Patterns, Colors and Nordic Design in Exhibit
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Product Brochure
PRODUCT BROCHURE Paul Rhodes Bakery was founded in 2003 and since that time we have grown to become one of the leading independent bakeries in London, specialising in handcrafted breads and pastries, all made using the finest ingredients and traditional techniques. Our renewed ‘back to basics’ approach – highlighted in the section on our new Mastercrafted range – ensures our business is constantly evolving to have even greater focus on provenance and true artisanal production. We are regularly meeting with farmers, millers and suppliers of other ingredients - from olives to fresh fruit - to ensure our products are not only as natural and sustainably sourced as possible, but also the very best tasting we can find. From our Greenwich bakery, we provide customers of all sizes within the London area – from Michelin-starred restaurants, neighbourhood cafes and specialist delis, through to leading hotel groups, major foodservice companies, and world-beating venues - with all their bakery needs, virtually every day of the year. And whatever the size and nature of their order, it all gets delivered freshly baked and early in the morning, by our own drivers. This product brochure lists our core and new Mastercrafted ranges but we also create a number of seasonal and special occasion selections throughout the year. In addition, we know one size doesn’t fit all, so we encourage a two-way conversation with our customers to ensure our product range meets as many needs as possible – whether that’s in terms of sizes, slicing or flavour options. And we also offer customers a bespoke service, working closely with them to develop and create products to a brief, where appropriate volumes exist. -
How Many French Desserts Can You Name?
How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are. -
I Pulled up My Sleeve to Reveal a Fresh Oven Burn. I Brought in My Fluted Tart Pan and a Measuring Tape
Marion: I pulled up my sleeve to reveal a fresh oven burn. I brought in my fluted tart pan and a measuring tape. My mission: to sleuth tips and tricks of the trade from Anna Olson. She’s been teaching Canada to bake since 2002. When one of her recipes failed for me, I had to get to the bottom of it. I’m Marion Kane, Food Sleuth®, and welcome to “Sittin’ in the Kitchen®”. Anna Olson is a pastry chef and a Food Network Canada star. We met at the Toronto office of Penguin Random House, publisher of her latest book Bake with Anna Olson. I picked the baking maven’s brain. We shared war wounds and discussed why recipes aren’t always an exact science. I’m with Anna Olson, ace baker, and author of several cookbooks. Her latest is called Bake with Anna Olson, and I have it in front of me. I have the oven burns to prove that I’ve used it. Look at that. Anna: Oh, you do! Look at that! That’s a bad burn. What happened? There’s a story behind that. Marion: I think it’s a sign of a good cook. Anna: Yeah, I’ve got the oven marks. It’s when you’re in a hurry. It just happens inadvertently. Use Vitamin E or aloe, break off a little and rub it on and it helps reduce the scarring. Marion: That’s the first baking tip from Anna Olson. Anna: (laughs) A very important baking tip. It doesn’t even have to do with butter. -
Indigenism and Cosmopolitanism
INDIGENISM AND COSMOPOLITANISM A pan- Sami view of the Indigenous perspective in Sami culture and research Harald Gaski* Abstract This article explores Sami cultural and literary research in a pan- Sami perspective, contextual- izing it in relation to the emergence of similar research among other Indigenous peoples in the world, termed Indigenous methodology. The article summarizes the development within the fi eld so far, arguing for stronger Sami participation in the international discourse on the role of Indigenous peoples within academia. Indigenous methodology is inspired by the development within postcolonial and decolonizing studies and places Indigenous peoples at the centre, while simultaneously seeking to Indigenize academia. The approach questions which values ought to guide research, and to what degree Indigenous peoples should expect research to have a trans- formative effect on society. What is the role and place of Indigenous peoples’ own values and worldviews in scholarship in general? The article underscores the importance of having developed Sami as an academic language, a great achievement in a world where more and more Indigenous languages are becoming extinct. Keywords Indigenous peoples, Sami and Indigenous research, Indigenous methodology, Indigenism, Sami literature * Faculty for Humanities, Social Sciences, and Education, University of Tromsø, Norway. Email: [email protected] 114 H. GASKI Introduction from both North Sami and Finnish. Fjellner had mastered all of these languages, and, for the There are two central points that I want to record, let me just point out that the differences underscore in this article. The fi rst is the all- Sami, between South Sami and North Sami are com- or the pan- Sami perspective, as I have chosen parable to those between English and German. -
Steam Combination Oven Cookbook DGC 6000
United Kingdom Steam combination oven Miele Company Ltd. Fairacres, Marcham Road Abingdon cookbook Oxon, OX14 1TW Tel: 0845 365 0555 DGC 6000 Internet: www.miele.co.uk E-Mail: [email protected] Cooking for pleasure with Miele Steam combination oven cookbook DGC 6000 MMS 13_0574 M.-Nr. 9 590 620 GB M.Nr 9802 9002 1 2 Foreword Dear Reader, When families come together, it is often around the dining table and so often when people enjoy each others’ company, food is at the centre of the occasion. We are privileged in being able to contribute to this by helping you enjoy your love of cooking. Every day, knowledge, curiosity, routine and the unexpected all converge in our Miele Test Kitchen. We have condensed our experience, passion and pleasure of experimenting with food into this cookbook by creating recipes that are as imaginative as they are successful. We hope you will enjoy the results as much as you do the cooking. If you have any questions, comments or requests, please contact us on the telephone number shown on the back cover of this book. Happy cooking from The Miele test kitchen 3 4 Contents Foreword 3 Contents 5 Cooking for pleasure 9 Cooking functions 10 Optional accessories 18 Weights and measures 20 Charts 216 A-Z index 232 Baking Soups and starters Swiss roll with Herb rolls 74 Marinated vegetables 94 assorted fi llings 36 Wholemeal bread 76 Stuffed aubergines 96 Brioche plait 39 Pumpkin bread 77 Greek tomatoes 97 Palmier biscuits 40 Mixed grain bread 78 Courgette and goat's Butter cake 42 White rolls 80 cheese rolls 98 Swiss -
Pink Rocker JULIE JONES NEW COOK BOOK, RECIPE & NEWS
APRIL 2020 ISSUE 138 POSITIVELY CARLISLE SINCE 2008 Pink MARK rocker DONOVAN Damien Baglee Top team cyclist tribute artist INTERIORS LOOKING CHIC AT SPA CHISWICK ST SPECIAL DOG VINTAGE & GUN NORTH Food review Farlam REVIEW PRISCILLA@ Hall THE SANDS Stars in JULIE their eyes JONES £3.50 NEW COOK BOOK, RECIPE & NEWS ● ● ● ● BUSINESS PEOPLE FOOD ● CULTURE ● STYLE SOCIAL INTERIORS At the tips of her fingers Chef Julie Jones has a new book out, has relaunched her Carlisle supper club and is bringing classes and workshops, previously only available in the capital, to her home city WORDS ELEANOR JARY PHOTOGRAPHY STUART WALKER 36 / APRIL 2020 / CARLISLE LIVING CARLISLE LIVING / APRIL 2020 / 37 JULIE JONES eeting chef and author Julie Jones at Carvetii Town and Country Interiors in Carlisle she arrives with the makings of a rhubarb and apple Mtart. Julie, who talks to Carlisle Living a couple of days before her latest book The Pastry School comes out, has in tow her “nanna trolley” – a wheeled shopper packed with bowls, a sieve, butter, eggs, sugar and flour. “I don’t have an assistant,” she tells Carlisle Living, “I just have a nanna trolley. It always comes down to London with me.” The trolley’s going to see some graft over the next few weeks with planned demonstrations and classes at Jamie Oliver’s cookery school and at Divertimenti in Knights- bridge plus launch events for the book in London and Carlisle. The Pastry School, published on March 5, did so well on pre-orders, a second run is planned even before the first edition is out and at time of writing Amazon has it listed as a best seller “. -
A World Heritage Site As Arena for Sami Ethno-Politics in Sweden
Managing Laponia ACTA UNIVERSITATIS UPSALIENSIS Uppsala Studies in Cultural Anthropology no 47 Carina Green Managing Laponia A World Heritage as arena for Sami ethno-politics in Sweden Dissertation presented at Uppsala University to be publicly examined in Geijersalen, Thun- bergsväg 3H, Uppsala, Friday, December 18, 2009 at 10:00 for the degree of Doctor of Philosophy. The examination will be conducted in English. Abstract Green, C. 2009. Manging Laponia. A World Heritage Site as Arena for Sami Ethno-Politics in Sweden. Acta Universitatis Upsaliensis. Uppsala Studies in Cultural Anthropology 47. 221 pp. Uppsala. ISBN 978-91-554-7656-4. This study deals with the implications of implementing the World Heritage site of Laponia in northern Sweden. Laponia, consisting of previously well-known national parks such as Stora Sjöfallet and Sarek, obtained its World Heritage status in 1996. Both the biological and geological significance of the area and the local Sami reindeer herding culture are in- cluded in the justification for World Heritage status. This thesis explores how Laponia became an arena for the long-standing Sami ethno-political struggle for increased self- governance and autonomy. In many other parts of the world, various joint management schemes between indigenous groups and national environmental protection agencies are more and more common, but in Sweden no such agreements between the Swedish Envi- ronmental Protection Agency and the Sami community have been tested. The local Sami demanded to have a significant influence, not to say control, over the future management of Laponia. These were demands that were not initially acknowledged by the local and national authorities, and the negotiations about the management of Laponia continued over a period of ten years. -
The Cookbook 2 Foreword
Ovens The cookbook 2 Foreword Dear connoisseurs, Shared meals lead to good We hope that this book will inspire you conversation and help create and give you a genuine helping hand. memorable occasions. Enjoying time Day in, day out, our Miele test kitchen is with each other in this way connects us a hot pot of knowledge, curiosity, – especially when everything comes routine and the unexpected. From these together perfectly. But surely this is ingredients, we have put together some something for everyday life and not just handy tips and reliable recipes for you for those special moments. to use. For even more recipes, Your new oven has been designed to inspiration and exciting topics, have a achieve this very thing. This perfect all- look at our Miele@mobile app. rounder is not only ideal for preparing If you have any questions or requests, quick and healthy favourites, but also we would love to hear from you. Our for conjuring up the kinds of culinary contact details can be found at the end delights you might expect from a top of this book. class restaurant. We hope you enjoy many happy hours in the kitchen and around the table. Kind regards, The Miele test kitchen team 3 Contents Foreword ................................................................................................................ 3 About this book ..................................................................................................... 7 Overview of functions ........................................................................................... 9 -
Newsletter Service Jan., Feb
Newsletter Service Jan., Feb. 2014 Feature Article Dear Lodge/District Editors: Once again Sons of Norway is pleased to present you with the latest edition of the Newsletter Service. This complimentary service is created six times each year and provides a variety of information that may be used as a supplement to your lodge newsletter. The Newsletter Service is primarily available online from the Sons of Norway website, which can be found at www.sonsofnor- way.com. However, if you wish to receive a printed hardcopy version, please contact us and ask to be added to the hardcopy recipient mailing list. We hope you enjoy this issue and find its content to be beneficial. If you have any suggestions on how we can improve the Newsletter Service, please e-mail Erik Evans at [email protected]. Fraternally, Linda Pederson Fraternal Director Sons of Norway Sons of Norway • 1455 West Lake Street • Minneapolis, MN 55408-2666 • Phone (612) 827-3611 Toll Free (800) 945-8851 • www.sonsofnorway.com Newsletter Service Jan., Feb. 2014 January • januar Exciting News! Sons of January • januar Norway Virtual Pilgrimage Announced • Historic Eidsvollsbygning Renovation Opens in February Sons of Norway is eager to announce its 2014 Virtual Pilgrimage! This • Norway Predicted to Dominate the exciting new member benefit will be Podium in Sochi 2014 Olympics an expansion of the current Sports • Norway's Grunnlovsjubileum 2014 Medal Program and reward members for living an active lifestyle. The • Princess Ingrid Alexandra Turns Virtual Pilgrimage mirrors Norway’s 10 Years Old! existing Pilgrimage route from Oslo to Trondheim, a route that was once walked by King Olav Haraldsson (995-1030, canonized St. -
ISP PTA Paris Handbook 2020
ISP PTA Paris Handbook 2020 For new parents, written by parents isparis.edu/about/pta SECTION ONE: SECTION SIX: Living Kids 03 The parks of Paris 32 Zoos and aquariums 05 Day trips from Paris 32 Amusement parks 07 Useful blogs and websites 33 Indoor play 09 Smart phone apps 34 Performing arts 10 Guides 35 Sports 10 Pamper yourself 37 Birthday party resources 11 Pets 12 Learning the language SECTION SEVEN: Parents SECTION TWO: 39 Parent organisations and services Transportation 40 Arts and culture 14 Public transports 40 Other 16 French driving licence 41 Fitness clubs 17 Low-cost airlines 42 Cooking 17 Cheque writing SECTION EIGHT: SECTION THREE: Medical Repairs 44 Pharmacies 19 Useful contacts 45 Medical services Contents 45 Doctor listings SECTION FOUR: 52 Medical tips Food 21 Supermarket chains SECTION NINE: 22 Specialty stores A year in Paris 23 Local street markets 54 Yearly calendar 24 Butcher’s cheat sheet SECTION TEN: SECTION FIVE: Thoughts and tips Shopping 57 Miscellaneous 26 Malls 58 And when it’s time to go… 27 Major department stores 27 Markets SECTION ELEVEN: 29 Book stores Emergency contacts 29 Fabric / curtain / decor stores 60 Emergency numbers 30 Opticians 30 Souvenirs 30 Amazon ISP PTA Paris Handbook 2020 / 1 SECTION ONE: Living 01ISP PTA Paris Handbook 2020 / 2 The parks of Paris We asked some ISP Paris parents for their favourite Jardin des Tuileries parks in and around the city and we got some “The Tuileries gardens have to be a contender for one great suggestions: of the most elegant parks in Paris. -
Eat Dessert First!
20 TREND INSIGHT 16 REPORT Eat Dessert First! From traditional favorites to new innovations to spins on standards, the options for unique and flavorful desserts appear endless. Restaurant menus and even store-bought products are pushing the boundaries and finding new ways to entice consumers clamoring for just a little something. Pastry chefs are taking their ingredients up-a- notch to include stoneground flours, several kinds of sugar, single- origin chocolates and vanillas from around the world. According to pastry chef Meg Galus at Boka in Chicago, “We’re drilling down everything. It’s no longer just butter, sugar, flour, eggs. It’s about all the specifics.” From cupcakes, cake-pops, sundaes, premium pies and minis — the sweet tooth is well covered in this trend report. Let’s take a closer look at what we see trending in all things dessert! 1900 Averill Road, Geneva, IL 60134 630.578.8600 | www.fona.com A Twist on the Classics Old-fashioned favorites are getting a makeover—whether it is with premium ingredients, a healthier version or even adding unique flavor combinations, we are seeing old familiar favorites in a whole new light. Did You Know? After all, change is good — especially when it comes to dessert. In some parts of the world, such as Give me S’more! A traditional campfire treat is making its way onto dessert menus in much of central and western Africa, many different forms. Since 2010, there has been an 133% increase in there is no tradition of a dessert s’mores flavored menu items. It is featured most often in a traditional format as well as in dessert pizzas, ice creams, cakes and even cocktails. -
Indigenous Internal Selfdetermination in Australia and Norway
i Indigenous internal self-determination in Australia and Norway by Pia Solberg A thesis in fulfillment of the requirements for the degree of Doctor of Philosophy School of Humanities & Languages Faculty of Arts & Social Sciences The University of New South Wales October 2016 iv Table of Contents Acknowledgments.........................................................................................................vii Language and terminology.............................................................................................ix Abstract..........................................................................................................................x Introduction.................................................................................................................11 Approaches to the problem.............................................................................13 Why compare with Norway and the Sami?.....................................................17 My approach..................................................................................................20 The structure of this thesis..............................................................................24 PART ONE: HISTORY MATTERS.............................................................................26 Chapter One. Early Colonisation...........................................................................27 Introduction........................................................................................................27 Sapmi: