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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. -
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. -
Studies in Honour of Éva Kincses-Nagy
ALTAIC AND CHAGATAY LECTURES Studies in Honour of Éva Kincses-Nagy Altaic and Chagatay Lectures Studies in Honour of Éva Kincses-Nagy Edited by István Zimonyi Szeged – 2021 This publication was supported by the ELTE-SZTE Silk Road Research Group, ELKH Cover illustration: Everyone acts according to his own disposition (Q 17,84, written in nasta’liq) Calligraphy of Mustafa Khudair Letters and Words. Exhibtion of Arabic Calligraphy. Cairo 2011, 35. © University of Szeged, Department of Altaic Studies, Printed in 2021 All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by other means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the author or the publisher. Printed by: Innovariant Ltd., H-6750 Algyő, Ipartelep 4. ISBN: 978 963 306 793 2 (printed) ISBN: 978 963 306 794 9 (pdf) Contents Preface ................................................................................................................. 11 ŞÜKRÜ HALÛK AKALIN On the Etymology and Word Formation of Arıbeyi ‘Queen Bee’: How did the Female Bee Become Bey ‘Male Ruler’ in Turkish? ....................... 15 KUTSE ALTIN The Reconstruction of the Motives and Activities of the Last Campaign of Kanuni Sultan Süleyman ........................................................ 21 TATIANA A. ANIKEEVA The Tale of the Epic Cycle of “Kitab-i Dedem Korkut” in Turkish Folklore of the 20th Century ................................................................... 43 İBRAHIM AHMET AYDEMIR Zur Typologie von „Small Clauses” in modernen Türksprachen ........................ 51 LÁSZLÓ BALOGH Notes on the Ethnic and Political Conditions of the Carpathian Basin in the Early 9th Century ........................................................... 61 JÚLIA BARTHA Turkish Heritage of Hungarian Dietary Culture .................................................. 71 BÜLENT BAYRAM An Epic about Attila in Chuvash Literature: Attilpa Krimkilte ......................... -
Technology of Confectionery, Chocolates, Toffee, Candy, Chewing & Bubble Gum, Lollipop and Jelly Products with Formulations
TECHNOLOGY OF CONFECTIONERY, CHOCOLATES, TOFFEE, CANDY, CHEWING & BUBBLE GUM, LOLLIPOP AND JELLY PRODUCTS WITH FORMULATIONS Click to enlarge DescriptionAdditional ImagesReviews (0)Related Books Contents-cum-Index Chapter 1 Confectionery Products • Sugar confectionery • Nutritional significance • Principles of sugar confectionery production • A range of sweets for sale • Degree of inversion • Time and temperature of boiling • Boiling point of sucrose solutions • Moisture content • Added ingredients • Types of sweets • Fondants and creams • Gelatin sweets • Toffee and caramels • Hard-boiled sweets • Processing • Boiling • Cooling • Equipment required • Beating • Forming/setting • Packaging • Suitability for small-scale production • Multi-coloured aerated confectionery products • Method of Preparation • Confectionery product and preparation • Coolant Compositions • Flavour Compositions • Coolant and Flavour Release Profiles • Manufacturing Methods • Confectionery compositions with magnolia bark extract • Confectionery Formulations • Pressed Tablet Formulations • Fruit and nut-containing confectionery candy • Reduced Sweetness Confectionary Compositions • Reduced Sweetness Confectionery Coatings/Fillings • Cereal Bars and Other Cereal Products • Baked Products and Other Products • Processes For Associating Confectionery Coating Compositions With Food Items Chapter 2 Manufacture of Toffee • Biodegradable toffee gum • Manufacturing of Polymers • Polymer No. 101 • Polymer No. 102 • Polymer No. 103 • Polymer No. 104 • Polymer No. 105 • Polymer -
Sole a La Walewska in Spring a New Take on an Escoffier Classic
SPRING 2017 Sole a la Walewska in Spring A new take on an Escoffier classic culinary + art where art and food intersect gather round for cure guanciale Sunday supper in six steps sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 20 Culinary + Art IssUE American Culinary Federation, Inc. The intersection of art and food happens on and • the digital chef Editor-in-Chief off the plate for these chefs. • popsicles Stacy Gammill 26 Sunday Suppers • forager Senior Editor Karen Bennett Mathis, APR Chefs have embraced family-style dining and discovered a way to fill empty seats on typically Graphic Designer slow nights. David Ristau Contributing Editors 32 Food Historian Rob Benes Few professions are as immersed in Suzanne Hall Ethel Hammer history as the culinary profession. 