DOCSLIB.ORG

Pasta for Children2012.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Pasta for Children2012.Pdf for Ch a ild st r a e P n A r d ou rl nd the Wo A Children’s Nutrition and Cooking Curriculum Pasta for Children Pasta for Children Contents Introduction ....................................................................................... 4 Lesson 1: What is Pasta? .................................................................. 7 Lesson 2: Europe & Asia Belgium • France • Germany .................................................... 14 Italy • Spain • Portugal ............................................................. 20 Turkey • Iran ............................................................................... 26 Lesson 3: Latin America Brasil • Uruguay ......................................................................... 34 Chile • Argentina ....................................................................... 40 Venezuela • Colombia ............................................................... 46 Mexico • Costa Rica ................................................................... 52 Lesson 4: North America Canada • United States ............................................................. 60 Appendix World Pasta Production and Consumption ........................... 68 2010 Scientific Consensus Statement ..................................... 69 Glossary ....................................................................................... 71 © 2012 Oldways Preservation and Exchange Trust Pasta for Children Pasta for Children How are the Lessons Organized? Practical Steps Before You Begin Introduction Following the introductory chapter about pasta, Each lesson starts with the materials to be copied the curriculum is organized by geography: Europe for the children in your class—the Recipes and the Pasta for Children Around the World is a food and and Asia; Latin America; and North America. Each Maps, plus Food Facts, and Pasta Traditions! cooking curriculum to introduce and bring excite- lesson has a focus on pasta, and also covers the ment about pasta, food, and cooking — to children geography and agricultural products of each coun- We suggest you encourage the children to take everywhere! try. Fun food and pasta facts follow. Finally, the these handouts home to share with their families. curriculum introduces a traditional pasta dish of You’ll need to check out the equipment and ingre- The four lessons teach children about pasta, food each country, including a simple recipe that can be dient/shopping list for each class (see the list at the traditions, and simple cooking, with recipes for prepared by the children in a classroom, with par- end of each lesson). healthy pasta meals from countries around the ents at home, by an educator in a grocery store or world. The lessons are organized by region and health clinic, or by a teacher in an organized group We encourage you to recruit volunteers (other groups of countries. meeting (church, scouting, or others). parents, teachers, friends, family members) to help you. Key Messages What Does Lessons 2, 3 and 4 Include? If you do not want to cook in a classroom (or if The key messages of the curriculum are that pasta Each lesson includes maps, food facts, pasta facts, there are rules preventing you), bring in a prepared meals are easy to make, healthy and delicious, AND recipes, and a “script” for the teacher to follow. All dish to serve the children at the end of the lesson. pasta is a part of meals in countries around the pages can be copied as handouts for the children. world. As a general rule of thumb, we have designed the class to last one hour, with the following time allot- 1. Local: It’s easy to take local food traditions ted per segment: and mix them with pasta! 1. Geography, Agriculture, Pasta Traditions: 2. Global: Also, it’s easy to make and enjoy 25 minutes healthy pasta meals from countries around 2. Pasta Cooking Lesson and Set-Up: 25 minutes the world. children of any age, from kindergarten to high 3. Clean-Up: 10 minutes school. It can also be taught to people of any age Anyone—parents, teachers, community leaders, including senior citizens, or to any group interested health professionals, food retailers or others inter- If you’re teaching in a school setting, it is easiest in learning about healthy eating. ested in children, food, cooking, and health—can to set up while the children are at another activ- teach Pasta for Children Around the World. ity (art, recess, etc.). For clean-up, it is best to wash Who can Teach Pasta for Children? all the dishes at home. However, it is important to Oldways developed this curriculum on behalf of The lessons are designed so that teachers, parents, involve the children in clean-up: packing up, clean- the International Pasta Organisation to help chil- grandparents, chefs, and other people who care ing up tables and picking up things from the floor. dren around the world learn simple, delicious, and about food and children