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Washoku Guidebook(PDF : 3629KB)
和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences. -
Texas 4-H Foods & Nutrition
Texas 4-H Foods & Nutrition Exploring the Food Challenge texas4-h.tamu.edu The members of Texas A&M AgriLife will provide equal opportunities in programs and activities, education, and employment to all persons regardless of race, color, sex, religion, national origin, age, disability, genetic information, veteran status, sexual orientation or gender identity and will strive to achieve full and equal employment opportunity throughout Texas A&M AgriLife. TEXAS 4-H FOODS & NUTRITION Description neighborhoods to suburban schoolyards to rural farming communities. The Texas 4-H Explore With a network of more than 6 million youth, 600,000 volunteers, 3,500 series allows 4-H volunteers, professionals, and more than 25 million alumni, 4-H helps shape youth educators, members, and to move our country and the world forward in ways that no other youth youth who may be interested organization can. in learning more about 4-H to try some fun and hands- Texas 4-H on learning experiences in a Texas 4-H is like a club for kids and teens ages 5-18, and it’s BIG! It’s particular project or activity the largest youth development program in Texas with more than 550,000 area. Each guide features youth involved each year. No matter where you live or what you like to do, information about important Texas 4-H has something that lets you be a better you! aspects of the 4-H program, and its goal of teaching young You may think 4-H is only for your friends with animals, but it’s so much people life skills through more! You can do activities like shooting sports, food science, healthy hands-on experiences. -
Foods with an International Flavor a 4-H Food-Nutrition Project Member Guide
Foods with an International Flavor A 4-H Food-Nutrition Project Member Guide How much do you Contents know about the 2 Mexico DATE. lands that have 4 Queso (Cheese Dip) 4 Guacamole (Avocado Dip) given us so 4 ChampurradoOF (Mexican Hot Chocolate) many of our 5 Carne Molida (Beef Filling for Tacos) 5 Tortillas favorite foods 5 Frijoles Refritos (Refried Beans) and customs? 6 Tamale loaf On the following 6 Share a Custom pages you’ll be OUT8 Germany taking a fascinating 10 Warme Kopsalat (Wilted Lettuce Salad) 10 Sauerbraten (German Pot Roast) tour of four coun-IS 11 Kartoffelklösse (Potato Dumplings) tries—Mexico, Germany, 11 Apfeltorte (Apple net) Italy, and Japan—and 12 Share a Custom 12 Pfefferneusse (Pepper Nut Cookies) Scandinavia, sampling their 12 Lebkuchen (Christmas Honey Cookies) foods and sharing their 13 Berliner Kränze (Berlin Wreaths) traditions. 14 Scandinavia With the helpinformation: of neigh- 16 Smorrebrod (Danish Open-faced bors, friends, and relatives of different nationalities, you Sandwiches) 17 Fisk Med Citronsauce (Fish with Lemon can bring each of these lands right into your meeting Sauce) room. Even if people from a specific country are not avail- 18 Share a Custom able, you can learn a great deal from foreign restaurants, 19 Appelsinfromage (Orange Sponge Pudding) books, magazines, newspapers, radio, television, Internet, 19 Brunede Kartofler (Brown Potatoes) travel folders, and films or slides from airlines or your local 19 Rodkal (Pickled Red Cabbage) schools. Authentic music andcurrent decorations are often easy 19 Gronnebonner i Selleri Salat (Green Bean to come by, if youPUBLICATION ask around. Many supermarkets carry a and Celery Salad) wide choice of foreign foods. -
Regional Consultation on Safe Street Foods
In recent years, “street foods” have assumed important cultural, economic and social dimensions. Civil and public health administrators have come to realize that “street foods” have significant economic potential, where food is made available at Regional consultation on affordable prices to the lower and middle-income groups, particularly the urban middle classes. Selling of food by street vendors also generates employment for the unskilled and safe street foods unemployed sections of societies. A comprehensive approach, based on ground realities, to meet the public health challenge posed by street foods’ consumption, is required. A positive attitude and intersectoral coordination among major stakeholders are required for safe street foods. This report on the Regional Consultation on Safe Street Foods Bangkok, Thailand, 20–23 June, 2011 provides information about the definition, content, regulation and monitoring aspects as well as the overall principles and practices of safe street foods, as existing in Asian countries. The report includes national roadmaps for strengthening / promoting safe street foods in Asia as identified by these countries. World Health House MAHIDOL Indraprastha Estate Mahatma Gandhi Marg UNIVERSITY New Delhi-110002, India SEA-NUT-184 Wisdom of the Land SEA-NUT-184 Distribution: General Regional consultation on safe street foods Bangkok, Thailand, 20–23 June, 2011 Organized by World Health Organization Regional Office for South-East Asia Food and Agriculture Organization Regional Office for Asia and the Pacific Institute of Nutrition, Mahidol University, Thailand © World Health Organization 2012 All rights reserved. Requests for publications, or for permission to reproduce or translate WHO publications – whether for sale or for noncommercial distribution – can be obtained from Publishing and Sales, World Health Organization, Regional Office for South- East Asia, Indraprastha Estate, Mahatma Gandhi Marg, New Delhi 110 002, India (fax: +91 11 23370197; e-mail: [email protected]). -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Vegetables: Preserve & Serve
