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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. -
15 Tips for 5 Cities
#6 Companion Magazine #6 / 2015 Free for guests of 25h hotels € 5,50 / £ 4,00 $ 6,00 CHF companion-magazine.com A magazine by freundevonfreunden.com for 25hours Hotels featuring Fashion & Style, Food & Drink, Art & Entertainment, Wellness & Activity, People & Business from Berlin, Hamburg, Frankfurt, Vienna, Zurich & beyond Beyond Kale & A Way Success Company With Wood Highly successful entre- Yoga teacher and chef Belén Berlin Lumberjacks – preneur Bobby Dekeyser on Vázquez Amaro shares one Albrecht von Alvensleben the intricacies of valuing of her favorite dishes – and Max Pauen aka Bullen- material possessions. a winter special. berg make the cut in oak. A tour to the family forest. Interview, p. 13 Recipe, p. 16 Portrait, p. 26 15 TIPS WOVEN FOR 5 CITIES PLAY- Bits & Pieces, p. 4 GROUNDS One could call them playing fields – the nature-inspired, woven rugs and textile objects by Alexandra Kehayoglou. The designer specializes in items that usually just lay flat THE DO-IT-YOURSELF WOMAN on the ground, adding a third dimension and a touch of nature to any home. Lately, her craft has also extended to Pop star, feminist, do-it-yourself heroine, poster girl of art and fashion installations. COMPANION met with the the internet generation: Claire Boucher does it all. She Argentinian rising star in her Buenos Aires studio to speak achieved stardom in 2012 with her indie music project about heritage and happy accidents. Grimes. With “Art Angels,” the long-awaited follow-up to her breakthrough album “Visions,” the Canadian has once Spielwiesen könnte man sie nennen – die von der Natur in- again shown how a woman in the pop music industry can spirierten gewebten Teppiche und textilen Objekte von take her career into her own hands. -
The Literature of Kita Morio DISSERTATION Presented In
Insignificance Given Meaning: The Literature of Kita Morio DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Masako Inamoto Graduate Program in East Asian Languages and Literatures The Ohio State University 2010 Dissertation Committee: Professor Richard Edgar Torrance Professor Naomi Fukumori Professor Shelley Fenno Quinn Copyright by Masako Inamoto 2010 Abstract Kita Morio (1927-), also known as his literary persona Dokutoru Manbô, is one of the most popular and prolific postwar writers in Japan. He is also one of the few Japanese writers who have simultaneously and successfully produced humorous, comical fiction and essays as well as serious literary works. He has worked in a variety of genres. For example, The House of Nire (Nireke no hitobito), his most prominent work, is a long family saga informed by history and Dr. Manbô at Sea (Dokutoru Manbô kôkaiki) is a humorous travelogue. He has also produced in other genres such as children‟s stories and science fiction. This study provides an introduction to Kita Morio‟s fiction and essays, in particular, his versatile writing styles. Also, through the examination of Kita‟s representative works in each genre, the study examines some overarching traits in his writing. For this reason, I have approached his large body of works by according a chapter to each genre. Chapter one provides a biographical overview of Kita Morio‟s life up to the present. The chapter also gives a brief biographical sketch of Kita‟s father, Saitô Mokichi (1882-1953), who is one of the most prominent tanka poets in modern times. -
PRESERVING FOOD on the TRAIL What Did the Corps of Discovery Do with Its Leftovers?
