DOCSLIB.ORG

Wine & Dine 2020

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Wine & Dine 2020 January 2020 | Vol. 50 | Issue 1 THE AMERICAN CHAMBER OF COMMERCE IN TAIPEI IN OF COMMERCE THE AMERICAN CHAMBER WINE & DINE 2020 TAIWAN BUSINESS TOPICS TAIWAN January 2020 | Vol. 50 | Issue 1 Vol. January 2020 | 中 華 郵 政 北 台 字 第 5000 號 執 照 登 記 為 雜 誌 交 寄 ISSUE SPONSOR Published by the American Chamber Of Read TOPICS Online at topics.amcham.com.tw NT$150 Commerce In Taipei 1_2020_Cover.indd 1 2019/12/28 下午7:13 ADVERTORIAL Japanese Kaiseki with a Taiwan Twist Takes Front and Center at ibuki aiwan was for a time the most adjusted according to the seasons, with and flavored with truffle. In between advanced colony under the the current winter menu featuring foods the pieces of lightly battered chicken sit T Japanese empire, and there is that, according to kampo – the Japanese artfully placed slices of local eggplant, a lingering affinity in Taiwan for all appropriation of traditional Chinese which add to the richness of the dish things Japanese, including its diverse medicine – raise the body’s temperature without making it too heavy. cuisine. While options for Japanese to withstand the colder weather. Next is a plate of A5-grade wagyu food in the capital Taipei are plentiful, The winter kaiseki set begins with a beef, cooked vegetables, and kanzanji not all can be considered high-quality salmon sashimi salad. The blend of raw miso, a side made from miso paste and or authentic. One place that definitely salmon and seasonal local vegetables is grains. It has a refreshingly sweet taste achieves that standard, however, is bathed in a tangy sauce of white miso that perfectly complements the tender, ibuki, Shangri-La’s Far Eastern Plaza and pomelo. Sprinkled on top are small flavor-packed beef. Hotel’s premier Japanese restaurant, cubes of clear jelly made by refriger- The final main dish features Taiwan- now under the leadership of Chef Nori- ating a slow-cooked bonito fish broth ese king crab and uni (Japanese sea hisa Maeda from Osaka. overnight. The dish packs a surprisingly urchin) from the northern island of Chef Maeda, whose kitchen expe- zesty kick, dancing delightfully on the Hokkaido, laid on top of a thick soup rience spans three decades and five tongue. of sticky rice and a stock made from different locations throughout Asia, Seafood is another area that Taiwan kombu seaweed. The seaweed, says says that his experience sourcing ingre- is known for internationally, and locally Maeda, gives the dish umami, a Japa- dients in Taiwan has been eye-opening. caught seafood is featured in the second nese description for savory foods that “When I was cooking in Hong Kong course, a fresh sashimi platter. It is has made its way into international and Macau, I had to order 90 to 95% followed by an oblong plate of Japa- cooking vocabulary. of my ingredients from Japan because nese-style fried chicken steeped in a A typical Hokkaido dessert of milk the quality of the local vegetables was clear sauce thickened with kudzu starch pudding – topped with diced and puréed not so high,” he says. But in Taiwan persimmon –completes the meal. The set he found that the caliber and variety of is served with a complimentary glass of locally grown produce is so good that Gassan Izumo Junmai Ginjo sake. now “almost 80% of the ingredients I The nuance and innovation on use here are locally sourced.” display in Chef Maeda’s kaiseki meals To showcase his approach of using reflects his philosophy that in order to mostly Taiwanese ingredients to produce continue making excellent food, chefs novel yet genuine Japanese dishes, Chef must constantly learn and discover, Maeda has crafted a versatile menu applying their new knowledge to their for ibuki, focusing on the traditional culinary endeavors. However, the set meal known as kaiseki. In previ- number one priority for him is making ous times, kaiseki was reserved mostly his customers happy. His exquisitely for the country’s nobility, but over the designed kaiseki sets leave no doubt centuries has come to be enjoyed by all that guests at ibuki will leave feeling classes. The contents of the dishes are fully satisfied. TAIWAN BUSINESS TOPICS • JANUARY 2020 3 1 shangrila.indd 3 2019/12/30 上午9:36 CONTENTS 7 President’s View My favorite greasy chopstick joint By William Foreman JANUARY 2020 VOLUME 50, NUMBER 1 一○九年一月號 9 Taiwan’s Top 10 Unique Foods 發行人 Publisher Odd, unusual, or just different, William Foreman 傅維廉 the country’s cuisine is perfectly Editor-in-Chief 總編輯 Don Shapiro 沙蕩 capable of delighting and sur- Deputy Editor 副總編輯 prising in equal measure. Jeremy Olivier 歐嘉仁 By Jules Quartly Art Director/ 美術主任/ Production Coordinator 後製統籌 12 Not Your Traditional Katia Chen 陳國梅 Agriculture Manager, Publications Sales & Marketing 廣告行銷經理 Caroline Lee 李佳紋 Specialist farmers in Taiwan are concentrating on such niche areas as snails, deer antlers, and “red quinoa.” American Chamber of Commerce in Taipei 129 MinSheng East Road, Section 3, By Steven Crook and Katy Hui-Wen 7F, Suite 706, Taipei 10596, Taiwan Hung P.O. Box 17-277, Taipei, 10419 Taiwan Tel: 2718-8226 Fax: 2718-8182 e-mail: [email protected] website: http://www.amcham.com.tw 16 A Taste of the Village: 名稱：台北市美國商會工商雜誌 Experiencing Taipei’s Juan 發行所：台北市美國商會 臺北市10596民生東路三段129號七樓706室 Cun Restaurants 電話：2718-8226 傳真：2718-8182 A handful of Taipei eateries look Taiwan Business Topics is a publication of the American Chamber of Commerce in Taipei, ROC. Contents are to preserve the culture, atmo- independent of and do not necessarily reflect the views of the Officers, Board of Governors, Supervisors or members. sphere, and – most importantly © Copyright 2020 by the American Chamber of Commerce in Taipei, ROC. All rights reserved. Permission to reprint original – the flavors of Taiwan’s once- material must be requested in writing from AmCham. Production done in-house, Printing by Farn Mei Printing Co., Ltd. ubiquitous veterans’ villages. 登記字號：台誌第一零九六九號 印刷所：帆美印刷股份有限公司 By Jeremy Olivier 經銷商：台灣英文雜誌社 台北市108台北市萬華區長沙街二段66號 發行日期：中華民國一○九年一月 中華郵政北台字第5000號執照登記為雜誌交寄 19 A Culinary Tour of Taiwan ISSN 1818-1961 A good way to become more familiar with Taiwan’s geography OFFICERS Chair: C.W. Chin is to acquaint oneself with the Vice Chairs: Fupei Wang, Timothy Shields Secretary: Seraphim Ma specialty food items of places Treasurer: Al Chang around the island. 