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Siqi Yan Análise Da Restauração Chinesa Em Portugal E As Estratégias De Desenvolvimento Futuro
Universidade de Aveiro Departamento de Línguas e Culturas 2018 SIQI YAN ANÁLISE DA RESTAURAÇÃO CHINESA EM PORTUGAL E AS ESTRATÉGIAS DE DESENVOLVIMENTO FUTURO Universidade de Aveiro Departamento de Línguas e Culturas 2018 SIQI YAN ANÁLISE DA RESTAURAÇÃO CHINESA EM PORTUGAL E AS ESTRATÉGIAS DE DESENVOLVIMENTO FUTURO Dissertação apresentada à Universidade de Aveiro para cumprimento dos requisitos necessários à obtenção do grau de Mestre em Português Língua Estrangeira/Língua Segunda, realizada sob a orientação científica da Professora Doutora Maria Teresa Roberto e da Professora Doutora Wang Suoying, do Departamento de Língua e Cultura da Universidade de Aveiro o júri Prof. Doutor Carlos Manuel Ferreira Morais Presidente Professor Auxiliar da Universidade de Aveiro Prof. Doutora Sílvia Isabel do Rosário Ribeiro Professora Adjunta da Escola Superior de Tecnologia e Gestão de Águeda Universidade de Aveiro (arguente) Prof. Doutora Maria Teresa Costa Gomes Roberto Cruz Professora Auxiliar da Universidade de Aveiro (orientadora) agradecimentos Na realização da presente dissertação, contei com o apoio direto ou indireto de múltiplas pessoas e instituições às quais estou profundamente grata. Correndo o risco de injustamente não mencionar algum dos contributos quero deixar expressos os meus agradecimentos: À orientadora desta dissertação, a Professora Doutora Maria Teresa Roberto, pela orientação prestada, pelo seu incentivo, disponibilidade e apoio que sempre demonstrou. Aqui lhe exprimo a minha gratidão. À co-orientadora Professora Doutora Wang Suoying, pela sua disponibilidade nos trabalhos de aplicação, pelo seu incentivo, pela sua disponibilidade e igualmente pelo seu apoio na elaboração deste trabalho. A todos os amigos e colegas que de uma forma direta ou indireta, contribuíram, ou auxiliaram na elaboração do presente estudo, pela paciência, atenção e força que prestaram em momentos menos fáceis. -
Taste the World
TASTE THE WORLD Corn Did you know that there are thousands of different kinds of corn? And that corn is a key ingredient in nearly every dish in Mexico? Or that there’s corn in fireworks? You’ll learn this and more in World Book’s Taste the World! Corn. Along the way, you’ll find fun food facts and learn how to make some tasty recipes! What did you learn? QUESTIONS 1. Corn developed from a wild tall grass 4. One of the oldest types of corn is ... called ... a. Flint corn a. Balché b. Delta corn b. Tamale c. Flour corn c. Atole d. Waxy corn d. Teosinte 5. What is balché—a drink or a dessert? 2. The Corn Palace is located in ... a. Ohio 6. Pamonha is a national dish in which b. South Dakota country? c. Iowa d. Missouri 3. The Japanese word for corn is ... a. Tomorokoshi b. Milho verde c. Maize d. Hallaca TRUE OR FALSE? _____ 1. Corn is sometimes called “prairie _____ 4. Chewing gum is made with corn. gold.” _____ 5. Corn is used in fireworks. _____ 2. Every ear of corn has an odd number of rows of kernels. _____ 6. Each ear of corn has long soft threads at the top called husks. _____ 3. English colonists kidnapped Pocahontas and demanded corn as ransom. © World Book, Inc. All rights reserved. ANSWERS 1. d. Teosinte. According to the section “In 4. c. Flour corn. According to the section The Beginning ... ” on page 10, we know “There Are Many Kinds of Corn” on page 33, that “Scientists have determined that corn we know that “Flour corn is one of the oldest developed from a wild tall grass called types of corn.” So, the correct answer is C. -
