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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. -
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. -
Skagit Valley Food Co-Op Gluten-Free Products Instore Updated 09/11/14
SKAGIT VALLEY FOOD CO-OP GLUTEN-FREE PRODUCTS INSTORE UPDATED 09/11/14 We do our best to keep this list updated, but please check ingredient lists carefully Brand Item Dept. Aisle # Frozen Foods Almond Dream ice cream bites Frozen 1 Amy's Kitchen Black bean Tamale Verde Frozen 1 Amy's Kitchen Rice Macaroni and Cheese Frozen 1 Amy's Kitchen Garden Vegetable Lasagna Frozen 1 Amy's Kitchen Black Bean and Veg. Enchilada, Cheese Enchilada Frozen 1 Amy's Kitchen Sheppard's Pie Frozen 1 Amy's Kitchen Indian Mattar Paneer Frozen 1 Amy's Kitchen Rice Crust Cheese/Spinach Pizza (dairy free) Frozen 1 Amy's Kitchen Light and Lean, Roasted Polenta and swiss chard Frozen 1 Amy's Kitchen Tofu scramble with hash browns & veggies. Frozen 1 Canyon Bakehouse 7 grain bread, hamburger buns Frozen 1 Canyon Bakehouse Rosemary foccacia Frozen 1 Cedarlane Three Layer Enchilada Pie, Garden Veg Enchiladas Frozen 1 Ciao Bella Fruit sorbets Frozen 1 Dr. Praegers Sweet potato pancakes Frozen 1 Evol Bowls Asst. frozen entrees Frozen 1 Food for Life several varieties of GF breads Frozen 1 Food for Life English muffins Frozen 1 Gluten Freeda Asst. frozen burritos, Asst. pizza wraps Frozen 1 Hilarys veggie burger, bean burger Frozen 1 Ians GF fish sticks and chicken nuggets Frozen 1 Jolly Llama Frozen Sorbet Pops Frozen 1 Julie's Organics vanilla ice cream sandwich Frozen 1 Kinnickinnick Pizza Crusts, English muffins Frozen 1 Kinnickinnick frozen waffles Frozen 1 Kinnickinnick cinnamon sugar donuts, vanilla glazed donuts Frozen 1 Kinnickinnick frzn pie crust Frozen 1 Luna and Larry's Coconut Bliss, pints and bars Frozen 1 Nature's Path Asst. -
The Westin Harbour Castle, Toronto 1 Harbour Square
The Westin Harbour Castle, Toronto 1 Harbour Square . Toronto . Ontario M5J 1A6 . Canada . Phone: (416) 869 1600 ----- 1 ----- 2/19/2019 11:54:36 AM The Westin Harbour Castle, Toronto 1 Harbour Square . Toronto . Ontario M5J 1A6 . Canada . Phone: (416) 869 1600 BREAKFAST TABLE ENHANCEMENTS All breakfasts include naturally squeezed orange & grapefruit juice, sweet creamery butter, fruit preserves, marmalade, peanut butter and honey. freshly brewed starbucks regular, decaffeinated coffee and tazo teas BREAKFAST TABLE ~MINIMUM OF 25 GUESTS assorted cereals whole and skim milk 6 selection of sliced breads toasted in room house baked muffins and pastries basket of buttered croissants, assorted mini pastries and danish grains and cereals with 2% milk and skim milk -per dz 56 mini berry pancakes with quebec maple syrup harbour signature potato hash toast your own artisan bagels with cream cheese 6 stirred eggs with scallions pre and pro-biotic low fat fruit yogurts 5 rashers of crisp double smoked bacon mini chicken and sage sausages traditional hot oatmeal with roasted fruit compote, whole and 39 skim milk, honey and brown sugar 7 SUPERFOOD BREAKFAST ~MINIMUM 25 GUESTS seasonal fresh fruit plate 9 assorted breads with low fat cream cheese; sliced brown, multigrain and rye breads, toasted in room individual bircher muesli with fresh berries 7 exotic fresh fruit coupe breakfast loaf and power food mini muffins select one; buttermilk pancakes, traditional waffles or mini stirred eggs with scallions and wilted spinach, ontario cheddar and french -
Judah Spring 2015 Lunch 2.Pub
pomelo ● global lunch field greens, baby arugula and frisée with organic strawberries, spring 2015 laura chenel goat cheese, toasted hazelnuts and balsamic- judah street tarragon vinaigrette 9 large / 6 small gilroy ● ● otsu baby bok choy sautéed in olive oil with garlic and cold buckwheat noodle salad with cucumber, scallion, cilantro and a spicy soy, ginger & sesame pepperoncini flakes 6 dressing, topped with pan sautéed tofu 11 greenfield ● ● santa maria oven roasted beets with balsamic glaze and orange zest 7.5 baby spinach and lentil salad with roasted poblano, tomato and onion 5 masantol ● 9. filipino style spicy sizzling tofu with chili peppers, garlic, onion, with grilled mary’s chicken breast and side trips - soy sauce and lemon 7.5 roasted tomatillo sauce 14.5 hua hin lanzhou