DOCSLIB.ORG

Reception on the Occasion of the 20Th Anniversary of the Independence of the Republic of Slovenia

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Reception on the Occasion of the 20Th Anniversary of the Independence of the Republic of Slovenia I S S U E SLOVENIAN EMBASSY 05 SKOPJE JUNE MONTHLY e-NEWSLETTER 2 0 1 1 In this issue 20 Years of Independence of Slovenia P.1 to 3 Snap Parliamentary Elections 2011 in Macedonia P.4 Constitutive Session of the new Parliament P.4 Trajko Veljanoski elected for Parliament Speaker P.4 5th Conference of Balkan Chiefs of Staff in Ohrid P.4 Minister Stavrevski at a business conference in Slovenia P.5 Referendum in Slovenia P.5 Business Day in Kumanovo P.5 Ljubljanske Mlekarne with new premises in Skopje P.6 Sava Tabak Day in Skopje P.6 Sava Tabak – opening of a branch office in Čair P.7 20 YEARS OF INDEPENDENCE Unior Komerc moves in new facilities P.7 Skopje Architecture Week – Supercity 2011 P.7 REPUBLIC OF SLOVENIA Morning Coffee with Ambassador Bergant at WCM P.8 Bergant at a roundtable - International School NOVA P.8 Tourist destinations: Portorož and Piran P.9 Gastronomy: Prekmurska gibanica P.10 Reception on the occasion of the 20th anniversary of the Independence of the Republic of Slovenia Skopje, 21 June 2011 Skopje, 21 June 2011 – The Embassy of the Republic of Slovenia, in cooperation with the Slovenian- Macedonian Business Club, organized a reception to commemorate the 20th anniversary of the Independence of Republic of Slovenia. Among the numerous guests were the Macedonian Prime Minister Nikola Gruevski accompanied by his spouse, several ministers (Defense, Culture, Education and Science, Information Technology and Public Administration), Deputy Ministers, State Secretaries, a large number of government members and opposition parties, Ambassadors and other representatives of the diplomatic corps and international organizations, political, economic, scientific and cultural representatives, representatives of religious communities, NGOs, the presidents and members of all three Slovenian associations in Macedonia (France Prešeren from Skopje, Triglav from Bitola and Slovenian Centre from Skopje), Honorary Consul Mihajlo Mojsov, Slovenian officers and soldiers participating in KFOR, Slovenian language students at the Faculty of Philology, and many other Slovenians who live and work in Macedonia. The program, which was drafted by the Slovenian company Studio Marketing JWT in cooperation with the Embassy, was moderated by the renowned Macedonian actor Igor Džambazov. Slovenian national anthem was performed by the representative of Slovenia at the Eurovision 2011 Maja Keuc, and Macedonian anthem by the winner of the Macedonian Idol 2011 Ivan Radenov. On a big screen the four minute film about the events and achievements from Slovenia's declaration of independence until today was shown. In his speech, Ambassador Brian Bergant highlighted Slovenia's achievements in the last 20 years and read the official letter of the Slovenian President Dr. Danilo Türk. P . 1 He also stressed the excellent relations between Slovenia and Macedonia. Chairman of the Board, Mr Damir Kuder SMPK highlighted about the economic cooperation between the two countries. The program was enriched with musical performances by quartet SaxTromb, Slovenian singer Maja Keuc, and the Macedonian pop-rock band Next Time. Sava Hotels took care for the traditional Slovenian food, which brought chefs from Slovenia just for this occasion. Artworks on 20th anniversary of the independence of the RS entitled Macedonia Feels SloLOVEnia, from the students (20-year-olds) of the Faculty of Design and Multimedia at FON University in Skopje were exhibited at the reception. The directors of the Slovenian companies awarded the students, and they recieved letters of thanks by the Ambassador. The reception, besides the Embassy and the Slovenian Business Club was sponsored by the Slovenian companies in Macedonia; The main golden sponsor of the reception was ONE Telekom Slovenia, silver sponsors were Energoplan, Group ERA-Skopje Fair, Fructal, Gorenje, NLB Tutunska, Group Riko, Sava Hotels, Insurance Sava Tabak, Skovin, Telesmart, Tuš Macedonia and Vardar Insurance Company, while bronze sponsors the Faculty of Economy from Ljubljana, Krka, Peko, Perutnina Ptuj, Podgorka, Soravia and Vinar. Celebration of the Slovenian Centre on the occasion of