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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. -
Jazzletter PO Box 240, Ojai CA 93024-0240
Gene Lees jazzletter PO Box 240, Ojai CA 93024-0240 February 2000 Vol. 19 No. 2 outside the experience. He tells you how to drive across this King Cole America in Bobby Troup’s Route 66. That song became such Part Two a part ofthe culture that when I moved to Califomia in 1974, Nat sings about partying ir1 BringAnother Drink. Or he gives and had determined the main highway on the map, I hardly you, in inversion, the same message as Nature Boy in You ‘re ever had to look at it again afler Chicago: I just ran the Nat Nobody Till Somebody Loves You. He gives you advice, Cole record in my head and aimed for the cities it specified. again, on your life, in It Only Happens Once and still more I doubt that I’m the only person who ever did that. friendly third-person counsel in It Is Better to Be by Yourself In his annotation to the Mosaic boxed set, Will Friedwald Or, with Cole Porter, he asks What Is This Thing Called tries to explain Cole’s predilection for silly songs with this: Love? And, in just case any white man should frown at even “The answer is in Cole’s miraculous capacity for melody. the hint ofa relationship here says, “You took my heart, and His limitless tool kit of methods of playing, singing and threw it away.” Just as she should have, you damned . arranging songs for his unusually-instrumented triumverate Or he looks at the girl, but won’t move on her, in But (sic) took him at once into high art and lowbrow comedy. -
Chinese Cuisine the Most Common Way to Greet People Is to Say
Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗？ Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet. -
Nat “King” Cole's Civil War: How Pop Music's Intimate Sounds and The
Nat “King” Cole’s Civil War: How Pop Music’s Intimate Sounds and the U. S. Military’s Intimate Spaces Ignited Alabama’s Racial Tensions in the 1950s Joseph M. Thompson Charlottesville, Virginia BA, University of Alabama, 2002 MA, University of Mississippi, 2013 A Thesis presented to the Graduate Faculty of the University of Virginia in Candidacy for the Degree of Master of Arts Department of History University of Virginia May 2015 2 On April 21, 1956, Alabama newspaper The Anniston Star published a letter to the editor, criticizing what the writer perceived as the press’s unfair characterization of five local white men as “hoodlums” for their recent involvement in an act of racial violence. Mrs. Orliss W. Clevenger, a white resident of Anniston and wife of one of the “hoodlums,” wrote indignantly that she could not “understand why when a White does something to a Negro it makes front page for two or three days and why when three Negro men raped that white woman a few weeks ago, there was only one small article about it down at the bottom of the page.” With palpable resentment, Mrs. Clevenger decried a local minister for writing a letter of condemnation regarding her husband while failing to pen one denouncement of the accused African American rapists. Surely, the clergyman did not think that her husband’s crime constituted a sin worse than the rape of a white woman? Surely, the local paper did not condemn her husband for acting on behalf of the white race? Mrs. Clevenger ended her letter by reiterating her loyalty to her husband and, by extension, her race, writing, “I’m not ashamed of what they did because that is not near so bad as rape.” “If we have lost any white friends because of this,” she concluded, “I don’t think they were worth having anyway!”1 At the time, Mrs. -
Catering Menu
Catering Menu Holiday Inn Express & Suites Sales and Catering Menu Sales Coordinator: Katie Blurton (360) 740-1800 730 NW Liberty Place, Chehalis, WA 98532 Breakfast Entrée ~ Express Start Breakfast Bar $9.95/person Enjoy our Daily Spread served from 6am-10am ~ The Continental $8.95/person Assorted Muffins & Danishes with tasty Jams and Fresh Fruit served with Orange Juice ~ Healthy Start $8.95/person Fresh Cut Fruit, Yogurt, Granola or Oatmeal Holiday Inn Express & Suites Please allow 48 hours to prepare your order All menu prices do not include 18% service charge and 8.2% sales tax 15 person minimum order. *For all menu selections that do not meet minimums an additional charge will be assessed Entrée The Deli Express $15.95/person **/**** Deli style Ham, Turkey & Roast Beef, Assortments of Breads, Fresh Garden Salad, Fruit Tray, and Your choice of Potato or Macaroni salad. ~ Taste of Tuscany $17.95/person **/**** Your choice of Triple Layered Lasagna or Fettuccine Alfredo, Fresh Garden Salad with Balsamic Vinaigrette Dressing and Garlic Bread ~ La Fiesta $17.95/person **/**** Sautéed Beef or Chicken, Shredded Lettuce, Grated Cheese, Diced Tomatoes, Tortilla Chips, Beans, Rice and Warm Flour Tortillas ~Southern Style BBQ $19.95/person **/**** BBQ pork ribs, Mashed Potatoes with Gravy, Cole Slaw, and Rolls, with Fresh Garden Salad and choice of dressing. ~ Roasted Chicken $17.95/person **/**** Roasted and Seasoned Chicken Breast, Mashed Potatoes, Steamed Vegetables, Fresh Garden Salad with Balsamic Vinaigrette Dressing and Rolls ~ On the Lighter Side $12.95/person **/**** Soup Du Jour*, Fresh Garden Salad and Breadsticks *Call for a list of soups *Assorted dressings available with all salads ~Classic Sub Tray $99.95/Tray Your choice of deli meat (Ham, Turkey, Roast beef, Pastrami), cheese (cheddar, Swiss, provolone) layered with veggies (lettuce, onion, tomato, pepperoncini, olives) and dressing (mayo, mustard, vinegar, salt, pepper) on a sub baguette. -
Excellent Beast
Nat "King" Cole, ordered chronologically Artist Title Arranger Album Inventory Call # Cole, Nat "King" Sleepy Head SC 1005 Cole, Nat "King" Train For Dreamland SC 1006 Cole, Nat "King" Brahms' Lullaby SC + P 1007 Cole, Nat "King" Home Rugolo, Pete 1133, Lush Life SC 1105 Cole, Nat "King" Land of Love Rugolo, Pete Lush Life SC + P 1831 Cole, Nat "King" Lush Life (incl. Strayhorn's orig. lead sheet) Rugolo, Pete 1672, Lush Life SC + P 1832 Cole, Nat "King" I'd Like To Make A Million SC 1833 Cole, Nat "King" Who Do You Know In Heaven? Rugolo, Pete SC + P 1941 Cole, Nat "King" I Get Sentimental Over Nothing 705 SC + P 1942 Cole, Nat "King" Roses and Wine Lush Life SC + P 1943 Cole, Nat "King" It Was So Good While It Lasted Rugolo, Pete 818, Lush Life SC + P 1944 Cole, Nat "King" Baby, Won't You Say You Love Me? 889 Nat, Gtr 2686 Cole, Nat "King" Little Bit Independent, A (aka Little But Independent) 1068 Nat, Gtr 2687 Cole, Nat "King" I'll Never Say Never Again 1068 Nat, Gtr 2688 Cole, Nat "King" Magic Tree, The Baxter, Les? 1365 Prod 2696 Cole, Nat "King" Always You Hefti, Neal? 1401 SC + P 2697 Cole, Nat "King" Greatest Inventor of Them All, The 1010 P 2699 Cole, Nat & Maria Cole Every Day Rugolo, Pete Lush Life SC + P 2876 Cole, Nat & Maria Cole Hey Not Now Rugolo, Pete 1176, Lush Life SC + P 2877 Cole, Nat & Maria Cole Get Out and Get Under the Moon Rugolo, Pete 1176, Lush Life SC + P 2878 Cole, Maria I'm Lovin' You Rugolo, Pete SC + P 2879 Cole, Nat "King" Time Out For Tears Rugolo, Pete 1270, Lush Life SC + P 2880 Cole, Nat "King" It's -
Download Catering Menu
DINO’S EDEN LAKESIDE CLUB CATERING MENU Banquet Menu Options * ** Meals Include: • 1 Potato • 1 Vegetable • Coleslaw • Dinner Roll with Butter • Relish Tray Meal with Choice of 1 Meat: $10.00 per person Meal with Choice of 2 Meats: $12.00 per person Plated and Served: Add $1.00 per person *All prices are subject to tax and gratuity. **Add 4% if paying with debit/credit card. Meat Selections: • Chicken: Fried, Baked, or BBQ • Ham: Hot or Cold • Roast Beef • Turkey: Hot or Cold • Meatballs: BBQ, Italian, or Swedish • Lasagna (no potato choice) • Sliced Roast Pork • BBQ Pork Potato (Starch) Options • Buttered Noodles • Buttered Red Potatoes • Cheesy Hash Browns • Garlic Mashed Potatoes • Mashed Potatoes • Rice Pilaf • Potatoes Au Gratin Vegetable Choices • Corn • Glazed Carrots • Green Beans • Peas Additional Items (add $1.00 per person) • Fresh Fruit Platter • Stuffing • Tossed Salad 8-Oz. Sirloin Steak 11.95 6-Oz. Steak & Walleye 16.95 6-Oz. Steak & Shrimp 14.95 Chicken & BBQ Ribs 13.95 BBQ Ribs 11.50 Beef Tips 12.95 ½ Fried Chicken 9.95 Chicken Marsala 10.50 Chicken Supreme 10.50 Chicken Parmesan 10.95 Chicken Ala Oskar 10.95 Chicken Alfedo 10.95 Plated dinners come with choice of potato, vegetable or plated salad, dinner roll, and coffee Prices subject to sales tax and 15% gratuity. Lunch Catering Menu Entrée Meals Chicken Parmesan with garlic pasta, garlic toast, and salad Chicken Supreme, chicken breast with spinach-artichoke topping and provolone cheese served with herbed red potatoes and salad Chicken Alfredo, broiled chicken breast -
