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2022 Adult Exclusive
PERU Central & South America | Lima, Sacred Valley, Machu Picchu, Cusco Peru CENTRAL & SOUTH AMERICA | Lima, Sacred Valley, Machu Picchu, Cusco Season: 2022 Adult Exclusive 8 DAYS 17 MEALS 14 SITES Explore the ruins of the ancient Inca civilization to get a firsthand glimpse of their art, celebrations and traditions. See the glorious Machu Picchu, and be surrounded by natural beauty throughout a vibrant, festive Peru vacation. PERU Central & South America | Lima, Sacred Valley, Machu Picchu, Cusco Trip Overview 8 DAYS / 7 NIGHTS ACCOMMODATIONS 4 LOCATIONS Westin Lima Hotel Lima, Sacred Valley, Machu Sol y Luna Picchu, Cusco Palacio del Inka Hotel Cusco – Luxury Collection AGES FLIGHT INFORMATION 17 MEALS Minimum Age: 6 Arrive: Jorge Chavez 7 Breakfasts, 5 Lunches, 5 Suggested Age: 8+ International Airport (LIM) Dinners Adult Exclusive: Ages 18+ Return: Cusco International Airport (CUZ) 1 Internal Flight Included PERU Central & South America | Lima, Sacred Valley, Machu Picchu, Cusco DAY 1 LIMA Activities Highlights: No Meals Included Arrive in Lima Westin Lima Hotel Arrive at the Lima International Airport Upon exiting customs, you will be met by an Adventures by Disney representative who will escort you to your transportation vehicle. Relax as the driver assists with your luggage and drives you to the Westin Lima Hotel Westin Lima Hotel Unwind while your Adventure Guides check you into your hotel located in Lima's vibrant financial and shopping district of San Isidro. The hotel is just minutes from a dazzling selection of restaurants, galleries and parks. On Your Own Dinner and Evening If your flight arrives early, take some time on your own to explore the diverse shops and restaurants in this lively neighborhood or enjoy the pool or spa at the hotel. -
FEBRUARY 2019 Co-Editors Linda Alderman ([email protected]) & Janice Freeman ([email protected])
Herbs Make Scents THE HERB SOCIETY OF AMERICA SOUTH TEXAS UNIT VOLUME XLII, NUMBER 2 FEBRUARY 2019 Co-Editors Linda Alderman ([email protected]) & Janice Freeman ([email protected]) February 2019 Calendar Feb 12, Tues. at 10 a.m. Day Meeting is at the home of Tamara Gruber. The program, “Salvia greggii – Hot Lips,” is presented by Cathy Livingston. Members should bring a dish to share. Guests should RSVP to Tamara at 713-665-0675 Feb 20, Wed. at 6:30 p.m. Evening Meeting is at the Cherie Flores Garden Pavilion in Hermann Park (1500 Hermann Drive, Houston, TX 77004). Hosts are Jenna Wallace, Mike Jensvold, and Virginia Camerlo. The program, “Molcajetes and Metates,” is presented by Jesus Medel, M.Ed., founder of Museo Guadalupe Aztlan. Bring your plate and napkin and a dish to share. March 2019 Calendar Mar 12, Tues. at 10 a.m. Day Meeting is at the home of Janice Stuff. The program, “Blue Blooming Salvias,” is presented by Janice Dana. Members should bring a dish to share. Guests should RSVP to Janice Stuff at [email protected] Mar 19, Tues. at 7 p.m. Board Meeting is at the home of Donna Yanowski Mar 20, Wed. at 6:30 p.m. Evening Meeting is at the Clubhouse in Hermann Park (6201 Hermann Park (Note: Change of Location) Drive, Houston, TX 77030). Parking Lot H. Hosts are Mary Sacilowski, Palma Sales. The program, “Healing Teas from the Wild Side,” is presented by Mark “Merriwether” Vorderbruggen, PhD, author of Foraging and creator of “Foraging Texas”. Bring your plate and napkin and a dish to share. -
Santa Fe School of Cooking and Market 2005
