F SM 66 M /F EN Installation and User Manual Multifunctio
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Por Sonia Masia by Sonia Masia
Por Sonia Masia By Sonia Masia Breve presentación de la Argentina. Brief presentation of Argentina Quien es la autora/ Who the autor is: MBA. Máster en Negocios Internacionales y Contextos Interculturales. Especialista en Ingeniería Gerencial. Politóloga. MBA. Master in International Business and Intercultural Contexts. Specialist in Management Engineering. Political scientist. He realizado este breve resumen de la Argentina con la intención que los visitantes extranjeros que se aventuren a conocer este hermoso país puedan comprender las características generales de sus paisajes, su gastronomía y su diversidad cultural. Soy una ferviente amante y admiradora de mi país, la República Argentina. También disfruto mucho el viajar y conocer diversas culturas. Por ello he intentado aquí, en breves líneas, expresar lo que entiendo resulta interesante para un turista que llega por primera vez a estas tierras. I have made this brief summary of Argentina with the intention that foreign visitors who venture to know this beautiful country can understand the general characteristics of its landscapes, its gastronomy and its cultural diversity. I am a fervent lover and admirer of my country, the Argentine Republic. I also enjoy traveling and getting to know different cultures. That is why I have tried here, in brief lines, to express what I think is interesting for a tourist who comes to these lands for the first time. Por Sonia Masia. By Sonia Masia Breve presentación de la Argentina. Brief presentation of Argentina Una pequeña introducción/ A small introduction: Argentina son muchos países dentro de un mismo país. La extensión de su territorio y la convergencia de culturas que conviven dentro de su extensa superficie demandan para el visitante un prolongado tiempo de estadía para poder recorrerla íntegramente. -
Programme and Book of Abstract
Programme and Book of Abstract 1 Index Welcome message ...................................................................................................................... 10 13th IFDC Welcome address ........................................................................................................ 11 Scientific Committee .................................................................................................................. 12 Executive Committee ................................................................................................................. 13 Organizing Committee ................................................................................................................ 13 SCIENTIFIC PROGRAMME ........................................................................................................... 14 Prof. Dr. Nevin Scrimshaw Award .............................................................................................. 22 Prof. Dr. Nevin Scrimshaw Award Lecture ................................................................................ 23 Greenfield Southgate Award ...................................................................................................... 24 Greenfield Southgate Award Lecture ........................................................................................ 25 KeyNote Speaker .......................................................................................................................... 26 KeyNote address ......................................................................................................................... -
Browned Butter Banana Pound Cake 3
1 This pound cake takes everything you love about banana bread and makes it even better. PREP TIME: 30 minutes COOK TIME: 50 minutes INGREDIENTS SERVINGS: 16 6 oz. (170g) Plugrá Premium Butter, unsalted ½ cup (96g) packed brown sugar 3½ cups (455g) all-purpose flour, divided Browned Butter ½ cup (56g) coarsely chopped pecans or walnuts 4 tsp. (20g) baking powder Banana Pound Cake 1 tsp. (6g) salt 1 lb. (454g) mashed overripe bananas, about 4 medium Source: Chef Jennifer Hill Booker, Atlanta, GA 1½ cups (300g) granulated sugar 2 large (100g) eggs, room temperature 1 tsp. (5g) vanilla extract 1 tsp. (5g) banana extract, optional 1 cup (227g) milk 1 cup (120g) powdered sugar 1 to 2 tbsp (14g to 28g) half and half or milk INSTRUCTIONS 1. Preheat oven to 350°F. Generously spray a 12 to 15 cup Bundt pan with non-stick cooking spray; set aside. 2. Heat the butter in a medium skillet over medium heat stirring occasionally, until it has browned and has a nutty aroma. Butter will go from browned to burned quickly so watch this step carefully. Transfer ½ cup of the browned butter to a large bowl. Place the remaining browned butter into a small bowl for the streusel. 2 This pound cake takes everything you love about banana bread and makes it even better. Source: Chef Jennifer Hill Booker, Atlanta, GA INGREDIENTS 6 oz. (170g) Plugrá Premium Butter, unsalted ½ cup (96g) packed brown sugar Browned Butter 3½ cups (455g) all-purpose flour, divided ½ cup (56g) coarsely chopped pecans or walnuts Banana Pound Cake 1 tbsp. -
