Welsh Breakfast Toolkit
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Historical Background of the Contact Between Celtic Languages and English
Historical background of the contact between Celtic languages and English Dominković, Mario Master's thesis / Diplomski rad 2016 Degree Grantor / Ustanova koja je dodijelila akademski / stručni stupanj: Josip Juraj Strossmayer University of Osijek, Faculty of Humanities and Social Sciences / Sveučilište Josipa Jurja Strossmayera u Osijeku, Filozofski fakultet Permanent link / Trajna poveznica: https://urn.nsk.hr/urn:nbn:hr:142:149845 Rights / Prava: In copyright Download date / Datum preuzimanja: 2021-09-27 Repository / Repozitorij: FFOS-repository - Repository of the Faculty of Humanities and Social Sciences Osijek Sveučilište J. J. Strossmayera u Osijeku Filozofski fakultet Osijek Diplomski studij engleskog jezika i književnosti – nastavnički smjer i mađarskog jezika i književnosti – nastavnički smjer Mario Dominković Povijesna pozadina kontakta između keltskih jezika i engleskog Diplomski rad Mentor: izv. prof. dr. sc. Tanja Gradečak – Erdeljić Osijek, 2016. Sveučilište J. J. Strossmayera u Osijeku Filozofski fakultet Odsjek za engleski jezik i književnost Diplomski studij engleskog jezika i književnosti – nastavnički smjer i mađarskog jezika i književnosti – nastavnički smjer Mario Dominković Povijesna pozadina kontakta između keltskih jezika i engleskog Diplomski rad Znanstveno područje: humanističke znanosti Znanstveno polje: filologija Znanstvena grana: anglistika Mentor: izv. prof. dr. sc. Tanja Gradečak – Erdeljić Osijek, 2016. J.J. Strossmayer University in Osijek Faculty of Humanities and Social Sciences Teaching English as -
12-10-098 AGROCAMPUS Synthese 8P UK.Indd
OVERVIEW OF THE SEAWEED INDUSTRY BY COUNTRY IRELAND, FRANCE, NORWAY, PORTUGAL, SPAIN, UNITED KINGDOM WWW.NETALGAE.EU A summary of the initial findings of the netalgae project regarding the current status of the seaweed industries in the participant countries IRISH INDUSTRY Overview of the Irish macroalgae industry The Irish Macroalgae Industry The Irish macroalgae industry employs 185 people and is worth approximately €18 million per annum*. Over 99% of raw material comes from the manual harvesting Macroalgae processing centres of natural resources, most of the harvesting occurs along the coasts of Donegal, Sligo, Mayo, Galway, Kerry and Cork. Every year, approximately 30,000 tonnes of V Other Applications V Multiple Applications algae is processed in Ireland. The most important species is Ascophyllum nodosum, V Cosmetics, Therapies and Treatments which accounts for approximately 25,000 tonnes or 95% of domestic production. V Agricultural, Horticulture Ascophyllum nodosum is processed at two factories on the west coast (Donegal & & Animal Welfare Products V Food Products Galway) and is used to produce fertilizers, horticultural products and animal feed. A significant quantity of national production is sold as raw material for further industrial processing. Numerous other species are harvested and used for commercial purposes in Ireland including; Fucus serratus, Chondrus crispus, Laminaria digitata, Fucus vesiculosus and Saccharina latissima. Ireland has been importing significant quantities of Lithothamnion corallioides from Iceland for processing into agricultural and nutritional products. Aquaculture of macroalgae is still largely experimental in Ireland and has not contributed significantly to domestic production of algae, experimental cultivation of Asparagopsis armata, Alaria esculenta, Palmaria palmata, Laminaria digitata and Porphyra has been achieved over the last 20 years. -
Edible Seaweeds Ilknur Babahan, Birsen Kirim and Hamideh Mehr
Chapter Major Natural Vegetation in Coastal and Marine Wetlands: Edible Seaweeds Ilknur Babahan, Birsen Kirim and Hamideh Mehr Abstract For thousands of years, seaweeds grown in coastal and marine have been used as food, materials and medicines by the people. Edible seaweeds directly consumed, especially in Asian, are used for preparing food due to the their components contain- ing minerals, essential trace elements, and various natural compounds. At the last decades, they have been getting more and more attention in food and pharmaceutical industries because of their biological activities such as anti-cancer, anti-obesity, anti-diabetes, anti-microbial, and anti-oxidant activity. Therefore, in the present study, we have worked on to understand the structure of edible seaweeds. It is worthy to mention that they can be considered as source of some proteins, polyunsaturated fatty acids, minerals, vitamins, dietary fibers, antioxidants, and phytochemicals. Keywords: edible seaweeds, polysaccharides, anti-cancer, anti-obesity, anti-diabetes, anti-oxidant, anti-microbial 1. Introduction Macroalgae or called seaweeds are multicellular, marine species and are con- sidered as non-vascular plants. Although term seaweed is widely used but these species are characteristically far from “weeds” but the fact is, seaweeds are the main productive species in the oceans and food chain basis. Seaweeds are used directly or indirectly in food and household products without being tasted or smelled. They are vastly used in food industry due to their valuable elements, vitamin, and proteins [1]. Sea or brackish water is the main habitat for seaweeds (macroalgae), and are referred as benthic marine algae or sea vegetables due their choice of habitat in the sea [2–4]. -
