Liechtenstein I Gemütlichkeit
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Featuring Peruvian Ambassador HE Carlos Raul Vasquez Corrales Plans for Greater Engagement Inside State Visit of Prime Mini
Published by Sun Media Pte Ltd Issue 47 February 2019 www.sunmediaonline.com www.indiplomacy.com Inside Featuring State Visit of Prime Minister of Czech Republic Peruvian Ambassador HE Andrej Babiš HE Carlos Raul Vasquez Corrales Plans for Greater Engagement G20 Argentina Summit Round Up Raisina Dialogue Report: “India Can Do More...” 22nd ASEAN-EU Ministerial Meeting: Relationship Ugraded to Strategic Partnership CONTENTS ISSUE 47 3 Czech PM Would Like to Re-Open Embassy in Singapore G20 Round-Up: Outcomes of the Buenos Aires Summit PRESENTATION OF CREDENTIALS n Ambassador of the Kingdom of Spain 4 Raisina Dialogue, Delhi: India Can Do More 22nd ASEAN-EU Ministerial Meeting: Relationship Ugraded to Strategic Partnership 5 INTERVIEW PUBLISHER Sun Media Pte Ltd HE Carlos Raul Vasquez Corrales: Singapore Should Prepare EDITOR-IN-CHIEF Nomita Dhar to Discover More About Peru in 2019 EDITORIAL Ranee Sahaney Sumita Mehta Jenny Tan Syed Jaafar Alkaff Leean Chee ADVERTISING Swati Singh PRINTING Stamford Press Pte Ltd Contact Sun Media Pte Ltd 20 Kramat Lane #01-02 United House, Singapore 228773. Tel: (65) 6735 2972 / 1907 / 2986 Page 5 Fax: (65) 6735 3114 Email: [email protected] 6 EVENTS n Thai Princess’ Visit Website www.indiplomacy.com n Sri Lanka’s 71st Independence Day n India’s 70th Republic Day For Advertising enquiries contact: 8 communiQUÉ Swati Singh m: (65) 9082 9590 Email: [email protected] n DPM Tharman Visit Saudi Arabia n Uzbekistan Tourism News MCI (P) 078/06/2018 Front Cover and Photos appearing in this issue courtesy of: - Singapore Ministry of Foreign Affairs, - Singapore Ministry of Communication & Information - Singapore PMO © Copyright 2018 by Sun Media Pte Ltd. -
The State of Food Security and Nutrition in the World 2017
2017 THE STATE OF FOOD SECURITY AND NUTRITION IN THE WORLD BUILDING RESILIENCE FOR PEACE AND FOOD SECURITY REQUIRED CITATION: FAO, IFAD, UNICEF, WFP and WHO. 2017. The State of Food Security and Nutrition in the World 2017. Building resilience for peace and food security. Rome, FAO. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO), the International Fund for Agricultural Development (IFAD), the United Nations Children’s Fund (UNICEF), the World Food Programme (WFP) or the World Health Organization (WHO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO, IFAD, UNICEF, WFP or WHO in preference to others of a similar nature that are not mentioned. The designations employed and the presentation of material in the maps do not imply the expression of any opinion whatsoever on the part of FAO, IFAD, UNICEF, WFP or WHO concerning the legal or constitutional status of any country, territory or sea area, or concerning the delimitation of frontiers. All reasonable precautions have been taken by FAO, IFAD, UNICEF, WFP and WHO to verify the information contained in this publication. However, the published material is being distributed without warranty of any kind, either expressed or implied. -
Vol. ( ) 20 13 3 September 14
Valeriy HEYETS MODERNIZATION IN THE SYSTEM «SOCIETY – STATE – ECONOMY» R. Boyd JOHNSON CULTURAL INTELLIGENCE IN UKRAINE Olena BULATOVA DEVELOPMENT POTENTIAL OF TRANSCONTINENTAL INTEGRATION Yevheniy KURYLYAK CLUSTERING: EUROPEAN EXPERIENCE AND IT'S IMPLEMENTATION IN UKRAINE Nadia REZNIK SOCIAL RESPONSIBILITY OF BUSINESS: THE NATURE AND THEORETICAL ASPECTS Mykola MATVIYIV FORMING THE CONCEPT OF HOSPITALITY IN INNOVATIVE MARKETING SERVICES OF RESTAURANT ENTERPRISES Olena KARAS TARGETING AS ONE OF THE TYPES OF STRATEGIC ADVERTISEMENT Vol.13 (№ 3 ) September20 14 ISSN 1684-906X JOURNAL JJ OO UU RR NN AA LL The journal is listed in the Supreme September Attestation Commission’s register of specialized publications 2014 OF EUROPEAN in economic sciences (Resolution №1-05/2 of 10.03.2010 OO FF EE UU RR OO PP EE AA NN ECONOMY of the SAC of Ukraine) Vol. 13 (№ 3). September 2014 Publication of Ternopil National Economic University Recommended for publication EE CC OO NN OO MM YY Rector – Andriy Krysovatyi by the TNEU Research Council (Protocol № 2 of 01.10.2014) The Journal of European Economy is reviewed by: DB «Ukrainika Naukova», DB «VINITI», «Journal of Economic AJ «Dzherelo», AJ «Economika» Literature» (JEL), National (Russian American Eco- Economic Theory Vernadskyi Library Federation) nomic Associa- (Ukraine) tion Publications Valeriy HEYETS 221 MODERNIZATION IN THE SYSTEM «SOCIETY – STATE – ECONOMY» E-mail: [email protected] Web-site: http://jee.te.ua/ua Editorial Board International Economics of the Journal of European Economy R. Boyd JOHNSON 235 CULTURAL INTELLIGENCE IN UKRAINE Editor-in-Chief: Yevhen Savelyev, Dr. of Econ. Sciences, Professor, Ternopil National Economic University, Ukraine Olena BULATOVA Deputies Editor-in-Chief: 246 DEVELOPMENT POTENTIAL OF TRANSCONTINENTAL INTEGRATION Vitalina Kurylyak, Dr. -
