Symposium on Decolonial Aesthetics from the Americas October 10 - 12, 2013
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Platinum Plus Food Sensitivities Test Report
Food Sensitivities Test Report Platinum Plus Patient Information PATIENT II, PRETEND Date of Birth: 11/04/1977 Gender: F Lab Director Lab Information Date Received: 02/11/2010 Date Collected: Date Reported: 12/12/2017 Dr.Jennifer Spiegel, M.D. HCP: Sample Physician Clinic ID: 10804 Lab ID: 68220 SEVERE MODERATE MILD* ACCEPTABLE / NO REACTION Item Count: 237 AVOCADO ANCHOVY ACORN SQUASH* VEGETABLES / LEGUMES GARLIC ARTICHOKE ALMOND* ADZUKI BEANS ARUGULA ASPARAGUS BELL PEPPER MIX ICEBERG LETTUCE BASIL BISON* BLACK BEANS BLACK-EYED PEA BOK CHOY BOSTON BIBB LETTU LAMB BEEF BLACKBERRY* BRSSLS SPROUT BUTTERNUT SQUASH BUTTON MUSHROOM CABBAGE SWEET POTATO CATFISH BRAZIL NUT* CANNELLINI BEANS CAPERS CARROT CAULIFLOWER SWORDFISH CLAM BROCCOLI* CELERY CHICKPEA CHICORY COLLARD GREENS CORN CHICKEN LIVER* CUCUMBER EGGPLANT ENDIVE ESCAROLE EGG YOLK CHIVES* FAVA BEAN FENNEL SEED JALAPEÑO PEPP KALE MUSSEL CLOVE* KELP KIDNEY BEAN LEAF LETT (RED/GR LEEK PINTO BEAN CODFISH* LENTIL BEAN MUNG BEAN MUSTARD GREENS NAVY BEAN RADISH DILL* OKRA PARSNIP PORTOBELLO MUSHRM RED BEET / SUGAR SORGHUM EGG WHITE* ROMAINE LETT SCALLION SHALLOTS SHIITAKE MUSHRM TUNA FLOUNDER* SOYBEAN SPAGHETTI SQUASH SPINACH STRING BEAN WALNUT GREEN PEA* SWISS CHARD TARO ROOT TOMATO WATER CHESTNUT HONEYDEW MLN* WATERCRESS YAM YELLOW SQUASH ZUCCHINI SQUASH LIMA BEAN* LIME* MACADAMIA* ONION* FRUITS PEPPERMINT* APPLE APRICOT BANANA BLACK CURRANT RHUBARB* BLUEBERRY CANTALOUPE CHERRY CRANBERRY SAGE* DATE FIG GRAPE GRAPEFRUIT TURNIP* GUAVA KIWI LEMON LYCHEE VANILLA* MANGO MULBERRY NECTARINE OLIVE -
José Andrés Brings the Wonders of China and Peru to the Nation's
For immediate Release Contact: Maru Valdés (202) 638-1910 x 247 [email protected] José Andrés Brings the Wonders of China and Peru to the Nation’s Capital October 28, 2013 – José Andrés, the chef who introduced America to traditional Spanish tapas and championed the path of avant-garde cuisine in the U.S., is opening a modern Chinese- Peruvian concept, in the heart of Penn Quarter in downtown Washington, DC. The restaurant will feature Chifa favorites–the cuisine known throughout Peru, melding Chinese style and native ingredients–with his personal and creative take on Chinese classics and this South American style. José is no stranger to weaving cultures together in a dynamic dining experience, he is well known for his interpretation of Chinese and Mexican food, culture and traditions at his award-winning restaurant China Poblano at The Cosmopolitan of Las Vegas. At this new location, José and his talented culinary team will create authentic, yet innovative dishes inspired by their research and development trips to Asia and most recently to Peru, that have helped them master the various skills and techniques of this rising world cuisine. Highlighting the rich flavors, bold colors, diverse textures and unique aromas, the menu will apply time-honored Chinese techniques to Peruvian ingredients. From the classic Peruvian causas or ceviches, to Asian favorites like dim sums and sumais, the dishes will showcase Peru’s multi- cultural influences and ingredients in true Jose fashion. “Peru is an astonishing country. The people and the culture reveal so many traditions. The history with China is fascinating and the Chifa cuisine so unique,” said José. -
IIF-Symposium-3-Agenda-PRINT.Pdf
nov 28 dec 1 Doors open 6:00 PM 11:00 AM – 12:30 PM 3:30 PM – 5:00 PM 9:30 AM – 10:00 AM 12:30 PM – 2:00 PM 2:30 PM – 4:00 PM 4:30 PM – 6:00 PM 8:00 PM – 11:00 PM Screening + Panel 7:00 PM – 9:00 PM Dreaming of Our Future Games and Graphics as Welcome Land-based Knowledge Arctic Futurisms Technology as Decolonial Tools InDigiNous Aotearoa: Indigenous Virtual Spaces Seven Generations Ahead Resurgence and Presence Elder Mary Courchene and Creative Interventions Virtual Histories, Screening of TimeTraveller™ by Skawennati Dr. Stephen Borys Chair Dr. Julie Nagam Chair and panel discussion with Augmented Futures Show Niki Little Chair France Trépanier