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Download and Therapies for Alzheimer’S Disease, and She Sites
magdalene MATTERS Spring/Summer 2020 | issue 50 6 Big Bang Academy 8 The Food of Sichuan 14 Building Excitement magdalene college university of cambridge REGULARS 3 New Fellows Welcome 4–5 Fellows’ News Dear Members, 21 JCR and MCR Update Living and working in the time of the corona virus is certainly 24 Upcoming Events different, unsettling, worrying and sadly deadly for many but also strangely liberating for those of us who are lucky enough to be well this issue FEATURES and safely ensconced at home. Having time to cook rather than 6–7 Big Bang Academy commute, to think, to finally read that novel, these are the positives 8–9 The Food of Sichuan that will stay with me long after we return to ‘normal’. Life at Magdalene is busy all year round but Easter term in particular tends 10 Twenty-five years exporting to fly by in a blur of activity, so much so that we have neither time British food to appreciate our wonderful College gardens, our beautiful College 11 Immigrants in Nelson’s Navy nor the bustling City we are proud to live and work in. 12–13 My Time at Magdalene: The first three years of the Future Foundations Campaign have been a letter from the Master a whirlwind of activity involving many events, activities and global 14 –16 Building Excitement travel; three wonderful and rewarding years generating an amazing 17 Seamus Heaney’s Escape response. Again and again we have been gratified and humbled by the generosity, loyalty and commitment of our Members and Friends. -
Gastronauts at the Golden Mall
GASTRONAUTS AT THE GOLDEN MALL Curated by Joe DiStefano See reverse for his comments. Zhu’s Snacks #16: Pork Bone Soup Zhu’s Snacks #16 Tianjin Dumpling House: Beef Tendon 4 Duck Heads Pig Ears Lamb Dumplings with Green Squash #1 Handu BBQ Tianjin Xi’an Famous Xi’an Famous Foods: Dumpling Foods Lamb Offal Soup House Spicy Cumin Lamb Burger 3 Lamb Face Salad Tianjin 2 Dumpling House Chen Du Tian Fu: Lan Zhou: #14 Ox Tongue and Tripe #10 Chicken Heart Lucky #15 Ma La Rabbit #11 Squid Stick Wenzhou Snacks Lan Zhou Sushi Famous Noodles, etc. Chen Du 5 Tian Fu 1 Chen Du Tian Fu Seating Main Street Entrance GASTRONAUTS AT THE GOLDEN MALL by Joe DiStefano A night at Flushing’s Golden Shopping Mall curated by Joe DiStefano, culinary tour guide, enabler of gluttons, and founder of the food blog Chopsticksandmarrow.com. Chefs from Anthony Bourdain to Fuchsia Dunlop have said that the ramshackle Golden Shopping Mall in Flushing, Queens, is “just like being in China.” With food from Tianjin in the country’s Northeast to Sichuan in the South it’s an underground wonderland of regional Chinese cuisine. And it’s also paradise for adventurous eaters. 1 Chen Du Tian Fu 3 Xi’an Famous Foods This stall at the bottom of the stairs is a favorite of Danny The Golden Shopping Mall’s 36th Chamber specializing in Bowien of Mission Chinese Food and offers all manner of the Silk Road-inflected fare of Xi’an has become quite street food from Sichuan’s capital, Chengdu. -
A Taste of the Scintillating Flavours of Sichuanese Cuisine
A taste of the scintillating flavours of Sichuanese cuisine Numbing-and-hot flavour (ma la wei ) The most infamous Sichuanese flavour, this combines aromatic, piquant chilli heat with the lip- tingling, citrussy taste of Sichuan pepper • Typical ingredients: dried chillies and whole Sichuan pepper sizzled in oil OR chilli oil and ground, roasted Sichuan pepper • Key dish: poached fish in a sizzling cauldron of chillies • Uses: aromatic oil topping for various dishes, stir-fries, Sichuan hotpot, sauces for cold dishes, dry-spice mixes Homestyle flavour ( jia chang wei ) A heartwarming combination of mellow chilli heat with the umami richness of fermented seasonings • Ingredients: Sichuan chilli bean paste, fermented black beans, sweet fermented wheat paste • Key dish: twice-cooked pork, mapo tofu (pock-marked old woman’s tofu) • Uses: stews, stir-fries, dipping sauces Sour-and-hot flavour (suan la wei ) A piquant, refreshing combination of spicy heat with sour, fermented tastes • Ingredients: chilli oil and vinegar/pickled chillies and mustard greens/ground white pepper and vinegar • Key dish: Sour-and-hot silken tofu • Uses: dressings for cold dishes, stews and soups, particularly good with fish Hot-and-garlicky flavour ( suan ni wei ) This irresistible dressing combines spicy, savoury and garlicky tastes with an undercurrent of sweetness • Ingredients: spiced, sweetened soy sauce, chilli oil, crushed garlic (sometimes also toasted sesame oil, sugar) • Key dish: Zhong dumplings • Uses: sauce for boiled dumplings, dressing for cold meats -
