21. Cancer Diet All seeds are best sprouted, for cooking soak these overnight. teaspoon eachof powdered acidophilus and bifido cultures, or a mixed culture of these or http://www.health-science-spirit.com/cancer3-diet.html

Be realistic - expect a miracle! Overcoming Cancer Part 3 CANCER DIETS Walter Last GENERAL CANCER DIET Use this general cancer diet when not on a special cleansing diet. As a basic concept this diet is predominantly fresh, raw and organic. While it may not be possible to come close to 100% in this, just do your best, while at the same time listening to your intuition and the language of your body. In regard to food selection, use mainly foods high in antioxidants and known to be beneficial to overcome cancer, such as unheated fats and oils. Equally important, construct your diet so that it is beneficial for your metabolic type or blood group; for more information see below. Some found active cancer easier to control by eating meals, and especially any cooked food, only during a six-hour period of the day, say between 12 noon and 6 p.m. Before and after this unrestricted period only fresh raw food may be used. Another helpful rule is restricting sweet food, including fruit and sweet vegetable juices, by using these spaced out in small portions, or alternatively with some unheated fat or oil, such as avocado, extra virgin olive oil, raw cream or coconut cream. Any rise of the blood sugar or insulin levels above normal tends to accelerate tumor growth. Initially or when there is strong cancer activity you may use only purple fruit and juices during the morning, in addition to small amounts of unheated fats and oils. You may use juice of beetroot and, if available, cereal grasses such as wheat grass or barley grass. You may also eat, in small, spaced-out amounts, black or purple grapes, blackberries, blueberries, blackcurrants, or drink their juices in small sips.

22. Barbecue, BBQ More likely, as the world grew smaller and cultures mixed, we combined Likewise, cooking over an open flame is not, technically, barbecuing but dry http://www.inmamaskitchen.com/FOOD_IS_ART/bbqarticle.html

click to see recipes BARBECUE, BBQ by Cliff Lowe Of all the things I've ever done, or all I'll ever do, I think the one that's greatest fun is eating Barbecue. We all know the three little words that make a woman's heart beat faster, but do you know that there are three little letters that will make most men's hearts palpitate? Yep! You guessed it. BBQ! (Tsk-tsk if you thought I meant the other three letter word!) How barbecuing came to be identified with male cooking is a bit of a mystery but one assumes it has to do with camping and sports. However, the history of barbecuing itself is even more elusive. Theories abound everywhere and almost every regional area has its own story of how barbecuing evolved. The Oxford English Dictionary gives the history of the word, "barbecue"to the influence of French Haitians whose word for a method of open fire cooking was "barbe a queue"that, literally translated, means "from whiskers to tail", which is a pretty fair description of what part of a beast is barbecued. However, many people think it comes from the Spanish word "Barbacoa" which suggests barbecuing is a Spanish concept. There is even an interesting idea about how the letters BBQ came to represent this style of cooking. It supposedly stems from earlier days when roadhouses and beer joints with pool tables would advertise, 'Bar, Beer, and Cues', later shortened to BBCue, and somehow evolved into BBQ. I also read somewhere that it was originally 'Beer, Burgers, and Que,'which, somehow, seems more reasonable. Perhaps, a thousand years from now, people will give credit to Barbie dolls. Maybe by then people will have 'Barbie-cues.?' Oh well, never mind.

23. History Of Hungary - Hungarian Culture, Crafts, Cooking, & More: Discover Hungar During their long journey they mixed with other tribes and folks and aquired the community of Europe s more developed cultures by the first real ruler, http://www.hungariansoup.com/learn/history.html

