Roman Cooking Buon Appetito
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Comparative Antimicrobial Activity Study of Brassica Oleceracea †
Proceedings Comparative Antimicrobial Activity Study of Brassica oleceracea † Sandeep Waghulde *, Nilofar Abid Khan *, Nilesh Gorde, Mohan Kale, Pravin Naik and Rupali Prashant Yewale Konkan Gyanpeeth Rahul Dharkar College of Pharmacy and Research Institute, Karjat, Dist-Raigad, Pin code 410201, India; [email protected] (N.G.); [email protected] (M.K.); [email protected] (P.N.); [email protected] (R.P.Y.) * Correspondence: [email protected] (S.W.); [email protected] (N.A.K.) † Presented at the 22nd International Electronic Conference on Synthetic Organic Chemistry, 15 November– 15 December 2018. Available Online: https://sciforum.net/conference/ecsoc-22. Published: 14 November 2018 Abstract: Medicinal plants are in rich source of antimicrobial agents. The present study was carried out to evaluate the antimicrobial effect of plants from the same species as Brassica oleceracea namely, white cabbage and red cabbage. The preliminary phytochemical analysis was tested by using a different extract of these plants for the presence of various secondary metabolites like alkaloids, flavonoids, tannins, saponins, terpenoids, glycosides, steroids, carbohydrates, and amino acids. The in vitro antimicrobial activity was screened against clinical isolates viz gram positive bacteria Staphylococcus aureus, Streptococcus pyogenes, gram negative bacteria Escherichia coli, Pseudomonas aeruginosa. Extracts found significant inhibition against all the pathogens. Keywords: plant extract; phytochemicals; antibacterial activity; antifungal activity 1. Introduction Despite great progress in the development of medicines, infectious diseases caused by bacteria, fungi, viruses and parasites are still a major threat to public health. The impact is mainly observed in developing countries due to relative unavailability of medicines and the emergence of widespread drug resistance [1]. -
Kohlrabi, Be Sure It Your Money Stays Locally and Is Is No Larger Than 2 1/2” in Diameter, Recirculated in Your Community
Selection Why Buy Local? When selecting kohlrabi, be sure it Your money stays locally and is is no larger than 2 1/2” in diameter, recirculated in your community. with the greens still attached. Fresh fruits and vegetables are The greens should be deep green more flavorful, more nutritious all over with no yellow spots. and keeps more of its vitamins and Yellow leaves are an indicator that minerals than processed foods. the kohlrabi is no longer fresh. You are keeping farmers farming, which protects productive farmland from urban sprawl and being developed. What you spend supports the family farms who are your neighbors. Care and Storage Always wash your hands for 20 seconds with warm water and soap before and after preparing produce. Wash all produce before eating, FOR MORE INFORMATION... cutting, or cooking. Contact your local Extension office: Kohlrabi can be kept for up to a month in the refrigerator. Polk County UW-Extension Drying produce with a clean 100 Polk County Plaza, Suite 190 cloth or paper towel will further Balsam Lake, WI 54810 help to reduce bacteria that may (715)485-8600 be present. http://polk.uwex.edu Keep produce and meats away Kohlrabi from each other in the refrigerator. Originally developed by: Jennifer Blazek, UW Extension Polk County, Balsam Lake, WI; Colinabo http://polk.uwex.edu (June, 2014) Uses Try It! Kohlrabi is good steamed, Kohlrabi Sauté barbecued or stir-fried. It can also be used raw by chopping and INGREDIENTS putting into salads, or use grated or 4 Medium kohlrabi diced in a salad. -
University Manual This Manual Is Authored By: Palazzi Office of Communications, Grace Joh
