CONCIERGE Issue 16
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Choice and Representation in New York City's Selective Exam Schools
Rice Examiner The Ethics of Eating: A Comparative Study of Sustainable Restaurants in Austin, TX and London, UK Hope Lawrence A pressure is building which is bound to revolutionize the con- sumption habits of the developed world. It comes from the changes we are witnessing first hand—as global weather patterns continually reach new extremes and the oceans fill with plastics, we find homes flooded under nearly fifty inches of water and tangled, poisoned animals washed up on our beaches. A new crisis emerges from every direction, making the task of finding solutions daunting. Corporations are capable of large-scale impacts but prioritize profit over morality, so although the individual con- sumer is responsible only for a fraction of the environmental toll currently burdening our planet, consumers must be held accountable for imple- menting the changes they want to see. As activist and author Anna Lappé so eloquently said, “every time you spend money, you’re casting a vote for the kind of world you want” (Lappé, 2010). Change in mass consump- tion habits may be achieved through a cultural shift in the ethics of our purchases, both lowering individual impacts while effectively and directly relating a company’s environmental initiatives and commercial profits to one another. Ethical consumption is a broad subject, making it dangerously undefinable and thus uncontrollable in marketing. The very idea of a perfectly ethical consumer is impossible to achieve due to the complexity of commercial ethics—one must consider a product’s materials’ origin, workers’ treatment and wages all along the chain of production, the product’s life span post-disposal, and much more. -
THE JUNGLE by Joe Murphy & Joe Robertson Directed by Stephen Daldry & Justin Martin
PRESS RELEASE – Monday 11 June 2018 IMAGES CAN BE DOWNLOADED HERE Twitter/ Facebook / Instagram @TheJungleLDN TheJunglePlay.co.uk A NATIONAL THEATRE AND YOUNG VIC CO-PRODUCTION WITH GOOD CHANCE THEATRE THE JUNGLE by Joe Murphy & Joe Robertson directed by Stephen Daldry & Justin Martin FULL CAST ANNOUNCED FOR CRITICALLY ACCLAIMED THE JUNGLE AND REHEARSAL PICTURES RELEASED TODAY THEATRE TRANSFORMATION UNDERWAY IN ORDER TO ACCOMMODATE MIRIAM BUETHER’S UNIQUE SET DESIGN FROM THE YOUNG VIC NEW FOR PLAYHOUSE AUDIENCES, THE DRESS CIRCLE WILL BE TRANSFORMED INTO ‘CLIFFS OF DOVER’, WITH UNIQUE AND INTIMATE VIEWS OVER THE SPACE BELOW ENHANCED BY SCREENS RELAYING CLOSE-UP ‘LIVE NEWS BROADCAST’ STYLE FOOTAGE OF THE ACTION AS IT HAPPENS THE JUNGLE WILL PREVIEW FROM 16 JUNE AT THE PLAYHOUSE THEATRE IN LONDON’S WEST END Following critical acclaim, and a sold-out run at the Young Vic, producers Sonia Friedman Productions, Tom Kirdahy and Hunter Arnold are delighted to announce the full cast for the West End transfer of Joe Murphy and Joe Robertson’s The Jungle, a National Theatre and Young Vic co-production with Good Chance Theatre, directed by Stephen Daldry and Justin Martin. The production is set in Europe’s largest unofficial refugee camp, the Calais Jungle, which in 2015, became a temporary home for more than 10,000 people. Previewing from 16 June, with World Refugee Day on 20 June, The Jungle will have an Opening Night on 5 July at the Playhouse Theatre, with rehearsal photography released today. Cast transferring from the Young Vic include Mohammad Amiri, Elham Ehsas, Trevor Fox, Moein Ghobsheh, Ammar Haj Ahmad, Alex Lawther, Jo McInnes, John Pfumojena, Rachel Redford, Rachid Sabitri, Mohamed Sarrar, Ben Turner and Nahel Tzegai. -
Eels Are Needle-Sized the Severn & Wye Smokery (Left)
