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ISSN 1849-7209 FACULTY OF EDUCATION JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK CROATIAN ACADEMY OF SCIENCES AND ARTS THE CENTER FOR SCIENTIFIC WORK IN VINKOVCI EDITORS VESNICA MLINAREVIĆ, MAJA BRUST NEMET, JASMINA HUSANOVIĆ PEHAR INTERCULTURAL EDUCATION OBRAZOVANJE ZA INTERKULTURALIZAM CONFERENCE PROCEEDINGS 4th International Scientific and Professional Conference INTERCULTURAL EDUCATION Osijek, September 17th – 18th 2020 OSIJEK, 2021 Title Intercultural Education Obrazovanje za interkulturalizam Publisher Faculty of Education, Josip Juraj Strossmayer University of Osijek, Republic of Croatia Croatian Academy of Sciences and Arts, the Center for Scientific Work in Vinkovci, Republic of Croatia For the publisher Damir Matanović, PhD, Professor Editors Vesnica Mlinarević, PhD, Professor (Republic of Croatia) Maja Brust Nemet, PhD, Assistant Professor (Republic of Croatia) Jasmina Husanović Pehar, PhD, Associate Professor (Bosnia and Herzegovina) Technical editor Maja Brust Nemet, PhD, Assistant Professor Proofreading Ivana Moritz, PhD, Assistant Professor Cover design Goran Kujundžić, PhD, Associate Professor in Art Prepress and printing Zebra, Vinkovci January, 2021 ISSN 1849-7209 All rights reserved. No part of this book may be reproduced or utilized in any form of by any means, without permission in writing form from the publisher. Edition 150 copies Reviewers of Conference Proceedings Damir Arsenijević, PhD, Professor (Bosnia and Herzegovina) Smiljana Zrilić, PhD, Professor (Republic of Croatia) Reviewers of papers Josip Ivanović, -
Masala Chai, 2 Ways
Masala Chai, 2 Ways © 2020 Heather Bruggeman Chai is the very thing I would make for us if you stopped by on a cold, snowy day. Of all the warm drinks I can think of, Chai offers the sweetest, creamiest, spiciest, most perfect wintertime experience. So, let us make some Chai. Finding the perfect recipe can, and should be, a personal journey. Try experimenting with many recipes before you finally decide on your one true blend. It is the tastiest process if ever there was one. My basic recipe represents the memory of my very first cup of Chai, prepared for me over a wood cookstove in a centuries old farm kitchen where I worked as a young adult. How could I desire Chai to be anything other than the flavors of that day? It has taken me quite some time, but I finally prepare Chai the way it was first introduced to me. I’d love to share that recipe with you, along with a second variation I’ve come up with. Because variety, it is the spice of life! I like to make the following recipes in large batches (x8). While this may seem like a big to-do, it truly simplifies things if you’re a regular Chai drinker. We all love Chai in my house, so making a large batch once a week and having it ready in the fridge to warm up with some milk is perfect nourishment. Healing Properties The aroma of Chai intoxicates, and just a few sips will begin to calm the nervous system. -
Russian Restaurant & Vodka Lounge
* * RUSSIAN RESTAURANT & VODKA LOUNGE Russians do not consider their meal complete without vodka. It is never sipped: it should be swallowed in one gulp. The custom of drinking neat in cold countries was probably designed for this purpose for it not only thaws out those who traveled through the snow, but breaks the social ice. SIGNATURE MARTINIS 8.95 MOSCOW COCKTAILS 6.95 * * * * * * DRY SPICY MARUSYA GOLD MOSCOW MULE House cherry vodka A forgotten classic & Champagne vodka and ginger beer BOND SPUTNIK All time classic: Referent horseradish vodka, MARUSYA MULE New Amsterdam vodka, dry or dirty dry or dirty CHERRY MANHATTAN House cherry vodka House cherry vodka, and ginger beer sweet vermouth & bitters FROM RUSSIA WITH LOVE RED OCTOBER CAROUSEL New Amsterdam vodka, Greenall’s Gin, House chocolate & vanilla vodka, pepper vodka, BLOODY RUSSIAN House cherry, raspberry, citrus, pear dry or dirty touch of Crème de Cacao Referent horseradish vodka, vodkas and sweet & sour, cranberry juice homemade Bloody Mary mix NOUVEAU RUSSIAN RUSSIAN ROULETTE WHITE NIGHTS SKAZKA Our version of the White Russian; House citrus vodka, Campari, Referent horseradish vodka, Jagermeister, House cinnamon vodka & apple juice splash of lime juice dry vermouth with house Tiramisu vodka CHERRY GIMLET THE BARYSHNIKOV TROIKA UKRAINE TRAIN House cherry vodka & lime juice House raspberry vodka and sour Brandy, house citrus & cherry vodkas House cinnamon vodka, Kamora co ee liqueur RUSSIAN GROG PEAR PRESSURE Mulled wine infused with pears, House pear vodka, Ace pear Cider, -
Changing the Way the World Drinks Chai… One Quarter Teaspoon at a Time…
Changing The Way The World Drinks Chai… One Quarter Teaspoon At A Time… Product Overview Awards Sustainability Story Angles & Owner Bios & Press Page 6 Page 7 Pages 2-3 Pages 4-5 Blue Lotus Chai Company brings to the world an authentic Indian style chai that can be made in seconds without sacrificing taste or integrity. Based in Eugene, Oregon, founder Barbara Cameron—along with husband and co-owner Stephan Cameron—have rapidly grown her innovative concept into a thriving business. With over 1200 retailers & food service providers carrying their Blue Lotus Chai throughout North America, they are currently expanding into foreign markets. For press inquiries, please contact Vince Panero , Marketing Director, [email protected] Please include SUBJECT LINE: ATTN VINCE P., PRESS , [MEDIA OUTLET NAME] Blue Lotus Chai Company LLC| PO Box 26037 Eugene, OR 97402 | 541-683-6391 www.bluelotuschai.com Pure. Delicious. Chai. Blue Lotus Chai was created to be the simplest way to Products make authentic Indian style chai in seconds. Traditional Masala Chai 2019 sofi™ Silver Award Winner! With its deep, truly authentic flavor and amazing ease of Free of Additives, Sweeteners, and Milk Powder Chai lovers have complete preparation, our flagship product has become a part of the daily rhythm of many homes. Tasting is believing! control to discover their favorite way of making it: Honey? Maple syrup? Sugar? Ingredients: Naturally brewed and flash-dried black tea powder; 100% Certified Organic powdered spices: Rice/Hemp/Coconut milk? Cream? Even Smoothies? Yes! Since it is a hot water ginger, cardamom, nutmeg, black pepper, cinnamon, cloves soluble chai powder, you can cook & bake with it as well. -
Italian and Argentinian Yerba Mate Consumer Behavior and Health Perception
International Journal of Environmental Research and Public Health Article Market Expansion of Caffeine-Containing Products: Italian and Argentinian Yerba Mate Consumer Behavior and Health Perception Antonella Samoggia 1,* , Pietro Landuzzi 1 and Carmen Enriqueta Vicién 2 1 Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; [email protected] 2 Departamento de Economía, Desarrollo y Planeamiento Agrícola, Universidad de Buenos Aires, Buenos Aires C1417DSE, Argentina; [email protected] * Correspondence: [email protected]; Tel.: +39-051-209-6130 Abstract: Mate is the most consumed beverage in South America. There is interest in expanding yerba mate sales into the old and new markets by promoting its health properties and energizing effects. The research study aims to explore Argentinian and Italian purchasing and consumption behavior and perception of yerba mate. The exploration includes agro-food chain stakeholders’ views, and consumers’ habits, perception, knowledge of yerba mate in relation to other market positioning caffeine-containing products. Data collection includes qualitative method, such as interviews with agro-food chain stakeholders, that is producers, processors, consumers, and quantitative consumer survey. Data collection was carried out in Argentina and in Italy. Results show that in Argentina yerba mate consumption is driven by habit and tradition, and in Italy yerba mate is mostly unknown. Consumers tend to drink yerba mate in Argentina and other caffeine-containing beverages in Italy Citation: Samoggia, A.; Landuzzi, P.; to socialize, and as source of energy. Consumers have little awareness of yerba mate antioxidant Vicién, C.E. Market Expansion of properties. Yerba mate provides the energy of coffee drinking, and the taste and pleasure of tea Caffeine-Containing Products: Italian drinking. -
December 2015 ITO EN, LTD. First Half Financial Results for The
First Half Financial Results for the Fiscal Year Ending April 30, 2016 December 2015 ITO EN, LTD. Index 1. Beverage Market in Japan 2. Results of Operations (First Half Totals) 3. Annual Forecasts FYE April 2016 4. Management 5. Category Results & Forecasts (Non-Consolidated) 6. To be a representative “Tea company” of Japan 7. Brand Strategy: Leaf 8. Brand Strategy: RTD Japanese Tea "Oi Ocha" 9. Brand Strategy: Healthy Mineral Barley Tea & TULLY'S COFFEE 10. Brand Strategy: Healthy Beverages 11. Approach for the Improving Profitability 12. Domestic Businesses: TULLY'S COFFEE & Chichiyasu 13. Overseas Businesses: Penetration of the ITO EN Brand 14. Medium and Long-Term Management Plan (Appendix) 1. About ITO EN 2. Project of the Developing Green Tea-Producing Regions 3. Summary of Consolidated Balance Sheet & Others 4. Key Management Indexes (Consolidated) 1. Beverage Market in Japan Moderate recovery for 2015 with the easing of the effects of the consumption tax increase Market Trend グラフ① Monthly Sales Trends (sales basis) chart① (volume basis) chart②グラフ② YOY(%) 4,000 (¥ billion) Tea was popular 10 ITO EN Coffee was Total 7.2 3,685.0 6.1 popular 3,680.0 3,678.0 5.6 3,607.8 3,637.5 3,660.0 Others/ 3,603.1 Functional 5 3,540.3 160.0 156.7 182.6 182.5 183.0 2.2 1.5 1.3 2.0 6.0 1.6 2.0 Carbonated 165.5 152.3 -0.6 5.0 5.0 was popular 222.0 Sports Drink 260.0 243.0 245.0 0 -1.2 260.0 252.2 244.2 292.3 1.0 1.1 3,100.2 260.1 244.0 Mineral Water -1.0 -1.0 -1.9 -1.0 232.0 258.2 269.0 278.0 -5 210.2 252.7 -3.0 -3.0 -8.0 3,000 97.7 Fruit Market 325.7 -
Tea & Food Menu
Loose Leaf Teas Fresh from the tea gardens of the East WEST ASHEVILLE TEA & FOOD MENU GREEN TEAS CHINA BI LUO CHUN / Blue-Green Spirals..…..………….$5.50/$7.25 DRAGONWELL / Long Jing Tiger Spring……………$5.50/$7.25 DIAN LU ESHAN / Tea King……………………….…$5.50/$7.25 DRAGON EYES…………………………..…….…………$5.50/$7.25 MENG DING GAN LU…………………….………….$5.50/$7.25 GUNPOWDER / Zhu Cha…………………….………………..$4.75 JASMINE MOLI HUA CHA…………………………$5.50/$7.25 JASMINE PEARLS…………………………………………$5.50/$7.25 OSMANTHUS GREEN………………………………..$5.50/$7.25 BLOOMING TEA FLOWER (Jasmine)……..…………..$5.50 JAPAN SENCHA ORGANIC…………………………………………………………………….$5.50/$7.25 SENCHA MICHIKO ORGANIC………………………………………$5.50/$7.25 KABUSECHA ORGANIC…………………………………………………………$5.50/$7.25 YAMACHA ORGANIC…………….................…………..$5.50/$7.25 TAMARYOKUCHA…………..……………………..…..$5.50/$7.25 TAMARYOKUCHA SUPREME GRADE…....$6.50/$8.25 GENMAICHA / Toasted Rice ORGANIC…..….……$5.50/$7.25 GYOKURO ORGANIC……………………………………...$6.50/$8.25 GYOKURO OBUKUDANI ORGANIC..…………...$6.50/$8.25 HOJICHA / Roasted Twig ORGANIC…..……....……$5.50/$7.25 KUKICHA/ Stem Tea ORGANIC…..……............……$5.50/$7.25 KAMAIRICHA ORGANIC…..……....………………….…$5.50/$7.25 MATCHA LATTE………………………………………….………..$4.25 MATCHA KYOTO…………………………………..…………….$5.00 MATCHA USUCHA……………………………………………..$7.00 MATCHA KOICHA……………………………………..……….$7.00 MATCHA COMBO w/ Daifuku………………………….$8.00 KOREA NOK CHA ORGANIC…..……....………………….…….…$5.50/$7.25 VIETNAM CHE XANH ORGANIC…………………………….………………………………$5.50/$7.25 2 WHITE & YELLOW TEAS CHINA SILVER NEEDLES M.E…………………………………………………………$5.50/$7.25 WHITE PEONY M.E.…………………………..…..……. -
Winter 2018 Newsletter
The Inside Scope Winter| 2018 On behalf of the Care Extender Program, In this Issue: 1 Pros and Cons of 1 Drinking Yerba Mate 2 Care Extender Committees 4 The Top 10 Medical Advancements of 2017 6 UCLA Health page 7 Creative Arts Program 7 5 Healthy Morning Habits 9 Outstanding Care Extenders for this Rotation 11 Important dates to keep in mind Pros and Cons of Drinking Yerba Mate Yerba Mate has become the next in a calabasa gourd with a metal straw, popular beverage. The herbal tea comes otherwise known as a bombilla. in various forms, and has gained its popularity by claiming to provide What are some of the benefits of consumers with a jitter free energy Yerba Mate? boost. Drinkers of Yerba Mate claim that the How is Yerba Mate made? drink has increased their mental awareness without causing the “jittery” Yerba Mate is prepared by steeping the side effect associated with caffeinated leaves of the yerba mate tree, which is beverage. The drink enhances mood, the descent of the Holly tree and is memory, and alertness. It is known to Photo courtesy: Thebarlow.net found in the rainforests of South stimulate the production of dopamine, America. Once the leaves are steeped in a neurotransmitter that is thought to hot water, the tea is traditionally served more on 2 1 The Inside Scope: Care Extender Internship Program Winter| 2018 drink contains a variety of vitamins, minerals, and antioxidants. Each serving of Yerba “If Yerba Mate contains high concentrations of vitamins A, B1, B2, B3, B5, C, E, calcium, iron, magnesium, Mate is your phosphorus potassium, selenium, sulfur and zinc. -
Research Article Yerba Mate (Ilex Paraguariensis)
Hindawi Evidence-Based Complementary and Alternative Medicine Volume 2018, Article ID 6849317, 17 pages https://doi.org/10.1155/2018/6849317 Research Article Yerba Mate (Ilex paraguariensis) Beverage: Nutraceutical Ingredient or Conveyor for the Intake of Medicinal Plants? Evidence from Paraguayan Folk Medicine Monika Kujawska Institute of Ethnology and Cultural Anthropology, University of Lodz, ul. Lindleya 3/5, 90-131 Lodz, Poland Correspondence should be addressed to Monika Kujawska; [email protected] Received 29 November 2017; Accepted 7 February 2018; Published 14 March 2018 AcademicEditor:RainerW.Bussmann Copyright © 2018 Monika Kujawska. Tis is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Te use of medicinal plants mixed with yerba mate (Ilex paraguariensis) has been poorly studied in the ethnopharmacological literature so far. Te Paraguayan Mestizo people have the longest tradition of using the yerba mate beverage, apart from the indigenous Guarani people. Tis study analyses the role of yerba mate and medicinal plants in the treatment of illnesses within Paraguayan folk medicine. Te research was conducted among 100 Paraguayan migrants living in Misiones, Argentina, in 2014 and 2015. Yerbamate is not considered to be a medicinal plant by its own virtues but is culturally a very important type of medicinal plant intake. Ninety-seven species are employed in hot and cold versions of the yerba mate beverage. Te most important species are as follows: Allophylus edulis (highest number of citations), Aristolochia triangularis (highest relative importance value), and Achyrocline faccida and Achyrocline tomentosa (highest score by Index of Agreement on Species). -
Consumer Perceptions, Attitudes and Acceptance of New and Traditional Mate Tea Products
Food Research International 53 (2013) 801–807 Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Consumer perceptions, attitudes and acceptance of new and traditional mate tea products Rossana C.B. de Godoy a,⁎, Rosires Deliza b, Leandro B. Gheno c, Silvana Licodiedoff d, Catia N.T. Frizon d, Rosemary H. Ribani d, Guilherme Godoy dos Santos e a Embrapa Forestry, Estrada da Ribeira, km 111, 83.411-000, Colombo, PR, Brazil b Embrapa Food Technology, Av. das Américas, 29.501, 23.020-470 Rio de Janeiro, RJ, Brazil c Baldo S/A Com. Industry and Commerce, Rodovia BR 476 km 150, 83.900-000, São Mateus do Sul, PR, Brazil d Federal University of Paraná, Centro Politécnico-Usina Piloto A. Rua H dos Santos s/n. Jardim das Américas, 81.531-980, Curitiba, PR, Brazil e Federal University of Santa Maria, Av. Roraima, 1000 - Camobi, CEP: 97105-900, Santa Maria, RS, Brazil article info abstract Article history: Consumption of teas has been increasing around the world. In Brazil, mate tea, prepared from yerba mate (Ilex Received 22 October 2012 paraguariensis), is the most popular tea and its popularity is increasing due to the development of new Received in revised form 26 February 2013 mate-based products and the increasing health consciousness of the Brazilian population. Further develop- Accepted 28 February 2013 ment of the mate market in Brazil requires accurate consumer profiling, focusing on tea drinking behavior, preferences and perceptions. We applied a questionnaire to mate tea consumers to assess their beliefs, con- Keywords: sumption behavior, and taste preferences. -
29401-Himalayan-Restaurant-Menus.Pdf
ALAYA HIM N PUN HILL KITCHEN Fine Dining Restaurant 710 N. Townsend Ave. Montrose, CO 81401 970-615-7028 Appetizers Samosa................................................................................................................$5.99 Crispy puff turnovers stuffed with potatoes, peas and spices. Bhaktapure Chhoila....................................................................................$8.99 Smokey lamb marinated with Himalayan spices. Chicken Pakora..............................................................................................$6.99 Deep-fried chicken strips battered with chickpeas flour and spices. Sabzee Pakora.................................................................................................$5.99 Deep-fried mixed vegetables battered with chickpeas flour and spices. Cheese Pakora.................................................................................................$5.99 Deep-fried cheese, battered with chickpeas flour. Aloo Achaar......................................................................................................$5.99 Boiled potato garnished with cilantro, chili, turmeric, served at room temperature. House special sampling platter..............................................................$11.99 Combination of aloo achaar, Himalayan chicken, vegetable Mo-mo and cheese pakoda. MO-MO (Typical Nepali Dumpling) Mo-mo “Dumplings” Mo-mo is one of the most popular dishes among Nepalese and Tibetans. Preparation includes wrapping stuffed meat and vegetables in flour dough, -
Sencha – Japan’S Green Tea
Sencha – Japan’s green tea Sencha (煎茶) is Japan's most consumed and also the most produced tea variety. This green tea owes its popularity due to the refreshing taste and the numerous variations. Depending on the time of harvesting a Sencha can either get a sweet or tarty taste. For Sencha is usally the outstanding variety Yabukita used which makes up about 77% of all cultivated tea cultivars. But, depending on terroir, are also completely different varieties such as Yutakamidori or Asatsuyu used. Varieties of Sencha Sencha can be divided into many different categories. But mainly, it is is distinguished by harvest time and steaming duration. A very early harvested Sencha for example is generally of a higher quality and the tea leaves are finer than a later harvested (eg. Bancha). Asamushi (浅 虫), Sencha which was only slightly steamed (about 30s). Chumushi, Sencha with medium steaming (30-90s). This is the standard steaming time. Fukamushi (深 蒸し), deep steamed Sencha (1-2 min). It is often marketed as Fukamushicha. Jo Sencha (上 煎茶), fine Sencha. Toku Jo Sencha, (特 上 煎茶), extra fine Sencha. Hachijuhachiya Sencha (八 十八 夜), tea that was harvested 88 days (literally nights) after Risshun, the beginning of spring. Shincha (新 茶) is the first harvest of a year. Kabusecha or Kabuse Sencha is like Gyokuro a shaded tea. It's often regarded as a own tea variety. Production of Sencha Sencha is nowadays mostly harvested by machine and immediately steamed in order to prevent oxidation (kill green). This method, also called the Japanese method, ensures that the tea tastes very fresh.