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Digital Konditorei: Programmable Taste Structures Using a Modular Mold
Digital Konditorei: Programmable Taste Structures using a Modular Mold Amit Zoran Dror Cohen The Hebrew University Microsoft Jerusalem, Israel Herzliya, Israel [email protected] [email protected] Figure 1 Two design options for Three Colors Mousse Cake and their arithmetic and graphic representations: (A) prioritizes grouped sour- strawberry structures; while (B) contains higher dessert volume, alternating sour-strawberry and bitter-dark-chocolate tastes. ABSTRACT INTRODUCTION Digital Gastronomy (DG) is a culinary concept that enhances A recipe is a set of instructions for preparing a particular traditional cooking with new HCI capabilities, rather than dish, including a list of the ingredients required [29]. replacing the chef with an autonomous machine. Preliminary Usually, this list of ingredients is a fixed set of materials projects demonstrate implementation of DG via the and quantities. However, some dishes hold the potential to deployment of digital instruments in a kitchen. Here we render many variations on the final flavors and aesthetics, contribute an alternative solution, demonstrating the use of a to satisfy different requirements from different diners modular (silicone) mold and a genetic mold-arrangement (especially in limited choice restaurants, [31]). algorithm to achieve a variety of shape permutations for a To explore such a possibility, researchers have deployed recipe, allowing the control of taste structures in the dish. digital technologies in the kitchen, and integrated them into The mold overcomes the slow production time of 3D food cooking via hybrid recipes. In Digital Gastronomy: printing, while allowing for a high degree of flexibility in the Methods & Recipes for Hybrid Cooking, the authors present numerous shapes produced. -
Reproductions Supplied by EDRS Are the Best That Can Be Made from the Original Document
DOCUMENT RESUME ED 461 588 SO 030 786 TITLE Fine Arts Unit (Integrates with Culture, Drama, French, Geography, German, Japanese, Language, Music, Spanish, and Visual Arts). INSTITUTION Wilmette Public Schools, IL. SPONS AGENCY Illinois State Board of Education, Springfield. Div. of Secondary Education. PUB DATE 1995-00-00 NOTE 183p. PUB TYPE Guides Classroom Teacher (052) EDRS PRICE MF01/PC08 Plus Postage. DESCRIPTORS Art Activities; Art Education; Cultural Activities; *Cultural Enrichment; Curriculum Design; Curriculum Development; Elementary Secondary Education; *Fine Arts; Foreign Countries; French; Geography; German; Integrated Activities; *Interdisciplinary Approach; Japanese; *Second Languages; Social Studies; Spanish IDENTIFIERS France; Germany; Illinois; Japan; Mexico ABSTRACT This packet was developed to demonstrate for Illinois educators the integration of fine arts with foreign languages and social studies. The model may be adapted for use by instructors of a variety of language, social studies, and fine arts courses. Following a descriptive overview of the fine arts, the packet includes: (1) "Introductory Lessons"; (2) "Unit of Study: Geography"; and (3)"Unit of Study: Culture of the Region." A resource section provides lists of books, music, and visuals and arts supply companies. Appendices include French, German, Japanese, and Spanish language information. (MM) Reproductions supplied by EDRS are the best that can be made from the original document. 00 00 FINE ALIWILIS T.TNIT (INTEGRAX.TIES CX.iiirXna.M9 DEtAlklICLAL, FRENC1=31E, GE(C)Grii.MulErlir, Gr-ElzUVIALAT, eTiffirbAkleja S I...ALATG-11.11kGrE, MIGELTSIC, SPAPLATIMIiE liTISLTALL ALEI.M) WILMETTE izoT.TI3LICSC3ELOCOLS DISTRICT 4A-80 iSami1e1iaxi., Supt. 613 7...cocimst NUL Wilmette, XL 60091 '7013/236-2450 U S. -
Press Release
PRESS RELEASE AÏDA coffee and pastry shop makes debut in travel retail at Vienna Airport Vienna, April 8th, 2019 – Lagardère Travel Retail opens the first AÏDA coffee and pastry shop in travel retail at Vienna Airport. AÏDA is a near-cult Viennese “Café Konditorei” – a coffee and pastry shop - founded in 1913 by Josef Prousek. Over the years AÏDA has always been a defender of Viennese tradition and quality, for instance by being one of the first to introduce Italian-style espresso machines in Austria in 1948 and by refusing to add flavored coffee to their menu when it became fashionable. Now 106 years strong, AÏDA has become the largest and most exclusive family-owned confectionery