Boiled Fruit Cake
Contents Introduction................................................................................................................................................................3 Foreword ....................................................................................................................................................................3 Recipe 1: Braised Brisket of Welsh Black Beef with Wild Fungi ...............................................................................4 Recipe 2: Cranberry and Marzipan Christmas Crown ................................................................................................5 Recipe 3: Gooseberry Tart..........................................................................................................................................6 Recipe 4: Capel Brandy Tart .......................................................................................................................................7 Recipe 5: Roast Goose in Orange Sauce.....................................................................................................................8 Recipe 6: Rich Apple Pie .............................................................................................................................................9 Recipe 7: Pheasant in Cider......................................................................................................................................10 Recipe 8: Roasted Best-End of Jacob Lamb with an Apricot and Shallot Compote .................................................11 -
Polyploid Lineages in the Genus Porphyra Elena Varela-Álvarez 1, João Loureiro2, Cristina Paulino1 & Ester A
www.nature.com/scientificreports OPEN Polyploid lineages in the genus Porphyra Elena Varela-Álvarez 1, João Loureiro2, Cristina Paulino1 & Ester A. Serrão1 Whole genome duplication is now accepted as an important evolutionary force, but the genetic factors Received: 27 January 2017 and the life history implications afecting the existence and abundance of polyploid lineages within Accepted: 18 May 2018 species are still poorly known. Polyploidy has been mainly studied in plant model species in which the Published: xx xx xxxx sporophyte is the dominant phase in their life history. In this study, we address such questions in a novel system (Porphyra, red algae) where the gametophyte is the dominant phase in the life history. Three Porphyra species (P. dioica, P. umbilicalis, and P. linearis) were used in comparisons of ploidy levels, genome sizes and genetic diferentiation using fow cytometry and 11 microsatellite markers among putative polyploid lineages. Multiple ploidy levels and genome sizes were found in Porphyra species, representing diferent cell lines and comprising several cytotype combinations among the same and diferent individuals. In P. linearis, genetic diferentiation was found among three polyploid lineages: triploid, tetraploid and mixoploids, representing diferent evolutionary units. We conclude that the gametophytic phase (n) in Porphyra species is not haploid, contradicting previous theories. New hypotheses for the life histories of Porphyra species are discussed. Polyploidy, the increase in genome size by the acquisition of more than one set of chromosomes has been a key factor in eukaryote evolution. In fact, most fowering plants and vertebrates descend from polyploid ancestors1. In angiosperms, many species have been suggested to have polyploid ancestry2. -
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Cambridge International Examinations Cambridge International Advanced Subsidiary and Advanced Level ENGLISH LANGUAGE 9093/31 Paper 3 Text Analysis May/June 2015 2 hours 15 minutes No Additional Materials are required. *1631970451* READ THESE INSTRUCTIONS FIRST An answer booklet is provided inside this question paper. You should follow the instructions on the front cover of the answer booklet. If you need additional answer paper ask the invigilator for a continuation booklet. Answer two questions. You should spend about 15 minutes reading the passages and questions before you start writing your answers. Both questions carry equal marks. You are reminded of the need for good English and clear presentation in your answers. The number of marks is given in brackets [ ] at the end of each question or part question. This document consists of 6 printed pages, 2 blank pages and 1 insert. DC (RCL (JDA)) 97962/2 © UCLES 2015 [Turn over 2 1 The following text is a transcription of part of the Cable News Network television broadcast on the morning of the 2003 New York City marathon. Here the presenter Carol Costello is talking to athletics club director Julia Emmons about the involvement of amateur “citizen athletes”. (a) Imagine you are Sam Austin, the citizen athlete referred to by the speakers in the transcription. You have been keeping a blog of your training and preparation for the marathon. On the night after running the marathon, you write the last of your entries. Write the opening of this blog entry. Base what you write on the ideas and information in the transcription. -
Use of Algae and Aquatic Macrophytes As Feed in Small-Scale Aquaculture a Review Use of Algae and Aquatic Macrophytes As Feed in Small-Scale Aquaculture – a Review
FAO ISSN 2070-7010 FISHERIES AND 531 AQUACULTURE TECHNICAL PAPER 531 Use of algae and aquatic macrophytes as feed in small-scale aquaculture A review Use of algae and aquatic macrophytes as feed in small-scale aquaculture – A review While the contribution of small-scale aquaculture (SSA) to rural development is generally recognized, until now there has been no systematic assessment to clearly measures its contribution. The FAO Expert Workshop on Methods and Indicators for Evaluating the Contribution of Small-scale Aquaculture to Sustainable Rural Development held in Nha Trang, Viet Nam, from 24 to 28 November 2009, attempted to develop an indicator system to measure the contribution of SSA. The workshop used a number of processes and steps in the developping the indicator system, including: (i) understanding the subject of measurements; (ii) identifying an analytical framework and ratting criteria (iii) developing a list of SSA contributions; (iv) categorizing the contributions; (v) devising and organizing the indicators of contribution; and (vi) measuring the indicators. The major outcome was the development, through an iterative process, of an indicator system which can provide a good measure of the contribution of SSA based on agreed criteria (accuracy, measurability and efficiency) and the sustainable livelihood approach analytical framework which consists of five capital assets (human, financial, physical, social and natural) and can be used for various livelihoods options. F AO Cover photographs: Left: Woman collecting water chestnut fruits from a floodplain, Rangpur, Bangladesh (courtesy of Mohammad R. Hasan). Right top to bottom: Sale of water spinach leaves, Ho Chi Minh City, Viet Nam (courtesy of William Leschen). -
Recipe Cards
Welsh cakes makes prep in cook in veggie freeze 16 10 mins 6 mins Ingredients: 225g /8oz plain flour 85g/30z caster sugar ½ tsp mixed spice ½ tsp baking powder 50g/ 1.8oz butter, cut into small pieces 50g/1.8oz lard, cut into small pieces, plus extra for frying 50g/1.8oz currants 1 egg, beaten splash milk Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as short crust pastry. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. sheltercymru.org.uk/home-sweet-home Cakes will stay fresh in a tin for one week. Welsh crempog Traditional Welsh crempog are thick pancakes, thicker than a crepe and bigger than a pikelet. 2 oz/ 55g butter 15 fl oz/ 450 ml warm buttermilk 10 oz/ 275g all-purpose/plain flour 3 oz/ 75g sugar 1 tsp bicarbonate of soda ½ tsp salt 1 tbsp vinegar 2 eggs, well beaten Stir the butter into the warmed buttermilk until melted. -
BAKING, ACID and ALKALINE
BAKING, ACID and ALKALINE Successful baking is largely dependent upon leavening, which is the process of aeration of (adding gas to) dough or batter, to increase its volume and lighten its texture. When dough or batter is mixed, the starch in the flour combines with the liquid to form a foam matrix of protein strands that sets with holes in between, formed by gas bubbles, which expand when heated, causing the dough or batter to "rise". Dough is a paste made from flour (ground from grains, pulses, seeds or nuts), mixed with water (or other liquid, such as milk). Other ingredients (such as oil, butter, margarine, egg), seasoning and flavourings may be added as well as a leavening (or "raising") agent, if required. Batter is a liquid mixture made with the same ingredients as dough, but whisked or beaten together to introduce air bubbles (battre is French for beat). Batters can also be made by soaking whole grains, then grinding them wet. Batter can be cooked on its own as a pancake, or as a coating on another food (in which case, beer is sometimes added as a source of gas bubbles). Doughs and batters can be griddled, shallow or deep fried, steamed and boiled as well as baked. Batter cooked at an extremely high temperature can be leavened solely by the steam produced from the moisture in the mixture, which rises as the gas expands, holding it until the the batter is set (such as Yorkshire pudding or tempura). Cake mixtures have a lighter texture than dough, with a foam of air bubbles drawn in by beating with a whisk, such as formed with egg protein in a sponge cake mix, or by "creaming" when beating in sugar and butter. -
