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Summary of the Application: DRIED COFFEE CHERRY of Coffea Sp
Summary of the application: DRIED COFFEE CHERRY of Coffea sp. (Cascara) Applicant: LUIGI LAVAZZA SpA, Via Bologna,32, 10152 Torino, ITALY This is an application for notification to place DRIED COFFEE CHERRY (commonly referred to as Cascara), from Coffea sp., on the market in the European Union (EU) for use as an ingredient in a herbal tea/infusion referred to as “Coffee cherry tea”, which is prepared by brewing the DRIED COFFEE CHERRY. This application is submitted pursuant to Regulation (EU) 2015/2283 of the European Parliament and of the Council of 25 November 2015 on novel foods, and specifically corresponds to the category covered in Article 2 (iv) “food consisting of, isolated from or produced from plants or their parts, except when the food has a history of safe food use within the Union and is consisting of, isolated from or produced from a plant or a variety of the same species obtained by traditional propagating practices which have been used for food production within the Union before 15 May 1997.” The application was prepared according to the European Food Safety Authority (EFSA) guidance on the preparation and presentation of an application for notification of a Traditional Food in the context of Regulation (EU) 2015/2283. Evidence of the consumption of “Coffee cherry tea” in Ethiopia dates back to before the 9th century; “Coffee cherry tea” is indeed commonly used as substitute for coffee in Ethiopia and Yemen. In the scientific literature and in this notification, the term DRIED COFFEE CHERRY refers to the outer part of coffee fruit, the husk and pulp, and accounts for almost 45% of the fresh berry. -
Starbucks Coffee When the Term Coffee Chain Enters Th
Rachel Carlson Elmore History 400-002 04/15/15 Business History Project: Starbucks Coffee When the term coffee chain enters the average person’s mind today, the image that usually coincides is a globally recognized green logo featuring a longhaired mermaid. She can be found on each paper or plastic Starbucks cup and sign hanging outside of one of their 21,366 worldwide locations.1 In the last forty years, Starbucks Coffee has emerged as a café superpower, and is now the largest coffee company in the world, as well as the fifth largest fast-food corporation.2 They started out just as any other business in America, at the bottom of the corporate food chain. But now with yearly revenues in the billions, Starbucks has seen tremendous success as they rapidly expand across the globe, one frappuccino at a time. Gordon Bowker, Jerry Baldwin, and Zev Siegal, who met while students at the University of San Francisco, founded Starbucks Coffee at the Pike Place Market in Seattle, Washington, in 1971. They were inspired by Alfred Peet, who was successfully managing Peet’s Coffee in the Bay Area, California. Initially, Starbucks stores exclusively sold roasted coffee beans by the package. It wasn’t until current Starbucks CEO and Chairman Howard Schultz purchased the company that it turned into the local coffee shop that we know and love today, serving a variety of drinks and pastries. They 1Starbucks 2014 10K Annual Report, 3. 2Sam Oches, “Top 50 Sorted by Rank: The top quick-serve and fast-casual brands in the nation,” The QSR. -
What Is Cascara? Coffee, Tea, Superfood?
