2020-2021 Catalogue
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David Mellor Design Ltd the Round Building Leadmill Hathersage
NPIDODI0804I0863 RECEIVED ~~G32I::=78~/-::380838=~---I~----~ ...-.;;...;..------- AT A ~-------0110112004 Ud ATPDNPA 1110Il2OO4 CI!R1'I'ICATE Til QlIIO 17M17S1 A APPLICAtION LAIT ADVERT DATE 1810712004 874 DATE SENT DATI REPLY 11108t2OO4 11lO8l2OO4 11!06J2004 -z--z..h DEEM!D D#l 13 DATE 1Ml812OO4 rf 0 SEP 2884 =-- --=--=--- ENFORCEMENT RECORD CARD This card should be filed immediately in front ofthe decision notice which in tum should be in front of a set of approved plans. INPI NP/DDD/O G0 l~ / 653 The following amendments have been formally agreed by the planning officer since the issue of the decision notice: DATE DETAILS • The following conditions have been formally complied with since the issue of I. the decision notice: DATE COND.NO. DETAILS SITE VISIT RECORD DATE INSP PROGRESS DEPARTURES . o KEY DATES TO NOTE KEY FACTORS TO WATCH DATE DETAILS DETAILS -I PLANNING DECISION NOTICE Tel: 01629 816200 Fax: 01629 816310 E-mail: [email protected] Web: www.peakdistrict.org Minicom: 01629 816319 ,-- ...... ..... ''''-'"- Aldero House. Baslow Road. Bakewell. Derbyshire. DE4S IAE NATlONAI. PARK AUTHORITY- To: Carin Mellor cIa P.2843 Hopkin Architects 27 Broadley Terrace London NW16LG THIS NOTICE RELATES TO PLANNING CONTROL ONLY, ANY OTHER STATUTORY CONSENT MUST BE OBTAINED FROM THE APPROPRIATE AUTHORITY TOWN & COUNTRY PLANNING ACTS & GENERAL DEVELOPMENT ORDER In pursuance of the powers vested in the Peak District National Park Authority under the above Acts and Order, and with reference to your application for Full Planning Permission, -
Tableware, Kitchenware and Household Articles of Wood, Metals, Glass and Plastics
Tableware, kitchenware and household articles of wood, metals, glass and plastics A SURVEY OF THE NETHERLANDS AND OTHER SELECTED MARKETS IN THE EUROPEAN UNION Mailing address: P.O. Box 30009 3001 DA Rotterdam The Netherlands Phone: +31 10 201 34 34 Fax: +31 10 411 40 81 E-mail: [email protected] Internet: http://www.cbi.nl Office and showroom: WTC-Beursbuilding, 5th floor Centre for the Promotion of Imports from developing countries 37 Beursplein Rotterdam The Netherlands TABLEWARE, KITCHENWARE AND HOUSEHOLD ARTICLES OF WOOD, METALS, GLASS AND PLASTIC A SURVEY OF THE NETHERLANDS AND OTHER SELECTED MARKETS IN THE EUROPEAN UNION Compiled for CBI by: ProFound Advisers in Development in collaboration with Mr. R.W. van den Bosch September 1999 DISCLAIMER The information provided in this market survey is believed to be accurate at the time of writing. It is, however, passed on to the reader without any responsibility on the part of CBI or the authors and it does not release the reader from the obligation to comply with all applicable legislation. Neither CBI nor the authors of this publication make any warranty, expressed or implied, concerning the accuracy of the information presented, and will not be liable for injury or claims pertaining to the use of this publication or the information contained therein. No obligation is assumed for updating or amending this publication for any reason, be it new or contrary information or changes in legislation, regulations or jurisdiction. Update of CBI market survey ‘Tableware, kitchenware, and household articles -
History FHEQ Level
Richmond, the American International University in London January 2016 COURSE SPECIFICATION DOCUMENT Academic School/Department: Communications, Arts and Social Sciences Programme: History FHEQ Level: 5 Course Title: History of Food and Table Manners Course Code: HST 5815 Course Leader: Rosanna Graziani (Rome) Student Engagement Hours: 120 Lectures: 45 Seminar / Tutorials: Independent / Guided Learning: 75 Semester: Fall/Spring/Summer Credits: 12 UK CATS credits 6 ECTS credits 3 US credits Course Description: ITALIAN STUDY CENTRES ONLY. This course explores food and food habits in human history from early civilization to the Modern period, via the Classical world and the Middle Ages. Themes such as the social function of banquets, dietary rules, food models, cultural identity and table manners are considered. Students examine evidence based on written sources and on archaeological and artistic remains in order to compare the dining habits of different social groups across different historical periods (e.g. Romans vs. Barbarians; nobles vs. peasants; lay