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Number 33. HARRISON BURG, VA., THURSDAY, MAY 24, 1877. $2.00 a Year in Advance
Volume XII.—Number 33. HARRISON BURG, VA., THURSDAY, MAY 24, 1877. $2.00 a Year in Advance The Taking of C-neUntinopIe. itself. Tbe rich and beautiful orna- Tke Three Southern Heroes. For tke Commonwealth. ful Russia is the best antidote; and Tho Tartar HofSe. ments and jewels of that most sumptu- Geg Umagog:. among these "some,'' there urq tbe em- The Tartar horse is described ae firiia I CONBTANTINK DEFEATED BY THE TURKS OTEB ous and magnificent church—tbe state- John Estcn Cooke famishes the fol- perors, kings, princes aud tbe whole POUR HUNDRED YEARS AGO—GRAPHIC A0- lowing for the columns of tbe Phila- The political regeneration of West- having a "large bead, well set ot*, a ly building of Justiuianns, tbe Emper- 1 host of high born men aud women, R. y. POOL PnimMK*. OOUNT OF A DESPERATE STRUGGLE BK- or—were, in the turning of a band, delphia Weekly limes; ern and Central Europe, between 1790 whose echoes and slaves reach into all big barrel welt ribbed up, short legs, P. B. nELAhT- SKO. * Sor'r. TWEKN THE MOHAMMEDANS AND THE and 1876, bas overcome tbe absolutism and dense mane aod tail.'' He r» a 0. H. TANDEBFORD TRKASTTHER, plncked down and carried away by tbe The death of tbe famous cavalry man stratas of society. Some are poisoned O. Ji. BAA8 Atioshgt. CHRISTIANS. Turks; and tbe church itself, built for produced a deep and painful sensation of State and Cbnrcb, to the extent of and blindfolded by religious prejudices weight-carrier and accostomed to hard- BOOTH k QARRETT. -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Health Benefits of Fermented Foods and Beverages
Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods. -
Aprez Catering Meeting Package 2015
APREZ CATERING MEETING PACKAGE 2015 Full Board Meeting Package at Rp.445.000++/Person, Includes; 2 x Coffee Breaks with 2kinds of Snacks with Juice 1 x International Lunch Buffet 1 x International Dinner Buffet Full Day Meeting Package at Rp.270.000++/Person, Includes; 2 x Coffee Breaks with 2kinds of Snacks with Juice 1 x International Lunch/ Dinner Buffet Half Day Meeting Package at Rp.240.000++/Person, Includes; 1 x Coffee Break with 2kinds of Snacks with Juice 1 x International Lunch/ Dinner Buffet For minimum 30Portions/ Day (Please see menu attached) The Energy Building 2nd Floor Jl. Jend. Sudirman Kav. 52 – 53 SCBD LOT 11A, Jakarta – 12190 Telp. No.: 6221 2505064, Fax No. : 6221 2505067 www.aprezcatering.com International Buffet Menu COLD FOOD Please choose 3 (Three) Balinese Chicken Salad with Lime & Sweet Basil Vinaigrette Vegetable Spring Roll and Thai Chili Dip Selada Tahu dengan Timun , Tauge dan Bumbu Kacang Thai Tofu Salad with Ginger Torch, Shrimps, Shallot, Crusted Nuts & Chili Lime Dressing New Potato Salad with Spinach, Crusted Beef Bacon and Garlic Mayonnaise Cobb Salad with Crunchy Chicken Tender Seafood and Glass Noodle Salad with Spicy Lime Dressing Selada Padang dengan Kerupuk Kanji & Kripik Kentang Asinan Sayur Bumbu Kacang & Kerupuk Mie Cold Smoked Beef Salad with Japanese Seaweed, Bean sprout and Sesame Soy Dressing Selada Daging Mesisit Bumbu Bali Tahu Telur Bumbu Petis dengan Timun dan Tauge MIXED GREEN SALAD With Thousand Island & French Vinaigrette SOUP Your choice of soup from our selections HOT FOOD Please choose 1 (one) of each dish from our selections Steamed Rice, Beef dish, Chicken dish, Fish dish, Vegetables dish and Choose of Fried Rice or Noodle Condiments; Sambal Acar Timun dan Bawang Merah Kerupuk Bawang DESSERT Please Choose 3 (Three) Menu from Dessert List Sliced Tropical Fresh Fruits Iced Water The Energy Building 2nd Floor Jl. -
