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By Amalia Damgaard
By Private Chef Amalia Damgaard CHILEAN PANORAMA Although it appears slim and small, Chile is a long and narrow country about the size of Texas, with a vast coast line covering about 3,998 miles. The Pacific Ocean borders to the west; Argentina is a neighbor to the east; Bolivia, to the northeast; and Peru, to the north. Because of its geographical location, Chile has an unusual and fun landscape, with deserts, beaches, fjords, glaciers and icebergs, fertile lands, the Andes mountains, over 600 volcanoes (some active), and sub-artic conditions in the South. Since Chile is below the equator, their seasons are different from ours in the United States. So, when we have winter they have summer, and so on. Even though Chile had years of political and economic turmoil, it has evolved into a market-oriented economy with strong foreign trade. Currently, it has the strongest economy in South America, with a relatively-low crime rate, and a high standard of living. Chile is a land rich in beauty, culture, and literature. It is called “the Switzerland of South America” because of its natural splendor. World renowned poets, Pablo Neruda and Gabriela Mistral, won Nobel Prizes. The majority of Chileans are descendants of Europeans, namely Spanish, French, and German, and others in smaller numbers. Allegedly, the original inhabitants of the region prior to Spanish conquest were not natives but merely nomads who lived in the area. Their descendants are today about 3% of the population. A mixture of the so-called natives and European settlers is called “mestizo.” Today’s mestizos are so well blended that they look mostly European. -
Resource Guide Chile
Resource Guide Chile www.larmgroup.com © Copyright LARM Group TABLE OF CONTENTS 2 Welcome to Chile Chile History & Culture 4 Country Details Currency & Taxation Local I.D. Immigratiion Progress Obtaining your Driver’s License Purchasing a Car 10 Home Finding Associated Fees in Renting a Home Utilities Required Documentation 11 Education Bilingual Schools Academic Calendar Recommended Timeframes to Enroll 13 Banking Opening a Bank Account ATMS 14 Medical System Insurance Finding a Doctor Hospitals Emergency Contacts 16 Transportation Public Transport in Santiago and Major Cities Airports and Air Transport Traveling by Bus Train Journeys Traveling by car in Chile 18 Embassy & Consulates Embassy Consulates © Copyright LARM Group TABLE OF CONTENTS 20 National Holidays 21 The Local Flavor Chilean Cuisine Traditional Recipe Eating out in Santiago 22 Landmarks & Tourist Spots 25 Entertainment Sports & Activities in Country Shopping 26 Helpful Tips Safety Utilities & Technical Information Dialing In/Out of Country 27 Weights & Measurements Chart 28 Notes © Copyright LARM Group As part of our Latin American Relocation Management (LARM) family, you can rest assured that we have your relocation needs covered. Our focus is making sure you experience a smooth transition, from start to finish. We have put together this guide with important information and resources that will help ease your relocation process as much as possible. We want to remind you that we stand by, ready to support and guide you whenever you might need it. If you have any questions or feed- back, please feel free to contact us directly. LARM Chile LARM USA Headquarters Americo Vespucio 2050 1961 NW 150th Avenue, Suite 103 Quilicura, Santiago, Chile Pembroke Pines, FL 33028 Phone: + (562) 2663-6700 Phone: + (954) 239-4081 Email: [email protected] Email: [email protected] LARM - CHILE RESOURCE GUIDE 1 © Copyright LARM Group Welcome to Chile Chile is a developing country. -
Carta Febrero 2019
