DOCSLIB.ORG

Dalmatian Cooking: Cuisine of the Slavic Mediterranean Pdf, Epub, Ebook

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dalmatian Cooking: Cuisine of the Slavic Mediterranean Pdf, Epub, Ebook DALMATIAN COOKING: CUISINE OF THE SLAVIC MEDITERRANEAN PDF, EPUB, EBOOK John J Goddard | 274 pages | 17 Oct 2012 | Createspace | 9781468166187 | English | United States Dalmatian Cooking: Cuisine of the Slavic Mediterranean PDF Book Sailing Destinations. Popular articles. The whole thing is later sprinkled with a mix of honey and cognac and Mediterranean herbs. Dependencies and other territories. Peasant cooking traditions are based on imaginative variations of several basic ingredients cereals, dairy products, meat, fish, vegetables, nuts and cooking procedures stewing, grilling, roasting, baking , while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. And since friendships are best nurtured at the table with good food and drink, and because eating habits and culinary traditions form an integral part of the tangible and intangible heritage of any nation, we came up with the idea of presenting Slavic cuisines on tables laden with Slavic delicacies. It is with us every day of the week and on every special day, it is there when we plan our day in the morning or look back on it in the evening, when we celebrate birth or mourn death, when we share our joys and sorrows, pride and gratitude, love and triumphs. About the Author John J. Yeast dough is transformed into delicious desserts with different fillings and flavours such as poppy seed, makowiec. In winter months they like to make bigos, which is considered the national dish of Poland. So here it is — a book with recipes of the most characteristic and delectable dishes from all Slavic countries. Bangalore is an exciting mix of different cultures. Dilute with hot water or stock and cook briefly. Potica was first mentioned as early as in , but the. Book now Learn more. Published on Sep 28, Related Searches. Product Details About the Author. Serve with a glass of cold water. Traditional coffee houses similar to those in Vienna are located throughout Croatia. Remove the lid when the meat starts to soften, but continue to add water. Dalmatian Cooking: Cuisine of the Slavic Mediterranean Writer In this beautifully illustrated, collectable library of easy-to-read traditional folktale with their moral lessons, test In a food processor, blend flour and 6 g salt. Soups are an integral part of a meal in Croatia and there isn't a Sunday or special occasion without it. A blend of so many different traditions, Belarusian cuisine is one of the most diverse in the region, but offers, despite similarities with other cooking traditions, a variety of original dishes. Great place to spend quiet day at the river. Soak the crushed garlic in water and pour this garlic water over the meat mixture. Sailing Stories. Great Britain Ireland Michelin Guide. These were the origins of the Slavs, the eastern neighbours of the Germanic tribes. It is a thin dried flatbread that is easy to prepare by simply pouring boiled salted water or soup over the mlinci. Plum dumplings are traditionally made with yeast dough, but today potato dough is used more frequently. If you prefer to book with a travel agent, we are happy to recommend specialists in a number of countries around the world, please contact our office for more details. Want To Go Sailing in Croatia? In winter months they like to make bigos, which is considered the national dish of Poland. Place the last layer of dough on the top, splash with oil and follow with a splash of milk. Guests can enjoy coffee and tea throughout the evening. Okay, thanks. Having joined on 1 July , Croatia is the newest, 28th member state of the European Union. Alternatively, roll out the dough to the same thickness and cut into rounds about the size of your palm. Ukrainian cuisine relies heavily on vegetables, fruit, wild or forest fruits, honey, potato, cereals, cabbage, peas and beans, beetroot and sugar beets and pork. Transfer the dough to a floured work surface and knead until smooth. With a slotted spoon, remove the meat from the pan and transfer to a plate. Cabbage and sauerkraut, another staple of Ukrainian cuisine, is used for soups kapusniak or served as a side dish with meat, peas and potatoes. Having conquered French and other European cuisines already in the 19th century caviar is probably the most famous Russian dish. In the territory of the eastern Alps and western Pannonia they successfully mingled with Western Slavs until they encountered the Hungarians in the 9th and 10th centuries. Remove from heat, add eggs and stir. In most of the recipes, olive oil is used, and the main seasoning is garlic. Book on culinary of all Slavs countries. It is with us every day of the week and on every special day, it is there when we plan our day in the morning or look back on it in the evening, when we celebrate birth or mourn death, when we share our joys and sorrows, pride and gratitude, love and triumphs. Replace the removed fat and tendons with an equal amount of finely diced fresh bacon and add to the meat. Some of these borrowed dishes such as lazanki and grated potatoes were later adopted throughout society. African Folktale Series: Volume 1. You are more than welcome to arrive earlier to drop off your bags, but please be aware that the crew will be busy cleaning and tidying making everything ready for your group so you may not be able to settle in to your cabin. For more details, please visit the website of the Croatian Ministry of Foreign Affairs. The latter is made with a sourdough starter, which gives this bread its characteristic flavour. In the northwest its territorial waters border Italy's, while its southern and western flanks border the Adriatic Sea. Diverse as it is, traditional Russian cuisine is divided into several regions: central Russia, Russian north Karelia and the White Sea region , the Volga region, the steppes along the Don River and the region along the Kuban River, Caucasus, the Kama River and the Ural region, western Siberia, the Baikal region and the exotic far north and east. Boiled leg of pork or golonka is a widely known specialty. Roll the dough on a floured tablecloth, brush with oil and stretch until thin. It is cookbooks that have saved the recipes from the past from quick oblivion. Another variety, varenytsi, is made of rolled out dough cut into triangles and dressed with fried bacon, onion or sour cream. Croatia covers 56, square kilometres 21, square miles and has diverse, mostly continental and Mediterranean climates. It consists of several types of fish stewed with spices and red wine, and the most important aspect of brudet is its simplicity of preparation and the fact that it is typically prepared in a single pot. Dalmatian Cooking: Cuisine of the Slavic Mediterranean Reviews Badel [7] Jamnica Maraska. Lightly dust with flour, cover with a tea towel and leave to rest for 30 minutes. Rub it with salt, inside and out, and sprinkle with caraway seeds. Turkey with mlinci is a Croatian folk-cuisine specialty, especially in Zagorje and Slavonia. As the old saying goes: One should eat to live, not live to eat! Herbs and spices are added to this fish casserole according to the taste. Be careful when you add flour; if you add too much your lokshe will be hard. The variety of shapes and names, each with their own symbolic meaning, mark different holidays. Wrap the roll in a wet, wrung out linen tea towel or aluminium foil and tie with a string. Mix everything well. Editorial Food has always played an integral role in our lives, culture and heritage, accompanying us everywhere, on every occasion, since time immemorial. With a slotted spoon, remove the meat from the pan and transfer to a plate. We caught up with the Czech-born chef-owner on a recent visit to Prague. If you prefer to book with a travel agent, we are happy to recommend specialists in a number of countries around the world, please contact our office for more details. Perfect for the summer months due to its light and refreshing nature, Octopus salad can be found on all the traditional menus on restaurants all around the Dalmatian coast. Food and recipes from other former Yugoslav countries are also popular in Croatia. The large Slavic diaspora around the world will love this book and many tourists would benefit from it when they prepare for their travels. Cuisine Easter egg Tamburica Wine Licitar. In a bowl, whisk together 2 tablespoons of sour cream, 1 egg, a pinch of cinnamon and handfuls of ground walnuts to make the filling and spread it over the rolled out dough. Potato dough is used for dumplings or pyzy and fruit-filled knedle. A special delicacy is pauguski, smoked goose breast, known also from Lithuanian cuisine. Fish stew — Croatian brodet or brudet Dubrovnik and Dalmatia , Italian brodetto , best made with several type of fish red rascasse, European conger, monkfish, European hake. Goddard sheds light on the secret treasures of a little known Mediterranean cooking tradition and the proud people who keep it alive in Croatia's coastal region and hinterland. Belarusian cuisine today is much more than potato dishes. In a bowl whisk together sour cream or lard and the egg. The most popular Russian non-alcoholic beverage is kvas, made of yeast hvas , sugar, bread and cereals. Remove the basil leaves. In the northwest its territorial waters border Italy's, while its southern and western flanks border the Adriatic Sea. Kulen is a type of flavoured sausage made of minced pork that is traditionally produced in Croatia Slavonia and Serbia Vojvodina.
