Bachelor and Masters in Japanese Studies
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Japanese Immigration History
CULTURAL ANALYSIS OF THE EARLY JAPANESE IMMIGRATION TO THE UNITED STATES DURING MEIJI TO TAISHO ERA (1868–1926) By HOSOK O Bachelor of Arts in History Colorado State University Fort Collins, Colorado 2000 Master of Arts in History University of Central Oklahoma Edmond, Oklahoma 2002 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of DOCTOR OF PHILOSOPHY December, 2010 © 2010, Hosok O ii CULTURAL ANALYSIS OF THE EARLY JAPANESE IMMIGRATION TO THE UNITED STATES DURING MEIJI TO TAISHO ERA (1868–1926) Dissertation Approved: Dr. Ronald A. Petrin Dissertation Adviser Dr. Michael F. Logan Dr. Yonglin Jiang Dr. R. Michael Bracy Dr. Jean Van Delinder Dr. Mark E. Payton Dean of the Graduate College iii ACKNOWLEDGMENTS For the completion of my dissertation, I would like to express my earnest appreciation to my advisor and mentor, Dr. Ronald A. Petrin for his dedicated supervision, encouragement, and great friendship. I would have been next to impossible to write this dissertation without Dr. Petrin’s continuous support and intellectual guidance. My sincere appreciation extends to my other committee members Dr. Michael Bracy, Dr. Michael F. Logan, and Dr. Yonglin Jiang, whose intelligent guidance, wholehearted encouragement, and friendship are invaluable. I also would like to make a special reference to Dr. Jean Van Delinder from the Department of Sociology who gave me inspiration for the immigration study. Furthermore, I would like to give my sincere appreciation to Dr. Xiaobing Li for his thorough assistance, encouragement, and friendship since the day I started working on my MA degree to the completion of my doctoral dissertation. -
Pax Ecclesia: Globalization and Catholic Literary Modernism
Loyola University Chicago Loyola eCommons Dissertations Theses and Dissertations 2011 Pax Ecclesia: Globalization and Catholic Literary Modernism Christopher Wachal Loyola University Chicago Follow this and additional works at: https://ecommons.luc.edu/luc_diss Part of the Literature in English, North America Commons Recommended Citation Wachal, Christopher, "Pax Ecclesia: Globalization and Catholic Literary Modernism" (2011). Dissertations. 181. https://ecommons.luc.edu/luc_diss/181 This Dissertation is brought to you for free and open access by the Theses and Dissertations at Loyola eCommons. It has been accepted for inclusion in Dissertations by an authorized administrator of Loyola eCommons. For more information, please contact [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License. Copyright © 2011 Christopher Wachal LOYOLA UNIVERSITY CHICAGO PAX ECCLESIA: GLOBALIZATION AND CATHOLIC LITERARY MODERNISM A DISSERTATION SUBMITTED TO THE FACULTY OF THE GRADUATE SCHOOL IN CANDIDACY FOR THE DEGREE OF DOCTOR OF PHILOSOPHY PROGRAM IN ENGLISH BY CHRISTOPHER B. WACHAL CHICAGO, IL MAY 2011 Copyright by Christopher B. Wachal, 2011 All rights reserved. ACKNOWLEDGMENTS Nothing big worth undertaking is undertaken alone. It would certainly be dishonest for me to claim that the intellectual journey of which this text is the fruition has been propelled forward solely by my own energy and momentum. There have been many who have contributed to its completion – too many, perhaps, to be done justice in so short a space as this. Nonetheless, I would like to extend my sincere thanks to some of those whose assistance I most appreciate. My dissertation director, Fr. Mark Bosco, has been both a guide and an inspiration throughout my time at Loyola University Chicago. -
Copyright by Maeri Megumi 2014
Copyright by Maeri Megumi 2014 The Dissertation Committee for Maeri Megumi Certifies that this is the approved version of the following dissertation: Religion, Nation, Art: Christianity and Modern Japanese Literature Committee: Kirsten C. Fischer, Supervisor Sung-Sheng Yvonne Chang Anne M. Martinez Nancy K. Stalker John W. Traphagan Susan J. Napier Religion, Nation, Art: Christianity and Modern Japanese Literature by Maeri Megumi, B.HOME ECONOMICS; M.A.; M.A.; M.A. Dissertation Presented to the Faculty of the Graduate School of The University of Texas at Austin in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy The University of Texas at Austin May 2014 Acknowledgements