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Português | English
MENUS PORTUGUÊS | ENGLISH InterContinental Lisbon R. Castilho 149, 1099-034 Lisboa | Portugal Go to www.intercontinental.com/meetings or click here to contact us INTRODUÇÃO Independentemente da dimensão ou tema do seu evento, o nosso Chef utiliza o conhecimento da gastronomia local de forma a criar autênticas experiencias Locais regionais. Considerando o conhecimento na cozinha internacional , temos para oferecer uma variedade de receitas clássicas e pratos contemporâneos basea- dos na cozinha Portuguesa. Cozinha internacional Os nossos menus são inspirados em receitas locais reflectindo os sabores da região; utilizamos ingredientes sazonais e frescos para que possa conhecer e Light apreciar o que temos de melhor. Para visualizar as nossas opções por favor click na barra de navegação, e opte Vegetarianos pelo estilo de menu que mais se adapte ao seu evento. Sem glúten Alternativamente, a nossa equipa ficará muito satisfeita em criar consigo um menu à medida de forma à assegurar uma experiência completamente memorável e única para o seu evento. INTRODUÇÃO | COFFEE BREAKS | PEQUENO-ALMOÇO | ALMOÇOS DE TRABALHO | BUFFETS JANTARES DE GALA | MENU CASAMENTO | CANAPÉS | COCKTAILS | BEBIDAS | REUNIÕES PORTUGUÊS | ENGLISH LISBON INSIDER AM • Sumo de laranja • Água mineral • Café Arabica Premium • Variedade de Chás TWG • Mini Pastéis de Nata • Mini Bolas de Berlim e Queijadas € 14,50 por pessoa LISBON INSIDER PM • Sumo de laranja • Água mineral • Café Arabica Premium • Variedade de Chás TWG • Mini Lanches Mistos • Pastéis de Bacalhau e Mini Folhado -
Bizkaiko Eskolarteko Txapelketa 2018-19
BIZKAIKO ESKOLARTEKO TXAPELKETA 2018-19 “A” TXAPELKETA ESKUZ BINAKA UMETXOAK 1.MULTZOA Urriak 27 Octubre LEMOA-OROZKO “A” ATXONDO-DURANGO IURRETA LAGUN ONAK “A” MARKINA “B”-MARKINA “A” LAGUN ONAK “B”-SOPELA OROZKO “B”-ARRANKUDIAGA Azaroak 10 Noviembre ARRANKUDIAGA-LEMOA SOPELA-OROZKO “B” MARKINA “A”-LAGUN ONAK “B” LAGUN ONAK “A”-MARKINA “B” DURANGO-IURRETA OROZKO “A”-ATXONDO Azaroak 17 Noviembre LEMOA-ATXONDO IURRETA-OROZKO “A” MARKINA “B”-DURANGO LAGUN ONAK “B”-LAGUN ONAK “A” OROZKO “B”-MARKINA “A” ARRANKUDIAGA-SOPELA Azaroak 24 Noviembre SOPELA-LEMOA MARKINA “A”-ARRANKUDIAGA LAGUN ONAK “A”-OROZKO “B” DURANGO-LAGUN ONAK “B” OROZKO “A”-MARKINA “B” ATXONDO-IURRETA Abendua 1 Diciembre LEMOA-IURRETA MARKINA “B”-ATXONDO LAGUN ONAK “B”-OROZKO “A” OROZKO “B”-DURANGO ARRANKUDIAGA-LAGUN ONAK “A” SOPELA-MARKINA “A” Abendua 15 Diciembre MARKINA “A”-LEMOA LAGUN ONAK “A”-SOPELA DURANGO-ARRANKUDIAGA OROZKO “A”-OROZKO “B” ATXONDO-LAGUN ONAK “L” IURRETA-MARKINA “B” Urtarrila 11 Enero LEMOA-MARKINA “B” LAGUN ONAK “B”-IURRETA OROZKO “B”-ATXONDO ARRANKUDIAGA-OROZKO “A” SOPELA-DURANGO MARKINA “A”-LAGUN ONAK “A” Urtarrila 18 Enero LAGUN ONAK “A”-LEMOA DURANGO-MARKINA “A” OROZKO “A”-SOPELA ATXONDO-ARRANKUDIAGA IURRETA-OROZKO “B” MARKINA “B”-LAGUN ONAK “B” Urtarrila 25 Enero LEMOA-LAGUN ONAK “B” OROZKO “B”-MARKINA “B” ARRANKUDIAGA-IURRETA SOPELA-ATXONDO MARKINA “A”-OROZKO “A” LAGUN ONAK “A”-DURANGO Otsaila 2 Febrero LEMOA-DURANGO OROZKO “A”-LAGUN ONAK “A” ATXONDO-MARKINA “A” IURRETA-SOPELA MARKINA “B”-ARRANKUDIAGA LAGUN ONAK “B”-OROZKO “B” Otsaila 9 Febrero -
Pais Vasco 2018
