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Evaluation of Tea and Spent Tea Leaves As Additives for Their Use in Ruminant Diets School of Agriculture, Food, and Rural Deve
Evaluation of tea and spent tea leaves as additives for their use in ruminant diets The thesis submitted for the degree of Doctor of Philosophy by Diky Ramdani Bachelor of Animal Husbandry, Universitas Padjadjaran, Indonesia Master of Animal Studies, University of Queensland, Australia School of Agriculture, Food, and Rural Development Newcastle University Newcastle upon Tyne, United Kingdom October, 2014 Declaration I confirm that the work undertaken and written in this thesis is my own work that it has not been submitted in any previous degree application. All quoted materials are clearly distinguished by citation marks and source of references are acknowledged. The articles published in a peer review journal and conference proceedings from the thesis are listed below: Journal Ramdani, D., Chaudhry, A.S. and Seal, C.J. (2013) 'Chemical composition, plant secondary metabolites, and minerals of green and black teas and the effect of different tea-to-water ratios during their extraction on the composition of their spent leaves as potential additives for ruminants', Journal of Agricultural and Food Chemistry, 61(20): 4961-4967. Proceedings Ramdani, D., Seal, C.J. and Chaudhry, A.S., (2012a) ‘Simultaneous HPLC analysis of alkaloid and phenolic compounds in green and black teas (Camellia sinensis var. Assamica)’, Advances in Animal Biosciences, Proceeding of the British Society of Animal Science Annual Conference, Nottingham University, UK, April 2012, p. 60. Ramdani, D., Seal, C.J. and Chaudhry, A.S., (2012b) ‘Effect of different tea-to-water ratios on proximate, fibre, and secondary metabolite compositions of spent tea leaves as a potential ruminant feed additive’, Advances in Animal Biosciences, Proceeding of the British Society of Animal Science Annual Conference, Nottingham University, UK, April 2012, p. -
Tea Drinking Culture in Russia
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Hosei University Repository Tea Drinking Culture in Russia 著者 Morinaga Takako 出版者 Institute of Comparative Economic Studies, Hosei University journal or Journal of International Economic Studies publication title volume 32 page range 57-74 year 2018-03 URL http://hdl.handle.net/10114/13901 Journal of International Economic Studies (2018), No.32, 57‒74 ©2018 The Institute of Comparative Economic Studies, Hosei University Tea Drinking Culture in Russia Takako Morinaga Ritsumeikan University Abstract This paper clarifies the multi-faceted adoption process of tea in Russia from the seventeenth till nineteenth century. Socio-cultural history of tea had not been well-studied field in the Soviet historiography, but in the recent years, some of historians work on this theme because of the diversification of subjects in the Russian historiography. The paper provides an overview of early encounters of tea in Russia in the sixteenth and seventeenth century, comparing with other beverages that were drunk at that time. The paper sheds light on the two supply routes of tea to Russia, one from Mongolia and China, and the other from Europe. Drinking of brick tea did not become a custom in the 18th century, but tea consumption had bloomed since 19th century, rapidly increasing the import of tea. The main part of the paper clarifies how Russian- Chines trade at Khakhta had been interrelated to the consumption of tea in Russia. Finally, the paper shows how the Russian tea culture formation followed a different path from that of the tea culture of Europe. -
Wikipedia, the Free Encyclopedia 03-11-09 12:04