the 20th anniversary of the Independence of the Republic of Slovenia Skopje, 31 May 2011 The Slovenian Centre in Skopje hosted a solemn ceremony on the occasion of the 20th anniversary of Independence of the Republic of Slovenia at the premises of the Theatre for children and youth in Skopje on 31 May 2011. The program was conducted by children members of the Slovenian community in Macedonia and welcome speeches were given by Slovenian Ambassador Mr. Brian Bergant, President of the Slovenian Centre Sašo Stojkovski, Vice President Olga Ravnjak Stanković and Director of the Theatre for Children and Youth Dragan Dovlev. Children of all ages who attend additional classes of Slovenian language in Skopje presented themselves with recitals, Slovenian children songs and short drama plays. P . 2 Celebration and Charity Concert by the Slovenian Association France Prešeren from Skopje Skopje, 23 June 2011 Slovenian Association France Prešeren organized, on 23 June 2011, a Celebration and Charity Concert on the occasion of the 20th anniversary of Independence of the Republic of Slovenia that was held at the premises of the Home of humanitarian organizations Dare Džambaz in Skopje. The members of the mixed choir, which operates within the Association and under the baton of maestro Tomislav Šopov, staged the musical comedy in one act and four scenes by Ljuba Pretner and Janko Gregorc entitled »Vasovalci«. The funds collected by the performance were dedicated to the orphanage »11 Oktomvri« in Skopje. At the end of the musical comedy »Vasovalci«, the children choir from France Prešeren presented themselves together with the mixed choir. After the Charity Concert at the lobby of Home of humanitarian organizations Dare Džambaz the exhibition »Bizjak-Belčev Slovenia in postcards« was opened. The participants were addressed by the President of Slovenian Association France Prešeren Anastazija Ribarski and Ambassador Brian Bergant, who congratulated the 20th anniversary of Independence of the common homeland Slovenia and stressed the good political, economic and cultural relations between Slovenia and Macedonia. Ambassador Bergant said that the celebration of 20th anniversary enables us to look back and to evaluate the past, but at the same time provides us with the possibility to look forward in the future which we have to build with much needed confidence and trust. In the end he thanked everyone for their hard work in improving overall relations between Slovenia and Macedonia. P . 3 Elections 2011 Snap Parliamentary Elections 2011 in the Republic of Macedonia Macedonia, 5 June 2011 On 5 june 2011, 2,976 polling stations across the country opened at 7am and closed at 7 pm for the country’s seventh general election since independence. Approximately 1,821,122 million people out of 2.2 million citizens of Macedonia were eligible to vote. For the purposes of the general election, the country was divided into six electoral units, each sending 20 legislators to the 123-seat parliament. Macedonians living abroad, who had the right to vote abroad for the first time this year, elected the remaining three seats: 1 from Europe, 1 from North America and 1 from Asia and Australia. No violent incidents or major irregularities were registered as polls closed at 7pm. With a turnout at the elections of over 63 per cent, the ruling VMRO DPMNE party won Macedonia's early elections, but the opposition Social Democrats made a strong showing. Constitutive session of the new Parliament composition Skopje, 25 June 2011 The constitutive session of the new Parliament composition was held on Saturday, 25 June 2011. Oldest MP Ljubisav Ivanov from the Socialist Party was set to chair the session. The agenda included election of the Verification Committee, followed by mandate verification, election of members of the Committee on Election and Appointment Issues, and election of Parliament Speaker. This was the seventh Parliament composition since Macedonia declared its independence in 1991 and the first one to include 123 MPs. Three MPs from the diaspora will assume their posts for the first time, following the vote of Macedonian nationals abroad at the June 5 elections. VMRO-DPMNE-led coalition won 56 MP seats, followed by SDSM-led coalition with 42, DUI - 15, DPA - 8 and NDP - 2. Trajko Veljanoski elected for Parliament Speaker Skopje, 25 June 2011 Trajko Veljanoski was re-elected Speaker at