Curriculum Unit Is Recommended For: Spanish III, Grades 9-12
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El Caso De La Dama De Elche: Más Que Una Divergencia
NOTICIARIO AEspA, 69, 1996, págs. 219 a 226 EL CASO DE LA DAMA DE ELCHE: MÁS QUE UNA DIVERGENCIA POR RICARDO OLMOS y TRINIDAD TORTOSA Centro de Estudios Históricos, C.S.I.C. RESUMEN de una falsificación será objeto de alegría para el Una reciente recensión de Karen D. Vitelli aparecida en profano, que gozará viendo caer ciertos ídolos de ba American Journal of Archaeology (1995, 775) sobre el libro rro levantados esforzadamente por la historia \ de John F. Moffitt Art Forgery. The case of the Lady of El Los imprecisos límites entre lo verdadero y lo che, es el motivo de nuestro escrito. Se discute aquí el méto do y contenido de un libro con intención científica y conclu falso —uno de los mensajes de la exposición del siones inaceptables. La Dama de Elche merece una mejor British Museum Fake? The Art of Deception (Lon aproximación desde la luz de la nueva investigación de la ar dres, 1990)— son siempre especial motivo de deba queología ibérica. te en arqueología. Sobre todo, en la arqueología cómplice del coleccionismo, aquélla que no se SUMMARY acompaña de una precisa certificación contextual en qué arroparse. La inseguridad dilatará las expectati A recent review of Karen D. Vitelli appeared in Ameri can Journal of Archaeology (1995, 775) on John F. Moffitt's vas de nuestro conocimiento. Fue, sin duda, lección Art Forgery. The case of the Lady of Elche, is the reason that provechosa aquel Coloquio de 1992 promovido por make us to write this paper. It is discussed here both method la J. -
101 Sweet Mofongo with Bacon Rum Raisin Sauce
RECIPE Hero Vegetable: Plantains Sweet Mofongo with Bacon Rum Raisin Sauce (mashed sweet plantains) Ingredients: 8 very ripe plantains 3 cups vegetable oil ½ cup raisins 1 ½ cup diced fruit such as mango, pineapple, or apples 4-6 strips bacon, cooked and roughly chopped ½ cup butter ½ cup light brown sugar¼ cup Jamaican rum or 1 tsp rum extract Directions: Start with a batch of maduros for the Fufu: Choose a pot or deep pan so that the oil sits 1-2 inches deep. Heat the oil over medium high heat. To tell if the plantains are ripe enough to use, the skin of the plantain should be yellow turning black, somewhat soft with some firmness, not overly mushy so you can handle them with ease. Peel the plantains and slice diagonally into four pieces each. Fry the plantains in small batches in the hot oil. (If you’re using a deep fryer, carefully give the plantains a stir with a pair of tongs so they don’t stick together. Fry about 2 minutes on each side so they caramelize to a bright golden brown with caramelized edges. If the plantains are browning too quickly lower the heat slightly and wait a minute for the oil to cool down before frying the next batch. If you prefer the more well-done version of maduros, you’ll want to let them brown another couple minutes. Set the maduros on paper towels to drain and cool slightly. In a shallow wide rimmed pan melt the butter over low-medium heat. Stir in the fruit, rum or rum extract, and raisins. -
Coping with Two World Heritages. the Two UNESCO Declarations and Local Identity in Elche