2019-2020 Governors: Al Chang, Albert Chang, Seraphim Ma, Jan-Hendrik By Mark Caltonhill Meidinger, Paulus Mok. 2018-2019 Governors: Mark Chen, C.W. Chin, Timothy Shields, Gina Tsai, Fupei Wang, Angela Yu. 27 The True Story of Q 2020 Supervisors: Mark Horng, Stephen Tan, Terry Tsao. What does it mean for a food to COMMITTEES: Agro-Chemical/ Melody Wang; Asset Management/ be described as “Q” and what is Eric Lin, Angela Yang, Derek Yung; Banking/ Paulus the derivation? Mok; Capital Markets/ Mandy Huang, Eric Jai, C.P. Liu; Chemical Manufacturers/ Charles Liang, Michael Wong; By Jules Quartly Cosmetics/ Shirley Chen, Abigail Lin; Defense/ Manohar Thyagaraj; Digital Economy/ Max Chen, Renee Chou, Tai Chi Chuan; Energy/ Randy Tsai; Human Resources/ Christine Chen, Carmen Law, David Tsai; Infrastructure/ 23 Global Food Crazes Find 30 Eating Our Way Through Wayne Chin, Paul Lee; Insurance/ KT Lim, Mandy Shih, Hualien Linda Tsou; Intellectual Property & Licensing/ Jason Chen, Fans in Taipei Peter Dernbach, Vincent Shih; Marketing & Distribution/ Wei Hsiang; Medical Devices/ Louis Ko, Jeffrey Wang, From smashed avocados to The scenic eastern county offers Joanne Yao; Pharmaceutical/ Justin Chin, Rie Nakajima, a wide variety of Hakka, Hoklo, Shuhei Sekiguchi; Public Health/ Joyce Lee, Sophia Lee, beetroot lattes, the city’s restau- Tim Shields; Real Estate/ Tony Chao; Retail/ Ceasar Chen, rants and cafes are catching on and indigenous foods. Mark Chen, Peggy Liao; Sustainable Development Goals/ Kenny Jeng, Lume Liao, Cosmas Lu, Fupei Wang, Kernel to the latest international eating By Steven Crook and Katy Hui-Wen Wang; Tax/ Heidi Liu, Cheli Liaw; Technology/ Cynthia Hung Chyn, Stella Lai, Angela Yu; Telecommunications & Media/ trends. Thomas Ee, David Shin, Joanne Tsai; Transportation & Logistics/ (tba); Travel & Tourism/ Gina Tsai, Jason Yeh, By Dinah Gardner Fiona Yuan. COVER PHOTO: COURTESY OF GRAND HYATT 4 TAIWAN BUSINESS TOPICS • JANUARY 2020 1_20Contents.indd 4 2019/12/28 下午7:14 JANUARY 2020 • VOLUME 50 NUMBER 1 COVER SPONSOR 34 Tapping into Taipei’s Newfound Love of Draft Booze A guide to some of the city’s busi- est, best, and most unusual tap- rooms. By Dinah Gardner Grand Hyatt Taipei Where Unique Experiences Become Everlasting Memories 38 A Taste for Great Service As the Ko Hospitality Group opens Grand Hyatt Taipei, located directly next to the world famous it first U.S. restaurant, CEO Stan landmark Taipei 101 in Xinyi District, the most cosmopolitan and Ko talks about the family business wealthiest district of Taipei, is the first and the largest international and why he’s fiercely dedicated to 5-star hotel in Taiwan. the dining experience. Reprinted from Columbia Business Since 1990, Grand Hyatt Taipei has been a trendsetter and Taiwan magazine. hospitality icon for fostering innovations, setting industry stan- 42 Catching Up After Five Years dards and developing talents for nearly 3 decades. A team of over Away 1,000 caring and devoting individuals, united by the same pur- pose of “caring so that you can be your best”, passionately deliv- After living in Taiwan for two ers personalized and meaningful experiences that go beyond the decades, regular Wine & Dine con- expected journey. tributor Mark Caltonhill returned to his native UK at the end of 2013. Now he’s back and looking at what From a wide variety of internationally-certified dining options has changed on the food scene.
Load more

Recommended publications
  • Double X-Small Double Small Double Medium Double Large Double X-Large COPPERS and BRASSES
    COPPERS AND BRASSES Double X-Small Double Small Double Medium Double Large Double X-Large COPPERS AND BRASSES Double is an exploration in extremes. The family evolves in a linear way but on two axis at the same time. The heavier it gets, the wider it gets. Therefore, the styles in this display typeface define the way they want to be used. If you want to make sure your text always overflows, use the X-Large. If you want to make sure your text always feels like too few words, use the X-Small. The choice is yours. Double — coppersandbrasses.com 2 COPPERS AND BRASSES FAT Fruiterie Truite Espresso shot Mile End Street-Food Double — coppersandbrasses.com 3 COPPERS AND BRASSES BAGELS Is it Hot & Spicy ? Quartier Currywurst and Fries ENERGIZING MEAL Pindasaus ! Trinidad and Tobago QUICK AND EASY, MAKE IT AT HOME ! A lot of different ingredients Confectionné avec soin, directement de notre cuisine à votre porte Double — coppersandbrasses.com 4 COPPERS AND BRASSES Double X-Small Double Small Double Medium Double Large Double X-Large COPPERS AND BRASSES Uppercase ABCDEFGHIJKLM NOPQRSTUVWXYZ Lowercase abcdefghijklm nopqrstuvwxyz Default Figures 0123456789 Double X-Small 36 / 48 Double — coppersandbrasses.com 6 COPPERS AND BRASSES Troubleshooters Mysteriousness French-Canadian Environmentalist Quintuplicated Hypercriticism Autodestructing Double X-Small 72 / 82 Double — coppersandbrasses.com 7 COPPERS AND BRASSES Unresolvedness Straightjackets Tranquillization Whistle-Blowers Extinguishment Confrontational Hyperventilation Double X-Small 72 / 82 Double — coppersandbrasses.com 8 COPPERS AND BRASSES FLAMETHROWERS ENSHRINEMENT DISEMBARKMENT OBJECTIONABLY UNEXPENSIVELY OVERQUALIFIED SYNCHRONIZING Double X-Small 72 / 82 Double — coppersandbrasses.com 9 COPPERS AND BRASSES DEPOLYMERIZES LEISURELINESS HINDQUARTERS DECOMPOUNDING ACQUIESCENCES IMPERSONALISE VENERABLENESS Double X-Small 72 / 82 Double — coppersandbrasses.com 10 COPPERS AND BRASSES Street food is ready-to-eat food or drink sold by a hawker, or vendor, in a street or other public place, such as at a market or fair.
    [Show full text]
  • Free Download
    SISTER PUBLICATION Follow Us on WeChat Now Advertising Hotline 400 820 8428 AUGUST / SEPTEMBER 2017 Chief Editor Frances Chen 陈满满 Production Manager Ivy Zhang 张怡然 Designers Aries Ji 季燕 Joan Dai 戴吉莹 Contributors Alyssa Marie Wieting, Betty Richardson, Celine Song, Dominic Ngai, Erica Martin, Frances Arnold, Kendra Perkins, Leonard Stanley, Manaz Javaid, Nate Balfanz, Theresa Kemp, Trevor Lai Operations Shanghai (Head Office) 上海和舟广告有限公司 上海市蒙自路169号智造局2号楼305-306室 邮政编码：200023 Room 305-306, Building 2, No.169 Mengzi Lu, Shanghai 200023 电话：021-8023 2199 传真：021-8023 2190 Guangzhou 广告代理: 上海和舟广告有限公司广州分公司 电话：020-8358 6125, 传真：020-8357 3859-800 Shenzhen 广告代理: 上海和舟广告有限公司广州分公司 电话：0755-8623 3220, 传真：0755-8623 3219 Beijing 广告代理: 上海和舟广告有限公司 电话: 010-8447 7002 传真: 010-8447 6455 CEO Leo Zhou 周立浩 Sales Manager Doris Dong 董雯 BD Manager Tina Zhou 周杨 Sales & Advertising Jessica Ying Linda Chen 陈璟琳 Celia Chen 陈琳 Chris Chen 陈熠辉 Nikki Tang 唐纳 Claire Li 李文婕 Jessie Zhu 朱丽萍 Head of Communication Ned Kelly BD & Marketing George Xu 徐林峰 Leah Li 李佳颖 Peggy Zhu 朱幸 Zoey Zha 查璇 Operations Manager Penny Li 李彦洁 HR/Admin Sharon Sun 孙咏超 Distribution Zac Wang 王蓉铮 General enquiries and switchboard (021) 8023 2199 [email protected] Editorial (021) 8023 2199*5802 [email protected] Distribution (021) 8023 2199*2802 [email protected] Marketing/Subscription (021) 8023 2199*2806 [email protected] Advertising (021) 8023 2199*7802 [email protected] online.thatsmags.com shanghai.urban-family.com Advertising Hotline: 400 820 8428 城市家 出版发行：云南出版集团 云南科技出版社有限责任公司
    [Show full text]
  • Store Location Selection Via Mining Search Query Logs of Baidu Maps
    Store Location Selection via Mining Search Query Logs of Baidu Maps ∗ Mengwen Xuxy, Tianyi Wangx, Zhengwei Wux, Jingbo Zhoux,Jian Liy, Haishan Wux xBaidu Research, Big Data Lab, yIIIS, Tsinghua University {xumengwen,wangtianyi02,wuzhengwei,zhoujingbo,wuhaishan}@baidu.com [email protected] ABSTRACT Choosing a good location when opening a new store is crucial for the future success of a business. Traditional methods in- clude offline manual survey, which is very time consuming, and analytic models based on census data, which are un- able to adapt to the dynamic market. The rapid increase of the availability of big data from various types of mobile de- vices, such as online query data and offline positioning data, provides us with the possibility to develop automatic and (a) Detecting the spatial dis- (b) Estimating service dis- accurate data-driven prediction models for business store tribution of customer de- tance of existing stores and placement. In this paper, we propose a Demand Distribu- mand from query data from detecting the demand-supply tion Driven Store Placement (D3SP) framework for business Baidu Maps. gap. store placement by mining search query data from Baidu Maps. D3SP first detects the spatial-temporal distributions of customer demands on different business services via query data from Baidu Maps, the largest online map search engine in China, and detects the gaps between demand and sup- ply. Then we determine candidate locations via clustering such gaps. In the final stage, we solve the location opti- mization problem by predicting and ranking the number of customers. We not only deploy supervised regression mod- els to predict the number of customers, but also learn to (c) Determing potential (d) Optimizing the place- placement locations by clus- ment positions by maximiz- rank models to directly rank the locations.
    [Show full text]
  • FEDS-CSR-Report-2018(English).Pdf
    About This Report The Signifi cance of Sustainability for FEDS Download Page Founded in 1967, Far Eastern Department Stores (FEDS) has the longest history as well as the steadiest growth among local chain department stores. As the benchmark for domestic listed department stores, the Company has continued to keep up with the times. The purpose of this report aims to communicate with stakeholders about how FEDS executes sustainable governance. Not only does it create innovative benchmark shopping malls to offer safe products and services to the consumers, but also builds a happy workplace for its employees and actively participates in public welfare. The Company is committed to creating a win-win sustainable growth model in economy, environment and society. This report can also be accessed and downloaded from the Corporate Social Responsibility section of the website (https://www.feds.com.tw/csr/CSR_Report). Reporting Period The report is prepared annually and regularly disclosed. This report provides a summary of FEDS’ performance in CSR management approaches, material topics, responses, and actions in 2018 (January 1st, 2018 to December 31st, 2018). Some information was traced back to previous years to increase the completeness of the information in the report. Reporting Cycle The CSR Report is scheduled to be published annually. The current version is the fi fth CSR Report of FEDS: Date of publication for the fi rst report: August 2015. Date of publication for the current report: June 2019 Date of publication for the next report: June 2020. Report Boundary The subsidiaries of FEDS belong to different business segments including department store, wholesale, shopping mall and premium supermarket.
    [Show full text]
  • Optimization of Soft Tofu and Ginger Drink Formula As Components of Soft Tofu Dessert Using Response Surface Methodology (RSM)
    International Food Research Journal 25(5): 1818-1828 (October 2018) Journal homepage: http://www.ifrj.upm.edu.my Optimization of soft tofu and ginger drink formula as components of soft tofu dessert using response surface methodology (RSM) 1Widyanto, R., 2*Palupi, N. S., 1Refli, R., 1Kahfi, J. and 2Prangdimurti, E. 1Major Food Science, Graduate School Bogor Agricultural University, Kampus IPB Darmaga, PO Box 220, Bogor 16002, Indonesia 2Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, Kampus IPB Darmaga, PO Box 220, Bogor 16002, Indonesia Article history Abstract Received: 1 July 2017 The objective of this research was to optimize formula composition of soft tofu and ginger drink Received in revised form: as components of soft tofu dessert using response surface methods. Two factors (independent 9 September2017 variables) and three responses (dependent variables) were determined to obtain optimum Accepted: 16 September 2017 formula for each component. As many as 16 formulas were delivered from Design-Expert based on the studied factors range. These formulas then were tested one by one by measuring the determined responses. The optimum formula for soft tofu was obtained by combining two Keywords factors: 1) soy concentration (0.33 g/mL) and 2) CaSO4 concentration (0.01 g/mL). The factors for ginger drink were 1) ginger concentration (0.23 g/mL) and 2) sugar concentration (0.37 g/ Ginger drink mL). These optimum formulas were chosen according to the desirability value of model for Response surface design soft tofu and ginger drink formulas which were 0.847 and 0.896 respectively.
