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Maston Tiki Cruise
ARTIFACTS_HawaiianCulture.doc 5/24/06 6:34 PM Page 22 SAVAGE COLLECTION The Hawaiiana Ware collection, which features scenes from Eugene Savage’s murals, is no longer available in stores but can be ordered through the Homer Laughlin China Company (800.452.4462). Savage’s works can also be seen at www.hawaiian-art.net and www.aloha-cruz.com. artifacts / Tiki-chotchke SAVAGE ART, TIKI CULTURE by DAVE HOEKSTRA The dusty country town His life was a passage to adventure. Savage, who died in by Savage in his New York studio and shipped to his 1978 at the age of eighty-five, is enjoying a rebirth hometown. The north wall mural is The Disbursement of of Covington, Indiana, through tiki and Hawaiiana culture. Savage’s 1930s air- Tax Dollars, an irreverent look at the way the govern- brush illustrations were used for menu cover art in the ment manages affairs. Savage painted his favorite has never been associat- dining rooms of the now-defunct Matson Lines Cruise Covington teacher Olive Coffeen into the mural. She is ed with tiny bubbles, big Ships. Original Savage cruise line menus fetch between in the Guinness Book of World Records for holding the shorelines $75 and $200 on eBay. His mural-like menus employ longest teaching tenure at sixty-nine years. luaus or grass skirts vivid colors, whimsical faces and flowing lines that move In the bottom right-hand corner of the mural, Savage to a high tide. painted a naked woman, stripped of all earthly goods swaying in the moon- The Matson’s luxury liner was the S.S. -
HOT TAKEOUT MENU YOUR HICKORY’S to GO!
HOT TAKEOUT MENU YOUR HICKORY’s TO GO! ALL OF OUR FOOD IS COOKED TO EAT STRAIGHT AWAY. SO, NO LONG ROAD TRIPS BEFORE YOU EAT FOLKS - NO-ONE WANTS SOGGY FRIES! APPETISERS Southern Fried Chicken ‘In A Box’ £6.75 Slow Smoked Chicken Wings £7.99 With your choice of sauce... Classic Corn Dogs £6.99 • Homemade BBQ • Sticky Tennessee Bourbon Glaze Maple Glazed Ribs £7.25 • Louisiana Hot THE SMOKEHOUSE MAINS Memphis Style Baby Back Ribs Southern Fried Chicken ‘in a Box’ £13.50 Have them your way…Dry rubbed or BBQ sauce glazed with skin-on fries & slaw. with skin-on fries & house slaw. Half Rack: £13.50 Full Rack: £19.99 Hickory’s Caesar Salad £7.99 Chargrilled Chicken & Bacon Salad £12.50 Eight-Hour Smoked Beef Rib £16.99 with skin-on fries, pickles, onions & a pot of gravy. Barbecue Hand-Pulled Pork £14.50 with barbecue beans, skin-on fries & house slaw. SIDES Skin-On Fries £3.50 Half a Smoked Hickory Chicken £13.50 Secret Recipe Magic-Dusted Fries £3.75 with skin-on fries & house slaw. Mixed Side Salad £3.75 with South Carolina dressing BURGERS & SANDWICHES House Slaw £1.50 All served with skin-on fries & house slaw. Corn On The Cob £3.50 Mac ‘n’ Cheese £3.75 Southern Fried Chicken Burger £13.99 Our Famous Hickory’s Burger £13.99 DESSERTS The Bird & Beast Burger £14.25 Cinnamon Sugar-Coated Churros £6.50 Why choose between beef & chicken Churros are a type of doughnut, a favourite along the when you can have both? Mexican border, served with a silky chocolate dip. -
Tiki-Leaflet-2019.Pdf
Cheers to the nature of Tiki Cheers to Tiki spirits The Tiki trend started in the 20th century as a result of Polynesian-styled restaurants and bars booming in the United States, which soon spread all over the world. Great examples in the cocktail industry were: Don the Beachcomber and Trader Vic’s, which still inspire us today. Historically, Tiki was the first man on earth created by the gods in Māori mythology which is a great part of the Polynesian culture. Polynesian culture is closely linked to nature, in particular the Pacific. The Polynesians were renowned for their seafaring and navigation skills and explored a large part of the islands in the Pacific Ocean. A lot of the ancient Hawaiian gods looked like natural occurrences, due to their strong connection with nature. For them, this explained that also the flowing of lava from volcanoes was part of the Earth’s creation. They had great respect for nature and all living creatures, unfortunately the later generations were less respectful. Since those ancient times a lot has changed and in the last decades we gained our respect for nature and the Earth’s well-being back. A special thanks to: Bar: Nu Lounge, Bologna Italy 2 Bartender: Elis Carriero 3 Breaking old patterns Daniele Dalla Pola* @danieledallapola Kahiko Mai Tai Kahiko Mai Tai Kahiko Zombie Kahiko Zombie 35.5 CL · 12 OZ ≈ 35.5 CL · 12 OZ ≈ 39.9 CL · 13.5 OZ ≈ 39.9 CL · 13.5 OZ ≈ h95.5 mm · Ø89.4 mm ≈ h95.5 mm · Ø89.4 mm ≈ h179.4 mm · Ø62.8 mm ≈ h179.4 mm · Ø62.8 mm ≈ No. -
"To 'P' Or Not to 'P'?": Marking the Territory Between Pacific Islander and Asian American Studies
7R 3 RU1RWWR 3 "0DUNLQJWKH7HUULWRU\%HWZHHQ3DFLILF,VODQGHUDQG$VLDQ $PHULFDQ6WXGLHV 9LFHQWH0'LD] -RXUQDORI$VLDQ$PHULFDQ6WXGLHV9ROXPH1XPEHU2FWREHUSS $UWLFOH 3XEOLVKHGE\-RKQV+RSNLQV8QLYHUVLW\3UHVV '2, KWWSVGRLRUJMDDV )RUDGGLWLRQDOLQIRUPDWLRQDERXWWKLVDUWLFOH KWWSVPXVHMKXHGXDUWLFOH Access provided by University of California , Santa Barbara (18 Dec 2016 05:24 GMT) TO ‘P’ OR NOT TO ‘P’? • DIAZ • 183 “TO ‘P’ OR NOT TO ‘P’?”: Marking the Territory Between Pacific Islander and Asian American Studies1 vicente m. diaz STOLE THIS TITLE FROM a great Pinoy joke told to me by Gus Espiritu. Its I humor comes from the particularities of Filipino rearticulation of Shakespeare’s famous question (the joke also resonates among Carolin- ian speakers from Micronesia, and perhaps among many other Austronesian-based Pacific Island language speakers), but I also want to suggest that its stronger force likewise comes from a kind of lightness of being that self-mockery can make of ontological fundamentalism. Self-mockery is a serious weapon of cultural resilience and resis- tance—and as someone waiting in line, somewhat impatiently, I want to re-aim the line of “P’s” trajectory in the direction of another culturally and historically specific mode of becoming. The converted question, “To P or not to P?” becomes, then, my way of marking the present territory, a slippery, even sticky sea of historical, political, and cultural determina- tions that exists between Asian Americans and Pacific Islanders in a more turbulent ocean of United States imperialism and colonialism. Choppy too, of course, is the no less innocent world of institutionalized study of these struggles, no matter how noble the motives may be. In this essay, I want to address the tensions raised by the “P Ques- tion” in relation to Asian American Studies from the vantage point of one who has been located in Pacific Studies as viewed from the Islands, par- ticularly from Guam in Micronesia, where I was born and raised, and where I taught in the 1990s. -
Studies in Honour of Éva Kincses-Nagy
ALTAIC AND CHAGATAY LECTURES Studies in Honour of Éva Kincses-Nagy Altaic and Chagatay Lectures Studies in Honour of Éva Kincses-Nagy Edited by István Zimonyi Szeged – 2021 This publication was supported by the ELTE-SZTE Silk Road Research Group, ELKH Cover illustration: Everyone acts according to his own disposition (Q 17,84, written in nasta’liq) Calligraphy of Mustafa Khudair Letters and Words. Exhibtion of Arabic Calligraphy. Cairo 2011, 35. © University of Szeged, Department of Altaic Studies, Printed in 2021 All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by other means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the author or the publisher. Printed by: Innovariant Ltd., H-6750 Algyő, Ipartelep 4. ISBN: 978 963 306 793 2 (printed) ISBN: 978 963 306 794 9 (pdf) Contents Preface ................................................................................................................. 11 ŞÜKRÜ HALÛK AKALIN On the Etymology and Word Formation of Arıbeyi ‘Queen Bee’: How did the Female Bee Become Bey ‘Male Ruler’ in Turkish? ....................... 15 KUTSE ALTIN The Reconstruction of the Motives and Activities of the Last Campaign of Kanuni Sultan Süleyman ........................................................ 21 TATIANA A. ANIKEEVA The Tale of the Epic Cycle of “Kitab-i Dedem Korkut” in Turkish Folklore of the 20th Century ................................................................... 43 İBRAHIM AHMET AYDEMIR Zur Typologie von „Small Clauses” in modernen Türksprachen ........................ 51 LÁSZLÓ BALOGH Notes on the Ethnic and Political Conditions of the Carpathian Basin in the Early 9th Century ........................................................... 61 JÚLIA BARTHA Turkish Heritage of Hungarian Dietary Culture .................................................. 71 BÜLENT BAYRAM An Epic about Attila in Chuvash Literature: Attilpa Krimkilte ......................... -
Trade Marks Inter Partes Decision O/215/20
O/215/20 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NO. UK00003370381 BY SILVINA’S NATURE LIMITED TO REGISTER: Mimbles AS A TRADE MARK IN CLASS 30 AND IN THE MATTER OF OPPOSITION THERETO UNDER NO. 416580 BY KALLO FOODS LIMITED BACKGROUND AND PLEADINGS 1. On 27 January 2019, Silvina’s Nature Limited (‘the applicant’) applied to register the trade mark shown on the cover page of this decision in the UK. The application was published for opposition purposes on 8 February 2019 and registration is sought for the goods shown in the Annex to this decision. 2. On 8 May 2019, the application was opposed by Kallo Foods Limited (‘the opponent’). The opposition was initially based on section 5(2)(b) and section 5(3) of the Trade Marks Act 1994 (‘the Act’). The opposition under section 5(3) of the Act was withdrawn by the opponent via written correspondence on 14 October 2019. The opponent relies on the following trade marks: MRS. CRIMBLE’S UK registration no. 3243585 Filing date 13 July 2017; registration date 24 November 2017 Relying on all goods and services namely: Class 29 Dried and cooked fruits, jams, fruit sauces, jellies; prepared meals and snacks; meat, fish, poultry and game; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats. Class 30 Flour and preparations made from cereals; bread, pastry and confectionery; cocoa, chocolate; prepared meals and snacks consisting primarily of grains and cereals; cereal bars; food flavourings; bakery products; dough, pastry, dough products, pastry products; pastries; cakes, doughnuts, biscuits, cookies; dough mixes, cake mixes, doughnut mixes, biscuit mixes; cereal and oat based products namely health bars; desserts and dessert mixes; rice cakes, corn cakes; crackers; macaroni, noodles, pasta, tomato sauce, sauces, seasonings; coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; ices; sugar, honey, treacle; yeast, baking-powder; salt; mustard; vinegar, sauces (condiments); spices; ice. -
A Careful Embrace Race, Gender, and the Consumption of Hawaiʻi and the South Pacific in Mid-Century Los Angeles
CHAPTER 18 A Careful Embrace Race, Gender, and the Consumption of Hawaiʻi and the South Pacific in Mid-Century Los Angeles Shawn Schwaller Abstract This chapter examines interconnections between race, gender, and global politics in mid-century metropolitan Los Angeles’s Hawaiian and South Pacific-themed restau- rants and cocktail lounges. After opening for business in the early 1930s, Don the Beachcomber in Hollywood was the first establishment to bring a real and imagined Hawaiʻi and South Pacific into mainland American food and drink culture. This chapter argues that gendered and racialized fantasies of the South Pacific played a key role in the popularity of these establishments. They allowed patrons to experience an exotic, yet safe and predictable Hawaiʻi and South Pacific within the continental United States during World War II. Chinese, Filipino Americans and Polynesians contributed to the creation and success of these establishments as chefs, bartenders, and musicians. However, racialized and sexualized stereotypes of Chinese and Filipino American ser- vility and Polynesian hypersexuality overshadowed this influence. Keywords Hawaiʻi – South Pacific – Los Angeles – food and drink culture – white heterosexual masculinity – Asian American history – business – labor – architecture and interior design “If you can’t get to paradise, I’ll bring it to you,” claimed Donn Beach, owner and operator of the first South Pacific-themed restaurant and cocktail lounge in the mainland United States.1 Beach opened his establishment, Don the Beachcomber, in 1930s Hollywood, igniting a trend that came to be known as 1 Jod Kaftan, “Drink in Paradise,” Los Angeles Times Magazine, February 2010, http://www .latimesmagazine.com/2010/02/drink-in-paradise.html (accessed July 24, 2014). -
Sole a La Walewska in Spring a New Take on an Escoffier Classic
SPRING 2017 Sole a la Walewska in Spring A new take on an Escoffier classic culinary + art where art and food intersect gather round for cure guanciale Sunday supper in six steps sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 20 Culinary + Art IssUE American Culinary Federation, Inc. The intersection of art and food happens on and • the digital chef Editor-in-Chief off the plate for these chefs. • popsicles Stacy Gammill 26 Sunday Suppers • forager Senior Editor Karen Bennett Mathis, APR Chefs have embraced family-style dining and discovered a way to fill empty seats on typically Graphic Designer slow nights. David Ristau Contributing Editors 32 Food Historian Rob Benes Few professions are as immersed in Suzanne Hall Ethel Hammer history as the culinary profession. 20 26 32 Maggie Hennessy Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way departments St. Augustine, FL 32095 (800) 624-9458 4 President’s Message [email protected] ACF president Thomas Macrina, CEC, CCA, AAC, emphasizes creativity and Subscribe to Sizzle: challenging yourself. www.acfchefs.org/sizzle 6 Amuse-Bouche For information about ACF certification and membership, Student news, opportunities, events and more. go to www.acfchefs.org. 12 Slice of Life Rebekah Borgstede walks us through a memorable day in her apprenticeship at during a Denver Broncos play-off game. @ACFChefs @acfchefs @acf_chefs 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Carlos Villanueva and Huizi Qian of Cloud Catering and Events, Long Island City, for Students of Cooking (ISSN 1548-1441), New York, demonstrate two ways of making a Filet de Sole Walewska. -
Marquee Sponsor
TIKI KON: FANTASY ISLAND JULY 13-14, 2018 RED LION ON THE RIVER PORTLAND, OR Sponsorship Kit Photos ©2017 Kamala Kingsley Celebrating Our Tiki Heritage Tiki Kon is a weekend celebration of exotic tropical destinations and the Tiki bars, cocktails, art, music and fashions they inspire. Now in its 15th year, Tiki Kon gets its inspiration from the highly-stylized Polynesian-themed restaurants and lounges that exploded in popularity in the decades after WWII. Those Tiki temples were a uniquely American creation, fueled by the stories and souvenirs brought back by the brave men and women serving in the Pacific Theater, and they were the heart of a pop culture phenomenon that lasted nearly 30 years. The bars were a dark and mysterious escape from everyday life, their decor was reminiscent of the South Pacific, drinks were strong and well crafted, fashions were bright and colorful, and the music was exotic. It was the golden age of the Tiki bar. Though that glory had mostly faded by the 1970s and 80s, a resurgence of interest in Tiki bars and fine craft cocktails is again making its mark on American pop culture. A new generation has taken up the Tiki torch, new themed bars and restaurants are opening all the time, and weekend events like Tiki Kon are selling out across the country. Tiki Kon started in 2002 as a small Sunday bar crawl, by a group of friends who wanted to show off and share the elaborate home Tiki bars they’d built in their basements and backyards. It now welcomes guests from the Pacific Northwest and across North America and has grown to become an exciting full-weekend gathering. -
Trails of the Cocktail 5 14 18.Pdf
