Appendixes a the Narning of Dishes
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Institutional Change in the French Haute Cuisine Field (1951-2000) As Transformations in Symbolic Systems, Organizational Routines and Artefacts
N U M É R O 2005/04 BUILDING WITH, OR ON, THE RUINS? : INSTITUTIONAL CHANGE IN THE FRENCH HAUTE CUISINE FIELD (1951-2000) AS TRANSFORMATIONS IN SYMBOLIC SYSTEMS, ORGANIZATIONAL ROUTINES AND ARTEFACTS Philippe MONIN Professeur Unité Pédagogique et de Recherche Stratégie et Organisation EMLYON Février 2005 Résumé Les institutions sont constituées de divers marqueurs : des systèmes symboliques, des systèmes relationnels, des routines et des artéfacts. Pendant les processus de changement institutionnel, notamment dans les champs culturels, les acteurs combinent / hybrident souvent des marqueurs existants et des marqueurs nouvellement inventés, qui relèvent de logiques institutionnelles concurrentes. Malheureusement, nous savons très peu de choses des processus par lesquels les acteurs hybrident ces marqueurs. Les acteurs hybrident-ils les différents types de marqueurs au même moment ? Selon la même ampleur ? Le statut des acteurs affecte-t-il les processus d’hybridation ? La lutte qui marqua le champ de la Grande Cuisine Française au cours de la seconde moitié du 20ème siècle, entre Cuisine Classique et Nouvelle Cuisine, fournit un contexte empirique original pour explorer ces diverses problématiques. Mots clés : Changement institutionnel ; Routines organisationnelles ; Artéfacts ; Grande Cuisine Française Abstract Institutions are embedded in various types of carriers: symbolic systems, relational systems, routines and artifacts. During institutionalization change processes, notably in cultural fields, actors often combine, i.e. hybridize -
Effects of Social Media on Enotourism. Two Cases Study: Okanagan Valley (Canada) and Somontano (Spain)
sustainability Article Effects of Social Media on Enotourism. Two Cases Study: Okanagan Valley (Canada) and Somontano (Spain) F. J. Cristófol 1 , Gorka Zamarreño Aramendia 2,* and Jordi de-San-Eugenio-Vela 3 1 ESIC, Business & Marketing School, Market Research and Quantitative Methods Department, 28223 Pozuelo de Alarcón (Madrid), Spain; [email protected] 2 Department of Theory and Economic History, University Malaga, 29013 Malaga, Spain 3 Communication Department, University of Vic; 08500 Vic, Spain; [email protected] * Correspondence: [email protected]; Tel.: +34-607-91-40-68 Received: 30 July 2020; Accepted: 17 August 2020; Published: 19 August 2020 Abstract: The aim of this article is to analyze the social media effects on enotourism. Two territories of similar extension and with historical coincidences in their development have been selected: the Okanagan Valley, Canada, and the region of Somontano, Spain. Methodologically, an analysis of the content on Twitter has been performed, collecting 1377 tweets. The conclusion is that wineries create sentimental and experiential links with the users, avoiding commercial communications. Specifically, Okanagan wineries establish a relevant conversation network on Twitter based on the high percentage of responses, which is 31.3%, but this is not so in the case of Somontano, which is 12.8%. The tourist attractions most used to create a bond are the wine landscape and the gastronomy in the case of both territories. The tourism sustainability variable remains a minor matter in the emission of messages on Twitter. Keywords: social network analysis; sustainable tourism; web 2.0; enotourism; Twitter; Somontano wines; Okanagan Valley wines; wines of British Columbia 1. -
The Art of Naming Dishes
www.bu.edu/bhr Published by the Boston University School of Hospitality Administration Fragments of The Past: The Art of Naming Dishes By Peter Szende and Namrata Sridhar Winter 2020 © Copyright 2020 by Boston University From the start, menus have been a customer’s first impression into the restaurant’s culinary experience. Menus that have been carefully designed have drawn the customer’s eye to specific dishes and provide guidance when selecting a meal. (e.g. McCall & Lynn, 2008) Restaurant menu experts have begun to find that using consumer psychology to design their menus have a direct impact on guest purchases and total revenue. These experts have noted that how a menu item is named can influence the guest perception of the dish. “A highly descriptive name can help create value by priming the guest with positive affects.” (Yang, 2013, p. 8) While descriptive menu labels have been in the center of attention of researchers, the history and practice of naming dishes received little attention. A Brief History of Menus In part, based on Marco Polo’s travel notes in China, we could believe that during the Southern Song Dynasty, the commercially lively 13th century Hangzhou had an important restaurant scene where customers, after being seated at taverns, were handed a menu to choose dishes according to their preferences (Gernet, 1962, Szende, Pang, & Yu, 2013). Similarly, the first menus in Europe appeared at the end of the middle ages. A medieval text written in 1393 “Le Ménagier de Paris,” (The good wife’s guide) presents menus for various occasions and feasts. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Spain's Fiesta Nacional in a Comparative Perspective Author
1 Spain’s Fiesta Nacional in a Comparative Perspective Author: Marcela García Sebastiani Associate Professor, Departamento de Historia, Teorías y Geografía políticas. Facultad de Ciencias Políticas y Sociología. Universidad Complutense de Madrid. Campus de Somosaguas. Pozuelo de Alarcón. Madrid. CP 28223. Despacho 2617. Email: [email protected] Abstract National day holidays are the key moments, ahead of any others, in the dramatic and visual presentation of identification with the past and with a shared project for the future. These dates are also a means of communicating to the world what are considered to be the qualities, essences and strengths of each nation. The political rituals deployed on such occasions help construct the myths that sustain nations. Through them states also appeal to the emotions of their citizens in order to get them to identify with the cultural references, locations and values alluded to in each case. The significance of these events differs from one country to another. Not all have the same status, nor are they staged in the same way, even though in each case they are identified with events and experiences from the respective national stories. For Spaniards, the commemoration of October 12 evokes references to the country’s influence in the Americas and nostalgia for empire as a foundational element of the national identity. Since there is no uniform model for such events, and in some instances a lack of consensus around them or tensions between them and other forms of celebration, a comparative approach is an ideal exercise for highlighting the exceptional features of Spain’s National Day holiday in an international context over the course of the twentieth century. -
Visiting Scholars' Working Papers Spain and the Republic of China
Visiting Scholars’ Working Papers Spain and the Republic of China (Taiwan): the “Sentinels of the West and the East” (1953-1973) Miguel A. del Río Morillas Center for the Study of Francoist and Democratic Eras- Autonomous University of Barcelona, Spain Submitted 2017 Papers included in the CCS Visiting Scholars’ Working Papers are preliminary works or works in progress. Without being formally reviewed or formatted, they are intended to encourage feedback and further discussion. Please do not quote or cite without authors’ permission. Spain and the Republic of China (Taiwan): the “sentinels of the West and the East” (1953-1973) Miguel A. del Río Morillas Research Center for Humanities and Social Sciences (National Tsing Hua University) Taiwan Fellowship Program (2016) This research project was made possible by the support and cooperation of the Ministry of Foreign Affairs of the Republic of China (Taiwan) through the Taiwan Fellowship Program and the support of National Tsing Hua University, the Research Center for Humanities and Social Sciences and the Center for Chinese Studies (National Central Library). ii Table of Contents Abstract ii Abbreviations and Acronyms iii Notes of Chinese Romanization v I. Introduction 1 II. The first steps towards mutual acknowledgement 2 III. The anti-communist brotherhood between Franco and Chiang Kai-shek is born 5 IV. The Francoist diplomacy in Taipei: Julio de Larracoechea 9 V. Organisations of the masses, supervision and indoctrination: interactions between the GMD and FET-JONS 11 VI. Academic and cultural exchanges between Spain’s Franco and Nationalist China 15 VII. The endpoint between Franco and Chiang Kai-shek (1973) 18 VIII. -
