Kirk Jing, Will Alston, Nick Jensen Modern World Tournament 2014
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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Contactless Carryout Menu
By Phone (703)-533-9480 6395 Seven Corners Center, Falls Church, VA 22044 G - Gluten Free or can be made gluten free CONTACTLESS CARRYOUT MENU V - Vegetarian or can be made vegetarian - dishes that can be made more or Tuesday - Sunday | Pick Up Period 12PM - 8PM less spicy upon request Unfortunately we cannot accommodate SMALL PLATES substitutions or alternatives MUU LAWD (G) sun-dried & marinated pork jerky, lemongrass, prickly ash peppercorn, sriracha, served with sticky rice 11 SAI OUA (G) spicy herbal pork sausage, ginger sauce, peanuts, served with sticky rice 11 SATAY (G/V) pan fried with peanut sauce, pickled cucumbers & onions 9 Options: Chicken | Crispy Tofu (Vegetarian/Vegan) SALADS TAM MAK HOUNG (G) green papaya salad, padaek, shrimp paste, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 add rice vermicelli noodles +1 TAM SOM (G) green papaya salad, fish sauce, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 Options: Regular | Vegetarian/Vegan add rice vermicelli noodles +1 NAEM KHAO THADAEU (G/V) crispy coconut rice salad, peanuts, lime, cilantro, scallion, chili, served with green lettuce wraps 15 Options: Sour Pork | Vegetarian/Vegan with Crispy Tofu LAAB (G/V) minced salad, fish sauce, lime, toasted rice, lemongrass, scallion, cilantro, mint, served with sticky rice 15 Options: Chicken | Tofu (Regular) | Tofu (Vegetarian/Vegan) | Crispy Catfish +1 | Duck + 3 NAM TOK KAW MUU (G) grilled pork shoulder tossed in spicy lime sauce, cilantro, mint, toasted rice, served with -
Cambodian Journal of Natural History
Cambodian Journal of Natural History Artisanal Fisheries Tiger Beetles & Herpetofauna Coral Reefs & Seagrass Meadows June 2019 Vol. 2019 No. 1 Cambodian Journal of Natural History Editors Email: [email protected], [email protected] • Dr Neil M. Furey, Chief Editor, Fauna & Flora International, Cambodia. • Dr Jenny C. Daltry, Senior Conservation Biologist, Fauna & Flora International, UK. • Dr Nicholas J. Souter, Mekong Case Study Manager, Conservation International, Cambodia. • Dr Ith Saveng, Project Manager, University Capacity Building Project, Fauna & Flora International, Cambodia. International Editorial Board • Dr Alison Behie, Australia National University, • Dr Keo Omaliss, Forestry Administration, Cambodia. Australia. • Ms Meas Seanghun, Royal University of Phnom Penh, • Dr Stephen J. Browne, Fauna & Flora International, Cambodia. UK. • Dr Ou Chouly, Virginia Polytechnic Institute and State • Dr Chet Chealy, Royal University of Phnom Penh, University, USA. Cambodia. • Dr Nophea Sasaki, Asian Institute of Technology, • Mr Chhin Sophea, Ministry of Environment, Cambodia. Thailand. • Dr Martin Fisher, Editor of Oryx – The International • Dr Sok Serey, Royal University of Phnom Penh, Journal of Conservation, UK. Cambodia. • Dr Thomas N.E. Gray, Wildlife Alliance, Cambodia. • Dr Bryan L. Stuart, North Carolina Museum of Natural Sciences, USA. • Mr Khou Eang Hourt, National Authority for Preah Vihear, Cambodia. • Dr Sor Ratha, Ghent University, Belgium. Cover image: Chinese water dragon Physignathus cocincinus (© Jeremy Holden). The occurrence of this species and other herpetofauna in Phnom Kulen National Park is described in this issue by Geissler et al. (pages 40–63). News 1 News Save Cambodia’s Wildlife launches new project to New Master of Science in protect forest and biodiversity Sustainable Agriculture in Cambodia Agriculture forms the backbone of the Cambodian Between January 2019 and December 2022, Save Cambo- economy and is a priority sector in government policy. -
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UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well. -
Chin-Su Yod Thong Fish Sauce – Taking an Authentic National Flavor Global
