DOCSLIB.ORG

Med Food ENGLISH

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Med Food ENGLISH EDUCATIONAL MATERIAL Mediterranean Food Historical, Environmental, Health & Cultural dimensions Athens 2007 Mediterranean Information Office Mediterranean Education Initiative for Environment, Culture for Environment & Sustainability and Sustainable Development Arab Office for Youth Association for the Protection Club Marocain d' Education and Environment of Nature and Environment- Kairouan en Matiere de Population et d'Environnement Associacao Cultural ETNIA FESTAMBIENTE Land and Human to Advocate Progress Commission of the European Union UN Education Science Mediterranean Action Plan/ UNEP DG Environment Culture Organisation This publication has been produced with the financial assistance of the Anna Lindh Euro-Mediterranean Foundation for the Dialogue between Cultures. The contents of this publication are the sole responsibility of MIO-ECSDE and can under no circumstances be regarded as reflecting the position of the Anna Lindh Foundation. EDUCATIONAL MATERIAL Mediterranean Food Historical, Environmental, Health & Cultural dimensions to facilitate Education for Sustainable Development & promote Intercultural Dialogue Michael Scoullos, Vasiliki Malotidi Mediterranean Food, Historical, Environmental, Health & Cultural dimensions Authors Prof. Michael Scoullos - Vasiliki Malotidi Editor & Scientific Supevisor Prof. Michael Scoullos Co-author of the 1st Background Document Andrew Dalby Co-author of the 2nd Background Document George Roussos Publication Adviser Dr Drasko Serman Text Editing Anastasia Roniotes, Vasiliki Malotidi Contributors of the Glossary Inset Ziyad Alawneh, Mario Alves, Vincent Attard, Serap Basol, Romina Bicocchi, Eva Handzar, Abdelghani Maroufi, Essam Nada, George Roussos, Drasko Serman Editor of Glossary Andrew Dalby Coordination of production Bessie Mantzara Partners of the project Arab Office for Youth and Environment -AOYE (Egypt) Essam Nada Association for the Protection of Nature and Environment Kairouan -APNEK (Tunisia) Ameur Jeridi Club Marocain d' Education en Matiere de Population et d' Environnement-CMEPE (Morocco) Abdelghani Maroufi Land and Human to Advocate Progress -LHAP (Jordan) Ziyad Alawneh Circolo Festambiente - Legambiente (Italy) Romina Bicocchi Associacao Cultural ETNIA (Portugal) Mario Alves Art Director LñPress, Athens Sources of pictures Pictures in the first background document, page 23: “Le Navigationi et Viaggi fatti nella Tvrchia”, di Nicolo de' Nicolai,1580 ñ Pictures in the second background document: Benoit G. & A. Comeau (2005) “A Sustainable Future for the Mediterranean”, The Blue Plan’s Environment & Development Outlook, Earthscan, London ñ Picture in the third background document:Home Economics, School book of the 1st Grade of Greek High-School , Athens, 2001 ñ Pictures in Activities: (1.1) page 45: History of the Hellenic Nation (Greek Encyclopaedia), Athens Publishes (1.2) page 46: “Liste des Grands Vins fins 1938”, Bois en coulers de Galanis, Paris, 1938 (1.3) page 47: “Liste des Grands Vins fins 1938”, Bois en coulers de Galanis, Paris, 1938 (1.5) page 53: “Liste des Grands Vins fins 1938”, Bois en coulers de Galanis, Paris, 1938 (1.11) Benoit G. & A. Comeau (2005) “A Sustainable Future for the Mediterranean” Blue Plan (1.12) Moutsi-Stamiou I. (2003) “Anthology of Karystos-Photographing and painting traces of Grigirios Moutsis”, Athens (2.2) “Culinary cultures of Europe” Council of Europe, 2005 (3.4) “Anakiklosi” Quarterly Newsletter of Ecologic Recycling Company, No 41, 2002 and No 62, Apr-June 2006 (3.6) “Resource Kit on Sustainable Consumption and Production”, UNEP 2004 ñ Insets, page 100: “Liste des Grands Vins fins 1938”, Bois en coulers de Galanis, Paris, 1938. Pictures used in activities: 1.2, 1.3, 1.13, 2.3 belong to the mobile Photo-exhibition “Impressions of the Mediterranean diversity through the eyes of youth” created for the Euro-Mediterranean Youth Exchange: “Cultural Recycling: Re-ori- enting Cultures towards Sustainability” (Evia, 2005) organised by MIO-ECSDE with the support of the European Commission-Youth Programme, the Hellenic General Secretariat for Youth, the Greek Ministry for Tourism, the