Pancakes Around the World
Pancakes Around the World Grades 6-12 ELA, Science, Math, Social Studies, PE Objectives Students will read about Pancake Tuesday, conduct further research and write a short play about the event for Pre-K - 2nd grade students and organize a pancake race for those students. Students will learn about pancakes in other cultures and choose one pancake and culture for in-depth research. Students will perform hands-on activities to understand chemical reactions with leavening agents which produce carbon dioxide in baked foods. Students will extract yeast from common foods. Students will apply mathematical principles to increase and decrease a recipe to produce the number of servings needed. Vocabulary baking powder—a mixture of baking soda, cream of tartar and cornstarch that forms carbon dioxide (CO2) when mixed in dough or batter baking soda—the common name for sodium bicarbonate. When combined with acidic substances, forms CO2. carbon dioxide—a clear gas with no odor or taste that is a byproduct of respiration. In cooking, it is the result of chemical reactions between ingredients or growth of yeast. leavening—a substance added to food which makes carbon dioxide (CO2) bubbles form in batter or dough yeast—a microscopic member of the fungi family that needs food and moisture to grow - used in baked foods to help them rise Background Pancakes as we know them today were invented in medieval Europe. Throughout Europe pancakes had a place among Easter foods, especially on Shrove Tuesday, the last day before Lent. Since Lent is a time of reflection, abstinence and sacrifice, everyone prepared by getting rid of perishable rich foods such as eggs, butter, cream and milk. -
Molly Price-Jones
Seaweed: An Ocean of Opportunities Dr Molly Price-Jones FRSB What can be seaweed used for? ๏ Fuel ๏ Skincare and cosmetics ๏ Fertiliser ๏ Feed ๏ Food and food ingredients ๏ Life science and medicine Fuel ๏ Seen as a potential source of ethanol ๏ More efficient than land plants in fixing CO2 ๏ Cleans water from fish farms ๏ Would not use land suitable for other food crops Skincare and Cosmetics ๏ Luxury soaps and skin preparations ๏ Made from a range of different seaweeds ๏ Thalassotherapy Feed ๏ Seaweed meal fed to boost mineral levels in animal feed ๏ Specialist feed for racing camels! ๏ Some sheep will eat sea weed from the beach ๏ Australian studies show 2% seaweed in the diet of cows can reduce methane emission by up to 99% Fertiliser ๏ Rich in plant nutrients ๏ Traditionally harvested and used to fertilise fields ๏ Used to product both solid and liquid fertiliser Food and Food Ingredients ๏ Staple food in Japan ๏ Laverbread in Wales ๏ Now advocated as a ‘Superfood’ ๏ High in vitamins and minerals ๏ Concentrates minerals from surrounding seawater Food and Food Ingredients ๏ High in fibre – 35-50% of dry weight ๏ Contains range of complex carbohydrates not all digestible by the human gut ๏ Protein level depends on the species – 5-47% dry weight ๏ Low fat content but contains polyunsaturated ῳ3 fatty acids Local seaweed-based businesses ๏ Pembrokeshire Beach Food – range of products from local seaweed with shop and café ๏ Selwyn’s Seaweed – laverbread and snacks using nori from the Far East Food and Food Ingredients ๏ Three important -
Anglo-Saxon Food: Processing & Consumption
ANGLO-SAXON FOOD: PROCESSING & CONSUMPTION ANN HAGEN MASTER OF PHILOSOPHY UNIVERSITY COLLEGE LONDON ProQuest Number: 10611196 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. In the unlikely event that the author did not send a com plete manuscript and there are missing pages, these will be noted. Also, if material had to be removed, a note will indicate the deletion. uest ProQuest 10611196 Published by ProQuest LLC(2017). Copyright of the Dissertation is held by the Author. All rights reserved. This work is protected against unauthorized copying under Title 17, United States C ode Microform Edition © ProQuest LLC. ProQuest LLC. 789 East Eisenhower Parkway P.O. Box 1346 Ann Arbor, Ml 48106- 1346 ANGLO-SAXON FOOD: PROCESSING & CONSUMPTION ABSTRACT This synthesizing study brings together for the first time information from various primary and secondary sources in order to build up a composite picture of food processing and consumption during the Anglo-Saxon period. The period covered is the six centuries from the beginning of the fifth century to c.1100. The area covered is Anglo-Saxon England, with reference to the Celtic west. Occasionally reference is made to continental sites for archaeological evidence to verify points in the literary sources, when, by the accidents of (non) recovery, such evidence is unknown in the archaeological record here. The primary source material is of two kinds: literary and archaeological. Material in Anglo-Saxon manuscripts in the vernacular has been supplemented on occasion by that in Latin manuscripts. There was no pre-selection of manuscripts, and references to food come from all types of writings: legal, religious, literary and medical.