THE INDEPENDENT THEINDEPENDENT 44/ Food&Drink FRIDAY20 APRIL 2012 FRIDAY20 APRIL 2012 Food&Drink /45 els and Easter arrive togeth- Fishy business: smoked eel from er. The eels are needle-sized the Severn & Wye smokery (left). babies, called elvers or glass Bottom: fishing on the Severn; My life in eels because they’re totally young eels; the smoking process food... transparent, reaching British shores at the end of an ex- in the big tidal rivers, 99 per cent of Hélène hausting 4,000-mile mara- them will die.” thon swim from the Sargas- Richard is even enlisting local schools Darroze Eso Sea where they spawn. and chefs in the recovery effort. Over For generations, the arrival of migra- the next few weeks he will take tanks tory so-called European eels used to be of glass eels into 50 primary schools anxiously awaited at this time of year whose pupils will feed them for around by fishermen on the Severn and Wye 10 weeks until the fish have doubled in tidal rivers. They collected them in nets size. The children will then release them at night then fried them up with bacon into local inland rivers – while sam- and scrambled eggs to make a delicious pling Richard’s smoked eel. Some tanks dish looking like a plate of marine in the Eels in Schools scheme are spon- spaghetti. The tiny glass eels gave it a sored by chefs including Martin Wishart, delicate crunch. Sometimes they were Mitch Tonks and Brian Turner. After working under Alain Ducasse, even mixed with herbs and transformed Some conservationists complain Hélène Darroze opened her own into a “cake”. -
2014 Winter/Spring Season MAR 2014
2014 Winter/Spring Season MAR 2014 Bill Beckley, I’m Prancin, 2013, Cibachrome photograph, 72”x48” Published by: BAM 2014 Winter/Spring Sponsor: BAM 2014 Winter/Spring Season #ADOLLSHOUSE Brooklyn Academy of Music Alan H. Fishman, Chairman of the Board William I. Campbell, Vice Chairman of the Board Adam E. Max, Vice Chairman of the Board A Karen Brooks Hopkins, President Doll’s Joseph V. Melillo, Executive Producer House By Henrik Ibsen English language version by Simon Stephens Young Vic Directed by Carrie Cracknell BAM Harvey Theater Feb 21 & 22, 25—28; Mar 1, 4—8, 11—15 at 7:30pm Feb 22; Mar 1, 8 & 15 at 2pm Feb 23; Mar 2, 9 & 16 at 3pm Approximate running time: two hours and 40 minutes, including one intermission BAM 2014 Winter/Spring Season sponsor: Set design by Ian MacNeil Costume design by Gabrielle Dalton Lighting design by Guy Hoare Music by Stuart Earl BAM 2014 Theater Sponsor Sound design by David McSeveney Leadership support for A Doll’s House provided by Choreography by Quinny Sacks Frederick Iseman Casting by Julia Horan CDG Associate director Sam Pritchard Leadership support for Scandinavian Hair, wigs, and make-up by Campbell Young programming provided by The Barbro Osher Pro Suecia Foundation Literal translation by Charlotte Barslund Major support for theater at BAM provided by: The Gladys Krieble Delmas Foundation The Fan Fox & Leslie R. Samuels Foundation, Inc. Donald R. Mullen Jr. Presented in the West End by Young Vic, The Morris and Alma Schapiro Fund The SHS Foundation Mark Rubinstein, Gavin Kalin, Neil Laidlaw The Shubert Foundation, Inc. -
Sushi in the United States, 1945--1970
Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheffield, Sheffield, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged. -
Shakespeare on Film, Video & Stage
