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Cuisines of Thailand, Korea and China
Journal of multidisciplinary academic tourism ISSN: 2645-9078 2019, 4 (2): 109 - 121 OLD ISSN: 2548-0847 www.jomat.org A General Overview on the Far East Cuisine: Cuisines of Thailand, Korea and China ** Sevgi Balıkçıoğlu Dedeoğlu*, Şule Aydın, Gökhan Onat ABSTRACT Keywords: Far east cuisine Thailand The aim of this study is to examine the Thai, Korean and Chinese cuisines of the Far East. Far Eastern Korea cuisine has a rich culinary culture that has hosted many civilizations that serve as a bridge between past China and present. Thai, Korean and Chinese cuisines are the most remarkable ones among the Far Eastern Ethnic Food cuisines. Therefore, these three cuisines have been the main focus of this study. In this study, cuisines’ history and their development are explained by giving basic information about these three countries. After this step, the general characteristics of the cuisines of these countries are mentioned. Finally, some of the foods that are prominent in these countries and identified with these countries are explained in Article History: general terms. Submitted: 04.06.2019 Accepted:07.12.2019 Doi: https://doi.org/10.31822/jomat.642619 1. Introduction With the reflection of postmodern consumption East can be highlighted in order to be able to mentality on tourist behavior, national cuisines attract them to these regions. As a matter of fact, have reached another level of importance as tourist the popularity of many cuisines from the Far East attractions. Despite the fact that local food has an regions is gradually increasing and they are important place in the past as a touristic product, becoming an attraction element. -
廚師精選signature Dish
廚師精選 Signature Dish Bela Vista 薈景閣 澳葡推介 Macanese / Portuguese Recommendation 每位 半隻 全隻 Per Person Half Whole 葡式脆皮乳豬 268 508 888 Leitão Assado a Moda da Bairrada Portuguese Roasted Suckling Pig “Bairrada” Style 每位 大份 Per Person For Sharing 馬介休焗薯蓉 78 138 Bacalhau com Natas Gratinated Creamy Shredded Bacalhau with Onions, Garlic and Potatoes 葡式銅鍋煲 Portuguese Cataplana 小份 中份 大份 Small Medium Large H V 純素食蕃茄銅鍋煲 118 138 158 Cataplana of Mixed Vegetable with Tomato Sauce 馬介休燴銅鍋煲香菜飯 248 288 338 Cataplana de Bacalhau com Arroz de Coentros Bacalhau Cataplana Served with Coriander Rice 葡式龍蝦海鮮銅鍋煲 328 388 456 Cataplana de Lavagante e Marisco Lobster and Seafood Cataplana 鮮魚塊海鮮銅鍋煲 238 268 298 Cataplana de Peixe e Marisco Fish and Seafood Cataplana 西班牙黑毛豬肉及白酒青口銅鍋煲 178 208 238 Cataplana de Porco com Chouriço e Mexilhões Iberico Pork Cataplana with Chorizo and Mussel 廚師推介 Chef’s recommendation 素菜食品 Vegetarian dish H 健康食品 Healthy V 純素食 Vegan July All prices are subject to 10% service charge. 20191 以上收費需另加壹服務費 | 9 沙律及頭盤 Salads and Appetisers Bela Vista 薈景閣 沙律 Salads 每位 大份 Per Person For Sharing 葡式八爪魚沙律 98 168 Salada de Polvo Portuguese Octopus Salad marinated with Onions, Garlic, Peppers and Parsley H V 甜菜根和香橙沙律 88 158 Beet Roots and Orange Salad Roasted Marinated Beet Roots, Orange Wedges, Pecan Nuts and Lemon Vinaigrette 凱撒沙律選配 Caesar Salad Crispy Romaine Lettuce, Garlic Crostini, Bacon, Parmesan Cheese and Anchovy Dressing 淨蔬菜 Plain 78 148 煙熏三文魚 Smoked Salmon 118 228 烤雞串 Cajun Chicken Skewers 110 180 金麗華廚師沙律 138 268 Grand Lapa Chef’s Salad Garden Salad with Smoked Salmon, Parma Ham, Grilled Prawn, Cajun Chicken Skewer, Caramelized Goat Cheese, Toasted Pecan Nut and Chef’s Dressing 頭盤 Appetisers 小份 大份 Small For Sharing 馬介休球跟醃檸檬醬及魚子醬 58 108 Pastéis de Bacalhau Deep-fried Bacalhau Balls with Pickled Lemon Dip and Keta Caviar 葡式釀蟹寶 98 178 Sapateira Recheada Portuguese Stuffed Crab Shell 廚師推介 Chef’s recommendation 素菜食品 Vegetarian dish H 健康食品 Healthy V 純素食 Vegan July 2019 All prices are subject to 10% service charge. -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Diretório De Produtos
