DOCSLIB.ORG

Bibliography Bibliography Addis, Adeno, and Milner S

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bibliography Bibliography Addis, Adeno, and Milner S BIBLIOGRAPHY Bibliography Addis, Adeno, and Milner S. Ball. “Parochialism and Cultural Intercourse: The Question of Language in Multilingual States.” Proceedings of the Annual Meeting (American Society of International Law), vol. 93, 1999, pp. 371–374. Bakdash, Talah. “12 traditional Eid al-Fitr dishes from across the globe that you absolutely have to try.” The Tempest, 3 July 2017, https://thetempest.co/2017/07/03/culture-taste/12-traditional-eid- dishes-you-have-to-try/. Beckman, Darold R. “The Fifth Language Arts: Non-Verbal Communication.” Elementary English, vol. 40, no. 2, 1963, pp. 191–218. Benedetti, Ana Maria. “5 Dia De Los Muertos Questions You Were Too Afraid To Ask.” Huffington Post, 1 Nov. 2013, https://www.huffingtonpost.com/2013/11/01/dia-de-los-muertos_n_4184636.html. "Berlevag." Go Norway, http://www.gonorway.no/norway/counties/finnmark/ berlevaag/763ea27686d797a/index.html. Boyesen, Hjalmar Hjorth. "Out-Door Life in Norway." The Monthly Illustrator, Vol. 5, No. 15 (Jul., 1895), pp. 7-16. Brunvand, Jan. "Norwegian-American Folklore in the Indiana University Archives." Midwest Folklore, Vol. 7, No. 4 (Winter, 1957), pp. 221-228 “Chinese Dumplings.” China Highlights, https://www.chinahighlights.com/travelguide/chinese-food/ chinese-dumplings.htm. “Chinese New Year 2018: Holiday Guide, Traditions, Activities.” China Highlights, https://www. chinahighlights.com/travelguide/special-report/chinese-new-year/. "Church of Norway: A Brief History." Church of Norway, https://kirken.no/nb-NO/church-of-norway/ about/brief-history/. “Congolese Cuisine.” Traveling East, http://www.travelingeast.com/africa/democratic-republic-of-congo/ congolese-cuisine/. Corso, Molly. “Georgia: Where Feasting Traditions Are Moveable.” Eurasianet, 4 Jan. 2013, http://www. eurasianet.org/node/66351. “Cultural and Religious Observances.” Missouri State, https://diversity.missouristate.edu/observances. htm. “Dates for Breaking Your Fast.” About Islam, 14 May 2017, http://aboutislam.net/science/faith-science/ dates-breaking-fast/. de Balzac, Honoré. Le Père Goriot. Revue de Paris, 1835. de Maupassant, Guy. "Les Bijoux." Gil Blas, 1883. Eco, Umberto. The Prague Cemetery. Houghton Mifflin Harcourt, 2010. “Eid al-Adha: Muslims Around the World Celebrate Holy Festival.” The New York Times, 2 Sept. 2017, https://www.nytimes.com/2017/09/02/world/eid-al-adha-muslims.html. “Eid: An Islamic Feast.” Inter-Islam, http://www.inter-islam.org/Lifestyle/eidmk.htm. “Eid ul Fitr and the 6 Fasts of Shawwal.” Inter-Islam, http://www.inter-islam.org/Actions/eidshawwal.htm. Ewing, June. “Cultural Diversity: Eating in America, African-American.” Ohio State University, 26 Feb. 2015, https://ohioline.osu.edu/factsheet/HYG-5250. “Feasting in Jordan.” Jordan Tourism Board, http://international.visitjordan.com/generalinformation/ valuestradition/feastinginjordan.aspx. PLAYNOTES 1 BIBLIOGRAPHY Filippone, Peggy Trowbridge. “Traditional Easter Foods.” The Spruce, 21 Sept. 2017, https://www. thespruce.com/traditional-easter-foods-1807595. Flaubert, Gustave. Sentimental Education. 