DOCSLIB.ORG

“La Leche Cuajada De La Martona” Marks the First of Many

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
“La Leche Cuajada De La Martona” Marks the First of Many Introduction “La Leche Cuajada de la Martona” marks the first of many collaborations between the Argentines Jorges Luis Borges and Adolfo Bioy Casares, and the pamphlet, a 01 broad yet succinct look at some of yogurt’s various incarnations throughout world history, seems a strange one to consider amid their famously imaginative works. The two writers, who met in 1931 through author and publisher Victoria Ocampo and her influential magazine, Sur, were then in quite different stages of their careers—Borges was publishing often in various journals, and Bioy Casares was penning fiction that he would later renounce. Neither had yet written any of the works for which he would be best remembered, and their relations with one another still sat somewhere between mentorship and friendship (Bioy Casares was seventeen years Borges’ junior). It was not until, in 1935, Bioy Casares’ Borges and Bioy Casares used imaginative uncle, owner of Argentina’s largest dairy reason to imbue the pamphlet with a sense of company, La Martona, commissioned from his great possibility. Through use of mythology, nephew a “semi-scientific, semi-commercial a wide historical and geographic scope, and pamphlet about yogurt” that the two would the language of contemporary microbiology, 02 meet to seriously discuss a collaboration. Bioy the work teems with images of other worlds: 03 Casares was to be paid sixteen pesos per page, humans inhale entire societies, God gives and, as Borges was struggling financially at food directly to his subjects, and (apparently) the time, he invited his mentor to his father’s real people live to superhuman ages. This house in Buenos Aires’ Las Flores province dairy-centric pamphlet, a commission whose so they could write the pamphlet together. As backstory is now something of a legend, had Bioy Casares tells it, the project was so boring even then hinted at the boundlessness its that they could not help using the time to authors would soon be exploring. Borges and fantasize about novels and short stories that Bioy Casares, each on the brink of producing they would one day write together. works that continue to influence the In his preface to Bioy Casares’ 1940 imaginations of posterity, had gotten the best novella, The Invention of Morel, Borges of their boredom. praises the story as an exemplary piece of “reasoned imagination.” One could say Regarding treatment of the text, I the inverse about “La Leche Cuajada de la have left the Spanish as it appears in Emecé Martona.” Unable to tread outright into their Editores’ Museo: Textos inéditos (Buenos preferred realms of whimsy and fantasy, Aires, 2002), leaving the erratic capitalizations intact and letting the recipes remain vague I owe thanks to Bryce Maxey for and inept. I have brought the style of the helping me to obtain the original text and to English into more readable form, and I spent Samantha Beardsley and Michelle Ishikawa some time working with the recipes to bring for their assistance regarding the recipes. them up to speed and permit less room for 04 error. I have also appended (in English) a Brandon Wilner 05 recipe for homemade yogurt, as the text is Chicago, IL primarily concerned with yogurt’s probiotic February 26, 2013 benefits, and all of the recipes require baking, which kills the bacteria. I vacillated on how to translate each instance of the titular leche cuajada—or whether to do so at all. Simply substituting “yogurt” did not seem favorable in each case, the literal “curdled milk” evokes images of rottenness, and “fermented milk” or “cultured milk” would be tiresome to read repeatedly. I have chosen, therefore, to use these terms, as well as a few others (“acidophilus milk,” “yogurt cultures,” or sometimes just “milk”), to best suit the context of each particular use. La Martona’s Yogurt Elías Metchnikoff Ilya Metchnikoff Elías Metchnikoff nació en Ivanowca Ilya Metchnikoff was born in Ivanovka, (Rusia) en 1845. Fue Profesor de Zoología en Russia in 1845. He was a professor of zoology Odesa en 1870. En 1890 entró al laboratorio de in Odessa in 1870. In 1890, he started working 08 Pasteur, del que era subdirector en tiempo de in the Pasteur Institute, of which he was the 09 su muerte. Conquistó celebridad universal por assistant director for the rest of his life. He su teoría de la fagocitosis, que revolucionó la achieved universal celebrity for his theory of medicina, por su teoría de la vejez, según la phagocytosis, which revolutionized medicine; cual esta última depende de causas fisiológicas for his theory of old age, according to which y patógenas—intoxicaciones intestinales—y aging depends on reasons physiological and es, por tanto, evitable por su fórmula para la pathogenic—intestinal infections—and is, preparación de la maravillosa leche cuajada therefore, prevented by his eponymous recipe que lleva su nombre. En 1908 obtuvo el for the marvelous cultured milk. In 1908, he premio Nobel. was awarded the Nobel Prize. Miembro de una familia perseguida A member of a family pursued by por muertes anticipadas, vivió 85 años. early deaths, he lived to be eighty-five years Aunque no fue a la guerra, estuvo en el old. Although he did not go to war, he was in tributo de vidas que dio la Humanidad para the death toll that gave humanity its horribly su fiesta horriblemente misteriosa, del año mysterious holiday of 1914. His group of 14. El grupo de sus discípulos se dispersó por pupils left for the battlefield; for many of el campo de batalla; para muchos de ellos fue them it was like going to hell without return. como el Hades, sin retorno. Y su laboratorio, And his laboratory—a laboratory dedicated laboratorio de la vida, se convirtió en silenciosa to life—was converted to a silent and empty y vacía antesala de la muerte. El corazón del waiting room of death. His wise heart, sabio, atávicamente débil, se reinstió. Elías atavistically weak, deteriorated. Ilya Metchnikoff murió en el año 1916 en París. Metchnikoff died in Paris in the year 1916. 10 Dejó las siguientes obras: Leçons sur He left behind the following works: 11 la Pathologie comparée de l’inflammation Leçons sur la Pathologie compare de (París, 1892), L’immunité dans les maladies l’inflammation (Paris,1892), , L’immunitee infectieuses (París, 1901), La Vieillesse (París, dans les maladies infectieuses (Paris, 1901), La 1903), Études sur la Nature humaine: essai Vieillesse (Paris, 1903), Études sur la Nature de philosophie optimiste (París, 1903), humaine: essai de philosophie optimiste Quelques Remarques sur le lait aigré (Paris, 1903), Quelques Remarques sur le lait (París 1905), Bacterotherapie, vaccination, aigré (Paris 1905), Bacterotherapie, vaccination, sérothérapie, en colaboración con otros sérothérapie, in collaboration with other médicos. En italiano, publicó: Le Desarmonie physicians. In Italian, he published: Le della natura e il problema della morte (Bibe. Desarmonie della natura e il problema della Gen. Di cultura, Milano, 1906); en alemán: morte (Library of General Culture, Milan Beiträge zu einer optimistischen 1906); in German: Beiträge zu einer Weltanschauung, de B. Michailoski (1908). optimistischen Weltanschaaung, by B. Michailoski (1908). La Leche Cuajada Cultured Milk La LECHE CUAJADA limpia el Yogurt cultures clean the human organismo del hombre; adentro de él, ensancha body; inside it, they lengthen life. The oldest su vida. Los mayores arcanos suelen estar a remedies are typically near us, as are many 12 nuestro alrededor; también algunas maravillas; other wonders. The custom is to suspend 13 la costumbre excusa la conciencia, miramos awareness, look without seeing, and—what sin ver y, lo que es peor, creyendo que nada is worse—believe that nothing remains to queda por ver y vamos a lo remoto, menos be seen, and we go to the remotest areas, less inalcanzable que lo inmediato, en busca de attainable than the immediate, in search of esfinges y de maravillas. El elixir de la larga sphinxes and wonders. The fabled elixir of life, vida, de los cuentos y de algunas débiles fallas cure for some weaknesses of our hopelessness, de nuestra desesperanza, es por todos conocido: is well known: fermented milk, Methuselah’s 1 la LECHE CUAJADA, alimento de Matusalén. nourishment. La tan frecuente putrefacción de los The frequent putrefaction of foods alimentos en el aparato digestivo causa in the digestive system causes poisonings, intoxicaciones; las intoxicaciones, como un and these poisonings, like a flood of life, are aluvión de la vida, están edificando nuestra constructing our death. Marfan2 has written: muerte. MARFÁN ha escrito: “El tubo “The alimentary canal is a permanent source digestivo es una fuente permanente de of poison.” Rocasolano, the eminent intoxicación”. ROCASOLANO, el eminente Aragonese chemist, corroborates: “Death is químico aragonés, corrobora: “La muerte es 1 The longest-lived person in the Bible, Methusaleh died at age nine hundred and sixty-nine, seven days before the beginning of the Great Flood. 2 Antoine Marfan was a French pediatrician who first conducted studies of the hereditary disorder of connective tissue that would later bear his name. un fenómeno de coagulación lenta de la a phenomenon of a slow curdling of albumin, albúmina, provocado por tóxicos”. Los medios triggered by toxins.” Alkaline halves stimulate alcalinos favorecen las putrefacciones; para putrefaction, and in order to counteract it, contrarrestarlas convienen, por consiguiente, consequently, acidic halves come together. los medios ácidos. La formulación de esta This truth owes its formulation to modern 14 verdad se debe a la ciencia moderna, pero science, but many peoples have been aware 15 empíricamente la conocieron muchos pueblos of it for many years. Since the remotest ages, y muchos años. Desde la más remotas edades people have chosen to acidify milk. There los hombres eligieron como acidificante la are experiments with it in the Bible.