the Parliament's constitutive session on 25 june 2011. Seventy MPs voted 'for', 47 were 'against', while two abstained. The Committee on Election and Appointment Issues endorsed Veljanoski's nomination. Earlier, the Parliament unanimously verified the mandates of 123 MPs. The Verification Committee, established at today's session, proposed the mandate verification following its review of the State Election Commission final report from the June 5 parliamentary elections. Foreign Affairs Ohrid hosted the 5th Conference of Balkan Chiefs of Staff Ohrid, 8 June 2011 Ohrid hosted the fifth Conference of Chiefs of Staff from Balkan Countries. Opening the conference, President Gjorgje Ivanov said cooperation in the field of security was based on shared values, interests and priorities being continuously upgraded through common obligations, tasks and responsibilities. He expressed content with the fact that Balkan leaders in the past decade had turned a new page in the common history, motivated by the joint
Load more

Recommended publications
  • Advent in the Heart of Zagreb
    ADVENT IN THE HEART OF ZAGREB Offer for period November 30th,2019 – January 7th,2020 MENU Cold appetizers: Dalmatian prosciutto with olives & melon 75 ,00 kn / cca 10,10€ Livno cheese with dried cranberries & walnuts 75,00 kn / cca 10,10€ Fried calamari 55,00 kn / cca 7,43€ Soups: Beef consommé with homemade noodles 30,00 kn/ cca 4,05 € Zagorje soup 35,00 kn/ cca 4,73 € Tomato soup 30,00 kn/ cca 4,05 € Pasta: Homemade green gnocchi with beefsteak chunks 90,00 kn/ cca 12,16€ Tagliatelle a la fiamma 105, 00 kn/ cca 14,19 € Main courses: Fillet mignon (250g) 198,00 kn/ cca 27,00 € New York Stripsteak (300g) 149,00 kn/ cca 20,00 € T-Bone Steak (600g) 220,00 kn/ cca 30,00 € Baby beef loin medallions (180g) in mushrooms & croquettes 105,00 kn/ cca 14,00 € Veal steak (Naturo, vienesse, zagreb style) 110,00 kn/ cca 15,00 € Grilled turkey steak 79,00 kn/ cca 11,00 € Grilled sea bass fillet 110,00 kn/ cca 15,00€ Side dishes: Roasted potato 25,00 kn/ cca 3,40€ Pommes frites 25,00 kn/ cca 3,40€ Grilled vegetables 35,00 kn/ cca 4,70 Fried onion rings 25,00 kn/ cca 3,40€ Swiss chard dalmatian style 25,00 kn/ cca 3,40€ Desserts: 20,00 kn/ cca 2,70 € Chocolate mousse cake 20,00 kn/ cca 2,70 € Cheese cake 20,00 kn/ cca 2,70 € Chocolate & orange cake Sacher cake 20,00 kn/ cca 2,70 € Apple strudel 18,00 kn/ cca 2,43 € CHRISTMAS EVE MENU December 24th, 2019, 11:30 – 23:00 h Soups: Fish soup 25,00 kn/ cca 3,40 € Main courses: Fresh cod fish with tomatoes, olives, garlic, parsley and potatoes 75,00 kn/ cca 10,00 € Fresh cod fish with olives, garlic, parsley
    [Show full text]
  • Slovene Food
    Slovene food Slovenian cuisine is heavily influenced by its neighbours. As a border country Slovenia borrowed recipes from Austria ("klobasa", "jabolčni štrudl" and "dunajski zrezek"), Italy ("njoki", "rižota"), Hungary ("golaž", "paprikaš") and Balkan ("burek", "čevapčiči"). Slovenian cuisine is simple, plain and heavy. The caloric food includes flour-based dishes, animal fat, beans, potatoes, cream, butter and eggs. MEAT Slovenia is familiar with all sorts of meat. Pork is very common and also a favourite. Traditionally one of the highlights of the year is the day of "koline". The pig is slaughtered, then meat is prepared and made into "krvavice", "pečenice", "kranjske klobase" and famous "želodec". In the Primorska region the people of Karst produce "pršut" (smoked ham). TRADITIONAL MAIN DISHES "Žganci" (flour mixed with water) are the best known and popular Slovene national dish, served with "ocvirki", "obara", "kislo zelje" or "kisla repa". Another popular dish is "polenta" (corn meal dish), it sometimes took the place of bread. DESERTS "Potica" is a yeast-based raised pastry filled with walnuts or poppy seed. "Prekmurska gibanica" is made of filo pastry with 4 kinds of stuffing in several layers: poppy seed, ricotta cheese, walnuts and apple stuffing. They are a speciality in Prlekija and Prekmurje. "Loparnice" are placed on the oven spade and baked in a bread oven. "Štruklji" are dumpings filled with fruit, jam or cottage cheese. They are made of stretched dough, rolled out thinly, spread with fillings, made into a roll and baked. "Krof" is a Slovenian doughnut, traditionally made during the carnival season in Ptuj. "Blejska kremšnita" is a layer of vanilla and cream between two crunchy puff pastry.
