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China - Peoples Republic of Post: Guangzhou
GAIN Report – CH9624 Page 1 of 23 THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Voluntary - Public Date: 12/06/2009 GAIN Report Number: CH9624 China - Peoples Republic of Post: Guangzhou South China’s bakery industry is booming, but demand for U.S. ingredients depends on price Report Categories: Market Development Reports Approved By: Joani Dong, Director Prepared By: Evid Liu Report Highlights: The baking industry is booming in South China, fertile ground for domestic and foreign investors. Large industrial manufacturers, high-end or large bakery chains, retail outlets and luxury hotels make fancy baked products to satisfy demand for high quality mostly from middle to high income urban families and well educated young generation. This presents ample opportunities for a wide range of U.S. baking ingredients including wheat, dairy products, dried fruit, nuts, fruit puree, fillings and even colorings. However, limited knowledge, lack of new recipes and low awareness, together with higher prices compared to Chinese ingredients, challenge penetration of U.S. ingredients. Partnerships with the Chinese industry mutually benefits both the Chinese industry and U.S. exports, and marketing efforts need to greater integrate education and training, technical assistance, recipe development and in-store promotion to encourage use. Includes PSD Changes: No Includes Trade Matrix: No Trade Report Guangzhou ATO [CH3] UNCLASSIFIED USDA Foreign Agricultural Service GAIN Report – CH9624 Page 2 of 23 Table of Contents UNCLASSIFIED USDA Foreign Agricultural Service GAIN Report – CH9624 Page 3 of 23 I. An Overview of the baking industry in South China The bakery business is booming in wealthy South China, especially in large cities in the provinces of Guangdong and Fujian. -
Forgotten Legacy: an Endeavor to Highlight Heritage Food of Egyptian Bedouins
EUROPEAN JOURNAL OF CULTURAL MANAGEMENT & POLICY || Vol. 9, Issue 1, 2019 || ISSN 2663-5771 Forgotten legacy: an endeavor to highlight heritage food of Egyptian Bedouins Mostafa Abdulmawla Hesham Ezzat Saad Fayoum University, Egypt; visiting PhD Fayoum University, Egypt Researcher to University of Salento, Italy [email protected] [email protected] Francesca Imperiale Omar Qoura University of Salento, Italy Fayoum University, Egypt [email protected] [email protected] Mohamed Abd El-Wahab Morsy Fayoum University, Egypt [email protected] ABSTRACT Despite the issue of food heritage having an important debate around the globe, there is still inconclusive literature addressing Egyptian heritage food in general, and particularly the gastronomic heritage of Egyptian Bedouins. The main argument of the Keywords: current study is firstly to identify a set of genuine heritage foods of Egyptian Bedouins Cultural Heritage by using explicit criteria. Then, transfer the data to develop a documented recipe book for these meals, which is intended to be an initial phase of promoting them as a Heritage food unique component of the Egyptian cultural legacy. The target population of the study is the Egyptian Bedouin society, both in the western and eastern deserts. Through Egyptian a qualitative approach, 15 semi-structured interviews with elderly local people were Bedouins undertaken before conducting a focus group with six Bedouin experts. The findings Bedouin food section reported eight heritage foods of Egyptian Bedouins and produced a recipe book for them. Food heritage ACKNOWLEDGEMENTS We would like to express our endless gratitude to all Egyptian Bedouins who helped us to compile the field data. -
Advancedaudioblogs3#1 Peruviancuisine:Lacomida Peruana
