APPETIZERS Specialties SOUPS Rice And

Total Page:16

File Type:pdf, Size:1020Kb

APPETIZERS Specialties SOUPS Rice And APPETIZERS CRAB RANGOON 9 MARINATED JELLY FISH 9 POTSTICKERS 10 Crisp Wontons, Crabmeat, Curried Cream Cheese Chilled Jelly Fish, Sesame Oil, Sambal Chili, Pickled Vegetables Pan Seared Pork Dumplings, Ponzu Dipping Sauce CHICKEN LETTUCE WRAPS 11 COCONUT SHRIMP 13 SPRING ROLLS 10 Romaine Lettuce Leaves, Diced Chicken, Peanuts, Coconut Crusted Shrimp, Thai Chili Sauce Crisp Vegetable Spring Rolls, Plum Sauce Scallions, Crunchy Rice Noodles EGG ROLLS 10 PU PU PLATTER 22 CHICKEN SATAY 10 Seasoned Pork, Chinese Vegetables, Plum and Coconut Shrimp, Potstickers, Chicken Satay, Egg Roll, Marinated Grilled Chicken Skewers, Thai Peanut Sauce Hot Mustard Sauce Crab Rangoon SOUPS WONTON 9 TOM YUM KUNG 9 FISH MAW AND CRABMEAT SOUP 19 Chicken Broth, Pork Wontons, Char Siu Pork Thai Hot and Sour Soup with Shrimp and Vegetables Seasoned Chicken Broth, Blue Crab Meat, Fish Maw HOT & SOUR 9 WOR WONTON 12 OXTAIL SOUP 13 Bamboo Shoots, Wood Ear Mushrooms, Tofu, Pork Shoulder Chicken Broth, Pork Wontons, Shrimp, Char Siu Pork, Braised Oxtail, Star Anise Broth, Vegetables Vegetables noodles wok PAD THAI BRAISED BEEF BRISKET 17 KUNG PAO CHICKEN 18 BLACK PEPPER BEEF 26 Sweet and Spicy Sauce, Rice Noodles & TENDON SOUP Marinated Chicken Breast, Vegetables, TENDERLOIN Chicken or Vegetable 18 Tender Beef, Egg Noodles, Bok Choy, Chili Peppers, Peanuts, Scallions, Kung Pao Sauce Wok Fried with Spring Onions and String Beans Shrimp 22 Spring Onions SWEET & SOUR OF CASHEW CHICKEN 18 YOUR CHOICE Chicken Breast, Toasted Cashews, BARBEQUED PORK NOODLES 16 CANTONESE WON TON 16 Wok Fried with Pineapple, Sweet Peppers, Chinese Vegetables Char Siu Pork, Egg Noodles, Vegetables onions, Sweet & Sour Sauce NOODLE SOUP MONGOLIAN BEEF 19 Shrimp and Pork Wontons, Seasoned Chicken or Pork 18 Shrimp 22 Tender Sliced Flank Steak, Onions, HONG KONG CHOW MEIN 17 Chicken Broth, Thin Egg Noodles, Bok Choy Mongolian Sauce Egg Noodles, Chicken, Char Siu Pork, BEEF WITH BROCCOLI 18 Vegetables CANTONESE CHOW MEIN 18 Tender Sliced Flank Steak, Broccoli, HONEY GLAZED SHRIMP 19 Your Choice of Beef, Chicken, Char Siu Pork Oyster Sauce Crisp Fried Shrimp, Honey Sauce, Sesame Seeds STIR FRY UDON or Shrimp with Soft Egg Noodles & Vegetables HONEY CHICKEN 17 GENERAL TSO’S CHICKEN 19 WITH X.O. SAUCE 18 Crisp Chicken Breast, Honey Sauce, Chicken Breast, Chili Peppers, Sweet & Spicy Sauce Julienne of Pork, Beansprouts and carrots DAN DAN NOODLES 17 Sesame Seeds Minced Chicken, Yakisoba Noodles, XO PRAWNS 22 LILLIE’S HOUSE STIR-FRY 21 BEEF CHOW FUN 17 Cool Cucumber, Bean