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Alyonka Russian Cuisine Menu
ZAKOOSKI/COLD APPETIZERS Served with your choice of toasted fresh bread or pita bread “Shuba” Layered salad with smoked salmon, shredded potatoes, carrots, beets and with a touch of mayo $12.00 Marinated carrot or Mushroom salad Marinated with a touch of white vinegar and Russian sunflower oil and spices $6.00 Smoked Gouda spread with crackers and pita bread $9.00 Garden Salad Organic spring mix, romaine lettuce, cherry tomatoes, cucumbers, green scallions, parsley, cranberries, pine nuts dressed in olive oil, and balsamic vinegar reduction $10.00. GORIYACHIE ZAKOOSKI/HOT APPETIZERS Chebureki Deep-fried turnover with your choice of meat or vegetable filling $5.00 Blini Russian crepes Four plain with sour cream, salmon caviar and smoked salmon $12.00 Ground beef and mushrooms $9.00 Vegetable filling: onion, carrots, butternut squash, celery, cabbage, parsley $9.00 Baked Pirozhki $4.00 Meat filling (mix of beef, chicken, and rice) Cabbage filling Dry fruit chutney Vegetarian Borscht Traditional Russian soup made of beets and garden vegetables served with sour cream and garlic toast Cup $6.00 Bowl $9.00 Order on-line for pickup or delivery 2870 W State St. | Boise | ID 208.344.8996 | alyonkarussiancuisine.com ENTREES ask your server for daily specials Beef Stroganoff with choice of seasoned rice, egg noodles, or buckwheat $19.95 Pork Shish Kebab with sauce, seasoned rice and marinated carrot salad $16.95 Stuffed Sweet Pepper filled with seasoned rice and ground beef $16.95 Pelmeni Russian style dumplings with meat filling served with sour cream $14.95 -
The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the Feedcities Project
nutrients Article The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the FEEDCities Project Inês Lança de Morais 1,2,*, Nuno Lunet 3,4, Gabriela Albuquerque 3 ID , Marcello Gelormini 2, Susana Casal 3,5,6 ID , Albertino Damasceno 7, Olívia Pinho 6,8, Pedro Moreira 3,8,9 ID , Jo Jewell 2, João Breda 2 ID and Patrícia Padrão 3,8 ID 1 Institute of Tropical Medicine and International Health, Charité-Universitätsmedizin Berlin, Campus Virchow-Klinikum, Augustenburger Platz 1, 13353 Berlin, Germany 2 Division of Noncommunicable Diseases and Life-Course, World Health Organization (WHO) Regional Office for Europe, UN-City, Marmorvej 51, DK-2100 Copenhagen Ø, Denmark; [email protected] (M.G.); [email protected] (J.J.); [email protected] (J.B.) 3 EPIUnit—Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas nº 135, 4050-600 Porto, Portugal; [email protected] (N.L.); [email protected] (G.A.); [email protected] (S.C.); [email protected] (P.M.); [email protected] (P.P.) 4 Departamento de Ciências da Saúde Pública e Forenses e Educação Médica, Faculdade de Medicina da Universidade do Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal 5 Faculdade de Farmácia, Universidade do Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal 6 REQUIMTE, Laboratório de Bromatologia e Hidrologia, Universidade do Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; [email protected] 7 Faculdade de Medicina da Universidade Eduardo Mondlane, Avenida Salvador Allende nº 702, 257 Maputo, Moçambique; [email protected] 8 Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua Dr. -
Grand Ave. Locust St. 12Th S T . 13Th S T . Walnut