Chair Opening Remarks Dr. Serena Keshavjee Chair Urban Shaman Gallery Skawennati Director, National Indigenous Media Alliance Artist and Curator, Professor, History of Art, Jason Edward Lewis Dr. Heather Igloliorte 290 McDermot Ave. Artist Open Space Arts Society Dr. Julie Nagam University of Winnipeg Assistant Professor, Art History and Candice Hopkins University Research Chair in Indigenous Art Scott Benesiinaabandan Discussion with Scott Benesiinaabandan Independent Curator History and Community Engagement, Daina Warren and Reuben Friend Dr. Rilla Khaled Dr. Stephen Borys Heather Campbell Concordia University Intermedia Artist Associate Professor, Design and Artist Director and CEO, Winnipeg Art Gallery Kauwila Mahi Launch Party for Inuit Art Quarterly Computation Arts, Concordia University Owisokon Lahache M.A. Student, Hawaiian Studies, Winter 2018 - The FUTURE Issue Jason Edward Lewis Educator and Artist 10:00 AM – 11:30 AM Asinnajaq University of Hawai‘i at Mānoa IIF Director and University Research Chair Karl Chitham Director, New Tauranga Art Gallery (Isabella Weetaluktuk) in Computational Media and the Indigenous Keith Munro IndigeFem and The Future Mandee McDonald Curator, Museum of Contemporary Art, Filmmaker and Artist Future Imaginary, Concordia University Senior Projects Administrator, Dene Nahjo Dr. -
Uruguay - Country Fact Sheet
URUGUAY - COUNTRY FACT SHEET GENERAL INFORMATION Climate & Weather Summers and Winters Time Zone UTC – 3 hrs. are mild. Summer is from December to March and the most pleasant time of the year. Language Spanish. Currency UYU – Uruguayan Peso. Religion Catholic. International +598 Dialing Code Population 3,442,547 as of 2016. Internet Domain .uy Political System Presidential representative Emergency 911 democratic republic. Numbers Electricity 220 volts, 50 cycles/sec. Capital City Montevideo. What documents Passport, work permit Please confirm Monthly directly into a bank required to open (can’t be done prior to how salaries are account. a local Bank arrival as expats usually paid? (eg monthly Account? aren’t granted their work directly into a Can this be done permits until 2-3 weeks Bank Account) prior to arrival? after they arrive to start their assignments. 1 GENERAL INFORMATION Culture/Business Culture Meetings are extremely formal, but don't usually start on time. However, be sure to arrive on time. Greetings are warm and accompanied by a firm handshake. Health care/medical There is a public healthcare system, with hospitals and clinics across treatment the country. There is also a private healthcare system. Education Public schools are not recommended in Uruguay and most assignees chose private schools, however there are limitations in the availability in the private schools. Utilities Electricity, Gas, Water, Internet, Phone, Cable. These are not included in monthly rent and paid separately by the tenant. Food & Drink Uruguayan cuisine has a lot of European influence, especially from Italy and Spain. Chivito is a traditional Uruguayan sandwich. -
Sample Test Results. Actual Results May Vary. Order Today at Food Sensitivity Test 4 Day Rotation Diet
Order Today At Food Sensitivity Test www.accesalabs.com Severe Moderate Mild VEGETABLES / LEGUMES Intolerance Intolerance Intolerance !"# $ FRUITSTS # MEAT DAIRY / EGGS SEAFOOD abs.comab GRAINS / STARCHES HERBS / SPICES cesala You have no reaction to Candidaa Albicans.acceac NUTS/ OILS AND MISC. FOODS $ You have a severe reaction to Gluten/Gliadin, The foods listed below contain Gluten/Gliadin eliminate these foods: % # $ You have no reaction to Casein or Whey. Sample test results. Actual results may vary. Order Today At Food Sensitivity Test www.accesalabs.com 4 Day Rotation Diet DAY 1 DAY 2 DAY 3 DAY 4 STARCH STARCH STARCH STARCH VEGETABLES/LEGUMES VEGETABLES VEGETABLES VEGETABLES ! "##$% FRUIT FRUIT FRUIT FRUIT PROTEIN PROTEIN PROTEIN PROTEIN MISCELLANEOUSS MMISCELLANEOUS MISCELLANEOUS MISCELLANEOUS -
Raymond Boisjoly Winnipeg After the Installation and the Manifests in My Concerns with Language, Station to Station Launch of Both Exhibitions
RB: While I don’t think of it in these terms, entre for photographic + digital upon Boisjoly’s return to Vancouver from something of the general and the specific arts Raymond Boisjoly Winnipeg after the installation and the manifests in my concerns with language, Station to Station launch of both exhibitions. naming, and discourse. is is often in the 04 April - 17 May, 2014 Station to Station // Silent Trans-Forming difference between naming and descrip- Curator: Derek Dunlop A conversation between Raymond Boisjoly, Derek Dunlop: Your choice of materials tion in relation to experience and under- Derek Dunlop, and Daina Warren can be described as having a mundane standing. To give an example, I am inter- URBAN SHAMAN quality, or coming from the vernacular - ested in the way something like “colonial- is conversation elaborates upon some of for instance, your use of coloured copy ism” can never be regarded directly, but Silent Trans-Forming the salient themes arising out of Raymond paper, Christmas lights, or the imagery of only glimpsed in the specific mechanisms 04 April - 07 June, 2014 Boisjoly’s recent exhibitions of new work at black metal music. You have a very subtle that come to impact colonized popula- two artist-run centres in Winnipeg. PLAT- way of imbuing these materials with tions. Colonialism is never present in full Raymond Boisjoly is an artist of Haida and FORM centre for photographic + digital traces of your own subjectivity. Can you before us, and this is the challenge of Québécois descent currently based in Vancou- arts presented a new series of photo-based explain your attraction to these materials moving between the general and the ver. -
The Art of Rebecca Belmore Kathleen Deblassie
University of New Mexico UNM Digital Repository Art & Art History ETDs Electronic Theses and Dissertations 12-1-2010 Conquest, Consequences, Restoration: The Art of Rebecca Belmore Kathleen DeBlassie Follow this and additional works at: https://digitalrepository.unm.edu/arth_etds Recommended Citation DeBlassie, Kathleen. "Conquest, Consequences, Restoration: The Art of Rebecca Belmore." (2010). https://digitalrepository.unm.edu/arth_etds/33 This Thesis is brought to you for free and open access by the Electronic Theses and Dissertations at UNM Digital Repository. It has been accepted for inclusion in Art & Art History ETDs by an authorized administrator of UNM Digital Repository. For more information, please contact [email protected]. CONQUEST, CONSEQUENCES, RESTORATION: THE ART OF REBECCA BELMORE BY KATHLEEN MARIE DEBLASSIE B.F.A., Studio Art, University of New Mexico, 1999 THESIS Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Arts Art History The University of New Mexico Albuquerque, New Mexico December, 2010 ©2010 Kathleen Marie DeBlassie iii Dedication This thesis is dedicated to my husband Paul and my children Paul IV, Katherine, Maria, and Victoria. I am grateful for their love, support and encouragement during this process. It is also dedicated to the spirit of hózhó; that we may all learn to walk in beauty. iv Acknowledgements I would like to thank my committee members for their help and advice as I completed this work. I especially thank Dr. Joyce Szabo, my committee chair, advisor, and mentor for her patience and guidance. I am also grateful to Dr. Holly Barnett-Sanchez, Dr. Beverly Singer, and Mary Tsiongas for their wise council. -
Instructional Package
INSTRUCTIONAL PACKAGE CUL 123 American Bistro Effective Term Fall/2018 INSTRUCTIONAL PACKAGE Part I: Course Information Effective Term: 2018-2019 COURSE PREFIX: CUL 123 COURSE TITLE: American Bistro CONTACT HOURS: 10 CREDIT HOURS: 3 RATIONALE FOR THE COURSE: This course reinforces the knowledge and skill learned in the preceding classes and helps students build confidence in the techniques of basic cookery in a restaurant service setting. The development of communication, teamwork, customer service, and ability to work in a professional foodservice environment is accentuated. A la Carte emphasizes exposure to traditional American restaurant operations with regard to table service and guest interaction, dining room operation, cold food, hot food and dessert production and service, and inventory and order controls and food costing. The concepts of mise en place, timelines, plate presentation, and teamwork stressed. Timing and organization skills are emphasized. COURSE DESCRIPTION: Students will apply cooking techniques and theories while producing soups, salads, sandwiches and specials in a fast-paced delivery system. Includes the preparation of modern and regional American and International cuisines in a public restaurant. Correct application of culinary skills, plate presentation, organization and timing in producing items off a fixed-price and an a la carte menu are stressed. The principles of dining room service are practiced and emphasized. PREREQUISITES/CO-REQUISITES: BKP 119 Introduction to Baking and Pastry Minimum Grade of C, CUL 215 Cuisine of the Americas Minimum Grade of C, Culinary ServSafe Certificate REQUIRED MATERIALS: On Cooking, A Textbook of Culinary Fundamentals ISBN# 9780133458558 Please visit the Bookstore online site for most current textbook information. -
TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS and RESCUING THEIR Communities
is cookbook is a collection of recipes shared by residents of High Andean regions of Peru STRENGTHENING HIGH ANDEAN INDIGENOUS and Ecuador that embody the varied diet and rich culinary traditions of their indigenous TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS AND RESCUING THEIR communities. Readers will discover local approaches to preparing some of the unique TRADITIONAL PRODUCTS plants that the peoples of the region have cultivated over millennia, many of which have found international notoriety in recent decades including grains such as quinoa and amaranth, tubers like oca (New Zealand yam), olluco (earth gems), and yacon (Peruvian ground apple), and fruits such as aguaymanto (cape gooseberry). e book is the product of a broader effort to assist people of the region in reclaiming their agricultural and dietary traditions, and achieving both food security and viable household incomes. ose endeavors include the recovery of a wide variety of unique plant varieties and traditional farming techniques developed during many centuries in response to the unique environmental conditions of the high Andean plateau. TRADITIONAL Strengthening Indigenous Organizations and Support for the Recovery of Traditional Products in High-Andean zones of Peru and Ecuador HIGH ANDEAN Food and Agricultural Organization of the United Nations Regional Office for Latin America and the Caribbean CUISINE Av. Dag Hammarskjöld 3241, Vitacura, Santiago de Chile Telephone: (56-2) 29232100 - Fax: (56-2) 29232101 http://www.rlc.fao.org/es/proyectos/forsandino/ FORSANDINO STRENGTHENING HIGH ANDEAN INDIGENOUS ORGANISATIONS AND RESCUING THEIR TRADITIONAL PRODUCTS Llaqta Kallpanchaq Runa Kawsay P e r u E c u a d o r TRADITIONAL HIGH ANDEAN CUISINE Allin Mikuy / Sumak Mikuy Published by Food and Agriculture Organization of the United Nations Regional Office for Latin America and the Caribbean (FAO/RLC) FAO Regional Project GCP/RLA/163/NZE 1 Worldwide distribution of English edition Traditional High Andean Cuisine: Allin Mikuy / Sumak Mikuy FAORLC: 2013 222p.; 21x21 cm. -
Outline of Food Preparation
Outline of food preparation results. Food preparation includes but is not limited to cooking. 1 What type of thing is food prepa- ration? • Art – an art, one of the arts, is a creative endeavor or discipline. • Culinary art – art of preparing and cooking foods. • Skill – learned capacity to carry out pre-determined results often with the minimum outlay of time, en- ergy, or both. • Meal preparation 2 Essence of food preparation • Chef – a person who cooks professionally for other people. Although over time the term has come to Food preparation at the Naval Air Station, Whidbey Island, describe any person who cooks for a living, tradi- Washington state tionally it refers to a highly skilled professional who is proficient in all aspects of food preparation. • Cooking – act of preparing food for eating. It en- compasses a vast range of methods, tools and com- binations of ingredients to improve the flavour or digestibility of