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What Makes a Restaurant Ethnic? (A Case Study Of
FORUM FOR ANTHROPOLOGY AND CULTURE, 2017, NO. 13 WHAT MAKES A RESTAURANT ETHNIC? (A CASE STUDY OF ARMENIAN RESTAURANTS IN ST PETERSBURG) Evgenia Guliaeva Th e Russian Museum of Ethnography 4/1 Inzhenernaya Str., St Petersburg, Russia [email protected] A b s t r a c t: Using restaurants in St Petersburg serving Armenian cuisine as a case study, the article studies the question of what makes an ethnic restaurant ethnic, what may be learnt about ethnicity by studying a restaurant serving a national cuisine, and to what extent the image of Armenian cuisine presented in Armenian restaurants corresponds to what Armenian informants tell us. The conclusion is that the composition of the menu in these restaurants refl ects a view of Armenian cuisine from within the ethnic group itself. The representation of ethnicity is achieved primarily by discursive means. Neither owners, nor staff, nor customers from the relevant ethnic group, nor the style of the interior or music are necessary conditions for a restaurant to be accepted as ethnic. However, their presence is taken into account when the authenticity or inauthenticity of the restaurant is evaluated. Armenian informants, though, do not raise the question of authenticity: this category is irrelevant for them. Keywords: Armenians, ethnicity, ethnic restaurants, national cuisine, authenticity, St Petersburg. To cite: Guliaeva E., ‘What Makes a Restaurant Ethnic? (A Case Study of Armenian Restaurants in St Petersburg)’, Forum for Anthropology and Culture, 2017, no. 13, pp. 280–305. U R L: http://anthropologie.kunstkamera.ru/fi -
Following Sheki 'S Selection As the Turkic Capital of Culture and Art For
Following Sheki ’s selection as the Turkic Capital of Culture and Art for 2016, the region is likely to play a greater role in promoting Azerbaijani and Turkic culture at home and abroad. Local journalist Gunel Manajii tells Visions readers what much-loved Sheki is all about. ------------------------------------- • ------------------------------------- TRAVEL Turkic states and autonomous regions to create unity in the spheres of art and culture. By appointing a cul tural capital each year the organisation aims to bring together artists and intellectuals and facilitate cultural integration within the Turkic world. Sheki’s selection was celebrated on 29 April with a grand festival m the gardens of the historical Khan’s Palace, which hosted folk dancing, a handcrafts exhi bition and press awards ceremony. Sheki is no stran ger to staging festivals and many foreigners take part each year. The Silk Way Festival features memora ble performances of world music and was held for the seventh time this summer, with musical groups from Azerbaijan, Turkey, Japan and Poland. The first Sheki Theatre Festival was held m 2014, withm the framework of the Azerbaycan teatn 2009-2019-cu il- lerde (Azerbaijani Theatre 2009-2019) programme, Kelegayi headscarfs made with Sheki silk while the Naghara (Drum) Sheki International Fes tival of Percussion Instruments debuted here in the his city of quiet beauty and clean Caucasus last year. Another favourite is the Interna mountain air lies surrounded by the tional Festival of Sweets, which traditionally begins Caucasus Mountains and its inhabit on 20 July. Sweets (firm, xashil, sweet pilaf, milky ants differ in their peculiar manner kasha, etc.), pastries (baklava, feseli, gatlama, zilvi- of speech. -
Wikivoyage Georgia.Pdf
