New Crops and Uses: Their Role in a Rapidly Changing World
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Livret De Recettes
RESTAURATION SCOLAIRE EXPÉRIMENTATION DU MENU VÉGÉTARIEN LIVRET DE RECETTES CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE OCTOBRE 2020 LIVRET DE RECETTES – CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE 1 2 LIVRET DE RECETTES – CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE Préambule Dans le cadre du Groupe de Travail sur la Nutrition sous l’égide du Conseil National de la Restauration Collective (CNRC), le sous-groupe « recettes et menus » s’est constitué afin d’apporter aux acteurs de la restauration, un outil pratique pour faciliter la mise en œuvre de l’article n° 24 de la Loi EGALIM qui vient compléter « le Guide - Expérimentation du menu végétarien en restauration scolaire ». Guide - Expérimentation du menu végétarien (PDF, 1.97 Mo) https://agriculture.gouv.fr/telecharger/116169?token=88db1e987b4ae08d473c36ba66b9e- da400f70974f564a4bb2d45d5751a08063b Les membres de ce sous-groupe, provenant d’horizons divers se sont réunis à plusieurs reprises afin de concevoir ce document d’informations générales sur les aliments de la cui- sine végétarienne et de proposer une douzaine de recettes réalisables en restauration collec- tive. Les recettes choisies mettent toutes à l’honneur les légumes secs : lentilles, haricots, pois chiches et pois cassés. Nous tenons à remercier Hélène Garcia – gestionnaire des actions de restauration/Conseil départemental de Haute Garonne et Maryline Tosi – Diététicienne à la CDE – Paris 11 qui nous ont aidés dans la rédaction des recettes en vérifiant notamment tous les process et en nous faisant partager leurs -
A4 Warisan Menu
WAR I S AN NEGAR A MENU Featuring Nationally Gazetted Almost Extinct R ecipes RM159 per Pax SWEET START Hati Sukma Pengat Nangka sweet potato balls sago, coconut milk, honey jackfruit Apam Johol Kurma steamed rice cake, wrapped in rambai leaf mariami dates STARTER Kerabu Sotong with Kebebe Trio of Sambals with Village Salad squid, lime, young guava, mango and jackfruit, gula enau, cermai Sambal Neraka Kebebe is a traditional Malay-Pattani dish Sambal Tempoyak popular in Perak and Kedah made from Sambal Belacan young and raw fruits lightly crushed MAINS Choose Any Three Barramundi Gulai Perah Ikan Patin Masak Tempoyak Daun Pijat barramundi fillet, shrimp paste, turmeric silver catfish, fermented durian A light, rich gravy with buah perah - a type of Silver catfish caught from Pahang river, nut that is foraged from the jungle grounds cooked in a light fermented durian sauce and after it has exploded from its pod flavored with pijat leaves - a herbal plant Udang Masak Umbut Kelapa with Ayam Sambal Tumis Tuhau Lemak Pucuk Daun Gelugor chicken thigh, grilled shrimp paste, palm sugar, prawns, coconut milk, garcinia onion, ginger, dry chili paste Cooked with umbut tuhau - soft inner stalks A specialty from Negri Sembilan cooked with of wild ginger stems young coconut shoots and garcinia shoots Rendang Tok Choice of Rice australian rib eye, lemongrass, onion, kerisik, coconut milk, tamarind Kulim White Rice A specialty from the Perak state, beef chunks Lemongrass Turmeric Rice prepared with a thick, dark, dry gravy Borneo Highland Brown Rice (Sia) A Collaboration with Jabatan Warisan Negara X. -
Materials for a Rejang-Indonesian-English Dictionary
PACIFIC LING U1STICS Series D - No. 58 MATERIALS FOR A REJANG - INDONESIAN - ENGLISH DICTIONARY collected by M.A. Jaspan With a fragmentary sketch of the . Rejang language by W. Aichele, and a preface and additional annotations by P. Voorhoeve (MATERIALS IN LANGUAGES OF INDONESIA, No. 27) W.A.L. Stokhof, Series Editor Department of Linguistics Research School of Pacific Studies THE AUSTRALIAN NATIONAL UNIVERSITY Jaspan, M.A. editor. Materials for a Rejang-Indonesian-English dictionary. D-58, x + 172 pages. Pacific Linguistics, The Australian National University, 1984. DOI:10.15144/PL-D58.cover ©1984 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. PACIFIC LINGUISTICS is issued through the Linguistic Circle of Canberra and consists of four series: SERIES A - Occasional Papers SERIES B - Monographs SERIES C - Books SERIES D - Special Publications EDITOR: S.A. Wurm ASSOCIATE EDITORS: D.C. Laycock, C.L. Voorhoeve, D.T. Tryon, T.E. Dutton EDITORIAL ADVISERS: B.W. Bender K.A. McElhanon University of Hawaii University of Texas David Bradley H.P. McKaughan La Trobe University University of Hawaii A. Capell P. MUhlhiiusler University of Sydney Linacre College, Oxford Michael G. Clyne G.N. O'Grady Monash University University of Victoria, B.C. S.H. Elbert A.K. Pawley University of Hawaii University of Auckland K.J. Franklin K.L. Pike University of Michigan; Summer Institute of Linguistics Summer Institute of Linguistics W.W. Glover E.C. Polome Summer Institute of Linguistics University of Texas G.W. Grace Malcolm Ross University of Hawaii University of Papua New Guinea M.A.K. -
Belotak: Towards Preserving the Traditional Food of Lenggong, Perak
International Journal of Management (IJM) Volume 11, Issue 12, December 2020, pp. 368-381. Article ID: IJM_11_12_034 Available online at http://iaeme.com/Home/issue/IJM?Volume=11&Issue=12 Journal Impact Factor (2020): 10.1471 (Calculated by GISI) www.jifactor.com ISSN Print: 0976-6502 and ISSN Online: 0976-6510 DOI: 10.34218/IJM.11.12.2020.034 © IAEME Publication Scopus Indexed BELOTAK: TOWARDS PRESERVING THE TRADITIONAL FOOD OF LENGGONG, PERAK Munira Saaidin Faculty of Business & Technology, UNITAR International University, Malaysia Nur Juliana Azhari School of Culinary Arts, UNITAR International University, Malaysia Erdaizzati Mohd Som UNITAR College, UNITAR International University, Malaysia Annis Jamaluddin School of Culinary Arts, UNITAR International University, Malaysia W. Eddie Azlie W. Mohd Asri School of Culinary Arts, UNITAR International University, Malaysia Mislan Nenin Faculty of Business & Technology, UNITAR International University, Malaysia ABSTRACT The purposes of this descriptive study were to identify the traditional foods in the sub-district of Lenggong in the state of Perak, to find out the main ingredients used, to understand the manner in which the ingredients were prepared and cooked, and the way the food is served and the occasion it would be consumed. The overall purpose would be to help preserved the traditional food knowledge. For those purposes, 5 traditional food experts on Belotak were invited from among the community of the area to provide detail feedback on the required information. The findings were very interesting for it had shown the reason why Belotak had become a traditional food and the comprehensive knowledge that the experts had on the dish. -
Cold Snacks and Salads
Cold shacks Hot snacks Eggplant salad by 570 Р. White beans with mother's recipe tomatoes 420 Р. Georgian lobio (red beans 460 Р. Kutabi with cheese and 280 Р. with walnuts) estragon Phali by the ancient recipe 350 Р. Stuffed peppers 380 Р. Desserts Sturgeon in kindzmari sauce 1310 Р. Meringue with fresh berries 440 Р. Soups Tklapi-fruit sticks fig,plum,cherry plum 340P. Walnut cake with Chikhirtma 300 Р. caramel cream 380 Р. «Shu»cake with custard 360 Р. All prices are specified in roubles OFFER FROM CHEF Cold shacks Hot snacks Hummus with adzhika sauce 280 Р. Eggplant with chicken livers baked 650 Р. Stuffed eggplant (with Georgian curd «nadugi») 440 Р. with vegetables Penovani (120gr) 220 Р. Beetroot salad with veal 540 Р. Warm salad with veal tongue 480 Р. Eggplant rolls with tomato 390 Р. Soups Hot dishes Smoked trout 690 Р. Fish soup with salmon and sturgeon 590 Р. Smoked mackerel 510 Р. Smoked sea bass 890 Р. Bean soup with pork ribs 470 Р. Smoked dorado 960 Р. Pumpkin soup 350 Р. 590 Р. Smoked kupaty with mamaliga Rabbit with mashed potatoes and mushroom sauce 770 Р. All prices are specified in roubles 2 COLD SNACKS AND SALADS Drink chef Cold shacks Ayran 250 Р. Johnjoli 490 Р. Cranberries juice 300 Р. Chicken satsivi 630 Р. (Chicken pieces under fragrant ground walnuts spicy Raspberries juice 350 Р. sauce) Cherry juice 300 Р. Sturgeon bazha 1450 Р. (Sturgeon pieces under nut sauce) Salads Phali 380 Р. (Delicate cabbage and beetroot balls dressed with Arugula salad with shrimp 890 Р. -
Minimum Dietary Diversity for Women
MINIMUM DIETARY DIVERSITY FOR WOMEN An updated guide for measurement: from collection to action MINIMUM DIETARY DIVERSITY FOR WOMEN An updated guide for measurement: from collection to action Food and Agriculture Organization of the United Nations Rome, 2021 Required citation: FAO. 2021. Minimum dietary diversity for women. Rome. https://doi.org/10.4060/cb3434en The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. ISBN 978-92-5-133993-0 © FAO, 2021 Some rights reserved. This work is made available under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/3.0/igo/legalcode). Under the terms of this licence, this work may be copied, redistributed and adapted for non-commercial purposes, provided that the work is appropriately cited. In any use of this work, there should be no suggestion that FAO endorses any specific organization, products or services. The use of the FAO logo is not permitted. If the work is adapted, then it must be licensed under the same or equivalent Creative Commons licence. -
Lenten Menu Breakfast Hls Menu Cold Starters Finger
FROM 15.03.2021 LENTEN MENU BREAKFAST HLS MENU COLD STARTERS FINGER FOOD SANDWICHES AND PANINI HOT DISHES AND STARTERS DESSERT LUNCH BOXES FOR CREW VEGETARIAN GEORGIAN SPECIAL OFFER CHILDREN'S MENU DRINKS MAGAZINES AND NEWSPAPERS FLOWERS* +7 (925) 585-31-25 / +7 (925) 585-32-31 www.g2fly.ru LENTEN MENU COLD STARTERS AND SALADS 324 Tacos with hummus and vegetables 200 g 690 � 1401 Baked potato salad with pickled mushrooms and fragrant oil 350 g 830 � 8471 Salad with lettuce, kale, avocado and vegetable sauce 190 g 890 � 8470 Salad with baked eggplant, quinoa and hummus 240 g 790 � 1640 Salad with tofu cheese and artichokes 330/50 g 890 � SOUPS 2740 Homemade mushroom soup with spinach 370/50 g 690 � 8478 Pumpkin cream soup with almond milk and chervil 350 g 690 � 8483 Lenten borsch with beans 400/50 g 650 � 1303 Soup with three types of lentils on a spring vegetable broth 350/80 g 430 � HOT STARTERS AND DISHES 8482 Falafel with tzatziki sauce 150/50 g 650 � 107 Potato zrazy with mushrooms 180/50 g 790 � 8476 Fried zucchini with tomato salsa and broccoli guacamole 150 g 650 � 1645 Ravioli with vegetables in asian sauce with shiitake and asparagus 380 g 790 � 325 Mushroom stroganoff with rosti potatoes 400 g 750 � 320 Vegetable golubtsy 350/50 g 750 � 8479 Pepper Ramiro with apple chutney and homemade adjika 290 g 950 � 1650 Baked pumpkin steak with cauliflower, mushrooms and parsley pesto 250 g 790 � 2422 Beetroot risotto with chimichurri sauce 370 g 890 � 2424 Asparagus, quinoa and broccoli risotto 470 g 950 � 330 Mashed potatoes with truffle -
Livret De Recettes
RESTAURATION SCOLAIRE EXPÉRIMENTATION DU MENU VÉGÉTARIEN LIVRET DE RECETTES CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE OCTOBRE 2020 LIVRET DE RECETTES – CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE 1 2 LIVRET DE RECETTES – CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE Préambule Dans le cadre du Groupe de Travail sur la Nutrition sous l’égide du Conseil National de la Restauration Collective (CNRC), le sous-groupe « recettes et menus » s’est constitué afin d’apporter aux acteurs de la restauration, un outil pratique pour faciliter la mise en œuvre de l’article n° 24 de la Loi EGALIM qui vient compléter « le Guide - Expérimentation du menu végétarien en restauration scolaire ». Guide - Expérimentation du menu végétarien (PDF, 1.97 Mo) https://agriculture.gouv.fr/telecharger/116169?token=88db1e987b4ae08d473c36ba66b9e- da400f70974f564a4bb2d45d5751a08063b Les membres de ce sous-groupe, provenant d’horizons divers se sont réunis à plusieurs