Fishermans Club Lunch + Pool Menu
LUNCH SMALL PLATES SALADS & BOWLS BIG PLATES Edamame 40 Chilled King Prawn Salad 120 Mie Goreng Cakalang 95 Sea salt, horseradish Garden greens, mango, spicy mayonnaise, yuzu truffle dressing Fried egg noodle, smoked cakalang fish, sambal rica rica, egg, vegetable Sweet Potato Fries 55 Wasabi Caesar Salad 90 Nasi Goreng Bebek 130 BBQ mayo Pancetta, parmesan cheese Fried rice, Balinese spiced duck, cabbage, egg, crispy shallot add chicken breast 80 Lumpia 55 Toasties 95 add prawns 100 Bamboo shoot, cabbage, bean sprout, carrot, Cheese and caramelized onion* garlic tauco Green Bowl 110 Ham and cheese* Broccoli, avocado, shiitake mushroom, quinoa, ginger cashew dressing Tahu Goreng 55 Fish and Chips 120 Crispy tofu, ginger, garlic, chili, green onion Japanese Tofu Curry Bowl 110 Red radish, papaya relish, lemon* Coriander, peanut, rice Crispy School Prawn 70 The Fisherman’s Burger 110 Chili and rosemary salt, lemon Tan Tan Bowl 140 Breaded fish fillet, tartar sauce, red onion* Asian pork bolognese, seaweed, spring onion, rice, bbq mayonnaise Guacamole 75 Andaz Dog 110 Corn chip, pumpkin seed, coriander Raw Tuna Bowl 160 Pork sausage, kimchi, fried onion, pickles, sambal mustard* Edamame, onion, rice, teriyaki sauce Sweet and Spicy Fried Chicken 85 Beef Cheese Burger 150 Sesame seed, honey, chili paste Angus beef, BBQ aioli, tabasco onion, crispy bacon* Tuna Sambal Matah 95 Grilled Ginger Chicken 150 Lemongrass, kemangi, eggplant, chili paste GRILLED SKEWER Soy sauce, spring onion, lime* Rice Pizza 100 Sate Ayam 95 *comes with organic garden greens or French fries Salmon sashimi, cucumber, tobiko, Chicken, peanut sauce, vegetable pickles, rice cake gochujang mayonnaise Sate Maranggi 120 Beef tenderloin, tamarind, palm sugar, sweet soy sauce, rice cake SWEETS Mixed Seafood 200 Herb marinated Soft Serve Ice Cream 70 Mango or espresso or fun land Bubble Milk Tea 70 Shaved ice, tapioca pearls, palm sugar “When it comes to our food, near is really dear. -
Menukaart-ENG-A3.Indd
SIDE DISHES per portion DRINKS Nasi Putih (white rice) 3 Soft drinks Lontong (compressed rice in cubes) 3.5 Non Sparkling water / Sparkling water 2.95 Nasi Kuning (yellow rice with coconut) 3.5 Coca Cola Original / Light / Zero 2.95 Bami Goreng (fried noodles with egg) mild or spicy 3.5 Fanta 2.95 Nasi Goreng (fried rice with egg) mild or spicy 3.5 Fernandes Green / Red 2.95 Nasi Goreng Ikan Roa 4.5 Ice Tea Sparkling / Green 2.95 Bami Goreng Ikan Roa 4.5 Sprite 2.95 Tonic 2.95 Kerupuk (deep fried prawn crackers) 2 Bitter Lemon 2.95 Emping (deep fried melinjo nuts crackers) 3 Teh Botol (Indonesian ice tea) 2.95 Susuroos Siroop 3.25 Serundeng (homemade fried coconut fakes) 2 Mazaa Lychee / Mango Juice 3.75 Peanut sauce (homemade) 2.5 Warm drinks Tea (various tastes) 2.95 Teh Jawa (Javanese tea) 3.75 SNACKS Coffee 2.75 Coffee Decaf 2.95 Lumpia (chicken / vega) 3.10 Cappuccino 3.95 Spring roll flled with (chicken), bamboo shoots and tofu Coffee Latte 4.75 Espresso 3.25 Pisang Goreng 3.10 Double Espresso 4.25 Deep fried banan Kopi Tubruk (Indonesian black coffee) 4.5 Rissoles (chicken / vega) 3.10 Indonesian croquette flled with chicken ragout / INDONESIAN VIRGIN COCKTAIL vegetable ragout and carrot MENU Es Lemon Grass 4.5 Pastei (chicken / vega) 3.10 Homemade iced tea from fresh lemon, ginger and Fried pasty flled with (chicken), rice vermicelli lemongrass ENGLISH and vegetables Hot Lemon Grass 4.5 Indonesische kroket 3.10 Homemade hot tea from fresh lemon, ginger and Indonesian potato croquette flled with minced beef lemongrass and vegetables -
