Skill-A-Thon Booklet
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
G. DELIBRIAS, M. T. GUILLIER and J. LABEYRIE 3430 ± 160 2350 ± 140 1200 ± 120 Gif-168. Plelauff, Cotes Du Nord
[RADIOCARBON, VOL. 8, 1966, P. 74-95] GIF NATURAL RADIOCARBON MEASUREMENTS II G. DELIBRIAS, M. T. GUILLIER and J. LABEYRIE Centre des Faibles Radioactivites, C.N.R.S. Gif-sur-Yvette, Essonnes, France The C14 dating laboratories of Saclay (Saclay I, 1964 and Saclay II, 1965) and Gif (Gif-sur-Yvette, 1966) have joined together under the name of Gif C14 Dating Laboratory. The first series of dating results appears here with code designation Gif, Sa now being obsolete. Gif laboratory comprises 3 complete routine sets, each equipped with a 1.2 L proportional counter, filled with pure CO2 at 74 cm Hg pres- sure, having backgrounds of 3.40, 2.90 and 1.60 cpm. The first two are of stainless steel and the third is of OFHC copper. In accordance with the decision of the Fifth Radiocarbon Dating Conference, NBS oxalic acid is adopted as modern carbon reference, and the half-life 5570 yr is used for age calculation. Data listed here are part of those obtained from 1963, the date at which the first counter was calibrated, to October 1965. SAMPLE DESCRIPTIONS I. ARCHAEOLOGIC SAMPLES A. Western France 3430 ± 160 Gif-166. Saint-Dude, Bourbriac, Cotes du Nord 1480 B.C. Charcoal from an old burnt soil inside a tumulus at Saint-Dude, Bourbriac (48° 28' N Lat, 3° 18' W Long). Coll. 1962 and subm. by J. Briard and P. R. Giot, Lab. d'Anthropologie Prehistorique, Faculte des Sciences, Rennes, Ille et Vilaine. Comment: dates tumulus to Middle Bronze period. 2350 ± 140 Gif-167. La Belle-Etoile, Saint-Connan, Cotes du Nord 400 B.C. -
Chopsticks Is a Divine Art of Chinese Culture
INTERNATIONAL JOURNAL OF RESEARCH CULTURE SOCIETY ISSN: 2456-6683 Volume - 2, Issue - 11, Nov – 2018 Monthly, Peer-Reviewed, Refereed, Indexed Journal Impact Factor: 4.526 Publication Date: 30/11/2018 Chopsticks is a Divine Art of Chinese Culture Md. Abu Naim Shorkar School of Economics, Shanghai University, 99, Shangda Road, Shanghai, China, 200444, Email – [email protected] Abstract: Chopsticks are the primary eating instrument in Chinese culture, and every youngster has to adopt using technique and controlling of chopsticks. A couple of chopsticks is the main instrument for eating, and the physical movements of control are familiar with Chinese. The Chinese use chopsticks as natural as Caucasians use knives and forks. An analogy of chopsticks is as an extension of one’s fingers. Chinese food is prepared so that it may be easily handled with chopsticks. In fact, many traditional Chinese families do not have forks at home. The usage of chopsticks has been deeply mixed into Chinese culture. In any occasions, food has become a cultural show in today’s society. When food from single nation becomes in another, it leads to a sort of cultural interchange. China delivers a deep tradition of food culture which has spread around the globe. As a company rises, food culture too evolves resulting in mutations. Each geographical location makes its own food with unparalleled taste and smell. Sullen, sweet, bitter and hot are the preferences of several food items. Apart from being good, they tell us about the people who make it, their culture and nation. The creatures which people apply to eat are not only creatures, but also symbols, relics of that civilization. -
Korean Food and American Food by Yangsook