PALAZZIFlorence Association For International Education FUA Florence University of the Arts 2012/ 2013 University Manual This manual is authored by: Palazzi Office of Communications, Grace Joh Revised and Edited by: Gabriella Ganugi, Palazzi Founder and President Copyright © 2012 Palazzi FAIE, All rights reserved. 2 TABLE OF CONTENTS WhAT IS PALAzzI Vision, Mission, Values p. 4 Palazzi Campuses, Locations, Accreditation and Facilities p. 5 Palazzi Academic Institutions p. 7 Palazzi Affiliations p. 16 ACAdEMICS AT PALAzzI Schools and departments p. 17 Academic Policies p. 19 PALAzzI STudy ABrOAd PrOGrAMS p. 22 Semester/year - Fall and Spring, January Intersession, Summer Sessions Short and Quarter Programs - Fall and Spring PALAzzI uNdErGrAduATE PrOGrAMS p. 24 General Education requirements, Communication & Interactive digital Multimedia, Hospitality Management, Liberal Arts PALAzzI GrAduATE PrOGrAMS Customized, Service Learning, Master in Organizational Management with Endicott College, p. 27 Master in Sustainable urban design, Summer 9-Week Graduate hospitality Apprenticeship PALAzzI CArEEr PrOGrAMS p. 32 APICIuS International School of hospitality p. 33 Baking and Pastry - Culinary Arts - Master in Italian Cuisine Hospitality Management - Wine Studies and Enology DIVA digital Imaging and Visual Arts p. 58 Visual Communication Photography FAST - Fashion Accessory Studies and Technology p. 72 Accessory design and Technology Fashion design and Technology IdEAS - School of Interior design, Environmental Architecture and Sustainability p. 84 Eco-sustainable design Luxury design J SChOOL - 1 year Program in Publishing p. 96 Concentrations in Art, Fashion and Food Publishing ITALIAN LANGuAGE PrOGrAMS AT SQuOLA p. 104 SErVICE LEArNING at the School of Professional Studies p. 105 Internships, Community Service, Volunteer Work MINGLE department of Customized Programs p. -
Morphological Characterisation of White Head Cabbage (Brassica Oleracea Var. Capitata Subvar. Alba) Genotypes in Turkey
NewBalkaya Zealand et al.—Morphological Journal of Crop and characterisation Horticultural ofScience, white head2005, cabbage Vol. 33: 333–341 333 0014–0671/05/3304–0333 © The Royal Society of New Zealand 2005 Morphological characterisation of white head cabbage (Brassica oleracea var. capitata subvar. alba) genotypes in Turkey AHMET BALKAYA Keywords cabbage; classification; morphological Department of Horticulture variation; Brassica oleracea; Turkey Faculty of Agriculture University of Ondokuz Mayis Samsun, Turkey INTRODUCTION email: [email protected] Brassica oleracea L. is an important vegetable crop RUHSAR YANMAZ species which includes fully cross-fertile cultivars or Department of Horticulture form groups with widely differing morphological Faculty of Agriculture characteristics (cabbage, broccoli, cauliflower, University of Ankara collards, Brussel sprouts, kohlrabi, and kale). His- Ankara, Turkey torical evidence indicates that modern head cabbage email: [email protected] cultivars are descended from wild non-heading brassicas originating from the eastern Mediterranean AYDIN APAYDIN and Asia Minor (Dickson & Wallace 1986). It is HAYATI KAR commonly accepted that the origin of cabbage is the Black Sea Agricultural Research Institute north European countries and the Baltic Sea coast Samsun, Turkey (Monteiro & Lunn 1998), and the Mediterranean region (Vural et al. 2000). Zhukovsky considered that the origin of the white head cabbage was the Van Abstract Crops belonging to the Brassica genus region in Anatolia and that the greatest cabbages of are widely grown in Turkey. Cabbages are one of the the world were grown in this region (Bayraktar 1976; most important Brassica vegetable crops in Turkey. Günay 1984). The aim of this study was to determine similarities In Turkey, there are local cultivars of cabbage (B. -
Ornamental Cabbage and Kale, Brassica Oleracea in the Fall, Chyrsanthemums and Pansies Are the Predominant Plants Offered for Seasonal Color
A Horticulture Information article from the Wisconsin Master Gardener website, posted 3 Sept 2007 Ornamental Cabbage and Kale, Brassica oleracea In the fall, chyrsanthemums and pansies are the predominant plants offered for seasonal color. But another group of cold-tolerant plants without fl owers can help brighten the fall garden when almost ev- erything else is looking tired and ready for winter. Ornamental cabbage and kale are the same species as edible cabbages, broccoli, and caulifl ower (Bras- sica oleracea) but have much fancier and more col- orful foliage than their cousins from the vegetable garden. While these plants are sometimes offered as “fl owering” cabbage and kale, they are grown for their large rosettes of colorful leaves, not the fl owers. These plants are very showy and come in a variety of colors, ranging