Lewis in Georgia Company Records Patrick Gass Ludwig and Lewis The Official Publication of the Lewis and Clark Trail Heritage Foundation, Inc. August 2001 Volume 27, No. 3 PRESERVING FOOD ON THE TRAIL What did the Corps of Discovery do with its leftovers? THE SALT MAKERS, BY JOHN CLYMER Boiling seawater for salt on the shores of the Pacific, winter 1806. PLUS: JEFFERSON’S WEST, KAREEM HONORS YORK, AND MORE Contents Letters: Chinook Point; John Ordway; iron boat 2 From the Directors: A special thanks to all 4 Bicentennial Report: Ambrose pledges $1 million 5 Preserving Food on the L&C Expedition 6 What the Corps of Discovery did with its leftovers By Leandra Holland Getting Out the Word 12 Preserving food, p. 6 Patrick Gass’s role in publicizing the expedtion’s return By James J. Holmberg Company Books 18 What they tell us about the Corps of Discovery By Bob Moore Lewis’s Georgia Boyhood 25 His brief but formative sojourn in the Deep South By James P. Hendrix, Jr. Trail Notes: Minimizing impact on Lemhi Pass 29 Reviews: Ronda on Jefferson; the Trail by kayak and mule 30 Jefferson, p. 30 L&C Roundup: Kareem honors York; Chapter News 33 From the Library: New librarian sought 34 Soundings 36 A Lewis & Clark Symphony? By Skip Jackson On the cover We chose The Salt Makers, John Clymer’s dramatic painting of Lewis and Clark’s men making salt under the curious gaze of Pacific Coast Indians, to illustrate Leandra Holland’s story on food preservation (pages 6-11). -
Mix Mix Catering Sdn Bhd 美美自由餐服务
MIX MIX CATERING SDN BHD 美美自由餐服务 Affordable Delicious since 1997 MS1500 : 2009 Website : www.mixmix.com.my No 27, Jalan 1/5, Bandar Teknologi Kajang, 43500, Kajang, Selangor H/P : 016-3462626 (Michael) H/P : 019-2326261 (Fanny) WHY MIX MIX CATERING? MS1500 : 2009 We cater for various occasions such as wedding/pre-wedding dinner, Birthdays and etc.. AFFORDABLE LUXURY EXPERIENCED CATERER Whatever your plan is, we From a small hawker stall in offers luxury setting and 1994 in KL by its founder customised catering service for Madam Fanny Ting. The individual client or corporate company quickly at very affordable rate. metamorphosed into a company specialised in catering services serving over 500,000 customers in 15 years. HALAL CERTIFIED Mix Mix Catering Services has been certified as a Halal caterer by Jabatan Kemajuan Islam Malaysia (JAKIM). We are please to serve a wide range of different cuisine that is muslim-friendly 2 3 4 BUFFET MENU MS1500 : 2009 MENU A MENU B MENU C RM 26.00 RM 28.00 RM 29.00 Golden Fried Chicken Wings Lemongrass Fried Chicken Rendang Lamb 黄金炸鸡翼 柠檬草炸鸡 干咖喱羊肉 Sweet And Sour Fish Fillet Butter Prawns Mushroom Braised Vegetarian Abalone Slices 甜酸鱼片 招牌奶油虾 燜香菇什菜鲍鱼片 Sambal Sotong Crispy Spring Rolls Salted Egg Fried Sotong 叁岜鱿鱼 香脆春卷 咸蛋炸鱿鱼 Curry Chicken With Potatoes Sambal Sotong Butter Fish Fillet With Mayonnaise 风味咖喱鸡 叁岜鱿鱼 奶油美乃滋酱鱼片 Crabstick Rolls Stir Fried Mix Vegetables Sweet Peas With Mix Vegetable 香脆蟹柳卷 富贵花开 甜豆炒什菜 Mushroom Braised Chicken Feet Fried Seafood Tofu With Thai Sauce House Fried Chicken 燜香菇凤爪 泰式海鲜豆腐 招牌炸鸡 Stir Fried Mix Vegetables Curry Chicken With Potatoes Mini Fried Wantan 富贵花开 风味咖喱鸡 黄金迷你云吞 FriedDISCLAIMER: Crispy Fish Ball w. -
Carabiner Daily from 6Pm to 11Pm
Carabiner daily from 6pm to 11pm SHARE MAINS FARM PLATTER 24 VEGAN KEFTA 32 local charcuterie & cheese, pickles, honeycomb, huckleberry Beyond© plant-based protein, sautéed spinach, saffron couscous, mostarda, smoke-deviled eggs, warm bread harissa coulis • V BISON DUMPLINGS 14 DANDAN NOODLES 22 pickled vegetables, scallions, ginger ponzu misua noodles, chopped peanuts, spicy chili oil, bok choy, sichuan pepper, scallions • V POBLANO CHILI RINGS 13 • substitute rice noodles +0 • marinated tofu +5 ancho remoulade, lime GF • minced pork +6 GF, V DRY AGED NY STRIP 42 POKE NACHOS 15 roasted fingerling potatoes, grilled ahi, avocado puree, crispy wontons, wasabi tobiko, asparagus, spiced-red wine reduction sweet soy, sriracha aioli GF LETTUCE CUPS 15 PISTACHIO TROUT 34 minced pork, fresh herbs, lime, puffed rice, nut crusted, Montana rainbow trout, sautéed spinach, rio sweet-chili sauce medley, huckleberry vinaigrette GF GF ELK IN A BLANKET 16 smoked sausage, puff pastry, CHICKEN PAILLARD 28 cherry-pilsner mustard breaded cutlet, baby carrots, mashed potatoes, citrus browned-butter emulsion GREENS SUMMIT BURGER 19 local Wagyu beef, American cheese, bistro sauce, ciabatta bun, fries 6 half | 12 full SUMMIT SALAD • fried egg +3 organic mixed greens, red pear, candied walnuts, huckleberry • bacon +3 vinaigrette • substitute Beyond Burger© +0 GF, V GF, V ASIAN SALAD 15 baby lettuces, pickled vegetables, edamame, mandarin, wontons, cashews, ginger-tamari vinaigrette PROUDLY FEATURING LOCAL FARMS & PRODUCERS V Montana Wagyu Cattle Co. | Amaltheia Farms & Dairy | On the Rise Bread Co. | Summit Valley Farms | Trout Culture | Paradise GREEN PAPAYA SALAD 15 Springs Farm | Prairie Harvest | Tumblewood Honey & Teas | Artisan Charcuterie | Summit Distribution Grains of Montana | grape tomatoes, lime juice, long beans, chopped Vertical Harvest peanuts, Thai chilies GF All menu items were prepared in a kitchen that also processes SALAD ADDITIONS wheat. -