Ahn 1 Yangsook Ahn Instructor’s Name ENGL 1013 Date Korean Food and American Food Food is a part of every country’s culture. For example, people in both Korea and America cook and serve traditional foods on their national holidays. Koreans eat ddukguk, rice cake soup, on New Year’s Day to celebrate the beginning of a new year. Americans eat turkey on Thanksgiving Day. Although observing national holidays is a similarity between their food cultures, Korean food culture differs from American food culture in terms of utensils and appliances, ingredients and cooking methods, and serving and dining manners. The first difference is in utensils and appliances. Koreans’ eating utensils are a spoon and chopsticks. Koreans mainly use chopsticks and ladles to cook side dishes and soups; also, scissors are used to cut meats and other vegetables, like kimchi. Korean food is based on rice; therefore, a rice cooker is an important appliance. Another important appliance in Korean food culture is a kimchi refrigerator. Koreans eat many fermented foods, like kimchi, soybean paste, and red chili paste. For this reason, almost every Korean household has a kimchi refrigerator, which is designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. While Koreans use a spoon and chopsticks, Americans use a fork and a knife as main eating utensils. Americans use various cooking utensils like a spatula, tongs, spoon, whisk, peeler, and measuring cups. In addition, the main appliance for American food is an oven since American food is based on bread. A fryer, toaster, and blender are also important equipment to Ahn 2 prepare American foods. -
Food Management
Food Management The Learning Inventory of Skill Training-LIST Created by CRMHC OT staff and students Basic: (Must know 3 out of 5) 1. Knows it is important to wash hands before eating and preparing food. Wash your hands!!! Your hands can easily spread bacteria around the kitchen and onto food. It's important to always wash your hands thoroughly with soap and warm water: • before starting to prepare food • after touching raw food such as meat, poultry and vegetables • after going to the toilet • after touching the garbage bin • after touching pets Don't forget to dry your hands thoroughly as well, because wet hands spread bacteria more easily. 11 Gross Things That Can Happen When You Don't Wash Your Hands Enough 1. You might catch more colds 2. You could get or spread food poisoning 3. You’re infecting everyone you touch 4. You could get pink eye 5. You could get or spread a disease 6. Diarrhea may become a frequent visitor 7. It could contribute to antibiotic resistance 8. Dirt will accumulate under your nails Steps to Wash Hands Wash your hands for at least 20 seconds (to help keep time, hum the Happy Birthday Song twice) 2. Can describe the five food groups and foods that contribute to a healthy lifestyle 5 Food Groups 1. Dairy: the foods in this group are excellent sources of calcium, which is important for strong, healthy bones. Not many other foods in our diet contain as much calcium as dairy foods. 2. Fruit: fruit provides vitamins, minerals, dietary fiber and many phytonutrients (nutrients naturally present in plants), that help your body stay healthy. -
2013.01-06 New Korin Items
NEW$KORIN$ITEMS$JANUARY$–$JUNE$2013$ Limited'Quantities'Available' ' TABLEWARE:"Bowls" " " " Fusion"White"Slanted"Bowl" Fusion"White"Large"Slanted" " " Item%#:%BWL+A4308% Bowl" Wooden"Bowl"RED" Blue"Colored"Bowl" 6.25"L"x"5.5"W"x"2.75"H"–"9"oz" Item%#:%BWL+A4309% Item%#:%NR+625% Item%#:%BWL+375+02% (4/36)" 8.1”L"x"7”W"x"3.8"H"–"16"oz" 4.25"Dia."x"2.75"H"–"11"oz" 8.4"Dia."x"3.4"H"–"47"oz" 1"–"11" $4.25" (3/24)" (1/100)" (12/24)" 12"–"35" $3.83" 1"–"11" $6.20" 1"–"9" $5.50" 1"–"9" $5.50" 36"+" $3.40" 12"–"23" $5.58" 10"–"99" $4.95" 10"–"99" $4.95" " " 24"+" $4.96" 100"+" $4.40" 100"+" $4.40" " " " " " " " " " " " " Sansui"Landscape"Rice"Bowl" " White"and"Red"Ramen"Noodle" Item%#:%RCB+200224% " Small"Brown"Moss"Cup" Bowl" 4.5"Dia."x"1.3"H"–"9"oz" Hiwa"Green"Small"Soba"Cup" Item%#:%TEC+233% Item%#:%BWL+290% (10/120)" Item%#:%TEC+234% 3.3”Dia."x"2.5"H"–"7"oz" 8.3”Dia."x"3.4"H"–"46"oz" 1"–"9" $4.80" 3.3”Dia."x"2.5"H"–"6"oz" (12/60)" (12/24)" 10"–"39" $4.32" (12/60)" 1"–"11" $4.50" 1"–"11" $12.90" 40"+" $3.84" 1"–"11" $6.00" " " 12"–"59" $4.05" 12"–"23" $11.61" " 12"–"59" $5.40" 60"+" $3.60" 24"+" $10.32" 60"+" $4.80" " " " " " " Ivory"White"Bowl" Ivory"White"Bowl" Item%#:%BWL+MTSX+06% " Ivory"White"Bowl" Black"Mottled"Bowl"with"Brush" Item%#:%BWL+MTSX+05% 6"Dia."x"2.75"H"\"25"oz" Item%#:%BWL+MTSX+04% Stroke" 7.25"Dia."x"3.25"H"–"46"oz" (6/48)" 8"Dia."x"3.25"H"–"58"oz" Item%#:%BWL+S59% (6/36)" 1"–"11" $6.20" (5/30)" 9.25"Dia."x"3"H"–"72"oz" 1"–"11" $3.90" 12"–"23" $5.58" 1"–"11" $6.20" (1/16)" 12"–"35" $3.51" 24"+" $4.96" 12"–"29" $5.58" 1"–"11" -