Rames Schotel Rijsttafel
A LA CARTE RAMES SCHOTEL CHICKEN DISHES PER PORTION Sayur Lodeh 3 A mix of cabbage, beans, carrots and corn in Gado-Gado 8 Rames BANDUNG from 11* Ayam Suwir 5 coconut sauce A mix of steamed bean sprouts, cabbage and green Nasi Putih* | Ayam Cashew | Daging Semur Jakarta | Mild spicy grated chicken in coconut sauce beans, fried tofu and tempe with hard-boiled egg. Sambal Goreng Buncis | Sambal Goreng Telor | Kerupuk Sambal Goreng Terong 5 Served with homemade peanut sauce dressing Ayam Cashew 5 Spicy eggplant with homemade sambal sauce Rames VEGA from 11* Sweet chicken with cashew nuts, bell pepper and onions Tahu Petis 10 Nasi Putih* | Kacang Panjang | Sayur Lodeh | Tempe Tahu Tauco 5 Compressed rice cake (lontong) with tofu, Tumis Tahu Tauge | Acar Ketimun | Emping Ayam Semur Betawi 5 Mild spicy tempe and tofu with tauco sauce bean sprouts and petis dressing Sweet chicken thigh with sweet soy sauce Rames CIREBON from 14* Tempe Cabe Ijo 5 Tahu Telor 10.5 Nasi Putih* | Daging Semur Jakarta | Ayam Suwir | Ayam Garing 5 Sweet, spicy fried tempe with green pepper Indonesian omelet filled with tofu and vegetables. Tumis Tahu Tauge | Kacang Panjang | Sambal Goreng Telor Mild spicy crispy chicken thigh Served with homemade peanut sauce dressing | Acar Ketimun | Kerupuk Tempe Kering 5 Ayam Paniki 5 Sweet, crispy tempe Ketoprak 10 Rames KOPI KOPI SPECIAAL from 16* Spicy chicken with lemongrass Vegetarian dish consisting of tofu, vegetables, Nasi Putih* | Ayam Semur Betawi | Daging Rendang | Sambal Goreng Tahu Pete 5 compressed rice cake, rice vermicelli. Served with Sambal Goreng Buncis | Sate Ayam (2 stokjes) | Mild spicy tofu with pete beans in coconut sauce homemade peanut sauce dressing Sambal Goreng Telor | Acar Ketimun | Kerupuk BEEF DISHES PER PORTION Sambal Goreng Telor 1.75 Mie Ayam Istimewa 12.5 Daging Rendang 5.5 Spicy fried egg Thin noodles with chicken (ayam garing / ayam suwir / SOUP Spicy beef in coconut milk ayam paniki / ayam kecap with mushrooms) and vegetables. -
Dinamika Pelestarian Sejarahpeninggalan Cheng Ho Di Semarang 1970 - 2005
DINAMIKA PELESTARIAN SEJARAHPENINGGALAN CHENG HO DI SEMARANG 1970 - 2005 SKRIPSI Disusun untuk Melengkapi Persyaratan guna Mencapai Gelar Sarjana Sastra Jurusan Ilmu Sejarah Fakultas Sastra dan Seni Rupa Universitas Sebelas Maret Surakarta Disusun Oleh: CAHYA DWI PRABOWO C0501015 FAKULTAS SASTRA DAN SENI RUPA UNIVERSITAS SEBELAS MARET SURAKARTA 2006 HALAMAN PERSETUJUAN DINAMIKA PELESTARIAN SEJARAH PENINGGALAN CHENG HO DI SEMARANG 1970 - 2005 Disusun Oleh: CAHYA DWI PRABOWO C0501015 Telah disetujui oleh pembimbing Pembimbing I Pembimbing II Dra. Sri Sayekti, M.Pd Drs. Supariadi, M. Hum NIP. 131 913 434 NIP. 131 859 878 Mengetahui Ketua Jurusan Ilmu Sejarah Drs. Sri Agus, M.Pd NIP. 131 633 901 ii HALAMAN PENGESAHAN DINAMIKA PELESTARIAN SEJARAH PENINGGALAN CHENG HO DI SEMARANG 1970 - 2005 Disusun Oleh: CAHYA DWI PRABOWO C0501015 Telah disetujui dan disahkan oleh Tim Penguji Skripsi Fakultas Sastra dan Seni Rupa Universitas Sebelas Maret Pada Tanggal............................................................. Jabatan Nama Tanda Tangan 1. Ketua : Drs. Sri Agus, M.Pd ( ) NIP. 131 633 901 2. Sekretaris : Insiwi Febriyani, SS ( ) NIP. 132 309 448 3. Penguji I : Dra. Sri Sayekti, M.Pd ( ) NIP. 131 913 434 4. Penguji II : Drs. Supariadi, M. Hum ( ) NIP. 131 859 878 Mengetahui Dekan Fakultas Sastra dan Seni Rupa Universitas Sebelas Maret Surakarta Prof. Dr. Maryono Dwi Raharjo, SU NIP. 130 675 167 iii HALAMAN PERNYATAAN Nama : Cahya Dwi Prabowo NIM : C0501015 Menyatakan dengan sesungguhnya bahwa skripsi berjudul Dinamika Pelestarian Sejarah Peninggalan Cheng Ho di Semarang 1970-2005 adalah betul-betul karya sendiri, bukan plagiat, dan tidak dibuatkan oleh orang lain. Hal-hal yang bukan karya saya, dalam skripsi ini diberi tanda citasi (kutipan) dan ditunjukkan dalam daftar pustaka. -