1869. “Fufu Corn, Njama Njama & Khati Khati.” Ah-Yohoo, http://ahyohoo.com/12-staple-dishes-in- cameroonian-cuisine/fufu-corn-njama-njama-khati-khati. Gohar, Laila. “8 Things To Know About Eid al-Adha.” Food Republic, 26 Oct. 2012, http://www. foodrepublic.com/2012/10/26/8-things-to-know-about-eid-al-adha/. Graves, Bau, et al. “African in Maine.” Animating Democracy: The Artistic Imagination as a Force in Civic Dialogue. Americans for the Arts, 1999. “Greek and Cretan Easter Customs.” Sfakia, https://www.sfakia-crete.com/sfakia-crete/greekeaster. html. “Guinea Food and Drink.” World Travel Guide, https://www.worldtravelguide.net/guides/africa/guinea/ food-and-drink/. Hall, George. “Opera Through the Ages.” The Guardian, 19 Aug. 2011, https://www.theguardian.com/ music/2011/aug/20/opera-through-the-ages. Hamel, PJ. “Polish Babka: An Easter Tradition, and No Need To Knead!” King Arthur Flour, 25 March 2012, https://blog.kingarthurflour.com/2012/03/25/polish-babka-an-easter-tradition-and-no-need- to-knead/. Hector, Helen. “10 popular dishes from across Africa.” One, 20 Dec. 2014, https://www.one.org/ international/blog/10-popular-dishes-from-across-africa/. Hidden, Katie. “Lambi an Sòs Kreyol (Haitian Conch in Creole Sauce).” Taste the Islands, 25 April 2016, https://tastetheislandstv.com/lambi-haitian-stewed-conch-2/. “How Chinese New Year Is Celebrated in Northern and Southern China.” China Highlights, https://www. chinahighlights.com/travelguide/festivals/chinese-new-year-in-northern-and-southern-china.htm. Hussaini, Mohammad Mazhar. “Feasts, Festivities, and Special Occasions in Islam.” The Pen, 24 Sept. 2013, http://www.thepenmagazine.net/feasts-festivities-and-special-occasions-in-islam/. James, Henry. The Portrait of a Lady. The Atlantic, 1881. Jordahl, Owen. "Folkloristic Influences upon Rølvaag's Youth." Western Folklore, Vol. 34, No. 1 (Jan., 1975), pp. 1-15 Kaba, Saran. “Sauce feuille recipe from Guinea.” The Guardian, 25 Jan. 2013, https://www.the guardian.com/lifeandstyle/2013/jan/25/spinach-stew-guinea-recipe. Kennedy, Joe. “Incredible Edibles: 10 Foods From Madagascar That You Have To Try.” AFK Travel, 16 Oct. 2015, https://afktravel.com/97288/incredible-edibles-10-foods-from-madagascar-that-you- have-to-try/9/. “Lap lap – Vanuatu’s National dish.” Papaya Villa, https://www.papayavilla.com/lap-lap/. “Latin America Celebrates All Saints and Day of the Dead.” telesur, 2 Nov. 2017, https://www.telesurtv. net/english/multimedia/Latin-America-Celebrates-All-Saints-and-Day-of-the- Dead-20171102-0014.html. “Latin America – The feast for the dead.” SouthWorld, 26 Oct. 2013, http://www.southworld.net/latin- america-the-feast-for-the-dead/. “Leaf Sauce.” Friends of Guinea, http://www.friendsofguinea.org/about-guinea/recipes/#Leaf. Lev, Elianna. “10 Must-Try Canadian Dishes (and Where to Find Them).” Reader’s Digest, http://www. readersdigest.ca/travel/canada/10-must-try-canadian-dishes/view-all/. “Luxembourg's cuisine.” The Official Portal of the Grand Duchy of Luxembourg, http://www.luxembourg. 