81. The Krazy African The potjie is the pot and the latter is the traditional way of cooking that Among the African tribal cultures these pots became known as “Putu” pots http://www.actionafrica.com/castironpots-history.html

Specialized Portable Refrigeration Systems The Krazy African's website is under daily construction please keep visiting for updates as there is a LOT more to come!! Made in Africa THE KRAZY AFRICAN Corona De Tucson, AZ 85641 USA E-mail: The Krazy African The Krazy African Website is maintained by The Krazy African with frustration and help from his buddy's e-mail: The Krazy "Mischief" African Tel: 520-762-9293 Fax: 520-762-9289

82. InformIT Buch : Bioprocess Engineering, Basic Concepts - Fikret Kargi, Michael S Major Classes of Interactions in mixed cultures. Simple Models Describingmixedculture Interactions. mixed cultures in Nature. http://www.informit.de/main/main.asp?page=home/bookdetails&ProductID=97824

83. Food In Chinese Culture Adapted from KC Chang, Food in Chinese Culture Anthropological and Chinese cooking is, in this sense, the manipulation of these foodstuffs as basic http://www.askasia.org/frclasrm/readings/r000044.htm

Food in Chinese Culture Adapted from K.C. Chang, Food in Chinese Culture: Anthropological and Historical Perspectives , New Haven, CT: Yale University Press, 1977. Reprinted with permission from Yale University Press. An anthropological approach to the study of food would be to isolate and identify the food variables, arrange these variables systematically, and explain why some of these variables go together or do not go together. For convenience, we may use culture as a divider in relating food variables' hierarchically. I am using the word culture here in a classificatory sense implying the pattern or style of behavior of a group of people who share it. Food habits may be used as an important, or even determining, criterion in this connection. People who have the same culture share the same food habits, that is, they share the same assemblage of food variables. Peoples of different cultures share different assemblages of food variables. We might say that different cultures have different food choices. (The word choices is used here not necessarily in an active sense, granting the possibility that some choices could be imposed rather than selected.) Why these choices? What determines them? These are among the first questions in any study of food habits.

84. Welcome To TraveliteIndia T he Indian cuisine is as diverse as its culture, its racial structure, Besides spices, the other main ingredients of Indian cooking and Indian meals http://www.traveliteindia.com/guide/cuisine.asp

About Us Query Form Site Map India Guide ... Indian Railways Indian Cuisine T he Indian cuisine is as diverse as its culture, its racial structure, its geography and its climate. The essence of good Indian cooking revolves around the appropriate use of mixed Aromatic Spices . Base ingredients of such mixed spices are elements such as Coriander, Cumin, Turmeric, Red Pepper, Nutmeg, Mustard, Saffron, Cinnamon, Cardamom, Ginger Powder, Paprika, Mace, Cardamom, Cloves, Black Pepper etc. The skill lies in the subtle blending of these spices to enhance rather than overwhelm the basic flavour of a particular dish. These spices are also used as appetizers and digestives. Besides spices, the other main ingredients of Indian cooking and Indian meals are milk products like Ghee (clarified butter) and Dahi (curd). Lentils or Dals are also common across the country and regional preferences and availability determine the actual use in a particular area. Vegetables naturally differ across regions and with seasons. The style of cooking vegetables is dependent upon the main dish or cereal with which they are served. Whereas the Sarson-ka-Saag (made with mustard leaves) is a perfect complement for the Makke-ki-Roti (maize bread) eaten in Punjab, the

85. Culture Vietnam Culture, Culture, Vietnam Festival, Festival. Boiling is a specialway of cooking of the Vietnamese people. Vietnamese people like a synthetic http://www.vietnamembassy.org.uk/culture.html