producer and coffee shop brand in Europe with 130 pastry chefs producing 3 tons of cakes and pastries daily, along with 30 types of ice cream and ice cream cake. Specialties sold at AÏDA today are Coffee, Cakes, Pastry, Tea, Merchandise, Snacks, Ice Cream and Gifts. Dominik Prousek, Executive Director and fourth generation of the AÏDA family commented “We are very happy that Lagardère Travel Retail saw the perfect fit and potential of this brand for the travel retail channel. AÏDA is special because we accompany our guests throughout the day – offering not only coffee and sweets – but also breakfast, lunch, dinner, snacks as well as gifts for family and friends. We have created the perfect offer for travelers all over the world and we are very pleased to have taken this first step together with our strategic partner Lagardère Travel Retail. We are very proud to showcase our heritage at Vienna airport and more than ever committed to bring a slice of Viennese tradition to the world to bake the world a better place!“ PRESS RELEASE 2/2 Astrid Meyer-Hentschel, CEO of Lagardère Travel Retail Austria added, “We are very pleased to be able to showcase this concept, as it is a perfect fit with our strategy, to create unique and differentiated customer experience that surprises travelers, wherever they are”. -
Bäckerei | Konditorei | Confiserie
Bäckerei | Konditorei | Confiserie und Sahnehäubchen C,D Qualität überzeugt Irish coffee Alle unsere Produkte werden in unserem Hause aus Tasse de café avec whisky et crème chantilly hochwertigen, natürlichen Rohstoffen und Zutaten mit Kaffee Orange C,D 756 | € 5,70 handwerklicher Sorgfalt hergestellt. Genießen Sie unsere Kaffee mit Grand Marnier und Sahnehäubchen Köstlichkeiten. Coffee with Grand Marnier CaféHot beverages au grand marnier I Boissons chaudes 1 Verehrter Gast Russische Schokolade C,D 756 | € 5,70 Selbst unser romantisches Staufen ist von unserer schnell- Hot chocolate, vodka lebigen Zeit nicht verschont geblieben. Trotzdem möchten Chocolat chaud, vodka wir Ihnen einen genussreichen und angenehmen Aufent- Ovomaltine A,B,C,D 756 | € 5,70 halt in unserem Hause bieten. Sind Sie bitte nicht erstaunt, Tasse Schokolade mit Schlagsahne C,D 756 | € 5,70 wenn Ihr Service Ihnen sofort die Tischrechnung vorlegt. Hot chocolate with whipped cream Wir können Sie dadurch schneller und reibungsloser bedienen. Chocolat chaud avec crème chantilly Glas heiße Zitrone 756 | € 5,70 Select teas I Selection de thés 2 Quality comes first Frisch gepresst All our products are prepared in our house and are made Glass of hot lemon juice by skilled manual work and care using only the best Verre de citron pressé chaud Glas Bio Winzer-Glühwein N 756 | € 5,70 natural premium quality ingredients. Please, enjoy our Mulled wine specialities. Hot beverages I Boissons chaudes Vin chaud Dear Guest Although romantic Staufen hasn't been spared the hectic Herkunftsreine Kaffees pace of modern life we wish you a pleasant and very en- Tasse Kaffee crème 756 | € 2,95 UnsereBreakfast Kaffeespezialitäten I Petit-déjeuner servieren wir in einer 3 joyable stay with us. -
HAVE GERMAN WILL TRAVEL Konditorei
HAVE GERMAN WILL TRAVEL Konditorei WO KANN MAN ESSEN UND TRINKEN? (Where can you get something to eat and drink?) pastry shop: die Konditorei, die Konditoreien die Feinbackerei, die Feinbackereien cafe and pastry shop together: die Cafe-Konditorei pastry shop in Switzerland: die Conditorei, die Conditoreien w i1cfi 1s a rare occurrence - tliey can always pick up the magazines and BREAD (das Brot) AND PASTRIES newspapers available without charge at nea rly, every cafe. (Konditorwaren) Some f)eepl ~e__J:lr,imadly for tK~ If there is one dietary element that is consistently found on dining magazines an0 have a c;:up of c0ffee just t0 go along. They r,epeat these reading tables across the German-speaking world, it is bread (Brot); and not sessions 0ail1r. Althowgh cafe 0wners 'cl'te just "bread," but the 200 or more varieties of bread and rolls baked n0t neeessarily happy to nave the one. cup customers, tney w0ukl never aream in bakeries from Schleswig-Holstein to Karnten. Many Austrians, of ehasing them 0ut 0r even hurryiAg Germans, and Swiss take the term "daily bread" (tagliches Brot) them. Besides, many 0f these one-el!IJi> guests are students witn slim poeket literally, buying their bread or rolls (Brotchen, Semmel) fresh each b00ks. They will be spending more morning ( or having it delivered) from the neighborhood Backerei. lavishly in tne future. American-style white bread is reserved only for making toast Afternoons also 0ring 0r,oves of mothers (Toastbrot), while more serious breads like Schwarzbrot (dark with their 0ffspdng into tne eafes. It's brown), Vollkombrot (whole wheat or rye), or Roggenbrot (rye) ctoffee, cake, ancl a good cha,t for rtl'le mothers, ice crream and Brause for the lit are eaten with meals or even as a meal. -
