Tastes from the Green Paradise That Will Change the Taste of the World
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Identity and the Culinary Diasporic Memoir: Asserting the Arab Selfhood Through Food in Suheir Hammad's Drops of This Story An
Ichkalat journal E ISSN: 2600-6634 ISSN:2335-1586 Volume 09 No 3 Year : 2020 Pp(527 - 541) Identity and the Culinary Diasporic Memoir: Asserting the Arab Selfhood through Food in Suheir Hammad’s Drops of this Story and Diana Abu Jaber’s The Language of Baklava اﻟﻬﻮﻳﺔ وﻣ ﺬﻛﺮات اﻟﻄﻬﻲ ﻓﻲ اﻟﺸﺘﺎت: ﺗﺄﻛﻴﺪ اﻟﺬات اﻟﻌﺮﺑﻴﺔ ﻣﻦ ﺧﻼل اﻟﻄﻌﺎم ﻓﻲ ﻗﻄﺮات ﻣﻦ ﻫﺬﻩ اﻟﻘﺼﺔ ﻟﺴﻬﻴﺮ ﺣﻤﺎد وﻟﻐﺔ اﻟﺒﻘﻼوة ﻟﺪﻳﺎﻧﺎ أﺑﻮ ﺟﺎﺑﺮ 1Soumaya Guebla 1, Pr. Hocine Maoui 2 2 ﺳﻤﻴﺔ ﻗﺒﻠﺔ 1 ﻣﻌﺎوي ﺣﺴﻴﻦ Badji Mokhtar University, Annaba (Algeria) LECUCRA Laboratory ﺟﺎﻣﻌﺔ ﻋﻨﺎﺑﺔ - اﻟﺪزاﺋﺮ [email protected] [email protected] Rec. Day : 15/04/2020 Acc. day: 13/05/2020 Pub. day: 15/09/2020 Abstract: This article spotsthe light on how, through the use of the memoir genre, Diana Abu Jaber and Suheir Hammad purposefully show the complexities of their identities. It emphasizes onhow they assert their Arab identity through cooking Arab food within the U.S. landscape. It also stresseson how as contemporary Arab American memoirists, Abu Jaber and Hammad tend to bridge the gap between Eastern and Western worlds, and rely on the journey motif in the search for their identities. The purpose of this study is to show how, in their culinary diasporic memoirs, the writers enhance the nostalgia of the homeland and remembering of the beautiful sense of Jordan and Palestine, via smell and taste memory. Keywords : Nostalgia, Culinary Diasporic Memoir, Identity, Food. ﻳﻠﻘﻲ ﻫﺬا اﳌﻘﺎل اﻟﻀﻮء ﻋﻠﻰ ﻛﻴﻔﻴﺔ ﻋﺮض دﻳﺎﻧﺎ أﺑﻮ ﺟﺎﺑﺮ وﺳﻬﲑ ﲪﺎد، ﳍﻮﻳﺘﻬﻤﺎ اﳌﻌﻘﺪة، ﻋﻦ ﻃﺮﻳﻖ اﺳﺘﺨﺪام اﻟﻨﻮع اﻷدﰊ اﳌﺬﻛﺮة. إﻧﻪ ﻳﻮﺿﺢ ﻛﻴﻒ ﺗﺜﺒﺘﺎن ﻫﻮﻳﺘﻬﻤﺎ اﻟﻌﺮﺑﻴﺔ ﻣﻦ ﺧﻼل ﻃﻬﻲ اﻟﻄﻌﺎم 527 اﳌﺮﻛﺰ اﳉﺎﻣﻌﻲ ﻟﺘﺎﻣﻨﻐﺴﺖ - اﳉﺰاﺋﺮ University Center of Tamanghasset Algeria Ichkalat journal E ISSN: 2600-6634 ISSN:2335-1586 Volume 09 No 3 Year : 2020 Pp(527 - 541) اﻟﻌﺮﰊ داﺧﻞ اﳌﺸﻬﺪ اﻷﻣﺮﻳﻜﻲ. -
Agriculture and Food Processing in Armenia
SAMVEL AVETISYAN AGRICULTURE AND FOOD PROCESSING IN ARMENIA YEREVAN 2010 Dedicated to the memory of the author’s son, Sergey Avetisyan Approved for publication by the Scientifi c and Technical Council of the RA Ministry of Agriculture Peer Reviewers: Doctor of Economics, Prof. Ashot Bayadyan Candidate Doctor of Economics, Docent Sergey Meloyan Technical Editor: Doctor of Economics Hrachya Tspnetsyan Samvel S. Avetisyan Agriculture and Food Processing in Armenia – Limush Publishing House, Yerevan 2010 - 138 pages Photos courtesy CARD, Zaven Khachikyan, Hambardzum Hovhannisyan This book presents the current state and development opportunities of the Armenian