Yaksik Sweet Rice with Nuts and Jujubes Yaksik Is a Sweet Dish Made with Steamed Glutinous Rice, Honey, Soy Sauce, Jujubes, Chestnuts and Pine Nuts

Total Page:16

File Type:pdf, Size:1020Kb

Yaksik Sweet Rice with Nuts and Jujubes Yaksik Is a Sweet Dish Made with Steamed Glutinous Rice, Honey, Soy Sauce, Jujubes, Chestnuts and Pine Nuts FRIDAY, DECEMBER 21, 2012 ADVERTISING SUPPLEMENT / LOS ANGELES TIMES A3 K-RECIPE Yaksik sweet rice with nuts and jujubes Yaksik is a sweet dish made with steamed glutinous rice, honey, soy sauce, jujubes, chestnuts and pine nuts. It may also be called yakbap (medicinal rice). It is said that yaksik was prepared and served to the crows as a reward for saving the king’s life in the Silla Kingdom. melts, coat the pan with oil. When the sugar turns to a brownish liquid, add the starch powder and boil while stirring for 1 min. to make the sauce. 7. While the steamed rice is still warm, add soy sauce, sweet steamed rice sauce, yellow sugar, cinna- mon powder, jujube stone tea, honey, regular sugar and sesame oil into the steamed rice and mix them well. Mix them well again after adding chestnuts, ju- jubes and pine nuts. 8. Put the mixture of above steamed glutinous rice into the steaming pot for 10 min. on high heat. Then lower the heat to medium, steam for 20 min. and mix it well. Reduce the heat to low, steam for 20 min. and then mix again and steam for another 10 min. Tips: Yaksik (Institute of Traditional Korean Food) • To cook good-tasting steamed rice, the rice Ingredients: • Sweet steamed rice 4. Pour water into the should be steamed to be sauce: 2 tbsp sugar, 1 tsp steaming pot, heat for 8 pretty tender, neither too • 1 1/2 cups glutinous rice, edible oil, 1/2 tbsp starch min. on high heat. When hard nor too soft or watery. 8 cups rice steaming water powder, 3 tbsp warm water it gives off steam, layer a • Steaming in boiling wa- • Salt water: 3 tbsp water, 1. Wash the glutinous damp cotton cloth on the ter will produce a deeper 1/2 salt rice and soak in water for bottom, put in the gluti- brown color, better taste • 5 jujubes, 3 chestnuts, 1 about 3 hours, drain water nous rice and steam for 20 and sweet smell. tsp pine nuts through a strainer for 10 min. Sprinkle salt water, • Two hours is a good time- • Jujube stone tea: 5 jujube min. (330g). mix well, and steam for frame for steaming in boil- stones, 1 cup water 2. Wipe the jujubes with another 30 min. ing water. • Sweet steamed rice sea- damp cotton cloth, cut the 5. Put the jujube stones • For the sweet steamed soning: 2 1/2 tsp soy sauce, flesh round and cut it into and water in the pot, cover rice sauce, caramel sauce 2 tbsp sweet steamed rice 6 pieces (16g). Skin the and simmer for 15 min. on may produce a good color sauce, 3 tbsp yellow sugar, chestnuts and cut into 6 medium heat. Then strain and sweet smell. 1/4 cinnamon powder, 1/2 pieces (30g). (19g). tsp jujube stone tea, 2 tbsp 3. Remove tops of the pine 6. Put the sugar in the pot, (Adapted from the Insti- honey, 2 tbsp sugar, 1/2 nuts and wipe the nuts heat it for 3 min. on medi- tute of Traditional Korean tbsp sesame oil with a dry cotton cloth. um heat. When the sugar Food) HEaltH Healthy bathing in winter and scrubbing the skin can els, or ordinary towels with stead, pat the skin gently cause the destruction of soap to scrub your skin. to dry. Apply moisturizer this skin layer, causing in- Instead, use gentle soaps all over your body. It is best creased moisture loss and to lather with your hands to do this right after hav- skin symptoms explained and apply to your skin as ing a bath, in the bathroom above. When the skin stra- if applying skin lotion. Fo- when the environment is tum corneum layer is de- cus on cleaning areas that still moist. Avoid excessively stroyed, it can take between can get sweaty, such as the hot temperatures of bathing one to two weeks to recover. armpits, groin, and the area water, and it is not advised If you have scrubbed your below the breasts. You may to take long baths. skin excessively, you should skip the other outer areas take care to look after your of the arms and legs if they The author is a doctor of skin for the next 1-2 weeks aren’t dirty. It is advised to the Department of Derma- and be careful when taking use gentle acidic soap with tology at Samsung Medical baths. Elderly people are moisturizing properties. Center and a professor of more likely to develop dry Avoid using soaps that con- Sungkyunkwan