DOCSLIB.ORG

How to Negotiate Anything with Anyone Anywhere Around the World

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
How to Negotiate Anything with Anyone Anywhere Around the World How to Negotiate Anything with Anyone Anywhere Around the World Third Edition Also by Frank Acuff Shake Hands with the Devil: How to Master Life’s Negotiations from Hell How to Negotiate Anything with Anyone Anywhere Around the World Third Edition Frank L. Acuff American Management Association New York • Atlanta • Brussels • Chicago • Mexico City • San Francisco Shanghai • Tokyo • Toronto • Washington, D.C. Special discounts on bulk quantities of AMACOM books are available to corporations, professional associations, and other organizations. For details, contact Special Sales Department, AMACOM, a division of American Management Association, 1601 Broadway, New York, NY 10019. Tel: 212-903-8316. Fax: 212-903-8083. E-mail: [email protected] Web site: www.amacombooks.org/go/specialsales To view all AMACOM titles go to: www.amacombooks.org This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional service. If legal advice or other expert assistance is required, the services of a competent professional person should be sought. Library of Congress Cataloging-in-Publication Data Acuff, Frank L. How to negotiate anything with anyone anywhere around the world / Frank L. Acuff.—3rd ed. p. cm. Includes bibliographical references and index. ISBN 978–0-8144–8066–3 (pbk.) 1. Negotiation in business. 2. International business enterprises—Management. I. Title. II. Title: Negotiate anything with anyone anywhere around the world. HD58.6.A27 2008 302.3—dc22 2007052599 ᭧ 2008 Frank L. Acuff All rights reserved. Printed in the United States of America. This publication may not be reproduced, stored in a retrieval system, or transmitted in whole or in part, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of AMACOM, a division of American Management Association, 1601 Broadway, New York, NY 10019. Printing number 10987654321 To my children, Kristin and Ryan, both tough negotiators This page intentionally left blank Contents Preface ix Acknowledgments xi ONE: GLOBAL NEGOTIATING 1 1 Negotiating in Any Language: How Negotiations Work 5 TWO: HOW GLOBAL NEGOTIATIONS WORK 17 2 What Makes Global Negotiations Different? 21 3 Ten Powerful Strategies for Negotiating Around the World 39 4 The Four Most Difficult Challenges Faced by Global Negotiators (and How to Deal with Them) 61 THREE: NEGOTIATING AROUND THE WORLD 71 5 Negotiating in Western Europe 77 Negotiating Primers for Austria (80); Belgium (83); Denmark (85); Finland (88); France (91); Germany (94); Greece (97); Ireland (100); Italy (102); the Netherlands (105); Norway (108); Portugal (111); Spain (114); Sweden (117); Switzerland (120); and the United Kingdom (123) vii viii Contents 6 Negotiating in Eastern Europe 127 Negotiating Primers for the Czech Republic (130); Hungary (132); Kazakhstan (135); Poland (138); Romania (140); Russia (143); Turkey (146); and Ukraine (149) 7 Negotiating in Latin America 153 Negotiating Primers for Argentina (157); Brazil (159); Chile (163); Colombia (165); Costa Rica (168); Cuba (171); Ecuador (174); Guatemala (177); Mexico (180); Peru (183); and Venezuela (186) 8 Negotiating in North America 190 Negotiating Primers for Canada (196) and the United States (199) 9 Negotiating in the Middle East and North Africa 203 Negotiating Primers for Algeria (207); Egypt (210); Israel (213); Kuwait (215); Morocco (219); Saudi Arabia (222); and the United Arab Emirates (226) 10 Negotiating in Asia and the Pacific Rim 231 Negotiating Primers for Australia (236); China (239); Hong Kong, China (243); India (246); Indonesia (250); Japan (252); Malaysia (256); New Zealand (259); Pakistan (261); Philippines (264); Singapore (266); South Korea (269); Sri Lanka (272); Taiwan (275); Thailand (279); and Vietnam (281) 11 Negotiating in Sub-Saharan Africa 285 Negotiating Primers for Nigeria (287); South Africa (290); and Zimbabwe (293) References 297 Index 299 About the Author 307 Preface This book is for the person in the trenches, who needs practical guidelines to get the very best deal possible with people and organizations that have very different backgrounds and experiences. This book is for the practitioner—for the person who faces an international negotiating challenge and who perhaps should have done his or her homework earlier, but didn’t. I wrote this book largely from a ‘‘lessons-learned’’ perspective: These are the kinds of things I wish someone had told me before I entered into global negotiations. If you will be interacting with people from different cultures in either busi- ness or travel, this book is for you. If you find that you are uncomfortable in dealing with people from different cultures and want to understand why, this book is for you. Or, if you are an experienced negotiator who is getting less- than-excellent results from your international negotiations, this book is for you. This book is for anyone who works or travels abroad, and for those who must deal with people