Prefecture of Evia Island, the Municipality of Chalkida and the Municipality of Karystos. Pictures in activities: 1.6, 1.8 and 3.1 were kindly offered by Dr Drasko Serman. © Copyright MIO-ECSDE, 2007 ISBN: 978-960-88033-7-4 This book should be cited as: Scoullos M., Malotidi V. (2007) “Mediterranean Food: Historical, Environmental, Health & Cultural dimensions” Educational Material, MIO-ECSDE, Athens. Message of the Anna Lindh Message of the UN Environment Foundation (ALF) Programme /Mediterranean Action Plan (UNEP/MAP) I would like to express my deep appreciation to all bodies and institutions that have been working very hard during During my travels abroad I very often come across restau- the past months to make this project possible. We realize rants promoting Mediterranean cuisine, not only in the that the “Mediterranean Food Educational Project” for Mediterranean region but also all over Europe. In some stimulating and promoting intercultural dialogue, has re- countries a Mediterranean Food Festival has become an quired a major team effort involving so many experienced annual event and is a major attraction not only to the lo- educators, teachers and experts from different countries cals but especially to tourists. This is because there exists a in the Euro-Mediterranean region and we believe that it perception, and I would say it is true, that Mediterranean was a sensible decision to have selected this important food is healthy. This is proof that there is added value in project during the first Anna Lindh call for proposals in the Mediterranean ingredients and cooking. 2006 under the thematic priority: "EuroMed Schools Mediterranean cuisine presents a long culinary tradition Programme”. I emphasize here the need for active efforts which should be preserved and promoted. By launching of civil society organizations and institutions to involve the Mediterranean Food Educational Project MIO-ECSDE millions of young people in the process of experimenta- is embarking on an original initiative which deserves sup- tion and we are eager to learn more about the results and port. the tremendous effort response and interest in this proj- ect. Furthermore, in the countdown to 2008 dedicated to Dr Paul Mifsud, Coordinator of UNEP/MAP be the EU Year of Intercultural Dialogue, the Anna Lindh Foundation building on its unique role as a network of Message of UNESCO thirty-seven national networks of civil society organiza- tions will launch a major international campaign: “1001 Actions for Dialogue” which sets out to mobilize people 2007 is the third year of the UN Decade of Education for and groups across the region to implement activities un- Sustainable Development (ESD), for which UNESCO is the der one common banner for the promotion of dialogue. lead agency. The Decade aims to integrate the values in- While most of the actions are timed to take place at the herent in sustainable development into all aspects of beginning of May 2008, they will culminate in a high pro- learning to encourage changes in behaviour that allow for file event held in synchronization across thirty-seven coun- a more sustainable and just society for all. tries: "Dialogue Night". Our ultimate aim is thus to give UNESCO believes that ESD embraces a wide range of learn- visibility to dialogue actions within the Euro- ing experiences and programmes such as the activities of Mediterranean region, believing that we can achieve much the MEdIES Network of educators and the Mediterranean more if we act together. Food Educational Project. ESD is a dynamic concept that In planning the future of this project, I wholeheartedly in- utilizes all aspects of public awareness-raising, education vite all of you to consider how best to contribute to the and training to enhance an understanding of sustainable observance of the coming EU Year of Intercultural development, and stimulate changes in behaviour. It will Dialogue. To us, this "Souvenir Educational Material on contribute to enabling citizens to face the challenges of Mediterranean Food" is well presented and formulated the present and future, and leaders to make relevant deci- and therefore constitutes a very strong step for develop- sions for a viable world. ing activities