Boeka Blog 2011.4½ an Inopportune Guest?
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
DIJ-Mono 63 Utomo.Book
Monographien Herausgegeben vom Deutschen Institut für Japanstudien Band 63, 2019 Franziska Utomo Tokyos Aufstieg zur Gourmet-Weltstadt Eine kulturhistorische Analyse Monographien aus dem Deutschen Institut für Japanstudien Band 63 2019 Monographien Band 63 Herausgegeben vom Deutschen Institut für Japanstudien der Max Weber Stiftung – Deutsche Geisteswissenschaftliche Institute im Ausland Direktor: Prof. Dr. Franz Waldenberger Anschrift: Jochi Kioizaka Bldg. 2F 7-1, Kioicho Chiyoda-ku Tokyo 102-0094, Japan Tel.: (03) 3222-5077 Fax: (03) 3222-5420 E-Mail: [email protected] Homepage: http://www.dijtokyo.org Umschlagbild: Quelle: Franziska Utomo, 2010. Bibliografische Information der Deutschen Nationalbibliothek Die Deutsche Nationalbibliothek verzeichnet diese Publikation in der Deutschen Nationalbibliografie; detaillierte bibliografische Daten sind im Internet über http://dnb.d-nb.de abrufbar. Dissertation der Universität Halle-Wittenberg, 2018 ISBN 978-3-86205-051-2 © IUDICIUM Verlag GmbH München 2019 Alle Rechte vorbehalten Druck: Totem, Inowrocław ISBN 978-3-86205-051-2 www.iudicium.de Inhaltsverzeichnis INHALTSVERZEICHNIS DANKSAGUNG . 7 SUMMARY: GOURMET CULTURE IN JAPAN – A NATION OF GOURMETS AND FOODIES. 8 1EINLEITUNG . 13 1.1 Forschungsfrage und Forschungsstand . 16 1.1.1 Forschungsfrage . 16 1.1.2 Forschungsstand . 20 1.1.2.1. Deutsch- und englischsprachige Literatur . 20 1.1.2.2. Japanischsprachige Literatur. 22 1.2 Methode und Quellen . 25 1.3 Aufbau der Arbeit . 27 2GOURMETKULTUR – EINE THEORETISCHE ANNÄHERUNG. 30 2.1 Von Gastronomen, Gourmets und Foodies – eine Begriffs- geschichte. 34 2.2 Die Distinktion . 39 2.3 Die Inszenierung: Verstand, Ästhetik und Ritual . 42 2.4 Die Reflexion: Profession, Institution und Spezialisierung . 47 2.5 Der kulinarische Rahmen . 54 3DER GOURMETDISKURS DER EDOZEIT: GRUNDLAGEN WERDEN GELEGT . -
Menu Mo Gelato A3 Verticale Luglio 21.Indd
Pastries Cannoli regular shell 5.00 Cannoli small shell 3.50 È NON SOLO..... Cannoli chocolate shell 4.00 Cannoli toppings chocolate chips, pistachio or hazelnut 0.50 Cannoli 4 pack regular shells 19.00 Gelato Cannoli 4 pack small shells 13.00 Classic Sizes Cannoli 4 pack chocolate shells 15.00 Cup small 1 fl avor 4.75 Homemade Tiramisù 6.00 Cup medium up to 2 fl avors 6.75 Bombolone alla Nutella 4.50 Cup large up to 2 fl avors 7.75 Bombolone con Ricotta 4.50 Sugar cone 1 fl avor 4.50 Homemade Cheesecake 6.00 Truffl e Brownie 3.80 Waffl e cone 1 fl avor 6.75 Raspberry Linzer Bar 4.50 Waffl e cone up to 2 fl avors 7.75 Caramel Pecan Bar 4.50 Hand packed gelato to go 8.00 Chocolate Souffl é 6.00 Salted Caramel Chocolate Souffl é 6.00 Toppings Add scoop of gelato 1.00 Whipped Cream Chocolate Chips Waffl e 2.80 Chocolate Sauce Pistachio Bacio di Dama 5 cookies for 3.00 Caramel Sauce Hazelnut Chocolate Bacio di Dama 5 cookies for 3.00 Cherry Sauce M & Ms S-Cookies 5 cookies for 3.00 Rainbow Sprinkles Mini Peanut Butter Cups Strawberry Cookies 5 cookies for 4.00 Chocolate Sprinkles Cantucci (Italian biscotti) 5 cookies for 2.00 Flavors Limone Vaniglia Fresh Lemon Vanilla Hot Drinks Espresso 2.50 Fragola Bacio Fresh Strawberry Chocolate Hazelnut Double Espresso 3.50 Macchiato 3.50 Frutta della Passione Monella Fresh Passion Fruit Dark Cherry with Cappuccino 3.50 Almond and Hazelnut Frutti di Bosco Drip Coffee 2.50 Mixed Berry Mandorla Latte 3.50 Toasted Almond Mango Latte Macchiato 3.50 Fresh Mango Nocciola Hot Chocolate 4.50 Hazelnut Nerone Mocha 4.75 -
Wheel Cake: Nostalgia Flavor Vs. Young Generation 作者: 李瑀喬。
投稿類別:英文寫作類 篇名: Wheel Cake: Nostalgia Flavor vs. Young Generation 作者: 李瑀喬。國立苗栗高商。應外三零一 陳郁如。國立苗栗高商。應外三零一 楊宗恩。國立苗栗高商。應外三零一 指導老師: 陳文惠老師 Wheel Cake: Nostalgia Flavor vs. Young Generation I. Introduction I.1.Background Wheel cake is also called red bean cake in Taiwan. It can be found at any roadside vendor. Although the wheel cake was invented by the Japanese, Taiwanese sellers have adopted innovative ideas and business practices to sell wheel cake on a large scale. This seemingly ordinary traditional snack can develop many brands such as Wandan (萬丹), Guan Pei (關北), and Wu (伍師傅). Sometimes Red Bean (有時候紅豆餅), after investing 400,000 NT on the renovation and equipment, the business now brings in 300,000 NT per month with daily sales of around 700 hot wheel cakes (Tricky Taipei, 2016). Wheel cake is the taste of childhood in everyone's heart. You’ll find millions of Taiwanese that the old and the young recalling some of the best memories while munching on one of these wheel cakes (Foodamentals, 2017). Even former President Ma Ying-jeou loves sweets, especially red bean products, most like wheel cakes. Although wheel cakes were invented in Japan, Taiwanese have used innovative techniques to make many different flavors of wheel cakes. Nobility and civilians like to eat wheel cake suffaf and now it is one of Taiwan's most popular snacks. Why is this ancient food still the most popular snack in this age of innovation? Therefore, the purpose of this study is to explore the origin, history and business practices of the national snack "wheel cake", and provide consumers and the public for reference and learning. -
Mental Health in Diabetes Curriculum
i A Curriculum for Health Professionals Mental Health Aspects of Diabetes in Elders from Diverse Ethnic Backgrounds Authors Caroline Fee, MA, Dolores Gallagher-Thompson, PhD, Esperanza Garcia-Walters, MPH, Rita Hargrave, MD, Levanne Hendrix, GNP, PhD, Nancy Hikoyeda, DrPH, Jill LeCount, RN, MS, CNS, Irene Lewis, DNc, Melen McBride, RN, PhD, Kellie Takagi, PhD, Sharon Waller, PhD, MDiv, Gwen Yeo, PhD (Ed.) Stanford Geriatric Education Center Supported by a Grant from the Bureau of Health Professions for a Supplement to the Stanford Geriatric Education Center 2004 Stanford GEC Copyright 2004. All rights reserved. ii TABLE OF CONTENTS Objectives 1 Rationale and Description 1 Content 2 Overview of Mental Health and Diabetes 2 Depression in Diabetes Cognitive Impairment and Dementia in Diabetes Principles of Management of Diabetes, Especially with Ethnically Diverse Elders Vulnerability of Sensory Impaired Elders with Diabetes African American Elders 7 Diabetes Depression Cognitive Loss and Dementia Information from Interviews with Key Informants American Indian Elders 18 Diabetes Depression Cognitive Loss and Dementia Information from Interviews with Key Informants Chinese American Elders 30 Diabetes Depression Cognitive Loss and Dementia Information from Interviews with Key Informants Filipino American Elders 36 Diabetes Depression Cognitive Loss and Dementia Information from Interviews with Key Informants Hmong American Elders 46 Diabetes Depression Cognitive Loss and Dementia Information from Interviews with Key Informants Stanford GEC -
Beachersep02.Pdf
THE TM 911 Franklin Street Weekly Newspaper Michigan City, IN 46360 Volume 37, Number 34 Thursday, September 2, 2021 THE Page 2 September 2, 2021 THE 911 Franklin Street • Michigan City, IN 46360 219/879-0088 Beacher Company Directory e-mail: News/Articles - [email protected] Don and Tom Montgomery Owners email: Classifieds - [email protected] Andrew Tallackson Editor http://www.thebeacher.com/ Drew White Print Salesman PRINTE ITH Published and Printed by Janet Baines Inside Sales/Customer Service T Randy Kayser Pressman T A S A THE BEACHER BUSINESS PRINTERS Dora Kayser Bindery Jacquie Quinlan, Jessica Gonda Production Delivered weekly, free of charge to Birch Tree Farms, Duneland Beach, Grand Beach, Hidden Shores, Long Beach, Michiana Shores, Michiana MI and Shoreland Hills. The Beacher is John Baines, Karen Gehr, Tom Montgomery Delivery also delivered to public places in Michigan City, New Buffalo, LaPorte and Sheridan Beach. AAnn IIdyllicdyllic LLifeife by Connie Kuzydym Micky Gallas is photographed by The Beacher’s Bob Wellinski along the Lake Michigan shoreline. Editor’s note — This is the next in an ongoing se- ries amid this year’s Long Beach centennial anni- versary highlighting history, individuals and orga- nizations in the community. hen Long Beach was fi rst established 100 years ago, it was a resort community draw- Wing predominantly from Chicago. Eventu- ally, the area near Lake Michigan began resonating with those who wanted to raise their children near the sand and water. As the years passed, there were generations of families sprinkled throughout the beach area. One such family is the O’Haras. -
Turkey Bingo This Eve to Teeners
TUEIDAT, NOVBMIB* i s , 1S4S "TvmgaDiI^^ Tha Waathar Far am Mm Ui o f Oetober. 1»M Mmubntft Sombm TBfnth Peeamwl •( U. 8. Waaltar Ranaa Group 8 of Center church wom The l l l q ^ group wlU meet this 6,498 MwUy etaagy. MeaUeoal vala Kdwnrd Pope of the H a ^ o rt . Emergency Doctor* en. Mrs. A. H. niing, leader, wiU svffilng at ssvea' o’clock at tha BiMibar of the AadU tMUgbt; Tkanday owotly Blapdy. abuth Methodtst church, and ths Seminary Foundation 'irtlj be tna bold Its monthly maetlng tomor aawas et Ctwslaaeaa mi Town speaker at the aeml-monthly m at Physleians o t the Manchae- row evening with Mias Haael OecUlan club at 7:W. HALE'S SELF SERVE ing of the Uither ter Medical AeaodaUaa who Trotter of 100 East Centor street. TAXI The Original Ib Naw England! M anehester^A City of Village Chmrm j MatronB «iid P»troiu’ Emanuel Lutheran church tonight will respond to emergency c ^ at 8 o’clock. Mlaa Ciace Benatm tomorrow afternoon are Dr* The American-Llthuanlan Clti- • s t • lOc ___, of Chapman Court, Or- Robert Keeney and Dr. Elmer Diail VOL. LX., NO. 44 (OsaeUM AdvertMag Pag* is> PRICE THREE CENTS 'Amaranth, wtU moat in tha and her music commlttM_la In sen’s a u b held Its second monthly AND HEALTH I^RKET MANCHESTER, CONN., WEDNESDAY, NOVEMBER 20,1940 (EIGHTEEN PAGES) Temple, Thureday eve- charge of arrangemedta. R e ^ h - DUkaa. meeting last night at the TJ(.C.A.r W A T C H T H S 3 2 3 0 iit el(ht o’clock. -
Unit: 01 Basic Ingredients
Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part. -
Cakes Jumbo Cupcakes Cheesecakes Pies Pastries
CAKES PIES Prices as ring 2016 Small (6-8 servings) 21.95 Small Cake 10-12 servings Large (16-20 servings) 37.95 Large Cake 16-20 servings *Half Sheet Cake 50-60 servings* $75-80 Coconut Cream Add Edible Image to Any Cake - $10 Chocolate Banana Cream Banana Cream Keylime *Chocolate Mousse Cake - sm 39.95 lg 59.95 Peanut Butter Chiffon cake layers, chocolate mousse filling, Belgian sprinkles Chocolate Cream *Coconut Cream Cake - sm 39.95 lg 59.95 Fresh Fruit & Custard White cake layers, coconut cream filling, whipped cream exterior Apple Pie (small only) 18.95 *Raspberry White Chocolate Mousse Cake - sm 39.95 lg 59.95 Blueberry Crumb Pie (small only) 18.95 White cake layers, white chocolate mousse and raspberry filling, decorated with raspberry mousse & white chocolate curls Death by Chocolate - sm 39.95 lg 59.95 CHEESECAKES Flourless chocolate cake layers, kettle cooked fudge, Belgian sprinkles Small (10-12 servings) 38.95 Million Dollar Cake - sm 39.95 lg 59.95 Large (16-20 servings) 58.95 Three decadent layers; authentic chocolate mousse, NY style cheesecake, flourless chocolate cake Raspberry White Chocolate Cheesecake German Chocolate Cake - sm 39.95 lg 59.95 Chocolate Cheesecake Classic cake & filling wrapped in kettle cooked fudge & pecans Turtle Cheesecake *Oreo® Cookies & Cream Cake - sm 39.95 lg 59.95 Variety Cheesecake White & devils food cake layers, oreo® cookie mousse *Keylime Cheesecake* *Carrot Cake - sm 39.95 lg 59.95 *Butterfinger Cheesecake* Carrot cake layers, cream cheese frosting, walnuts *Red Velvet Cheesecake* *Red -
Taste of Melrose Park… More Food Booths Than the Taste of Chicago
The Most Family Affordable 33rd Food Festival in Illinois Annual TasteTaste OfOf MelroseMelrose ParkPark AUGUST 29TH 5PM-11PM AUGUST 30TH NOON-11PM AUGUST 31ST NOON-10PM Melrose Park Village Complex Near the NW Corner of 25th Ave. and Lake St. ADMISSION PARKING TROLLEY SERVICE ENTERTAINMENT FOR ALL AGES ON 4 STAGES SALUTE TO AMERICA FIREWORKS, 10:00PM, SUNDAY Affordable OVER 40 ARTS & CRAFTS BOOTHS Carnival For Children 10 GOVERNMENT & BUSINESS INFORMATION BOOTHS & Under All Food Items Cost $3 or Less!!! Mayor Ron Serpico Welcomes You to the 33rd Annual Taste of Melrose Park… More Food Booths Than The Taste Of Chicago There Is Continuous Free Entertainment On Our 4 Stages What is unique about The Taste of Melrose Park is that most of the food vendors are residents who spend days preparing their gourmet specialties… we even have nuns from a local convent running a food booth. The following are just some of the food items that are offered to Taste of Melrose Park patrons. Appetizers and Main Frankie G’s Chicken Parmesan Petruzzi’s Meatball Sandwich Nutella Crepes Course Dishes: Sandwich Putts Raw Clams Riccio’s Frozen Bananas Andrew’s Pork Chop Sandwich Gia & Nat’s Gnocchi’s Rich’s Corn on the Cob Ron’s Famous Fried Dough Armand’s Antipasto Salad Honey Hot Boneless Chicken Bites Richie’s Curly Fries w/Cheese Silvio & Carmella’s Homemade Athenian Food “Gyros” Iannelli’s Panzerotti Scardino’s Italian Sausage Crustels Betty & Doca’s Mostaciolli Italian Stuffed Mushrooms Scatchell’s Stuffed Melrose Peppers Sisters of St. Charles Sfingi w/Tomato & Basil Sauce J.K. -
Lions and Otters and Bears, Oh My! by Cherie Davich
THE TM 911 Franklin Street Weekly Newspaper Michigan City, IN 46360 Volume 23, Number 21 Thursday, May 31, 2007 Lions And Otters And Bears, Oh My! by Cherie Davich A view from the walkway of the new Washington Park Zoo exhibit with trees, grass and a waterfall. Note the protective mesh covering. These carnivores are now the new exhibit at the living in a small space just to be observed, with no Washington Park Zoo in Michigan City. The twist room to get adequate exercise. to this exhibit is that there are no bars, no concrete The lion and bear exhibit has grass fl ooring in- fl ooring for the animals, and more public access. stead of concrete for them to walk on. Through ex- The new version has panes of glass that separates tended study and research, the zookeepers deter- the animal from the visitors, rather than metal bars mined that the concrete is bad on the animal’s joints or a pit, both requiring a safe distance. and the pads of their soft feet. In the wild, they run What the new exhibit does offer is glass as the and walk on soft grass, not hard cement. protective barrier so visitor can safely get as close The animals now have the sunlight shining down to the animals as possible. In addition, the three upon them because the top of their “cage” is open “cages” are actually simulations of each animal’s with mesh covering to ensure openness and that real life indigenous environment. they do not escape. These nature exhibits contain trees, grass, and There is a walkway so visitors can go behind the even a waterfall in the otter and lion den. -
Boston Guide
PLUS: THE ULTIMATE ITALIAN ART OF CREATING A – JEWELS TO COIN SP © 2005 BY ROBER APPASSIONATA COLLECTION MEDIA SPONSOR © Estate of Jacques Lowe-Woodfin Camp CONTENTS departments 14 calendar 12 15 15 12 15 currently in boston • Chefs in Shorts/page 15 • The art of the Beatles at the Prudential Center/page 18 • Kick-off for Boston 375th anniversary celebration/page 22 • Summer Revels at the 44 78 Children’s Museum/page 24 • Take Me Out at the Calderwood Theatre Pavilion/page 26 FEATURES 28 cover story shopping LET FREEDOM • Temper Chocolates/page 28 36 8 RING maps of cambridge, Boston celebrates Independence Day with Harborfest events boston & the region and the Boston Pops on the Esplanade 44 museums • Memories of World War II at the 8 THINGS TO LOVE National Heritage Museum/page 44 48 12 ABOUT SUMMER sightseeing From rooftop swimming to lobster rolls, Panorama picks the • Franklin Park Zoo events/page 48 best ways to beat the summer heat • The Boston Harbor Islands open for the season/page 50 58 freedom trail Follow the red-brick path ON THE COVER: through 16 historic sights With the Back Bay skyline as a backdrop, the world-famous Boston 60 Pops perform patriotic favorites at restaurant guide the Hatch Shell on the Esplanade • Sorriso/page 60 every Fourth of July. • High 5s: Strawberries/page 61 Photo: Stu Rosner/courtesy of the 78 Boston Symphony Orchestra boston confidential • Kenmore Square’s Citgo sign 4 PANORAMA JUNE 20–JULY 3, 2005 5 June 20–July 3, 2005 PANORAMA, Volume 55, Number 3 Jerome Rosenfeld Chairman Tim Montgomery President/Publisher Christine Celli Editor Scott Roberto Art/Production Director Josh B. -
Holiday Catalog
Lettieri & Co. importer of fine food & wine Holiday Catalog 2021 The world’s finest Panettone • Fresh Italian milk • 10 hour upside down cooling • Only egg yolks • Certified Non-GMO • Real vanilla from pods • All natural ingredients • 100% sourdough mother yeast that is over 50 years old! Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Give the gift of 12078 LINEA 12079 Royal 12080 12033 1 2 0 0 5 Item # Description Pack Size 12033 LINEA RASO GRAN NOCCIOLATO 6/1KG 12005 RED FOIL PANETTONE 6/1KG 12078 LINEA ROYAL PANETTONE 6/1KG 12079 LINEA ROYAL PANDORO 6/1KG 12080 LINEA ROYAL GRAN NOCCIOLATO 6/1KG t gr raditional an nocciolato 2 Specialty Panettone 12081 12006 12007 Tutti Frutti Tiramisu An exotic twist to the traditional reci- Panettone soaked in coffee, filled pe: naturally leavened dough enriched Pistachio Creme with Tiramisu cream and covered in by many pieces of tropical fruits that Panettone filled with decedant pista- a crunchy dark chocolate glaze. have not been candied. chio creme and covered with a dark chocolate crunchy glaze Item # Description Pack Size 12007 TUTTI FRUTTI PANETTONE 12/1000G 12006 TIRAMISU PANETTONE 16/750G Linea 12081 PISTACHIO PANETTONE 16/750G 12082 GOLD SHOPPER 6/1000G GOLD 12083 LINEA GOLD GRAN NOCCIOLATO 6/1000G 12083 12082 3 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] New! Il Gran Panettone From 500g to 1000g, we’ve got your mi to panettone covered. Share it at a party ni nocciola or keep it for yourself, we won’t tell.