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KI” y AYIK”AK IN MAYAN MEANS “DELICIOUS AND TASTY” ENTRIES “IIKS” CHILIS IN MAYAN Chile poblano filled with escamoles and Chukwa “Chocolate in mayan” goat cheese (25 min) Mulato chilli filled with oaxaca cheese Covered with black chilhuacle chili sauce covered with chocolate sauce and with jumiles and piloncillo $360 toasted almonds $95 Papadzules Picaditas of Chirmole (4 pieces) ”The king´s food” in mayan Black sausage spicede from Valladolid (3 pieces) Yucatan covered with chirmole sauce, Tacos of hard-boiled eggs, covered with onion and fresh coriander $150 pumpkin seed sauce $115 Or huitlacoche $135 Picaditas of Ejutla (4 pieces) Or Longaniza of Valladolid $150 Artisanal beef sausage from Ejutla in Oaxaca covered with Chilhuacle RED Picaditas with Escamoles (25 min) chilli from Oaxaca, fresh cheese and Four pieces with guacamole and onion $150 sauteed escamoles $360 Longaniza Oriental Escamoles (25 min) Black chorizo and sausage from Valladolid Sauteed with ACHILITO (a chilli from Yucatan, grilled served with sauce ha sikil Oaxaca) and served with guacamole pak (made with pumpkin seed and $360 tomato) $170 Platillo Yucateco Tacos del Sur-Este Longaniza of Valladolid, two tacos Two grasshopper tacos, two cochinita and two panuchos of cochinita pibil $165 pibil tacos and two picaditas with meat $170 Picaditas (4 pieces) Single $85 Botana Nucha (to share) combined (beef, pork or To make tacos chorizo from oaxaca) $120 Beef, pork, chorizo from oaxaca, cheese and guacamole $220 Temazcales Melted cheese with: Chorizo from oaxaca or beef -
Inkaterra Hacienda Urubamba | 1
Inkaterra Hacienda Urubamba | 1 Andalucía 174 T. (51 1) 6100400 www.inkaterra.com Lima 18 - Perú F. (51 1) 422 4701 Inkaterra Hacienda Urubamba | 2 INDEX DESCRIPTION OF HACIENDA URUBAMBA 3 SACRED VALLEY INFORMATION 3 LOCATION 4 LOCATION MAP 5 ROOMS 6 - URUBAMBA OWNERS QUARTERS (Up to 6 guests) - URUBAMBA OWNERS QUARTERS (Up to 4 guests) - URUBAMBA JUNIOR SUITE - URUBAMBA CASITA - URUBAMBA SUPERIOR DELUXE FACILITIES 13 - DINING ROOM - BAR - ECOCENTER - GALLERY SERVICES 14 - INCLUDED SERVICES - ADDITIONAL SERVICES EXCURSIONS 16 - INCLUDED EXCURSIONS - ADDITIONAL EXCURSIONS WILDLIFE OBSERVATION 19 Andalucía 174 T. (51 1) 6100400 www.inkaterra.com Lima 18 - Perú F. (51 1) 422 4701 Inkaterra Hacienda Urubamba | 3 DESCRIPTION OF HACIENDA URUBAMBA Inkaterra Hacienda Urubamba is a contemporary hotel with colonial inspiration, built in the heart of Urubamba Valley (Cusco), among mountains and trees. It creates an enabling environment for mental, spiritual and physical rest. The hotel has a design inspired by the architecture of the Cusco region, with an interior design inspired by local materials. A luxurious Andean environment proper of the Inkaterra spirit preserves the authenticity of Peruvian highlands. It is ideal for family holidays, offering various activities at the Valley and its surroundings, which are perfectly designed to assist travellers with the process of acclimatization. These allow the discovery of ancient traditions on the Andean farm and emphasize the history, traditions, nature and charm of the Sacred Valley. SACRED VALLEY INFORMATION The traditional village of Urubamba is one of the 7 districts belonging to the province of Urubamba. Also known as "The Heart of Sacred Valley of Incas" or "The Pearl of Vilcanota", it has a warm and welcoming atmosphere, and today is one of the most beautiful cities in the Sacred Valley. -
Comparison of Spanish Colonization—Latin America and the Philippines
