Providing a Comprehensive Model of Inter-Sectoral Coordination with the Express Purpose of the Creative City Realization: Case Study of Yazd City
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Guidance Note on Safety and Quality of Traditional Milk Products
Guidance Note No. 14/2020 Guidance Note on Safety and Quality of Traditional Milk Products Summary This Document intends to help Food Businesses ensure hygiene and sanitation in manufacturing and sale of milk products particularly sweets. It focuses on enhanced declaration by sellers [Shelf Life, made of ghee/vanaspati], guide test for detection of adulteration, quality assessment by observation of flavours, body texture, colour and appearance etc. It also contains suggestions for addressing adulteration and ensuring effective regulatory compliance. This document is also expected to enhance consumer awareness about safety related aspects of traditional sweets, quick home tests and grievance redressal. Key Takeaways a. Ensure hygiene and sanitation in preparation and sale of sweets as well as other regulatory compliances including display of shelf life of pre-packaged as well as non-packaged milk products for consumer information. b. Ascertain the freshness and probability of adulteration by observing the colour, texture and flavour of milk products. There are simple tests to identify adulteration in milk products. c. Regular surveillance and enforcement activities on sweets by regulatory authorities. This Guidance Note has been prepared by Mr Parveen Jargar, Joint Director at FSSAI based on FSSAI resources including Regulations, Standards and DART Book. This note contains information collected and compiled by the author from various sources and does not have any force of law. Errors and omissions, if any can be kindly brought to our notice. Guidance Note on Milk Products Introduction India has a rich tradition of sweets with a variety of taste, texture and ingredients. Traditional milk-based sweets are generally prepared from khoya, chhena, sugar and other ingredients such as maida, flavours and colours e.g. -
Customer Notice: Yekta Products Recall
Food Recall Alert Undeclared Allergens Yekta Foods - Various Products We are recalling various products because they contain celery, mustard, pistachio (nuts), almonds (nuts), cashew nuts (nuts), sesame and wheat (gluten), which are not mentioned on the label. This means the products are a possible health risk for anyone with an allergy to celery, mustard, pistachio (nuts), almonds (nuts), cashew nuts (nuts), sesame and/or an allergy or intolerance to wheat or gluten . Product name: Mixed Seven Spices Brand: Yekta Foods Pack size: 100g Best before: All dates The allergens that are undeclared: mustard and celery Product name: Chickpeas Candy Brand: Yekta Foods, Achachi Pack size: 475g Best before: All dates The allergens that are undeclared: sesame and wheat (gluten) Product name: Homemade Sweets (402) Brand: Yekta Foods ... :~ •,· ,I', • Pack size: 500g :I • ', • ,, - 't ,., _.·· Best before: All dates The allergens that are undeclared: sesame and pistachio (nuts) Product name: Homemade Sweets (205) Brand: Yekta Foods Pack size: 1050g Best before: All dates The allergens that are undeclared: pistachio (Nuts) Product name: Homemade Sweets (282) Brand: Yekta Foods Pack size: 850g Best before: All dates The allergens that are undeclared: sesame, almond (nuts) and pistachio (nuts) Product name: Sohan Asali Brand: Yekta Foods, Achachi Pack size: 270g Best before: All dates The allergens that are undeclared: sesame, cashew nuts (nuts), almond (nuts) and pistachio (nuts) What you should do If you have bought any of above products, with all best before dates as detailed above, do not eat them. Instead: • Check if you have bought the above products. Please use the images above to identify the product. -
Iran Discovery Tour - 8 Days Tehran, Shiraz, Yazd, Isfahan, Kashan