zz1 FOR IMMEDIATE RELEASE Chin-su Yod Thong Fish Sauce – Taking an Authentic National Flavor Global Bangkok, September 27, 2016 – Masan Group Corporation (HOSE: MSN, “Masan”) and its strategic partner Singha Asia Holding Pte Ltd (“Singha”) will officially introduce a new product, Chin-Su Yod Thong fish sauce, to the Thailand market through an event titled “First Small Step To Serve 250 Million In-land ASEAN Consumers”. The launch event of Chin-su Yod Thong fish sauce is not only a remarkable milestone for the strategic partnership between Vietnam and Thailand’s leading food and beverage companies, but is also the first small step in a journey to globally advocate Eastern food culture with fish sauce at its core. Masan believes that the new product is well positioned to win in a fast developing region. “Nuoc mam”, “nampla”, “ngan bya yay”, “prahok” or “padek” is an essential condiment that is consumed with meals on a daily basis by the people of Vietnam, Thailand, Myanmar, Cambodia and Laos. Vietnam, as well as Thailand, is globally recognized as the cradle of fish sauce, where it was created and gradually perfected. Furthermore, Vietnamese and Thai cuisines, while varying in cooking methods and tastes, share fish sauce as a staple seasoning product. At the core of fish sauce is a beautiful story of heritage and gastronomy that touches the lives of people in Vietnam and Inland ASEAN, a story that can be proudly shared with the rest of the world and that is uniquely compelling such as Japanese soy sauce, Indian curry, American ketchup and European cheese. -
Access the Full Recipe Here
World Day for Cultural Diversity Prahok ktiss (pork belly with fermented fish) With many thanks to the team at International Development Enterprises, Cambodia, for sharing this recipe and background. Prahok ktiss (image credit: International Development Enterprises). Prahok Ktiss is a very old, traditional recipe using prahok, a fermented salted fish paste which has been eaten by Cambodians almost every day. In fact, our diet is made up of over two thirds of fish and Prahok is a fermentation method to preserve fish even though it has a strong rich smell of rotten fish, but this smell is very well associated with Cambodia. Another main ingredient in this dish is Kroeung, a yellow curry-like paste which is made out of the combination of lemongrass, garlic, turmeric, shallot, galangal, makrut lime leaves, and red chilli. Kroeung has been used in many Cambodian dishes, we even use the ingredients in it for hot compress massage and believe it has benefits for our health as well. Recipe: Ingredients: • 150 g pork belly • 50 g prahok (fermented salted fish) • 2 garlic cloves, crushed www.mecs.org.uk For the sauce: • ½ red pepper, pounded to a paste • 2 garlic cloves, crushed • 20 g palm sugar • 125 ml (½ cup) coconut milk • 10 miniature eggplant or one small chopped eggplant (optional) • 2 makrut lime leaves, shredded • Splash vegetable oil For the Kroeung paste: • 1 stalk lemongrass, thinly sliced • 2 large garlic cloves, coarsely chopped • 1 small shallot, coarsely chopped • ½ tsp galangal, peeled, coarsely chopped • 3 makrut lime leaves, de-veined • ½ tsp turmeric, peeled, chopped • 1 chilli, chopped, seeded (optional) Method: • Using two knives or cleavers, finely chop the pork belly, prahok and two garlic cloves. -
Fór Í Einkaþjálfaranám Fyrir Sjálfa
KYNNINGARBLAÐ FEBRÚAR 2018 27. R U AG JUD RIÐ Þ Heilsa Anna Sigríður Arnardótt- ir hefur stundað utan- vegahlaup í nokkur ár og segir hlaupin gefa sér aukna vellíðanEnzymedica 47x90og gera Digest sig kubbur copy.pdf 1 22/09/2017 13:09 hamingjusamari. ➛8 Áttu við „Ég þyngdist mikið á einum tímapunkti og var komin í allt of háa kílóatölu. Það var bara allt orðið erfitt og líf mitt einkenndist af streitu.“ MYNDIR/EYÞÓR meltingar- vandamál að stríða? Fór í einkaþjálfaranám fyrir sjálfa sig „Mig langaði til að betrumbæta lífið með hreyfingu og mataræði og eftir því sem ég læri meira, þeim mun meira langar mig til að hjálpa öðrum,“ segir Sig- ríður Bára Ingadóttir vélaverkfræðingur sem lýkur prófi í einkaþjálfun í vor. ➛2 2 KYNNINGARBLAÐ FÓLK 27. febrúar 2018 ÞRIÐJUDAGUR Sigríður Inga Á einu og hálfu ári Sigurðardóttir [email protected] náði ég að koma mér í betra form, léttast g þyngdist mikið á einum tímapunkti og var komin í og líða betur. Þessi allt of háa kílóatölu, þótt hún reynsla varð til þess að ég Éskipti í sjálfu sér ekki öllu máli. Það var bara allt orðið erfitt og líf mitt fékk meiri áhuga á því einkenndist af streitu. Ég ákvað að hvað maður setur ofan í gera eitthvað í því og fór að hreyfa mig reglulega. Við mamma fórum sig og hvað hægt er að saman í ræktina tvisvar í viku, sem gera til að bæta vellíðan. var mjög gaman og varð að okkar gæðatíma saman. Á rúmu einu Gott skref og hálfu ári náði ég að koma mér „Ég er mjög ánægð með að í betra form, léttast og líða betur. -
Original Layout- All Part.Pmd
Distribution and Ecology of Some Important Riverine Fish Species of the Mekong River Basin Mekong River Commission Distribution and Ecology of Some Important Riverine Fish Species of the Mekong River Basin A.F. Poulsen, K.G. Hortle, J. Valbo-Jorgensen, S. Chan, C.K.Chhuon, S. Viravong, K. Bouakhamvongsa, U. Suntornratana, N. Yoorong, T.T. Nguyen, and B.Q. Tran. Edited by K.G. Hortle, S.J. Booth and T.A.M. Visser MRC 2004 1 Distribution and Ecology of Some Important Riverine Fish Species of the Mekong River Basin Published in Phnom Penh in May 2004 by the Mekong River Commission. This document should be cited as: Poulsen, A.F., K.G. Hortle, J. Valbo-Jorgensen, S. Chan, C.K.Chhuon, S. Viravong, K. Bouakhamvongsa, U. Suntornratana, N. Yoorong, T.T. Nguyen and B.Q. Tran. 2004. Distribution and Ecology of Some Important Riverine Fish Species of the Mekong River Basin. MRC Technical Paper No. 10. ISSN: 1683-1489 Acknowledgments This report was prepared with financial assistance from the Government of Denmark (through Danida) under the auspices of the Assessment of Mekong Fisheries Component (AMCF) of the Mekong River Fisheries Programme, and other sources as acknowledged. The AMCF is based in national research centres, whose staff were primarily responsible for the fieldwork summarised in this report. The ongoing managerial, administrative and technical support from these centres for the MRC Fisheries Programme is greatly appreciated. The centres are: Living Aquatic Resources Research Centre, PO Box 9108, Vientiane, Lao PDR. Department of Fisheries, 186 Norodom Blvd, PO Box 582, Phnom Penh, Cambodia. -
Handbook of Indigenous Foods Involving Alkaline Fermentation
Fermented Foods and Beverages Series Handbook of Indigenous Foods Involving Alkaline Fermentation Edited by Prabir K. Sarkar • M.J. Robert Nout CRC Press Taylor & Francis Croup Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Croup, an informa business Contents Series Preface xix Preface xxi Editors xxiii Contributors xxv Chapter 1 Introduction 1 Prabir K. Sarkar and M. J. Robert Nout References 6 Chapter 2 Diversity of Plant-Based Food Products Involving Alkaline Fermentation 7 2.1 Legume Products 7 2.1.1 Soybean Products 8 2.1.1.1 Natto 8 Toshirou Nagai 2.1.1.1.1 History 10 2.1.1.1.2 Starter Culture 12 2.1.1.1.3 Fermentation 13 2.1.1.1.4 Nutritional and Chemical Components 14 2.1.1.1.5 Consumption 17 2.1.1.1.6 Conclusion 18 V VI CONTENTS 2.1.1.2 Douchi 18 Li-Te Li and Yan-Li Ma 2.1.1.2.1 Origin of Douchi 18 2.1.1.2.2 Classification 20 2.1.1.2.3 Production Methods 22 2.1.1.2.3.1 Pre- Treatment 22 2.1.1.2.3.2 Pre- Fermentation 24 2.1.1.2.3.3 Post- Fermentation 27 2.1.1.2.4 Chemical and Nutritional Components 28 2.1.1.2.5 Functional Properties 31 2.1.1.2.6 Consumption and Perspectives 31 2.1.1.3 Kinema and Similar Products 33 Prabir K. Sarkar and M.}. Robert Nout 2.1.1.3.1 Origin and Culture 33 2.1.1.3.2 Indigenous Preparation of Kinema and Its Socio-Economic Impact 36 2.1.1.3.3 Changes in the Substrate during Kinema Production 38 2.1.1.3.3.1 Stage 1: Soaking 38 2.1.1.3.3.2 Stage 2: Cooking 38 2.1.1.3.3.3 Stage 3: Fermentation 39 2.1.1.3.4 Safety of Kinema 50 2.1.1.3.5 Plasmid for y-Polyglutamate Production 50 -
