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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. -
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 -
Mrs. Rorer's Diet for the Sick; Dietetic Treating of Diseases of the Body
1 Mrs. Rorer's Diet for the Sick Dietetic Treating of Diseases of the Body, What to Eat and What to Avoid in each case, Menus and the Proper Selection and Preparation of Recipes, together with a Physicians' Ready Reference List. Author of The Philadelphia Cook Book, Mrs. Rorer's New Cook Book, and many other valuable works on Cookery. PHILADELPHIA ARNOLD AND COMPANY 420 SANSOM STREET Copyright 1914 by SARAH TYSON RORER All Rights Reserved Press of George H Buchanan Company, Philadelphia UNIVERSITY OF CALIFORNIA SANTA BARBARA CONTENTS PAGE FOREWORD 7 A WORD TO THE WISE , 9 A FEW GOLDEN RULES 15 PART ONE DISEASES ASTHMA 21 TUBERCULOSIS 25 PNEUMONIA 29 TONSILITIS 29 QUINZY 30 DISEASES OF THE HEART 30 SENILE HEART 32 ANGINA PECTORIS 34 ANEURISM 36 APOPLEXY 37 PERNICIOUS ANEMIA 39 ANEMIA (CHLOROSIS) 40 DISEASES OF THE STOMACH 45 DYSPEPSIA WITH FLATULENCY . 49 ATONIC DYSPEPSIA ............. 50 HUNGRY DYSPEPSIA ,. ., 51 NERVOUS DYSPEPSIA ........... 52 ACUTE GASTRITIS 54 CHRONIC GASTRITIS 55 ULCER OF THE STOMACH 57 INTESTINAL INDIGESTION 59 ACUTE INTESTINAL CATARRH . ., 61 CHRONIC INTESTINAL CATARRH , 62 ULCER OF THE DUODENUM 62 (3) 4 MRS. RORER'S DIET FOR THE SICK PAGE CHRONIC CONSTIPATION 63 APPENDICITIS 66 CHRONIC DIARRHOEA 68 ACUTE DYSENTERY 69 HEMORRHOIDS 71 PERITONITIS 72 OBESITY , 73 LEANNESS 77 GOUT 79 RHEUMATISM 81 CHRONIC RHEUMATISM 84 LIVER TROUBLES 85 CATARRHAL JAUNDICE 87 CIRRHOSIS 88 GALL STONES 88 SICK HEADACHE 90 DISEASES OF THE URINARY SYSTEM 91 URIC ACID DIATHESIS 92 ALBUMINURIA , 95 FUNCTIONAL ALBUMINURIA IN CHILDREN 96 CHRONIC BRIGHT'S DISEASE 97 ACUTE NEPHRITIS 99 NEPHRITIS 99 OXALURIA 101 CALCULI ,. -
Lesson Plan Breakfast and Whole Grains Begin with Breakfast Special
TRACKS Lesson Plan Breakfast and Whole Grains Begin with Breakfast Special Needs Students – Any Grade I. Nutrition Education Goal & Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating and physical activity for good health. Objective: As a result of Pennsylvania’s SNAP-Ed plan, student will know, understand, analyze and apply concepts, as developmentally appropriate, that are consistent with USDA guidance about the benefits of: 1. Eating breakfast every day. 2. Eating a variety of whole grain products, fruits and vegetables, low fat milk, and calcium-rich foods for meals and/or snacks. II. Pennsylvania Educational Standards: A. 1.5 Speaking and listening B. 10.2 Healthful living C. 11.3 Food Science and Nutrition III. Outcomes: A. Students will discuss the importance of eating a healthy breakfast B. Students will identify heath benefits of eating a well-balanced breakfast C. Students will demonstrate how to choose breakfast foods using MyPlate as a guide IV. Materials: A. Visuals: Breakfast posters or Whole Grain Poster, wind-up toy B. Activities: Listed in Developmental Section under Procedure C. Food Tasting D. Supplies: as needed to prepare and serve food tasting E. Gloves, hand wipes/gel F. Reinforcement that conveys the appropriate nutrition message G. Caregiver Newsletter: Importance of Breakfast H. Extension lessons (noted at end of this lesson) V. Procedure: A. Introductory 1. Welcome a. Welcome students to this nutrition lesson, review last lesson, if applicable b. Introduce yourself and the topic of the day – eating a healthy breakfast 2. Icebreaker - Go around the room and have each student say a healthy breakfast food or drink. -
Chinese Breakfast Tempting Treats on the Road Side
∙Text by Monideepa Banerjee ∙ Photos by Hsu Yu-Kai Traditional Chinese Breakfast Tempting Treats on the Road Side he vast popularity of Chinese hesitant to try these tasty treats. interest the throngs of people gathered cuisine stretches far beyond The reasons are many-from not at the neighborhood vendors relishing T the Chinese Diaspora, which knowing what is on offer to limited foods that look and smell so different. extends around the globe. The same time as one rushes to work, or not being Finally, accompanied by a friend, cannot be said specifically about comfortable with the idea of eating Jefferey Wu, I took my first hesitant the Chinese breakfast, however, something other than the trusted Western step. Needless to say, I was immensely or foods traditionally served in the cereal-milk-juice-bread-egg combo, pleased with the outcome. I am now a morning. Although the choices are all items conspicuously absent in the regular, exploring and experiencing the seemingly endless, sumptuous, healthy, Chinese counterpart. It took me years to myriad traditional breakfast goodies, and alluringly appetizing, people break from my safety mold and venture often traveling far afield to take a outside the Diaspora are somewhat out, though I had long watched with bite at some well-known breakfast Traditional Chinese Breakfast Tempting Treats on the Road Side FOOD Savory Pancakes The Chinese pancake or dan bing ( 蛋 餅 )is undisputedly the best known Chinese-breakfast dish among Westerners living in Taipei. Unlike pancakes served in McDonald’s or other Western-style restaurants, the dan bing is much more crispy and tasty, as the dough is mixed with spring onions and while frying battered egg is added to create an omelet form. -
Philadelphia Restaurant Guide Recommended Downtown Restaurants
Philadelphia Restaurant Guide Recommended Downtown Restaurants Notes: 1. WELCOME - Philadelphia is a great ea=ng town, so plan to sample the diverse cuisines from local Italian to Ethiopian to celebrity chef hot spots. This sec=on of the restaurant guide (pages 1-20) highlights recommended restaurants and will help you find great places for every meal. It includes a variety of choices and should cater to many tastes and budgets. All of the restaurants are located in Center City (downtown) and can be reached on foot, by public transporta=on, or by cab. Philly is a city of neighborhoods, so this part of the guide is organized by neighborhood. Each sec=on includes informa=on about how to reach each neighborhood. Nearly all are no farther than a short cab ride away. Public transporta=on is also available; trains along Broad St or Market St will service some neighborhoods, and buses will service most others. Riders 65 and older ride free on all buses; just show your ID to the driver. 2. BYOB - Philly features a number of restaurants do not serve alcoholic beverages, but instead are Bring Your Own BoQle (BYOB). Guests are encouraged to bring their own wine, beer, or other drinks. Most of these restaurants offer excellent food at fair prices. Many are chef-owned and it's not unusual to find the chef/owner in the kitchen. You can buy beer at many local stores, including delis, and a complete offering of alcoholic beverages at the nearby State stores at 1218 Chestnut St and 5 N 12 St across from the MarrioQ. -
TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS and RESCUING THEIR Communities
is cookbook is a collection of recipes shared by residents of High Andean regions of Peru STRENGTHENING HIGH ANDEAN INDIGENOUS and Ecuador that embody the varied diet and rich culinary traditions of their indigenous TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS AND RESCUING THEIR communities. Readers will discover local approaches to preparing some of the unique TRADITIONAL PRODUCTS plants that the peoples of the region have cultivated over millennia, many of which have found international notoriety in recent decades including grains such as quinoa and amaranth, tubers like oca (New Zealand yam), olluco (earth gems), and yacon (Peruvian ground apple), and fruits such as aguaymanto (cape gooseberry). e book is the product of a broader effort to assist people of the region in reclaiming their agricultural and dietary traditions, and achieving both food security and viable household incomes. ose endeavors include the recovery of a wide variety of unique plant varieties and traditional farming techniques developed during many centuries in response to the unique environmental conditions of the high Andean plateau. TRADITIONAL Strengthening Indigenous Organizations and Support for the Recovery of Traditional Products in High-Andean zones of Peru and Ecuador HIGH ANDEAN Food and Agricultural Organization of the United Nations Regional Office for Latin America and the Caribbean CUISINE Av. Dag Hammarskjöld 3241, Vitacura, Santiago de Chile Telephone: (56-2) 29232100 - Fax: (56-2) 29232101 http://www.rlc.fao.org/es/proyectos/forsandino/ FORSANDINO STRENGTHENING HIGH ANDEAN INDIGENOUS ORGANISATIONS AND RESCUING THEIR TRADITIONAL PRODUCTS Llaqta Kallpanchaq Runa Kawsay P e r u E c u a d o r TRADITIONAL HIGH ANDEAN CUISINE Allin Mikuy / Sumak Mikuy Published by Food and Agriculture Organization of the United Nations Regional Office for Latin America and the Caribbean (FAO/RLC) FAO Regional Project GCP/RLA/163/NZE 1 Worldwide distribution of English edition Traditional High Andean Cuisine: Allin Mikuy / Sumak Mikuy FAORLC: 2013 222p.; 21x21 cm. -