Load more

Recommended publications
  • Destination Croatia
    © Lonely Planet Publications 16 Destination Croatia Sitting on a see-saw between the Balkans and Central Europe, Croatia has been suffering from something of a love-hate-love affair with the EU and its neighbours. Invited to join the UN Security Council in January 2008, its NATO membership was poised for 2009, but its dispute with the EU over its fishing laws saw displeased finger-wagging from the European officials and the already slightly elusive EU joining date (is it 2010? 2011? Perhaps 2012?) caught on yet another hurdle. March 2008 saw the beginning of the trial of Ante Gotovina, Croatia’s wartime general whose arrest was the main prerequisite for the beginning of Croatia’s talks for joining the EU back in 2005. Gotovina stands accused of ‘joint criminal enterprise’ for the expulsion of Serbs from Krajina in 1995. Revered and still seen as a hero by many in his native Zadar region, Gotovina’s trial is sure to bring home some controversial elements of Croatia’s Homeland War. Still in progress at the time of writing were the judicial reforms, the FAST FACTS struggle against corruption and the improvement of conditions for the Population: 4.5 million setting up of private businesses in the country, all of which have to be ful- Area: 56,538 sq km filled before Croatia can get its foot in the door of the desirable European club. Life for the average Croat remains on the tough side, however – the Head of state: President average salary of 6000KN per month is often too low to support a fam- Stjepan Mesić ily – and there is a declining but still substantial rate of unemployment GDP growth rate: 5% (11.18%).
    [Show full text]
  • Authenticity of Aroma Components Enantiomeric Separation and Compound Specific Stable Isotope Analysis
    Authenticity of aroma components Enantiomeric separation and compound specific stable isotope analysis Anne-Mette Sølvbjerg Hansen PhD Thesis 2015 Authenticity of aroma components Enantiomeric separation and compound specific stable isotope analysis Anne-Mette Sølvbjerg Hansen August 2015 Authenticity of aroma components Enantiomeric separation and compound specific stable isotope analysis PhD thesis 2015 By Anne-Mette Sølvbjerg Hansen Copyright: National Food Institute, Technical University of Denmark Cover photo: Copyright to the author Published by: Ledelse og Administration, Anker Engelunds Vej 1, Bygning 101 A, 2800 Kgs. Lyngby ISBN: 978-87-93109-42-1 This PhD Thesis is available at: www.food.dtu.dk National Food Institute Technical University of Denmark DK-2860 Søborg Preface The research presented in this thesis is a result of a PhD study at the Technical University of Denmark. The work for this PhD study was conducted at the Division of Food Chemistry, National Food Institute, DTU in the period 15th of February 2012 to 14th of February 2015. The project was financed by Ejnar Willumsen A/S and The Technical University of Denmark. Many people have contributed during the work of this PhD for which I am very grateful. First and foremost I would like to thank my supervisors Henrik L. Frandsen and Arvid Fromberg for their guidance, encouragement, and valuable suggestions during this research work. Also, I would like to acknowledge A/S Ejnar Willumsen for providing sample material and a special thanks to Anna-Carin for introducing me to the fascinating chemistry of the aromas used in the industry. Great thanks to all my colleagues at the department of food chemistry for providing a nice working environment and making me feel welcome.
    [Show full text]
  • Food Culture, Globalization, and Nationalism: Zeppelins in the Lithuanian Imagination
    FOOD CULTURE, GLOBALIZATION, AND NATIONALISM ZEPPELINS IN THE LITHUANIAN IMAGINATION Diana Mincyte University of Illinois, Urbana-Champaign The National Council for Eurasian and East European Research 2601 Fourth Avenue Suite 310 Seattle, WA 98121 NATIONAL ENDOWMENT FOR THE HUMANITIES PROGRAM Project Information* Principal Investigator: Diana Mincyte NCEEER Contract Number: 823-15n Date: December 5, 2008 Copyright Information Individual researchers retain the copyright on their work products derived from research funded through a contract or grant from the National Council for Eurasian and East European Research (NCEEER). However, the NCEEER and the United States Government have the right to duplicate and disseminate, in written and electronic form, reports submitted to NCEEER to fulfill Contract or Grant Agreements either (a) for NCEEER’s own internal use, or (b) for use by the United States Government, and as follows: (1) for further dissemination to domestic, international, and foreign governments, entities and/or individuals to serve official United States Government purposes or (2) for dissemination in accordance with the Freedom of Information Act or other law or policy of the United States Government granting the public access to documents held by the United States Government. Neither NCEEER nor the United States Government nor any recipient of this Report may use it for commercial sale. * The work leading to this report was supported in part by contract or grant funds provided by the National Council for Eurasian and East European