vs. religious; urban vs. rural). The social, political, economic and cultural history of food and table manners are studied within the spaces in which the people lived and ate - including the interiors of households, palaces and monasteries. Prerequisites: HST 3200 World Cultural History or GEP 4180 Research and Writing II Richmond, the American International University in London January 2016 Aims and Objectives: The course aims to provide students with knowledge of the history of food of the European territories, focusing in particular on the Italian peninsula and Rome, attempting to demonstrate the similarity of food cultures in different epochs and territories, and to explain how dining habits and cooking techniques changed. -
Disposable Catering Tableware Buying Guide
DISPOSABLE CATERING TABLEWARE BUYING GUIDE In a changing world and with the growing concern for the environment, it is essential to be able to offer your customers ecological choices in terms of disposable, recyclable and biodegradable tableware. Today, many customers are more likely to buy your food and dishes if you offer the option of recyclable and compostable tableware, cutlery and kitchen accessories. Whether you are a caterer, a bistro or restaurant owner, hotel manager, or take-out restaurant, Solia offers a wide range of disposable catering tableware, which is elegant, stylish, practical and recyclable and/or compostable. Look through this guide to learn more about all the possibilities available to you, in terms of compostable and recyclable materials, glassware, tableware, cutlery and food packaging. What are the disposable and reusable materials available for catering tableware? With the evolution of the recycling technology, the plastic has become easier to recycle, even for the food-related business. But this is not the only available material out there. Here is an overview of each material that we use to create our amazing disposable catering tableware collection. Eco-Friendly Plastic As we have mentioned before, plastic is now much easier to dispose of and to recycle. Plastic can withstand high and long temperature and stands out by its versatility. Solia creates high-end plastic catering tableware, cutlery, glassware, and catering accessories with sustainable plastic that is 100 % recyclable and reusable. You will find plastic trays, plastic plates, plastic mini-dishes, plastic cutlery and more! Our recommendations: PLASTIC BALL CHAIR WHITE 1.7 OZ (CASE OF 200) Plastic Cocktail Cup 20 oz (Case of 48) Cooking Pot 22 oz with Lid Transparent (Case of 100) Sugarcane Pulp First, using disposable sugarcane pulp tableware reduces pollution and energy consumption. -
Chinese Cuisine the Most Common Way to Greet People Is to Say
Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗? Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet. -
30 Oct 2020 A) Fri, 30Th Oct 2020 Viewing: Full Sale Viewing at Chiswick by Appointment Only
Silver & Objects of Vertu (30 Oct 2020 A) Fri, 30th Oct 2020 Viewing: Full Sale Viewing at Chiswick By Appointment Only Thu 29 Oct, 11am - 5pm Please contact the Silver & Objects of Vertu Department to book a viewing appointment. Lot 404 Estimate: £1000 - £1500 + Fees An Elizabeth II modernist sterling silver three-piece tea service, Sheffield 1959/61/62 mark of Walker and Hall, designed by David Mellor An Elizabeth II modernist sterling silver three-piece tea service, Sheffield 1959/61/62 mark of Walker and Hall, designed by David Mellor Pride pattern, of plain ogee form, comprising a teapot (1962), milk jug (1962) and sugar bowl (1959) and a pair of sugar tongs (1961). The teapot with removable lid with ebonised knop finial, the strap handle with leather covering. Each fully and part-marked. Together with a Pride pattern silver plated (EPNS) tray. (5) Teapot length – 23.5 cm / 9.25 inches Silver elements weight – 1409 grams / 45.3 ozt Tray length – 51.2 cm / 20 inches Tray weight – 1697 grams The Pride tea service was designed by David Mellor in 1958. In 1959 it won a Council of Industrial Design award for both aesthetic and practical reasons. Manufactured by Walker & Hall of Sheffield, who employed Mellor as a design consultant from 1954. DAVID MELLOR CBE RDI (1930-present) David Mellor is one of the best known 20th century British designers and was a key figure in the evolution of post-war British design. He was born in Sheffield in 1930 and, from the age of twelve, attended the Junior Art Department Sheffield College of Art. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