will be comfortable teach- When you are all packed, a group of children can healthy ways of preparing pasta meals. This will ing them. Each lesson is similar in structure, and help you carry the equipment and ingredients. General Cooking Equipment for the Class help form a foundation for healthful eating that the introduction (below) includes some step-by-step will last them a lifetime. guides for preparing and teaching. Each lesson includes a shopping and equipment Plastic bowls or tubs with covers, or plastic bags list. The cooking lesson requires a hot plate, stove work well to transport ingredients. We suggest The curriculum is divided into four lessons. Lesson What if I’m Not an Expert? or other heating element. An easy solution is to buy extra-large canvas bags and extra-sturdy bags to two small electric burners. These are easily found in transport all the bowls, bags, and equipment. 1 is about pasta basics, and how pasta is an easy You don’t need to be an expert in all cuisines and the housewares’ section of department or variety way to introduce lots of healthy foods (for example, cultures. You just need to have a passion for good stores. Of course, a regular kitchen set up can also vegetables and beans), with the flavors and foods of food and for teaching children about it. The class any country around the world! Lessons 2, 3, and 4 be used. materials are designed and presented so that any- If you have any questions, please contact us include information about pasta and several coun- one with an interest in food and children can teach The cooking lesson also requires a large pot for at Oldways: tries. Each country’s lesson covers: geography and the lessons without a lot of study and preparation. agriculture; food and pasta facts; plus a traditional cooking the pasta, another pan or two for the pasta phone: 001- 617- 421- 5500 pasta meal recipe to make. sauce, utensils such as knives, wooden spoons, Is Teaching Experience Necessary? rubber spatulas, measuring cups and spoons, and fax: 001- 617-421-5511 Who is the Curriculum designed for? No, not at all. The lesson plans give you a frame- cutting boards for cooking and prep work (cutting email: [email protected]. work: You can follow each lesson to the letter, or vegetables or measuring ingredients). The program is tailored for teachers, parents, and you can add material from your own experiences. others to use with children ages 8-14. It can eas- You may want to do all the “prep” work for the ily be adapted to the interests and skill levels of class ahead of time at home, or you can also do this in front of the children in class. 4 5 SON LES 1 W h ? at sta is Pa Pasta—A Global Food for Taste, Health, and Convenience 6 What is Pasta? What is Pasta? Pasta—A Global Food Eight Reasons to Eat Pasta! There are lots of really good reasons for eating pasta. Here are eight simple ones for Taste, Health, and Convenience showing why pasta is a good food choice for children and their families. 1. Pasta is quick and easy to cook. 6. Pasta can be served hot or cold. What is Pasta? 2. Pasta, and pasta meals, are delicious. 7. Pasta can be served as a main dish or Pasta is food, and it is a delicious food. Families all a side dish. It can also be served in over the world eat pasta. Very often pasta is part of 3. Pasta, and pasta meals, are nutritious their main meal of the day. and healthy. soups, salads, and even in desserts! 4. Pasta is convenient and easy to store, 8. Pasta is also environment-friendly, What is Pasta Made From? thanks to its long shelf-life. thanks to its packaging that permits Pasta is made from durum wheat semolina, which 100% recovery of the materials. is mixed with water, made into shapes, and then 5. Pasta is not expensive. dried. Eggs are sometimes mixed with flour to make pasta dough. Pasta + Pasta Factory Sometimes pasta may contain other ingredients If the pasta is made in factories, the expert pasta such as eggs or vegetables. These ingredients can be makers put the durum wheat semolina and water mixed into the dough before it is dried, like in the into one end of a huge machine (bigger than a case of egg pasta, or they can be added as a filling, An Etruscan cave painting. house!). Then the pasta maker pushes the “start in the case of filled pasta like ravioli. button,” and the machine goes to work. The pasta dough is forced through holes in the machine History of Pasta Pasta can be served with delicious sauces and foods (called a die) that determine the shape of the pasta. such as tomatoes, olive oil, cheese, vegetables, fish, Children and parents have eaten pasta for a very, Then, the shaped pasta goes through a drying pro- clams, shrimp, meat, and beans, so it tastes good, very long time. cess and after its completion, the dried pasta comes too! out the other end of the machine, and is ready to Wheat flour was one of the first foods of our distant How to Make Pasta go into boxes and then to the market! ancestors. To make the flour, they crushed the ker- Pasta can be made two ways.