20 26 32 Maggie Hennessy Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way departments St. Augustine, FL 32095 (800) 624-9458 4 President’s Message [email protected] ACF president Thomas Macrina, CEC, CCA, AAC, emphasizes creativity and Subscribe to Sizzle: challenging yourself. www.acfchefs.org/sizzle 6 Amuse-Bouche For information about ACF certification and membership, Student news, opportunities, events and more. go to www.acfchefs.org. 12 Slice of Life Rebekah Borgstede walks us through a memorable day in her apprenticeship at during a Denver Broncos play-off game. @ACFChefs @acfchefs @acf_chefs 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Carlos Villanueva and Huizi Qian of Cloud Catering and Events, Long Island City, for Students of Cooking (ISSN 1548-1441), New York, demonstrate two ways of making a Filet de Sole Walewska. -
Content Introduction
2 3 4 CONTENT INTRODUCTION ............................................................................. 7 1 GENERAL CHARACTERISTICS OF STRUCTURE-FORMING AGENTS AND THEIR PROPERTIES ................................................ 11 1.1 Characteristics of structure-forming agents (agar, agaroid, furzellaran, gelatin) with altered functional properties ......................... 11 1.1.1 Investigation of the moisture absorption kinetics. .......... 11 1.1.2 Study of the surface properties of solutions ................... 20 1.1.3 Study of the solutions viscosity ...................................... 25 1.1.4 Investigation of the supramolecular structure of solutions ............................................................................................ 27 1.1.5 Study of solidification and melting temperatures of jelly ................................................................................................... 31 1.2 Characteristics of pectin substances and their properties ..... 43 1.2.1 Pectin substances of plant ............................................... 43 1.2.2 Characteristics of industrial pectins................................ 53 1.2.3 Functional and technological properties of pectin .......... 55 1.2.4 Nature, mechanisms of gel formation ............................ 62 References ........................................................................................ 76 2 INVESTIGATION OF STRUCTURAL-MECHANICAL AND PHYSICOCHEMICAL PROPERTIES OF STRUCTURE-FORMING AGENTS .............................................................................................. -
Starters / Shareable Tinned Seafood
223 Gilbert St Blacksburg, VA 24060 Thank you for your continued support 540-605-7291 during these interesting times! [email protected] STARTERS / SHAREABLE Dip Plate (choose three) 9 Served w/pita, pretzel chips, & crackers (GF House-made Soup 3 Cup / 6 Bowl Small Snack Trio (V)(GF) 6 options available +2.5) Ask your server about today’s Spanish cocktail mix*, pickles, Hummus (V) marinated gigandes beans (*contains nuts) Olive Tapenade (V) Bread w/ Olive Oil & Balsamic(V) 3 Pimento Cheese (V) Mixed Olives (V)(GF) 5 Muhammara red pepper/walnut spread (V) Deviled Eggs (GF) (2) for 3 (6) for 8 Kalamata & Mt. Athos olives, pickled Smoked Trout Topped with roasted red pepper garlic, red peppers, & caper berries Shrimp Cocktail (6) (GF) 7 Crostini’s Marcona Almonds (V)(GF) 6 Served w/house-made cocktail sauce Roasted in olive oil with sea salt -Sundried Tomato Tapenade 9 With goat cheese & fresh basil Roasted Baby Potatoes (V) 8 -Smoked Trout 11 Hummus Platter (V) 10 Crispy baby potatoes, herbs, & parmesan, With cream cheese, red onions, & Served with cucumbers, olives, pickled whipped horseradish. Add crispy speck (+1) capers garlic and toasted pita Boquerones 8 Green Chile Artichoke Dip (V) 8 Baked Brie (V) 14 Marinated white anchovies, pickled onions, Served w/warm pita A wheel of double crème brie, honey lemon & sea salt crackers sliced almonds, berry coulis, fresh fruit, baguette, & crackers Burrata (V) 11 Antipasti 8 Fresh mozzarella, tomato, olive oil, Mozzarella, artichokes, roasted red peppers, balsamic, pesto, & bread Jalapeno -
2018 International Conference on Multiculture and Education(ICME)
