Latin America Travellers Guide
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National Profile Copia
ECUADOR One of the most biodiverse countries in the world Index General facts Geography Society Food Economy Government Fundación VASE Volunteer service General Facts Capital City: Quito Currency: US Dollar Official Languages: Spanish and Kichwa Government: Unitary Presidential Constitutional Republic President: Lenin Moreno Geography Straddling the equator in western South America, Ecuador has land in both the Northern and the Southern hemisphere It borders Colombia in the North and Peru in the South and the East. The Pacific Ocean is Ecuador’s western border. The land area totals 283.560km², including the Galapagos Islands. The border with Colombia is 590km and the border with Peru 1.420km long. Ecuador’s coast line has a length of 2.237km. The “Mitad del Mundo –Center of the world” is where the equator crosses Ecuador at latitude 0°0°0. Geographic Regions Galapagos Islands - Costa (Coast) - Sierra (Andes) – Amazonia (Rainforest) Galápagos The islands are known for their large number of endemic species and were studied by Charles Darwin during the second voyage of HMS Beagle. His observations and collections contributed to the inception of Darwin's theory of evolution by means of natural selection. The Galápagos Islands and their surrounding waters form the Galápagos Province of Ecuador, the Galápagos National Park, a nd the Galápagos Marine Reserve. The Coast (tropical weather, 23-26°C ) This region consists of the low-lying Western part of the country, including all of the Pacific coastline. The coastal plain extends far inland, as far as the foothills of the Andes mountain range. The region originally was forest, but most of the woodland have been cleared for timber, cattle ranging and agriculture. -
2021 February - FISH & SHELLFISH FREE MENU GSD INTERNATIONAL SCHOOL COSTA RICA MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 5 SPAIN
2021 February - FISH & SHELLFISH FREE MENU GSD INTERNATIONAL SCHOOL COSTA RICA MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 5 SPAIN Macaroni a la italiana Cream of spinach soup Potatoes a la marinera Chickpea salad Vegetables bits whit jam Beef schnitzel Griddled turkey steak Diced breaded cheese SIN TRADUCCIÓN Spanish omelet Mixed sautéed vegetables Baked potatoes Greek salad Rice with vegetables Ratatouille Fresh fruit Fresh fruit Yoghurt Fresh fruit Fresh fruit Water Water Water Water Bread and water 8 9 10 11 12 Gallo pinto (rice and beans) Tossed broccoli Chicken soup with noodles Sautéed Mediterranean vegetables Cream of zucchini soup Roast chicken Sliced meat in creole sauce Pork tenderloin whit mhrooms gravy Homemade meatballs Chicken ravioli Coleslaw Garden rice Mixed salad Campesino potatoes Pilaf rice Fresh fruit Yoghurt Fresh fruit Fresh fruit Fresh fruit Bread Water Water Water Water and 15 16 17 18 19 LEBANON Rice with tomato Potatoes with ribs Lentil stew Tossed carrots with garlic with bacon Chicken parcels Griddled veal fillet French omelet with ham and cheese Griddled turkey steak Chiken whit roasted tomato sauce Grilled zucchini Vegetable stew Mixed salad Rice with corn Fresh fruit Yoghurt Fresh fruit Fresh fruit Fresh fruit Bread and Water Water Water Water water 22 23 24 CHINA 25 26 Pasta salad Cream of broccoli soup with croutons Chinese tacos Caprese salad White beans with chorizo Pork chop loin Breaded chicken fillet Three delights noodles Pork stew French omelet with ham Sauteed vegetables Garden salad Bok choy and vegetable salad Fries Mixed salad Yoghurt Fresh fruit Fresh fruit Fresh fruit Fresh fruit Water Water Water Water Bread and water. -
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. -
Beans + Rice = a Complete Protein for Global Nutrition
HEALTHY FOR LIFE® EDUCATIONAL EXPERIENCES GIHC1 GLOBALLY INSPIRED HOME COOKING Beans + Rice = A Complete OBJECTIVES: Describe the nutritional Protein for Global Nutrition benefits of eating beans and rice (both together Time: 75 Minutes (1 recipe prepared); 95 Minutes (2 recipes prepared) and separately). Identify different types of beans Learn why pairing these two simple ingredients creates a complete and different types of rice. protein and why beans-and-rice dishes have become culinary staples List two healthy cooking tips across the globe. Learn how various countries make this combination for beans and/or rice. their own with unique preparations. Describe cooking traditions for beans and rice in other countries. SETUP ACTIVITY (20-40 Minutes) • Review the resource list and print it out. • The class will divide into two groups. Each will Purchase all necessary supplies after reviewing prepare the same or a different beans-and- the HFL Cost Calculator. rice recipe. • Set up demo station with the necessary activity resources. RECAP (10 Minutes) • Provide computer, internet access, and • Pass out handout(s) and invite participants projector, if available. to taste the healthy dish or dishes. Ask each participant to share one learning from INTRO (10 Minutes) the lesson. • Welcome participants and introduce yourself. GOAL SETTING/CLOSING (15 Minutes) • Take care of any housekeeping items (closest bathroom, water fountain, etc.). • Engage in a goal setting activity from the bank of options provided in the Welcome Toolkit. • Give a brief description of the educational Pass out the Setting SMART Goals handout experience. to participants. • Engage in an icebreaker to gauge topic • Thank participants and encourage them to knowledge from the bank of options provided join the next activity. -