Trails of the Cocktail Few cities can boast more historic significance in their cocktail culture than the Crescent City: birthplace of the Sazerac, Ramos Gin Fizz, the Grasshopper, the Hurricane, and (backed by one of the best apocryphal origin stories ever concocted) even the cocktail itself. In 1769 Spanish Colonial Governor of Louisiana Alejandro O‟Reilly issued a proclamation allowing one limonadier (lemonade seller), twelve taverns and six billiard halls to dispense alcoholic beverages. Closing time was ordained to be 8 pm, but bribes to the necessary officials extended the hours over the years. Rum came into the port of New Orleans and was taxed by the Spanish colonial government. Pat O‟s, Home of “The Hurricane” The “Hurricane”, the most popular drink at Pat O‟Brien‟s in the French Quarter, was created during World War II when liquor such as whiskey was in short supply. In order to purchase just one case of these preferred liquors, liquor salesmen compelled bar owners to purchase as many as 50 cases of rum, which was plentiful. In an effort to utilize the excess of rum, Pat O‟Brien's famous recipe emerged. The name came along soon after when a glass (shaped like a hurricane lamp chimney) was used to serve the popular rum cocktail. Don the Beachcomber (1907 — 1989), founding father of Tiki culture (Tiki bars, restaurants and nightclubs), enjoyed great popularity in the United States — mostly from the late 1940s through the mid-1960s. He and his friendly rival “Trader Vic” Bergeron are still remembered for their cultural influence. -
Starters / Shareable Tinned Seafood
223 Gilbert St Blacksburg, VA 24060 Thank you for your continued support 540-605-7291 during these interesting times! [email protected] STARTERS / SHAREABLE Dip Plate (choose three) 9 Served w/pita, pretzel chips, & crackers (GF House-made Soup 3 Cup / 6 Bowl Small Snack Trio (V)(GF) 6 options available +2.5) Ask your server about today’s Spanish cocktail mix*, pickles, Hummus (V) marinated gigandes beans (*contains nuts) Olive Tapenade (V) Bread w/ Olive Oil & Balsamic(V) 3 Pimento Cheese (V) Mixed Olives (V)(GF) 5 Muhammara red pepper/walnut spread (V) Deviled Eggs (GF) (2) for 3 (6) for 8 Kalamata & Mt. Athos olives, pickled Smoked Trout Topped with roasted red pepper garlic, red peppers, & caper berries Shrimp Cocktail (6) (GF) 7 Crostini’s Marcona Almonds (V)(GF) 6 Served w/house-made cocktail sauce Roasted in olive oil with sea salt -Sundried Tomato Tapenade 9 With goat cheese & fresh basil Roasted Baby Potatoes (V) 8 -Smoked Trout 11 Hummus Platter (V) 10 Crispy baby potatoes, herbs, & parmesan, With cream cheese, red onions, & Served with cucumbers, olives, pickled whipped horseradish. Add crispy speck (+1) capers garlic and toasted pita Boquerones 8 Green Chile Artichoke Dip (V) 8 Baked Brie (V) 14 Marinated white anchovies, pickled onions, Served w/warm pita A wheel of double crème brie, honey lemon & sea salt crackers sliced almonds, berry coulis, fresh fruit, baguette, & crackers Burrata (V) 11 Antipasti 8 Fresh mozzarella, tomato, olive oil, Mozzarella, artichokes, roasted red peppers, balsamic, pesto, & bread Jalapeno -
Let's Talk Cocktails
FUN FACTS ABOUT COCKTAILS WHAT’S IN A GLASS The word “cocktail” comes from the practice of horse LET’S TALK dealers in the 1700s. To cock a horse’s tail and make it look more spirited for the show, the dealer would give it a FLUTE ginger suppository. Adding spices like ginger or pepper to A classic champagne glass designed for COCKTAILS gin or beer became known as adding “cock-tail”. bubbles to lead straight up through the That definition of the term “cocktail,” as it first flute, impacting the palate and nose. appeared, referred to the mixed drink as “a Cocktails served in a flute are primarily stimulating liquor, composed of spirits of any kind, champagne-based cocktails such as a with sugar, water and bitters”—essentially an Old bellini or mimosa. Fashioned, making it the ORIGINAL cocktail! A martini cocktail should be stirred, and a shaken martini is called a Bradford. This is why Bond always HIGHBALL has to specify his martini be made the wrong way. Served with small cubes, highball cocktails The word bourbon came from an old Virginia can be consumed quickly while staying county that is now in Kentucky - Bourbon County. cold. Commonly mixed with sodas, they are often interchangeably served in Collins glasses. Highball cocktails include a mojito and gin fizz. OLD FASHIONED WHISKY COCKTAIL 2 oz Rye Whiskey 1 Demerara Sugar Cube ROCKS 2 dashes Angostura Bitters For garnish a lemon peel twist Wide-rimmed and thick based glass -Jim Meehan, The PDT Cocktail Book ideal for muddling non-liquid ingredients directly in the glass.