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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. -
Studies on the Post-Mortem Changes in Shrimp and Prawn During Ice Storage: II
Bangladesh]. Fish. Res., 4(1), 2000: 91-96 Studies on the post-mortem changes in shrimp and prawn during ice storage: II. Biochemical aspects of quality changes M. Kamal*, M.M. Rahman, L. Yasmin, M.N.Islam, M. Nurullah1and M.A. Mazid1 Department of Fisheries Technology, Bangladesh Agricultural Uriiversity, Mymensingh 2202, Bangladesh 1Bangladesh Fisheries Research Institute, Mymensingh 2201, Bangladesh *Cot7'esponding author Abstract Studies were conducted on biochemical changes in P. monodon and M. rosenbergii during ice storage. At the end of 10 days of ice storage, moisture and protein content of freshwater prawn slightly decreased from 78.34 to '77.35% and 18.46 to 17.10, respectively, while lipid and ash content slightly increased. The moisture, crude protein, lipid and ash content of one day ice stored tiger shrimp samples were 78.07, 18.06, 1.3 and 1.29% respectively. The protein composition of freshwater prawn immediately after killed were 36.51% sarcoplasmic, 44.63% myofibrillar, 8.12% stroma and 6.44% alkali soluble protein. At the end of 10 days of ice storage, sarcoplasmic and storma protein slightly decreased while there was little ot no changes observed in myofibrillar and alkali soluble protein. In case of one day ice stored tiger shrimp, the composition of protein were 35.32% sarcoplasmic, 46.29% myofibrillar, 7.86% stroma protein and 7.08% alkali soluble protein. At the end of 10 days in ice, sarcoplasmic protein decreased from 35.32% to 32.16% while there was slight change in other protein fractions. The TVB-N value of 1 day ice stored shrimp was 10.5 mg/100g of sample. -
Hark the Heraldry Angels Sing
The UK Linguistics Olympiad 2018 Round 2 Problem 1 Hark the Heraldry Angels Sing Heraldry is the study of rank and heraldic arms, and there is a part which looks particularly at the way that coats-of-arms and shields are put together. The language for describing arms is known as blazon and derives many of its terms from French. The aim of blazon is to describe heraldic arms unambiguously and as concisely as possible. On the next page are some blazon descriptions that correspond to the shields (escutcheons) A-L. However, the descriptions and the shields are not in the same order. 1. Quarterly 1 & 4 checky vert and argent 2 & 3 argent three gouttes gules two one 2. Azure a bend sinister argent in dexter chief four roundels sable 3. Per pale azure and gules on a chevron sable four roses argent a chief or 4. Per fess checky or and sable and azure overall a roundel counterchanged a bordure gules 5. Per chevron azure and vert overall a lozenge counterchanged in sinister chief a rose or 6. Quarterly azure and gules overall an escutcheon checky sable and argent 7. Vert on a fess sable three lozenges argent 8. Gules three annulets or one two impaling sable on a fess indented azure a rose argent 9. Argent a bend embattled between two lozenges sable 10. Per bend or and argent in sinister chief a cross crosslet sable 11. Gules a cross argent between four cross crosslets or on a chief sable three roses argent 12. Or three chevrons gules impaling or a cross gules on a bordure sable gouttes or On your answer sheet: (a) Match up the escutcheons A-L with their blazon descriptions. -
Global Seafood Cookbook *Recipe List Only*
GLOBAL SEAFOOD COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Global Seafood Cookbook. GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Appetizers & Salads Almejas a la Marinera (Spanish Clams in Marinara Sauce) Atherina (Greek Fried Smelts) Bara Lawr (Welsh Laver Bread) Blackbeard's Crab Cakes Clams Casino Codfish Balls Crab & Artichoke Dip Cracker Pirate Smear (Crab & Shrimp Dip) Easy Sushi Rolls Eggs Drumkilbo (eggs with lobster & shrimp) Fried Calamari (Squid) Gefilte Fish (Jewish Stuffed Fish) Herring Dip (Jewish) Hot Lobster Dip Inlagd Sill (Swedish Salted Herring) Lobster Salad Maine Clam Dip Marinated Anchovies (Basque) Old Bay Crab Cakes Oysters on the Half Shell Oysters Rockefeller Popcorn Shrimp Prawn Crackers Salade Basque (Basque Salad with Tuna) Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad) Salmagundi (Pirate Grand Salad) Selyodka Pod Shouboi (Russian Herring Salad) Shenanchie's Clam Dip Shenanchie's Sushi (Avocado & Shrimp) Shrimp Puffs Shrimp Salad Shrimpy Devils (deviled eggs with shrimp) Sledz w Smietanie (Polish Creamed Herring) Steamed Mussels Sushi Rice Taramasalata (Greek Fish Roe Dip) Tempura (Japanese Seafood & Vegetables) Tomates Monegasque (Monegasque Tomatoes with Tuna) Tuna Rice Cakes Uncle Pat's Crab Cocktail 2 GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare Entrees & Sides Almondine Sole Apelsinfisk (Swedish Orange Fish) Baked Mahi-Mahi Bar a la Monegasque -