William Shakespeare on Film, Video and Stage Titles in bold red font with an asterisk (*) represent the crème de la crème – first choice titles in each category. These are the titles you’ll probably want to explore first. Titles in bold black font are the second- tier – outstanding films that are the next level of artistry and craftsmanship. Once you have experienced the top tier, these are where you should go next. They may not represent the highest achievement in each genre, but they are definitely a cut above the rest. Finally, the titles which are in a regular black font constitute the rest of the films within the genre. I would be the first to admit that some of these may actually be worthy of being “ranked” more highly, but it is a ridiculously subjective matter. Bibliography Shakespeare on Silent Film Robert Hamilton Ball, Theatre Arts Books, 1968. (Reissued by Routledge, 2016.) Shakespeare and the Film Roger Manvell, Praeger, 1971. Shakespeare on Film Jack J. Jorgens, Indiana University Press, 1977. Shakespeare on Television: An Anthology of Essays and Reviews J.C. Bulman, H.R. Coursen, eds., UPNE, 1988. The BBC Shakespeare Plays: Making the Televised Canon Susan Willis, The University of North Carolina Press, 1991. Shakespeare on Screen: An International Filmography and Videography Kenneth S. Rothwell, Neil Schuman Pub., 1991. Still in Movement: Shakespeare on Screen Lorne M. Buchman, Oxford University Press, 1991. Shakespeare Observed: Studies in Performance on Stage and Screen Samuel Crowl, Ohio University Press, 1992. Shakespeare and the Moving Image: The Plays on Film and Television Anthony Davies & Stanley Wells, eds., Cambridge University Press, 1994. -
Download The
The Japan Society Review 77 Book, Stage, Film, Arts and Events Review Issue 77 Volume 13 Number 5 (October 2018) The October issue of The Japan Society Review includes a economy, consumerism and social expectations for women, variety of topics and authors showing the diversity of Japan- Convenience Store People is the first translation of a novel related publications, which have arrived at bookshops and by Murata. libraries this year. On this occasion, the Review concentrates Regarding Japanese cinema, this issue includes the on Japanese literature, cinema and food aiming to also cover review of an academic volume examining the life and career the wide-ranging interests of our readers. of female actor and director Tanaka Kinuyo. As Kate Taylor- The issue opens with a review of the most recent Jones details, Tanaka Kinuyo: Nation, Stardom and Female novel by Murakami Haruki, Killing Commendatore, an epic Subjectivity studies Tanaka’s work, not only in her outstanding work in which the renowned author breaks from first-person career in front of the camera, acting for celebrated directors narration for the first time in almost ten years. Our reviewer such as Mizoguchi Kenji, Ozu Yasujiro or Kinoshita Keisuke, Beau Waycott explores the narrative, characters and style of but also in her pioneering role as a film director. Tanaka Murakami’s novel reflecting on its achievements and failures. directed six films between 1953 and 1962 and was the only The Bear and the Paving Stone is a collection of three works female director during the post-war golden age of Japanese by award-winning author Horie Toshiyuki. -
Mercury Levels of Yellowfin Tuna (Thunnus Albacares) Are Associated with Capture Location
Environmental Pollution 229 (2017) 87e93 Contents lists available at ScienceDirect Environmental Pollution journal homepage: www.elsevier.com/locate/envpol Mercury levels of yellowfin tuna (Thunnus albacares) are associated with capture location* Sascha C.T. Nicklisch, Lindsay T. Bonito, Stuart Sandin, Amro Hamdoun* Marine Biology Research Division, Scripps Institution of Oceanography, University of California San Diego, La Jolla, CA 92093-0202, United States article info abstract Article history: Mercury is a toxic compound to which humans are exposed by consumption of fish. Current fish con- Received 27 February 2017 sumption advisories focus on minimizing the risk posed by the species that are most likely to have high Received in revised form levels of mercury. Less accounted for is the variation within species, and the potential role of the 5 May 2017 geographic origin of a fish in determining its mercury level. Here we surveyed the mercury levels in 