in their own country who have recently come from other coun- tries. It is for managers, sales representatives, marketers, traders, diplomats, military personnel, attorneys, entrepreneurs, and other professionals whose suc- cess will depend on their ability to influence others. Objectives This book has four main objectives: 1. To help you to avoid the typical mistakes and pitfalls of international negotiating ix x Preface 2. To enable you to build on your current negotiating strengths 3. To help you to understand the process of international negotiations 4. To lead you to strengthen your cultural awareness and skills This book will help protect you from making an agreement you should re- ject, and it will help you make the most of your assets. In years past, it was typical to court our negotiating counterparts in one’s own country. We now must ask, ‘‘Your place or mine?’’ Regardless of our per- sonal knowledge of international business, many negotiating parties have, in fact, moved overseas. We can sit outside and wonder what’s going on inside the dance hall, or we can join the party. This book will help you not only to show up, but also to dance every dance. Overall Approach We will briefly review negotiations in any language, an overview of the negotia- tions process as a whole, regardless of culture. Global negotiations will then be examined: what to look for in other cultures; how these cultural factors affect negotiations; challenges faced by global negotiators; how to deal with your boss; and how to be prepared for the phases of international adjustment. The term TOS refers to ‘‘The Other Side’’ in the negotiation. This book is divided into three parts. Part One explores key aspects of the negotiating process. Part Two addresses the unique aspects of global negotia- tions and explores practical strategies to help you on your global journey. Part Two also examines the most difficult negotiating problems that you are likely to experience internationally and offers solutions that you can use on the job. Part Three takes you on an intercultural journey to sixty-three countries. Specific guidelines, called ‘‘Negotiating Primers,’’ are given for virtually any- where in the world you are likely to do business. A profile of typical negotiators and specific negotiating strategies will be presented for seven regions of the world: Western Europe, Eastern Europe, Latin America, North America, the Mid- dle East and North Africa, Asia and Pacific Rim, and Sub-Saharan Africa. For each of these regions, you will learn such critical factors as pace of the negotia- tion, negotiating style, emphasis on personal relationships, decision making, and contractual and administrative issues. You will strengthen your negotiating skills for these regions, learning the dos and don’ts of global negotiating that will most affect you on a day-to-day basis. Let’s get busy on putting you on the international map! Acknowledgments Distilling the many extraordinary aspects of global negotiating into an under- standable and practical form is indeed challenging and, thankfully, stimulating and fun. This undertaking could not have happened, however, without the help of many people. It is impossible to acknowledge appropriately all the many indi- viduals whose experiences, insights, and support influenced the development and writing of this book. But there are specific people to whom I especially owe a great deal of thanks. Although these individuals share in the quality of the book, any errors or limitations are mine alone. My thanks to: Kristin Acuff and Ryan Acuff, who were very helpful in sourc- ing information and reviewers; Salvador Avila of Exxon Company, U.S.A.; Desi Bakalis of the American Management Association; Adelaide Bannon; Miriam Ben-Yoseph; Catherine Boudes of Axcan Pharma; Susan Cherion of the Billy Graham Evangelistic Association; Edward Cline; Robert Coshland of Tribol; Moira E. Crean of MasterCard International, Inc.; Ken Ellis and Alex Neyin of Chevron U.S.A.; Viktor Gorbach of FactSet Research; Ron Hansek of McDonald’s Corporation; Robert Hentzen of Baxter Healthcare Corporation; Hein Huyghe; Rajika Jayatilake of the Embassy of Sri Lanka, Washington, D.C.; Zhang Jian; Douglas Kincade of P & H Mining Co.; Mohammad Shoaib Khan; Muge Kilinc; Rochelle Kopp of Japan Intercultural Consulting; Susan Koscis; Isa Laurinsilta of Genencor; Wilbert Law; Ursula E. Lentz of TAP Pharmaceutical Products; Foster Lin of the Far East Trade Service; Fiona Lorenz; Mamdough Mahfouz of Agiba Petroleum; Mike McMahon; Derek Mills of the U.S. Navy Defense Institute xi xii Acknowledgments of International Legal Studies; Aigul Moldadekova of the Embassy of Kazakh- stan, Washington, D.C.; Ali Mounadi; Andrea S. Mounadi; Lee Meader; Louis Mitra of TAP Pharmaceutical Products; Isobel Morgan; Maggie Neale of Stanford University; Ken Nelson of Yokohama Academy USA; Bruce Peer of the Canadian Management Centre; Elaine Re; Lois Toolan; Bill Usner of Pennzoil; Paul Uzu- reau; Tom Wilson; Beryl York; and Jian Zhang of the School of Economics and Management, Beijing.