Vegetarina Los de Siempre Hotdog Bulldogs Ave Churrasco Hamburguesa 250gr Falafel Mechada Solo $1.200 $2.500 $3.800 $4.300 $4.300 $3.800 $4.500 Completo (Tomate, Chucrut, Mayonesa Casera). $1.800 $3.000 $4.200 $4.600 $4.600 $4.200 $5.200 Chacarero (Porotos Verde, Tomate, Ají Verde, Mayonesa Casera). $2.400 $3.500 $4.800 $5.400 $5.400 $4.800 $5.800 Italiano (Palta, Tomate, Mayonesa Casera). $2.400 $3.500 $4.800 $5.500 $5.500 $4.800 $5.900 Luco (Queso Fundido). $2.200 $3.200 $4.700 $4.900 $5.000 $4.700 $5.300 Atala (Palta y Queso Fundido). $2.500 $3.700 $5.100 $5.700 $5.800 $5.100 $6.200 Dinamico (Palta, Tomate, Salsa Americana, Salsa Verde, Mayonesa Casera). $2.600 $3.800 $5.300 $6.000 $6.000 $5.300 $6.500 Criollo (Cebolla Morada Fresca, Tomate, Lechuga, Papas Hilo, Mayonesa $4.400 $4.900 $4.900 $4.400 $5.400 Casera). Napolitano (Queso Fundido, Tomate Fresco, Hojas de Albahaca, Mayonesa $5.000 $5.300 $5.300 $5.000 $5.900 Casera). A lo Pobre (Huevo, Cebolla Caramelizada, Papas Hilo, Mayonesa Casera). $2.200 $3.200 $4.500 $5.000 $5.000 $4.500 $5.400 Americano (Jamón, Queso Mantecoso, Huevo, Tocino) $5.400 $6.000 $6.000 $5.400 $6.400 El Preferido (Queso Fundido, Champiñones, Cebolla Caramelizada, Palta, $5.600 $6.900 $6.900 $5.600 $7.200 Mayonesa Casera). Nuestras Creaciones Valor Valor Mi Falafel (Hamburguesa de Falafel, Tomate, Cebolla, Cilantro, Pepino, Lechuga, Salsa de Yogurt). -
Issue 3 2009 Cover.Qxd
Polenta Possibilities · Feasting on Fava Beans 3 O N , X X X E M U L O V J O U R N A L HEALTH ECOLOGY ETHICS VEGETARIANHow Big Is the Market Chilean for Vegetarian Foods? Find Out Inside! Cuisine Porotos Quebrados (Green Bean and Pumpkin Stew) (page 12) $4.50 USA/$5.50 CANADA g r o . g r v . w What Does the Word ‘Vegan’ w w on a Food Label Mean to You? NUTRITION HOTLINE QUESTION: “I have a condition a few days on a liquid diet, your REED MANGELS, PhD, RD called diverticulosis and have to doctor will probably recommend avoid seeds, nuts, skins, cabbage, adding some soft, low-fiber foods. lettuce, or anything that could cover Once you have recovered, you’ll or plug the pockets in my digestive be told to increase dietary fiber. tract. But I’ve been told a vegan For years, people with divertic- diet would be best for my condition. ulosis were told to avoid foods like Don’t most beans have skins? What nuts, seeds, and popcorn because are my options?” A.H., via e-mail they might lodge in the diverticula and lead to infection. No scientific ANSWER: If you’ve been diagnosed research supports these recommen- with diverticulosis, you have small dations. More recently, studies pouches (or pockets), called diver- have shown that it is all right to ticula, in your colon. Many doctors eat these foods and that they may think that a low-fiber diet causes even reduce your risk of develop- diverticula to form. -
Santiago City Guide
SANTIAGO FIND - SHOPS EAT - LUNCH EAT - DINNER ARTESANÍAS DE CHILE FUENTE ALEMANA LA PIOJERA "Folk handicrafts from the indigenous A Santiaguino institution pumping out the "For empanadas or braised meats. Order the Aymara communities." best lomitos in town. "Get the ‘lomito palta humitas (like a fresh corn tamale) or the - Chef Liz Casky tomate mayo’ -- a huge pork sandwich with pastel de choclo (like a shepherd’s pie but Providencia avocado, chopped tomatoes, and house-made with fresh corn instead of potatoes)." Chilean Crafts Foundation mayonnaise." - Chef Sisha Ortúzar (Riverpark, 'wichcraft, Bellavista 0357 (Pasaje Salvador Donoso) - Chef Sisha Ortúzar (Riverpark, 'wichcraft, NY) Metro: Baquedano (green line) NY) Estación Central / Chilean / Bar Second Location: Centro Artesanal Los Santiago Centro / Latin American Aillavilú Nº 1030, Santiago de Chile Domínicos, Apoquindo 9085, Local 35, Las Libertador Bernando O’Higgins (aka Alameda) T: +56/(0)2.698.1682 Condes 58 Metro: Puente Cal y Canto www.artesaniasdechile.cl T: +56/(0)2.639.3231 www.lapiojera.cl Metro: Baquedano (red & green lines) COQUINARIA OSAKA "A great selection of local and imported EL HOYO "Chef Ciro Watanabe melds unique elements gourmet products." "Opened in 1912 selling a few provisions like from a fusion of Peruvian, Thai, Chinese and - Chef Liz Casky charqui (dried beef), hard-boiled eggs, and Japanese cuisines." Las Condes / Gourmet Market grape cider to train station workers. Word - Chef Liz Casky Isidora Goyenechea 3000 spread, and little by little, the menu -
Del Diario Comer (Cocina Hogareña)
ISABEL DE PALENCIA Del Diario Comer (Cocina Hogareña) ISABEL DE PALENCIA, originaria de Málaga (Anda lucía), ciudad donde vivió los primeros· años de su vida con frecuentes viajes a la Gran Bretaña. Muy aficionada al periodis mo, fue redactara durante va rios años de "El Sol" y "El Heraldo de Madrid" y colabo radora de "La Prensa" y "El Nuevo Mundo" de dicha capi tal. Corresponsal del periódi co londinense "The Daily He rald" y colaboradora de dis- Del Diario Comer COLECCIÓN CULTURA PARA TODOS Τ Del Diario Comer (Cocina Hogareña) Por ISABEL DE PALENCIA EDITORIAL PATRIA, S. A. Av. Uruguay, 25. Apartado 784. MEXICO, D. F. 1951 Derechos de propiedad ase gurados conforme a la ley. IMPRENTA Y OFFSET La Impresora Azteca, S. de R. L. Calz. Obrero Mundial, 727-h. México, D. F. INDICE Pág. Unas palabras a las lectoras 7 Capítulo I. Caldos y sopas 9 Capítulo II. Potajes y purés 17 Capítulo III. Sustancias y salsas 23 Capítulo IV. Pastas, legumbres y hortalizas 33 Capítulo V. Platos de huevos '. 43 Capítulo VI. Pescado de mar y de agua dulce 49 Capítulo VIL Costradas 62 Capítulo VIII. Fritos, masas, picadillos y conchas 65 Capítulo IX. Carnes 75 Capitulo X. Aves de corral y palomar 101 Capítulo XI. Caza 113 Capítulo XII. Escabeches y ensaladas 123 Capítulo XIII. Postres 125 Capítulo XIV. Entremeses y aperitivos 135 UNAS PALABRAS A LAS LECTORAS 7-fS tan usual y corriente el considerar el arte de la cocina como "^ cosa sin importancia que no podemos menos que llamar la aten- ción de aquellas personas, en cuyas manos pueda caer este modesto volumen, acerca de la atención que los escritores más sutiles e ins* pirados y los pintores de más fama han otorgado a la preparación de los alimentos y a éstos mismos en su expresión más variada y rica. -
Taste the World
TRAVEL CATALOG | APRIL 2019 Taste the World Made in Mexico: A flaming rosemary- agave margarita. Cheers! CULINARY TRIPS THAT SERVE UP AUTHENTIC EXPERIENCES Oceania offers authentic destination experiences and world-class cuisine. Bon Appétit Smoky agave-laced margaritas in Mexico, seafood paella in Madrid, Mumbai samosas stuffed with spiced potatoes – food excites us and unites us, whatever the cuisine. This issue is dedicated to the best ways to savor a destination, showcasing an array of tours, cruises, hotels, and more. We invite you to indulge and let your appetite for travel lead the way. The world’s finest travel agencies and advisors are Virtuoso. (COVER) KORENA BOLDING SINNETT KORENA (COVER) WHAT’S INSIDE: Taste the World Cheesy risotto with mushrooms served tableside at The Resort at Pelican Hill’s Andrea restaurant. 2 10 16 20 30 Around the World HOTELS & Required Reading CRUISE LINES Postcard in 23 Dishes TOURS Decide where to Pick your itinerary An inside look The experiences, Places to stay go next with these and sail away. at one of Marra- meals, and cocktails and things to do. three culinary- kech’s souks. (COVER) KORENA BOLDING SINNETT KORENA (COVER) worth traveling for. inspired books. APRIL 2019 1 Around the World in 23 Dishes The culinary experiences, meals, and cocktails worth traveling for. BY NAOMI TOMKY ) ALLEKO/GETTY IMAGES ) ALLEKO/GETTY Eating patterns: A Japanese tofu and vegetable soba bowl. BACALHAU LITTLECLIE/GETTY IMAGES LITTLECLIE/GETTY IMAGES, MARGOUILLATPHOTOS/GETTY (FONDUE) ( 2 TASTE THE WORLD We travel for many reasons, but let’s face it, food 2. Spain: Tapas is often at the top of the list. -
Guía Complementaria N° 14 Lenguaje Y Comunicación 2º Básico Nombre
COLEGIO SAINT LOUIS SCHOOL DEPARTAMENTO DE BÁSICA Guía Complementaria N° 14 Lenguaje y Comunicación 2º Básico Nombre : Curso: Unidad: Articulo Informativo Profesora: Contenido Comprensión lectora y ampliación de vocabulario Objetivos 1.-Desarrolla hábitos lectores (AE1) 2.