Vegetables: Preserve & Serve Processes Summer & Fall 2019 Presented by UCCE Master Food Preserver Program of Central Sierra 311 Fair Lane, Placerville CA 95667 (530) 621-5502 http://ucanr.edu/mfpcs UC Master Food Preserver Program Mission: To teach research-based practices of safe home food preservation to the residents of California. Funding for Vegetables: Preserve & Serve Processes was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant AM170100XXXXG011. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA. --No endorsement of any product/company listing within this document is intended, nor is criticism implied of similar products/companies not included. --The University of California, Division of Agriculture and Natural Resources (UC ANR) prohibits discrimination against or harassment of any person in any of its programs or activities on the basis of race, color, national origin, religion, sex, gender, gender expression, gender identity, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy or childbirth), physical or mental disability, medical condition (cancer- related or genetic characteristics), genetic information (including family medical history), ancestry, marital status, age, sexual orientation, citizenship, status as a protected veteran or service in the uniformed services (as defined by the Uniformed Services Employment and Reemployment Rights Act of 1994 [USERRA]), as well as state military and naval service. UC ANR policy prohibits retaliation against any employee or person in any of its programs or activities for bringing a complaint of discrimination or harassment. UC ANR policy also prohibits retaliation against a person who assists someone with a complaint of discrimination or harassment, or participates in any manner in an investigation or resolution of a complaint of discrimination or harassment. -
The Importance of Dry Beans in Your Diet August 2005
The Importance of Dry Beans in Your Diet August 2005 The purpose of this lesson is to: Learn more about the nutritional value of dried beans Learn ways to stretch food dollars with dried beans Learn ways to incorporate dried beans, peas, and legumes in family meals Walworth County Association for Home and Community Education Jenny M. Wehmeier Family Living Educator UW-Extension, Walworth County 1 What is a dry bean? Dry beans are produced in pods and belong to the family of plants called legumes. A legume is a plant that produces seeds in a pod (fruit). The physical shape of the seed helps distinguish beans from peas and lentils. Usually, beans are kidney-shaped or oval, peas are round, and lentils are flat disks. Most dry beans grown in this country belong to the species Phaseolus vulgaris, or common bean. The term "dry beans" refers to beans that are dry-packaged in sealed bags and sacks or rehydrated and pre-cooked in cans. Dry beans include popular beans like pinto, navy, kidney (dark and light red), and black beans. Green beans, string beans or soybeans are not considered dry beans. What is the history of the dry bean? Beans have been a staple food for thousands of years. Beans were first domesticated over 7,000 years ago in Peru and southern Mexico. Both centers of domestication have a wide array of colors. In fact, in Mexico, the Indians developed white beans, black beans, and all other colors and color patterns. In the Andes, the same is true, but very lively and bright colors were developed. -
HANDBOOK for BETTER EDIBLE BEAN PRODUCTION 2018 Minnesota — North Dakota
HANDBOOK FOR BETTER EDIBLE BEAN PRODUCTION 2018 Minnesota — North Dakota ADM Edible Bean Specialties, Inc. “The Bean People” ADM Edible Bean Specialties, Inc. PO Box 25 PO Box 249 77 E. 3rd St. 1804 Front St. Grafton, ND 58237 Casselton, ND 58012 701-352-1030 701-347-5321 [email protected] [email protected] [email protected] PO Box 676 9451 Hwy. 18 PO Box 257 Cavalier, ND 58220 575 Industrial Rd. 701-265-8385 St. Thomas, ND 58276 [email protected] 701-257-6721 [email protected] PO Box 124 [email protected] 550 W. Christenson Ave. Appleton, MN 56208 PO Box 437 320-289-2430 1 Bean Rd. [email protected] Northwood, ND 58267 701-587-5900 PO Box 149 [email protected] 215 22nd St. N. [email protected] Olivia, MN 56277 320-523-1637 PO Box 98 [email protected] 108 Minnesota Ave. [email protected] Galesburg, ND 58035 701-488-2214 PO Box 412 [email protected] EGF, MN 56721 701-757-1535 (Agronomy) [email protected] www.adm.com For further dry bean resources see page 75 Cover photo: Another season’s promise - Olivia, MN This booklet is intended for use in Minnesota – North Dakota only. See full disclaimer on page 76 “The Bean People” 1 SUGGESTED BEAN PRODUCTION GUIDELINES ADM EDIBLE BEAN SPECIALTIES May: Adopt a complete weed control program - cultural as well as chemical. Apply preplant or preplant incorporated herbicide, incorporated twice. Fertilize. Pay particular attention to N, P, K, and zinc. -