A Label Survey to Identify Ingredients Potentially Containing GM Organisms to Estimate Intake Exposure in Brazil
Public Health Nutrition: 21(14), 2698–2713 doi:10.1017/S1368980018001350 A label survey to identify ingredients potentially containing GM organisms to estimate intake exposure in Brazil Rayza Dal Molin Cortese1,2,*, Suellen Secchi Martinelli1,2,3, Rafaela Karen Fabri1,2, Rossana Pacheco da Costa Proença1,2 and Suzi Barletto Cavalli1,2,3 1Nutrition Postgraduate Program (PPGN), Federal University of Santa Catarina (UFSC), Health Sciences Centre, Campus Universitário, Trindade, Florianópolis – SC, 88040-900, Brazil: 2Nutrition in Foodservice Research Centre (NUPPRE), Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil: 3Department of Nutrition, Federal University of Santa Catarina (UFSC), Health Sciences Centre, Florianópolis, SC, Brazil Submitted 11 October 2017: Final revision received 3 March 2018: Accepted 24 April 2018: First published online 4 July 2018 Abstract Objective: To identify ingredients from products and by-products derived from GM crops in packaged food products and to analyse the presence of these ingredients in the foods most commonly consumed by the Brazilian population. Design: Cross-sectional study. Setting: A search of the scientific literature to identify the use of products and by- products derived from GM crops in foods in Brazil and a study of food labels in a supermarket belonging to one of the ten largest supermarket chains in Brazil. Subjects: To identify the ingredients present in packaged food products and their nomenclatures, the labels of all packaged food products available for sale in a supermarket were analysed. Subsequently, the presence of potential GM ingredients in the foods most commonly consumed by the Brazilian population was analysed. Results: A total of twenty-eight GM crops’ by-products with applications in the food industry (from soyabeans, corn, cotton and a yeast) were identified. -
Do Milho À Pamonha
Universidade de Brasília Centro de Excelência em Turismo Pós-graduação Lato Sensu Curso de Especialização em Tecnologia de Alimentos DO MILHO À PAMONHA Potira Morena Souza Benko de Uru Orientadora: Ms. Rita de Cássia Akutsu Brasília – 2007 Universidade de Brasília Centro de Excelência em Turismo Pós-graduação Lato Sensu Curso de Especialização em Tecnologia de Alimentos DO MILHO À PAMONHA Potira Morena Souza Benko de Uru Orientadora: Ms.Rita de Cássia Akutsu Monografia apresentada ao Centro de Excelência em Turismo da Universidade de Brasília como requisito parcial para a obtenção do certificado de Especialista em Tecnologia de Alimentos. Brasília - 2007 Universidade de Brasília Centro de Excelência em Turismo Pós-graduação Lato Sensu Curso de Especialização em Tecnologia de Alimentos Potira Morena Souza Benko de Uru Aprovado por: __________________________ Profª. Ms. Rita de Cássia Akutsu Orientadora _________________________ Profª. Drª. Raquel Braz Assunção Botelho ________________________ Profª. Drª. Karin Eleonora Sávio de Oliveira Brasília, 06 de março de 2007 Uru, Potira Morena Souza Benko de. Do Milho à Pamonha / Potira Morena Souza Benko de Uru. 60 f. Monografia (especialização) – Universidade de Brasília, Centro de Excelência em Turismo, 2007. Orientadora: Rita de Cássia Akutsu. 1. Milho. 2. Pamonha. 