KITCHENWARE NEWS & HOUSEWARES REVIEW N SEPTEMBER 2013 N General News
SPECIAL FEATURE: GIFTWARE: BUYERS GUIDE: CUTLERY/CUTTING BOARDS WINE ACCESSORIES SPICE STORAGE/MILLS SEE PAGE 11-18 SEE PAGE 21 SEE PAGE 19-20 KITCHE NWAR E NEW S Housewares Review SERVING KITCHENWARE , HOUSEWARES AND TABLETOP MARKETS VOLUME 19, NUMBER 9 SEPTEMBER 2013 Celebrity Chefs Help Cut Path to a Consumer’s Perfect Knife BY ANA VENNE Wüsthof-Trident of America, offers some With the vast amount of kitchen cutlery insight. “There are many factors involved. available on the market today, searching To start with, the informed guidance of for the right knife can be a daunting task. retail staff at point of sale is very With prices ranging all across the board important. We also see continued influence and a variety of options in materials, such from restaurant chefs who are ubiquitous as stainless steel, ceramic or bamboo, it’s on television and author many of today’s hard to know what to look for without most influential cookbooks and blogs.” doing a little research. RETAILER PROFILE ...........................9 She continues, “The food media, which now When it comes to how consumers search includes a plethora of food blogs and food for kitchen knives, Annette Garaghty, Vice President of Sales and Marketing for Continued on Page 12 Perfect Pairings: Gifts to Go with Wine BY LORRIE BAUMANN over. Bottle Nets retail for $4.95. Wine accessories are a hot category this year, and there are a wealth of possibilities There are a number of wine chillers on the on the market for guests who are looking market. One of our favorites is the for an accessory to accompany a gift of a Corkcicle. -
Building a Home for Circumpolar Architecture an Introduction
Chapter 1 Building a Home for Circumpolar Architecture An Introduction Robert P. Wishart The hearth is at the centre. It is a simple statement with profound implica- tions. As Stephen Pyne (1995: 3) reminds us, humans are ‘uniquely fire creatures on a uniquely fire planet’. And yet the hearth, the place where we ignite and tend to so many of our fires, is not simply a container for, or a site of, this particularity. Take, for example, the hearth as philosophized and mythologized by the ancient Greeks. Hestia, the goddess of the hearth, was also the goddess of the home, architecture and the symbolic and ritual centre of the inhabitants, the ‘oikos’ or household (Vernant 1969: 132). To the ancient Greeks, the hearth, the home and the household were inseparable, and as Carsten (1995b) illustrates, this understanding is not unique to the classical world. The relatedness of the hearth, the home and the household correspond to the complex and creative relatedness inher- ent in kinship.1 But would it be reductive to understand the house as con- tainer for and site of the household, and would it ignore the coextension of the hearth, house and household with the environment and the cosmos? Furthermore, would these reductions also serve to eclipse real lives with representations that might serve other interests? For the collective effort of the authors gathered here, these questions became fundamental to the inquiry about the ways in which the hearth in the circumpolar North is at the centre of something much larger. There are few other places that one could imagine the crucial interde- pendencies and relationships between the hearth, home and household would be as apparent as that in the circumpolar North. -
Jewellery and Baking Bread at Stainton