Load more

Recommended publications
  • Tasting Navarra with a Surface Area of 10,421 Km2, Navarra Has Four Dis- Tinct Climates: Oceanic, Mountain, Continental Mediterra- Nean, and Arid
    Tasting Navarra With a surface area of 10,421 km2, Navarra has four dis- tinct climates: oceanic, mountain, continental Mediterra- nean, and arid. Part of Navarra is humid and the other part is arid; the uplands in the north and the flatlands in the south. The interaction of these conditions has created dis- tinct ecosystems, on which human activity has modelled settlements, landscapes and different lifestyles that are reflected in the cuisine and in other cultural expressions. Navarra cuisine is based on local and seasonal produce, a cuisine that is closely linked to the land. The repertoires of recipes and traditional flavours are a result of the climate, the terrain, the history and the know-how built up over ge- nerations while now combining contemporary ideas. If synaesthesia is the perception obtained through the blending of two senses, when a taste transmits to the brain the harmony with the environment in which it was prepa- red, an intense synaesthetic experience occurs: sensations and emotions that immerse us in the land and explain it. © Departament for Economic and Business Development. Directorate-Gene- ral for Tourism, Trade and Consumption. Texts: Maite Pérez Larumbe. Design and layout: RBK DESIGN. Photos: J. Campos, O. Conesa, Diaporama Estudio, I.Tejerina, Tryon, P. Uriz. And lent by Restaurante Rodero, INTIA-Reyno Gourmet and AEHN. Cover photo: Zigako Etxezuria. Publisher: Linegrafic. Translation: Traducciones CCI DL NA 327-2020 (March 2020) Ref. C205 Printed on eco-friendly paper. 2 A land of culinary diversity 3 413 The finest produce The produce of our land goes directly to our table, our culinary culture is built on abundance and local supplies.
    [Show full text]
  • Basic Spanish for the Camino
    BASIC SPANISH FOR THE CAMINO A Pilgrim’s Introduction to the Spanish Language and Culture American Pilgrims on the Camino www.americanpilgrims.org Northern California Chapter [email protected] February 1, 2020 Bienvenido peregrino Leaving soon on your Camino and need to learn some Spanish basics? Or perhaps you already know some Spanish and just need a refresher and some practice? In any case, here is a great opportunity to increase your awareness of the Spanish language and to prepare for your Camino and the transition into Spanish culture. Our meetings will focus on the language challenges that, as a pilgrim, you are likely to encounter on the Camino. While we will talk about culture, history, food, wine and many other day-to-day aspects of Spanish life, our objective will be to increase your language skills. Familiarity with the Spanish spoken in Spain will make the cultural transition easier for you and ultimately pay off with more satisfying human interactions along the Camino. Our meetings will be informal, in a comfortable environment and geared to making the review of Spanish an enjoyable experience. Buen Camino Emilio Escudero Northern California Chapter American Pilgrims on the Camino www.americanpilgrims.org TABLE OF CONTENTS Day 1 Agenda . i Day 2 Agenda . ii Day 3 Agenda . iii 01 - The Communities, Provinces and Geography of Spain . 1 02 - Spain - A Brief Introduction . 3 03 - A Brief History of Spain and the Camino de Santiago . 5 04 - Holidays and Observances in Spain 2020 . 11 05 - An Overview of the Spanish Language . 12 06 - Arabic Words Incorporated into Spanish .