Load more

Recommended publications
  • Kabanosy Our National Specialty Unia Europejska Zmieniła Polskie Rybactwo the European Union Changed Polish Fishery
    ISSN 1232-9541 Zima Winter 2014/2015 Stephane Antiga: Polubiłem polskie zupy I've grown fond of Polish soups Europa wraca do korzeni Europe is returning to its roots nasz narodowy specjał Kabanosy our national specialty Unia Europejska zmieniła polskie rybactwo The European Union changed Polish fishery Marek Sawicki MiniSter rolnictwa i rozwoju wSi MiniSter of agriculture and rural developMent Zimowe wydanie kwartalnika „Polish Food” zamyka stary rok i jednocześnie otwiera nowy. Ten odchodzący z wielu powodów był wyjątkowy. Przede wszystkim był to rok wielu ważnych dla Polski rocznic. Winter issue of the quarterly "Polish Food" closes the old year and at the same time opens the new one. The one that is almost behind us has been unique for several reasons. Mainly, it has been a year of many important anniversaries for Poland. szanowni Państwo! Ladies and GentLemen! Dwadzieścia pięć lat temu odbyły się pamiętne częścio- Twenty five years ago, the memorable, partially free, elections wo wolne wybory. To był początek przemian nie tylko tu, nad took place. It was a beginning for changes not only here, in Poland, Wisłą, ale w całej Europie. Konsekwencją tamtych wyborów but in whole Europe. Those elections resulted in far-reaching social, były daleko idące zmiany społeczne, gospodarcze i politycz- economic and political changes. Poland, just like other countries of sne. Polska, jak i inne kraje tego regionu, powróciła do Europy.l this region, returned to Europe. In 2014 we have celebrated the W 2014 roku obchodziliśmy dziesiątą rocznicę obecności Polski tenth anniversary of Polish presence in the European community. w europejskiej wspólnocie.
    [Show full text]
  • Fundamentals of Translation the Course Focuses on Basic Concepts
    Fundamentals of Translation The course focuses on basic concepts and strategies of translation from English into Polish and Polish into English. The following problems will be discussed: 1. The role of context in translation. 2. Equivalence on word level. 3. Equivalnce above word level. 4. Translation of idioms. 5. Culture in translation. 6. Pragmatics in translation. 7. Cognitive aspects of translation. 8. Communicative aspects of translation. Assessment. Participation in classes; written and oral reports and analyses; individual translation task at the end of the semester. Grades: 2; 3; 3.5; 4; 4.5; 5. Bibliography. Baker, Mona. 2003. A Coursebook in Translation. London: Routledge. Hejwowski, Krzysztof. 2005. Komunikacyjno-kognitywna teoria przekładu. Warszawa: Wydawnictwo Naukowe PWN. Korzeniowska, Aniela and Piotr Kuhiwczak. 2008. Successful Polish-English Translation: Tricks of the Trade. Warszawa: Wydawnictwo Naukowe PWN. Lipiński, Krzysztof. 2006. Vademecum tłumacza. Kraków: Wydawnictwo IDEA. Palumbo, Giuseppe. 2009. Key Terms in Translation. London: Continuum. Basic concepts of translation 1. Consider the possible translations of the title of the following song. Nowhere Man (John Lennon and Paul McCartney) He’s a real nowhere man,/Sitting in his nowhere land,/Making all his nowhere plans for nobody.//Doesn’t have a point of view,/Knows not where he’s going to,/Isn’t he a bit like you and me?// Nowhere man, please listen,/You don’t know what you’re missing./Nowhere man, the world is at your command.//He’s as blind as he can be,/Just sees what he wants to see,/Nowhere man, can you see me at all?//Nowhere man, don’t worry,/Take your time, don’t hurry,/Leave it all till somebody else lends you a hand.… 2.