117 Accepted 24 May 2017 yellowfin tuna caught from 12 different locations worldwide. Our results indicated significant variation in yellowfin tuna methylmercury load, with levels that ranged from 0.03 to 0.82 mg/g wet weight across individual fish. Mean mercury levels were only weakly associated with fish size (R2 < 0.1461) or lipid Keywords: 2 < fi Mercury content (R 0.00007) but varied signi cantly, by a factor of 8, between sites. The results indicate that fi fi Yellowfin tuna the geographic origin of sh can govern mercury load, and argue for better traceability of sh to improve Capture location the accuracy of exposure risk predictions. Global assessment © 2017 Elsevier Ltd. -
1591743 Robert Stock Thesis 23 May 2018
A Thesis Submitted for the Degree of PhD at the University of Warwick Permanent WRAP URL: http://wrap.warwick.ac.uk/108266 Copyright and reuse: This thesis is made available online and is protected by original copyright. Please scroll down to view the document itself. Please refer to the repository record for this item for information to help you to cite it. Our policy information is available from the repository home page. For more information, please contact the WRAP Team at: [email protected] warwick.ac.uk/lib-publications Do you hear what I hear? Inferring voice in celebrity translation in the theatre by Robert Paul Stock A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Translation Studies Department of English and Comparative Literary Studies University of Warwick May 2018 Table of contents Acknowledgements vii Declaration ix Abstract x Introduction 1 Background 2 Objectives 4 Methodology 6 Intention 7 1. Celebrity translation in the theatre in a theoretical context 8 1.1 Defining celebrity translation 9 1.2 Defining voice 15 1.3 Celebrity translation and translation theories 20 1.3.1 Introduction 20 1.3.2 Systems and norms 22 1.3.3 Skopos 27 1.3.4 Visibility, domestication and foreignisation 31 1.3.5 Contribution of theatre translation scholars 34 1.3.6 Contribution of adaptation scholars 44 1.3.7 Summary 48 1.4 Actor-network theory 51 1.5 Theories of reception 55 1.6 Relevance Theory 61 1.6.1 Celebrity translation and cognitive poetics 61 1.6.2 Fundamentals of Relevance Theory 63 1.6.3 Relevance Theory and intention 68 ii 1.6.4 Relevance Theory and meaning 72 1.6.5 Summary 77 2. -
Food and Beverage
FOOD AND BEVERAGE INDUSTRY UPDATE │ JUNE 2017 www.harriswilliams.de Harris Williams & Co. Ltd is a private limited company authorised and regulated by the Financial Conduct Authority, incorporated under English law with its registered office at 5th Floor, 6 St. Andrew Street, London EC4A 3AE, UK, registered with the Registrar of Companies for England and Wales under company number 7078852. Directors: Mr. Ned Valentine, Mr. Paul Poggi, Mr. Thierry Monjauze and Mr. Aadil Khan. Harris Williams & Co. Ltd Niederlassung Frankfurt (German branch) is registered in the Commercial Register (Handelsregister) of the Local Court (Amtsgericht) of Frankfurt am Main, Germany, under registration number HRB 96687, having its business address at Bockenheimer Landstrasse 33-35, 60325 Frankfurt am Main, Germany. Permanent Representative (Ständiger Vertreter) of the Branch Niederlassung: Mr. Jeffery H. Perkins. 0 FOOD AND BEVERAGE INDUSTRY UPDATE │ JUNE 2017 WHAT WE’RE SEEING CONTENTS MARKET UPDATE . INDUSTRY VITAL SIGNS . EQUITY MARKET OVERVIEW . M&A MARKET OVERVIEW With nearly 300 transactions so far this year, the food and beverage M&A market . DEBT MARKET OVERVIEW . RECENT M&A ACTIVITY remains robust. Recent notable transactions include: Lavazza’s acquisition of . EARNINGS CALENDAR Kicking Horse Coffee Co., HGGC’s acquisition of Nutraceutical International, and GROUP OVERVIEW Harris Williams & Co. is a leading J.M. Smucker Company’s acquisition of Wesson Oil. The divestiture of Wesson Oil advisor to the food and beverage market. Our significant by Conagra Brands points to the food giant’s continued efforts to reshape its experience covers a broad range of end markets, industries, and business models. This particular portfolio. -
