Joan Nathan to Open Jewish Book Festival
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Pearl Couscous with Roasted Pumpkin and Chorizo (Serves 4)
Pearl couscous with roasted pumpkin and chorizo (serves 4) Ingredients: 500g pumpkin, peeled, seeded and cut in to 1cm cubes 2 large zucchini 225 g pearl couscous 1 chorizo, thinly sliced (125g) ½ cup chopped fresh coriander ¼ cup lemon juice 1 teaspoon smoked paprika 1 tablespoon olive oil Modifications 1 punnet cherry tomatoes (prick these with a knife and add them to the tray) 1 medium eggplant, cubed to 1cm pieces and added to tray for baking Method: Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin, zucchini, tomatoes and eggplant on the tray. Spray with oil and season with pepper Cook couscous in saucepan of boiling water for 10mins or until tender. Drain. Heat a non-stick frying pan over medium-high heat and stir chorizo for 3-5mins or until golden. Combine couscous, baked vegetables, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug and add to the bowl and stir. Sprinkle with some baby spinach. About this recipe: - Pearl (also known as Israeli) couscous is a handy grain to try – couscous is a medium GI grain, pearl couscous is a low GI grain - Adding more vegetables adds fibre and flavour to the dish as well as adding more volume to the meal without increasing the energy to kilojoules greatly. Nutrition (per serve after modification) Energy: 1957kJ (468 calories), 59g carbohydrates, 7.3g fibre, 16g protein, 16g fat, 3g saturated fat, 342mg sodium. Sources: Calorie King Australia, NUTTAB Recipe adapted from: Australian Good Taste - February 2013 http://www.taste.com.au/recipes/32447/pearl+couscous+with+roasted+pumpkin+and+chorizo . -
CATERING MENU Table of Contents
CATERING MENU Table of Contents Canapes Menu ................................................................................................................................................ Canapes Packages ............................................................................................................................. 3 Cold Canapes ...................................................................................................................................... 4 Hot Canapes ........................................................................................................................................ 5 Fancy Canapes .................................................................................................................................... 6 Dessert Canapes .................................................................................................................................. 7 Buffet Menu ...................................................................................................................................................... Starters .................................................................................................................................................. 8 Salads ................................................................................................................................................... 9 Mains ............................................................................................................................................. 11-12 -
Executive Chef Michael Brown
EXECUTIVE CHEF M ICHAEL BROWN SOMETHING SEASONAL THE BEST OF THE STATE’S SEASONAL PRODUCE THIS WEEK WE HAVE FO CUSED ON SOUTH AUSTRALIA ’ S FANTASTIC SEAFOOD AND SEASONAL CATCHES . 15 SEARED SCAL LOPS (COFFI N BAY ) SCALLOP ROE EMULSION – SUCCULENTS – FRIED SALT BUSH 28 SMOKE D TOMMY-RUFF RIS OTTO (SPENCER G ULF) BLACK RICE – HOUSE SMOKED TOMMY R U FFS – SCALLOP PUREE – FORAGED MUSHROOMS 34 KING FISH – (ARNO BAY) GINGER PICKLED COLES LAW – FENNEL AND RADISH SH A VINGS – BURNT ORANGE VINAIGRETTE – BEETROOT PUREE SOMETHING SMALL SMALL PLATES TO START – WHEN ONE ISN’T ENOUGH 8 HOUSE MADE LOAF (V ) CHARCOAL SALT – Q UINOA – PE PITAS 18 SEARED SCALLOPS (GF) CORAL EMULSION -CHORIZO CRUMB 15 SMOKED TO MMY RUFF (GF) BLACK RICE RISOTTO - WILD MUSHROOMS 16 PORK BELLY BRIK PASTRY BARK - PICKLED PEAR . 15 GO ATS CHEESE TART (V ) BEETROOT MERINGUE - SUCCULENT SALSA COFFIN B AY OYSTERS (GF) SERVED NATURAL OR GR ILLED - SHALLOT MERLOT 4 EACH 22 ½ DOZEN 42 DOZEN SOMETHING TO SHARE SHARE THE BEST OF THE STATES PRODUCE – TO FEED A HUNGRY COUPLE OR TRIO PORK L OIN – KANGARO O ISLAND (1.2KG) (GF) 75 A WHOLE ROASTED LOIN OF PORK WITH ALL THE TRIMMINGS APPLE & PEAR STUFFING – PARIS M A SH – ROAST BEETROOT – JUS – CRACKLING – CHARGRILLED VEG ETABLES LEG OF LAMB – HAY VALL EY FARMS (1.2KG) (GF) 80 SLOW ROASTED LEG OF LAMB WITH A SELECTIO N OF OUR BEST SIDES SALTBUSH – SMOKED CARROTS – PEA P UREE – DUCK FAT POTATOES SOUTH AUSTR ALI AN SEAFOOD S AMPLER (GF) THE BEST SEAFOOD FRO M AROUND THE STATE 85 COFFIN BAY OYSTERS – KIN G FISH – OCTOPUS – KIPPER S – SCALLOPS -
