Free-Flow Beverage Package +$35 BOTTOMLESS BRUNCH

Total Page：16

File Type：pdf, Size：1020Kb

Free-Flow Beverage Package +$35 BOTTOMLESS BRUNCH

BOTTOMLESS BRUNCH $58 per person Begin with an assortment of handcrafted dim sum, followed by your choice of signature Mott 32 small plates. (Up to 2 hours) Free-Flow Beverage Package +$35 Imperial Dragonball Cocktail Hano Hou Sparkling Sake, Jasmine Syrup, Lemon, Lychee Aurora Cocktail Ketel One Peach & Orange Blossom, Plum Red Bull, Lemon, Cucumber Moët & Chandon Imperial Brut Champagne Jasmine Cooler Mottail Lychee, Jasmine Tea, Orange Blossom 點心拼盤 Dim Sum To Start 韮菜鮮蝦餃 King Prawn Har Gow, Garlic Chive 金箔黑魚籽賽螃蟹餃 South Australian Scallop, Garoupa, 肉類 Meat Caviar & Gold Leaf, Egg White Dumpling 竹炭叉燒包 Sugar Coated BBQ Iberico Pork Bun, 黑松露西班牙黑毛豬叉燒炒蛋 Barbecue Pluma Iberico Pork with Scrambled Egg & Black Truffle Bamboo Charcoal 紅菜頭海鮮石榴粿 South Australian Scallop, Shrimp, 牛柳粒炸薯茸 Fried Mashed Potatoes with Beef Short Rib Beetroot Dumplings 辣牛筋煙燻流心蛋 Beef Tendon, Soft Smoked Tea Egg 帶子蜂巢芋盒 Scallop, Taro Croquette 陳年黑醋咕嚕肉 Sweet & Sour Pork, Aged Black Vinegar 香煎XO醬瑤柱蘿蔔糕 Pan Fried Turnip Cake, Dried Scallops 脆皮燒腩仔 Crispy Roasted Pork Belly and Shrimp, XO Sauce 口水雞 Cold Free-Range Chicken, Szechuan Peppercorns, Chili Sauce 雞蛋香煎糯米雞 Pan Fried Glutinous Rice, Chicken, Iberico Pork, Conpoy, Egg 湯 Soup 京川餃子 Poached Pork Dumpling, Aged Vinegar & Spicy Sauce 海鮮酸辣羹 Hot & Sour Soup, Assorted Seafood 炸雲吞 Deep-Fried Wontons 鮮蝦雲吞湯 Shrimp Wonton Soup 蟹肉粟米湯 Sweet Cream Corn Soup with Crabmeat 飯麵 Rice & Noodles 海鮮 Seafood 蔥油開揚麵 Shanghainese Noodles, Dried Shrimp, Tossed with Scallion Oil 揚州炒飯 Fried Rice, Diced Prawn, Iberico Pork, 炸蝦多士 Sesame Prawn Toast, Autumn Sauce Asparagus in Yeung Chow Style 脆皮鮮蝦炸兩 Prawn, Crispy Rice Paper Cheung Fun 榨菜鴨絲湯米 Rice Vermicelli Soup, Pickled Mustard Green 鮮蝦腐皮卷 Crispy Prawn Beancurd Roll & Shredded Duck 菜類 Vegetable 甜點 Dessert 煎蓮藕餅沙律 Seared Lotus Root Patties Salad 椰汁馬蹄卷 Water Chestnut Roll, Coconut Sauce 椒鹽豆腐 Salt and Pepper Tofu 石榴凍布甸 Guava Pudding, Sago 蒜香手拍青瓜 Marinated Cucumber & Garlic 南瓜空心煎堆 Fried Chinese Sticky Rice Ball with Pumpkin Paste.

Copy Link

Recommended publications

Breakfast Healthy Salad
MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals.