Iran Discovery Tour - 8 Days Tehran, Shiraz, Yazd, Isfahan, Kashan Day 1 Arrive in Tehran Welcome to the Land of Persia. We will start our first day after the having our breakfast. Today you will get familiar with our Imperial history. – Saad Abad Palace – Cinema museum (Enjoy your coffee in the beautiful garden of this ancient hunting palace) Day 2 Shiraz Head to the airport for a short flight to Shiraz after having breakfast and checking- out. Shiraz is known as the city of poets, literature and flowers. It is also considered by many Iranians to be the city of gardens due to the many gardens and fruit trees that can be seen in the city. -Eram Garden(UNESCO Site) -Hafez Tomb -Sadi Tomb Day 3 Shiraz Head to the Zand complex including the castle, old colorful bazaar and mosque to get a sense of Shiraz as a capital 250 years ago. We will continue visiting the sites of this famous city. – Karim Khan Zand Castle – Vakil Hamam – Old Bazar – Jameh Mosque – Pink Mosque Day 4 Persepolis / Yazd On the way to Yazd we are going to visit the three most important sites in Iran. It represents the Achaemenid style of architecture. – Persepolis – Pasargad – Necropolis • 7 Mezher Street, Antelias • 60-233 Beirut, Lebanon • +961 4 712037 www.ventnouveau.com • [email protected] Day 5 Yazd You will get familiar with Zoroastrian culture in this ancient city. Because of generations of adaptations to its desert surroundings, Yazd has a unique Persian architecture and it is also called the city of wind towers. -
S E T T I N G S B Y U S , Inspired by You
SETTINGS BY US, INSPIRED BY YOU. NEW ORLEANS MARRIOTT ® 555 CANAL STREET, NEW ORLEANS, LA 70130 T 504.581.1000 F 504.523.6755 NewOrleansMarriott.com LET US BRING YOUR SPECIAL DAY TO LIFE A T T H E NEW ORLEANS MARRIOTT . OUR EXPERTS WILL GO ABOVE AND BEYOND TO MAKE YOUR VISION, Y O U R TASTES, Y O U R DREAMS C O M E TRUE FOR AN UNFORGETTABLE HAPPILY EVER AFTER T H A T EXCEEDS EVERY EXPECTATION . NEW ORLEANS MARRIOTT ® 555 CANAL STREET, NEW ORLEANS, LA 70130 T 504.581.1000 F 504.523.6755 NewOrleansMarriott.com Y O U R H O T E L WHETHER A TRADITIONAL WEDDING OR A ONE-OF-A-KIND CELEBRATION, NEW ORLEANS MARRIOTT WILL EXCEED EVERY EXPECTATION. FROM INSPIRING SPACES AND CREATIVE MENUS TO AN EXCEPTIONAL EVENTS TEAM AND A CURATED LIST OF PREFERRED VENDORS, WE OFFER EVERYTHING YOU NEED TO MAKE YOUR BIG DAY AN AFFAIR TO REMEMBER. NEW ORLEANS MARRIOTT ® 555 CANAL STREET , NEW ORLEANS , LA 70130 T 5 04. 581. 1000 F 504. 523. 6755 N e w O r l e a n s Marriott.com WELCOME TO THE NEW ORLEANS MARRIOTT HOTEL! EXQUISITE EVENTS ALCOHOLIC BEVERAGES The New Orleans Marriott has it all! Two unique No alcoholic beverages may be brought into the ballrooms for the ceremony, catered luncheons, and hotel for a banquet function. receptions accommodating up to 2,000 guests. The New Orleans Marriott is the perfect location to GUARANTEED GUEST ATTENDANCE celebrate your special day with your family and It is requested that the Event Manager be notified of friends during your wedding weekend! the exact number of guests attending a function at least 72 hours prior to the party. -
Islam in Process—Historical and Civilizational Perspectives Yearbook of the Sociology of Islam Volume 7
Islam in Process—Historical and Civilizational Perspectives Yearbook of the Sociology of Islam Volume 7 2006-12-06 16-23-03 --- Projekt: T491.gli.arnason.yearbook7 / Dokument: FAX ID 00fb133402603594|(S. 1 ) T00_01 Schmutztitel.p 133402603618 Yearbook of the Sociology of Islam Edited by Georg Stauth and Armando Salvatore The Yearbook of the Sociology of Islam investigates the making of Islam into an important component of modern society and cultural globalization. Sociology is, by common consent, the most ambitious advocate of modern society. In other words, it undertakes to develop an understanding of modern existence in terms of breakthroughs from ancient cosmological cultures to ordered and plural civic life based on the gradual subsiding of communal life. Thus, within this undertaking, the sociological project of modernity figures as the