    [Show full text]
  • El Comercio Internacional De Productos Lácteos
    30 S E R I E comercio internacional América Latina: el comercio internacional de productos lácteos Valentine Kouzmine División de Comercio Internacional e Integración Santiago de Chile, agosto de 2003 Este documento fue preparado por Valentine Kouzmine, Oficial de Asuntos Económicos de la División de Comercio Internacional e Integración de la Comisión Económica para América Latina y el Caribe (CEPAL). Las opiniones expresadas en este documento, que no ha sido sometido a revisión editorial, son de exclusiva responsabilidad del autor y pueden no coincidir con las de la Organización. Publicación de las Naciones Unidas ISSN impreso 1680-869X ISSN electrónico 1680-872X ISBN: 92-1-322216-5 LC/L.1950-P N° de venta: S.03.II.G.108 Copyright © Naciones Unidas, agosto de 2003. Todos los derechos reservados Impreso en Naciones Unidas, Santiago de Chile La autorización para reproducir total o parcialmente esta obra debe solicitarse al Secretario de la Junta de Publicaciones, Sede de las Naciones Unidas, Nueva York, N. Y. 10017, Estados Unidos. Los Estados miembros y sus instituciones gubernamentales pueden reproducir esta obra sin autorización previa. Sólo se les solicita que mencionen la fuente e informen a las Naciones Unidas de tal reproducción. CEPAL −SERIE Comercio internacional N° 30 Índice Resumen ........................................................................................ 5 Introducción ...................................................................................... 7 I. La producción y el comercio de productos lácteos ....... 9 A. La producción mundial de los lácteos ................................... 9 B. El comercio mundial y regional de de productos lácteos ............................................................ 19 II. El comercio regional de productos lácteos .................... 27 A. Tendencias generales........................................................... 27 B. Los países exportadores netos ............................................. 35 C. Los países importadores netos............................................
    [Show full text]
  • YOGURT Ancient Food in the 21St Century
    YOGURT ancient food in the 21st century Ricardo Weill This book is the result of extensive research carried out in collaboration with more than ten specialists in general health, nutrition, paediatrics, biochemistry and microbiology, among other disciplines. All specialists consulted offered state-of-the-art scientific and academic information, which was then combined and woven into this single text describing yogurt from its very origin to industrial manufacture. YOGURT ANCIENT FOOD IN THE 21ST CENTURY Weill, Ricardo YOGURT, ancient food in the 21st century/Ricardo Weill; compiled by Alejandro Ferrari; illustrated by Florencia Abd and Juliana Vido. First edition, Buenos Aires: Asociación Civil Danone para la Nutrición, la Salud y la Calidad de Vida, 2017. 180 p.: ill.; 21 x 14 cm. ISBN 978-987-28033-4-6 1. Dairy Industry 2. History I. Ferrari, Alejandro, comp. II. Abd, Florencia, ill. III. Vido, Juliana, ill. IV. Title. CDD 338.1762142 First edition 2017 All rights reserved. This book is subject to the condition that it shall not, by way of trade or otherwise, be lent, re-sold, hired out, or otherwise circulated without the publisher’s prior consent in any form of binding or cover other than that in which it is published and without a similar condition including this condition being imposed on the subsequent purchaser. © 2017 INDEX FOREWORD 9 INTRODUCTION 13 FOOD FERMENTATION: CHANCE AND OPPORTUNITY 16 YOGURT IN THE HISTORY OF MAN 28 THE PIONEERING WORK OF ÉLIE METCHNIKOFF 42 YOGURT PRODUCTION 56 MICROBIOTA: THE INDIGENOUS COMMUNITY 68 KEFIR, YOGURT’S OLDER BROTHER 80 YOGURT AND NATURAL IMMUNITY 90 YOGURT AND HEALTH PROMOTION 106 WHAT DO ARGENTINES EAT? 120 CONTROVERSIES IN NUTRITION 136 YOGURT IN EVERYDAY COOKING, BY NARDA LEPES 148 RECIPES WITH YOGURT, BY NARDA LEPES 152 REFERENCES 162 FOREWORD The first draft for this book was drawn up in Berlin in 2015, during the 12th European Nutrition Conference (Federation of European Nutrition Societies), over dinner with my dear friend Esteban Carmuega.