from white to pinks, purples or reds. Even though they are technically all kales (kale does not produce a head; instead, it produces leaves in a tight rosette), by convention those types with deeply- cut, curly, frilly or ruffl ed leaves are called ornamen- Ornamental kale makes a dramatic massed planting. tal kale, while the ones with broad, fl at leaves often edged in a contrasting color are called ornamental cabbage. The plants grow about a foot wide and 15” tall. Ornamental cabbages and kales do not tolerate summer heat, and plants set out in spring will likely have bolted or declined in appearance, so it is necessary to either start from seed in mid-summer or purchase trans- plants for a good fall show. -
How to Grow Cabbage (Brassica Oleracea) Cabbage Varieties Come in a Spectrum of Colors, from Light Green to Dark Purple
How to Grow Cabbage (Brassica oleracea) Cabbage varieties come in a spectrum of colors, from light green to dark purple. The scientific name of cabbage is Brassica oleracea, a species that also includes broccoli, cauliflower, kale, and Brussels sprouts. Time of Planting: Sow cabbage seeds indoors 4-6 weeks before transplanting seedlings outdoors. Transplant cabbage seedlings outdoors just before the last frost. Spacing Requirements: Sow seeds ¼ inch deep. Space cabbages at least 24-36 inches apart in even spacing or 12-14 inches apart in rows spaced 36-44 inches apart. Time to Germination: 7-12 days. Special Considerations: When growing for seed, increase spacing to 18-24 inches apart in rows that are at least 36 inches apart. Staking is recommended. Common Pests and Diseases (and how to manage): Cabbage can suffer from a number of pests and diseases including flea beetles, cabbage moths, aphids, leaf miner bugs, slugs, and black rot. Early season insect pests, such as flea beetles, can be deterred by growing transplants underneath row cover. Harvest (when and how): Cut the head at the base of the plant with a harvesting knife or pruning shears as soon as the cabbage head feels solid. Trim off the loose outer leaves and store heads in a cool place. Eating: Raw cabbage can be used in fresh salads like coleslaw. It can also be enjoyed roasted, braised, stewed, and stir fried. Cabbage is often fermented to make sauerkraut and kimchi. Storing: Cabbage will keep for about four months at a temperature between 32-40 degrees F and a relative humidity of 80-90%. -
Taro Systematik Unterklasse: Froschlöffelähnliche (Alismatidae
Taro Taro (Colocasia esculenta) Systematik Unterklasse: Froschlöffelähnliche (Alismatidae) Ordnung: Froschlöffelartige (Alismatales) Familie: Aronstabgewächse (Araceae) Unterfamilie: Aroideae Gattung: Colocasia Art: Taro Wissenschaftlicher Name Colocasia esculenta (L.) Schott Traditioneller Taroanbau auf Terrassen aus Lavagestein auf der Insel Kauaʻi Taro (Colocasia esculenta) ist eine Nutzpflanze aus der Familie der Aronstabgewächse (Araceae), die seit mehr als 2000 Jahren als Nahrungspflanze kultiviert wird. Ein anderer Name für Taro ist Wasserbrotwurzel. In alten Nachschlagewerken, wie z. B. Pierer's Universal-Lexikon findet sich für die Pflanze auch die Bezeichnung Tarro. Genutzt werden vorwiegend die stärkehaltigen Rhizome der Pflanze. Sie werden wie Kartoffeln gekocht. In den Anbauländern werden auch die Blätter und Blattstiele als Gemüse gegessen. Sie enthalten viel Mineralien, Vitamin A, B und C. Taro wird heute weltweit in feuchten, tropischen und subtropischen Klimazonen angebaut. Für den Export wird er in Ägypten, Costa Rica, der Karibik, Brasilien und Indien angepflanzt. In Hawaii ist die dort kalo[1] genannte Pflanze eine der wichtigsten traditionellen Nutzpflanzen. Aus den Rhizomen wird poi, eine Paste, hergestellt. Die Aborigines in Australien nutzen diese Pflanze um daraus Busch-Brot zu backen, indem sie aus dem Rhizom Mehl herstellten. Siehe auch [Bearbeiten] Sumpfpflanzen Wasserpflanzen Weblinks [Bearbeiten] Rhizome der Taro Commons: Taro – Album mit Bildern, Videos und Audiodateien Taro – eine Nahrungs- und eine Giftpflanze Beschreibung und Verwendungsmöglichkeit Einzelnachweise [Bearbeiten] 1. ↑ taro, kalo in Hawaiian Dictionaries Von „http://de.wikipedia.org/wiki/Taro― Kategorien: Aronstabgewächse | Nutzpflanze | Blattgemüse | Wurzelgemüse Taro From Wikipedia, the free encyclopedia Jump to: navigation, search This article is about the plant. For other uses, see Taro (disambiguation). It has been suggested that this article or section be merged with Colocasia esculenta. -