Coping with two World Heritages. The two UNESCO declarations and local identity in Elche. D. Carmona-Zubiri & A.M. Nogués-Pedregal Universitas Miguel Hernández - Spain ABSTRACT: Elche is a 230,000 (2009) inhabitants city with a formerly very strong shoemak- ing industry located in the province of Alicante (Spain) and, most important for a comprehen- sive analysis, in the worldwide known tourism destination of the Costa Blanca. Besides, it is one of the few cities with two UNESCO World Heritage declarations (UWH): the site Palmeral de Elche (included in the World Heritage List as ref. nº 930 in 2000) and the Misteri d’Elx (in- cluded among the Intangible Cultural Heritage in 2001). The Palmeral is a landscape of groves of date palms, formally laid out, with elaborate irrigation systems, during the Muslim period in the Peninsula. The Misteri is a sacred musical drama of the death, the passage into heaven and the crowning of the Virgin Mary. Since mid-eighteenth century it has been performed in the Basilica of Santa Maria and the surrounding streets. Despite these UWH declarations, the most highly considered identity symbol for the citizens of Elche is the Iberian bust known as the Dama de Elche, exposed in the Archaeological National Museum of Madrid. The authors trace a brief history of these three cultural elements and their relation with the construction of an identidad ilicitana (identity of the inhabitants of Elche) in three different historical periods marked by the economic flourishing and decay and of the city: since the discovery of the Dama in 1897 until the industrialisation and the flows of Spanish immigrants during the sixties; after the industrial crisis in mid-nineties and the political shift towards a cultural tourism develop- ment strategy. -
ENG-Gastronomic-Guide.Pdf
INGREDIENTS • RECIPES • RESTAURANTS • EVENTS Promoting research, dissemination, promotion and protection of cuisine and gastronomic activities of the Dominican Republic. El Embajador, A Royal Hideaway Hotel, Business Center. Av. Sarasota #65 academiadominicanagastronomia adg_rd www.adgastronomia.org 53 Shibuya Ichiban Restaurant Concept and Edition: 49 Dominican Gastronomic Guide by the Dominican Academy of Gastronomy (ADG). El Embajador, A Royal Hideaway Hotel, Our dishes. Business Center. Av. Sarasota #65 In these boxes, we show www.adgastronomia.org you the most emblematic academiadominicanagastronomia adg_rd dishes of our gastronomy. Writing and Text correction: Aralis Rodríguez / Luis Ros Research Collaboration: Elaine Hernández Food Styling: 54 Odile Abud Photography Dominican Dishes: Anthony Luthje Coordination and Supervision: Yajaira Abréu Design and Layout: Luis Isidor / Q Estudio Creativo Printing: Amigo del Hogar 12 Samurai Restaurant Pa'te Palo Restaurant Published by: TARGET CONSULTORES DE MERCADEO Av. Sarasota #39, Torre Sarasota Center, CONTENTS Suite 401, Bella Vista Products and Supplies 22 20 Santo Domingo, República Dominicana Tel: 809-532-2006 Forward 06 Gastronomic Tourism in the DR 26 E-mail: [email protected] www.targetconsultores.com Letter from the Minister of Tourism 07 Gastronomy in the Colonial City 40 Dominican Academy of Gastronomy 08 Restaurants Recognized 45 © Copyright 2019 All rights reserved. The partial or total reproduction of About the Dominican Republic 10 Gastronomic Events 58 this guide, -
El Cilantrillo-Menu.Pdf
APPETIZERS APERITIVOSHOUSE FAVORITES 50 ARANITAS DE PLÁTANO STUFF PLANTAIN SPIDERS 4 TOSTONES RELLENOS PLANTAIN CARRUCHO/ CONCH $12.99 | PULPO/OCTOPUS $11.99 99 | CAMARONES /SHRIMPS $11.99 | MIXTO/SEAFOOD SORULLITOS DE MAÍZ MIX $13.99 | POLLO/CHICKEN $8.99 | BISTEC/STUFF CORN FRITTERS 3 TOP SIRLOIN $8.99 *PUEDE SER PLÁTANO O YUCA MORCILLA SAUSAGE 1/2 LIBRA $4.50/ 1 LIBRA $8.75 99 99 CROQUETAS DE JAMÓN SURTIDO “EL ESMAYAO” YUCA CARNE/ 4 ALCAPURRIAS 00 HAM CROQUETTE CARNE FRITA, CHICHARRÓN DE POLLO, TOSTONES,23 MASA CARNE LONGANIZA, QUESO Y SORULLITOS DE MAÍZ. CASAVA & MEAT / PLANTAIN & MEAT 3*4 X $10.00* CON SALSA QUESO FRITO DE GUAYABA FRIED PORK, CHICKEN CRACKLING, FRIED PLANTAINS, 99 LONGANIZA, CHEESE & CORN FRITTERS ALCAPURRIAS DE JUEY 50 FRIED CHEESE W. GUAVA SALSA DIP 7 YUCA / CASSAVA CRAB *43 X $12.00* 99 POLLO ALITAS DE POLLO