3. Cultura iii DEDICATÓRIA Aos meus grandes mestres na vida e incentivadores do desafio de aprender: meus pais, Divina Maria e João Benko Neto. Ao meu amado Marcelo pela cumplicidade e aos nossos pimpolhos (Mateus e Carol Morena) por entenderem que a mamãe tinha que estudar. iv AGRADECIMENTOS À querida parceira neste desafio, minha orientadora Rita Akutsu; À empresa JERIVÁ; Ao professor Luiz Antonio Borgo e à equipe do laboratório de Agronomia; Ao pessoal da biblioteca do CET; A Marianna pelas correções; A empresa BIOMATRIX; Aos meus irmãos João e Fernando pelos ajustes gráficos. -
Sweet Treats Around the World This Page Intentionally Left Blank
www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias. -
Universidade De Brasília Instituto De Ciências Sociais Departamento De Antropologia Programa De Pó S-Graduação Em Antropolo
UNIVERSIDADE DE BRASÍLIA INSTITUTO DE CIÊNCIAS SOCIAIS DEPARTAMENTO DE ANTROPOLOGIA PROGRAMA DE PÓ S-GRADUAÇÃO EM ANTROPOLOGIA SOCIAL “Cuidado!” in urban Brazil: An auto-ethnographic discussion of fear and safety in public space Han Hui Tseng Brasilia 2019 Han Hui Tseng “Cuidado!” in urban Brazil: An auto-ethnographic discussion of fear and safety in public space Dissertação de mestrado apresentada ao Programa de Pós- Graduação em Antropologia Social da Universidade de Brasília, como parte dos requisitos para a obtenção do título de Mestre em Antropologia. Orientadora: Cristina Patriota de Moura Brasilia 2019 Han Hui Tseng “Cuidado!” in urban Brazil: An auto-ethnographic discussion of fear and safety in public space Dissertação de mestrado apresentada ao Programa de Pós- Graduação em Antropologia Social da Universidade de Brasília, como parte dos requisitos para a obtenção do título de Mestre em Antropologia. Orientadora: Cristina Patriota de Moura Avaliado em: 27/08/2019 Aprovado em: 27/08/2019 BANCA EXAMINADORA _______________________________________________ Cristina Patriota de Moura (DAN/UnB – Presidenta da Banca) _______________________________________________ Bianca Stella Pinheiro de Freire Medeiros (DS/FFLCH/USP) _______________________________________________ Maria Fernanda Derntl (FAU/UnB) _______________________________________________ Soraya Resende Fleischer (DAN/UnB – Suplente) ACKNOWLEDGEMENTS AGRADECIMENTOS 致謝 First of all, I would like to express my great appreciation to my advising professor Cristiana Patriota de Moura for the valuable suggestions, encouragements, and patience during the planning and development of the research. Without your guidance, it would not be possible to complete this dissertation. I would also like to express my gratitude to Professor Bianca Freire-Medeiros and Professor Maria Fernanda Derntl for participating in the committee of my dissertation defense and providing their professional advice. -
Wave 42, November 2016 Vegetables Tracked: Broccoli, Chillies, Corn, Green Peas, Kale, Leeks, Lettuce
1 Wave 42, November 2016 Vegetables tracked: Broccoli, Chillies, Corn, Green Peas, Kale, Leeks, Lettuce This project has been funded by Horticulture Innovation Australia using the vegetable levy and funds from the Australian Government. 2 Contents. 