Annual Conference 2018 Programme
2018 PROGRAMME www.eaza2018.com Table of *contents Welcome to Athens 03 About EAZA 05 Conference Information 06 EAZA application 09 General Information 10 Floor plans 12 Plenaries 19 Workshops 25 Posters 32 Conference programme 36 Social programme 42 Sponsors & exhibitors 44 Exhibition floorplan 45 List of exhibitors 46 01 Kalos orisate [welcome], Welcome to this ancient land, this historic European crossroad, our beautiful country: welcome to Greece. We are honoured to host the EAZA 2018 Conference. The Attica Zoological Park, which is hosting you here in Athens, has existed since the turn of this millennium (18 years), and as the only licensed zoo in Greece, we bear the responsibility of promoting EAZA’s philosophy and purpose to the Greek public. We strive for excellence in animal husbandry, education, and conservation. As a young and growing institution, we have enjoyed being challenged and innovating in exhibit design, enrichment ideas, and breeding methods. I believe our achievements thus far are due to the focused work and dedication of all our staff. Our ideas and plans for the future would require a few more pages here! This week we host more than 700 participants at the Megaron International Conference Centre, which promises many sessions of generously shared knowledge and expertise: thank you. As the Conference centre is conveniently located near the heart of the capital, after work you will have many opportunities to experience genuine Greek hospitality, taste Greek food, wine, and ouzo! We hope you will enjoy your time here with us. Kind Regards, Jean Jacques Lesueur Founder & CEO, Attica Zoological Park 03 Athens | 18-22 Sept 2018 About EAZA Formed in 1992, EAZA’s mission is to facilitate cooperation within the European zoo and aquarium community towards the goals of education, research and conservation. -
Chapter 32 Interactive Quiz
Name Date Guide to Good Food © 2015 Chapter 32: Middle East and Africa—Interactive Quiz Questions 1. What type of grain and legumes are used to make the popular Middle Eastern food known as felafel? A. Bulgur and chickpeas. B. Corn and pinto beans. C. Rice and lentils. D. Wheat and kidney beans. 2. Which of the following would most likely be served at the end of a typical Middle Eastern meal? A. Date pudding. B. Fresh melon. C. Honey cake. D. Quince pie. 3. Which of the following Turkish sweets is a candylike treat made from grape jelly coated with powdered sugar? A. Baklava. B. Halva. C. Kurabiye. D. Rahat lokum. 4. Which of the following Arabian foods is a type of flat bread? A. Hummus. B. Kibbi. C. Shrak. D. Tabbouleh. 5. In Israel, which Jewish holiday celebration includes eating sweet foods, such as sliced apples, honey cookies, and sweet potato pudding? A. Chanukah. B. Pesakh. C. Rosh Hashanah. D. Yom Kippur. 6. Which of the following Israeli dishes would be milchig according to Jewish dietary laws? A. Latkes. B. Leben. C. Mandlen. D. Tzimmes. Copyright Goodheart-Willcox Co., Inc. page 1 Name Date 7. Which of the following Jewish foods is similar to French crêpes? A. Blintzes. B. Challah. C. Knishes. D. Kreplach. 8. Which of the following African baked goods is a round oven bread made in mountain villages? A. Brik. B. Fufu. C. Kesra. D. Pita. 9. Which African country has a cuisine that was influenced by the Portuguese? A. Liberia. B. Mozambique. C. Senegal. -
Rewriting the Haggadah: Judaism for Those Who Hold Food Close
Bard College Bard Digital Commons Senior Projects Spring 2020 Bard Undergraduate Senior Projects Spring 2020 Rewriting the Haggadah: Judaism for Those Who Hold Food Close Rose Noël Wax Bard College, [email protected] Follow this and additional works at: https://digitalcommons.bard.edu/senproj_s2020 Part of the Food Studies Commons, Jewish Studies Commons, and the Social and Cultural Anthropology Commons This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License. Recommended Citation Wax, Rose Noël, "Rewriting the Haggadah: Judaism for Those Who Hold Food Close" (2020). Senior Projects Spring 2020. 176. https://digitalcommons.bard.edu/senproj_s2020/176 This Open Access work is protected by copyright and/or related rights. It has been provided to you by Bard College's Stevenson Library with permission from the rights-holder(s). You are free to use this work in any way that is permitted by the copyright and related rights. For other uses you need to obtain permission from the rights- holder(s) directly, unless additional rights are indicated by a Creative Commons license in the record and/or on the work itself. For more information, please contact [email protected]. Rewriting the Haggadah: Judaism for Those Who Hold Food Close Senior Project Submitted to The Division of Social Studies of Bard College by Rose Noël Wax Annandale-on-Hudson, New York May 2020 Acknowledgements Thank you to my parents for teaching me to be strong in my convictions. Thank you to all of the grandparents and great-grandparents I never knew for forging new identities in a country entirely foreign to them. -