2 BABETTE'S FEAST BIBLIOGRAPHY public.lu/en/le-grand-duche-se-presente/gastronomie/cuisine-luxembourgeoise/index.html. “Madagascar Food and Drink.” Goway, https://www.goway.com/travel-information/africa-middle-east/ madagascar/food-and-drink/. Maronde, Christopher. "Luther and Melanchthon." Lutheran Reformation, https://lutheranreformation. org/history/luther-and-melanchthon/. Martinez, P. “A Police Spy and the Exiled Communards, 1871-1873.” The English Historical Review, XCVII, no. CCCLXXXII, 1982, pp. 99–112. Merriman, John M. Massacre: The Life and Death of the Paris Commune of 1871. Yale University Press, 2016. Milano, Pamela. “How DId Mussels Become A Belgian Specialty?” The Culture Trip, 17 Oct. 2016, https://theculturetrip.com/europe/belgium/articles/how-did-mussels-become-a-belgian-specialty/. “Moambé Stew.” Congo Cookbook, http://congocookbook.com/meat_recipes/moambe_stew.html. Monson, Glory Ann. Huldre: Journey of the Hidden Ones. Hillcrest Publishing Group, 2011. “Muslims around the world celebrate Eid al-Fitr 2017.” Al Jazeera, 26 June 2017, http://www.aljazeera. com/indepth/inpictures/2017/06/muslims-world-celebrate-eid-al-fitr-2017-170625114208824. html. Nalamkandy, Adbul Haleem. “Dates in the Holy Qur’an & the Sunnah of the Prophet.” Arab News, 2 Aug. 2011, http://www.arabnews.com/node/386249. “Napoleon Bonaparte.” History, http://www.history.com/topics/napoleon. “Njama Njama and FuFu.” African Bites, 30 July 2014, https://www.africanbites.com/njama-njama-and- fufu/. Noll, Daniel. “Haitian Food: From Pwason to Pikliz.” Uncornered Market, 27 Dec. 2017, https:// uncorneredmarket.com/haitian-food/. Odegaard, Ok. K. Gamal Tru og Gamal Skjik ifraa Valdres. 1917. "Paris." Wikipedia, https://en.wikipedia.org/wiki/Paris#18th_and_19th_centuries. “Paris Commune.” Paris Commune - New World Encyclopedia, www.newworldencyclopedia.org/entry/ Paris_Commune. "Paris Commune." Wikipedia, https://en.wikipedia.org/wiki/Paris_Commune. Proust, Marcel. In Search of Lost Time. Grasset and Gallimard, 1927. “Recipe for peace: Mansaf (JORDAN).” International Alert, 14 Jan. 2015, http://www.international-alert. org/news/mansaf. Rolek, Barbara. “Polish Easter Dessert Recipes.” The Spruce, 23 Oct. 2017, https://www.thespruce. com/polish-easter-dessert-recipes-1137000. “Rosh Hashanah 101.” My Jewish Learning, https://www.myjewishlearning.com/article/rosh- hashanah-101/. “Rosh Hashanah Eve Dinner: What You Need to Know.” Chabad, http://www.chabad.org/holidays/ JewishNewYear/template_cdo/aid/4839/jewish/Rosh-Hashanah-Eve-Dinner-What-You-Need-to- Know.htm. Rothbard, Murray N. The Progressive Era. Ludwig von Mises Institute, 2017. “Seven Years’ War.” History, http://www.history.com/topics/seven-years-war. Sietsema, Robert. The Food Lover's Guide to the Best Ethnic Eating in New York City. Arcade Publishing, 2001. Stein, Sadie. "The Gayety of Vision." The Paris Review, https://www.theparisreview.org/ blog/2016/01/25/do-you-like-monkeys/. PLAYNOTES 3 BIBLIOGRAPHY Stiel, Debbie. “What to Expect at a Passover Seder.” Reform Judaism, https://reformjudaism.org/what- expect-passover-seder. Storm, Christian. “Here’s what people around the globe eat at Easter.” Business Insider, 27 March 2015, http://www.businessinsider.com/heres-what-people-around-the-globe-eat-on-easter-2015- 3/#mexican-families-traditionally-often-spend-good-friday-eating-capirotada-a-sweet-bread- pudding-covered-in-sugary-syrup-various-fruits-berries-and-nuts-and-a-layer-of-cheese-1.