Daftar Produk Halal
Dunia Daging KELOMPOK DAGING DAN PRODUK DAGING OLAHAN Fronte : Vegetable Chicken Sausage, Fronte : 00010013540900 141213 Food Industries, November - Desember 2012 Beef Frankfurter, Fronte : Chicken Frankfurter, PT Nama Produk Sertifikat Exp Produsen Fronte : Blackpepper Beef Sausage Reguler, Fronte : Breakfast Beef Sausage, Fronte : Beef Frankfurter Kibif Rolade Sapi, Kibif Rolade Sapi (wet mar- Bina Mentari Skinless, Fronte : Chicken Frankfruter Skinless, Fronte : Sosis Ayam (Chicken Chipolata), Fronte : Sosis ket), Kibif Beef Salami, Kibif Daging Sapi Lada ‘00010060390212 010214 Tunggal, PT Sapi (Beef Bockwurst), Fronte : Cheesy Beef Sausage, Fronte : Blackpepper Beef Sausage, Fronte : Hitam, Kibif Sosis Sapi, Kibif Sosis Sapi Chicken Luncheon (wet market), Kibif Beef Pepperoni, Kibif Nugget Sapi, Kibif Bakso Sapi WK, Kibif Bakso Sapi WM, Kibif Dunia Daging Meat Ball Super, Kibif Bakso Halus, Kibif Beef Patties, Kibif Burger Patties Black Pepper, Kibif Beef Burger Fronte : Beef Lucheon, Fronte : Galapeno Beef 00010013540900 141213 Food Industries, Bulgogi, Kibif Burger Daging Sapi Sasage, Fronte : Roast Beef, Fronte : Beef PT Kerupuk Ikan Lele, Fish Cookies (Kerupuk 00100062720912 250914 Mina Sejahtera Coctail, Fronte : Sosis sapi Asap, Fronte : Veal Bratwurst, Fronte : Corn Beef sausage, Fronte : Garlic Beef Ikan Lele) Sausage, Fronte : Paprica Beef Sausage, Fronte : Beef Pastrami, Fronte : Beef Pepperoni, Fronte : Beef MARINADE, MRND CHICKEN STEAK , SPICY Frozen Food Salami WING , MRND SIRLOIN STEAK , SPICY WING ‘00010043750307 110414 -
Chin, Kar Yern 2018 History Thesis Title
Chin, Kar Yern 2018 History Thesis Title: We Are What We Makan: Conceptions of Malaysian Food Practices, 1950s - 1970s Advisor: Professor Eiko Maruko Siniawer Advisor is Co-author: None of the above Second Advisor: Released: release now Contains Copyrighted Material: No We Are What We Makan: Conceptions of Malaysian Food Practices, 1950s - 1970s by KAR YERN CHIN Professor Eiko Maruko Siniawer, Advisor A thesis submitted in partial fulfillment of the requirements for the Degree of Bachelor of Arts with Honors in History WILLIAMS COLLEGE Williamstown, Massachusetts APRIL 16, 2018 Table of Contents Acknowledgements i Introduction 1 Chapter 1 16 - Uncovering Roots of Malay Dishes 18 - Community Beyond Malays 25 - Framing through Food 33 Chapter 2 42 - Roots of Modernity in the 1900s 44 - As Told by Ratnamala 47 - Economical Cooking Competitions 50 - A National Fruit Campaign 58 Chapter 3 73 - Malaysia as a Cosmopolitan Paradise 76 - Backgrounds of Domestic Culinary Experts and Her World 81 - Examining Food Categories 86 - Socioeconomic Disparities 96 Conclusion 104 Bibliography 110 Acknowledgements I am tremendously grateful to Professor Eiko Maruko Siniawer for her diligent assistance as my thesis advisor throughout the duration of the historical project. Had she not convinced me of the feasibility of the project, this thesis would not even have existed in the first place, and I would not be writing this acknowledgement right now. Having the opportunity to make sense of my often ambitious and wacky ideas by talking to her, and being able to share my concerns, doubts, and excitement with her has made the year much more meaningful and enjoyable. -
