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YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® The Baltic Capitals & St. Petersburg 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! The Baltic Capitals & St. Petersburg itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: What I love about the little town of Harmi, Estonia, is that it has a lot of heart. Its residents came together to save their local school, and now it’s a thriving hub for community events. Harmi is a new partner of our Grand Circle Foundation, and you’ll live a Day in the Life here, visiting the school and a family farm, and sharing a farm-to-table lunch with our hosts. I love the outdoors and I love art, so my walk in the woods with O.A.T. Trip Experience Leader Inese turned into something extraordinary when she led me along the path called the “Witches Hill” in Lithuania. It’s populated by 80 wooden sculptures of witches, faeries, and spirits that derive from old pagan beliefs. You’ll go there, too (and I bet you’ll be as surprised as I was to learn how prevalent those pagan practices still are.) I was also surprised—and saddened—to learn how terribly the Baltic people were persecuted during the Soviet era. -
RECIPES 3Previous Next 4
METAL FOOD GRINDER RECIPES 3Previous Next 4 METAL FOOD GRINDER RECIPES Bangers & Mash 3 Bolognese Ragu 4 Butternut Squash Gnocchi 5 Falafel 6 Frikadeller 7 Salmon Burgers with Mange Avocado Salsa 8 Seafood Ragu 9 Spiced Lamb Burgers 10 Thai Chicken Meatballs with Peanut Sauce 11 Veggie & Lentil Burgers with Avocado Mash 12 2 3Previous Table of Contents Next 4 BANGERS & MASH Place pork, beef and pork fat on parchment lined baking sheet and INGREDIENTS freeze 20 minutes. Season with salt and pepper. Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to Stand SAUSAGE Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind pork, beef, pork fat, garlic, mushrooms, parsley and thyme. 1¼ pounds pork shoulder, cut into 1½ Remove food grinder attachment and attach flat beater and mixer inch pieces bowl to mixer. Add white wine, turn to Stir speed and mix 1 minute. 1¼ pounds beef chuck, cut into 1½ inch pieces Attach sausage stuffer with large stuffing tube to mixer. If using ½ pound pork back far natural casings, soak in cold water for 30 minutes, then rinse 1 teaspoon fresh ground black pepper thoroughly. Grease sausage stuffer tube and slide casings on tightly 2½ teaspoons sea salt and tie off end. Turn mixer to speed 4 and slowly feed ground pork 3 cloves garlic 1 cup baby bella mushrooms, trimmed mixture into hopper using food pusher. Hold tied end of casing in and quartered one hand and guide pork mixture as it fills casing. Do not pack too 2 teaspoons chopped fresh parsley tightly into casing; twist and shape sausages into 3 to 4-inch links as 2 teaspoons chopped fresh thyme you go. -
International Study Guide Series
International Study Guide Series Denmark Montana 4-H Center for Youth Development, Montana State University Extension 1 MONTANA 4‐H INTERNATIONAL STUDY SERIES The 4‐H program has had an active role in Montana youth and volunteer development for almost 100 years. It is most well‐known for its local emphasis, but 4‐H does exist in a broader context ‐ from a local to an international level. The ultimate objective of 4‐H international and cross‐cultural programming is "peace through understanding." Extension Service efforts help young people achieve this overall goal by encouraging them to: realize the significance of global interdependency; develop positive cross‐cultural attitudes and skills that enhance understanding and acceptance of people from other ethnic, social, or economic backgrounds; appreciate for the similarities and differences among all people; assume global citizenship responsibilities; develop an understanding of the values and attitudes of Americans. Since the introduction of international 4‐H opportunities in 1948, the Montana 4‐H program has been committed to the goal of global awareness and increasing cross‐cultural understanding. Cultures are becoming more dependent upon one another for goods, services, food, and fiber. Montana's role in the international trade arena is ever‐growing. The acquisition of increased knowledge of the markets and the people who influence those markets is crucial to the residents of our state. The 4‐H international programs are coordinated by States’ 4‐H International Exchange Programs (S4‐H) for participating state 4‐H Youth Development programs. Funding for the exchange programs is provided on the state level by the Montana 4‐H Foundation through private donations and contributions. -