    [Show full text]
  • Traditional Slovenian Cuisine
    TRADITIONAL AND MODERN CUISINE Slovenian history best explains all of the influences on our cooking - traditional Slovenian cuisine. Our country was a part of Italy, which explains all the pastas and pastries and also, Slovenia was part of the Austro-Hungarian Empire and that is why Slovenian cuisine has a Hungarian influence, too, especially in meat dishes. Because it is near the Balkans, the Oriental cooking style has its own representation in the Slovenian space, especially considering all the grilled foods. An important fact when discussing Slovenian cuisine is the fact that it rarely uses imported products, such as exotic fruit or cereals that don’t grow in the country. Traditional Slovenian restaurants are called “Gostilna” and they serve meals with all of these influences. Regarding beverages, the Austrians and Hungarians “loaned” beer to the Slovenians, so popular and served with all kind of dishes. Because Slovenia also has a sea coast, it affords excellent seafood, including shellfish and the Adriatic bluefish. Slovenians seem to be very hospitable people and don’t take “no” for an answer when offering a visitor some food. TRADITIONAL SLOVENIAN CUISINE a) Read about food in different Slovenian regions and answer the questions which follow. It is very hard to say that Slovenia has a uniform, distinct cuisine. Due to its historical and regional diversity, the culinary dishes vary from region to region. There are seven regions in Slovenia; Koroška (south-eastern Carinthia), Primorska (coastal province), Dolenjska (Lower Carniola), Notranjska (Inner Carniola), Gorenjska (Upper Carniola), Prekmurje (The Pannonian region east of the Mura river) and Štajerska (Lower Styria).
    [Show full text]
  • ITF Awards Members of the US Congress
    In This Issue ITF Awards Members of the US - ITF Awards Members of Congress the US Congress On March 3, 2010, the countries in Southeast Europe: International Trust Fund for Macedonia, Montenegro, - Middle Eastern Demining and Mine Victims Albania, and Serbia. Telemedicine Network Assistance (ITF) together with The United States of the Embassy of the Republic America is one of the most of Slovenia in Washington important ITF donors and - Prekmurska Gibanica organized, at the premises the most important partner in Registered as EU’s solving the mine problem in Traditional Specialty of U.S. Congress, a plaque Guaranteed award ceremony for U.S. southeastern Europe. Since the Congress members who establishment of the ITF in 1998, have assisted the ITF with the United States has contributed - Announcement their ongoing support to more than 126 million USD to achieve outstanding results the ITF. In addition to demining -------------------------- in the field of mine action programs, the United States also supports mine victims - List to do/ see: in the region of Southeast Europe. assistance programs, enabling The continuing support the rehabilitation of nearly one - Gary Bukovnik’s of 21 House Representatives thousand mine victims, offering Exhibition and 12 Senators has helped the support to demining structures ITF to meet its set targets by and training numerous experts in the field of mine action. - SWUA Cooking 2009, resulting in four mine-safe Demonstration - Concert by Vlado Kreslin ITF Director Maršič and Ambassador Kirn Embassy’s Newsletter
    [Show full text]
  • Traditionally Prepared Slovenian Cuisine 10