cultural machine that dislodges the rationale of social being from local, communal, hierarchic contexts into the logic of individualism and social differentiation. The conventional wisdom of sociology has been challenged by post-modern debate, abolishing this dichotomous evolutionism while embracing a more heterogeneous view of coexistence and exchange between local cultures and modern institutions. Islam, however, is often described as a different cultural machine for the holistic reproduction of pre-modern religion, and Muslims are seen as community-bound social actors embodying a powerful potential for the rejec- tion of and opposition to Western modernity. Sociologists insist on looking for social differentiation and cultural differ- ences. However, their concepts remain evolutionist and inherently tied to the cultural machine of modernity. The Yearbook of the Sociology of Islam takes these antinomies and contradic- tions as a challenge. -
Amunowruz-Magazine-No1-Sep2018
AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations About Persia • History [1] Contents AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran Editorial 06 People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations Tourism and the Digital Transformation 08 AMU NOWRUZ E-MAGAZINE NO.1 SEPTEMBER 2018 10 About Persia History 10 A History that Builds Civilization Editorial Department Farshid Karimi, Ramin Nouri, Samira Mohebali UNESCO Heritages Editor In Chief Samira Mohebali 14 People of the world; Iran! Authors Kimia Ajayebi, Katherin Azami, Elnaz Darvishi, Fereshteh Derakhshesh, Elham Fazeli, Parto Hasanizadeh, Maryam Hesaraki, Saba Karkheiran, Art & Culture Arvin Moazenzadeh, Homeira Mohebali, Bashir Momeni, Shirin Najvan 22 Tourism with Ethnic Groups in Iran Editor Shekufe Ranjbar 26 Religions in Iran 28 Farsi; a Language Rooted in History Translation Group Shekufe Ranjbar, Somayeh Shirizadeh 30 Taste Persia! Photographers Hessam Mirrahimi, Saeid Zohari, Reza Nouri, Payam Moein, -
Takhté Soleymān
Historical Site of Mirhadi Hoseini http://m-hosseini.ir ……………………………………………………………………………………… Takhté Soleymân Azar Goshnasp Fire-Temple Complex By Professor Dietrich Huff Takht-e Soleymân is an outstanding archeological site with substantial Sasanian and Il-khanid ruins in Azarbaijan province, between Bijâr and Šâhin-dež, about 30 km north-northeast of Takâb, with about 2, 200 m altitude, surrounded by mountain chains of more than 3000 m altitude. The place was obviously chosen for its natural peculiarity; an outcrop of limestone, about 60 m above the valley, built up by the sediments of the overflowing calcinating water of a thermal spring-lake (21° C) with about 80 m diameter and more than 60 m depth on the top of the hill (Damm). The place is mentioned in most of the medieval Oriental chronicles (e.g., Ebn Khordâdbeh, pp. 19, 119 ff.; Tabari, p. 866; Nöldeke, p. 100, n. 1; Bel'ami, p. 942, tr., II, p. 292; Ebn al-Faqih, pp. 246, 286; Mas'udi, ed. Pellat, sec. 1400, tr., IV, pp. 74 f; idem, Tanbih, p. 95; Abu Dolaf, pp. 31 ff.; Ferdowsi, pp. 111 ff.; Yâqut, Beirut, III, pp. 383-84, tr., pp. 367 ff; Qazvini, II, pp. 267; Hamd-Allâh Mostawfi, p. 64, tr., p. 69, who attributes its foundation to the Kayanid Kay Khosrow) and was visited and described repeatedly by western travelers and scholars since the 19th century (e.g., Ker Porter, pp. 557 ff.; Monteith, pp. 7 ff.; Rawlinson, pp. 46 ff.; Houtum Schindler, pp. 327 f.; Jackson, 1906, pp. 124 ff.). It was erroneously taken for a second Ecbatana (q.v.) by Henry Rawlinson, and defective Byzantine sources caused it to be confused with the great Atropatenian city of Ganzak (q.v.) and other places (Minorsky). -
Impact of Different Food Cultures on Cuisine of Delhi