agriculture. Special importance has been attached to the potential of agriculture, the agricultural reform process, accomplishments and problems. The author brings up particular facts in combination with historic data. Brief information is offered on leading agricultural and processing enterprises. The book can be a useful source for people interested in the agrarian sector of Armenia, specialists, and students. Publication of this book is made possible by the generous fi nancial support of the United States Department of Agriculture (USDA) and assistance of the “Center for Agribusiness and Rural Development” Foundation. The contents do not necessarily represent the views of USDA, the U.S. Government or “Center for Agribusiness and Rural Development” Foundation. INTRODUCTION Food and Agriculture sector is one of the most important industries in Armenia’s economy. The role of the agrarian sector has been critical from the perspectives of the country’s economic development, food safety, and overcoming rural poverty. It is remarkable that still prior to the collapse of the Soviet Union, Armenia made unprecedented steps towards agrarian reforms. -
Chef's Special Menu Beginning Monday, December 19Th
SNEAK PREVIEW MENU SMALL PLATES & MEZES FROM THE OVEN Smoked Eggplant w/ Garlic Yoghurt · 9 Marinated Mediterranean Olives · 8 traditional pidettes with Crispy Phyllo Rolls (3 pcs) · 6 Fried White Anchovies w/ Olives and Grapefruit · 12 your choice of Warm Hummus with Pastırma · 8 Portuguese Fried Calamari · 15 GROUND SEASONED LAMB · 5 Turkish Smoked Lamb Tacos (2 pcs) · 11 Lamb “Adana” Cut Roll (6 pcs) · 13 Char Grilled Lamb Riblets (4 pcs) · 9 Chicken “Adana” Cut Roll (6 pcs) · 11 SWISS CHARD & PINE NUTS · 5 Marinated Fluke w/ Beets, Pistachio and Grapes · 11 Veal “Kofte” w/ Spiced Tomato Broth and Feta · 11 WILD MUSHROOM, ROASTED GARLIC & CHECHIL CHEESE FLATBREAD · 8 Grape Leaf Chips w/ Muammara · 9 Roasted Beets w/ Goat Cheese & Raisins · 9 Lamb Tartar w/ Pomegranate & Garlic Labne · 11 Raw Sea Urchin w/ Pickled Chili and Squid Ink · 4 each APPETIZERS & SALADS ROASTED RED MULLET · crispy saffron rice · 12 PERA-STYLE TOMATO AND ONION · cubed tomatoes, finely chopped onions and parsley, CHEF’S SPECIAL MENU peeled walnuts in pomegranate – lemon dressing · 12 WHOLE ROASTED LEG OF LAMB CAULIFLOWER SOUP · grilled radicchio, hazelnut and golden raisin · 9 served family-style, 24 hour advance notice required. CHARRED BEAN SALAD · cucumber, bell pepper, purslane & tahini-lime vinaigrette · 13 $195 (serves up to 4 guests) CHILLED CRAB AND TABOULEH · coarse bulghur, parsley, mint, red onion, tomato, red & green peppers · 15 includes mezes and side dishes OPEN-FLAME GRILLED PRAWNS · coco beans, parsnip ragout, bottarga · 14 BEGINNING KALE AND -