under the campaign banner. I strongly en- We ask you to join us in promoting an education that is rel- courage students and school teachers to benefit from its evant to the key problems of living in the 21st century that content and spirit as a perfect source of inspiration for empowers people of all ages to assume responsibility for gathering and making significant contributions to the creating and enjoying a sustainable future, and to encour- "1001 Actions for Dialogue". Eventually, I would like to age all institutions and individuals to promote develop- thank and commend all those who have shown such great ment, which is socially desirable, economically viable and dedication and drive in assisting in this project. ecologically sustainable. Ambassador Lucio Guerrato, Dr Aline Borry-Adams, Chief of ESD Section of the Executive Director of ALF Division for the Promotion of Quality Education, UNESCO Message by the Chairman Education for Sustainable Development (ESD). Mediterranean food was selected as it is of direct interest, of MIO-ECSDE & MEdIES close to people, a living issue with old roots, admitted in- Coordinator fluences, loans and back-loans and with minimum ideo- logical
Load more

Recommended publications
  • Desayunos Menú 11 11
    B r e a k f a s t Close your eyes and visualize de number 11 The game begins There are no rulers or instructions, no script to follow here, the senses are what matters Bowls Summer Chia 6.9€ Chia seed pudding with a touch of summer and strawberries, blueberries and coconut shaving toppings Frida Pasión 7.5€ Yogurt with a touch of coconut, passion fruit, pomegranate, sarraceno wheat Tel Aviv 9.5€ Refreshing and digestive watermelon bowl Acapulco 9.5€ Turmeric and mango bowl Açaí 9.5€ Açaí Bowl Cairo 9.5€ Melon heart bowl Fruit bowl 6.9€ Tostadas Avocado Toast * extra (fried or poached egg) +1,9€ 5.5€ Oil/Butter Toast 2.5€ Ham/turkey and cheese toast 5.5€ Honey and lemon toast 5.9€ Cream cheese and jam toast 5.9€ Dark and with chocolate cocoa toast 5.9€ let's talk about eggs Bodrum Eggs 12.5€ 2 eggs over a natural yogurt bed, dill and pepper Anytime Eggs 8€ French omelette with zucchini, red chili, parmesan cheese and mint Mexican Benedict Eggs 12.5€ Poached eggs with hollandaise sauce over a bed of pumpkin, avocado and a touch of chorizo Zaatar Eggs 12.5€ Eggs with zaatar over greek yogurt Oxaca Omelette 13€ Enoki and shiitake mushrooms, broccoli and a spicy touch Guadalupe Eggs 9.5€ Our lady of Guadalupe style eggs over 2 corn tortillas Bacon + eggs brioche 6.5€ antojitos Gofre 11:11 12€ French Toast 9.5€ Canton pancakes 10.5€ Apple and spices crumble 8.5€ Protein Balls 3€/ud Croissant 3€ Pain au chocolat 3€ Banoffee Middle East pancakes 6.5€ Banana and caramel pancakes A thousand holes crepes 12€ the magic continues Chilaquiles 12€ Dish
    [Show full text]
  • Greek Syrupy Churros – Tulumba
    Recipe Category / Syrup Sweets Greek syrupy churros – Tulumba 25' 15' 30-35 1 Ηands on Cook Time Portion(s) Difficulty Ingredients For the syrup 400 g water 600 g granulated sugar lemon juice, of 1/2 lemon 1 stick(s) cinnamon 2 tablespoon(s) honey For the churros 320 g water 10 g granulated sugar 1 pinch salt 50 g seed oil 250 g hard flour 1 teaspoon(s) vanilla extract 4 eggs, medium 600 g seed oil, for the frying Method To serve mint leaves For the syrup In a pot add the water, sugar, lemon juice, cinnamon, and transfer over medium heat. Διατροφικός πίνακας Let it come to a boil until the sugar melts. Remove from the heat, add the honey, and set aside to cool. Nutrition information per portion For the churros 127 0.6 24.0 In a pot add the water, sugar, salt, seed oil, and transfer over medium heat. Let it come Calories 2.9 Saturated Total Carbs to a boil until the sugar melts. (kcal) Total Fat (g) Fat (g) (g) Add the flour and mix with a wooden spoon until the dough thickens and loses its moisture. 6 % 4 % 3 % 9 % Transfer the dough in a mixer’s bowl, add the vanilla extract, and beat with the whisk attachment at medium speed to cool. Add the eggs one by one and let the ingredients homogenize. Transfer into a pastry bag with a 13 mm star pastry tip. 19.0 1.2 0.0 0.04 Place a deep frying pan with seed oil on medium heat, and let it get very hot.