Menu Kayumanis Seaside Indonesian Intimate Bistro with Image.Indd
Kayumanis Seasidestylish Indonesian Sanur bistro Sindhu Beach, Sanur Bali, Indonesia 62 361 6200 777 Kayumanis Seaside Sanur @kayumanisseasidesanur Indonesian Appetizer TUNA JERUNGGA seared tuna with fresh pamelo, tamarind sauce, crispy garlic and water cress Rp 55.000 GADO-GADO GULUNG assorted steamed vegetables rolls, fried tofu, bean curd, potato, tomato, boil egg, crackers with peanut sauce Rp 45.000 UDANG SAMBAL MATAH Grilled prawn tossed with lemon grass chili sauce and fresh local salad Rp 55.000 RANJUNGAN SERANGAN crispy crab soft shell salad with water cress, roasted capsicum, sweet cord and sweet chili dressing Rp 60.000 All prices are subject to 16.6 % government tax and service charge Soup SOP BUNTUT Indonesian traditional oxtail soup with green bean, potato, tomato, celery and crispy emping Rp 65.000 SOTO AYAM Indonesian favorite chicken soup with glass noodles, shredded chicken, tomato, celery, boil egg and crispy potato Rp 55.000 BAKWAN SURABAYA Surabaya style beef ball soup with beef rib, glass noodles, siomay, tofu, celery and crispy shallot Rp 40.000 SEAFOOD SEGARA ENING Balinese seafood soup with cucumber, tomato and basil Rp 55.000 SOUP BALUNG JUKUT JEPANG pork ribs soup with squash vegetables , tomato and crispy shallot Rp 40.000 All prices are subject to 16.6 % government tax and service charge Salad CLASIC CAESAR SALAD Crunchy baby romaine, with smoked chicken, eggs, shave parmesan, crispy bacon, baguette crouton and caezar dressing Rp 65.000 GRILLED NICOISE TUNA vegetables salad with seared tuna, boil egg, olive -
Free Glutamate Content of Condiment and Seasonings and Their Intake in Bogor and Jakarta, Indonesia
Food and Nutrition Sciences, 2011, 2, 764-769 doi:10.4236/fns.2011.27105 Published Online September 2011 (http://www.SciRP.org/journal/fns) Free Glutamate Content of Condiment and Seasonings and Their Intake in Bogor and Jakarta, Indonesia Nuri Andarwulan1,2*, Lilis Nuraida1,2, Siti Madanijah1,3, Hanifah N. Lioe1,2, Zulaikhah1 1Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor, Indone- sia; 2Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural Univer- sity, Bogor, Indonesia; 3Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Bogor, Indonesia. Email: *[email protected] Received May 21st, 2011; revised July 26th, 2011; accepted August 3rd, 2011. ABSTRACT Free glutamate has been known as flavor enhancer. Commercially, free glutamate is available in form of monosodium glutamate (MSG) crystal. Seasoning or premix may also contain free glutamate or MSG. The aim of the present study was focus on the determination of the usage and potential/actual exposure of consumers to free glutamate from condi- ment and seasonings. There were several steps of the study, i.e. survey, laboratory analyses, data analyses, and evalua- tion of total exposure of free glutamate from condiment and seasonings. The survey was conducted to the 110 house- holds in Bogor (rural) and 112 households in Jakarta (urban). The samples of condiment/seasoning were analyzed by using high performance liquid chromatography (HPLC) with fluorescent detector. The condiment/seasonings were categorized into 15 types, i.e. sweet soy sauce, salty soy sauce, fermented soybean paste, tomato sauce, MSG, premix seasoning, fermented fish/shrimp paste, chili sauce, ready to use seasoning, seasoned flour, dip and sauce, mayonnaise and mustard, spread, oyster and fish sauce, and teriyaki and others.