Diretório de Produtos Gama Conventual Gama Pastéis Gama Sobremesas Gama Gelados Portugal Índice Ovos Moles de Aveiro | 40 Ovos Moles de Aveiro | 5 Tortas de Azeitão | 18 Pudim de Leite Condensado| 36 Leite Creme | 40 Pastéis de Águeda | 19 Moliceiros com Ovos Moles | 6 Pudim de Ovos| 36 Requeijão com Doce de Abóbora | 40 Creme de Ovos Moles | 7 Pastéis de Vouzela | 20 Pão de Ló Conventual Individual | 37 Mirtilo com Framboesas e Chocolate | 41 Banana da Madeira | 41 Pão de Ló Conventual | 8 Pastéis de Torres Vedras | 21 Pão de Ló de Chocolate Individual | 37 Chocolate com Suspiros | 41 Fios de ovos | 9 Salame de chocolate | 22 Mini CheeseCake de Frutos Silvestres | 37 Pastel de Nata | 42 Lampreia de ovos | 10 Tartes de Amêndoa | 23 Mini CheeseCake de Caramelo Salgado | 37 Bolacha Maria com Creme de Leite | 42 Trouxas de Ovos | 11 Tartelete de Mousse de Chocolate | 37 Sorvete com Ananás dos Açores e Hortelã | 42 Gama Biscoitos Truffas com Ovos Moles| 12 Tartelete de Lima | 37 Sorvete de Framboesa | 43 Raivas de Aveiro | 25 Castanha e Vinho do Porto | 43 Queijinhos de Amêndoa com Ovos Moles| 13 Pecado com Ovos Moles de Aveiro | 37 Línguas da sogra gourmet | 26 Iogurte com Doce de Figo | 43 Castanhas de ovos | 14 Molotof Individual com Caramelo | 37 Caramelo com Flor de Sal | 44 Beijinhos de Pombal | 27 Pecados com Ovos Moles de Aveiro | 15 Molotof Individual com Ovos Moles de Aveiro | 37 Limão com Mel de Rosmaninho | 44 Telhas de Amêndoa Gourmet | 28 Quindins | 16 Pudim Abade de Priscos Individual | 37 Café de Timor | 44 Bolos de gema gourmet -
Catalogo Doceleia 2014.Pdf
Os sabores e receitas, da Tradicional Doçaria Portuguesa, têm sido transmitidos ao longo de séculos, como um tesouro escondido, sussurrado entre muros e paredes de Conventos e Mosteiros, Palácios e casas de família, nas mais recônditas aldeias e vilas de Portugal. Na Doceleia, assumimos a responsabilidade de preservar e perpetuar no tempo esses tesouros, aliando a tradição às mais modernas e eficientes tecnologias na indústria alimentar. Com a Alma no passado e o Olhar no futuro…... www.doceleia.com BOLOS CASEIROS BOLO BRIGADEIRO BOLO GINJA DE ALCOBAÇA Massa húmida de chocolate, recheado e Base de bolacha,creme de queijo e ginja, coberto coberto com creme de leite condensado. com uma redução de licor de ginja e geleia. Ref. 136200 Ref. 129200 BOLO ALENTEJANO BOLO DE CANELA E ERVA DOCE Massa muito fofa com creme de natas e Massa húmida de canela e erva doce recheado de ovos bolacha embebida em café. moles, coberto de caramelo e amendoim crocante. Ref. 178200 Ref. 501200 BOLO DE PROFITEROLES C/VINHO DO PORTO BOLO ENCHARCADO DE CHOCOLATE Massa de chocolate com um suave creme de sabor a vinho Massa húmida de chocolate com recheio do Porto, coberto com profiteroles recheados de natas. e cobertura de chocolate. Ref. 115200 Ref. 137200 3 | BOLOS CASEIROS BOLOS CASEIROS | 4 BOLO DE NOZ E CARAMELO FLORESTA NEGRA Massa de noz com recheio de natas e Bolo de chocolate muito húmido,creme de natas, cobertura de caramelo. frutas cristalizadas e um suave sabor a licor. Ref. 175200 Ref. 111200 BOLO DE BOLACHA MANTEIGA TARTE DE MAÇÃ CREMOSA Receita caseira de Bolacha Maria embebida Base de massa areada, recheio de maçã com pedaços, em café com creme de manteiga. -
Boileau-Phd.Pdf