Title: Comparison of Spanish Colonization—Latin America and the Philippines Teacher: Anne Sharkey, Huntley High School Summary: This lesson took part as a comparison of the different aspects of the Spanish maritime empires with a comparison of Spanish colonization of Mexico & Cuba to that of the Philippines. The lessons in this unit begin with a basic understanding of each land based empire of the time period 1450-1750 (Russia, Ottomans, China) and then with a movement to the maritime transoceanic empires (Spain, Portugal, France, Britain). This lesson will come after the students already have been introduced to the Spanish colonial empire and the Spanish trade systems through the Atlantic and Pacific. Through this lesson the students will gain an understanding of Spanish systems of colonial rule and control of the peoples and the territories. The evaluation of causes of actions of the Spanish, reactions to native populations, and consequences of Spanish involvement will be discussed with the direct correlation between the social systems and structures created, the influence of the Christian missionaries, the rebellions and conflicts with native populations between the two locations in the Latin American Spanish colonies and the Philippines. Level: High School Content Area: AP World History, World History, Global Studies Duration: Lesson Objectives: Students will be able to: Compare the economic, political, social, and cultural structures of the Spanish involvement in Latin America with the Spanish involvement with the Philippines Compare the effects of mercantilism on Latin America and the Philippines Evaluate the role of the encomienda and hacienda system on both regions Evaluate the influence of the silver trade on the economies of both regions Analyze the creation of a colonial society through the development of social classes—Peninsulares, creoles, mestizos, mulattos, etc. -
Guía Destinos De México 2020 Recomendaciones Que Inspiran
RECOMENDACIONES MB marcobeteta.com GUÍA DESTINOS DE MÉXICO 2020 RECOMENDACIONES QUE INSPIRAN GUÍA DESTINOS 2020 1 RECOMENDACIONES MB 2 GUÍA DESTINOS 2020 RECOMENDACIONES MB GUÍA DESTINOS 2020 3 RECOMENDACIONES MB 4 GUÍA DESTINOS 2020 RECOMENDACIONES MB GUÍA DESTINOS 2020 5 RECOMENDACIONES MB l 2020 será recordado como un año Las recomendaciones que aquí presento quieren de transformaciones radicales. El Covid ser una inspiración para explorar, de acuerdo a las 19 y sus consecuencias han trastocado preferencias personales, las múltiples facetas que todos los ámbitos del quehacer humano nuestro país tiene por descubrir y con la certeza de que Ea nivel mundial. Pero, al igual que ocurre con tanto los hoteles como los restaurantes que aparecen cualquier cambio, durante este proceso hemos cumplen cabalmente las normas de salubridad. ido aprendiendo distintas formas de convivir y La credibilidad caracteriza a todas las publicaciones relacionarnos. avaladas con el sello MB y esta guía no es la excepción. De esta manera, poco a poco, aquellos espacios y En ella encontrará información puntual, actualizada actividades a los que nos vimos obligados a renunciar y veraz enriquecida con las vivencias, consejos y a causa de la pandemia se van recuperando. sugerencias de los miembros de la Comunidad MB Precisamente la idea de la nueva edición de la y un servidor. Guía de Destinos MB es retomar el placer de Además, a través de mis redes sociales y en viajar por México, apoyando e impulsando al marcobeteta.com es posible tener acceso a las mismo tiempo los esfuerzos de nuestra industria últimas novedades de los destinos de México y el restaurantera y hotelera. -
The Diet of Sovereignty: Bioarchaeology in Tlaxcallan
THE DIET OF SOVEREIGNTY: BIOARCHAEOLOGY IN TLAXCALLAN By Keitlyn Alcantara-Russell Dissertation Submitted to the Faculty of the Graduate School of Vanderbilt University In partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY In Anthropology August 7th, 2020 Nashville, Tennessee Approved: Tiffiny Tung, Ph.D. William Fowler, Ph.D. Carwil Bjork-James, Ph.D. Edward Wright-Rios, Ph.D. Copyright © 2020 by Keitlyn Alcantara-Russell All Rights Reserved ii DEDICATION To the past version of me who never dreamed I could do this. To the Frankensteined pieces and parts sewn together from my parents’ (and big sister’s) own journeys and struggles, the moments where we didn’t think we could, and then we did anyway. To the recycled genes of grandparents and ancestors, whose loves and hurts shaped my drive to understand. iii ACKNOWLEDGEMENTS Preliminary field reconnaissance was funded by a Tinker Foundation Field Research Grant from the Center for Latin American Studies at Vanderbilt University. Fieldwork was funded by a Summer Research Award from the College of Arts and Sciences at Vanderbilt University, a Fulbright-García Robles Research Grant, and a Wenner Gren Foundation Dissertation Fieldwork Grant (#9448: The Diet of Sovereignty: Bioarchaeology in Tlaxcallan). Subsequent field and lab work was supported by Summer Research Awards from the College of Arts and Sciences and the Anthropology Department at Vanderbilt University, and a Russell G. Hamilton Graduate Leadership Institute Dissertation Enhancement Grant to support Ethnographic fieldwork. The public-facing aspects of my research were supported by a Public Scholar Fellowship from the Curb Center for Art, Enterprise and Public Policy at Vanderbilt, and an Imagining America Publicly Active Graduate Education (PAGE) fellowship and co- directorship. -
Spanish Style Home Plans
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Entomophagy As Bio-Prospecting
© 2018 JETIR February 2018, Volume 5, Issue 2 www.jetir.org (ISSN-2349-5162) ENTOMOPHAGY AS BIO-PROSPECTING K. Ashok, K. Aravinth Raju 1. Student, B.Sc., (Ag),Faculty of Agriculture, Annamalai University, Chidambaram, Tamil Nadu, India 2. Student, B.Sc., (Ag), Faculty of Agriculture, Annamalai University, Chidambaram, Tamil Nadu, India Abstract: Entomophagy is using insects as human food. Insect as food play an important role in new insect focus. Ants, bees, termites, caterpillars, water bugs, beetle larvae, flies, crickets, katydids, cicadas, and dragonfly naiads are among a long list of edible insects that provide for the people of Asia, Australia, Africa, South America, the Middle East, and the Far East. Insects represent an important food source for a wide variety of other animal species. By weight termites, grasshoppers, caterpillars, weevils, houseflies, and spiders are better sources of protein than beef, chicken, pork or lamb. The nutritional and economic value of edible insects is often neglected and we should further encourage their collection and commercialization, given the benefits to the environment and human health. It is an interesting concept, managing pest insects by developing them into a sought after delicacy. Keywords: Insectivory, Entomophagy, Traditional knowledge, Insect bio prospecting. Introduction: Bioprospecting is the collecting and cribbling of biological samples (plants, animals, microorganisms) and the collecting of indigenous knowledge to help in discovering genetic or biochemical resources. Bioprospecting is intended for economic purposes (e.g., new drugs, crops, industrial products). Many insects contributed on a regular basis to the Indian diet. Ants, bees, termites, caterpillars, water bugs, beetle larvae, flies, crickets, katydids, cicadas, and dragonfly nymphs are among a long list of edible insects that provide nutrition for the people of Asia, Australia, Africa, South America, the Middle East, and the Far East. -
Exotic Food in Mexico As We Know, Food Is an Important Thing in Human Life
TABLE OF CONTENTS 3–4 WHAT YOU EAT 30–32 WHAT’S GOING ON AT 5-6 WHAT’S YOUR FAVORITE FOOD? CBTIS 142? 7 FUN FACTS ABOUT FOOD 33-34 STORIES - THE BLIND MON- 8-9 WHAT KIND OF JUNK FOOD EXISTS IN STER MEXICO? 35 WATCHING TV AND LEARNING 10 DID YOU KNOW…? ENGLISH 11-12 BRAIN FOOD 36 YOU GOTTA READ IT! 13-14 FOOD: THERE IS MUCH MORE OUT 37-38 EVERYTHING ABOUT MU- THERE! SIC! 15-16 SKIT’S: ESQUITES IN CHINA AND 39 – SHORT PLAYS JAPAN 17 EXOTIC FOOD 18-19 LOCAL FOOD 20-21 ALL SHE EATS IS INSTANT SOUP? 40 – CREDITS 22-23 SUPER ATHLETES AND THEIR DIETS 24-25 INTERVIEWS: WHAT DO MAESTRO WILLIAM AND MAESTRO HUGO EAT? 26 FOOD HIDDEN WORD PUZZLE 27 FOOD SEARCH 28 FOOD GLOSSARY 29 HELP WANTED 2 WHAT WE EAT Have you heard the phrase ‘We are what we eat?’ Yes. You hear it at school, and especially, at home. Mothers also say things like if you eat a carrot, you will turn orange. Or if you eat a banana, you will turn yellow and become a monkey. Wait! So, if we eat broccoli, we will turn green like the Hulk or Shrek. How cool! But seriously now, are we what we eat? This phrase ‘We are what we eat’ is from Ludwig Feuerbarch, a German philosopher and astrologer. In his 1850 writing of the "Teaching of Food," he wrote: "If you want to improve people, instead of speeches against sins, give them better food. -
2019 AIA Fellowship
This cover section is produced by the AIA Archives to show information from the online submission form. It is not part of the pdf submission upload. 2019 AIA Fellowship Nominee Michael Burch Organization Michael Burch Architects Location La Canada Flintridge, California Chapter AIA California Council; AIA Pasadena and Foothill Category of Nomination Object 2 - Practice (Technical Advancement) Summary Statement Michael Burch is recognized internationally as a master of the Spanish Colonial/Mediterranean Revival idiom. His work honors and extends the tradition, raising both public and professional expectations. Education Yale Univeristy, School of Architecture, New Haven, CT, 3 years, M.Arch. 1982 University of California Berkeley, College of Environmental Design, Berkeley, CA, 2 years, B.A. (Architecture) 1975 Occidental College, Eagle Rock, CA, 1 year, attended 1973 (no degree) Columbia University, Columbia College, New York City, NY, 1 year, attended 1972 (no degree) Licensed in: California, C 16827 Employment Michael Burch Architects, La Canada Flintridge, CA 1989-present Michael Burch Architect, Los Angeles, CA 1985-1989 The Jerde Partnership, Los Angeles, CA, 1985 Charles Moore, Urban Innovations Group, Los Angeles, CA, 1983-85 Skidmore, Owings and Merrill, Los Angeles, CA, 1983 K illingsworth, Brady and Associates, Long Beach, CA, 1976-80, 82 October 1, 2018 Mary P. Cox, FAIA, Chair, 2019 Jury of Fellows American Institute of Architects 1735 New York Avenue, NW, Washington, D.C. 20006-5292 Re: Michael Burch, FAIA; Elevation to Fellowship Dear Ms. Cox and Members of the Jury of Fellows: I’ve known Michael Burch since 1983, when I was director of the Urban Innovations Group, UCLA’s clinical training office, and he, as my trusty assistant, was an exemplary project manager and instructor. -
Presidio and Pueblo: Material Evidence of Women in the Pimería
Presidio and Pueblo: Material Evidence of Women in the Pimeria Alta, 1750-1800 Item Type text; Electronic Dissertation Authors Waugh, Rebecca Publisher The University of Arizona. Rights Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. Download date 29/09/2021 10:54:23 Link to Item http://hdl.handle.net/10150/195118 PRESIDIO AND PUEBLO: MATERIAL EVIDENCE OF WOMEN IN THE PIMERÍA ALTA, 1750–1800 by Rebecca Jo Waugh Copyright © Rebecca Jo Waugh 2005 A Dissertation Submitted to the Faculty of the DEPARTMENT OF ANTHROPOLOGY In Partial Fulfillment of the Requirements For the Degree of DOCTOR OF PHILOSOPHY In the Graduate College THE UNIVERSITY OF ARIZONA 2005 2 THE UNIVERSITY OF ARIZONA GRADUATE COLLEGE As members of the Dissertation Committee, we certify that we have read the dissertation prepared by Rebecca Jo Waugh entitled Presidio and Pueblo: Material Evidence of Women in the Pimería Alta, 1750– 1800 and recommend that it be accepted as fulfilling the dissertation requirement for the Degree of Doctor of Philosophy _______________________________________________________________________ Date: 4 May 2005 Dr. J. Jefferson Reid, Ph.D. _______________________________________________________________________ Date: 4 May 2005 Dr. Teresita Majewski, Ph.D. _______________________________________________________________________ Date: 4 May 2005 Dr. Thomas E. Sheridan, Ph.D. Final approval and acceptance of this dissertation is contingent upon the candidate’s submission of the final copies of the dissertation to the Graduate College. I hereby certify that I have read this dissertation prepared under my direction and recommend that it be accepted as fulfilling the dissertation requirement. -