    [Show full text]
  • Association Between Dietary Patterns and Risk of Breast Cancer Among Polish Migrant Women to the United States
    ASSOCIATION BETWEEN DIETARY PATTERNS AND RISK OF BREAST CANCER AMONG POLISH MIGRANT WOMEN TO THE UNITED STATES By Azam Najafkouchak. A THESIS Submitted to Michigan State University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Epidemiology 2012 ABSTRACT ASSOCIATION BETWEEN DIETARY PATTERNS AND RISK OF BREAST CANCER AMONG POLISH MIGRANT WOMEN TO THE UNITED STATES By Azam Najafkouchak Diet and breast cancer has been a focus of many studies, however, most of them evaluated the association between specific nutrients or foods and breast cancer risk, and only few have assessed the effect of dietary patterns. This study examined the association between dietary patterns and the risk of breast cancer in Polish migrant women to the US. Analyses were based on data from the US component of the Polish Women’s Health Study (138 breast cancer cases and 284 frequency matched controls). Using factor analysis, six factors were retained and based on food groups that had high loadings on a given pattern, were labeled as follows: “healthy Western”, “unhealthy Western”, “Polish”, “alcohol drinker”, ‘high in dairy fat/sugar” and “meat/potatoes”. Only the “Polish” dietary pattern emerged as significantly reducing breast cancer risk. The observed odds ratios (OR) and confidence intervals (CI), when comparing highest vs. lowest quartile, were: 1) OR=0.49; 95% CI: 0.25-0.98, for all women, 2) OR=0.48; 95% CI: 0.16-1.43, for pre-menopausal women, and OR=0.29; 95% CI: 0.11-0.81 for post-menopausal women. Results for the other dietary patterns were consistent with those previously observed in literature.
    [Show full text]
  • A Melting Pot of Cultures
    a melting pot Podlaskie – a melting pot of cultures Family-friendly Podlaskie of cultures Active leisure in Podlaskie Slow leisure in Podlaskie Podlaskie – European bisons, elks, birds and insects Water leisure in Podlaskie Marshal’s Office of the Podlaskie Region ul. Kardynała Stefana Wyszyńskiego 1, 15-888 Białystok phone +48 85 6654171 www.wrotapodlasia.pl [email protected] PODLASKIE BOLCIE SUWAŁKI 164KM Burbiszki Saskrydis Lithuanian Art Ensembles Festival Puńsk 130KM Wodziłki Barn Theatres Festival Molenna -- Old Believers’ church Józef Vaina Ethnographic Museum AUGUSTÓW 2:00 Brad, Milk and Honey Festival 6:30 6:30 Traditional Lithuanian farmstead KM Sejny 90 H H 8:30 SUWAŁKI Borderland of Arts, Cultures 2:30 1:30 4:40 Modern Art. Centre – Andrzej Strumiłło’s gallery Wigry and Nations Centre (old synagogue) Molenna – Old Believers church Camaldolese monastery complex The Maria Konopnicka Museum The District Museum H H H H Płaska Śluza Przewięź Mikaszówka OSOWIEC Studzieniczna Śluza Swoboda TWIERDZA Sanctuary of Our Lady of Studzieniczna Augustów KM Różanystok 58 Basilica of the Offering of the Holy Virgin Mary – St Mary’s Sanctuary 3:00 0:50 SUPRAŚL H H KM NOWOGRÓD 16 H 5:15 H 4:30 H KM 94 1:20 H 1:40 KRUSZYNIANY 4:30 H Collegiate Church of St Anthony – Sanctuary of Eucharistic Miracle Szyszki H Sokółka BIAŁYSTOK 1:40 KM Bohoniki 50 Stara Kamionka Mosque and mizar World Championship in Baking Potato Cake and Potato Sausage Wierzchlesie Monastery of the Annunciation of the Holy Mother of God Synagogue and 4 Museum of
    [Show full text]
  • My European Recipe Book
    My European Recipe Book Recipes collected by students and teachers during the COMENIUS-Project “Common Roots – Common Future” in the years 2010 - 2012 In the years 2010 – 2012 the following schools worked together in the COMENIUS-Project “COMMON ROOTS – COMMON FUTURE” - Heilig-Harthandelsinstituut Waregem, Belgium - SOU Ekzarh Antim I Kazanlak, Bulgaria - Urspringschule Schelklingen, Germany - Xantus Janos Kettannyelvu Idegenforgalmi Kozepiskola es Szakkepzo Iskola Budapest, Hungary - Fjölbrautaskolinn I Breidholti Reykjavik, Iceland - Sykkylven vidaregaaende skule Sykkylven, Norway - Wallace Hall Academy Thornhill, Scotland <a href="http://de.fotolia.com/id/24737519" title="" alt="">WoGi</a> - Fotolia.com © WoGi - Fotolia.com ~ 1 ~ During the project meetings in the participating countries the students and teachers were cooking typical meals from their country or region, they exchanged the recipes and we decided to put all these family recipes together to a recipe book. As the recipes are based on different measurements and temperature scales we have added conversion tables for your (and our) help. At the end of the recipe book you will find a vocabulary list with the most common ingredients for the recipes in the languages used in the countries involved in the project. For the order of recipes we decided to begin with starters and soups being followed by various main courses and desserts. Finally we have added a chapter about typical cookies and cakes. We learned during the project work, that making cookies yourself is not common in many of the countries involved in this project, but nevertheless many nice cookies recipes exist – we wanted to give them some space here and we hope that you will try out some of them! We have added a DVD which shows the making of some of the dishes during the meetings and also contains the recipes.
