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Travel Information for Expeditionplus! Euro Velo 6 – Atlantic Ocean to the Black Sea
Travel Information for ExpeditionPlus! Euro Velo 6 – Atlantic Ocean to the Black Sea A. Travel and Transportation B. Timeline Checklist C. While There A. Travel and Transportation Passport Weather Data Websites View You need a passport. Check yours today to see that it is valid for at least six historical weather information months beyond the date you intend to return to the U.S. You can obtain for your destination. application and renewal forms for a U.S. passport online at www.travel.state.gov www.weather.com or at a local Post Office. It can take up to six weeks to receive your passport. www.wunderground.com www.weatherspark.com www.eurometeo.com Visas You will not need a visa for any of the countries that you are passing through on this tour. Flight & Travel Websites View itineraries to book your trip. Booking your Flights Most international flights leave Europe in the morning often requiring you to book www.kayak.com www.orbitz.com your homebound flight for the day after the tour ends. Check your Getting To and www.expedia.com Away information specific to your ExperiencePlus! cycling departure for start and www.whichairline.com end towns and airports. www.yapta.com (to track flight prices) Tips for booking flights: Search the web. Be sure to review their policies for restrictions and Currency Conversion cancellation penalties. Websites Contact your travel agent. A good agent can help you find a competitive fare. View exchange rates for local He or she will charge a fee for this service. currencies. Fly into smaller airports. -
About the Author: Prof. Rastislava STOLIČNÁ – Rod. MIKOLAJOVÁ, Phd
About the author: Prof. Rastislava STOLIČNÁ – rod. MIKOLAJOVÁ, PhD. She studied ethnology at the Faculty of Philosophy Comenius University in Bratislava. She is a senior researcher at the Institute of Ethnology of the Slovak Academy of Sciences and a visiting professor at the Silesian University in Poland. She belongs to the generation of researches who elaborated the fundamental works of Slovak ethnology: “Ethnographic Atlas of Slovakia” (1990), “Encyclopedia of Folk Culture of Slovakia I. II.” (1995) and the monograph “Slovakia – European Contexts of Folk Culture (1997, 2007 in English). She specializes in the study of the culinary culture of Slovaks. She has publishes several books, dozens of scientific papers and popular articles and was the author of the exhibition in the Slovak National Museum “Tastes and Scents of Slovakia” (2007) The National Cuisine of Slovaks The term national cuisine of Slovaks means, first of all, the culinary culture of people living in the countryside and small towns who considered themselves to be of the Slovak ethnicity, as since the Middle Ages larger cities of Slovakia were populated mostly by Germans, Hungarians and Jews whose cuisines differed and originated in a different social and cultural context. In the 19th century, the culinary cultures of the rural and urban worlds started to grow closer due to the development of trade, the first phase of modernization of housing and changes in kitchen equipment. Many people from the country started to work in factories and in cities. Exchange of information was more intense and first cookbooks were published. In spite of these facts, up to these days the Slovak cuisine has not lost its unique rural character by which it differs from the cuisines of neighboring countries. -
TASTES from HOME Recipes from the Refugee Community PREFACE
TASTES FROM HOME Recipes from the Refugee Community PREFACE In writing the articles for this cookbook, I had the privilege and pleasure of speaking with refugees from all over the world who now call Canada home. Sometimes we had the good fortune of meeting in person, but because this project originated during the 2020 pandemic, often we spoke over the phone or through a video call, each of us holed up in our homes. They shared their stories, and they shared their recipes. From one foodie to another, the excitement and pride each person felt about their recipes was palpable. For many, the recipes hold a personal connection to a family member or to a memory, and the food is an indisputable connection to their culture. Each person has a unique story, with different outlooks, challenges, and rewards, but I was struck by one thing they all had in common—a desire to give back to Canada. From the Mexican restaurant owner who plans to employ dozens of Canadians, to the Syrian entrepreneur who donated the proceeds from his chocolate factory to Canadians impacted by wildfires, to the former Governor General who became a figurehead for the country, each person expressed profound gratitude and an eagerness to help the country that took them in. We often hear about refugees in abstract faraway terms, through statistics about the number of people fleeing from one country to another, but in speaking with these 14 people those statistics became humanized and the abstract became real experiences. Their stories are captivating, their recipes are mouthwatering, and I hope you enjoy both in the following pages. -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Aperitive Si Platouri/Starters and Platters Ciorbe Si Supe/Ciorba's