These ads take you to a new site. (Bookmark this site or use your "Back" button to come back!) Learn History Budapest Music ... Links The history of Hungary in two pages Like all countries of the world, Hungary had many important battles, wars, revolutions, extraordinary men and women in its history. However to show you all of them, that would take another website, so here is a brief outline of what happened in the last two milleniums which shaped the country that is today: Hungary. The area where today Hungary lies has been inhabited for half a million years according to the findings. In the copper and bronze ages different folks lived here in tribes and they already used the fourwheel cart and they were familiar with the domestication of animals. In the first century AD Roman legions conquered the areas west of the Danube from the Celts, and made it their own province under the name of Pannonia. At this point the Danube was the border of the Roman Empire. In the next four hundred years they established a flourishing civilization that has left its traces in nearly all Transdanubian cities, and Budapest. The roman city, Aquincum can be seen as the predecessor of Budapest, of which the ruins can still be seen today. The empire of the Romans came to an end when the stronger army of the Huns attacked them in the 4th century AD and they withdrew to their southern territories. After the Huns several other tribes occupied the area, the Goths, Longobards and Avarians, among others, before the Hungarian settlers setlled down here permanently in the 9th century.

24. Dwretin I m cooking up some fine potions at the I would like to make large monocultures or mixed cultures (2050 2 gallon cultures) from local samples immersed http://emutagen.com/artlabgal/pages/dwretin.html

Artistic Immersion in Biology Laboratory Lab DocuStils: MIT Biology 1999-2001 bioart@emutagen.com Practice Makes Perfect Environmental Toxicology and Vertebrate Development Hey Emutagen, Greetings from the other side. I'm cooking up some fine potions at the University of the Pacific in Stockton, CA and wanted to throw a taste in events for a 9-day intensive summer institute supported by the University of the Pacific in Stockton, CA - about 100 miles east of SF in the delta/central valley region. The program is called "Aquatopia: the Confluence of Art & Science in the California Watershed" and is themed around water issues and community/artist/scientist collaborations. This seems like it could possibly accord with some of your work. Do you have anything on the burner that deals with water, water issues, water politics, etc? If you do, send it my way ASAP and I'll pitch it to the committee so we can bring yer ass out West. The

25. Ferris State Torch America itself has mixed cultures and it is important for Americans to learn Kwong will be cooking Chinese Fried Noodles as one of the dishes for her http://www.ferris.edu/torch/Amusement/04-06-05.htm

Ferris Debate Team Comes Home From Nationals By Bret Muter, Ferris State Torch Getting into Spring Whitewater By Bret Muter, Ferris State Torch International Festival Brings the World to Ferris By Kristin O'Brien, Ferris State Torch It is Time to Accept your Destiny By Matt Cherry, Opinions Editor Data of Grad Students Stolen By Karl Fisher and Matt Krupnick, Knight Ridder Newspapers Torch Tunes Ferris Debate Team Comes Home From Nationals All four competitors brought home honors in the team's first visit to Nationals. By Bret Muter, Ferris State Torch Awarded Debate team members Jennifer Lindensmith (left), Kyle Webster, Dr. Kristi Gerding, Ross Saur, Rita Ellison and Dr. Sandy Alspach pose with awards from the Pi Kappa Delta national tournament in March. Photograph courtesy of the Debate Team The Ferris debate team recently wrapped up its season at the 2005 Pi Kappa Delta National Finals at Webster University in St. Louis, MO. According to a PKD press release, over 400 students representing 28 states and 72 colleges and universities participated in the PKD tournament. Ferris had four student competitors grouped into two debate teams.

26. Abstract, WU Dissertation No. 3671 by washing, soaking, steamcooking, cooling and inoculation of the cooled ricewith powdered These were shown to be compatible in mixed cultures, http://library.wur.nl/wda/abstracts/ab3671.html

Wageningen University dissertation no. 3671 Abstract Title: Defined fungal starter granules for purple glutinous rice wine Author: N.T.P. Dung Date: 7 December, 2004 The Mekong Delta region of South Vietnam is particularly known as a production area of purple glutinous rice wine ( Ruou Nep Than ). The latter differs from regular rice wine for its sherry-like taste and flavour and its attractive brown-red colour. Wine is made from purple glutinous rice at home or by small cottage industries, by washing, soaking, steam-cooking, cooling and inoculation of the cooled rice with powdered rice-wine starter ( Men ). The fermentation takes place in two stages, i.e. an aerobic phase which is dominated by mycelial fungi from Men that convert rice starch into glucose, and an anaerobic phase during which an active alcoholic fermentation is caused by the yeasts originating from Men . Of pure isolates from Vietnamese rice wine starters Amylomyces rouxii (CBS 111757) and Saccharomyces cerevisiae (LU 1250) were selected as a powerful glucose producer and a superior fermentative strain, respectively. These were shown to be compatible in mixed cultures, which is of importance for the production of starters with good quality.The development of a laboratory-scale process to formulate defined mixed-culture starter granules was established. The process was based on traditional starter manufacturing methods and modified where appropriate, as determined by optimization experiments. The

27. Untitled Document mixed cultures are nonspecific blends of cultures, some what like a natural In low cooked cheese such as Cheddar, variations in cooking temperature and http://www.foodsci.uoguelph.ca/cheese/sectiond.htm

If you have entered this site here, please refer back to the introduction Section D: Acidification and Coagulation 7. CULTURES 7.1 General Functions of Cheese Cultures Lactic acid bacteria and other microorganisms are present as 'contaminants' in cheese milk and further environmental contamination takes place during cheese manufacture. Provided the milk is not chilled, it is possible to make cheese without any additional cultures, but normal practice is to add domestic cultures for the manufacture of cheese from both raw and pasteurized milk. Culture, then, refers to prepared inocula of bacteria, yeast and moulds which are added to cheese milk and cheese. In the broadest terms cultures have two purposes in cheese making: (1) to develop acidity; and (2) to promote ripening. Lactic acid cultures contribute to both of these functions, while numerous special or secondary cultures are added to help with the second function. Development of Acidity Raw milk at warm temperature will support a variety of micro-organisms in succession as the pH changes over time (see illustration in Figure 7.1

28. Cheese Making 2 mixed cultures are often used to achieve maximum aroma and flavour development . Heating/cooking/scalding. Heat treatment is required during cheese http://www.cip.ukcentre.com/20.htm

N.E.M Business Solutions Tel / Fax : 01823 680119 Mobile 07768 981196 E-mail neil@nem.org.uk Cheese and Cheese Making References . The Dairy Processing Handbook by Tetrapak Processing Systems AB, Sweden, contains valuable information about this subject. The book Cheese and Fermented Products by Frank Kosikowski has descriptions of procedures for many varieties. Background Cheese has been made in most cultures from ancient times. Cheese is a milk concentrate, the basic solids of which consists mainly of protein (caseins), and fat. The residual liquid is called whey. The casein and fat in milk is concentrated about 10 times in production of hard cheese and some semi-hard types of cheese. No strict definition of the concept of cheese is possible, as so many variants exist. Terminology for Classification of Cheese . Codex Alimentarius, FAO/WHO, has issued Standard A6 as a definition for cheese products. Cheese is the fresh or ripened solid or semi-solid product in which the whey protein/casein ratio does not exceed that of milk obtained: (a) by coagulating (whole or partly) the following raw materials: milk, skimmed milk, partly skimmed milk, cream, whey cream, or buttermilk, through the action of rennet or other suitable coagulating agents, and by partly draining the whey resulting from such coagulation; or

29. Cuisines Of Asia - Hong Kong, Thailand, Malaysia, Singapore, Indonesia. of what is included with the Spice Cuisine interactive food recipe cooking CD In our modern world of mixed cultures, it is sometimes difficult to http://www.spicecuisine.com/new_news_stories_june.php

Home Contact Links Sprechen Sie Deutsch? Klicken Sie hier! ... Glossary Awarded Gold Ladle at food 'Oscars' Gai Phad Kaprao click for ingredients and preparations When to Plant Early Chinese farmers were quick to point out that timing of the plantings is important to the success of the crop. "Each vegetable has a season and it should not be missed," they said. That is an important point to remember today. Rule one of good gardening is learning when to plant the crops for the climate. Many gardeners rely on seed packets for this information, but this may not be always true. A good source for planting dates is your local farmer or gardening expert. They can give you relatively accurate planting times and culture instructions. What to Plant In our modern world of mixed cultures, it is sometimes difficult to determine what really encompasses Oriental crops. Traditionally these have been the edible plants cultivated by gardeners of Asian descent. But gardens of China, Japan, Thailand, Vietnam and neighboring countries today include both the old and new world crops. Plantings of Chinese cabbage, daikon and mizuna from Asia, grow intermingled with peppers, eggplant, tomatoes and potatoes from the Americas. All vegetables now grow in the Oriental garden; only the varietal names may differ from one country to another.