[Show full text]
Kuaghjpteresalacartemenu.Pdf
Thoughtfully Sourced Carefully Served At Hyatt, we want to meet the needs of the present generation without compromising what’s best for future generations. We have a responsibility to ensure that every one of our dishes is thoughtfully sourced and carefully served. Look out for this symbol on responsibly sourced seafood certified by either MSC, ASC, BAP or WWF. “Sustainable” - Pertaining to a system that maintains its own viability by using techniques that allow for continual reuse. This is a lifestyle that will inevitably inspire change in the way we eat and every choice we make. Empower yourself and others to make the right choices. KAYA & BUTTER TOAST appetiser & soup V Tauhu sambal kicap 24 Cucumber, sprout, carrot, sweet turnip, chili soy sauce Rojak buah 25 Vegetable, fruit, shrimp paste, peanut, sesame seeds S Popiah 25 Fresh spring roll, braised turnip, prawn, boiled egg, peanut Herbal double-boiled Chinese soup 32 Chicken, wolfberry, ginseng, dried yam Sup ekor 38 Malay-style oxtail soup, potato, carrot toasties & sandwich S Kaya & butter toast 23 White toast, kaya jam, butter Paneer toastie 35 Onion, tomato, mayo, lettuce, sour dough bread S Roti John JP teres 36 Milk bread, egg, chicken, chili sauce, shallot, coriander, garlic JPt chicken tikka sandwich 35 Onion, tomato, mayo, lettuce, egg JPt Black Angus beef burger 68 Coleslaw, tomato, onion, cheese, lettuce S Signature dish V Vegetarian Prices quoted are in MYR and inclusive of 10% service charge and 6% service tax. noodles S Curry laksa 53 Yellow noodle, tofu, shrimp,
[Show full text]
A Review of the Malaysia's Heritage Delicacy Alongside with The
Ismail et al. Journal of Ethnic Foods (2021) 8:19 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00095-3 REVIEW ARTICLE Open Access The Malay’s traditional sweet, dodol:a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries Norsyahidah Ismail1, Muhammad Shahrim Ab. Karim1* , Farah Adibah Che Ishak1, Mohd Mursyid Arsyad2, Supatra Karnjamapratum3 and Jiraporn Sirison3 Abstract The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging.
[Show full text]
Rice Scientific Classification Kingdom: Plantae Division: Magnoliophyta
Rice From Wikipedia, the free encyclopedia Rice Oryza sativa Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Liliopsida Order: Poales Family: Poaceae Genus: Oryza Species • Oryza glaberrima • Oryza sativa Rice refers to two species ( Oryza sativa and Oryza glaberrima ) of grass , native to tropical and subtropical southern & southeastern Asia and to Africa , which together provide more than one fifth of the calories consumed by humans [1]. (The term "wild rice" can refer to wild species of Oryza, but conventionally refers to species of the related genus Zizania , both wild and domesticated.) Rice is an annual plant , growing to 1–1.8 m tall, occasionally more, with long slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick. Contents • 1 Cultivation • 2 Preparation as food o 2.1 Cooking • 3 History o 3.1 Etymology o 3.2 History of cultivation • 4 World production and trade • 5 Rice Pests • 6 Cultivars Cultivation The planting of rice is often a labour intensive process Rice is a dietary staple for a large part of the world's human population , making it the most consumed cereal grain . Rice is the world's third largest crop, behind maize ("corn") and wheat . Rice cultivation is well suited to countries and regions with low labour costs and high rainfall , as it is very labour-intensive to cultivate and requires plenty of water for irrigation , much like the licorice crops found in Eastern Europe.