1 Executive Summary 3 1 Tracker Ad-hoc Questions 15 1 Overall Vegetable Tracker 18 1 Broccoli 22 1 Chilli 42 1 Lettuce 62 1 Sweet Corn 81 1 Green Peas 101 1 Kale 121 1 Leek 141 1 In the Media 161 1 Background & Methodology 165 3 Wave 42: Executive Summary 4 Industry Insight One year ago, the Wave 29 report for the Harvest Tracker featured insight about trends in social sentiment and the possible implications for the Australian vegetable industry. Within this, context was placed around the growing desire for “less waste” – trends illustrated in Harvest‟s “barriers to purchase” data. One year on, and Colmar Brunton has researched social sentiment once more, only to find that society‟s need for “less” has continued to grow (+7%). This is predicted to continue increasing in prevalence over the next 3-5 years. The implication of such a shift in social values is that the associations most relevant to products or brands will change. 5 Industry Insight continued. While brands viewed as contemporary today align with associations of the current predominant era of conformity, for example: 7 Familiarity 7 Provenance 7 Safety and security 7 Stability Associations of the upcoming era of Rebellion will be: 7 Clever and Innovative 7 Simple and stylish 7 Customised 7 Courageous 7 Less 6 Industry Insight continued. The upcoming “rebellion” trends will provide the consumer with more control and better products and services that are customised for them. -
Catalogo.Pdf
M A S S A S MASSA PARA LASANHA 500g, 1kg ou 5kg MASSA PARA PASTEL Rolo, 14x10cm ou 14x20cm MASSA PARA PIZZA 7cm, 12cm, 15cm, 18cm ou 30cm MASSA PARA PANQUECA NHOQUE 18cm 500g, 1kg ou 2,5kg TALHARIM 500g ou 1kg ESPAGUETE 500g ou 1kg FUZILE 500g ou 1kg NHOQUE RECHEADO RAVIOLI 500g ou 1kg 500g, 1kg ou 2,5kg - CARNE - 4 QUEIJOS - FRANGO - 4 QUEIJOS COM CALABRESA LASANHA PRONTA CAPELETE - RICOTA - FRANGO COM REQUEIJÃO 500g, 1kg, 2kg ou 5kg (padrão GN) 500g, 1kg ou 2,5kg - 4 QUEIJOS - MISTO - PRESUNTO - CARNE - MISTA AO MOLHO SUGO - FRANGO - MISTA AO MOLHO BOLONHESA - RICOTA - MISTA AO MOLHO BRANCO - 4 QUEIJOS - 4 QUEIJOS AO MOLHO SUGO - PRESUNTO - 4 QUEIJOS AO MOLHO BOLONHESA - 4 QUEIJOS AO MOLHO BRANCO - VEGETARIANA AO MOLHO BRANCO - FRANGO AO MOLHO SUGO www.ravan.com.br 11 2069-8990 11 97269-8680 [email protected] MSDE Indústria e Comércio de Produtos Alimentícios Eireli / Rua Alberto I, 199 - Vila Vermelha - São Paulo- SP CEP: 04298-060 M A S S A S RONDELE CANELONE CONCHILHONE 500g, 1kg ou 5kg 500g, 1kg ou 5kg 500g, 1kg ou 2,5kg EXPERIMENTE NOSSO S MOLHO DE TOMATE! S A 540g ou 3kg M A S I S S A N A A R T E TORTELONE 500g ou 1kg R E C H E I O S D I S P O N Í V E I S P A R A C A N E L O N E , C O N C H I L H O N E , R O N D E L E E RAVIOLONE M A S S A S A R T E S A N A I S SOFIOLI 500g ou 1kg - 4 QUEIJOS 500g ou 1kg - 4 QUEIJOS COM ALHO FRITO - 4 QUEIJOS COM ALHO PORÓ - 4 QUEIJOS COM AZEITONA PRETA - 4 QUEIJOS COM BERINJELA - 4 QUEIJOS COM BRÓCOLIS - 4 QUEIJOS COM CALABRESA - 4 QUEIJOS COM CARNE SECA - 4 QUEIJOS COM ESCAROLA - 4 QUEIJOS COM BERINJELA E TOMATE SECO - 4 QUEIJOS COM BRÓCOLIS E CALABRESA - 4 QUEIJOS COM PALMITO E AZEITONA PRETA - 4 QUEIJOS COM MANJERICÃO - ABÓBORA COM CARNE SECA - CARNE (SOMENTE PARA MASSAS ARTESANAIS) - FRANGO COM REQUEIJÃO - FRANGO COM REQUEIJÃO E MILHO - MARGUERITA SORRENTINO - MUÇARELA MEZZALUNA 500g ou 1kg - MUÇARELA COM TOMATE SECO 500g ou 1kg - MUÇAREÇA COM RÚCULA E TOMATE SECO - MISTO - RICOTA - RICOTA COM ESPINAFRE - RICOTA COM PASSAS E NOZES - RICOTA COM ERVAS FINAS Conheça nossa linha de massas verde e integral. -
Latin America Travellers Guide
Latin America Travellers Guide Peru, Ecuador, Galapagos, Colombia, Brazil, Uruguay, Bolivia, Argentina, Chile, Mexico,Guatemala, Belize, Honduras, Costa Rica, Panama, Cuba The Latin America and Polar Specialists WELCOME TO LATIN AMERICA Finally, your Latin America journey is about to begin. If you are reading this Travellers Guides it means that you are about to set off on the adventure of a lifetime. Hosting a variety of incredulous terrains, distinct cultures, intriguing histories and hordes of wildlife, Latin America has something for everyone. From the lush islands of the Galapagos and jungles of the Amazon, to the heights of Machu Picchu and the Andes, to the turquoise waters of the Caribbean and the red earth of Atacama Desert, Latin America is a land as beautiful as it is diverse. You will find a little bit of everything here. Latin America offers an array of opportunities from thrill-seeking to deep relaxation. Whether you are looking to kayak your way through the Lakes District, trek across Patagonia, learn to salsa in Cuba, explore an ancient civilization, scuba diving in Belize or relax on the white sand beaches of Rio de Janeiro, Latin America has something for you. And don’t forget to try out the amazing cuisine while you’re there. Let the sights, sounds and smells of Latin America captivate you during your trip. We know it won’t take long before you’ve fallen in love with these diverse and stunning regions. Please read carefully through the handbook as it contains some important information and helpful hints that will help you to prepare for the day-to-day activities and alert you on some things to expect while travelling in Central and South America. -
TAMALE Submitter: Chasen Le Hara of Emojination Date: April 8, 2019 Identification
Proposal for Emoji: TAMALE Submitter: Chasen Le Hara of Emojination Date: April 8, 2019 Identification CLDR short name: tamale CLDR keywords: conkies | hallacas | humitas | mexican | nacatamal | pamonha | pasteles | tamal | tamale Images Image credit: Copyright Aphee Messer; free to be used in the context of this proposal. Sort Location The TAMALE emoji should be placed in the food-prepared category after BURRITO. Reference Emoji HAMBURGER is used as the reference emoji. Abstract This proposal requests the addition of TAMALE to the Unicode emoji character library. Tamales currently have no representation despite their popularity, history dating back to Mesoamerica, and significance in many cultures. Page 1 of 10 Introduction In Latin America, a tamale (or tamal in Spanish, from Nahuatl tamalli) is “a Mexican dish of seasoned meat wrapped in cornmeal dough and steamed or baked in corn husks.”1 While most definitions mention meat being used in the filling, tamales can be filled with other savory items such as cheeses, fruits, and vegetables. Additionally, sweet tamales may be made with pink sugar or food coloring and contain dried fruit as a filling. Last and least in filling, tamales sordos (“deaf” tamales) have no filling at all. Tamales have their roots as far back as 8000 to 5000 BCE in Mesoamerica.2 Maize was a staple food for many Mesoamerican cultures and a major part of their religion, with deities “devoted specifically to maize and its growth.”3 The Aztecs, Mayans, Olmecas, and Toltecas used tamales in their festivals and rituals.4 From the tamale’s roots in Mesoamerican civilizations, it spread throughout Latin America, where today almost every Latin American country has its own take on tamales. -
一期一会 Na Vida, Única Vez