Load more

Recommended publications
  • Prioritising Support for Locally Controlled Forest Enterprises
    Prioritising support for locally controlled forest enterprises Duncan Macqueen (ed.), Emmanuelle Andaya, Samuêl Begaa, Mario Bringas, Martin Greijmans, Tony Hill, Shoana Humphries, Barthelemy Kabore, Thibault Ledecq, Tabin Lissendja, Alphonse Maindo, Amalia Maling, David McGrath, Simon Milledge, Femy Pinto, Nguyen Quang Tan, Elvis Tangem, Stella Schons and Bhishma Subedi Prioritising support for locally controlled forest enterprises Duncan Macqueen (ed.), Emmanuelle Andaya, Samuêl Begaa, Mario Bringas, Martin Greijmans, Tony Hill, Shoana Humphries, Barthelemy Kabore, Thibault Ledecq, Tabin Lissendja, Alphonse Maindo, Amalia Maling, David McGrath, Simon Milledge, Femy Pinto, Nguyen Quang Tan, Elvis Tangem, Stella Schons and Bhishma Subedi First published by the International Institute for Environment and Development in 2014 Copyright © International Institute for Environment and Development All rights reserved For a full list of publications please contact: International Institute for Environment and Development (IIED) 80-86 Gray’s Inn Road, London WC1X 8NH Tel: +44 (0)20 3463 7399 Fax: +44 (0)20 3514 9055 pubs.iied.org Citation: Macqueen, D. (ed.), Andaya, E., Begaa, S., Bringa, M., Greijmans, M., Hill, T., Humphries, S., Kabore, B., Ledecq, T., Lissendja, T., Maindo, A., Maling, A., McGrath, D., Milledge, S., Pinto, F., Quang Tan, N., Tangem, E., Schons, S. and Subedi, B. 2014. Prioritising support for locally controlled forest enterprises. IIED, London. This research was funded by UK aid from the Department for International Development. Its conclusions do not necessarily reflect the views of the UK Government. Copyediting by: Alastair Sarre, email: [email protected] Cover photo: Community forestry teak nursery, near Bandung, Java, Indonesia. © Duncan Macqueen / IIED Design by: Eileen Higgins, email: [email protected] Printed by Full Spectrum Print Media, UK on 100% recycled paper using vegetable oil based ink.
    [Show full text]
  • A Cameroonian Functional Food That Could Curb the Spread of the COVID-19 Via Feces
    Functional Foods in Health and Disease 2020; 10(8):324-329 www.FFHDJ.com Page 324 of 329 Research Article Open Access The acceptability of ‘Star Yellow,’ a Cameroonian functional food that could curb the spread of the COVID-19 via feces Julius Oben1*, Jude Bigoga1,2, Guy Takuissu1, Ismael Teta3 and Rose Leke2 1Department of Biochemistry, Faculty of Science, University of Yaoundé 1, Yaounde, Cameroon; 2Biotechnology Centre, University of Yaoundé 1, Yaoundé, Cameroon; 3Helen Keller International, Rue 1771, Derrière Usine Bastos, BP 14227, Yaoundé, Cameroon *Corresponding Author: Julius Oben, Department of Biochemistry, Faculty of Science, University of Yaoundé 1, Yaounde, Cameroon Submission Date: April 18th 2020, Acceptance Date: July 22nd, 2020, Publication Date: August 5th, 2020 Please cite this article as: Oben J, Bigoga J, Takuissu G, Teta I and Leke R. The acceptability (Star Yellow), a Cameroonian functional food that could curb the spread of the COVID-19 via feces. Functional Foods in Health and Disease 2020; (10)8: 324-329 DOI: https://doi.org/10.31989/ffhd.v10i8.715 ABSTRACT Background: COVID-19 is caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). Despite the World Health Organization’s publication of different measures to curb the spread of COVID-19, new cases are reported daily. These protective control measures put in place assumed that transmission of COVID-19 was mediated essentially through droplets released from the nasal and respiratory secretions of infected persons. Recent scientific evidence however puts forward the occurrence and shedding of active COVID-19 virus in stools of infected persons. The present study tested the acceptability of an improved version of the ‘Yellow soup’ which contains ingredients/spices with known antibacterial/antiviral properties.