    [Show full text]
  • Postepy Nauk Rolniczych
    Postepy˛ nauk rolniczych Polska Akademia Nauk 2007 Wydział Nauk Rolniczych, Leśnych zeszyt i Weterynaryjnych Dwumiesięcznik specjalny nr 325 Rok 59 Rada Redakcyjna A. Grzywacz (przewodnicz¹cy), Z. Gertych, J. Haman, T. Krzymowski, J.J. Lipa A. Rutkowski, F. Tomczak, M. Truszczyñski, J. Wilkin Redakcja A. Horuba³a (redaktor naczelny), J. Buliñski, T. Brandyk, A. Gawroñska-Kulesza, W. Józwiak, J. Zimny, T. ¯ebrowska, R. Suska (sekretarz redakcji) Adres Redakcji 00-901 Warszawa, Pa³ac Kultury i Nauki, pokój 2102 tel. 826-05-87, 656-60-17 e-mail: [email protected] Wydanie publikacji dofinansowane przez Mimisterstwo Nauki i Szkolnictwa Wy¿szego. Redakcja merytoryczna — Andrzej Grzywacz Opracowanie redakcyjne, korekta i sk³ad — Danuta Borecka PL ISSN 0032-5547 Nak³ad 200 egz. Ark. wyd. 24. Ark. druk. 21,25. Sk³ad — DABOR 02-795 Warszawa ul. Kazury 22/27, tel. 0 22 649-18-99, 600-37-29-29 Druk — Warszawska Drukarnia Naukowa PAN, 00-656 Warszawa ul. Œniadeckich 8, tel./faks 0 22 628 87 77 Wprowadzenie do oceny dokonanej przez komitety naukowe Wydzia³u V Polskiej Akademii Nauk w zakresie osi¹gniêæ nauk rolniczych, leœnych, weterynaryjnych i nauk o ¿ywnoœci Andrzej Grzywacz Wydzia³ Nauk Rolniczych, Leœnych i Weterynaryjnych PAN W dzia³alnoœci naukowej oceny s¹ sta³ym elementem postêpowania. Ocenia siê artyku³y przygotowywane do druku, monografie i rozprawy, podrêczniki i ksi¹¿ki, recenzuje siê projekty programów badawczych i uzyskane w efekcie ich realizacji wyniki. Ocenie podlega dorobek poszczególnych pracowników naukowych, szcze- gólnie przed kolejnymi awansami. Wykonuje siê oceny, a nastêpnie rankingi pla- cówek naukowych. Stosunkowo rzadziej ocenia siê ca³e dyscypliny lub dziedziny nauki na tle stanu nauki polskiej oraz dokonañ nauki europejskiej i œwiatowej.
    [Show full text]
  • Customs of Argentina………………………………………………
    Мелітопольський державний педагогічний університет імені Богдана Хмельницького Н.Ю. Байтерякова МЕТОДИЧНІ РОЗРОБКИ ДО ПРАКТИЧНИХ ЗАНЯТЬ З ОСНОВНОЇ ІНОЗЕМНОЇ МОВИ ДЛЯ СТУДЕНТІВ І -3 КУРСУ Мелітополь 2019 УДК 811.111 Рекомендовано Навчально-методичною комісією філологічного факультету Мелітопольського державного педагогічного університету імені Богдана Хмельницького (протокол № 9 від 08.05.2019 р.) Рецензенти: Т.В. Караєва, кандидат педагогічних наук, доцент кафедри іноземних мов Таврійського державного агротехнологічного університету Є. М. Музя, к.філол.н., доцент, завідувач кафедри англійської мови Мелітопольського державного педагогічного університету імені Богдана Хмельницького Байтерякова Н.Ю. Методичні розробки до практичних занять з основної іноземної мови для студентів І -3 курсу / Н.Ю. Байтерякова. – Мелітополь: Видавництво МДПУ імені Богдана Хмельницького, 2019. – 74 с. Методичні розробки до практичних занять з основної іноземної мови призначені студентам 1-3 курсів філологічного факультету, спеціальностей: 035.04. Філологія. Германські мови і літератури; 014.02 Середня освіта (Мова і література (англійська). Дані методичні розробки призначені для організації діяльності студентів під час аудиторних занять та домашньої підготовки до них. Вони можуть стати у пригоді при вивченні наступних тем: 1)Interests of Young People in English-speaking Countries and Ukraine; 2) Problems of Young People in English-speaking Countries and Ukraine; 3) Family Relations; 4) Marriage and Wedding Customs in English-speaking Countries and Ukraine; 5) Food and Drink; 6) Eating and Drinking Habits in English-speaking Countries and Ukraine; 7) Urban and Rural Life; 8) Sports and Games Popular in English-speaking Countries and Ukraine; 9) Weekend Activities and Holidays; 10) National Festivals and Family Celebrationsю. Методичні розробки побудовані за загальною схемою, що містить текстовий навчальний матеріал та завдання за темою.
