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2020 Holiday Offerings
2020 Holiday Offerings New 81068 Orange Blossom Honey with Orange Peel 81070 Creamed Honey with Ginger 81214 Cabernet & Chestnut Honey Vinegar 81073 Honey with Honeycomb 81215 Muscatel & Orange Blossom Honey Vinegar 81035 Soft Turrón 81036 Hard Turrón 81037 Almond Marzipan Turrón 81057 Agen Prunes stufffed with Prune Mousse 81343 Kl Keller Brine Mix 81081 Kl Keller European Drinking Chocolate - with Fleur de Sel Caramel 81054 Agen Prunes stuffed with 81206 Banyuls Vinegar 10 years Armagnac Mousse 81049 Celebration Honey Cake— French Pain d’Épices 81093 Almond & Rose All Butter Biscuits 81077 Honey Gift Set - 4 Assorted Honeys 81061 Spice Cake with Figs—French Pain 81095 Honey & Lavender All Butter Biscuits 81096 All Butter Scottish Biscuits 81094 Earl Grey Tea All Butter Biscuits Visit KLKELLER.COM for more information KL Keller Foodways, founded by KITTY KELLER email: [email protected] 5332 College Avenue, Suite 201 | Oakland, CA 94618 Holidays 2020 p. 510.740.2030 | f. 510.839.7895 2020 Holiday Offerings PRE-ORDERS DUE JULY 8 New New New 81021 Caramels Tendres- Caramels with Fleur de Sel 81030 Les Florentins—in Dark Chocolate 81025 Coeur de Beurre—Buttery Cookies Filled with Caramel 81018 Caramels au Pain d’Épices—Spiced Caramels 81017 Secret de Druides—Dark Chocolates with Caramel 81026 La Celtik Caramel Galettes 81027 Coeur de Celtes—Fleur de Sel Caramel in Dark Chocolate 81020 Caramels Tendres - Caramels with Fleur de Sel 81029 Les Florentins—in Dark Chocolate 81033 Pâtes de Fruits Gift Box 81145 The Famous Grouse Whiskey All Butter -
Songpyeon Ridge Ocean Or Sea: South Pacific Ocean
INTERNATIONAL HYDROGRAPHIC INTERGOVERNMENTAL OCEANOGRAPHIC ORGANIZATION COMMISSION (of UNESCO) UNDERSEA FEATURE NAME PROPOSAL (Sea NOTE overleaf) Note: The boxes will expand as you fill the form. Name Proposed: Songpyeon Ridge Ocean or Sea: South Pacific Ocean Geometry that best defines the feature (Yes/No) : Point Line Polygon Multiple points Multiple lines* Multiple Combination of polygons* geometries* Yes * Geometry should be clearly distinguished when providing the coordinates below. Lat. Long. Point Coordinate: 67°20.9’S 179°02.7’W 67°20.1’S 178°59.6’W 67°20.3’S 179°00.1’W 67°20.4’S 179°00.5’W 67°20.4’S 179°01.0’W 67°20.6’S 179°01.4’W Line Coordinates: 67°20.7’S 179°01.6’W 67°20.6’S 179°01.9’W 67°20.8’S 179°02.3’W 67°20.8’S 179°02.6’W 67°21.0’S 179°03.0’W 67°21.1’S 179°03.4’W Maximum Depth: 3,650 m Steepness : 10° Feature Minimum Depth : 3,390 m Shape : Elongated ridge with Description: asymmetric slopes Total Relief : 260 m Dimension/Size : 3 x 4.5 km Associated Features: Shown Named on Map/Chart: Chart/Map References: Shown Unnamed on Map/Chart: Within Area of Map/Chart: Reason for Choice of Name (if a The shape of Songpyeon Ridge is similar to that of “songpyeon,” a person, state how associated with the traditional Korean food. It is a variation of tteok, consisting of small feature to be named): rice cakes, traditionally eaten during the Korean autumn harvest festival, Chuseok. -
Vol.9 No.4 WINTER 2016 겨울