Senieji Lietuviški Receptai
SENIEJI LIET SENIEJI UV I šk lietuviški I RECEPTAI RECEPTAI RECEPTAI Lietuvos gaspadinių receptai DVI DEšIMTYS IR vienAs būdAs, KAIP GAMINTI Anželi gArdžius SENOVIškuS vAlgius, KuriAis KA PAVYKS NE TIK ir šeimynyKščius r imvyd nudžiuginti, bet ir svečią pApenėti A s lA uži Knygą sutaisė ISBN 978-609-07-0433-2 KA AnželiKA ir LATVIJA LIETUVA RIMVYDAS i BALTARUSIJA lAužiKAi, Šią programą finansuoja Europos Sąjunga metuose 2020 lietuviškiSENIEJI ReCeptAi lietuvos gaspadinių receptai dvi dešimtys iR vienAs būdAs, KAip gAminti gARdžius senovišKus vAlgius, KuRiAis pAvyKs ne tiK šeimynyKščius nudžiuginti, bet iR svečią pApenėti Knygą sutaisė AnželiKA ir RimvydAs lAužiKAi, metuose 2020 pantone spalvu skalėje LATVIJA LIETUVA BALTARUSIJA 100% pantone 2935 c 100 % pantone 730 c Šią programą finansuoja 100% pantone 032 c 100% 2 sidabras 100% pantone 3288 c 100% pantone black c Europos Sąjunga 100% pantone 470 c Knyga parengta ir išleista vykdant projektą „Kulinarinio paveldo ir tradicinių amatų įgūdžių išsaugojimas / BELLA CULTURE“ (Nr. ENI-LLB-1-016). Už knygos leidybą atsakingas projekto partneris Nr. 7 – Anykščių rajono savivaldybės administracija. Projekto tikslas – išsaugoti ir skatinti tradicinių amatų ir kulinarinio paveldo įgūdžius Latgalos regione (Latvija), Anykščių ir Kupiškio rajonuose (Lietuva), Polocko, Minsko ir Zelvos rajonuose (Baltarusija), stiprinti regionų tapatybę, teigiamai veikti vietos ekonomiką. Į Projekto veiklas įtraukti 62 kulinarinio paveldo ir 24 tradicinių amatų atstovai iš 7 programos teritorijos savivaldybių. Projekto veiklos: 4 kultū- ros ir istorijos festivaliai, gerosios patirties mainų vizitai, mokomieji seminarai bei gebėjimų stiprinimo mokymai, 3 senovinių receptų leidiniai bei tradiciniams amatams ir kulinariniam paveldui skirtas skatinti bendras leidinys, 7-ių amatų ir kulinarinio paveldo centrų įkūrimas (4 Kraslavoje, po 1 – Anykščiuose, Kupiškyje ir Polocke). -
Copenhagen, Denmark
Jennifer E. Wilson [email protected] www.cruisewithjenny.com 855-583-5240 | 321-837-3429 COPENHAGEN, DENMARK OVERVIEW Introduction Copenhagen, Denmark, is a city with historical charm and a contemporary style that feels effortless. It is an old merchants' town overlooking the entrance to the Baltic Sea with so many architectural treasures that it's known as the "City of Beautiful Spires." This socially progressive and tolerant metropolis manages to run efficiently yet feel relaxed. And given the Danes' highly tuned environmental awareness, Copenhagen can be enjoyed on foot or on a bicycle. Sights—Amalienborg Palace and its lovely square; Tivoli Gardens; the Little Mermaid statue; panoramic views from Rundetaarn (Round Tower); Nyhavn and its nautical atmosphere; Christiansborg Palace and the medieval ruins in the cellars. Museums—The sculptures and impressionist works at Ny Carlsberg Glyptotek; the Louisiana Museum of Modern Art and its outdoor sculpture park; paintings from the Danish Golden Age at the Hirschsprung Collection; Viking and ancient Danish artifacts at the Nationalmuseet; neoclassical sculpture at Thorvaldsens Museum. Memorable Meals—Traditional herring at Krogs Fiskerestaurant; top-notch fine dining at Geranium; Nordic-Italian fusion at Relae; traditional Danish open-face sandwiches at Schonnemanns; the best of the city's street food, all in one place, at Reffen Copenhagen Street Food. Late Night—The delightful after-dark atmosphere at Tivoli Gardens; indie rock at Loppen in Christiana; a concert at Vega. Walks—Taking in the small island of Christianshavn; walking through Dyrehaven to see herds of deer; walking from Nyhavn to Amalienborg Palace; strolling along Stroget, where the stores show off the best in Danish design. -