Tea - Wikipedia, the free encyclopedia 03-11-09 12:04 Tea From Wikipedia, the free encyclopedia Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water,[1] and is the common name for the Camellia sinensis plant itself. After water, tea is the most widely-consumed beverage in the world.[2] It has a cooling, slightly bitter, astringent flavour which many enjoy.[3] The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea,[4] all of which can be made from the same bushes, processed differently, and in the case of fine white tea grown differently. Pu-erh tea, a post-fermented tea, is also often classified as amongst the most popular types of tea.[5] Green Tea leaves in a Chinese The term "herbal tea" usually refers to an infusion or tisane of gaiwan. leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis.[6] The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea. Contents 1 Traditional Chinese Tea Cultivation and Technologies 2 Processing and classification A tea bush. 3 Blending and additives 4 Content 5 Origin and history 5.1 Origin myths 5.2 China 5.3 Japan 5.4 Korea 5.5 Taiwan 5.6 Thailand 5.7 Vietnam 5.8 Tea spreads to the world 5.9 United Kingdom Plantation workers picking tea in 5.10 United States of America Tanzania. -
Final Report
Detail Study of Self-Reliant Industrial Goods in Nepal Final Report Submitted To: Government of Nepal Ministry of Industry, Commerce and Supplies Department of Industry Tripureswor, Kathmandu, Nepal Submitted By: Quality & Environmental Management Service Pvt. Ltd. Kathmandu, Nepal Telephone-01-5705455, E-mail- [email protected] June, 2021 ACKNOWLEDGEMENT Quality and Environmental Management Service Pvt. Ltd. takes an opportunity to express its’ gratitude to those Experts/stakeholders who contributed their valuable time and added precious value in this study. Particularly it extends sincere appreciation to Mr. Jiblal Bhusal, Director General, Mr. Krishna Prasad Kharel, Director; Mr. Pushpa Raj Shiwakoti, Statistical Officer, Mr. Santosh Koirala Mechanical Engineer and others staff of the Department of Industry for their kind inputs and guidance to bring this report to the final stage. We would also like to appreciate for the time and inputs of Mr. Jiblal Kharel Board member of Nepal Tea and Coffee Development Board (NTCDB), Mr. Naresh Katwal Chairperson of Federation of Nepalese Business Association, Mr. Dilli Baskota Member Sectary of HOTPA, Mr. Asish Sigdel Chairperson of NEEMA, Mr. Chandra khadgi member Sectary of NPMA, Mr Suresh Mittal Chairperson NTPA Jhapa and Mr. Rudra Prasad Neupane Board Member of FMAN. We would also like to thank for valuable input from Mr. Bikash Keyal Director of Narayani Strips Pvt. Ltd, Mr. A.K Jha GM of Hulas Steel Pvt. Ltd, Mr. Dibya Sapkota GM of Aarati Strip Pvt. Ltd., Mr Devendra Sahoo GM of Panchakanya Steel Pvt. Ltd, Mr. Laxman Aryal Chairperson of Jasmin Paints Pvt. Ltd. Mr.Buddhi Bahadur K.C chairperson of Applo Paints Pvt. -
WMU Sasakawa Fellows' Network Meeting in the East European
WMU Sasakawa Fellows’ Network Meeting in the East European, Middle Eastern, and North African Regions January 28th - February 1st, 2018 Novotel London West Hotel, London, United Kingdom Hosted and Organized by “Friends of WMU, Japan” Secretariat in Cooperation with The Nippon Foundation and U.K. Sasakawa Fellows Contents Contents Resolution ……………………………………………………………………………………………………… 1 Various Photos ………………………………………………………………………………………………… 5 Program Schedule …………………………………………………………………………………………… 13 Opening Session ……………………………………………………………………………………………… 19 1. Welcome Speech …………………………………………………………………………………… 21 (Sandra Rita ALLNUTT Brazil, 1999) 2. Opening Remarks ………………………………………………………………………………… 22 (Tsutomu AKITA Senior Specialist, Ocean Policy Research Institute, the Sasakawa Peace Foundation) Discussion on the WMU Sasakawa Fellows’ Network ……………………………………………………… 25 1. Procedure to become a candidate and benefit of being Sasakawa fellow. ………………………… 27 2. Mutual Communication. …………………………………………………………………………… 29 3. NEWSLETTER …………………………………………………………………………………… 31 4. Expansion of the Network ………………………………………………………………………… 33 Exchange of Maritime Information ………………………………………………………………………… 35 1. Update on WMU …………………………………………………………………………………… 37 (Ms. Susan Jackson, Registrar, World Maritime University) 2. Workshop Discussion Items ………………………………………………………………………… 39 (Amr Moneer IBRAHIM, Egypt 2013) 3. Role of The Human Element ……………………………………………………………………… 45 (Aynur MAHARRAMOVA, Azerbaijan 2017) 4. Maritime Education & Training in Ukraine ………………………………………………………… 49 (Igor -