M E T O T H WELLMARK WELLMARK RAMP Beer L C O E 2 0 W E 1 8 Cocktails ENTRANCE GRAND AVE. Festival Merchandise 72 73 74 75 SEATING 76 77 78 79 International Wine Soda and Water 71 70 JOHN AND MARY PAPPAJOHN Chocolate Adventure This vibrant three-day cultural celebration features nearly 7 EDUCATION CENTER 60 food vendors with dishes representing 25 different cultures or culinary regions. Explore professional cooking 8 Cultural Discovery 69 Experience demonstrations, a unique cooking challenge, interactive DES MOINES 9 PUBLIC LIBRARY cultural educational activities, dancers and musicians with 68 MAIN STAGE Meals from international flair, an impressive variety of worldwide beers, 67 the Heartland wine and cocktails and hands-on fun for kids. 66 Meredith Culinary Check out the Polk County Board of Supervisors Main Stage FESTIVAL FRONT Discovery Pavilion 65 PORCH for music throughout the weekend and the Principal Cultural SEATING 64 Principal Stage for culturally authentic music and dance performances. Cultural Stage The Festival would not be possible without support from our 63 volunteers. Please thank our dedicated team working hard Voya Financial across The Festival grounds. Fruit Adventure ENTRANCE 62 61 60 59 58 57 56 55 54 53 52 51 50 49 48 47 46 45 44 Food Vendors Be sure to share your love of The Festival by using our hashtag LOCUST ST. #wfmf2018 or by purchasing Official Festival Merchandise SEATING SEATING ENTRANCE Merchants located near 12th St. and Locust St. 10 11 12 13 14 15 31 32 33 34 35 36 37 38 39 40 41 42 43 16 Nonprofits 17 Sponsor Booths 30 18 ATM 29 19 Free Bike Valet 20 28 NATIONWIDE NATIONWIDE Handicap Parking 27 12TH ST. -
Szlaki Kultury I Kulinariów Na Pograniczu
Pasienio kultūros ir kulinarijos maršrutai szlaki kultury i kulinariów na Pograniczu cultural and culinary routes in the Border region Kaunas, 2019 Interreg V-A Lietuva–Lenkija bendradarbiavimo per sieną programos projekto „Kultūros marš- rutai be sienų“ tikslas – didinti Lietuvos ir Lenkijos pasienio turistinį žinomumą ir patrauklumą, įtraukiant kultūros bei kulinarinio paveldo puoselėtojus į bendrą veiklą turizmo srityje. Projekto partneriai: Druskininkų savivaldybės Leipalingio progimnazija, Palenkės žemės ūkio Artimiausias kelias į bendrystę – netikėtai aptiktas artimas, konsultavimo centras Šepietave, Punsko valsčius ir asociacija „Palenkės skoniai“. namus primenantis skonis. Interreg V-A Lietuva–Lenkija bendradarbiavimo programos projektas „Kultūros maršrutai Celem projektu „Szlaki kulturowe bez granic” w ramach programu współpracy transgranicznej Interreg V-A Litwa-Polska jest poprawa znajomości i atrakcyjności turystycznej pogranicza be sienų“ tiesia kultūros ir kulinarijos kelius tarp Lenkijos litewsko-polskiego poprzez zaangażowanie promotorów dziedzictwa kulturowego i kulinarnego ir Lietuvos pasienio regionų. Ši knyga – galimybė susikurti we wspólne działania w dziedzinie turystyki. savo skonių maršrutą, ragaujant vietos žmonių šimtmečius Partnerzy projektu: Progimnazjum w Lejpunach (w gminie Druskieniki), Podlaski Ośrodek puoselėtus ar naujai sukurtus patiekalus, atrasti unikalias Doradztwa Rolniczego w Szepietowie, Gmina Puńsk i Stowarzyszenie Podlaskie Smaki. vietoves, jų istoriją ir žmones. The purpose of the project Cultural -
Haitian Creole – English Dictionary
+ + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo + + + + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo dp Dunwoody Press Kensington, Maryland, U.S.A. + + + + Haitian Creole – English Dictionary Copyright ©1993 by Jean Targète and Raphael G. Urciolo All rights reserved. No part of this work may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without the prior written permission of the Authors. All inquiries should be directed to: Dunwoody Press, P.O. Box 400, Kensington, MD, 20895 U.S.A. ISBN: 0-931745-75-6 Library of Congress Catalog Number: 93-71725 Compiled, edited, printed and bound in the United States of America Second Printing + + Introduction A variety of glossaries of Haitian Creole have been published either as appendices to descriptions of Haitian Creole or as booklets. As far as full- fledged Haitian Creole-English dictionaries are concerned, only one has been published and it is now more than ten years old. It is the compilers’ hope that this new dictionary will go a long way toward filling the vacuum existing in modern Creole lexicography. Innovations The following new features have been incorporated in this Haitian Creole- English dictionary. 1. The definite article that usually accompanies a noun is indicated. We urge the user to take note of the definite article singular ( a, la, an or lan ) which is shown for each noun. Lan has one variant: nan. -
