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I Why Study Food?
I WHY STUDY FOOD? Tell me what you eat and I will tell you what you are. Jean Anthelme Brillat-Savarin (1755-1826) What is food to one man may be fierce poison to others. Lucretius (99-55 BCE) History celebrates the battlefields whereon we meet our death, but scorns to speak of the plowed fields whereby we thrive; it knows the names of the King's bastards, but cannot tell us the origin of wheat. That is the way of human folly. Jean Henry Fabre (1825-1915) Welcome to food studies! Food is the first of the essentials of life, the world's largest industry, our most frequently indulged pleasure, the core of our most intimate social relationships. It's very hard to imagine a positive social experience that does not involve the sharing of food - whether a simple cup of tea with an acquaintance, a lunchtime "bite" with colleagues, or a sumptuous lobster dinner with a lover. On a broader level, civilization itself is impossible without food: with the invention of agriculture some ten thousand years ago came city states and empires, art, music, and organized warfare. Agriculture remade the world, both physically and culturally, transforming landscapes and geography, subsidizing soldiers and poets, politicians and priests (Diamond 1999: 236). For French epicure Brillat-Savarin, we are what we eat- and for Lucretius, we are what we won't eat. Our tastes are as telling as our distastes. To be a member of the Parakana people of the Amazon rain forest is to relish roasted tapir and to despise monkey meat, while the neighboring Arara feel quite the reverse (Rensberger 1991: A3). -
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. -
The Use of Species-Specific Primer Targeting on D-Loop Mitochondrial
Journal of Advanced Veterinary and Animal Research ISSN 2311-7710 (Electronic) http://doi.org/10.5455/javar.2018.e275 September 2018 A periodical of the Network for the Veterinarians of Bangladesh (BDvetNET) Vol 5 No 3, Pages 361-368. Short Communication The use of species-specific primer targeting on D-loop mitochondrial for identification of wild boar meat in meatball formulation Rien Larasati Arini1, Dwiky Ramadhani1, Ni wayan Pebriyanti1, Sismindari 2 and Abdul Rohman 2,# • Received: June 4, 2018 • Revised: July 18, 2018 • Accepted: July 21, 2018 • Published Online: August 6, 2018 AFFILIATIONS ABSTRACT 1Faculty of Pharmacy, Gadjah Mada Objective: The study was intended to design the new specific primer targeting on University, Sekip Utara, Yogyakarta mitochondrial D-Loop gene (D-Loop 443 primer) combined with a real-time 55281, Indonesia. polymerase chain reaction (PCR) for the analysis of wild boar meat (WBM) in food products of meatball. 2Departement of Pharmaceutical Materials and methods: The primer was designed and subjected to primer-basic Chemistry, Gadjah Mada University, local alignment search tool using National Center for Biotechnology Information Sekip Utara, Yogyakarta 55281, software. Validation of real-time PCR using designed primer was performed by Indonesia. evaluation of several performance characteristics which included specificity, sensitivity, repeatability, linearity, and efficiency. Results: The results showed that the D-loop primer could be attached at 60.7°C and no amplification was detected against other species confirming the specificity of the primers. The limits of detection were found to be 4.68 ng and 2.34 ng using DNA extracted from WBM and that extracted from wild boar in meatball product. -
Intellectual Property Center, 28 Upper Mckinley Rd
Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Publication Date < March 26, 2018 > 1 ALLOWED MARKS PUBLISHED FOR OPPOSITION .................................................................................................... 2 1.1 ALLOWED NATIONAL MARKS .............................................................................................................................................. 2 Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Publication Date < March 26, 2018 > 1 ALLOWED MARKS PUBLISHED FOR OPPOSITION 1.1 Allowed national marks Application No. Filing Date Mark Applicant Nice class(es) Number 16 March 1 4/2010/00500392 VIBRAM VIBRAM S.P.A. [IT] 25 2010 16 March 2 4/2010/00500393 VIBRAM VIBRAM S.P.A. [IT] 25 2010 16 CHAIN OF 3 4/2014/00015378 December DART INDUSTRIES INC. [US] 35 and41 CONFIDENCE 2014 GOLD LEATHER THE 13 July 4 4/2016/00008161 No. 1 QUALITY KENNO SY YAO [PH] 18 2016 LEATHER 6 October RICHMOND TOP GLASS 5 4/2016/00012180 SK TEMPERED 19 and20 2016 WORKS CORP. [PH] MICHAEL SIYTAOCO DOING 22 BUSINESS UNDER THE 6 4/2016/00015526 December COMPRESSION PRO STYLE EXXEL 25 2016 INTERNATIONAL TRADING [PH] MICHAEL SIYTAOCO DOING 22 BUSINESS UNDER THE 7 4/2016/00015527 December SPORTS + STYLE EXXEL 25 2016 INTERNATIONAL TRADING [PH] SHARP KABUSHIKI KAISHA 8 4/2016/00503367 7 July 2016 BE ORIGINAL also trading as SHARP 7; 9; 10; 11 and28 CORPORATION [JP] HENRY & SONS TRADING 27 October 9 4/2016/00505554 SIP FOR PEACE AND MANUFACTURING 30 2016 COMPANY, INC. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
CHAAT MENU 2021.Cdr
www.chaatscuisine.com CHAAT & APPETIZERS TANDOORI KABABS Pani Puri $5 Tandoori Chicken $15 Mini 6 puris, potatoes & garbanzo beans, served with spicy pani (water) Chicken (bone in) Marinated with sauces, spices and cooked in Tandoor Samosa $5 Paneer Tikka Kabab 2 handmade pastry shells stuffed with potatoes rosted in spices Cheese Cubes with bell peppers and onions marinate with spices and sauce $16 cooked in Tandoor Papri Chaat $6.5 Puri chips, garbanzo beans, potatoes, yogurt, chutney on top Seafood Platter $19 Salmon & shrimps marinated with our special sauce & spices and Samosa Chaat $7.5 cooked in Tandoor with onions, broccoli & bell peppers Samosa, choley, yogurt, chutneys & spices Mix Platter $21 Dahi Puri $6 Salmon, shrimps, chicken and lamb marinated with our special 6 mini puri with potatoes, garbanzo, topped with yogurt & chutney sauce & spices and cooked in Tandoor with onions, broccoli & bell peppers Tandoori Salmon $18 Dal Soup $6 Salmon marinated with special sauces, spices, lemon juice and Creamed lentil soup with mild herbs and spices cooked in Tandoor with onions, broccoli & bell peppers $7 Vegetable Pakora Chicken Tikka Kabab $15 Potatoes, spinach, onion & cauliflower dipped in spicy chickpeas & fried Chicken breast marinated in spices with onion & bellpeper cooked in Tandoor with onions, broccoli & bell peppers Paneer Pakora $9 Malai Tikka Kabab $16 Paneer dipped in spicy chickpeas batter & golden fried Chicken breast marinated in rich creamy sauce & spices and Chicken Pakora $8 Cooked and Tandoor Chicken deep fried in spicy chickpeas batter & golden fried Seekh Kabab (lamb) $16 Ground lamb with ginger, green chili, spices & then cooked in Tandoor Choley Bhature $9 Tandoor with onions, broccoli & bell peppers Garbanzo beans (choley) served with fried naan bread Tandoori Shrimp $18 Fish Pakora ( Machi ) $11 Shrimps marinated with spices and sauces cooked in tandoor fish deep fried in spicy batter served with mind sauce. -
Physicochemical and Sensorical Analysis of Canned Bubur Pedas During Storage
International OPEN ACCESS Journal Of Modern Engineering Research (IJMER) Physicochemical And Sensorical Analysis of Canned Bubur Pedas During Storage Iwan Rusiardy* 1Departemen of Agricultural Technology, Pontianak State Polytechnic, Indonesia Correspoding Author: Iwan Rusiardy* ABSTRACT: This study investigates changes in the quality of Bubur Pedasin a can during storage by carrying out its physicochemical and sensory analysis. The sterilization process is carried out for 60 minutes with a Fo value of 9,141 minutes. Storage was carried out for 8 weeks at 3 temperature conditions namely 35, 45, and 55 ° C. Storage temperature affects changes in physicochemical and sensory quality of the product. The higher the storage temperature changes in food quality are faster. Based on the results of sensory and physicochemical analysis, critical parameters that have the fastest reaction rate are color, aftertaste and aroma. KEYWORDS: bubur pedas, sensory analysis, shelf life, canned, traditional food ----------------------------------------------------------------------------------------------------------------------------- --------- Date of Submission: 03-10-2018 Date of acceptance: 15-10-2018 ----------------------------------------------------------------------------------------------------------------------------- --------- I. INTRODUCTION Indonesia is a country that often experiences natural disasters. From 1815 to 2018 various disasters have occurred in each province with more than 200,000 victims. Natural disasters that killed the most people were earthquakes and tsunamis and volcanic eruptions1. Natural disasters not only cause many injuries or injuries but can also cause psychological effects and hunger. Fast and appropriate handling is needed to reduce the negative impact of the disaster. One of the prevention programs is to create emergency food products (EFP). Emergency food is food produced and can be consumed directly to meet daily nutritional needs (2,100 calories) that occur when an emergency2. -
