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Representation and Spatial Practice in Varanasi (India)
Sacred Journeys and Profane Travellers: Representation and Spatial Practice in Varanasi (India) Cristiana Zara Degree of Doctor of Philosophy December 2011 DEPARTMENT OF GEOGRAPHY ROYAL HOLLOWAY, UNIVERSITY OF LONDON Declaration of Authorship I Cristiana Zara hereby declare that this thesis and the work presented in it is entirely my own. Where I have consulted the work of others, this is always clearly stated. 2 ABSTRACT This thesis is concerned with tourist representations and practices in India. Orientalist aesthetics have often associated this country with notions of spirituality and mysticism; tourist narratives sustain and reinforce such representations by describing India as a land of ancient rituals and timeless traditions. The visual construction of India’s ‘spiritual landscapes’ has been largely deployed as a powerful tool for subduing the unfamiliar Other within reassuring epistemological categories. However, tourism research has recently become interested in exploring the role of tourist practices in landscape production. Not only do tourists ‘gaze upon’ landscapes, they also script landscapes through practices and performances. By focusing on the case of Varanasi, the Indian pilgrimage city on the banks of the Ganges, this thesis shows how tourist practices (re)produce and make sense of the city’s ‘sacredscape’. Special attention is paid to the riverfront, which epitomizes the cultural and spiritual significance ascribed to the city. Both Hindu and tourist narratives depict the riverfront as embodying a special power, a unique meaning, whether this uniqueness is held to be a ‘spiritual’ or a ‘picturesque’ one. The thesis analyses the city’s riverfront as the place where tourist, ritual, and day-to-day activities are played out and negotiated, and where the aesthetics of landscape is confronted with the materialities and the practices inherent to this place. -
Alternative Energy Promotion Centre
Government of Nepal Ministry of Science, Technology & Environment Alternative Energy Promotion Centre Table of Content Executive Summary 2 1. Energy Situation in Nepal 4 1.1. Energy Data 5 1.2. Sources of Cooking Fuels 5 1.3. Sources of Lighting 6 1.4. RET Installation Data 6 2. AEPC at a Glance 7 2.1. Brief Introduction of AEPC 8 2.2. Our Approach and Modality 8 2.3. Our Partners 9 2.4. Our Staff 9 3. Introduction to AEPC’s Programmes 11 3.1. National Rural and Renewable Energy Program (NRREP) 12 3.2. Programmes/ Projects under NRREP Framework 15 3.3. Renewable Energy for Rural Livelihood (RERL) 16 3.4. Enhanced Rural Energy Service Programme-Kabeli Transmission Project 17 3.5. Wind Energy Development Activities 17 3.6. Regional Centre of Excellence in Micro Hydro (RCEMH) 17 4. Annual Performance of AEPC 18 4.1. Pico/Micro Hydropower Energy 19 4.2. Solar Energy 20 4.3. Biogas Energy 21 4.4. Biomass Energy 21 4.5. Productive Energy Use 22 4.6. Institutional Support Activities 23 4.7. Carbon Financing 23 4.8. Activities related to Clean Development Mechanism (CDM) projects: 23 4.9. Gender Equality and Social Inclusion (GESI) 23 4.10. Monitoring and Quality Assurance Activities 22 4.11. Wind Energy 24 4.12. Establishment of RCEMH Offi ce 24 AEPC - A Year in Review 5. Renewable Energy Initiatives 26 5.1. Renewable Energy Week 2013 27 5.2. Nepal Renewable Energy- Waste to Energy Bazaar 2013 27 5.3. Formation of Nepal Alliance for Clean Cook stove (NACC) 28 5.4. -
Few Translation of Works of Tamil Sidhas, Saints and Poets Contents