Load more

Recommended publications
  • Colombian/ Venezuelan Fusion Cuisine! Family-Run and Bursting with Rich Flavors, Sabores De Mi Tierra Is a Must Try!
    B U F F A L O W I T H O U T B O R D E R S C U L T U R A L I N F O R M A T I O N P A C K E T CUISINE SERVED BY: SABORES DE MI TIERRA The second night of our Buffalo Without Borders TO GO series will be served by Sabores De Mi Tierra! In a colorful space on Niagara street, it is the only restaurant in Buffalo to boast Colombian/ Venezuelan fusion cuisine! Family-run and bursting with rich flavors, Sabores De Mi Tierra is a must try! Sabores De Mi Tierra, which translates to "flavors of my land" in English, was re-opened under new ownership in 2019. Diana and Edgar reestablished the Colombian favorite on Niagara St. Diana is from Colombia and Edgar, her husband, is from Venezuela but grew up in Colombia, making their menu a fusion of the two cuisines. Sabores De Mi Tierra is the only Colombian restaurant in Buffalo and before it was opened our Colombian population had to go to NYC to find the cuisines of their homeland. This is why the pair was so excited to open their restaurant in Buffalo, Diana said, "We are the only ones to offer Colombian food like this in Buffalo, and I want the community to learn more about our cuisine because it is the best food, the richest in spice and flavor!" Besides an array of spices, their cuisine relies heavily on the flavors of sautéed peppers, onions, and garlic.
    [Show full text]
  • Appetizers Ceviches ​Salads – Ensaladas ​Sancochos – Soups
    Appetizers Special Appetizer – Arepa con queso, chorizo, chicharron, and empanada. $9.95 ​ Arepa con Queso – Corn patty with cheese. $4.40 ​ Tostones con Queso- Flattened green plantains with Mozzarella. $4.50 ​ Arepa con Queso y Carne – Corn patty with cheese and beef. $5.95 ​ Tostones con Queso y Carne- Flattened green plantains with cheese and beef. $6.95 ​ Arepa Ogado y Carne – Corn patty with tomato onion sauce and beef. $5.95 ​ Tostones con Ogado y Carne- Flattened green plantains with tomato, onions and cheese. $6.95 ​ Maduros con Queso – Sweet plantains with cheese. $4.50 ​ Calamar Apanado- Breaded calamari, with tartar sauce. $5.95 ​ Yuca con Chicharron – Fried yucca with fried pork belly. $6.95 ​ Empanada – Our famous fried meat pie. $1.50 ​ Picada- Combination of meats, yucca, corn patty, tostones, and empanada. $12.95 ​ Morcilla o Chicharron o Chorizo con arepa- $4.50 ​ ​ Ceviches Salads – Ensaladas ​ $11.50 Chicken $8.95 Shrimp $10.95 Ceviche de Pescado – Fish filet in lemon juice. Caesar Salad-Romaine hearts, croutons and Caesar ​ ​ Ceviche de Camaron- Shrimp in lemon juice. dressing. ​ Ceviche Mixto- Fish and shrimp in lemon juice. Chef Salad-Lettuce, tomatoes, carrots, and mixed ​ ​ Coctel de Camarones – Shrimp cocktail mixed peppers. ​ with our famous creamy remoulade sauce. Coctel de Camarones – Boiled Shrimp cocktail Mexican style, ​ mixed with pico de gallo, avocado, in special tomato juice. ​Sancochos – Soups (Servidas con arroz, ensalada, maduros y arepa) (Served with rice, salad, sweet plantains, and corn patty) Sancocho de Pescado – Fish soup with our famous Caribbean cream of coconut. $10.95 ​ Sancocho de Mariscos– Seafood soup with Coconut Caribbean Style.