Home Geography / Map Population / Ethnics Climate ... Contact Us Culture Vietnam boasts an age-long and special culture that is closely attached to the history of the formation and development of the nation. Historians have shared a common view that Vietnam has got a fairly large cultural community that was formed around the first half of the first millennium before Christ and flourished in the middle of this millennium. That was Dong Son cultural community. This culture attained a degree of development higher than that of others at that time in the region and had its own characteristics but still bore the features of Southeast Asian culture because of the common South Asian racial root (Southern Mongoloid) and the water rice culture. Different development routes of local cultures in various areas (in the deltas of Hong (Red) river, Ma (Horse) river, Ca river and so on...) joined together to form Dong Son culture. This was also the period of the very "embryonic" state of Vietnam in the form of inter- and super-village community, which come into being and existed in order to resist invaders and to build and maintain dykes for rice cultivation. From this pattern of "embryo" state, primitive tribes grew into nations. Dragon dance The period of Van Lang-Au Lac culture (lasting for nearly 3,000 years up to the end of the first millennium before Christ) in the early Bronze Age with 18

86. Vietnam Culture Links To Food Information, Ingredients And Oriental History From Asian vietnamese culture and cultural information, cooking equipment and techniques,herbs and cultural information from asia. http://asiarecipe.com/vieculture.html

Vietnam Current time in Vietnam Please Support our Sponsor Vietnamese Culture Cultural differences between Koreans and Americans Cuisine Family Celebrations Four great philosophies and religions have shaped the spiritual life of the Vietnamese people: Confucianism, Taoism, Buddhism and Christianity. Over the centuries, Confucianism, Taoism and Buddhism have melded with popular Chinese beliefs and ancient Vietnamese animism to form what is known as Tam Giao (or `Triple Religion'). The Vietnamese language (kinh) is a hybrid of Mon-Khmer, Tai and Chinese elements with many of its basic words derived from the monotonic Mon-Khmer languages. The most widely spoken foreign languages in Vietnam are Chinese (Cantonese and Mandarin), English, French and Russian, more or less in that order. Popular artistic forms include: traditional painting produced on frame-mounted silk; an eclectic array of theatre, puppetry, music and dance; religious sculpture; and lacquerware. Vietnamese Cuisine Vietnam is a long, skinny country stretching from Hanoi and the Red River in the north to Ho Chi Minh City and the fertile Mekong River Delta in the south. These ends are connected by a mountainous spine that runs along the South China Sea. On the west, Vietnam is bordered by Laos and Cambodia, and to the north, lies China. The food of the north, through stir-fries and noodle-based soups, shows the heavy influence of Chinese cooking. The mountainous middle section, with the former Imperial capitol, Hue, at its center, has an abundance of fresh produce.

87. California The California Indians lived in a culture where food was plentiful and the land was In the middle of the floor they made a fire for cooking seeds, fish, http://www.germantown.k12.il.us/indians/California.html

Grade 3 Indian Project CALIFORNIA - iNTERMOUNTAIN CULTURE CALIFORNIA INDIANS The California Indians lived in a culture where food was plentiful and the land was rich. Because of this, these Indians had much less trouble finding food than some of the other Indian cultures. The California Indians were hunters and gatherers. They gathered nuts, seeds, berries, roots, bulbs, and tubers. Deer, rabbits, and game birds provided meat for these Indians. Fish also provided food the these Indians. Acorns were a very important part of the California Culture. In the fall they would harvest the acorns from oak trees. Gathering was mostly done by women, but men and boys would climb the tree and shake the branches so the nuts would fall. Then the acorns were dried, taken out of their shell, and pounded into flour. This was then put into a round hole in the sand. Hot water was poured into it to rinse out the acid. This was boiled in a basket using hot rocks because the basket could not be put over the fire without burning it. This paste was very healthy for the Indians. It could be dried and eaten raw, boiled as porridge, or mixed with water and served as soup. The Indians of California lived in communities that had up to 2,000 people. Their houses were arranged in groups. The houses were round frames covered with grass. There was a hole in the roof where light could enter. The beds were made on frames with skins to cover them. Each bed had a divider between it so that if many people slept in one house they could not see each other. In the middle of the floor they made a fire for cooking seeds, fish, and other foods.

