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WRCU-14-22466 WU Catalog Covers 2015.Indd
2015Summer Semester MAY THROUGH AUGUST Courses FACULTY DAY AND TIME LOCATION AAUW Morning Book Tuesday, May 26 at Jean Weiker 10th Floor Lounge Group 9:30a.m. Be a part of this monthly book discussion group. It's open to any Bridgeport Area Branch member. If you would like to come to the meeting as a visitor, perhaps you will like the experience and decide to join AAUW. *If you are not a resident and you are interested in joining this group please contact Jean Weiker at 203-916-8305. A Child in a Japanese POW Tuesday, August 25 Marjolijn de Jager Auditorium Camp WWII at 1:30p.m. Join Marjolijn as she provides an insiders look at life as a child in a Japanese POW Camp. There will be discussions followed by the documentary, Song of Survival . Anatomy of a Car: What's Wednesday, June 24 Ivan Santiago Health Center Parking Lot Under The Hood at 2p.m. Join experienced driver and car enthusiast Ivan for an insiders look at cars. Learn about what goes into making and maintaining a car. Aqua Zumba Cindy McGuire Mondays, 10:30a.m. Fitness Center Zumba is one of the hottest fitness trends...and we're taking these dance moves to the pool! This class integrates the Zumba formula and philosophy with traditional aqua fitness. Join us for splashing, stretching, twisting, and even shouting and laughing. Sign up in the fitness center. For $30 you will be registered for 10 classes. *Must be Fitness Center Member to participate. Wednesday, May 27 Art Reception Sue Chrien Art Group Art Gallery at 2p.m. -
Starter Gril L
P ERSIAN STARTER GRIL L All appetizers and side orders are served with Pita bread APPETIZER SIDE ORDER A1. HUMMUS 6.99 S1. Felfel 4.99 Chickpeas, Tahini sauce, fresh garlic, salt, pepper and fresh Jalapeño peppers marinated with salt, pepper lemon juice and vinegar A2. PANIR SABZI 10.99 S2. SEER TORSHI 5.99 Our imported bulgur cheese, radishes, and scallions on a bed Garlic aged in salt, pepper, and vinegar of watercress A3. NARGESI 7.99 S3. MAUST-O-KHIAR 5.99 Seasoned spinach with sautéed onions and a touch of egg Seasoned yogurt mixed with cucumber chunks and mint A4. KASHK-O-BADEMJAN 7.99 S4. MAUST-O-MOOSIR 5.99 Special seasoned fried eggplant served on a bed of caramelized Seasoned yogurt with Moosir chunks (Persian shallots) onion and Kashk (Whey) A5. MIRZA GHASEMI 7.99 S5. 5 YEARS OLD TORSHI 5.99 Special seasoned grilled eggplant with sautéed onions, garlic, Homemade spicy sour relish made of vegetables, fruits and tomatoes, and a touch of egg special spices A6. LENTIL SOUP 6.99 S6. SALAD-SHIRAZI 5.99 Chef special soup with mixed vegetables, rice noodles, and lentil Chopped onion, tomatoes, cucumbers, and scallions with fresh lemon juice and olive oil A7. TAHDIG-KHORESH 14.99 S7. HOUSE SALAD 7.99 Persian stew of your choice (without meat) on a bed of Tahdig; Lettuce, tomato, cucumber, walnut, and red radish, dressed with crunchy browned rice & bread at the bottom of the pot balsamic vinigar and garlic-yogurt sauce SOFT DRINKS TURKISH COFFEE 3.99 DOUGH 2.99 SOFT DRINKS 2.99 Made of unfiltered Turkish Persian Yogurt Drink Sodas, Club Soda, and Lemonade PERSIAN TEA 2.99 COFFEE 2.99 JUICES 2.99 Brewed black Ahmad tea Regular Cranberry and Orange WWW.PERSIANGRILLUSA.COM * Prices subject to change without notice * P ERSIAN GRILLED ENTRÉE GRIL L butter, and Pita bread on the side. -