2019 Year Book.Pdf
2019 Contents Preface / P_05> Overview / P_07> SICA Profile / P_15> Cultural Performances and Exhibitions, 2019 / P_19> Foreign Exchange, 2019 / P_45> Academic Conferences, 2019 / P_67> Summary of Cultural Exchanges and Visits, 2019 / P_77> 「Offerings at the First Day of Year」(detail) by YANG Zhengxin Sea Breeze: Exhibition of Shanghai-Style Calligraphy and Painting Preface This year marks the 70th anniversary of the founding of the People’s Republic of China. Over the past 70 years, the Chinese culture has forged ahead regardless of trials and hardships. In the course of its inheritance and development, the Chinese culture has stepped onto the world stage and found her way under spotlight. The SICA, established in the golden age of reform and opening-up, has been adhering to its mission of “strengthening mutual understanding and friendly cooperation between Shanghai and other countries or regions through international cultural exchanges in various areas, so as to promote the economic development, scientific progress and cultural prosperity of the city” for more than 30 years. It has been exploring new modes of international exchange and has been actively engaging in a variety of international culture exchanges on different levels in broad fields. On behalf of the entire staff of the SICA, I hereby would like to extend our sincere gratitude for the concern and support offered by various levels of government departments, Council members of the SICA, partner agencies and cultural institutions, people from all circles of life, and friends from both home and abroad. To sum up our work in the year 2019, we share in this booklet a collection of illustrated reports on the programs in which we have been involved in the past year. -
M10224121* Osnovna Raven ANGLEŠČINA Izpitna Pola 1
Šifra kandidata: Državni izpitni center JESENSKI IZPITNI ROK *M10224121* Osnovna raven ANGLEŠČINA Izpitna pola 1 A) Bralno razumevanje B) Poznavanje in raba jezika Torek, 31. avgust 2010 / 80 minut (40 + 40) Dovoljeno gradivo in pripomočki: Kandidat prinese nalivno pero ali kemični svinčnik, svinčnik HB ali B, radirko in šilček. Kandidat dobi list za odgovore. SPLOŠNA MATURA NAVODILA KANDIDATU Pazljivo preberite ta navodila. Ne odpirajte izpitne pole in ne začenjajte reševati nalog, dokler vam nadzorni učitelj tega ne dovoli. Rešitev nalog v izpitni poli ni dovoljeno zapisovati z navadnim svinčnikom. Prilepite kodo oziroma vpišite svojo šifro (v okvirček desno zgoraj na tej strani in na list za odgovore). Izpitna pola je sestavljena iz dveh delov, dela A in dela B. Časa za reševanje je 80 minut. Priporočamo vam, da za reševanje vsakega dela porabite 40 minut. Izpitna pola vsebuje 2 nalogi v delu A in 3 naloge v delu B. Število točk, ki jih lahko dosežete, je 57, od tega 20 v delu A in 37 v delu B. Vsak pravilen odgovor je vreden eno (1) točko. Rešitve, ki jih pišite z nalivnim peresom ali s kemičnim svinčnikom, vpisujte v izpitno polo v za to predvideni prostor. Pri 2. nalogi dela A izpolnite še list za odgovore. Če boste pri tej nalogi pri posameznih postavkah izbrali več odgovorov, bodo ocenjeni z nič (0) točkami. Pišite čitljivo. Če se zmotite, napisano prečrtajte in rešitev zapišite na novo. Nečitljivi zapisi in nejasni popravki bodo ocenjeni z nič (0) točkami. Zaupajte vase in v svoje zmožnosti. Želimo vam veliko uspeha. Ta pola ima 12 strani, od tega 4 prazne. -
Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings. -
Author Fuchsia Dunlop Has a Stunning Third Chinese Volume
Food & dining COOKBOOK REVIEW Author Fuchsia Dunlop has a stunning third Chinese volume By T. Susan Chang | G LO BE C O RRES PO N DEN T A PRIL 0 9 , 2 0 1 3 When Fuchsia Dunlop first published “Land of Plenty,” it was like an oasis in a desert of Chinese cookbooks: a meticulously researched, carefully glossed, normal-size Chinese cookbook that concentrated on one thing — Sichuan cooking, in this case — and did it very, very well. It was a guide for shopping, cooking, and eating, and if that wasn’t enough, it was a good read too. Two years later came a Hunan follow-up, “Revolutionary Chinese Cookbook,” which was, if anything, even better. I kind of hoped that every few years, Dunlop would somehow develop a lifetime’s mastery of each of the great eight Chinese cuisines and release another regional masterpiece onto the JON ATHAN PERUGIA market. Instead, she wrote “Every Grain of Rice,” Fuchsia Dunlop’s latest book, “Every Grain of Rice,” is a practical guide to a workhorse of a book for everyday Chinese Chinese cooking. cooking (like Grace Young’s stir-fry books, it can hold its own on a weeknight). And with a few exceptions (dan dan noodles, for example, which are essential repertoire in two of Dunlop’s books), there’s very little overlap with her previous publications. As you’d expect, ginger, garlic, and scallions are deployed to create a stunning variety of effects. There’s an emphasis on the often spicy, sometimes sweet, southern Chinese flavors Dunlop loves. -