Recent Trends in Jewish Food History Writing
–8– “Bread from Heaven, Bread from the Earth”: Recent Trends in Jewish Food History Writing Jonathan Brumberg-Kraus Over the last thirty years, Jewish studies scholars have turned increasing attention to food and meals in Jewish culture. These studies fall more or less into two different camps: (1) text-centered studies that focus on the authors’ idealized, often prescrip- tive construction of the meaning of food and Jewish meals, such as biblical and postbiblical dietary rules, the Passover Seder, or food in Jewish mysticism—“bread from heaven”—and (2) studies of the “performance” of Jewish meals, particularly in the modern period, which often focus on regional variations, acculturation, and assimilation—“bread from the earth.”1 This breakdown represents a more general methodological split that often divides Jewish studies departments into two camps, the text scholars and the sociologists. However, there is a growing effort to bridge that gap, particularly in the most recent studies of Jewish food and meals.2 The major insight of all of these studies is the persistent connection between eating and Jewish identity in all its various manifestations. Jews are what they eat. While recent Jewish food scholarship frequently draws on anthropological, so- ciological, and cultural historical studies of food,3 Jewish food scholars’ conver- sations with general food studies have been somewhat one-sided. Several factors account for this. First, a disproportionate number of Jewish food scholars (compared to other food historians) have backgrounds in the modern academic study of religion or rabbinical training, which affects the focus and agenda of Jewish food history. At the Oxford Symposium on Food and Cookery, my background in religious studies makes me an anomaly. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
SC70 Doc. 38.1
Original language: English SC70 Doc. 38.1 CONVENTION ON INTERNATIONAL TRADE IN ENDANGERED SPECIES OF WILD FAUNA AND FLORA ____________________ Seventieth meeting of the Standing Committee Rosa Khutor, Sochi (Russian Federation), 1-5 October 2018 Interpretation and implementation matters Trade control and traceability Definition of the term ‘appropriate and acceptable destinations’ REPORT OF THE SECRETARIAT AND THE ANIMALS COMMITTEE 1. This document has been prepared by the Secretariat and the Animals Committee.* 2. At its 17th meeting (CoP17, Johannesburg, 2016), the Conference of the Parties adopted the following Decisions on Definition of the term ‘appropriate and acceptable destinations’: Directed to the Secretariat 17.178 The Secretariat shall, subject to available resources, report to the 29th meeting of the Animals Committee and the 69th meeting of the Standing Committee on the history and implementation of Resolution Conf. 11.20 (Rev. CoP17) on Definition of the term ‘appropriate and acceptable destinations’, and Article III, paragraphs 3(b) and 5(b), regarding findings that recipients of living specimens of CITES Appendix-I species are suitably equipped to house and care for them. Directed to the Animals Committee 17.179 The Animals Committee shall, at its 29th meeting: a) consider the report of the Secretariat regarding Resolution Conf. 11.20 (Rev. CoP17) on Definition of the term ‘appropriate and acceptable destinations’, and make recommendations and develop guidance, as appropriate, for consideration of the Standing Committee and the 18th meeting of the Conference of the Parties; b) consider the report of the Secretariat regarding implementation of the requirements in Article III, paragraphs 3(b) and 5(b), regarding findings that recipients of living specimens of CITES Appendix-I species are suitably equipped to house and care for them, and make recommendations and prepare guidance, as appropriate, for consideration of the Standing Committee and the 18th meeting of the Conference of the Parties. -
Entrees Plant Based Mezze Mezze for the Table Signature Dips for the Table Salads Sustainable Fish Sides