겨울 Vol.9 No.4 WINTER 2016 겨울 WINTER 2016 Vol.9 No.4 겨울 WINTER 2016 Vol.9 ISSN 2005-0151 OnOn the the Cover Cover Lovers under the Moon is one of the 30 works found in Hyewon jeonsincheop, an album of paintings by the masterful Sin Yun-bok. It uses delicate brushwork and beautiful colors to portray a romantic mo- ment shared between a man and a wom- an. The poetic line in the center reads, “At the samgyeong hour when the light of the moon grows dim, they only know how they feel,” aptly conveying the heart-felt emo- tions of the lovers. winter Contents 03 04 04 Korean Heritage in Focus Exploration of Korean Heritage 30 Evening Heritage Promenade A Night at a Buddhist Mountain Temple Choi Sunu, Pioneer in Korean Aesthetics Jeongwol Daeboreum, the First Full Moon of the Year Tteok, a Defining Food for Seasonal Festivals 04 10 14 20 24 30 36 42 14 Korean Heritage for the World Cultural Heritage Administration Headlines 48 Sin Yun-bok and His Genre Paintings CHA News Soulful Painting on Ox Horn CHA Events Special Exhibition on the Women Divers of Jeju Korean Heritage in Focus 05 06 Cultural Heritage in the Evening Evening Heritage Promenade The 2016 Evening Heritage Promenade program opened local heritage sites to the public in the evening under seven selected themes: Nighttime Text & Photos by the Promotion Policy Division, Cultural Heritage Administration Views of Cultural Heritage, Night Stroll, History at Night, Paintings at Night, Performance at Night, Evening Snacks, and One Night at a Heritage Site. -
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: an Example of Upcycling
foods Article Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling Antonella Pasqualone 1,* , Barbara Laddomada 2 , Fatma Boukid 3 , Davide De Angelis 1 and Carmine Summo 1 1 Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; [email protected] (D.D.A.); [email protected] (C.S.) 2 Institute of Sciences of Food Production (ISPA), CNR, via Monteroni, 73100 Lecce, Italy; [email protected] 3 Institute of Agriculture and Food Research and Technology (IRTA), Food Safety Programme, Food Industry Area, Finca Camps i Armet s/n, 17121 Monells, Catalonia, Spain; [email protected] * Correspondence: [email protected] Received: 23 October 2020; Accepted: 16 November 2020; Published: 20 November 2020 Abstract: Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying “source of fiber” and “high in fiber” claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a*, but improved friability. -
Female Desire in the UK Teen Drama Skins
Female desire in the UK teen drama Skins An analysis of the mise-en-scene in ‘Sketch’ Marthe Kruijt S4231007 Bachelor thesis Dr. T.J.V. Vermeulen J.A. Naeff, MA 15-08-16 1 Table of contents Introduction………………………………..………………………………………………………...…...……….3 Chapter 1: Private space..............................................…….………………………………....….......…....7 1.1 Contextualisation of 'Sketch'...........................................................................................7 1.2 Gendered space.....................................................................................................................8 1.3 Voyeurism...............................................................................................................................9 1.4 Properties.............................................................................................................................11 1.5 Conclusions..........................................................................................................................12 Chapter 2: Public space....................……….…………………...……….….……………...…...…....……13 2.1 Desire......................................................................................................................................13 2.2 Confrontation and humiliation.....................................................................................14 2.3 Conclusions...........................................................................................................................16 Chapter 3: The in-between -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
HOT TAKEOUT MENU YOUR HICKORY’S to GO!
HOT TAKEOUT MENU YOUR HICKORY’s TO GO! ALL OF OUR FOOD IS COOKED TO EAT STRAIGHT AWAY. SO, NO LONG ROAD TRIPS BEFORE YOU EAT FOLKS - NO-ONE WANTS SOGGY FRIES! APPETISERS Southern Fried Chicken ‘In A Box’ £6.75 Slow Smoked Chicken Wings £7.99 With your choice of sauce... Classic Corn Dogs £6.99 • Homemade BBQ • Sticky Tennessee Bourbon Glaze Maple Glazed Ribs £7.25 • Louisiana Hot THE SMOKEHOUSE MAINS Memphis Style Baby Back Ribs Southern Fried Chicken ‘in a Box’ £13.50 Have them your way…Dry rubbed or BBQ sauce glazed with skin-on fries & slaw. with skin-on fries & house slaw. Half Rack: £13.50 Full Rack: £19.99 Hickory’s Caesar Salad £7.99 Chargrilled Chicken & Bacon Salad £12.50 Eight-Hour Smoked Beef Rib £16.99 with skin-on fries, pickles, onions & a pot of gravy. Barbecue Hand-Pulled Pork £14.50 with barbecue beans, skin-on fries & house slaw. SIDES Skin-On Fries £3.50 Half a Smoked Hickory Chicken £13.50 Secret Recipe Magic-Dusted Fries £3.75 with skin-on fries & house slaw. Mixed Side Salad £3.75 with South Carolina dressing BURGERS & SANDWICHES House Slaw £1.50 All served with skin-on fries & house slaw. Corn On The Cob £3.50 Mac ‘n’ Cheese £3.75 Southern Fried Chicken Burger £13.99 Our Famous Hickory’s Burger £13.99 DESSERTS The Bird & Beast Burger £14.25 Cinnamon Sugar-Coated Churros £6.50 Why choose between beef & chicken Churros are a type of doughnut, a favourite along the when you can have both? Mexican border, served with a silky chocolate dip. -
A Taste of Teaneck
.."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb. -
Cuisines of Thailand, Korea and China
Journal of multidisciplinary academic tourism ISSN: 2645-9078 2019, 4 (2): 109 - 121 OLD ISSN: 2548-0847 www.jomat.org A General Overview on the Far East Cuisine: Cuisines of Thailand, Korea and China ** Sevgi Balıkçıoğlu Dedeoğlu*, Şule Aydın, Gökhan Onat ABSTRACT Keywords: Far east cuisine Thailand The aim of this study is to examine the Thai, Korean and Chinese cuisines of the Far East. Far Eastern Korea cuisine has a rich culinary culture that has hosted many civilizations that serve as a bridge between past China and present. Thai, Korean and Chinese cuisines are the most remarkable ones among the Far Eastern Ethnic Food cuisines. Therefore, these three cuisines have been the main focus of this study. In this study, cuisines’ history and their development are explained by giving basic information about these three countries. After this step, the general characteristics of the cuisines of these countries are mentioned. Finally, some of the foods that are prominent in these countries and identified with these countries are explained in Article History: general terms. Submitted: 04.06.2019 Accepted:07.12.2019 Doi: https://doi.org/10.31822/jomat.642619 1. Introduction With the reflection of postmodern consumption East can be highlighted in order to be able to mentality on tourist behavior, national cuisines attract them to these regions. As a matter of fact, have reached another level of importance as tourist the popularity of many cuisines from the Far East attractions. Despite the fact that local food has an regions is gradually increasing and they are important place in the past as a touristic product, becoming an attraction element. -
Sour Cream Coffee Cake from the Grand Central Bakery
Sour Cream Coffee Cake from The Grand Central Bakery Streusel 1/2 cup cold unsalted butter 1/2 cup granulated sugar 1 cup (7 ounces) packed light brown sugar 1/2 cup all-purpose flour Pinch of slat 3/4 cup rolled oats Coffee Cake 3 cups all-purpose flour 3/4 cup granulated sugar 1 Tablespoon baking powder 1 teaspoon salt 4 eggs 3/4 cup unsalted butter, melted and slightly cooled 1 teaspoon vanilla extract 1 1/2 cups sour cream 2 cups diced fresh fruit, berries or rhubarb Preheat oven to 350 degrees. Lightly grease and flour a 9 x 13 inch baking pan. Make the streusel: Dice the butter into 1/4 to 1/2 inch cubes, then combine it with the granulated and brown sugars, flour and salt. Use two knives, a pastry blender, or your fingers to mix the ingredients until crumbly, then mix in the oats. If you’re making the streusel ahead of time, cover and store in fridge until ready to proceed. Sift the flour, sugar, baking powder and salt into a bowl with high sides. Make a well in the center. In another bowl, lightly whisk the eggs, butter and vanilla together. Pour the mixture into the well, then add the sour cream by evenly distributing large spoonfuls around the edges of the dry ingredients. Gently mix the batter using a large spatula to fold the dry ingredients into the wet ingredients. Use big, slow, circular strokes that scrape the bottom and sides of the bowl with each motion. Don’t worry if the batter appears slightly lumpy, or if there are streaks of sour cream. -
To See Part of Grandmas Cookbook
Alphabetical Recipe Index Pie Crust - 18 Pie Crust II - 44 Pie Crust III - 44 Poppy Seed Cake - 12 Pumpkin Pie - 23 Raisin Orange Cake - 9 Red Cake – 35 Red Cake Frosting - 36 Salad Dressing Cake - 8 Strawberry Pie - 58 Upsidedown Cake - 13 Yellow Chiffon Cake - 74 Apple Sauce Cake - 11 Other Deserts Choc Sheet Cake - 47 Butterscotch Pudding - 48 Chocolate Cake - 72 Cherries in the Snow - 55 .Chocolate Chiffon Cake - 72 Hot Fudge Pudding - 48 Chocolate Chip Apple Sauce Cake - 63 Never Fail Danish Kringle - 42 Coconut Chiffon Cake - 33 Rice Pudding – 37 Coconut Cream Pie - 16 Tom & Jerry’s - 64 Coffee Cake - 21 Velvetta Fudge - 60 Fruit Cake - 38 Gold Cake – 5 Cookies Hot Milk Sponge Cake I - 10 Cherry Winks - 4 Hot Milk Sponge Cake II - 25 Coconut Oatmeal Cookies - 14 Lemon Chiffon Cake - 34 Cracker Jack - 43 Lemon Chiffon Cake - 73 Date Cookies - 6 Mincemeat Pies - 58 Lemon Squares - 56 Oatmeal Cake - 34 Molasses Cookies - 16 Pecan Pie - 65 Oatmeal Cookies - 26 Poppy Seed Cake Poppy seeds Milk Sugar Shortening Baking powder Eggs Egg whites 2 layers Flour 375 Egg yolks Corn starch .Vanilla Nuts .. Whip cream Frosting - .. 1 cup yellow Quaker Corn Meal 1 cup sifted enriched flour 3/4 cup sugar 3/2 teaspoonsalt 1 Sift together dry ingredients medium sizedbowl. Add egg, and shortening. 2 Beatwith rotary beateruntil smooth, about 1 min Do not overheat. 3 Bake in greased 8-inch square pan or greased muffin pans in ho: oven (425° F.) 20-25 minutes. Extra Rich High Fluffy Tender 2 cups siftedBread-Type GoldMEDAL Flaur 3 tsp. -
Mw/Nmt July 7, 2021 Opposition No. 91269380 Wise
UNITED STATES PATENT AND TRADEMARK OFFICE Trademark Trial and Appeal Board P.O. Box 1451 Alexandria, VA 22313-1451 General Contact Number: 571-272-8500 General Email: [email protected] mw/nmt July 7, 2021 Opposition No. 91269380 Wise Foods, Inc. v. October's Very Own IP Holdings Michael Webster, Interlocutory Attorney: On June 25, 2021, Applicant filed a proposed amendment to its application Serial No. 87633378, with Opposer’s consent.1 By the proposed amendment, Applicant seeks to amend the identification of goods in International Classes 29 and 30 as follows (deletions shown with strikethrough). International Class 29 From: Abalones, not live; albumen for culinary purposes; albumin milk; alginates for culinary purposes; almond butter; almond milk for culinary purposes; almond milk-based beverages; aloe vera prepared for human consumption; anchovies, not live; anchovy, not live; anchovy fillets; animal fats for food; animal marrow for food; animal oils and fats for food; animal oils for food; antipasto salads; apple chips; apple purée; apple sauce; ark-shells, not live; aromatized fruit; artificial cream; artificial fish roes; artificial sausage skins; aspic; bacon; bacon bits; baked beans; banana chips; bean curd; beancurd sticks; beans cooked in soy sauce; beef; beef bouillon; beef jerky; beef slices; beef tallow; beef tallow for food; blended cheese; blended oil for food; blocks of boiled, 1 The goods in International Classes 1, 3, 5, 32, and 33 remain unchanged. Opposition No. 91269380 smoked and then dried bonitos; blood sausage;