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THE OFFER a Bucket List Destination Three Thousand Years in the Making, the Silk Road Is One of the True Icons of Central Asia
21 DAY BUCKET LIST TOUR BEST OF THE STANS $ PER PERSON 5699 TWIN SHARE KAZAKHSTAN • KYRGYZSTAN • TAJIKISTAN • UZBEKISTAN THE OFFER A bucket list destination three thousand years in the making, the Silk Road is one of the true icons of Central Asia. Crossing vast deserts 21 DAY TOUR and towering mountain ranges, weaving through exotic cities and remote villages untouched by the passage of time, every inch of this $5699 ancient trade route is potentially more beautiful than the last. Isn’t it time you experienced its wonders for yourself? This 21 day tour is a chance to take in the historic cities and landscapes of four countries along the Silk Road - Kazakhstan, Kyrgyzstan, Tajikistan and Uzbekistan. Enjoy a day in Almaty, the largest city in Kazakhstan; witness dramatic rock formations in Charyn Canyon; go horse riding and make bread with a local family at a traditional Kyrgyz yurt camp; and admire the Russian-influenced architecture of Karakol on the shores of Lake Issyk-Kul. Journey to the iconic city of Samarkand, home to the exquisite Registan Square; ignite your senses with a stroll through colourful Osh Bazaar; see Poi Kalon and Kalon Minaret on a city tour of Bukhara; travel to the ancient city of Shakhrisabz; visit the Museum of Antiquities in Dushanbe - plus a whole lot more! Package includes return flights, 17 nights accommodation, one night a Kyrgyz yurt camp, and more. Offer available for a limited time or until sold out. TRIP A DEAL PTY LTD: 50149240433 21 DAY BUCKET LIST TOUR | BEST OF THE STANS THE ITINERARY Day 1 Australia - Almaty, Kazakhstan Afterwards, enjoy dinner and return to the hotel for an Today depart from either Sydney, Melbourne or Brisbane for evening at leisure. -
Polévky / Soups Vegetariánské Předkrmy
POLÉVKY / SOUPS Tomato Shorba - A1 50,- Lahodná polévka z čerstvých zralých rajčat, s bylinkami a indickým kořením Delicate soup of fresh ripe tomatoes, with herbs and Indian spices Palak and Dal Shorba - A1 50,- Čočková polévka se špenátem, ochucená koriandrem a římským kmínem Lentil soup with spinach, flavoured with coriander and cumin seeds Murgh Yakhni Shorba - A1 60,- Jemný kuřecí vývar s indickým kořením a bylinkami Chicken bone thin soup with herbs and Indian spices VEGETARIÁNSKÉ PŘEDKRMY / VEGETARIAN STARTERS Tandoori Mushroom Tikka (8 ks/pcs) - A7 155,- Čerstvé žampiony marinované ve směsi koření a pečené v indické peci tandoor Fresh mushroom marinated with spices and baked in a tandoor oven Amritsari Paneer Tikka (6 ks/pcs) - A7 175,- Domácí indický sýr se speciálním kořením šéfkuchaře, podávaný s cibulí, rajčaty a paprikou Home made Indian cheese with chef´s special spices, served with onion, tomatoes and capsicum Paneer Shaslik - A7 170,- Marinovaný domácí indický sýr pečený v indické peci tandoor, s paprikou a cibulí Marinated home made Indian cheese baked in a tandoor oven, with capsicum and onion Dhai Ke Kebab - A7 90,- Smažený toastový chléb plněný kořeněným čerstvým sýrem Fried toast bread filled with spicy hung curd Kali Mirch Aloo - A7 85,- Restované brambory s černým pepřem, čerstvým koriandrem, zázvorem a citronovou šťávou, doplněné sójovou omáčkou Potatoes sautéed with black pepper, fresh coriander, ginger and lemon juice, finished with soya sauce Onion Bhaji (4 ks/pcs) 75,- Kousky smažené cibule obalované v těstíčku -
Central Asian Cuisine