[Show full text]
Vlees Gerechten
A LA CARTE RAMES SCHOTEL SATE’S Gado-Gado 7.5 Rames AMBON v.a. 8.5 Sate Ayam 6 Mix steamed vegetables and hard-boiled egg with Nasi Putih* | Ayam Cashew | Sambal Goreng Buncis | Chicken skewers with homemade peanut sauce fried tofu and tempe served with Kerupuk homemade peanut sauce dressing Sate Kambing 10 Rames BANDUNG v.a. 10.5 Marinated tender goat skewers with homemade sweet Tahu Petis 9 Nasi Putih* | Ayam Cashew | Daging Semur soy sauce Sliced sticky rice with tofu, tauge and petis Jakarta | Sambal Goreng Buncis | Sambal Goreng dressing Telor | Kerupuk Rames VEGA v.a. 10.5 Tahu Telor 10 Nasi Putih* | Kacang Panjang | Sayur Lodeh | Tempe KIP GERECHTEN PER PORTIE Omelette filled with tofu and vegetables served Tahu Taoco | Acar Ketimun | Emping with homemade peanut dressing CHICKEN DISHES Rames CIREBON v.a. 13.5 Ayam Suwir 5 Ketoprak 9 Nasi Putih* | Ayam Garing | Daging Rendang | Ayam Mild spicy shredded chicken Vegetarian dish consists of tofu, vegetables and Suwir | Kacang Panjang | Sambal Goreng Telor | Acar sliced sticky rice, rice vermicelli served in Ketimun | Kerupuk Ayam Cashew 5 homemade peanut dressing Rames KOPI KOPI SPECIAAL v.a. 15.5 Sweet chicken with cashew nuts Bakmi Bangka 12.5 Nasi Putih* | Ayam Suwir | Daging Semur Jakarta | Ayam Garing 5 Thin-slized noodles with chicken, mushrooms, Sambal Goreng Buncis | Sate Ayam (2 stokjes) | Sweet crispy chicken vegetatbles and is served with meatballs(beef) Sambal Goreng Telor | Acar Ketimun | Kerupuk soup and spring onions Ayam Paniki 5 Spicy chicken with lemongrass Gegrilde
[Show full text]
The Function of Traditional Snacks and Fruits at Chinatown Semarang - a Case Study on Semarang Northcoast Maritime Culture
125 E3S W eb of C onferences , 09004 (2019) https://doi.org/10.1051/e3sconf/201912509004 ICENIS 2019 The Function of Traditional Snacks and Fruits at Chinatown Semarang - A Case Study on Semarang Northcoast Maritime Culture Catur Kepirianto1 1Department of Linguistics, Faculty of Humanities, Universitas Diponegoro, Semarang - Indonesia Abstract. Traditional snacks and fruits are the culinary culture of Chinese community to fulfill Chinese daily consumption and ritual activities in Chinatown Semarang. It is a particular characteristic of social and local culture. As local wisdom, it provides a local value of the food products. This study aims to reveal varieties and functions of traditional snacks and fruits in Gang Baru traditional market Semarang. This research refers to theory and method of naming system and function. It is in a descriptive qualitative manner and describes names and functions of traditional snacks and fruits for ritual functions. The red and golden colors of snacks and fruits symbolize the source of fortune and wealth. Traditional snacks and fruits for the Chinese community function as ritual media to give offerings to ancestors rather than for daily consumption. The meaning and function of traditional snacks and fruits symbolize the fortune, luck, wealth, harmony, love, sharp mind, happiness, long life, calm and steady hearted, sincerity, blessing, and salvation. Hopefully, there would be a social impact to challenge the Industrial Revolution 4.0. It seems to refresh social paradigm and to recognize the high value of local wisdom, local skill, social skill, local ingredients, and local product. Keywords: functions; traditional snacks and fruits; fortune; wealthy; happiness; Semarang- Chinatown.
[Show full text]
Cuisines in Indonesia, Malaysia, and the Philippines
Cuisines in Indonesia, Malaysia, and the Philippines Since cuisines are born on the land and grow within its climate, contours, topography, and geography, Indonesia, Malaysia, and the Philippines have bred sister cuisines that find similarities as well in Thailand, Vietnam, Laos, Cambodia, and Brunei Darussalam. It is thus possible to speak of Southeast Asian cuisine even while acknowledging the regional differences that come from history, society, and culture. Indonesia, for example, with its fifteen thousand islands, covers a large portion of Southeast Asia, and in the early twenty-first century its population (209.4 million) ranked fourth among the world's most populous nations. Although the islands vary greatly in size, climate, and soil and thus in cuisine, it is possible to speak of pan-Indonesian culinary traditions, to set them in their regional contexts, and to invite comparisons with their neighbors. Malaysia is contiguous to Singapore on one side and to Brunei on the other. Its land, weather, and geographical features are similar to those of the rest of Southeast Asia. However, its population (23 million) is composed of Malay Muslims, Peranakan or Straits Chinese with roots in South China, and Indians, mainly from South India, so it developed three principal cuisines, Malay, Indian, and Chinese. The country's leaders emphasize its multicultural nature and consider all three cuisines equally national. The Philippines (population 75.8 million), with seven thousand islands, many of them small, has the longest discontinuous coastline in the world. With its tropical weather, plains and mountains, and wealth of water sources, it developed a culinary pattern similar to those of Indonesia and Malaysia.
[Show full text]
Minireview Popular Fermented Foods and Beverages in Southeast Asia
International Food Research Journal 18: 475-484 (2011) MiniReview Popular fermented foods and beverages in Southeast Asia 1Law, S. V., 2*Abu Bakar, F., 1Mat Hashim, D. and 2Abdul Hamid, A. 1Halal Products Research Institute, University Putra Malaysia, 43400 Serdang, Malaysia 2Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, 43400 Serdang, Malaysia Abstract: Fermented foods are prevalent in Southeast Asia to balance the fluctuation in food availability in the area during the stage of monsoonal circulation. Techniques of preserving cereal and seafood products are well-developed in Southeast Asia. The review concerning the indigenous carbohydrate-based fermented foods the region, including rice wine, fermented palm sap and tapai. The paper focuses on the popular indigenous fermented foods and beverages produced in the region including the consumption and processing methods. Microbiological and chemical properties of these indigenous fermented foods were also discussed. Another issue is in the alcohol-related health risk due to the consumption of the foods and beverages with high alcohol content. Hence, ethanol and other alcohol-related compounds present in the selected alcoholic fermented foods will be highlight. Keywords: Traditional fermented food, tapai/tape, toddy, rice wine, Southeast Asia Introduction conversion of the raw materials to different form of fermented food products in order to increase the Foods are the basic survival needs for human food varieties as well as to maintain food security. being. Since ancient time, various methods have been Techniques and practices of preserving plants such used to process and to preserve foods. Fermentation as rice and seafood products are well-developed in is one of the oldest and widely used food preservation Southeast Asia region as to balance the fluctuation methods in households, small-scale food industries as in food availability in the area during the stage of well as in large enterprise.
[Show full text]
Cultural Negotiation Through Food Case Study: Chinese Soft Diplomacy in Indonesia
Cultural Negotiation through Food Case study: Chinese Soft Diplomacy in Indonesia Amorisa Wiratri* Abstract Food is one of the common ways for one culture to penetrate an- other culture through migrants. Chinese migrants in Indonesia have in- troduced their food culture to Indonesians for some centuries and now Indonesians might find it difficult to recognize whether they are now lo- cal, fusion or Chinese food. The acceptance of Chinese food in Indonesia serves an example on how soft diplomacy and culture negotiation has completely succeeded. Chinese food has already blended with Indonesian culture and Indonesians nowadays are acquainted with. This study will use literature as main resources. Historical and anthropological approach will be used in analyzing the data. This paper tries to focus on three mains issues, which are the history of Chinese migration in Indonesia, the his- tory and acculturation of Chinese food in Indonesia and culture nego- tiation through food. In conclusion, the acceptance of Chinese food in Indonesia culture is part of the success of soft diplomacy and culture negotiation between Chinese migrants and Indonesian leads to the per- mission of other form of diplomacy. Keywords: Chinese, cultural negotiation, soft diplomacy, food Introduction Indonesia is known for its diverse traditional foods. Each and every region in Indonesia has their own traditional food with particular taste and made of different spices. However, many Indonesians are not aware 71 Kawalu: Journal of Local Culture Vol 4, No. 1 (January-June), 2017 of their traditional food. They rather take it for granted, not interested to thing and ask about the history of their daily meals.
[Show full text]
Ethno Gastronomy Simbolic of Indonesian Ethnic Chinese Culture at Jakarta Old Town
Jurnal Komunikasi Ikatan Sarjana Komunikasi Indonesia, Vol.4 (2), 2019, 87-95 J U R N A L E-ISSN: 2503-0795 P-ISSN: 2548-8740 KOMUNIKAS I I K A T A N S A R J A N A K O M U N I K A S I I N D O N E S I A Ethno Gastronomy Simbolic of Indonesian Ethnic Chinese Culture at Jakarta Old Town https://doi.org/10.25008/jkiski.v4i2.329 Manik Sunuantari1*, Nurul Haniza2, Arry Rahayunianto3, 1Faculty of Social and Political Science, Al Azhar Indonesia University Jl. Sisingamangaraja No. 2, Kebayoran Baru, Jakarta 12110 - Indonesia 2,3Faculty of Communication Science, Sahid University Jl. Prof. Dr. Supomo No. 84, Tebet, Jakarta 12870 - Indonesia *Corresponding author’s email: [email protected] Submited: 10 July 2019, Revised: 09 August 2019, Accepted: 10 October 2019 Accredited by Kemristekdikti No. 28/E/KPT/2019 Abstract One of the ways to increase the country's foreign exchange earnings is encouraging tourism. As one of the countries that is rich in culinary taste of the archipelago, Indonesia has the potential to develop cultural gastronomy as one of the determining factors for tourists to choose tourist destinations. This study aims to determine the symbolic meaning of gastronomy in the culture of ethnic Chinese in Indonesia. The theory used in this study is the symbolic interactionism theory and cultural gastronomy. This study employs a case study method by selecting the Kota Tua (Old Town) area as the research site. Data were collected by means of observation and interviews with informants related to the purpose of the research.
