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Azerbaijan Azerbaijan
COUNTRY REPORT ON THE STATE OF PLANT GENETIC RESOURCES FOR FOOD AND AGRICULTURE AZERBAIJAN AZERBAIJAN National Report on the State of Plant Genetic Resources for Food and Agriculture in Azerbaijan Baku – December 2006 2 Note by FAO This Country Report has been prepared by the national authorities in the context of the preparatory process for the Second Report on the State of World’s Plant Genetic Resources for Food and Agriculture. The Report is being made available by the Food and Agriculture Organization of the United Nations (FAO) as requested by the Commission on Genetic Resources for Food and Agriculture. However, the report is solely the responsibility of the national authorities. The information in this report has not been verified by FAO, and the opinions expressed do not necessarily represent the views or policy of FAO. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of FAO concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. CONTENTS LIST OF ACRONYMS AND ABBREVIATIONS 7 INTRODUCTION 8 1. -
Tasting Navarra with a Surface Area of 10,421 Km2, Navarra Has Four Dis- Tinct Climates: Oceanic, Mountain, Continental Mediterra- Nean, and Arid
Tasting Navarra With a surface area of 10,421 km2, Navarra has four dis- tinct climates: oceanic, mountain, continental Mediterra- nean, and arid. Part of Navarra is humid and the other part is arid; the uplands in the north and the flatlands in the south. The interaction of these conditions has created dis- tinct ecosystems, on which human activity has modelled settlements, landscapes and different lifestyles that are reflected in the cuisine and in other cultural expressions. Navarra cuisine is based on local and seasonal produce, a cuisine that is closely linked to the land. The repertoires of recipes and traditional flavours are a result of the climate, the terrain, the history and the know-how built up over ge- nerations while now combining contemporary ideas. If synaesthesia is the perception obtained through the blending of two senses, when a taste transmits to the brain the harmony with the environment in which it was prepa- red, an intense synaesthetic experience occurs: sensations and emotions that immerse us in the land and explain it. © Departament for Economic and Business Development. Directorate-Gene- ral for Tourism, Trade and Consumption. Texts: Maite Pérez Larumbe. Design and layout: RBK DESIGN. Photos: J. Campos, O. Conesa, Diaporama Estudio, I.Tejerina, Tryon, P. Uriz. And lent by Restaurante Rodero, INTIA-Reyno Gourmet and AEHN. Cover photo: Zigako Etxezuria. Publisher: Linegrafic. Translation: Traducciones CCI DL NA 327-2020 (March 2020) Ref. C205 Printed on eco-friendly paper. 2 A land of culinary diversity 3 413 The finest produce The produce of our land goes directly to our table, our culinary culture is built on abundance and local supplies. -
CURD: a SEDATIVE with a BONUS BOWL of USEFUL SIDE EFFECTS Parle Milind* and Malik Jyoti Pharmacology Division, Dept