Trade Mark Journal No
Trade Mark Journal No. 001/2021 31 January, 2021 FEBRUARY 2021 Issue No. 002/2021 1 Trade Mark Journal No. 001/2021 31 January, 2021 CONTENTS General Information 3 Operating Hours 3 Submission of Application 3 Enquiries 3 Trademarks Legislation 4 Forms and Fees 4 INID Codes 5 First Schedule – Fees 7 Second Schedule – Forms 12 Third Schedule – Classification of Goods and Services 14 New Trade Mark Applications Filed 17 Change of Proprietor’s Name 79 Change of Proprietor’s Address 80 Change of Address for Service 83 Subsequent Proprietor Registered 84 Subsequent Proprietor and Address for Service Registered 85 Trade Mark Registered 86 Trade Mark Pending for Renewal (6 months before expiration date) 89 Trade Mark Unpaid Renewal Fee (6 months grace period after expiration date) 108 Trade Mark Renewed 144 Trade Mark Renewed and Change of Agent 145 Trade Mark Renewed and Restored 183 Trade Mark Removed Through Non-Payment of Renewal Fee 184 New Trade Mark Applications Filed Under The Madrid Protocol 185 Trade Mark Registered Filed Under the Madrid Protocol 298 Trade Mark Registered Filed Under the Madrid Protocol due to 18 Months Lapsed 304 Trade Mark Pending for Renewal Filed Under the Madrid Protocol 306 ******* 2 Trade Mark Journal No. 001/2021 31 January, 2021 General Information The Brunei Darussalam Intellectual Property Office (BruIPO) is an Office under the Attorney General’s Chamber and its premises with effect from the 1 April, 2019 and is situated at the following address: Brunei Darussalam Intellectual Property Office (BruIPO) Attorney General’s Chamber Knowledge Hub, Level 2, Anggerek Desa Technology Park Jalan Berakas BB3713, Brunei Darussalam Tel: +673 2380966 Opening Hours With effect from 1 January, 2020, the Brunei Intellectual Property Office (BruIPO) counter will operate as follows: Monday to Thursday : 8.00am to 12.00am 2.00pm to 3.00pm Saturday : 8.00am to 11.00am Friday and Sunday : CLOSED Submission of Applications 1. -
The Indonesian Fermented Food Product Terasi: History and Potential Bioactivities
Sys Rev Pharm 2021;12(2):378-384 A multifaceted review journal in the field of pharmacy The Indonesian Fermented Food Product Terasi: History and Potential Bioactivities *Asep A. Prihanto 1,2,3,4, and Hidayatun Muyasyaroh 2,3 1Department Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 2BIO-SEAFOOD Research Unit, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 3Halal Thoyib Science Center, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 4Coastal and Marine Science Center, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia *Corresponding Author: Asep A. Prihanto Email: [email protected] ABSTRACT Terasi is a fish/shrimp fermentation product native to Indonesia and is produced Keywords: Bioactivity; fermentation; Indonesia; terasi. using bacteria generated from fish or shrimp. Also known as shrimp paste, it has a long history on the island of Java, as well as other regions that employ slightly Correspondence: varied processes and ascribe various names to this edible compound. The Asep A. Prihanto emergence, history, processing, and characterization of terasi are explained in Department Fishery Product Technology, Faculty of Fisheries and Marine this manuscript, following its extensive applications as a main seasoning in Science, Brawijaya University, JI. Veteran, Malang, 65145, East Java, Indonesia various dishes. Furthermore, potential bioactivity of this product and its derived Email: [email protected] microorganisms are discussed along with the possibility of their usage as bioactive remedies for human health. INTRODUCTION by the presence or absence of contaminants, such as Fermented seafood is a common condiment for foods in insects and other foreign materials [1]. -
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.