The Old Beijing Gets Moving the World’S Longest Large Screen 3M Tall 228M Long
Digital Art Fair 百年北京 The Old Beijing Gets Moving The World’s Longest Large Screen 3m Tall 228m Long Painting Commentary love the ew Beijing look at the old Beijing The Old Beijing Gets Moving SHOW BEIJING FOLK ART OLD BEIJING and a guest artist serving at the Traditional Chinese Painting Research Institute. executive council member of Chinese Railway Federation Literature and Art Circles, Beijing genre paintings, Wang was made a member of Chinese Artists Association, an Wang Daguan (1925-1997), Beijing native of Hui ethnic group. A self-taught artist old Exhibition Introduction To go with the theme, the sponsors hold an “Old Beijing Life With the theme of “Watch Old Beijing, Love New Beijing”, “The Old Beijing Gets and People Exhibition”. It is based on the 100-meter-long “Three- Moving” Multimedia and Digital Exhibition is based on A Round Glancing of Old Beijing, a Dimensional Miniature of Old Beijing Streets”, which is created by Beijing long painting scroll by Beijing artist Wang Daguan on the panorama of Old Beijing in 1930s. folk artist “Hutong Chang”. Reflecting daily life of the same period, the The digital representation is given by the original group who made the Riverside Scene in the exhibition showcases 120-odd shops and 130-odd trades, with over 300 Tomb-sweeping Day in the Chinese Pavilion of Shanghai World Expo a great success. The vivid and marvelous clay figures among them. In addition, in the exhibition exhibition is on display on an unprecedentedly huge monolithic screen measuring 228 meters hall also display hundreds of various stuffs that people used during the long and 3 meters tall. -
Traditional Chinese Medicine Medicated Diet Recipe Book
Traditional Chinese Medicine Medicated Diet Recipe Book Cindy Cheng D.Ac. D.CHM D.TCMP Anita Siu D.Ac. D.CHM D.TCMP Jessica Rea D.Ac. Yuki Minesaki D.Ac. Caroline Prodoehl D.Ac. Preface Traditional Chinese Medicine (TCM) is a school of medicine that originated in China thousands of years ago. It consists of a very comprehensive system of diagnosis, differentiation and treatment based on theories deeply rooted in Chinese culture and philosophy. TCM takes a holistic approach to both the understanding and treatment of the human body. This means that everything in the universe is interconnected and mutually affects each other to varying degrees. Similarly, TCM treatments don’t focus on the condition of the patient’s body alone. They take into account such environmental factors as the patient’s lifestyle and diet. As such, a large part of the efficacy of TCM is due to the suggested lifestyle changes that not only prolong the effects of the treatment, but also improves the overall health of the patients and prevents them from having relapses and/or contracting other diseases. Dietary therapy or medicated diet is perhaps the most effective and most commonly suggested by TCM practitioners. As the name suggests, medicated diet involves treating and preventing diseases by making changes in one’s diet. A TCM practitioner will suggest certain foods to eat while other foods to avoid based on each individual’s body condition. In addition, Chinese medicinal herbs are often incorporated into the daily diet to further enhance the effect of the dietary changes. This recipe book is a compilation of over 100 recipes that incorporate certain foods and herbs to treat and prevent a multitude of diseases. -
House Tea 特premium Chinese Tea 極品deluxe Chinese
House Tea 25 每位 / per person 清 Tie Guan Yin 小珠 Dragon Ball Jasmine 家普洱 Aged Puer 壽王(玉牡丹) Shoumei (White Peony Supreme) 人参烏 Ginseng Oolong Chrysanthemum 特 Premium Chinese Tea 80 每位 / per person 極品凰單欉 Supreme Phoenix 清極品 Supreme Tie Guan Yin 南珍普洱 Yunnan Reserved Ole Puer 極品 Deluxe Chinese Tea 120 每位 / per person 毫 Silver Needle 湖獅峰井 Long Jing Tea 武夷大 Wuji Do Hung Po 10% Service Charge Will Be Added Mott Signature Cocktails Five Spice Sherry 140 Blanco Avion Tequila / Pedro Sherry / Five Spice / Raspberries / Sage Forbidden Rose 130 Vanilla Infused Macchu and Chilli / Passion Fruit / Lychee / Chili / Lemon / Flower Hong Kong Ice Tea 120 Blanco Avion Tequila / Lillet Blanc / Blackcurrant / Jasmine Tea Nashi 130 Absolut Elyx Vodka / Sake / Pear / Basil / Lemon / Pistachios Joe’s Elixer 120 Tanqueray Gin / Chartreuse / Blackberries / Passion Fruit / Ginseng / Shiso Mott St. Cooler 130 Zubrowka Vodka / Madagascar Vanilla Syrup / Szechuan Chilli / Ginger / Apple Hanami 130 Buffalo Trace Whisky / Tanqueray Gin / Umeshu / Yuzu / Shiso / Ginger Beer / Chrysanthemum Anna Wong 110 Tangerine Peel Infused Gin / Osmanthus Honey / Lemon / Egg White The Milk Tram 90 Absolut Elyx Vodka / Vanilla Syrup / Milk / Matcha Tea / Egg White / Cinnamon 10% Service Charge Will Be Added Mott Classics Fujian Negroni 130 Kaam & Son / Aperol / Lapsong Souchong Tea Infused Amaro Mott St Mule 120 Ketel One Vodka / Chinese Spice Cordial / Ginger beer Old Harbour (Fashioned) 160 Hakushu Whisky / Rittenhouse Rye / Chrysanthemum / Goji Berry / Grapefruit Bitters Salt Plum -
Noodles, Traditionally and Today
J Ethn Foods 3 (2016) 209e212 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Noodles, traditionally and today * Na Zhang a, Guansheng Ma b, a Institution for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China b Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China article info abstract Article history: Chinese noodles originated in the Han dynasty, which has more than 4,000 years of history. There are Received 1 April 2016 many stories about the origin of noodles. To a certain extent, noodles also reflect the cultural traditions Received in revised form and customs of China, which essentially means “human nature” and “worldly common sense”. There are 7 August 2016 thousands of varieties of noodles in China, according to the classification of the shape of noodles, Accepted 8 August 2016 seasoning gravy, cooking craft, and so on. Many noodles have local characteristics. Noodles are accepted Available online 20 August 2016 by people from all over the world. The industrial revolution and the development of the food industry realized the transition from a traditional handicraft industry to mass production using machinery. In Keywords: classification addition, the invention of instant noodles and their mass production also greatly changed the noodle health industry. In essence, noodles are a kind of cereal food, which is the main body of the traditional Chinese industrialization diet. It is the main source of energy for Chinese people and the most economical energy food. Adhering to noodles the principle of “making cereal food the main food”, is to maintain our Chinese good diet tradition, which nutrition can avoid the disadvantages of a high energy, high fat, and low carbohydrate diet, and promote health. -
Workbook Workbook and Your 5 5 Classroom to Life
BRING THE WORLD TO YOUR CLASSROOM WORKBOOK WORKBOOK AND YOUR 5 5 CLASSROOM TO LIFE. • A six-level, integrated-skills approach that develops fluency in American English through an exploration of real world images, text, and video from National Geographic. • Develops the critical thinking skills needed for success in the 21st century through information-rich topics and explicit instruction that teaches learners to understand, evaluate, and create texts in English. • New, user-friendly technology supports every step of the teaching and learning process from in-class instruction, to independent practice, to assessment. The Life workbook offers independent practice activities that reinforce and expand on the lessons taught in the student book! CEF: B2 NGL.Cengage.com/life National Geographic Learning, a part of Cengage Learning, provides Paul Dummett customers with a portfolio of quality materials for PreK-12, academic, and adult education. It provides instructional solutions for EFL/ESL, reading and John Hughes writing, science, social studies, and assessment, spanning early childhood through adult in the U.S. and global markets. Visit NGL.Cengage.com Helen Stephenson Life_WB_L5.indd 1 06/06/14 12:31 pm 5 Paul Dummett John Hughes Helen Stephenson 15469_00_FM_p001-003_ptg01.indd 1 7/23/14 3:13 PM Life Level 5 Workbook © 2015 National Geographic Learning, a part of Cengage Learning Paul Dummett ALL RIGHTS RESERVED. No part of this work covered by the copyright John Hughes herein may be reproduced, transmitted, stored, or used in any form or by Helen Stephenson any means graphic, electronic, or mechanical, including but not limited to photocopying, recording, scanning, digitizing, taping, Web distribution, Publisher: Sherrise Roehr information networks, or information storage and retrieval systems, Executive Editor: Sarah T.