WikiVoyage Georgia March 2016 Contents 1 Georgia (country) 1 1.1 Regions ................................................ 1 1.2 Cities ................................................. 1 1.3 Other destinations ........................................... 1 1.4 Understand .............................................. 2 1.4.1 People ............................................. 3 1.5 Get in ................................................. 3 1.5.1 Visas ............................................. 3 1.5.2 By plane ............................................ 4 1.5.3 By bus ............................................. 4 1.5.4 By minibus .......................................... 4 1.5.5 By car ............................................. 4 1.5.6 By train ............................................ 5 1.5.7 By boat ............................................ 5 1.6 Get around ............................................... 5 1.6.1 Taxi .............................................. 5 1.6.2 Minibus ............................................ 5 1.6.3 By train ............................................ 5 1.6.4 By bike ............................................ 5 1.6.5 City Bus ............................................ 5 1.6.6 Mountain Travel ....................................... 6 1.7 Talk .................................................. 6 1.8 See ................................................... 6 1.9 Do ................................................... 7 1.10 Buy .................................................. 7 1.10.1 -
Traditional Dishes Consumed in the Eastern Anatolian Region of Turkey
Livre de Lyon Academic Works of Livre de Lyon Social, Humanity and Administrative Sciences 2020 Traditional Dishes Consumed in The Eastern Anatolian Region Of Turkey Gulsen Bayat Follow this and additional works at: https://academicworks.livredelyon.com/soc_hum_ad_sci Part of the Social and Cultural Anthropology Commons, and the Tourism and Travel Commons TRADITIONAL DISHES CONSUMED IN THE EASTERN ANATOLIAN REGION OF TURKEY Asst. Prof. Dr. Gulsen BAYAT Lyon 2020 Authors • Gulsen Bayat 0000-0001-9955-3075 Editor in Chief • Oliver Denis Reporters • Assoc. Prof. Dr. Melike Gul 0000-0002-9046-4161 Assoc. Prof. Dr. Gulcin Yildiz 0000-0001-6229-7338 Cover Design • Aruull Raja First Published • December 2020, Lyon ISBN: 978-2-38236-074-3 © copyright All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise, without the publisher’s permission. Publisher • Livre de Lyon Address • 37 rue marietton, 69009, Lyon France website • http://www.livredelyon.com e-mail • [email protected] Traditional Dishes Consumed PREFACE Nutrition styles are shaped according to the cultural-geographical- ecological-economic structure and historical process. When it comes to Turkish cuisine food and drinks to feed the people live in Turkey, their preparation, cooking, preservation, the tools and techniques required for these processes and all the practices and beliefs developed around the eating manners and kitchen should be understood. The richness of variety in Turkish cuisine depends on many factors. In short, the diversity in the products offered by the Central Asian and Anatolian lands, the interaction with many different cultures during a long historical process, the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman have played a role in the new structure of Turkish cuisine culture. -
Maroon Menu A3 EN.Pdf