Santa Fe School of Cooking and Market 2005 santafeschoolofcooking.com Chile Tiles on Back Cover NEW Savor Santa Fe Video— Traditional New Mexican Discover how easy it is to create both red and green chile sauces, enchiladas and the regional food that is indigenous to Santa Fe. Included in the 25-minute video is a full color booklet with photos for the featured recipes: chicken or cheese enchiladas, red and green chile sauce and corn tortillas. In addition, you will receive recipes for pinto beans, posole and bread pudding. After watching this video and creating the food in your own kitchen, you will feel The making of the video with host Nicole like you have visited Santa Fe and the Curtis Ammerman and chef Rocky Durham. School of Cooking. #1 $19.95 FIFTEEN YEARS AND STILL COOKIN!! That’s right. The Santa Fe School of Cooking will be 15 years old in December of 2004. We have seen lots of changes, but the School and Market have the same mission as the day it opened—promoting local agriculture and food products. To spread the word of our great food even further, we recently produced the first of a series of videos touting the glories of Santa Fe and its unique cuisine. Learn the tips and techniques of Southwestern cuisine from the Santa Fe School of Cooking right in your own home. Be sure and check out our great gift ideas for the holidays, birthdays, Father’s and Mother’s days or any day of the year. Our unique gifts are a sure way to send a special gift for a special person. -
Elizabeth and Harold Hinds
Elizabeth and Harold Hinds Imholte Hall, University of Minnesota-Morris Imholte Hall, Main Floor Walk-in Display Huichol yarn art. This piece depicts a ceiba tree with a bird. Beside it a man shoots a bow and arrow. Other insect- like forms fly about. These hallucinatory images are traditional for the Huicholes, who used peyote to bring on visions. Originally a traditional art form, yarn paintings became popular as tourist art. This piece was purchased at Tlaquepaque, a town just outside of Guadalajara, in the 1970’s. The story on the back reads: Los Huicholes no conocían el maíz en tiempos antiguos. Una vez un niño se enteró de que había gente allende las montañas “que tienen algo que llaman maíz,” y fue en su busaca. En camino se encontró con un grupo de hombres que le dijeron que (h)iba a comprar maíz y el, confiando, les acompañó. Lo que no sabía es que esa gente eran en realidad hormigas (los insectos en esta ilustración). La Gente Hormiga que ro(b)e todo lo que encuentra. Al llegar la madrugada se despertó. Bajo un gran pino y descubrió que le habían roido (robado) toda la ropa, el cabello e inclusive las cejas, y que solamente le quedaban el arco y las flechas. Oyó que un pájaro se pasaba en un árbol, y le apuntó con una flecha, pues tenía hambre. El pájaro le reveló que era Tatey Kukurú Uimári, Nuestra Madre Paloma Muchacha, la Madre del Maíz. Le dijo que siguiera a su casa, donde le daría maíz. Translation: The Huichol people didn’t know about maize in ancient times. -
Manual Recetario.Pdf
PERÚ - 2016 DISTRIBUCIÓN GRATUITA Derechos Reservados © GRUPO VOLUNTARIADO CIVIL DE ITALIA - GVC Autor : Lic. Rocío Marisol Barrantes Huamaní Colaborador : Nut. Margot Vásquez Giraldo. Diseño de portada : Karina Barrios Ortega Ilustración de portada : Rosita Charaja Quintanilla. Impreso en: Imprenta Danny’s Graff E.I.R.L Calle Quera 238, Cusco Telefax: 51 84 240932 Correo electónico: [email protected] Diseño: Fernando Chani Villavicencio Hecho el Depósito Legal en la Biblioteca Nacional del Perú Nº 2016-03846 Primera edición Marzo 2016 Abancay - Apurímac - Perú «La presente publicación ha sido elaborada con la asistencia de la Unión Europea. El contenido de la misma es responsabilidad exclusiva de su autora Lic. Rocío Marisol Barrantes Huamaní, consultora del Grupo Voluntario Civil - GVC y en ningún caso debe considerarse que refleja los puntos de vista de la Unión Europea». ÍNDICE Página ÍNDICE 5 PRESENTACIÓN 7 INTRODUCCIÓN 9 I. ALIMENTACIÓN Y SEGURIDAD ALIMENTARIA EN EL ANDE PERUANO 11 II. ECONOMÍA CAMPESINA 13 II.1. EL TRUEQUE 14 III. CARACTERÍSTICAS DE LA ALIMENTACIÓN DE LOS CAMPESINOS EN LA ZONA ALTOANDINA 17 III.1. PROCESAMIENTO Y CONSERVACIÓN DE ALIMENTOS 19 III.2. ALMACENAMIENTO DE ALIMENTOS 25 IV. LA GANADERÍA ALTOANDINA 29 IV.1. APRENDIENDO DE LAS COSTUMBRES ANCESTRALES EN LA CRIANZA DE ALPACAS Y LLAMAS 29 1.1. CAMÉLIDOS 30 1.2. OPTIMIZACIÓN DE LOS RECURSOS 30 1.3. QUEMA DE PASTOS 33 1.4. RIEGO 34 1.5. DIGESTIBILIDAD 35 1.6. CAPACIDAD DE SOPORTE 35 IV.2. CRIANZA Y EMPLEO DE ALPACAS Y LLAMAS 36 V. EL CONSUMO DE LA CARNE Y CHARQUI DE ALPACA Y LLAMA EN LA NUTRICIÓN DEL POBLADOR ALTOANDINO 41 V.1. -
Thank You for Purchasing the Hicoup Granite Pestle and Mortar!