reprises afin de concevoir ce document d’informations générales sur les aliments de la cui- sine végétarienne et de proposer une douzaine de recettes réalisables en restauration col- lective. Les recettes choisies mettent toutes à l’honneur les légumes secs : lentilles, haricots, pois chiches et pois cassés. Nous tenons à remercier Hélène Garcia – Diététicienne - Service restauration direction de l’éducation /Conseil départemental de Haute Garonne et Maryline Tosi – Diététicienne à la CDE – Paris 11 qui nous ont aidés dans la rédaction des recettes en vérifiant notamment tous les process et en nous -
Tef Improvement )
The question of combating the problem of lodging has long been a ) sustaining major objective of the overall national tef improvement program. But the lodging resistant tef varieties have remained elusive. Kebebew Assefa (PhD) National Tef Research Coordinator Similar to other worldwide popular cereals, it is possible to develop high yielding tef varieties with good grain quality and other desired traits— variety ‘Quncho’ is a testimony of what can be done in tef improvement. Hailu Tefera (PhD) Breeder/Consultant, IITA National Tef Research Coordinator (1998-2006) Development of rapid and cheap screening techniques to identify various stress-tolerant cultivars and utilize efficient techniques for developing sup- erior cultivars are essential for overcoming present constraints. Seyfu Ketema (PhD) Executive Director, ASARECA National Tef Research Coordinator (-1995) The world has seen significant increases in the productivity major cereal crops such as wheat and rice. As a member of this family of Grasses, tef is no exception, and therefore has a similar potential for improvement. Kebebew A., Solomon C., Zerihun T. (Eds. Tareke Berhe (PhD) Tef Value Chain Adviser | downloaded: 13.3.2017 Ethiopian Agriculture Transformation Agency (ATA) The recent progress in tef improvement is encouraging. We need to implement useful techniques developed for major crops to further increase the productivity of this staple food crop of Ethiopia. Zerihun Tadele (PhD) Project Leader, University of Bern, Switzerland National Tef Research Coordinator (1995-1996) ISBN 978-3-033-03818-9 ISBN: 978-3-033-03818-9 http://boris.unibe.ch/73185/ 9 783033 038189 Tef Improvement source: Achievements and Prospects of Tef Improvement Proceedings of the Second International Workshop, November 7-9, 2011, Debre Zeit, Ethiopia Edited by Kebebew Assefa, Solomon Chanyalew Ethiopian Institute of Agric. -
Peranan Dan Cabaran Wanita Dalam Pembangunan Produk Makanan
Fatimah Hassan et al., 1 Peranan dan Cabaran Wanita dalam Pembangunan Produk Makanan Tradisional untuk Program Keusahawanan Pelancongan Berasaskan Komuniti: Kajian Kes Lembah Lenggong, Perak Darul Ridzuan The Role and Challenges of Women in the Development of Traditional Food Product for Community-Based Tourism Entrepreneurship: Case Study in Lenggong Valley, Perak Darul Ridzuan FATIMAH HASSAN1*, MASTURA JAAFAR2, NORZIANI DAHLAN3* & MOHD FAIZ HILMI3 1Bahagian Geografi, Pusat Pengajian Pendidikan Jarak Jauh, Universiti Sains Malaysia, 11800 USM, Pulau Pinang 2Pusat Pengajian Perancangan, Bangunan dan Perumahan, Universiti Sains Malaysia, 11800 USM, Pulau Pinang 3Bahagian Pengurusan, Pusat Pengajian Pendidikan Jarak Jauh, Universiti Sains Malaysia, 11800 USM, Pulau Pinang *Corresponding authors: [email protected], [email protected] Published online: 04 June 2021 To cite this article (APA): Fatimah, H., Mastura, J., Norziani, D., & Mohd Faiz, H. (2021). The Role and Challenges of Women in the Development of Traditional Food Product for Community-Based Tourism Entrepreneurship: Case Study in Lenggong Valley, Perak Darul Ridzuan. GEOGRAFI, 9(1), 1-23. https://doi.org/10.37134/geografi.vol9.1.1.2021 ABSTRAK Sumbangan golongan wanita kepada ekonomi rumahtangga, komuniti setempat dan pembangunan negara tidak boleh dipertikaikan lagi. Namun kesan sumbangan dan penglibatan ini boleh berubah mengikut lokasi. Artikel ini bertujuan untuk menentukan peranan dan cabaran golongan wanita luar bandar dalam pembangunan produk makanan traditional untuk pelancongan warisan di Lembah Lenggong, Perak Darul Ridzuan. Pembangunan produk makanan di bawah projek Warisan Dapur Komuniti Kampung Luat (WDKKL) ini adalah sebahagian daripada projek golongan wanita di bawah program keusahawan pelancongan berasaskan komuniti atau community-based tourism entrepreneurship (CBTE). CBTE ini diperkenalkan dengan tujuan untuk meningkatkan pendapatan komuniti setempat ekoran daripada perolehan status Tapak Warisan Dunia UNESCO oleh Lembah Lenggong pada tahun 2012. -
A Competitive Model of Lenggong Valley As a Rural Heritage Destination in Malaysia
SHS Web of Conferences 12, 01022 (2014) DOI: 10.1051/shsconf/20141201022 C Owned by the authors, published by EDP Sciences, 2014 A Competitive Model of Lenggong Valley as a Rural Heritage Destination in Malaysia Nur Izwani Abdul Aziz1 , Mastura Jaafar2, Fatimah Hassan3, Alaa J. Kadi4 1,2,4School of Housing, Building and Planning, Universiti Sains Malaysia, 11800, Penang, Malaysia 3School of Distance Education, Universiti Sains Malaysia, 11800, Penang, Malaysia Abstract. Besides rural attraction, Lenggong Valley has been acknowledged as an important archeological attraction in the state of Perak. On 30th June 2012, Lenggong Valley has been declared as the world heritage site by UNESCO for its archaeological heritage which includes four excavation sites divided into two clusters. Cluster 1 consists of the Bukit Bunuh-Kota Tampan core zone and its own buffer zone, while Cluster 2 consists of three core zones, namely Bukit Kepala Gajah, Bukit Gua Harimau and Bukit Jawa, all enclosed within a single buffer zone. For Perak, this recognition is important to attract more visitors to Perak this year, in conjunction with the Visit Perak Year 2012. From a tourism perspective, a place competitiveness can be increased by utilizing the unique resources of a particular place. The aim of this paper is to propose the competitiveness model of the Lenggong Valley. Various models on destination competitiveness will be reviewed. 1 Introduction In recent years, tourism has become a highly competitive market. For this reason it is important that destinations are able to measure their competitiveness in order to identify their strengths and weaknesses and thereby develop their future strategies [1]. -
Openhouse 2021 Warisan
MEAT Lamb Rack Sambal Lengkuas 239 slow roasted rack of lamb in josper® with sambal lengkuas, made from galangal, red chilli, shrimp Venison Rendang Minang 81 slow-cooked australian venison in rendang - minang style of mixed local herbs and spices WAR I S AN NEGAR A MENU Featuring Nationally Gazetted Almost Extinct R ecipes Smoked Beef Gulai 69 RM smoked australian silverside beef, chili padi, turmeric, dried tamarind, 159 per Pax belimbi, lemongrass SWEET START Beef Rib Kuzi 127 braised grain-fed short ribs in safron, ginger, garlic, tomato sauce, kuzi Hati Sukma Pengat Nangka aromatic spices served with sultana raisins and almond flakes sweet potato balls sago, coconut milk, honey jackfruit Apam Johol Kurma Rendang Daging Tok 69 steamed rice cake, wrapped in rambai leaf mariami dates beef tenderloin, lemongrass, nutmeg, dried chili, coconut milk A specialty from Perak, accredited to the cooks from the Royal household STARTER Kerabu Sotong with Kebebe Trio of Sambals with Village Salad KERABU / SIDES squid, lime, young guava, mango and jackfruit, gula enau, cermai Sambal Neraka Kebebe is a traditional Malay-Pattani dish popular Sambal Tempoyak in Perak and Kedah made from young and raw Sambal Belacan Choon Piah with Inang-Inang and Cholek Sauce 25 fruits lightly crushed wrapped roll of minced chicken, prawns, turnip, carrot, tauchu, glutinous rice snack (inang inang), cholek dipping sauce made of tamarind, chili MAINS Pecel Salad 35 Choose Any Three mix of village greens - pucuk gajus, banana heart, ulam raja, cekur, aromatic ginger,