Romans on the Don Classroom Exercise 3 Jewellery and Baking Bread at Stainton Three archaeological projects were carried out at Holme Hall near Stainton between 1994 and 2005. The first was fieldwalking which identified an area 60 metres by 80 metres in a field where a large amount of Romano-British pottery was found. This led to geophysical survey and excavation of the area. The site was an Iron Age and Romano-British settlement where bread was baked in kilns during the Roman period. Many features were discovered including a ditched enclosure within which were pits, gullies and postholes, and a hearth. Also inside the enclosure was a cobbled area containing burnt river cobbles that may have been heated in a fire for use in cooking, either to roast meat on or to boil water in pots. The cobbles were thrown aside after use. Outside the enclosure were field boundary ditches, pits, the bases of 3 bread ovens, and a waste midden. The ovens showed that the family who lived in the farm baked their own bread. Wood was placed inside and set a light. When the flames had died down to embers, bread was placed inside the kiln on racks to bake. When ready the racks could be taken out without destroying the roof of the oven. Over 1400 fragments of animal bone were discovered on the site, including cattle, sheep and goat bones. Over 5300 sherds of Roman-British pottery were found, most of it dating from the 2nd and 3rd centuries AD. The pottery is mainly from jars and a slight increase in table wares over time may show the adoption of Roman table manners in the 3rd century. -
Bulletin of the Massachusetts Archaeological Society, Vol. 26, No. 3/4. April/July 1965
BULLETIN OF THE MASSACI-IUSETTS ARCI-IAEOLOGICAL SOCIETY VOL. 26 NOS. 3 and 4 APRIL - JULY, 1965 CONTENTS Page THE BOATS SITE, EXCAVATION NO.2 EDWABD F. ROSE . 33 A BIRDSTONE RECOVERY IN RHODE ISLAND WILLIAM S. FoWLER 39 THE SEMAN SITE: A NEW YORK STATE EXCAVATION PJm..Ip W. JOHANNESSON AND A1mruR C. GLAMM, JR. 44 SIGNIFICANT CERAMIC PIPE RECOVERIES WILLIAM S. FOWLER 49 BITTER ROCK SHELTER: A SThATIFIED CONNECTICUT SITE BERNABD W. POWELL 53 DISCOVERY: AN IMPELLI G FORCE I RESEARCH EDITORIAL 64 PUBLISHED BY THE MASSACHUSmS ARCHAEOLOGICAL SOCIETY, INC. SOCIETY OFFICE, Bronson Museum, 8 No. Main Street, Attleboro, Mass. PEnIOO!CALS DEPT. THE CLfMf iT C. f"AXt', [11_ L1~f!. r;\ Sr!.1~ ,Lr:"E BRIDGE "T'Ii, M/'\;)~ .CHUvElTS MASSACHUSETIS ARCHAEOLOGICAL SOCIETY OFFICERS President Harold F. Nye Marion, Mass. First Vice President Donald C. Wilder 86 Brewster Avenue, South Braintree 85, Mass. Second Vice President William B. Brierly 9 Hawthorne Street, Millbury, Mass. Secretary Maurice Robbins Bronson Museum, Attleboro, Mass. Financial Secretary Mabel A. Robbins 23 Steere Street, Attleboro, Mass. Treasurer Arthur C. Staples Segreganset, Mass. Editor William S. Fowler Bronson Museum, Attleboro, Mass. Trustees Society Officers and 2 Last PliS~ Presidents Walter Thomas, Jr. Edward G. Bielski Robert A. Martin Frank Kremp Robert E. Valyou George S. Gibb MASSACHUSETIS ARCHAEOLOGICAL SOCIETY BULLETIN, pub lished in four Numbers of one Volume each year, commencing in October. Price this issue $1.50 (Subscription by membership in the Society: $3.(0) Note: Address aU requests concerning membership to the Secretary; aU orders for back BuUetin numbers (4 for $1.00 to members) to the Editor; and mail Society dues to the Financial Secretary. -
Kitchen Tools
Rasoishop.com Kitchen Tools Choppers and graters are kitchen tools that are used to do work fast with help of effective and efficient blades the work can be done in no span of time BEST FOR Chopping and grating Green leafy vegetables CONSIDER THIS a well-designed grater is able to deal with many other foodstuffs, including but not limited to, citrus fruit, nuts, spices, such as ginger and nutmeg, potatoes, and coconut a multi-function grater that can be used for a number of different ingredients. Different types of graters that are available in market are Metal Graters , Integral Boxes , Ceramic graters , Rotary Graters , Electric graters selection can be made according to use and purpose Choppers & Graters a board on which vegetables and other types of food are chopped. BEST FOR Chopping