Clive Davis, Hit Man a Decade of Life Discovering a Da Vinci
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“Clive Davis Said to Me, 'When Are You Going to Get Garth out of No. 1 So I
Turning Twenty he “good ol’ days” typically get a lot better press than they deserve. Unless, pretty easy to see where the potential on the roster was. of course, you’re talking about 1989, country music and Country radio. The Nobody knew big numbers here. I marketed the first album right along with the second one, which was what nobody got. NFL may have the quarterback class of ‘83 – Elway, Marino, Kelly, et al. – but When a new record comes out you force them to do catalog Nashville’s “Class of ‘89” tops even that illustrious group. and market them side-by-side. I was getting reorders of a T million units from one account. Amazing. You made them, “I remember this kind of stocky kid who kept coming into DuBois says. “I’d never run a record label so I can’t say it you shipped them and they disappeared.” the station because he had nothing else to do during the day,” changed all of a sudden, but radio was just so open to new The balloon was on the way up. “That Class of ‘89 says former KPLX/Dallas GM music. I used to call it the giant flush. All of a sudden there morphed into the ‘New Country’ explosion,” DuBois says. Dan Halyburton. “Garth Brooks in ‘89 and ‘90 there were a ton of artists, who had previously “I remember going from doing country fan rag interviews to would literally just hang out before been occupying chart positions, that just went away. When taking calls from Forbes and doing interviews with Business he played at a little honkytonk that that happened there was room for all this new stuff.” Week. -
To Download a PDF of a Letter from Clive Davis, Chief Creative Officer, Sony
Letters From Leaders Life doesn’t just go up, up and up. We all have to confront and deal with adversity at different times in our life. Determination to get through it is very important as is belief that you will get through it. I faced my toughest challenge in my life when both my parents passed away, within a year of each other, when I was 18. I had to leave my home in Brooklyn during my sophomore year at N.Y.U and go to live with my sister, her husband and their one-year-old daughter in Bayside, Queens. Because of them and an active support group of friends at N.Y.U – where I became President of the college’s Student Council – I didn’t face my loneliness and feelings of being an “orphan” until I was living alone at Harvard Law School a few years later. Given I had a lifetime aggregate sum of $4,000 to my name, I was dependent on a full tuition scholarship which I would lose if I didn’t maintain at least a “B” average. With no one from my support group present to help me get through this period of deep anxiety, I turned to the law school’s psychiatrist for a year to help get me through this dark transitional period. During this time, I learned a critical life lesson: it is certainly no sign of weakness to get professional help when needed. My next major life turning point occurred in the year 1960. I was an associate at the law fi rm of Rosenman, Colin, Petschek and Freund servicing clients such as CBS, CBS founder William Paley and other major corporations. -
Iranian and Turkish Food Cultures: a Comparison Through the Qualitative Research Method in Terms of Preparation, Distribution and Consumption
IJASOS- International E-Journal of Advances in Social Sciences, Vol. I, Issue 3, December 2015 IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION Gamze Gizem Avcıoğlu1 and Gürcan Şevket Avcıoğlu2 1 Res. Asst., Selçuk University, Turkey, [email protected] 2 Dr., Selçuk University, Turkey, [email protected] Abstract The purpose of this study is to make a comparative sociological analysis of Iranian and Turkish food cultures in terms of food preparation, distribution and consumption. Moreover, contribution is intended to be made to the field of applied food sociology. The research design carries features of a qualitative research. Of the qualitative research techniques, observation and interview form were used in the study. Research findings were obtained through observations made in Tehran, the capital city of Iran, and data were compiled by making interviews with people selected using the snowball sampling method. According to the results of observations and interviews, food habits in Iran tend to preserve their traditional characteristics. There are similarities rather than differences between Iran and Turkey in terms of eating habits and ways of eating. On the other hand, food culture is highly influenced by the food industry. Industrial food production, branding, packaging and wrapping are at an advanced level. Both Iran and Turkey are undergoing changes in terms of food as in other areas and coming under the influence of modernization. Food production, distribution and consumption systems or eating habits exhibit global trends. Although eating habits display global characteristics, they are always and in all communities based on local roots; in other words, the food culture is never separated from its cultural bonds. -
