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Global Campaign Say Pocky! Launches 11Th November Is Pocky Day
https://www.glico.com/jp/ 7th November 2018 Global campaign Say Pocky! launches 11th November is Pocky day On 20th October 2018, Ezaki Glico Co., Ltd. launched its global Pocky day campaign ‘Say Pocky!’ Pocky day, which falls annually on 11th November, has been commemorated with global campaigns since 2016. This year, the campaign has expanded to a total of 9 participating countries - Thailand, Indonesia, Malaysia, the Philippines, Singapore, China, Taiwan, the United States of America, and Japan. Starting 20 October, you can visit the official campaign mobile site to take, decorate and share your very own Pocky snapshot! Snapshots may be chosen to appear on the Glico sign at Osaka, Japan from 10th to 11th November! Catch them also on digital billboards in other countries such as China, Malaysia, Thailand, Indonesia, the Philippines and Taiwan. Pocky’s new global website, which was also relaunched on 20th October, features an AI that analyses your voice as you say ‘Pocky’ and recommends you a unique playlist based on the emotion it detects in your voice. As part of this campaign, a study of approximately 200 university students was carried out under the supervision of smile research pioneer Mr. Toru Sugahara to investigate how effective saying “Pocky!” is in creating a smile. Results reveal that “Pocky!” is the magic word for ‘golden ratio’ smiles. With Pocky! smiles, we set out to spread Pocky’s brand message ‘Share happiness!’ worldwide. For all press and media inquiries: Hirohisa Tamai (Mr.), Assistant Global Brand Manager, Ezaki Glico Co., Ltd. Yuko Takatani (Ms.), Regional PR Manager, Glico Asia Pacific Pte. -
Analisis Pemasaran Emping Melinjo Di Kabupaten Sragen SKRIPSI Oleh
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Sebelas Maret Institutional Repository Analisis pemasaran emping melinjo di kabupaten Sragen SKRIPSI Oleh : Iryani Riastuti H0304081 FAKULTAS PERTANIAN UNIVERSITAS SEBELAS MARET SURAKARTA 2008 I. PENDAHULUAN A. Latar Belakang Pembangunan pertanian pada dasarnya mempunyai tujuan yaitu untuk meningkatkan hasil dan mutu produksi pertanian, memperluas lapangan pekerjaan, meningkatkan taraf hidup petani, meningkatkan devisa negara serta menunjang kegiatan industri. Kegiatan industri di Indonesia telah berkembang di berbagai usaha baik industri skala rumah tangga, industri kecil, dan industri skala besar. Sektor yang sesuai dengan industri tersebut adalah agroindustri, karena didukung oleh sumber daya alam pertanian yang mampu menghasilkan berbagai produk olahan. Menurut Soekartawi (2001), sebagai motor penggerak pembangunan pertanian agroindustri mempunyai peranan penting dalam kegiatan pembangunan daerah, baik dalam sasaran pemerataan pembangunan, pertumbuhan ekonomi maupun stabilitas nasional. Agroindustri terutama usaha skala kecil dan skala rumah tangga menjadi penting dalam perekonomian Indonesia menuju perubahan dari sektor pertanian menuju basis ekonomi non pertanian. Perubahan tersebut berlangsung sejalan dengan semakin meningkatnya kebutuhan masyarakat pada barang dan jasa, kesempatan kerja, dan penghasilan yang lebih baik serta meningkatnya modal. Agroindustri merupakan suatu sistem pengolahan secara terpadu antara sektor pertanian dengan sektor -