    TRADITIONALLY PREPARED SLOVENIAN CUISINE 10 % discount with a coupon Would you like to experience Slovenian traditional cuisine? We recommend visiting BISTRO POMF / SLOVENIAN COUSINE RESTAURANT, located on Trubarjeva cesta 40 in the historical old town, where they serve traditionally prepared Slovenian dishes. Besides wide variety of bottled wines from different Slovenian regions they also serve red and white table wines. More information and prices can be found at www.pomf.si. Guests staying at Central Apartments TOUR AS get a 10% discount and a free glass of wine with a coupon which can be received at our office (Mala ulica 8, few steps away from the City Hotel), phone number +386 (0) 1 43 42 660, e-mail: [email protected]. Advanced booking required. SELECTION AND PRESENTATION OF SOME TRADITIONAL DISHES - Slovenian plate (Pork fillet wrapped with smoked bacon, homemade Carniola sausage, cheese dumplings, buckwheat porridge, grilled polenta with boletus sauce, sour cream); 13.00 € - Country treat (Pork roast beef, grilled sausage (pečenica), black pudding, sauerkraut/ sour turnip, buckwheat hard-boiled corn mush (ajdovi žganci), puréed beans with cracklings (matevž); 13.00 € - Big country mushroom soup with buckwheat hard-boiled corn mush (ajdovi žganci) and a Prekmurska gibanica dessert; 6.70 € - Venison (wild boar and deer) goulash with bread dumplings and a homemade apple strudel dessert; 11.50 € - Bograč in small kettle (stew with different varieties of meat and vegetables) and a cheese cake dessert; 9.00 € - Homemade grilled sausage
    [Show full text]
  • Prehrana Z Gastronomijo in Kulinariko
    PREHRANA Z GASTRONOMIJO IN KULINARIKO MILENA SUWA STANOJEVIĆ Višješolski strokovni program: Živilstvo in prehrana Učbenik: Prehrana z gastronomijo in kulinariko Gradivo za 2. letnik Avtorica: Milena Suwa Stanojević, univ. dipl. živ. teh Biotehniški izobraževalni center Ljubljana Višja strokovna šola Strokovna recenzentka: Marija Kostadinov, univ. dipl. živ. teh. Lektorica: Darja Butina, univ. dipl. prof. slov. in franc. j. CIP - Kataložni zapis o publikaciji Narodna in univerzitetna knjižnica, Ljubljana 641.5(075.8)(0.034.2) SUWA-Stanojević, Milena Prehrana z gastronomijo in kulinariko [Elektronski vir] : gradivo za 2. letnik / Milena Suwa Stanojević. - El. knjiga. - Ljubljana : Zavod IRC, 2009. - (Višješolski strokovni program Živilstvo in prehrana / Zavod IRC) Način dostopa (URL): http://www.zavod-irc.si/docs/Skriti_dokumenti/ Prehrana_z_gastronomijo_in_kulinariko-Suwa_Stanojevic.pd. - Projekt Impletum ISBN 978-961-6820-04-2 248996352 Izdajatelj: Konzorcij višjih strokovnih šol za izvedbo projekta IMPLETUM Založnik: Zavod IRC, Ljubljana. Ljubljana, 2009 Strokovni svet RS za poklicno in strokovno izobraževanje je na svoji 120. seji dne 10. 12. 2009 na podlagi 26. člena Zakona o organizaciji in financiranju vzgoje in izobraževanja (Ur. l. RS, št. 16/07-ZOFVI-UPB5, 36/08 in 58/09) sprejel sklep št. 01301-6/2009 / 11-3 o potrditvi tega učbenika za uporabo v višješolskem izobraževanju. © Avtorske pravice ima Ministrstvo za šolstvo in šport Republike Slovenije. Gradivo je sofinancirano iz sredstev projekta Impletum ‘Uvajanje novih izobraževalnih programov na področju višjega strokovnega izobraževanja v obdobju 2008–11’. Projekt oz. operacijo delno financira Evropska unija iz Evropskega socialnega sklada ter Ministrstvo RS za šolstvo in šport. Operacija se izvaja v okviru Operativnega programa razvoja človeških virov za obdobje 2007–2013, razvojne prioritete ‘Razvoj človeških virov in vseživljenjskega učenja’ in prednostne usmeritve ‘Izboljšanje kakovosti in učinkovitosti sistemov izobraževanja in usposabljanja’.