Sprouts, Spicy Garlic Sauce Tiger Shrimp, Green Beans, Spicy XO Sauce Chicken Breast, Shrimp, Chinese Vegetables, Wok Seared Flank Steak, Flat Rice Noodles, Cantonese Style Sauce Bean Sprouts, Dark Mushroom Soy ORANGE PEEL BEEF 21 Crisp Flank Steak, Chili Peppers, Scallions, MA PO TOFU 16 Orange Sauce Minced Pork, Tofu, Peas, Carrots, Straw Mushrooms, Szechuan Sauce specialties *KAL BI STEAK 27 *BLACK PEPPER STEAK 28 LILLIE’S CLAY POT 25 Charbroiled Rib Eye Steak, Bok Choy, Fried Rice, Charbroiled New York Steak, Onions, Mushrooms, Scallops, Shrimp, Char Siu Pork, Chinese Vegetables, Hawaiian Style Glaze Black Pepper Sauce Spicy XO Sauce ROAST DUCK (HALF) 27 SALT AND PEPPER PRAWNS 22 FIRECRACKER SHRIMP 25 Crisp Roasted Duck, Five Spice Seasoning, Plum Sauce Crispy Shell-on Shrimp, Sweet Peppers, Onion, Crispy Shrimp, Pineapple, Chili Glazed Cashews Five Spice Salt, Chili Pepper SEA BASS 32 PEKING STYLE PORK CHOPS 25 Steamed Chilean Sea Bass, Ginger, Spring Onion, CURRY CHICKEN CLAY POT 19 Sweet and Sour Citrus glaze, Spring Onions Sesame Soy Sauce Chicken Breast, Pineapple, Vegetables, Basil, Coconut Curry Sauce rice and desserts vegetables CHOCOLATE CARAMEL LILLIE’S TRIO CRÈME BRÛLÉE 8 FRIED RICE BANANA CAKE 8 Chocolate, Vanilla and Ginger, Fresh Berry Compote Char Siu Pork, Vegetable, Chicken or House Special 10 Chocolate Cake, Caramelized Banana, Chocolate Ganache YUZU LEMON CAKE 8 Shrimp 13 COCONUT RUM CAKE 8 Layers of Cashew Cake, Yuzu Mascarpone Cream, CRAB FRIED RICE 13 White Cake, Rich Coconut Custard, Vanilla Whipped Cream Vanilla Meringue Blue Crab Meat, Sweet Peppers, Scallions BABY BOK CHOY IN GARLIC SAUCE 9 signature cocktails LILLIE’S SIGNATURE FRIED RICE 15 ZAKURO MARTINI 8 GEISHA 8 Chicken, Pineapple, Cashews, Raisins, Curry Spice Grey Goose L’Orange and Pomegranate Liqueur Skyy Vodka and Chambord Raspberry Liqueur shaken CHINESE BROCCOLI 12 and sweet & sour mix with Pama Pomegranate Liqueur and pomegranate juice With Ginger Sauce RISING SUN 7 APPLE SAKE 7 CHINESE WATER SPINACH 12 Grey Goose Vodka shaken with simple syrup, Sour Apple Pucker and Vodka shakenwith Gekkeikan Sake fresh strawberries, cranberry juice and sweet & sour mix With Garlic Sauce KUNG FU KOSMO 8 MIXED CHINESE VEGETABLES 9 CHERRY BLOSSOM MARTINI 8 Grey Goose Le Poire and triple sec with a hint of cranberry juice Absolut Vodka and Lychee Liqueur with cranberry juice * Thoroughly Cooking Foods Of Animal Origin Such As Beef, Eggs, Fish, Lamb, Milk, Poultry Or Shellfish Reduces The Risk Of Food Borne Illness. Denotes Spicy Food Individuals With Certain Health Conditions May Be At A Higher Risk If These Foods Are Consumed Raw Or Undercooked. 06/17.
