambiente de la capital española y la amabilidad de las personas. Según las leyendas de que muchos georgianos han permanecido en esta gran y hermosa ciudad. Después de saber que hay historias y leyendas georgianas en Madrid, decidimos abrir un restaurante que estaría lo más cerca posible de este lugar tan histórico. Además, un dato interesante, el nombre "Kinza" o cilantro, es una hierba o condimiento muy popular y ampliamente utilizada en la cocina georgiana. La filosofía principal de Kinza es transmitir la hospitalidad de Georgia a través de la comida, las tradiciones, los bailes folclóricos y los brindis. ¡Te esperamos en nuestro mundo de amistad, diversión y hospitalidad! @kinzamadrid @kinzamadrid -
American Historical Society of Germans from Russia
American Historical Society Of Germans From Russia Kongregational Gemeinden von Amerika 61. Jahrgang Yankton, S. Dak. 14. January 1943 Nr. 11 Work Paper No. 6 May 1971 (front cover of WP6) TABLE OF CONTENTS President's Letter…………………………………………………………………….1 From the Editor's Desk…………………………………………………..3 Report From Germany ..Emma S. Haynes……………………………...4 Russia Revisited ...Cornelius Krahn………………………………….15 Comments on Frank ..Fred Grosskopf ……………………………….24 St. Joseph's Colonie, Balgonie .. A. Becker…………………………...25 Migration of the First Russian-Germans to The United States ..Friedrich Mutschelnaus Edited and Translated by Sen. Theodore Wenzlaff ……………………43 Inland Empire Russia Germans ..Harm H. Schlomer…………………..53 Genealogy Section ..Gerda Walker………………………………61 About the Cover: This photograph of the Church at Frank was donated by Mrs. Rachel Amen. It appeared in a publication of the Evangelical Congregational Conference. A comment on the picture is found on page 24. AMERICAN HISTORICAL SOCIETY OF GERMANS FROM RUSSIA POST OFFICE BOX 1424 GREELEY. COLORADO 80631 (inside front cover of WP6) American Historical Society of Germans from Russia 1004A NINTH AVENUE - P.O. BOX 1424 TELEPHONE; 352-9467 GREEL.EY. COLORADO 00631 April 27, 1971 OFFICERS AND DIRECTORS: H. J. Amen, President Emeritus 601 D Street Lincoln, Nebraska 68502 PRESIDENT'S LETTER Dr. Karl Stumpp, Chairman Emeritus 74 Tuebingen Autenrieth Strasse 16 West Germany David J. Miller, President Dear Members of AHSGR: P.O. Box 1424 Greeley, Colorado 80631 John H. Werner, Vice-President 522 Tucson The progress we have made in membership and in Aurora, Colorado 80010 contributions to our cause is proof of the basic need and W. F. Urbach. Vice-President 9320 East Center Avenue demand for AHSGR. -
Irresistible Chinese Cuisine
1 Irresistible Chinese Cuisine By: Yidi Wang Online: <https://legacy.cnx.org/content/col29267/1.4> This selection and arrangement of content as a collection is copyrighted by Yidi Wang. Creative Commons Attribution License 4.0 http://creativecommons.org/licenses/by/4.0/ Collection structure revised: 2019/05/21 PDF Generated: 2019/05/21 21:33:04 For copyright and attribution information for the modules contained in this collection, see the "Attributions" section at the end of the collection. 2 This OpenStax book is available for free at https://legacy.cnx.org/content/col29267/1.4 TABLE OF CONTENTS 1 Brief introduction 5 1.1 Introduction 5 1.2 Eight Regional Cuisine 6 1.3 Culinary Culture 13 Index 19 This OpenStax book is available for free at https://legacy.cnx.org/content/col29267/1.4 1.1 Introduction 1 Brief introduction Exhibit 1.1 Chinese Eight Regional Cuisines. Introduction to Chinese Cuisinology If I need to choose what kind of food I will be fed for the rest of my life, I will choose Chinese cuisine without any hesitation. - Yidi Wang Learning Objectives: • Capacity to integrate knowledge and to analyse and evaluate a Chinese cuisine at a local and global levels, even when limited information is available. • Capacity to identify the general type of a Chinese dish. • Capacity to appreciate the differences between Western and Chinese culinary cultures. • Capacity to comprehend basic principles of Anhui Cuisine. • Capacity to recognize some unorthodox Chinese dishes. Links and contents 1.1 Eight Regional Cuisines 1.2 Culinary Culture 6 Chapter 1 Brief introduction Introduction Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. -
BKM Latest Issue
SEE A BIGGER PICTURE NEW LEXUS RX SELF-CHARGING HYBRID PER £483 + VAT MONTH* £2,898 + VAT INITIAL RENTAL* LEXUS EDGWARE ROAD The Hyde, Edgware Road NW9 6NW 020 8358 2258 www.lexus.co.uk/edgware-road Model shown is RX F SPORT (£55,205) including solid paint. Exact fuel consumption figures for model shown in mpg (l/100km) combined: 35.7 (7.9) and CO2: 134 g/km. RX model range in mpg (l/100km) official fuel consumption figures: combined 35.3 (8.0) – 35.7 (7.9). Figures are provided for comparative purposes; only compare fuel consumption and2 COfigures with other cars tested to the same technical procedures. These figures may not reflect real life driving results. All mpg figures quoted are full WLTP figures. All2 CO figures quoted are NEDC equivalent. CO2 figures (and hence car tax and recommended ‘on the road’ prices) subject to change for new vehicles registered after 6 April 2020, due to a change in the official method of calculation. Find out more about WLTP at www.lexus.co.uk/WLTP#eco-hero or contact your local Lexus Centre. *Business users only. Initial rental and VAT applies. Available on new leases of RX F SPORT when ordered and proposed for finance between 17th December 2019 and 31st March 2020, registered and financed by 30th June 2020 through Lexus Financial Services on Lexus Contract Hire. Advertised rental is based on a 48 month customer maintained contract at 8,000 miles per annum with an initial rental of £2,898 +VAT. Excess mileage charges apply. -
Download Menu
www.panicosgrill.com TURKISH TAKEAWAY Panicos is a takeaway in the heart of Chorlton, serving you with the best Turkish food. * The Best Turkish Kebabs * Separate Vegetarian Grill * Catering for Parties and Events COLLECTION ORDERS WELCOME! You can find us at 422a Barlow Moor Road, Manchester, M21 9AD Phone: Opening Times ............................................................................................ 0161 881 7569 Sun – Thu: 4:30pm – 12am 0161 881 0613 Fri & Sat: 4:30pm – 2am All meals freshly cooked to order Collections orders ready in 15 min Cash only TURKISH TAKEAWAY Medium Large 1. Lamb Doner (home-made) .............................................................. £ 5.00 £ 6.00 2. Chicken Shawarma (home-made) ................................................. £ 5.20 £ 6.30 3. Lamb Shish ................................................................................ £ 5.80 £ 6.80 4. Chicken Shish ........................................................................... £ 5.80 £ 6.80 5. Lamb Kofte ............................................................................... £ 5.00 £ 6.50 6. Chicken Kofte ........................................................................... £ 5.00 £ 6.50 7. Chicken Fillet Kebab ............................................................................. £ 6.50 8. Sucuk Kebab............................................................................................ £ 4.50 spicy traditional Turkish sausage 9. Mixed Doner ............................................................................