Vegetarian Spicy If you wish, we can cook any dish not spicy M E Z E Lebanese hummus 440 Mutabal 440 Baba Ganoush 470 Tzatziki 380 Azize 270 Chickpeas, tahini paste Eggplant, kaymak Eggplant, Bulgarian pepper Cucumber, garlic, oregano Tomato, chili pepper, cilantro, basil Beetroot hummus 440 Matbucha 440 Labneh 350 Tahini 180 Matzoon 180 Chickpeas, beetroot Eggplant, red and yellow pepper Cremette cheese Feta cheese, kaymak Sesame paste, lemon juice Herb hummus 440 Muhammara 460 Avocado dip / paste 680 Harissa 180 Harissa with olive oil, tahini paste Bulgarian pepper, narsharab Avocado, Azize sauce Dried chili and Bulgarian peppers, tomato Platter of 5 meze meze hummus, labneh, babaganoush, mutabal, beetroot hummus...1490 Platter of 7 meze hummus, muhammara, labneh, babaganoush, mutabal, beetroot hummus, herb hummus...1950 S A L A D S H O T F I S H M E A L S G R I L L E D M E A L S Greek salad 750 Oven-baked Octopus 4290 Liver grilled with Tail Fat 950 Green salad with Harissa shrimps 1150 Oven-baked Seabass 1290 Lamb ribs 950 Squid salad 1130 Oven-baked Dorado 1290 Rack of lamb 1690 Tabbouleh 620 C O L D S T A R T E R S Oven-baked Salmon 2090 Lamb shish kebab 1090 Turkish salad 750 Almonds 150 Dorado kebab 1250 Veal shish kebab 1490 with vegetable salad Avocado and almond salad 930 Rapa whelk 690 Chicken leg quarter shish kebab 950 Chaban salad 790 Seabass kebab with tomato 1250 Mussels 690 and avocado tartare Lamb pistachio lula-kebab 1300 European anchovy 690 S O U P S 1950 Lamb lula-kebab 1090 690 Chicken soups 550 Moroccan style shrimps 1360 Veal lula-kebab 1090 with homemade noodles Burrata 830 Seafood Tagine 3590 Turkey lula-kebab 980 Dyushbara 930 Fresh vegetables and herbs 850 (2 pers) Chicken lula-kebab 850 Oxtail soup 790 Cheeses 1490 Tiger prawns on the barbecue 1200 Tiger prawns lula-kebab 1090 Oysters “Bebibei” 1 pcs. -
Salads Cold Snacks Soups Garnishes
SALADS Salmon salad 11 Warm chicken salad with vegetables 9 (spinach, dogwood paste, olive oil with garlic, tomatoes, salmon) (cucumbers, tomatoes, red cabbage, "Iceberg", sauce, chicken breast) "Choban" salad 6 Nakhchivan salad in lavash 8 (cucumbers, tomatoes, greens, red onions, olive oil) (prunes, sesame, walnuts, cream, potatoes, eggs, carrot) Veal tenderloin salad 10 Green salad 8 (veal tenderloin, vegetables, crackers) (carrots, lettuce, tomatoes, cucumbers, red cabbage, olives, olive oil) "Mangal" salad 8 Salad with red onion 8 (colored bell peppers, tomatoes, eggplants, greens, red onion) (tomato, lettuce, onion, red cherry, olive oil, dogwood paste) COLD SNACKS Fresh vegetables and herbs 10 Okroshka 5 (cilantro, onion, basil, dill, tarragon, tomato, cucumber) (yogurt, herbs, cucumber) Assorted Azerbaijani cheeses 12 Shore, cream, butter (nehrya) 10 (Nakhchivan goat, beef, lamb cheese) Sheki Syuzma 5 Assorted home-style meat 16 (strained yogurt, garlic, greens) (roast beef, beef tongue, chicken roll) Nakhchivan pickles 12 Fish assortment 36 (green tomatoes, cucumbers, eggplant, white cabbage, (walnuts, greens, eggs) red cabbages, garlic, plum) Assorted "kuku" 12 Yogurt 3 (walnuts, greens, eggs) Olives 6 Eggplant "lavangi" 8 (green and black) (eggplant, walnuts,onions, cherry plum paste) Cheryy-plum, dogwood, pomegranate puree (1 pc.) 5 Beluga caviar 120 Adjika 3 (black caviar, butter) (hot peppers, colored bell peppers, hot red peppers, salt, tomatoes, Chicken Pate 8 garlic, carrots) (chicken liver, carrot, onions, cream, walnuts) -
Vegan Street Food
Indice delle ricette 189 indice delle ricette Europa Mediterranea Spagna Andorra Bocadillos piccante 58 Botifarra amb mongetes 30 Churros 58 Tortilla 61 Bosnia ed Erzegovina Cevapcici 31 Lepinje 32 europa Continentale Belgio Francia Waffle 64 Crêpe suzette 34 Bulgaria Gallettes de sarrasin 32 Banitsa 64 Croque-Monsieur 35 Boza 65 Rotolino di baguette 36 Danimarca Grecia AEbleskiver 66 Gyros pita veggie 36 Spanako pita 38 Georgia Tzatziki 39 Khachapuri 66 Italia Germania Tegole 40 Bretzel 69 Miasse 41 Currywurst veg 69 Gelato banana e melone 42 Inghilterra Panissa 43 Brownies 70 Cuculli 44 Cornish Pasty 70 Mondeghili 44 Vegan Rolls 72 Fritole 45 Irlanda Crescione 46 Jacket Potatoes 73 Gnocco fritto 47 Castagnaccio 48 Norvegia Olive ascolane 48 Pølse Med Lompe 74 Torta al testo 49 Smørrebrød 74 Supplì 49 Olanda Arrosticini 50 Poffertjes 76 Pizzette fritte 51 Vlaamse frites light 77 Panzerotti 51 Polonia Nduja 52 Obwarzanki 79 Pane e panelle 53 Pierogi dolci 80 Pizzette sarde 53 Zapiekanka vegan 81 Macedonia Repubblica Ceca Tavce Gravce 54 Smazeny syr 83 Portogallo Romania Ginjinha 54 Langosi 83 Pasteis de nata 57 http://www.gruppomacro.com/prodotti/vegan-street-food 190 Vegan street food Russia Dalaut ki Chaat 115 Bliny dolci 84 Dosa 117 Mandorle pralinate 85 Jalebi 117 Kartoshka 85 Masala Chai 118 Pelmeni 86 Pakora 119 Pyshki 87 Samosa 120 Ungheria Iran Kürtőskalács 88 Pane lavash 121 Töltött Káposzta 89 Iraq Kleeja 122 africa Egitto Israele Falafel 93 Succo di melagrana 123 Ful Medames 94 Libano Koshari 94 Man’oushe 124 Ghana Sfiha 125 -
Haitian Creole – English Dictionary
+ + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo + + + + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo dp Dunwoody Press Kensington, Maryland, U.S.A. + + + + Haitian Creole – English Dictionary Copyright ©1993 by Jean Targète and Raphael G. Urciolo All rights reserved. No part of this work may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without the prior written permission of the Authors. All inquiries should be directed to: Dunwoody Press, P.O. Box 400, Kensington, MD, 20895 U.S.A. ISBN: 0-931745-75-6 Library of Congress Catalog Number: 93-71725 Compiled, edited, printed and bound in the United States of America Second Printing + + Introduction A variety of glossaries of Haitian Creole have been published either as appendices to descriptions of Haitian Creole or as booklets. As far as full- fledged Haitian Creole-English dictionaries are concerned, only one has been published and it is now more than ten years old. It is the compilers’ hope that this new dictionary will go a long way toward filling the vacuum existing in modern Creole lexicography. Innovations The following new features have been incorporated in this Haitian Creole- English dictionary. 1. The definite article that usually accompanies a noun is indicated. We urge the user to take note of the definite article singular ( a, la, an or lan ) which is shown for each noun. Lan has one variant: nan. -
Azerbaijani Cuisine: Varied and Distinctive
Thursday, August 6, 2015 25 Azerbaijani Cuisine: Varied and Distinctive Pilaf with fragrant saffron, juicy kebab flavoured with sumac, buglama and levengi – fish dishes, shekerbur mince pies for dessert , a table overladen with fresh fruits and vegetables - all these are various and original Azerbaijan delicacies here is no lack of recipes fruit and berry juices, as well Kutab paradise apples. Do not be sur- and ingredients in the cui- as with tea infused on seeds Another popular dish in prised if tea will be served before sineT of the Azerbaijani peoples: and buds of various plants. their cuisine is kutab, which is lunch – thus the Azerbaijani the country’s mountain and called Azerbaijani fast food – host expresses hospitality and subtropical climate excellently Flavoured kebab a palm-sized, crescent-shaped, cordiality to the guests. provides them with everything thin patty stuffed with meat needed to cook delicious and Another famous dish of filling and fried in hot boiled healthy food – Azerbaijan is Azerbaijani food is juicy and oil. There is also a vegetarian justly considered the country flavoured kebab, cooked of version of this dish - a salmon, of the centenarians. Azerbaijani lamb or sturgeon, seasoned stuffed with spinach, coriander, food is cooked with beef and with sour spice – sumac and fennel, pomegranate seeds and Dolma mutton, poultry and fish, fruit prepared on the grill or in grated feta cheese. greens and pickles as well as square, while in Gabala district and vegetables, with an indis- churek and lavash as bread. it is triangular and called “uch- pensable addition of fresh The Azerbaijanis treat tea gulag”. -