Capítulo 2. Marco Teórico
4 CAPITULO II. MARCO TEÓRICO. En el presente capitulo se presentarán los principales antecedentes gastronómicos. Haciendo una breve referencia de la situación que conformó a la gastronomía, principalmente durante los siglos XVI, XVII y XVIII, a fin de determinar el estado en el que se encontraba la gastronomía durante el siglo XIX. En ese mismo sentido se hará una breve referencia de las grandes aportaciones culturales y culinarias de otros países que fueron base de su creación. Lo anterior para explicar y establecer como los acontecimientos históricos del siglo XIX, han impactado en la alta cocina actual poblana, advirtiendo, que se toma como base el siglo XIX, ya que la comida poblana como en general la comida en México, es un producto de un mestizaje entre usos y alimentación indígena y español que se consolida primordialmente durante este siglo. 2.1.-ASPECTOS RELEVANTES DE LA ALIMENTACIÓN EN EL HOMBRE Y EL NACIMIENTO DE LA COCINA. La comida poblana es resultado del mestizaje entre los usos y alimentos indígenas y españoles, que se originó durante el siglo XVIII cuando se permitió la 5 entrada restringida de viajes y productos de otras tierras (Fernández, Yani y Zafiro, 1985). Al consumarse la Independencia, en 1821, llegaron extranjeros de Europa y de Estados Unidos, muchos se establecieron en nuestro Estado, también, lo visitaron turistas, explotadores y arqueólogos, quienes aportaron algunas de sus costumbres en la comida y en las mesas, propiciando el establecimiento de hoteles y restaurantes con refinamientos y comidas exóticas para Puebla. Importante señalar es que el pueblo siguió en su alimentación, frecuentando los mercados, lugar que como el tianguis prehispánico se podía vender y comer de todo. -
Traditional Insect Bioprospecting – As Human Food and Medicine
Indian Journal of Traditional Knowledge Vol. 8 (4), October 2009, pp. 485-494 Traditional insect bioprospecting – As human food and medicine SK Srivastava*, Naresh Babu & Hema Pandey National Research Centre for Women in Agriculture, (NRCWA), (Indian Council of Agricultural Research), P.O. Baramunda, Bhubaneswar 751 003, Orissa E-mail: [email protected] Received 29.May 2007; revised 22.September.2008 The wisdom that indigenous people have regarding bioprospecting is embedded in their belief system and their culture. Food insects play an important role in the new insect focus. Ants, bees, termites, caterpillars, water bugs, beetle larvae, flies, crickets, katydids, cicadas, and dragonfly nymphs are among a long list of edible insects that provide nutrition for the people of Asia, Australia, Africa, South America, the Middle East, and the Far East. Insects represent an important food source for a wide variety of other animal species. By weight, termites, grasshoppers, caterpillars, weevils, houseflies and spiders are better sources of protein than beef, chicken, pork or lamb. The traditional healers use Insects as medicine. Chemicals produced by insects against self defense can be used for antibacterial and anticancer drugs. The nutritional and economic value of edible insects is often neglected and we should further encourage their collection and commercialization, given the benefits to the environment and human health. It is an interesting concept, managing pest insects by developing them into a sought after delicacy. Keywords: Insectivory, Entomophagy, Traditional knowledge, Insect bioprospecting IPC Int. Cl. 8: A61K36/00, A61K35/64, A61P19/02, A61P15/08, A61P27/12, A61P11/06, A61P25/20 Bioprospecting is the collecting and cribbling of Insects as food biological samples (plants, animals, microorganisms) Insects represent an important food source for a and the collecting of indigenous knowledge to help in wide variety of other animal species.