    [Show full text]
  • THE PARAMOUNT STORY Paramount Middle Eastern Kitchen Started As One Restaurant in Mississauga, Ontario, and Now Has Over 70 Restaurants Worldwide
    PARAMOUNT MENU THE PARAMOUNT STORY Paramount Middle Eastern Kitchen started as one restaurant in Mississauga, Ontario, and now has over 70 restaurants worldwide. At Paramount we love to share the best of Middle Eastern culture, design and cuisine with open arms. Immerse yourself in a cultural experience of flavour, as you enjoy the recipes developed by international chefs using only the finest and freshest ingredients. With the aromas of freshly baked breads from our stone oven, charcoal BBQ meats and handmade sweets, Paramount Middle Eastern Kitchen provides a culinary experience that will not be forgotten. paramountfinefoods.com @paramountfinefoods @paramountfinefoodsofficial @paramountfoods appetizers dipS FALAFEL WORLD FAMOUS HUMMUS 420 Cals // 8.99 710 Cals // 6.49 Six pieces of falafel: ground chickpeas and fresh ADD CHICKEN: 170 Cals // 5.99 herbs topped with sesame seeds and fried to ADD BEEF: 230 Cals // 6.49 perfection served with tahini dipping sauce Our world famous recipe: blended chickpeas and tahini served with fresh baked pita bread LENTIL SOUP 370 Cals // 5.99 MOUTABBAL Our signature recipe: lentils and fresh vegetables 700 Cals // 6.99 mixed with spices and served with crispy pita and a lemon wedge Fire roasted eggplant blended with tahini and garlic, topped with fresh parsley, extra virgin olive oil and fresh pomegranate seeds PITA BREAD MEZZA PLATE Indulge in our homemade pita bread fresh 850 Cals // 9.99 from our stone oven Your selection of 3 favourites: world famous hummus, moutabbal, labneh, muhammara, or 380 Cals per piece tabbouleh served with stone oven baked bread LABNEH PLATE 730 Cals // 7.99 SPICY POTATOES Thick and creamy labneh 860 Cals // 5.99 (pressed yogurt) mixed with garlic, drizzled Cubed potatoes tossed in our signature batata with extra virgin olive oil and our authentic harra sauce and topped with ground coriander and zaatar seasoning.
    [Show full text]
  • EAT STREETS Fee (And More Baklava) Appear, Is to Let the Dor Cafe Decorated with Carpets, Turkish Flags First Sip “Float on the Tongue” to Savour Its and a Teddy Bear
    THE WEEKEND AUSTRALIAN, MARCH 2-3, 2019 10 TRAVEL + INDULGENCE theaustralian.com.au/travel hen drinking tea in Turkey, cer- tain rules apply. The tea, served in tulip-shaped glasses, should be piping hot, clear and bright. WThe ideal colour is described as rabbit-blood red, which makes sense when you see it. “The clarity and colour are most import- ant,” Gonca Karakoc explains as we huddle under the brick arch of a 16th-century cara- vanserai. “If it’s cloudy it has been too long on the stove and will have a bitter aftertaste.” Kursunlu Han is one of hundreds of cara- vanserais (hans) still found around Istanbul, if you know where to look. Thanks to Karakoc, our guide on a Culinary Backstreets tour of the food-obsessed Turkish capital, we do. Hamburg-born and Istanbul-raised — “I see the city like you do, as an outsider, but I can explain it as an insider” — she is both gastro- nome and cultural interpreter on a day-long binge spanning both shores of the Bosphorus. We meet in Karakoy beneath the Roman- esque Galata Tower on a chilly Saturday morning. With her fine features, gamine-cut red hair and theatrical personality, Karakoc reminds me of Shirley MacLaine. “You will see!” she cries as we set off through the alleyways of Turkey’s biggest hardware market, Persembe Pazari. “There will be no elegant restaurants. We will be eat- ing very simple local foods. We want you to have a real, personal experience.” After our quick “commuter breakfast” at Kursunlu Han of tea and simit, the chewy Turkish bagels glazed with grape molasses much needed pick-me-up, Turkish coffee, and and crusted in sesame seeds, we head to the more insights into local lore.