A CULINARY HISTORY OF THE PORTUGUESE EURASIANS: THE ORIGINS OF LUSO-ASIAN CUISINE IN THE SIXTEENTH AND SEVENTEENTH CENTURIES Janet P. Boileau Thesis submitted for the degree of Doctor of Philosophy Discipline of History School of History and Politics University of Adelaide 31 August, 2010 2 CONTENTS ABSTRACT 4 THESIS DECLARATION 6 ACKNOWLEDGEMENTS 7 INTRODUCTION 8 LITERATURE REVIEW 20 1. PORTUGUESE GASTRONOMY: HISTORICAL BEGINNINGS 34 PORTUGUESE CUISINE 34 Early Influences 34 The Arab Contribution 36 Judaic Influences 38 Foods from the New World 40 Iberian Cuisine, Hispanic Links 41 PORTUGUESE CUISINE IN THE AGE OF DISCOVERY 43 Signature Foods and Beverages 44 Cooking Methods 58 Elite and Popular Cuisines 62 Monastic Cooking 67 Conventual Sweets 72 FOOD ON SHIPS 85 The Curse of the Mouth 97 Victuals at Sea 101 SUPPLY STATIONS 108 Mozambique 109 Hormuz 115 Summary 118 2. THE LUSO-ASIAN WORLD 120 THE PORTUGUESE AGE OF EXPLORATION 120 THE PORTUGUESE SETTLEMENTS 128 LUSO -ASIAN SOCIETY 137 Miscegenation 140 THE SHADOW EMPIRE 150 SUMMARY 162 3. THE DEVELOPMENT OF LUSO-ASIAN GASTRONOMY 164 THE COLUMBIAN EXCHANGE 164 Portuguese Botanists 167 Local Adoption of Novel Foods 174 FOOD IN THE SETTLEMENTS 178 A CONTINUING IBERIAN LEGACY 208 Bread for the Estado 209 3 Rice: A New Staple 222 Pork 229 Vinegar 235 Salt 239 Sugar 244 Sweet Preserves 250 Conventual Sweets in Asia 253 Alcoholic Beverages 256 SUMMARY 266 4. THE EMERGENCE OF A CREOLE CUISINE 267 COLONIAL DIET 267 Feast and Famine 273 High and Low Cuisine 276 Dining in A Gilded Age 285 Slavery 303 Diversity and Mobility 309 Mestiças: The Agents of Culinary Change 319 The Catholic Church 333 The Jesuits: Culinary Clerics 340 The Clarissan Nuns 357 SUMMARY 361 5. -
Thai Cuisine Regional Cuisines and Historical Influences
Thai Cuisine Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang characterises Thai food as demonstrating “intricacy; attention to detail; texture; colour; taste; and the use of ingredients with medicinal benefits, as well as good flavour”, as well as care being given to the food’s appearance, smell and context. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking rejects simplicity and is about “the juggling of disparate elements to create a harmonious finish”. Traditional Thai cuisine loosely falls into four categories: tom (boiled dishes), yam (spicy salads), tam (pounded foods), and gaeng (curries). Deep-fries, stir-fries, and steamed dishes derive from Chinese cooking. In 2017, seven Thai dishes appeared on a list of the “World’s 50 Best Foods” – an online poll of 35,000 people worldwide by CNN Travel. Thailand had more dishes on the list than any other country. They were tom yam goong (4th), pad Thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and mu nam tok (36th). Regional cuisines and historical influences Thai cuisine is more accurately described as five regional cuisines, corresponding to the five main regions of Thailand. Bangkok: cuisine of the Bangkok metropolitan area, with Teochew and Portuguese influences. In addition, as a capital city, Bangkok cuisine is sometimes influenced by more dedicated royal cuisine. Tastes and looks of food in Bangkok have changed somewhat over time as they have been influenced by other cuisines such as Asian, European or Western countries. -
Irei 44:4 Tt Kma
FOOD AND FOODWAYS IN TRANSITION (A Socio-cultural Study of Domestic Dining in Goa) by Jeanette Gonsalves Thesis submitted for the award of the Degree of Doctor of Philosophy in Sociology to 'Ns y, 0 \\ i . ) ;I Department of Sociology Goa University GOA 2007 ek4 Q5zgsz .irei 44:4 tt kma 9 06 )01 gmto1/4/4; giv;.cla xis ‘I r go ii DECLARATION 1, Jeanette Gonsalves, hereby declare that this thesis entitled "Food and Foodways in Transition (A Socio-cultural Study of Domestic Dining in Goa)" is the outcome of my own study undertaken under the guidance of Dr. Ganesha Somayaji, Reader and Head, Department of Sociology, Goa University. It has not previously formed the basis for the award of any degree, diploma or certificate of this or any other university. I have duly acknowledged all the sources used by me in the preparation of this thesis. Date: 30 02 n? nette Gonsalves A iii