    [Show full text]
  • Cycling Taiwan – Great Rides in the Bicycle Kingdom
    Great Rides in the Bicycle Kingdom Cycling Taiwan Peak-to-coast tours in Taiwan’s top scenic areas Island-wide bicycle excursions Routes for all types of cyclists Family-friendly cycling fun Tourism Bureau, M.O.T.C. Words from the Director-General Taiwan has vigorously promoted bicycle tourism in recent years. Its efforts include the creation of an extensive network of bicycle routes that has raised Taiwan’s profile on the international tourism map and earned the island a spot among the well-known travel magazine, Lonely Planet’s, best places to visit in 2012. With scenic beauty and tasty cuisine along the way, these routes are attracting growing ranks of cyclists from around the world. This guide introduces 26 bikeways in 12 national scenic areas in Taiwan, including 25 family-friendly routes and, in Alishan, one competition-level route. Cyclists can experience the fascinating geology of the Jinshan Hot Spring area on the North Coast along the Fengzhimen and Jinshan-Wanli bikeways, or follow a former rail line through the Old Caoling Tunnel along the Longmen-Yanliao and Old Caoling bikeways. Riders on the Yuetan and Xiangshan bikeways can enjoy the scenic beauty of Sun Moon Lake, while the natural and cultural charms of the Tri-Mountain area await along the Emei Lake Bike Path and Ershui Bikeway. This guide also introduces the Wushantou Hatta and Baihe bikeways in the Siraya National Scenic Area, the Aogu Wetlands and Beimen bikeways on the Southwest Coast, and the Round-the-Bay Bikeway at Dapeng Bay. Indigenous culture is among the attractions along the Anpo Tourist Cycle Path in Maolin and the Shimen-Changbin Bikeway, Sanxiantai Bike Route, and Taiyuan Valley Bikeway on the East Coast.
    [Show full text]
  • MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | APPETIZER
    MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com APPETIZER 江南小食 Wok fried french beans with salted egg yolk 咸蛋四季豆 P380 Slow braised Australian beef shank in Palawan honey 蜜汁牛筋肉 P480 Chilled marinated jellyfish 凉拌海蜇 P480 Wok fried silken tofu dusted in Man Ho spice 椒鹽脆皮豆腐 P280 Marinated Japanese cucumber with black vinegar 陳醋熗黃瓜 P220 Wok fried pork parcels with szechuan chilis (6 pieces per order) 川式炸雲吞 P360 24 hours poached five spice thinly sliced pork knuckle 白切鹵水薰蹄 P480 Please let us know any special requirements, or allergies, we will gladly customize your dining experience. 02/2019 Prices are inclusive of applicable taxes and subject to 10% service charge. MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com ROASTING 港式燒味 MAN HO FLAMBEED SPECIALS Signature roasts flambeed tableside with premium rum 萬豪特別 Suckling pig combination Shredded chicken with jellyfish Roasted flambeed peking duck 乳豬拼盤 海蜇手撕鷄 served with Chinese pancake P1580 P980 (small) / P1600 (large) 现烤火焰片皮鴨 P3288 Two ways Barbecued pork Ginger & onion chicken 蜜汁叉焼 姜葱霸鷄 Roasted duck P520 P980 (1/2 PC) / P1800 (1 PC) 明爐燒鸭 P888 (1/4 pc) / P1688 (1/2 pc) / P2800 (1 Whole) Roasted suckling pig Soy marinated chicken 化皮乳豬 玫瑰豉油鷄 P2500 (1/4 pc) / P4800 (1/2 pc) / P8800 (1 whole) P700 (1/2 pc) / P1200 (1 Whole) Assorted barbecued meat combination 燒味拼盤 P1380 Please let us know any special requirements, or allergies, we will gladly customize your dining experience.