    [Show full text]
  • Here We Grew Up, Family Recipes Passed Down for Generations, Traditional Holiday Meals, Or Even Simple Snacks That Remind of Us of Our Childhood
    Welcome to Our Table A Culinary Guide to Inclusive Diversity at INL 2020 Inaugural Edition ooking. The process of taking raw food ingredients and turning them into a meal that nourishes our body and, often, our soul. An activity that is enjoyed around the world. A cultural common denominator that can both Cdefine us uniquely and bring us together when we break bread. Many of our favorite memories are centered around food. These might be regional delicacies unique to where we grew up, family recipes passed down for generations, traditional holiday meals, or even simple snacks that remind of us of our childhood. When we share these recipes with others, we share a part of our identity. At Idaho National Laboratory, we celebrate this spirit of multicultural togetherness. This book of recipes – gathered from INL employees – carries on this spirit. It celebrates the diversity of people and foods from throughout the world that have made their way to our laboratory. Inside you will find recipes from many countries and cultures, including some that were (until now) closely guarded family secrets. This book assembles are a variety of food types from a wide array of cultures. They represent our unique experiences being shared with one another. We encourage each of you to sample the recipes contained within. Give unfamiliar recipes a try, both to enrich your table and to better understand the diversity of cultures that make up our INL community and the wider world. Enjoy! Michelle Thiel Bingham and Curtis Smith, Ph.D. Co-Presidents, Multiculturals in Leadership Michelle Bingham Curtis Smith's son and her mother Executive Inclusion Council Chairs The EIC is led by the laboratory director and deputy laboratory directors.
    [Show full text]
  • ECFG-Croatia-2021R.Pdf
    About this Guide This guide is designed to prepare you to deploy to culturally complex environments and achieve mission objectives. The fundamental information contained within will help you understand the cultural dimension of your assigned location and gain skills necessary for ECFG success (Photo: The Dalmatian coastal town of Primošten). The guide consists of 2 parts: of Republic Part 1 is the “Culture General” section, which provides the foundational knowledge you need to operate effectively in any global environment with a focus on Southeast Europe. Part 2 is the “Culture Specific” section, which describes unique cultural features of Croatian society. It applies culture-general concepts to help increase your knowledge of your assigned deployment location. This section is designed to complement other pre-deployment Croatia training (Photo: A display of bread in a fire pit in Dalmatia, Croatia). For further information, contact the AFCLC Region Team at [email protected] or visit the AFCLC website at https://www.airuniversity.af.edu/AFCLC/. Disclaimer: All text is the property of the AFCLC and may not be modified by a change in tit le, content, or labeling. It may be reproduced in its current format with the express permission of the AFCLC. All photography is provided as a courtesy of the US government, Wikimedia, and other sources. GENERAL CULTURE PART 1 – CULTURE GENERAL What is Culture? Fundamental to all aspects of human existence, culture shapes the way humans view life and functions as a tool we use to adapt to our social and physical environments. A culture is the sum of all of the beliefs, values, behaviors, and symbols that have meaning for a society.
