Fav Restaurants 2013
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The Best 25 the Best of the Best - 1995-2020 List of the Best for 25 Years in Each Category for Each Country
1995-2020 The Best 25 The Best of The Best - 1995-2020 List of the Best for 25 years in each category for each country It includes a selection of the Best from two previous anniversary events - 12 years at Frankfurt Old Opera House - 20 years at Frankfurt Book Fair Theater - 25 years will be celebrated in Paris June 3-7 and China November 1-4 ALL past Best in the World are welcome at our events. The list below is a shortlist with a limited selection of excellent books mostly still available. Some have updated new editions. There is only one book per country in each category Countries Total = 106 Algeria to Zimbabwe 96 UN members, 6 Regions, 4 International organizations = Total 106 TRENDS THE CONTINENTS SHIFT The Best in the World By continents 1995-2019 1995-2009 France ........................11% .............. 13% ........... -2 Other Europe ..............38% ............. 44% ..........- 6 China .........................8% ............... 3% .......... + 5 Other Asia Pacific .......20% ............. 15% ......... + 5 Latin America .............11% ............... 5% .......... + 6 Anglo America ..............9% ............... 18% ...........- 9 Africa .......................... 3 ...................2 ........... + 1 Total _______________ 100% _______100% ______ The shift 2009-2019 in the Best in the World is clear, from the West to the East, from the North to the South. It reflects the investments in quality for the new middle class that buys cookbooks. The middle class is stagnating at best in the West and North, while rising fast in the East and South. Today 85% of the world middleclass is in Asia. Do read Factfulness by Hans Rosling, “a hopeful book about the potential for human progress” says President Barack Obama. -
Consumption of Spices and Ethnic Contamination in the Daily Diet Of
Chironi et al. Journal of Ethnic Foods (2021) 8:6 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00082-8 ORIGINAL ARTICLE Open Access Consumption of spices and ethnic contamination in the daily diet of Italians - consumers’ preferences and modification of eating habits Stefania Chironi1, Simona Bacarella2, Luca Altamore1, Pietro Columba1 and Marzia Ingrassia1* Abstract Currently, consumers appear to have diversified characteristics with regard to food tastes and consumption habits. The globalization of markets and the migration phenomenon contributed to the modification of food preferences of consumers who gradually introduce into their eating habits foods and recipes typical of the tradition of foreign countries. In this scenario, also in Italy, it is going to increase the use of “foreign products” with the consequent fusion of traditional cuisine techniques and recipes with ingredients that are typical of foreign countries and cultures. Foods and ingredients originally consumed in Asian or South American countries are increasingly consumed by Italian people, who have notoriously a strong “food identity,” who generally follow the Mediterranean Diet, and who consume typical products of the country. More particularly, the use of “new” or “novel” spices compared to those traditionally used in the preparation of Italian food has grown in the last 10 years. This study is an exploratory survey on the consumption of spices in Sicily (Southern Italy), which is an Italian Region with a high level of immigrated people and a good level of social integration and progressive inclusion. The objective of this study is to know whether and how Sicilian consumers’ consumption preferences, use, and purchasing behaviors with regard to spices changed in the last few years. -
Hungarian Chicken Paprigasch – Chicken Goulash
Werner’s Hungarian Chicken Goulash Serving for 4 to 6 1 whole chicken, cut-up: or 4- 6 chicken breasts with skin. 1 large or 2 medium onions, diced . 2 green or red bell peppers cut into strips, one of each works nice. 1 or 2 Hungarian pepper s (optional for more of a spicy hot tang) 1 or 2 tomatoes cut into wedges 4 to 6 potatoes, peeled and diced into large chuncks ½ glove of garlic, diced and crushed (optional) 2 tablespoons of Hungarian paprika, don’t use Spanish or American paprika. 2 level tablespoons of salt (or salt to taste) 1 level teaspoon of black pepper 1 tablespoon of caraway seeds (optional, the least important ingredient ) 1 or 2, 10-12 oz. can of chicken broth (optional , makes for a richer broth, most beneficial of the options) 1 8oz. can of tomato sauce (optional, use for a richer red, broth) 4 -6 tablespoons of vegetable oil ( before cholesterol, in the old days, Hungarians used bacon grease, Dad made it that way ) -In a large stewing pot, brown onions in vegetable oil or bacon fat, frequently stir up onions, be careful not to blacken or burn onions. When onions start to brown , reduce heat to very low, and stir in paprika. Keep stirring paprika with onions. The less you cook the paprika, the redder the sauce will be. The longer you cook t he paprika, caramelizing it, the more brownish the sauce will be. Your preference, but be careful not to burn onions and paprika. The Werner kids like the redder sauce. -