The Battle Creek Enquirer and News
THE BATTLE CREEK ENQUIRER AND NEWS The National Live Stock and Meat Board dedicates TEMPTING MEAT RECIPES to all homemakers in the hope that these new and attractive meat recipes will prove an inspiration in meal planning and meal preparation. Published by the" NATIONAL LiVE STOCK AND MEAT BOARD 407 S, Dearborn Si. .Chicago, Illinois £ — Copyright, 1934 Printed in U. S. A. > T I M P I i N G BEEF • Roast Ribs of Beef Place the steak in the center of the rack so that there is a distance of about 3 Choose a 2 or 3-standing rib roast of inches between the top of the steak and beef. If desired, it may be boned and the heat. Leave the broiling oven door rolled. Season the roast with salt and partly open. When the steak is nicely pepper. Place it in an open roasting pan browned on one side, season it with fat side up. As the fat melts and cooks salt and pepper and turn. When the out, it will baste the meat. A rolled roast second side becomes browned, the steak should be put on a rack; a standing will be done. Only one turning is neces- rib roast needs no rack for the ribs and sary. A steak 13/3 to 2 inches thick will backbone hold up the meat from the require twenty-five to thirty minutes to drippings. Make a small incision through be cooked medium-rare. Season the the fat covering and insert a roast-meat second side and serve immediately on a thermometer so that the bulb reaches very hot platter. -
To Travel the World For
SAVORED JOURNEYS PRESENTS 101 DISHES TO TRAVEL THE WORLD FOR EXPLORE THE CULTURE THROUGH THE FOOD savoredjourneys.com THE ULTIMATE LIST OF FOOD TO TRAVEL FOR By Laura Lynch of Savored Journeys Thank you for downloading 101 Dishes to Travel the World For and signing up to receive updates from Savored Journeys. I strongly believe there's no better way to discover a new culture than through food. That's why I put together this guide - so you can see for yourself all the amazing foods in the world that are absolutely worth traveling for! If you love food as much as we do, then you've come to the right place, because that's what Savored Journeys is all about. In the near future, we will be releasing an Around the World cookbook with all our favorite International recipes you can cook at home, along with wine pairings. In the meantime, we hope to pique your curiosity, perhaps encourage a bit of drooling and, above all, inspire you to travel for food. Visit us at http://www.savoredjourneys.com for more food and travel inspiration. WE ' RE GLAD YOU JOINED US! ABOUT SAVORED JOURNEYS From the tapas of Spain to the curries of Thailand, there's no food we're not willing to try, even if it involves intestines or insects. No matter where our adventures take us, food is a central part of our trip. Since eating involves all 5 senses, you’re in a heightened state when you interact with food, so intentionally experiencing food while you’re traveling will increased the intensity of the memories you build. -
Short Cut Manual
SHORT/CUT™ FOR WINDOWS Table of Contents Thank You.............................................................2 Keys to a Better Cookbook...................................3 Please Remember .................................................5 Installation ...........................................................7 Windows Commands You Should Know..............8 Additional Commands That May Be Useful.....10 The Typing Begins The Welcome Screen.....................................11 Select Your Section Divider Names.............11 The Main Menu ............................................14 Enter/Edit Recipes .......................................16 The Recipe Screen ........................................17 Publisher’s Choice Recipes ..........................22 Tips on Typing Difficult Recipes The Multi-Part Recipe .................................23 