    [Show full text]
  • Country Briefs 2013
    Briefing Your Country ISP 2013 Macalester College Country Briefs International Class of 2017 1 Briefing Your Country ISP 2013 Disclaimer: All information is provided by students and does not Thank You – Obrigado necessarily represent the ideas or opinions of the ISP Office. Interesting Word – Saudade - "Intimate feeling and mood caused by the longing for something absent that is being missed." Common Greeting: Men will shake each other’s hands, if a man greets a woman he will kiss her cheeks, and women will kiss each other’s cheeks. Americas Conversational Space: Less than one arm’s length (close contact). People in Brazil are known to be really touchy. Brazil Hugging: Hugging is really common in Brazil, especially between good friends or family members. Hugging can occur during greeting or goodbyes, or when someone isn't doing well and could use some help. Information provided by: Márcio Porto Teacher and Student Relationship: Before middle school, Brazilian Population: Almost 200 million; 11.32 million in São Paulo children usually call their teachers ''tia / tio'', which means aunt / uncle, followed by the teacher's first name. After that, we just call Capital City: Brasília our teachers by their first name. The teachers are usually really Political Leaders: President: Dilma Rousseff friendly and caring with their students, and although we have large class sizes, the teacher usually knows everyone by name. Religion: Catholicism; Protestantism Manners: Making eye contact shows you are paying attention, Fun Fact: The word "Brazil" comes from brazilwood, a tree that interested and honest. Showing feelings of frustration or once grew along the Brazilian coast.
    [Show full text]
  • Polish Borscht
    POLISH BORSCHT Barszcz in Polish means "borscht." Barszcz is sometimes made with a kwas or sour starter and is usually red (made with beets) or white (made with white kielbasa cooking water, potatoes and sour cream, or other ingredients). The clear red barszcz or barszcz czysty czerwony gets a desired hint of sourness from lemon juice or vinegar and is great eaten hot with boiled potatoes or cold with rye bread. This meatless soup is often served with mushroom uszka for Polish Christmas Eve dinner known as wigilia. Ingredients 4 large or 6 small beets, peeled and halved 1 lb (455 g) meaty veal or beef bones 1 medium carrot, trimmed and peeled 1 medium parsnip, trimmed and peeled 1 large onion, peeled and halved 1 leek (white and green parts), trimmed, halved lengthwise, and rinsed 1/4 celery root, peeled, or 1 long celery stalk 3 to 4 dried mushrooms or porcini, if you’ve got them 8 garlic cloves, peeled but left whole, plus 2 extra just in case 1 bay leaf 1 large pinch of dried marjoram, plus more for seasoning 6 peppercorns (optional; throw them in if you like a spicier soup) About 12 cups (2.8 L) water (depending on the size of the pot) Salt and freshly ground pepper 1/2 cup (120 ml) sour cream or plain Greek-style yogurt (optional) Directions 1. Combine the beets, bones, carrot, parsnip, onion, leek, celery root, mushrooms, 8 garlic cloves, the bay leaf, marjoram, peppercorns (if using), and water in a large stockpot and bring to a boil.