62 of 17 January 2018 Replacing Annex I to Regulation (EC) No 396/2005 of the European Parliament and of the Council
23.1.2018 EN Official Journal of the European Union L 18/1 II (Non-legislative acts) REGULATIONS COMMISSION REGULATION (EU) 2018/62 of 17 January 2018 replacing Annex I to Regulation (EC) No 396/2005 of the European Parliament and of the Council (Text with EEA relevance) THE EUROPEAN COMMISSION, Having regard to the Treaty on the Functioning of the European Union, Having regard to Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council Directive 91/414/EEC (1), and in particular Article 4 thereof, Whereas: (1) The products of plant and animal origin to which the maximum residue levels of pesticides (‘MRLs’) set by Regulation (EC) No 396/2005 apply, subject to the provisions of that Regulation, are listed in Annex I to that Regulation. (2) Additional information should be provided by Annex I to Regulation (EC) No 396/2005 as regards the products concerned, in particular as regards the synonyms used to indicate the products, the scientific names of the species to which the products belong and the part of the product to which the respective MRLs apply. (3) The text of footnote (1) in both Part A and Part B of Annex I to Regulation (EC) No 396/2005 should be reworded, in order to avoid ambiguity and different interpretations encountered with the current wording. (4) New footnotes (3) and (4) should be inserted in Part A of Annex I to Regulation (EC) No 396/2005, in order to provide additional information as regards the part of the product to which the MRLs of the products concerned apply (5) New footnote (7) should be inserted in Part A of Annex I to Regulation (EC) No 396/2005, in order to clarify that MRLs of honey are not applicable to other apiculture products due to their different chemicals character istics. -
Garden Court Cafe MENU
LUNCH Garden Court Cafe MENU DIM SUM SMALL PLATES ENTRÉES DESSERTS STEAMED EDAMAME 14 GARDEN COURT SALAD 14 MISO MAPLE GLAZED SALMON 26 COCOA COTTON SOFT 12 furikake salt hand-sheared greens, pumpkin seeds, jasmine rice, crispy brussel sprouts CHEESE CAKE vegan, gluten-free sake poached pear, red-miso vinaigrette black tea anglaise sauce vegan PANDAN CHICKEN BREAST 24 SHRIMP DUMPLINGS 14 jasmine rice, coconut braised EXOTIC LIME MOUSSE 12 black vinegar-soy dipping sauce CRAB CAKE 16 kabocha squash meringue tuile, tequila mango puree, yuzu, frisée, ume dip gluten-free VEGETABLE DUMPLINGS 12 pineapple chutney black vinegar-soy dipping sauce KABOCHA SQUASH GNOCCHI 15 PHO GA 22 ASSORTED COOKIES 10 ricotta, candlenut, thai basil pesto* rice noodle, poached chicken, chicken broth, SAMOSA 8 vegetarian bean sprouts, thai basil & PETITS FOURS* peas, potato, cilantro chutney gluten-free chef’s selection cegan SOUP OF THE DAY BOWL 10 BENTO BOX MP ICE CREAM 10 CUP 8 Chef’s Choice of Main & Sides vanilla & green tea SEASONAL FRUIT 8 SIDES *Contains Nuts JASMINE RICE 6 **These items are served raw or undercooked, vegan, gluten-free or contain (may contain) raw or undercooked Ingredients. Consuming raw or undercooked meats, TOASTED NAAN 6 poultry, seafood, shellfish or eggs may increase vegetarian your risk of foodborne illness. MASOOR DAL 9 spiced lentils vegan, gluten-free JAPAN Map of CHINA DASHI BLACK VINEGAR KOREA A Japanese broth made most commonly by A vinegar made from rice and KOCHUJANG steeping Kombu (a type of kelp) and katsuobushi EASTERN CUISINE sorghum popularized in the southern Also known as Gochujang, it is a Korean (flakes of dried and fermented fish) in water. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Ahi Poke Tostadas* / 15 Jalapeno-Onion Escabeche
FROZEN GRASSHOPPER / 15 DRUNKEN MONKEY / 15 CRÈME DE MENTHE,CHOCOLATE VODKA, DARK & WHITE HAZELNUT LIQUEUR, MALT, BANANA, REESE’S PEANUT BUTTER CUPS, CHOCOLATE CRUNCHIES, PEPPERMINT MERINGUE, CHICK-O-STICK, BANANA LAFFY TAFFY, VANILLA FROSTING, MINI PEPPERMINT PATTIES, WINTERGREEN CANDY STICK, REESE’S PIECES VANILLA FROSTING, MINT CHOCOLATE CHIPS A-CHOCOLYPSE NOW / 15 CAMPFIRE SMORES / 15 CHOCOLATE VODKA, CHOCOLATE SAUCE, OREO COOKIES, MARSHMALLOW VODKA, GRAHAM CRACKER, CHOCOLATE SAUCE, FUDGE BROWNIE, MILK CHOCOLATE BAR, CHOCOLATE POCKY TOASTED MARSHMALLOW, S’MORES CANDY STICK, S’MORES STICK, VANILLA FROSTING, DARK CHOCOLATE CRUNCHIES CHOCOLATE BALLS, CHOCOLATE COVERED GRAHAM CRACKERS, VANILLA FROSTING, GRAHAM CRUMBLE THE FAT BOY / 15 CANDY BAR VODKA, REESE’S PEANUT BUTTER CUPS, PRETZELS, COOKIES & CREAM / 15 RAINBOW SPRINKLES, FROOT LOOPS, OREO COOKIES, WHIPPED CREAM VODKA, OREO & CHOCOLATE CHIP COOKIES, BUTTERFINGER, CHOCOLATE COVERED PRETZEL STICK, CHOCOLATE CHIP ICE CREAM SANDWICH, DARK & WHITE RAINBOW TWIST POP, COTTON CANDY, VANILLA FROSTING, CHOCOLATE CRUNCHIES, VANILLA FROSTING, OREO CRUMBS MICRO JAWBREAKERS SODA POP / 6 MILKSHAKES & MALTS / 9 VIRGIL’S COLUMBIA WORKS DEATH VALLEY ROOT BEER SARSAPARILLA SOUR APPLE VANILLA, CHOCOLATE, STRAWBERRY, BLACK & WHITE, REED’S GINGER JARRITOS BANANA SPLIT, VEGAN COCONUT RASPBERRY BREW GRAPEFRUIT ADD MALT OR CHOCOLATE SYRUP DEATH VALLEY VIRGIL’S ORANGE BLACK CHERRY CREAM AHI POKE TOSTADAS* / 15 FRIED PICKLES / 11 JALAPENO-ONION ESCABECHE, TOMATILLO RELISH, DILL PICKLES W/ HERB-CAPER MAYO -
Grilled Rack of Lamb Chops with Mint Chimichurri Pg
Over $200 in Savings! Offers Good Sept. 2 to 15, 2020 Grilled Rack of Lamb Chops with Mint Chimichurri pg. 14 Wild Berry Frozen Pie pg. 28 Grilled Salmon Collars with www.ktasuperstores.com Spicy Citrus Ponzu Dipping Sauce pg. 42 Grilled Rack of Lamb Chops with Mint Chimichurri pg. 14 Arelene Reilly KTA Kailua-Kona Store Director Aloha KTA ‘ohana — Mahalo to all of our customers and friends who have continued to shop at KTA Super Stores. Your support during these trying and uncertain times means everything to us and we are grateful to have your patronage as we work through this pandemic together. Despite the many challenges of COVID-19, we’ve also seen some upsides during these past few months. Families are spending more time together as kids stayed home from school and parents worked from home. Many of us are visiting the beaches, gardens, hikes and parks more than ever and enjoying the outdoors. COVID-19 is also highlighting the dire importance and necessity of buying local and supporting our state’s agriculture industry. People are showing acts of aloha, whether it’s picking up groceries for kupuna or sewing and donating masks. The silver linings are there, and we are grateful for the good. We’re always open to any suggestions or feedback you might have for our coupon book. Check us out online at ktasuperstores.com and send us your thoughts through our social media pages on Facebook, Twitter and Instagram. You’re someone special everyday at KTA since 1916. Grilled Salmon Collars with Wild Berry Frozen Pie Spicy Citrus Ponzu Dipping Sauce pg. -
Bulk Foods Bulk Foods > Bulk Pasta
INDEX Baking Supplies - Bulk Baking Supplies > Chocolates/Gourmet......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg 1 Baking Supplies > Flours/Starches......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg 1 Baking Supplies > Grains/Sugars......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg -
海鮮小炒 Vegetable on Rice L20 乾炒牛河 Fried Rice W/ Beef PT10 上海粗炒麵 六款 6 Items
現金九折 / 10% OFF WITH CASH 午市特價 $9.88 外賣餐單 自選和菜 LUNCH SPECIAL PARTY TRAY MENU TAKEOUT COMBO 供應時間：每日早上十一時至下午四時 跟明火例湯 兩款 2 Items ...........................................................$22.88 Available 11am - 4pm Daily 88 Daily Soup Included $39. 三款 3 Items ........................................................... $32.88 四款 4 items............................................................$42.88 百樂 PT1 揚州炒飯 PT9 乾燒伊麵 L1 梅菜扣肉飯 L19 上海粗 炒麵 Yeung Chow Fried Rice Braised E-Fu Noodle w/ 五款 5 Items ........................................................... $52.88 Braised Pork & Preserved Shanghai Noodle PT2 牛肉炒飯 Mushroom 海鮮小炒 Vegetable on Rice L20 乾炒牛河 Fried Rice w/ Beef PT10 上海粗炒麵 六款 6 Items ...........................................................$62.88 L2 涼瓜排骨飯 Rice Noodle w/ Beef & Soya Sauce PT3 雞粒炒飯 Shanghai Noodle Spare Ribs & Bitter Melon on Rice L21 菜遠牛河 Fried Rice w/ Chicken PT11 家鄉炒米 跟白飯例湯 L3 涼瓜牛肉飯 Rice Noodle w/ Beef & Soya Sauce PT4 蝦仁炒飯 Vermicelli Chinese Style Oriental Cuisine Beef & Bitter Melon on Rice L22 豉椒牛河 Fried Rice w/ Shrimp PT12 星洲炒米 Daily Soup & Steamed Rice Included Chef 88 L4 雲耳青瓜雞片飯 Rice Noodle w/ Beef & Black Bean PT5 雜菜炒飯 Singapore Vermicelli Fungus, Cucumber & Chicken on Sauce Fried Rice w/ Mixed PT13 乾炒牛河 T1 欖菜四季豆 T17 咕嚕雞球 Rice L23 芽菜仔炒麵 Vegetables Rice Noodle w/ Beef & Soya Stir Fried String Bean w/ Olive & Sweet & Sour Chicken L5 麻婆豆腐飯 Fried Noodle w/ Bean Sprouts PT6 海鮮炒飯 Sauce Minced Pork T18 藕片南乳腩肉 Ma Po Tofu w/ Minced Pork on L24 肉絲炒麵 Fried Rice w/ Seafood PT14 豉椒牛河 T2 咕嚕肉 Stir Fried Pork Belly w/ Lotus -
Master Thesis
Master thesis in History: Migration and Global Interdependence !Research Master Programme ! ! ! INDONESIAN AND MOROCCAN EATING CULTURES AT THE DUTCH TABLE: A CULINARY HISTORY OF ADAPTATION AND AUTHENTICITY (1950-2000) ! ! ! ! SAMUELA ETOSSI [email protected] ! Supervisor: Prof. Dr. Leo Lucassen Professor of Social History and Academic Director of the Institute of History at Leiden !University Second reviewer: Prof. Dr. Marlou Schrover Professor in Migration History at Leiden University ! ! ! !Contents !Introduction ………………………………………………………………………………….……3 1.The integration of post-colonial and labor migrants within shifting Dutch immigrant policies (1945-2000s)……………………………………………………………………………………..17 1.1.‘Not a country of immigration’ (post-World War II until mid-1970s)……………… 17 1.2. The Dutch multicultural model (1970s)……………………………………………. 25 1.3. The Ethnic Minority Policy (1980s)……………………………………………….. 29 1.4. The Integration Policy (1990s)…………………………………………………….. 32 1.5. The Integration Policy ‘New Style’ (2000s)……………………………………….. 35 1.6. A brief comparison between the integration of post-colonial and labour migrants………………………………………………………………………………….37 ! 2. Change and continuity in the Dutch eating culture (1950s-1990s/2000s)…………………….44 2.1. The post-war Dutch culinary panorama (1950s)……………………………………44 2.2. Social factors and technological developments……………………………………..45 2.3.1960s-1990s: the decades of gastronomic diversity and eating out ethnic…………..46 ! 3. The influence of foreign cuisines at the Dutch table: Margriet’s culinary columns (1950-2000) -