Buffet Restaurants ROSEWATER
meetings, incentives & events ICANN – Buffet Restaurants ROSEWATER EVERY DISH YOU LOVE – AND SOME YOU’LL WANT TO TRY The wonderful range of cuisines at Rosewater restaurant's buffet will make you wonder how on earth they keep the standards so high across such a wide offering. Whether it’s seafood or steak, Indian curry or Arabian salad, every last dish at our award-winning buffet is lovingly and expertly prepared. Why not take a seat out on the terrace and take in the beautiful ocean views along the western coast of Abu Dhabi, as you enjoy your favourite meal, Rosewater style? To browse more details, please click link below. https://www.jumeirah.com/en/hotels-resorts/abu-dhabi/jumeirah-etihad- towers/restaurants-and-bars-at-jumeirah-at-etihad-towers/rosewater/ RESTAURANTS FACTS LOCATION : Jumeirah at Etihad Tower, Podium 2 (Tower 1) CUISINE : International Cuisines CAPACITY : 300 guests (Indoor and Outdoor) DRESS CODE : Smart casual DINNER : Serving from 19:00 to 23:00 daily PRICE : AED 280/- BEVERAGE : Included: water, tea, coffee and soft drinks PRIVACY : We can arrange separate tables for the group in one section Restaurant Type : Alcoholic For Bookings and more information, please contact: [email protected] CUISCENE CUISCENE, THE ULTIMATE ‘SCENE FOR CUISINE’ IN ABU DHABI. This casual, yet elegant venue is perfect for a leisurely repast or a business meal. The abundant international buffet, features dishes from Europe, Asia and the Middle East, highlighting each month a different selection of nature’s seasonal bounty so that guests can savour a variety of creative preparations. Evoke fond memories of dishes synonymous with the seasons and discover the special properties of individual ingredients whilst being treated to culinary theater at the live cooking stations throughout the restaurant. -
Download Class Arabian Feast Buffet 090919.Pdf
Class 20. An Arabian Feast Edible buffet by USAPEEC In line with the Emirates Culinary Guild’s constitution to ensure the enhancement of Emirati Cuisine this class is designed to show case the Arabian Hospitality and cuisine of the United Arab Emirates. There is no entry fee for this class. 1. Present a traditional Arabian wedding feast as it would be served at a five-star hotel in the UAE. 2. Suitable for 20 people. 3. Free-style presentation 4. A team of two chefs and 1 helper are permitted. For buffet set up of decoration and equipment placement and kitchen preparation, 4 additional helpers are permitted, but no more than a total of 7 people. The 2 chefs and 1 helper are only permitted from 11am onwards in the kitchen and for placement of food on the buffets. 5. The presentation to comprise the following dishes, cold food cold and hot food served hot 6. Six cold mezzeh 7. Three hot mezzeh. 8. Two Emirati salads, one with chicken 9. Bread and accompaniments 10. A whole baby Lamb 6-8 KG maximum raw weight presented with rice and garnish cooked Ouzi style 11. A US Poultry main course (Emirati Cuisine) US Chicken needs to be used for 1 of the Main Dishes . Proof of purchase needs to be brought to the Competition for all the US Poultry Products if proof of purchase is not brought then 50% of the judging marks shall be reduced.10 Kg of the chicken shall be supplied by the organizers to the team 12. -
Middlesession 2017 February 28, March 21, March 22
MiddleSession 2017 February 28, March 21, March 22 Sports of Russia and Eastern Europe Trs. Dan C and Patrick DO YOU BELIEVE IN MIRACLES?! If by “miracles” you mean exploring the popular, hockey-like sports of Russia and Eastern Europe, Tr. Patrick and Tr. Dan sure do. In our middlesession group, we will learn about the “Miracle on Ice,” try out feet at ice skating, figure out and play bandy and floorball, and possibly invent our own hybrid-sport! And we’ll eat some nice food! Eastern European Folk Dance and Song Trs. Heather and Jonathan Stand up and dance! Open your mouth and sing! Come learn a variety of folk dances from different Eastern European countries. From Macedonian line dances to Czech polkas, we will explore a wide variety of dance styles. To rest our feet periodically, we will learn some traditional songs from different countries in this region, as well as learning a bit about the different countries where these dances and songs originated. We will even have one or two workshops with local dancers and musicians! Eastern European Folktale Fun Trs. Maureen and Laurie Who are the Baba Yaga, Kikimora, and Vodyanoy? In this course, you’ll learn about these and other famous characters from Eastern European folktales. You’ll explore their stories, uncover what the stories reveal about Eastern European culture, and create your own folktale-inspired project. You could choose to create a board game starring Russian fairy tale villains and heroes, a graphic novel or movie adaptation of a Ukrainian folktale, or anything else you can imagine! We’ll also visit the University of Pennsylvania to learn from an Eastern European folklore expert. -
Cuisine of the Islamic World Helena Hallenberg & Irmeli Perho