    [Show full text]
  • Snail Production in Bayelsa State, Nigeria: Technologies, Productivity and Enhancement Measures
    SNAIL PRODUCTION IN BAYELSA STATE, NIGERIA: TECHNOLOGIES, PRODUCTIVITY AND ENHANCEMENT MEASURES BY SUWARI, GOD’STIME SAMUEL PG/Ph.D/04/35563 DEPARTMENT OF VOCATIONAL TEACHER EDUCATION (AGRICULTURAL UNIT) UNIVERSITY OF NIGERIA, NSUKKA SUPERVISOR: DR. R.O. MAMA OCTOBER, 2010. 2 TITLE PAGE SNAIL PRODUCTION IN BAYELSA STATE, NIGERIA: TECHNOLOGIES, PRODUCTIVITY AND ENHANCEMENT MEASURES BY SUWARI, GOD’STIME SAMUEL PG/Ph.D/04/35563 A THESIS REPORT SUBMITTED TO THE DEPARTMENT OF VOCATIONAL TEACHER EDUCATION, UNIVERSITY OF NIGERIA, NSUKKA; IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF Ph.D DEGREE IN AGRICULTURAL EDUCATION SUPERVISOR: DR. R.O. MAMA OCTOBER, 2010. 2 3 APPROVAL PAGE This thesis has been approved for the Department of Vocational Teacher Education, University of Nigeria, Nsukka. By ………………………….. ………………………… Dr. R.O. Mama (Supervisor) Internal Examiner ………………………… ………………………. Prof. E.E. Agomuo External Examiner (Head of Department) …………………………… Prof. S.A. Ezeudu (Dean, Faculty of Education) 3 4 CERTIFICATION SUWARI, GOD’STIME SAMUEL, a postgraduate student in the Department of Vocational Teacher Education (Agriculture) with Registration Number PG/Ph.D/04/35563, has satisfactorily completed the requirements for the research work for the degree of Doctor of Philosophy in Agricultural Education. The work embodied in this thesis is original and has not been submitted in part or full for any Diploma or Degree of this University or any other University. ………………………………….. ……………………… SUWARI, GOD’STIME SAMUEL DR. R.O. MAMA Student Supervisor 4 5 DEDICATION To: Almighty God from whom mercy, knowledge, wisdom and understanding come and who has made me what I am today. 5 6 ACKNOWLEDGEMENTS The researcher wishes to express his profound gratitude to the project supervisor, Dr.
    [Show full text]
  • UNIVERSITY of CALIFORNIA Santa Barbara Spatial
    UNIVERSITY OF CALIFORNIA Santa Barbara Spatial Mobility, Hybrid Subjects and National Identity in 21st Century Urban China: Wenzhouren’s Identity Negotiation in New Shanghai A Thesis submitted in partial satisfaction of the requirements for the degree Master of Arts in Asian Studies by Qiaoqi Chen Committee in charge: Professor Mayfair Yang, Chair Professor Hsiao-jung Yu Professor Xiaowei Zheng January 2018 The thesis of Qiaoqi Chen is approved. ___________________________________________ Hsiao-jung Yu ___________________________________________ Xiaowei Zheng ___________________________________________ Mayfair Yang, Committee Chair January 2018 Spatial Mobility, Hybrid Subjects and National Identity in 21st Century Urban China: Wenzhouren’s Identity Negotiation in New Shanghai Copyright © 2017 by Qiaoqi Chen iii ACKNOWLEDGEMENTS I owe my advisor, my committee members and my parents a debt of gratitude. Without their love and support, my academic journey could have ended way before this thesis project. I am profoundly grateful to my advisor Professor Mayfair Yang, and my former advisor Professor Hsiao-jung Yu, for their consistent intellectual guidance and support throughout my academic journey. I deeply appreciate Professor Yang’s encouragement, trust and care, particularly when I was experiencing a difficult time. I would also like to thank her for her patient guidance, constructive comments and suggestions on all stages of my thesis project. I am also deeply grateful to Professor Yu and Professor Xiaowei Zheng for their great kindness to serve in my committee and their intellectual and moral support. My sincere thanks to the Department of East Asian Languages and Cultural Studies for offering me fellowships and teaching assistant positions during my stay in Santa Barbara.