    [Show full text]
  • 10% Dania Gotowe Mięsne I Bezmięsne” (Dalej: „Regulamin”)
    REGULAMIN AKCJI PROMOCYJNEJ „10% Dania gotowe mięsne i bezmięsne” (dalej: „Regulamin”) Postanowienia Ogólne 1. Akcja promocyjna będzie prowadzona pod nazwą „10% Dania gotowe mięsne i bezmięsne” dalej zwana „Promocją”. 2. Organizatorem Promocji jest Auchan Polska Sp. z o. o. z siedzibą w Piasecznie, przy ulicy Puławskiej 46, wpisany do rejestru przedsiębiorców Krajowego Rejestru Sądowego, prowadzonego przez Sąd Rejonowy dla m. st. Warszawy w Warszawie, XIV Wydział Gospodarczy Krajowego Rejestru Sądowego pod numerem KRS: 0000032892; NIP: 5260309174; Regon: 010001888; kapitał zakładowy w wysokości: 906 928 900 zł, zwana dalej „Organizatorem”. 3. Akcja promocyjna prowadzona będzie na terenie całej Polski, w Hipermarketach Auchan, (dalej: ,,Sklepami’’) , których lista stanowi załącznik nr 1 do niniejszego Regulaminu. 4. Promocja trwać będzie w dniach: 04 – 05 maja 2021 r., zwanym dalej „Okresem sprzedaży promocyjnej”. 5. Wszelkie informacje o Promocji dostępne w materiałach reklamowych mają jedynie charakter informacyjny. 6. Uczestnikiem Promocji może być każda osoba fizyczna będąca uczestnikiem programu oszczędnościowego Skarbonka (dalej: ,,Uczestnik’’). Zasady uczestnictwa w Promocji 1. Promocja polega na tym, że: i. Uczestnik kupując w okresie sprzedaży promocyjnej, Dania gotowe mięsne i bezmięsne (Załącznik nr. 2) w Sklepach Auchan, będzie miał możliwość zyskania na kartę Skarbonka 10% wartości tych produktów. ii. Promocja nie łączy się z innymi akcjami promocyjnymi, zniżkami oraz kuponami rabatowymi (np. kuponami rabatowymi Sodexo). 1 Postanowienia końcowe 1. Regulamin wchodzi w życie z dniem 04.05.2021 r. 2. Udział Uczestnika w Promocji oznacza akceptację zasad Promocji zawartych w niniejszym Regulaminie. 3. Regulamin będzie dostępny w Sklepach Auchan. 4. W sprawach nieuregulowanych w niniejszym Regulaminie, a dotyczących kwestii związanych z programem oszczędnościowym „Skarbonka”, zastosowanie mają postanowienia Regulaminu programu oszczędnościowego „Skarbonka” realizowanego przez Auchan Polska Sp.
    [Show full text]
  • KUŹNIA SMAKU MENU Hot and Cold Hors D'oeuvres
    DANIA KUŹNI SMAKU KUŹNIA SMAKU MENU Zimne i ciepłe przekąski Hot and cold hors d’oeuvres Grillowane bakłażany z marynowaną marchewką , orzechami i kolendrą 25pln Grilled abergine with marinated carrots , wallnuts and coriander Rolada z karpia po żydowsku z szalotkami jakiej nigdzie nie dostaniesz 29pln Gefilte fish (carp) roll with shallot you will get nowhere else Śledziki Kowala z Kużni z sałatką ziemniaczaną , marynowaną gruszką i cebulką 23pln The Blacksmith’s little herrings with potato salad, pickled pear and onion Tatar z polędwicy wołowej z piklami 34pln Beef tenderloin tartare with pickles Carpaccio z marynowanej polędwicy wołowej z parmezanem 32pln Marinated beef tenderloin Carpaccio with Parmesan cheese Carpaccio z wędzonej piersi kaczej z nutą trufli podane ze słodko-gorzką cykorią 32pln Smoked duck breast Carpaccio with a truffle note, served with sweet and bitter chicory Frykas z krewetek na metalowej patelence – wspomnienie z Lizbony41pln Prawn delicacy served on a small metal pan – the Lisbon memories! Chrupiące grzanki z móżdżkiem cielęcym z borowikami i anchois według przepisu Marysi Iwaszkiewicz 32pln Crispy slices of toast with veal brains, boletus and anchovy, made according to Marysia Iwaszkiewicz’s recipe! Strogonow z polędwicy z kopczykiem ryżu 33pln Beef tenderloin Stroganoff with rice PIEROGI, PIEROGI , PIEROGI PIEROGIS, PIEROGIS, PIEROGIS... Ruskie okraszane bekonem na złocistej cebulce z kwaśną śmietanką 26pln Pierogis (dumplings) with potato and cheese stuffing, served with golden onion and sour cream Delikatne
    [Show full text]
  • HIP-HOP FEST FLAP ‘Park’ Rapper’S Delight Barred for Bard Clyde by Ariella Cohen Stage a Polish Rendition of That Scottish Play