Certified Master Chef (CMC)
Certified Master Chef® CANDIDATE HANDBOOK SEGMENT 1 ® Certified Master Chef CANDIDATE HANDBOOK Table of Contents Certification Overview and General Policies 4 Why become an ACF Certified Master Chef® (CMC®)? 4 Mission Statement 4 CMC® Purpose 4 Certification Body 4 Certification Commission Mission Statement 4 Non-Discrimination Policy 4 ADA Compliance 4 Code of Ethics 4 The Certification Process 5-7 Step 1: Determine Eligibility and Gather Evidence 5 Step 2: Complete the Initial Pre-Approval Application 5 Estimated Cost of Certification – Segment 1 5 Certification Examinations 6 Practical Exam Parameters: 6 Appeal Procedure 7 Confidentiality 7 Practical Exam Facility Requirements 7-9 Hot and Cold Food Kitchen 8 Individual Equipment 8 The Community Kitchen 8 Ingredients 9 Apprentice 9 Exam Majors 9 What to Expect 9 Evaluation of the Exam 10 Freestyle 11-12 Objective 11 Competencies 11 Menu 11 Process 11 Schedule 11 Evaluation and Scoring 12 Equipment/Accommodations 12 Healthy Cooking 12-15 Objective 12 Competencies 13 Menu 13 Process 13 Schedule 14 Evaluation and Scoring 14 Equipment/Accommodations 15 2 ® Certified Master Chef CANDIDATE HANDBOOK Global Cuisine 16-18 Objective 16 Competencies 16 Menu 17 Process 17 Schedule 17 Evaluation and Scoring 18 Equipment/Accommodations 18 Baking and Pastry 19-20 Objective 19 Competencies 19 Menu 19 Process 19 Schedule 19 Evaluation and Scoring 20 Equipment/Accommodations 20 Official Announcement of Certification 21 Designation Usage Policy 21 Recommended Resources 22 Appendices 23-24 Recommended Wine Education & Accepted Certifications 23 Score Sheets 23 China & Platter Inventory 23 Common Kitchen Ingredients 23 Healthy Cooking Cover Sheet 24 Requisition List 24 Nutritional Transfer of Alternate Cooking Methods 24 CMC Certification Application 24 ©2019 American Culinary Federation, Inc. -
Feedcities Project the Food Environment in Cities in Eastern Europe and Central Asia – Kazakhstan
FEEDcities project The food environment in cities in eastern Europe and Central Asia – Kazakhstan February 2019 I FEEDcities project The food environment in cities in eastern Europe and Central Asia – Kazakhstan Technical report December 2018 Abstract This technical report presents results from the FEEDcities Project – Eastern Europe and Central Asia, a cross-sectional survey conducted in Almaty, Aktau and Kyzylorda, Kazakhstan, between July and August 2017, to evaluate the local street food environment. It characterized the vending sites, the food offered and the nutritional composition of the industrial and homemade foods available in these settings. The policy implications of the findings are outlined. The study was conducted within a bilateral partnership between WHO and the Institute of Public Health of the University of Porto, in collaboration with the Faculty of Medicine, the Faculty of Nutrition and Food Sciences and the Faculty of Pharmacy of the University of Porto (WHO registration 2015/591370 and 2017/698514). The study was funded through a biennial collaborative agreement and joint programmes between the Government of Kazakhstan and United Nations agencies in Kazakhstan for Kyzylorda and Mangystau oblasts, a voluntary contribution by the Ministry of Health of the Russian Federation and theResolve to Save Lives project of Bloomberg Philanthropies. Keywords STREET FOOD SODIUM READY-TO-EAT FOOD POTASSIUM NUTRITIONAL COMPOSITION FOOD ANALYSIS TRANS-FATTY ACIDS KAZAKHSTAN Address requests for publications of the WHO Regional Office for Europe to: Publications WHO Regional Office for Europe UN City, Marmorvej 51 DK-2100 Copenhagen Ø, Denmark Alternatively, complete an online request form for documentation, health information or permission to quote or translate on the Regional Office web site (http://www.euro.who.int/pubrequest). -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Live Auction Closes at 09:00 PM
