Hallyu: Riding the Korean Wave
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2017 Republic Day Programme Book
29th Annual National Anthem of Canada O Canada, terre de nos aïeux, O Canada! Our home and native land! Ton front est ceint de fleurons glorieux. True patriot love in all thy sons com- Car ton bras sait porter l'épée, mand. Il sait porter la croix. With glowing hearts we see thee rise, Ton histoire est une épopée The True North strong and free! Des plus brillants exploits. From far and wide, O Canada, Et ta valeur, de foi trempée, We stand on guard for thee. Protégera nos foyers et nos droits. God keep our land glorious and free! O Canada, we stand on guard for thee. O Canada, we stand on guard for thee. National Anthem of Mauritius Glory to thee Motherland, O motherland of mine, Thornhill Community Centre Sweet is thy beauty, Sweet is thy fragrance Markham, Ontario Around thee we gather, As one people As one nation Saturday, March 18, 2017 In peace, justice and liberty Beloved Country May God bless thee For ever and ever www.clubmtoronto.com Celebrating 49h Independence Day of Mauritius Celebrating 49th Independence Day of Mauritius Committee Members Jean-Paul HOW Francois LISHINGMAN Edouard LAU MOON LIN Richard LISHINGMAN Oliver LAU MOON LIN Gaetan NG CHEONG TON Jocelyn LEE NAM KWONG Noel SIAO Steve LI CHEE MING Christiane SO TING FONG Jacques LI KAM CHEUNG Stephanie YU FOON MOI Priscilla LI KAM CHEUNG Special thanks to our volunteers and their families: Aurelie Ah-VON Pauline LI CHEE MING Guy CHAN Michelle LISHINGMAN Brigitte HOW Suzanne LISHINGMAN Dean HOW AhYane LOO YONG KEE Bryan KIMSHOOYE Francois LOO YONG KEE Patricia KIMSHOOYE -
Soup in the Glass Vegetable Tempura Counter with Condiment Zucchini
Kitchen Art Brasserie Dinner Menu (A) January to February 2018 (Sunday to Thursday) Selection of Appetizers 6 type of garden lettuce, lolo rossa, lollo bionda, butterhead, Romaine, Frisée, Radicchio, Pasta salad, Thai beef salad, Tauhu sumbat, seafood Caponata, Grated Carrot, Cucumber, capsicum, onion ring, Cherry Tomato, Corn Kernel, & Assorted Lettuce. Assorted Condiments & sesame dressing, cocktail sauce, Italian dressing, sriracha dressing, aioli dressing and 3 type of vinaigrette Soup Chinese soup of the day Italian Breads Counter Assorted Freshly Baked Breads and Rolls with Butter and jams Live stall Lok-Lok Served with 18 condiment and 6 type sauce On ice Rojak buah with condiment In the glass Vegetable Tempura counter with condiment Zucchini, carrot, eggplant, onion ring Asian pizza counter Assorted Asian pizza Stall 1 Noodles station Prawn noodle with condiment Chee Cheong fun and Pau With curry, sweet sauce, spice sauce, sesame and spring onion Stall 2 Pasembor with condiment Stall 3 Live Pasta 3 type of pasta served with fusion sauce, butter milk, kung pow and Provencal sauce Stall 4 Asian Hot Pan Chicken and beef Cabbage, carrot, capsicum, bean sprout, spring onion, local chive, oyster mushroom & Szechuan sauce Stall 5 Chinese stall Yee sang with pomelo, gourmet vegetables salad and special dressing BBQ STREET Mexican marinated barbeque Maple Lamb cutlet, Chicken sausage, caramelize Chicken wings, otak2 Cencaru, kembung,Mix satay with condiment Sauce Hot sauce: Black pepper sauce, and peanut sauce Dipping sauce: mint sauce, -
Crispy Calamari 12
