Teapots Through the Ages: a Brief History, by Laura Everage
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Biradli-2021-Catalog.Pdf
2021 www.biradli.com.tr 1 İçindekiler Contents DEZENFEKTAN STANDI / DISINFECTANT STAND .............................................................3 DONDURMA KEPÇELERI /ICE-CREAM SCOOPS ..........................................................167 ÇELIK ŞERIT BARIYER / STAINLESS STEEL STRIP BARRIER .............................................4 POLIKARBON SERVIS KAŞIKLAR/POLICARBON SERVICE SPOONS ..........................168-169 PLASTIK SERVIS ARABALARI / PLASTIC SERVICE TROLLEYS ....................................... 5-6 POLIKOARBON SERVIS SOS KEPÇELERI/POLİKOARBON SERVICE SAUCE LADLES .......... 170 KAŞIK&ÇÖP APARATI/SPOON&TRASH APPARATUS ........................................................7 POLIKARBON SERVIS MAŞALARI/POLICARBON SERVICE LADLES .................................171 DEKORATIF ÜRÜNLER / DECORATIVE PRODUCTS ......................................................8-19 POL.SERVIS ZEYTIN KAŞIK/KETÇAPLIK/POL.SERVICE OLIVE SPOON/KETCHUP CASE.......172 MAMA SANDALYESI/BABY FEEDING CHAIR ..................................................................20 BAR KONTEYNERLERI/BAR CONTAINERS ...................................................................173 AÇIK BÜFE RENKLI MELAMINLER/OPEN BUFFET COLOURED MELAMINES .................. 21-23 SOS VE KOKTEYL DÖKÜCÜLER/SAUCE AND COCKTAIL POURERS ..................................174 ISITICILI SERVIS ÜRÜNLERI/SERVICE PRODUCTS WITH HEATER .....................................24 BAMBU STEAK TAHTA&STEAK BIÇAKLAR/BAMBOO STEAK BOARD&STEAK KNIVES .........175 CAM DEMLIKLER /GLASS TEAPOTS -
TEATIPSBRIEF100 100 Pieces of Info to Use in Tea Stories Issue 1
Olga Nikandrova. Denis Shumakov TEATIPSBRIEF100 100 pieces of info to use in tea stories Issue 1. 2017 www.facebook.com/teatipsbrief/ www.teatips.ru Table of content Tea micro-trends .............................................................................................................................................. 5 Micro-trend. Tea and wine experiments ................................................................................................................... 5 One more time on tea machines. Teforia Leaf ........................................................................................................ 5 Micro-trend. Nitro Tea ..................................................................................................................................................... 6 Nano-trend. Teafe in Raipur and Bangalore ............................................................................................................ 7 Micro-Trend. Cheese tea. 40 degrees and 15 minutes ......................................................................................... 7 Micro-trend: kombuchading kombucha at topical bars ........................................................................................ 8 Ambient Brew: Tea and Food Pairing ......................................................................................................................... 9 Micro-trend: Albino tea cultivars .............................................................................................................................. -
2010 Recipe Index