    [Show full text]
  • Product Catalog
    Importers, Manufacturers & Distributors of Specialty Foods CATALOG SEPTEMBER 2020 www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 12 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 10 OLIVES . 5 PASTA, RICE & GRAINS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 48 SNACKS . 39 SPREADS. 15 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz
    [Show full text]
  • Mezarlıklar Sakinleri Olarak Düşünürüz
    DÜŞÜNEN ŞEHİR MART 2018 SAYI: 5 Ücretsizdir Yerel Süreli Yayın ISSN: 2564-6354 E-ISSN: 2564-7121 İMTİYAZ SAHİBİ HAKEM VE DANIŞMA KURULU Kayseri Büyükşehir Belediyesi adına Prof. Dr. Muharrem Akoğlu Fikret Karakaya Kayseri Büyükşehir Belediyesi Genel Prof. Dr. Köksal Alver Aydın Karakimseli Sekreteri Hüseyin Beyhan Prof. Dr. Yunus Apaydın Prof. Dr. Atabey Kılıç Prof. Dr. Hakkı Büyükbaş Prof Dr. Turan Koç GENEL KOORDİNATÖR VE Yard. Doç. Dr. Aynur Erdoğan Coşkun Prof. Dr. Yurdagül Mehmedoğlu SORUMLU YAZI İŞLERİ MÜDÜRÜ Mehmet Çayırdağ Ayşe Önder Yusuf Yerli Prof. Dr. Celalettin Çelik Prof. Dr. İlhan Özkeçeci Dursun Çiçek Prof. Dr. Selahattin Polat GENEL YAYIN YÖNETMENİ Dr. Abdulkadir Dağlar Mehmet Sarıçiçek Dursun Çiçek Can Deveci Prof. Dr. Şefaettin Severcan Prof Dr. Muhittin Eliaçık Prof. Dr. İhsan Toker YAYIN KURULU Doç. Dr. Alev Erkilet Prof. Dr. Nur Urfalıoğlu Prof. Dr. Köksal Alver Yard. Doç. Dr. Fatih Ertugay Osman Yalçın Prof. Dr. Celalettin Çelik Yard. Doç. Dr. Yonca Gençoğlu Yusuf Yerli Dursun Çiçek Fatih Gökdağ Hasan Ali Yıldırım Yard. Doç. Dr. M. Fazıl Himmetoğlu Yard. Doç. Dr. M. Fazıl Himmetoğlu Yard. Doç. Dr. Ali Yıldız Yard. Doç. Dr. Faruk Karaaslan Leyla İpekçi Prof. Dr. Atabey Kılıç Semih Kaplanoğlu Salih Özgöncü Yard. Doç. Dr. Faruk Karaaslan Osman Yalçın Yusuf Yerli YAPIM REDAKSİYON BASKI Mustafa İbakorkmaz EXPRESS DİJİTAL BASKI MERKEZİ Rümeysa Ersözlü Serçeönü Mah. Ahmetpaşa Cad. Uğur Plaza No:28 / B Barbaros Mahallesi Oymak Caddesi Kocasinan / KAYSERİ Sümer Hukuk Plaza A Blok Kat: 10 D: 55 FOTOĞRAF KURULU [email protected] Kocasinan - KAYSERİ Dursun ÇİÇEK T.: ( 0352 ) 222 28 78 t: +90 352 221 16 16 Ali SARAÇOĞLU bilgi@bilgegrafik.