    [Show full text]
  • Press Release for Immediate Release
    Press Release Contact: Sam Cincotta Wolfgang Beach Strategics 240 405-7129 For Immediate Release http://AbleAndWilling.org Able and Willing Launches Annual Mid-Atlantic Fundraising Campaign Locally-based international nonprofit raising funds to build schools in developing countries Frederick, MD (May 1, 2009). Able and Willing International Education Foundation, a non-profit based in Frederick, launches its Annual Fundraising Campaign with the announcement of two don’t-want-to-miss events in the mid Atlantic region. Proceeds will be used to benefit education in developing countries. The campaign kicks off in our own city of Frederick on May 17th with the return of Puma’s Kitchen, a locally acclaimed dining event presented by Able and Willing, and proudly hosted by Way Station. Celebrating its 10th year, this annual Frederick tradition is orchestrated by, and features the authentic Congolese cuisine of Mbuyu “Puma” Wa Mbuyu, founder of AWIEF. The event includes dinner, plenty of time to enjoy the atmosphere and socialize, and an educational presentation by Puma, which provides the guests an opportunity to learn about Able & Willing and personally meet Puma and his staff. This year, Puma’s Kitchen is proud to present “Lake” the multi-faceted DC-metro area band, to be performing throughout the evening. This year, Puma’s Kitchen goes on the road. On May 23rd, Able and Willing will bring Puma’s Kitchen to the Hope Presbyterian Church in Lakewood, NJ where it will be cosponsored by the Kiwanis Club of Jackson and Hope Presbyterian Church. “We’re really looking forward to these events,” said Puma.
    [Show full text]
  • (2019) Suitability of Different Processing Techniques And
    Volume 4 No : 4 (2019) Suitability of Different Processing Techniques and Sales Options for Irish Potato (Solanum Tuberusum) Cultivars in Cameroon Woin Noe, Tata Ngome Precillia, Nain Caroline Waingeh, Adjoudji Ousman, Nossi Eric Joel, Simo Brice, Yingchia Yvette, Nsongang Andre, Adama Farida, Mveme Mireille, Dickmi V. Claudette, Okolle Justine January 2019 Citation Woin N., Tata Ngome P., Waingeh N. C., Adjoudji O., Nossi E. J., Simo B., Yingchia Y., Nsongang A., Adama F., Mveme M., Dickmi V. C., Okolle J. (2019). Suitability of Different Processing Techniques and Sales Options for Irish Potato (Solanum Tuberusum) Cultivars in Cameroon. FARA Research Report. Volume 4(4): PP 83. Corresponding Author Dr.Tata Ngome ( [email protected] ) FARA encourages fair use of this material. Proper citation is requested Forum for Agricultural Research in Africa (FARA) 12 Anmeda Street, Roman Ridge PMB CT 173, Accra, Ghana Tel: +233 302 772823 / 302 779421 Fax: +233 302 773676 Email: [email protected] Website: www.faraafrica.org Editorials Dr. Fatunbi A.O ([email protected]); Dr. Abdulrazak Ibrahim ([email protected] ), Dr. Augustin Kouevi([email protected] ) and Mr. Benjamin Abugri([email protected]) ISSN: 2550-3359 About FARA The Forum for Agricultural Research in Africa (FARA) is the apex continental organisation responsable for coordination and advocating for agricultural research-for-development. (AR4D). It serves as the entry point for agricultural research initiatives designed to have a continental reach or a sub-continental reach spanning more than one sub-region. FARA serves as the technical arm of the African Union Commission (AUC) on matters concerning agricultural science, technology and innovation.