    [Show full text]
  • By Amalia Damgaard
    By Private Chef Amalia Damgaard CHILEAN PANORAMA Although it appears slim and small, Chile is a long and narrow country about the size of Texas, with a vast coast line covering about 3,998 miles. The Pacific Ocean borders to the west; Argentina is a neighbor to the east; Bolivia, to the northeast; and Peru, to the north. Because of its geographical location, Chile has an unusual and fun landscape, with deserts, beaches, fjords, glaciers and icebergs, fertile lands, the Andes mountains, over 600 volcanoes (some active), and sub-artic conditions in the South. Since Chile is below the equator, their seasons are different from ours in the United States. So, when we have winter they have summer, and so on. Even though Chile had years of political and economic turmoil, it has evolved into a market-oriented economy with strong foreign trade. Currently, it has the strongest economy in South America, with a relatively-low crime rate, and a high standard of living. Chile is a land rich in beauty, culture, and literature. It is called “the Switzerland of South America” because of its natural splendor. World renowned poets, Pablo Neruda and Gabriela Mistral, won Nobel Prizes. The majority of Chileans are descendants of Europeans, namely Spanish, French, and German, and others in smaller numbers. Allegedly, the original inhabitants of the region prior to Spanish conquest were not natives but merely nomads who lived in the area. Their descendants are today about 3% of the population. A mixture of the so-called natives and European settlers is called “mestizo.” Today’s mestizos are so well blended that they look mostly European.
    [Show full text]
  • Resource Guide Chile
    Resource Guide Chile www.larmgroup.com © Copyright LARM Group TABLE OF CONTENTS 2 Welcome to Chile Chile History & Culture 4 Country Details Currency & Taxation Local I.D. Immigratiion Progress Obtaining your Driver’s License Purchasing a Car 10 Home Finding Associated Fees in Renting a Home Utilities Required Documentation 11 Education Bilingual Schools Academic Calendar Recommended Timeframes to Enroll 13 Banking Opening a Bank Account ATMS 14 Medical System Insurance Finding a Doctor Hospitals Emergency Contacts 16 Transportation Public Transport in Santiago and Major Cities Airports and Air Transport Traveling by Bus Train Journeys Traveling by car in Chile 18 Embassy & Consulates Embassy Consulates © Copyright LARM Group TABLE OF CONTENTS 20 National Holidays 21 The Local Flavor Chilean Cuisine Traditional Recipe Eating out in Santiago 22 Landmarks & Tourist Spots 25 Entertainment Sports & Activities in Country Shopping 26 Helpful Tips Safety Utilities & Technical Information Dialing In/Out of Country 27 Weights & Measurements Chart 28 Notes © Copyright LARM Group As part of our Latin American Relocation Management (LARM) family, you can rest assured that we have your relocation needs covered. Our focus is making sure you experience a smooth transition, from start to finish. We have put together this guide with important information and resources that will help ease your relocation process as much as possible. We want to remind you that we stand by, ready to support and guide you whenever you might need it. If you have any questions or feed- back, please feel free to contact us directly. LARM Chile LARM USA Headquarters Americo Vespucio 2050 1961 NW 150th Avenue, Suite 103 Quilicura, Santiago, Chile Pembroke Pines, FL 33028 Phone: + (562) 2663-6700 Phone: + (954) 239-4081 Email: [email protected] Email: [email protected] LARM - CHILE RESOURCE GUIDE 1 © Copyright LARM Group Welcome to Chile Chile is a developing country.
    [Show full text]
  • General Shopping List
    SHOPPING LIST Fruits Vegetables Apples Avocado, Asparagus Bananas Carrots, Corn Blueberries Cherries Beets, Broccoli Grapes Cucumbers Garlic, Green Beans Oranges Lettuce Peaches, Pears, Plums Strawberries Mushrooms Watermelon Onions Pea Pods, Peppers Other _______________________ o Green o Red Deli/Near Deli Items o Yellow Organic Cheeses o Orange Hummus Potatoes Goat Cheese Spinach Guacamole Tomatoes Potato Salad Yellow Squash Pomegranate Juice Zucchini Tofu Other _______________________ Dried Cherries Sunflower Seeds Meats Almonds Salmon-Frozen Walnuts Ground Beef Pecans Chicken Other ________________________ Hot Dogs Pickles—near hot dogs Breads Other ________________________ Wheat Bread Buns--Hot Dog, Hamburger Beverages Pita Coffee (Regular/Decaf) Other _________________________ Caffeine Free Coke Ginger Ale Chips/Snacks Beer Tortilla Chips Wine Potato Chips Bottled Water __________________ Pretzels Crackers—Saltines, Wheat Breakfast Items/Snacks Popcorn Cereal Graham Crackers Oatmeal Other ___________________________ Syrup Pancake/Waffle Mix Fruit Snacks 2016 4Real Moms www.4realmoms.com Granola Bars (Lara Bars) Italian/Mexican/Asian Foods Cans/Jars/Bottles Refried Beans, Black Beans Baked Beans Tortillas (flour/corn) Soups Salsa/Taco Sauce Applesauce Pasta Sauce Peanut Butter/Jelly Pasta Canned Tomato Items ____________________ o Rotelle Other __________________________________ o Macaroni o Penne Condiments/Cooking/Baking o Rigatoni Rice Ketchup Sauce—Teriyaki,
    [Show full text]
  • Halušky with Sauerkraut
    Halušky with Sauerkraut 4 servings Active Time: 35 min. Total Time: 35 min. Level of Advancement: 1/5 Halušky are most likely the easiest pasta meal made from scratch. It is superfast and at the same time, super tasty. Halušky are a traditional Slovak Shepherd’s meal. Ingredients: Halušky batter: 2 LB of potatoes 1 large egg ½ TSP of salt 2 ½ cups of all-purpose flour Sauerkraut: 2 TBSP of frying oil - adjust if needed 1 large onion - peeled and finely chopped ½ LB of bacon - chopped into small pieces * 1 LB of Sauerkraut (drained, amount before draining) ½ Stick (2 OZ) of butter ½ TSP of salt ½ TSP of ground pepper * Skip for a vegetarian option Tools: Chef's Knife & Cutting Board Measuring Spoons & Measuring Cups Peeler Box Grater or Kitchen Mixer with Grater Attachment or Food Processor Immersion Blender or Food Processor or Blender 2 Large Mixing Bowls (about 8 QT or more) Silicone Spatula Large Sauce Pan or Medium Pot (about 6 QT) Large Fry Pan or Large Stir Fry Pan - Wok or Large Sauté Pan (12" or more) Halusky/Spaetzle Press or Colander (with Holes about ¼”) Strainer www.cookingwithfamily.com Cooking with Family © 2021 1 Directions: 1. Potato preparation: 1.1. Briefly rinse the potatoes under cold water and then peel. 1.2. Shred the potatoes into a large mixing bowl. Use the fine-sized holes for shredding. 2. Halušky batter: 2.1. Add: 1 large egg ½ TSP of salt Thoroughly stir together with a spatula until nicely combined. 2.2. Process until smooth with an immersion blender. 2.3.
    [Show full text]
  • 180 Godina Nacionalne Zastave Urugvaja 180 Years
    ISSN 1846-3827 Grb i Zastava Glasnik Hrvatskog grboslovnog i zastavoslovnog društva Broj 9, Godina V. Bulletin of the Croatian Heraldic & Vexillologic Association Zagreb, svibanj 2011. Number 9, Volume V, Zagreb, May 2011 Razgovor s Interview with prof. dr. sc. Mirjanom Matijević Sokol Prof. Dr. Sc. Mirjana Matijević Sokol S prof. Matijević Sokol, predstojnicom Katedre za We talked with Prof. Matijević Sokol, chairperson of the pomoćne povijesne znanosti i metodologiju historije, Auxiliary History Sciences and History Methodology Seat, redovitom profesoricom Odsjeka za povijest Filozofskog professor at the History Division of the Faculty of Philosophy fakulteta (FF) Sveučilišta u Zagrebu, razgovarali smo u (FF) of the University of Zagreb, on the occasion of povodu osnivanja specijalističkog diplomskog studija establishment of the specialist graduate study program in the pomoćnih povijesnih znanosti (PPZ). Auxiliary History Sciences (AHS). GiZ: Na koji se način se studenti upoznavaju s GiZ: How are the students introduced with heraldry heraldikom tijekom studija? during the studies? Heraldička baština hrvatskog povijesnog prostora bogata The heraldic heritage of the Croatian historical region is je i raznolika i najneposrednije svjedoči o pripadnosti Hrvatske both rich and diversified and it is the direct witness to Croatian zapadnim kulturnim tekovinama. Ostavština je to plemićkih affiliation to the western cultural inheritance. It is the heritage of obitelji, gradova, povijesnih pokrajina, županija, crkvenih noble families, cities, historical regions, counties, ecclesiastic ustanova i pojedinaca. U posljednje vrijeme odnosno od institutions and individuals. Recently, i.e. after 1990's, the devedesetih godina prošloga stoljeća interes za njezino interest for this research has steadily grown. However, the istraživanje je porastao.