ST/LIFE/PAGE<LIF-006>
D6 life happenings | THE STRAITS TIMES | FRIDAY, JULY 20, 2018 | FOOD enjoy the fireworks. Besides the five-course National Day Exclusive Tan Hsueh Yun Life Editor recommends PROMOTIONS Menu ($138++ a person), there is a Pre-book Table Package ($200++ BAKED GOODS A HIT Positano Risto’s New Menu minimum spend for four people) Picks After classes at New York’s Launch where diners can book their table International Culinary Center, for a selection of drinks and food. Italian restaurant Positano Risto has Naadhira Ismail would walk past the The Walk-In Package ($52++ a launched a fresh menu with more school’s bakery, inhaling the scent of than 10 new creations. For starters, person) includes two complimentary Food sourdough loaves that students try the Arancini Balls ($11.95), made house pours. turned out. They could help with fragrant Italian rice and stuffed WHERE: 05-03/06-02 National themselves to the goods too, with mozzarella. The thin crust Gallery, 1 St Andrew’s Road MRT: City and the pastry student became Roma-style pizza ($16.95 to $28.95) is Hall WHEN: Aug 9, 6.30 - 10.30pm enchanted with bread. crafted by an Italian pizza chef and PRICE: $52++ - $138++ a person the calzone, topped with turkey ham TEL: 6866-1977 INFO: E-mail After completing her course at the and pepperoni strips, is worth [email protected] centre, formerly known as the French mentioning. The signature Boston Culinary Institute, she worked for lobster fettuccine ($58.95, serves Hawker Favourites At French bakery chain Maison Kayser two) comes with creamy lobster Feast@East and, later, Runner & Stone, a bakery in bisque and a whole Boston lobster. -
Bush Meat Harvesting and Human Subsistence Nexus in the Oban Hill Communities of Nigeria
© Kamla-Raj 2012 J Hum Ecol, 38(1): 49-64 (2012) Bush Meat Harvesting and Human Subsistence Nexus in the Oban Hill Communities of Nigeria E. E. Obioha1, P. N. Isiugo2, S. O. Jimoh3, E. Ikyaagba4, R. Ngoufo5, B. K. Serge6 and M. Waltert7 1Tshwane University of Technology, Pretoria, South Africa 2Department of Sociology, University of Port Harcourt, Nigeria 3Department of Forestry Resources Management, University of Ibadan, Nigeria 4Federal University of Agriculture, Markurdi, Nigeria 5University of Younde I, Cameroun 6University of Dschang, Cameroun 7Georg-August-Universitat, Gottingen, Germany KEYWORDS Wildlife Extraction. Livelihood. Taboos. Conservation. Sustainability. Nigeria ABSTRACT Wildlife is an important socio-cultural and economic resource in West and Central Africa. The declining wildlife population in the recent time is as a result of a combination of factors, namely, increased access and demand for wildlife resources by rural and urban dwellers, population growth, improved hunting technology and lack of protein alternatives in many households.. This paper investigates the contribution of bush meat extraction to household’s livelihood (income, health, nutrition, etc); the role of beliefs and taboos in wildlife conservation and the attitude of community members towards wildlife hunting and conservation in Oban Hills, Nigeria. Data for the study were generated through a triangulation of qualitative and quantitative methods using primary and secondary sources. It was revealed that majority of the people of Oban Hills are farmers although some also engaged in quarry business, civil service, trading, lumbering and hunting. However, there has been a decline in income generated from hunting and dependence on bush meat as protein source due to restrictions on hunting in and around forests in the protected area. -
Wallowa County, Oregon and Environs
Moving On By Winona Johnson Holloway J; ~tnn,I ~M ;r= ·~ - ;}/-~ _?~ lq?7 Moving On by WinonaJohnson Holloway ©1989 Shadow Butte Press Live Oak, California All rights reserved included the right to reproduce this book or parts thereof in any form Cover picture courtesy of Alice Mccully Printed by "The Printer" in Davis, California, U.S.A. I I dedicate this book to Merritt Louis Holloway, whose genes have mixed with mine to produce our own line of descendants, now in its fourth generation. Thank you Merritt for having such interesting ancestors. Thank you for our adventurous life together. II Our past is not a dead past. It is still alive in little pockets and trickles to surprise us in places still to be found. How lucky are those who have perceived it- a spark that shines within us dimly-to tell us who we are and why and how. We know better where we are going, if we know from whence we came. WJH III Grover and Zora Johnson and family, 1926 Front: Zora, Grace, Joe, Tom, Maybeth, Grover Rear: Winona, Dorofy, Ellen, Mildred IV Moving On Contents Chapter 1 Others came before me ............................................................................ 1 Chapter 2 The world is full of a number of things ................................................. 15 Chapter 3 That was the time that was, a time that will not come again ............... 39 Chapter 4 Of fun and foibles ................................................................................ 71 Chapter 5 As the twig is bent, the tree's inclined ................................................... 87 Chapter 6 Making do ............................................................................................ 103 Chapter 7 On my own .......................................................................................... 125 Chapter 8 In which we try it out there in the big world ........................................... -
Take out Menu
TAKE OUT MENU STARTERS Avocado & Green Chickpea Bhel – 13 Cauliflower Koliwada, Peanut Chutney – 13 Potato Chaat, Tamarind, Mint – 13 Paneer Bhurjee, Pepper, Onion, Cilantro – 15 Chicken 65, Sour Cream, Podi Masala – 14 Chicken Malai Drumstick (4 pieces) – 15 Lamb Keema Hyderabadi, Green Peas – 16 KULCHAS Sweet Potato & Chili Kulcha – 14 Chicken Tikka & Cheddar Kulcha – 14 (Comes with Mint and Cilantro chutney, Chickpea curry) *************** CHAAT PARTY PACK - 20 EACH Pani Puri 12 Pcs of Puri, Stuffing, Pani, Baar Baar Special Masala, Tamarind chutney, Mint Chutney, Sev Papdi Chaat 15 Pcs of Homemade Papdi, Stuffing, Dahi/Yogurt, Baar Baar Special Masala, Tamarind chutney, Mint Chutney, Sev Dahi Puri 12 Pcs of Puri, Stuffing, Dahi/Yogurt, Baar Baar Special Masala, Tamarind chutney, Mint Chutney, Sev ENTRÉE Vegetable Pulao, Raita – 18 Paneer Pinwheel Makhani – 20 Jackfruit Kofta, Spinach Gravy – 20 Butter Chicken, Fenugreek – 22 Beef Short Rib Curry – 24 Lamb Shank, Varuval Curry – 24 Shrimp Alleppey Curry – 24 SIDES Basmati Rice – 5 Naan – Garlic/ Plain (2 Pcs) – 5 Whole Wheat Roti (2 Pcs) – 5 Chili Cheese Naan (1 Pc) – 5 Chickpea Curry – 8 Yellow Dal Tadka – 9 Cilantro Chutney – 3 Chili Peanut Chutney – 3 Mango Chutney - 3 Extra Makhani Gravy Sliced Onion & Chili DESSERT Saffron Seviyan (Vermicelli) Kheer – 7 *************** BAAR BAAR SPECIAL MEAL (LUNCH) Paneer Tikka Kathi Roll – 12 Chicken Malai Tikka Kathi Roll – 14 Sweet Potato Kulcha – 14 Chickpea Curry, Mint & Cilantro Chutney Chicken Tikka & Cheddar Kulcha – 14 Chickpea Curry, -
Materials for a Rejang-Indonesian-English Dictionary
PACIFIC LING U1STICS Series D - No. 58 MATERIALS FOR A REJANG - INDONESIAN - ENGLISH DICTIONARY collected by M.A. Jaspan With a fragmentary sketch of the . Rejang language by W. Aichele, and a preface and additional annotations by P. Voorhoeve (MATERIALS IN LANGUAGES OF INDONESIA, No. 27) W.A.L. Stokhof, Series Editor Department of Linguistics Research School of Pacific Studies THE AUSTRALIAN NATIONAL UNIVERSITY Jaspan, M.A. editor. Materials for a Rejang-Indonesian-English dictionary. D-58, x + 172 pages. Pacific Linguistics, The Australian National University, 1984. DOI:10.15144/PL-D58.cover ©1984 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. PACIFIC LINGUISTICS is issued through the Linguistic Circle of Canberra and consists of four series: SERIES A - Occasional Papers SERIES B - Monographs SERIES C - Books SERIES D - Special Publications EDITOR: S.A. Wurm ASSOCIATE EDITORS: D.C. Laycock, C.L. Voorhoeve, D.T. Tryon, T.E. Dutton EDITORIAL ADVISERS: B.W. Bender K.A. McElhanon University of Hawaii University of Texas David Bradley H.P. McKaughan La Trobe University University of Hawaii A. Capell P. MUhlhiiusler University of Sydney Linacre College, Oxford Michael G. Clyne G.N. O'Grady Monash University University of Victoria, B.C. S.H. Elbert A.K. Pawley University of Hawaii University of Auckland K.J. Franklin K.L. Pike University of Michigan; Summer Institute of Linguistics Summer Institute of Linguistics W.W. Glover E.C. Polome Summer Institute of Linguistics University of Texas G.W. Grace Malcolm Ross University of Hawaii University of Papua New Guinea M.A.K.