What is Cascara? Coffee, Tea, Superfood? After walking into a coffee shop in Washington D.C. recently, I was quite surprised that they were promoting a new drink for 2017 on the menu called “Cascara”, with a subtitle stating “Warm and nutty caramel tones made from the skin of coffee cherry blossoms”. I asked the barista if this was tea or coffee. She looked perplexed and said to me, “no, it’s a syrup”. Needless to say I was confused, but intrigued. So I thought to myself, a new drink being showcased at this coffee shop which could seem to be a healthier alternative to coffee, yet it’s syrup. This is the brilliance of marketing, which makes you excited about something new being available as a coffee alternative. I proceeded not to order it because I didn’t fully understand what they were offering. Was it tea, coffee, syrup, or all of it mixed together? Either way, if I was to order Cascara, I would want the real super food coffee cherry tea version I heard of, not a syrup mixed into a hot drink. My visit to this coffee shop left me wondering, what is this elusive Cascara being offered, and is it really coffee or tea? After further research, I found that Cascara (translated from Spanish meaning ‘husk’ or ‘peel’) is also known as coffee cherry skins in English. Cascara must not be confused with the herbal plant with a similar first name, Cascara Sagrada (Chittem Bark), which is completely different and has natural laxative properties when consumed. -
Scientific Terminology and Definitions
Scientific Terminology and Definitions By Herbert W. Ockerman Frances Ockerman Lopa Basu Kaul Ayman N. Swidan Jump to letter: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A acetone bodies *■ include j9 -hydroxy butyric acid, acetoacetic acid, and acetone. These are sometimes end products of metabolism and are excreted as such. They are acidic and toxic in nature. acetonemia - metabolic cattle disease usually occurring early in l a c t a t i o n ; lo s s of f le s h and m ilk p ro d u c tio n , and an unsteady gait. Prevention is a balanced ration. acetylenes - see ’’alkyne” Achilles tendon - attaches the gastrocnemius muscle to the Os U a lc is. acid - a substance which produces or donates protons (H+). acid (organic ) - R-C'®H derivatives of hydrocarbons in which one t r more -CHg groups have been replaced by a carboxyl group] I.U.C. -e of hydrocarbon is dropped and -oic added, followed by word 11 acid ’. acid alcohol - mix 50 ml. of 35$ alcohol and 3 drops of pure hydrochloric acid. acid forming foods - foods that leave an acid residue in the body arfcer the food has been utilized (e.g., meat, eggs, fish and cereal). acid halides — R—C-X l.U.C. — named after the acid by drop- '0 ping the -ic and adding -yl, followed by the name of the h a lid e . acid nitriles - R-CN acorn - a winter variety of squash. -
T. C. Istanbul Aydin University Institute of Graduate Studies
T. C. ISTANBUL AYDIN UNIVERSITY INSTITUTE OF GRADUATE STUDIES ANALYZING THE FACTORS AFFECTING COFFEE CONSUMPTION BEHAVIOR IN TURKEY, A STUDY ON 3RD GENERATION COFFEE SHOP CONSUMERS Thesis Mohammad Yama KARIMI Department of Business Business Administration June, 2019 T. C. ISTANBUL AYDIN UNIVERSITY INSTITUTE OF GRADUATE STUDIES ANALYZING THE FACTORS AFFECTING COFFEE CONSUMPTION BEHAVIOR IN TURKEY, A STUDY ON 3RD GENERATION COFFEE SHOP CONSUMERS Thesis Mohammad Yama KARIMI (Y1712.130104) Department of Business Business Management Program Thesis Advisor: Assoc.Prof. İlkay KARADUMAN June, 2019 ii iii iv DECLARATION I hereby declare that this dissertation is carried out by me and is my own original work and has not been submitted before to any institution for assessment purposes. Further, I have acknowledged all sources used and have cited these in the reference section. Mohammad Yama KARIMI June, 2019 v vi To My Wife, Family, Thesis Supervisor, as well as Friends vii viii FOREWORD First and foremost, I would like to thank Allah the Almighty for giving me the opportunity, strength, knowledge, and ability to carry out this research and to complete it satisfactorily. Without his blessings, this achievement would not have been possible. My joy knows no bounds in expressing my appreciations to my father who has always supported me with his advice and blessings, and my compassionate mother, brother, sister, and my sister-in-law for their love and encouragement. I would also warmly thank my parent-in-law for their spiritual support. I thank the very special friends who have accompanied me throughout my two-year journey. I would like to express my sincere gratitude to my thesis adviser Assoc.Prof. -
Great Exhibition of the Works of Industry of All Nations, 1851: Official Descriptive and Illustrated Catalogue
www.e-rara.ch Great exhibition of the works of industry of all nations, 1851: official descriptive and illustrated catalogue Weltausstellung 1851, London London, 1851 ETH-Bibliothek Zürich Shelf Mark: Rar 4777 Persistent Link: http://dx.doi.org/10.3931/e-rara-21827 Turkey. www.e-rara.ch Die Plattform e-rara.ch macht die in Schweizer Bibliotheken vorhandenen Drucke online verfügbar. Das Spektrum reicht von Büchern über Karten bis zu illustrierten Materialien – von den Anfängen des Buchdrucks bis ins 20. Jahrhundert. e-rara.ch provides online access to rare books available in Swiss libraries. The holdings extend from books and maps to illustrated material – from the beginnings of printing to the 20th century. e-rara.ch met en ligne des reproductions numériques d’imprimés conservés dans les bibliothèques de Suisse. L’éventail va des livres aux documents iconographiques en passant par les cartes – des débuts de l’imprimerie jusqu’au 20e siècle. e-rara.ch mette a disposizione in rete le edizioni antiche conservate nelle biblioteche svizzere. La collezione comprende libri, carte geografiche e materiale illustrato che risalgono agli inizi della tipografia fino ad arrivare al XX secolo. Nutzungsbedingungen Dieses Digitalisat kann kostenfrei heruntergeladen werden. Die Lizenzierungsart und die Nutzungsbedingungen sind individuell zu jedem Dokument in den Titelinformationen angegeben. Für weitere Informationen siehe auch [Link] Terms of Use This digital copy can be downloaded free of charge. The type of licensing and the terms of use are indicated in the title information for each document individually. For further information please refer to the terms of use on [Link] Conditions d'utilisation Ce document numérique peut être téléchargé gratuitement. -
Turkish Cultural Heritage: a Cup of Coffee
Accepted Manuscript Turkish cultural heritage: A cup of coffee Birsen Yılmaz, Nilüfer Acar-Tek, Saniye Sözlü PII: S2352-6181(17)30184-1 DOI: 10.1016/j.jef.2017.11.003 Reference: JEF 136 To appear in: Journal of Ethnic Foods Received Date: 13 October 2017 Revised Date: 7 November 2017 Accepted Date: 8 November 2017 Please cite this article as: Yılmaz B, Acar-Tek N, Sözlü S, Turkish cultural heritage: A cup of coffee, Journal of Ethnic Foods (2017), doi: 10.1016/j.jef.2017.11.003. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ACCEPTED MANUSCRIPT Turkish cultural heritage: A cup of coffee Running Title: Turkish coffee and its culture Birsen Yılmaz 1*, Nilüfer Acar-Tek 2, Saniye Sözlü 3 1Gazi University Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara/Turkey, Tel: +90 312 2162968, Fax: +90 312 2162636, E-mail: [email protected] ORCID ID: 0000-0002-4866-2818 Link: http://orcid.org/0000-0002-4866-2818 2Gazi University Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara/Turkey, Tel: +90 312 2162603, Fax: +90 312 2162636, E-mail: [email protected] 3Gazi University Faculty of Health Sciences,MANUSCRIPT Department of Nutrition and Dietetics, Ankara/Turkey, Tel: +90 312 2162968, Fax: +90 312 2162636, E-mail: [email protected] Word count: 4481 ACCEPTED ACCEPTED MANUSCRIPT Turkish cultural heritage: A cup of coffee Abstract Setting out a fabulous journey from a tiny bean, coffee is the stimulant of heart and mind and a mysterious plant which stiffens friendship and takes your tiredness away during the day. -
The Impact of Emigration on Women's Roles in Agriculture in the Yemen
THE IMPACT OF MALE OUTMIGRATION ON WOMEN’S ROLES IN AGRICULTURE IN THE YEMEN ARAB REPUBLIC (Revised January 2013) by Najwa Adra, Ph.D. [email protected] www.najwaadra.net Prepared for the Inter-country Experts Meeting on Women in Food Production Amman, Jordan, October 22-26, 1983 Sponsored by the Ministry of Social Development of the Hashemite Kingdom of Jordan and The Food and Agricultural Organization of the United Nations TABLE OF CONTENTS Page EXECUTIVE SUMMARY ………………………………………………………… 5 ACKNOWLEDGMENTS ………………………………………………………… 8 INTRODUCTION ………………………………………………………… 10 RESEARCH METHODS ………………………………………………………… 12 THE SETTING ………………………………………………………… 15 ECOLOGICAL DIVERSITY …………………………………………… 15 The Highlands ………………………………………………………… 15 The Tihama ………………………………………………………… 15 The Eastern Plateau ………………………………………………………… 16 ADMINISTRATIVE DIVISIONS OF THE YAR ………………………….. 16 DEMOGRAPHIC CONSIDERATIONS …………………………………… 16 Population of the YAR ………………………………………………… 16 Rural-Urban Population Distribution in 1983 ………………………………. 17 WOMEN’S PROPERTY, INCOME AND SOCIAL STATUS ……………………. 20 Women’s Property and Income ……………………………………………. 20 Social Status ………………………………………………………… 21 Tribalism in Yemen ………………………………………………………… 21 Diversity in Social Differentiation ………………………………………… 22 Ambivalence Toward Women’s Work in Agriculture ………………………. 23 PATTERNS OF OUTMIGRATION IN THE YAR ………………………………… 24 History of Outmigration in the YAR ………………………………………. 24 Recent [1983] Shifts in Emigration Patterns ………………………………… 24 Who Emigrates? ……………………………………………………… 25 THE ECONOMIC AND -
Coffee As a Global Beverage Before 1700
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Hosei University Repository Coffee as a Global Beverage before 1700 著者 Ota Keiko 出版者 Institute of Comparative Economic Studies, Hosei University journal or Journal of International Economic Studies publication title volume 32 page range 43-55 year 2018-03 URL http://hdl.handle.net/10114/13870 Journal of International Economic Studies (2018), No.32, 43‒55 ©2018 The Institute of Comparative Economic Studies, Hosei University Coffee as a Global Beverage before 1700 Keiko Ota Junior Research Fellow, Toyo Bunko (The Oriental Library) Abstract Coffee first appeared in world history in the middle of the fifteenth century, making its debut in the Middle East and diffusing to Europe during the seventeenth century. However, before colonial coffee appeared on the world market in the eighteenth century, coffee was produced in a very restricted area—Ethiopia and Yemen—and therefore, the amount of coffee on the world market was initially limited. In this article, I will discuss why coffee came to be drunk globally despite its limited production by examining the production, trade, and consumption of coffee prior to the eighteenth century. My conclusion is that the reason coffee became a “global beverage” before 1700 was because of the prior existence of a global trading network created by Indian Ocean traders. The network had long carried spices from east to west, and its existence facilitated the coffee trade and consequent culture prior to the eighteenth century, when the production of coffee expanded to other areas. The fact that coffee had already become a global beverage before 1700 led to the proliferation of a coffee drinking culture after colonial coffee appeared on the world market in the eighteenth century. -
Bölüm Kültürel Farklılık 3