88. Cajun's Choice Louisiana Foods - Cookin' With Jazz! So Cajun/Creole fare has benefited from the blend of cooking With the risein popularity of Cajun cuisine and culture in the 1970s and 80s, http://www.cajunschoice.com/cajuns.html

Cajun or Creole - A True Melting Pot of American Cuisine Cajuns trace their roots directly to the Acadian French who relocated from Normandy and Brittany to Nova Scotia in the early 1600s. When the British acquired Nova Scotia in 1755, the Acadians or "Cajuns" as they were known, were forced to leave. For the next 30 years, Acadians searched for a place to settle. Many of the displaced Cajuns eventually found their way to the swamps and prairie of southern Louisiana. Geographically, the swamplands and bayous gave the Cajuns an ample region in which to live. The natural alluvial flood plain in this area is the largest in North America. Not only does it nurture choice seafood and wildlife but its prairies provide optimum conditions for growing crops and raising livestock. the bayous, Cajuns had truly found a promised land for their people and culture.

89. Glub Shahram Entekhabi Positive Image Of Migration Berlin Kreuzberg Maria Theres mixed media video + photo installation. shahram entekhabi glub shahram Hearts, for us, connote the beating heart of a live culture, survival, http://www.entekhabi.org/htm/glub.html

shahram entekhabi glub a collaborative work with mieke bal, academy professor in the Royal Netherlands Academy of Arts and Sciences project assistant noa roei video stills Click to play a compressed version of the video (fragment, ca. 60 sec.) video, 29:00 min, color/sound to German text An installation by shahram entekhabi in collaboration with mieke bal This project aims to give a positive, joyful image of migration as an aesthetic phenomenon in contemporary Berlin. It integrates academic and artistic work. Conceived as primarily performative, the proposed installation integrates media and sense experiences. special thanks to: we thank for their valuable contributions: to see the portraits click here! and we thank the following institutions: ASCA, University of Amsterdam Baker-Nord Center for the Humanities of the Case Western Reserve University, Cleveland, OH de ateliers, Amsterdam

90. Www.vietventures.com The period of modern Vietnamese culture has gradually taken shape since the Vietnamese cooking is generally not as rich or heavy as the coconut milk http://www.vietventures.com/Side/culture.asp

Saigon Ha Noi Da Nang Hue Culture Version Fran§aise English The period of modern Vietnamese culture has gradually taken shape since the 30's and 40's of this century under the banner of patriotism and Marxism-Leninism. Vietnamese culture, with the increasingly intensive integration into the world modern civilization and the preservation and enhancement of the national identity, promises to reach a new historical peak. It can be said that there were three layers of culture overlapping each other during the history of Vietnam: local culture, the culture that mixed with those of China and other countries in the region, and the culture that interacted with Western culture. The most prominent feature of the Vietnamese culture is that it was not assimilated by foreign cultures thanks to the strong local cultural foundations. On the contrary, it was able to utilize and localize those from abroad to enrich the national culture. The Vietnamese national culture emerged from a concrete living environment: a tropical country with many rivers and the confluence of great cultures. The natural conditions (temperature, humidity, monsoon, water-flows, water-rice agriculture ...) exert a remarkable impact on the material and spiritual life of the nation, the characteristics and psychology of the Vietnamese. The Vietnamese nation was formed early in the history and often had to carry out wars of resistance against foreign invaders, which created a prominent cultural feature: a patriotism that infiltrated and encompassed every aspect of life.

91. SVIBOR - Papers - Project Code 4-07-108 Title Activity of mixed culture of yeasts in biotransformation of Only themixed culture consisting of all eleven strains werestable and efficacious in http://www.mzos.hr/svibor/4/07/108/rad_e.htm

MINISTRY OF SCIENCE AND TECHNOLOGY Strossmayerov trg 4, HR - 10000 ZAGREB tel.: +385 1 459 44 44, fax: +385 1 459 44 69 E-mail: ured@znanost.hr SVIBOR - Collecting Data on Projects in Croatia Published papers on project 4-07-108 Quoted papers Other papers: 39 Total: 42 Paper in book Paper in journal Paper in proceedings Summary in proceedings ... Other Type of paper Paper in book Title: Activity of mixed culture of yeasts in biotransformation of lignosulfonates from time spent sulfit liquor Authors: Glancer-Šoljan, Margareta (13471) Budin, Darinka Suša, Ljiljana Editors Kennedy, J.F. Phillips, G.O. Williams, P.A. Publisher : Ellis Horwood Limited ISBN Year Pages : from 127 to 135 Number of references Language : engleski Summary : In this work we havwe investigated the micribial degradationof calcium lignosulfonates in sprucewood bisulfite spent liquorby means of selected cultures of yeasts. The degradation changeswere followed by gel chromatography. The lignolytic yeasts of Trichosporon penicillatum iincombination with fermentable yeasts Pichia stipitis are capableof depolymerizing lignosulfonate and accumulating low molecularweight compounds. Repolymerization reactions are can olso accur. Keywords : Biotransformation, Depolymerization, Gel-chromatography, Lignolitic yeasts, Fermentable yeasts, Repolymerization, Spent liquor