International Journal of Research and Review www.ijrrjournal.com E-ISSN: 2349-9788; P-ISSN: 2454-2237 Review Paper Impact of Different Food Cultures on Cuisine of Delhi Chef Prem Ram1, Dr. Sonia Sharma2 1Asst. Professor BCIHMCT, New Delhi 2 School of Tourism and Hospitality Service Management (SOTHSM), IGNOU, New Delhi Corresponding Author: Chef Prem Ram ABSTRACT Culture of society and nation plays crucial role that is reflected and practiced in food industry in the big umbrella of food culture. Food culture talks about tradition, taboos, beliefs, rituals, interiors and influence of globalization being followed by the service provider that is being apparent in quality, quantity, varieties, taste, neatness and behaviour of service staffs as these factors lead to customer satisfaction for paid prices. The way that Food is produced, distributed, selected, obtained, afforded, stored, prepared, ordered, served, consumed, promoted, and learnt about can reveal much about the customs and attitudes of every social group (Counihan, 1998). This study is focused on Delhi only where food culture is a mixture of its past, different cultures and traditions. According to Gandhi (2015) the city of Delhi is a hub of cuisine. The city has absorbed, over the centuries, settlers, and visitors from across the globe. The emperors, the nobles, the viceroys and the sahibs all provided generous patronage to the cuisine of Delhi and contributed the cultivation of fine taste. Food culture is to be followed by concerned services provider and present study is an attempt to explore of food culture, cuisines, preferences and choices in Delhi through literature review. Key Words: Food Culture, cuisines, food preferences, food choices, and Hospitality. -
Raazi V10 22-7-17 Clean
DHARMA PRODUCTIONS JUNGLEE PICTURES DIRECTED BY MEGHNA GULZAR SCREENPLAY BHAVANI IYER & MEGHNA GULZAR DIALOGUE MEGHNA GULZAR BASED ON THE NOVEL “CALLING SEHMAT” BY HARINDER S SIKKA © Meghna Gulzar 2017 FADE IN: 1 INT. PAK ARMY HQ - SITUATION ROOM - EVENING Title Card: February 1971. Pakistan. A series of pictures, black-and-white, low exposure but clearly outlining two figures and faces that are in deep conversation are seen on an old fashioned projector screen. Uniformed top brass from all the defense services (Army, Navy and Air Force) and Pakistan’s Intelligence sit around a table, being briefed by BRIGADIER SYED (57), tall hard-eyed with a striking military bearing in his uniform. The meeting is already in session. Syed clicks a button to zoom in on one of the men in the projected photograph. SYED Bangaal mein aazaadi ki tehreek zor pakad rahi hai. Vahaan Awami League ki khufiya Military Council ke rehnuma ye shakhs hain – Colonel Usmani. Lt. GENERAL AMIR BEIG (68), grey-haired with cold eyes looks at the image. BEIG Election bhi jeet chuke hain. Inki neeyat kya hai? The other senior leaders at the table murmur similarly. SYED Mujibur Rahman ne apne saath kuchh aise log jama kar liye hain, jo ab apne-aap ko Mukti fauj kehlate hain... (looks around) Mukti - aazaadi.. Sniggers around the room. Syed clicks for the picture to zoom in to the other face, only partially seen. SYED (CONT’D) Aur ye shakhs hai Khalid Mir... Iski padtaal rakhna bahaut zaroori hai. Ye Hindustan ke Intelligence ke bade afsar hain... Murmurs around the room. -
Project the Farsi/Persian Communities In
IMMIGRANT COMMUNITY CAPACITY AND ENGAGEMENT (ICCE) PROJECT THE FARSI/PERSIAN COMMUNITIES IN LONDON A FORUM FOR SERVICE PROVIDERS PRESENTED BY: JOHN HOWARD SOCIETY OF LONDON AND DISTRICT FARSI / PERSIAN • Three countries speak Persian: • Western Persian (Persian, Iranian Persian, or Farsi) is spoken in Iran • Dari (Dari Persian, Afghan Persian, or Dari) is spoken in Afghanistan • Tajiki (Tajik Persian) is spoken in Tajikistan IRAN HISTORY OF IRAN . The official name of Iran is the “Islamic Republic of Iran” . ‘Persia’ was historically the common name for Iran (it was called Persia until 1935) . Iran is home to one of the world's oldest civilizations . Iran means “the land of the Aryans” Politics . The revolution of Iran was in 1979 by Ayatollah Khomeini . Before the revolution, Iran was a constitutional monarchy. The country was ruled by the Royal Government of Reza Shah Pahlavi . After