UNIVERSIDADE FEDERAL DE SÃO CARLOS CENTRO DE EDUCAÇÃO E CIÊNCIAS HUMANAS PROGRAMA DE PÓS-GRADUAÇÃO EM ANTROPOLOGIA SOCIAL 一期一会 NA VIDA, ÚNICA VEZ FABRICANDO FAMÍLIAS E RELACIONALIDADES ENTRE DECASSÉGUIS NO JAPÃO VICTOR HUGO MARTINS KEBBE DA SILVA São Carlos, 2012 2 一期一会 NA VIDA, ÚNICA VEZ FABRICANDO FAMÍLIAS E RELACIONALIDADES ENTRE DECASSÉGUIS NO JAPÃO 3 UNIVERSIDADE FEDERAL DE SÃO CARLOS CENTRO DE EDUCAÇÃO E CIÊNCIAS HUMANAS PROGRAMA DE PÓS-GRADUAÇÃO EM ANTROPOLOGIA SOCIAL 一期一会 NA VIDA, ÚNICA VEZ FABRICANDO FAMÍLIAS E RELACIONALIDADES ENTRE DECASSÉGUIS NO JAPÃO Victor Hugo Martins Kebbe da Silva Tese apresentada ao Programa de Pós- Graduação em Antropologia Social da Universidade Federal de São Carlos, como parte dos requisitos para obtenção do título de Doutor em Antropologia Social. Orientador: Igor José de Reno Machado São Carlos, 2012 Ficha catalográfica elaborada pelo DePT da Biblioteca Comunitária/UFSCar Silva, Victor Hugo Martins Kebbe da. S586vu Na vida, única vez fabricando famílias e relacionalidades entre decasséguis no Japão / Victor Hugo Martins Kebbe da Silva. -- São Carlos : UFSCar, 2013. 298 f. Tese (Doutorado) -- Universidade Federal de São Carlos, 2012. 1. Antropologia social. 2. Brasil - Japão - migração dekassegui. 3. Família. 4. Nikkey. 5. Nipo-brasileiros. 6. Transnacionalismo. I. Título. CDD: 306 (20a) 5 AGRADECIMENTOS Esta pesquisa contou com a colaboração e auxílio contínuo de várias pessoas e instituições, tanto no Brasil quanto no Japão. Primeiramente, agradeço ao suporte constante de meus pais Afonso e Soraya, pela motivação sempre presente e mesmo com vários quilômetros de distância, além da paciência sem fim. Aos meus irmãos Pedro e Raissa, avós Eduardo e Elza e meus tios-avós, Izabel, Ivone, Jorge e Victor, por terem apoiado as minhas decisões. -
A Taste of Home?: Food, Identity and Belonging Among Brazilians In
A Taste of Home?: Food, Identity and Belonging among Brazilians in London Maria das Graças Santos Luiz Brightwell Department of Geography Royal Holloway, University of London Submitted for the degree of PhD 1 Declaration of Authorship I, Maria das Graças Santos Luiz Brightwell, hereby declare that this thesis and the work presented in it is entirely my own. Where I have consulted the work of others, this is always clearly stated. Signed: Date: 2 Abstract This thesis brings a focus to food and its cultural geographies by examining the ways that diasporic communities forge networks of distribution and the role of homesickness in shaping tastes in consumer societies. It also adds food (as material and immaterial culture) to diasporic geographies by highlighting the importance of food practices for migrant identities and sense of belonging. Through an investigation of food practices among Brazilians in London this research also contributes to an understanding of how this recent, numerous but under researched South American group experience migration in an everyday basis in London. The investigation undertaken includes desk research on food provision systems, semi-structured interviews and documentary field research with Brazilian food providers across London, focus group discussions with Brazilian migrants, periods of observational research in case study shop and restaurant outlets, and ethnographic domestic research with case study Brazilian households in Harlesden, Brent (an area of London with marked Brazilian immigration over the last decade). My analysis considers ‘Brazilianess’ as a category and cultural-culinary form being made and contested in London. An overview of the dynamics of Brazilian food provision in London shows that this making and contesting operates through both the material culture of food provision and the social lives of public spaces such as restaurants, cafes and grocery shops.