92. Recipe Goldmine Cooking Dictionary | Glossary | Terms | Recipes A warmwater fish with dark meat that turns brown after cooking. These termsdescribes at the temperature the culture thrives at. http://www.recipegoldmine.com/glossary/glossaryM.html

Cooking Dictionary - "M" Home Recipe Index Contact Us Gifts from the Kitchen Beauty Recipes Home Remedies Newsletter Archives Pets Culinary Glossary Food Preparation Techniques Kitchen Charts Kitchen Hints Crafts Gardening Recipes Gardening with Gary Household Hints Household Recipes Ingredient Sources Children's Crafts Children's Games Children's Gardening Children's Recipes Culinary and Craft Links Food Companies Food Organizations Magazines On-line Newspapers/Television A B C D ... Z Macadamia nut - Also known as the Queensland nut, it is a fleshy white nut with a coconut-like flavor. In Asia, it is used in savory soups and stews. In the U.S., the macadamia is used mostly in sweets. The nuts have an extremely high fat content. Macaire - A potato pancake made with seasoned potato purée. Macaroni - A general name for the pastas which are made into various shapes and sizes, as spaghetti, linguini, vermicelli, etc.; actually tubular-shaped pasta. Macaroon - A small round cookie that has a crisp crust and a soft interior. Many versions bought commercially have been thoroughly dried. These cookies may be made from almonds, though coconut is common in the US. The may also be flavored with coffee, chocolate, or spices. Amaretti, from Italy, are a type of macaroon. Macarronada - [Spanish] macaroni.

93. Fixed Departure: Adventure Geo Treks: Trekking And Expedition Sightseeing In Nep to go on an organized trip where our crew bring along tents, cooking Culturemixed culture with majority of Gurungs, Magars and Thakalis http://www.adventuregeotreks.com/fixeddeparture.html

Nepal Bhutan Tibet Inquiry ... HOME F ixed Departure Date: 17 February 2004. TO: ALL CONCERNED! Namaste! and many greetings from Himalayan Kingdom of Nepal. Here we have some fixed departure for the year 2004. But as always, tailor-made programs are also available. We would like to request all our travel agents to take the bookings according to our fixed departure as below mentioned dates. Or if any body is interested in these trips kindly write us back. Adventure Geo Treks (p) Ltd. WEL- COME TO THE LAND OF SHANGRI-LA Trekking in Nepal is an intense cultural experience as well as an exploration of one of the world's most hiker-friendly people, spectacular environment and great mountains. If you are an experienced trekker used to empty trails, you'll be surprised. These are not pathways designed for

94. Dom's Culture-Food Of Asia In-site Koji is an important culturefood product of Japan and like much of Japanese To prepare amazake, koji is mixed with cooked and cooled glutinous rice, http://users.chariot.net.au/~dna/koji.html

Greetings and Welcome to Dom's Culture-Foods of Asia in-site A brief intro to my intro to culture-foods of Asia During July of 1982, one would have found me traveling through Java, Indonesia with a strong desire to experience traditional Tempeh prepared among the Nativity of its trad-environment. During these travels, many cherished experiences were realized through exposure to the culture-products produced by local Javanese Culture-food Masters. In fact, it is in this spirit of learning, through observation and pro-exploration, being the very essence of which I try to reflect in this web page. The culture-products explained here, include traditional culture-foods of Indonesia, Japan, China and Korea provide basic information of such culture-products, including their preparation. Reference on how some of these culture-products are consumed are also discussed. Enjoy! Tempeh Onchom Koji Amazake ... Out of in-site out of mind Tempeh Tempeh [tem-pay] in the west, and Tempe Tempeh is a staple food in Indonesia, where it is traditionally prepared with soy beans or a certain variety of peanut fermented with mold, Rhizopus oligosporus The cultured soybeans or nuts are bound together by a thick white mycelium of new mold-growth, to form a cake. Although in some western countries, a variety of legumes and cereal grains are sometimes used to prepare tempeh, soy bean is the common legume used in the preparation of tempeh.