[DATUM] [FIRMENNAME] [Firmenadresse] www: kalpak-travel.com email: [email protected] phone: +41 79 199 9739 Introduction to Central Asian Cuisine Food’s an important part of any trip. We both worry and get excited about all the delicious things we might taste during our travels. We’ve put together a food guide so that if you’re about to embark on a journey through Central Asia, you’ll know what to expect. We’ll unravel the mystery of lagman, plov, manty, beshbarmak and other such names you’ll encounter on a typical restaurant or café menu. We’ll also give you a bit of background about the cultural and historical peculiarities of the region’s food habits. You’ll understand the basics of a Central Asian nomad’s diet based on meat and dairy, see how that differs from the settled people of the region with their love of vegetables, rice and noodles as well as the Russians who influenced the region when it was part of the Soviet Union. Why not download our guide, print it out and take it with you? Bread – Lepyoshka, Tandyr Nan, Patyr Nan – Лепешка /Нан In Central Asia, a meal without bread is considered incomplete. It’s almost sacred here! You’ll find a variety of bread in stores and cafes, but the most common and popular one is a round shaped flat white bread. Typically, it’s baked in a fire oven known as a tandyr (tandoori). As you travel, you will discover that the taste and shape of this bread will vary slightly from place to place. -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent; -
Trade Marks Journal No: 1993 , 29/03/2021 Class 8 3563833 05/06
Trade Marks Journal No: 1993 , 29/03/2021 Class 8 3563833 05/06/2017 CRYSTAL CROP PROTECTION LIMITED B-95, WAZIRPUR INDUSTRIAL AREA, WAZIRPUR, DELHI - 110052 a company incorporated under the Indian Companies Act Proposed to be Used DELHI AGRICULTRE IMPLEMENTS (HAND OPERATED) THIS IS SUBJECT TO ASSOCIATION WITH REGISTERED/PENDING REGISTRATION NO..3563986. 1298 Trade Marks Journal No: 1993 , 29/03/2021 Class 8 3800024 09/04/2018 S. GURPREET SINGH TRADING AS SATNAM BRUSH INDUSTRY. 1/9364, WEST ROHTAS NAGAR, SHAHDARA, DELHI-110032, INDIA. PROPRIETORSHIP Address for service in India/Attorney address: LALJI ADVOCATES A-48, Yojna Vihar, Delhi-110092 Proposed to be Used DELHI Cutting tools [hand tools], Putty knives, Cutlery of precious metal for cutting, Cutting Blades, Razor blades, Vibrating blade razors, Blade sharpening instruments Blades for electric razors, Wall Scrapers & Trowels. 1299 Trade Marks Journal No: 1993 , 29/03/2021 Class 8 3947603 17/09/2018 DHIRAJ FULCHAND SHAH A-905/906 GOLF SCAPPE SUNNY ESTATE, SION TORMBAY ROAD, CHEMBUR, BEHIND IDBI BANK, MUMBAI-400071 The Trade Marks Act, 1999 Address for service in India/Attorney address: VANCHINATHAN No 6, Dhanammal Street Spurtank Road Chetpet Chennai - 600031 Proposed to be Used MUMBAI Hand tools and implements, hand-operated; Cutlery; Side arms, except firearms; Razors 1300 Trade Marks Journal No: 1993 , 29/03/2021 Class 8 4784798 17/12/2020 NEETABEN U.VEKARIYA PROPRIETOR OF ROMAX HOME PRODUCTS. FLAT NO. 301. THIRD FLOOR, AMAR DEEP COMPLEX, SHIVAM PARK, BEHIND SWAMI NARAYAN GURUKUL SCHOOL STREET NO.1 MAVDI, RAJKOT-360004 GUJARAT INDIA Individual (Sole Proprietor) Address for service in India/Attorney address: RAMESH G. -
Food and Identity in Central Asia Halle (Saale) 2017
CASCACENTRE FOR ANTHROPOLOGICAL STUDIES ON CENTRAL ASIA II [Ed. Aida Aaly Alymbaeva] FOOD AND IDENTITY IN CENTRAL ASIA HALLE (SAALE) 2017 MAX PLANCK INSTITUTE FOR SOCIAL ANTHROPOLOGY DEPartment ‘IntegraTION AND CONFLICt’ FIELD NOTES AND RESEARCH PROJECTS XIX MAX PLANCK INSTITUTE FOR SOCIAL ANTHROPOLOGY DEPARTMent ‘IntegraTION AND CONFLICT’ FIELD NOTES AND RESEARCH PROJECTS XIX CASCA – Centre for Anthropological Studies on Central Asia II: Food and Identity in Central Asia http://www.eth.mpg.de/pubs/series_fieldnotes/vol0019.html Published by Max Planck Institute for Social Anthropology, Halle (Saale) P. O. Box 11 03 51 D - 06017 Halle /Saale (Germany) Phone +49 (0) 345 2927 0 http://www.eth.mpg.de ISSN 2193-987X Editor: Aida Aaly Alymbaeva I Series Editor: Günther Schlee Assisted by: Viktoria Zeng and Robert Dobslaw Cover Photo: How to eat tandyr samsa (Osh City, Kyrgyzstan), 2015 © Baktygul Karimova (U. Abdrashitov) Printed 2017 by Max Planck Institute for Social Anthropology, Halle (Saale) © 2017 Max Planck Institute for Social Anthropology TaBLE OF CONTENTS Series Editor’s Preface (Günther Schlee) .................................................... iv Foreword (Bettina Mann) ............................................................................ v Introduction (Aida Aaly Alymbaeva) ......................................................... vii MINORITIES’ CUISINE AND DIFFERENTIATING PROCESSES IN MULTICULTURAL SETTINGS Internationalism on the Table: Dining Ethnicity in One’s Homeland Kazakhstan (Rita Sanders) .......................................................................... -
Anastasia Novykh
Predictions of the Future. Brochure by Anastasia Novykh Anastasia Novykh Predictions of the Future and the Truth about the Past and the Present Picture by A. Novykh ‘The Archons’ orchestra under the direction of Abraxas’ This brochure presents abstracts from the book by Anastasia Novykh “Sensei of Shambala” (books II, III, IV). Small but very informative, it brings new important information to those who want to know the truth. Preface The latest developments in the world – world economic crisis and geopolitical changes – set thinking every person about the cause of their origin. Putting together fragments of news in a joint mosaic of the on-going process, one may come to a conclusion that behind all this disorder and rapid changes, storming in the life of almost every person, there are powers, certain people, who possess the largest share of the world To download books: books.allatra.org/en 1 Predictions of the Future. Brochure by Anastasia Novykh capital and whose names are not public. However, it is them who are the ‘puppeteers’ of the world billionaires. It is they who decided to provoke activities in the world aimed at destruction of the largest part of human population on the planet in a difficult period for humanity of global climate changes on the Earth. What powers are they and what their plans are, history of their existence, their methods and approaches of manipulating the masses of people – this information is accessibly presented in the books by Anastasia Novykh. Fiction style of these books enables clever people to realize much more than it is written there, to see globally and correlate scattered information, to find the key of decision, by matching with the events occurring around, and supplementing it with new data. -
Unit-1 Introduction to the Art of Cookery
Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive. -
Traditional Cuisine of Armenia Լավաշ Lavash
MENU TRADITIONAL CUISINE OF ARMENIA ԼԱՎԱՇ LAVASH PADARIA BAKERY HERBS PASTRY JINGUYALOV KHATZ 9,5 Flat bread, similar to Lavash, stuffed with 10 to 12 different sorts of herbs TRADITIONAL CHEESE BREAD WITH EGG 8,5 KHACHAPURI BOAT Traditional Caucasian stuffed cheese bread with egg yolk and butter CHEESE PASTRY 8 KHACHAPURI Typical cheese bread RED BEANS PASTRY KHACHAPURI 8,5 Red beans and armenian aromatic herbs bread served with cold TAN (tradicional armenian drink based on fermented milk) LAVASH 3 This bread leaf is typical of Armenia, it`s just bread made from wheat flour, without yeast, which allows producing very thin bread like “tortilla”, but larger. The leaves of Lavash become dry in a short time and can be stored for several months. To consume them, just splash them with water, wrap in a cloth, and in half an hour Lavash is ready to be used in various ways. It can be heated to go on with meals or stuffed with some vegetables, cheese or other things – just follow your imagination MATNAKÁSH 2 Fermented traditional Armenian bread, similar to Naan. The word Matnakash means “pull with your finger”, referring to the way this bread is made. It can be oval or round, with cross-stitch. Its specific golden crust is obtained by covering its surface with sugary tea essence before putting it to the oven HOMEMADE BREAD BASKET 2,5 PADARIA | PÃO JINGUYALOV KHATZ HERBS PASTRY 9,5 Flat bread with a filling of more varied herbs, finely chopped, is a dish traditional Armenians from Nagorno Karabakh. This Armenian bread can take to twenty varieties of cultivated or wild herbs. -