Gaucho Brunch Gaucho Roast Business Lunch Menu
FOOD BUSINESS LUNCH MENU Sunday – Thursday 12.00–3.00pm GAUCHO BRUNCH Every Friday 12.00–3.30pm GAUCHO ROAST Every Saturday and Sunday 12.00–11.30pm SHARING Minimum of 4 guests 375AED per person This informal and sociable menu brings you the sample dishes listed below for you to share with your friends and colleagues in true Argentine style. STARTERS MAINS EMPANADA SAMPLER Beef – 100g of each cut, served with chips, humita salteña, mac Beef & blue cheese and mix salad with Hand diced beef, red peppers, peppercorn sauce Spanish onion and ají molido Provolone and onion LOMO Mozzarella, cheddar and oregano Fillet, lean and tender with Lamb a delicate flavour Slow cooked lamb shoulder, ají panca and dates CHORIZO Sirloin, tender yet succulent with its strip of juicy crackling SEAFOOD SAMPLER TIRA DE ANCHO Octopus tiradito Spiral cut rib-eye, slow grilled Kalamata olives, citrus onion, with chimichurri coriander oil and panca Tuna ceviche Guacamole and soy sauce DESSERT Salmon tiradito Mango, passion fruit, DESSERT SAMPLER pomegranate and ají amarillo Trio of our signature desserts TASTE OF ARGENTINA Minimum of 2 guests 395AED per person for food set menu 495AED per person with wine pairing {A}* A luxury experience that takes you on an exciting journey exploring the unique flavours that combine to demonstrate the excellence of Argentine cuisine through the selection of some of Gaucho’s finest dishes. STARTER CHORIZO Sirloin: tender yet succulent with BEEF CHORIZO SAUSAGE its strip of juicy crackling Our own Argentinean recipe, Catena Malbec -
Cooking Program Brochure 2021/2022
MENTE ARGENTINA COOKING PROGRAM IN BUENOS AIRES, ARGENTINA 2021 & 2022 NOW ACCEPTING APPLICATIONS FOR THE COOKING PROGRAM 2021/2022 The goal of the cooking program is to teach students typical South American & Argentinean dishes with modern preparation, presentation techniques, and sophisticated flavor combinations. Cooking Courses have been designed for both beginners and professionals who wish to expand their knowledge of our cuisine and explore their interests in Argentine cooking techniques and flavors. In this program you will learn how to prepare South American dishes with attention to all of the details that make this cuisine unique. You will learn everything from the classics to lighter dishes, red meat, cakes and desserts. The Mente Argentina Cooking program combines various teaching techniques, both within and outside of the traditional classroom, guaranteeing a holistic and unforgettable experience. MENTE ARGENTINA COOKING PROGRAM IN BUENOS AIRES HIGHLIGHTS LEARNING TO PREPARE MORE THAN 15 DIFFERENT INDIVIDUAL DISHES LEARNING THE INTRICATE AND RICH HISTORY OF ARGENTINE COOKING COOKING AND TASTING SOME OF THE BEST CLASSIC ARGENTINE DISHES AS WELL AS OTHER INTERNATIONAL PLATES INDIVIDUAL CLASSES (AS WELL AS THE GROUP SESSIONS) TAILORED TO YOUR PERSONAL NEEDS THE GUIDANCE OF WELL-KNOWN AND EXPERIENCED ARGENTINE CHEFS AS YOUR PROFESSORS LEARN MORE ABOUT THE MENTE ARGENTINA COOKING PROGRAM: QUICK LINKS Cooking Program Overview Cooking Program Fee 2021/2022 Cooking School in Buenos Aires What´s Included in the Program Fee How to Apply Next Start Dates MENTE ARGENTINA © – WWW.MENTEARGENTINA.COM USA (858) 926 5510 || UK (020) 3286 3438 || ARGENTINA (011) 3968 7861 MENTE ARGENTINA COOKING PROGRAM OVERVIEW The goal of the cooking program is to teach students typical South American & Argentinean dishes with modern preparation, presentation techniques, and sophisticated flavor combinations. -
The Transference of Cuisine and Michelin Rated Restaurants: a Chef’S Perspective of Japaneseness in Hong Kong