Empire of Tea
Empire of Tea Empire of Tea The Asian Leaf that Conquered the Wor ld Markman Ellis, Richard Coulton, Matthew Mauger reaktion books For Ceri, Bey, Chelle Published by Reaktion Books Ltd 33 Great Sutton Street London ec1v 0dx, uk www.reaktionbooks.co.uk First published 2015 Copyright © Markman Ellis, Richard Coulton, Matthew Mauger 2015 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library isbn 978 1 78023 440 3 Contents Introduction 7 one: Early European Encounters with Tea 14 two: Establishing the Taste for Tea in Britain 31 three: The Tea Trade with China 53 four: The Elevation of Tea 73 five: The Natural Philosophy of Tea 93 six: The Market for Tea in Britain 115 seven: The British Way of Tea 139 eight: Smuggling and Taxation 161 nine: The Democratization of Tea Drinking 179 ten: Tea in the Politics of Empire 202 eleven: The National Drink of Victorian Britain 221 twelve: Twentieth-century Tea 247 Epilogue: Global Tea 267 References 277 Bibliography 307 Acknowledgements 315 Photo Acknowledgements 317 Index 319 ‘A Sort of Tea from China’, c. 1700, a material survival of Britain’s encounter with tea in the late seventeenth century. e specimen was acquired by James Cuninghame, a physician and ship’s surgeon who visited Amoy (Xiamen) in 1698–9 and Chusan (Zhoushan) in 1700–1703. -
Cold Appetizers
COLD APPETIZERS SHEKI SYUZME 19 HOMEMADE PICKLES 33 Traditional milk product Assorted fruit and vegetable pickles from Gabala KUKU 44 BOUQUET 45 Traditional baked omelette with Fresh greens with tomatoes, cucumbers, assorted greens and nuts green peppers, radish and onion AUBERGINE LAVANGI 39 BLACK CAVIAR 475 Grilled eggplant rolls stuffed with walnuts, onion, dressed with plum sauce AUBERGINE MEZE 32 Grilled eggplant , served with red pepper sauce LAVANGI OF CHICKEN 42 Rolls of chicken breast, stuffed with walnuts, EGGPLANT CAVIAR 28 onion, dressed with plum sauce Minced grilled eggplant, bell pepper, tomatoes, greens, onion and garlic, served with homemade dairy butter AZERBAIJANI CHEESE PLATE 49 Assorted Azerbaijani cheeses HOT APPETIZERS GYURZA 63 CHICKEN LAVANGI 84 Dough stuffed with minced Whole farm chicken stuffed with walnuts, onion lamb meat – served fried or boiled dressed with plum sauce, cooked in the oven KUTUM LAVANGI 95 AZERI STYLE SHAKSHUKA 55 Azerbaijani boneless fish stuffed with walnuts, Traditional cooked omelette with Baku tomatoes, onion, dressed with plum sauce, cooked in the oven slow-cooked BAKU GUTABS Thin dough in the shape of a crescent with a filling of: MEAT 9 CHEESE 9 GREENS 8 PUMPKIN 8 Persons suffering from food allergies and having special dietary requirements can contact the manager and get information about the ingredients of each dish. Prices in the menu shown in AED and include VAT SALADS Azerbaijani vegetables and greens are famous for their bright taste and unique aromas KABAB SALAD 60 WARM SALAD -
Small-Scale Tea Growing and Processing in Hawaii