Few translation of works of Tamil Sidhas, Saints and Poets I belong to Kerala but I did study Tamil Language with great interest.Here is translation of random religious works That I have done Contents Few translation of works of Tamil Sidhas, Saints and Poets ................. 1 1.Thiruvalluvar’s Thirukkual ...................................................................... 7 2.Vaan chirappu .................................................................................... 9 3.Neethar Perumai .............................................................................. 11 4.Aran Valiyuruthal ............................................................................. 13 5.Yil Vazhkai ........................................................................................ 15 6. Vaazhkkai thunai nalam .................................................................. 18 7.Makkat peru ..................................................................................... 20 8.Anbudamai ....................................................................................... 21 9.Virunthombal ................................................................................... 23 10.Iniyavai kooral ............................................................................... 25 11.Chei nandri arithal ......................................................................... 28 12.Naduvu nilamai- ............................................................................. 29 13.Adakkamudamai ........................................................................... -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Signatory ID Name CIN Company Name 02700003 RAM TIKA
Signatory ID Name CIN Company Name 02700003 RAM TIKA U55101DL1998PTC094457 RVS HOTELS AND RESORTS 02700032 BANSAL SHYAM SUNDER U70102AP2005PTC047718 SHREEMUKH PROPERTIES PRIVATE 02700065 CHHIBA SAVITA U01100MH2004PTC150274 DEJA VU FARMS PRIVATE LIMITED 02700070 PARATE VIJAYKUMAR U45200MH1993PTC072352 PARATE DEVELOPERS P LTD 02700076 BHARATI GHOSH U85110WB2007PTC118976 ACCURATE MEDICARE & 02700087 JAIN MANISH RAJMAL U45202MH1950PTC008342 LEO ESTATES PRIVATE LIMITED 02700109 NATESAN RAMACHANDRAN U51505TN2002PTC049271 RESHMA ELECTRIC PRIVATE 02700110 JEGADEESAN MAHENDRAN U51505TN2002PTC049271 RESHMA ELECTRIC PRIVATE 02700126 GUPTA JAGDISH PRASAD U74210MP2003PTC015880 GOPAL SEVA PRIVATE LIMITED 02700155 KRISHNAKUMARAN NAIR U45201GJ1994PTC021976 SHARVIL HOUSING PVT LTD 02700157 DHIREN OZA VASANTLAL U45201GJ1994PTC021976 SHARVIL HOUSING PVT LTD 02700183 GUPTA KEDAR NATH U72200AP2004PTC044434 TRAVASH SOFTWARE SOLUTIONS 02700187 KUMARASWAMY KUNIGAL U93090KA2006PLC039899 EMERALD AIRLINES LIMITED 02700216 JAIN MANOJ U15400MP2007PTC020151 CHAMBAL VALLEY AGRO 02700222 BHAIYA SHARAD U45402TN1996PTC036292 NORTHERN TANCHEM PRIVATE 02700226 HENDIN URI ZIPORI U55101HP2008PTC030910 INNER WELLSPRING HOSPITALITY 02700266 KUMARI POLURU VIJAYA U60221PY2001PLC001594 REGENCY TRANSPORT CARRIERS 02700285 DEVADASON NALLATHAMPI U72200TN2006PTC059044 ZENTERE SOLUTIONS PRIVATE 02700322 GOPAL KAKA RAM U01400UP2007PTC033194 KESHRI AGRI GENETICS PRIVATE 02700342 ASHISH OBERAI U74120DL2008PTC184837 ASTHA LAND SCAPE PRIVATE 02700354 MADHUSUDHANA REDDY U70200KA2005PTC036400 -
Production and Analysis of Volatile Flavor Compounds in Sweet Fermented Rice (Khao Mak)
MATEC Web of Conferences 192, 03044 (2018) https://doi.org/10.1051/matecconf/201819203044 ICEAST 2018 Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak) Jittimon Wongsa1,*, Vilai Rungsardthong2, and Tamaki Yasutomo3 1Department of Agricultural Engineering for Industry, Faculty of Industrial Technology and Management, King Mongkut's University of Technology North Bangkok Prachinburi Campus, Prachinburi, Thailand 2Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand 3Department of Bioresource Technology, National Institute of Technology, Okinawa National College of Technology, Okinawa, Japan Abstract. Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This research studied production of Khao Mak which resulted in volatile flavor compounds that were affected by rice varieties, including white glutinous rice (Kor Khor 6), Japanese rice (Hitomebore) and black glutinous rice (Kam Doi and Leum Phua). Total soluble solids (TSS) as degree Brix, pH, and alcohol concentrations were measured daily during the fermentation period. Volatile flavor compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). At the end of the fermentation, samples had pH ranging from 3.91±0.16 to 4.30±0.09, total soluble solids of 32.65±1.65 to 44.02±1.72qBrix, and alcohol concentrations between 0.33±0.03 and 0.38±0.03% (v/v). The potent odors associated with Khao Mak were alcohol, wine-like, whiskey-like, solvent-like, sweet and fruity. -
Clear Skies Make for an Enjoyable Festival!
www.huoa.org September/October 2015 Issue #158 Circulation 9,820 Clear Skies Make for an Enjoyable Festival! By Tom Yamamoto, Chair 33rd Okinawan Festival other Nature revealed her “Uchinanchu Spirit of Aloha” by holding back the hustling back and forth to retrieve and deliver items. The busy yet cohesive atmo- M heavy rains that persisted up until the day before this year’s Okinawan sphere of multi-generations working together celebrating the spirit of their culture Festival and replacing them with gleaming rays of sunshine. Blessed with clear skies would make for an ideal episode on Anthony Bourdain’s “No Reservations.” and rejuvenated spirits, festival goers and volunteers alike eagerly participated in the With that, on behalf of the HUOA, I want to offer my sincere gratitude to all the 33rd Okinawan Festival at Kapiolani Park on September 5 and 6. volunteers who put forth so much time and energy into making this festival a huge success! It is amazing that year after year we are able to accomplish this monumental feat! From the preplanning stages in May, many of you have been taking on these roles for years, and you never seem to skip a beat; you return straight back to the task at hand. Setting the foundation at the park a week prior to the festival is very labor inten- sive, and we deeply appreciate all the unloading of containers, digging trenches, lay- ing pipes, running electrical and gas lines, building booths and backdrops, setting up tents and equipment, and prepping the food on Friday. A special thanks to Governor and Mrs. -
India Architecture Guide 2017
WHAT Architect WHERE Notes Zone 1: Zanskar Geologically, the Zanskar Range is part of the Tethys Himalaya, an approximately 100-km-wide synclinorium. Buddhism regained its influence Lungnak Valley over Zanskar in the 8th century when Tibet was also converted to this ***** Zanskar Desert ཟངས་དཀར་ religion. Between the 10th and 11th centuries, two Royal Houses were founded in Zanskar, and the monasteries of Karsha and Phugtal were built. Don't miss the Phugtal Monastery in south-east Zanskar. Zone 2: Punjab Built in 1577 as the holiest Gurdwara of Sikhism. The fifth Sikh Guru, Golden Temple Rd, Guru Arjan, designed the Harmandir Sahib (Golden Temple) to be built in Atta Mandi, Katra the centre of this holy tank. The construction of Harmandir Sahib was intended to build a place of worship for men and women from all walks *** Golden Temple Guru Ram Das Ahluwalia, Amritsar, Punjab 143006, India of life and all religions to come and worship God equally. The four entrances (representing the four directions) to get into the Harmandir ਹਰਿਮੰਦਿ ਸਾਰਹਬ Sahib also symbolise the openness of the Sikhs towards all people and religions. Mon-Sun (3-22) Near Qila Built in 2011 as a museum of Sikhism, a monotheistic religion originated Anandgarh Sahib, in the Punjab region. Sikhism emphasizes simran (meditation on the Sri Dasmesh words of the Guru Granth Sahib), that can be expressed musically *** Virasat-e-Khalsa Moshe Safdie Academy Road through kirtan or internally through Nam Japo (repeat God's name) as ਰਿਿਾਸਤ-ਏ-ਖਾਲਸਾ a means to feel God's presence. -
Dessert Menu After Dinner Drinks
Dessert Menu After Dinner Drinks Shochu Choice of Dessert Sweet Potato 芋焼酎 Japanese Roasted Tea Pudding Kuromaru 黒丸 10 Kuromame Beans, Buckwheat Kernels Tomino Hozan 富乃宝山 14 ほうじ茶プリン 黒豆 蕎麦の実 Sato 佐藤 16 綾紫 Soy-milk Panna Cotta Aya Murasaki 20 Grenache Coulis Tenshino Yuwaku 天使の誘惑 25 豆乳パンナコッタ 赤ワインソース Barley 麦焼酎 Mirin Ice Cream and Soy Sauce Ice Cream Yamanomori 山乃守 14 Dried Cranberries, Pistachio Nuts 三年熟成みりんアイスクリーム 醤油アイスクリーム Rice 米焼酎 ドライクランベリー ピスタチオ Hakutake Shiro 白岳 しろ 12 Seasonal Fruit and Sake Kanten Toyonagagura 豊永蔵 16 季節のフルーツ寄せ、酒寒天 Torikai 鳥飼 18 Lychee Sorbet Affogado Served with Roasted Persimmon Sauce ライチソルベ 柿のアフォガド After Dinner Drinks After Dinner Drinks Dessert Wine Whisky Montlouis “Les Lys” - Loire France 2009 28 François Chidaine Japan Yamazaki 12 Years 17 Fortified Wine Yamazaki 18 Years 38 Scotland Sweet Speyside Marsala Superiore “Oro” - Sicily Italy N.V. 20 Macallan 12 Years 16 Marco de Bartoli Glenfiddich 12 Years 16 Macvin du Jura - Jura France N.V. 22 Glenfiddich 18 Years 32 Domain Macle Glenmorangie “The Nectar D’Or” 12 Years 20 Moscatel – Jerez Spain N.V. 11 Glenlivet, Samaroli 1977 100 Cesar Florido Highland Highland Park 12 Years 22 Oban 14 Years 20 Skye Talisker “Distiller Edition” 1999 25 Talisker 10 Years 16 Islay Lagavulin 16 Years 22 United States Old Pogue Bourbon 14 Rittenhouse 100 Rye 13 High West Rye 16 After Dinner Drinks After Dinner Drinks After Dinner Sake Brandy Nanbubijin All Koji 2011 20 Didier Meuzard Fine de Bourgogne 24 Entirely Koji Rice Fermented Aged Sake, Iwate 2005 33 南部美人 全麹仕込み 2004 33 Cognac -
Public Health Problems Caused by Harmful Use of Alcohol — Gaining Less Or Losing More? (Alcohol Control Series No
“ALCOHOL CONTROL” SERIES, No. 2 Other titles in the “Alcohol Control” series are: No.1. Burden and Socio-Economic Impact of Alcohol — The Bangalore Study No.3. Alcohol Control Policies in the South-East Asia Region — Selected Issues No.4. Alcohol Use and Abuse — What You Should Know No.5. Reducing Harm from Use of Alcohol — Community Responses Cover adapted from painting by: Sahil Bakshi, Class-X, Lovely Public Senior School, New Delhi, India Contributors National Institute of Mental Health and Neurosciences, Bangalore, India Dr Gururaj G, Professor and Head of Epidemiology Dr Girish N, Assistant Professor of Epidemiology Dr Vivek Benegal, Associate Professor of Psychiatry Department of Non-communicable Diseases and Mental Health World Health Organization, Regional Office for South-East Asia, New Delhi, India Dr Vijay Chandra, Regional Adviser, Mental Health and Substance Abuse Unit Dr Rajesh Pandav, Short-term Professional, Mental Health and Substance Abuse Unit Public Health Problems Caused by Harmful Use of Gaining LESS or Losing MORE ? Acknowledgement The authors would like to thank Dr Thaksaphon Thamarangsi for his input into the section on “international evidence for intervention”. WHO Library Cataloguing-in-Publication Data World Health Organization, Regional Office for South-East Asia Public Health Problems Caused by Harmful Use of Alcohol — Gaining Less or Losing More? (Alcohol Control Series No. 2) Keywords 1. Alcoholism – Prevention and Control 2. Alcohol-related Disorders 3. Alcohol Drinking – Adverse Effects 4. Public Health – Statistics and Numerical Data 5. South-East Asia ISBN 92 9022 273 5 (NLM classification: WM 270) © World Health Organization 2006 Publications of the World Health Organization enjoy copyright protection in accordance with the provisions of Protocol 2 of the Universal Copyright Convention. -
IEPF1 Folios Are Mrked As Match Ed Otherwise Unmatched)
INDIA CARBON LIMITED Common unpaid Folios from year 2010 to 2012 (IEPF1 folios are mrked as Match ed otherwise Unmatched) SHARES SHARES_c YR_20 YR_2 YR_201 REMARKS FOLIO_NO _2009 urrent NAME 10 011 2 ADD1 ADD2 ADD3 ADD4 PIN 12034500000 HOWRAH 15146 12 12 TARA PADA DUTTA 18 18 18 Matched VILL-RAMESHWAR PVR P.O.MUNSHI GHAT WEST BENGAL 711410 A000008 83 83 GOKALDAS SHIVALDAS AHUJA 124.5 125 124.5 Matched 8/3 SANDHURST HOUSE 33 MEREWEATHER ROAD MUMBAI 400001 A000013 100 100 SHANTI RAMCHAND AHUJA 150 150 150 Matched FLAT NO 35 4TH FLOOR D ROAD 61 MARINE DRIVE TULSI NIVAS MUMBAI 400001 A000020 44 44 NAYAN ACHARYA 66 66 66 Matched 288 RASH BEHARI AVENUE KOLKATA 700019 A000112 30 30 SURBALA SANMUKHLAL ADHIKARI 45 45 45 Matched B/53 PANNALAL TERRACE GRANT ROAD MUMBAI 400007 A000116 171 171 AHAMED MOHAMED AFINIA 256.5 257 256.5 Matched 12/13 GOPAL CHETTY LANE CHENNAI 600001 A000195 20 20 RATILAL DEVCHAND ADATIA 30 30 30 Matched 'SHYAMAKUNJ' LASHKARI ROAD TITHAL GUJARAT 396006 A000203 20 20 SHIBLAL AGGARWAL 30 30 30 Matched C/O PARMANAND PURSHOTTAMDAS ROTHAK MANDI HARYANA 144000 A000204 48 48 M P AGGARWAL 72 72 72 Matched C/O BARREL SUPPLY CO 72 ASHOKA PARK MAIN ROHTAK ROAD DELHI 110035 A000220 30 30 ATMA RAM ARYA 45 45 45 Matched C/O AIR CARRYING CORPORATION 134/4 MAHATMA GANDHI ROADKOLKATA 700007 A000226 20 20 GOPAL RAMCHANDRA ACHARYA 30 30 30 Matched SUKH ANIWAS STATION ROAD MERAJ 400000 A000240 20 20 NAND LAL AGGARWAL 30 30 30 Matched C/O JAI BHARAT TRADING CO NAYA BAZAR DELHI 6 110000 A000285 64 64 SHAILENDRA KUMAR AGRAWAL 96 96 96 Matched C/O -
Shine Arise Velvet - Rohania, Varanasi Plots for Sale in Shine Arise Velvet Shine Arise Velvet Presented by Shine Properties Project Pvt
https://www.propertywala.com/shine-arise-velvet-varanasi Shine Arise Velvet - Rohania, Varanasi Plots for sale in Shine Arise Velvet Shine Arise Velvet presented by Shine Properties Project Pvt. Ltd. with plots for sale in Rohania, Varanasi Project ID : J491581189 Builder: Shine Properties Project Pvt. Ltd. Location: Shine Arise Velvet, Rohania, Varanasi - 221001 (Uttar Pradesh) Completion Date: Apr, 2016 Status: Started Description Shine Arise Velvet is a new launch by Shine Properties Project Pvt. Ltd. The project has various no of plots in different sizes. The project has all the modern amenities and features available. Amenities: Parks Schools Commercial Complex Hospitals Street Lights Water Tank Sports Ground Joggers Park Drainage Society Club Shine Properties Project Pvt. Ltd. today is one of the fastest emerging key players in the Indian real estate landscape. The group is known for its innovative approach to offer state-of-the art green structures, along with sustainable models, Shine properties Pvt. Ltd. is committed to mark its excellence in Green Construction in skyline in India. Setting benchmarks by initiating the concept of green building technology in North India. Features Land Features Freehold Land Plot Boundary Wall Corner Plot Club / Community Center Adjacent to Main Road Park/Green Belt Facing Water Connection Electric Connection Close to Hospital Close to School Close to Shopping Center/Mall Gallery Pictures Aerial View Aerial View Location https://www.propertywala.com/shine-arise-velvet-varanasi Landmarks Hospitals