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Saffron - The Wonder Spice Saffron is a member of the iris family. Its violet coloured flowers bloom in autumn. To produce saffron, the stigmas are painstakingly handpicked at dawn, cut from the white style and then, to enhance the flavour, dried or toasted over a very low heat to a deep red to orange-red colour. Apart from its well documented medicinal benefits, saffron is a culinary treasure. It energises dishes with its distinctive fragrance and earthy essence. Iran is the most important producer of saffron. It accounts for approximately 90% of the world production of saffron. It takes 4,500 flowers to make up one ounce or about 80,000 flowers to produce just 500g of the spice making it the most expensive spice in the world. It is no wonder, therefore, that cheaper imitations have made their appearance. At Saffron, quality is our hallmark and we take pride in sourcing only the most authentic produce for use in our preparations. Be assured, therefore, that with us you will always savour the true Taste of Saffron. Allergy advice: Some dishes on our menu may contain tree nuts, wheat, seeds, gluten, eggs and other allergens. Please ask for assistance if you require any information regarding the dishes or ingredients. Where possible, our staff will advise you on alterna- tive dishes. Those bringing celebration cakes, etc. should provide the relevant allergen information to their guests. Please note: Prices in this menu are subject to change without notice. Cold Starters and Sides 5$ ماست خیار (MAST-O-KHIYAR (V/GF Creamy yoghurt with diced cucumber, seasoned and topped with dried mint 5$ ماست اسفناج (MAST-O-ESFENAJ (V/GF Steamed baby spinach in yoghurt, lightly seasoned and topped with dried mint 6$ ماست موسیر (MAST-O-MOOSIR (V/GF Homemade yoghurt dip with chopped shallots 5$ حمـوس (HUMMUS (V/GF Mashed chick peas, blended with sesame seed Tahini, olive oil, lemon juice, salt and garlic. -
Shabestan Menu Edited 5%
Here with a little Breadbeneath the Bough, A Flask Wine , aBook of Verse - and Thou Beside me singing in the Wilderness - Oh, Wilderness were Paradise enow! As Omar Khayam poetically said, food plays a major role in the life of the Persian people and Iranian hospitality is famed throughout the world. Considerable time and thought is given to the preparation of meals, and the most lavish foods are offered to the guest in a show of great hospitality. The first principle of Persian cuisine is to avoid putting all one’s faith into the one ingredient, or the ‘sweet - sour’ principle. One taste must be blended or balanced the other. The second principle is that all edibles are food. Not only the grape but the grape leaf can be eaten. This leads to an enormous range of combinations The third principle is that Fruits and nuts are not reserved for desert. No other cuisine has so successfully blended Fruits and nuts into the main course of the meal. Talk on persian cuisine would not be complete if we failed to mention caviar. Persian caviar which comes from the Caspian Sturgeon is well known for its quality and is served with accompaniments of chopped egg, onion and parsely. Certainly the most traditional food in persian cuisine is rice. Delicately perfumed, it appears in numerous varieties. Mixed with herbs such as mint, saffron, cinnamon, turmeric, dill and even with fruits, including barberries, orange peel, cherries and walnuts. When rice is cooked with a mixture of other ingredients it is called polo. When meat or sauces are laid over a plate of rice, it is referred to as chello, the most famous being chello kebab. -
The Epidemiology and Prevention of Childhood Obesity in Tehran, Iran
The epidemiology and prevention of childhood obesity in Tehran, Iran By Behnoush Mohammadpour-Ahranjani A thesis submitted to The University of Birmingham for the degree of DOCTOR OF PHILOSOPHY Unit of Public Health, Epidemiology and Biostatistics School of Health and Population Sciences College of Medical and Dental Sciences The University of Birmingham September 2010 University of Birmingham Research Archive e-theses repository This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder. Abstract Introduction The relationship between childhood obesity and later chronic diseases is evident. In Iran, whilst childhood obesity is a recognised increasing public health problem, no evidence for effective prevention strategies are available. Aim and objectives The aim was to inform the development of an obesity prevention intervention for Iranian school children, which could be later tested as part of a randomised controlled trial. Objective included: To develop and validate a semi-quantitative food ticklist to estimate energy intake in children. To examine the pattern, and factors associated with obesity in school children. To explore contextual influences on childhood obesity and to gain insights on barriers and facilitators that would help tailor the intervention. -