Small-scale Tea Growing and Processing in Hawaii Francis Zee, Dwight Sato, Lisa Keith, Peter Follett, and Randall T. Hamasaki New Plants for Hawaii Sept. 2003, NPH-9 Small-scale Tea Growing and Processing in Hawaii Francis Zee1, Dwight Sato2, Lisa Keith1, Peter Follett1, and Randall T. Hamasaki2 1USDA/ARS Pacific Basin Agricultural Research Center, Hilo 2CTAHR Department of Plant and Environmental Protection Sciences ea (Camellia sinensis L.) is one of the oldest and tea, and the uniqueness of high quality specialty teas. A Tmost popular beverages in the world. It has refresh tremendous variety of value-added components are re ing and revitalizing herbal qualities and ceremonial aes lated to tea culture and commerce, including ceramic thetics that together embody the essence of simplicity, teapots, cups, and bowls; serving trays and utensils; cer calmness, and tranquility. By legend, the origin of tea is emonial customs, clothing, and fashion; furniture and attributed to a Chinese scholar and herbalist, Emperor architecture; personal hygiene products; confectionery Shen Nung, who lived around 2737 BC. It is said that products; and ready-to-drink beverages. Tea is sold in one day Shen Nung was boiling water for an the world commodity markets and also has evening meal while resting under a wild tea an expanding role in niche markets for spe tree. A slight breeze came and a few of the cialty and organically grown products. leaves gently fell into his simmering water. Tea was first introduced to Hawaii in Upon tasting it, he found this brew refreshing about 1887. Since then, unsuccessful attempts and exhilarating. -
What Makes a Restaurant Ethnic? (A Case Study Of
FORUM FOR ANTHROPOLOGY AND CULTURE, 2017, NO. 13 WHAT MAKES A RESTAURANT ETHNIC? (A CASE STUDY OF ARMENIAN RESTAURANTS IN ST PETERSBURG) Evgenia Guliaeva Th e Russian Museum of Ethnography 4/1 Inzhenernaya Str., St Petersburg, Russia [email protected] A b s t r a c t: Using restaurants in St Petersburg serving Armenian cuisine as a case study, the article studies the question of what makes an ethnic restaurant ethnic, what may be learnt about ethnicity by studying a restaurant serving a national cuisine, and to what extent the image of Armenian cuisine presented in Armenian restaurants corresponds to what Armenian informants tell us. The conclusion is that the composition of the menu in these restaurants refl ects a view of Armenian cuisine from within the ethnic group itself. The representation of ethnicity is achieved primarily by discursive means. Neither owners, nor staff, nor customers from the relevant ethnic group, nor the style of the interior or music are necessary conditions for a restaurant to be accepted as ethnic. However, their presence is taken into account when the authenticity or inauthenticity of the restaurant is evaluated. Armenian informants, though, do not raise the question of authenticity: this category is irrelevant for them. Keywords: Armenians, ethnicity, ethnic restaurants, national cuisine, authenticity, St Petersburg. To cite: Guliaeva E., ‘What Makes a Restaurant Ethnic? (A Case Study of Armenian Restaurants in St Petersburg)’, Forum for Anthropology and Culture, 2017, no. 13, pp. 280–305. U R L: http://anthropologie.kunstkamera.ru/fi -
Presentation Scrolable Compressed
Welcome to Baku, Azerbaijan Country is the part of Silk Road, situated at the crossroads of Southwest Asia and Southeastern Europe. Land Area: 82,629 km2 Water Area: 3,971 km2 Total Area: 86,600km2 (#111) World Heritage Sites in Azerbaijan ATESHGAH FIRE TEMPLE (6th c.) State Historical Architectural Reserve Burning natural gas outlets Ancient Persian Temple for re worshipers ICHERISHEHER (Old City) Maiden Tower, Karvan Saray Ukhara, Karvan Saray Multani Baku Khan's Residence Shirvan Shahs' Palace, Aga-Mikhail bath house Double Gates, Old Mosques GOBUSTAN 6,000 Rock engraving Dated between 5,000 and 40,000 years ago. Caves, Settlements, Mud Volcanoes Baku Multicultural City MUSEUMS AND CULTURE CENTERS: Heydar Aliyev Cultural Centre Museum of Azerbaijan History Mugam Centre Carpet Museum Opera and Ballet Theater Museum of Modern Art CITY SIGHTS: Flame Towers Crystal Hall Flag Square Baku