    [Show full text]
  • European Protection of Agricultural Products and Foodstuffs in the New Eu Member Countries
    ORIGINAL PAPER EUROPEAN PROTECTION OF AGRICULTURAL PRODUCTS AND FOODSTUFFS IN THE NEW EU MEMBER COUNTRIES. THE EXAMPLE OF COLLABORATION BETWEEN FRANCE AND SLOVENIA EVROPSKA ZAŠČITA POIMENOVANJ ZA POSEBNE KMETIJSKE PROIZVODE IN ŽIVILA V NOVIH ČLANICAH EU. PRIMER SODELOVANJA MED FRANCIJO IN SLOVENIJO SANS Pierre1, LASSAUT Bernard2 and ČANDEK-POTOKAR Marjeta3* 1Ecole Nationale Vétérinaire de Toulouse, INRA-LORIA, 23, chemin des Capelles BP 87 614 31 076 Toulouse Cedex 3, France - Email: [email protected] 2INRA LERECO, Centre de Recherches de Nantes, Le Grand Chemin, 72650 La Milesse, France - Email: [email protected] 3Kmetijski inštitut Slovenije (Agricultural Institute of Slovenia), Hacquetova 17, 1000 Ljubljana, Slovenia - E-mail: meta.candek- [email protected] * corresponding author Manuscript received: December 6, 2005; Reviewed: December 20, 2005; Accepted for publication: January 15, 2006 ABSTRACT The objective of this article is to present the main results of an advising and assisting program, which took place in years 2001 until 2003, and which involved the Slovenian Ministry of Agriculture, Forestry and Food and two French institutions, French Agency for Standardization and National Institute for Designations of Origin. Authors report their experience in implementation of a system for the registration and certifi cation of special agricultural products and foodstuffs in the Republic of Slovenia, in accordance with the quality policy and legislation of the European union (Council Regulations 2081/92 and 2082/92). They highlight the key
    [Show full text]
  • Prekmurska Gibanica (Layered Pastry with Apples, Poppy Seeds, Walnuts and Quark Cheese)
    Prekmurska gibanica (Layered pastry with apples, poppy seeds, walnuts and quark cheese) PREPARATION: 50 minutes COOKING: 65 minutes SERVES 8 Ingredients: Pastry: 200 g of white wheat flour – coarse, type 400; 1 egg; 100 g butter; 1 vanilla sugar; 1/2 baking powder; 500 g of hand pulled strudel dough (or readymade phyllo pastry sheets). Poppy seed filling: 300 g of ground poppy seeds; 60 g of sugar; 3 g of cinnamon; 1 dl of white wine. Quark filling: 1 kg of quark cheese; 60 g of sugar; 1 vanilla sugar. Walnut filling: 300 g of ground walnuts; 60 g of sugar. Apple filling: 3 apples; 60 g of sugar; lemon juice; 1 vanilla sugar. Coating: 200 g of sour cream; 20 g of powdered sugar; 150 g of butter. Method: Make the shortcrust pastry dough first. Pour flour into a bowl, add baking powder, sugar and vanilla sugar, salt, sliced butter and an egg. Knead to combine all the ingredients and get a smooth dough. Dust the work surface with flour and roll out the dough to the size of the mold. Our mold is 24x24 centimeters in diameter. Transfer the rolled out dough to a baking mold to cover the bottom and use a knife to cut off the extra dough sticking out. Then prick the dough with a fork. Cut the phyllo pastry sheets to the width of the mold in which you will bake the Gibanica. The length of the sheets remains the same. Now make the filling. For the poppy seed filling, mix the poppy seeds, sugar and cinnamon in a bowl and add the wine.
    [Show full text]
  • The Return of Traditional Food Lysaght, Patricia; Jönsson, Håkan
    The return of traditional food Lysaght, Patricia; Jönsson, Håkan; Burstedt, Anna 2013 Link to publication Citation for published version (APA): Lysaght, P., Jönsson, H., & Burstedt, A. (2013). The return of traditional food. (Lunds Studies in Arts and Cultural Sciences; Vol. 1). Lund University. Total number of authors: 3 General rights Unless other specific re-use rights are stated the following general rights apply: Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal Read more about Creative commons licenses: https://creativecommons.org/licenses/ Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. LUND UNIVERSITY PO Box 117 221 00 Lund +46 46-222 00 00 The Return of Traditional Food The Return of Traditional Food Proceedings of the 19th International Ethnological Food Research Conference, Department of Arts and Cultural Sciences, Lund University, Sweden, 15-18 August, 2012 Patricia Lysaght Editor Lund Studies in Arts and Cultural Sciences 1 Lund University Lund 2013 Lund Studies in Arts and Cultural Sciences is a series of monographs and edited volumes of high scholarly quality in subjects related to the Department of Arts and Cultural Sciences at Lund University.