sustainable fish signature dips for the table Dips with House Baked Laffa Bread Served with a choice of - tomato chili almond, roasted garlic aioli, rosemary garlic oil Babaganoush, Hummus, Lebaneh ATLANTIC SALMON MP MARKET FISH MP 13 each DAURADE MP U10 DIVER SCALLOPS WILD MP FOR HEALTHY OCEANS TODAY, TOMORROW AND ALWAYS plant based mezze We source all of our fish and seafood through reputable purveyors who are commited to sustainable practices HOUSE CURED & SPICED OLIVES 9 Dill, Coriander, Fennel entrees ZUCCHINI CHIPS 12 Cucumber yogurt, lemon GREEK STYLE COD CIOPPINO 34 BRAISED CANNELINI BEANS 11 Shellfish Tomato “Psarosoupa”, Vegetables, Herbs Torn Herbs, Bread Crumbs CRAB SPAGHETTI 33 FRIED CAULIFLOWER 11 Blue Crab, Espelette Pepper, Creamy Shellfish Sauce Green Chili, Blue Cheese Tahini BRAISED LAMB PAPPARDELLE 26 MADRAS CURRIED CARROT SOUP 12 Hand Made Egg Pasta,Pecorino Preserved Lemon, Créme Fraîche mezze for the table 16oz BEEF RIBEYE 42 Bordelaise, Cippolini Onions, Watercress SPICY CIGARS 14 CRISPY SKIN CHICKEN 29 Brik Pastry, Spiced Beef, Lebaneh, Feta Lime Yogurt Dressing, Harissa 19 GRILLED SPANISH OCTOPUS HOUSE-MADE CHITARRA PASTA 25 Black garlic, Lebaneh, Fingerling Chips, Salsa Roja, Cilantro Black Trumpet Mushroom Duxelle, Soft Poached Egg, Truffled Pecorino Cheese LAMB SHAWARMAS 19 SKIRT STEAK KEBABS 28 Slow-Roasted Lamb, Grilled Laffa, Labneh, Caramelized Onion GARLIC SHRIMP TUNA TARTARE 19 34 Yuzu Avocado, Sea Beans, Breakfast Radish, Fresno Chili, Lavash White Wine, Preserved Lemon, Gigante Bean Purée HAMACHI 18 -
Loveless Monkey Adopts Chicken Israeli
Saturday, August 26, 2017 19 z #PollToday Russia jails ‘sadistic’ teens who filmed animal torture Loveless Moscow sadistic methods, maiming The meat industry doesn’t publicise its use of antibiotics. Russian court yesterday and killing them,” said the McDonalds, however, said sentenced to jail two Investigative Committee. it will start globally rolling A“sadistic” teenage girls who The two filmed themselves back the use of antibiotics filmed themselves torturing torturing at least 15 animals monkey in its chicken products from and killing animals, including dogs and cats they 2018. Do you think that the agribusiness is squandering investigators said. got from shelters and small one of medicine’s most The two women took ads. They posted shocking potent weapons? animals to an abandoned videos including the killing Yes No Cant Say building where they shot of a puppy, leading to their adopts them with airguns, stamped arrest in 2016. on them and cut out their Alyona Savchenko was eyes, Russian TV reported. sentenced to four years and “The court established that three months, while Alina two friends who were then Orlova received three years minors between June and and 10 days after a closed chicken August 2016 systematically five-month trial in the far Poland today is not a coun- treated animals cruelly, using eastern city of Khabarovsk. try that can show Europe the way, it’s a country that has decided to go against European interests in many 18 die as bus plunges into areas. The country is plac- @ ing itself on the margins of Black sea in southern Russia Europe’s future history,” Israeli Emmanuel Macron French President zoo A four-year-old Indonesian black macaque Pakistan’s population named Niv holds a young chicken at the Ramat Gan Safari Park near Tel Aviv tops 207 million Ramat have a name, could easily chicken, but it spurned her lonely monkey at an escape through the bars but advances. -
Cultural Identity Construction in Russian-Jewish Post-Immigration Literature
Cultural Identity Construction in Russian-Jewish Post-Immigration Literature by Regan Cathryn Treewater A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy Department of Comparative Literature University of Alberta © Regan Cathryn Treewater, 2017 ii Abstract The following dissertation examines narratives of immigration to Western Europe, Israel and North America authored by Russian-speaking writers of Jewish decent, born in the Soviet Union after World War II. The project seeks to investigate representations of resettlement experiences and cultural identity construction in the literature of the post- 1970s Russian-Jewish diaspora. The seven authors whose selected works comprise the corpus of analysis write in Russian, German and English, reflecting the complex performative nature of their own multilayered identities. The authors included are Dina Rubina, Liudmila Ulitskaia, Wladimir Kaminer, Lara Vapnyar, Gary Shteyngart, Irina Reyn, and David Bezmozgis. The corpus is a selection of fictional and semi- autobiographical narratives that focus on cultural displacement and the subsequent renegotiation of ‘self’ following immigration. In the 1970s and final years of Communist rule, over one million Soviet citizens of Jewish heritage immigrated to Western Europe, Israel and North America. Inhospitable government policies towards Soviet citizens identified as Jewish and social traditions of anti-Semitism precipitated this mass exodus. After escaping prejudice within the Soviet system, these Jewish immigrants were marginalized in their adopted homelands as Russians. The following study of displacement and relocation draws on Homi Bhabha’s theories of othering and unhomeliness. The analyzed works demonstrate both culturally based othering and unhomely experiences pre- and post-immigration resulting from relegation to the periphery of society.