Reexamining Culinary Continuity and Change
Narrative Section of a Successful Application The attached document contains the grant narrative of a previously funded grant application, which conforms to a past set of grant guidelines. It is not intended to serve as a model, but to give you a sense of how a successful application may be crafted. Every successful application is different, and each applicant is urged to prepare a proposal that reflects its unique project and aspirations. Prospective applicants should consult the application guidelines for instructions. Applicants are also strongly encouraged to consult with the NEH Division of Research Programs staff well before a grant deadline. Note: The attachment only contains the grant narrative, not the entire funded application. In addition, certain portions may have been redacted to protect the privacy interests of an individual and/or to protect confidential commercial and financial information and/or to protect copyrighted materials. Project Title: Chinese Foodways in the Modern World (19th c. - present): Reexamining Culinary Continuity and Change Institution: Emory University Project Director: Jia-Chen Fu Grant Program: Collaborative Research Chinese Foodways in the Modern World (19th c. – present): Reexamining Culinary Continuity and Change Statement of Significance and Impact We are applying for an NEH collaborative research grant to host a major international conference on modern Chinese food and foodways. This conference will serve as the first step in organizing and writing a critical volume of essays that will frame and define the field of modern Chinese food studies. We will be bringing together scholars working in and between fields such as history, anthropology, food studies, rural sociology, ethnic studies, film and literature, and media and communication studies to discuss issues surrounding the central themes of modern Chinese foodways, including politicization, industrialization of food production and consumption, scientific rationalization, migration and global circulation, and identity formation. -
SHAKESPEARE STUDIES in CHINA by Hui Meng Submitted to the Graduate Degree Program in English and the Graduate Faculty of the Un
SHAKESPEARE STUDIES IN CHINA By Copyright 2012 Hui Meng Submitted to the graduate degree program in English and the Graduate Faculty of the University of Kansas in partial fulfillment of the requirements for the degree of Master of Arts. ________________________________ Chairperson Geraldo U. de Sousa ________________________________ Misty Schieberle ________________________________ Jonathan Lamb Date Defended: April 3, 2012 ii The Thesis Committee for Hui Meng certifies that this is the approved version of the following thesis: SHAKESPEARE STUDIES IN CHINA ________________________________ Chairperson Geraldo U. de Sousa Date approved: April 3, 2012 iii Abstract: Different from Germany, Japan and India, China has its own unique relation with Shakespeare. Since Shakespeare’s works were first introduced into China in 1904, Shakespeare in China has witnessed several phases of developments. In each phase, the characteristic of Shakespeare studies in China is closely associated with the political and cultural situation of the time. This thesis chronicles and analyzes noteworthy scholarship of Shakespeare studies in China, especially since the 1990s, in terms of translation, literary criticism, and performances, and forecasts new territory for future studies of Shakespeare in China. iv Table of Contents Introduction ………………………………………………………………………………1 Section 1 Oriental and Localized Shakespeare: Translation of Shakespeare’s Plays in China …………………………………………………………………... 3 Section 2 Interpretation and Decoding: Contemporary Chinese Shakespeare Criticism………………………………………………………………. -
Creative Loafing Atlanta
