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Linguistic Manifestations in the Commercialisation of Japanese
ISBN 978-1-84626-025-4 Proceedings of 2010 International Conference on Humanities, Historical and Social Sciences (CHHSS 2010) Singapore, 26-28 February, 2010 Linguistic Manifestations in the Commercialisation of Japanese Animation and Comics David Yoong Soon Chye1 and Maya Khemlani David2 1 La Trobe University, Australia; University of Malaya, Malaysia 2 University of Malaya, Malaysia Abstract. In today’s economic climate, capitalism is a central ideology that governs the market world. And this is no exception in the contemporary Japanese animation and comics (anime and manga) industry. Animators and artists have to evolve to meet the demands of the audience who are becoming more intellectually complex. To satisfy these needs, animators and artists have to use more sophisticated linguistic means. Fairclough’s (1995) who uses Foucault’s (1993) order of discourse refers to the ordered sets of discourse practices found in social domains, that is, the nexus of practices representing different discourses. For instance, in contemporary anime and manga, storylines may use multiple discourses, such as historical discourse (to refer to past events) and musical discourse (to build tension in the stories). This research examines the textual and intertextual use of historical discourse in two anime and manga titles, ‘Zipang’ and ‘Rurouni Kenshin’ using Fairclough’s (1995) CDA framework. This paper is part of larger study which focuses on five anime and manga titles as well as five types of discourses and their textual manifestations. Keywords: comics, animation, anime, manga, textual, intertextuality, discourse, critical discourse analysis 1. Introduction The comic industry in today’s world is highly commercialised (Wo, Lou and Hyun-hee, n.d.). -
Chicken's Feet and Tarragon Vinegar Emulsion
ISAAC MCHALE’S RECIPES CHICKEN’S FEET AND TARRAGON VINEGAR EMULSION Isaac McHale’s recipes FOUR International Summer 2015 CHICKEN’S FEET AND TARRAGON VINEGAR EMULSION SERVES 1 INGREDIENTS METHOD CHICKEN FEET CHICKEN FEET • 3 chicken feet Trim the nails and tendons from the chicken feet. Place in a large pot and bring to the boil from cold. Rinse thoroughly then cook in a liquor of 10g salt per litre TARRAGON VINEGAR EMULSION of water for 8 hours on 85C. Once cooked using scissors make an incision up the • 400g brown chicken stock reduced to 300g base of the foot and along each bone, then gently remove all bones from inside • 25g thick and easy the foot and lay out flat on a dehydrator tray. Dehydrate on 65C for 24 hours until • 50g rendered chicken fat completely dry. The feet are then fried in vegetable oil at 215C using tweezer tongs • 15g tarragon vinegar to keep them flat until golden brown and slightly puffed. Drain onto a tissue and • 4g salt keep warm until serving. DEVIL SPICE MIX CHICKEN FAT & TARRAGON VINEGAR EMULSION • 15g Jamaican pepper Reduce chicken stock to 300g, add the chicken fat, salt & thick and easy and cook • 4g mace for 1 min until thickened whisking constantly, finally whisk in the vinegar then put • 8g dry herb mix (sage, thyme, savory, rosemary) mixture into an espuma gun and gas with 2 cream (no.2) chargers. • 55g celery salt • 140g sweet paprika TO SERVE • 10g colema mustard powder Dust the warm puffed chicken feet with devil spice mix and serve with a small bowl • 16g black pepper of the chicken and tarragon emulsion. -
Restaurant Oriental Wa-Lok