    [Show full text]
  • The Spanish Table MEXICO VIEJO
    The Spanish Table s MEXICO VIEJO s www.spanishtable.com Products subject to availability & price changes s s SPRING 2003 s s 1427 Western Ave 1814 San Pablo Avenue 109 North Guadalupe Avenue Seattle, Washington 98101 Berkeley, California 94702 Santa Fe, New Mexico 87501 (206) 682-2827 • FAX (206) 682-2814 (510) 548-1383 • FAX (510) 548 1370 (505) 986-0243 • FAX (505) 986-0244 [email protected] [email protected] [email protected] 9:30-6:00, Mon-Sat; 11:00-6:00 Sunday 10:00-6:00, Mon-Sat; 11:00-5:00 Sunday 10:00-6:00, Mon-Sat; 11:00-5:00 Sunday Nikki Crevey, Manager Founded 1995 Libby Connolly, Manager Opened 2001 Karen Fiechter, Manager Opened 2002 The Spanish Table stores will be closed Sunday, April 20th so our employees can spend Easter with their families SAN MIGUEL DE ALLENDE: While Berkeley architect Michael Raven has been puttering around our wall-of- wine room, sooner or later he has tended to bring up his own work-in-progress on a piece of property he owns in San Miguel de Allende, Mexico. And since sometimes Spain seems just too many time zones & air miles away, once Michael had piqued our interest enough, my wife & I cashed in our accumulated American Airlines miles so we could fly down to see what he had been raving about. Situated at the geographic center of Mexico at 6,400 feet elevation, San Miguel has been the object of affection for at least two generations of American expatriates. Now 460 years old, it is a town of extraordinary patrimony, a trove of architectural treasures that have been blessed by being treasured & preserved by a succession of owners with either the time or the money to lovingly restore its 17th century colonial mansions.
    [Show full text]
  • Hispanic Cheese
    Hispanic Cheese Reference Guide TABLE OF CONTENTS Introduction 4 Common (and Sometimes Confusing) Names Queso Blanco 6 Queso Fresco 7 Hispanic Cheeses at a Glance 8 The Caribbean Cuba Patagras 10 Dominican Republic Queso de Freir 10 Puerto Rico Queso de Crema 10 Queso de Hoja 11 Queso del Pais 11 Quesa de Prensa 12 Queso de Puna 12 Central America Criollo Cheese 13 Criollo Cheese Made on the Farm 13 Queso Crema, Criollo 14 Queso Blanco, Criollo Corriente 14 Queso Santa Barbara 14 Costa Rica Maduro 15 Palmito 15 Suero 15 El Salvador Coyotlio 16 Duro Blando 16 Majado 16 Petacones 16 Prunera 16 Honduras Quesillo de Honduras 17 Mexico Añejo 17 Asadero (Oaxaca) 17 Cotija 18 Panela 19 Queso de Bola 19 Queso Chihuahua 19 Queso Manchego 20 Ranchero 20 Sierra 21 South America Argentina Crema 22 Gaucho 22 Goya 22 Quartirolo 22 Reggianito 25 Sardo 29 Tafi 29 Bolivia Altiplano 29 Quesillo 29 Queso Benianco 30 Brazil Catupiri 31 Coalhada 31 Quartirolo 32 Queijo de Coalho 32 Queijo de Manteiga 32 Queijo Minas 32 Queijo Prato 33 Reino 35 Requeijao 35 Chile Chanco 35 Chanco Produced in Factories 36 Mantecoso 37 Quesillo 37 Queso Andino 38 Colombia Bernian 38 Pera 38 Ecuador Quesillo 39 Queso Andino 39 Paraguay Campesino 39 Paraguay Cheese 39 Quesillo 39 Peru Mantecoso 40 Queso Andino 40 Requeson 40 Uruguay Colonia 40 Yamandu 41 Venezuela Cauajada 41 Guayanes 41 Llanero 41 Queso de Cavallo 42 Queso de Cincho 42 Queso de Mano 43 Other Filled Cheese 43 About the Original Author: Jim Path 44 References 44 Cuba Dominican Republic Puerto Rico Mexico El Salvador Venezuela Honduras Costa Rica Colombia Ecuador Peru Brazil The Caribbean Bolivia Central America Paraguay South America Uruguay Chile Argentina INTRODUCTION In restaurants across the United States, dishes featuring Hispanic or Latin American cheeses have become staples.