ยาปลาหมํ ึก yum pla muk - thai style spicy squid salad with shallot, fresh egg noodles stir fried with ginger, scallion and garlic, with peppered ahi tuna, seared rare and ginger, lemon grass, mint, cilantro, lime and chilies 8.5 topped with a miso-sesame drizzle 16 ulsan pa-jeon - korean scallion pancakes with scallop, prawn, havana cuban style fried rice with black beans, plantains, red and green chiles, egg and spicy dipping sauce 11 chipotles, ginger and cilantro, served with sautéed onions and cuban avocado salad * cabo san lucas two handmade soft corn tacos with grilled fish, - with grilled mary’s chicken breast 14 shredded cabbage, mango salsa, chipotle - with grilled skirt steak 20 aïoli and house pickled jalapeño 10.5 ayacucho tuban grilled fish -
C O N G R E S S D I N I
CONGRESS DINING Our award-winning team is ready to share our award-winning cuisine with you. THE VENETIAN® THE PALAZZO® SANDS® EXPO 3355 Las Vegas Boulevard South Las Vegas, Nevada 89109 Catering 702.414.3999 WELCOME Olivier Dubreuil French Master Chef The Venetian and The Palazzo Chef Dubreuil was born in Rochefort, a coastal town northwest of Bordeaux, France. His grandmother’s garden was his market and creating family meals from the quality and freshness found there became his tradition. After graduating with honors in 1985 from the cooking school in Arcachon, France, he worked every season in a different region of the country to continue gaining invaluable training. Four short years later, Olivier’s talents carried him across the globe, where he continued expanding his culinary expertise in Tunisia, Italy, French Polynesia, Mexico, the Caribbean, Switzerland, Ireland and the United States. In 2005, Chef Olivier was handpicked to lead a new team for The Venetian and The Palazzo. Olivier’s distinctive management style has earned him the reputation of being a compassionate, focused and dedicated leader. The enthusiasm he demonstrates for his profession is infectious, and in March of 2009, he became a member of the prestigious organization of Maîtres Cuisiniers de France. As a French Master Chef, he has been inducted into a society that promotes the French traditions of cuisine and furthers the interests of up-and-coming chefs worldwide. In November of 2012 Chef Dubreuil was named Culinarian of the Year by the Nevada Restaurant Association. THE VENETIAN® THE PALAZZO® SANDS® EXPO WELCOME Stefan Peroutka Executive Banquet Chef The Venetian and The Palazzo Classically trained in his native Austria, Chef Peroutka’s inspiration and passion for cooking began at an early age. -
2021 Product Guide.Pdf
CONTENTS 2021 CONTENIDO Category Page # Category Page # Category Page # Category Page # BEVERAGES CaKE Mix 20 ContainEd FruitS 31 EyE CarE 38 CoConut FLaKES 20 driEd FruitS 31 FaCE MaSKS 40 aLoE drinKS 4 CoLoring & FLavoring 20 grEEn toMato 31 FEMininE HygiEnE 38 atoLE 5 CooKing MiLKS 21 HoMiny 31 FirSt aid 39 CHoCoLatE drinKS 4 CooKing oiLS 21 JaLapEno 32 Foot CarE 39 CoConut drinKS 4 Corn StarCH 20 MuSHrooM 32 Hair CarE 39 CoFFEE 4 FLour Mix 20 rEady CondiMEntS 31 Lip naiL & Ear 39 CoFFEE CrEaMEr 5 FroSting 20 MoutH WaSH 40 CoLd tEa 9 gELatin 21 naturaL produCtS 39 doMEStiC Soda 8 REFRIGERATED HonEy 21 pain rELiEF 39 drinK ConCEntratE 7 baggEd iCE 35 LEMon JuiCE 22 SHaMpoo & ConditionEr 39-40 EnErgy drinKS 5 CHEESES 33 oLivE oiL 23 SHaving nEEdS 40 FLavorEd drinKS 5 CHorizo 33 panCaKE Mix 21 SKin CarE 40 Hot tEa 9 CoFFEE CrEaMEr 33 pEgabLE SEaSoningS 24 SKin CrEaM 40 iMportEd drinKS 5-6 CoLd JuiCE 33 SaLt 21 StoMaCH rELiEF 40 JuiCE 6-7 CoLd MiLKS 33 SHortEning 22 SuppLEMEntS 40 MiCHELada 8 CoLd SnaCKS 34 Soup brotH 22 tootHbruSHES 40 MinEraL WatEr 9 dairy CrEaMS 34 SpiCES & SEaSoningS 22-23 tootHpaStE 40 MiLK drinKS 7 dELi MEatS 34 StuFFing Mix 24 nECtar drinKS 7 MargarinE & buttEr 34 Sugar 22 poWdEr Mix - MiLK 7 yogurt & SMootHiES 34-35 GEN. MERCHANDISE SyrupS 24 poWdEr Mix - WatEr 8 paStEriES 35 battEriES 41 SnaCK SEaSoning 23 SportS drinKS 8 EggS 35 bLanKEtS 41 vinEgar 24 vitaMin WatEr 8 iMportEd vEggiES 35 CHarCoaL nEEdS 41 yEaSt 24 WatEr 9 iMportEd FruitS 35 gaMES 41 iCE CrEaM 35 gLuE 41 SNACKS & COOKIES PANTRY ITEMS FrozEn vEggiES -
The Symbol of Korean Culture