    [Show full text]
  • Tourist Information with Road Map of Croatia
    Tourist free Information EN with Road Map of Croatia www.croatia.hr 9 1 2 7 3 4 3 8 10 Croatia. 1. ISTRIA. 6 4. DALMATIA. ŠIBENIK. 24 8. CENTRAL CROATIA. 48 ROADS OF THE THE ROUTES OF TRAILS OF THE FAIRIES. SMALLEST TOWNS IN CROATIAN RULERS. THE WORLD. 8. CENTRAL CROATIA. 54 5. DALMATIA. SPLIT. 30 THE TRAILS OF ROUTES OF SUBTERRANEAN SECRETS. 2. KVARNER. 12 ANCIENT CULTURES. ROUTES OF FRAGRANT 6. DALMATIA. DUBROVNIK. 9. CITY OF ZAGREB. 60 RIVIERAS AND ISLANDS. 36 A TOWN TAILORED ROUTES OF OLD TO THE HUMAN SCALE. SEA CAPTAINS. 3. DALMATIA. ZADAR. 18 7. LIKA - KARLOVAC. 42 10. SLAVONIA. 64 THE ROUTES OF ROUTES OF THE TRAILS OF THE CROATIAN RULERS. SOURCES OF NATURE. PANNONIAN SEA. 5 6 4 bays, lakes and mystical mountain peaks, clean rivers and drinking i Welcome water, fantastic cuisine and prized wines and spirits, along with the to Croatia! world-renowned cultural and natural heritage, are the most important resources of Croatia, attractive to all. Fertile Croatian plains from which you can taste freshly-picked fruit, visit castles, museums and parks, river ports and family farms, wineries, freshly-baked bread whose aroma tempts one to try it over and over again, it is the unexplored hinter- land of Croatia, a place of mystique Unique in so many ways, Croatia has and secrets , dream and reality, the roots extending from ancient times Croatia of feelings and senses. and a great cultural wealth telling of its turbulent history extending from Yes, Croatia is all that and so much the Roman era, through the Renais- more.
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]
  • The Feasibility of Applying NIR and FT-IR Fingerprinting to Detect Adulteration in Black Pepper
    Downloaded from orbit.dtu.dk on: Oct 10, 2021 Detection of Food Fraud in high value products - Exemplary authentication studies on Vanilla, Black Pepper and Bergamot oil Wilde, Amelie Sina Publication date: 2019 Document Version Publisher's PDF, also known as Version of record Link back to DTU Orbit Citation (APA): Wilde, A. S. (2019). Detection of Food Fraud in high value products - Exemplary authentication studies on Vanilla, Black Pepper and Bergamot oil. Technical University of Denmark. General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. Users may download and print one copy of any publication from the public portal for the purpose of private study or research. You may not further distribute the material or use it for any profit-making activity or commercial gain You may freely distribute the URL identifying the publication in the public portal If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. Amelie Sina Wilde Wilde Sina Amelie National Food Institute Technical University of Denmark Detection of Food Fraud in High Value Products Detection of Food Fraud in High Value Products Products Value High in Fraud Food of Detection Exemplary Authentication Studies on Vanilla, Black Pepper and Bergamot Oil National Food Institute Technical University of Denmark Kemitorvet Amelie Sina Wilde 2800 Kgs.
    [Show full text]
  • Dalmatian Cooking: Cuisine of the Slavic Mediterranean Ebook, Epub
    DALMATIAN COOKING: CUISINE OF THE SLAVIC MEDITERRANEAN PDF, EPUB, EBOOK John J Goddard | 274 pages | 17 Oct 2012 | Createspace | 9781468166187 | English | United States About Croatia — Fešta - The Croatian Food & Wine Festival Brudet , brodet or brodeto is a fish stew made in Croatian regions of Dalmatia, Kvarner and Istria, as well as along the coast of Montenegro. It consists of several types of fish stewed with spices and red wine, and the most important aspect of brudet is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served with polenta which soaks up the fish broth, while other recipes serve it with potatoes or bread. Brudets can significantly vary in style, composition and flavor, depending upon the types of ingredients and cooking styles used. Kulen is a type of flavoured sausage made of minced pork that is traditionally produced in Croatia Slavonia and Serbia Vojvodina. In parts of Slavonia, kulen is called kulin in Ikavian accent. The meat is low-fat, rather brittle and dense, and the flavour is spicy with the hot red paprika bringing it aroma and colour, and garlic for additional spice. The original kulen recipe does not contain black pepper; its hot flavour comes from the paprika. The traditional time of producing kulen is during the pig slaughter done every autumn by most households. Kulen matures during the winter; it can be eaten at this time, although not fully dried and cured yet, with very hot taste, but it will develop its full taste by the following summer.
    [Show full text]