Live Auction Closes at 09:00 PM Live Auction 41 1000 "B" Your Best! The students in Trista and Lorrie’s class have been working on grammar all year, inspiring this “B”eautiful creation! The students began their studies with nouns – what is a noun? A name of things! What are adjectives? A way to describe the nouns (things). What are adjectives that can describe a person? Happy, sad, helpful, friendly, etc. After careful thought and reflection, each student found the perfect word to describe the person we should all inspire to “B”. Every child watercolored paper from which they made “B”s, colorful flourishes, and designs of their choosing. The students embossed their background papers with dots, stripes, swirls and then hand wrote their exceptional adjectives. Facilities Manager Gerard, and Trista’s hubby (now Montessori dad to Fynn!), Josh , pulled it all together by working with the children to design this custom wall collage. You will “B” happy to have this hanging in your home! Donated By: Trista and Lorrie's Class Value: Priceless Opening Bid: 1001 Seasons of Life The children in Ashley and Kim's class have incorporated many aspects of their learning into this "Seasons of Life" masterpiece! This stunning display follows a year in the life of an apple tree -- with a tree created for each season. The children applied their knowledge of the parts of the tree, study of the botany cabinet (different leaf shapes) and gained a better understanding of the visual changes that occur each season (particularly in New England). Therefore, this project became an organic culmination of the classroom materials and curriculum. -
Ministry of Higher and Secondary Special Education of the Republic of Uzbekistan
MINISTRY OF HIGHER AND SECONDARY SPECIAL EDUCATION OF THE REPUBLIC OF UZBEKISTAN THE UZBEK STATE WORLD LANGUAGES UNIVERSITY On the right of manuscript UDK Kulmamatova Aziza Dusmamat Qizi THE USAGE OF REALIAES IN DIFFERENT FEATURED LANGUAGES (based on a material of English, Russian and Uzbek languages) 5A 120102 Linguistics (English Language) For academic Master’s degree DISSERTATION The work has been discussed Scientific advisor And recommended for defense, Ph.D.As.Prof.Sodiqov A The Head of Department ___________________ PH.D.As Prof Galiyeva M.R. _______________________ “____ “_____________2016 Tashkent – 2016 1 CONTENTS INTRODUCTION…………………………………………………………….. 3 CHAPTER I. REALITY AS LINGUISTIC PHENOMENON…………… 9 1.1. The Words of National Colouring Realia………………………… 9 1.2. The criteria of the realia………………………………………….. 14 1.3. The background of the term “realia……………………………… 22 Conclusions for the first chapter………………………………… 30 CHAPTER II. DIALECTS AND REALIAS………………………………… 32 2.1. Dialectics of national coloring in the translation…………………… 32 2.2. Coloring and erasure of coloring..…………………………………... 38 Conclusions for the second chapter………………………………… 41 CHAPTER III. THE TRANSLATION OF THE NATIONAL COLORING WORDS…………………………………………………………. 42 3.1. The types of realias and their translating ways……..……………….. 42 3.2. The classification of realias and their rendering ways………………. 46 3.3. Practical Part. Translation Uzbek realias into English…..………….. 61 Conclusions for the third chapter…………………………………... 76 CONCLUSION………………………………………………..…….…………. 79 BIBLIOGRAPHY………………………..…………………...…………………8 2 INTRODUCTION In the works of Uzbek President Islam Karimov paid great attention to the study of languages as one of the directions of development of the spiritual sphere of society and the education of the younger generation : "Another one of our most important task – to promote the development of language, culture , customs and traditions of all nations living in Uzbekistan and nationalities dalneyschih extension created in the field of possibilities and conditions .. -