Chinese Cuisine the Most Common Way to Greet People Is to Say
Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗？ Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet. -
Shrimp Farming in the Asia-Pacific: Environmental and Trade Issues and Regional Cooperation
Shrimp Farming in the Asia-Pacific: Environmental and Trade Issues and Regional Cooperation Recommended Citation J. Honculada Primavera, "Shrimp Farming in the Asia-Pacific: Environmental and Trade Issues and Regional Cooperation", trade and environment, September 25, 1994, https://nautilus.org/trade-an- -environment/shrimp-farming-in-the-asia-pacific-environmental-and-trade-issues-- nd-regional-cooperation-4/ J. Honculada Primavera Aquaculture Department Southeast Asian Fisheries Development Center Tigbauan, Iloilo, Philippines 5021 Tel 63-33-271009 Fax 63-33-271008 Presented at the Nautilus Institute Workshop on Trade and Environment in Asia-Pacific: Prospects for Regional Cooperation 23-25 September 1994 East-West Center, Honolulu Abstract Production of farmed shrimp has grown at the phenomenal rate of 20-30% per year in the last two decades. The leading shrimp producers are in the Asia-Pacific region while the major markets are in Japan, the U.S.A. and Europe. The dramatic failures of shrimp farms in Taiwan, Thailand, Indonesia and China within the last five years have raised concerns about the sustainability of shrimp aquaculture, in particular intensive farming. After a brief background on shrimp farming, this paper reviews its environmental impacts and recommends measures that can be undertaken on the farm, 1 country and regional levels to promote long-term sustainability of the industry. Among the environmental effects of shrimp culture are the loss of mangrove goods and services as a result of conversion, salinization of soil and water, discharge of effluents resulting in pollution of the pond system itself and receiving waters, and overuse or misuse of chemicals. Recommendations include the protection and restoration of mangrove habitats and wild shrimp stocks, management of pond effluents, regulation of chemical use and species introductions, and an integrated coastal area management approach. -
Pisco Y Nazca Doral Lunch Menu
... ... ··············································································· ·:··.. .·•. ..... .. ···· : . ·.·. P I S C O v N A Z C A · ..· CEVICHE GASTROBAR miami spice ° 28 LUNCH FIRST select 1 CAUSA CROCANTE panko shrimp, whipped potato, rocoto aioli CEVICHE CREMOSO fsh, shrimp, creamy leche de tigre, sweet potato, ají limo TOSTONES pulled pork, avocado, salsa criolla, ají amarillo mojo PAPAS A LA HUANCAINA Idaho potatoes, huancaina sauce, boiled egg, botija olives served cold EMPANADAS DE AJí de gallina chicken stew, rocoto pepper aioli, ají amarillo SECOND select 1 ANTICUCHO DE POLLO platter grilled chicken skewers, anticuchera sauce, arroz con choclo, side salad POLLO SALTADO wok-seared chicken, soy and oyster sauce, onions, tomato wedges, arroz con choclo, fries RESACA burger 8 oz. ground beef, rocoto aioli, queso fresco, sweet plantains, ají panca jam, shoestring potatoes, served on a Kaiser roll add fried egg 1.5 TALLARín SALTADO chicken stir-fry, soy and oyster sauce, onions, tomato, ginger, linguini CHICHARRÓN DE PESCADO fried fsh, spicy Asian sauce, arroz chaufa blanco CHAUFA DE MARISCOS shrimp, calamari, chifa fried rice DESSERTS select 1 FLAN ‘crema volteada’ Peruvian style fan, grilled pineapple, quinoa tuile Alfajores 6 Traditional Peruvian cookies flled with dulce de leche SUSPIRO .. dulce de leche custard, meringue, passion fruit glaze . .. .. .. ~ . ·.... ..... ................................................................................. traditional inspired dishes ' spicy ..... .. ... Items subject to -