LESSON NOTES Advanced Audio Blog S3 #1 Peruvian Cuisine: La Comida Peruana CONTENTS 2 Dialogue - Spanish 4 Vocabulary 4 Sample Sentences 5 Cultural Insight # 1 COPYRIGHT © 2020 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. DIALOGUE - SPANISH MAIN 1. Hola a todos! 2. Alguno ya tuvo la oportunidad de degustar algún plato típico peruano? 3. La comida peruana es una de las cocinas más diversas del mundo, incluso han llegado a decir que la cocina peruana compite con cocinas de alto nivel como la francesa y china. 4. La comida peruana es de gran diversidad gracias al aporte de diversas culturas como la española, italiana, francesa, china, japonesa, entre otras, originando de esta manera una fusión exquisita de distintos ingredientes y sabores que dieron lugar a distintos platos de comida peruana. 5. A este aporte multicultural a la cocina peruana, se suman la diversidad geográfica del país (el Perú posee 84 de las 104 zonas climáticas de la tierra) permitiendo el cultivo de gran variedad de frutas y verduras durante todo el año. 6. Asimismo el Perú tiene la bendición de limitar con el Océano Pacífico, permitiendo a los peruanos el consumo de diversos platos basados en pescados y mariscos. 7. La comida peruana ha venido obteniendo un reconocimiento internacional principalmente a partir de los años 90 gracias al trabajo de muchos chefs que se encargaron de difundir la comida peruana en el mundo y desde entonces cada vez más gente se rinde ante la exquisita cocina peruana. 8. En el año 2006, Lima, la capital del Perú, fue declarada capital gastronómica de América durante la Cuarta Cumbre Internacional de Gastronomía Madrid Fusión 2006. -
Buffet Selections Breakfast | Lunch | Dinner | Seven Days a Week
Buffet Selections Breakfast | Lunch | Dinner | Seven Days a Week Randall Oaks Golf Club 4101 BINNIE ROAD, WEST DUNDEE, IL 60118 (847) 428-5661 x 3102 www.randalloaksgc.com Breakfast Selections Minimum of 25 guests Rise and Shine Regular and decaffeinated coffees | Array of hot tea selections with fresh lemon slices Bagels, muffins and breakfast pastries | Served with cream cheese and butter $6.95 Randall Oaks Continental Array of hot tea selections | Regular and decaffeinated coffees Chilled orange, apple and tomato juices Bagels, muffins and breakfast pastries served with cream cheese and butter Seasonal fresh fruit display $8.75 Randall Oaks Traditional Array of hot tea selections | Regular and decaffeinated coffees Chilled orange, apple and tomato juices Bagels, muffins and breakfast pastries served with cream cheese and butter Seasonal fresh fruit display | Belgian waffles with maple syrup Fluffy scrambled eggs | Seasoned hash brown potatoes Crispy bacon and country sausage links $13.95 Prices do not include a 20% service charge or sales tax. Pricing and selections subject to change without notice. Brunch Selections Minimum of 50 Guests Beverage Offerings Regular and decaffeinated coffees with appropriate condiments Hot tea selections | Chilled orange, apple and tomato juices Brunch Fare Bagels and assorted pastries with cream cheese and butter | Fluffy scrambled eggs French toast or Belgian waffles(select one) with maple syrup Seasoned crispy hash brown potatoes | Crispy bacon and country link sausage American garden salad with trio -
Group Dining
group dining is a fabulous place to gather with friends, family, and colleagues! Our distinct and unique spaces are perfect for a multitude of celebrations and everyday gatherings. are semi-private and are located in the Loft with stair access only. We do not have Audio/Visual equipment nor do we allow for the use of the equipment since the spaces are semi-private. Paid Parking is available in the Financial Center Parking garage located at 4th & University, space is limited & not guaranteed. After 4pm, parking is $7 with validation. | semi-private loft spaces | Sections portioned-off of the loft featuring lounge seating for guest mix & mingle arrival reception and custom finished wood dining tables set next to floor-to-ceiling windows for downtown Seattle views of University Street and the Seattle Tower. The loft space options are considered semi-private as other guests/reservations will be seated in the rest of the loft space that is not reserved and the loft overlooks the main dining room. Group will have exclusive use of their reserved space. maximum 18 guests | seated dining events only maximum 24 guests | seated dining events only maximum 40 guests for seated dining maximum 60 guests for standing cocktail-style receptions maximum 30 guests | standing cocktail-style receptions only all guests must be 21yrs+ of age in this space maximum 100 guests | standing cocktail-style receptions only page 2 page 3 page 4 page 5 page 6 page 7 page 8 page 9 page 10 beverages | wine | charged per bottle, as each bottle is opened We require that wine offerings for large party groups are pre-selected in advance, so that beverage service is timely upon guest arrival. -
Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings. -
Pisco Y Nazca Doral Lunch Menu
... ... ··············································································· ·:··.. .·•. ..... .. ···· : . ·.·. P I S C O v N A Z C A · ..· CEVICHE GASTROBAR miami spice ° 28 LUNCH FIRST select 1 CAUSA CROCANTE panko shrimp, whipped potato, rocoto aioli CEVICHE CREMOSO fsh, shrimp, creamy leche de tigre, sweet potato, ají limo TOSTONES pulled pork, avocado, salsa criolla, ají amarillo mojo PAPAS A LA HUANCAINA Idaho potatoes, huancaina sauce, boiled egg, botija olives served cold EMPANADAS DE AJí de gallina chicken stew, rocoto pepper aioli, ají amarillo SECOND select 1 ANTICUCHO DE POLLO platter grilled chicken skewers, anticuchera sauce, arroz con choclo, side salad POLLO SALTADO wok-seared chicken, soy and oyster sauce, onions, tomato wedges, arroz con choclo, fries RESACA burger 8 oz. ground beef, rocoto aioli, queso fresco, sweet plantains, ají panca jam, shoestring potatoes, served on a Kaiser roll add fried egg 1.5 TALLARín SALTADO chicken stir-fry, soy and oyster sauce, onions, tomato, ginger, linguini CHICHARRÓN DE PESCADO fried fsh, spicy Asian sauce, arroz chaufa blanco CHAUFA DE MARISCOS shrimp, calamari, chifa fried rice DESSERTS select 1 FLAN ‘crema volteada’ Peruvian style fan, grilled pineapple, quinoa tuile Alfajores 6 Traditional Peruvian cookies flled with dulce de leche SUSPIRO .. dulce de leche custard, meringue, passion fruit glaze . .. .. .. ~ . ·.... ..... ................................................................................. traditional inspired dishes ' spicy ..... .. ... Items subject to -
A Review of the Malaysia's Heritage Delicacy Alongside with The
Ismail et al. Journal of Ethnic Foods (2021) 8:19 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00095-3 REVIEW ARTICLE Open Access The Malay’s traditional sweet, dodol:a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries Norsyahidah Ismail1, Muhammad Shahrim Ab. Karim1* , Farah Adibah Che Ishak1, Mohd Mursyid Arsyad2, Supatra Karnjamapratum3 and Jiraporn Sirison3 Abstract The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging. -
Friday 19Th March 2021 Newsletter 24
Friday 19th March 2021 www.birdlipprimary.co.uk Newsletter 24 Parental support: www.familylives.org.uk or glosfamiliesdirectory.org Head Teacher’s email address: [email protected] PTA fundraising via internet purchases: https://www.easyfundraising.org.uk/causes/birdlipschoolpta/ Parent Matters www.gloucestershire.gov.uk/index.cfm?articleid=94089 School Emergency Phone No: 07775 203 435 Birdlip online Virtual School Uniform Shop: http://pmgschoolwear.co.uk/advanced_search.php?skl_id=38923&pager=view_all School closure website: https://www.gloucestershire.gov.uk/closures Ofsted Parent View http://parentview.ofsted.gov.uk/ Confidential contact for Governing Body: [email protected] Health Protection Agency Guidance http://www.hpa.org.uk/webc/HPAwebFile/HPAweb_C/1194947358374 Safeguarding http://www.birdlip.gloucs.sch.uk/our_school/policies/policies.html Birdlip Wish list http://amzn.eu/9pZsmG2 School Dinner Menu Choices Family Learning Courses Menu choices for next week should be taken from Gloucestershire County Council are offering some great family the week 2 selection. learning courses (via Zoom) for parents and carers, all starting after Easter: Events in the Week Ahead Calming the Mind (mindfulness course); Happier and Calmer: Wellbeing at Home; Forthcoming Events Everything You Ever Want to Know about Numbers But Wed, 31st Mar, Last day of term Are Afraid to Ask (Supporting children's maths); Improve Your English and Help Your Child (English Thu, 1st Apr, Inset Day (staff only) lessons for ESOL parents); and th Mon 19 Apr, Return to school for all Help Your Child with English in the Early Years (a course for ESOL parents with preschool children) I won’t lie, it’s been a bit of a rubbish week and so when Please see the attached leaflets for more information and how to a piece of cake arrived in my office unexpectedly this book. -