    [Show full text]
  • Clje Pranforb Iubieln GRANNIS CORNER — MORRIS Lives of Vernon and Irene Castle" Iliirlnk Lis Resu- Tloo and an I.K.S
    /v>>«%«!|^««4A««^«u%..i).^«.»^ « - J--. V «.ajH.-J«nJii" '^ ^^^^^2:^ •,f^VYt)ilffW-f)^^mi Ungamau Library Fap;e Eight THE BRANFORD REVIEW, THOBBDAY, APHIL 13, 1030 Eo.st HavGii, Conn Rules Governing THE MOVIE GUYED GOSSIP-GRAMS NORTH BRA'NFORD THE HOME NEWSPAPER IS A News and Views on Air Personalities Continued from page one VITAL FORCE IN EVERY TOWN THE HOME TOWN rAPEIl Services In the churches on Sun­ Through the Interest of the North L ., ...... ,.,., rORTBAYI^G AS IT DOES — of — HOLLYWOOD QOSSIP: Watch for "Tho Flying Irishman" oa tho (Irsl Umo In more than light Sonala," favorite of Walter day will be: ,.„,,. , ,, .. , , In the case ot toilet facilities pro- BRANFORD — NORTH BRANFORD Damroscli. noted conductor, and Branford Civic Association the o'.<V .^ , , . ,„ , ,. Freddie Bartholomew giving a pro with Douglas (Wrong Way) Corri- F 13 years of conllnnouH broad- St. Augustine's R. C. Church, Rev. LOCAL HAPPENINGS IN STONY CREEK — PINE ORCUARD gan In tho lead, also Tony Martin canting Cltleii "Ucrccuno" selected by Dorothy flagpole which was erected on tl 3 vlded tor the public, separate priv­ birthday party for Ills "gang"— Service Ifl pro- TliompBon. tho program's news com­ William Brewer, pastor, Mrs. Ed­ FAMILUR LANGUAGE SHORT BEACH — INDIAN NECK eleven boys and one girl. In "Winner Take All" and "The Hcnting a <Iruma mentator. Weekly cash prizes ot ward Daly, organist and choir di­ church green in 1902 and badly iemes no anr toiletd womens shal. Nl ob toilee providet shaldl opfor­ Clje Pranforb iUbieln GRANNIS CORNER — MORRIS Lives of Vernon and Irene Castle" iliirlnK lis resu- tlOO and an I.K.S.
    [Show full text]
  • Herbal Principles in Cosmetics Properties and Mechanisms of Action Traditional Herbal Medicines for Modern Times
    Traditional Herbal Medicines for Modern Times Herbal Principles in Cosmetics Properties and Mechanisms of Action Traditional Herbal Medicines for Modern Times Each volume in this series provides academia, health sciences, and the herbal medicines industry with in-depth coverage of the herbal remedies for infectious diseases, certain medical conditions, or the plant medicines of a particular country. Series Editor: Dr. Roland Hardman Volume 1 Shengmai San, edited by Kam-Ming Ko Volume 2 Rasayana: Ayurvedic Herbs for Rejuvenation and Longevity, by H.S. Puri Volume 3 Sho-Saiko-To: (Xiao-Chai-Hu-Tang) Scientific Evaluation and Clinical Applications, by Yukio Ogihara and Masaki Aburada Volume 4 Traditional Medicinal Plants and Malaria, edited by Merlin Willcox, Gerard Bodeker, and Philippe Rasoanaivo Volume 5 Juzen-taiho-to (Shi-Quan-Da-Bu-Tang): Scientific Evaluation and Clinical Applications, edited by Haruki Yamada and Ikuo Saiki Volume 6 Traditional Medicines for Modern Times: Antidiabetic Plants, edited by Amala Soumyanath Volume 7 Bupleurum Species: Scientific Evaluation and Clinical Applications, edited by Sheng-Li Pan Traditional Herbal Medicines for Modern Times Herbal Principles in Cosmetics Properties and Mechanisms of Action Bruno Burlando, Luisella Verotta, Laura Cornara, and Elisa Bottini-Massa Cover art design by Carlo Del Vecchio. CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2010 by Taylor and Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-13: 978-1-4398-1214-3 (Ebook-PDF) This book contains information obtained from authentic and highly regarded sources.