J Ethn Foods - (2016) 1e11 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Aesthetics of Korean foods: The symbol of Korean culture * * Hae-Kyung Chung a, , Hye Jeong Yang b, Dayeon Shin c, Kyung Rhan Chung d, a Department of Food and Nutrition, Hoseo University, Asan, South Korea b Korea Food Research Institute, Songnam, Kyongki-do, South Korea c Department of Nutrition and Dietetics, University of North Dakota, Grand Forks, ND, USA d The Academy of Korea Studies, Songnam, Kyongki-do, South Korea article info abstract Article history: Advances in transportation and communication have broken down critical barriers within the global Received 5 September 2016 economy, pushing us towards a more unified world. In keeping with this trend, processes of commu- Accepted 5 September 2016 nication, transportation, and production are becoming increasingly standardized, mechanized, and Available online xxx automated. Yet as this global era of uniformity progresses, people and individuals will inevitably encounter identity confusion. Numerous individuals, ethnicities, nationalities, and countries around the Keywords: world are working to counteract such identity confusion. As globalization progresses, groups and na- aesthetics tionalities that fail to preserve their identities will dwindle and become absorbed by stronger entities. ethnic food food culture Therefore, many societies are investing great efforts into rediscovering and revamping their indigenous Korean food traditions, cultures, and customs. When travelers visit another country, one of the simplest avenues for symbolic analysis them to experience the local culture is food. Unlike other cultural elements, many of which have become diluted because of globalization, native cuisines are still perceived as retaining the traditions, uniqueness, and diversity of individual cultures. -
Congress Center Banquet Menu
CONVENTION DINING Our award-winning team is ready to share our award-winning cuisine with you. 3355 Las Vegas Boulevard South Las Vegas, Nevada 89109 Catering 702.414.3999 WELCOME Olivier Dubreuil French Master Chef The Venetian Resort Chef Dubreuil was born in Rochefort, a coastal town northwest of Bordeaux, France. His grandmother’s garden was his market and creating family meals from the quality and freshness found there became his tradition. After graduating with honors in 1985 from the cooking school in Arcachon, France, he worked every season in a different region of the country to continue gaining invaluable training. Four short years later, Olivier’s talents carried him across the globe, where he continued expanding his culinary expertise in Tunisia, Italy, French Polynesia, Mexico, the Caribbean, Switzerland, Ireland, and the United States. In 2005, Chef Olivier was handpicked to lead a new team for The Venetian Resort. Olivier’s distinctive management style has earned him the reputation of being a compassionate, focused, and dedicated leader. The enthusiasm he demonstrates for his profession is infectious, and in March of 2009, he became a member of the prestigious organization of Maîtres Cuisiniers de France. As a French Master Chef, he has been inducted into a society that promotes the French traditions of cuisine and furthers the interests of up-and-coming chefs worldwide. In November of 2012 Chef Dubreuil was named Culinarian of the Year by the Nevada Restaurant Association. WELCOME Chris Huang Executive Banquet Chef The Venetian Resort Born and raised in Taipei, Taiwan. Chef Chris showed an interest in cooking at a young age and decided to follow in his father’s footsteps to become a Chef. -
C O N G R E S S D I N I N G
C O N G R E S S D I N I N G Our award-winning team is ready to share our award-winning cuisine with you. ® ® THE VENETIAN RESORT LAS VEGAS SANDS EXPO 3355 Las Vegas Boulevard South Las Vegas, Nevada 89109 Catering 702.414.3999 WELCOME Olivier Dubreuil French Master Chef The Venetian Resort Chef Dubreuil was born in Rochefort, a coastal town northwest of Bordeaux, France. His grandmother’s garden was his market and creating family meals from the quality and freshness found there became his tradition. After graduating with honors in 1985 from the cooking school in Arcachon, France, he worked every season in a different region of the country to continue gaining invaluable training. Four short years later, Olivier’s talents carried him across the globe, where