Antisemitism Worldwide 2019 and the Beginning of 2020
The Lester and Sally Entin Faculty of Humanities Moshe Kantor Database for the Study of Contemporary Antisemitism and Racism Antisemitism Worldwide 2019 and the Beginning of 2020 This report is dedicated to Dr. Esther Webman of blessed memory, our dear friend and colleague, who passed away abruptly on June 16th 2020. Dina Porat, Head of the Kantor Center Editor-in-Chief Esther Webman z”l Editor Talia Naamat Kantor Center Researchers Lidia Lerner, Galia Radosh – Latin America Riva Mane – France Giovanni Quer – BDS and legal research Sarah Rembiszewski – Western Europe and Germany Raphael Vago – Romania Inna Shtakser – Post Soviet Union Contributors Esther Webman z”l– Arab Countries Michal Navoth and Benjamin Albalas (KIS) – Greece Argentina – Marisa Braylan (DAIA) Austria - Florian Zeller (FGA) Australia – Jeremy Jones and Julie Nathan Belgium - Joël Kotek (Sciences Po Paris) Brazil - Samuel Feldberg (The Dayan Center, TAU and the University of São Paulo) and Alexandre Almeida Canada – David Matas and Ran Ukashi (B’nai Brith) Chile - Gustavo Guzmán Czech Republic - Zbyněk Tarant (University of West Bohemia) European Union - Katharina von Schnurbein, European Commission Coordinator on combating Antisemitism and fostering Jewish life France – SPCJ Hungary – Inna Shtakser and Karl Pfiefer India -Navras J. Aafreedi Iran - Liora Hendelman-Baavur, Director of the Alliance Center for Iranian Studies, TAU Italy - Stefano Gatti and Betti Guetta (CDEC, Osservatorio Antisemitismo) Mexico - Renee Dayan Shabot (Tribuna Israelita) Moldova - Natalia -
Kalshabaeva B.K.ˡ, Beisegulova A.K.² MATERIAL CULTURE OF
IRSTI 03.61.00 Kalshabaeva B.K.ˡ, Beisegulova A.K.² ˡDoctor of historical sciences, professor, e-mail: [email protected] ²PhD doktoral candidate, e-mail: [email protected] Departament «Arheology, ethnology and muzeology», al-Farabi Kazakh National University, Kazakhstan, Almaty MATERIAL CULTURE OF THE KAZAKHS OF UZBEKISTAN The article is devoted to the material culture of the Kazakhs of Uzbekistan, who find themselves outside the ethnic homeland. Special attention is paid to the issues of preserving the originality of the traditional culture and the ethnographic peculiarities prevailing in the foreign environment. On the basis of the study of special literature and fieldwork materials, it was revealed that both the continuity of the traditional economy, material culture, and their changes under the influence of local conditions were preserved, which is manifested in the peculiarities of the dwelling, clothing, the traditional food system, etc. Тhe traditional clothes of the Kazakhs reflected national elements of local ethnic groups such as «chapan», which is tied with a belt scarf, a traditional headdress «skullcap», etc. as well as in the dwell- ing buildings of the Kazakhs, it was noticeable that all residential and household buildings were turned into the courtyard with windows and doors, open aivans, vineyards, and ‘tapchanes’ characteristic of the Uzbek peoples. Key words: Kazakhs of Uzbekistan, dwellings, traditional clothing, material culture, food. Қалшабаева Б.К.1, Бейсегулова А.К.2 1тарих ғылымдарының докторы, профессор, e-mail: [email protected] 2PhD докторанты, e-mail: [email protected] археология, этнология және музеология кафедрасы, әл-Фараби атындағы Қазақ ұлттық университеті, Қазақстан, Алматы қ. Өзбекстан қазақтарының материалдық мәдениеті Мақала өз Отанынан тыс жерде өмір сүріп жатқан Өзбекстандағы қазақ ирреденттерінің дәстүрлі материалдық мәдениетіне арналады. -
Middle Eastern Cuisine
MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.