    [Show full text]
  • Proquest Dissertations
    INFORMATION TO USERS This manuscript has baan rapmducad from the microfilm master. UMI films the text directly from tha originalor copy submitiad. Thus, soma thesis and dissertation copies are in typawritar taca, while others may be from any type of computer printer. Tha quality of this reproduction Is dependant upon tha quality of tha copy subm itiad. Broken or indistinct print, colored or poor quality iHustretions and photographs, print blaadthrough, substandard margins, and improper alignment can advarsaiy affect reproduction. In ttie unlikely event that the author did not serxl UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the delation. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from ieft to right in equal sections with small overlaps. Photographs included in the original manuscript have been reproduced xerographically in this copy. Higher quaiity 6” x 9” black and white photographic prints are available for any photographs or illustrations appearing in this copy for an additional charge. Contact UMI directly to order. Bell & Howell Information and Laaming 300 North Zaeb Road, Ann Arbor, Ml 48106-1346 USA 800-521-0600 UMI’ TRANSATLANTIC DIALOGUES: POETRY OF ELIZABETH BISHOP AND WISLAWA SZYMBORSKA DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Malgorzata J. Gabrys, M.A. ***** The Ohio State University 2000 Dissertation Committee: Approved By: Professor Jcredith Herrin, Adviser Professor Jim Phelan Adviser Professor Jessica Prinz Èbgfish Graduate Program UMI Number 9982562 UMI* UMI Micrororm9982562 Copyright 2000 by Bell & Howell Information and Learning Company.
    [Show full text]
  • Salads Appetizers Sandwiches Saj Wraps
    Salads 1. Wally’s Salad – $6.99 4. Gyro Salad – $8.99 A delicious blend of lettuce, onion, cucumber, Our delicious Jerusalem salad topped with gyro tomato and chickpeas, topped with our house salad meat. Served with 1 side of cucumber sauce. dressing. 5. Falafel Salad – $7.99 1 2. Jerusalem Salad – $7.45 A delicious blend of lettuce, onion, cucumber, A delicious blend of lettuce, onion, cucumber, tomato, chickpeas, fried cauliflower, fried pita bread, tomato, chickpeas, feta cheese, black olives, topped falafel, topped with our tahini sauce dressing. with our house salad dressing. 6. Tabouli Salad – $7.45 3. Chicken Shawarma Salad – $8.99 Minced parsley, chopped tomatoes, green onions, Our delicious Jerusalem salad topped with chicken 4 and crushed wheat (bulgar) tossed together with shawarma meat. Served with 1 side of garlic sauce. olive oil and lemon juice. Appetizers 7. Hummus – $6.35 10. Veggie Samosas – $6.49 Wally’s homemade hummus is so good you’ll want 6 cocktail pieces of Wally’s special dough stuffed to bring some home! Mashed chickpeas blended 8 with ground chickpeas, onion, peas, green chili with tahini sauce, lemon juice and garlic, served peppers and mix spices, then deep fried. Served with 2 pitas. with 1 cucumber sauce. 8. Wally’s Falafel and Hummus Plate – $8.45 11. Arayes – $7.49 Tradition on a plate. 4 pieces of falafel on top of our Our homemade pita stuffed with ground beef mixed homemade hummus, served with 2 pitas. with hot spicy herbs then baked to perfection. Served with 1 tahini sauce. 10 9.