Vegetables , Fruits , and NonVegItems CONSIDER THIS Use separate chopping boards for raw and ready- to-eat/cooked food to prevent cross-contamination. Chopping boards need to be clean before and after each use or at least once every two hours when using for a longer period of time. Store chopping boards in a vertical or upright position. This helps to prevent trapping of moisture and the accumulation of dust or grime under the boards Proper storage of chopping boards help to keep them clean and dry. Chopping Boards A knife is a cutting tool with a cutting edge or blade, hand- held or otherwise, with or without a handle. Knives have different types of blades beingmadefrom bronze, copper, iron, steel, ceramics, and titanium. BEST FOR Cutting -
Cave Painting UNIT 1
All Grades ART ~ Lesson A CYCLE 1 Cave Painting UNIT 1 !! Students will create a cave painting using charcoal and acrylic. Printing"the"Handout" guarantees"families"see" Before the Lesson: the"“home"follow@up" assignment”"and"have" 1.! Review Lesson and Art Handout (below) to understand philosophy and ideas. terms"and"visual"aids" 2.! Print “Animal Template” (below) on card-stock and cut out for"studying"during"the" 3.! Print “Handout” (below) week.""" 4.! Review materials list below and make sure you have everything ready. 5.! Review In-Class section below to make sure you understand the activity. 6.! Optional: Print “ Visual Aids” (below, images are the same as Handout) Materials Needed: !! 1-2 Colors of Acrylic Paint !! 1 Paintbrush per student !! 1 Water Jar per student !! Animal templates (see below, print enough so that each student can have at least one animal at a time). !! 1 11x17 sheet of sketch paper per student !! 1 Willow Stick or piece of charcoal per student Check$with$your$local$ !! 1 Handout on paper, in color per student (or per family) co7op$director"to" !! 1 Large fan know"what"supplies"are" !! Roll of paper towels already"on@hand"and" which"ones"you"need"to" !! Bottle of cleaning spray procure"by"buying"or" !! 1 Smock per student borrowing."""" !! 1 set of Visual Aids on paper, in color (see below, images are same as Handout Feel$free$to$substitute$ materials"when" Classroom Preparation (always plan at least 30 minutes): desired/needed.""" •! Cover the floor with plastic. •! Set up tables throughout the room, covered with plastic. -
Chopsticks and the Land of the Five Flavors
History in the Making Volume 9 Article 14 January 2016 Comparative Book Review: Chopsticks and The Land of the Five Flavors Jacob P, Banda CSUSB Follow this and additional works at: https://scholarworks.lib.csusb.edu/history-in-the-making Part of the Asian History Commons, and the Social History Commons Recommended Citation Banda, Jacob P, (2016) "Comparative Book Review: Chopsticks and The Land of the Five Flavors," History in the Making: Vol. 9 , Article 14. Available at: https://scholarworks.lib.csusb.edu/history-in-the-making/vol9/iss1/14 This Review is brought to you for free and open access by the History at CSUSB ScholarWorks. It has been accepted for inclusion in History in the Making by an authorized editor of CSUSB ScholarWorks. For more information, please contact [email protected]. Reviews Comparative Book Review: Chopsticks and The Land of the Five Flavors By Jacob P. Banda Food and foodways provide a valuable window into Chinese history and culture. Scholars have, until recently, not sufficiently explored them as great potential frameworks for analyzing Chinese history. They are rich potential sources of insights on a wide range of important themes that are crucial to the understanding of Chinese society, both past and present. Historians have tended to favor written sources and particularly those of social and political elites, often at the expense of studying important cultural practices and the history of daily life. The creative use of unconventional sources can reward the scholar with a richer view of daily life, with food and foodways as one of the most important dimensions.