Download Tour
Iran Food Tour Available from: January 1, 2021 To December 31, 2021 Tour Destinations: Tehran to Tehran Duration: 11Days Tour styles: Style Culinary Cultural Historical Code: PICU Tour route: Tehran Rasht Qazvin Kashan Isfahan Yazd Shiraz Bandar Bushehr Tehran Tailor made Tour highlights Shopping at Rasht Bazaar, one of the biggest local markets with a thriving atmosphere where they sell fresh and colorful vegetables, fish, and homemade pickles. Learning about the mouthwatering sweets of Iran like the Gaz nougat in Isfahan, brittle Sohan of Qom, and Baghlava in Yazd. Learning to cook chili and tasty Ghaliyeh Mahi (fish stew) in Bushehr, the city of spicy cuisines and southern music! Visiting the top attractions of Iran including the glorious Persepolis, Naqshe Jahan Square and the lush Persian gardens. What you need to know about this tour Charazterized by the fragrance of saffron, spices, and aromatic herbs, Iranian culinary is one of the most delicious and rich cooking styles in the world and this rich food culture comes from the abundance of agricultural products, the diversity of climate, culture and rituals, and also the connections with neighboring countries. From north of Iran to south, as you note changes in climate and culture, the magic of Iranian culinary and cuisines change too. On our 11-day Iran Food Tour, we have tried to cover the major culinary cities of Iran so that you can learn about the most diverse styles and highlights of Iran culinary including kebabs, stews, rice, seafood, and sweets at local cooking classes or taste them around dining tables with local families, along with exploring the top historical and cultural highlights of Iran. -
Strategier Vid Översättning Av Kulturspecifika Fenomen Från Persiska Till Svenska
Institutionen för lingvistik och filologi Masteruppsats i iranska språk Höstterminen 2018 Strategier vid översättning av kulturspecifika fenomen från persiska till svenska Författare: Kenneth von Zeipel Handledare: Prof. Carina Jahani FD Morena Azbel Schmidt Abstract (svenska) Syftet med denna uppsats är att beskriva vilka strategier översättaren Carl G. Martinsson an- vänt sig av vid översättningen av kulturspecifika fenomen (Extralinguistic Cultural Refe- rences, ECR) från persiska till svenska i novellsamlingen Getingboet och nitton andra novel- ler från Iran (Martinsson, 1983), samt redogöra för huruvida Martinssons översättningar varit källspråksorienterade eller målspråksorienterade. Klassificeringen av översättningsstrategier har baserats på Jan Pedersens modell (2007). Ana- lysen visar att strategierna bevarande och generalisering använts i en majoritet av fallen, och att de kulturspecifika fenomenen varken översatts särskilt källspråks- eller målspråksoriente- rat. Abstract (English) The aim of this thesis is to describe the strategies used by the translator Carl G. Martinsson when translating Extralinguistic Cultural References (ECRs) from Persian to Swedish in the short story collection Getingboet och nitton andra noveller från Iran (Martinsson, 1983), as well as to present whether Martinsson’s translations are source language oriented or target language oriented. The classification of the translation strategies is based on Jan Pedersen’s model (2007). The analysis shows that the strategies retention and generalization were -
Islamic Republic of Iran (Persian)
Coor din ates: 3 2 °N 5 3 °E Iran Irān [ʔiːˈɾɒːn] ( listen)), also known اﯾﺮان :Iran (Persian [11] [12] Islamic Republic of Iran as Persia (/ˈpɜːrʒə/), officially the Islamic (Persian) ﺟﻣﮫوری اﺳﻼﻣﯽ اﯾران Jomhuri-ye ﺟﻤﮭﻮری اﺳﻼﻣﯽ اﯾﺮان :Republic of Iran (Persian Eslāmi-ye Irān ( listen)),[13] is a sovereign state in Jomhuri-ye Eslāmi-ye Irān Western Asia.[14][15] With over 81 million inhabitants,[7] Iran is the world's 18th-most-populous country.[16] Comprising a land area of 1,648,195 km2 (636,37 2 sq mi), it is the second-largest country in the Middle East and the 17 th-largest in the world. Iran is Flag Emblem bordered to the northwest by Armenia and the Republic of Azerbaijan,[a] to the north by the Caspian Sea, to the Motto: اﺳﺗﻘﻼل، آزادی، ﺟﻣﮫوری اﺳﻼﻣﯽ northeast by Turkmenistan, to the east by Afghanistan Esteqlāl, Āzādi, Jomhuri-ye Eslāmi and Pakistan, to the south by the Persian Gulf and the Gulf ("Independence, freedom, the Islamic of Oman, and to the west by Turkey and Iraq. The Republic") [1] country's central location in Eurasia and Western Asia, (de facto) and its proximity to the Strait of Hormuz, give it Anthem: ﺳرود ﻣﻠﯽ ﺟﻣﮫوری اﺳﻼﻣﯽ اﯾران geostrategic importance.[17] Tehran is the country's capital and largest city, as well as its leading economic Sorud-e Melli-ye Jomhuri-ye Eslāmi-ye Irān ("National Anthem of the Islamic Republic of Iran") and cultural center. 0:00 MENU Iran is home to one of the world's oldest civilizations,[18][19] beginning with the formation of the Elamite kingdoms in the fourth millennium BCE. -
Data Collection Survey on Tourism and Cultural Heritage in the Islamic Republic of Iran Final Report
THE ISLAMIC REPUBLIC OF IRAN IRANIAN CULTURAL HERITAGE, HANDICRAFTS AND TOURISM ORGANIZATION (ICHTO) DATA COLLECTION SURVEY ON TOURISM AND CULTURAL HERITAGE IN THE ISLAMIC REPUBLIC OF IRAN FINAL REPORT FEBRUARY 2018 JAPAN INTERNATIONAL COOPERATION AGENCY (JICA) HOKKAIDO UNIVERSITY JTB CORPORATE SALES INC. INGÉROSEC CORPORATION RECS INTERNATIONAL INC. 7R JR 18-006 JAPAN INTERNATIONAL COOPERATION AGENCY (JICA) DATA COLLECTION SURVEY ON TOURISM AND CULTURAL HERITAGE IN THE ISLAMIC REPUBLIC OF IRAN FINAL REPORT TABLE OF CONTENTS Abbreviations ............................................................................................................................ v Maps ........................................................................................................................................ vi Photos (The 1st Field Survey) ................................................................................................. vii Photos (The 2nd Field Survey) ............................................................................................... viii Photos (The 3rd Field Survey) .................................................................................................. ix List of Figures and Tables ........................................................................................................ x 1. Outline of the Survey ....................................................................................................... 1 (1) Background and Objectives ..................................................................................... -
Believe: the Music of Cher Seattle Men's Chorus Encore Arts Seattle
MARCH 2019 the music of MARCH 30 & 31 | ARTISTIC DIRECTOR PAUL CALDWELL | SEATTLECHORUSES.ORG With the nation’s premier Cher impersonator and winner of RuPaul’s Drag Race All Stars, CHAD MICHAELS BYLANDBYSEA BYEXPERTS With unmatched experience and insider knowledge, we are the Alaska experts. No other cruise line gives you more options to see Glacier Bay. Plus, only we give you the premier Denali National Park adventure at our own McKinley Chalet Resort combined with access to the majestic Yukon Territory. It’s clear, there’s no better way to see Alaska than with Holland America Line. Call your Travel Advisor or 1-877-SAIL HAL, or visit hollandamerica.com Ships’ Registry: The Netherlands HAL 14038-4 Alaska4up_SeattleChorus_V1.indd 1 2/12/19 