Galletas Dulces P.A
INFORMACION SOBRE EL MERCADO ITALIANO DE GALLETAS DULCES P.A. 1905 31 00 1.- PRODUCTO PRODUCTOS DE PANADERIA, PASTELERIA O GALLETERIA, INCLUSO CON ADICION DE CACAO; HOSTIAS; SELLOS VACIOS DEL TIPO DE LOS UTILIZADOS PARA MEDICAMENTOS, OBLEAS PARA SELLAR, PASTAS SECAS DE HARINA, ALMIDON O FECULA, EN HOJAS, Y PRODUCTOS SIMILARES. ♦ Galletas dulces (con adición de edulcorante) 2.- POSICION EQUIVALENTE ITALIANA P.A. 1905 31 -- Biscotti con aggiunta di dolcificanti, cialde e cialdini ---interamente o parzialmente rivestiti o ricoperti di cioc- colato o di altre preparazioni contenenti cacao P.A. 1905 3111 00 ----in imballaggi immediati di contenuto netto non supe- riori a 85 g P.A. 1905 3119 00 -----altri 3.- REQUISITOS DE IMPORTACION P.A. 1905 3111 00 P.A. 1905 3119 00 Arancel terceros países (todos): 9% + EA (*) MAX 24.2 + ADSZ (*) Sistema de Preferencias Generalizado – SGP: 5.5% + EA (*) MAX 24.2 + ADSZ (*) - Argentina se beneficia del SGP Impuesto Valor Agregado – IVA: 10% Autor: Gro Fecha elaboración: Noviembre 2008 Fecha vencimiento: Mayo 2008 (*) EA = Elemento Agrícolo El EA se calcula en base al contenido de: Materias grasas de la leche (% en peso) Proteinas de la leche (% en peso) Almidón-Fécula/Glucosa (% en peso) Sacarosa/Azucar invertido/isoglucosa (% en peso) (*) ADSZ = Arancel Adicional sobre el ázucar La alicuota máxima del arancel está compuesta por un arancel ad valorem más un arancel adicional que se aplica a determinados tipos de ázucar o de las harinas. 4.- COMERCIO EXTERIOR: IMPORTACIONES IMPORTACIONES IMPORTACIONES IMPORTACIONES Países 2005 Países 2006 Países 2007 Valor en € Cant. Kgs Valor en € Cant. Kgs Valor en € Cant. -
Manuscript Review
To be published in Across Languages and Cultures, 2016, Volume 17, Issue 1. pp. 53-75. http://www.akademiai.com/doi/abs/10.1556/084.2016.17.1.3 Eating and drinking seen through translation: A study of food-related translation difficulties and techniques in a parallel corpus of literary texts Keywords: Food and culture in translation, parallel corpora, translation techniques, literary translation Abstract This paper presents an exploratory study on translators’ decisions when encountering food- related translation difficulties in a parallel corpus of German original narrative texts and their translations into Spanish and Catalan. For this purpose, all food and drink related lexemes in the German original texts were extracted and classified in semantic groups. As a second step, the source and target text fragments of lexemes related to food-related cultural referents, metaphorical expressions or ways of eating and drinking were extracted and analysed in view of the techniques applied by the translators of both language combinations. The results obtained through the classification and quantification of the translation techniques in these three domains allow conclusions to be drawn regarding a) the existence of foreignizing or domesticating tendencies in the translation of food terms, b) the ways translators deal with action verbs that encompass multiple meaning aspects and c) the degree of metaphoricity and food-relatedness in the translation of metaphorical expressions. Eating and drinking seen through translation: A study of food- related translation difficulties and techniques in a parallel corpus of literary texts Ulrike Oster, Teresa Molés-Cases Universitat Jaume I, Castellón 1. Introduction1 This paper presents the results of a corpus-based study focused on food-related translation difficulties in literary texts and how translators deal with them. -
LIBRO CON TIPOS DE DIETAS Y ALIMENTACIÓN SEGÚN SALUD, ENFERMEDAD Y PATOLOGÍA- Prof
-LIBRO CON TIPOS DE DIETAS Y ALIMENTACIÓN SEGÚN SALUD, ENFERMEDAD Y PATOLOGÍA- Prof. Dr. Enrique Barmaimon- TOMO I - Año 2017.1- - LIBRO CON TIPOS DE DIETAS Y ALIMENTACIÓN SEGÚN: SALUD, ENFERMEDAD, Y PATOLOGÍA. -AUTOR: Prof. Dr. Enrique Barmaimon. - Doctor en Medicina. Cátedras de Anestesiología Cuidados Intensivos Neuroanatomía Neurofisiología Psicofisiología Neuropsicología. - TOMO I - -AÑO 2017- 1ª Edición Virtual: 15.01.2017. - MONTEVIDEO, URUGUAY. 1 -LIBRO CON TIPOS DE DIETAS Y ALIMENTACIÓN SEGÚN SALUD, ENFERMEDAD Y PATOLOGÍA- Prof. Dr. Enrique Barmaimon- TOMO I - Año 2017.1- -Queda terminantemente prohibido reproducir este libro en forma escrita y virtual, total o parcialmente, por cualquier medio, sin la autorización previa del autor. Derechos reservados. 1ª Edición. Año 2017. Impresión virtual-.www.svb. [email protected]. - email: [email protected].; [email protected]; [email protected]. -Montevideo, 15 de enero de 2017. - TOMO I - - Biblioteca Virtual de Salud del S. M.U. .(http://www.bvssmu.org.uy/). (libros); (barmaimon).(OR).(buscar);( Elegir libro entre 37 : texto completo); y (esperar tiempo necesario que abra). 2 -LIBRO CON TIPOS DE DIETAS Y ALIMENTACIÓN SEGÚN SALUD, ENFERMEDAD Y PATOLOGÍA- Prof. Dr. Enrique Barmaimon- TOMO I - Año 2017.1- -ÍNDICE. -ÍNDICE. -INTRODUCCIÓN. -RÉGIMEN ALIMENTICIO. -HÁBITOS ALIMENTARIOS. -1)- La Dieta en el Ser Humano. -2)- Condicionantes de la Dieta. -3)- Variedad de la Dieta. -4 )-La Dieta Mundial. -5 )-Cantidad y Calidad de la Dieta. -6)- Selección Dietética Cultural. -7)- Selección de Dietética Individual. -8)- Dietas . o -8.1)- Dieta Para el Control de Peso. o -8.2)- Dieta para el Tratamiento de Patologías. o -8.3)- Dieta y Salud. -
Eating and Drinking Seen Through Translation: a Study of Food- Related Translation Difficulties and Techniques in a Parallel Corpus of Literary Texts
Across Languages and Cultures 17 (1), pp. 53–75 (2016) DOI: 10.1556/084.2016.17.1.3 EATING AND DRINKING SEEN THROUGH TRANSLATION: A STUDY OF FOOD- RELATED TRANSLATION DIFFICULTIES AND TECHNIQUES IN A PARALLEL CORPUS OF LITERARY TEXTS ULRIKE OSTER, TERESA MOLÉS-CASES Departamento de Traducción y Comunicación Facultad de Ciencias Humanas y Sociales, Universitat Jaume I Av. Sos Baynat, s/n12071 Castellón de la Plana, España Phone: +34964729770 E-mail: [email protected]; [email protected] Abstract: This paper presents an exploratory study on translators’ decisions when en- countering food-related translation difficulties in a parallel corpus of German original narra- tive texts and their translations into Spanish and Catalan. For this purpose, all food- and drink-related lexemes in the German original texts were extracted and classified in semantic groups. As a second step, the source and target text fragments of lexemes related to food- related cultural referents, metaphorical expressions or ways of eating and drinking were ex- tracted and analysed in view of the techniques applied by the translators of both language combinations. The results obtained through the classification and quantification of the trans- lation techniques in these three domains allow conclusions to be drawn regarding a) the existence of foreignizing or domesticating tendencies in the translation of food terms, b) the ways translators deal with action verbs that encompass multiple meaning aspects and c) the degree of metaphoricity and food-relatedness in the translation of metaphorical ex- pressions. Keywords: food and culture in translation, parallel corpora, translation techniques, literary translation 1. INTRODUCTION1 This paper presents the results of a corpus-based study focused on food-related translation difficulties in literary texts and how translators deal with them. -
Flavor Added: the Sciences of Flavor and the Industrialization of Taste in America
University of Pennsylvania ScholarlyCommons Publicly Accessible Penn Dissertations 2017 Flavor Added: The Sciences Of Flavor And The Industrialization Of Taste In America Nadia Berenstein University of Pennsylvania, [email protected] Follow this and additional works at: https://repository.upenn.edu/edissertations Part of the Food Science Commons, and the History Commons Recommended Citation Berenstein, Nadia, "Flavor Added: The Sciences Of Flavor And The Industrialization Of Taste In America" (2017). Publicly Accessible Penn Dissertations. 2715. https://repository.upenn.edu/edissertations/2715 This paper is posted at ScholarlyCommons. https://repository.upenn.edu/edissertations/2715 For more information, please contact [email protected]. Flavor Added: The Sciences Of Flavor And The Industrialization Of Taste In America Abstract In the mid-nineteenth century, flavor additives - volatile organic chemicals with desirable aromatic qualities - began to be used to flavor sugary confections, carbonated beverages, and other mass- marketed delights. By the mid-twentieth century, added flavors had become ubiquitous in processed, packaged foods; a sophisticated, technoscientific, and globe-spanning industry had emerged that specialized in their production. Drawing on history of science and technology, business history, and cultural history, "Flavor Added" investigates the history of synthetic flavor additives, the systems of scientific and technical knowledge that emerged to create these substances, and their social and cultural consequences. Focusing primarily on the United States, "Flavor Added" traces the origins and development of both flavor chemistry and sensory science, illuminating their entangled roots in private industry, regulatory laboratories, USDA research experiment stations, the US military, and academic institutions. Several chapters take on the technologies and tools of flavor creation, including the taste panel, the flavor profile, and the combined gas chromatograph-mass spectrometer.