Gut Bugs for Medicine
Gut Bugs for Medicine Could changing our microbes improve our health? Gut Bugs for Medicine COULD CHANGING OUR MICROBES IMPROVE OUR HEALTH? Alistair Kwan, Suzanne Trask Wayne Cutfield, Justin O’Sullivan, Thilini Jayasinghe, and Jacquie Bay Liggins Institute First edition 2019 Liggins Institute University of Auckland Private Bag 92019 Victoria Street West Auckland 1142 New Zealand www.lenscience.auckland.ac.nz [email protected] © the authors 2019 © University of Auckland 2019 ISBN 978-0-473-50624-7 (print) ISBN 978-0-473-50625-4 (e-pub) ISBN 978-0-473-50626-1 (PDF) This booklet is part of a suite of learning and teaching resources whose production was generously funded by the Norman F.B. Barry Foundation. The photograph of Thilini Jayasinghe (page 12) is used with her permission. The photographs of Wayne Cutfield and Justin O’Sullivan (page 12) are used with permission from Greenstone Films. The engraving of a 19th-century microscope (page 5) is from Jabez Hogg, The microscope: its history, construction and application (London: Routledge, 1898), p. 94. Other images in this publication were drawn by the authors or are used under license from iStock or from the University of Auckland. 4 Contents Who and what live where? 6 Microbes on and in our bodies 8 Friends and foes 10 Mice on microbes 12 The Gut Bugs team 14 Gut Bugs—study design 16 Thilini’s work 17 Making capsules from poo 18 ...and poo-free placebos 19 Is it worth it? 20 What happened next? 21 Living better with our microbes 22 Glossary 25 A note for teachers 26 5 Who and what live where? Here are some people who live near a beach. -
The Wok of Harmony
The Wok of Harmony --China Through the Art of Cooking-- Goals: To provide the general knowledge of the art of Chinese cooking and enable students to understand the philosophy behind it. Through hands-on activities, help students truly appreciate Chinese food. Materials: Excerpts from Eat Drink Man Woman (Produced by Li-Kong Hsu, directed by Ang Lee, Ang Lee Film Products, 1994) Colored transparencies of ingredients, herbs, and spices Transparencies of the background knowledge Transparencies on the philosophy of Chinese cooking Menus from various Chinese Restaurants Recipe for Northern boiled dumplings Transparencies of Chinese dining vocabulary Day 1 (1) Brainstorm with students on their knowledge or questions regarding Chinese cuisine. Chart the questions. (2) Show excerpt from Eat Drink Man Woman (beginning 5 minutes.) Allow students more time to add questions or commands. (3) Present transparencies 1, 2, and 3 of the background knowledge and colored transparencies on the art of Chinese cuisine and refer to students' questions. (4) Make a chart to compare three meals between Chinese and American food. Day 2 (1) Show transparencies 4 and 5 on the philosophy of Chinese cooking. (2) Show colored transparencies to illustrate ingredients, herbs and spices used in Chinese cooking as they relate to the yin-yang philosophy. (3) Divide students into small groups. Pass out menus from various Chinese restaurants. Let students pick certain dish to show the yin-yang philosophy. (4) Have students learn and practice pronouncing food vocabulary in Chinese. Day 3 (1) Make dumplings (follow the recipe). Let's try a little mind-reading game. Close your eyes for a moment and think about eating a great Chinese meal. -
Chimu Restaurant Guide