LONGANIZA PUERTORRIQUEÑA PASTELILLOS O CARNE 00 11 CHICKEN WINGS 1/2 LIBRA $4.50/ 1 LIBRA $8.75 CHICKEN OR BEEF 3 00 RELLENO EL SORULLO DE MAIZ DE QUESO 00 CHAPÍN 2 SURTIDO FIESTÓN PASTELILLOS 00 CORN FRITTER FILLED WITH CHEESE 15 TRUNKFISH EMPANADAS 4 SURTIDO DE EMPANADILLAS DE PIZZA | CARNE Y POLLO | ALCAPURRIA DE CARNE | CROQUETAS SALMOREJO BOCADITOS MERO 99 DE JUEYES DE JAMÓN | PALITOS DE MALANGA Y PANA PASTELILLOS 00 BREADED GROUPER BITES 9 PARTY SAMPLER OF PIZZA, BEEF & CHICKEN EMPANADA CRAB GAZPACHO 6 YUCA BEEF FRITTER | HAM CROQUETTS | MALANGA & BREADFRUIT FRIES MINI CORDON BLUE 00 99 CALAMARES FRITOS MINI CORDON BLUE 1/2 DOZ DE YUCA RELLENA 6 00 FRIED CALAMARI 9 ALCAPURRIAS DE CORN BEEF 4 BOLITAS DE MOFONGO 99 CASSAVA FILLED WITH CORN BEEF 00 PALITOS DE PANA MOFONGO BALLS 1/2 DOZ 4 BREADFRUIT FRIES 5 PALITOS DE MALANGA 00 MALANGA FRIES 5 HOUSE SALAD EN S A L A DA Cilantro house salad: lechuga, tomates, cebolla, queso,crUTONEs, pimientos, cilantro house dreSsing. -
Domino's Hosts Neighborhood Party After Racial Profiling Accusation
Covering all of Baldwin County, AL every Friday. Spanish Fort student wins Twenty-One Pilots poster contest The Baldwin Times PAGE 12 SEPTEMBER 13, 2019 | GulfCoastNewsToday.com | 75¢ Domino’s hosts neighborhood party after racial profiling accusation By ALLISON MARLOW grown all too typical across JOHN UNDERWOOD / [email protected] the United States. STAFF PHOTO Residents here say the as- Bruce Pearl FOLEY — Last weekend at sistant manager of a local the Beulah Heights neighbor- Domino’s Pizza racially pro- hood park, children played filed the neighborhood when Pearl with beach balls. They dan- she refused to send a delivery gled triangular slices of pizza driver there after nightfall. talks faith, above their mouths and gig- On June 30 Beulah Heights gled as the cheese slid down resident Debbie Smith logged onto their noses. on to the Domino’s Pizza opportunity It was a fun, typical neigh- website to place an order. borhood party in a typical When the website showed an at United neighborhood park. error, Smith called the store The reason for the celebra- Way kickoff tion, attendees said, has also SEE DOMINOS, PAGE 7 ALLISON MARLOW / STAFF PHOTO By JOHN UNDERWOOD [email protected] “War Eagle!” came Remembering 9-11 the shout from the stage at the 2019 Cam- paign Kick Off Lun- cheon, held Thursday, Sept. 5 at the Daphne Civic Center. When the shout was reciprocated by many of the Auburn faith- ful in attendance, Ti- gers men’s basketball coach Bruce Pearl re- sponded, “I don’t have a speech. That was it.” But he didn’t stop there, talking, of course, about the Ti- gers’ historic Final Four run, which ended in a 63-62 loss to Vir- ginia when Cavalier GUY BUSBY / STAFF PHOTO senior Kyle Guy sank First responders and city employees gathered in Fairhope Wednesday to commemorate those lost in the 9-11 attacks, 18 years ago. -
Recipes from Home Let Us Feature a Family Favorite Recipe. See Chef Ben
Monday Lunch 2/8-2/14 Soup Soup of the Day Entree Mojo Salmon with Pineapple-Avocado Salsa Vegetarian Boca Picadillo Cilantro Lime Rice Sides Sautéed Peppers and Onions Tuesday Soup Soup of the Day Entrée Ghana Inspired Grilled Chicken Vegetarian Maafe Style Lentils Recipes from Home Cauliflower Rice Sides Let us feature a family Braised Kale & Collard Greens favorite recipe. Wednesday See Chef Ben! Soup Soup of the Day Entree Classic Beef Pot Roast Vegetarian Yoruba Style Egusi Stew Hours Mashed Sweet Potatoes Sides Monday-Friday Fresh Green Beans 11:00 AM – 2:00 PM Thursday Soup Soup of the Day Sunday – Thursday Entree Smoked Pork Loin 5:00 PM – 7:30 PM Vegetarian Blackened Tofu with Smoked Tomato Sauce Garlic Roast Redskin Potatoes Sides Broccoli & Cauliflower