Traditional Vegetal Food of Yezidis and Kurds in Armenia
J Ethn Foods 3 (2016) 32e41 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Food as a marker for economy and part of identity: traditional vegetal food of Yezidis and Kurds in Armenia * Roman Hovsepyan a, , Nina Stepanyan-Gandilyan b, Hamlet Melkumyan a, Lili Harutyunyan a a Institute of Archaeology and Ethnography, Yerevan, Armenia b Institute of Botany, Yerevan, Armenia article info abstract Article history: Background: The traditional food of the Yezidis and Kurds of Armenia has some particularities and dif- Received 3 January 2016 ferences compared with the traditional cuisine of Armenians. Received in revised form Methods: Ethnobotanical data collected during fieldworks in 2013e2015 in Armenia via interviews, 17 January 2016 direct observations and sampling of used plants for identification of species. Accepted 17 February 2016 Results: Traditional dishes of Yezidis and Kurds are simple. They are mostly made from or contain as a Available online 2 February 2016 main component lamb and milk products (sometimes beef and chicken, but never pork). The main vegetal components of their traditional food are represented by cultivated cereals, grains, and herbs of Keywords: edible plants wild plants. Edible plants gathered from the wild are used primarily for nutritional purposes, for fl flavorings avoring prepared meals and milk products, and for tea. gathering Discussion: We correlate these distinctions with the transhumant pastoral lifestyle of the Yezidi and Kurds Kurdish people. Yezidis Copyright © 2016, Korea Food Research Institute, Published by Elsevier. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). -
National Dish
National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish. -
Travelling Recipes and Their Alteration in the Long Eighteenth Century
The Roast Charade: Travelling Recipes and their Alteration in the Long Eighteenth Century Helga Müllneritsch In this paper, I wish to focus on selected ‘travelling’ 336 recipes and explore possible reasons for their successful adoption or rejection. The dishes we eat are more than just energy supplies for our bodies; they give us a feeling of continuity and identity, and carry powerful symbolic significance. Via food, both individuals and groups are able to generate a sense of ‘home’ and membership of a particular social or ethnic group. Certain meals or food preparation methods are also seen as ‘typical’ of a region and are often used to express particular political views. 337 In the long eighteenth century, for example, food items which were imported from the colonies – like coffee, tea, sugar, tobacco or spices – had much more influence on the attitudes of the British towards their Empire than pamphlets, newspapers or travel narra- tives. 338 But this phenomenon was not limited to the British Empire; in the 1780s, goulash – formerly a dish restricted to Hungarian herdsmen and peas- ant communities – was used by the Hungarian nobility as a symbol of oppo- sition to the attempts by the Austrian emperor, Joseph II, to modernise the economy and society, as well as to his aim of building a united empire, en- compassing Austria, Bohemia and Hungary. 339 The naming of adopted dishes can often be traced to a variety of political and social considerations. One of them is the prestige that can come with a foreign-sounding name because of the symbolic significance of foreign dish- es (which are perceived as exotic, expensive etc.), with the result that travel- ling dishes either keep their foreign name or are even given a foreign- sounding name without actually being new or foreign. -
Chef Fabio Trabocchi Creates Garden Café Italia in Honor of Exhibitions and Collection of Italian Art at the National Gallery of Art