    [Show full text]
  • Foreverbarcelona.Com
    Includes Catalan recipes and food Titledictionaries! Foreverbarcelona.com Over1 50 market stalls reviewed! © 2012. Marta Laurent Veciana Foreverbarcelona.com 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, mechanic photocopying, recording or otherwise, without prior permission of the author. Texts & Photographs: Marta Laurent Veciana Design: Jane Ashley @ nathalielussier.com All Boqueria maps are based on the one provided at the market website. ISBN: 978-84-615-7810-8 Legal Deposit: B-13343-2012 Barcelona, Spain With special thanks to the inhabitants of the market: vendors, owners, waiters and other, who have accepted and welcomed me and my guests, collaborating with me in my tours showing us their produce and answering our questions. Thank you for opening up and developing this friendship relationship with me over the years. I also want to thank Jane Ashley and Nathalie Lussier and her team, without whom this book wouldn’t have been possible. – Marta table of contents ABOUT THE AUTHOR 4 THE RIGHT HAND SIDE OF THE MARKET 26 The inner alleys 27 The outer alleys 31 INTRODUCTION 5 GLOSSARY 36 How to use it 36 MARKET INFO 6 Fruit and berries 38 How to get there 6 Veggies and greens 39 When to come 6 Nuts and sweets 40 Meat and poultry 41 Cold cuts, ham and meat preparations 42 A LITTLE BIT OF HISTORY TO START... 7 Fish 43 Seafood and shells 44 Cheese and dairy 45 THE CENTRAL ALLEY AND THE FISH SECTION 8 Beans and similar 46 Main entrance 8 Spices, herbs and seasonings 47 Central Alley 9 The end of the central alley 12 MARKET RECIPE INDEX 48 THE LEFT HAND SIDE OF THE MARKET 14 The bottom-left area 14 The front-left area 19 about the author Marta Laurent is a real Barcelona local, She knows all the secrets of the local born in 1976.
    [Show full text]
  • World Cheese Awards 2019 Results As of 21/10/2019 12:30 Version 3
    World Cheese Awards 2019 Version 3. Subject to change. Awards may be added. Results as of 21/10/2019 12:30 Entry Entry Class No Award Cheese Company Name Country* Company Website 5001 5 Bronze Scottish Goats Curd Errington cheese Ltd UK https://www.erringtoncheese.co.uk 5001 6 Bronze robiola di capra CASEIFICIOMORANDI Italy https://www.caseificiomorandi.it 5001 7 Bronze Kabrì Murgia Sergio S.R.L. Italy https://www.murgiaformaggi.com 5001 9 Bronze Pant Ys Gawn Goats Cheese The Abergavenny Fine Foods Co. UK http://www.abergavenny.uk.com/ 5001 14 Bronze Goat Curd Tolpuddle Goat Cheese and Farm Foods Australia http://www.tolpuddle.com.au 5001 16 Super Gold Cerney Ash Cheese Cerney Cheese Limited UK http://www.cerneycheese.co.uk 5001 21 Bronze TIERNO SAN MARTIN QUESERIA VEGA DE SAN MARTIN Spain https://www.vegadesanmartin.es 5001 29 Gold Kourellas Says Organic Anevato P.D.O. cheese Kourellas S.A. Greece http://www.kourellas.com 5001 30 Silver QUESO MONTEFRIEÑO TIERNO DE CABRA QUESO MONTEFRIEÑO S.L. Spain https://WWW.QUESOMONTEFRIENO.COM 5001 31 Bronze DOLCINO DI CAPRA ZANETTI ZANETTI SPA Italy https://zanetti-spa.it/ 5001 32 Silver CAPRINO FRESCO CASALE ROCCOLO Casale Roccolo azienda agricola biologica Italy https://www.casaleroccolo.it 5001 33 Silver Capricho de Cabra 1kg Central Quesera Montesinos, S.L.U. Spain https://www.montesinos.es 5001 37 Silver Capridor Argiolas Formaggi S.r.l. Italy http://www.argiolasformaggi.com DUNNES STORES SIMPLY BETTER IRISH HANDMADE 5001 38 Bronze ARDSALLAGH GOAT'S CHEESE Traditional Cheese Co Ireland https://www.traditionalcheese.ie 5001 39 Gold QUADRICAPRA Arrigoni Sergio Formaggi s.r.l.