    [Show full text]
  • LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
    PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6
    [Show full text]
  • A New Culinary Culture in Colombia: Equality and Identity in the Interpretation of Traditional Cuisines
    A New Culinary Culture in Colombia: Equality and Identity in the Interpretation of Traditional Cuisines A Dissertation Presented to the Faculty of the Graduate School of Cornell University In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy by Juliana Duque-Mahecha May 2017 © 2017 Juliana Duque-Mahecha A New Culinary Culture in Colombia: Equality and Identity in the Interpretation of Traditional Cuisines Juliana Duque-Mahecha, Ph. D. Cornell University 2017 Abstract Cooking responds to this double entendre of a past that is collected, interpreted and then projected on to a present that then overcomes it. New food trends necessarily imply questions about social and cultural equality and identity. That which is novel is exciting and refreshing; it implies learning and broadening boundaries, which are often geographical and social and always cultural. However, the process also entails the inherent challenge to define and answer what is lost and valued in a new scenario and to understand to what purpose. Some categories that have been used to understand such historical processes of cultural production in social systems are class, race, ethnicity and gender, as well as concepts associated with territory, differentiation, integration and democratization, authenticity and exoticization. My purpose in conducting an analytical approach to the development of the gastronomical and culinary subject in Colombia and of building a diagnostic map of it, responds to the wish to contribute to the understanding of the function of food research in solving specific questions of inequality, estrangement, and deracination, as well as understanding new senses of belonging and appropriation that emerge because of urban reconfigurations.
    [Show full text]
  • [8ZRH]⋙ Secrets of Colombian Cooking (Hippocrene Cookbook Library) by Patricia Mccausland-Gallo #J1PD3THFG4W #Free Read Online
    Secrets of Colombian Cooking (Hippocrene Cookbook Library) Patricia McCausland-Gallo Click here if your download doesn"t start automatically Secrets of Colombian Cooking (Hippocrene Cookbook Library) Patricia McCausland-Gallo Secrets of Colombian Cooking (Hippocrene Cookbook Library) Patricia McCausland-Gallo Secrets of Colombian Cooking provides a window into the diverse cuisine of this little-known South American nation. Author Patricia McCausland-Gallo, a native Colombian, traveled throughout the many regions of Colombia to gather the most authentic dishes. With a wide range of recipes and a glossary of typical ingredients, this book acquaints cooks with the array of foods that make up Colombian cuisine, including sweet and hot peppers, plantains, tamarind, gooseberries, papayas, guavas, and tree tomatoes. From the coffee and cacao grown high in the Andes Mountains to the many tropical fruits of the Caribbean and Amazonian regions, the great cattle farms on the plains, and bountiful seafood from the Pacific Ocean and the Caribbean Sea, Colombia is a country of vast and exotic culinary creations. Secrets of Colombian Cooking presents the wide spectrum of Colombian cuisine to home cooks in more than 175 inviting recipes from simple, hearty sancochos (soups and stews prepared differently in every region) to more exotic fare such as Langosta al Coco (Lobster in Coconut Sauce) and Ají de Uchuvas (Yellow Gooseberry Sauce). Complete with b/w photographs. Download Secrets of Colombian Cooking (Hippocrene Cookbook ...pdf Read Online Secrets of Colombian Cooking (Hippocrene Cookboo ...pdf Download and Read Free Online Secrets of Colombian Cooking (Hippocrene Cookbook Library) Patricia McCausland-Gallo From reader reviews: Eric Chabot: Secrets of Colombian Cooking (Hippocrene Cookbook Library) can be one of your starter books that are good idea.