recipe index. 2010 recipe index. a avocado barley A taster of oysters served Avocado & beetroot salad Confit of lamb shoulder with the old fashioned way ...................... Sep: 26 with cumquat vinaigrette ........... Jul: 59 barley and vegetables ............. Aug: 120 Agrodolce onion & mozzarella Avocado & coconut ice cream .....Mar: 114 Quail ‘al mattone’ bruschetta ...................................... Jun: 108 Avocado, tomato and mint on rye .. Apr: 138 with pearl barley salad ..............Apr: 52 All-in-one chocolate cake ....................Mar: 86 Avocado, tomato, walnut Tomato & basil almond, see nuts & crisp pancetta salad ............ Dec: 138 pearl barley risotto .................May: 130 Amaretto syllabub ................................May: 75 Gorgonzola & avocado grill ......... Jun: 104 Barolo-poached figs .............................May: 66 Anchovy & capsicum rolls .................Nov: 148 Lettuce avocado & basil salad .... Sep: 119 barramundi, see fish apple Mooloolaba prawn, fennel, Barrier Reef Benedict ........................ Feb: 120 Apple & pear pikelets .................... Jul: 60 grapefruit & avocado salad .......Mar: 78 Basil & goat’s cheese frittatina ......... Apr: 122 Apple & tea jelly ...........................Apr: 102 Prawn, mango & avocado salad ... Feb: 59 beans Apple cinnamon crumble ............ Jun: 137 Prawn salad with avocado Black bean chilli ................................Oct: 94 Apple pie with rosemary syrup ... Aug: 122 salsa and tomato dressing......... Dec: 145 Broad bean & pecorino -
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. -
Wikipedia, the Free Encyclopedia 03-11-09 12:04
Tea - Wikipedia, the free encyclopedia 03-11-09 12:04 Tea From Wikipedia, the free encyclopedia Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water,[1] and is the common name for the Camellia sinensis plant itself. After water, tea is the most widely-consumed beverage in the world.[2] It has a cooling, slightly bitter, astringent flavour which many enjoy.[3] The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea,[4] all of which can be made from the same bushes, processed differently, and in the case of fine white tea grown differently. Pu-erh tea, a post-fermented tea, is also often classified as amongst the most popular types of tea.[5] Green Tea leaves in a Chinese The term "herbal tea" usually refers to an infusion or tisane of gaiwan. leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis.[6] The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea. Contents 1 Traditional Chinese Tea Cultivation and Technologies 2 Processing and classification A tea bush. 3 Blending and additives 4 Content 5 Origin and history 5.1 Origin myths 5.2 China 5.3 Japan 5.4 Korea 5.5 Taiwan 5.6 Thailand 5.7 Vietnam 5.8 Tea spreads to the world 5.9 United Kingdom Plantation workers picking tea in 5.10 United States of America Tanzania. -
Teahouses and the Tea Art: a Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by NORA - Norwegian Open Research Archives Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition LI Jie Master's Thesis in East Asian Culture and History (EAST4591 – 60 Credits – Autumn 2015) Department of Culture Studies and Oriental Languages Faculty of Humanities UNIVERSITY OF OSLO 24 November, 2015 © LI Jie 2015 Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition LI Jie http://www.duo.uio.no Print: University Print Center, University of Oslo II Summary The subject of this thesis is tradition and the current trend of tea culture in China. In order to answer the following three questions “ whether the current tea culture phenomena can be called “tradition” or not; what are the changes in tea cultural tradition and what are the new features of the current trend of tea culture; what are the endogenous and exogenous factors which influenced the change in the tea drinking tradition”, I did literature research from ancient tea classics and historical documents to summarize the development history of Chinese tea culture, and used two month to do fieldwork on teahouses in Xi’an so that I could have a clear understanding on the current trend of tea culture. It is found that the current tea culture is inherited from tradition and changed with social development. Tea drinking traditions have become more and more popular with diverse forms. -
06.08.21 Teapots, Teacups and Tea Sets
Teapots, Teacups and Tea Sets Phone Orders Welcome. Reach us at (808)286.9964 or [email protected] We do Shipping. Free Expert Packing. Made in Japan. Prices Subject to Change. #KN-10 #H-15 Aluminum Aluminum #453-35-925 1 liter = 4.22 cups 1.5 liter = 6.34 cups Tegaki Sasa with Spout Strainer Arita Karakusa Ware $33.99 each $51.66 Leaf Design, 6go #480-12-693 Small Teapot, 8go Ceramic Ceramic About 4.5 cups About 6 cups $78.00 each Includes Stainless Steel Mesh Infuser #453-36-925 $99.00 each #454-11-695 Tsujiga Hana, 4go Tegaki Sasa with Spout Strainer #480-11-693 Large Teapot, 10go Ceramic Ceramic About 3 cups Leaf Design, 8go About 7.5 cups Includes Stainless Steel Ceramic Includes Stainless Steel Mesh Infuser Mesh Infuser About 6 cups $135.00 each $89.70 each $117.00 each #115-748 Kyu Tokoname-yaki Red Maruwan Clay About 1 cup Teapot Includes Stainless Steel Mesh Infuser Ceramic $63.00 each $43.00 Limited Quantity:1 #32-523 Teapot for Medicinal Use, 5go Ceramic Flame proof About 3.75 cups $69.00 each #DE-3 Dobin-Mushi Oribe Teapot Ceramic, Dark Green Dobin-mushi is a traditional #100-43-4 #100-4 Omokage Japanese seafood broth, Tsuyukusa Awayuki Kikyo Ceramic steamed and served in a Ceramic Ceramic 2.25”H, 3”Dia. Dobin Teapot with shrimp, 2.25”H, 3”Dia. 2.25”H, 3”Dia. $2.95 each chicken, soy sauce, lime $2.95 each $2.95 each and matsutake mushroom. -
To See a List of Possible Ice Cream Choices
After Dinner Mint Almond Almond Crisp (w peanuts and rice cereal) Almond Delight Almond Linzertorte (w raspberry jam) Almond Poppy Seed Ambrosia (Banana Ice Cream w coconut, orange and almonds) Anise Apple Brown Betty (w ginger snaps) Apple Butter Apple Cheddar Apple Cherry Apple Cinnamon Coffee Cake Apple Pie Apple Raisin Walnut Apple Strawberry Apple Thyme Applesauce Apricot Apricot Almond Apricot Jam Apricot Orange Asia Spice (Green Tea ice cream w szechuan peppercorns) Autumn (Nutmeg ice cream w prunes, dates & figs) Avocado Aztec "Hot" Chocolate (Chocolate w chile powder) Baked Apple Balsamic Caramel (w balsamic vinegar) Banana Banana Candy Bar Banana Carob Chip Banana Chocolate Chip Banana Coconut Banana Cookie Banana Cream Pie Banana Fudge Banana Fudge Chunk Banana Malt Banana Marshmellow Banana Nut Banana Orange Banana Peanut Butter Banana Philadelphia Style ( w/o eggs) Banana Strawberry Banana Tart Banana w Caramelized White Chocolate Freckles Bangkok Peanut Beet w Mascarpone, Orange Zest & Poppy Seeds Basil Page 1 Beet w Mascarpone, Orange Zest & Poppy Seeds Berry Crisp Birthday Cake Biscuit Tortoni Bittersweet Chocolate-Laced Vanilla Black Coffee Black Currant Tea Black Pepper Black Pine (Pine Nut ice cream w black licorice candy) Black Walnut Blackberry Blackberry Jam Blackstrap Praline (w blackstrap molasses) Blueberry Blueberry Jam Blueberry Lemon Sour Cream Brown Bread Brown Butter Almond Brittle Bubble Gum Burnt Almond Burnt Sugar Burnt Sugar Pie Burnt Walnut Butter Cake, Gooey Butter Fruitcake Butter Pecan Butter w Honey -
Healthy Food Traditions of Asia: Exploratory Case Studies From
Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods. -
Pu-Erh Tea Tasting in Yunnan, China: Correlation of Drinkers’ Perceptions to Phytochemistry
Pu-erh Tea Tasting in Yunnan, China: Correlation of Drinkers’ Perceptions to Phytochemistry Authors: Selena Ahmed, Uchenna Unachukwu, John Richard Stepp, Charles M. Peters, Chunlin Long, and Edward Kennelly NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Ethnopharmacology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Ethnopharmacology, VOL# 132, ISSUE# 1, (October 2010), DOI# 10.1016/j.jep.2010.08.016. Ahmed, Selena, Uchenna Unachukwu, John Richard Stepp, Charles M. Peters, Chunlin Long, and Edward Kennelly. “Pu-Erh Tea Tasting in Yunnan, China: Correlation of Drinkers’ Perceptions to Phytochemistry.” Journal of Ethnopharmacology 132, no. 1 (October 2010): 176–185. doi:10.1016/j.jep.2010.08.016. Made available through Montana State University’s ScholarWorks scholarworks.montana.edu Pu-erh tea tasting in Yunnan, China: Correlation of drinkers’ perceptions to phytochemistry Selena Ahmed a,b,c,d,e,∗, Uchenna Unachukwu c,f, John Richard Stepp d,g, Charles M. Peters a,d, Chunlin Long d,e, Edward Kennelly b,c,d,f a Institute of Economic Botany, The New York Botanical Garden, Bronx, NY 10458, USA b Department of Biology, The Graduate Center, City University of New York, 365 Fifth Avenue, NY 10016, USA c Department -
Adagio Adds Traditional Claypots to Teaware Lineup
Michael Cramer 973 253 7400 x111 [email protected] Adagio Adds Traditional Claypots to Teaware Lineup GARFIELD, NJ – Adagio Teas (www.adagio.com), a gourmet tea retailer, is set to unveil its new line of clay teapots imported from China. YiXing teapots, as they are known, will be added to Adagio’s wide assortment of teaware and accessories starting in October. The clay teapots will be available in three different designs and colors. Each pot is handmade from the famous “Purple Clay of YiXing, China,” in the ancient traditional art of clay teapot production. YiXing teapots are smaller than the average teapot, because they are intended for individual use, producing one to two servings of tea. Since the 15th Century, YiXing pots have been used throughout China, where they are valued for their elegance and exceptional tea brewing capabilities. Over the years, their distinctive design and exquisite beauty attracted the attention of European tea drinkers. However, these pots are relatively unknown to tea enthusiasts in the United States, who are accustomed to larger teapots. Those who craft YiXing pots feel that the unique properties of the purple clay make it ideal for brewing tea. Due to the porous nature of the clay, it absorbs the flavor, smell, and color of the tea that is brewed in it. Over time, these teapots develop a flavored coating on the inside, acquired from repeated use. When a tea is brewed in the pot, this coating imparts a unique flavor. As a result, most YiXing pot owners dedicate a single tea varietal to a specific teapot, so as to minimize the flavor interference caused by crossbrewing. -
Lao Banzhang GLOBAL EA HUT Contentsissue 86 / March 2019 Tea & Tao Magazine Forest森林王子 Prince
GLOBAL EA HUT Tea & Tao Magazine 國際茶亭 March 2019 皇 太 子 的 森 林 Lao Banzhang GLOBAL EA HUT ContentsIssue 86 / March 2019 Tea & Tao Magazine Forest森林王子 Prince Lao Banzhang is the most famous, pricey and controversial region in Yunnan, and a must-see stop on the journey of any puerh lover. We are Love is very excited to dive deeper into this important re- gion, all the while sipping from strong cups of one changing the world of the best, most valuable puerh teas that we have ever shared! bowl by bowl Features特稿文章 17 Lao Banzhang: The Prince of Yunnan By Luo Ying Yin (羅英銀) 25 25 Xin “New” Banzhang By Luo Ying Yin (羅英銀) 33 The Changing Market of Lao Banzhang By Lin En Zhao (林恩照) 51 The “Origins” of Tea 17 By Sam Gibb 33 Traditions 古茶 03 Tea of the Month Forest Prince, 2018 Sheng Puerh, Lao Banzhang, Yunnan, China 27 Gongfu Teapot 51 The Shape of the Teapot * ancient tea roots found By Shen Su (聖素) at the Tian Luo Shan site 39 Cha Dao The Elixir of Life 無的 森 By Wu De ( ) © 2019 by Global Tea Hut 林 All rights reserved. 61 TeaWayfarer Frederik Wallin, Sweden 王 recycled & recyclable No part of this publication may be reproduced, stored in a retrieval sys- 子 tem or transmitted in any form or by any means: electronic, mechanical, photocopying, recording, or other- wise, without prior written permis- Soy ink sion from the copyright owner. n March, theFrom weather in Taiwan starts to warmthe up, of you feel like youeditor need to reach some level of expertise to and though it does rain a lot in the end of the month, share your experience, but nothing could be further from the temperature is wonderful.