    [Show full text]
  • Day Menu (Available from 11.00 Pm to 11.00 Am)
    All Day Menu (Available from 11.00 pm to 11.00 am) Starters / Appetizers PRIME BEEF OR CHICKEN BURGER (D) (G) BUTTER CHICKEN (N) (D) Tomato, Shredded Onion, Bacon Tandoor Spiced Roasted Boneless COLD & HOT MEZZA Gherkins, Lettuce, Cheddar Cheese Chicken Leg, Tomato Gravy Hummus, Moutabel, Labneh with Mint KD 5.500 Steamed Rice or Paratha Cheese Roll, Vegetable Sambousek, Kibbeh KD 5.000 KD 2.500 Main Dishes DAL TADKA (D) (V) CAESAR SALAD (D) (G) MARGHERITA (D) (G) (V) Soft Cooked Red Lentils Romaine Lettuce, Veal Bacon Tomato Sauce, Mozzarella, Fresh Basil Indian Spices, Steamed Rice or Parmesan Shavings, Garlic Croutons KD 4.500 Paratha KD 2.500 KD 3.500 POLLO (D) (G) GREEK SALAD (D) (V) Tomato Sauce, Mozzarella, Grilled Chicken CHOICE OF PASTA (D) (G) (V) Feta Cheese, Baby Gem, Black Olives Roasted Bell Pepper Penne or Spaghetti Bell Peppers, Red Onion, Oregano KD 4.500 Choose Your Sauce: KD 2.200 Alfredo/Arabiatta/Tomato ORIENTAL MIX GRILL (N) Cream/Alio Olio SIDE DISHES (D) Lamb Kofta Kabab, Shish Taouk KD 4.000 Mashed Potato Lamb Chops, Oriental Rice Baked Potato Steamed Grilled Vegetable Desserts Grilled Vegetables KD 10.000 CREME CARAMEL (N) (D) (G) Steamed Rice Chantilly Cream, Sliced Strawberries Mixed Green Salad GRILLED-CORN FED CHICKEN BREAST KD 3.000 KD 2.000 Crushed Potato, Asparagus Grain Mustard Glaze WARM DATE PUDDING (N) (D) (G) Soups KD 6.000 Butterscotch Sauce Caramel Ice Cream MINESTRONE (G) (V) OVEN ROASTED SEABASS (G) KD 3.500 Italian Vegetable Soup, Basil Seabass, Spaghetti Alio Olio, Tomato Extra Virgin Olive
    [Show full text]
  • Salads Appetizers Sandwiches Saj Wraps
    Salads 1. Wally’s Salad – $6.99 4. Gyro Salad – $8.99 A delicious blend of lettuce, onion, cucumber, Our delicious Jerusalem salad topped with gyro tomato and chickpeas, topped with our house salad meat. Served with 1 side of cucumber sauce. dressing. 5. Falafel Salad – $7.99 1 2. Jerusalem Salad – $7.45 A delicious blend of lettuce, onion, cucumber, A delicious blend of lettuce, onion, cucumber, tomato, chickpeas, fried cauliflower, fried pita bread, tomato, chickpeas, feta cheese, black olives, topped falafel, topped with our tahini sauce dressing. with our house salad dressing. 6. Tabouli Salad – $7.45 3. Chicken Shawarma Salad – $8.99 Minced parsley, chopped tomatoes, green onions, Our delicious Jerusalem salad topped with chicken 4 and crushed wheat (bulgar) tossed together with shawarma meat. Served with 1 side of garlic sauce. olive oil and lemon juice. Appetizers 7. Hummus – $6.35 10. Wally’s homemade hummus is so good you’ll want to bring some home! Mashed chickpeas blended 8 with tahini sauce, lemon juice and garlic, served 11. Arayes – $7.49 with 2 pitas. Our homemade pita stuffed with ground beef mixed with hot spicy herbs then baked to perfection. Served with 1 tahini sauce. 8. Wally’s Falafel and Hummus Plate – $8.45 Tradition on a plate. 4 pieces of falafel on top of our homemade hummus, served with 2 pitas. 12. Stuffed Grape Leaves –$5.99 Grape leaves stuffed with rice, minced veggies, and 10 a house blend of spices. 9. Cheese Samosas – $7.49 4 pieces of our homemade dough stuffed with Wally’s own cheese blend mixed with house herbs, then deep fried.
    [Show full text]