Some Account of the Cuisine Bourgeoise of Ancient Rome
283 XV.—Some Account of the Cuisine Bourgeoise of Ancient Rome. By H. C. COOTE, Esq. F.S.A. Bead December 13th, 1866. No one has yet written the history of the Roman palate, such as it became when the successes of that people had given occasion for its artificial cultivation. The Roman, consequently, has never been contemplated on this side of his character. This is not merely an omission in archaeology, it is a blank left in the annals of taste. And the omission is the more remarkable, as most other subjects of antiquity have been fathomed by the learned, down even to the shoe and the caliga. This subject alone caret vate sacro.a In saying this I do not of course mean that the subject has not been imperfectly touched upon, for all the world is familiar with the rhombus of Domitian, the mullus trilibris of Horace, the oysters of Rutupium, and the slave-fed murence of Yidius Pollio; while the dishes of nightingales' tongues served up to that inventive madman Helio- gabalus, and the culinary wonders of the Augustan writers, are known alike to learned and unlearned. But all these allusions have been fragmentary merely, meant to point a feeble moral,—not to expound principles of the cuisine. In a word, the writers have never thought of treating Roman cookery en cuisinier—the only way in which the subject can afford a rational interest to any one. Virtually, therefore, this subject has been left untouched by these authors. There is no excuse, however, for this neglect of Roman Cookery, for the amplest materials exist for its mastery and complete illustration. -
Food Heritage and Nationalism in Europe
Chapter 4 Food and locality Heritagization and commercial use of the past Paolo Capuzzo Geographical roots of food? Identifying a food culture with a locality has always involved a trade-off between searching for roots and recognizing they are not planted in any one spot but entail exchanges and borrowings from remote origins. But even this tension between the local and the supralocal is a simplification: it rests on the assumption that food cultures can be identified by place alone. Actually, highly different food regimes may be at work in one and the same place, and have been so in the past. Class stratification may afford a first prism dividing up food culture domains, but it then interweaves with gender, religious observance, ethnic belonging and so on. Does this mean that any attempt to find a relationship between food and place is a waste of effort? No, indeed: such a relationship can definitely be established. But one does need a critical analysis of the various factors bearing on the link between food and place, since they are cultural and historical constructs rather than causal connections between milieus in nature/history and food cultures. A cuisine rich in victuals of different kinds, prepared from a wide range of ingredients at times exotic in provenance, was typical of the food culture found in the courts of Europe from the late Middle Ages to the early modern era; the diet of the people was more closely locally connected, perforce. For most of the population poverty dictated the choice of diet. A plentiful cosmopolitan cuisine reigned at court (Montanari 2014); it was garnished with rare and exotic ingredients indicating wealth, though also a background of culture deriving from greater familiarity with distant lands. -
Adaptation, Immigration, and Identity: the Tensions of American Jewish Food Culture by Mariauna Moss Honors Thesis History Depa