Menu Aperitive si Platouri/Starters and Platters Ospatul Gospodarului/Rich Peasant Feast Slanina afumata de casa, toba de casa, carnaciori de casa, cascaval afumat, cas de oaie, zacusca de vinete Thick-Cut smoked bacon, homemade meatloaf, homemade sausages, smoked cheese, goats cheese, zacusca Platou de Mici/Mici Platter Cinci mititei de casa serviti cu cartofi prajiti, paine si mustar Five homemade ‘Mici’ served with French fries, bread and Romanian mustard Ensalada De Salmon Aubergine salad with a mix of seeds and black grapes Bulz Boieresc/Nobleman’s Bulz Ciorbe Si Supe/Ciorba’s and Soups Ciorba De Vacuta Taraneasca / Traditional Peasant Beef Ciorba De Perisoare/Meatball Ciorba Ciorba De Legume/Vegetable Ciorba Supa De Pui Cu Taitei/Chicken Noodle Soup Main Courses Main Courses CiulamaBoiereasca/Nobleman’s Stew Ciulama de pui cu ciuperci si mamaliguta Chicken stew in a creamy mushroom sauce and mamaliguta Cotlete De Berbecut/Lamb Cutlets Cotlete de berbecut marinate cu ulei de masline si usturoi la gratar, servite cu sos de menta si garnitura la alegere si salata Grilled Lamb cutlets marinated in olive oil and garlic, served with mint sauce, salad and a side of your choice Risotto Cu Ciuperci, Ulei De Trufe Si Parmesan/Mushroom Risotto With Truffle Oil And Parmesan Pomana Porcului/The Pork Offering Pulpa de Rata Rumenita Si Calita / Browned And Roasted Duck Pulpa de rata rumenit la cuptor servit pe un pat de varza calita Oven roasted duck leg served with fried soft cabbage Deserturi/Deserts Papanasi Doi papanasi serviti cu dulceata de casa de afine si smantana Two traditional fried doughnuts served with homemade wild berry jam and sour cream Pancakes • Clatite Cu Branza La Cuptor/ Baked Pancaked With Sweet Cheese • Clatite Cu Dulceata / Pancakes With Homemade Jam • Clatite Cu Ciocolata / Pancakes With Chocolate Spread . -
Unitatea Noastră Vă Atrage Atenția Că Produsele Noastre Pot Conține Subst Anțe Care Cauzeaza Alergii Sau Int Oleranțe
UNITATEA NOASTRĂ VĂ ATRAGE ATENȚIA CĂ PRODUSELE NOASTRE POT CONȚINE SUBST ANȚE CARE CAUZEAZA ALERGII SAU INT OLERANȚE Alergen ALUNE DIOXID Produs GLUTEN CRUSTACEE MOLUSTE PESTE ALUNE LUPIN DE SOIA OUA LAPTE TELINA MUSTAR SUSAN DE COPAC SULF Salata de icre de crap cu masline si paine prajita x x Macrou afumat cu salata de ceapa si paine prajita x x x Tartar de somon crud x x Drob de icre x x Pasta de sardine cu capere si paine prajita x x x Tartine cu somon afumat si capere x x x Crap marinat x x Zacusca de peste cu masline si paine x x X Scrumbie/macrou marinat(a) cu salata de ceapa si x x paine prajita Platou mixt x x x x Platou mediteranean x x x x x x x Platou gurman x x x x x x Platou dunarean x x x x Platou blue acoua x x x x x x Platou cu caracatita , sepie si creveti x x x Omleta blue acqua x Lapti prajiti/grill cu mamaliga si mujdei x x Sardina prajita cu mamaliga si mujdei x x Pui de balta pane cu mamaliga si mujdei x x x x Hamsii prajite cu mamaliga si mujdei x x Calamar pane cu cartofi pai si sos tzatziki x x x x x Frigarui cu creveti, ghimbir si ananas cu orez x x exotic Rapane la tigaie cu mamaliga si usturoi x x X Chiftelute din peste pe pat de salata si sos iute x x x x Fish fingers x x x x Midii pane cu sos cocktail si salata x x x x x Creveti in crusta de cocos x x x x x 36. -
O/484/20 156Kb
O/484/20 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NO. UK00003400546 BY FARMHOUSE FARE LIMITED TO REGISTER: GUDPUD AS A TRADE MARK IN CLASS 30 AND IN THE MATTER OF THE OPPOSITION THERETO UNDER NO. 417541 BY MOLKEREI ALOIS MÜLLER GMBH & CO. KG BACKGROUND AND PLEADINGS 1. On 20 May 2019, Farmhouse Fare Limited (“the applicant”) applied to register the trade mark shown on the cover page of this decision in the UK. The application was published for opposition purposes on 31 May 2019 and registration is sought for the following goods: Class 30: Puddings; dessert puddings; ready-to-eat puddings; prepared desserts [confectionery]; farinaceous foods; non-medicated flour confections; frozen dairy confections; frozen confections; chocolate confections. 2. On 2 September 2019, the application was opposed by Molkerei Alois Müller GmbH & Co. KG (“the opponent”). The opposition was initially based on sections 5(2)(b), 5(3) and 5(4) of the Trade Marks Act 1994 (“the Act”). 3. In its written submissions, the opponent confirmed that it wished to withdraw its opposition based upon sections 5(3) and 5(4) of the Act and that the opposition would proceed based on section 5(2)(b) of the Act only. On 13 January 2020, the Tribunal wrote to the opponent confirming that: “It is noted you wish to limit your opposition to the grounds of section 5(2)(b) only. The opposition will now proceed under section 5(2)(b). As no statement of use is claimed in your notice of opposition, the proceedings will continue.” 4. -