    [Show full text]
  • ECFG-DRC-2020R.Pdf
    ECFG About this Guide This guide is designed to prepare you to deploy to culturally t complex environments and achieve mission objectives. The he fundamental information contained within will help you understand the cultural dimension of your assigned location and gain skills necessary for success. Democratic Republicof The guide consists of 2 parts: Part 1 introduces “Culture General,” the foundational knowledge you need to operate effectively in any global environment. Part 2 presents “Culture Specific” the Democratic Republic of the Congo (DRC), focusing on unique cultural features of the DRC’s society and is designed to complement other pre-deployment training. It applies culture-general concepts to help increase your knowledge of your assigned deployment location (Photo courtesy of IRIN © Siegfried Modola). the For further information, visit the Air Force Culture and Language Center (AFCLC) website at www.airuniversity.af.edu/AFCLC/ or contact Congo AFCLC’s Region Team at [email protected]. Disclaimer: All text is the property of the AFCLC and may not be modified by a change in title, content, or labeling. It may be reproduced in its current format with the expressed permission of the AFCLC. All photography is a courtesy of the US government, Wikimedia, and other sources as indicated. GENERAL CULTURE CULTURE PART 1 – CULTURE GENERAL What is Culture? Fundamental to all aspects of human existence, culture shapes the way humans view life and functions as a tool we use to adapt to our social and physical environments. A culture is the sum of all of the beliefs, values, behaviors, and symbols that have meaning for a society.
    [Show full text]
  • Critical Evaluation of Locally Controlled Forest Enterprise Subsectors Likely To
    Critical evaluation of locally 9 controlled forest enterprise subsectors likely to contribute to more integrated, intensive and climate-friendly land use in the Democratic Republic of the Congo Tabin Lissendja, Samuêl Begaa and Alphonse Maindo 9.1 Introduction The Democratic Republic of the Congo (DRC) has 154 million hectares of forest, which is the second-largest area of tropical forest globally after Brazil. Since the post-conflict reform agenda was launched in 2002, pressure on forestland for economic development has grown, both from external sources and from the 70 per cent of DRC’s total population of 60 million people who live in rural areas. Forests are the main source of subsistence for many rural people in DRC. It is estimated that locally controlled forest enterprises in many low- and middle-income countries account for 80-90 per cent of forestry activities in the forest sector (Macqueen, 2008). Locally controlled enterprises generate local wealth, secure community rights to resources, help create social capital through professional associations, encourage greater local environmental responsibility, help preserve cultural identity, and play an important role in poverty reduction. Yet in countries like DRC – and in Kisangani in the east of the country, the focus of this chapter – such SMFEs also face complex problems. Kisangani was selected for the study because growing demand in the local market there has led to an upsurge in artisanal logging. When political activities returned to normal and functional road networks helped revive the local economy after the official end of the war, city-dwellers responded to the lack of state support by starting up numerous income- generating and self-help initiatives.
    [Show full text]
  • Cameroon Handbook Global Health Fellows Program Updated: 3/30/2015
    Cameroon Handbook Global Health Fellows Program Updated: 3/30/2015 11 Table of Contents NPGH CONSORTIUM IN CAMEROON ........................................................................... 3 Consortium Universities .....................................................................................................3 Partner Institutions ............................................................................................................3 Country Overview ..................................................................................................................5 Health Statistics .................................................................................................................5 Health & Healthcare ...........................................................................................................6 PREPARING FOR YOUR TRIP ........................................................................................ 6 Financial ............................................................................................................................6 Entry/Exit Requirements ....................................................................................................6 Visa .......................................................................................................................................... 6 Vaccines and Travel-related Health Concerns ........................................................................ 6 Other Documentation ............................................................................................................