特集号 『社会システム研究』 2017年 7 月 33 The Transference of Cuisine and Michelin Rated Restaurants: A Chef’s Perspective of Japaneseness in Hong Kong Watson M. Baldwin, DHTM * Introduction At present there has been research done with respect to the history of Japanese cuisine, the outlook of Hong Kong’ restaurants as it relates to tourism, and its relationship to culinary tourism, and Michelin rated restaurants. However, there is a significant gap with the recent phenomenon of the rise of Japanese Michelin rated restaurants and their emergence into the Chinese market. For this market there are numerous opportunities and avenues because Hong Kong is the gateway into the China market and Asia. These restaurants bring a certain heir of class and respect to Hong Kong as a “Culinary Destination.” Like many countries, Japan has many different styles of cuisines through the various prefectures and regions of the country. Previous researchers have often times looked at the introduction of sushi and sashimi into other areas and cultures because of its lore of being raw and uncooked fish, mollusks or shellfish products. For most countries raw fish is not consumed so it is understandable why this would be such an important item and factor into transferring Japanese cuisine. It is because of this that this paper will not look at sushi in that same capacity of introduction but rather by technique and flavor composition. Moreover, this research will include a look at four other areas of Japanese cuisine that are just as important as sushi. The first being kaiseki or the most formal and seasonal of Japanese cuisines, second is yakitori/yakiniku or grilled chicken, beef and barbecue style restaurants that specialize in preparing all parts of the chicken or cow, thirdly is ramen, traditionally a spinoff of a Chinese noodle soup but has become a staple of recognizing Japanese food, lastly there are izakayas which are the Japanese version of pubs (Cwiertka, 2006; Ashkenazi & Jacob, 2000; Lee, 2009; Barber, 2009). -
Newsl # 30 (Ing)
N O I T A R T S I N I M D A S K R A P L A N O I T A N / 1 0 0 2 E C N I S T N E M U N O M L A R U T A N , É T E R Bilateral Relations A U G A A NEW ERA, FULL Y OF OPPORTUNITIES FOR OUR COUNTRIES Defense AN OVERVIEW OF ARGENTINA'S BILATERAL DEFENSE EMBASSY OF ARGENTINA, WASHINGTON, D.C. RELATIONSHIP WITH THE UNITED STATES ARGENTINA Gastronomy A JOURNEY INTO THE IN FOCUS HEART OF G-20 ARGENTINE CUISINE JANUARY 2021 // NEWSLETTER BILATERAL RELATIONS | ARG IN FOCUS Photo credit: Télam A NEW ERA, FULL OF OPPORTUNITIES FOR OUR COUNTRIES By Jorge Argüello, Ambassdor of Argentina in the U.S. On this January 20th, on behalf of the Argentine Respect for the will of the people, exercised in its Republic, I had the privilege of attending a many peaceful and democratic variants, is an ceremony in Washington D.C. that has been essential principle of political sovereignty in all our repeated in the United States for more than two nations. In these turbulent times, in a world anxious centuries and which since then has been by the pandemic, this respect proved once again identified as a paradigm for all democracies: the that it is the best antidote to any attack against inauguration of a new president freely chosen by fundamental freedoms. its people. Once again, I share with you the latest edition of our Embassy Newsletter. -
What Makes a Restaurant Ethnic? (A Case Study Of
FORUM FOR ANTHROPOLOGY AND CULTURE, 2017, NO. 13 WHAT MAKES A RESTAURANT ETHNIC? (A CASE STUDY OF ARMENIAN RESTAURANTS IN ST PETERSBURG) Evgenia Guliaeva Th e Russian Museum of Ethnography 4/1 Inzhenernaya Str., St Petersburg, Russia [email protected] A b s t r a c t: Using restaurants in St Petersburg serving Armenian cuisine as a case study, the article studies the question of what makes an ethnic restaurant ethnic, what may be learnt about ethnicity by studying a restaurant serving a national cuisine, and to what extent the image of Armenian cuisine presented in Armenian restaurants corresponds to what Armenian informants tell us. The conclusion is that the composition of the menu in these restaurants refl ects a view of Armenian cuisine from within the ethnic group itself. The representation of ethnicity is achieved primarily by discursive means. Neither owners, nor staff, nor customers from the relevant ethnic group, nor the style of the interior or music are necessary conditions for a restaurant to be accepted as ethnic. However, their presence is taken into account when the authenticity or inauthenticity of the restaurant is evaluated. Armenian informants, though, do not raise the question of authenticity: this category is irrelevant for them. Keywords: Armenians, ethnicity, ethnic restaurants, national cuisine, authenticity, St Petersburg. To cite: Guliaeva E., ‘What Makes a Restaurant Ethnic? (A Case Study of Armenian Restaurants in St Petersburg)’, Forum for Anthropology and Culture, 2017, no. 13, pp. 280–305. U R L: http://anthropologie.kunstkamera.ru/fi -
Prostart Standards and Courses