Cold Appetizers Soft Drinks Hot Appetizers Main Course Dessert
$88 Cold Appetizers Hot Appetizers TERRINE DE FOIES DE VOLAILLE HOMESTYLE PAN FRIED POTATOES Chicken liver pâté: a rich starter to a meal served with French Topped with of shiitake mushrooms and onions bread LITHUANIAN KIELBASA RASPUTIN RED SALMON CAVIAR BLINI Butter crepes served with premium Red Salmon Caviar Homemade sausage stuffed with pork and served with sautéed sauerkraut HOUSE SMOKED SALMON CARPACCIO Wood smoked Alaskan salmon thinly sliced and topped with a CEPELINI light drizzle of special sauce Traditional Lithuanian cuisine - potato based dumpling stuffed with ground meat and served with bacon sauce PROSCIUTTO AND FIG TARTINE Prosciutto, creamy goat cheese, figs and fresh basil on toast GOURMET CHICKEN SHISH KABOB points, lightly drizzled with honey and balsamic reduction Marinated chicken served on skewers, family style, with whipped mashed potatoes and marinated onions CHARCUTERIE Assortment of cured meats, salami, and decadent cheeses CHEBUREKI accompanied with crackers and grapes European style fried jumbo ravioli stuffed with pork, beef, and onions, served with sour cream and spicy tomato sauce BELVÉDÈRE SHRIMP SALAD Coconut shrimp mixed in sweet and sour sauce, served over mixed greens with dried cranberries, pineapple chunks, diced Main Course mango, and caramelized almonds tossed with raspberry vinaigrette SESAME GINGER SALMON Baked Atlantic salmon fillet topped with chef’s exclusive PETERGOF SMOKED TROUT sesame ginger sauce and served on a bed of grilled vegetables Fresh Lake Superior trout smoked and garnished with -
Feedcities Project the Food Environment Description in Cities in Eastern Europe and Central Asia - Tajikistan
FEEDcities project The food environment description in cities in Eastern Europe and Central Asia - Tajikistan Technical report June 2017 I FEEDcities project The food environment description in cities in Eastern Europe and Central Asia - Tajikistan Technical report Tajikistan June 2017 Abstract This technical report describes the results of a cross-sectional survey conducted in Dushanbe, Tajikistan, between April and May 2016, as part of the FEEDcities Project – Eastern Europe and Central Asia. The aim was to describe the local street food environment: the characteristics of the vending sites, the food offered and the nutritional composition of the industrial and homemade foods usually consumed in these settings. The study was part of a bilateral partnership between WHO and the Institute of Public Health of the University of Porto, Portugal, in collaboration with the Faculty of Medicine, the Faculty of Nutrition and Food Sciences and the Faculty of Pharmacy of the University of Porto (WHO registration numbers 2015/591370 and 2017/698514). Keywords Street food Ready-to-eat food Nutritional composition trans-Fatty acids Sodium Potassium Food analysis Tajikistan Address requests for publications of the WHO Regional Office for Europe to: Publications WHO Regional Office for Europe UN City, Marmorvej 51 DK-2100 Copenhagen Ø, Denmark Alternatively, complete an online request form for documentation, health information or permission to quote or translate on the Regional Office web site (http://www.euro.who.int/pubrequest). © World Health Organization 2017 All rights reserved. The Regional Office for Europe of the World Health Organization welcomes requests for permission to reproduce or translate its publications, in part or in full.