OUTRIGGER CANOE CLUB 2.10.2021 APPETIZERS TRADITIONS Edamame 6 OCC Burger 12 Choice of plain, salted, or spicy garlic House-made Louis sauce, green leaf lettuce, Crispy Calamari 12 tomato, sliced onion 1.00 Sriracha aioli Add cheese Add bacon 2.50 Coconut Shrimp 15 Add avocado 2.50 Mango chili sauce Add jalapeno 1.00 Brussels Sprouts 10 Beyond Burger or Chicken breast can be substituted Tossed with grated parmesan for no additional charge Chicken Wings 15 OCC Mahi Mahi 21 Ranch, celery Lightly battered or flame broiled, steamed rice, sautéed vegetables, lemon caper butter Sliders 12 Vegan Yellow Thai Curry 15 Monterey jack cheese, BBQ sauce, Coconut milk, red and green bell peppers, sweet & tangy bacon jam eggplant, carrot, onion, steamed rice Beef Stew 15 SUSHI & SASHIMI Choice of white or brown steamed rice Spicy Ora King Salmon Roll 14 Hamachi Roll 14 FROM THE CHEF Ebi Tempura Roll 14 Mushroom Bisque 5/8 Spicy Big Eye Tuna Roll 14 California Roll 14 Roasted Bone Marrow 13 Vegetable Roll 12 Parsley pesto, pickled shallot and jalapeno, grilled baguette Ahi Poke Bowl 16 Island style or spicy Chinese Chicken Salad 15 Sashimi Trio 18 Mixed greens, oranges, almonds, carrots, Ahi, Hamachi, King Salmon red onion, fried wun tun pi, sesame vinaigrette SOUP, SALADS & SANDWICHES Spicy Garlic Ahi Roll 14 Marinated garlic ahi, spicy ahi, Portuguese Bean Soup 5/8 fried garlic, scallion Cup or bowl Chicken & Kahuku Papaya 15 Kung Pao Ribeye 32 Curried chicken salad, mango chutney, mixed Choi sum, steamed rice, onion, bell pepper, peanut greens, red -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Citrus Tristeza Disease a New Threat for the Caribbean Basin. Report of a Survey to Colombia, Dominican Republic, Guadeloupe, Martinique and Trinidad
° Fruits - vol. 47, 11 3, 1992 393 Citrus Tristeza disease a new threat for the Caribbean Basin. Report of a survey to Colombia, Dominican Republic, Guadeloupe, Martinique and Trinidad. B. AUBERT, J. ETIENNE, R. COTTIN, F. LECLANT, Ph. CAO VAN,C. VUILLAUME,C. JARAMILLO and G. BARBEAU* CITR US TRISTEZA DISEASE A NEW THREAT FOR THE LA TRJSTEZA UNE NOUVELLE MENACE POUR CARIBBEAN BASIN. L'AGRUMICULTURE CARIBEENNE. REPORT OF A SURVEY TO COLOMBIA, DOMINICAN COMPTE RENDU D'INVENTAIRE EN COLOMBIE, REPUBLIC, GUADELOUPE, MARTINIQUE AND TRJNIDAD. REPUBLIQUE DOMINICAINE, GUADELOUPE, MARTINIQUE B. AUBERT, J. ETIENNE, R. COTTIN, F. LECLANT, Ph. CAO VAN, ET TRINIDAD. C. VUILLAUME, C. JARAMILLO and G. BARBEAU. B. AUBERT, J. ETIENNE, R. COTTIN, F. LECLANT, Ph. CAO VAN, ° C. VUILLAUME, C. JARAMILLO et G. BARBEAU. Fruits, May-Jun. 1992, vol. 47, n 3, p.393-404. Fruits, May-Jun. J 992, vol. 47, n ° 3, p. 393-404. ABSTRACT - The brown citrus aphid Toxoptera citricidus Kirkaldy was reccntly found in various territories of the Eastern Ca ribbean RESUME - Le puceron brun des agrumes Toxoptera citricidus Kir area. This most efficient vector of Tristeza is present in Trinidad kaldy est subitement apparu dans les îles de l'arc caraïbe. Il s'agit du with some occasional CTV infected citrus plants. T. citricidus was vecteur Je plus efficace du virus de la Tristeza. A Trinidad sa présence reported for the first time in 199 J from French West Indies (Marti est associée à celle de ce virus. Da ns les Antilles françaises (Martini nique and Guadeloupe). But so far CTV detection by ELISA tests que et Guadeloupe) T. -
A Carrot by Any Other Name… New Looks at Your Old Co-Op by Shannon Szymkowiak, Promotions & Education Manager & WFC Owner
20 WINTER 2013 GARBANZO GAZETTE back 40 special items in your produce department by Claire Musech, Produce Buyer/ Receiver & WFC Owner You may have already noticed the for flowers, and you receive and 15% have a gorgeous assortment of Poin- bright, new addition to your Co-op—it’s discount if you are a WFC Owner! Place settias, Norfolk Pines, Frosty Ferns, fresh flower bouquets and plants! them at the Customer Service Counter, Rosemary Cones, Golden Cypress and I have had the pleasure of working with or with anyone in the Produce Depart- Silver Bush