Eye Baku Boulevard ENTERTAINMENT: Art Galleries, IMAX cinema National and International Restaurants/Cafes/Bars SHOPPING: Port Baku Mall, Ganjlik Mall 28 Mall, Park Bulvar Mall Neftchilar Avenue, Metropark Mall Azerbaijani Cuisine MEAT: Kebab, Dolma, Levengi, Gutab, Piti FISH: Sturgeon, Black Caviar, Trout SOUPS: Doushbara, Dovgha, Bozbash PLOV: 40 Different types VEGETERIAN: Kuku (egg), Gutab (greens) Pumpkin rice, vegetable kebab SWEETS: Shekerbura, Pakhlava, Sheker Chorek FRUITS: Pomegranate, Persimmon Flame Towers • FAIRMONT BAKU brings 299 guest rooms, suites and 19 serviced apartments including Fairmont Gold • BUSINESS TOWER with 35 000 m2 working -
The Way of Tea
the way of tea | VOLUME I the way of tea 2013 © CHADO chadotea.com 79 North Raymond Pasadena, CA 91103 626.431.2832 DESIGN BY Brand Workshop California State University Long Beach art.csulb.edu/workshop/ DESIGNERS Dante Cho Vipul Chopra Eunice Kim Letizia Margo Irene Shin CREATIVE DIRECTOR Sunook Park COPYWRITING Tek Mehreteab EDITOR Noah Resto PHOTOGRAPHY Aaron Finkle ILLUSTRATION Erik Dowling the way of tea honored guests Please allow us to make you comfortable and serve a pot of tea perfectly prepared for you. We also offer delicious sweets and savories and invite you to take a moment to relax: This is Chado. Chado is pronounced “sado” in Japanese. It comes from the Chinese words CHA (“tea”) and TAO (“way”) and translates “way of tea.” It refers not just to the Japanese tea ceremony, but also to an ancient traditional practice that has been evolving for 5,000 years or more. Tea is quiet and calms us as we enjoy it. No matter who you are or where you live, tea is sure to make you feel better and more civilized. No pleasure is simpler, no luxury less expensive, no consciousness-altering agent more benign. Chado is a way to health and happiness that people have loved for thousands of years. Thank you for joining us. Your hosts, Reena, Devan & Tek A BRIEF HISTORY OF CHADO Chado opened on West 3rd Street in 1990 as a small, almost quaint tearoom with few tables, but with 300 canisters of teas from all over the globe lining the walls. In 1993, Reena Shah and her husband, Devan, acquired Chado and began quietly revolutionizing how people in greater Los Angeles think of tea. -
Culture of Azerbaijan
Administrative Department of the President of the Republic of Azerbaijan P R E S I D E N T I A L L I B R A R Y CULTURE OF AZERBAIJAN CONTENTS I. GENERAL INFORMATION............................................................................................................. 3 II. MATERIAL CULTURE ................................................................................................................... 5 III. MUSIC, NATIONAL MUSIC INSTRUMENTS .......................................................................... 7 Musical instruments ............................................................................................................................... 7 Performing Arts ....................................................................................................................................... 9 Percussion instruments ........................................................................................................................... 9 Wind instruments .................................................................................................................................. 12 Mugham as a national music of Azerbaijan ...................................................................................... 25 IV. FOLKLORE SONGS ..................................................................................................................... 26 Ashiqs of Azerbaijan ............................................................................................................................ 27 V. THEATRE,