Parle Milind et al. Int. Res. J. Pharm. 2014, 5 (3) INTERNATIONAL RESEARCH JOURNAL OF PHARMACY www.irjponline.com ISSN 2230 – 8407 Review Article CURD: A SEDATIVE WITH A BONUS BOWL OF USEFUL SIDE EFFECTS Parle Milind* and Malik Jyoti Pharmacology Division, Dept. Pharm. Sciences, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India *Corresponding Author Email: [email protected] Article Received on: 30/01/14 Revised on: 17/02/14 Approved for publication: 04/03/14 DOI: 10.7897/2230-8407.050328 ABSTRACT A daily bowl of fresh curd/yogurt helps in preventing numerous diseases. Curd/yoghurt may be viewed as a natural healing food supplement. It has a perfect balance of proteins, carbohydrates, fats, minerals and vitamins. It is like a benediction from our ancestors. Curd as such is easy to digest but, when combined with sugar, pepper, vegetables and/or fruits make a delicious dish. Curd has been designated as functional food, which boosts natural as well as acquired immunity and improves stamina. It offers beneficial and healthy micro flora to the alimentary canal through diet being the richest source of probiotics without any risk of adverse effects. It is used for treating various illnesses like allergy, urinogenital infections, HIV, cancer, Helicobacter pylori infection, liver disease, inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), pancreatitis, diabetes, insomnia and hypercholesterolemia. In addition to this, curd enhances the life span of a person and prevents premature ageing. Moreover, it promotes the secretion of hormones and helps the kidneys in detoxification of blood. Curd makes a favorite dish liked equally by the young as well as elderly members of the family, because of its easy availability and ample of health benefits. -
Karabachs Kochkunst
Karabach Karabachs Kochkunst Prof. Dr. Tahir ÄMIRASLANOV Kochkünstler TEIL II TEIL I WURDE IN IRSERBE 1/2014 S. 1218 VERÖFFENTLICHT. 4 www.irs-az.com № 2 (7) SOMMER 2014 n der Karabach-Region sind die Milchspeisen käseartige Masse ist entstanden. Manchmal wird die gleichen wie in anderen Regionen „Sulug“ in einen großen Kessel gegeben und gekocht. IAserbaidschans. Verwendet wird Kuh-, Schaf- Sulug wird auch aus normaler Milch gemacht, und und Ziegenmilch. Büff el- und Ziegenmilch spricht ist auch als gebackene Milch sehr schmackhaft und man eine heilende Wirkung zu. bekömmlich. Die erste Milch, die eine Kuh nach dem Kalben gibt, Katamaz und Bulama werden auch dazu verwendet, wird „Agız“ genannt. Diese Milch wird gekocht und um in einem Kessel unter Zugabe von Mehl und Butter als rituelle, schmackhafte Mahlzeit, Katamaz genannt, „Gaymag Chorak“ oder „Shan-shan“ auf einem Saj zwischen Nachbarn (in der Regel sieben Familien) anzufertigen. Letzteres hat im Gegensatz zu „Gaymag geteilt. Manchmal wird künstliches Katamaz gekocht. Chorak“ viele „Löcher“ (Shana). Hierfür wird ein Eigelb zu einem Liter Milch gegeben Milch wird auch pur verzehrt, vor allem mit frischem und aufgekocht. Wenn man ein rohes Ei im Ganzen so Brot, und sie dient als Grundlage für „Dogramaj“ (kalte unterrührt, dass es nicht gerinnt, die Milch aufkocht Suppe mit gehacktem Gemüse und Fleisch) und heiße und Honig hinzufügt, erhält man ein Getränk namens Suppen sowie für die Herstellung von Backwaren. „Bulama“ (Biestmilch). Aus Schafmilch wird vor allem Käse mit Lab Milch, die in den ersten zwei bis fünf Tagen nach dem hergestellt, der sehr beliebt ist. Zur Ausfüllung benutzt Kalben gemolken wird, heißt „Bulama“. -
Salads Cold Snacks Soups Garnishes