Thank you for purchasing the HiCoup Granite Pestle and Mortar! Congratulations and Welcome to the Family! We would like to thank you for purchasing the HiCoup Granite Mortar and Pestle. It is with great pleasure that we welcome you into the HiCoup Kitchenware family. HiCoup Kitchenware is a new company whose goal is to provide premiere, professional- inspired kitchenware direct to consumers like you. We design and produce our own products and are always adding more professional level kitchenware to our lineup! We would like to congratulate you for your mortar and pestle selection because you now own one of the finest granite mortar and pestle on the market. The HiCoup Mortar and Pestle was built to last and has been made from high quality granite that will serve you well for years to come. The reason why the granite mortar and pestle has not entirely been replaced by modern electric grinders is that it does indeed produce a more delicious paste. Instead of grinding up the fresh herbs and spices with a metal blade, these ingredients are pounded to release and meld all of their natural oils and juices. The metal blade merely cuts the ingredients up and mixes them. But the heavy stone pestle pounds the ingredients in a way that an electric device cannot. In this short guide, you will learn how to season your new mortar and pestle, tips and techniques on how to use your mortar and pestle, and finally how to care and how to properly clean a granite mortar and pestle so that it will provide you with many years of service. -
April 2019 Copy
PRST STD U.S. Postage P A I D .50⊄ Crystal Beach, TX 77650 Serving the Bolivar Peninsula since 1970 Permit #3 THE BEACH TRITON Vol. 45 No. 1 APRIL 2019 Vapor Town Grand Opening Winners Vapor Town, located in the Crystal Vape Kits-Pens-Gummies-Lotions-Gel, Beach Plaza at 2275 Hwy 87, held their Premium Cigars and much more. They Grand Opening and Ribbon Cutting are open from 10 am to 9 pm daily. March 9, 2019 The grand opening was brought to you $500 worth of prizes were given by: Bolivar Peninsula Tourism and Visitors away, including a NEW 43” TV. Center and The Beach Triton. Vapor Town will continue with their regular monthly raffles on the second Saturday of each month, next raffle will be held on April 13. Vapor Town carries all the electronic Vapors-Accessories-Juices, Kratom Caps-Shots-Powder, and CBD Liquids- Texas Sized Grand Opening and Ribbon Cutting April 20th! Crystal Beach Golf Carts located at 2902 Hwy 87, Crystal Beach, Texas The doors are open and The Grand Opening and Ribbon Cutting is set for 4pm April 20th. This isn’t your typical Ribbon Cutting, this is Texas sized and Texas style. Ribbon Cutting is at 4pm while the pit’s smoking full of free smoked sausage, boudin and ribs for everyone to enjoy while the band plays. Yes, FREE food and great live music will be going on while we celebrate with Pictured above RJ with his new TV and Randy and Holly Martin, owners, and this great occasion. That’s not all, one below, Dan with his new Hugo Cologne lucky person will be going home with $500 worth of fireworks. -
La Compañera
Winter 2015, Issue 2 Latin American Studies Newsletter La Compañera Foro Latinoamericano (Latin American Forum) April 17-18, 2015 MEZCOLANZA: An Exploration of Food, Fusion, and Place in Latin America. Food is no longer about nutrition or flavor; today food is about sustainability, resilience, identity, creativity and opportunity. Latin America seems to be taking center stage in this movement and the cuisines of countries like Peru and Mexico are making headlines in gourmet magazines, and being touted as the way to bring culturally sensitive sustainable development to rural farmers and small business owners. In the United States the Latin American diaspora is also asserting itself in new ways and actively using food as a way to rearticulate place, memory and identity in their new homelands. This year the Foro Latinoamericano plans to explore food movements among Latin Americans living in their ancestral lands or in the diaspora. The foro will bring experts to discuss some of the most innovative, unexpected, and even controversial ways in which food is being articulated, performed and enacted in contemporary Latin America. We hope that in the process we will find answers to the following Questions: Why does food elicit the support of such a wide range of people, from farmers, to chefs, to consumers? Are food movements in Latin America delivering sustainability and progress? What are some of the challenges and opportunities encountered? And finally what does the new food movement say about what it is to be Latin American at home and abroad?6 Virginia Nazarea is a renowned ecological anthropologist that has published widely on the connections between culture, memory, and biodiversity. -
Dynamic Processes in the Use of Natural Resources and Food Systems
Dynamic processes in the use of natural resources and food systems by indigenous Titulo and mestizo communities in Mexico and Brazil Katz, Esther - Autor/a; Kleiche-Dray, Mina - Autor/a; Autor(es) Lugar ENGOV Working Paper Series Editorial/Editor 2013 Fecha ENGOV Working Paper Series no. 3 Colección Subsistence agriculture; Agriculture; Environmental governance alignment; Traditional Temas knowledge; Tradition; Local knowledge; Knowledge; Food system; Mestizo communities; Indigenous communities; Natural resources; Brazil; Mexico; Doc. de trabajo / Informes Tipo de documento "http://biblioteca.clacso.edu.ar/clacso/engov/20131210112938/WorkingPaperENGOV3_KatzandKleiche.pdf" URL Reconocimiento-No Comercial CC BY-NC Licencia http://creativecommons.org/licenses/by-nc-nd/2.0/deed.es Segui buscando en la Red de Bibliotecas Virtuales de CLACSO http://biblioteca.clacso.edu.ar Consejo Latinoamericano de Ciencias Sociales (CLACSO) Conselho Latino-americano de Ciências Sociais (CLACSO) Latin American Council of Social Sciences (CLACSO) www.clacso.edu.ar ENGOV Working Paper ENGOV Working Paper No. 3, 2013 Series ENGOV ‐ Environmental Dynamic processes in the use of natural resources Governance in Latin and food systems by indigenous and mestizo America and the communities in Mexico and Brazil Caribbean: Developing Frameworks for Authors: Esther Katz (IRD) and Mina Kleiche‐Dray (IRD) Sustainable and Equitable Natural Resource Use ‐ is a collaborative research project between Latin American and European researchers funded by the European Union (SSH‐CT‐2010‐266710). For more information: Para mayor información: Para mais informações: www.engov.eu The ENGOV working paper series serves to communicate the first results of ongoing ENGOV research, with the aim to stimulate the exchange of ideas and debate at different levels. -
Mexican Folk Art and Culture
Mexican Folk Art Mexican Folk Art Written and Designed by Nicole Mullen Based in part by the exhibition Tesoros Escondidos: Hidden Treasures from the Mexican Collections curated by Ira Jacknis, Research Anthropologist, Phoebe A. Hearst Museum of Anthropology. Object Photography: Therese Babineau Intern assistance: Elizabeth Lesch Copyright © 2004. Phoebe A. Hearst Museum of Anthropology and the Regents of the University of California. All rights reserved. This publication was made possible in part by a generous grant from the William Randolph Hearst Foundation. PHOEBE A. HEARST MUSEUM OF ANTHROPOLOGY TABLE OF CONTENTS Mexico 4 Map 5 Ancient Mexico 6 The Spanish Conquest 8 The Mexican Revolution and Renaissance 10 Folk Art 11 Masks 13 Pottery 17 Laquerware 21 Clothing and Textiles 24 Baskets, Gourds and Glass 28 Female figurine. Made by Teodora Blanco; Toys and Miniatures 30 Santa María Atzompa, Oaxaca. Teodora Paper Arts 33 Blanco (1928-80) was a major Mexican folk artist. While in her late twenties she began Tin and Copper 35 to make her female figurines, for which she is best known. This pot-carrying figure wears Art of the Huichol 36 a Oaxacan shawl around her head. Oaxacan Woodcarving 38 Fireworks 39 Food 40 Day of the Dead 43 Vocabulary 47 Review Questions 48 Bibliography 50 3 MEXICAN FOLK ART PHOEBE A. HEARST MUSEUM OF ANTHROPOLOGY Mexico Mexico is very diverse geographically. It is made up of fertile valleys, tropical forests, high mountain peaks, deep canyons, and desert landscapes. Clockwise: Pacific coast, south of Puerto Vallarta, Jalisco, 1996. Lake Pátzcuaro, as seen from Tzintzuntzan, Michoacán, 1996. -
Culinary Demonstrations
Culinary Demonstrations - At Sumaq Machu Picchu Hotel, everyone has the opportunity to learn how to prepare ceviche and pisco sour from the hands of our gastronomy experts. Peruvian culinary secrets shown in a dynamic way. Attendees will learn how to make, as well as taste, a perfect ceviche and a delicious classic pisco sour in the Sumaq style. Duration: 45 minutes Schedule: 11:00 am | 2:00 pm Capacity: 2 to 25 people Includes: Tasting of the prepared Ceviche Pisco sour A recipe Mini chef classes - In the Sumaq Mini Chef Classes, the little experts will be guided by our pastry chefs who will take an hour to them teach how to make Andean cookies using kiwicha, maca, and quinoa, among other ingredients. Duration: 45 minutes Schedule: 11:00 am Capacity: 2 to 10 people Includes: All ingredients Utensils Mini chef uniform Recipes and tasting Time for andean tales - In "The Andean Story Time" families will be fascinated with the history of the Peruvian dog and his friends in Machu Picchu, called "The Adventures with Allco and his friends tour in Machu Picchu". Duration: 45 minutes Schedule: 3:00 pm Capacity: 1 to 10 people Specifications: The stories are told in Spanish and English in an environment decorated with lamps, blankets and cushions on the floor. Adventures with Allco and his friends tour in Machu Picchu - The new tour "Adventures with Allco in Machu Picchu" is a playful experience that unites parents and children as they explore the wonders of the famous Inca citadel and learn about its history, architecture, and mysteries. -
Understanding the Archaeology of a Maya Capital City Diane Z
Research Reports in Belizean Archaeology Volume 5 Archaeological Investigations in the Eastern Maya Lowlands: Papers of the 2007 Belize Archaeology Symposium Edited by John Morris, Sherilyne Jones, Jaime Awe and Christophe Helmke Institute of Archaeology National Institute of Culture and History Belmopan, Belize 2008 Editorial Board of the Institute of Archaeology, NICH John Morris, Sherilyne Jones, George Thompson, Jaime Awe and Christophe G.B. Helmke The Institute of Archaeology, Belmopan, Belize Jaime Awe, Director John Morris, Associate Director, Research and Education Brian Woodye, Associate Director, Parks Management George Thompson, Associate Director, Planning & Policy Management Sherilyne Jones, Research and Education Officer Cover design: Christophe Helmke Frontispiece: Postclassic Cao Modeled Diving God Figure from Santa Rita, Corozal Back cover: Postclassic Effigy Vessel from Lamanai (Photograph by Christophe Helmke). Layout and Graphic Design: Sherilyne Jones (Institute of Archaeology, Belize) George Thompson (Institute of Archaeology, Belize) Christophe G.B. Helmke (Københavns Universitet, Denmark) ISBN 978-976-8197-21-4 Copyright © 2008 Institute of Archaeology, National Institute of Culture and History, Belize. All rights reserved. Printed by Print Belize Limited. ii J. Morris et al. iii ACKNOWLEDGEMENTS We wish to express our sincerest thanks to every individual who contributed to the success of our fifth symposium, and to the subsequent publication of the scientific contributions that are contained in the fifth volume of the Research Reports in Belizean Archaeology. A special thanks to Print Belize and the staff for their efforts to have the Symposium Volume printed on time despite receiving the documents on very short notice. We extend a special thank you to all our 2007 sponsors: Belize Communication Services Limited, The Protected Areas Conservation Trust (PACT), Galen University and Belize Electric Company Limited (BECOL) for their financial support.