food. It generally requires the selec- tion, measurement and combining of ingredients in an ordered procedure in an effort to achieve the de- sired result. • Cuisine – specific set of cooking traditions and prac- tices, often associated with a specific culture. It is often named after the region or place where its un- derlying culture is present. A cuisine is primarily in- fluenced by the ingredients that are available locally or through trade. Chicago-style deep-dish pizza from the original Pizzeria Uno lo- cation 3 Food preparation techniques The following outline is provided as an overview of and a topical guide to food preparation: 3.1 Baking Food preparation – preparing food for eating, generally requires selection, measurement and combination of in- • Baking – the technique of prolonged cooking of gredients in an ordered procedure so as to achieve desired food by dry heat acting by convection, normally in 1 2 3 FOOD PREPARATION TECHNIQUES • Steaming – boiling water continuously so it vapor- izes into steam and carries heat to the food being steamed, thus cooking the food. -
2020-2021 Catalog Version 4
2020-2021 Catalog Version 4 Miami International University of Art & Design 1501 Biscayne Boulevard, Suite 100 Miami, FL 33132 (305) 428-5700 or (800) 225-9023 www.artinstitute.edu/miami The Art Institute of Tampa Parkside at Tampa Bay Park 4401 North Himes Avenue, Suite 150 Tampa, FL 33614-7086 (813) 873-2112 or (866) 703-3277 www.artinstitute.edu/tampa Miami International University of Art & Design The Art Institute of Tampa 1501 Biscayne Blvd., Suite 100 4401 N. Himes Ave., Suite 150 Miami, FL 33132 Tampa, FL 33614 Table of Contents FROM THE UNIVERSITY LEADER ...................................................................................................................................... 7 MISSION STATEMENT ...................................................................................................................................................... 8 HISTORY ........................................................................................................................................................................... 9 WELCOME TO MIAMI .................................................................................................................................................... 10 WELCOME TO TAMPA ................................................................................................................................................... 12 UNDERGRADUATE AND DIPLOMA PROGRAMS............................................................................................................. 14 Accessory Design (AA) -
Download an Explorer Guide +
MONTEVIDEO URUGUAY an Felipe y Santiago de SMontevideo overlooks the north shore of the Rio de la Plata where the waters of the mighty river meet the Atlantic Ocean. At first the site was simply a small Spanish military fort built in 1714 as a way of countering Portugal’s expansion of Brazil. However, settlers were not very interested in the area. The Spanish governor in Buenos Aires, Don Mauricio Zabala, offered cattle and land to the HISTORY first groups that would come and lay the founda- tions of a town. Among the earliest to arrive were By means of Papal decree, in 1493, just after the return of Captain families from Spain’s Canary Islands. They sailed Christopher Columbus from his discovery of the West Indies, Pope Al- into the small bay and came ashore in 1726. exander VI drew a north to south line down a map of the earth (as it was known at the time). With the stroke of his pen, and the promise of untold Over the next decades Montevideo slowly grew into riches, the pope divided all the newly discovered lands west of 38° W an essential port for trade between the “Old and as belonging to Spain and everything east of the line as belonging to New World”. In the late 1700s Montevideo had de- Portugal. A couple years later, with the signing of the Treaty of Tordesil- veloped into one of the most important and profit- las, the line would be moved eight degrees further west thereby giving able ports in all of South America.