Creative Loafing Atlanta FICTION CONTEST | TRAVEL | COMEDY | PETS | PHOTO GALLERIES | OPINION | FOOD ISSUE | DALI-INSPIRED CL BOXES | FUN & FREE S#!T | ARCHIVES | RSS « ATL Comic Profile: Mike Kaiser | 5 things today » TUESDAY, NOVEMBER 9, 2010 DANCE Q&A with Lily Cai Posted by Andrew Alexander on Tue, Nov 9, 2010 at 7:43 AM 3 Like The Lily Cai Chinese Dance Company brings its unique combination of modern dance and traditional Chinese forms to the Ferst Center on November 12. Founder, choreographer, and artistic director Lily Cai sat down to tell us a little about her company, how she helps her dancers find their Chi, and what it was like to perform for 16000 Deadheads. You started out as a dancer with the Shanghai Opera House. Can you tell me about that? Shanghai Opera House had two different departments—dance and opera—and over 1000 employees. It was a big company, fully funded by the government. In the early 1950s Russia and China had a very close relationship. Russia sent a lot of artists to set up systems for China because Mao had taken over everything in 1948, so it was run by Russians. In the dance department we did Chinese classical—different dances from over 5000 years of Chinese history—then we had folk-ethnic dance as well, with over 56 different ethnic groups. We also had to learn foreign styles of dance. And we also did ballet. The opera department sang Western style operas. That's why the Shanghai Opera House was such a big house. It was just like a school system in that sometimes we spent years learning something we never used. -
CHENGDU Brought to You by Our Guide to Southwest China’S Thriving Megacity
C H E N G D U CHENGDU Brought to you by Our guide to Southwest China’s thriving megacity Our third Sinopolis guide This is the third in our Sinopolis series of city guides. They Chengdu has likewise made major strides in moving up are designed to give you insights into China’s larger cities, the industrial value chain. Its high-tech special zone plays and are written with the business person in mind. host to the likes of Intel chip factories, as well as the As we pointed out in our first Sinopolis (which looked at Foxconn assembly lines that make many of the world’s Hangzhou), we know that knowledge of Beijing and iPads. The city has also become a hub for software Shanghai is already quite strong, so our goal here is to engineers, partly because property prices are dramatically Chengdu was a create a series of useful overviews of China’s other, less cheaper than those of Beijing and Shanghai (see our starting point for well-known major cities. This guide focuses on the chapter on the property market), and likewise its high the ancient Silk Southwestern metropolis of Chengdu, the provincial quality local universities. But the other reason why skilled Road and is capital of Sichuan and one of China’s biggest cities by engineers like the city is its liveability. Famed for its reprising that population (16 million). It is also one of the country’s most teahouse culture, Chengdu is also a gastronomic capital: role thanks to ancient cities: thanks to its silk trade it was a starting point Sichuanese cuisine is one of China’s four great culinary President Xi Jinping’s for the Silk Road. -
Reinventing the Traditional Guangzhou Teahouse: Caterers
Reinventing the Traditional Guangzhou Teahouse: Caterers, Customers and Cooks in Post-Socialist Urban South China Jakob Akiba Klein School of Oriental and African Studies University of London Ph.D. Social Anthropology 2004 ProQuest Number: 10673050 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if material had to be removed, a note will indicate the deletion. uest ProQuest 10673050 Published by ProQuest LLC(2017). Copyright of the Dissertation is held by the Author. All rights reserved. This work is protected against unauthorized copying under Title 17, United States Code Microform Edition © ProQuest LLC. ProQuest LLC. 789 East Eisenhower Parkway P.O. Box 1346 Ann Arbor, Ml 4 8 1 0 6 - 1346 ABSTRACT This thesis, based on ten months of field research and archival studies in Guangzhou (Canton), centres on an ethnographic portrait of a 120-year old teahouse, a state enterprise which combines the functions of teahouse and restaurant in a single establishment with the help of 180 staff. I approach the teahouse as a complex, shifting social space embedded in wider discourses and historical processes, and use the ethnographic portrait as a basis for exploration into several themes in the anthropology of urban China. The first chapter provides an historical background and deals with the rise, fall and revival of teahouse culture in the changing uses of urban space in the twentieth century.