St. Petersburg
Maps Events Restaurants Cafés Nightlife Sightseeing Shopping Hotels St. Petersburg October - November 2014 Mellow Yellow Autumn beyond the city limits More than 10 years in Russia! Fine dining and great view Discover the world of Buddha-Bar inyourpocket.com N°97 Contents Where to eat 28 ESSENTIAL Restaurants in hotels 42 CIT Y GUIDES Nightlife 45 Foreword 4 What to see 48 The Essentials 48 In the News 5 Hermitage 49 Arrival & Getting Around 6 St. Petersburg’s historical outskirts 52 Old Soviet Tours 54 City Basics 8 Where to stay 55 Language 9 Interview with concierge 56 Culture & Events 10 Shopping 58 Concerts and festivals 10 Russian souvenirs 58 Russian rock 16 Live music clubs 18 Expat & Business 60 Exhibitions 20 The Expat Experience 60 Features Maps & Index St. Petersburg theatre life 22 City map 62 Krestovsky and Yelagin Islands 24 Street index 64 Historic dining 35 Metro map 67 Konyushennaya area 43 Moscow 65 0+ www.facebook.com/StPetersburgInYourPocket October - November 2014 3 Foreword In the News Across the meadows whirling blow The yellow leaves of fall; HAPPY UNITY DAY PETROVSKAYA AQUATORIA No verdure in the woodlands now, November 04 is Russia’s Day of Popular Unity. This national September is traditionally associated with education and The dark green pine is all. holiday is a new old holiday having been celebrated for knowledge so what better time to hold the grand open- Beneath the boulder’s hanging crest, the first time in 1649 and commemorates the victorious ing of the historical theatrical scale model “Petrovskaya St. Petersburg In YourESSENTIAL Pocket No more on beds of flowers uprising in 1612 by Minin and Pozharsky which ejected Aquatoria”? This new unique exhibition is dedicated to founded and publishedCI TbyY OOO GUIDES Krasnaya Shapka/In Your Pocket. -
Daytime & Afternoon Tea Menu
DAYTIME & AFTERNOON TEA MENU 12:00 noon until 6:00 pm SANDWICHES CLASSICS All sandwiches served with hand cooked crisps & dressed leaves. Choose between WELSH LAMB CAWL COBBLER 7 thick sliced white, malted brown, granary bread, tortilla wrap or ciabatta (gluten free Slow cooked lamb neck, seasonal vegetable broth with a savoury buttermilk & Caerphilly scone alternatives available) CAESAR SALAD 7 WELSH MATURE CHEDDAR & TOMATO CHUTNEY (V) 7 Romaine, croutons, parmesan shavings, white anchovies & that classic sauce. Add chicken or salmon fillet + 6 SMOKED SALMON, CREAM CHEESE & BLACK PEPPER 8 BAKED HAM WITH EGG & CRESS MAYONNAISE 7 BULGUR WHEAT & HALLOUMI SALAD (V) 8 Marinated grilled seasonal vegetables, aromatic herbs & rocket. Add chicken or salmon fillet + 6 ROAST BEEF, SHREDDED PICKLES & RUSSIAN DRESSING 7 PHILLY BEEF, SHREDDED STEAK, PULLED BEEF, RED ONION JAM, PEPPERS & 8 SOUP OF THE DAY 6 MATURE CHEDDAR Crusty bread & salted butter TINY REBEL IPA BATTERED COD 14 Macho peas, tartare sauce, lemon wedge & your choice of one side dish SHARERS CWRT LOADED BEEF BURGER 15 Own recipe beet patty, pulled beef, candied bacon, rarebit butter mayo, shredded pickled red CWRT ANTIPASTO 18 / 34 onion & gherkin, tiger bun, dunking gravy & your choice of one side dish Prosciutto crudo, Milano salami, Coppa ham, mozzarella, olives, bread, dipping oil & pickles BELUGA LENTIL BURGER WITH FIELD MUSHROOM (VE) 13 THREE CHEESE PLOUGHMAN’S (V) 12 / 22 Black lentil patty, grilled mushroom, burnt onion & peppers, beefsteak tomato, lettuce & egg Welsh cheddar, -
Madeira Cake Inch (1–1.5 Cm) Thick
HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ............................................................................................................................. ......... Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts. Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times. Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding. Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'.