CERTIFICATE This is to certify that the thesis entitled 'Food and Foodways in Transition: A Socio-cultural Study of Domestic Dining in Goa' is the record of the original work done by Mrs. Jeanette Gonsalves under my guidance and supervision. The results of the research presented in this thesis have not previously formed the basis for the award of any degree, diploma or certificate of this or any other university. ^oa \A;k Dip `-1Qt)o- Ganesha Somayaji (Guide) Reader and Head, Department of Sociology, Goa University, Goa iv CONTENTS Page Number Preface and Acknowledgements v-vi List of Tables vii List of Figures Viii List of Plates ix 1. -
Tracing the Roots of Nanban Cuisine Fascinating Fusion Cuisines in Various Parts of Asia
Tracing the Roots of Nanban Cuisine Fascinating Fusion Cuisines in Various Parts of Asia Food Culture Researcher and Professor Emeritus at Kobe Women’s Junior College Makiko Katayose In Japan there are many foods known as Nanban they ate back home, by using locally available ingredients. dishes, including Nanban confectioneries. Today’s Nanban dishes come from recipes that have Tempura and Nanban-zuke (deep-fried fish or survived throughout several centuries. They were passed on meat, marinated in a spicy sauce) have already by Japanese cooks who watched Portuguese cooks using become a part of the standard Japanese diet. ingredients and equipment in a climate quite different from Nanban sweets, such as popular kasutera their home. (castella), boro and aruhei, and colorful Nanban dishes such as hikado and pasti are included in Shippoku cuisine, which epitomizes the food culture of Nagasaki. Nanban cuisine is alive and well in many parts of Japan, and enjoyed both at home and in restaurants. Most of these sweets and dishes are considered to be of Portuguese origin. They are remnants of the Nanban culture, which entered Japan along with Christianity before enforcement of the national seclusion policy of the Nanban dishes included in Shoppoku course dinner. Hikado left front, lobster Tokugawa Shogunate in the early 17th century. furukaderu with kasudosu (right front), and pasti (center back) In the course of tracing and studying the roots As Japan entered a period of national seclusion starting in the of Nanban cuisine, I came to realize that the early 17th century, much of the evidence of Portuguese integration of Portuguese and local cuisines continues at ports of call for Portuguese influence on the land was lost as the decades and centuries ships on their way to Japan, and that these passed. -
Duke's Handbook of Medicinal Plants of Latin America C
This article was downloaded by: 10.3.98.104 On: 23 Sep 2021 Access details: subscription number Publisher: CRC Press Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: 5 Howick Place, London SW1P 1WG, UK Duke’s Handbook of Medicinal Plants of Latin America James A. Duke, Mary Jo Bogenschutz-Godwin, Andrea R. Ottesen C Publication details https://www.routledgehandbooks.com/doi/10.1201/9781420043174.ch3 James A. Duke, Mary Jo Bogenschutz-Godwin, Andrea R. Ottesen Published online on: 24 Oct 2008 How to cite :- James A. Duke, Mary Jo Bogenschutz-Godwin, Andrea R. Ottesen. 24 Oct 2008, C from: Duke’s Handbook of Medicinal Plants of Latin America CRC Press Accessed on: 23 Sep 2021 https://www.routledgehandbooks.com/doi/10.1201/9781420043174.ch3 PLEASE SCROLL DOWN FOR DOCUMENT Full terms and conditions of use: https://www.routledgehandbooks.com/legal-notices/terms This Document PDF may be used for research, teaching and private study purposes. Any substantial or systematic reproductions, re-distribution, re-selling, loan or sub-licensing, systematic supply or distribution in any form to anyone is expressly forbidden. The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The publisher shall not be liable for an loss, actions, claims, proceedings, demand or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or arising out of the use of this material. C C PRIDE-OF-BARBADOS (Caesalpinia pulcherrima (L.) Sw.) ++ FABACEAE Illustrations: fig 369 (LWW); pl 346 (KAB) Synonyms: Poinciana pulcherrima L. -