Bb1 Menu2020 Sep En.Pdf
menu COLD VEGETABLE STARTERS BAKU PICKLES VEGETABLE BOUQUET EGGPLANTS, WHITE CUCUMBERS, BAKU TOMATOES, BLACK THORNS, CHERRY PLUMS, BAKU CUCUMBERS, CHILLI PEPPER, CORNELIAN CHERRIES, KIR SALAD, DILL, PARSLEY, SCALLIONS, PARADISE APPLES, QUINCES BASIL, CILANTRO, RADISH 350 g 400 g -390- -680- BAKU VEGETABLES 300 g 420- BULL HEART TOMATOES 150 g 340- RUSSIAN PICKLES 350 g 320- EGGPLANT ROLLS 130/70 g 380- BAKU TOMATOES, BAKU CUCUMBERS, CHILLI PEPPER LIGHTLY SALTED CUCUMBERS, LIGHTLY SALTED TOMATOES, WITH CHEESE PICKLED GARLIC, RAMSON, PICKLED PEPPER, SAUERKRAUT EGGPLANT, PHILADELPHIA CHEESE, GOUDA CHEESE, GARLIC, HERBS GREENS 140 g 310- GREEN OLIVES, BLACK OLIVES 100 g 260- MARINATED MUSHROOMS 200 g 290- GEORGIAN LOBIO 180 g 290- BASIL, CILANTRO, KIR SALAD, RADISH, OIL MUSHROOMS, FIELD MUSHROOMS, HONEY MUSHROOMS, RED BEANS, GARLIC, ONIONS, WALNUTS, DILL, SCALLIONS, PARSLEY RED ONION, BELL PEPPER, OLIVE OIL CILANTRO, POMEGRANATE SEEDS COLD MEAT STATERS COLD FISH STARTES MEAT PLATTER FISH PLATTER LIGHTLY SALTED SALMON, BAKED VEAL, BEEF TONGUE, BUTTER FISH, CHICKEN ROLL, CREAMY HOT-SMOKED STURGEON, SAUCE WITH HORSERADISH SALMON CAVIAR 300/50/80 g 300/30 g -1150- -1650- HERRING 120/120 g 320- SALMON 150/50/50 g 790- FRANCOIS ROLL 220 g 460- CHICKEN ROLL 100/30 g 390- CHICKEN SATSIVI 200 g 320- WITH BOILED POTATOES CAVIAR WITH TOAST PHILADELPHIA CHEESE, LIGHTLY SALTED HERRING, BOILED POTATOES, RED ONIONS, AND BUTTER SALMON, SUN-DRIED TOMATOES, MIX VEGETABLE OIL, DILL OF GREENS, CHERRY TOMATOES, LAVASH BASTURMA 100/30 g 450- BOILED BEEF 100/50 -
Вегетарианское | Vegetarian Без Лактозы | Lactose-Free
1 ВЕГЕТАРИАНСКОЕ | VEGETARIAN БЕЗ ЛАКТОЗЫ | LACTOSE-FREE ОСТРОЕ | SPICY ОЧЕНЬ ОСТРОЕ | VERY SPICY РЫБНАЯ 1150 ТАРЕЛКА ХОЛОДНЫЕ МАСЛЯНАЯРЫБА 410 ЛОСОСЬ 490 ХОЛОДНОГО ЗАКУСКИ КОПЧЕНИЯ ЛОСОСЬ 490 ШЕФ-ПОСОЛА COLD STARTERS Fish platter 1150 Oil fish 410 Cold cured salmon 490 Chef's salted salmon 490 COLD STARTERS COLD 2 3 МЯСНОЕАССОРТИ 1950 Meat platter ДОМАШНИЕСОЛЕНЬЯ 440 КУРИНЫЙ 310 Огурцы, капуста, черемша, джонджоли, перец, Chicken roll 310 красные томаты, бурые томаты, маринованные РУЛЕТ Home baked pork 440 по старинному грузинскому рецепту БУЖЕНИНА 440 Boiled beef tongue 450 Homemade pickles ОТВАРНОЙ 450 Pastirma 510 ГОВЯЖИЙЯЗЫК АЙРАНИОТНАНИ 190 Cucumbers, cabbage, wood garlic, djondjoli, pepper, red tomatoes, brown tomatoes pickled using БАСТУРМА 510 Ayrani from Nanny an old Georgian recipe ПОЖАЛУЙСТА, СООБЩИТЕ ОФИЦИАНТУ, ЕСЛИ У ВАС ЕСТЬ АЛЛЕРГИЯ НА КАКИЕ-ЛИБО ПРОДУКТЫ | PLEASE, TELL YOUR WAITER IF YOU HAVE ANY FOOD ALLERGY ВЕГЕТАРИАНСКОЕ | VEGETARIAN БЕЗ ЛАКТОЗЫ | LACTOSE-FREE ОСТРОЕ | SPICY ОЧЕНЬ ОСТРОЕ | VERY SPICY ЖАРЕНЫЕ 470 БАКЛАЖАНЫ СОРЕХАМИ Fried