the revolution, the Iranian government system became the Islamic Republic and its national day is the 12th Farvardin (1st of April) . The Iranians choose their own president. The election is carried out once every four years. Each president serves a four-year term and cannot serve more than two consecutive terms . The president uses the media to announce to the country the government’s plans and programs . The president has some say in the level of media freedom and political openness . Iran was at war with Iraq (1980-1988) for 8 years. The roots of the war lay in a number of territorial and political disputes between Iraq and Iran . The Iranian people -
Download Tour
Iran Food Tour Available from: January 1, 2021 To December 31, 2021 Tour Destinations: Tehran to Tehran Duration: 11Days Tour styles: Style Culinary Cultural Historical Code: PICU Tour route: Tehran Rasht Qazvin Kashan Isfahan Yazd Shiraz Bandar Bushehr Tehran Tailor made Tour highlights Shopping at Rasht Bazaar, one of the biggest local markets with a thriving atmosphere where they sell fresh and colorful vegetables, fish, and homemade pickles. Learning about the mouthwatering sweets of Iran like the Gaz nougat in Isfahan, brittle Sohan of Qom, and Baghlava in Yazd. Learning to cook chili and tasty Ghaliyeh Mahi (fish stew) in Bushehr, the city of spicy cuisines and southern music! Visiting the top attractions of Iran including the glorious Persepolis, Naqshe Jahan Square and the lush Persian gardens. What you need to know about this tour Charazterized by the fragrance of saffron, spices, and aromatic herbs, Iranian culinary is one of the most delicious and rich cooking styles in the world and this rich food culture comes from the abundance of agricultural products, the diversity of climate, culture and rituals, and also the connections with neighboring countries. From north of Iran to south, as you note changes in climate and culture, the magic of Iranian culinary and cuisines change too. On our 11-day Iran Food Tour, we have tried to cover the major culinary cities of Iran so that you can learn about the most diverse styles and highlights of Iran culinary including kebabs, stews, rice, seafood, and sweets at local cooking classes or taste them around dining tables with local families, along with exploring the top historical and cultural highlights of Iran. -
Cultures of Food and Gastronomy in Mughal and Post-Mughal India
Cultures of Food and Gastronomy in Mughal and post-Mughal India Inauguraldissertation zur Erlangung der Doktorwürde der Philosophischen Fakultät der Ruprecht-Karls-Universität Heidelberg vorgelegt von: Divya Narayanan Erstgutachterin: Prof. Dr. Gita Dharampal-Frick Zweitgutachter: Prof. Dr. Hans Harder Heidelberg, Januar 2015 Contents Acknowledgements............................................................................................... iii Abbreviations…………………………………………………………………… v Note on Transliteration………………………………………………………… vi List of Figures, Maps, Illustrations and Tables……………………………….. vii Introduction........................................................................................................... 2 Historiography: guiding lights and gaping holes………………………………… 3 Sources and methodologies………………………………………………………. 6 General background: geography, agriculture and diet…………………………… 11 Food in a cross-cultural and transcultural context………………………………...16 Themes and questions in this dissertation: chapter-wise exposition………………19 Chapter 1: The Emperor’s Table: Food, Culture and Power………………... 21 Introduction………………………………………………………………………. 21 Food, gender and space: articulations of imperial power………………………... 22 Food and the Mughal cityscape………………………………………………...... 35 Gift-giving and the political symbolism of food………………………………… 46 Food, ideology and the state: the Mughal Empire in cross-cultural context……...53 Conclusion………………………………………………………………………...57 Chapter 2: A Culture of Connoisseurship……………………………………...61 Introduction……………………………………………………………………….