    [Show full text]
  • Year-Book of the City of Buenos Aires
    UNIVERSITY OF WORTH CAROLINA BOOK CARD Please keep this card in book pocket 1X1 c^ OBBH i U. 3 1 It I 1 ~X S [ h- in = I "r" u i [ T -, "; ,\£ i r~" "- ri [ "S CI 'S - iij 3 i => 3 at. 3 1,1 5 THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA ENDOWED BY THE DIALECTIC AND PHILANTHROPIC SOCIETIES BA959 .B93 v.23 1913 liraiKK^JifWCHAPH., 00041418377 This book is due at the LOUIS R. WILSON LIBRARY on the last date stamped under "Date Due." If not on hold it may be renewed by bringing it to the library. DATE E ret d"ue DUE i 513 Digitized by the Internet Archive in 2012 with funding from University of North Carolina at Chapel Hill http://archive.org/details/yearbookofcityof23buen MUNICIPALITY OF THE FEDERAL CAPITAL (ARGENTINE REPUBLIC) STATISTICAL DEPARTMENT wtthorawnT M. I. T. YEAR-BOOK LIBRARIES OF THE CITY OF BUENOS AIRES CHIEF OF THE DEPARTMENT Dr. Joaquin S. de Anchorena Albert B. Martinez YEAR XXIII - 1913 Subdivision of the City according to parishes BUENOS AIRES Printed bv "Compani'a Sud-Americana de Billetes de Banco" 263 Chile and 559 Cangallo Streets 1914 MUNICIPALITY OF THE FEDERAL CAPITAL (ARGENTINE REPUBLIC) STATISTICAL DEPARTMENT YEAR-BOOK OF THE CITY OF BDENOS AIRES CHIEF OF THE DEPARTMENT Dr. Joaquin S. de Anchorena Albert B. Martinez YEAR XXIII — 1913 Subdivision of the City according to parishes BUENOS AIRES Printed by "CoMPANfA Sud-Americana de Billetes de Banco" 263 Chile and 559 Cangallo Streets 1914 J LIBRAKY UNIVERSITY OF NORTH CAROLINA' CHAPEL HILL INDEX Pag, Introduction.
    [Show full text]
  • RECIPES from the FIELD Nicaragua
    RECIPES FROM THE FIELD Nicaragua A CULINARY LOVE LETTER FROM BUILDON COOKS DEDICATION Since 1991, buildOn has partnered with thousands of volunteers from across the globe to break the cycle of poverty, illiteracy and low expectations through service and education. Every year, volunteers from our partner countries and abroad work in solidarity to construct schools in rural communities. buildOn Trek brings these volunteers together through life-changing host family stays and impactful cross- cultural exchange. On Trek, buildOn Cooks create meals for visiting volunteers that celebrate the culture and creatively utilize local products. buildOn Cooks wake up early, stay up late, and work hard to feed hungry stomachs and hearts. This delicious cuisine provides inspiration, comfort and connection to the cultures our volunteers immerse in as part of their buildOn Trek experience. This recipe book was created in collaboration with our buildOn Cooks and includes some of our favorite recipes. It is dedicated to all members of the buildOn Movement who have fueled the construction of more than 1,600 schools that provide education to thousands of children, parents and grandparents. CONTENTS FOOD CULTURE GALLO PINTO | 02 09 NICARAGUAN RICE AND BEANS GUACAMOLE | SPOTLIGHT | 03 NICARAGUAN GUACAMOLE 11 ERIKA SALINAS PINEDA TAJADAS CON PICO DE ENCHILADAS | 04 GALLO | 13 NICARAGUAN BEEF AND PLANTAIN CHIPS WITH RICE PATTIES SALSA SPOTLIGHT | ARROZ CON LECHE | 06 ARACELY MEZA TINOCO 14 RICE PUDDING TOSTONES | MEMORIAL | CONTENTS | 08 15 1 FRIED GREEN PLANTAINS SOCORRO MENDOZA PAGE Food Culture in Nicaragua Nestled in the heart of Central America, Nicaragua is a country rich in natural resources and vibrant food culture.