Vienna Guide
April 22—24, 2015, Vienna, Austria Hotel Park Royal Palace Vienna Guide SIGHTSEEING Vienna is old, Vienna is new… and the sights are so varied: from the magnificent Baroque buildings to “golden” Art Nouveau to the latest architecture. And over 100 museums beckon… ALBERTINA The Albertina has the largest and most valuable graphical collection in the world, including works such as Dürer’s “Hare” and Klimt‘s studies of women. Its latest exhibition presents masterpieces of the Modern era, spanning from Monet to Picasso and Baselitz. As the largest Hapsburg residential palace, the Albertina dominates the southern tip of the Imperial Palace on one of the last remaining fortress walls in Vienna. ANKER CLOCK This clock (built 1911–14) was created by the painter and sculptor Franz von Matsch and is a typical Art Nouveau design. It forms a bridge between the two parts of the Anker Insurance Company building. In the course of 12 hours, 12 historical figures (or pairs of figures) move across the bridge. Every day at noon, the figures parade, each accompanied by music from its era. AUGARTEN PORCELAIN MANUFacTORY Founded in 1718, the Vienna Porcelain Manufactory is the second-oldest in Europe. Now as then, porcelain continues to be made and painted by hand. Each piece is thus unique. A tour of the manufactory in the former imperial pleasure palace at Augarten gives visitors an idea of how much love for detail goes into the making of each individual piece. The designs of Augarten have been created in cooperation with notable artists since the manufactory was established. -
Guardian and Observer Editorial
guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To.. -
Austrian Food & Wine
AUSTRIAN FOOD & WINE INDEX Austria The Culinary Heart of Central Europe ...........3 BeliebteBeliebte SchmankerlSchmankerlBeliebtePopular Favourites .................................... 10 SchmankerlBeliebte SchmankerlBeliebte Beliebte Roast Pork | Meat Rice | Rissoles | Pasta Ham Bake Schmankerl Schmankerl AusAus Teichen, Teichen,From our Lakes, Rivers and Ponds ............... 16 FlüssenFlüssenAus Teichen, und und Seen Seen FlüssenAus Teichen, und SeenTrout, Char or Whitefish | Pike Dumplings in White Wine Sauce | FlüssenAus Teichen, und Seen Aus Teichen, Flüssen und SeenPaprika Pikeperch | Carp with Root Vegetables Flüssen und Seen GeflüGeflügeltegelte KöstliKöstliGeflüchkeitenchkeitengPoultryelte Delicacies ...................................... 22 KöstliGeflüchkeitengelte KöstliGeflüchkeiten gelte Roast Duck, Martini Goose | Fried Chicken with Potato Salad | Geflügelte Köstlichkeiten Köstlichkeiten Roast Chicken | Creamy Paprika Chicken with Spätzle KlassikerKlassiker vom vom KlassikerMilchkalbMilchkalb vom KlassikerMilchkalbClassic vom Favourites from Veal Meat ................ 28 KlassikerMilchkalb vom Klassiker vom Milchkalb Milchkalb Roast Loin of Veal with Kidneys | Ragout of Veal Lights | Sauteed Calf’s Liver | Wiener Schnitzel with Potato Salad DieDie Wiener Wiener RindfleischkücheRindfleischkücheDie Wiener RindfleischkücheDie Wiener RindfleischkücheDie Wiener Die Wiener RindfleischkücheTraditional Viennese Beef Dishes ................. 34 Rindfleischküche Boiled Beef | Beef Rolls | Braised Shoulder of Beef | ÖsterreichÖsterreich zur zurRoast -
Cu/Hs 211 Vienna's Victuals
CU/HS 211 VIENNA’S VICTUALS: A CULTURAL HISTORY OF FOOD AND DRINK IES Abroad Vienna DESCRIPTION: Have the Viennese always eaten schnitzel or wiled away the afternoon in a coffeehouse with strudel and a mélange? How has the history of the Habsburg Empire and the more recent history of the Second Republic affected what the Viennese eat and drink? What is “Viennese cuisine” anyway? With help from the recent turn to food studies in disciplines as diverse as history and hotel management, students will explore why we eat and drink what we do, how those food choices may have been different historically, and how “our” dining and drinking choices differentiate us from “others.” Field trips to Vienna’s iconic markets, historic tavern neighborhoods in Ottakring, chocolate