The Very Long Ingredient............................26 The Mixed Method Recipe ...........................27 Recipe Notes .................................................28 The Poem ......................................................29 Proofreading .......................................................30 The Final Steps ..................................................32 Appendix The Top Ten (Most Common Mistakes) ......36 Abbreviations................................................37 Dictionary and Brand Names......................38 -1- THANK YOU for selecting the original Short/Cut™ personalized cookbook computer program. This easy-to-follow program will guide you through the -
Vienna Café Brunch Menu Good Morning Sunshine
Vienna Café Brunch Menu Good Morning Sunshine Served from 10:00am to 2:00pm Sunday Add on Bottomless Bloody Mary or Mimosas served with Entrée, 15 Eggs Benedict Brunch Entrees Poached Eggs Served with Hollandaise Sauce Biscuits and Andouille Gravy, 12 ♠ Eggs Florentine, 11 House Made Biscuits, Grilled Sausage Sautéed Spinach and Sliced Tomato Andouille Gravy and Two Eggs any Style ♠ Classic Benedict, 11 Blackened Shrimp and Grits, 16 House Smoked Ham on English Muffin Four Jumbo Shrimp, Southern Creamy Grits Roasted Tomato Sauce with Two Eggs ♠ Smoked Salmon Benedict, 16 Smoked Salmon ♠ Vienna Breakfast Platter, 12 On Top of Grilled Tomato Two Eggs Any Style, Grilled Andouille **** Apple Wood Bacon, and Fingerling Potatoes Vienna Omelets Toasted Multigrain Bread Served with Multigrain Toast ♠ Royal Smoked Salmon, 15 Potato Galette Or Toasted Bagel Spinach & Goat Cheese Frittata, 12 Sour Cream & Caviar Sliced Tomatoes Spinach, Mushroom, Onions, & Goat Cheese Bermuda Onions, and Capers Garnished with Fresh Avocado **** Ham & Cheddar, 12 Vienna French Toast Smoked Ham & Cheddar Cheese Crispy Vienna French Toast, 10 Andouille Frittata, 12 Cornflake Crusted, French Baguette Cajun Sausage, Red Peppers, Tomato & Onion Berry Compote and Maple Syrup Egg White & Spinach, 14 Walnut Raisin Bread French Toast, 10 Sautéed with Mushrooms Raisin Bread Dipped in Cinnamon Custard Served with Fresh Sliced Avocado Served with Maple Syrup **** Stuffed Walnut Raisin French Toast, 11 Breakfast Skillets Filled with Maple Cream Cheese 2 Eggs any Style and Multigrain -
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification. -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Spisdating and Multiculturalism
Sienny Thio Global Studies Department of Social Sciences and Business Master Thesis, Spring 2019 SPISDATING AND MULTICULTURALISM How is multiculturalism contested through food practices and storytelling, as seen in SpisDating project? Project Title Spisdating and Multiculturalism: How is multiculturalism contested through food practices and storytelling, as seen in SpisDating project? Project Seminar Global Studies – Master’s Thesis Prepared By (Name/Student nr) Sienny Thio / 61665 Name of Supervisor Sune Haugbølle Submission Date 01/01/2019 Number of keystrokes incl. spaces 192,000 Permitted number of keystrokes incl. spaces 144,000 – 192,000 1 Table of Contents Abstract ............................................................................................................................................................. 4 Chapter 1: Introduction ..................................................................................................................................... 5 Thesis Overview ............................................................................................................................................. 5 Research Question ......................................................................................................................................... 5 Introduction to Crossing Borders and SpisDating ......................................................................................... 6 Outline of Thesis Paper.................................................................................................................................