Page 5 July 20
www.theaustinvillager.com THE VILLAGER Page 5 ~ July 20, 2012 ENTERTAINMENT Wife of Nat “King” Cole, and Natalie Cole’s Mother, Dies at 89 Special to the NNPA from the racial violence. She raised Afro-American Newspaper their five children and sup- Big Band singer Maria ported her husband while his Hawkins Cole, wife of jazz career flourished. legend Nat “King” Cole and After her husband died mother of singer Natalie of lung cancer in 1965 at age Cole, died July 10 in Boca 45, Cole created the Cole Raton, Fla., after a short Cancer Foundation and be- battle with cancer. She was came very active in charity 89. work. “I just want to thank According to the everyone for their prayers Maria Hawkins Cole Times, Cole’s family said she [and] loving support. Mom New York Times, and hired also retuned to singing both has passed, gone to glory, her as a vocalist for his or- before and after her July 10th 2012. She will be chestra. She stayed with him husband’s death. She and Return to Dunbar--(L to r) Austinites Doris Williams, Tommie Wyatt and Laura Jackson all graduates of the Paul Lawrence Dunbar High School in Lubbock, Texas returned to the city for the next to Dad at Forest until 1946, when she became Nat recorded songs with Dunbar All School Reunion, July 12-15, 2012. Dunbar, the original all Black high school in Lub- Lawn,” Natalie Cole a solo act at Club Zanzibar Capitol Records and her bock, graduated the last class in 1993. -
Camp Cookbook
Troop 318 Camp Cookbook Dutch Oven Camp Stove Grilling Cooking with Fire Backpack Meals Last update: October, 2011 SECTIONS Introduction Meal Planning Patrol Box & Gear Camp Cooking Tips Food Preparation (Proper Handling) Dutch Oven Cooking Introduction to Dutch Oven Cooking Dutch Oven Care and Maintenance How to Cook with a Dutch Oven Dutch Oven Recipes Camp Stove Cooking Using a Propane Camp Stove Camp Stove Recipes Grilling Cooking with the Grill Direct & Indirect Cooking Marinades and Rubs Grilling Recipes Cooking with Fire About Cooking on an Open Campfire - Rotisserie - Skewers - Cooking on a Rock - Cooking on Coals (Foil) - Food inside of Food / Wrapped in Leaves - Cooking in a Paper Bag - Cooking with a Can - Grilling Grate over the Fire Cooking with Fire Recipes About Pie Irons Pie Iron Recipes Backpack Stove Cooking About backpack stoves Backpack Recipes No-Cook Trail Meals Recipe Indexes Breakfast – Main Meal – Side Dishes – Breads/Biscuits - Desserts Appendix A: Easy Meal Ideas Appendix B: Measurements & Conversions Appendix C: Camp Coffee Sources Philmont Grace For Food, For Raiment, For Friendship and Fellowship We thank thee, O Lord "Cooks are not found wandering in the woods. Nor do Scouts fry an egg on the first try. Guide them, teach them, but don't do everything for them." Ed Bailey, Denver Area Council, Centennial District Red meat is not bad for you. Now blue-green meat, that’s bad for you! Tommy Smothers Hunger finds no fault with the cooking. Proverb I feel a recipe is only a theme, which an intelligent cook can play each time with a variation. -
Music Views LU’ Abner, Lanky Comic Strip BIG HAPPY FAMILY Mar., 1956 Vol
• 'ABNER' ON BROADWAY Music Views LU’ Abner, lanky comic strip BIG HAPPY FAMILY Mar., 1956 Vol. XIV, No. 3 favorite of the mythical hills of The National Broadcasting VIC ROWLAND Editor Dogpatch, will make his bow on Company, whose bosses also Associate Editors: Merrilyn Hammond, Dorothy Lambert. Broadway in a musical version of own RCA Victor Records, has G O R D O N R. FR A SE R Pub lishe r A1 Capp’s famous strip. Para a new half-hour filmed music Published Monthly By mount Pictures will finance the series in preparation which CAPITOL PUBLICATIONS, INC. stage venture and will film the will star Columbia Records' Hollywood & Vine, Hollywood 28, Calif. production at a later date. Rosemary Clooney, feature Printed in U.S.A. Subscription $1.00 per year. Johnny Mercer and Gene De- Starlite Records’ Hi-Lo’s (vo Paul will write the score. Nor cal group) and Capitol Rec man Panama and Melvin Frank, ords’ Nelson Riddle and his ON THE COVER who scripted the strip along with orchestra. lt#s the “King of Swing“ him Michael Kidd, who will choreo A different "name” star will self, Benny Goodm an. graph the show, have formed a guest each week. The tele- He's come up with a great corporation, the Triad Corp. and series is scheduled to bow in new Capitol album called “Ben will be responsible for the musi 52 markets this spring, di ny Goodman,“ with notable cal’s entire production. Opening rected by Dik Darley. assists from Harry James, Lionel is slated for next fall. -