University skin. The outer surfaces of tain deodorants or antibac- School of Medicine. - Ed. the limbs are more prone to terial agents. When drying develop dry eczema, so they your skin, do not rub your shouldn’t be scrubbed. skin with a dry towel. In- In the winter, you should adjust the frequen- cy, timing, and method of bathing from summer hab- its. The frequency should be limited to 2-3 times per week, and you should also With the start of the in the outer surfaces of the ing to the public bath once a reduce your bath times to 15 winter season, increas- arms and the legs. The dry week, along with their daily minutes each. Middle-aged ing numbers of people are and itchy symptoms can baths for a “proper bath.” men tend to enjoy hot baths complaining of itchy and progress to dry eczema, so it However, such a practice or saunas daily to recover dry skin. The itchiness and should be managed appro- can lead to increased skin from their fatigue, but this dryness of skin in winter priately. trauma, causing itchiness will lead to damaging the is associated with the cold Before the 1970s, people and dryness, which can in protective skin layer thus weather. In countries such only went to the public baths turn lead to eczema symp- causing skin itchiness and as Korea, where there are once a week in the winter. toms. skin aging. You should also continental climates and With the abundant supply The stratum corneum use lukewarm water, rather continued dry weather, of apartments, hot water layer covers the skin, which than hot water, to cleanse such skin conditions are is now available 24 hours a is only 10 micrometers thick. your face, followed by a quite common. It is more day and some people have This layer plays an impor- cold-water rinse to prevent common in those aged 40 baths once to twice daily. tant role in preventing the skin aging. years and over, with the Some people still continue loss of moisture from the You should also avoid symptoms most prominent with their old habits of go- skin. Excessive use of soaps using coarse bathing tow-.
Recommended publications
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Hrvatski Glasnik Intelektualnog Vlasništva
    HRVATSKI GLASNIK INTELEKTUALNOG VLASNIŠTVA 15/2019 26. 7. 2019. REPUBLIKA HRVATSKA DRŽAVNI ZAVOD ZA INTELEKTUALNO VLASNIŠTVO SADRŽAJ - PATENTI Objava prijava patenata 1 Kazalo brojeva prijava patenata 3 Kazalo klasifikacijskih oznaka prijava patenata prema MKP 4 Kazalo podnositelja prijava patenata 5 Objava upisa promjena u Registru patenata 6 Objava prestanaka vrijednosti patenata/konsenzualnih patenata 7 Objava proširenih europskih patenata 8 Kazalo brojeva proširenih europskih patenata 9 Kazalo klasifikacijskih oznaka proširenih europskih patenata prema MKP 10 Kazalo nositelja proširenih europskih patenata 11 Objava prestanaka vrijednosti proširenih europskih patenata 12 Objava europskih patenata 13 Kazalo brojeva europskih patenata 24 Kazalo klasifikacijskih oznaka europskih patenata prema MKP 25 Kazalo nositelja europskih patenata 33 Objava zahtjeva za nastavak postupka europskih patenata 36 Objava nastavaka postupka europskih patenata 36 Objava prestanaka vrijednosti europskih patenata 37 Objava proglašenja europskih patenata ništavim 39 SADRŽAJ - ŽIGOVI Objava prijava žigova 1 Kazalo brojeva prijava žigova 53 Kazalo klasifikacijskih oznaka prijava žigova 55 Kazalo podnositelja prijava žigova 58 Objava upisa promjena u Registru prijava žigova 59 Objava ispravaka podataka iz objavljenih prijava žigova 61 Objava informacija o međunarodnim registracijama žigova za koje je zatražena zaštita u Republici Hrvatskoj 62 Objava žigova 68 Kazalo brojeva žigova 92 Kazalo klasifikacijskih oznaka žigova 93 Kazalo nositelja žigova 94 Objava upisa
    [Show full text]
  • Registrierungen (297801 Bis 298280) • Umschreibungen • Erweiterungen