Chimu Restaurant Guide INTRODUCTION Chimu is constantly on the lookout for great restaurants and cafes. So we have collected the best ones for you in Peru, Santiago, Rio de Janeiro, Quito, Buenos Aires and Mexico City to give you a wide range to choose from when exploring these cities! We hand-picked them ourselves, to guarantee you a great tasting experience! Further Reading http://www.chimuadventures.com/blog/2015/10/top-10-restaurants-in-south-america-4 http://www.chimuadventures.com/blog/2013/08/the-best-steak-in-buenos/ http://www.chimuadventures.com/blog/2013/06/a-taste-of-chile/ http://www.chimuadventures.com/blog/2014/06/chifa-chinese-food-that-conquered-peru/ http://www.chimuadventures.com/blog/2014/06/montevideo-a-foodies-tour/ http://www.chimuadventures.com/blog/2015/05/lima-for-vegos/ Key PRICE CATEGORY Budget * Mid-Range ** Up-Scale *** ...Live for today email: [email protected] 1. visit: www.chimuadventures.com Chimu Restaurant Guide CONTENTS Introduction 1 1. The Best Restaurants in Peru 3 1.1. Lima-Miraflores 3 1.2. Lima-Barranco 7 1.3. Cusco 8 1.4. Arequipa 10 2. The Best Restaurants in Buenos Aires 11 3. The Best Restaurants in Quito 16 4. The Best Restaurants in Rio de Janeiro 21 5. The Best Restaurants in Santiago de Chile 26 6. The Best Restaurants in Mexico City 33 ...Live for today email: [email protected] 2. visit: www.chimuadventures.com Chimu Restaurant Guide 1. THE BEST RESTAURANTS IN PERU Peruvian cuisine is among the most varied and best in the world. -
Improvingpersonnel Operations for a Camp's Food Maintaining
DOCUMENT RESUME Q ED 223 385 RC 013 650 AUTHOR Farley, Elizabeth, Ed. TITLE Trainer Guide: Food ServiceManagerial. Camp,- Administration Series. INSTITUTION American Camping Association-,Martinsville, Ind. SPONS AGENCY Office of Special Education andRehabilitative ScIrvices (ED), Washington, DC.Div. of Personnel Preparation. PUB DATE Sep 81 GRANT G007901333 NOTE 35p.; For related documects, seeRC 013 643-651. AVAILABLE FROMAmerican Calving Association,Bradford Woods, Martinsville, IN 46151-7902 (2.95). PUB TYPE Guides - Classroom Use - Guides(For Teachers) (052) EDRS PRICE "MF01 Plus-Postage. PC Not Availablefrom EDRS. DESCRIPTORS *Administrator Education; *Camping;Disabilities; *Food Service; InstructionalMaterials; Learning Activities; *Management Development;Outdoor Education; *Resource Units; *Workshops IDENTIFIERS *Project STRETCH ABSTRACT Designed for a food service managerialworkshop, the trainer's guide is organized intofour separate units: personnel management, menu plannirigr foodpurchasing, and foodService operations. Performance objectives tobe met on completion of the workshop include: improvingpersonnel operations for a camp's food service; demonstrating knowledgeof principles of menu planningin order to provide nutritiouswholesome meals; improving food purchasing procedures end costcontrol in food service operation; examining and improving camp food storagepractiCes; identifying and maintaining equipment needed to operate asuccessful camp food service; examining the food servicefor sanitation and safety procedures; developing -
5-1 Exploring Ingredients and Recipes Welcome to Part 5: Cooking and Preservation, and Task 5-1
Smithsonian Science for Global Goals 5-1 Exploring Ingredients and Recipes Welcome to Part 5: Cooking and Preservation, and Task 5-1. In Part 4 you learned more about how food is accessed and stored in your community. In Part 5, the team will look closer at what different people do with food after they have accessed it. The team will begin by learning more about how various ingredients are used and eaten in many different ways across the world. Objective In this task, the team will examine, compare, and contrast dishes that include five ingredients from different food groups that are found around the globe: cheese, coconut, egg, tomato, and rice. Then the team will collect recipes in your community that use some or all of these ingredients. In this task, the team will be focusing on the following questions from the Task 5 - 1 Task question map: • What are different local and global cooking tools and techniques? • How do local and global ingredients and recipes compare to meet dietary needs? 1. Go to the Task 5-1 folder and get the Matching/Sorting Recipe Book, Matching/Sorting Activity instructions, and Recipe Organizer. 2. Play the Matching/Sorting Activity according to the instructions in the task folder. If students would like a larger view of the food images display the Exploring Ingredients and Recipes Matching Game Pictures file. Part Five. Cooking + Preservation Cooking Part Five. 3. Use the Recipe Organizer to collect information on local dishes in your community that use one or more of the five ingredients: tomato, coconut, rice, cheese, and egg.