The Future of Tableware and Cooking Vessels
University of the Pacific Scholarly Commons College of the Pacific aF culty Books and Book All Faculty Scholarship Chapters 10-10-2014 The uturF e of Tableware and Cooking Vessels: Some Predictions and Practical Experiments Ken Albala University of the Pacific, [email protected] Follow this and additional works at: https://scholarlycommons.pacific.edu/cop-facbooks Part of the Food Security Commons, History Commons, and the Sociology Commons Recommended Citation Albala, K. (2014). The uturF e of Tableware and Cooking Vessels: Some Predictions and Practical Experiments. In Mark McWilliams (Eds.), Food and Material Culture (48–55). Totnes, Devon, England: Oxford Symposium/Prospect https://scholarlycommons.pacific.edu/cop-facbooks/49 This Contribution to Book is brought to you for free and open access by the All Faculty Scholarship at Scholarly Commons. It has been accepted for inclusion in College of the Pacific aF culty Books and Book Chapters by an authorized administrator of Scholarly Commons. For more information, please contact [email protected]. The Future ofTableware and CookingVessels: Some Predictions and Practical Experiments KenAlbala In the five centuries since the advent of the fork as a standard eating utensil, the evolution of tableware and cutlery has been fairly stagnant. There have been periods of proliferation in the size, number and rype of cutlery - witness the rigid formaliry of the Victorian era with its vast array of knives, forks, spoons and dishes for separate courses, or even the Baroque era with its fanciful elaborate serving vessels. There have also been periods of relative informality, when meal structures and ingredients were simplified and so too were the utensils on the table. -
Vantage Mag Spreads.Indd
FEATURE DRIVE STORY WORDS DAN TRENT PHOTOGRAPHY SIM MAINEY FindFind thethe beautybeauty A tour of northern England, exploring creative director Marek Reichman’s journey to Aston Martin, reveals some unexpected influences on the cars he has shaped 126 AUTUMN 2019 VANTAGE VANTAGE AUTUMN 2019 127 126 FEATURE Marek Drive Story.indd 126 21/08/2019 08:18 126 FEATURE Marek Drive Story.indd 127 21/08/2019 08:20 FEATURE DRIVE STORY he long-outdated ‘grim up north’ stereotype may no longer be a true reflection of this proud region’s post-industrial identity. But there’s an undeniable grit to both mindset and landscape, seemingly far removed from the more idealised vision of Englishness that many might associate with Aston Martin. Yet, thanks to Sheffield-born chief creative officer Marek Reichman, the influence of the urban and natural Tscenery of the north is present in everything from Vantage to Valkyrie. Hence the inspiration for a bit of a road trip in one of his cars, tracing a chronological and geographical path through his upbringing to better understand how these surroundings inform the spirit of the Vantage we’ll be driving. From Marek’s hometown of Sheffield we’ll follow his journey across the Pennines and North York Moors to Middlesbrough, where he studied industrial design and combined his fascination for the manufacturing process with influences from the rich landscape, history and traditions. ‘I can appreciate the beauty in anything,’ muses Marek, relaxing in an office stacked with an eclectic array of inspirational objects, ranging from boutique bicycles to hand-crafted Japanese teapots. -
Safer Food Better Business Indian, Pakistani Bangladeshi and Sri Lankan Cuisines
SAFER FOOD BETTER BUSINESS INDIAN, PAKISTANI BANGLADESHI AND SRI LANKAN CUISINES Updated: March 2016 WORKING WITH FOOD? WHAT YOU NEED TO KNOW BEFORE YOU START It is easy for you to spread bacteria to food without realising. These bacteria are invisible and could make customers ill. Your personal hygiene is important. This is what you need to do to keep food safe: BEFORE YOU START WORKING WITH FOOD Always wash your hands Wear clean clothes Wear an apron if handling Tell your manager if you unwrapped food have vomiting or diarrhoea and do not work with food Take off your watch and jewellery It is a good idea to tie hair back and wear a hat or hairnet WHEN YOU ARE WORKING WITH FOOD No smoking No eating or drinking Avoid touching your Cover cuts with a brightly face, coughing or coloured waterproof sneezing over food dressing Food Standards Agency l food.gov.uk/sfbb WASHING HANDS EFFECTIVELY Step 1: Wet your hands Step 2: Rub your hands Step 3: Rub the palm of one thoroughly under warm together palm to palm to hand along the back of the running water and squirt make a lather other and along the fingers. liquid soap onto your palm Repeat with the other hand Step 4: Put your palms Step 5: Rub around your Step 6: Rinse off the soap together with fingers thumbs on each hand with clean water and dry interlocked and rub in and then rub the fingertips your hands thoroughly on between each of the of each hand against a disposable towel. -