5:04 PM Pub/s: Seattle Chorus Traffic: 2/12/19 Run Date: March Color: CMYK Author: SN Trim: 8.375"wx10.875"h Live: 7.375"w x 9.875"h Bleed: 8.625"w x 11.125"h Version#: 1 FROM THE ARTISTIC DIRECTOR I’ve said it before: refrains of hate and division that fall Seattle takes queens on the ears of his students every day. very seriously. If This was an invitation to do something RuPaul is on TV, different, something bold, something you can’t get a really beautiful. seat at any of So every winter, I go to the school the Capitol Hill weekly. But I don’t go alone. Singers establishments. from Seattle Men’s and Women’s Everything is jam-packed. And the Choruses take off work to be there exuberance of the fans rivals that of with me at 8:55 every Thursday the 12th man at a Seahawks game. -
Part Series He Wrote That Details a Seven- Month Road Trip Through Iran
Hossein Rojhantalab shares his philosophy for the transition to retirement through this two-part series he wrote that details a seven- month road trip through Iran. “Take it easy and enjoy life!” SEVEN MONTHS IN IRAN - 2013 PART ONE OF TWO Wrien by Hossein Rojhantalab Hossein Rojhantalab, a Thin Films Engineer who rered in 2011 from Hillsboro spent seven months on a road trip through Iran. His fascinang journal details his trip and will be connued in the May News Flash. Background I le Iran aer I graduated from high school to pursue a higher educaon in the US. My high school friend, Yadi, and I, at the ages of 18 and 19 respecvely, arrived in Berkeley, California in 1964. I went back to Iran aer I obtained a PhD in Chemistry in 1976 and worked as a professor at Ahwaz University unl 1977 and then at Shiraz University unl 1982. Along with three other professors, I opened a publishing company in Tehran, where we translated and published popular science books. In 1985 I returned to the US and worked as a Post Doc at the University of Tami and Hossein at Narenjestan [orange orchard], Shiraz Oregon doing surface science research. I joined Intel in October, 1988 in Lithography and moved to Thin Films in 1991. I met my wife, Tami in 1994 in Portland (at the Waterfront Blues Festival). She’s a nationally‐recognized contemporary jewelry designer and a linguist, and quickly developed an interest in Iran. For many years we planned to take a trip there, so she could meet my family and experience a bit of my homeland. -
A3 Food Menu
COLD APPETIZERS Chelo Kebab-E-Soltani 145 Assorted minced lamb and lamb tenderloin Salad Shirazi (v) 38 Traditional salad of cucumber, red onion, Tikke Masti 155 tomato, olive oil and lime juice Shayan special yoghurt marinated veal tenderloin Burani Esfenaj (v) 38 Fresh yoghurt, spinach, Iranian spices METER KEBAB HOT APPETIZERS Joojeh Kebab 165 Succulent chicken thigh marinated in saffron, hung yogurt, Kashk-E-Badenjan (v) 42 lemon juice and char-grilled to perfection Persian ripe white cheese, fried eggplant, seasoned with traditional Iranian spices Iranian Grill 365 Iranian Kebab feast of Joojeh, Bedone, Tikke Masti & kubideh Mirza Ghasemi 46 Grilled eggplant, fried egg, tomato FAMILY PLATTER FOR 2/4 175/325 Joojeh kebab Esfenaj Nargesi 48 Kebab kubideh Fresh spinach, sautéed onion, fried egg Served with Rice SOUPS SEAFOOD PLATTER FOR 2/ 4 275/515 Mahi Ash-E-Reshteh (v) 38 Meygoo Thick creamy soup with kashk, Persian noodles, Salmon spinach, pulses, mint Ghalieh Mahi Stew Served with Rice Soup E Morgh 32 Creamy chicken soup ADD ON OPTION- PER PERSON Appetizer of 3 assortments 18 STEWS Soup 15 Gheymeh Badenjan 85 Shishlik 115 Lamb simmered with lentils, tomatoes and Meygoo 130 fried eggplant Tikke Masti 75 Khoresht E Meygoo 115 Faloodeh 15 Sautéed shrimps with bell pepper and tomato sauce Ghormeh Sabzi 85 MAKE YOUR OWN PLATTER Lamb simmered with spinach, coriander, parsley, Kubideh 45 red beans and fried onion Joojeh 75 MAIN COURSES Tikke Masti 75 Served with assorted Iranian rice Barg 110 Mahi 90 Sabzi Polow Ba Mahi 125 Salmon 125