Recommended publications
  • CHINATOWN1-Web
    㑉ス⤇㔣╔╔㦓 Classic Hotpot Skewer Per Skewer ょ╔ £1.70 5 Skewer ╔ £7.90 13 Skewer ╔ £17.90 (Minimum Order 3 Skewer) Hot Dog Crab Stick 㦓⒎ 㨥⽄ Pork Luncheon Meat Konjac 㣙⏷㑠 ㄫ㲛ⰵ Beef Tripe Frozen Bean Curd ㇧⊇㮠 ⛕⛛⡍ Fish Bamboo Wheel Fried Bean Curd 㻓⿠ 㱵⛛⡍ Pig’s Intestine Broccoli ➪⒎ 㣩⹊⪀ Fish Ball Cuttle Fish 㲋㠜 ㄱ㲋呷 Prawn Ball Okra (Lady’s Fingers) 㥪㠜 ㎯ⷋ Fish Tofu Chestnut Mushrooms ⛛⡍㲋 ⺃㽳ㄫ⤙ ORIENTAL MOCKTAIL 㝎㓧㯥㊹ HOT DRINKS 㑆㯥 Tender Touch ⥏䧾㨔 £3.50 Peppermint Tea ⌍⧣␒ £2.00 /\FKHHDQGDORHYHUD Lemon Grass Tea 㦓ぱ␒ £2.00 Green Vacation⿖㓧⭯㋜ £3.50 /\FKHHDQGJUHHQWHD Lemon Tea ㆁを␒ £2.00 Jasmine Tea 䌪⺀⪀␒ £2.00 Pink Paradise ➻⨆㝢㜹 £3.50 :DWHUPHORQDQGDORHYHUD Brown Rice Tea ␄ゟ␒ £2.00 㠭㑓㎩⪋ Memories £3.50 Red Dates Tea ⨆㵌␒ £2.20 Watermelon and green tea. Grape Fruit Tea 䰔㽳␒ £2.20 MINERAL WATER ⷃ㐨㙦 SOFT DRINKS ⹲㯥 ⷃ㐨㙦 Still Water £2.00 Sparkling Water㱸㋽ⷃ㐨㙦 £2.00 Coke ⶙⹤ £2.80 Diet Coke ☱㜽⶙⹤ £2.80 DESSERT OF THE DAY 㝦♇ 7up㋡㥢 £2.80 Herbal Tea 㠩⹝⭀ £2.80 ⥆䌵⡾ Homemade Herbal Grass Jelly £2.80 Soya Milk ⛛Ⰰ £2.80 Silver Ear and Lily Bulb Soup 㯢✜⊇⧩㜶 £3.00 Green Tea ⿖␒ £2.80 Lychee Juice ⺁㺈㺏 £2.80 Aloe Vera Juice ⾵䍌㺏 £2.80 Plum Juice㚙み㜶 £2.80 Ύ&ƌĞĞtŝĮ͗ĂŽnjŝ/ŶŶ&ƌĞĞtŝĮ * Please note that dishes may not appear exactly as shown. Classic 1HZSRUW&W/RQGRQ:&+-6_7HO_ZZZEDR]LLQQFWFRP.com ⊔ᙐ㚱㱸➍㱉⍄ⳑ$OOULJKWVUHVHUYHG Noodle 奆 House Jiaozi / Wonton 儌㽳⒕㗐 Chicken & Shitake Mushroom Soup Noodles £10.50 Mixed Chengdu Dumpling with Spicy and ⛎⤙⬼㑠㜶ギ Fragrant Sauce㽻⧩㙦Ⱌ ^ĞƌǀĞĚŝŶƐĂǀŽƵƌLJďƌŽƚŚ͘ 3RUN)LOOLQJDQG3UDZQ)LOOLQJ £10.90 £9.50 Classic Chicken Noodles Mixed Wanton in Savoury Broth with ⸿㽳⬼⛃ギ Lever Seaweed 㽻⧩⒕㗐 dŽƉƉĞĚǁŝƚŚĂƌŽŵĂƟĐĐŚŝĐŬĞŶǁŝƚŚĐŚŝůůŝĞƐĂŶĚƐƉŝĐĞĚ͘ 3RUN)LOOLQJDQG3UDZQ)LOOLQJ £10.90 Zhajiang Noodles £9.50 Traditional Dumpling ⌝➝儌㽳 㷌Ⰸギ Topped with minced pork,ĨĞƌŵĞŶƚĞĚďĞĂŶƐĂƵĐĞ 3RUN)LOOLQJ £8.90 and salad.
    [Show full text]
  • In English C Writing U
    U Writing C in nglish -VolumeE - XV/2016 U Writing C English -Volume XV/2016~ Preface to the Poetry Section “We don’t read and write poetry because it’s cute. We read and write This collection contains part of the fruits of our learning. Here you will poetry because we are members of the human race. And the human find the languages of simplicity and relative sophistication; throbbing race is filled with passion. And medicine, law, business, engineering, tales of love, loss, joy, rage, remorse, and so on; most importantly, you these are noble pursuits and necessary to sustain life. But poetry, will hear the rhythms of thirty beating hearts. However different they beauty, romance, love, these are what we stay alive for.” sound, they are the same in the sense that they hope those outpourings —John Keating, ‘Dead Poets Society’ of the soul might, at certain points, perhaps help prove how poetry keeps us alive. Similarly, we appreciate and attempt to write poetry not only for aesthetic pleasure or intellectual fireworks; we love poetry because it Thank you. shows us the breadth and depth of humanity. Poetry awakens the most innate human qualities in us, distils our human essence, and shows us Carren Wong, Gabrielle Tsui, Liz Wan what it truly means to be human. Editors Of course, being merely students, we are far from being able to demonstrate the divine qualities of poetry; rather, through learning to write poems, we have gained insight into the beauty and magic of acclaimed poetry, and by engaging with those masterpieces, we have found more and better ways to express ourselves.
    [Show full text]
  • All Rights Reserved. 24 Romilly St, London W1D 5AH | Tel: 020 7287 3266 | ALLERGY ADVICE
    All rights reserved. 24 Romilly St, London W1D 5AH | Tel: 020 7287 3266 | www.baoziinn.com ALLERGY ADVICE Please be advised that food prepared here contains these ingredients: * Cereals containing gluten * Celery * Sesame seeds * Soya * Sulphur dioxide * Eggs * Crustaceans * Fish * Molluscs * Lupin * Mustard * Milk * Peanuts * Nuts Due to our small busy kitchen, we are unfortunately unable to guarantee that any of our dishes is completely allergen-free. Customers are advised to no�fy the wai�ng staff upon ordering of any allergies and ingredient enquiries. Minimum charge £12.00 per head, VAT included. We only accept cash and cards with Chip and Pin. We cannot guarantee that our dishes are completely free of nuts and other ingredients to which some customer may be sensitive. Please be aware that some dishes may contain bones. The management reserves the right to refuse admission A discretionary gratuity of 10% will be added to your total bill. “ Xiao Long Bao is one of our signature dishes” BaoziInn Soho COLOURFUL 点 心 1. Dim Sum Platter (6 pieces) 点心拼盘 £8.90 2. Baozi Platter (4 pieces) 蒸包拼盘 £9.90 3. Shao Mai Platter (6 pieces) 烧卖拼盘 £8.90 主 推 厨 荐 CHEF SPECIAL 4. Classic Xiao Long Bao with Minced Pork and Scallop 猪肉带子小笼包 £12.90 Our products are made with natural colour from vegetables. Red is from beetroot juice, green is from spinach juice, yellow is from turmeric, purple is from red cabbage. = BaoziInn Recommended = Mild = Spicy =Very Spicy = Vegetarian * Please note that dishes may not appear exactly as shown. 5. Shredded Chicken in Chef Special Chilli Oil 红油鸡丝 £6.90 6.
    [Show full text]
  • Nutrients and Bioactive Potentials of Edible Green and Red Seaweed in Korea K
    Sanjeewa et al. Fisheries and Aquatic Sciences (2018) 21:19 https://doi.org/10.1186/s41240-018-0095-y REVIEW Open Access Nutrients and bioactive potentials of edible green and red seaweed in Korea K. K. Asanka Sanjeewa, WonWoo Lee and You-Jin Jeon* Abstract Background: Traditionally, East-Asians (Korea, Japan, and China) utilize seaweeds as a food source and ingredient in traditional medicine. Korea is one of the biggest seaweed producer and consumer in the global trade. Especially, side dishes made from seaweeds are very popular in the traditional Korean cuisines. Seaweeds are popular as fresh vegetable salads and soup or eaten as snacks. Main body: Seaweeds are rich in essential nutrients, minerals, and vitamins as well as a promising source of novel bioactive compounds. The compounds (polysaccharides, polyphenols, and sterols) present in the edible Korean seaweeds possess important bioactive properties such as antioxidant, anti-inflammation, anticancer, anti-diabetic, and anticoagulant properties. Thus, the long-term consumption of seaweed has a potential to reduce the risk of cancer, diabetes, obesity, and inflammation-related complications. However, seaweed consumption is limited to the small population around the globe. Thus, it is important to increase the awareness of the health benefits of seaweeds consumption among the general population. Short conclusion: In the present study, we discussed some popular green and red edible Korean seaweeds and their health-promoting properties. This study might be useful to increase the public awareness of the consumption of seaweed as a food source. Keywords: Edible seaweed, Bioactive, Functional foods Background public awareness, demand for seaweeds and their commer- Seaweeds have been used as human food since ancient times.
    [Show full text]
  • Studies on the Post-Mortem Changes in Shrimp and Prawn During Ice Storage: II
    Bangladesh]. Fish. Res., 4(1), 2000: 91-96 Studies on the post-mortem changes in shrimp and prawn during ice storage: II. Biochemical aspects of quality changes M. Kamal*, M.M. Rahman, L. Yasmin, M.N.Islam, M. Nurullah1and M.A. Mazid1 Department of Fisheries Technology, Bangladesh Agricultural Uriiversity, Mymensingh 2202, Bangladesh 1Bangladesh Fisheries Research Institute, Mymensingh 2201, Bangladesh *Cot7'esponding author Abstract Studies were conducted on biochemical changes in P. monodon and M. rosenbergii during ice storage. At the end of 10 days of ice storage, moisture and protein content of freshwater prawn slightly decreased from 78.34 to '77.35% and 18.46 to 17.10, respectively, while lipid and ash content slightly increased. The moisture, crude protein, lipid and ash content of one day ice stored tiger shrimp samples were 78.07, 18.06, 1.3 and 1.29% respectively. The protein composition of freshwater prawn immediately after killed were 36.51% sarcoplasmic, 44.63% myofibrillar, 8.12% stroma and 6.44% alkali soluble protein. At the end of 10 days of ice storage, sarcoplasmic and storma protein slightly decreased while there was little ot no changes observed in myofibrillar and alkali soluble protein. In case of one day ice stored tiger shrimp, the composition of protein were 35.32% sarcoplasmic, 46.29% myofibrillar, 7.86% stroma protein and 7.08% alkali soluble protein. At the end of 10 days in ice, sarcoplasmic protein decreased from 35.32% to 32.16% while there was slight change in other protein fractions. The TVB-N value of 1 day ice stored shrimp was 10.5 mg/100g of sample.
    [Show full text]
  • Chef's Specialties Appetizer Moo Shu Soup Fried Rice Chow Fun Or Mei
    Appetizer Lo Mein (Soft Noodles) Pork (w. White or Brown Rice) Chef’s Specialties Small Large Small Large (w. White or Brown Rice) 1. Egg Roll 1.75 70. Pork w. Broccoli or Mixed Vegetable 6.95 10.95 36. Plain Lo Mein 4.25 7.25 Pork or vegetable or shrimp 71. Pork w. String Bean in Garlic Sauce s 6.95 10.95 S1. Happy Family 14.95 37. Vegetable Lo Mein 5.25 8.25 Lobster meat, jumbo shrimp, chicken, beef, roast pork 2. Spring Roll (2) 2.50 72. Pork w. Chinese Eggplant in Garlic Sauce s 6.95 10.95 38. Roast Pork or Chicken Lo Mein 5.95 8.95 w. mixed vegetable in brown sauce 3. Shrimp Toast 4.95 73. Pork w. Garlic or Hunan or Szechuan Sauce s 6.95 10.95 39. Shrimp or Beef Lo Mein 6.25 9.25 S2. Seafood Delight 14.95 4. Fried Wonton (10) 4.95 74. Double Sautéed Pork s 6.95 10.95 40. House Special Lo Mein 6.25 9.25 Lobster meat, jumbo shrimp, scallop, crab meat w. mixed vegetable 5. Fried Cheese Wonton (6) 4.95 Pork, chicken & shrimp in special white sauce 6. Wonton w. Garlic Sauce (10) s 4.95 (w. White or Brown Rice) S3. Four Season 12.95 41. Seafood Lo Mein 7.95 10.95 Beef Small Large 7. Scallion Pancake 4.95 Shrimp, scallop & crab meat Jumbo shrimp, scallop, chicken & roast pork w. mixed vegetable 75. Beef w. Broccoli or Mixed Vegetable 7.25 11.75 in brown sauce 8.
    [Show full text]
  • Catering Menu
    Catering Menu 293 Main Street Winooski, VT 05404 Tel (802) 655-4888 • Please order at least 2 days in advance. • If possible, please arrange to pick up your order between 12pm – 5pm. • Please inform our staff if you require disposable utensils, napkins and/or chopsticks. • Relative to the size, pick up time and advance notice of your order, Tiny Thai may add a service charge of not more than 10%. Price List for Catering Stir-Fry Half Size Steam Pan (10” x 12” x 2.5”) Serve 6 – 8 adults $65 Your Choice of Chicken, Beef, Pork or Tofu, $75 if you choose Shrimp (Served With Jasmine Rice - 1 Half Size Steam Pan) Chef's Vegetable Stir-fry Chef's choice of fresh vegetables in a light oyster and soy sauce with a hint of sesame oil Krapow (medium spicy **) This spicy stir fry has vegetables and plenty of fresh basil. Ginger Chicken A mild stir-fry of chicken, vegetables, mushrooms and fresh ginger with a dash of sesame oil Pad Prik Pao (mild spicy *) A mildly spicy stir-fry of roasted chili paste, vegetables and fresh basil Gratiem “Gratiem” is Thai for garlic. Assorted vegetables, black pepper, cilantro stir fried in garlic sauce Prew Wan Homemade 'Sour/Sweet' sauce, cucumber, bell peppers, onion, tomato and pineapple Panang (medium spicy **) Panang curry paste with green bean, bell peppers, coconut milk, peanut and Makrut lime leaf Pad Prik Khing (medium spicy **) This dish of Prik Khing curry paste, green bean and carrot stir fry with palm sugar and Kaffir Lime leaves Pong Garee A Chinese/Thai traditional, this velvety sauce is made with yellow curry powder, egg and milk, stir-fried with bell peppers, onion, mushroom and celery Price List for Catering Stir-fried Noodles & Fried Rice Half Size Steam Pan (10” x 12” x 2.5”) Serve 5 – 7 adults $55 Your Choice of Chicken, Beef, Pork or Tofu, $65 if you choose Shrimp Pad Kee Maow (medium spicy **) “Drunken Noodles”.
    [Show full text]
  • Cuisines of Thailand, Korea and China
    Journal of multidisciplinary academic tourism ISSN: 2645-9078 2019, 4 (2): 109 - 121 OLD ISSN: 2548-0847 www.jomat.org A General Overview on the Far East Cuisine: Cuisines of Thailand, Korea and China ** Sevgi Balıkçıoğlu Dedeoğlu*, Şule Aydın, Gökhan Onat ABSTRACT Keywords: Far east cuisine Thailand The aim of this study is to examine the Thai, Korean and Chinese cuisines of the Far East. Far Eastern Korea cuisine has a rich culinary culture that has hosted many civilizations that serve as a bridge between past China and present. Thai, Korean and Chinese cuisines are the most remarkable ones among the Far Eastern Ethnic Food cuisines. Therefore, these three cuisines have been the main focus of this study. In this study, cuisines’ history and their development are explained by giving basic information about these three countries. After this step, the general characteristics of the cuisines of these countries are mentioned. Finally, some of the foods that are prominent in these countries and identified with these countries are explained in Article History: general terms. Submitted: 04.06.2019 Accepted:07.12.2019 Doi: https://doi.org/10.31822/jomat.642619 1. Introduction With the reflection of postmodern consumption East can be highlighted in order to be able to mentality on tourist behavior, national cuisines attract them to these regions. As a matter of fact, have reached another level of importance as tourist the popularity of many cuisines from the Far East attractions. Despite the fact that local food has an regions is gradually increasing and they are important place in the past as a touristic product, becoming an attraction element.
    [Show full text]
  • 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)
    [Show full text]
  • Exploring International Cuisine Reference Book
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • Brown Rice Brown Rice
    BROWN RICE BROWN RICE NUTRITION NUTRITION Did you know all white rice starts out as brown rice? Brown rice is a whole grain Did you know all white rice starts out as brown rice? Brown rice is a whole grain because it doesn’t have its outer layer (which is full of nutrients!) removed. because it doesn’t have its outer layer (which is full of nutrients!) removed. Brown rice is chewier than white rice, and has a mild nutty flavor. People who Brown rice is chewier than white rice, and has a mild nutty flavor. People who consume brown rice regularly start to prefer its delicious flavor. consume brown rice regularly start to prefer its delicious flavor. Compared to white rice, brown rice contains about 4-5 times as much fiber, Compared to white rice, brown rice contains about 4-5 times as much fiber, which is essential for good digestive health. which is essential for good digestive health. Brown rice is also a great source of: Brown rice is also a great source of: Potassium (important for muscle and heart function, and promotes Potassium (important for muscle and heart function, and promotes healthy blood pressure healthy blood pressure Magnesium (needed by nervous system, heart, and immune system) Magnesium (needed by nervous system, heart, and immune system) Manganese, selenium, vitamin B1, vitamin B3, folate, and zinc (all of Manganese, selenium, vitamin B1, vitamin B3, folate, and zinc (all of which are essential nutrients!) which are essential nutrients!) PREPARE PREPARE Because of its outer layer, brown rice takes longer to cook than white rice.
    [Show full text]
  • Meat Products and Consumption Culture in the East
    Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs.
    [Show full text]