95. Special Feature To understand Okinawan culture, just think of a popular dish called chanpuru (ahodgepodge of When cooking chanpuru you can mix in anything you want. http://web-japan.org/nipponia/nipponia12/sp01.html

Mix Okinawan Mosaic To understand Okinawan culture, just think of a popular dish called chanpuru (a hodge-podge of stir-fried ingredients). In this issue we look at Okinawan traditions and culture shaped during times of close ties with Asia, and at the current Okinawa, which experienced war and then administration by the United States. Written by Shinjo Kazuhiro, Editor Photos by Takano Akira When cooking chanpuru you can mix in anything you want. This fried dish, called ... Japanese Text Cultures Blend on This Island Chain The film industry has chosen Okinawa as a location for many movies over the last few years. Each movie is different, whether it be the film version of an Akutagawa Prize-winning novel about healing techniques unique to Okinawan folk culture, a semi-documentary about a politician who steadfastly opposed the U.S. military's Civil Administration in Okinawa during the 1960s, an artistic road movie about a wanderer's rambles through Okinawa and Taiwan, or a film about the love felt by an island woman over a period of 60 years. Amid all this variety, Okinawan culture always forms the backdrop. There is no other place in Japan outside the large urban centers like Tokyo that can attract the film industry like this. And the big drawing card is Okinawa's unique culture. I like to define Okinawan culture in one word- chanpuru Chanpuru is an Okinawan stir-fry dish-a hodgepodge of Okinawa-style tofu and vegetables like goya and bean sprouts. The actual meaning of

96. Diversity Links This site provides information on culture ethnicity and health. Provides abackground of Cajun and Creole cooking along with links to glossary s, http://www.cehs.wright.edu/resources/publications/diversity-resources/generaleth

General Ethnicity If you have difficulty accessing these pages, please send e-mail to ronald.helms@wright.edu or call him at (937) 775-3276. YOUTH COUNCIL PROMOTING DRUG FREE YOUTHS Native Web A resource on indigenous peoples both in the US and abroad. Native / Indigenous Cultures Worldwide resource links World Wide Art Resources link to art around the world National Parks National Parks outside the US Cultural Heritages different countries and culltures Eating Lessons how our ancestors influence the way we eat today Gander Academy mammal information in foreign countries A Passion for Polka ethnic music in America Gentile, Ethnic, and Pagan Links religious history Ethnic Heritage Center Wayn State University link to heritage ELL info for those that used to be behind the iron curtain Ethnic Press ethnic background links Tedrico's Page homelessness Levine Lectures on American Identity talks on American heritage The Passengers statistics of the Eastland Educational Exchanges and Cultural Programs US departmental exchange information Cultural Diversity-Union of Australia One Of The Pale Hopes Was That Secretly Most Workers Are Glad The Unions Are Still There Dutch American This site provides an explanation into the life of the Dutch Americans.

97. ASCRC Strategy The strains in each mixed culture differ in their phagesensitivity from eachother and from The grown culture is cooled, mixed with a cryoprotectant, http://www.ascrc.com.au/strategy.html

The ASCRC Starter Strategy The efficient manufacture of fermented dairy products on an industrial scale requires a supply of reliable starter cultures with properties suited to desired product specifications. These cultures must be backed by relevant research and development activities. In Europe, many traditional cheeses are still made using starter cultures of undefined microbial composition handed down by artisan cheesemakers. The economic importance of these products has prompted several European governments to initiate research programs to preserve the lactic acid bacteria For Cheddar cheese manufacture a different approach has been taken, particularly in some countries ( e.g. New Zealand, Australia, Ireland, USA, UK, Canada). The technology associated with starter propagation and preparation has reached a high degree of sophistication backed by strong basic science. This technological approach, using selected strains of LAB, has been one of the main factors allowing manufacture of consistent Cheddar cheese on a large industrial scale [8, 9]. Cheese production around the world is tending towards larger manufacturing sites to gain the benefit of economies of scale, and factories making more than 30,000 tonnes of cheese per year are now common. In response to this trend, technical support for the provision of reliable starters for Cheddar manufacture has been different in various countries. Commercial starter suppliers have taken the majority share of the North American and European markets, while in Australia and New Zealand the dairy companies themselves have taken a leading role in controlling starter research and supply.