Table of Contents 2018 International Conference on Multiculture and Education Opening Remark ······························································································································· viii Welcoming Remark ····························································································································· x Program ············································································································································· xxii Keynote Speech Global modernity and its repercussion ····················································································· 3 Volker H. Schmidt(Singapore) Language education for marriage immigrant women and their families ························ 17 Seonjung Kim(Korea) Cultural Performance Session A-1 Research on transnational ethnic relations: World context and cases in Vietnam ···· 29 Vuong Xuan Tinh(Vietnam) Local cadres, corruption and villagers’ protests in a Red river Delta village, Vietnam ··· 50 Nguyen Van Suu(Vietnam) Young Korean Argentines in the Argentine garment industry and their social integration ······································································································································ 69 Jihye Kim(UK) In search of globally compassionate multicultural/intercultural education: Critical lessons learned from Rev. Theodore Hesburgh's vision and social activism during the civil rights movement and afterwards ···················································································· -
Bar and Kitchen Just Desserts $ Young Coconut Sorbet
The Maylands Hotel - Bar and Kitchen Desserts HLiquers Just Desserts $ Young Coconut Sorbet —With lime marmalade and topped with roasted 10.0 coconut chips (NF,DF,GF,VEG,V) Baked Passionfruit Cheesecake —San Sebastian baked cheesecake served 14.0 chilled, topped with passionfruit coulis, native mint meringue shards (GF, NF, VEG) Adelaide Hills Fig & Almond Frangipane Slice —served with white choc- 15.0 olate pistachio ganache and fresh mascarpone cream, topped with roasted shaved almonds and crumbled pistachio (DFO, NFO) Sticky Banana Pudding — with warm butterscotch sauce, vanilla ice cream 14.0 and crushed macadamia (NFO, VEG) Vanilla Bean Ice Cream – topped with house honeycomb toffee, and choice 10.0 of salted caramel, chocolate fudge or mixed berry coulis (GF, NF, VEG) S.A Cheese Plate – Chefs local selection of Limestone Coast Lady Musgrave double cream brie, Mount Compass mature cheddar, Gorgonzola, muscatel, fresh fruits and berries, with apple & port paste and sea salt lavosh (GFO ,NF, VEG) — 1 CHEESE 16.0 / 2 CHEESE 20.0 / 3 CHEESE 24.0 Liquers, Ports, Sherry $ Quartet Blanc Fortified 9.0 Valdespino Pedro Xeminez Sherry 7.0 Galway Pipe 12Yo Grand Tawny 9.5 Hennessy Vsop Cognac 11.0 Morris Tokay 8.0 Grand Marnier 9.0 The Maylands Hotel - Bar and Kitchen Coffee HTea Coffee $ Tea $ —Cup 4.3 —Pot for 1 3.5 —Mug 5.3 —Pot for 2 4.5 Flat White . English Breakfast . Latte . Green Tea . Cappuccino . Chamomile . Espresso . Earl Grey . Long Black . Fruit Melange . Macchiato . Ginger & Lemongrass . Long Macchiato . Hot Chocolate . Chai Latte . Baby Chino: .60 — Extras: Add Double Shot .50 Decaf .50 Lactose Free .50 Almond .50 Soy .50. -
Improvement of Zefir Production by Addition of the Developed Blended Fruit and Vegetable Pasteinto Its Recipe
Technology and equipment of food production Розроблено спосiб виробництва плодоовочево- UDC [664.849:664.144]-044.337 го пастоподiбного напiвфабрикату на основi яблука DOI: 10.15587/1729-4061.2020.185684 сорту Антонiвка, гарбуза сорту мускатна Перлина та буряку сорту Бона. Спосiб вiдрiзняється проведенням концентрування в щадних температурних режимах IMPROVEMENT OF (50…55 °C) у роторному плiвковому апаратi до вмiсту 45 % сухих речовин протягом 1,25…2,0 хв. Встановлено ZEFIR PRODUCTION структурно-механiчнi характеристики пюре компо- нентiв сировини i купажованих концентрованих паст BY ADDITION OF за розробленим способом. Пiдтверджено змiцнення структури розробленої плодоовочевої пасти, оскiльки її THE DEVELOPED максимальна динамiчна в’язкiсть складає 283 Па∙с, що в 1,9 рази бiльше в порiвняннi з контролем (яблучною пастою). Це дозволило видiлити рацiональну компо- BLENDED FRUIT зицiю для проведення подальших дослiджень з вмiстом компонентiв у пастi: яблука – 60 %; гарбуз – 20 %; AND VEGETABLE буряк – 20 % (композицiя 1). Вона в порiвняннi з контр- олем має пiдвищений вмiст фiзiологiчно-функцiональ- PASTEINTO ITS них iнгредiєнтiв та володiє гарними органолептичними властивостями. RECIPE Пiдтверджено доцiльнiсть використання у рецеп- турному складi зефiру розробленої плодоовочевої пасти An. Zahorulko (композицiя 1) у кiлькостi 75 % замiни яблучного пюре. PhD, Senior Lecturer* Обраний зразок зефiру вiдрiзняється оригiнальними Е-mail: [email protected] органолептичними властивостями. При цьому забез- Al. Zagorulko печується зростання ефективної в’язкостi (ηеф, Па∙с) PhD, Associate Professor* зефiру з замiною 75 % яблучного пюре купажованою Е-mail: [email protected] пастою в порiвняннi контролем (зефiр без домiшок) з 391 до 782. Також спостерiгається змiцнення пластич- K. Kasabova PhD, Associate Professor** ної мiцностi (Pk) в залежностi вiд тривалостi: 75 % – 54,2 кПа (контрольний зразок – 47 кПа), що в цiлому є E-mail: [email protected] позитивним явищем з технологiчної точки зору.