-Aplicar correctamente todas las reglas ortográficas en sus escritos Se cree que el sándwich fue creado por un conde inglés de apellido Sándwich. El conde era fanático de los juegos de naipe y se pasaba horas y días jugando con sus amigos, entonces, para no tener que pararse a comer al comedor, le pidió a su cocinero que le preparara carne entre dos pedazos de pan y se la llevara a la mesa de juego. Así, podía comer sin tener que usar el tenedor , ni cuchillo, solo tomaba el pan con la mano y seguía jugando tranquilo. Comió de esta manera tantas veces que sus amigos de juego empezaron a pedir lo mismo y así , el plato terminó conociéndose como sándwich, en honor a su inventor. En Chile hay pocos tipos de sándwich. Algunos de los más conocidos son el barros Luco ( carne y queso derretido ), el barros Jarpa ( jamón y queso derretido ) y el Chacarero ( carne , tomate , porotos verdes y ají ) II.- Marca la alternativa correcta. 1.- Según el texto , ¿ Por qué el sandwich se llama así ? a.- Porque en ingles , sandwich significa pan. b.- Porque se inventó en un lugar lllamado así. c.- Porque es el apellido del hombre que lo inventó. 2.- ¿ Por qué se inventó el sandwich? a.- Porque el conde no quería lavar platos ni tnedores. b.-Porque así el conde podía comer sin dejar de jugar naipes. -
Rincon Menu 2020.Pdf
! EMPANADAS $4.15 each #1 TRADICIONAL - (steak / onions / red bell pepper / green olives / spices) #2 CARNE PICANTE - (spicy steak / onions / peppers / green olives / spices) #3 GAUCHO - (ground beef / caramelized onions / red bell pepper / raisins / spices) #4 CRIOLLA - (spicy ground beef / caramelized onions / peppers / olives I spices) #5 POLLO - (chicken / onions / red bell pepper / green olives / spices) #6 POLLO PICANTE - (spicy chicken / onions / red bell pepper / spices) #7 POLLO DE CHORIZO - (chicken chorizo / soybean / garlic / red bell pepper / spices) #8 POLLO BARBACOA - (chicken / BBQ sauce / onions / cilantro / mozzarella cheese / spices) #9 JAMÓN Y QUESO - (ham / mozzarella / provolone cheese) #10 CAPRESE - (mozzarella / tomato / fresh basil) #11 ESPINACA - (fresh spinach / onion / peppers / pine nuts / spices) #12 PATAGONIA - (garlic / cherry tomatoes / parmesan cheese / spices) #13 QUESO Y CEBOLLA - (mozzarella / provolone / green onions / spices) #14 HONGOS - (wild mushrooms-crimini oystertree / shiitake / garlic / parsley / spices) #15 CHOCLO - (corn / cream / red bell pepper / onion / spices) SALSAS *Choice of salsa included with every 3 empanadas or with each sandwich and gluten-free tarta. For extra salsa, add $0.50 CHIMICHURRI (TRADITIONAL ARGENTINE SAUCE) (Fresh parsley / oregano / red peppers / garlic / spices) SALSA VERDE (Avocado / lime / cilantro / jalapeño / spices) ASADO SAUCE (Tomato / cayenne pepper / spices) SANDWICHES *AL PLATO/NO BREAD-ELIMINATE THE BREAD ON ANY OF OUR SANDWICHES AND ENJOY THE FLAVOR ON A PLATE WITH A SMALL SALAD #19 MILANESA DE POLLO - (thinly sliced chicken breast / lightly breaded / seasoned. Served on a baguette w/ lettuce and tomato)...............$12.95 #20 MILANESA DE CARNE - (our famous Argentinean steak / thinly sliced / lightly breaded / seasoned. Served on a baguette w/ lettuce and tomato) ……………$12.95 #21 MILANESA NAPOLITANA - (our signature milanesa topped with marinara sauce / mozzarella cheese / oregano. -
Prefactibilidad En La Creación De Un Foodtruck De Comida Rápida”
UNIVERSIDAD ANDRÉS BELLO FACULTAD DE INGENIERÍA INGENIERÍA CIVIL INDUSTRIAL “PREFACTIBILIDAD EN LA CREACIÓN DE UN FOODTRUCK DE COMIDA RÁPIDA” FABIÁN ANDRÉS MEDINA VALENZUELA PROFESOR GUÍA: ALEJANDRO NAVARRO SALGADO MEMORIA PARA OPTAR AL TÍTULO DE INGENIERO CIVIL INDUSTRIAL SANTIAGO – CHILE DICIEMBRE, 2018 UNIVERSIDAD ANDRÉS BELLO FACULTAD DE INGENIERÍA INGENIERÍA CIVIL INDUSTRIAL DECLARACIÓN DE ORIGINALIDAD Y PROPIEDAD DECLARACIÓN DE ORIGINALIDAD Y PROPIEDAD Yo, Fabián Andrés Medina Valenzuela, declaro que este documento no incorpora material de otros autores sin identificar debidamente la fuente. Santiago, 22 diciembre de 2018 _________________________ Firma del alumno A mis padres, Rosa y José Por ser mis ejemplos de vida, superación y entrega Y por ser mis pilares en todo este largo proceso A mi novia, Romina por todo su constante apoyo y amor, y en especial A mi hijo Santiago que viene en camino, que es el motor De todo el esfuerzo y esmero que hay en este trabajo ÍNDICE GENERAL Pág I INTRODUCCIÓN ................................................................................................... 