Office of Press and Public Information Fourth Street and Constitution Av enue NW Washington, DC Phone: 202-842-6353 Fax: 202-789-3044 www.nga.gov/press Release Date: February 7, 2011 Chef Fabio Trabocchi Creates Garden Café Italia in Honor of Exhibitions And Collection of Italian Art at the National Gallery of Art New Menu Starts February 11 Chef Fabio Trabocchi of Fiola with the Moran gondola, which is on v iew in f ront of a photo mural detail of Michele Marieschi's The Bacino di San Marco, at the entrance to the exhibition Venice: Canaletto and His Rivals. Photo by Rob Shelley © National Gallery of Art, Washington. Washington, DC— In honor of the exhibitions Venice: Canaletto and His Rivals (February 20–May 30, 2011) and Italian Master Drawings from the Wolfgang Ratjen Collection, 1525–1835 (May 8–November 27, 2011), Chef Fabio Trabocchi is transforming the menu in the Garden Café from February 11, 2011, to March 20, 2012, with signature Italian dishes. Chef Trabocchi has returned from New York to DC to open the highly anticipated restaurant Fiola in Penn Quarter, scheduled to debut this spring. In creating the Garden Café Italia menu, he has also looked to the Gallery's renowned collection of Italian masterpieces for inspiration. Offered as a buffet as well as à la carte, dishes will change seasonally. Garden Café Italia is presented in partnership with Restaurant Associates and Executive Chef David Rogers at the National Gallery of Art. Garden Café Italia Chef Trabocchi developed the Garden Café Italia menu with an eye to Venice's marine setting, so beautifully captured by Canaletto and his contemporaries. -
Grand Chapitre International
Grand Chapitre International Celebrating 300 years Principality of Liechtenstein Bailliage de la Principauté de Liechtenstein 15. – 17. August 2019 Confrérie de la Chaîne des Rôtisseurs Bailliage de la Principauté de Liechtenstein 1 Wir unterstützen Sie mit einem breiten Spektrum an Serviceleistungen im Treuhand- und Rechnungswesen und stehen Ihnen beratend in allen Finanz-, Wirtschafts- und nationalen Steuerfragen zur Seite. Accurata LI-9495 Triesen Finanzdienstleistung AG www.accurata.li Vertrauen Sie unserer fachlichen Kompetenz in allen Prüfungsdienstleistungen. Wir beraten Sie in allen nationalen und internationalen Steuer- fragen und unterstützen Sie in den Bereichen Organisation und Internes Kontrollsystem. Accurata LI-9495 Triesen Wirtschaftsprüfung AG www.accurata.li 2 Chères Consoeurs, Chers Confrères, Dear Friends, Dear Guests, The Bailliage of Liechtenstein will be celebrating its Grand Chapitre from 15 – 18 August 2019. At the same time, this is the year in which the foundation of the Principality of Liechten- stein 300 years ago is being commemorated. For me it is a pleasure and above all an honour to be present at this celebration. For 300 years, the Princes of Liechtenstein have succeeded in living peacefully with their neighbours Switzerland and Austria. The same applies to the Bailliage Liechtenstein, which has nurtured friendly relations with these neighbouring countries for almost 40 years. Despite being a small bailliage, my friend Bailli Délégué Daniel Jäggi and his National Council is dedicated and noted for superb hospitality, gastronomy and culture. A good reason for many guests from all over the world to enjoy all this in a beautiful landscape. I am looking forward to celebrating an exceptional Grand Chapitre with many guests and friends. -
Austrian Culture Info
Austria and its Culture Facts & Figures History of Austria Government Today’s Republic of Austria is a small state, whose origins can be Country Name: conventional long form: Republic of Aus- traced far back into history. Populated since prehistoric times, tria,conventional short form: Austria, local short form: Oesterreich, Austria’s location in the heart of Europe means that it has had its local long form: Republik Oesterreich share of the continent’s historical developments. It evolved from a Government Type: Federal Republic border region into a powerful empire and multiracial state, which Capital: Vienna collapsed at the end of the First World War. In 1918, the small, Administrative Divisions: 9 states (Bundesland, Burgenland, newly proclaimed Republic of Austria had at first to come to terms Kaernten, Niederoesterreich, Oberoesterreich, Salzburg,Steiermark, with its European environment. Austria emerged from the Second Tirol, Vorarlberg, Wien World War and the sufferings associated with it as a state that feels Independence: 1156 (from Bavaria) secure in its existence and which plays a decisive role in Europe. National Holiday: National Day, 26 October (1955); note– commemorates the State Treaty restoring national sovereignty and the end of occupation and the passage of the law on permanent neutrality Geography Constitution: 1920; revised 1929 (reinstated 1 May 1945) Location: Central Europe, north of Italy and Slovenia Legal System: civil law system with Roman law origin; judicial Geographic Coordinates: 47 20 N, 13 20 E review -
Institutions Et Régulation D'une Ressource Naturelle Dans Une
Institutions et r´egulationd'une ressource naturelle dans une soci´et´efragment´ee : Th´eorieet applications `aune gestion durable de l'eau au Liban. Roland Riachi To cite this version: Roland Riachi. Institutions et r´egulationd'une ressource naturelle dans une soci´et´efragment´ee : Th´eorieet applications `aune gestion durable de l'eau au Liban.. Gestion et management. Universit´ede Grenoble, 2013. Fran¸cais. <NNT : 2013GRENE008>. <tel-00979509> HAL Id: tel-00979509 https://tel.archives-ouvertes.fr/tel-00979509 Submitted on 16 Apr 2014 HAL is a multi-disciplinary open access L'archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destin´eeau d´ep^otet `ala diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publi´esou non, lished or not. The documents may come from ´emanant des ´etablissements d'enseignement et de teaching and research institutions in France or recherche fran¸caisou ´etrangers,des laboratoires abroad, or from public or private research centers. publics ou priv´es. THÈSE Pour obtenir le grade de DOCTEUR DE L’UNIVERSITÉ DE GRENOBLE Spécialité : Sciences Économiques Arrêté ministériel : 7 août 2006 Présentée par Roland RIACHI Thèse dirigée par Bernard GERBIER préparée au sein du Centre de Recherche en Économie de Grenoble et de l’École Doctorale de Sciences Économiques Institutions et régulation d’une res- source naturelle dans une société fragmentée : Théorie et applications à une gestion durable de l’eau au Liban Thèse soutenue -
Download Open the Door to Europe Guide
i 1 2 CONTENT 1.THE EU FLAG ................................................................................ 4 2. GENERAL INFORMATION ABOUT EUROPE .................................. 5 3. THE EUROPEAN UNION ............................................................... 6 3.1. History and Treaties .............................................................. 6 3.2. How many countries are there in Europe? .......................... 10 3.3. The official languages in the EU .......................................... 12 4. HOW DOES THE EU WORK? ...................................................... 13 4.1. Institutions .......................................................................... 13 4.2. Economic and monetary union ........................................... 17 5. WHAT DOES IT MEAN TO BE A EU CITIZEN? .............................. 19 6. EURODESK ................................................................................. 20 ANNEX ........................................................................................... 21 3 1. THE EU FLAG The European flag symbolises both the European Union and, more broadly, the identity and unity of Europe. It features a circle of 12 gold stars on a blue background. They stand for the ideals of unity, solidarity and harmony among the people of Europe. The number of stars has nothing to do with the number of member countries, though the circle is a symbol of unity. History of the European flag The history of the flag goes back to 1955. The Council of Europe - which defends human rights -
Planning Seminar
Bachelor’s Thesis Chinese and Kenyan Food Culture-Information for Health Care Personnel in Finland Hilary I. Duru Tianci Wang Larvine A. Odhianbo Degree Program in Nursing 2009 TURKU UNIVERSITY OF APPLIED SCIENCES ABSTRACT Degree Program: Degree Program of Nursing Author(s): Hilary I Duru, Tianci Wang, Larvine Achieng Odhiambo Title: Chinese and Kenyan Food Culture-Information for Health Care Personnel in Finland Specialization line: Nursing Instructors: Heikki Ellila & Seija Alho Date: December 2009 Total number of pages:47 This study examines the food cultures of Asian and African countries in general. It concentrates on Chinese and Kenyan food cultures and compares the Chinese and Kenyan food habits with Finnish food habits as well. The contents are based on the results from an extensive review of the literature including articles, books and internet resources on this and related topics. The result of the literature review is affirmed by the results of group discussions carried out by the authors with immigrants and some Finnish people. The respondents for the group discussions (n=14) are from Finland, China, Malaysia, South Korea, Nepal, Kenya, Nigeria, Ghana, Cameroon, Morocco. The purpose was to find out what food cultures exist in these foreign cultures and how they differ from Finnish food culture. The results of this study confirm that people living in different parts of the world have different eating habits which are determined by their culture, beliefs, people and geographic location. The results also show that when people move from place to place they take their culture along. The outcome of this project is a brochure which contains basic food ingredients and food habits of Chinese and Kenyan cultures.