    [Show full text]
  • Colonial Spanish Sources for Indian Ethnohistory at the Newberry Library
    Colonial Spanish Sources for Indian Ethnohistory at the Newberry Library edited by Gabriel Angulo, M.A LIS Colonial Spanish Sources for Indian Ethnohistory NEW WORLD General Sources. 3 UNITED STATES General Sources. 37 Arizona. 47 California. .50 Florida. 68 New Mexico. 71 Texas. 86 MEXICO General Sources. .89 Chronicles. 117 Baja California. 163 Chiapas. 173 Chihuahua. .174 Guanajuato. 177 Mexico City. .179 Mexico State. 181 Oaxaca. 183 Sonora. 186 Tlaxcala. 191 Veracruz. 192 Yucatan. 193 CENTRAL AMERICA General Sources. 199 El Salvador. 204 Guatemala. .206 SOUTH AMERICA General Sources. .227 Argentina. .232 Bolivia. 238 Brazil. 240 Chile. .241 Colombia. .245 Ecuador. 251 Guayana. .252 Perú. 253 Paraguay. 274 Venezuela. 278 Geographic distribution of the colonial Spanish sources for Indian ethnography available at the Newberry Library Manuscripts Imprints Modern transcriptions Totals & reproductions New World 3 48 3 54 United States 2 6 5 13 Arizona 2 1 3 California 7 1 13 21 Florida 1 2 3 New Mexico 9 6 4 19 Texas 1 1 Mexico 42 45 23 110 Baja California 8 2 10 Chiapas 1 1 Chihuahua 3 3 Guanajuato 2 2 Mexico City 2 2 Mexico State 3 3 Oaxaca 3 3 Sonora 5 5 Tlaxcala 1 1 Veracruz 1 1 Yucatan 4 4 Central America 6 2 8 El Salvador 1 1 Guatemala 8 9 17 South America 1 4 2 7 Argentina 1 8 9 Bolivia 1 1 Brazil 1 1 Chile 2 2 4 Colombia 4 2 1 7 Ecuador 1 1 2 Guayana 1 1 Peru 13 12 3 28 Paraguay 4 4 Venezuela 2 6 8 totals 135 147 75 357 2 NEW WORLD Manuscripts Historia de las Indias [manuscript] : libro segundo / Fr.
    [Show full text]
  • Product List
    Product List Department Item Lookup Code Description BEANS 8697431259538 ADAM FAVA BEANS 2 LB-10 BEANS 5201502117042 AGRINO GIANT BEANS GRK500GR-12 BEANS 62356503789 CEDAR CUT GREEN BEANS 20 OZ-24 BEANS 62356503796 CEDAR GREEN PEAS 20 OZ-24/CS BEANS 58504138064 CLIC BLACK EYE BEANS 2LB-12/CS BEANS 58504134066 CLIC BLACK TURTLE BEANS 2LB-12 BEANS 58504144065 CLIC BROWN BEANS 2 LB-12/CS BEANS 58504213068 CLIC BROWN LENTILS 2LB-12/CS BEANS 58504220660 CLIC CAJUN BEANS MIX 2 LB-12 BEANS 58504147066 CLIC FAVA BEANS LARGE 2LB-12 BEANS 58504147264 CLIC FAVA BEANS X-LG 2LB-12/CS BEANS 58504149169 CLIC FAVA SPLIT LARGE 2 LB-12 BEANS 58504149060 CLIC FAVA SPLIT SMALL 2 LB-12 BEANS 58504212061 CLIC FRENCH LENTILS 2 LB-12/CS BEANS 58504135063 CLIC GREAT NORTH.BEANS 2 LB-12 BEANS 58504211064 CLIC GREEN LENTIL ESTON 2LB-12 BEANS 58504210067 CLIC GREEN LENTIL LARGE 2LB-12 BEANS 58504180063 CLIC GREEN PEAS 2 LB-12/CS BEANS 58504181060 CLIC GREEN SPLIT PEAS 2LB-12/C BEANS 58504220769 CLIC ITALIAN BEANS MIX 2 LB-12 BEANS 58504131065 CLIC KIDNEY RED DARK 2 LB-12 BEANS 58504130068 CLIC KIDNEY RED LIGHT 2 LB-12 BEANS 58504142061 CLIC LIMA BABY 2 LB-12/CS BEANS 58504140067 CLIC LIMA JUMBO 2 LB-12/CS BEANS 58504141064 CLIC LIMA LARGE 2 LB-12/CS BEANS 58504150066 CLIC LUPINI LARGE 2 LB-12/CS BEANS 58504151063 CLIC LUPINI SMALL 2 LB-12/CS BEANS 58504136060 CLIC NAVY BEANS 2 LB-12/CS BEANS 58504139061 CLIC PINTO BEANS 2 LB-12/CS BEANS 58504145062 CLIC RED BEANS SMALL 2 LB-12 BEANS 58504215062 CLIC RED LENTILS 2 LB-12/CS BEANS 58504133069 CLIC ROMANO BEANS 2 LB-12/CS BEANS 58504220868 CLIC SALAD BEANS MIX 2LB-12/CS BEANS 58504220165 CLIC SOUP MIX 2 LB-12/CS BEANS 58504152060 CLIC SOYA BEANS 2 LB-12/CS BEANS 58504132062 CLIC WHITE KIDNEY BEAN 2 LB-12 BEANS 660 FAVA BEANS MEDIUM/LB.-55/BAG BEANS 9930 FAVA BEANS SMALL PER LB.
    [Show full text]