eggplants with nuts САЦИВИ 390 Кусочки отварной курицы под ароматным пряным соусом из грецких орехов БАКЛАЖАННАЯИКРА 330 Satsivi ХОЛОДНЫЕ ЗАКУСКИ ХОЛОДНЫЕ Eggplant spread Pieces of boiled chicken with a fragrant spicy walnut sauce STARTERS COLD 4 5 ГЕБЖАЛИЯ 380 Нежные мешочки из сыра сулугуни с начинкой из домашнего творога ПЕЧЕНЫЕПЕРЦЫСНАДУГИ 350 ИСОУСОМГЕБЖАЛИЯ Gebjaliya СЕЛЬДЬСКАРТОФЕЛЕМ 320 МАЦОНИ 180 Tender suluguni cheese pouches, Baked peppers with nadugi soft cheese stuffed -
Prof. Bedia ŞİMŞEK Personal Information Wofefibc:E Hptthposn:/E/:A V+E9s0is .2S4d6u .E2d1u1
Prof. Bedia ŞİMŞEK Personal Information WOfefibc:e hPtthposn:/e/:a v+e9s0is .2sd4u6. e2d1u1. t1r/5b4e1d iasimsek EDodcutocraatteio, Ann kInarfao Urnmivaetrisoityn, Fen Bilimleri Enstitüsü, Süt Teknolojisi Anabilim Dalı, Turkey 1997 - 2003 UPonsdtegrrgardaudautaet, eA, nAknakraar Ua nUinveivresritsyit, yF, eZnir Baialitm Flaekrüi lEtensit,i tSüüstü T, eSkünt oTleokjinsoi Lloisjiasni As nParboiglirmam Dıa, Tlı,u Trukerkye 1y9 18979 -2 1 -9 199195 FEnogrliesihg, nB2 L Uapnpgeru Iangteersmediate RFoeosde Eanrgcihne Aerrinega, sFood Technology, Processing Diary And Related Products, Engineering and Technology APrcoafedsesomr,i Scu Tleiytmleasn /D eTmairsekl sUniversity, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 2018 - Continues Articles Published in Journals That Entered SCI, SSCI and AHCI Indexes I. SÇcEaLlEdBinİ Mg .p, ŞrİoMcŞeEsKs Bo.ptimization to enhance the textural properties of Kashar cheese II. EJOfUfeRcNtsA Lo fO mF FaOstOicD gPuRmOC (EPSiSsItNaGc iAaN leDn PtRisEcSuEsR)V oAnT IcOhNe, m20ic2a1l ,( rJohueronlaol gInicdaelx, eadn idn mSCiIc)robiological properties of yŞİoMgŞuErKt iBc.e, A ckrseoaym A., Kirhan S., Topcu D. S. III. EJOfUfeRcNtsA Lo fO pF lFaOsmODin P aRnOdC EpSlSaIsNmGi AnNogDe PnR oEnSE tReVxAtuTrIOaNl b, violc.4h3e,m noic.7a,l 2a0n1d9 m(Joicurronbail oInlodgeixceadl ipnr SoCpI)erties of cŞlİoMtŞtEeKd Bcr., eGaÜmN İ., Ekinci M. B. IV. SJOoUmReN APLro OpFe FrOtiOeDs oSAf FFErTeYs,h v oaln.3d8 ,R niop.e6n, 2e0d1 T8r (aJoduitrinoanl aInl dAekxceadk iant iSkC IC)heese KŞİOMRŞEEAKN B J.O, TUURNNCAELR F YO.R FOOD SCIENCE OF ANIMAL RESOURCES, vol.38, no.1, pp.110-122, 2018 (Journal Indexed V. Fini rSsCtI )record of Glycaspis brimblecombei Moore (Hemiptera: Aphalaridae), in Turkey PKHAYRTAOCPAA İR., AKSaIyTaIhCaAn, vAo.,l .Ş4İ3M, ŞnEoK.2 ,B p.,p C.1e7lik1p-1e7n5ce, 2 Y0.15 (Journal Indexed in SCI) VI. -
T.C. Harran Üniversitesi Fen Bilimleri Enstitüsü