    [Show full text]
  • Comercio Justo Y Economía Social Crisis Y Principios Éticos Para Una Economía De La Solidaridad
    Comercio justo y economía social Crisis y principios éticos para una economía de la solidaridad PDF generado usando el kit de herramientas de fuente abierta mwlib. Ver http://code.pediapress.com/ para mayor información. PDF generated at: Wed, 13 Apr 2011 16:24:37 UTC Contenidos Artículos Marco conceptual 1 Comercio justo 1 Economía social 7 Autores latinoamericanos 12 José Luis Coraggio 12 Aníbal Quijano 13 Enrique Dussel 23 Las crisis: disparadores de los nuevos paradigmas 28 Crisis económica argentina (1999-2002) 28 Crisis de diciembre de 2001 en Argentina 33 Experiencias en Argentina y en otros países 39 Empresa recuperada 39 FaSinPat 42 Nuevos tiempos: una esperanza global 45 Foro de São Paulo 45 Foro Social Mundial 49 Referencias Fuentes y contribuyentes del artículo 52 Fuentes de imagen, Licencias y contribuyentes 53 Licencias de artículos Licencia 54 1 Marco conceptual Comercio justo El comercio justo es una forma alternativa de comercio promovida por varias organizaciones no gubernamentales, por la Organización de las Naciones Unidas y por movimientos sociales y políticos (como el pacifismo y el ecologismo) que promueven una relación comercial voluntaria y justa entre productores y consumidores. Los principios que defiende el comercio justo son: • Los productores forman parte de cooperativas u organizaciones voluntarias y funcionan democráticamente. • Libre iniciativa y trabajo, en rechazo a los subsidios y ayudas asistenciales (de alli la frase del comercio justo: «Comercio, no ayuda»). • Rechazo a la explotación infantil. • Igualdad entre hombres y mujeres. • Se trabaja con dignidad respetando los derechos humanos. • El precio que se paga a los productores permite condiciones de vida dignas.
    [Show full text]
  • The Mysteries of the Goddess of Marmarini
    Kernos Revue internationale et pluridisciplinaire de religion grecque antique 29 | 2016 Varia The Mysteries of the Goddess of Marmarini Robert Parker and Scott Scullion Electronic version URL: http://journals.openedition.org/kernos/2399 DOI: 10.4000/kernos.2399 ISSN: 2034-7871 Publisher Centre international d'étude de la religion grecque antique Printed version Date of publication: 1 October 2016 Number of pages: 209-266 ISSN: 0776-3824 Electronic reference Robert Parker and Scott Scullion, « The Mysteries of the Goddess of Marmarini », Kernos [Online], 29 | 2016, Online since 01 October 2019, connection on 10 December 2020. URL : http:// journals.openedition.org/kernos/2399 ; DOI : https://doi.org/10.4000/kernos.2399 This text was automatically generated on 10 December 2020. Kernos The Mysteries of the Goddess of Marmarini 1 The Mysteries of the Goddess of Marmarini Robert Parker and Scott Scullion For help and advice of various kinds we are very grateful to Jim Adams, Sebastian Brock, Mat Carbon, Jim Coulton, Emily Kearns, Sofia Kravaritou, Judith McKenzie, Philomen Probert, Maria Stamatopoulou, and Andreas Willi, and for encouragement to publish in Kernos Vinciane Pirenne-Delforge. Introduction 1 The interest for students of Greek religion of the large opisthographic stele published by J.C. Decourt and A. Tziafalias, with commendable speed, in the last issue of Kernos can scarcely be over-estimated.1 It is datable on palaeographic grounds to the second century BC, perhaps the first half rather than the second,2 and records in detail the rituals and rules governing the sanctuary of a goddess whose name, we believe, is never given.
    [Show full text]