he continued expanding his culinary expertise in Tunisia, Italy, French Polynesia, Mexico, the Caribbean, Switzerland, Ireland and the United States. In 2005, Chef Olivier was handpicked to lead a new team for The Venetian Resort. Olivier’s distinctive management style has earned him the reputation of being a compassionate, focused and dedicated leader. The enthusiasm he demonstrates for his profession is infectious, and in March of 2009, he became a member of the prestigious organization of Maîtres Cuisiniers de France. As a French Master Chef, he has been inducted into a society that promotes the French traditions of cuisine and furthers the interests of up-and-coming chefs worldwide. In November of 2012 Chef Dubreuil was named Culinarian of the Year by the Nevada Restaurant Association. ® ® THE VENETIAN RESORT LAS VEGAS SANDS EXPO WELCOME Chris Huang Executive Banquet Chef The Venetian Resort Born and raised in Taipei, Taiwan. -
Celebrations-Issue-46-DV49825.Pdf
Enjoy the magic of Walt Disney World all year long with Celebrations magazine! Receive 6 issues for $29.99* (save more than 15% off the cover price!) *U.S. residents only. To order outside the United States, please visit www.celebrationspress.com. To subscribe to Celebrations magazine, clip or copy the coupon below. Send check or money order for $29.99 to: YES! Celebrations Press Please send me 6 issues of PO Box 584 Celebrations magazine Uwchland, PA 19480 Name Confirmation email address Address City State Zip You can also subscribe online at www.celebrationspress.com. Cover Photography © Tim Devine Issue 46 Twilight on the Savanna: Nighttime 42 Contents Entertainment Comes Calendar of Events ............................................................ 8 to Disney’s Animal Disney News ...........................................................................10 MOUSE VIEWS ..........................................................17 Kingdom Guide to the Magic by Tim Foster............................................................................18 Getting From Here to Hidden Mickeys by Steve Barrett .....................................................................20 There: Attraction Vehicle 52 Shutters & Lenses by Tim Devine .........................................................................22 Technology Throughout Disney Legends the Years by Jamie Hecker ....................................................................24 Disney Cuisine by Allison Jones ......................................................................26 -
Ki-Moon Lee, S. Robert Ramsey, a History of the Korean Language
This page intentionally left blank A History of the Korean Language A History of the Korean Language is the first book on the subject ever published in English. It traces the origin, formation, and various historical stages through which the language has passed, from Old Korean through to the present day. Each chapter begins with an account of the historical and cultural background. A comprehensive list of the literature of each period is then provided and the textual record described, along with the script or scripts used to write it. Finally, each stage of the language is analyzed, offering new details supplementing what is known about its phonology, morphology, syntax, and lexicon. The extraordinary alphabetic materials of the fifteenth and sixteenth centuries are given special attention, and are used to shed light on earlier, pre-alphabetic periods. ki-moon lee is Professor Emeritus at Seoul National University. s. robert ramsey is Professor and Chair in the Department of East Asian Languages and Cultures at the University of Maryland, College Park. Frontispiece: Korea’s seminal alphabetic work, the Hunmin cho˘ngu˘m “The Correct Sounds for the Instruction of the People” of 1446 A History of the Korean Language Ki-Moon Lee S. Robert Ramsey CAMBRIDGE UNIVERSITY PRESS Cambridge, New York, Melbourne, Madrid, Cape Town, Singapore, Sa˜o Paulo, Delhi, Dubai, Tokyo, Mexico City Cambridge University Press The Edinburgh Building, Cambridge CB2 8RU, UK Published in the United States of America by Cambridge University Press, New York www.cambridge.org Information on this title: www.cambridge.org/9780521661898 # Cambridge University Press 2011 This publication is in copyright.