Making the World Safe for American Cookbooks
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Onions Volume 1 • Number 9
Onions Volume 1 • Number 9 What’s Inside l What’s So Great about Onions? l Selecting and Storing Onions l Varieties of Onions l Fitting Onions into MyPyramid l Recipe Collection l Grow Your Own Onions l Activity Alley What’s So Great about Onions? Rich in Vitamins and Minerals Easy to Use Onions are a source of vitamin C and dietary fiber. Onions can be sliced, As a vegetable, onions are low in fat and calories. chopped, diced, or grated. Onions are rich sources of a number of phytonutri- They mix well with almost ents. These phytonutrients have been found to act any type of food. Raw onions as antioxidants to lower blood pressure and prevent are great in salads and on sand- some kinds of cancer. wiches and hamburgers. Cooked onions are used to season everything Flavorful and Colorful from soups, stews, meats, beans, potatoes to Onions can be red, yellow, green, or white. The taste other vegetable dishes. of onions does not depend on the color. Onions can be sweet or savory. Selecting and Storing Why is Vitamin C Onions Important? At the Market Onions are available year-round. Buy Vitamin C, also known as ascorbic acid, them fresh, dried or frozen. Look for is needed for growth and repair of body hard, firm onions. Onions should be dry tissue. Vitamin C helps to form col- and have small necks. The skin around lagen, a protein used to make skin, scar the onions should be shiny and crackly tissue, and blood vessels. Vitamin C is in feel. -
Pet Or Food: Animals and Alimentary Taboos in Contemporary Children’S Literature
Beyond Philology No. 14/3, 2017 ISSN 1732-1220, eISSN 2451-1498 Pet or food: Animals and alimentary taboos in contemporary children’s literature JUSTYNA SAWICKA Received 8.07.2017, received in revised form 16.09.2017, accepted 21.09.2017. Abstract In books for pre-school and early school-age children (4-9 years of age) published in Poland between 2008 and 2014 it is possible to observe a new alimentary taboo. Though statistics show that we consume more meat than ever, we seem to be hiding this fact from the children. The animal is disconnected from the meat, which becomes just a thing we eat so that there is no need to consider animal suffering or to apply moral judgement to this aspect. The analysed books, written by Scandinavian, Spanish and American and Polish authors, do not belong to the mainstream of children’s literature, but, by obscuring the connection between the animal and the food we consume, they seem to testify to the problem with this aspect of our world that the adults – authors, educators and parents. Key words alimentary taboo, children’s literature, pre-school children, animal story, Scandinavian children’s literature 88 Beyond Philology 14/3 Uroczy przyjaciel czy składnik diety: Tabu pokarmowe we współczesnych książkach dla dzieci Abstrakt Książki dla dzieci w wieku przedszkolnym i wczesnoszkolnym (4-9 lat) wydane w Polsce w latach 2008-2014 są świadectwem istnienia nowego tabu pokarmowego. Chociaż statystyki wskazują, że obecnie jemy więcej mięsa niż kiedykolwiek wcześniej, coraz częściej ukrywamy przed dziećmi fakt zjadania zwierząt. Odzwierzęcamy mięso i czynimy je przedmiotem, wtedy bowiem nie musimy zasta- nawiać się nad cierpieniem zwierząt i nad moralnym osądem tego faktu. -
Solferino Soup Cucumber Soup Chicken Noodle Soup Barley Soup Tomato Noodle Soup Celery Cream Soup Corn Cream Soup Chickpeas Crea
Art'Impression Catering Sp.z o.o. 02-871 Warszawa ul. Karczunkowska 170 NIP: 951-212-18-98, Regon: 015822495 Tel: 603 817 107, e-mail: [email protected] www.ai-cateringwarszawa.pl/tbs MENU Monday 07.03.2016 Tuesday 08.03.2016 Wednesday 07.03.2016 Thursday 08.03.2016 Friday 09.03.2016 Solferino soup Cucumber soup Chicken noodle soup Barley soup Tomato noodle soup Soup Celery cream soup Corn cream soup Chickpeas cream soup with cumin Green beans cream soup Broccoli-cauliflower cream soup Grilled chicken fillet with cream-herbs Chicken kebab, tza-tziki dip, baked potato Pork roast with gravy, potato puree Chicken and vegetables shashlik, rice Mintaj fillet with vegetables, potato sauce, potato puree with herbs Meat Set I Boiled vegetables/baked beetroot salad Carrot salad with leek/red cabbage salad Green beans/ Cabbage salad with tomato Mix beans/ white cabbage salad Cauliflower/ iceberg lettuce with carrot with coriander with cranberry and sprouts Beef and poultry meatballs, tomato sauce, Chicken and vegetables risotto Meat dumplings, fried onion Pork goulash, barley Chicken strogonoff, buckwheat groats spaghetti Meat Set II Sliced beetroot in honey glaze/ Cabbage Green peas/ White cabbage salad with Broccoli/ Mix vegetables salad Corn/ red cabbage salad with apple Green peas/ carrot salad with orange salad with cucumber dill and olive Pasta with green vegetables in cream Italian focaccia with vegetables and Rice casserole with vegetables, cheese Vegetarian Lentil cutlet, remoulade sauce, barley Polenta with vegetables rattatouille -
1 CURRICULUM VITAE Julie Anne Cassiday Department of German