I would like to express the deepest gratitude to my advisor and mentor, Dr. Kirsten Cather (Fischer). Without her guidance and encouragement throughout the long graduate student life in Austin, Texas, this dissertation would not have been possible. Her insight and timely advice have always been the source of my inspiration, and her positive energy and patience helped me tremendously in many ways. I am also indebted to my other committee members: Dr. Nancy Stalker, Dr. John Traphagan, Dr. Yvonne Chang, Dr. Anne Martinez, and Dr. Susan Napier. They nourished my academic development throughout the course of my graduate career both directly and indirectly, and I am particularly thankful for their invaluable input and advice in shaping this dissertation. I would like to thank the Department of Asian Studies for providing a friendly environment, and to the University of Texas for offering me generous fellowships to make my graduate study, and this dissertation, possible. -
Sophisticated. the Smartline Thermal Cooking Range by Salvis
Sophisticated. The Smartline thermal cooking range by Salvis. from Franke Food Service Equipment to Smartline from Salvis. The complete all-round range of thermal cooking units. Flexible cooking. Trendy recipes. Economical. Whether in practically flush-mounted These will fully live up to the highest built-in design, as a tabletop device with expectations of the professional cook who adjustable height (200–210 mm) or in manages his kitchen on the basis of all- combination with the Masterline range of round economy and aims to surprise his kitchen furnishings – with its Smartline guests with stylish results. Sophistication products, Salvis is the first supplier to pure and simple! offer you a complete all-round range of thermal cooking units. This smart, indi- All devices incorporate safeguards vidually conceived and extensible system against overheating and safety thermostat, solution offers you 28 different modules. or are electronically regulated. 1 2 3 4 5 1 Bain-Marie 4 Gas cooking unit 7 Ceran cooking unit Directly heated deep-drawn inner Two separate gas cooking points Fully modern cooking, on two large, rapid container. Thermostatic temperature with piezoignition and safety pilot. glass ceramic cooking surfaces with regulation. With drainage valve. Suitable Removable tray, burner and grill. no special requirements for specialised for Gastronorm containers in the cooking utensils. Continuously variable range GN 1/1 to 1/9 –150. 5 Pasta cooker regulation, starts cooking immediately and Directly heated deep-drawn inner is highly efficient. Temperature can be 2 Narrow griddle plate container. Thermostatic temperature regu- separately regulated at front and back. Smooth griddle area, made of special lation. -
Hunger on the Rise in Corporate America Try Where Five Years of a Bloody Campaign Led by the Regime in Riyadh Have Shattered the Health System
WWW.TEHRANTIMES.COM I N T E R N A T I O N A L D A I L Y 12 Pages Price 40,000 Rials 1.00 EURO 4.00 AED 39th year No.13638 Monday APRIL 13, 2020 Farvardin 25, 1399 Sha’aban 19, 1441 Iran says investigating Afghanistan thanks Iran Can the Iranian Top Iranian scholar possibility of coronavirus for free services to refugees clubs ask players to Hassan Anusheh as biological warfare 3 during COVID-19 10 take pay cut? 11 passes away at 75 12 Tax income up 31% in a year TEHRAN — Iran’s tax revenue has as value added tax (VAT)”, IRIB reported. increased 31 percent in the past Ira- Parsa also said that the country has nian calendar year (ended on March gained projected tax income by 102 percent Hunger on the rise 19), Omid- Ali Parsa, the head of Iran’s in the past year, and put the average tax National Tax Administration (INTA), income growth at 21 percent during the announced. previous five years. Putting the country’s tax income at 1.43 The head of National Tax Administra- quadrillion rials (about $34.04 billion) in tion further mentioned preventing from tax the previous year, the official said, “We could evasion as one of the prioritized programs collect 250 trillion rials (about $5.9 billion) of INTA. 4 in corporate See page 3 Discover Ozbaki hill that goes down 9,000 years in history America TEHRAN — “Nine thousand years of his- Ozbaki hill indicate some kind of com- tory.” It’s a phrase that may seem enough mercial link between Susa in Khuzestan to draw the attention of every history buff and this in Tehran province,” according across the globe. -
The Jomon Clay Figurines of the Kaminabe Site, Kyushu, Japan By
The Jomon Clay Figurines of the Kaminabe Site, Kyushu, Japan by Minako Togawa Department of Anthropology McGill University, Montreal June 2003 A thesis submitted to McGill University in partial fulfillment of the requirements of the degree of Master of Arts © Minako Togawa 2003 InoGi!' Ur-v Bi \ * / ^f V ABSTRACT This study considers the phenomenon of the sudden and brief appearance of clay figurines in west-central Kyushu towards the end of the Jomon Period (13,000-2,300 C years BP). The baked clay figurines representing humans were made throughout the Jomon Period, but mostly in central and northern Honshu. Following a review of previous interpretations of the Jomon clay figurines in general, the study focuses on the case of the numerous figurines recovered at the Kaminabe (ca. 2,800 14C years BP) site in Kyushu. Data on lithic assemblages and plant remains at Kaminabe and the sites in the surrounding area during the period under consideration indicate that small-scale cultivation was being practiced in the region. It is suggested here that the Kaminabe figurines represent the females who played important role in production of plant resources. 11 RESUME Cette etude examine le phenomene de la soudaine et breve apparition de figurines d'argile dans le centre sud de Kyushu vers la fin de l'epoque Jomon (13,000-2,300 l4C annees BP). Des figurines de terre cuite representant des humains ont ete fabriquees tout au long de la periode Jomon, mais essentiellement dans le centre et le nord de Honshu. Apres avoir passe en revue les interpretations precedentes concernant ces figurines, cette etude se penche sur le cas des nombreuses figurines trouvees a Kaminabe (ca. -
AAU Institutional Repository
ADDIS ABABA UNIVERSITY ADDIS ABABA INSTITUTE OF TECHNOLOGY SCHOOL of MECHANICAL AND INDUSTRIAL ENGINEERING THERMAL AND ENERGY CONVERSION STREAM A Thesis Submitted to AAIT for the Fulfillment of Master of Science in Mechanical Engineering (Thermal Engineering). Experimental and Numerical Study of Heat Transfer Characteristics in Traditional and Modern Cook-pot. (A Case Study on Ethiopian Cookware) By: Achamyeleh Muche Advisor: Dr. Abdulkadir Aman H. (Ass. Prof.) OCTOBER – 2018 AAU/AAiT SMIE Declaration I, the under signed, declare that this MSc thesis is my original work, has not been presented for the fulfillment of a degree in this or other university, and all sources and materials used for the thesis work is acknowledged. Achamyeleh Muche Date: _______/_______/___________Signature_____________________ This thesis work has been submitted for examination with my approval as a university advisor. Thesis Advisor Dr. Abdulkadir Aman H. (Ass. Prof.) Date: _______/_______/___________Signature_____________________ Date of submission: October 2018 MSc Thesis / cook pot’s heat transfer analysis AAU/AAiT SMIE Thesis Approval Title: Experimental and Numerical Study of Heat Transfer Characteristics in Traditional and Modern Cook-pot. (A Case Study on Ethiopian Cookware) Submitted by Achamyeleh Muche for the partial fulfillment of the requirements for the Degree of Master of Science in Mechanical Engineering (Thermal Engineering), Submitted to School of Mechanical and Industrial Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia. Advisor: Dr. Abdulkadir Aman Hassen (Ass. Prof.) Date: ____/_____/______Signature_______ Internal Examiner: Date: ___/_____/______Signature_______ External Examiner: Date: ___/_____/______Signature_______ School Dean: Dr. Yilma Tadesse Birhane (Ass. Prof.) Date: ___/_____/______Signature_______ MSc Thesis / cook pot’s heat transfer analysis AAU/AAiT SMIE Acknowledgment I would like to express my gratitude to all those who gave me the strength to complete this thesis. -
Japan: Yayoi Period (About 300 BC - AD 300)
Japan: Yayoi period (about 300 BC - AD 300) The Yayoi period takes its name from the Yayoi district of Tokyo where simple pottery differing significantly in style from earlier Jōmon wares, was first discovered in 1884. The Yayoi period was a time of significant change, from hunting and gathering to a settled, agricultural way of life. Wet-rice agriculture and bronze and iron were introduced from the continent (Korea and China), probably by individual peaceful settlement, rather than hostile invasion. With the establishment of small kuni (farming settlements) came the beginnings of complex regional politics and a simple class system. There was a systemization of animist religious beliefs. Armed conflict over territory dates from about the third century AD. Most of our knowledge of this period comes through archaeology, but written Chinese documents also give valuable insights. The Han shu (late first century AD) describes Japan as a land of about 100 small kuni which sent tribute to the Han court. A gold seal found in Japan in 1784 was probably the one presented to a local ruler in northern Kyūshū by Emperor Guangwu (Kuang-wu) in AD 57. The third-century Wei zhi describes Japanese culture and mentions the kuni of Yamatai which became dominant during the Kofun period. Most of the pottery of the period, with its characteristic combed designs, was used for cooking, eating and storage of grain. However, burial urns up to 76 cm in height have also been found. Rice, millet, beans and gourds were grown around settlements of thatched pit houses, granaries and wells. -
Preparing for Japan| a Practical Guide for Navigating the Web of Culture, Communication and History
University of Montana ScholarWorks at University of Montana Graduate Student Theses, Dissertations, & Professional Papers Graduate School 2000 Preparing for Japan| A practical guide for navigating the web of culture, communication and history Matthew A. Taylor The University of Montana Follow this and additional works at: https://scholarworks.umt.edu/etd Let us know how access to this document benefits ou.y Recommended Citation Taylor, Matthew A., "Preparing for Japan| A practical guide for navigating the web of culture, communication and history" (2000). Graduate Student Theses, Dissertations, & Professional Papers. 3290. https://scholarworks.umt.edu/etd/3290 This Thesis is brought to you for free and open access by the Graduate School at ScholarWorks at University of Montana. It has been accepted for inclusion in Graduate Student Theses, Dissertations, & Professional Papers by an authorized administrator of ScholarWorks at University of Montana. For more information, please contact [email protected]. Maureen and Mike MANSFIELD LIBRARY The University of Montana Permission is granted by the author to reproduce this material in its entirety, provided that this material is used for scholarly purposes and is properly cited in published works and reports. **Please check "Yes" or "No" and provide signature** Yes, I grant permission No, I do not grant permission Author's Signature: Date: * ^ Any copying for commercial purposes or financial gain may be undertaken only with the author's explicit consent. MSThesisVMansfteld Library Permission Preparing for Japan: A practical guide for navigating the web of culture, communication and history. by: Matthew A. Taylor B.S. The University of Montana-Missoula, 1993 B.A. -
V.RDP.1027 Final Report 4
final report Project code: V.RDP.1027 Prepared by: Zhang, S., Woodhead, A., Burey, P., Earl, G., Miller, K. University of Southern Queensland Date published: 2018 PUBLISHED BY Meat and Livestock Australia Limited Locked Bag 1961 NORTH SYDNEY NSW 2059 ASEAN High Value Add Red Meat Opportunities- ASEAN Food Products and Processing Meat & Livestock Australia acknowledges the matching funds provided by the Australian Government to support the research and development detailed in this publication. This publication is published by Meat & Livestock Australia Limited ABN 39 081 678 364 (MLA). Care is taken to ensure the accuracy of the information contained in this publication. However MLA cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. You should make your own enquiries before making decisions concerning your interests. Reproduction in whole or in part of this publication is prohibited without prior written consent of MLA. Page 1 of 54 V.RDP.1027 – ASEAN High Value Red Meat Opportunities- ASEAN Food Products and Processing Team USQ MLA Professor Alice Woodhead Dr. Christine Pitt Dr. Polly Burey Andrew Simpson Dr. Shane Zhang Michael Finucan Greg Earl Michael Lee Dr. Karen Miller Rose Yong Ina Kim Authors and acknowledgements Earl, G., Woodhead, Zhang, S, A., Burey, P., Miller, K. (2018) We gratefully acknowledge the support of a wide range of ASEAN and Australian businesses, government agencies and research institutes. Disclaimer Subject to relevant legislation, USQ disclaims all warranties of any kind, whether express, implied, statutory or otherwise, including without limitation any warranties of merchantability or fitness for a particular purpose, safety, absence of errors, accuracy, completeness of results, the prospects or likelihood of success (financial or otherwise) of the project or the validity, scope or non-infringement of any intellectual property. -
Bain-Marie Pasta Cooker Frying
Sophisticated. Thermal cooking range Salvis-Smartline Mobile cooking station Salvis-Fresh&Smart Salvis is a 100-year-old Swiss company. We develop high-quality hobs and appliances for professional kitchens. Salvis stands for energy savings as well as easy-to-use products with the best baking and cooking results. Sophisticated. The Salvis-Smartline thermal cooking range. The perfect system solution for professional cuisine, on either a small or a large scale. Simple. Individual. Extensible. Do you want to fascinate your guests with frontcooking, entertain The perfect design of your working area, whether you are roasting, them with promotion days, set new trends in the terrace business or grilling, frying, boiling or keeping food hot. It is easy to design your in party service? Then the Salvis-Smartline range is just right for own individual layout, and it can be extended subsequently. The per- you! The clever, individually expandable system solution includes fect system solution for professional canteens and large kitchens, 29 different modules. as well as for satellite kitchens, front kitchens and take-aways. Simply sophisticated! Cooking units Induction cooking unit Ceramic cooking unit Models with one or two heating zones. Cooking on 2 large glass ceramic rings Electronic pan detection with visual without requiring special cookware. display for induction-suitable pots with Infinitely adjustable, ready for cooking a pan base diameter of 125 up to immediately and with a high degree of 260 mm. Precision temperature ope- efficiency. Temperatures at front and ration and fast response times thanks rear can be controlled separately. to modern induction technology. Induction wok Gas cooking unit Innovative all-rounder. -
Using of Marinades in Cooking Technologies of Main-Core Dishes
УДК 640.432 USING OF MARINADES IN COOKING TECHNOLOGIES OF MAIN-CORE DISHES Olexiy Tatsenko, Тatjana Golikova, Je. Smirnova Olexiy Tatsenko, Master Student of the National University of Food Technologies Tatjana Golikova, PhD, [email protected] Associate Professor, Department of Hotel and Restaurant Business National University of Food Technologies Kyiv, 01033, Volodymyrska Str., 68 Jelyzaveta Smirnova, PhD, [email protected] Associate Professor, Department of Professional Foreign Languages National University of Food Technologies Kyiv, 01033, Volodymyrska Str., 68 Abstract The objective of this study is to investigate technological properties of grilled meat stakes. The thermal losses and cooking duration of beef, pork, mutton and veal stakes until done have been evaluated. The impact of vinegar- and oil-based marinades on this process has been studied. The formula of marinade with kefir and kiwi fruit has been pro- posed. Kiwi contains food organic acid that leads to softening of meat and kefir is probiotic product that increases the food value of ready meal. It has been founded out that such a marinade has the highest degree of absorption by the pro- duct. The caloric value of ready-made dishes has been calculated. Recommendations on further using of marinades in the sphere of restaurant business have been proposed. Keywords: meat dishes, marinade, thermal losses, duration of cooking. Introduction Studies presented in the paper deal with the technology of nutrition namely with making of meat dishes. Last time restaurant enterprises suffered from economical losses on the consumer market of Ukraine. Mainly it was caused by decreasing of consumer ability, reducing the consumer market and absence of the state policy in development and regulation of trade activity.