ProStart Content Area: BMM Grade Level: HS POS: 2 Approved by the Nebraska State Board of Education, November 2016 Fundamentals of Food and Nutrition Course Description This course is designed to provide students with the base foundation knowledge of food selection and preparation needed to successfully fuel the human body through consumption of food and resulting food energy. With a beginning foundation of nutrition, students will learn basic preparation skills and the short-term and long-term wellness consequences as a result of nutritional intake, as well as being exposed to careers related to the food industry. Course Code: 090107 Endorsements to Teach: FACS Programs of Study to which this Course applies HSE.HS.3 Nutrition and Wellness HSE.HS.4 Food Science BMM.HS.1 Culinary Arts BMM.HS.2 ProStart BMM.HS.1.3 Identify and apply the elements of meal planning, meal preparation, and meal service. BMM.HS.1.3.d Identify basic table setting and meal etiquette. BMM.HS.1.7 Demonstrate professional food preparation techniques for all menu categories. Review and apply culinary terms and abbreviations, equivalents, recipe yields, and BMM.HS.1.7.a proper measuring techniques with correct equipment. (Mise en place, equivalents) Select and explain the appropriate use and care of small appliances and equipment for BMM.HS.1.7.b specific product preparation and culinary applications. BMM.HS.1.8 Apply proper procedures for knife handling and knife use. BMM.HS.1.8.a Identify types, use and care of knives. BMM.HS.1.14 Explain current dietary recommendations. BMM.HS.1.14.a Appraise reliable sources of nutrition information. -
Food for Thought How Food and Economics Intersect in Rural Ecuador
Food For thought How Food and Economics Intersect in Rural Ecuador lindsay stone dietary trends can have large implications on public health. there is a strong physiological connection between food consumption and one’s well-being. thus nutrition is an important factor in a nation’s overall health. many factors contribute to how and why an individual eats certain foods. in ecuador, historical, socioeconomic, cultural, behavioral, and environmental factors influence the different diets, and thereby, the nutritional conditions, of different ethnic, and regional geographic populations. discrepancies among these groups are particularly noticeable in sierra, ecuador’s the highland region. this paper examines the prevalence of malnutrition across ecuador. specifically, it considers how the ecuadorian diet took shape, and how different sub-cuisines contribute to malnutrition. while all regions are considered, a focus is placed primarily on the sierra, given that levels of malnutrition are noticeably higher in this region, and that this highland area is home to large rural and indigenous communities who are most significantly impacted by the area’s nutritional conditions. Fried plantains, steamed tubers, spice-rubbed beef, that distinguish a given dish or food item as belonging to empanadas, sipping chocolate, flour tortillas… such is just specific categories; foods can be distinguished as belonging a sampling of the variety of foods and meals that can be to the “highland/lowland [or] north/central/south,” as found across the different geographical regions of Ecua- “urban/rural [or] “province/capital” fare, as stereotypically dor. This Latin American country spans from the Galapa- pre-Hispanic/Spanish-influenced or traditional/ gos Islands and the country’s Pacific coast to the Amazon indigenous/mestizo food, etc. -
Passenger Information Form: All Passengers Must Complete and Send This Form No Later Than 60 Days Prior to Departure
ECOVENTURA PRE-DEPARTURE INFORMATION for Eric & Letty Entry requirements: A valid passport, with at least six months remaining before expiration, is required to enter Ecuador. Visas are not currently required for visitors for up to 90 days, however it is the passenger's responsibility to check with their Ecuadorian consulate prior to traveling to determine if a visa is necessary. International Flights to Ecuador: Flights to Ecuador are currently serviced by American Airlines (Miami), United (Houston), DELTA (Atlanta), LAN (Miami and JFK), LACSA/TACA (San Jose), COPA (Panama), IBERIA (Madrid) and KLM (Amsterdam). All international tickets have the airport departure taxes included in the cost of the ticket. Local customs authorities allow two suitcases with a total combined weight of 60 kilos per person. A fee of $200.00 is charged for a third suitcase and $400.00 for a fourth suitcase, excluding carry-on bags Immunizations: No inoculations are currently required for visitors to Ecuador and Galapagos. Please do check with your local health office at least two weeks prior to your departure for an update. Time Zone: Ecuador is in the Eastern Time Zone (GMT-5). Daylight savings time is not observed. Galapagos is one hour behind mainland Ecuador. On board, mainland Ecuador time is observed. Local Currency: US Dollar is the monetary unit. Be sure to bring small bills ($1, $5, $10 are best). Language spoken: English is spoken aboard the vessels by guides and Captains. All crew speak Spanish. Electricity: 110/AC 60 cycle (plugs are same as in the USA) Passenger information form: All passengers must complete and send this form no later than 60 days prior to departure.