Cuisine of the Islamic World Helena Hallenberg & Irmeli Perho Original title: Ruokakulttuuri islamin maissa Translation: Owen F. Witesman The translation was kindly subvented by Finnish Literature Exchange FILI. Gaudeamus Helsinki University Press 2010 454 pages, hardbound ISBN 9789524951654 2 Table of Contents Introduction 9 .............................................................................The taste of home 10 ......................................................... Cuisine of the Islamic World 12 .....................................................................Objective of the book 14 .................................................................................... Terms used 15 ...................................................... Quran quotations and Hadiths 16 ................................................. Transliteration and pronunciation 19 ..............................................Cultural selection criterion for foods 27 ............................................................The roots of Islamic cuisine 27 ....................................................................... Arabia before Islam 33 ..................................................................................Bread baking 33 ...........................................................The birth and roots of Islam 35 ..............................Which aroma would the Prophet prefer today? 37 ......................................... Perceptions of impurity and cleanliness 39 ............................................... Islamic -
Guide to Doing Business and Investing in Moldova
Guide to doing business and investing in Moldova 2009 Edition Contents 1. Moldova – A Profile 5 4.4 Investment institutions 1.1 Introduction 4.5 Capital markets 1.2 Government structure 1.3 Legal system 5. Importing and Exporting 16 1.4 People 5.1 Trends in customs policy • Population 5.2 Import restrictions • Language 5.3 Customs duties • Religion • Education • Classification of goods • Living standards • Valuation rules • Customs duty rates 1.5 Economy • Free trade agreements • General description • Excise tax • Transport • VAT • Communications • Processing fee (Customs procedural tax) • Payment 2. Business Environment 8 5.4 Temporary import relief 2.1 Business climate • Inward processing relief (IPR) • Aims of government policy • Outward processing relief (OPR) • Economic Development Plan • Bonded Warehouse (BWH) • Temporary admission (TA) 2.2 Free trade zones • Processing under customs control (PCC) 2.3 International agreements 5.5 Customs duties incentives • European Union, NATO • Contributions in kind to the statutory capital 2.4 Regulations for business • Favourable Tariff Treatment • Toll manufacturing • Competition policy • Consumer protection 5.6 Documentation and procedures • Price controls • Registration of importers and exporters • Patents, trademarks and copyrights • Documentation 2.5 Property market • Declaration of customs value 5.7 Warehousing and storage 3. Foreign Investment and Privatisation 12 5.8 Re-exports 3.1 Foreign investment • Investment climate 6. Business entities 21 • Regulatory legislation • Restrictions on foreign investments 6.1 Legal framework • Investment incentives • Foreign exchange issues 6.2 Forms of business entities • Repatriation of capital and earnings • Guarantees and rights 6.3 Choice of entity 3.2 Privatisation 6.4 Registration procedure • Background • Legacy of privatisation 6.5 Joint stock company • Privatisation calendar 4. -
The Dispersion of Egyptian Jewry Page 1 of 182
The Dispersion of Egyptian Jewry Page 1 of 182 Preferred Citation: Beinin, Joel. The Dispersion of Egyptian Jewry: Culture, Politics, and the Formation of a Modern Diaspora. Berkeley: University of California Press, c1998 1998. http://ark.cdlib.org/ark:/13030/ft2290045n/ The Dispersion of Egyptian Jewry Culture, Politics. and the Formation of Modern Diaspora Joel Beinin UNIVERSITY OF CALIFORNIA PRESS Berkeley · Los Angeles · London © 1998 The Regents of the University of California To Miriam, my life partner Preferred Citation: Beinin, Joel. The Dispersion of Egyptian Jewry: Culture, Politics, and the Formation of a Modern Diaspora. Berkeley: University of California Press, c1998 1998. http://ark.cdlib.org/ark:/13030/ft2290045n/ To Miriam, my life partner Acknowledgments I am deeply indebted to the many Egyptian Jews in Egypt, Israel, Paris, and San Francisco who shared their memories, papers, and hearts with me in the course of my research for this book. Without their assistance, this book would have been an entirely different and inferior product. Their names are listed in the Bibliography. Many Egyptian Jews as well as other friends and colleagues saved clippings from the Israeli and Egyptian press for me, allowed me to copy personal papers, or gave me books, magazines, and other materials that were invaluable sources for this book. Among them were Raymond Aghion, Ada Aharoni, Shlomo Barad, Esther and Gilbert Bar-On, Henriette Busnach, Yusuf Darwish, Marcelle Fisher, Karim al-Gawhary, Yitzhaq Gormezano-Goren, David Harel, Anda Harel-Dagan, Jacques Hassoun, Reuven Kaminer, Mourad El-Kodsi, Yoram Meital, Doris and Henry Mourad, Remy and Joe Pessah, Sami Shemtov, Ted Swedenburg, and Robert Vitalis. -