CURRICULUM VITAE Julie Anne Cassiday Department of German and Russian 260 Tower Road 85 Mission Park Drive Bennington VT 05201 Williams College (802) 447-1194 home Williamstown MA 01267 (802) 598-8184 cell (413) 597-2046 office [email protected] (413) 597-3028 fax EMPLOYMENT 2017 - present Willcox B. and Harriet M. Adsit Professor of Russian, Department of German and Russian, Williams College. 2014 - 2017 Chair, Department of German and Russian, Williams College. 2006 - 2017 Professor of Russian, Department of German and Russian, Williams College. 2007 - 2010 Chair, Department of German and Russian, Williams College. Spring 2008 Chair, Program in Comparative Literature, Williams College. 2001 - 2006 Associate Professor of Russian, Department of German and Russian, Williams College. 2000 - 2004 Chair, Program in Comparative Literature, Williams College. 1994 - 2001 Assistant Professor of Russian, Department of German and Russian, Williams College. EDUCATION 1987 - 1995 Stanford University, Stanford, California. Ph.D. in Slavic Languages and Literatures and Humanities, 1995. Dissertation : “The Theater of the World and the Theater of State: Drama and the Show Trial in Early Soviet Russia.” M.A. in Russian, 1990. Thesis: “The Creation of Tsvetaeva’s Poetic Persona: The Dynamics of Gender in Povest’ o Sonechke.” 1982 - 1986 Grinnell College, Grinnell, Iowa. A.B. with Honors in Russian Language, 1986. 1 Certificate in Russian Language from Pushkin Institute, Moscow, Russia. PUBLICATIONS “A World Without Safe-Words: Fifty Shades of Russian Grey.” Submitted for review in a special issue of The Journal of Popular Romance Studies devoted to “Romance Fiction in the International Marketplace” and coedited with Emily Johnson. -
Healthy Food. Russian Cuisine. Audio Exchange Project
ПРОЕКТНЫЕ ТЕХНОЛОГИИ HEALTHY FOOD. RUSSIAN CUISINE. AUDIO EXCHANGE PROJECT. LEVEL UPPER INTERMEDIATE Оборина Т. П., ГБОУ СОШ № 123, г. Москва Урок-видеопроект дискуссии “Audio-exchange I decided to record the students and send the tape project” по теме “Healthy food. Russian Cuisine” составлен to students in a non-Russian speaking country. для проведения в 10–11 классах. Planning Проведению урока предшествует большая подгото- At that point in the syllabus the topic was “Healthy вительная работа. Готовясь к уроку, учащиеся обсужда- Food”. I decided to encourage them to make a radio ют пройденную тему, готовят дополнительный матери- programme about traditions, Russian Cuisine. We ал. Такой урок расширяет и углубляет, систематизирует would send the cassette to another school and hope- знания учащихся, помогает развить речевые умения fully they would send recordings to us, too. The stu- с целью подготовки к государственному экзамену. dents would work together in pairs to answer ques- Класс делится на две группы. Одной группе учащих- tions about various special dishes and then we would ся предлагается выступить в роли студентов, расска- record the interviews. зывающих о традициях русской кухни, а вторая группа After the initial language input (topic-based vo- проводит интервью-расспрос у студентов, знающих рус- cabulary and appropriate structures) and practice, we скую кухню и её традиции. were able to complete the project within a week. Технологии: здоровьесбережения, коммуникатив- но-ориентированного дифференцированного обучения, PREPARATION педагогики сотрудничества, развития способностей уча- щихся, информационно-коммуникационные. Brainstorming Решаемые проблемы: систематизировать знания, I introduced the idea of the exchange project to the совершенствовать лексико-грамматические навыки students and told them about the radio programme. -
NORMA Ella CANTÚ Professor Emerita, University of Texas, San
NORMA ELlA CANTÚ Professor Emerita, University of Texas, San Antonio Professor of Latina/o Studies and English, University of Missouri, Kansas City Web page : http://colfa.utsa.edu/English/cantu.html Blog: www.wordpress.normacantu.com Office Address : Home Address : E-mail: [email protected] [email protected] Telephone : Haag Hall 204 G 5643 Locust St Office : 816-235-4125 5120 Rockhill Road Kansas City, MO 65110 Cell : 210-363-4736 Kansas City, MO 64113 Education/Certification 1984 Secondary English and Government Certification by the State of Texas 1982 Ph.D. University of Nebraska—Lincoln Co-Chairs: Profs. Paul Olson and Ralph Grajeda Dissertation: The Offering and the Offerers: A Generic Illocation of a Laredo Pastorela in the Tradition of the Shepherds’ Plays 1976 M.S. Texas A&I University--Kingsville, with honors Major: English Minor: Political Science 1973 B.S. Texas A&I University--Laredo, cum laude Major: Education: English/Political Science 1970 A.A. Laredo Junior College Areas of Teaching and Research Interest Latino/a Studies, Chicano/a Literature, Border Studies, Folklore, Women Studies, Cultural Studies, Creative Writing Teaching Experience 2013-Present University of Missouri, Kansas City—Full Professor of Latina/o Studies 2012-Present University of Texas, San Antonio—Professor Emerita 2000-2012 University of Texas, San Antonio—Full Professor of Latina/o Literatures 1993-2000 Texas A&M International University—Full Professor 1994-1995 Georgetown University--School for Continuing Education—Visiting Professor, Literature -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -