The Jewish Vegetarian
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Of Becoming and Remaining Vegetarian
Wang, Yahong (2020) Vegetarians in modern Beijing: food, identity and body techniques in everyday experience. PhD thesis. http://theses.gla.ac.uk/77857/ Copyright and moral rights for this work are retained by the author A copy can be downloaded for personal non-commercial research or study, without prior permission or charge This work cannot be reproduced or quoted extensively from without first obtaining permission in writing from the author The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the author When referring to this work, full bibliographic details including the author, title, awarding institution and date of the thesis must be given Enlighten: Theses https://theses.gla.ac.uk/ [email protected] Vegetarians in modern Beijing: Food, identity and body techniques in everyday experience Yahong Wang B.A., M.A. Submitted in fulfilment of the requirements for the Degree of Doctor of Philosophy School of Social and Political Sciences College of Social Sciences University of Glasgow March 2019 1 Abstract This study investigates how self-defined vegetarians in modern Beijing construct their identity through everyday experience in the hope that it may contribute to a better understanding of the development of individuality and self-identity in Chinese society in a post-traditional order, and also contribute to understanding the development of the vegetarian movement in a non-‘Western’ context. It is perhaps the first scholarly attempt to study the vegetarian community in China that does not treat it as an Oriental phenomenon isolated from any outside influence. -
102534 JVS134 Cover
Painted by Rachel haRt, age 13 No. 134 SEPTEMBER 2000 £1.50 Quarterly “...They shall not hurt nor destroy in all my holy mountain” (Isaiah) The Official Journal of the Jewish Vegetarian and Ecological Society Founded by Philip L. Pick Registered Charity No. 258581 (Affiliated to the International Vegetarian Union) Administrative Headquarters: 853/855 Finchley Road, London NW11 8LX, England. Tel : 020 8455 0692 Fax: 020 8455 1465 E-mail: [email protected] Assistant Editor: Shirley Labelda The Jerusalem Centre: Rehov Balfour 8, Jerusalem 92102, Israel Tel/Fax: 972-2-561-1114. E-mail: [email protected] Friendship House (Children’s Home) POB 1837. Mevasseret-Zion 90805. Tel:972-2-5337059 Hon Solicitors for the IJVS Israel: Shine, Hunter, Martin & Co. 119 Rothschild Boulevard. 65271. Tel Aviv Australasia Convener: Dr Myer Samra Victoria Secretary: Stanley Rubens. 12/225 Orrong Road, East St Kilda. Vic 3183. NSW Secretary: Victoria Nadel. 6/3 Ocean St Bondi, 2026, NSW Representation in most Western Countries PATRONS Rabbi Raymond Apple (Australia); Justice Zvi Berenson (Israel); Mordechai Ben Porat (Israel); Chief Rabbi Shear Yashuv Choen (Israel); The Count Gentile, K.O.C., K.O.L., K.S.L. (U.K.); Rabbanit Goren (Israel); Prof Alex Hershaft (USA); Dr. Michael Klaper (USA); Prof Richard Scwartz (USA); Rt Hon The Lord Weatherill P.C, D.L. (UK); Prof Louis Berman (USA). Honorary President for the Americas: Rabbi Noach Valley Honorary President, Israel: Rabbi Dr David Rosen Honorary President, Australasia: Stanley Rubens, LL.B Chairperson: Naomi Fellerman Honorary Secretary: Shirley Labelda Honorary Auditors: Honorary Treasurer: Michael Scott & Co Michael Freedman FCA ADVERTISING RATES Full Page £100 Half Page £55 One-third Page £45 Quarter Page £30 1"(full width) £15 $200 $110 $90 $60 $30 CONTENTS JVS Art Competition 4 Tai Chi in Prospective 19 Society News 5 The Facts 22 Philip L. -
Shojin Ryori Written by Fujii Sotetsu (Zen Buddhist Priest) Photos by Omori Tadashi
Culinary Fundamentals Shojin Ryori Written by Fujii Sotetsu (Zen Buddhist priest) Photos by Omori Tadashi The basic meal for Zen monks is very simple — rice, soup and a side dish. Favored guests at the temple are treated to something more special. Here is a type of full-course shojin ryori meal available at some Zen temples. From the left: Second, main course, and final course. Main course: Starting clockwise from the top left, (1) cooked squash, carrots and shimeji mushrooms served with a small eggplant that has been fried and then simmered; (2) spinach and tofu with dressing; (3) vinegared dish with lily bulb, cucumber, Japanese ginger and Daitokuji wheat gluten; (4) miso soup with broiled eggplant, nameko mushrooms and oka-hijiki; (5) pickles; (6) rice garnished with fresh boiled soybeans. Nagura Kazuhiro, chef at the Tokyo Grand Hotel, prepared this feast. In the 13th century, Zen Zen try to eat all of the food monks from China prepared during the day, and popularized a form of throw nothing edible away. vegetarian cuisine in Japan This “recycling” is easy if known as shojin ryori. The one minimizes seasoning, practice of preparing letting the natural flavor of delicious meals with the ingredients define the seasonable vegetables and taste. wild plants from the The Zen aversion to waste mountains, served with extends to dishware, too. seaweed, fresh soybean curd When Japanese people eat (or dehydrated forms), and deep-fried tempura, they use seeds (such as walnuts, pine extra dishes for the dipping nuts and peanuts) is a sauce. Followers of Zen, on tradition that is still alive at the other hand, feel that Zen temples today. -
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. -
Annual Review
A Special Thank-You Financial Statement REVENUES Donations and Legacies £ 4,476,809 The No • Our members, without whom our vital work for animals would not be possible Other Income £ 27,193 • Our Vanguard Society members, for their compassion and leadership Total Revenues £ 4,504,002 • Our Guardian members, for their commitment through regular gifts Belong to OPERATING EXPENSES • Our Augustus Club members, for giving animals a future through gifts to PETA in their wills Staff Costs £ 1,513,118 Education and Prevention of Cruelty – £ 2,064,684 Working to Protect Animalkind • Our online activists, for taking a stand against animal abuse by contacting governments, Direct Costs companies, other organisations, and individuals via our online petitions Support and Management Costs £ 694,472 © iStock.com/Capuski Total Operating Expenses £ 4,272,274 Net Income Before Gains/(Losses) £ 231,728 on Investments Animal-Friendly Businesses Net Gains/(Losses) on Investments £ 27,966 CHANGE IN NET ASSETS FOR THE YEAR £ 259,694 PETA would like to thank the following compassionate companies. These members of PETA’s Net Assets Beginning of Year £ 2,699,716 Business Friends programme are generous supporters of animal rights. To learn more about Net Assets End of Year £ 2,959,410 this programme, please visit PETABusinessFriends.co.uk. OPERATING EXPENSE ALLOCATION Adcocks Solicitors Jivamukti Yoga Sweet Freedom • • • Direct Programme Support 82.20% Baylis & Harding Kavee The Throw • • • Indirect Programme Support 1.86% B_Boheme LaBante Company Ltd • • Membership Development 15.94% • Beyond Skin • Lemon Jelly • Trevor Sorbie Salon Care • Booja-Booja • Level Marketing • Ultimate Vegan Café Bute Island Foods Ltd Lifestyle International VeganDesign.org • • • The financial information given here is a summary Cloud Twelve Materialise Interiors Vegusto • • • extracted from the PETA Foundation audited Dr Botanicals Montagne Jeunesse Verdonce • • • financial statements for the year ended 31 July 2020. -
Download the Folder
We preserve nature’s gifts ActualNewsletter - n° 76 - vol. 24 - January 2018 The future is green and full of vegetables! Ardo is seeking to respond to these The vegetarian and vegan trend continues to take the world by storm. positive trends and growth by making essential investments in this area. Vegetables are becoming an increasingly important part of our diet. The success of healthy, yet flexible eating habits is set to further stimulate Here’s an overview of our actions: demand for vegetarian, vegan and plant-based products. And now more than • At various sites, packing lines have ever, consumers are looking for ways to incorporate fruit and vegetables into been expanded to cover the diversity in packaging (doypack, semi doypack, their daily routine. blockbottom, shelf-ready, zip, mixed carton, etc.). • The growing number of vegetarian and vegan quality vegetarian dishes prepared in their kitch- Expansion of product lines: - Grill line in Ardo Badajoz (ES) product launches confirms this trend: between ens. There is more need than ever, then, to gain - Spinach line for “foglia” spinach in Ardo 2010 and 2016, the percentage of new vegetarian additional knowledge about and inspiration for Geer (BE) products increased by 25%. The increase in the vegetarian cuisine. The ‘Chefs pro Veggie’ plat- - Spinach line in Ardo Koolskamp (BE) percentage of vegan product launches is even form is aiming to provide an informative, inspiring - Increase in capacity of sweetcorn line in more impressive: from 1% to 4%, or an increase answer to all questions relating to vegetarian food. Ardo Saint-Sever (FR) of 257%! (source: Mintel) - Portion line for vegetable purée in Ardo Organic produce is increasing in popularity along- Gourin (FR) As a member of the Belgian organisation ‘Chefs side veggie and vegan options. -
Loma Linda University Medical Center Cafeteria Menu
MEDICAL CENTER CAFETERIA MENU WEEK 3 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY NOON Nutburger Cheese Enchilada Chix-style croquette Cottage cheese loaf Macaroni & Cheese Noodles Romanoff Vegesteak deluxe ENTREE Vegetable lasagna Vegesteak deluxe Pasta Primavera Breaded vege-skallops Spinach patty Vege Cutlet 5-cheese lasagna Parmesan STARCH Scalloped potatoes Steamed rice Rice pilaf Parslied rice Mashed Potatoes Spinach Fettuccine Rice pilaf Rice Pilaf Parslied Red Mashed Potatoes Au grain potatoes w/gravy Mashed potato/gravy Mashed Potatoes Potatoes w/gravy Steam rice w/gravy Noodles VEGETABLES Italian green Japanese blend Green beans Peas & cauliflower Scandinavian blend Mixed vegetables Long green beans beans Corn Broccoli/corn Baby carrots Beets w/lemon Breaded eggplant w/ carrots Mixed vegetables casserole Au Gratin Potatoes sauce Broccoli florets DINNER Nutburger Chix-style dressing Eggplant Parmesan Vegetable lasagna Nutburger Vege eggroll Vegesteak deluxe ENTREE Vegetable lasagna Cheese ravioli Chinese pepper Tamale pie Noodles romanoff Vege chix ala king 5-cheese lasagna steak Garlic Bread Scalloped potatoes Rice Mashed Potatoes Spanish rice Rice pilaf Fried rice Rice pilaf STARCH Rice pilaf Creamed potatoes w/gravy Mashed Potatoes Scalloped potatoes Steamed rice Mashed Potatoes Steamed rice w/gravy w/gravy VEGETABLES Italian green Scandinavian blend Capri blend California blend Italian blend Japanese blend Long green beans w/ beans Italian green beans Spinach Breaded mushrooms French-cut green Succotash carrots -
New Hindu Vegetarian O.Qxd
Contents Acknowledgements . xiv Publisher’s note . xvi Introduction . xviii 1. The Human Body . 1 ● Table 1 – Physical characteristics of animal group and man . 2 2. Nutrition . 7 ● Nutrition from animal foods . 8 ● Nutrition from plant foods . 9 Figure 1 – Beasts of burden and herbivorous animals 10 ● Common myths . 11 Myth (1) Animal protein is better than plant protein. 11 Myth (2) Proteins of all kinds have to be combined in every meal to maintain health. 11 Myth (3) Only animal foods such as meat and eggs can build muscles and provide stamina . 12 Table 2 – Effects of diet on cycling performance . 13 Eggs . 13 Table 3 – Nutrition (in grams) per 100 gms. 14 Vegetarian athletes and sports performance . 15 FAQ. If vegetarianism promotes health, why do vegetarians also suffer from illnesses and disease? . 16 ● Diseases from diet of animal foods . 17 Chart 1 – Animal fat consumption & circulatory . 17 ● Heart disease . 17 Chart 2 – Deaths from heart disease in Israel . 18 Contents xi ● Cancer . 19 Chart 3 – Breast cancer mortality correlated to diet . 19 ● Obesity . 20 ● Poisoning . 22 Poisoning statistics . 22 E.coli 0157:H7 . 22 Campylobacter . 23 Salmonella . 23 Listeria . 23 Seafood poisons . 23 BSE mad cow disease & nvCJD . 24 Prion facts . 24 Avian Flu . 24 ● The Hormone Nightmare . 25 3. Cruelty . 27 ● Table 4 – Cruelty suffered by livestock . 28 ● Transportation . 30 ● Fish . 30 ● Horse slaughter . 30 ● Other atrocities worldwide . 31 ● Targetting children . 32 Figure 2 – Animal cruelty . 33 ● Hindu children . 34 4. Ecological Hazards . 35 ● Land resources . 35 Table 5 – Land needed to produce one kilo food . 35 Table 6 – One acre of land can produce. -
Katzsdeli Menu.Pdf
NEW! Now Serving Refreshers! Non-Alcoholic Katz Coffee STRAWBERRY $5.99 Nitro PASSION FRUIT $5.99 MANGO $5.99 Cold Brew! PEACH $5.99 Homemade Soup Appetizers CUP $ BOWL $ WISCONSIN CHEESE CRISPS $11.49 STUFFED CABBAGE (1 ROLL) 4.99 8.99 Served with marinara (HOLISHKES) $7.99 (Gluten Free) A traditional Hungarian harvest feast! Fresh savory MATZO BALL FAMOUS FRIED PICKLE SPEARS WITH RANCH cabbage leaves stuffed with seasoned beef and rice, topped with Award-winning matzo ball, chicken & noodle soup DRESSING $11.99 European sauce BROCCOLI CHEESE TEXAS PECAN HUMMUS AND LEMON CHILI CHEESE FRIES $7.99 WHIPPED FETA DIP $10.99 FRENCH ONION AU GRATIN Served with fresh baked bagel chips NOSH BASKET $11.49 (Cup only) Fried potato pancake wedges, fire dog wedges, fried zucchini, and Not available to go JALAPEÑO CREAM CHEESE BITES $10.99 cheese balls with our homemade Nosh sauce (chili dipping sauce) Served with ranch dressing and raspberry chipotle sauce RUSTIC TOMATO BASIL PARK AVENUE SPINACH & ARTICHOKE DIP $11.99 SCOTTISH SMOKED SALMON* $11.99 Topped with parmesan and diced tomatoes. Served with fresh baked HOMEMADE CHILI $6.99 (Cup only) Served with cream cheese and capers, lettuce, tomato, red onion, bagel chips and toasted rye (Lox is smoked salmon – no direct heat used CHICKEN IN THE POT $15.99 in cooking) CHICKEN WINGS $13.99 A quarter chicken in a stockpot with our award winning consommé, Tossed in Buffalo, barbeque, or raspberry chipotle. Served with celery noodles, one matzo ball, fresh vegetables, and boiled potato POTATO SKINS $11.49 and your choice of blue cheese or ranch Topped with bacon, chives, cheddar cheese, and a side of sour cream CHICKEN TENDERS $11.49 LOADED POTATO CHIPS $7.99 Tossed in Buffalo, barbeque, or raspberry chipotle. -
View the W Room Menu
Appetizers Soup of the Day Shrimp Cocktail Jumbo tiger shrimp with housemade cocktail sauce. Served with sliced lemon Hummus Platter Persian cucumbers, radish, carrots served with warm pita bread Maryland Crab Cakes Garnished with cabbage salad and house made tartar sauce SalAds Iceberg Wedge Organic baby iceberg lettuce wedge with bacon, heirloom tomatoes, hardboiled egg with Danish blue cheese dressing Spinach Salad Chopped spinach with avocado, candied walnuts and dried cranberries Chopped Chicken Salad Kosher chicken with hearts of palm, chickpeas, feta cheese, Persian cucumbers, golden raisins, cherry tomatoes tossed with a red wine viniagrette = Heart Healthy everydAy selections Pickled Beets or Pickled Herring Low Fat Cottage Cheese with Fruit Baked Potato or Baked Yam French Fries or Sweet Potato Fries Kosher Hot Dog 100% Angus Beef Burger or *Turkey Burger FeAtured dishes New Zealand Lamb Chops Baby rack of lamb with mint jelly sauce Braised Pot Roast Served with a red wine pan gravy sauce Holishkes (Stuffed Cabbage) 100% Angus beef and rice stuffed cabbage served with a sweet and sour sauce Skirt Steak Served with a chimichurri sauce Kosher Chicken Roasted chicken (white and dark meat available) Wild Atlantic Salmon = Heart Healthy Pan seared with a lemon aioli sauce set ups Sweet Corn Succotash Served with lima beans, diced Yukon potatoes and fresh herbs Potato Pancakes Served with sour cream, apple sauce and organic blue lake green beans with garlic Barley Served with grilled asparagus, broccoli florets, currants and toasted -
Podkarpackie Zaprasza Smakiem
KULINARIA — TRADYCJA — ZWYCZAJE — FOLKLOR PODKARPACKIE ZAPRASZA SMAKIEM NR 0(1)/2007 (wydawnictwo okolicznościowe) Polskie regulacje prawne dotyczące produktów regionalnych i tradycyjnych W Polsce jednostką odpowiedzialną za prowadzenie i środków spożywczych na gruncie krajowym przed reje- systemu rejestracji produktów o określonym pochodzeniu stracją na szczeblu UE; geograficznym i specyficznej, tradycyjnej jakości, w ro- 3. zasady oraz tryb kontroli produktów rolnych i środków zumieniu przepisów unijnych jest Ministerstwo spożywczych posiadających chronioną nazwę pocho- Rolnictwa i Rozwoju Wsi. dzenia, chronione oznaczenie geograficzne albo świa- Zgodnie z ustawą o rejestracji i ochronie nazw i oznaczeń dectwo specyficznego charakteru; produktów rolnych i środków spożywczych oraz o pro- 4. warunki prowadzenia listy produktów tradycyjnych; duktach tradycyjnych (Dz. U. 2005 Nr 10, poz. 68) 5. sankcje karne dla podrabiających produkty, których Ministerstwo Rolnictwa i Rozwoju Wsi jest odpowiedzial- nazwy są chronione ne za przyjmowanie, ocenę i przekazywanie wniosków W ustawie o rejestracji i ochronie nazw i oznaczeń pro- o rejestrację nazw pochodzenia, oznaczeń geograficz- duktów rolnych i środków spożywczych oraz o produk- nych oraz nazw specyficznego charakteru do Komisji tach tradycyjnych oprócz regulacji dotyczących rejestracji Europejskiej. nazw na szczeblu UE, tworzy się także Listę Produktów Ustawa o rejestracji i ochronie nazw i oznaczeń produk- Tradycyjnych. Na Listę wpisywane są produkty których tów rolnych i środków spożywczych oraz o produktach jakość lub wyjątkowe cechy i właściwości wynikają ze tradycyjnych reguluje także następujące kwestie: stosowania tradycyjnych metod produkcji. Za tradycyjne 1. zasady i tryb oceny wniosków o rejestrację nazw po- uważa się metody wykorzystywane od co najmniej 25 lat. chodzenia, oznaczeń geograficznych i świadectw specy- Utworzenie Listy Produktów Tradycyjnych ma na celu roz- ficznego charakteru; powszechnianie informacji o produktach wytwarzanych 2. -
Ukrainian-Jewish Cross-Cultural Influences in Language and Cuisine
UKRAINIAN-JEWISH CROSS-CULTURAL INFLUENCES IN LANGUAGE AND CUISINE At the end of the nineteenth century Ukraine had the highest concentration of Jews in the world with some 30 percent of world Jewry residing in ethnographic Ukrainian territories. Jews made up 10-15 percent of the population in Western and Right Bank Ukraine (west of the Dnieper River) and were a relative majority in some cities and towns in these areas. The presence among Ukrainians of such a numerous ethnic minority and the ongoing contact between Ukrainians and Yiddish- speaking Jews over five centuries left an indelible reciprocal imprint on the languages of these two peoples and their cuisine. Nu, let’s talk! UKRAINIAN AND YIDDISH: LINGUISTIC INTERACTION Hundreds of Ukrainian loanwords have been adopted in the Yiddish language (for example, words for various agricultural products and the multi-expressive “nu”). Many Yiddish words and expressions have entered the Ukrainian language, particularly urban speech and regional dialects. For example, Bukovynian Ukrainian speech absorbed expressions from Yiddish, such as: /moiry maty/ “to be afraid”(Y./hobn moyre) /tsuris/ ”rage,fury” (Y. /tsures/ “trouble, plight, aggravation, misery”) /buty broigis z kym/ ‘to be angry at somebody” (Y./zayn broyges oyf emetsn) /metsiia/ “something very good” (Y/metsie/ “bargain”) Ukrainian influence is also evident in Jewish family names, many of which are identical with Ukrainian surnames. Other Jewish surnames combine Recipes for the dishes pictured can be found in the Cuisines section on UJE’s website here. Ukrainian stems with Yiddish stems or suffixes. The suffix -enko was common among Jews in the Kyivan region (e.g., Faibishenko) and the suffix -iuk in Galicia (e.g., Shlomiuk).