The Basque Refugee Children of the Spanish Civil War in the Uk 177
University of Southampton Research Repository ePrints Soton Copyright © and Moral Rights for this thesis are retained by the author and/or other copyright owners. A copy can be downloaded for personal non-commercial research or study, without prior permission or charge. This thesis cannot be reproduced or quoted extensively from without first obtaining permission in writing from the copyright holder/s. The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the copyright holders. When referring to this work, full bibliographic details including the author, title, awarding institution and date of the thesis must be given e.g. AUTHOR (year of submission) "Full thesis title", University of Southampton, name of the University School or Department, PhD Thesis, pagination http://eprints.soton.ac.uk UNIVERSITY OF SOUTHAMPTON FACULTY OF LAW, ARTS AND SOCIAL SCIENCES SCHOOL OF HUMANITIES THE BASQUE REFUGEE CHILDREN OF THE SPANISH CIVIL WAR IN THE UK: MEMORY AND MEMORIALISATION by Susana Sabín-Fernández Thesis for the degree of Doctor of Philosophy November 2010 UNIVERSITY OF SOUTHAMPTON ABSTRACT FACULTY OF LAW, ARTS AND SOCIAL SCIENCES SCHOOL OF HUMANITIES Doctor of Philosophy THE BASQUE REFUGEE CHILDREN OF THE SPANISH CIVIL WAR IN THE UK: MEMORY AND MEMORIALISATION By Susana Sabín-Fernández A vast body of knowledge has been produced in the field of war remembrance, particularly concerning the Spanish Civil War. However, the representation and interpretation of that conflictual past have been increasingly contested within the wider context of ‘recuperation of historical memory’ which is taking place both in Spain and elsewhere. -
Reinventing Classics: the Hidden Design Strategies of Renowned Chefs
Reinventing classics: the hidden design strategies of renowned Chefs Marine Agogué(1), Armand Hatchuel(2) (1) HEC Montréal (2) Centre de GestionScientifique, Mines ParisTech, France Abstract Reinventing classics is a well-used yet complex design pattern. Indeed, a reinterpreted classic needs to relate to the original object while simultaneouslychallenging the initial model and providinga new and fresh look tothe well-established classic. However, this design strategy remains understudied, and we aim to contribute to the literature by addressing the lack of theoretical models for reinventing classics. Reinterpreting tradition is a key process for chefs in the culinary world.Our paper explores how design theories elucidate how chefs reinterpret classics and innovate in their kitchens by stepping away from tradition. Our contribution to the study of design is two- fold.First, from a methodological point of view, we used a framework based on C-K theory and axiomatic design theory to conduct a comparative analysis of recipes for 30 dishes that were reinterpreted by the renowned chef Alain Ducasse. Second, our study identifiedtwo design regimesused by chefs to reinvent classics by focusing on the nature of the set of functions a recipe aims to fulfill. The first regime consists of retaining the same functionsfrom the original recipewhile changing themeans to achieve them. The second requires changing the set of functionsby removing old ones, adding new ones and occasionally designing new ways to achieve the functions. 1. Introduction: modeling culinary innovation Reinventingclassics is a well-known design strategy used in many fields: Fiat redesigned the myth of the Fiat 500, Picasso proposed his own version of Manet’sLuncheon on the Grass, and Murakami drew cherry blossoms on the iconic Louis Vuitton Speedy handbag. -
Juan Rodriguez Cabrillo Was Born in Palma Micergilio, Cordoba
Bulletin # 382 October 2015 JUAN RODRIGUEZ CABRILLO WAS BORN IN PALMA MICERGILIO, CORDOBA Wendy Kramer, a Canadian researcher, seems to have solved the mystery of more than 500 years to find a document of 1532 in the Archive of the Indies. The document refers to a trial for the gold stolen from a ship anchored in Cuba in that according to witnesses, it was Juan Rodriguez Cabrillo, who testifies under oath that he is a native of Palma de Micergilio (today with the name of Palma del Rio) a town of Córdoba, Spain. Historians Robert Munson, of Cabrillo National Monument, Dr. Iris Engstrand, historian and professor at the University of San Diego and Harry Kelsey, historian and researcher of the Huntington Library, through their studies agree that this discovery is a historic test about the place of birth of the first European to step on land in San Diego. FROM THE PRESIDENT Finally, documents have been found from the year 1532 by the Canadian historian, Dr. Wendy Kramer, in which Juan Rodríguez Cabrillo swears under oath that he was born in Spain. With the permission of Mr. Consul General of Spain in Los Angeles, here is the electronic correspondences edited for you: Sent: Tue, Sep 15, 2015 1:10 pm Subject: FW: San Diego Union Tribune- Juan Rodríguez Cabrillo native of Spain Dear Ms. Kramer, I appreciate so very much the copy that you sent me of the article on Rodríguez Cabrillo in the "San Diego Union-Tribune" that I had already received by means of the Honorary Consul of Spain in San Diego and by the President of the Casa de España in that same city. -
Pisco Y Nazca Doral Lunch Menu
... ... ··············································································· ·:··.. .·•. ..... .. ···· : . ·.·. P I S C O v N A Z C A · ..· CEVICHE GASTROBAR miami spice ° 28 LUNCH FIRST select 1 CAUSA CROCANTE panko shrimp, whipped potato, rocoto aioli CEVICHE CREMOSO fsh, shrimp, creamy leche de tigre, sweet potato, ají limo TOSTONES pulled pork, avocado, salsa criolla, ají amarillo mojo PAPAS A LA HUANCAINA Idaho potatoes, huancaina sauce, boiled egg, botija olives served cold EMPANADAS DE AJí de gallina chicken stew, rocoto pepper aioli, ají amarillo SECOND select 1 ANTICUCHO DE POLLO platter grilled chicken skewers, anticuchera sauce, arroz con choclo, side salad POLLO SALTADO wok-seared chicken, soy and oyster sauce, onions, tomato wedges, arroz con choclo, fries RESACA burger 8 oz. ground beef, rocoto aioli, queso fresco, sweet plantains, ají panca jam, shoestring potatoes, served on a Kaiser roll add fried egg 1.5 TALLARín SALTADO chicken stir-fry, soy and oyster sauce, onions, tomato, ginger, linguini CHICHARRÓN DE PESCADO fried fsh, spicy Asian sauce, arroz chaufa blanco CHAUFA DE MARISCOS shrimp, calamari, chifa fried rice DESSERTS select 1 FLAN ‘crema volteada’ Peruvian style fan, grilled pineapple, quinoa tuile Alfajores 6 Traditional Peruvian cookies flled with dulce de leche SUSPIRO .. dulce de leche custard, meringue, passion fruit glaze . .. .. .. ~ . ·.... ..... ................................................................................. traditional inspired dishes ' spicy ..... .. ... Items subject to -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
The Food Culture of Japan
Kikkoman Video Library “Food Cultures of the World” series The peoples of the world are searching for high-quality ingredients and condiments to create delicious and healthy dishes, making lifestyles and life itself lend themselves to brighter cultures. Kikkoman, utilizing nature's own slow processes and quality to produce flavorful soy sauces, brings you the food cultures of the world on video tape. Autumn Gifts of Perigord ~Fine aged wines, Fois Gras, Truffles~ “The Food Culture of Europe” The Perigord region in the south of France is known for its production of fois ● each tape has a playing time of 30 minutes gras and truffles, delicacies known the world over. Along the Dordogne river, the 5-tape set ● each tape @ 6,000 yen (sales tax not included) "aromatic souls" as the crops are referred to, can be found in abundance. Over 100 years ago, Escoffier referred to this region as the "beautiful country" with its excellent ingredients, connoisseurs, and blessings of nature, as well as farmers with excellent imagination. However, there are a variety of problems arising in the food production Kikkoman Food Culture of this beautiful country. Will the imagination of the farmers find a solution? A Large Table is Always Center Stage ~ Reading the Dining Table ~ No.5 The western idea of the dining table being a place where the entire family gath- ers to talk about the day's events, as well as where manners and customs are prac- ticed, is a new introduction to Japan. However, this custom of the family coming 2003 together is not an old practice even in the west, but was introduced with the Re- formation.