Guidelines for Heraldry 1
Guidelines for Heraldry 1 Coats of arms and other heraldic devices may occur in any section a Church Record, carved in stone or wood, engraved on silver, printed on bookplates or covers, adorning textiles, pictures, tiles or windows. Most Recorders will need expert help in order to blazon (ie to describe in proper terms) the arms correctly. Aim to record coats of arms accurately. Do what you can to identify the arms, making it quite clear whether the identification is correct or whether it is questionable and whether the bearer was indeed entitled to the arms displayed. Recording When recording armorial bearings always enlist the help of someone with knowledge of heraldry. Do not use heraldic terms or attempt blazoning until you have consulted a local expert (see list held by your Group Leader). Ask them to blazon the heraldry, sending a clear colour photograph of the arms (with SAE) or a digital image via email if they cannot visit the church. Acknowledge the expert’s assistance in the Record. You may have a shield or a crest only, a shield with crest, or a whole achievement, which has a helmet and draperies (mantling) between shield and crest, and perhaps supporters at the sides, a motto beneath, occasionally the insignia of an order. See illustration in Inside Churches, Heraldry section. Often a shield will show the arms of two families side by side, those on the dexter (left hand for the viewer) being the husband’s arms impaling the arms of his wife on the sinister (right hand for the viewer). -
Reshaping the Traditional Pattern of Food Consumption in Romania Through the Integration of Sustainable Diet Principles
sustainability Article Reshaping the Traditional Pattern of Food Consumption in Romania through the Integration of Sustainable Diet Principles. A Qualitative Study Lelia Voinea *, Dorin Vicent, iu Popescu, Mihaela Bucur, Teodor Mihai Negrea, Răzvan Dina * and Calcedonia Enache The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania; [email protected] (D.V.P.); [email protected] (M.B.); [email protected] (T.M.N.); [email protected] (C.E.) * Correspondence: [email protected] (L.V.); [email protected] (R.D.); Tel.: +40-748-210-425 (L.V.) Received: 10 June 2020; Accepted: 17 July 2020; Published: 20 July 2020 Abstract: The Romanian traditional pattern of food consumption as a whole is no longer a reference point in shaping a healthy and sustainable food behavior due to the growing discrepancies between the return to traditions and the constraints of sustainable development, so the aim of this study is to provide solutions for reshaping the food pattern by incorporating the principles of sustainable diet. The research conducted is based on qualitative data and the semi-structured interview was used as method of data collection from a sample of 21 Romanians traditional food consumers. The study led to a typology of respondents that combines two consumption orientations, “healthy” and “convenience”, with two attitudes towards traditional diet, “hedonism” and “conformism”. Although respondents do not completely reject the idea of flexitarianism, they showed the tendency for overconsumption of meat-based traditional foods and a weak concern for environmental sustainability. -
Raw Bar Salads Brick Oven Pizza Appetizers
Appetizers Garlic Bread 17 Semolina Loaf, Basil Pesto, Marinara, Gorgonzola Dolce Vegetable Minestrone† 11 Crispy Fried Calamari 19 Pesto Crouton Lemon, Fresh Parsley, Spicy Marinara Spicy Lobster Bisque† 14 Tuna Tartare†* 22 Sherry Mascarpone, Tarragon Diced Yellowfin Tuna, Avocado, Crispy Garlic, Black Olive Dressing Baked Clams Oreganato 18 Salumi-Formaggi Platter† 23 Littleneck Clams, Toasted Breadcrumbs, Garlic Butter 18-Month Old San Daniele Prosciutto, Italian Cheeses, Assorted Salumi Eggplant Parmigiano 19 Charred Octopus 24 (gf) Roasted Eggplant, Marinara, Mozzarella Celery, Endive, Red Wine Vinaigrette, Fennel, Oregano “The Meatball” 29 16 ounces of Fresh Ground Imperial Wagyu, Italian Sausage, and Veal Served with Fresh Whipped Ricotta Raw Bar Oysters on the Half Shell* (gf) Clams