Sautee Friday Soup Soup of the Day Entree Marinated Grilled Chicken Vegetarian Tempeh Vegetable Tagine Yellow Rice Sides Moroccan Spiced Carrots nutriGOOD selections meet the following criteria: Monday Dinner 2/8-2/14 30% or w Soup Asopao de Gandules Entree Brazilian Feijoada Vegetarian Tofu Guisado Mofongo Sides Trinidad-Style Curried Chana with Steamed White Rice Bread & Arepas Salad Spinach & Orange Salad Tuesday Soup Soup of the Day Entrée Shrimp Etouffee Cilantro Lime Chicken Thigh Vegetarian Adobo Marinated Tofu with Chili Beans Cheddar Grits Sides Chili Roast Sweet Potatoes Bread & Fresh Flour Tortillas Salad Corn & Beans with Honey Vinaigrette Wednesday Soup Soup of the Day Entree Catfish Po’ Boy Vegetarian Crispy Tofu Po’ Boy Fried Pickles Sides Baked Sweet Potato Fries -
A Proposal for the Virtual Documentation and Dissemination of Information from Archaeological Objects
A Proposal for the Virtual Documentation and Dissemination of Information from Archaeological Objects TRINIDAD TORTOSA ROCAMORA, M. DE LOS REYES DE SOTO GARCÍA, and CARLOS J. MORÁN SÁNCHEZ, Instituto de Arqueología de Mérida, Consejo Superior de Investigaciones Científicas, Spain MARÍA-EUGENIA POLO and GUADALUPE DURÁN-DOMINGUEZ, Universidad de Extremadura, Spain Nowadays, there are several virtual tools to document the archaeological objects for the general public. The use of knowledge network makes it possible to disseminate the content and provide access to the creation and the distribution of other types of image which were previously restricted to only a few people. In this way, the analogue image has been replaced with its digital version, assuming that it is the best approach to achieve a more comprehensive dissemination of information, without asking if the archaeological context has been marginalised. In general, virtual technology is being used to surprise, without really attempting to help explain the object, with all its historical memory. The purpose of this approach is to compare these working methods from both analogue and virtual points of view, considering problems such as the cost of modelling, the amount of time required, or the need for an expert user to manage the virtual tools. The virtual documentation will include all of the interactive information of the object, managed from a Wiki1, including bibliography, links to archaeological database, high resolution photography2 and 3D models of the archaeological objects obtained from both 3D scanner and digital photography using the Image-Based Modelling system3. In conclusion, it is considered that the traditional analogue information from these objects can and should be included in this virtual proposal. -
EATERTAINMENT a Night out at City Perch Kitchen + Bar and IPIC
NEW JERSEY BERGEN/HUDSON Spring 2019 the great restaurants of bergen/hudson EATERTAINMENT A Night Out at City Perch Kitchen + Bar and IPIC PAGE 36 YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE In the kitchen with a “Rachael Ray” show alum 20 :: A look inside the new Barrymore Film Center 44 :: DIY cooking tips and recipes from the area’s finest 50 $4.95 DISPLAY UNTIL 06/01/19 DISPLAY PUBLISHER’Snote Paul Turpanjian and Chef Sherry Yard the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER PRODUCTION COORDINATOR Paul Turpanjian Raymond Chabot [email protected] LEAD MARKET EDITOR BUSINESS DEVELOPMENT/ Lianna Albrizio EVENT COORDINATOR [email protected] Anchal Jain [email protected] WRITERS Lianna Albrizio Hello and welcome to another issue of DiningOut Magazine! I am currently writing Linda T. Barba Jessica D’Amico [email protected] Nicole Israel this during the polar vortex that has hit our area, and by the time you’re reading Taylor Kelly this, we’ll all be glad spring has sprung! ADVERTISING SALES EXECUTIVES Melissa Sorge Linda T. Barba Emily Weikl [email protected] Arielle Witter In this issue’s cover story, on page 36, we highlight City Perch, a personal favorite Lauren Carroll of mine. Their food is excellent and the menu diverse. I was thrilled to meet [email protected] CONTRIBUTING PHOTOGRAPHERS Lianna Albrizio IPIC Entertainment C.O.O. and celebrity chef, Sherry Yard. Many of you foodies Mary Anne Meily Greyly Boscan know chef Yard from her involvement with various food shows. -