producers, breweries, and cafes breathe life into the history and culture of Vienna’s victuals. CREDITS: 3 CONTACT HOURS: 45 LANGUAGE OF INSTRUCTION: English PREREQUISITES: None. ADDITIONAL COSTS: Estimated total cost for optional food/beverage purchases and tour fees during course-related outings and review assignments: €40-€75 SPECIAL NOTE: Moderate alcohol consumption is an optional component of the course. METHOD OF PRESENTATION: Seminar intermingling Informal lectures with discussion Course-related trips Student presentations Moodle REQUIRED WORK AND FORM OF ASSESSMENT: Assignments will focus on developing writing and presentation skills. Students will keep a journal of course-related outings along with their visits to various other food and beverage-related places. The final project will consist of a choice between a conventional research paper and a creative project (see below for possible projects). -
Viennese Taste: Enjoying Food and Drink to the Fullest
Viennese taste: Enjoying food and drink to the fullest Viennese cuisine is the only type of cooking in the world that is named after a city. Vienna is also the only metropolis in the world that grows enough wine within city limits to be worth mentioning. The Viennese coffee house is known around the globe for its informal pleasantness, as an oasis of gemütlichkeit. No wonder that the bistro, wine tavern and cafe are the foundational pillars of Vienna’s culture of food pleasures in all its enticing variety. The Viennese like things simple and pleasant. So Viennese bistros are nice and comfortable. As long as we can remember, these restaurants have been serving up solid, tasty home cooking from schnitzels to goulash, liver with herbs in butter to Kaiserschmarren, a kind of shredded pancakes. This consistency has led to a renaissance of the bistro culture that is celebrated in familiar restaurants such as the Ubl, Gasthaus Wolf and Glacis Beisl as well as the renowned Wirten am Eck'. The enjoyment of a good drop of wine crafted from the 700 hectares of Viennese vineyards is not limited to these places. The most exclusive local restaurants have long featured Viennese Riesling and Pinot Blanc (Weissburgunder). And the Wiener Gemischter Satz. This specialty, which has even been awarded the DAC seal of quality, involves growing the grapes of at least three different white wine varieties and pressing them together. Especially the guests at the heurige enjoy young and old Viennese wines along with the hearty delicacies from the buffet. These romantic and cozy taverns can be found by the dozen in the wine villages at the edge of the city such as Grinzing, Nussdorf, and Stammersdorf. -
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification. -
Central Europe by Train In-Depth Visit, with Detailed Walking Tours October 7-23, 2019 First-Class European Trains
Central Europe by Train In-depth visit, with detailed walking tours October 7-23, 2019 First-class European trains. $4,999 plus air fare FRANKFURT click on a city to jump there PRAGUE pg 73 HEIDELBERG pg 3 VIENNA pg 43 MUNICH pg 16 BUDAPEST p 59 Comments about the tour from our SALZBURG pg 31 travelers. Leisurely pace with 2-3 nights in each place. This book presents a very detailed description of each dayof the tour. Our journey will take us to the most interesting cities in Germany, Hungary, the Czech Republic and Austria. Castles, palaces, cobblestone streets, and medieval markets abound in the historic Old Towns in each of our destinations, and we will take the time to see them properly. Traveling by first-class train and staying in centrally located hotels will give us the luxury to really experience the local culture and see it as it really is. Included in the tour: first class Eurail transportation; centrally located hotels; breakfast; hotel transfers; city tour in each place. Not included: airfare; lunch; dinner; admission to paid attractions, local transportation. For reservations please send a $100 per person deposit to: Callans’ Tours, 1022 Prospect St., #1007, Honolulu, HI 96822 For more information call Dennis Callan at 528-4411 1 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 7 8 9 10 11 12 CENTRAL Departure Flying to EUROPE HEIDELBERG HEIDELBERG MUNICH MUNICH from Frankfurt. October Honolulu Morning Morning visit train to morning 7-23, arrival. inside the 2019 Airport. Munich. visits to Castle. museums. Afternoon Afternoon walking tour Afternoon optional boat orientation afternoon of the Old walk, and option to Town.