set to arrive on December Koehler and Dramm Wholesale Florist ment or you can just call it in. 13th. Guarantee your first choice by put- in Minneapolis to bring you beautiful ting in a special order with the Produce We are also working on sourcing local and affordable cut flower bouquets, Department today as quantities are and regional fall mums from the Amish arrangements and plants. We have limited. and an assortment of local hanging been able to provide a unique selection baskets in the spring. This is a small Add a distinguishing touch to your of house plants ranging from traditional but exciting step towards our store goal Holiday gathering by arriving with ones like Ivy and Pathos to the unusual of having 20 percent of all products a Co-op made fruit and vegetable tray varieties like Venus fly trap and sold be LOCAL by the year 2020! or fruit and gift basket. We are happy Cypress. Whether you are choosing to take special requests within 48 hours a gift to brighten someone’s day Everyone loves flowers for the Holidays. -
Temple Food Ebook
TEMPLE FOOD PDF, EPUB, EBOOK Janet L. Doane | 208 pages | 03 Apr 2013 | Seed Publishing | 9780964951075 | English | United Kingdom Temple Food PDF Book This is not a place for idle chitchat and boisterous behavior. She has no customers. Flights Vacation Rentals Restaurants Things to do. Temple cuisine forsakes these flavors, as well as the bloat and delirium that are usually associated with the party-down, soju-dizzy, every-dish-comes-at- once mode of Korean feasting. Healthy and Tasty! Is This Your Listing? The Green Monster roll is my favorite. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. New snacks on sale now for a limited time! Murasakino Daitokuji- shitamonzen-cho 53, Kita-ku, Kyoto-shi; , and accepts customers until 6 p. Freebirds World Burrito S. Date of experience: March We have been going to this restaurant since it opened several years ago and were great friends with the owners. It also means a comfortable atmosphere where you can gather with friends, take a break from studying or just hang out and relax. You can try enabling it or visiting the website with a browser that supports Javascript. Whether you want a coffee, some dessert, or a hearty meal, use Uber Eats to order something scrumptious in Temple. At least the light was low. Maximum products to compare. Skip to content. No more stressing over meal time. I sat in one of those low tables on the floor and enjoyed a beautiful traditional Korean dance in the center of the place. Get food delivered. -
Korean Traditional Food: Status, Prospects and Vision for Globalization
KOREAN TRADITIONAL FOOD: STATUS, PROSPECTS AND VISION FOR GLOBALIZATION Dong-Hwa Shin Faculty of Biotechnology Chonbuk National University 664-14 Dukjin-Dong, Jeonju 561-756 Korea ABSTRACT This Bulletin describes the unique properties and diversity of Korean traditional food, as well as some prospects and directions for its future development as an industry. Traditional foods are prepared with the use of ingredients unique to a particular area and people. They are considered as historic food, and are transferred from generation to generation with some local variations. Korean traditional food can be classified based on the ingredients used: rice products as staple food, beverages, vegetables, fish, and fruits. Traditional foods using meat are very limited. Other classifications are based on production methods, such as steamed foods (almost all of the grain products), puffed foods, brined foods, and fermented foods. Traditional foods are used more as seasonal and banquet food or for religious ceremonies rather than as staple food, but it has become