98. Vietnamese Ministry Of Foreign Affairs - Culture Vietnam has an agelong and special culture that is closely attached to thehistory of the Boiling is a special way of cooking of the Vietnamese people. http://www.mofa.gov.vn/en/tt_vietnam/nr040810155004/

@import url(http://www.mofa.gov.vn/en/ploneColumns.css); @import url(http://www.mofa.gov.vn/en/plone.css); @import url(http://www.mofa.gov.vn/en/ploneCustom.css); HOME PAGE NEWSLETTER FEEDBACK WEBLINKS English Tiếng Việt Saturday, September 24, 2005 Search Advanced Search VIET NAM Geography History ... Sports Culture Culture Vietnam has an age-long and special culture that is closely attached to the history of the formation and development of the nation. Historians have shared a common view that Vietnam has got a fairly large cultural community that was formed around the first half of the first millenium before Christ and flourished in the middle of this millenium. That was Dong Son cultural community. This culture attained a degree of development higher than that of others at that time in the region and had its own characteristics but still bore the features of Southeast Asian culture because of the common South Asian racial root (Southern Mongoloid) and the water rice culture. Different development routes of local cultures in various areas (in the deltas of Hong (Red) river

99. Culture As Western culture has been introduced, Guangdong cuisine has absorbed the Soft frying is another unique cooking method of the Guangdong cuisine. http://www.chinaembassy.org.np/culture/text/cuisines/guangdong.htm

Home Culture Guangdong Cuisine Guangdong cuisine is unique among the Chinese cuisines. Its raw materials, cooking methods, and flavorings all differ from the other cuisines. Guangdong is located in southern China. Bordered by the mountain ranges to the north and the South China Sea to the south, it has long been separated from the hinterland. In ancient times the Baiyue people lived there, but many immigrants from the hinterland moved in during the Qin and Han Dynasties. The dietetic culture of Guangdong has retained many eating habits and customs of the ancient people, such as eating snakes. In short, to the people of Guangdong, everything that walks, crawls, flies, or swims is edible. Many of these strange foods no longer appeal to today's refined tastes, and some have been eliminated out of respect for the eating habits of people in other areas, but some strange foods still remain. The most famous dish, Dragon and Tiger Fight, is a dish of braised snake and leopard. It has even been served as the main course at important banquets. Other famous dishes are dragon, tiger, and phoenix with chrysanthemum (snake, leopard, and chicken), braised phoenix liver and snake slices (chicken liver and snake), and stir-fried shredded snake meat in five colors.

100. Chinese Food Culture: Necesity, Art And Enjoyment Chinese food and tea culture, recipes and photos for Beijing duck, Chinesecooking is, in this sense, the manipulation of these foodstuffs as basic http://www.index-china-food.com/food-culture.htm

Home Agriculture Art Business ... Tea Culture Recipes Soups Fish Pork Chicken ... Index-link Coming..... Vegetables Vegetarian Duck Dumpling Dessert Assorted food Food in Chinese Culture Adapted from K.C. Chang, Food in Chinese Culture: Anthropological and Historical Perspectives , New Haven, CT: Yale University Press, 1977. An anthropological approach to the study of food would be to isolate and identify the food variables, arrange these variables systematically, and explain why some of these variables go together or do not go together. For convenience, we may use culture as a divider in relating food variables' hierarchically. I am using the word culture here in a classificatory sense implying the pattern or style of behavior of a group of people who share it. Food habits may be used as an important, or even determining, criterion in this connection. People who have the same culture share the same food habits, that is, they share the same assemblage of food variables. Peoples of different cultures share different assemblages of food variables. We might say that different cultures have different food choices. (The word choices is used here not necessarily in an active sense, granting the possibility that some choices could be imposed rather than selected.) Why these choices? What determines them? These are among the first questions in any study of food habits.

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