[Show full text]
SBCC Cookbook
SOUTH BAY COMMUNITY CHURCH'S quarantine cookbook 2020 DISCLAIMER: This cookbook is a “collection” of favorite recipes, therefore, the original authors may not be known or cited. side dish recipes Black Bean and Corn Salad Broccoli and Brussels Sprout Delight Broccoli Casserole Brussels Sprouts Cerviche Chunky Guaca –Salsa Easy Frittata Muffins Favorite Fried Rice Green Bean Casserole Gulliver’s Creamed Corn Indian Rice Kabocha Layered California Pan Sushi Overnight Coleslaw Scalloped Potatoes Shelley’s Zucchini Pie main dish recipes Asparagus Negimaki Aunty Sheri’s Chicken Tortilla Soup Baked Chile Relleno Beef Teriyaki Kabobs Black Bean and Lentil Chili Breakfast Casserole Broiled Flank Steak with Oyster Sauce Buta Dofu Cabbage Chicken Enchiladas Chana Masala Chicken Casserole Chicken Casserole Chili Verde Chinese Sticky Rice Cornflake Baked Chicken Curry Stew and Dumplings Easy Tortilla Soup Enchiladas Verdes Furikake Crusted Salmon with Teriyaki Sauce and Wasabi Mayo Garlicky Lemon Baked Tilapia Ginger Chicken Delight Korean BBQ Shredded Short Ribs main(continued)dish recipes Lemon Garlic Tilapia Lentil Curry Make Ahead Spinach Manicotti Middle Eastern Chicken Kebabs Mike’s Beef Stew Nancy’s Flank Steak Oxtail Soup Plum Sauce Chicken Portuguese Bean Soup Roasted Cauliflower and Chickpeas Round Steak Salmon Fish Tacos Sausage Soup Sheet Pan Chicken Fajitas Shirley’s Hawaiian Chili Shoyu Pot Roast Beef Shredded Beef Tortillas Shrimp and Asparagus Stir Fry Slow Cooker Pork Shoulder Spam Musubi Spicy Beef Empanadas Spinach Fandango main
[Show full text]
Moral Foods Series Editors: Christine R
Moral Foods Series Editors: Christine R. Yano and Robert Ji-Song Ku Moral Foods THE CONSTRUCTION OF NUTRITION AND HEALTH IN MODERN ASIA Edited by Angela Ki Che Leung and Melissa L. Caldwell University of Hawai‘i Press Honolulu © 2019 University of Hawai‘i Press Library of Congress Cataloging-in-Publication Data Names: Leung, Angela Ki Che, editor. | Caldwell, Melissa L., editor. Title: Moral foods: the construction of nutrition and health in Modern Asia/edited by Angela Ki Che Leung and Melissa L. Caldwell. Description: Honolulu : University of Hawai‘i Press, [2019] | Series: Food in Asia and the Pacific | Includes bibliographical references and index. Identifiers: LCCN 2018041490 | ISBN 9780824876708 (cloth ; alk. paper) Subjects: LCSH: Diet—Asia. | Food habits—Asia. | Food consumption—Moral and ethical aspects—Asia. Classification: LCC GT2853.A78 M67 2019 | DDC 394.1/2095—dc23 LC record available at https://lccn.loc.gov/2018041490 Cover art: (right) Rice with sesame seeds in black bowl. Photo by Vitchakorn Koonyosying on Unsplash. (left) Macro photography of rice with bokeh light background. Photo by rawpixel on Unsplash. An electronic version of this book is freely available, thanks to the support of libraries working with Knowledge Unlatched. KU is a collaborative initiative designed to make high-quality books open access for the public good. The open-access ISBNs for this book are 9780824887629 (PDF) and 9780824887636 (EPUB). More information about the initiative and links to the open-access version can be found at www.knowledgeunlatched.org. The open access version of this book is licensed under Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0), which means that the work may be freely downloaded and shared for non-commercial purposes, provided credit is given to the author.
[Show full text]