    ANTI-YARDS SUIT LOSING STEAM? P.4 Brooklyn’s Real Newspaper BrooklynPaper.com • (718) 834–9350 • Brooklyn, NY • ©2007 BROOKLYN HEIGHTS–DOWNTOWN EDITION AWP/16 pages • Vol. 30, No. 38 • Saturday, Sept. 29, 2007 • FREE INCLUDING DUMBO HIP-HOP FEST FLAP ‘Park’ rapper’s delight barred for Bard Clyde By Ariella Cohen stage a Polish rendition of that Scottish play. opment will finance greenspace along a 1.3-mile The Brooklyn Paper Festival organizers believe the move was racial- stretch from DUMBO to the foot of Atlantic Av- ly motivated. enue. Opponents believe that public events will not A production of Shakespeare’s “Macbeth” will “Hip hop brings a lot more brown people to this be public at all, but subject to the whims of the replace a hip-hop festival next summer in a DUM- neighborhood, and people who live here are not wealthy condo-dwellers whose maintenance fees BO venue controlled by the Brooklyn Bridge Park comfortable with it,” said Wes Jackson, whose will pay for the park’s upkeep. Conservancy — and organizers of the rap show Room Service Production founded the festival in “What we have feared all along is that the Conser- believe that race played a role. 2005. vancy, which has received enormous amounts of fi- The Brooklyn Hip-Hop Festival — which “[People have told me that residents say], ‘The nancial support from Brooklyn Heights residents, will brought thousands of people and big-name rappers festival should be in Commodore Barry Park be- run the park for their benefit and not the benefit of res- to the park-and-condo waterfront development site tween the projects and the BQE, not next to my idents of other neighborhoods,” said Roy Sloane, a Inky in 2006 and 2007— had already scheduled its 2008 $2.5-million condo.’ ” former president of the Cobble Hill Association.
    [Show full text]
  • Katalog Garmażerka Каталог Готовых Кулинарных Изделий Catalogue of Ready-To-Eat Meals
    Katalog Garmażerka Каталог готовых кулинарных изделий Catalogue of ready-to-eat meals w w w.w Ierzejki.pl Zakład Mięsny „Wierzejki” zajmuje się ubojem, rozbiorem i sprzedażą mięsa w szerokim asortymencie oraz produkcją jego przetworów w postaci wędlin i wyrobów garmażeryjnych. W Zakładzie Mięsnym „Wierzejki” wytwarzane są wszystkie produkty z poszczególnych grup technologicznych przemysłu mięsne- go. Produkowane wyroby to tradycyjne polskie wędliny o charakterystycznym wyglądzie i smaku, wytwarzane w oparciu o sprawdzone receptury cieszące się uznaniem konsumentów, wielokrotnie nagradzane w prestiżowych konkursach. Największym sukcesem, jaki udało się osiągnąć w ostatnim czasie „Wierzej- kom”, jest otwarcie nowoczesnego zakładu w miejscowości Płudy. Został on zaprojektowany i wybudowany według standardów i norm obowiązujących w Unii Europejskiej. Docelowo zakład w Płudach może ubijać dziennie 1500 sztuk świń oraz 300 sztuk bydła z czego ponad połowę zaoferuje do handlu w postaci półtusz wieprzowych i ćwierci wołowych. Dziennie Zakład Mięsny „Wierzejki” produkuje około 80 ton elementów wieprzowych i wołowych oraz wyrobów przetworzonych (mięsnych i garmażeryjnych). Oferta „Wierzejek” to: • mięso wieprzowe w postaci półtusz oraz całego asortymentu elementów wieprzowych, takich jak schab, szynka, karkówka, łopatka, itd. • mięso wołowe w postaci półtusz i ćwierci wołowych oraz elementów wołowych: pistole wołowe, rostbef, antrykot, polędwica, mięso z udźca • tradycyjne polskie wędliny - szynki, wędzonki, kiełbasy i inne Nasz zakład surowiec pozyskuje z terenu Podlasia i Lubelszczyzny, które uchodzą za jedne z najczystczych ekologicznie w Europie. Firma „Wierzejki” posiada sieć blisko 150 sklepów firmowych, z czego prawie połowa znajduje się na terenie Warszawy lub najbliższych okolic. Zapraszamy do współpracy ! Мясокомбинат «Вержейки» занимается убоем, разделкой и продажей широкого ассортимента, а также продукцией колбасных и готовых кулинарных изделий.