PAGINA 2 FINAL.Cdr
SALADA DE BACALHAU À LUSITANA* | R$ 46,00 Grão de bico, bacalhau desfiado, ovos de codorna, azeitona preta, pimentão e salsa. Chickpeas, shredded codfish, quail eggs, black olives, bell pepper vinaigrette and parsley. Harmonizado c/ taça de vinho verde Tapada dos Monges | R$ 21,90 SANDUÍCHE DE SALMÃO MARINADO AO CAMPO | R$ 47,00 Salmão marinado em erva doce, pimenta rosa, chicória frisée, cream cheese, molho de maracujá e dill, brioche de azeitona preta. Fennel seeds and Brazilian pink pepper marinated salmon, chicory, cream cheese, dill and passion fruit sauce, served on black olive brioche Harmonizado com taça de vinho LA Sauvignon Blanc | R$ 18,90 facebook.com/confeitariacolombo instagram.com/confeitariacolombo COXA CREME | R$ 16,80 BREADED CREAMY CHICKEN LEG EMPADA DE GALINHA | R$ 9,00 CHICKEN PIE EMPADA DE QUEIJO | R$ 9,00 FOLHEADO DE GALINHA | R$ 9,20 CHEESE PIE CHICKEN PUFF PASTRY FOLHEADO DE QUEIJO | R$ 9,20 PASTEL DE FORNO DE GALINHA | R$ 9,20 CHEESE PUFF PASTRY BAKED CHICKEN TURNOVER PASTEL DE PALMITO | R$ 9,20 OVO EMPANADO | R$ 7,50 FRIED PALM HEART TURNOVER BREADED EGG SAVORY PASTEL DE FORNO DE PALMITO | R$ 9,20 BAKED PALM HEART TURNOVER PASTEL DE FORNO DE RICOTTA E ESPINAFRE | R$ 9,20 BAKED RICOTTA AND SPINACH TURNOVER BOLINHO DE BACALHAU* | R$ 9,20 QUICHE DE RICOTTA, ESPINAFRE E BANANA | R$ 13,50 CODFISH CROQUETTE RICOTTA, SPINACH AND BANANA QUICHE CAMARÃO VG EMPADADO | R$ 24,50 BREADED JUMBO SHRIMP CAMARÃO VG EMPADADO C/ QUEIJO CREMOSO | R$ 28,00 BREADED JUMBO SHRIMP WITH CREAM CHEESE CAMARÃO VM EMPADADO | R$ 18,50 CROQUETE -
Footprints of Foods and Culinary Preparations Consumed in Brazil
FOOTPRINTS OF FOODS AND CULINARY PREPARATIONS CONSUMED IN BRAZIL Garzillo * Machado * Louzada * Levy * Monteiro USP - Faculdade de Saúde Pública FOOTPRINTS OF FOODS AND CULINARY PREPARATIONS CONSUMED IN BRAZIL DOI: 10.11606/9788588848405 Josefa Maria Fellegger Garzillo Priscila Pereira Machado Maria Laura da Costa Louzada Renata Bertazzi Levy Carlos Augusto Monteiro São Paulo Universidade de São Paulo Faculdade de Saúde Pública 2019 2019 FACULDADE DE SAÚDE PÚBLICA UNIVERSIDADE DE SÃO PAULO “Partial or total part of this work is permitted, provided that the source and authorship is cited, prohibiting any use for commercial purposes” UNIVERSIDADE DE SÃO PAULO Rector: Vahan Agopyan Vice-Rector: Antonio Carlos Hernandes FACULDADE DE SAÚDE PÚBLICA Dean: Oswaldo Yoshimi Tanaka Vice-Dean: Carmen Simone Grilo Diniz NUPENS/USP Scientific Coordinator: Carlos Augusto Monteiro Vice-Scientific Coordinator: Patrícia Constante Jaime Technical Support: Faculdade de Saúde Pública’s Library Team Av. Dr. Arnaldo, 715 01246-904 – Cerqueira César – São Paulo – SP http://www.biblioteca.fsp.usp.br [email protected] Translation of this book was supported through the University of Sheffield Higher Education Innovation Fund (HEIF) provided by Research England. This was an extension of the collaboration started as part of STFC GCRF funded project "Trends in greenhouse gas emissions from Brazilian foods using GGDOT" (ST/S003320/1), which arose from the N8 Agrifood funded project "Greenhouse Gas and Dietary choices Open-source Toolkit (GGDOT) hacknights". Cataloging in Publication Universidade de São Paulo. Faculdade de Saúde Pública Footprints of foods and culinary preparations consumed in Brazil / Josefa Maria Fellegger Garzillo... [et al.]. [electronic resource]; translation of Guilherme Shiniti Morimura.