8 I.1 IMPORTANCIA DE RESOLVER O REALIZAR EL PROYECTO ...................................................................... 10 I.2 BREVE DISCUSIÓN BIBLIOGRÁFICA ....................................................................................................... 11 I.3 CONTRIBUCIÓN DEL TRABAJO .............................................................................................................. 14 I.4 OBJETIVO GENERAL ............................................................................................................................ -
The Role of Food: Culture in Health by Mary Schneider, Heather Heidenreich, Courtney Klappenbach, Alida Melse
1 The Role of Food: Culture in Health By Mary Schneider, Heather Heidenreich, Courtney Klappenbach, Alida Melse Abstract The central motivation for this research project was inspired by the rapidly increasing prevalence of obesity and diabetes around the globe. This led us to the evaluation of four coastal countries, including Japan, Greece, Spain, and Chile, and their relationship with diabetes and obesity. Our central question involving these countries was: what factors relating to culture contribute to possible predictions for health? We answered this question by evaluating several possible factors relating to each country including the physical environment, geography, types of food eaten, amount of processed food consumed, and the food preparation as possible predictors for health within these cultures. We explored these factors through methods using online databases including the Human Relations Area Files (HRAF), Organisation for Economic Co-operation and Development (OECD), and World Bank. We also utilized resources such as the WSU library and search engines to discover peer reviewed journal articles. As a result of this, we found that the environment and geography were not adequate predictors of health and culture due to the fact that all our countries were similar in geography and still had various health results. We then found that the types of food consumed were also not adequate predictors of health related to culture since there was significant overlap in the types of food used in these countries. This led to the conclusion that when evaluating the culture around food in four developed nations, the most prevalent food-related indicator of health was the level of food processing and preparation. -
Cocina Tradicional Jerezana
Esta obra es producto del apoyo otorgado por el Programa de Apoyo a las Culturas Municipales y Comunitarias (PACMyC) en 2011 Cocina tradicional jerezana 61 Cocina Indígena y Popular Cocina tradicional jerezana Eugenia Vargas Hernández Luis Miguel Berumen Vargas Primera edición en PACMYC, 2011 Primera edición en Cocina Indígena y Popular, 2014 CONSEJO NACIONAL PARA LA CULTURA Y LAS ARTES Dirección General de Culturas Populares Cocina tradicional jerezana Eugenia Vargas Hernández Luis Miguel Berumen Vargas Coordinación de la colección: Katia Vanessa López González Mauricio Antonio Avila Serratos D.R. © 2014 Dirección General de Culturas Populares Av. Paseo de la Reforma 175, piso 12 Col. Cuauhtémoc, C.P. 06500 México, Distrito Federal Las características gráficas y tipográficas de esta edición son propiedad de la Dirección General de Culturas Populares del Consejo Nacional para la Cultura y las Artes. Todos los derechos reservados. Queda prohibida la reproducción total o parcial de esta obra por cualquier medio o procedimiento, comprendidos la reprografía y el tratamiento informático, la fotocopia o la grabación, sin la previa autorización por escrito del Consejo Nacional para la Cultura y las Artes/ Dirección General de Culturas Populares. ISBN: 978-607-8423-61-3 Impreso y hecho en México ÍNDICE PRESENTACIÓN ............................................................................................ 11 LAS DELICIAS DEL MAÍZ EN TIEMPOS DE LOS HACENDADOS ........................ 15 EL POZOLE JEREZANO ...................................................................................