Relics of the Bulgarian National Epic
PAISStt OF HILENDAR: FOUNDER OF THE NATIONAL IDEOLOGY In modern historiography the first centuries of the of the respectful image of Mediaeval Bulgaria. In Sremski Ottoman rule of Bulgarian lands are determined as Late Karlovci, one of the most active literary centres of the Middle Ages. The time from the beginning of the 18th time, Paissi read the book of Dubrovnik Abbot Mavro century to the 1877-1878 Russo-Turkish War is called Orbini "The Realm of the Slavs" in which he discovered Bulgarian National Revival. If the National Revival period considerable evidence about the Bulgarians' past. for Northern Bulgaria and the Sofia Region continued by In 1762 he completed "Slav-Bulgarian History, about 1878, for Eastern Rumelia it was by 1885 and for the People and the Kings, the Bulgarian Saints and All Macedonia and Adrianople Thrace by 1912-1913. Bulgarian Activities and Events". In 83 hand-written The National Revival in the Bulgarian lands witnessed pages the inspired Hilendar Monk interpreted using considerable economic progress. The Bulgarian were romantic and heightened tone the grandour of increasingly getting rid of their mediaeval restricted out- Mediaeval Bulgaria, the victory of the Bulgarian army look and helplessness and were gradually getting aware over Byzantium, the impressive bravery and manliness of as people, aspiring towards economic and cultural the Bulgarians, the historic mission of the Cyril and progress. Hilendar monk Paissii became a mouthpiece of Methodius brothers and other eloquent facts, worthy to these changes in the national self-awareness. He was be remembers and respected by the successors. Already the first to perceive the beginning of the new time and in the forward this noted Bulgarian appealed with gen- the need of formulating verbally the maturing historical uine sincerity towards his compatriots to love and keep prospects and tasks before the Bulgarian people. -
To View Online Click Here
YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® The Baltic Capitals & St. Petersburg 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! The Baltic Capitals & St. Petersburg itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: What I love about the little town of Harmi, Estonia, is that it has a lot of heart. Its residents came together to save their local school, and now it’s a thriving hub for community events. Harmi is a new partner of our Grand Circle Foundation, and you’ll live a Day in the Life here, visiting the school and a family farm, and sharing a farm-to-table lunch with our hosts. I love the outdoors and I love art, so my walk in the woods with O.A.T. Trip Experience Leader Inese turned into something extraordinary when she led me along the path called the “Witches Hill” in Lithuania. It’s populated by 80 wooden sculptures of witches, faeries, and spirits that derive from old pagan beliefs. You’ll go there, too (and I bet you’ll be as surprised as I was to learn how prevalent those pagan practices still are.) I was also surprised—and saddened—to learn how terribly the Baltic people were persecuted during the Soviet era. -
Navigation on the Danube (Allied Powers: Czechoslovakia, Greece, Romania, Serb-Croat-Slovene Kingdom); Germany, Austria, Hungary and Bulgaria
REPORTS OF INTERNATIONAL ARBITRAL AWARDS RECUEIL DES SENTENCES ARBITRALES Navigation on the Danube (Allied Powers: Czechoslovakia, Greece, Romania, Serb-Croat-Slovene Kingdom); Germany, Austria, Hungary and Bulgaria 2 August 1921 VOLUME I pp. 97-212 NATIONS UNIES - UNITED NATIONS Copyright (c) 2006 IV. CESSION OF VESSELS AND TUGS FOR NAVIGATION ON THE DANUBE *. PARTIES : Allied Powers (Czechoslovakia, Greece, Rumania, Serb-Croat-Slovene Kingdom); Germany, Austria, Hungary and Bulgaria. COMPROMIS : Treaty of Versailles, Article 339 2 ; Article 300 of Treaty of St. Germain 3 ; Article 284 of Treaty of Trianon and Article 228 of Treaty of Neuilly-sur- Seine. ARBITRATOR : Walker D. Hines (U.S.A.). DECISION : Paris, August 2, 1921. Confiscation of private property in warfare.