T.C. HARRAN ÜNİVERSİTESİ FEN BİLİMLERİ ENSTİTÜSÜ DOKTORA TEZİ GELENEKSEL DİYARBAKIR ÖRGÜ PEYNİRİNİN KARAKTERİSTİK ÖZELLİKLERİNİN TESPİT EDİLMESİ VE GIDA GÜVENLİĞİ AÇISINDAN DEĞERLENDİRİLMESİ Abdulkerim HATİPOĞLU GIDA MÜHENDİSLİĞİ ANABİLİM DALI ŞANLIURFA 2014 T.C. HARRAN ÜNİVERSİTESİ FEN BİLİMLERİ ENSTİTÜSÜ DOKTORA TEZİ GELENEKSEL DİYARBAKIR ÖRGÜ PEYNİRİNİN KARAKTERİSTİK ÖZELLİKLERİNİN TESPİT EDİLMESİ VE GIDA GÜVENLİĞİ AÇISINDAN DEĞERLENDİRİLMESİ Abdulkerim HATİPOĞLU GIDA MÜHENDİSLİĞİ ANABİLİM DALI ŞANLIURFA 2014 Prof. Dr. Şerafettin ÇELİK danışmanlığında, Abdulkerim HATİPOĞLU’nun hazırladığı “Geleneksel Diyarbakır Örgü Peynirinin Karakteristik Özelliklerinin Tespit Edilmesi ve Gıda Güvenliği Açısından Değerlendirilmesi” konulu bu çalışma 24/09/2014 tarihinde aşağıdaki jüri tarafından oy birliği ile Harran Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı’nda DOKTORA TEZİ olarak kabul edilmiştir. İmza Danışman : Prof. Dr. Şerafettin ÇELİK ……..…………………………… Üye : Prof. Dr. Mahmut DOĞAN ……..…………………………… Üye : Doç. Dr. Hüseyin TÜRKOĞLU ……..…………………………… Üye : Doç. Dr. M. Serdar AKIN ……..…………………………… Üye : Doç. Dr. Ferit ATASOY ……..…………………………… Bu Tezin Gıda Mühendisliği Anabilim Dalında Yapıldığını ve Enstitümüz Kurallarına Göre Düzenlendiğini Onaylarım. Prof. Dr. Sinan UYANIK Enstitü Müdürü Bu çalışma HÜBAK tarafından desteklenmiştir. Proje No: 12019 Not: Bu tezde kullanılan özgün ve başka kaynaktan yapılan bildirişlerin, çizelge, şekil ve fotoğrafların kaynak gösterilmeden kullanımı, 5846 sayılı Fikir ve Sanat Eserleri Kanunundaki -
10% Սպասարկման Վճար 10% Service Charge
10% Սպասարկման վճար 10% Service charge ܲÊàôîºêîܺð APPETIZERS Êáñíáõ (1 μ³ÅÇÝ) ÃáÝñáõ٠ϳËí³Í ·³é Khorvu (1 portion) tandoori lamb 5500 ØëÇ ï»ë³Ï³ÝÇ §üÇñÙ³ÛÇݦ µ³ëïáõñÙ³, ëáõçáõË, ï³í³ñÇ É»½áõ, »ñßÇÏ, ï³í³ñÇ ýÇÉ», µ»ÏáÝ House specialty meat platter basturma, sujuk, beef tongue, sausage, beef fillet, bacon 4500 Ô³íáõñÙ³ ï³í³ñÇ ÷³÷ϳÙÇë, ϳñ³· Ghavurma beef tenderloin, butter 3800 Êá½Ç ýÇÉ» §üÇñÙ³ÛÇݦ Ëá½Ç ýÇÉ», ëËïáñ House specialty pork fillet pork fillet, garlic 2500 ܲÊàôîºêîܺð APPETIZERS ä³ÝñÇ ï»ë³Ï³ÝÇ Ñáɳݹ³Ï³Ý å³ÝÇñ, éáùýáñ, ÉáéÇ, ëáõÉáõ·áõÝÇ Cheese platter dutch cheese, roquefort, lori, suluguni 2800 ÒÏ³Ý ï»ë³Ï³ÝÇ ë³ÕÙáÝ, ÛáõÕ³ÓáõÏ, ³åËï³Í óé³÷ Fish platter salmon, oilfish, smoked sterlet 8000 ¶ÛáõÕ³Ï³Ý å³ÝÇñ áã˳ñÇ å³ÝÇñ, ÉáéÇ, Ñáñ³Í å³ÝÇñ, Ã»É å³ÝÇñ Farm cheese platter sheep milk cheese, lori, horats (aged cheese in pottery), chechil (string cheese) 1900 гÛÏ³Ï³Ý ÓÏ³Ý ï»ë³Ï³ÝÇ ³åËï³Í Çß˳Ý, ÛáõÕáõÙ ³åËï³Í Çß˳Ý, ³åËï³Í óé³÷ Armenian fish platter smoked trout, smoked trout in oil, smoked sterlet 7000 ܲÊàôîºêîܺð APPETIZERS ø³Ù³Í Ù³ÍáõÝ Ù³ÍáõÝ, ÁÝÏáõÛ½, Ýáõé Strained matzoon matzoon (yogurt), walnut, pomegranate 800 ´³Ýç³ñ»Õ»Ý³ÛÇÝ ë³éÝáõï»ëï ÉáÉÇÏ, ëÙµáõÏ, åÕå»Õ, ëáË, ëËïáñ, ϳݳãÇ Vegetable appetizer tomato, eggplant, pepper, onion, garlic, greens 1700 Èáμáí ·Ý¹ÇÏÝ»ñ` ÁÝÏáõÛ½Ç ÷³ÃÇÉÝ»ñáí ϳñÙÇñ ÉáµÇ, ÁÝÏáõÛ½, ϳñ³·, ëáË, Ýáõé Bean balls with walnut flakes kidney beans, walnut, butter, onion, pomegranate 1200 è»Å³Ý ϳÃÇ ë»ñ Rezhan milk cream 900 ܲÊàôîºêîܺð APPETIZERS ÐáõÙáõë ëÇë»é, óÑÇÝ, ÓÇóåïÕÇ Ó»Ã, ëËïáñ Hummus chickpeas, -
Middle Eastern Cuisine
MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it. -
NANTWICH TARIM Cemiyeti ULUSLARARASI Peynir YARIŞMASI ALTIN ÖDÜL Lezzet Arayanlara for Those Seeking the Flavor Türkiye’Nin Gururu
NANTWICH TARIM CEMiYETi ULUSLARARASI PEYNiR YARIŞMASI ALTIN ÖDÜL Lezzet Arayanlara For those seeking the flavor Türkiye’nin gururu Kuruluşumuzun 42. Yılında, Nantwich Uluslararası Peynir Yarışmasının, “Doğal peynirde perakende paket inovasyonu, dizaynı, sunumu ve tasarımı” dalında Altın Ödül kazanmanın ve ülkemize bu gururu yaşatmanın sevincini yaşıyoruz. Dünyanın en büyük ve en iyi peynir yarışması olarak gösterilen, 1897 yılından bu yana gerçekleşen Nantwich Uluslararası Peynir Yarışmasına, 2015 yılında, 31 ülkeden 4.615 peynir ve süt ürünü rekor bir katılım gösterdi. Bu rekor katılımın arasından sıyrılmayı, “dışı da peynir içi de peynir” sloganıyla sunulan “Bohça Peynir” (Poucheese) ile sadece büyük jürinin değil, yarışma Genel Sekreteri Adrian Lawrence’ın da dikkatini çekmeyi başardık. Bu ödülle kalitemizi uluslararası alanda da tescillemiş olduk. NANTWICH TARIM CEMiYETi ULUSLARARASI PEYNiR YARIŞMASI ALTIN ÖDÜL Golden International Cheese Awards Gündoğdu Food and Dairy won the prestigious 2015 Golden International Cheese Award held by UK based Nantwich Agricultural Society. This award is well-deserved recognition of our 42 years of cheese making passion. We have been chosen as a winner among 4,615 contestants from 31 different countries. We are proud to be the first Turkish company to receive this honor. This historic competition originated in Nantwich, United Kingdom and dates back to 1897. We have been awarded the Golden Medal in many categories including innovation, design and presentation. Our innovative Poucheese received high praises both from jury and the general secretary Adrian Lawrence. Mr. Lawrence noted that Gündoğdu Food and Dairy was the first Turkish company to receive this award from his organization. He congratulated Gündoğdu team for innovating this great product. -
Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw Or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on Mineral Content
Innovative Romanian Food Biotechnology Vol. 14, Issue of March, 2014 © 2014 by “Dun ărea de Jos” University – Gala ţi Received October 12, 2013 / Accepted December 4, 2013 RESEARCH ARTICLE RIPENING OF SUDANESE BRAIDED (MUDDAFFARA) CHEESE MANUFACTURED FROM RAW OR PASTEURIZED MILK: EFFECT OF HEAT TREATMENT AND SALT CONCENTRATION ON MINERAL CONTENT Mohamed O. E. ALTAHIR¹, Elgasim A. ELGASIM 2, Isam A. Mohamed AHMED 2* 1Department of Food Science