The País Vasco Maribel’s Guide to the Spanish Basque Country © Maribel’s Guides for the Sophisticated Traveler ™ August 2018 [email protected] Maribel’s Guides © Page !1 INDEX Planning Your Trip - Page 3 Navarra-Navarre - Page 77 Must Sees in the País Vasco - Page 6 • Dining in Navarra • Wine Touring in Navarra Lodging in the País Vasco - Page 7 The Urdaibai Biosphere Reserve - Page 84 Festivals in the País Vasco - Page 9 • Staying in the Urdaibai Visiting a Txakoli Vineyard - Page 12 • Festivals in the Urdaibai Basque Cider Country - Page 15 Gernika-Lomo - Page 93 San Sebastián-Donostia - Page 17 • Dining in Gernika • Exploring Donostia on your own • Excursions from Gernika • City Tours • The Eastern Coastal Drive • San Sebastián’s Beaches • Inland from Lekeitio • Cooking Schools and Classes • Your Western Coastal Excursion • Donostia’s Markets Bilbao - Page 108 • Sociedad Gastronómica • Sightseeing • Performing Arts • Pintxos Hopping • Doing The “Txikiteo” or “Poteo” • Dining In Bilbao • Dining in San Sebastián • Dining Outside Of Bilbao • Dining on Mondays in Donostia • Shopping Lodging in San Sebastián - Page 51 • Staying in Bilbao • On La Concha Beach • Staying outside Bilbao • Near La Concha Beach Excursions from Bilbao - Page 132 • In the Parte Vieja • A pretty drive inland to Elorrio & Axpe-Atxondo • In the heart of Donostia • Dining in the countryside • Near Zurriola Beach • To the beach • Near Ondarreta Beach • The Switzerland of the País Vasco • Renting an apartment in San Sebastián Vitoria-Gasteiz - Page 135 Coastal -
MOMENTUM-DOSSIER-ENG.Pdf
This document is for information and guidance only and does not imply any contractual relationship, only for strictly commercial purposes, it could be changed in the logical evolution of marketing project 1 Melia Hotels International is the leading hotel á chain in Spain and third in Europe. li Meliá turns 60 in 2016. The Group, born in Mallorca in 1956, has a strong international e presence, with 80% of its operating profit generated outside of Spain, retaining a strong attachment and commitment to Mallorca, the island where it was born, thanks to the vision and the entrepreneurial drive of its M current Chairman, Gabriel Escarrer. With more than 370 hotels and 90,000 rooms in 40 countries, the Group also occupies the 16th position in the international ranking His asociation with the pretigious group Avenue Capital means a new boost to the national and international Retail inversion plans. Avenue Capital Group is a global inversion firm founded in 1995, it manages aproximately 11.300 million dolars in real estate assets on may 31th 2016. Avenue has proved its trust in Spain during the last years having About investments in a variety of assets and sectors, like hotels, shopping centres, oil stations and financial sector, mainly. Meliá in Calviá recovering leadership Meliá Hotels International retains a special bond with Magaluf, a winning destination where Escarrer opened its first large resort hotels, back in the 60's and 70's. Today it maintains 11 hotels with over 3,800 rooms, where improving quality and positioning have become a priority for the group. -
Redalyc.INFLUENCIA DE LAS RELACIONES DE PODER EN LA
Forma y Función ISSN: 0120-338X [email protected] Universidad Nacional de Colombia Colombia Gaminde, Iñaki; Etxebarria, Aintzane; Garay, Urtza; Romero, Asier INFLUENCIA DE LAS RELACIONES DE PODER EN LA EXPRESIÓN DE LA CORTESÍA: ANÁLISIS FONÉTICO Y FONOLÓGICO Forma y Función, vol. 26, núm. 1, enero-junio, 2013, pp. 55-71 Universidad Nacional de Colombia Bogóta, Colombia Disponible en: http://www.redalyc.org/articulo.oa?id=21929788002 Cómo citar el artículo Número completo Sistema de Información Científica Más información del artículo Red de Revistas Científicas de América Latina, el Caribe, España y Portugal Página de la revista en redalyc.org Proyecto académico sin fines de lucro, desarrollado bajo