30. Home Cheesemaking - Wikipedia, The Free Encyclopedia The liquid extract is easily mixed in, and can be added at any point before Name, Source, Curdling Agent, cultures, cooking, Draining, Additives, Aging http://en.wikipedia.org/wiki/Home_cheesemaking

Home cheesemaking From Wikipedia, the free encyclopedia. Home cheesemaking has been in practice for thousands of years and comprised nearly all cheese production until the 19th century . While factory cheese production has taken over the majority of the market, many people still make cheese in the traditional fashion. Manufacture of Cheeses in Switzerland.Fac-simile of a Woodcut in the "Cosmographie Universelle" of Munster, folio, Basle, 1549. Contents General cheesemaking details Stages and timing Draining Pressing ... edit General cheesemaking details Milk contains a wide variety of fats and proteins. Some of these are suspended solids and minerals; others are liquids. The process of separating the solids from the liquids is curdling; the white solid remainder is known as curds , and the greenish liquid remainder whey Cheese is curds in a wide variety of forms. Soft cheeses are little changed from the original curd; they are typically drained but not pressed, and are usually unaged. Semisoft (or semihard) cheeses are drained and lightly pressed, and may be aged. Hard cheeses are drained and well pressed, and are almost always aged. To cause milk to curdle requires a curdling agent. There are a wide variety of curdling agents available in nature, both plant and animal based - a quick search of the internet will show some to you. In practice, only a few are regularly used in cheesemaking.

31. Kids Fourth Of July Books - Apple Pie Fourth Of July - 4th Of July We re in applepie America, and my parents are cooking chow mein! returns witha lighthearted look at the very American experience of mixed cultures. http://www.apples4theteacher.com/holidays/fourth-of-july/kids-books/apple-pie-fo

32. EATS/5 Star Chefs I m not really hip to a lot of mixed cultures in dishes, she says. I thinkclassic French cooking works best you can build from that and make it http://louisville.com/loumag/eats/chefs.shtml

Louisville.com Home Page BY JAMES NOLD JR. PHOTOS BY JOHN NATION 5 STAR CHEFS The road to becoming a doctor or lawyer is laid out so precisely that everyone knows it: You take Torts or do a sleep-deprived residency while racking up student loans that allow you to justify those first few years of sky-high income. (After that, your conscience is on its own.) But although Louisville has a fine cooking school churning out bakers, sauciers and sous chefs, the folks who make this city's restaurant scene flourish arrive behind their stoves by a variety of routes: love, revolution, family tradition and funky grill-laden vans, to mention only a few. Here are five up-and-coming cooks names worth remembering, so you can follow them as they go through the succession of jobs that is the only true constant of the profession and how they got where they are. Richard Lewis, The Flagship Ask Richard Lewis why he's a chef rather than anything else and he'll say, "Because I can do things nobody else can do with a pan." They sound like the words of a temperamental artiste, one who might compare himself to Stravinsky, Keats or Andy Warhol. Instead Lewis compares himself to some friends who developed a unique conveyor-belt system for moving and cleaning chemical drums a feat as miraculous to him as his mastery in the kitchen might be to them.

33. Realm Of The HighReaches - Medieval History - Herblore mixed with honey and mulberry syrup it made a fine gargle for sore throats andcoughs. Curry, Used my the Middle Eastern cultures as a cooking spice. http://www.getmedievalonline.com/herbs.html

H erbs as M edicine and S pice in the Middle Age s Building Castles Noble Life Peasant Life Clothing ... HOME Insert link here... DO NOT USE THESE CURES EXCEPT FOR THE GARLIC SWALLOW. Consult a doctor first. Barnes and Noble website's Online courses . While I don't usually add links to merchants, these courses are free. As for herbs as food spices... Culinary herbs were grown in separate gardens, often between rows of vegetables for cooking. Gardeners cultivated garlic, onions, turnips, carrots, beans, peas, leeks, pumpkins, beets, cabbages, and spinach. Spices were fairly unknown until they were introduced from the Orient after the Crusades. A garlic swallow - counters most bacterial, viral and fungal infections. Herbal urinary tract infection cure consists of sulfur compounds. Garlic has been used to treat infections since before recorded history. However, people can be allergic to sulfur compounds. If one can eat onions, garlic, leeks, etc. Try garlic. Another nutritional source of sulfur is cabbage, and it would be good to incorporate some into your regular diet. A tea, equal parts of Bearberry, Horsetail and Marshmallow. Adult dose being 1 tablespoon in a big cup at 1 cup 2-3 times per day. Bearberry is also a diuretic herb. In the body it converts to hydroquinone, a urinary disinfectant. Cranberry juice and water as much as possible garlic capsules 2 times per day and herbal tea with Dandelion, horsetail, marshmallow, concentrated cranberry juice and barley water..(with honey for flavor).

34. OrientalFood Culture/Regional/Grow Your Own Oriental Vegetables OrientalFood.com, Your Source for Asian Food, Oriental Food, cooking Methods, In our modern world of mixed cultures, it is sometimes difficult to http://www.gcedu.cn/orientalfood/special/growvege.asp

35. Cooking Tours: An Appetite To Learn (washingtonpost.com) But after a week of cooking classes mixed with visits to Italian wineries, And if you dislike heavy cuisine, seek out cultures recognized for their http://www.washingtonpost.com/wp-dyn/articles/A9467-2003Oct23.html

var SA_Message="SACategory=" + thisNode; Hello Edit Profile Sign Out Sign In Register Now ... Subscribe to SEARCH: News Web var ie = document.getElementById?true:false; ie ? formSize=27 : formSize=24 ; document.write(''); Top 20 E-mailed Articles washingtonpost.com World Europe ... E-Mail This Article RSS News Feeds Top News Post What is RSS? All RSS Feeds Cooking Tours: An Appetite To Learn By Andrea Sachs Washington Post Staff Writer Friday, October 24, 2003; Page H04 Shannon Smith knew zip about cooking before she headed to Veneto on a culinary tour. She was a foreigner in her own Southern California kitchen, preferring takeout or restaurants, and her cutlery consisted of a single paring knife. But after a week of cooking classes mixed with visits to Italian wineries, cheesemakers, an arborio rice farm and an olive oil producer, she was ready to purchase her first full set of professional knives and eventually prepare an authentic Italian Christmas dinner for her family. Trips offered by Vegetarian Cooking tours in Italy cater to non-meat eaters. (Courtesy of Vegetarian Cooking Tours) World's Fare On the Olive Trail From Tuscany to Provence (The Washington Post, Oct 24, 2003)

36. Welcome To Amerasia Journal Online mixed Dialogues Politics and cultures. In Stock Title Meals, Migration,and Modernity Domestic cooking and Bengali Indian Ethnicity in the United http://www.sscnet.ucla.edu/aasc/aj/details.php?volumeid=v24n1

37. MEXICO HOT OR NOT - The Cuisine Of Veracruz: A Tasty Blend Of Cultures - MEXICAN A Tasty Blend of cultures every aspect of Mexican food and cooking. cloves, cinnamon and black pepper was pre-mixed and sold to flavor fish http://www.mexconnect.com/mex_/recipes/puebla/kgveracruzcuisine.html

The Cuisine of Veracruz: A Tasty Blend of Cultures Karen Hursh Graber Her Bio Her Home Page Exotic-looking even on a map, the Mexican state of Veracruz stretches along the Gulf Coast like the graceful tentacle of a sea creature. Within the boundaries formed by the warm coastal waters to the east and the Sierra Madre Oriental to the west is an enticing pot-pourri of cultures. The indigenous, the Afro-Cuban and the Spanish have all contributed to the vibrant good looks, enchanting music and rich culinary traditions of the veracruzanos, or jarochos, as they often refer to themselves. Long before Europeans arrived in Mexico via what is now the port city of Veracruz, the area occupied by the modern-day state of Veracruz was populated by the Olmecs, common cultural forebears of many Mesoamerican ethnic groups, as well as Huastecs and Totonacs. The latter were famous for their cultivation of vanilla and curing the pods for culinary use, adding a unique flavor to many of their dishes. The use of acuyo, a herb also known as hoja santa , also characterized the indigenous cooking of the area.

38. SARIB Project 058202 “Biopolimers and Extrusion cooking.”. Šoljan Production ofmixed cultures of microorganisms, Financed by Croatian Ministry of Science http://www.sarib.net/index.php?id=partner4

39. Creative Fermentation Technology For The Future Internet Forum Since fermentation makes raw food materials edible without cooking, Studies onthe mixed culture fermentation and the interaction of microorganisms in http://seafood.ucdavis.edu/iufost/lee.htm

Program Description Internet Forums Symposia/Roundtable Proposals Registration Creative Fermentation Technology for the Future Cherl-Ho Lee Graduate School of Biotechnology, Korea University Seoul, 136-701 Korea Introduction The meat eating habit of Western culture needed food preservation technology in order to keep their perishable meat and milk edible for longer period. Meat sausage, cheese and acid fermented milk making were important food preservation technology methods until the time when refrigerators were available in homes. On the other hand, people who ate cereals as staple food in the East wanted to have meaty flavored and salty condiments, which make the bland taste cereal foods more palatable. This demand led Asian people to develop soybean sauce and fish sauce fermentation technology. Consumer perception of food has changed through history. Until the 20th century, the food situation of the world was always problematic. Food shortage could occur any time even in the affluent societies. Therefore, man mostly lived for food, and we may call this earlier period the “survival food age.” In the 20th century access to food no longer was a problem in most of the affluent societies, but time was short for work and leisure. People wanted to save time cooking and obtaining food. Consequently convenience food became the major item in the food market. Now, we all notice that the 21st century is the “functional food era.” Health oriented food and nutraceuticals are major concerns of today’s consumer.

40. Boston.com / A&E / Food / Cooking Up Culture For Hanukkah cooking up culture for Hanukkah. By Andrea Pyenson, Globe Correspondent they can include a number of grated vegetables, mixed with onion, egg, http://www.boston.com/ae/food/articles/2004/12/08/cooking_up_culture_for_hanukka

Movies Restaurants Food Calendar ... Food Cooking up culture for Hanukkah December 8, 2004 Today is Aiden O'Neal's eighth birthday. It's also the second night of Hanukkah. So the large holiday gathering at the O'Neal household will be more festive than usual. ADVERTISEMENT The centerpiece of Susan Black and Richard O'Neal's celebration table is a variety of latkes. And though these crisp pancakes are usually made with potato, they can include a number of grated vegetables, mixed with onion, egg, a little matzo meal or all-purpose flour, and spices, and then fried in oil. ''At Hanukkah, while everybody does potato latkes, I do other things, like zucchini latkes and cauliflower latkes," Black says. ''In Sephardic communities they would do that all the time." Black lived in Israel for almost a decade and learned many dishes she didn't know growing up in an Ashkenazi home. ''This is the only time of the year that I ever fry anything," she says. But cooking in oil is essential to Hanukkah. The holiday, which commemorates the Maccabees' victory over Antiochus of Syria, also celebrates the fact that the sacred oil they found in the synagogue and used to light the menorah lasted not one but eight days. Black first moved to Israel in 1972, taking a leave from her studies at Wellesley College. At first she lived on a kibbutz, then moved to Petachtikva, an ethnically mixed suburb of Tel Aviv, populated by Jewish families from Yemen, Iraq, Morocco, Greece, and Libya.

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Page 2     21-40 of 100    Back | 1  | 2  | 3  | 4  | 5  | Next 20