American Restaurant Culture and the Rise of the Middle Class, 1880-1920
TURNING THE TABLES: AMERICAN RESTAURANT CULTURE AND THE RISE OF THE MIDDLE CLASS, 1880-1920 by Andrew Peter Haley BA, Tufts University, 1991 MA, University of Pittsburgh, 1997 Submitted to the Graduate Faculty of Arts and Sciences in partial fulfillment of the requirements for the degree of Doctor of Philosophy University of Pittsburgh 2005 UNIVERSITY OF PITTSBURGH FACULTY OF ARTS AND SCIENCES This dissertation was presented by Andrew Peter Haley It was defended on May 26, 2005 and approved by Dr. Paula Baker, History, The Ohio State University Co-Dissertation Director Dr. Donna Gabaccia, History, University of Pittsburgh Co-Dissertation Director Dr. Richard Oestreicher, History, University of Pittsburgh Dr. Carol Stabile, Communications, University of Pittsburgh Dr. Bruce Venarde, History, University of Pittsburgh ii © Andrew Peter Haley iii TURNING THE TABLES: AMERICAN RESTAURANT CULTURE AND THE RISE OF THE MIDDLE CLASS, 1880-1920 Andrew Peter Haley, PhD University of Pittsburgh, 2005 This dissertation examines changes in restaurant dining during the Gilded Age and the Progressive Era as a means of understanding the growing influence of the middle- class consumer. It is about class, consumption and culture; it is also about food and identity. In the mid-nineteenth century, restaurants served French food prepared by European chefs to elite Americans with aristocratic pretensions. “Turning the Tables” explores the subsequent transformation of aristocratic restaurants into public spaces where the middle classes could feel comfortable dining. Digging deeply into the changes restaurants underwent at the turn of the century, I argue that the struggles over restaurant culture—the battles over the French-language menu, the scientific eating movement, the celebration of cosmopolitan cuisines, the growing acceptance of unescorted women diners, the failed attempts to eliminate tipping—offer evidence that the urban middle class would play a central role in the construction of twentieth-century American culture. -
Outline of Food Preparation
Outline of food preparation results. Food preparation includes but is not limited to cooking. 1 What type of thing is food prepa- ration? • Art – an art, one of the arts, is a creative endeavor or discipline. • Culinary art – art of preparing and cooking foods. • Skill – learned capacity to carry out pre-determined results often with the minimum outlay of time, en- ergy, or both. • Meal preparation 2 Essence of food preparation • Chef – a person who cooks professionally for other people. Although over time the term has come to Food preparation at the Naval Air Station, Whidbey Island, describe any person who cooks for a living, tradi- Washington state tionally it refers to a highly skilled professional who is proficient in all aspects of food preparation. • Cooking – act of preparing food for eating. It en- compasses a vast range of methods, tools and com- binations of ingredients to improve the flavour or digestibility of food. It generally requires the selec- tion, measurement and combining of ingredients in an ordered procedure in an effort to achieve the de- sired result. • Cuisine – specific set of cooking traditions and prac- tices, often associated with a specific culture. It is often named after the region or place where its un- derlying culture is present. A cuisine is primarily in- fluenced by the ingredients that are available locally or through trade. Chicago-style deep-dish pizza from the original Pizzeria Uno lo- cation 3 Food preparation techniques The following outline is provided as an overview of and a topical guide to food preparation: 3.1 Baking Food preparation – preparing food for eating, generally requires selection, measurement and combination of in- • Baking – the technique of prolonged cooking of gredients in an ordered procedure so as to achieve desired food by dry heat acting by convection, normally in 1 2 3 FOOD PREPARATION TECHNIQUES • Steaming – boiling water continuously so it vapor- izes into steam and carries heat to the food being steamed, thus cooking the food.