la iniciativa de acceso abierto INFLUENCIA DE LAS RELACIONES DE PODER EN LA EXPRESIÓN DE LA CORTESÍA: ANÁLISIS FONÉTICO Y FONOLÓGICO1* Iñaki Gaminde2** Aintzane Etxebarria3*** Urtza Garay4**** Asier Romero5***** Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Leioa – España Resumen El objetivo de este trabajo es analizar la relación entre significado y contenido lingüístico, teniendo en cuenta las características fonéticas y fonológicas de los enunciados que se utilizan en las relaciones de cortesía. Tras una breve introducción, en la que se subraya la importancia de la expresión pragmática, se define el concepto prosodia y se explica el tipo de información que se puede transmitir por medio de la prosodia. Primero se explicita la metodología para la recolección del corpus y el análisis de los datos. Luego, se presenta el análisis de los datos desde la perspectiva del modelo teórico métrico-autosegmental, dividido en dos subapartados: el primero hace referencia a las informaciones lingüísticas y el segundo, a las informaciones paralingüísticas. -
Natural Beauty Spots Paradises to Be Discovered
The Active OUTDOORS Natural Beauty Spots Paradises to be discovered Walking and biking in Basque Country Surfing the waves Basque Coast Geopark Publication date: April 2012 Published by: Basquetour. Basque Tourism Agency for the Basque Department of Industry, Innovation, Commerce and Tourism Produced by: Bell Communication Photographs and texts: Various authors Printed by: MCC Graphics L.D.: VI 000-2011 The partial or total reproduction of the texts, maps and images contained in this publication without the San Sebastián express prior permission of the publisher and the Bilbao authors is strictly prohibited. Vitoria-Gasteiz All of the TOP experiences detailed in TOP in this catalogue are subject to change and EXPE RIEN may be updated. Therefore, we advise you CE to check the website for the most up to date prices before you book your trip. www.basquecountrytourism.net The 24 Active OUT- DOORS 20 28LOCAL NATURE SITES 6 Protected Nature Reserves Your gateway to Paradise 20 Basque Country birding Bird watching with over 300 species 24 Basque Coast Geopark Explore what the world way 6 34 like 60 million years ago ACTIVITIES IN THE BASQUE COUNTRY 28 Surfing Surfing the Basque Country amongst the waves and mountains 34 Walking Walking the Basque Country Cultural Landscape Legacy 42 42 Biking Enjoy the Basque Country's beautiful bike-rides 48 Unmissable experiences 51 Practical information Gorliz Plentzia Laredo Sopelana THE BASQUE Castro Urdiales Kobaron Getxo ATXURI Pobeña ITSASLUR Muskiz GREENWAY GREENWAY Portugalete ARMAÑÓN Sondika COUNTRY'S MONTES DE HIERRO Gallarta Sestao NATURAL PARK GREENWAY Ranero BILBAO La Aceña-Atxuriaga PROTECTED Traslaviña Balmaseda PARKS AND AP-68 Laudio-Llodio RESERVES Amurrio GORBEIA NATURAL PARK Almost 25% of Basque Country Orduña territory comprises of protected nature areas: VALDEREJO A Biosphere Reserve, nine AP-68 NATURAL PARK Natural Parks, the Basque Lalastra Coast Geopark, more than Angosto three hundred bird species, splendid waves for surfing and Zuñiga Antoñana numerous routes for walking or biking. -
Barcelona, Catalonia's Capital of Gastronomy Barcelona, Symbol Of
Barcelona, Catalonia’s capital of gastronomy /2 On the street /3 The Literature of Flavours /4 A burst of rhythm, images and aromas /4 Courses and competitions to improve /5 A meeting point for the public and professions /5 Quality Food Tourism on the rise /6 One of the best types of cuisine in the world /7 Project ALÍCIA /8 Barcelona, symbol of mediterranean cooking /9 Fresh and elaborated products /9 Benefits of the Mediterranean Diet /9 A very characteristic lifestyle /10 A great offer and prestige /10 The restaurant business as an economic engine /11 Eating as a leisure activity /11 Trade fair activity /12 Gastronomy as a potential tourism hook /13 Barcelona, 600 years of a gastronomy culture /14 The first successful cuisine: Mediaeval Cooking /14 The fusion of «new» Americas products /15 The first inns /16 Exquisite and bourgeois Cuisine /17 The gastronomic difference: antropology and culture /18 Barcelona, the year of food, cuisine and gastronomy /20 Publish: Turisme de Barcelona Photographs: Turisme de Barcelona (David Armentano, Carmelo Esteban, Bob Masters, Alfons rodríguez, Jordi Trullàs, Jordi Vilà); Imatge i Producció Editorial-Ajuntament de Barcelona (F. Ontañón); Ojo x Ojo. Barcelona, Catalonia’s capital of gastronomy The capital of Catalunya, a benchmark country for gastronomy, is organising the Year of Food, Cuisine and Gastronomy. From March 2005 to March 2006, the city is celebrating 600 years of gastronomy culture with more than 100 events and activities, amongst them trade fairs for the sector, cinema and music festivals, congresses, international symposia, food routes new books with the city’s restaurants, fairs in the streets and markets, wine and Cava tasting, fiestas, cooking competitions, an exhibition of literature on gastronomy and the creation of new, special menus. -
The Cuisine of Product: Hallmark and Communication Resource in the Haute Cuisine in Spain”
RLCS, Revista Latina de Comunicación Social, 74 – Pages 873 a 896 [Research] | DOI:10.4185/RLCS-2019-1362en |ISSN 1138-5820 | Year 2019 How to cite this article in bibliographies / References M D Fernández-Poyatos, A Aguirregoitia-Martínez, N L Bringas Rábago (2019): “‘The cuisine of product: hallmark and communication resource in the haute cuisine in Spain”. Revista Latina de Comunicación Social, 74, pp. 873 to 896. http://www.revistalatinacs.org/074paper/1362/45en.html DOI: 10.4185/RLCS-2019-1362en The cuisine of product: hallmark and communication resource in the haute cuisine in Spain Mª Dolores Fernández-Poyatos [CV] [ ] [ ]. Full Professor of the Department of Audiovisual Communication. Universidad de Alicante (Spain) [email protected] Ainhoa Aguirregoitia-Martínez [ ] [ ] PhD. Researcher. Universidad de Alicante (Spain) [email protected] Nora Leticia Bringas Rábago [CV] [ ] [ ] Professor-researcher of the Department of Urban Studies and Environment, El Colegio de la Frontera Norte, Tijuana (Mexico) [email protected] Abstracts [ES] Introducción: Esta investigación analiza los mensajes transmitidos por la alta restauración española al objeto de valorar cómo la cocina de producto es utilizada como seña de identidad gastronómica y recurso comunicativo. Metodología: La muestra la componen los restaurantes más relevantes del país en la modalidad culinaria de cocina de producto y aquellos con dos y tres estrellas otorgadas por La Guía Michelin en el año 2018; en total, han sido cuarenta y nueve. Resultados y conclusiones: La mayoría de los restaurantes de producto consideran en su comunicación los elementos materia prima, especialización y tradición; los de vanguardia eligen innovación, materia prima y tradición, de manera que hay coincidencias en los dos últimos, lo que podría significar que la identidad gastronómica es un concepto que, transmitido en sus mensajes, puede asimilarse al de identidad territorial. -
S at the Top of the World... and What About Parador Restaurants?