SALADS Salmon salad 11 Warm chicken salad with vegetables 9 (spinach, dogwood paste, olive oil with garlic, tomatoes, salmon) (cucumbers, tomatoes, red cabbage, "Iceberg", sauce, chicken breast) "Choban" salad 6 Nakhchivan salad in lavash 8 (cucumbers, tomatoes, greens, red onions, olive oil) (prunes, sesame, walnuts, cream, potatoes, eggs, carrot) Veal tenderloin salad 10 Green salad 8 (veal tenderloin, vegetables, crackers) (carrots, lettuce, tomatoes, cucumbers, red cabbage, olives, olive oil) "Mangal" salad 8 Salad with red onion 8 (colored bell peppers, tomatoes, eggplants, greens, red onion) (tomato, lettuce, onion, red cherry, olive oil, dogwood paste) COLD SNACKS Fresh vegetables and herbs 10 Okroshka 5 (cilantro, onion, basil, dill, tarragon, tomato, cucumber) (yogurt, herbs, cucumber) Assorted Azerbaijani cheeses 12 Shore, cream, butter (nehrya) 10 (Nakhchivan goat, beef, lamb cheese) Sheki Syuzma 5 Assorted home-style meat 16 (strained yogurt, garlic, greens) (roast beef, beef tongue, chicken roll) Nakhchivan pickles 12 Fish assortment 36 (green tomatoes, cucumbers, eggplant, white cabbage, (walnuts, greens, eggs) red cabbages, garlic, plum) Assorted "kuku" 12 Yogurt 3 (walnuts, greens, eggs) Olives 6 Eggplant "lavangi" 8 (green and black) (eggplant, walnuts,onions, cherry plum paste) Cheryy-plum, dogwood, pomegranate puree (1 pc.) 5 Beluga caviar 120 Adjika 3 (black caviar, butter) (hot peppers, colored bell peppers, hot red peppers, salt, tomatoes, Chicken Pate 8 garlic, carrots) (chicken liver, carrot, onions, cream, walnuts) -
Bb1 Menu2020 Sep En.Pdf
menu COLD VEGETABLE STARTERS BAKU PICKLES VEGETABLE BOUQUET EGGPLANTS, WHITE CUCUMBERS, BAKU TOMATOES, BLACK THORNS, CHERRY PLUMS, BAKU CUCUMBERS, CHILLI PEPPER, CORNELIAN CHERRIES, KIR SALAD, DILL, PARSLEY, SCALLIONS, PARADISE APPLES, QUINCES BASIL, CILANTRO, RADISH 350 g 400 g -390- -680- BAKU VEGETABLES 300 g 420- BULL HEART TOMATOES 150 g 340- RUSSIAN PICKLES 350 g 320- EGGPLANT ROLLS 130/70 g 380- BAKU TOMATOES, BAKU CUCUMBERS, CHILLI PEPPER LIGHTLY SALTED CUCUMBERS, LIGHTLY SALTED TOMATOES, WITH CHEESE PICKLED GARLIC, RAMSON, PICKLED PEPPER, SAUERKRAUT EGGPLANT, PHILADELPHIA CHEESE, GOUDA CHEESE, GARLIC, HERBS GREENS 140 g 310- GREEN OLIVES, BLACK OLIVES 100 g 260- MARINATED MUSHROOMS 200 g 290- GEORGIAN LOBIO 180 g 290- BASIL, CILANTRO, KIR SALAD, RADISH, OIL MUSHROOMS, FIELD MUSHROOMS, HONEY MUSHROOMS, RED BEANS, GARLIC, ONIONS, WALNUTS, DILL, SCALLIONS, PARSLEY RED ONION, BELL PEPPER, OLIVE OIL CILANTRO, POMEGRANATE SEEDS COLD MEAT STATERS COLD FISH STARTES MEAT PLATTER FISH PLATTER LIGHTLY SALTED SALMON, BAKED VEAL, BEEF TONGUE, BUTTER FISH, CHICKEN ROLL, CREAMY HOT-SMOKED STURGEON, SAUCE WITH HORSERADISH SALMON CAVIAR 300/50/80 g 300/30 g -1150- -1650- HERRING 120/120 g 320- SALMON 150/50/50 g 790- FRANCOIS ROLL 220 g 460- CHICKEN ROLL 100/30 g 390- CHICKEN SATSIVI 200 g 320- WITH BOILED POTATOES CAVIAR WITH TOAST PHILADELPHIA CHEESE, LIGHTLY SALTED HERRING, BOILED POTATOES, RED ONIONS, AND BUTTER SALMON, SUN-DRIED TOMATOES, MIX VEGETABLE OIL, DILL OF GREENS, CHERRY TOMATOES, LAVASH BASTURMA 100/30 g 450- BOILED BEEF 100/50 -
Basic Spanish for the Camino
BASIC SPANISH FOR THE CAMINO A Pilgrim’s Introduction to the Spanish Language and Culture American Pilgrims on the Camino www.americanpilgrims.org Northern California Chapter [email protected] February 1, 2020 Bienvenido peregrino Leaving soon on your Camino and need to learn some Spanish basics? Or perhaps you already know some Spanish and just need a refresher and some practice? In any case, here is a great opportunity to increase your awareness of the Spanish language and to prepare for your Camino and the transition into Spanish culture. Our meetings will focus on the language challenges that, as a pilgrim, you are likely to encounter on the Camino. While we will talk about culture, history, food, wine and many other day-to-day aspects of Spanish life, our objective will be to increase your language skills. Familiarity with the Spanish spoken in Spain will make the cultural transition easier for you and ultimately pay off with more satisfying human interactions along the Camino. Our meetings will be informal, in a comfortable environment and geared to making the review of Spanish an enjoyable experience. Buen Camino Emilio Escudero Northern California Chapter American Pilgrims on the Camino www.americanpilgrims.org TABLE OF CONTENTS Day 1 Agenda . i Day 2 Agenda . ii Day 3 Agenda . iii 01 - The Communities, Provinces and Geography of Spain . 1 02 - Spain - A Brief Introduction . 3 03 - A Brief History of Spain and the Camino de Santiago . 5 04 - Holidays and Observances in Spain 2020 . 11 05 - An Overview of the Spanish Language . 12 06 - Arabic Words Incorporated into Spanish . -
El Comercio Internacional De Productos Lácteos
30 S E R I E comercio internacional América Latina: el comercio internacional de productos lácteos Valentine Kouzmine División de Comercio Internacional e Integración Santiago de Chile, agosto de 2003 Este documento fue preparado por Valentine Kouzmine, Oficial de Asuntos Económicos de la División de Comercio Internacional e Integración de la Comisión Económica para América Latina y el Caribe (CEPAL). Las opiniones expresadas en este documento, que no ha sido sometido a revisión editorial, son de exclusiva responsabilidad del autor y pueden no coincidir con las de la Organización. Publicación de las Naciones Unidas ISSN impreso 1680-869X ISSN electrónico 1680-872X ISBN: 92-1-322216-5 LC/L.1950-P N° de venta: S.03.II.G.108 Copyright © Naciones Unidas, agosto de 2003. Todos los derechos reservados Impreso en Naciones Unidas, Santiago de Chile La autorización para reproducir total o parcialmente esta obra debe solicitarse al Secretario de la Junta de Publicaciones, Sede de las Naciones Unidas, Nueva York, N. Y. 10017, Estados Unidos. Los Estados miembros y sus instituciones gubernamentales pueden reproducir esta obra sin autorización previa. Sólo se les solicita que mencionen la fuente e informen a las Naciones Unidas de tal reproducción. CEPAL −SERIE Comercio internacional N° 30 Índice Resumen ........................................................................................ 5 Introducción ...................................................................................... 7 I. La producción y el comercio de productos lácteos ....... 9 A. La producción mundial de los lácteos ................................... 9 B. El comercio mundial y regional de de productos lácteos ............................................................ 19 II. El comercio regional de productos lácteos .................... 27 A. Tendencias generales........................................................... 27 B. Los países exportadores netos ............................................. 35 C. Los países importadores netos............................................ -
Salads Snacks Flour Dishes Soups Hot Dishes Kebabs
SALADS SOUPS Homemade Stew Beef 10 Beef, carrot, sauce Gazakh-style tomato salad 6 Dushbara 5 Mangal govurma 15 Gazakh tomatoes, red onion, cornel cherries sauce Minced lamb, dough, mint (chicken | beef | lamb | vegetables) Meat salad 10 Chicken soup 5 Rural chicken, round rice, onion, potato Tenderloin, barbecue sauce, oranges KEBABS Lentil soup 5 Choban salad 5 Red lentil, onion, dried mint Tomato, cucumber, red onion Lamb basdyrma 11 Noodle soup 5 Caesar salad 10 Noodles, butter, chicken meatballs Antricot 11 Chicken fillet, crispbread, “Iceberg”, Caesar sauce Sheki-style piti 10 Lamb lula 9 Capital salad 5 Lamd, potatoes, peas, cherry plum Beef basdyrma 13 Chicken fillet, pickled cucumber, carrot, egg Okroshka 4 Chicken lula 8 Kefir, greens, cucumbers Mangal salad 5 Potato lula 5 Eggplant, bell pepper, fresh tomato Dovga 5 Lamb offal 7 Home-made kefir, herbs, rice Chicken giblets salad 8 Chicken kebab 9 Chicken giblets, tomato, cucumber, mix of greens Ayran 3 Vegetable kebab 3 HOT DISHES SNACKS GARHISH Cutlets (beef | chicken) 9 Humus 5 Beef Stroganoff 14 Rice 4 Syuzma 5 Tenderloin, mushrooms, cream Buckwheat 4 Lankaran peta 5 Chicken Stroganoff 12 Potato mash 4 Chicken fillet, mushrooms, cream Tomato, eggplant, cream Homemade potato 4 Chicken tabaka 12 Pea Falafel 6 French fries 4 Rural chicken, pomegranate sauce Peas, mix salad, pita Spaghetti 4 Chicken chigirtma 14 Baba kamysh 6 Chicken fillet, potato, tomato, egg Bulgur 4 Eggplant, goat cheese Lamb govurma with pomegranate 14 Vermicelli 4 Assorted cheese 7 Lamb, pomegranate, potato, -
Traditional Culinary Culture Baku
Following tradition Traditional culinary culture Izmira GULIYEVA Baku Ph.D. in History AZERbaIJAN IS ONE OF THE OLDEst CENTERS OF HUMAN CIVILIZatION. THE CULTURE OF THE AZERbaIJANI PEOPLE GOES MILLENNIA baCK. ince time immemorial, Azer- baijanis’ traditional occupation Shas been agriculture and ani- mal husbandry, which could not but affect the characteristics and diet of the population. National cuisine can tell many interesting things about the culture and history of a country, and in this sense, Azerbaijani cuisine, with its excellent taste and quality characteristics, as it were, speaks for itself. As early as the Neolithic period, the population in Azerbaijan cul- tivated wheat and barley, which served as the basis for their diet along with meat. In the Bronze Age, with the development of cattle- breeding, dairy products came into the diet of our ancestors. Dishes of Azerbaijani cuisine are mentioned in ancient writ- ten sources, the records of trav- elers and explorers, merchants and diplomats. It’s no secret that Yarpag dolmasi 46 www.irs-az.com Dushbara the culinary art of Azerbaijan is popular with many nations of the world, especially in the East. Azer- baijan has long been known for local varieties of grapes and fruit, which contributed significantly to the enrichment of national cuisine. One of the important factors in- fluencing Azerbaijani cuisine is reli- gion. Muslim festivals and various rit- uals, including fasting, had a strong influence on diet and nutrition. Home cooking and eating has long served as the primary ethno- graphic feature of Azerbaijanis in both cities and rural areas. Using old culinary recipes from generation to generation, housewives have ex- panded the range of dishes and im- proved their quality. -
The Spanish Table MEXICO VIEJO