    [Show full text]
  • Foreign Cuisine in Poland. Adapting Names and Dishes1 (This Article Was Translated from Polish by Jakub Wosik)
    ACTA UNIVERSITATIS LODZIENSIS KSZTAŁCENIE POLONISTYCZNE CUDZOZIEMCÓW 27, 2020 http://dx.doi.org/10.18778/0860-6587.27.13 PERSPEKTYWA KULTUROWA Jolanta Tambor* https://orcid.org/0000-0002-0801-3821 FOREIGN CuISINE IN POLAND. ADAPTING NAMES AND DISHES1 (THIS article was translated FROM POLISH BY JAKUB WOSIK) Keywords: cultureme, borrowing, gastronym, cuisine Abstract. One of the more interesting layers of vocabulary in Polish are lexical items related to cuisine, sometimes, though rarely, referred to as gastronyms. In this text I intend to mainly discuss the names which exist at the crossroads of languages and cultures, as I believe they may, often after various transformations and adaptations, constitute Polish culturemes. I consider them distinctive indicators of a culture. Those include not only bigos [sour cabbage stew], pierogi and schabowy [pork chop], but also fasolka po bretońsku [“Breton beans”, beans, bacon and sausage in tomato sauce] and śledź po japońsku [“Japanese herrings”, pickled herring, hard-boiled egg and pickle salad], as well as bogracz [a stew], a word which despite having Hungarian origins does not operate in Hungarian as the name of a dish. I shall also focus on the methods of Polonising some borrowed names. The problems which I shall discuss offer an opportunity for teachers of Polish as a foreign/second language to help their students more easily accept the cultural differences at the intersection of Polish culture and their own cultures. 1. CuISINE BORROWINGS IN THE CONTExT OF OTHER BORROWINGS Polish absorbs numerous foreign names without losing, which is important, its own identity, as those names quickly become Polonised. Polish culture also absorbs many foreign elements without losing its identity, as culturally distant ele- * [email protected], University of Silesia, Faculty of Humanities, Institute of Linguis- tics, pl.
    [Show full text]
  • A Taste of Poland Tradition a Taste of Poland Tradition
    A taste of Poland A taste of Poland Tradition Tradition PHU „Mateo” Trading and Service Company was founded in 1993 by Stanisław GLUTEN-FREE PIEROGI: Cabaj, who has been its originator and owner from the very beginning. The company has been operating in the food industry for 28 years. The company’s headquarters are located in Dębica at 33 Metalowców Street, where the distribution takes place. Since 1998, production takes place at the production plant in Ostrów. Due to the dynamic development of the company, the Production Plant was completely expanded and modernized in 2019. The company created by Stanisław Cabaj is a family company that respects its roots. Products offered by the company are made for customers with special care according to traditional and proven recipes. From the You can’t eat gluten? Want to take a break from gluten- beginning, the company focused on high quality containing products? You can enjoy the taste of our products, which allowed it to successfully conquer pierogi. We have created a line of gluten-free pierogi stuffed with our customers’ favourite flavours. the domestic and foreign markets. A taste of Poland A taste of Poland Tradition Tradition FOR KIDS: FOR VEGANS AND VEGETARIANS: Products for kids have been tested by kids. Parents can We want everyone, regardless of their diet, to get rest assured that they give their kids the best of nature - to know the taste of our pierogi. That is why we have products without sugar, preservatives or artificial colours. created a series of products for vegans and vegetarians, For our products for kids, we have chosen healthy birch rich in functional dietary ingredients, such as oyster sugar, cocoa fibre, white cheese and natural fruit.
    [Show full text]