bienvenida Toledo Terrace dining at Parador de Toledo Declared a UNESCO World Heritage Site in 1986, Toledo is The steel industry in Toledo dates back to 500BC with City of 3 cultures often referred to as the ‘city of three cultures’ due to the swords and weapons being one of the primary products. co-existing Christian, Moorish, and Jewish presence in Hannibal was said to have sourced his weaponry from the 8th century and the proceeding years. The result of Toledo, and as such the town was responsible for arming this diverse cultural heritage is a city with fascinating many of the Roman legions during the Punic Wars. Today architecture inluenced by these three prominent its signiicant military contributions are recognized in the communities. Alcazar Fortress which sits atop Toledo watching over the sprawling city below. A former defensive structure, it Toledo’s most famous luminary is unquestionably the dates back to Roman times, although it has been rebuilt oledo renowned Renaissance artist El Greco. Originally from many times since then. The Renaissance façade now Crete (hence his moniker ‘The Greek’), he moved to Toledo guards the National Army Museum, home to numerous when he was 36 years old and lived and worked in the city artefacts and paintings, and housing a large library on its until his death in 1614. El Greco’s art is celebrated interna- top loor with over 100,000 printed volumes dating back to tionally, often as one of the best examples of Spanish the 16th - 19th centuries. Renaissance painting and sculpting, and Toledo does not shy away from heaping praise on its most prized resident. -
Paradores De Turismo
Food & Wine Catalonia - Paradores' menus - Spanish cuisine - Spanish stews A Tour of Catalan Cuisine with Paradores Thursday, 9 January, 2014 Paradores Parador de Aiguablava Parador de Artíes Parador de Cardona Parador de La Seu d’Urgell Parador de Tortosa Parador de Vielha Catalonia, which cuts a large, triangular swath of land in Spain’s northeastern corner, is the home of the brilliant architecture of Gaudí, the graceful Romanesque churches of Lleida, the beautiful beaches of the Costa Brava, and, of course, some of Spain's most delicious food! Get to know the flavours of Catalan cuisine with luxury hotel chain Paradores, whose world-class restaurants offer numerous regional delicacies for curious foodies to try during their stay. Mountain stock The northern province of Vielha is made up of deep valleys surrounded by mountains. Much of the cuisine here is based on regional game and the heavy use of sauces and spices. The Arán Valley, for example, used to be isolated from the rest of Spain during much of the winter due to the heavy snowfalls. The construction of a special tunnel remedied the issue, but not before the area developed its own unique mountain cuisine that relied on the ingredients available locally. Wild boar and mountain goat are popular here, as well as hearty stews like olla aranesa, boletus mushrooms, blackberries, and river trout. An influence from France across the Pyrenees has led to the creation of a variety of local pâtés, as well as a Catalan spin on the crêpe, prepared with cognac and vanilla. Book now at Parador de Artíes The kitchens of area Paradores hotels are always cooking up this mountain fare. -
Die Besten 100 Restaurants 2008 Nach „San Pellegrino