Miso Soup Yield: 4
Miso Soup Yield: 4 The base of a good miso soup begins with the dashi and is characterized by the different types of miso used. Miso is a thick paste produced from fermenting, rice, soybeans or barley. Miso can range in varying complexities and saltiness and is commonly identified by their colors from the less salty and sweet white (shiro) miso to red (mugi or sendai) to dark (hatcho). Dashi is Japanese stock made using the konbu or kombu, dried giant kelp and katsuobushi – wispy paper thin flakes from dried bonito fish. Dashi stock can be simmered once, and is called ichiban dashi or first dashi and is used for clear simple soups. This same dashi can be simmered again to make niban dashi or second dashi to give the soup a fuller flavor. Niban dashi is used for miso soup. Homemade Dashi Yield: 4 cups or 1 quart 4 cups cold water water 2 pieces 4-inch premium konbu or kombu ( dried kelp) 1/3 cup katsuobushi shaved dried bonito flakes 1. Make the first dash (ichiban dashi): Fill a saucepan with cold water and soak the konbu. Heat until steam is rising off the pot. Do not allow the water to boil as it will turn the dashi bitter. Just before the dashi begins to boil, turn off the heat and take the konbu out and set it aside. 2. Add the katsuobushi flakes and simmer for a couple of minutes. Take it off heat and strain to remove the katsuobushi flakes. This is your first dashi and at this stage can be used to make clear simple soups. -
Chapter 4: Results
CHAPTER 4: RESULTS 4.1 Prevalence of ECC, Nutritional Status, Dietary Habits and Knowledge, Attitude and Practices (K/A/P) of mothers in proxy population (5-6 year old children). 4.1.1 Socio-demographic characteristics of proxy population (5-6 years old) The, majority of mothers (87.5%) and fathers (85.1%) were between 20-49 years old. All (100%) of them were Malays. The majority of mothers (70.2%) and fathers (62.6%) had at least secondary education. However, most mothers (72.4%) were not working while all the fathers were employed. More than one-half (58.4%) have large families (>6 members) and almost two-thirds (62.2%) earned incomes below the poverty line. More than three-quarters of the families spent less than RM500 on food. About one-half got their main water supply from wells (49.5%) and others sources (4.6%) (eg. river, pond and underground water) (Table 4.1). 4.2.2 Early Childhood Caries of Proxy Population (5-6 years old). The overall mean dmf was 10.6; of which the largest contributor to the dmf score was the decay component (d=10.5, SD= 4.8) while missing (m=0.14, SD= 0.7) and filled teeth (f=0.04, SD= 0.5) was very low (Table 4.1.2 (a)). Meanwhile, almost every child was affected by caries (97.9%). The majority; ie more than three-quarters (78.6%) have more than 7 teeth affected by caries. There were no significant differences between Tumpat and Pasir Mas districts (p=0.426) (Table 4.2(a), 4.2(b)).