Bölüm Kültürel Farklılık 3 Türk Kahvesi içtiniz mi? * M. Arif AKŞİT** *Eskişehir Starbucks personeli ile kahve sohbetleri ve M. Arif Akşit, Pınar Erdoğan. Prematürede Caffeine/Kahve ister. ESTUDAM 1(2): 386, 2016, kısmen alınmıştır. ***Uzman Dr. Çocuk Sağlığı ve Hastalıkları, Neonatoloji/Yenidoğan ve Pediatrik Genetik, Acıbadem Hastanesi, Eskişehir Dünya Bölgelere ayrılmışken, Osmanlı hakimiyetinde kahve, İngiliz hakimiyetinde ay ve Avrupa Afrika’dan getirdiği Cocao içmekteydi. Amerikalılar limandaki çay demetlerini/çuvallarını denize dökmeleri ile kahveye dönmüş oldular. Daha sonra Orta Amerika’daki Kokain yerine kahve fidanı ekmeleri ile kahvede söz sahibi olmuşlardır. Bu Makale kahve içilmesinin kültürel yapılara göre değişimini sunmaktadır. izin damak tadınıza göre hazırlanan kahve, gerçekte size bir kültürel değişim olarak sunulmaktadır. Belirli kahveyi içme bir ailesel boyut olmuştur. Kahve çekirdek halinde alınmakta, evde özel kavrulmakta, tek kavrulma ile çifte kavrulma farklı olup, hemen kullanılmaz ise koku faktörü zayıflamaktadır. Bunun gibi birçok özellikle bu çalışmanın temeli olmakta, yazarın ailesinden gördüğü Sözelliklerde eklenecektir Özet Türk Kahvesi içtiniz mi? Amaç: Kahve bir kültürel boyut olarak simgelenen bir içecek olması ile bu konuda geniş bilgi temelinde irdeleme yapılmaktadır. Türk kahvesi de konu edinilmektedir. Dayanaklar/Kaynaklar: Kahve konusunda Wikipedia kaynaklı bilgiler temelinde yorumlar yapılmaktadır. Genel Yaklaşım; Kahve ile ilgili genel yaklaşımın, kültürel boyut ile yapılandırılmaktadır. Yaklaşım: -
The Electric Turkish Coffee Maker, Its Design and Consumption
MATERIAL OBJECTS AND EVERYDAY NATIONALISM IN DESIGN: THE ELECTRIC TURKISH COFFEE MAKER, ITS DESIGN AND CONSUMPTION HARUN KAYGAN A thesis submitted in partial fulfilment of the requirements of the University of Brighton for the Degree of Doctor of Philosophy August 2012 The University of Brighton Abstract This thesis provides an account of material objects which are related to the nation in their design and consumption. Addressing a major gap both in design literature and in theories of everyday nationalism, the study focuses on the processes of design and consumption in which material objects are nationalised, rather than on objects as representative of nations. For this purpose, a material-semiotic theoretical framework is developed, contributing to current debates on the use of STS-based approaches in design research. Accordingly, design and consumption are viewed as two sociotechnical settings where a variety of actors—engineers, designers, users, other objects as well as nations—are brought together. In application of this framework, design and consumption of a nationally charged kitchen appliance, the electric Turkish coffee maker, was investigated for the ways in which Turkish nation is evoked in discourse and practice by the actors involved. To this end, interviews were conducted with the managers, designers and engineers involved in the development of electric Turkish coffee makers. Together with the documents collected, the data is used to piece together the processes of product development and design. These were complemented and contrasted with interviews, focus groups and participant observation sessions, organised with users of the product. The analysis shows that electric Turkish coffee makers are conceived as a national project, which translates Turkish coffee to national tradition, and global commercial success via its mechanisation to national responsibility and pride. -
Information to Users
INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter Ace, while others may be from any type o f computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overlaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book. Photographs included in the original manuscript have been reproduced xerographically in this copy. Higher quality 6” x 9” black and white photographic prints are available for any photographs or illustrations appearing in this copy for an additional charge. Contact UMI directly to order. UMI A Bell & Howell Information Company 300 North Zed) Road, Arm Arbor MI 48106-1346 USA 313/761-4700 800/521-0600 HISTORICAL CONSIDERATIONS IN YEMENI VERNACULAR ARCHITECTURE; HOUSES FROM THE SULAYHID DYANSTY (439/1047) TO THE MODERN PERIOD DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy in the Graduate School of the Ohio State Univeresity by Lealan Anderson Nunn Swanson, M.A.