    [Show full text]
  • 2015-2016 Table of Contents
    Annual Report 2015-2016 Table of Contents Message from the Acting Director 1 Meet the Staff 4 Faculty reports 8 Pitt Students in Africa 15 Area Schools Experience Africa 23 Student Clubs 26 Let’s Talk Africa 28 African Studies Certif icate Recipients 35 *Cover photo by Dr. Jamie Miller director's Message with great pride particularly at a time when Africa is witnessing momentous transformation with a great sense of optimism and high hopes for a brighter future. As a program we aim to deepen and expand scholarly and educational opportunities not only for our students but for faculty and other stakehold- ers in ways that will enhance learning and understanding of the changing The 2015-2016 academic year perceptions of a continent ever more was yet another exciting year for the integrated in the world. African Studies program (ASP) at the University of Pittsburgh. The pro- This annual report highlights gram experienced tremendous growth several of our significant develop- in student interest in our courses, out ments as well as the achievements of of the classroom learning activities the faculty and students. It provides us and programs abroad in Africa. We with a unique opportunity to share our also saw growing interest among af- progress and reflect together on the filiated faculty and members of the lessons learned from our success and wider Pittsburgh community engaged the challenges ahead as we strive to in Africa related educational and other grow and achieve greater success as a activities. ASP enjoys the support of program. As you will see in the report, over 45 affiliated faculty who support many positive things are happening in the program’s mission through their African Studies and we are having an commitment to serve the students and impact on our students as they prepare active engagement in Africa focused re- for their roles as global leaders and search and scholarship.
    [Show full text]
  • Minimum Support for the Magazine Cameroon: FCFA 1000 Abroad: USD 10 Euro 9 Port Autonome
    Minimum support for the magazine Cameroon: FCFA 1000 Abroad: USD 10 Euro 9 Port Autonome 2 achas safari No 002 juNe-august 2016 Editorial A Pan - African Tourism Vision: By Acha-Anyi Paul Nkemngu (PhD)* The signs are there for all to see, in Foumban marvel at the spirituality considering that each day millions and creative genius of the pharaohs of tourists jet across the skies, cruise buried around the Pyramids in Egypt, through the oceans and tour in buses before leaving the continent. One can through the highways in search of most only imagine the economic spin-offs of what Africa has: unique cultures, from such a trip. unspoiled nature and pristine and Cognisant of the huddles on the way to tranquil environments. However, while achieving this laudable goal, especially tourists are exploring destinations the lack of political enthusiasm with and immortalising the attractions and a pan African economic community, experiences in photos, economic growth and the threat posed by the wanton and development occur simultaneously. destruction of the African natural and Achas Safari Magazine holds the firm cultural heritage, we nonetheless believe lmost two decades conviction that Africa has the resources in the common truism that all great after the adoptionand the potential to be a major player in achievements begin with an ambitious of the United this global market place. dream. And so we dare to dream, while Nations’ Millennium Hence, our mission at Achas Safari maintaining in our consciousness Development Goals, Magazine is to champion the course the fact that fantasising alone will not poverty levels on of African tourism by attracting world develop Africa.
    [Show full text]
  • GLOBAL RECIPES Starter Pack
    GLOBAL RECIPES starter pack brought to you by: introduction ABOUT Arousing Appetites is a community where ambitious home cooks come The world is a curious place, especially together to discover authentic recipes from around the world. If you’re new to Arousing when it comes to food. Appetites, to help get you Born out of a passion for acquainted with what you can experiencing new cuisines and expect from us, here are a few Because of unique histories, local flavors, all of our recipes are of our most popular recipes traditions and external influences, each rigorously tested and distilled and personal favorites: into methodical, easy-to-follow country's cuisine you’ll see in this steps. If you're willing to get a bit adventurous in the kitchen, you too - Czech Garlic Soup book has developed its own will explore the world through food. - Iraqi Tamarind Fish - Norwegian Almond Wafers highly differentiated style of cooking. Like what you see? And while no cuisine is identical to RECIPES Subscribe to our Arousing another, they all share an Appetites Newsletter and get emphasis on making delicious food that We incessantly research, test and new recipes in your inbox once develop recipes to ultimately offer a week! brings people together to enjoy it in good global comfort food that carefully balances authenticity, simplicity company. and overall healthiness. Each recipe also comes with a little Let’s dive right in! food-history lesson about how each dish came to be. 3. cheesy tortilla street snack Nicaraguan - Quesillo This cheese stuffed tortilla is a staple in Nicaraguan gastronomy and a very popular street snack.