Prajitura Amandina
Mihaela11 - retetele mele (Gustos.ro) Mihaela11 Mihaela11 - retetele mele (Gustos.ro) Continut "Aish Saraya"( "Eish Saraya") ..................................................................................................... 1 "Spanakopita" .............................................................................................................................. 2 "Kabsa" cu pui si stafide .............................................................................................................. 2 Cheesecake "After eight"............................................................................................................. 4 Socata.......................................................................................................................................... 5 "Maglubeh bil foul akhdar"-"Maglubeh" cu pastai de bob verde de gradina ................................ 5 Placinta cu mere (de post).......................................................................................................... 6 Piept de pui umplut cu ardei si cascaval cu garnitura de legume la cuptor ................................. 7 Saratele spirale din aluat de foietaj.............................................................................................. 8 Sarmale din varza murata cu carne de vita ................................................................................. 8 Bruschete cu rosii, ardei si "za'atar" ............................................................................................ 9 Fasole batuta ( mai pe -
Three Colomns-ML Based on DOHMH New York City Restaurant Inspection Results
Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results DBA CUISINE DESCRIPTION DUNKIN Donuts ALL ABOUT INDIAN FOOD Indian CHARLIES SPORTS BAR Bottled Beverages MIMMO Italian SUENOS AMERICANO BAR Spanish RESTAURANT ANN & TONY'S RESTAURANT Italian GREEN BEAN CAFE Coffee/Tea PORTO BELLO PIZZERIA & Pizza RESTAURANT GUESTHOUSE RESTAURANT Eastern European CALEXICO CARNE ASADA Mexican JOHNNY UTAHS American RUMOURS American FORDHAM RESTAURANT American HONG KONG CAFE CHINESE Chinese RESTAURANT ASTORIA SEAFOOD & GRILL Seafood SUP CRAB SEAFOOD RESTAURANT Chinese SWEETCATCH POKE Hawaiian SWEETCATCH POKE Hawaiian Page 1 of 488 09/29/2021 Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results INSPECTION DATE 11/18/2019 09/15/2021 11/24/2018 03/12/2020 01/03/2020 02/19/2019 01/16/2020 07/06/2017 04/24/2018 04/19/2018 06/20/2018 12/12/2019 09/10/2019 05/14/2018 08/19/2019 08/27/2019 06/24/2019 06/24/2019 Page 2 of 488 09/29/2021 Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results KAHLO Mexican 52ND SUSHI Japanese EL COFRE RESTAURANT Latin American CARVEL Frozen Desserts CHOPSTICKS Chinese CATRIA MODERN ITALIAN Italian CATRIA MODERN ITALIAN Italian TAGLIARE PIZZA DELTA TERMINAL American OVERLOOK American BILLIARD COMPANY American BOCADITO BISTRO Eastern European FINN'S BAGELS Coffee/Tea FINN'S BAGELS Coffee/Tea CHUAN TIAN XIA Chinese LA POSADA MEXICAN FOOD Mexican CHINA STAR QUEENS CHINESE Chinese RESTAURANT AC HOTEL NEW YORK DOWNTOWN American NEWTOWN Middle Eastern NO.1 CALLE 191 PESCADERIA -
Hum 200 Summer 2006
HUM 200 SUMMER 2006 MEDITERRANEAN CUISINE & INGREDIENTS IN ITALY Instructor: Dr. Lucia Harrison Credit hours: 3 1. DESCRIPTION The Mediterranean is the deep, blue heart that gives life to the countries that surround it. From a western perspective, control of the world began with control of the Mediterranean, and thus it has been the seat of empires for millennia. The course consists of a study on the food culture of the countries and regions surrounding the Mediterranean Sea. Students will explore how geographical and cultural influences reflected and shaped the use of different food products, cooking methods, service styles and the many other factors that have lead to the current cuisine. Throughout time many different factors, such as family traditions, agriculture, cooking methods, and food products, have influenced the food culture of the Mediterranean region. Students will be introduced to the evolution of the Mediterranean cuisine, and to the regional differences with reference to these factors. The course will also closely examine the typical products that characterize the Mediterranean Diet such as olive oil, pasta, rice, vegetables and fruits, dairy products etc., examining their history, economic relevance, production, nutritional value and different uses around the Mediterranean. A selection of traditional dishes from Italy, southern France, Spain, and Croatia will be presented to the students and discussed. 2. OBJECTIVE The course objective is to show students the cultural and social relevance of one of the most appreciated cuisine in the world. Students will develop the ability to properly distinguish the most typical dishes of the Mediterranean Countries. Through the understanding of food composition and cooking processes students will be able to critically evaluate the too often confusing and contradictory dietary advice of western society.