Menu Design File
El Super Pan GAMEDAY FROZEN DRINKS SNACKS SUPER BOWLS WINE PINA COLADA..…...............................................................15 to share with the Fam! FIRST CHOOSE YOUR BASE:: ON TAP by the glass.....................................................10 don q, coco lopez, pineapple juice, 151 floater CHICHARRONES….....................................................................5 RICE AND BEANS...................................................................................8 Sauvignon Blanc, Elki, Elki Valley, Chile STRAWBERRY DAIQUIRI…….........................................15 crispy pork cracklings with boricua lime adobo bay leaf brown rice, slow cooked pink beans, green beans Chardonnay, Michael Pozzan's Annabella, California don q cristal + coco, strawberry, lime CHIPS WITH MOJO….............................................................7 MOFONGO….............................................................................................8 Barbera Rose, Mercato Rossato, Italy tomatoes, peppers, onions, garlic cilantro salsa MIAMI VICE.…...................................................................15 mashed green plantain, cilantro, chimichurri, garlic Malbec, Alberti 154, Bodegas Calle, Argentina AVOCADO DIP…........................................................................10 half and half of colada and daiquiri! TROPICAL SALAD..................................................................................8 Tempranillo, Katas, Rioja Spain via NY avocado, cucumbers, scallions and lime greens, palm hearts, -
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Manjay Citadel Menu
passionate for Inspired by our food, fun people Caribbean roots & Celebrate diversity with us through our fresh and modern MENU MENU Christian and Jouvens met in school and have been friends approach of presenting Caribbean inspired cuisine, all while for the past 12 years. They skipped class on the same day, honoring our core values of safety and integrity in the food and as a result were ironically paired together by default for we serve. a Restaurant class project. Since then they always had the idea of doing something together. At Manjay, we serve a variety of delicious, colorful and high quality foods. We prepare our food eciently and we make Christian, with a Haitian background has been traveling sure that we provide our customers with safe and high around the Caribbean for quite some time. He has helped standard ingredients. several of his family’s hotels and restaurants in Haiti pros- per. Jouvens, of Bahamian background, has helped many resturants ourish around the world. They both graduated from Florida International University with a Bachelor of Science in Hospitality Management. Merging Christian‘s hospitality background and Jouvens’ culinary experience, they just want to make you feel at home! COME IN FOR A LIL SOMTIN’ COME IN FOR A LIL SOMTIN’ WE BRING THE CARIBBEAN TO YOU WE BRING THE CARIBBEAN TO YOU 8300 NE 2ND AVE. 8300 NE 2ND AVE. MIAMI FL, 33138 MIAMI FL, 33138 MANJAYRESTAURANT.COM MANJAYRESTAURANT.COM BreadCrumbs Salad lil somtin’ SOUP SANDWICHES & WRAPS appetizers SEASONAL SOUPS 7 KALE SALADRIS 10 JERK CHICKEN BITES