    [Show full text]
  • Publication of an Amendment Application Pursuant To
    4.9.2014 EN Official Journal of the European Union C 297/15 OTHER ACTS EUROPEAN COMMISSION Publication of an amendment application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2014/C 297/06) This publication confers the right to oppose the amendment application, pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1). AMENDMENT APPLICATION COUNCIL REGULATION (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialities guaranteed (2) AMENDMENT APPLICATION ACCORDING TO ARTICLE 11 ‘PREKMURSKA GIBANICA’ EC No: SI-TSG-0107-01150 — 6.9.2013 1. Applicant group Name of the group: Društvo za promocijo in zaščito prekmurskih dobrot Address: Ulica Štefana Kovača 40, SI-9000 Murska Sobota Telephone: +386 25261435 E-mail: [email protected] 2. Member State or Third Country Slovenia 3. Heading in the specification affected by the amendment — Name of product — Reservation of the name (Article 13(2) of Regulation (EC) No 509/2006) — Description of product — Method of production — Other (specify): 4. Type of amendment(s) — Amendment to specification of registered TSG — Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 11(3) of Regulation (EC) No 509/2006) (provide evidence of these measures) 5. Amendment(s) 1. Description of the method of production of the product to which the name under point 3.1 applies. (a) Use of flour In the context of the preparation of the (shortcrust and filo) dough, references to ‘hard and/or fine wheat flour’ are replaced by the words ‘white wheat flour’.
    [Show full text]
  • Slovenian Protected Agricultural Products and Foodstuffs
    Slovenian Protected Agricultural Products and Foodstuffs Slovenian Protected Agricultural Products and Foodstuffs Slovenian Protected Agricultural Products and Foodstuffs Publisher: Ministry of Agriculture, Forestry and Food Partly adapted from the brochure “Slovenian Protected Agricultural Products and Foodstuffs” (2010) which was made within a Twinning project Expert associates: Vlasta Grašek, Lucijan Cencič, PhD Editors: Polona Cimerman, Alenka Miklavžin Translation: Polona Cimerman Photos: Anton Jarc, Sebastjan Jarc Design: Alenka Miklavžin Printed by: Partnergraf d.o.o. Circulation: 2000 Year of publication: 2015 Content Slovenian Protected Agricultural Products and Foodstuff s ............................................................................. 4 Quality schemes enabling the protection of agricultural products and foodstuff s .................................. 6 What does the protection of an agricultural product or foodstuff mean? .................................................. 6 How does one know the product is certifi ed?....................................................................................................... 6 How to recognize national or eu quality symbols on products? ................................................................... 6 1. Protected Designation of Origin ........................................................................................................ 8 Mohant ......................................................................................................................................................
    [Show full text]
  • Sweet Europe Let Yourself Be Seduced…
    Imprint: Institut der Regionen Europas Franz-Josef-Kai 1 A-5020 Salzburg Café d‘Europe | 09 | 05 | 2006 | www.cafeeurope.at Sweet Europe Let yourself be seduced… Musterstraße 12 · A-1010 Vienna · t +43 1 123 45-0 · f +43 1 123 45-0 · [email protected] · www.eu2006.at Musterstraße 12 · A-1010 Vienna · t +43 1 123 45-0 · f +43 1 123 45-0 · [email protected] · www.eu2006.at The sweet side of Europe. Since time immemorial, sweet treats have been served with coffee in European coffee houses. The café is a place for appointments, a meeting place with friends. People talk here, gossip, read, write and especially enjoy here. The European coffee houses seduce us with their rich culinary variety. In this little booklet, 27 countries present their typical sweet dishes. Let the delicious variety of Europe melt on your tongue! We wish you great enjoyment and limitless relish with Europe’s sweet cuisine. Gugelhupf Laskiaispulla Ingredients Ingredients 5 eggs, 30 tsp. baking sugar, 1/8 l oil, 1/8 l water, 5 decilitres milk, 50 g yeast, 1 egg, 1 1/2 tsp. sugar, grated peel of an untreated lemon (quantity to taste), 1 tsp. salt, 1 tsp. cardamom, 1 kg flour, 100-150 g 1 package baking powder, 1 package vanilla sugar, margarine or butter 30 decagrams wheat flour, 3 rows melted baking chocolate, butter and wheat flour for the pan Filling: 1 tbsp. strawberry jam or marzipan, and whipped cream For sprinkling: castor sugar Preparation Preparation Heat milk and stir in a bowl with yeast.
    [Show full text]