Adaptation, Immigration, and Identity: The Tensions of American Jewish Food Culture By Mariauna Moss Honors Thesis History Department University of North Carolina at Chapel Hill 03/01/2016 Approved: _______________________ Karen Auerbach: Advisor _______________________ Chad Bryant: Advisor Table of Contents Acknowledgements Introduction 4 Chapter 1 12 Preparation: The Making of American Jewish Food Culture Chapter 2 31 Consumption: The Impact of Migration on Holocaust Survivor Food Culture Chapter 3 48 Interpretation: The Impact of the Holocaust on American-Jewish Food Culture Conclusion 66 2 Acknowledgements I would first like to thank my correspondents, Jay Ipson, Esther Lederman, and Kaja Finkler. Without each of your willingness to invite me into your homes and share your stories, this thesis would not have been possible. Kaja, I thank you especially for your continued support and guidance. Next, I want to give a shout-out to my family and friends, especially my fellow thesis writers, who listened to me talk about my thesis constantly and without a doubt saw the bulk of my negative stress reactions. Thank you all for being such a great support system. It is my hope that at least one of you will read this- here’s looking at you, Mom. Third, I would like to thank Professor Waterhouse for sticking with me throughout this entire process. I could not have done this without your constant kind words and encouragement (though I could have done without your negative commentary about Billy Joel). Thank you for making this possible. Finally, I extend the largest thank you to my wonderful thesis advisors, Professor Karen Auerbach and Professor Chad Bryant. -
KOHLRABI and CABBAGE SALAD with MAPLE LEMON DRESSING Ingredients 4 Medium Bulbs Kohlrabi 3 Cups Shredded Cabbage ¼ Cup Dried Cr
KOHLRABI AND CABBAGE SALAD WITH MAPLE LEMON DRESSING Ingredients 3 tbsp pure maple syrup 4 medium bulbs kohlrabi Zest of 1 lemon 3 cups shredded cabbage Juice of 2 lemons ¼ cup dried cranberries 1 garlic clove, minced ¼ cup sunflower seeds ¼ tsp kosher salt 1/3 tsp freshly ground ¼ cup coarsely chopped fresh dill ¼ cup extra virgin olive oil black pepper DIRECTIONS 1. Using a sharp knife, remove long stems & greens from kohlrabi 2. Using a peeler, trim away the thick green skin until you reach the light green part that is free of tough fibers. Shred on the medium holes of a box greater or in a food processor fitted with the shredder disk. 3. Combine the kohlrabi, cabbage, cranberries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. 4. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving. NUTRITION INFORMATION Per serving: 195 calories, 12g fat, 21.8g carbs, 5.6g fiber, 14.4g sugars,3.4g protein, 126.2mg sodium Recipe & photo courtesy of: The Kitchn RDA: 0% Vitamin A, 33%Vitamin C, 3% Calcium, 4% Iron KOHLRABI AND CABBAGE SALAD WITH MAPLE LEMON DRESSING Ingredients 3 tbsp pure maple syrup 4 medium bulbs kohlrabi Zest of 1 lemon 3 cups shredded cabbage Juice of 2 lemons ¼ cup dried cranberries 1 garlic clove, minced ¼ cup sunflower seeds ¼ tsp kosher salt ¼ cup coarsely chopped fresh dill 1/3 tsp freshly ground black ¼ cup extra virgin olive oil pepper DIRECTIONS 1. -
The Traditions and Flavors of Roman Cuisine
Culinary Hosted Programs THE TRADITIONS AND FLAVORS OF ROMAN CUISINE 7 Days FROM $3,186 City life in Castel Gandolfo CULINARY HOSTED PROGRAM (6) Frascati PROGRAM HIGHLIGHTS •Live like a local with a 6-night stay overlooking Rome in a town called Frascati, a summer stay favorite of the city’s nobility through the centuries •Savor the flavors of Rome with included meals in authentic Italian restaurants including the acclaimed, “Osteria di San Cesario” •Delve into the remains of ancient Tusculum, destroyed by the Roman Empire in 1191 LATIUM Ariccia Monte Porzio Catone •Learn the secrets of Roman cuisine by participating Rome Grottaferrata Frascati 6 in a cooking class lead by a renowned Frascati Nemi Castel Gandolfo culinary pro •Explore the two volcanic lake areas of Nemi and Albano – historic vacation spots of Caligula and Nero and home to the Pope’s summer residence •Visit the oldest historic winery in the region, learn ITALY how the wine is produced, and enjoy a tasting experience •Discover Slow Food Movement techniques visiting local farms that produce honey, herbs, and cheese, and sample these homegrown treats # - No. of overnight stays Arrangements by DAY 1 I ROME I FRASCATI Arrive in Rome and transfer to your hotel in Frascati. Just south of Rome, in the Alban Hills, lies a string of hill towns nestled among vineyards called “Castelli Romani” - “Roman Castles”. Frascati, a summer haunt for the Roman elite through the centuries, offers good food, fresh white wines and captivating views of Rome at a distance. This afternoon, get acquainted with this lovely town during a guided walking tour.