    [Show full text]
  • Taipei Guide Taipei Guide Money
    TAIPEI GUIDE TAIPEI GUIDE MONEY Currency: New Taiwanese Dollar (TWD/NT) = 100 Bottle of water at supermarket (1.5 liter) – 30 Essential Information cents. NT Money 3 Domestic beer (0.5 liter, draught) – 50 NT The easiest way to get Taiwanese money is to use Cappuccino – 80 NT Communication 4 This enchanting metropolis always seems to the ATMs that are literally on every corner or in Gasoline (1 liter) – 32 NT be busy, never slowing down or taking time to 7-Elevens (part of the international Plus or Cirrus Hostels (average price/night) – 400 NT Holidays 5 relax. Taipei has all the typical characteristics networks). You can also exchange money in the 4* hotel (average price/night) – 4000 NT banks (second most common option) or in hotels, Car-hire (medium-sized car/day) – 3000 NT Transportation 6 of a contemporary Asian global city: an excel- lent public transportation system, a glitzy cen- but the rates are not as good there. Private ex- Food 8 tral business district with signature skyscrap- change offices are not widespread in Taiwan. Tipping ers, overwhelming shopping malls and busy Tipping is not customary in Taiwan. The restau- Events During The Year 9 nightspots. Major cards (Visa, Master Card, JCB) are widely ac- rants usually include a service charge in the bill. Despite the erratic traffic, overcrowded streets cepted and paying with them is very convenient However, it is usual to tip bellhops in good hotels 10 Things to do and pollution, Taipei has also an amiable face in Taiwan. Amex and Diners club are accepted at (around 100NT) or staff in expat bars/clubs.
    [Show full text]
  • Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
    Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.
    [Show full text]
  • The Ambassador Hotel Hsinchu Gets Under Way
    THE AMBASSADOR HOTEL 2014 BUSINESS REVIEW Stock Code:：2704 Business Strategy 1.To follow the successful business brand model of the amba with concepts of technology, environmental protection and innovation. 2.To build the shared service center to enhance the revenue of company effectively. 3.In order to be more competitive in the market of food and beverage we plan to remodel the restaurant as one of improvement. 1 Inbound visitor statistics Place of residence Item 2009 2010 2011 2012 2013 2014/1-2Q Visitors 972,123 1,630,735 1,784,185 2,586,428 2,874,702 1,961,929 Mainland China Growth Rate 195.30% 67.75% 9.41% 44.96% 11.15% 38.45% Visitors 718,806 794,362 817,944 1,016,356 1,183,341 659,487 Hong Kong/Macao Growth Rate 16.19% 10.51% 2.97% 24.26% 16.43% 18.08% Visitors 1,000,661 1,080,153 1,294,758 783,118 Japan 1,432,315 1,421,550 Growth Rate -7.92% 7.94% 19.87% 10.62% -0.75% 18.55% Visitors 167,641 216,901 242,902 259,089 351,301 262,814 Korea Growth Rate -33.55% 29.38% 11.99% 6.66% 35.59% 79.81% Visitors 795,853 1,059,909 1,124,421 1,179,496 1,307,892 695,485 Asia Growth Rate -0.39% 32.24% 5.99% 4.90% 10.89% 16.83% Visitors 442,036 474,709 495,136 497,597 502,446 277,455 America Growth Rate -4.17% 7.39% 4.30% 0.50% 0.97% 14.07% Visitors 197,070 203,301 212,148 218,045 223,062 128,723 Europe Growth Rate -1.91% 3.16% 4.35% 2.78% 2.30% 21.44% Visitors 66,173 71,953 70,540 75,414 77,722 46,049 Oceania Growth Rate -3.47% 8.73% -1.96% 6.91% 3.06% 25.21% Visitors 7,735 8,254 8,938 8,865 8,795 4,825 Africa Growth Rate -8.99% 6.71% 8.29% -0.82%
    [Show full text]