on the Half Shell* (gf) half dozen 21 half dozen 13 one dozen 36 one dozen 22 Daily Selection Cherrystones or Littlenecks Jumbo Shrimp Cocktail 25 (gf) Maine Lobster Cocktail† MP 3 Pieces, Chilled Lobster, Spicy Cocktail Sauce, Lemon Fingerling Potato Chips, Garlic Aioli Seafood Plateau Piccolo†* 79 Seafood Plateau Grande†* 105 4 Jumbo Shrimp, 4 Oysters, 4 Littleneck Clams, 6 Jumbo Shrimp, 8 Oysters, 8 Littleneck Clams King Crab, Half Lobster, King Crab, Whole Lobster, Crabmeat Salad, Tuna Ceviche Crabmeat Salad, Tuna Ceviche, Scallop Salad Salads Organic Mixed Greens House Lettuce Mix, Shaved Apples, Red Wine Vinaigrette 16 (v, g f) Roasted Beets Goat Cheese, Citrus, Toasted Almonds, Sun Dried Tomato Vinaigrette 17 (gf) Classic Caesar† Romaine Lettuce, -
AN ANALYSIS of FLAG CHANGES in LATIN AMERICA Ralph Kelly
Comunicaciones del Congreso Internacional de Vexilología XXI Vexilobaires 2005 CAUDILLOS, COUPS, CONSTITUTIONS AND CHANGES: AN ANALYSIS OF FLAG CHANGES IN LATIN AMERICA Ralph Kelly Abstract: The paper provides a review of historical changes in the design of national flags in Latin America since independence. Despite the perception that their national flags do not change, a number of Latin American countries have changed the design of their national flag since independence, either in minor ways or by adopting a completely new design. Some countries have experienced frequent flag changes in the past and only two Latin American national flags have never changed since independence. The paper undertakes a statistical analysis of the pattern of such changes and their reasons, which can be categorised into eight factors. The paper seeks to explain the past changes of the national flags of Latin America in the context of the unique history of the continent. Many flag changes in the past have been associated with changes of government, but in the past century the national flag is a more significant symbol than contemporary governments. The paper assumes an existing general knowledge of the designs and meaning of Latin American flags. Illustrations include reproductions from some of the major historical flag books of the Nineteenth Century and new re-constructions by the author. Text: The initial impression of Latin American flags is that they do not change. All of the national flags shown in "The Flags of the Americas" issue of The National Geographic -
EFNEP Cultural Foods Substitution Guide
EFNEP Chinese Foods Substitution Guide Assists educators with entering Chinese foods into Web-NEERs Use with the Food Tracker….What I ate yesterday form Sample Schneider C, Donohue S, McMurdo T, Fetter D, Hudson S, Podell M. EFNEP Chinese Foods Substitution Guide. University of California Cooperative Extension. ©2013, Regents of the University of California. Graphic Designer Sara Hudson. The University of California does not discriminate in any of its policies, procedures or practices. The University is an affirmative action/ equal opportunity employer. Sample Information for Educators (This guide contains only Chinese foods) The Chinese Foods Substitution Guide will be used when entering Food Tracker recall data into WebNEERS. Many of our participants come from diverse cultural backgrounds. When collecting dietary recalls, many of the cultural foods listed on participants’ Food Trackers are not found in the WebNEERs database. The Chinese Foods Substitution Guide matches Chinese foods that are not found in WebNEERS to foods with similar nutritional value that are found in WebNEERS. This guide will make entering participants’ Food Tracker data into WebNEERS easier for you, the EFNEP nutrition educator. How Was the Guide Developed? A list of common, traditional Cultural foods not found in WebNEERS was developed based on educator interviews. Nutritional analysis was performed for one portion of each item using a nutrition database called ESHA Food Processor. Traditional Cultural foods were matched to nutritionally comparable foods that are found in WebNEERS. For example, let’s say your participant wrote in their Food Tracker that they had 16 fl oz of Agua Fresca. When you look up Agua Fresca in the Guide it is matched to Strawberry Flavored Drink, a WebNEERS food substitution with a similar nutrient profile.