Download Banquets Menu
Breakfast Buffet $19.99 per person 40-person minimum Iced Tea and Freshly Brewed Coffee included Assorted Muffins • Yogurt & Granola • Fresh Fruit Platter • Fresh Baked Croissants Traditional Scrambled Eggs • Applewood Smoked Bacon • Sausage Links • Oven Roasted Potatoes Brunch Buffet $24.99 per person 40-person minimum Iced Tea and Freshly Brewed Coffee included Assorted Muffins • Fresh Fruit Platter • Yogurt & Granola • Fresh Baked Croissants Traditional Scrambled Eggs • Applewood Smoked Bacon • Sausage Links • Oven Roasted Potatoes Field Greens Salad • Herb Roasted Chicken Breast • Rigatoni Marinara Brunch / Breakfast Additions Fresh Squeezed Orange Juice Bagels & Cream Cheese Greek Salad & Herbal Tea $2.49 pp $2.99 pp $2.49 pp Homemade Waffles French Toast Eggs Benedict $3.49 pp $3.49 pp $3.99 pp Kids Menu Kids under 12 years old 1/2 OFF above prices SALES TAX AND 20% SERVICE CHARGE ADDED TO FINAL BILL 8349 W. Lawrence • Norridge, Illinois P: 708.453.5300 • www.TheBlossomCafe.com PRICE S AND MENU ITEMS SUBJECT TO CHANGE Luncheon Menu - Individually Plated Available Monday - Friday All entrées are served with choice of soup and salad (house or Caesar salad) Add small Greek salad $2.99 extra ~ Please select 3 or less Entrées Breast of Chicken Marsala Stuffed Chicken Breast Chicken breast sautéed with Marsala wine and mushrooms, Chicken breast stuffed with fresh spinach and feta, served with wild rice and vegetables 19.99 topped with a creamy white wine sauce and served with wild rice and fresh vegetables 19.99 Lemon Chicken Piccata Sautéed -
July 2021 Menu
July 2021 Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 Fruit and Milk Fruit and Milk AM Snack Assorted Breakfast Assorted Breakfast Cheese Pizza Sunbutter Sammies Lunch Salad Carrots Fruit & Milk Fruit & Milk PM Snack Baked Chips & Fruit Snacks Crew Leader Choice 5 6 7 8 9 Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk AM Snack Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Turkey Wrap Meatball Sub Cheese Quesadilla Chicken Nuggets Lunch CLOSED Cucumbers Salad Corn Fries Fruit & Milk Fruit & Milk Fruit & Milk Fruit & Milk PM Snack Vanilla Wafers & Pudding Cheddar Snack Mix & Juice Graham Crackers & Apple Sauce Crew Leader Choice 12 13 14 15 16 Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk AM Snack Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Chicken Corn Dogs Mac & Cheese Ham Sliders Lasagna Lunch Green Beans Green Beans Cooks Choice Potato Crisps Broccoli Fruit & Milk Fruit & Milk Fruit & Milk Fruit & Milk PM Snack Animal Crackers & Jell-O Teddy Grahams & Raisins Pringles & Applesauce Baked Cheese Puffs & Fruit Snacks Crew Leader Choice 19 20 21 22 23 Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk AM Snack Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Cheese Pizza Bosco Sticks Turkey & Cheese Bagel Mini Chicken Tacos Turkey Hot Dog Lunch Carrots Green Beans Cucumber Corn Fries Fruit & Milk Fruit & Milk Fruit & Milk Fruit & Milk Fruit -
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. -
Diabetes Exchange List
THE DIABETIC EXCHANGE LIST (EXCHANGE DIET) The Exchange Lists are the basis of a meal planning system designed by a committee of the American Diabetes Association and the American Dietetic Association. The Exchange Lists The reason for dividing food into six different groups is that foods vary in their carbohydrate, protein, fat, and calorie content. Each exchange list contains foods that are alike; each food choice on a list contains about the same amount of carbohydrate, protein, fat, and calories as the other choices on that list. The following chart shows the amounts of nutrients in one serving from each exchange list. As you read the exchange lists, you will notice that one choice is often a larger amount of food than another choice from the same list. Because foods are so different, each food is measured or weighed so that the amounts of carbohydrate, protein, fat, and calories are the same in each choice. The Diabetic Exchange List Carbohydrate (grams) Protein (grams) Fat (grams) Calories I. Starch/Bread 15 3 trace 80 II. Meat Very Lean - 7 0-1 35 Lean - 7 3 55 Medium-Fat - 7 5 75 High-Fat - 7 8 100 III. Vegetable 5 2 - 25 IV. Fruit 15 - - 60 V. Milk Skim 12 8 0-3 90 Low-fat 12 8 5 120 Whole 12 8 8 150 VI. Fat - - 5 45 You will notice symbols on some foods in the exchange groups. 1. Foods that are high in fiber (three grams or more per normal serving) have the symbol *. 2. Foods that are high in sodium (400 milligrams or more of sodium per normal serving) have the symbol #.