Cutlery of Headings 8211 Through 8215 of the Harmonized Tariff Schedule of the United States
What Every Member of the Trade Community Should Know About: Cutlery of Headings 8211 through 8215 of the Harmonized Tariff Schedule of the United States AN INFORMED COMPLIANCE PUBLICATION MARCH 2011 Cutlery of Headings 8211 through 8215 of the Harmonized Tariff Schedule of the United States March 2011 NOTICE: This publication is intended to provide guidance and information to the trade community. It reflects the position on or interpretation of the applicable laws or regulations by U.S. Customs and Border Protection (CBP) as of the date of publication, which is shown on the front cover. It does not in any way replace or supersede those laws or regulations. Only the latest official version of the laws or regulations is authoritative. Publication History First Published: August 2009 Revised February 2010 Revised March 2011 PRINTING NOTE: This publication was designed for electronic distribution via the CBP website (http://www.cbp.gov/) and is being distributed in a variety of formats. It was originally set ® up in Microsoft Word97 . Pagination and margins in downloaded versions may vary depending upon which word processor or printer you use. If you wish to maintain the original settings, you may wish to download the .pdf version, which can then be printed ® using the freely available Adobe Acrobat Reader . 2 Cutlery of Headings 8211 through 8215 of the Harmonized Tariff Schedule of the United States March 2011 PREFACE On December 8, 1993, Title VI of the North American Free Trade Agreement Implementation Act (Pub. L. 103-182, 107 Stat. 2057), also known as the Customs Modernization or “Mod” Act, became effective. -
Tableware Fiber Blend
www.earthchoicepackaging.com Tableware Fiber Blend Social responsibility, respect and care for the environment require action in today’s world, while keeping an eye on the future. These products are made from trees and other renewable plant-based materials. Fiber (paper) material Soak through resistant design • Made of a blend of bagasse (sugar cane), • Resists grease, moisture and helps bamboo and wood fibers, which are eliminate messy leaks renewable resources. Compostable Strong • Many SKUs meet ASTM D6868 • Offers durable construction for multi-food compostability standard and are applications compostable in commercial facilities, which may not exist in all areas. Not suitable for home composting. www.earthchoicepackaging.com Tableware Pactiv Item MC500120001 Pactiv Item MC500160001 Pactiv Item MC500060001 Pactiv Item MC500070001 ® 6.75” Placesetter® 12 oz. Placesetter® 16 oz. Placesetter® 6” Placesetter Description Description Description Preferred™ Snack Description Preferred™ Snack Preferred™ Bowl Preferred™ Bowl Plate Plate Case Cube 2.1 Case Cube 2.73 Case Cube 1.3 Case Cube 2.1 Case Wt. 23.5 Case Wt. 27.9 Case Wt. 16.7 Case Wt. 20.2 Case Pack 1000 Case Pack 1000 Case Pack 1000 Case Pack 1000 Pactiv Item YMC500090002 Pactiv Item YMC500110002 Pactiv Item MC500440002 Pactiv Item MC500100002 ® 8.75” Placesetter® 10” Placesetter® ® 8.75” Placesetter ™ 10” Placesetter Description ™ Description Preferred Description Preferred Description Preferred Plate 3-Cmpt. Platel 3-Cmpt. Plate Preferred Plate Case Cube 1.34 Case Cube 1.23 Case Cube 2.5 Case Cube 1.3 Case Wt. 18.0 Case Wt. 18.0 Case Wt. 24.6 Case Wt. 24.64 Case Pack 500 Case Pack 500 Case Pack 500 Case Pack 500 Pactiv Item MC500430001 Pactiv Item YMC500470001 Pactiv Item MF500100000 Pactiv Item MF500440000 7.5” x 10” 9.875” x 12.5” EarthChoice 10” EarthChoice 10”/3 Placesetter® Placesetter® Description Description cmpt fiber plate Description Preferred Oval Description Preferred Oval fiber plate USA USA Platter Platter Case Cube 1.8 Case Cube 2.5 Case Cube 1.3 Case Cube 2.30 Case Wt.