    Wien, 20. Juni 2018 / Nr. 6 Erscheint am 20. jedes Monats Redaktion, Verwaltung und Verlag im Österreichischen Patentamt Wien XX., Dresdner Straße 87 Postanschrift: Postfach 95 1200 Wien Inhalt • Registrierungen (297801 bis • Löschungen 298280) • Berichtigungen • Umschreibungen • Erweiterungen Hinweise Die jeweils links neben den bibliographischen Daten in Klammern stehenden Zahlen bedeuten: (111) ... Registernummer, (210) ... Anmeldenummer, (220) ... Anmeldetag, (230) ... Ausstellungspriorität, (151) ... Registrierungsdatum, (300) ... Unionspriorität, (511) ... Klassifikation; Waren- und Dienstleistungsverzeichnis, (531) ... Klassifikation; Bildbestandteile, (540) ... Marke, (551) ... Verbandsmarke, (552) ... Gewährleistungsmarke, (591) ... Farbbeanspruchung, (730) ... Markeninhaber, (740) ... Vertreter/Zustellungsbevollmächtigter Nur für Bildmarken: Bei farbig hinterlegten Marken steht unter dem Markenbild in Klammern das Wort „farbig“ bzw. die Farbangabe. Die Schutzdauer endet zehn Jahre nach dem Ende des Monates, in dem die Marke registriert worden ist, und ist jeweils um zehn Jahre verlängerbar. Abkürzungen: AM = Aktenzeichen (Anmeldenummer); Kl. = Klasse nach der Klasseneinteilung des Abkommens von Nizza über die internationale Klassifikation von Waren und Dienstleistungen für die Eintragung von Marken (BGBl. Nr. 340/1982); Nr. = Registriernummer. Eine allfällige Veröffentlichung von Entscheidungen zu Verfahren in Markenangelegenheiten erfolgt im Patentblatt I. Teil. Ländercode DE DEUTSCHLAND IN INDIEN PA PANAMA DJ DSCHIBUTI IQ IRAK
    [Show full text]
  • Vol.9 No.2 SUMMER 2016 여름
    여름 Vol.9 No.2 SUMMER 2016 여름 SUMMER 2016 Vol.9 No.2 2016 Vol.9 ISSN 2005-0151 OnOn the the Cover Cover Tidal flats are coastal wetlands formed through the long-term deposition of sand and/or mud carried by tides or rivers. They are typically submerged when the tide is high and exposed when it turns. The south- western coast of the Korean Peninsula is enormously rich in inshore islands, a geo- graphical characteristic that has given rise to diverse forms of tidal flats. Blessed with amazing biodiversity, these flats provide unique scenery blending land and water. For more on the southwestern Korean tidal flats, see p. 22. SUMMER Contents 06 07 04 Korean Heritage in Focus Exploration of Korean Heritage 42 Heritage Guardians, Another Heritage in the Making Soesokkak River Pool, a Masterpiece Crafted by Nature The Royal Culture Festival, a Royal Feast for Contemporary Koreans Samgyetang, a Hot Recipe for Fighting Summer Heat Royal Tombs of the Joseon Dynasty on Exhibition 04 10 24 36 16 30 42 48 24 Korean Heritage for the World Cultural Heritage Administration Headlines 52 Tidal Flats on the Southwestern Coast of the Korean Peninsula CHA News A Treasure Trove of Bio- and Geo-Diversity CHA Events Traditional Dyeing Brings out the Colors of Nature Jikji, the Oldest Surviving Evidence of a Major Human Invention Korean Heritage in Focus 08 09 Possessing the DNA of all humanity, cultural heritage also embodies Heritage Guardians, the cultural and historical characteristics unique to a particular group Another Heritage in the Making or civilization.
    [Show full text]
  • Korean Diet: Characteristics and Historical Background
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Elsevier - Publisher Connector J Ethn Foods 3 (2016) 26e31 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Korean diet: Characteristics and historical background Soon Hee Kim a, Myung Sunny Kim a, b, Myoung Sook Lee c, Yong Soon Park d, Hae Jeong Lee e, Soon-ah Kang f, Hyun Sook Lee g, Kyung-Eun Lee h, Hye Jeong Yang a, * * Min Jung Kim a, Young-Eun Lee i, , Dae Young Kwon a, b, a Korea Food Research Institute, Songnam, South Korea b Department of Food and Bio-technology, University of Science and Technology, Songnam, South Korea c Department of Food and Nutrition, SungShin Women's University, Seoul, South Korea d Department of Food and Nutrition, Hanyang University, Seoul, South Korea e Department of Food and Nutrition, Gachon University, Songnam, South Korea f Department of Conversing Technology, Hoseo University, Asan, South Korea g Department of Food and Nutrition, Dongseo University, Busan, South Korea h Department of Food and Nutrition, Seoul Women's University, Seoul, South Korea i Department of Nutrition, Wonkwang University, Iksan, South Korea article info abstract Article history: Background: Korea has developed a unique food culture connected to its long agricultural history. Recently, Received 16 January 2016 interest in Korean food, especially regarding its health benefits, has greatly increased. However, there are Received in revised form insufficient resources and research available on the characteristics and definitions of Korean cuisine. 23 January 2016 Methods: Researchers and professors of the food and nutritional sciences in Korea began working Accepted 2 February 2016 together in April 2015 in order to establish cohesive definitions and concepts to be used in dialogue Available online 15 March 2016 related to the Korean diet (K-diet).