Clinical Management of Seafood Allergy
Clinical Management Review Clinical Management of Seafood Allergy Carla M. Davis, MDa, Ruchi S. Gupta, MD, MPHb, Ozge N. Aktas, MDc, Veronica Diaz, MDa, Sandip D. Kamath, PhDd, and Andreas L. Lopata, PhDd Houston, Texas; Chicago, Ill; and Townsville, QLD, Australia INFORMATION FOR CATEGORY 1 CME CREDIT Kamath, PhD, and Andreas L. Lopata, PhD (authors); Scott H. Sicherer, MD (editor) Credit can now be obtained, free for a limited time, by reading the review articles in this issue. Please note the following instructions. Learning objectives: Method of Physician Participation in Learning Process: The core 1. To distinguish characteristics of shellfish allergy, fish allergy, and material for these activities can be read in this issue of the Journal or seafood poisoning online at the JACI: In Practice Web site: www.jaci-inpractice.org/. The accompanying tests may only be submitted online at www.jaci- 2. To recognize aspects of cross-reactivity regarding seafood inpractice.org/. Fax or other copies will not be accepted. 3. To order appropriate laboratory tests to distinguish shellfish from fi Date of Original Release: January 1, 2020. Credit may be obtained for sh allergy these courses until December 31, 2020. Recognition of Commercial Support: This CME has not received Copyright Statement: Copyright Ó 2020-2022. All rights reserved. external commercial support. Disclosure of Relevant Financial Relationships with Commercial In- Overall Purpose/Goal: To provide excellent reviews on key aspects terests: of allergic disease to those who research, treat, or manage allergic C. M. Davis has grants/contracts from the National Institutes of Health Rare Disease Network, National Institute of Allergy and Infectious disease. -
Markedsforskning; Sushi Og Sashimi
Rapport 26/2011 Utgitt september 2011 Markedsforskning; Sushi og Sashimi Agnete Ryeng Nofima er et næringsrettet forskningsinstitutt som driver forskning og utvikling for akvakulturnæringen, fiskerinæringen og matindustrien. Nofima har om lag 470 ansatte. Hovedkontoret er i Tromsø, og forskningsvirksomheten foregår på seks ulike steder: Ås, Stavanger, Bergen, Sunndalsøra, Averøy og Tromsø. Hovedkontor Tromsø Muninbakken 9–13 Postboks 6122 NO-9291 Tromsø Tlf.: 77 62 90 00 Faks: 77 62 91 00 E-post: [email protected] Internett: www.nofima.no Nofima AS Postboks 6122, NO-9291 Tromsø Besøksadr.: Muninbakken 9–13, Tlf.: 77 62 90 00 Faks: 77 62 91 00 [email protected] www.nofima.no Organisasjonsnr.: NO 989 278 835 MVA ISBN: 978-82-7251-890-4 (trykt) Rapportnr: Tilgjengelighet: Rapport ISBN: 978-82-7251-891-1 (pdf) 26/2011 Åpen Tittel: Dato: Markedsforskning; Sushi og Sashimi 23.09.2011 Antall sider og bilag: 41+4 Forfatter(e): Prosjektnr.: Agnete Ryeng 21093 Oppdragsgiver: Oppdragsgivers ref.: Eksportutvalget for fisk Tre stikkord: Oppsummering forprosjekt (01.09.2010-30.04.2011), sushi / sashimi, arbeid videre Sammendrag: Sushi/sashimi har blitt en global trend, og har gått fra å være ukjent, eksotisk og eksklusivt for overklassen til å bli etterspurt av en større gruppe konsumenter. Det er foreløpig et urbant fenomen, men tilgjengeligheten øker gjennom stadig flere aktører og kanaler som sushikjeder, take-away, kaiten (rullebånd), dagligvare og hjemmelaging. Sushi og sashimi tilpasses gjerne lokale ganer gjennom råvarer og presentasjon, og imøtekommer ønske om sunn, rask, praktisk og lettvint mat med høy nytelsesfaktor. Den typiske sushispiser betegnes som ung, urban, høyt utdannet, sosial, opptatt av sunt kosthold, moderne og reisevant.