and Technology, Faculty of Agriculture, Omdurman Islamic University, Omdurman, Sudan 2Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North. Sudan Abstract The aim of the study was to investigate the effect of heat treatment and salt concentration (0%, 5%, and 10%) on the mineral profile of Sudanese braided cheese (SBC) ripened for up to 3 months at 5±2°C. Both heat and salt treatments significantly (P < 0.05) affected the mineral profile of SBC. Braided cheese (BC) manufactured from pasteurized milk (BCPM) always had higher mineral contents (P < 0.05) than BC manufactured from raw milk (BCRM) except for Co. BCPM was superior to BCRM in the contents of Cu, K and Zn by 757%, 200% and 125% respectively. Mineral content of BC responded differently to salt concentrations (SC). Some minerals (Ca, Na, Mg, Cu and K) contents increased (P < 0.05) with the increase in SC showing overall changes that ranged between 21% and 295%. The rest of minerals tested (P, Zn, Fe and Co) decreased by 3% to 58% with the increase in SC. The Na and Fe contents of BC increased (P < 0.05) as storage periods progressed. -
Cheesemaking Book
So you want to be a cheesemaker? Congratulations on choosingCheese Monkey to be your guide! The selection of cheeses in this book and the accompanying cheesemaking kit have been designed to give you a taste of the variety of cheeses that can be easily made at home. Why does tangy Greek Cheese taste nothing like the creamy Ricotta of Italy? Why is soft, melting Mozzarella so different from non-melting Panneer from India? Answer these questions by making the different cheeses and tasting your way around the world of cheese. Have fun... :) Micro-Spoons This kit contains a micro-spoon to help measure out small quantities of rennet. One micro-spoon of rennet is enough for 2 litres of milk. Two micro-spoons of rennet will make curds from 4 litres of milk. Introduction... Our recipes are all about having fun and eating the results. Make sure you read the Cheesemakers' Tips on the next few pages to understand the basic processes, then just dive into the recipes. Everything you need is included in the cheese making kit except for basic bits of equipment which hopefully you'll have in your kitchen already; saucepans, spoons and colanders etc. When making cheese, the process is very sensitive to temperatures, timings and ingredients. Even using milk from the same cow will make a different tasting cheese at different times of the year! Remember, even if things don't go exactly how you planned you will still end up with a cheese, just not necessarily the cheese you were intending to make! Okay, so you're keen to get started; there are 29 cheeses in this Mozzarella ..........................