Die besten Restaurants der Welt 2008 Rangliste erstellt von 600 Spitzenköchen, Gourmets und Journalisten. Sponsor: San Pellegrino Rang Name Land 1 El Bulli Spain 2 The Fat Duck UK 3 Pierre Gagnaire France 4 Mugaritz Spain 5 The French Laundry USA 6 Per Se USA 7 Bras France 8 Arzak Spain 9 Tetsuya's Australia 10 Noma Denmark 11 L'Astrance France 12 Gambero Rosso Italy 13 Restaurant Gordon Ramsay UK 14 L'Atelier de Joël Robuchon France 15 Le Louis XV France 16 St John UK 17 Jean Georges USA 18 Alain Ducasse au Plaza Athénée France 19 Hakkasan UK 20 Le Bernardin USA 21 Alinea USA 22 Le Gavroche UK 23 Dal Pescatore Italy 24 Le Cinq France 25 Troisgros France 27 El Celler de Can Roca Spain 28 L'Hotel de Ville - Philippe Rochat Switzerland 29 Hof Van Cleve Belgium 30 Martin Berasategui Spain 31 Nobu London UK 32 Can Fabes Spain 33 Enoteca Pinchiorri Italy 34 Le Meurice France 35 Vendome Germany 36 Die Schwarzwaldstube Germany 37 Le Calandre Italy 38 Chez Panisse USA 39 Charlie Trotter's USA 40 Chez Dominique Finland 41 D.O.M Brazil 42 Daniel USA 43 Oud Sluis Netherlands 44 Ristorante Cracco Italy 45 Asador Etxebarri Spain 46 Les Ambassadeurs France 47 L'Arpege France 48 Tantris Germany 49 Rockpool Australia 50 Le Quartier Francais South Africa 51 Taillevent France 52 Nobu New York USA 53 Osteria Francescana Italy 54 Masa USA 55 Bukhara India 56 L'Ambroisie France 57 Maze UK 58 River Café UK 59 Steirereck Austria 60 Le Chateaubriand France 61 Obauer Austria 62 Dieter Müller Germany 63 WD-50 USA 64 Zuma UK 65 La Pergola Italy 66 El Poblet Spain -
Authorship at the Fogones: Gastronomy and the Artist in Post-Transition Spain Alison Heather Atkins Brick, New Jersey Bachelor O
Authorship at the fogones: Gastronomy and the Artist in Post-Transition Spain Alison Heather Atkins Brick, New Jersey Bachelor of Arts, Spanish and Mathematics, Wake Forest University, 2005 Master of Arts, Spanish Literature, University of Virginia, 2007 A Dissertation presented to the Graduate Faculty of the University of Virginia in Candidacy for the Degree of Doctor of Philosophy Department of Spanish, Italian & Portuguese University of Virginia August, 2013 Randolph Pope David T. Gies Gustavo Pellón Herbert Braun ii © Copyright by Alison Heather Atkins All Rights Reserved August 2013 iii Abstract This dissertation analyzes the representation of food in Spanish novels and cookbooks from the 1980s and 90s, a period in which Spanish cuisine gained an unprecedented level of international visibility and prominence. Using both cookbooks and novels published during the period, my project examines the tension between everyday and stylized food practices in order to explore how each text engages with questions of authorship and artistic creation. The first two chapters focus on cookbooks authored by alta cocina chefs as well as by gastronomic critics who have compiled signature recipes by the chefs. I consider how these texts engage with contemporary theories of authorship and creativity, establishing a complex relationship with the modern notion of author as individual, autonomous, and unique, a kind of genius figure. In Chapter 1, I analyze the ways in which the prologue writers and compilers of two cookbooks of the early 1980s, Carlos Delgado’s Cien recetas magistrales (1981) and the 1982 Grandes maestros de la nueva cocina vasca present the featured chefs as unique and autonomous creators as part of a process of establishing culinary art as a legitimate art form.