    [Show full text]
  • Fall 2016 VOICES | 25 FALL ADVENTURES
    VOICES A Publication from the Language and Culture Center Celebrating FALL 2016 The LCC Team Leadership Team Joy S. Tesh – Director Dr. Jodi Nelms – Associate Director Adam Chen – Program Director of Counseling and Student Services Douglas Jones – Program Manager of Assessment and Technology Jeanne E. Peine – Program Manager of Training and Development Teachers Level 1 Level 4 Kathryn Porter Jenifer Edens Bushra Zaidi Michalina Mrugala Caitlin Sapaugh Level 2 Barbara Kennedy Anna Hood Alida Nakic Level 5 Program Assistants Jana Runnels Level 3 Velva Fallin Greg Urquhart Dale Craven Thong Dang Vincent Tran Susan McAlister Contents Farideh Nekoobahr Level 6 The LCC Team ........................................................... 2 Cory Stewart From the Director’s Desk ....................................... 3 Kitty Barrera LCC Scholarships ..................................................... 4 Saima Khan Counseling and Student Services ......................... 6 Support Staff Healthcare & Admissions Workshop ................... 7 Andrea Goatley – Admissions Manager LCC Student Council ............................................... 8 Jessica Cruz – Office Coordinator Teacher Spotlight: Doug Jones ............................. 9 Thao Le – Financial Coordinator Class Pictures .......................................................... 10 Samrach Long – SEVIS Compliance Coordinator My Country ............................................................. 16 Wa Vuong – Microsystem Analyst LCC Experiences ....................................................
    [Show full text]
  • Epicure Academy Overview
    Epicure Academy a new culinary program Curriculum Overview 2018/2019 ​ ​ traditional 50 minute class periods that meet every day 1st Semester Unit 1 Unit 2 Culinary Focus Cultural Focus Culinary Focus Cultural Focus Kitchen Basics USA Food Economics South Korea Nutrition Science United Kingdom Food Industry Operations France Entrepreneurship Singapore Entrepreneurship Vietnam Italy Student Deliverables: Proper knife technique, basic culinary skills, meal Student Deliverables: food waste and consumption map, urban food policies, ​ planning, healing home remedies,business analysis aquaponics system, meat and seafood source and distributor analysis 1.1 Kitchen Basics | Food Safety | USA cuisine 2.1 Food Economics | Reducing Food Waste | South Korean cuisine ​ ​ 1.2 Kitchen Basics | Knife Skills | USA cuisine 2.2 Food Economics | Reducing Food Waste | South Korean cuisine ​ ​ 1.3 Kitchen Basic | Meal Planning & Cooking for a Crowd | United Kingdom Cuisine 2.3 Food Economics | Value of Eating Local | French & Vietnamese Cuisine ​ ​ ​ ​ ​ 1.4 Nutrition Science | Ingredient Investigation | United Kingdom Cuisine 2.4 Food Economics | Slow Food | French Cuisine ​ ​ 1.5 Nutrition Science | Food Lifestyle with Medical Conditions | Singaporean Cuisine 2.5 Food Industry Operations | Tourism & Hospitality | Italian Cuisine ​ ​ 1.6 Nutrition Science | Healing Foods | Singaporean Cuisine 2.6 Food Industry Operations | Sourcing | Italian Cuisine ​ ​ 1.7 Entrepreneurship | Restaurant Business Models 2.7 Entrepreneurship | Business Planning 1.8 Entrepreneurship
    [Show full text]