    [Show full text]
  • Trade Marks Inter Partes Decision O/578/20
    O-578-20 TRADE MARKS ACT 1994 IN THE MATTER OF REGISTRATION NO. 3341513 IN THE NAME OF EFD UK LTD IN RESPECT OF THE TRADE MARK IN CLASSES 29 AND 30 AND IN THE MATTER OF AN APPLICATION FOR INVALIDATION THERETO UNDER NO. 502619 BY M/S. PRAVIN MASALEWALE Background and pleadings 1. The contested registration 3341513, in respect of the mark shown on the front page of this decision, stands in the name of EFD UK Ltd (“the proprietor”). It was applied for on 27 September 2018 and registered on 22 February 2019. It is registered in respect of a long list of goods in classes 29 and 30. The full list of these goods is provided in Annex 1 to this decision. 2. On 22 May 2019, M/s Pravin Masalewale (“the applicant”) applied to invalidate the registration on the basis of section 47, section 5(2)(b), section 5(6) and section 3(6) of the Trade Marks Act 1994 (“the Act”). In respect of the grounds based upon section 5(2)(b), the applicant relies upon the following earlier mark: EU Trade Mark (EUTM) 5582606 SUHANA Filing date: 22 December 2006 Date of entry on the register: 10 December 2007 Class 30: Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; spice blends; ice. 3. The applicant asserts that the proprietor’s mark is similar to a very high degree to its mark and that the respective goods, because they are all in the nature of food products and accompaniments, are identical.
    [Show full text]
  • Cereri De Înregistrare Marcă Depuse În Data De 05/01/2021
    OFICIUL DE STAT PENTRU INVENŢII ŞI MĂRCI BUCUREŞTI ROMÂNIA CERERI DE ÎNREGISTRARE MARCĂ DEPUSE ÎN DATA DE 05/01/2021 PUBLICATE ÎN DATA DE 12/01/2021 BULETINUL OFICIAL DE PROPRIETATE INDUSTRIALĂ - Cereri Mărci depuse în data de 05/01/2021 Cereri Mărci publicate în 12/01/2021 (în ordinea numărului de depozit) Nr. Nr. Depozit Data Titular Denumire Crt Depozit Marcă (0) (210) (151) (732) (540) 1 M 2020 09223 05/01/2021 DANIELA MEISAROS BIBLIA LA PUTEREA A DOUA B² IOSUA 1:8 2 M 2020 09433 05/01/2021 ANA - MARIA CUZDRIOREANU foodie fit by CuzAna Natural Ingredients 3 M 2021 00007 05/01/2021 CONSILIUL JUDEȚEAN DRUMUL VINULUI PRAHOVA PRAHOVA 4 M 2021 00019 05/01/2021 ANCA-MIRELA CHIRILA inova interiors 5 M 2021 00020 05/01/2021 SC CONTEGO INVESTMENT CISMIGIU GROUP SRL 6 M 2021 00021 05/01/2021 RESCONT SSM SRL Rescont 7 M 2021 00022 05/01/2021 FLORICA LUCRETIA AL- CENTRUL MEDICAL DR. JOBORY ALJOBORY 8 M 2021 00023 05/01/2021 RAȚĂ ANA MARIA CLUBUL AVOCAȚILOR 9 M 2021 00024 05/01/2021 RAZVAN GHEORGHE PODUL 10 M 2021 00025 05/01/2021 ROMTANK ROMTANK 11 M 2021 00026 05/01/2021 NICOLETA- CRISTINA Dr. Serana Denor POPESCU 12 M 2021 00027 05/01/2021 FLORENŢA-ALINA PREDESCU ce CRYSTAL EFFECT 13 M 2021 00028 05/01/2021 VALENTINA TURBATU iTICKETS VLAD BURIAN 14 M 2021 00029 05/01/2021 ADRIAN POSTOLICĂ Pittyes2es és Gyufa 15 M 2021 00030 05/01/2021 IULIAFIT-STORE SRL iuliafit.com 16 M 2021 00031 05/01/2021 MAXLAB ELEVATIX 17 M 2021 00033 05/01/2021 MESTER MEDIA SRL ROCHARGE 18 M 2021 00034 05/01/2021 MESTER MEDIA SRL CARS&ROADS 19 M 2021 00035 05/01/2021 MESTER MEDIA SRL AUTOCRITICA 20 M 2021 00036 05/01/2021 ASOCIȚIA INSTITUTUL INSTITUTUL ALFRED ADLER ALFRED ADLER 21 M 2021 00037 05/01/2021 BIJUBOX SRL BIJUBOX 2 BULETINUL OFICIAL DE PROPRIETATE INDUSTRIALĂ - Cereri Mărci depuse în data de 05/01/2021 (210) M 2020 09223 (210) M 2020 09433 (151) 05/01/2021 (151) 05/01/2021 (732) DANIELA MEISAROS, VALEA (732) ANA - MARIA CUZDRIOREANU, AURULUI NR.
    [Show full text]
  • Trade Mark Ex Parte Decision O/204/18
    o/204/18 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NUMBER 3250658 BY HELEN ROSEMARY BROWN TO REGISTER THE FOLLOWING TRADE MARK IN CLASS 30: mouth wateringly special 1 o/204/18 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NUMBER 3250658 BY HELEN ROSEMARY BROWN TO REGISTER THE FOLLOWING TRADE MARK IN CLASS 30: mouth wateringly special Background 1. On 16 August 2017 Helen Rosemary Brown (‘the applicant’) applied to register the above mark for goods in class 30 as listed in Annex A of this decision. 2. On 25 August 2017, the Intellectual Property Office (‘IPO’) issued an examination report in response to the application. In that report, an objection was raised under section 3(1)(b) of the Trade Marks Act 1994 (‘the Act’) which read as follows: “The application is not acceptable in Class 30. There is an objection under Section 3(1)(b) of the Act as the mark is devoid of any distinctive character. This is because the expression ‘mouth wateringly special’ merely serves a promotional and laudatory function e.g. the average consumer would perceive the expression ‘mouth wateringly special’ as a laudatory message with the purpose of highlighting a positive attribute of the goods being offered. It is considered that the average consumer, when greeted with the sign ‘mouth wateringly special’ would not attribute any trade mark significance to the expression and would instead merely perceive the sign as a promotional intimation that the food products provided by the applicant are better than the average product and have an incredible taste.
    [Show full text]
  • Sweet Treats Around the World This Page Intentionally Left Blank
    www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias.
    [Show full text]
  • 全文本) Acceptance for Registration (Full Version)
    公報編號 Journal No.: 647 公布日期 Publication Date: 28-08-2015 分項名稱 Section Name: 接納註冊 (全文本) Acceptance for Registration (Full Version) 香港特別行政區政府知識產權署商標註冊處 Trade Marks Registry, Intellectual Property Department The Government of the Hong Kong Special Administrative Region 接納註冊 (全文本) 商標註冊處處長已根據《商標條例》(第 559 章)第 42 條,接納下列商標的註冊申請。現根據《商標條 例》第 43 條及《商標規則》(第 559 章附屬法例)第 15 條,公布申請的詳情。 根據《商標條例》第 44 條及《商標規則》第 16 條,任何人擬就下列商標的註冊提出反對,須在本公告 公布日期起計的三個月內,採用表格第 T6 號提交反對通知。(例如,若果公布日期爲 2003 年 4 月 4 日,則該三個月的最後一日爲 2003 年 7 月 3 日。)反對通知須載有反對理由的陳述及《商標規則》第 16(2)條所提述的事宜。反對人須在提交反對通知的同時,將該通知的副本送交有關申請人。 有關商標註冊處處長根據商標條例(第 43 章)第 13 條/商標條例(第 559 章)附表 5 第 10 條所接納的註冊申 請,請到 http://www.gld.gov.hk/cgi-bin/gld/egazette/index.cgi?lang=c&agree=0 檢視電子憲報。 ACCEPTANCE FOR REGISTRATION (FULL VERSION) The Registrar of Trade Marks has accepted the following trade marks for registration under section 42 of the Trade Marks Ordinance (Cap. 559). Under section 43 of the Trade Marks Ordinance and rule 15 of the Trade Marks Rules (Cap. 559 sub. leg.), the particulars of the applications are published. Under section 44 of the Trade Marks Ordinance and rule 16 of the Trade Marks Rules, any person who wishes to oppose the registration of any of these marks shall, within the 3-month period beginning on the date of this publication, file a notice of opposition on Form T6. (For example, if the publication date is 4 April 2003, the last day of the 3-month period is 3 July 2003.) The notice of opposition shall include a statement of the grounds of opposition and the matters referred to in rule 16(2).
    [Show full text]
  • Sweet Treats Around the World: an Encyclopedia of Food and Culture
    Sweet Treats around the World This page intentionally left blank Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias. 2. Food habits·Encyclopedias. 3. International cooking·Encyclopedias.
    [Show full text]