RESTAURANT ORIENTAL WA-LOK DIRECCIÓN:JR.PARURO N.864-LIMA TÉLEFONO: (01) 4270727 RESTAURANT ORIENTAL WA-LOK BOCADITOS APPETIZER 1. JA KAO S/.21.00 Shrimp dumpling 2. CHI CHON FAN CON CARNE S/.17.00 Rice noodle roll with beef 3. CHIN CHON FAN CON LAN GOSTINO S/.20.00 Rice noodle roll with shrimp 4. CHIN CHON FAN SOLO S/.14.00 Rice noodle roll 5. CHIN CHON FAN CON VERDURAS S/.17.00 Rice noodle with vegetables 6. SAM SEN KAO S/.25.00 Pork, mushrooms and green pea dumplings 7. BOLA DE CARNE S/.19.00 Steam meat in shape of ball 8. SIU MAI DE CARNE S/.18.00 Siumai dumpling with beef 9. SIU MAI DE CHANCHO Y LANGOSTINO S/.18.00 Siumai dumpling with pork and shrimp 10. COSTILLA CON TAUSI S/.17.00 Steam short ribs with black beans sauce 11. PATITA DE POLLO CON TAUSI S/.17.00 Chicken feet with black beans 12. ENROLIADO DE PRIMAVERA S/.17.00 Spring rolls 13. ENROLLADO 100 FLORES S/.40.00 100 flowers rolls 14. WANTAN FRITO S/.18.00 Fried wonton 15. SUI KAO FRITO S/.20.00 Fried suikao 16. JAKAO FRITO S/.21.00 Fried shrimp dumpling Dirección: Jr. Paruro N.864-LIMA Tel: (01) 4270727 RESTAURANT ORIENTAL WA-LOK 17. MIN PAO ESPECIAL S/.13.00 Steamed special bun (baozi) 18. MIN PAO DE CHANCHO S/.11.00 Steamed pork bun (baozi) 19. MIN PAO DE POLLO S/.11.00 Steamed chicken bun (baozi) 20. MIN PAO DULCE S/.10.00 Sweet bun (baozi) 21. -
Exploring International Cuisine Reference Book
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
01 本樓叉燒包$5.25 House Special Roast Pork Bun 02 豆苗餃$6.25
NYC CHINATOWN’S FIRST DIM SUM PARLOR OPEN AND OPERATING SINCE 1920 點心 DIM SUM 01 ★本樓叉燒包 $5.25 13 臘味糯米飯 $6.95 House Special Roast Pork Bun Sticky Rice with Chinese Sausage Steamed wheat flour bun filled with pork and Steamed sweet rice with Chinese sausage, caramelized onions minced pork and dried shrimp 02 ★ 豆苗餃 $6.25 14 r Y 凈腸粉 $3.25 Shrimp and Snow Pea Leaf Dumplings Plain Rice Rolls Minced shrimp with snow pea leaf greens in Steamed rice flour noodles drizzled with sweet homemade open-faced wheat wrappers soy sauce 03 ★ 蝦燒賣 $6.25 15 r Y 芫茜蔥腸 $4.25 Shrimp Siu Mai Cilantro and Scallion Rice Rolls Minced shrimp, steamed wonton wrappers Steamed rice flour noodles with cilantro and scallion, and sweet soy sauce 04 鸡烧賣 $5.50 16 r 蝦腸 $5.75 Chicken Siu Mai Shrimp Rice Rolls Minced chicken in wonton wrappers Steamed rice flour noodles with shrimp; sweet soy sauce drizzled on top 05 燒賣 $5.75 17 r 牛肉腸 $5.00 Pork Siu Mai Beef Rice Rolls Minced pork, mushrooms, and shrimp steamed Steamed rice flour noodles with minced beef; in wonton wrappers sweet soy sauce drizzled on top 06 蝦餃 $6.25 18 排骨腸 $7.25 Shrimp Dumplings Rice Roll with Spare Ribs Minced shrimp in handmade wheat wrappers Steamed rice flour noodles topped with spare ribs in black bean sauce 07 Y羅漢齋餃 $5.00 19 Y 炸軌腸 $6.25 Vegetarian Dumplings Rice Roll with Fried Dough Mixed vegetables and mushrooms in Fried dough wrapped in rice noodles and homemade tapioca starch wrappers drizzled with sweet soy sauce 08 小籠包 $5.50 20 鍋貼 $4.75 Shanghainese Soup Dumplings Pan-Fried Pork Dumplings Pork-filled -
Set Lunch & Buffet Selection16052014re
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES 2014 COFFEE BREAKS PAGE 3 LUNCH PAGE 8 FAMILY STYLE SELECTION PAGE 10 BUFFET SELECTION PAGE 14 Prices in this document are for 2014 and quoted in Thai Baht. These prices cannot be used beyond 2014, but the menus and content can act as an indication. COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES Coee Breaks PAGE 2 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES COFFEE BREAKS Coee Breaks (Please tick) To be chosen from the coee breaks menu selection THB 370* 2x Savoury, 3x Sweet, 2 x Juice THB 425 3x Savoury, 3x Sweet, 2 x Juice THB 475 4x Savoury, 4x Sweet, 3 x Juice All the above include coffee & tea, red & green apples THEME COFFEE BREAKS (minimum of 50 persons & up, rate per person per break) DESCRIPTION RATE Ice Breaker Mango Mania Jungle Break 550 Thai Herbal Spa & Massage Break Phuket Fantasy BREAKFAST DESCRIPTION RATE Thai Buet Breakfast: minimum of 80 persons 470 Japanese Buet Breakfast: minimum of 80 persons 600 American Buet Breakfast: minimum of 80 persons 600 *Selection of the meeting package The above prices are quoted in Thai Baht (unless otherwise specified) and inclusive of 10% service charge and 7% government tax. Prices are non-commissionable. PAGE 3 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES SAVOURY European / Western selection Caesar salad wrap (V) Bbq chicken wings with tangy ranch sauce Pastrami and coleslaw on rye bread sandwich Deep fried sh nger with Cajun dipping sauce Smoked salmon nger sandwich Mini chicken fajita with guacamole Mini tomato and cheese ciabatta (V) Quiche Lorraine -
The Small Details Group Dining & Events
THE SMALL DETAILS GROUP DINING & EVENTS AT DRAGONFLY SUSHI & SAKÉ COMPANY WE ARE PASSIONATE ABOUT CREATING MEANINGFUL CONNECTIONS. Our group dining packages are designed to help you build stronger friendships, celebrate memories and bring out the very best in your group as they gather around the table at Dragonfly. DRAGONFLY 3 THE SMALL DETAILS - CONTENTS FOOD MENUS Fresh selections SHOGUN MENU EMPEROR MENU from farm and sea IZAKAYA FAMILY STYLE IZAKAYA FAMILY STYLE prepared Izakaya (family) style. Creating artful flavors. Anchoring your event. Izakaya is a tapas-style dining Izakaya is a tapas-style dining Sewing friendships tighter. experience that encourages joy experience that encourages joy BEVERAGE MENU Bringing your friends, colleagues, and fulfillment through and fulfillment through family closer together. sharing and conversation. sharing and conversation. Spirited concoctions and unexpected combinations to lighten the mood. 4 guest minimum 4 guest minimum Setting the scene for an evening of relaxation, enjoyment and conversation. $65 $85 $22 $24 $27 $32 PAGE 4 PAGE 5 PAGE 6-7 * per person price does not include 20% gratuity and 7% sales tax Looking for a more exclusive experience? Total buyouts, private luncheons & sushi classes are available, please contact us for more details. DRAGONFLY 4 IZAKAYA-SHOGUN MENU STARTERS SUSHI BUTTER SAUTÉED EDAMAME CLASSIC ROLL togarashi, sea salt, bonito flakes baked, tuna, albacore, seasonal white fish, scallions, spicy sauce, eel sauce SHISO PRETTY tuna tartare, scallion, spicy mayo— COBRA KAI ROLL wrapped in shiso leaf & flash fried krab delight, red onion, tomato, tempura flakes, lemon, salmon, WONTONS garlic-shiso pesto, aged balsamic krab, cream cheese, peach-apricot reduction “THE BOMB” ROLL tuna, tempura shrimp, krab delight, BEEF TATAKI avocado, tempura flakes, eel sauce, seared n.y. -
DINNER HOURS: Sun-Thur 4:30Pm-10Pm Fri & Sat 4:30Pm-11Pm
DINNER HOURS: 2907 Providence Rd. Sun-Thur 4:30pm-10pm Suite 100 Fri & Sat 4:30pm-11pm Charlotte, NC 28211 We take pride in providing freshly prepared, authentic Italian cuisine, so please allow a minimum of 1 hour for all regular takeout orders 704-365-4650 DINNER | TAKE OUT APPETIZERS CARPACCIO* baby arugula, shaved beef, truffle aioli, shaved parmesan ............................................. 10.95 COZZE sautéed p.e.i. mussels, saffron tomato broth, garlic, parsley, crostini ......................................... 9.95 CALAMARI flash-fried with a spicy marinara sauce ............................................................................. 10.95 ZUCCHINI flash-fried with marinara..................................................................................................... 8.95 BRUSCHETTA fresh grilled baguette topped with cherry tomatoes, garlic, basil and balsamic ............... 8.95 ANTIPASTO cured Italian meats and cheeses, olives and flatbread...................................................... 11.95 BURRATA organic tomatoes, crostini, sweet balsamic, evoo................................................................ 12.95 SALADS MISTA organic mixed greens with cucumbers and cherry tomatoes....................................................... 6.95 CESARINA classic Caesar salad ............................................................................................................. 6.95 GRECA romaine, cucumbers, green peppers, tomatoes, red onion, olives, feta, red wine vinaigrette ..... 6.95 CAPRI fresh -
Fichier Des Allergènes
LE CLASSEUR DES ALLERGÈNES RETROUVEZ LES ALLERGÈNES PRÉSENTS DANS CHAQUE PRÉPARATION. EN CAS D’ALLERGIE ALIMENTAIRE CONNUE, MERCI DE LE FAIRE SAVOIR AU CHEF DE CUISINE AVANT CONSOMMATION. ALLERGENES LAIT SOJA ŒUF POISSON CRUSTACÉS GLUTEN NOIX SESAME SULFITE ARACHIDE CÉLERI MOUTARDE MOLLUSQUE LUPIN LES POTAGES Bouillon de vermicelles X XXXX Cosoé de bœuf X X X Crème de champignons XXXX XX Crème de légumes XXX X Crème Dubarry XXX X Gaspacho de tomates X XXXX Potage Agriculteur X X Potage Crécy XX X Potage Cultivateur X X Potage Darblay X X Potage Dubarry XXX X Potage Forestier X X X Potage Parmentier X X X Potage/soupe de légumes XX X Potage/soupe de pois cassés X X Soupe / Crème de lentilles X X Soupe de courge X X X Soupe de légumes XX X Soupe de poissons XXXX XX Soupe de potiron et châtaigne X XXX Velouté / Crème d'asperges XX X Velouté / Crème de poireaux XX X Velouté de carottes (potage crécy) XXX X Velouté de champignons XXX X Velouté de légumes XX X Velouté de potirmaron XX X Velouté de potiron XX X Velouté petits pois et menthe XX X Velouté/ Crème de courgettes XXX X Page 1 de 1 ALLERGENES LAIT SOJA ŒUF POISSON CRUSTACÉS GLUTEN NOIX SESAME SULFITE ARACHIDE CÉLERI MOUTARDE MOLLUSQUE LUPIN LES ENTREES Accras de morue XXXXXXX Artichauts au maïs XX Artichauts vinaigrette XX Asperges sauce mousseline X X Asperges vinaigrette X Aubergines grillées X Aubergines grillées au basilic X Avocat aux crevettes XXXXX Avocat mayonnaise X XX Avocat vinaigrette X Betteraves aux échalotes XX Betteraves aux pommes XX Betteraves vinaigrette XX Blancs -
Part 3 TRADITIONAL JAPANESE CUISINE
Part 3 TRADITIONAL JAPANESE CUISINE Chakaiseki ryori is one of the three basic styles of traditional Japanese cooking. Chakaiseki ryori (the name derives from that of a warmed stone that Buddhist monks placed in the front fold of their garments to ward off hunger pangs) is a meal served during a tea ceremony. The foods are fresh, seasonal, and carefully prepared without decoration. This meal is then followed by the tea ceremony. (Japan, an Illustrated Encyclopedia , 1993, p. 1538) Honzen ryori is one of the three basic styles of traditional Japanese cooking. Honzen ryori is a highly ritualized form of serving food in which prescribed types of food are carefully arranged and served on legged trays (honzen). Honzen ryori has its main roots in the so- called gishiki ryori (ceremonial cooking) of the nobility during the Heian period (794 - 1185). Although today it is seen only occasionally, chiefly at wedding and funeral banquets, its influence on modern Japanese cooking has been considerable. The basic menu of honzen ryori consists of one soup and three types of side dishes - for example, sashimi (raw seafood), a broiled dish of fowl or fish (yakimono), and a simmered dish (nimono). This is the minimum fare. Other combinations are 2 soups and 5 or 7 side dishes, or 3 soups and 11 side dishes. The dishes are served simultaneously on a number of trays. The menu is designed carefully to ensure that foods of similar taste are not served. Strict rules of etiquette are followed concerning the eating of the food and drinking of the sake. -
Copy of Anime Licensing Information
Title Owner Rating Length ANN .hack//G.U. Trilogy Bandai 13UP Movie 7.58655 .hack//Legend of the Twilight Bandai 13UP 12 ep. 6.43177 .hack//ROOTS Bandai 13UP 26 ep. 6.60439 .hack//SIGN Bandai 13UP 26 ep. 6.9994 0091 Funimation TVMA 10 Tokyo Warriors MediaBlasters 13UP 6 ep. 5.03647 2009 Lost Memories ADV R 2009 Lost Memories/Yesterday ADV R 3 x 3 Eyes Geneon 16UP 801 TTS Airbats ADV 15UP A Tree of Palme ADV TV14 Movie 6.72217 Abarashi Family ADV MA AD Police (TV) ADV 15UP AD Police Files Animeigo 17UP Adventures of the MiniGoddess Geneon 13UP 48 ep/7min each 6.48196 Afro Samurai Funimation TVMA Afro Samurai: Resurrection Funimation TVMA Agent Aika Central Park Media 16UP Ah! My Buddha MediaBlasters 13UP 13 ep. 6.28279 Ah! My Goddess Geneon 13UP 5 ep. 7.52072 Ah! My Goddess MediaBlasters 13UP 26 ep. 7.58773 Ah! My Goddess 2: Flights of Fancy Funimation TVPG 24 ep. 7.76708 Ai Yori Aoshi Geneon 13UP 24 ep. 7.25091 Ai Yori Aoshi ~Enishi~ Geneon 13UP 13 ep. 7.14424 Aika R16 Virgin Mission Bandai 16UP Air Funimation 14UP Movie 7.4069 Air Funimation TV14 13 ep. 7.99849 Air Gear Funimation TVMA Akira Geneon R Alien Nine Central Park Media 13UP 4 ep. 6.85277 All Purpose Cultural Cat Girl Nuku Nuku Dash! ADV 15UP All Purpose Cultural Cat Girl Nuku Nuku TV ADV 12UP 14 ep. 6.23837 Amon Saga Manga Video NA Angel Links Bandai 13UP 13 ep. 5.91024 Angel Sanctuary Central Park Media 16UP Angel Tales Bandai 13UP 14 ep. -
Umina Skatepark and Peninsula Recreation Precinct Redevelopment
UMINA SKATEPARK AND PENINSULA RECREATION PRECINCT REDEVELOPMENT - PHASE FOUR [04] CONCEPT DESIGN REPORT AUGUST 2019 Creative Community Engagement and Activation Consultation & Design | Skatepark Construction | Contract Administration | Project Management A: PO Box 5771 Maroochydore, QLD 4558 | E: [email protected] | W: trinityskateparks.com.au | P: +61 (07) 5314 1114 PRE-DESIGN CONVERSATIONS, DROP-IN SESSIONS & VOTING During Trinity’s site visits to Umina, the Team met with key stakeholders as well as members of the general public. With Council’s assistance, Trinity facilitated drop-in sessions at the skatepark and asked local people to fill out user surveys and take part in a series of voting based exercises to select their preferred features and elements. This was an effective way to draw on local knowledge from members of the community that are directly and indirectly involved or interested in the project. Undertaking this form of engagement enables relationships to be formed with stakeholders as well as provides FIRST ROUND OF COMMUNITY CONSULTATION direct contact with the people who are engrained in the local culture and context of a place. For the first round of consultation, a number of different consultation techniques were SCHOOL BASED WORKSHOPS undertaken within the community and the following methods of consultation were used: Workshops with the local school students at Umina Public School and Brisbane Waters ONLINE SURVEYS Secondary College Woy Woy and Umina campuses were held to: The first round informed The Central Coast Council advertised to the community via print media, sent _ engage with the young and upcoming skate generation and correspondence to 625 local residents and posted on Council’s social media, advising that _ explore design ideas with the current skatepark users and members of the COMMUNITY CONSULTATION multiple consultation sessions would be held for them to ‘have their say’ about this project.