—Allocation and condition of vessels of disputed ownership and nationality.—Question of jurisdiction. —Fourth Hague Convention of 1907 (Articles 46 and 53 of its annexed Regulations).—Legal character of private property hired by belligerent State for military purposes.—Effect of military acts after armistice between some but not all of the belligerents. General conditions for effectual ion of permanent allocation.—Delivery of vessels.—Claim for excess fittings and gear.—Vessels whose nationality is affected by change of nationality of owners.—Claims to allocation asserted by Czechoslovakia as a succession State. Cession by Germany, Austria ,md Hungary to meet legitimate needs of Allied and Associated Powers concerned.—Legitimate needs of States for freight traffic.—International character of the River Save,—Basic freight traffic on the Danube in 1911 to be considered in estimating legitimate needs of parties concerned.—Modification of such basis on account of subsequent developments. -
New Romanian Cuisine’: Elite Local Taste and Globalisation
JOURNAL OF COMPARATIVE RESEARCH IN ANTHROPOLOGY AND SOCIOLOGY Copyright © The Author, 2020 Volume 11, Number 2, Winter 2020 ISSN 2068 – 0317 http://compaso.eu The production of the ‘New Romanian Cuisine’: Elite local taste and globalisation Adriana Sohodoleanu1 Abstract Under the attack of globalisation’s universalising force, food traditions become sites of cultural resistance (Poulain, 2017) in a recent worldwide phenomenon that saw the birth of a new type of restaurants gathered under the umbrella of a New Cuisine taxonomy. The interest in what such actors perceive as “roots” and “traditions”, their fear of alienation and their strong ethical and ecological awareness build an ethos that turns food production into a cultural phenomenon (Ferguson, 2004) and therefore into something good to think with (Levy-Strauss, 1963). The New Romanian restaurants position themselves as agents of change and nationalise the fine dining space according to their vision while setting up the local identity’s resistance to global forces and building a new meaning for Romanian restaurant food. I analysed the mechanisms that help instil or dilute ‘Romanian-ness’ and the motivations behind this process that claims to address a need expressed by the up-and- coming middle class. Keywords Identity, gastronomy, New Romanian Cuisine; Introduction This paper addresses a gap in the body of literature dedicated to the local food scene and it puts a new phenomenon such as the New Romanian Cuisine in a context. The paper’s value resides also in providing the local gastronomic community with a different perspective on a movement in progress. 1 Faculty of Sociology and Social Work, University of Bucharest, Romania, [email protected]. -
Pietas Austriaca? the Imperial Legacy in Interwar and Postwar Austria
religions Article Pietas Austriaca? The Imperial Legacy in Interwar and Postwar Austria Dieter A. Binder ID Chair of Cultural Studies, Andrássy University, Pollack Mihály tér 3, 1088 Budapest, Hungary; [email protected] Received: 7 July 2017; Accepted: 21 August 2017; Published: 29 August 2017 Abstract: This paper aims to outline the specific Habsburg character of Austrian Catholicism through a study of Pietas Austriaca, the supposed Habsburg tradition of Catholic piety, and its role in the First and Second Austrian Republics. It analyzes the narrative of Austrian history presented by the Heldendenkmal, or Heroes’ Monument, which was erected in Vienna in 1934. Further, it argues that Pietas Austriaca was linked in the postwar period to a notion of Heimat (Home, Homeland) and served the needs of Austrian political Catholicism, which was seeking to recruit former National Socialists. Keywords: Habsburg; Austria; empire; Catholicism; Pietas Austriaca; Christian Social Party; Austrian People’s Party; Heimat; Heldendenkmal Political Catholicism utilised its commitment to the concept of Pietas Austriaca to define its political position towards both Social Democratic Austro-Marxism and National Socialism. After 1945, the Roman Catholic Church served as a vehicle for the denazification of former National Socialists. By creating the “Heimat”, it endeavoured to establish a common front against Social Democracy in order to implement a masked bourgeois bloc. Ultimately, this would to some extent explain the rise of the Austrian Freedom Party from 1986 on. “The Pietas Austriaca, i.e., Austrian piety—referring here to Austria as Casa d’Austria, i.e., the House of Austria, and not as a geopolitical entity—was propagated in the Baroque era as the most fundamental virtue of the Habsburg dynasty.