Traditional Cuisine of Armenia Լավաշ Lavash
MENU TRADITIONAL CUISINE OF ARMENIA ԼԱՎԱՇ LAVASH PADARIA BAKERY HERBS PASTRY JINGUYALOV KHATZ 9,5 Flat bread, similar to Lavash, stuffed with 10 to 12 different sorts of herbs TRADITIONAL CHEESE BREAD WITH EGG 8,5 KHACHAPURI BOAT Traditional Caucasian stuffed cheese bread with egg yolk and butter CHEESE PASTRY 8 KHACHAPURI Typical cheese bread RED BEANS PASTRY KHACHAPURI 8,5 Red beans and armenian aromatic herbs bread served with cold TAN (tradicional armenian drink based on fermented milk) LAVASH 3 This bread leaf is typical of Armenia, it`s just bread made from wheat flour, without yeast, which allows producing very thin bread like “tortilla”, but larger. The leaves of Lavash become dry in a short time and can be stored for several months. To consume them, just splash them with water, wrap in a cloth, and in half an hour Lavash is ready to be used in various ways. It can be heated to go on with meals or stuffed with some vegetables, cheese or other things – just follow your imagination MATNAKÁSH 2 Fermented traditional Armenian bread, similar to Naan. The word Matnakash means “pull with your finger”, referring to the way this bread is made. It can be oval or round, with cross-stitch. Its specific golden crust is obtained by covering its surface with sugary tea essence before putting it to the oven HOMEMADE BREAD BASKET 2,5 PADARIA | PÃO JINGUYALOV KHATZ HERBS PASTRY 9,5 Flat bread with a filling of more varied herbs, finely chopped, is a dish traditional Armenians from Nagorno Karabakh. This Armenian bread can take to twenty varieties of cultivated or wild herbs. -
Middle Eastern Cuisine
MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it. -
Salatalar / Salads Soğuk Mezeler / Cold Appetizers
GEL GEL Salatalar / Salads ‘Praga” – mascarpone peynirli çikolatalı pasta 10 Chocolate cake “Praga” with Mascarpone cheese Geleneksel ceviz soslu mevsim sebze salatası 11 Traditional salad of fresh vegetables with walnut dressing “Napoleon” – muhallebi kremalı pasta 10 Airy cake "Napoleon" with custard Kakheti usulu mozzarella mevsim sebze salatası 18 Fresh vegetable salad with Kakhetian mozzarella İki katlı pralin ve kajulu pasta 10 Double layer nut cake with praline and cashew Balzamik soslu kırmızı soğanlı tatlı domates salatası 9 Sweet tomatoes salad with balsamic dressing and red onion Karamelize armutlu Tarte Tatin 10 Tatin with caramelized pear Ev yapımı keçi peynirli yapan meyve soslu pancar salatası 15 Betroot salad with homemade goat cheese and berry dressing Klasik elmalı Tarte Tatin 10 Classic Apple tatin Taze beyaz peynirli klasik Yunan salatası 15 Classical Greek salad with feta cheese Ekşi kremalı ballı kek 12 Tender honey biscuit with sour cream Az yağlı mayonez soslu çıtır tavuk letolu Olivier salata 12 “Olivier” salad with light mayonnaise and crispy chicken llet Karışık meyve 27 Fruit platter “Josper” fırında kızarmış tavuklu Sezar salatası 15 Caesar salad with chicken breast baked in “Josper” Ahududulu bisküvi ve çiz kremalı kırmızı kadife pasta 9 Cake “Red Velvet” with butter cream and raspberry bisquit Yoğurt soslu rokalı ve mantarlı dana dili salatası 12 Salad of veal tongue, rocket salad and oyster mushrooms Pişmiş incir ve bal ile cevizli pasta 10 with homemade yogurt dressing Tart with baked gs and nuts Ev yapımı