Mouthful Hungary – Overview of Hungarian Cuisine and Culinary Tourism
GEOGRAPHY AND TOURISM, Vol. 5, No. 1 (2017), 41-54, Semi-Annual Journal eISSN 2449-9706, ISSN 2353-4524, DOI: 10.5281/zenodo.834495 © Copyright by Kazimierz Wielki University Press, 2017. All Rights Reserved. http://geography.and.tourism.ukw.edu.pl Borbála Benkhard1,2, Márton Halmai3 1 University of Debrecen, Department of Landscape Protection and Environmental Geography, Debrecen, Hun- gary, e-mail: [email protected] 2 SCIAP Research and Development Consulting Ltd., Debrecen, Hungary 3 University of Debrecen, Department of Physical Geography and Geoinformatics, Debrecen, Hungary Mouthful Hungary – overview of Hungarian cuisine and culinary tourism Abstract: Cuisine plays an increasingly important role in our daily life. We do not eat just to survive, but first of all we choose healthy and delicious food. This trend is also observed on week days and holidays. Moreover, the desire to discover traditional, regional dishes or other nations’ culinary culture become a strong motivation for tourists. Many travellers arrive in Hungary with various stereotypes and misinformation, and they leave with a wealth of experience. Hungary is located in the Carpathian Basin and its environmental features (temperate climate zone, 2°C positive tempera- ture anomaly due to the distance from the oceans, four seasons, pedo- and biogeographical richness, etc.) determine the agricultural potential. However, the culinary culture of the nation, customs and development of cuisine are also closely related to the history of the country. Centuries-long migrations of proto-Hungarians and their arrival in the Carpathian Basin have resulted in the continuous adaptation and mixing of traditions, ways of life and methods of various nations (e.g. -
Free Downloads Ukrainian Cuisine Guide
Free Downloads Ukrainian Cuisine Guide If you plan to visit Ukraine, you will surely face some important questions: how to get there, where to spend the night and of course what to eat and drink.Meanwhile all concerning transport, accommodation and places of interest is studied thoroughly and described in lots of guides, there is a lack of information about national cuisine. It is really bad, as Ukrainian cuisine is worth trying it. There is not only mysterious “salo†and strong vodka, but a great variety of delicious, sometimes exotic dishes as well.So what to do if you have no open friend in Ukraine who is ready to become your “cuisine guide�Well, you have 3 options:◠find international fast-foods, have all meals there and leave the country without any precious experience;◠visit expensive national restaurants and take a chance to order weird dishes, strange drinks and pay a lot of money for that at the same time being puzzled with your stomach reaction;◠simply use the illustrated “Ukrainian cuisine guide†written especially for someone like you!This guide is a result of mutual research of a Ukrainian writer Nikita Lysytskiy and two of his friends: Val Shoss (Seattle, US) and Helen Smirnoff (Bournemouth, UK), who visited Ukraine in 2011 and spent a lot of time testing Ukrainian cuisine.Thanks to them, all the dishes and drinks in this book are presented from a tourist’s point of view. -
Authentic Food of Hungarians in Vojvodina (North Serbia) and Its Significance for the Development of Food Tourism
Available online at www.worldscientificnews.com WSN 106 (2018) 151-162 EISSN 2392-2192 Authentic food of Hungarians in Vojvodina (North Serbia) and its significance for the development of food tourism B. Kalenjuka, B. Cvetkovićb, J. Dević Blanušac, T. Lukićd Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, Serbia a-d E-mail address: [email protected] , [email protected] , [email protected] , [email protected] ABSTRACT The ethnic structure of Vojvodina (North Serbia) has affected the formation of diverse gastronomy. Inhabitants with their own gastronomic characteristics have helped it to become a favourable destination for the development of tourism focusing on food. Alongside with thirty nations who inhabit Vojvodina, a large number of Hungarian inhabitants highlighted the need for the research of production and preparation of authentic food in households within this ethnic group in terms of its significance for the development of food tourism in rural areas. The subject of the paper is the manner of nutrition of Hungarians who inhabit rural areas in Vojvodina, in terms of its significance for the development of food tourism. The aim of the paper is to research the level of preserved authenticity of their gastronomy, as a possibility for authentic gastronomic experience of tourists. The aim of this research by phases is to determine what kinds of agricultural crops and livestock is grown, as well as which authentic products are produced and to which extent traditional Hungarian dishes are prepared, then how well they are preserved and whether there are any differences compared to their compatriots. -
Thematic Category of Meal, Cuisine, and Hospitality in the Hungarian Proverbial Lore
____________________ JĘZYKOZNAWSTWO nr 1(14)/2020 ____________________ https://doi.org/10.25312/2391-5137.14/2020_08izk Irina Zimonyi-Kalinyina https://orcid.org/0000-0003-2406-6381 Budapest, Hungary e-mail: [email protected] Thematic category of meal, cuisine, and hospitality in the Hungarian proverbial lore Abstract This study is aimed on the thematic selection of the Hungarian proverbs dealing with gastronomy and hospitality both in direct and figurative way. As a source for this compilation we used recent and earlier editions of the proverbs’ dictionaries. We searched for proverbs using keywords, and not only. A substantial number of proverbs was identified as belonging to this thematic group. Through the comparative and descriptive approach, we divided all the selected proverbial material into subgroups. A special semantic filter was applied to distinguish the proverbs containing so-called Hungarikum realia. The selection of Hungarian proverbs for this thematic groups was also used in order to contribute to the theory of the common Central-European linguistic area. Keywords: Cuisine, gastronomy, hospitality, Hungarian, Hungarikum, proverbs Introduction In this study we introduce a selection of Hungarian proverbs regarding alimentation, gas- tronomy, and hospitality. The significant number (over 80) of proverbs detected proves this matter vital and deserving of closer examination. The basic resource of our study was the Big Dictionary of Hungarian proverbs which contains 2000 items. In course of this research: a. an overview of this thematic cluster of proverbs in the known classification systems has been made; b. using the method of continuous sampling we filtered out proverbs belonging to the thematic category; __ 129 __ ____________________ Irina Zimonyi-Kalinyina ____________________ c. -
Gastronomy for Tourism Development This Page Intentionally Left Blank Gastronomy for Tourism Development: Potential of the Western Balkans
Gastronomy for Tourism Development This page intentionally left blank Gastronomy for Tourism Development: Potential of the Western Balkans EDITED BY ALMIR PESTEKˇ University of Sarajevo, Bosnia & Herzegovina MARKO KUKANJA University of Primorska, Slovenia SANDA RENKO University of Zagreb, Croatia United Kingdom – North America – Japan – India – Malaysia – China Emerald Publishing Limited Howard House, Wagon Lane, Bingley BD16 1WA, UK First edition 2020 Copyright © 2020 Emerald Publishing Limited Reprints and permissions service Contact: [email protected] No part of this book may be reproduced, stored in a retrieval system, transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without either the prior written permission of the publisher or a licence permitting restricted copying issued in the UK by The Copyright Licensing Agency and in the USA by The Copyright Clearance Center. Any opinions expressed in the chapters are those of the authors. Whilst Emerald makes every effort to ensure the quality and accuracy of its content, Emerald makes no representation implied or otherwise, as to the chapters’ suitability and application and disclaims any warranties, express or implied, to their use. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library ISBN: 978-1-78973-756-1 (Print) ISBN: 978-1-78973-755-4 (Online) ISBN: 978-1-78973-757-8 (Epub) Table of Contents List of Figures vii List of Tables ix About the Contributors xiii -
Study on Banat's Traditional Gastronomy
Universitatea de Ştiinţe Agricole şi Medicină Veterinară Iaşi STUDY ON BANAT’S TRADITIONAL GASTRONOMY Luminita PIRVULESCU1, Despina-Maria BORDEAN1, I. PETROMAN1, Cornelia PETROMAN1, C. RUJESCU1, Steluta RADU2, Claudia SIRBULESCU1 1 Banat’s University of Agriculture Sciences and Veterinary Medicine Timisoara, e-mail : [email protected] 2 University of Agriculture Sciences and Veterinary Medicine Iasi The cuisine from Banat is characterized by tasty, fat and nourishing meals. “Ciorba” is soured with lemon, supplemented with cream and seasoned with tarragon. Soups are cooked with home-made noodles, and with “rantas”, as well. Home-made noodles are much used for snacks, meals and also for sweets. With home-made noodles, we may cook the well-known” iofca” with cabbage, nuts, milk, poppy; there is also the goulash, which is cooked in most kitchens from Banat. There are some specific dishes in Banat’s area that are prepared during the Christian holidays, Christmas and Easter. Most of these dishes are borrowed from other folks who live even today in the Banat’s multicultural and historical area. Key words: gastronomy, traditional cuisine, Banat cuisine, Easter holidays, Christmas holiday Romanian cuisine can be defined as integer, but if we analyze food structure in terms of varieties, method of cooking, seasoning, and in terms of structure and association between various raw matters, then we observe that there are regional particularities, too. Romanian cuisine, on the whole, is known due to meals like: piftia (aspic), ciorba de potroace (giblets soup), ciorba de burta (belly soup), saramura de peste cu mamaliga (fish souse with polenta), sarmale cu mamaliga (forcemeat roll of cabbage with polenta), tocana (pottage), peppers or tomatoes filled with meat or rice, fresh and smoked sausages, mititei, tochitura, barbecues with vegetables, pickles of various vegetables and fruit; then sweets: pies, cozonac (cake), papanasi, coltunasi, baclavale, pancakes, puddings etc. -
2013 NHB Set B Round #1
2013 NHB Set B Bowl Round 1 First Quarter BOWL ROUND 1 1. Otto Skorzeny rescued this man from a prison near the Apennines in the Gran Sasso Raid. Haile (HI-lee) Selassie spoke against his invasion of Ethiopia at the League of Nations. Victor Emmanuel III appointed him Prime Minister after his Blackshirts marched on Rome. This man was shot near Lake Como in 1945 by partisans. For 10 points, name this Fascist leader of Italy known as "Il Duce" (DOO-chay). ANSWER: Benito Amilcare Andrea Mussolini 186-13-89-01101 2. One of this author's plays features a protagonist who ships damaged airplane parts during World War II, Joe Keller. In addition to penning All My Sons, he wrote a play in which John Proctor allows himself to be executed with several townspeople. For 10 points, name this playwright who dramatized the Salem witchcraft trials in his play The Crucible. ANSWER: Arthur Asher Miller 194-13-89-01102 3. In this city, a group led by "Football" Williams assaulted truck driver Reginald Denny. This city was where a group of Korean store owners used rooftop weaponry to defend property. A thirteen-second video shot by George Holliday was shown at a trial in this city, where a white jury acquitted four police officers. For 10 points, name this city where 1992 riots followed the beating of Rodney King. ANSWER: Los Angeles 019-13-89-01103 4. These people tell stories about a sea monster called Qallupilluit (KAH-luh-pill-OO-it) that abducts disobedient children. In one of their stories, a girl whose boat is sunk by the friends of a birdman becomes the goddess of sea animals. -
Bereznay Introduction.Pdf
Introduction When I moved to Hungary, there were many things that surprised me about life in my adopted country. Number one on the list was the food and wine. which I quickly fell in love with. Like many new arrivals to the country, my experience with Hungarian food and wine was minimal. Outside of the small pockets of Hungarian immigrants checkered throughout the world, there are few Hungarian restaurants. So unless t hey come to Hungary to experience it firsthand, most of the world has no exposure to all of the tasty foods and wines of Hungary. It is practically unknown outside of the reg ion, but Hungar ian is one of Europe"s greatest cuisines. It embraces local ing redients, the four seasons, and the country"s long and dramatic history-which has in many ways shaped the way, and the things, that Hungarians eat today. It is a cuisine that can be both rustic and elegant, tr aditional or inventive, but always. full of spirit and flavor. When I arr ived , I wanted to taste everything, and learn as many of the customs, recipes, and stories behind t he food as I could. I loved the way that such amazing flavors and dishes could be created with the simplest of ingredients. I loved the custom of having a big, lazy, multi-cou r se Sunday lunch with family every weekend. I love d exploring the beautiful and abundant market halls in Budapest, tasting new dishes at restaurants and homes both in Budapest and the countryside, lingering over coffee and exquisite pastries at Budapest"s ca fes, and discovering small w ineries in the count ryside whose w inemakers are among the most passionate group of people whom l"ve ever met. -
Zingerman's Bakehouse Turns to Hungary for Inspiration
For immediate release January 31, 2013 Contact: Pete Sickman-Garner [email protected], 734.904.0644 Zingerman’s Bakehouse Turns to Hungary For Inspiration As we move into 2013, visitor’s to Zingerman’s Bakehouse might be forgiven if they think they’ve been transported to a cukraszda in Budapest. Tucked among the traditionally baked breads, pastries and cakes that have been Zing- erman’s Bakehouse staples for 20 years, you’ll find such seemingly exotic foods as Flodni, Rigó Jancsi, and Pogácsa. Amy Emberling and Frank Carollo, the managing partners of Zingerman’s Bakehouse, began the exploration of Hungarian foodways three years ago. Looking for new avenues to expand their baking horizons, they made a plan to investigate the baking traditions of countries that might not be familiar to an American audience. “In choosing a baking tradition, we needed a place with a long, deep history of really great food but one that maybe doesn’t get the credit it deserves. Hungary definitely fit that bill.” After an extensive research trip to Hungary in the Fall of 2011 Amy, Frank and co-founder of Zingerman’s Com- munity of Businesses Ari Weinzweig were convinced that their choice to learn about Hungarian foodways was an excellent one. What followed were a series of trips over the next year, the most recent being to Transylvania in October 2012. After each trip, they delved into history and cookbooks and drew upon what they’d learned on their travels in order to recreate for Zingerman’s guests the amazing foods they found across Hungary.