popular as a delicacy food in recent years. Korean traditional foods have not been given enough attention for a long time, but recent domestic consumption has gradually increased in view of people’s recognition and consciousness of such products as health foods. The food culture of Korea has also caught the interest of other countries through the export of traditional food. Traditional food has been developed on the basis of unique techniques from each country, and efforts to export them are now expanding. Hence, it is now considered a competitive product, what with its unique materials and production techniques. -
Citrus Industry Biosecurity Plan 2015
Industry Biosecurity Plan for the Citrus Industry Version 3.0 July 2015 PLANT HEALTH AUSTRALIA | Citrus Industry Biosecurity Plan 2015 Location: Level 1 1 Phipps Close DEAKIN ACT 2600 Phone: +61 2 6215 7700 Fax: +61 2 6260 4321 E-mail: [email protected] Visit our web site: www.planthealthaustralia.com.au An electronic copy of this plan is available through the email address listed above. © Plant Health Australia Limited 2004 Copyright in this publication is owned by Plant Health Australia Limited, except when content has been provided by other contributors, in which case copyright may be owned by another person. With the exception of any material protected by a trade mark, this publication is licensed under a Creative Commons Attribution-No Derivs 3.0 Australia licence. Any use of this publication, other than as authorised under this licence or copyright law, is prohibited. http://creativecommons.org/licenses/by-nd/3.0/ - This details the relevant licence conditions, including the full legal code. This licence allows for redistribution, commercial and non-commercial, as long as it is passed along unchanged and in whole, with credit to Plant Health Australia (as below). In referencing this document, the preferred citation is: Plant Health Australia Ltd (2004) Industry Biosecurity Plan for the Citrus Industry (Version 3.0 – July 2015). Plant Health Australia, Canberra, ACT. Disclaimer: The material contained in this publication is produced for general information only. It is not intended as professional advice on any particular matter. No person should act or fail to act on the basis of any material contained in this publication without first obtaining specific and independent professional advice. -
Trade Marks Inter Partes Decision O/327/19
O-327-19 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NO. 3281046 BY EVANS GROUP HOLDING COMPANY LIMITED TO REGISTER THE TRADE MARK: Lord Nelson FOR GOODS AND SERVICES IN CLASSES 32 and 33 AND IN THE MATTER OF OPPOSITION TO ITS REGISTRATION UNDER NO. 412571 BY HEAVEN HILL DISTILLERIES, INC. Background and pleadings 1) On 8 January 2018 Clare Joanne Evans applied to register the following trade mark for goods and services in Classes 32 and 33: Lord Nelson The application was published for opposition purposes on 2 February 2018. During the course of these proceedings an amendment to the specification in Class 32 was accepted, so that the specification of the opposed mark in Classes 32 and 33 now stands as shown in the Annex to this decision. 2) The application is opposed by Heaven Hill Distilleries, Inc. (“the Opponent”). The opposition, which is directed against all the goods applied for, is based upon section 5(2)(b) of the Trade Marks Act 1994 (“the Act”), for the purposes of which the Opponent relies upon the following EU trade mark registrations for the following respective marks and goods: EU 16756652 ADMIRAL NELSON’S Class 33: Spirits; rum. EU 14329254 2 Class 33: Spirits; rum. 3) EU 16756652 was filed on 22 May 2017 and registered on 5 September 2017. EU 14329254 was filed on 02 July 2015 and registered on 15 October 2015. The significance of these respective dates is that (1) both the Opponent’s marks constitute earlier marks in accordance with section 6 of the Act, and (2) they are not subject to the proof of use conditions contained in section 6A of the Act, their respective registration procedures having been completed less than five years before the publication of the Applicant’s mark. -
Carbohydrate Counting List
Tr45 Carbohydrate Counting Food List Carbohydrate content of commonly eaten foods TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF FOOD* (g) RICE & NOODLES# Rice (White) 200 g 1 rice bowl (~12 heaped dsp) ~60 Rice (Brown) 200 g 1 rice bowl ~60 Rice porridge 260 g 1 rice bowl ~30 Rice noodles 200 g 1 rice bowl ~45 Pasta / egg noodles 200 g 1 rice bowl ~60 #cooked BREADS, BISCUITS, CEREALS Bread – white/wholemeal 30 g 1 slice ~10-15 Hamburger bun 30 g ½ medium ~15 Plain hotdog roll 30 g ½ roll ~15 Chapati 60 g 1 piece ~30 Cream crackers 15 g 3 piece ~15 Marie biscuits 21 g 3 piece ~15 Digestive biscuits (plain) 20 g 1 piece ~10 Cookies (e.g. Julie’s peanut butter cookies) 15 g 2 piece ~15 Oats (dry, instant) 22 g 3 heaped dsp ~15 Oats (dry, rolled) 23 g 2 heaped dsp ~15 Cornflakes 28 g 1 cup ~25 Bran flakes 20 g ½ cup ~15 STARCHY VEGETABLES Baked beans 75 g ⅓ cup ~15 Potato (cooked) 90 g 1 size of large egg ~15 Sweet potato / yam 60 g ½ medium ~15 Corn on the cob 75 g ½ medium ~15 Corn kernels (fresh / frozen / canned) 75 g 4 dsp ~15 Green peas 105 g ½ cup ~15 LEGUMES Chickpeas 75 g ½ cup (3 heaped dsp) ~15 Lentils (e.g. Dhal) 75 g ½ cup (3 heaped dsp) ~15 Beans – green / red / black / mung 75 g ½ cup (3 heaped dsp) ~15 MILK AND ALTERNATIVES Liquid milk (non-flavoured) 250ml 1cup ~12-15 Flavoured milk 125ml ½ cup Powdered milk 6 heaped tsp Evaporated milk 125ml ½ cup Soymilk (regular) 200ml ¾ cup Soymilk (reduced sugar) 250ml 1 cup Unsweetened yoghurt 125ml ½ cup Sweetened/fruit yoghurt 100g ⅓ cup TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF -
Vegetarian BANQUET MENU $35 Per Person
shared BANQUET MENU $46 per person vegetarian BANQUET MENU $35 per person Minimum 4 people Minimum 2 people Small eats Small eats Steamed Hervey Bay scallops in half shell mung bean vermicelli, house made XO sauce, chilli oil Traditional hand made cheong fun peanut sesame, hoisin sauce Traditional hand made cheong fun peanut sesame, hoisin sauce Savoy cabbage and carrot salad with rice sheets, sesame and soy dressing, Stir fry roast duck san choi bao Chinkiang vinegar hoisin sauce Mixed wild mushroom pancake Crispy lamb spring rolls garlic chive, shallot, hoisin sauce sour plum sauce Lightly fried calamari with five spice salt pickled ginger mayonnaise bigger eats bigger eats Wok tossed mixed mushrooms with baby spinach and tofu Stir fry broccolini Steamed Cone Bay barramundi fillet preserved mustard green (G) with ginger, shallot and soy sauce Cantonese vegetarian fried rice Crispy soft shell crab pickled radish (GOp) pork mince, spicy mung bean noodles Kung Pao style chicken assorted vegetables Stir fry broccolini preserved mustard green (G) Yangzhou style pork and prawn fried rice (GOp) House Made SMAll eats: House Made SMAll eats: Stir fry roast duck san choi bao hoisin sauce (2 pieces) Assorted house made pickles 16 7 Mixed wild mushroom pancake Sichuan pepper beef tataki in sweet soy garlic chive, shallot, hoisin sauce pickled onion, ginger mayo, coriander sesame salad (2 pieces) 16 11 Rice wine cured Petuna ocean trout pickled fennel. house made rice cracker 17 Steamed to order Drunken Queensland king prawns - served chilled chinese