The Spanish Table s MEXICO VIEJO s www.spanishtable.com Products subject to availability & price changes s s SPRING 2003 s s 1427 Western Ave 1814 San Pablo Avenue 109 North Guadalupe Avenue Seattle, Washington 98101 Berkeley, California 94702 Santa Fe, New Mexico 87501 (206) 682-2827 • FAX (206) 682-2814 (510) 548-1383 • FAX (510) 548 1370 (505) 986-0243 • FAX (505) 986-0244 [email protected] [email protected] [email protected] 9:30-6:00, Mon-Sat; 11:00-6:00 Sunday 10:00-6:00, Mon-Sat; 11:00-5:00 Sunday 10:00-6:00, Mon-Sat; 11:00-5:00 Sunday Nikki Crevey, Manager Founded 1995 Libby Connolly, Manager Opened 2001 Karen Fiechter, Manager Opened 2002 The Spanish Table stores will be closed Sunday, April 20th so our employees can spend Easter with their families SAN MIGUEL DE ALLENDE: While Berkeley architect Michael Raven has been puttering around our wall-of- wine room, sooner or later he has tended to bring up his own work-in-progress on a piece of property he owns in San Miguel de Allende, Mexico. And since sometimes Spain seems just too many time zones & air miles away, once Michael had piqued our interest enough, my wife & I cashed in our accumulated American Airlines miles so we could fly down to see what he had been raving about. Situated at the geographic center of Mexico at 6,400 feet elevation, San Miguel has been the object of affection for at least two generations of American expatriates. Now 460 years old, it is a town of extraordinary patrimony, a trove of architectural treasures that have been blessed by being treasured & preserved by a succession of owners with either the time or the money to lovingly restore its 17th century colonial mansions. -
Hispanic Cheese
Hispanic Cheese Reference Guide TABLE OF CONTENTS Introduction 4 Common (and Sometimes Confusing) Names Queso Blanco 6 Queso Fresco 7 Hispanic Cheeses at a Glance 8 The Caribbean Cuba Patagras 10 Dominican Republic Queso de Freir 10 Puerto Rico Queso de Crema 10 Queso de Hoja 11 Queso del Pais 11 Quesa de Prensa 12 Queso de Puna 12 Central America Criollo Cheese 13 Criollo Cheese Made on the Farm 13 Queso Crema, Criollo 14 Queso Blanco, Criollo Corriente 14 Queso Santa Barbara 14 Costa Rica Maduro 15 Palmito 15 Suero 15 El Salvador Coyotlio 16 Duro Blando 16 Majado 16 Petacones 16 Prunera 16 Honduras Quesillo de Honduras 17 Mexico Añejo 17 Asadero (Oaxaca) 17 Cotija 18 Panela 19 Queso de Bola 19 Queso Chihuahua 19 Queso Manchego 20 Ranchero 20 Sierra 21 South America Argentina Crema 22 Gaucho 22 Goya 22 Quartirolo 22 Reggianito 25 Sardo 29 Tafi 29 Bolivia Altiplano 29 Quesillo 29 Queso Benianco 30 Brazil Catupiri 31 Coalhada 31 Quartirolo 32 Queijo de Coalho 32 Queijo de Manteiga 32 Queijo Minas 32 Queijo Prato 33 Reino 35 Requeijao 35 Chile Chanco 35 Chanco Produced in Factories 36 Mantecoso 37 Quesillo 37 Queso Andino 38 Colombia Bernian 38 Pera 38 Ecuador Quesillo 39 Queso Andino 39 Paraguay Campesino 39 Paraguay Cheese 39 Quesillo 39 Peru Mantecoso 40 Queso Andino 40 Requeson 40 Uruguay Colonia 40 Yamandu 41 Venezuela Cauajada 41 Guayanes 41 Llanero 41 Queso de Cavallo 42 Queso de Cincho 42 Queso de Mano 43 Other Filled Cheese 43 About the Original Author: Jim Path 44 References 44 Cuba Dominican Republic Puerto Rico Mexico El Salvador Venezuela Honduras Costa Rica Colombia Ecuador Peru Brazil The Caribbean Bolivia Central America Paraguay South America Uruguay Chile Argentina INTRODUCTION In restaurants across the United States, dishes featuring Hispanic or Latin American cheeses have become staples.