100 punkti
Autor soovib selle materjali allalaadimise eest saada 100 punkti.
~ 584 lehte
Lehekülgede arv dokumendis
2015-02-12
Kuupäev, millal dokument üles laeti
21 laadimist
Kokku alla laetud
0 arvamust
Teiste kasutajate poolt lisatud kommentaarid
Thistel
Õppematerjali autor
Cuisine of South Africa has had a variety of sources and stages: · Cookery practised by indigenous people of South Africa such as the Khoisan and Xhosa- and Sotho-speaking people · Settler cookery introduced during the colonial period by people of Indian and Afrikaner and British descent and their slaves and servants - this includes the cuisine of the Cape Malay people, which has many characteristics of Malaysia and Java, and recipes from neighbouring colonial cultures such as Portuguese Mozambique. Indigenous cookery traditional South African cuisine In the precolonial period, indigenous cuisine was characterized by the use of a very wide range of fruits, nuts, bulbs, leaves and other products gathered from wild plants and by the hunting of wild game. The domestication of cattle in the region about two thousand years ago by Khoisan groups enabled the use of milk products and the availability of fresh meat. However, during the colon
ITALY NATIONAL KITCHEN J Sisukord ITALY KITCHEN...............................................................................................................................3 Antiquity.....................................................................................................................................4 Middle Ages................................................................................................................................4 Early modern era.........................................................................................................................5 Some of the regional cuisines .........................................................................................................6 Veneto..........................................................................................................................................6 Lombardy....................................................
Extended Essay Research Question: To What Extent Does a Plant Based Diet Lower the Risk of Coronary Artery Disease? Subject: Biology Word Count: 3482 Abstract: Because there has been much debate over whether plant based diets are beneficial or not, I’m willing to learn more about it and since there’s eligible data available on the effects of vegetarian/vegan diets on cardiovascular diseases, my research question is formed accordingly: To what extent does a plant based diet lower the risk of coronary artery disease? The importance of this study lies in my own curiosity and my desire to acquire further knowledge on the prevention and treatment of coronary artery disease. In this investigation I will study two similar prospective studies on plant based diets and cardiovascular diseases, mainly coronary artery disease, to find out if the outcomes of one have anything common
Estonian cuisine The traditional cuisine of Estonia has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but is influenced by many other cuisines by now. In the present day it includes a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries. German, Scandinavian, Russian and other influences have played their part. The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe. The Cold Table Flounder The first course in traditional Estonian cuisine is based on cold dishes - a selection of meats and sausages served with potato salad or Rosolje, an Estonian signature dishes based on beetroot, meat and herring . Small pastries called pirukad ("pirukas" in the
German Sauerbraten: Traditionally made with a beef roasting joint (topside or similar) the meat is marinated for 2-3 days in beer, spices such as cloves, juniper berries, allspice and peppercorns, bay leaves and onions and is braised in the marinade for a long period, resulting in very tender melt-in-the-mouth meat. The Black Forest: cake is one of the most popular German national foods. Cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream and chocolate shavings. A Schnitzel in German is a slice of pork or veal haunch. Dish made with boneless meat thinned with a mallet (escalope-style preparation), coated in bread crumbs and fried. Only if it is made of veal and coated in bread crumbs is it called Wiener Schnitzel; a pork version is called Schnitzel Wiener Art (Viennese type schnitzel). These are served with a slice of lemon and without a sauce. Both often are referred to as simpl
Margit Tepner k0848752 Sustainability aspects of biofuels 1. Introduction The literature review will discuss the sustainability aspects of biofuels. Food production will be the main concern as it is the most debated issue, but other aspects, such as land use change and water consumption will be also considered as they are essential aspects in the biofuels sustainability criteria. The review will discuss the viability of biofuels based on the current technologies. Second-generation biofuels are not yet commercially viable and therefore will not be discussed; although they could significantly improve the sustainability of biofuels when they break through to the industrial scale. 2. The scale of biofuels production 2.1. Drivers of biofuels production Lal (2010) stated that "three inter-connected challenges face humankind in the 21st century": food security, climate change, and energy security. The world population is projected to reach 9 billion in 205
PRAISE FOR The 4-Hour Workweek "This is a whole new ball game. Highly recommended." --Dr. Stewart D. Friedman, adviser to Jack Welch and former director of the Work/Life Integration Program at the Wharton School, University of Pennsylvania "It's about time this book was written. It is a long-overdue manifesto for the mobile lifestyle, and Tim Ferriss is the ideal ambassador. This will be huge." --Jack Can eld, cocreator of Chicken Soup for the Soul®, 100+ million copies sold "Stunning and amazing. From mini-retirements to outsourcing your life, it's all here. Whether you're a wage slave or a Fortune 500 CEO, this book will change your life!" --Phil Town, New York Times bestselling author of Rule #1 "The 4-Hour Workweek is a new way of solving a very old problem: just how can we work to live and prevent our lives from being all about work? A world of in nite options awaits those who would read this book an
The sunflower (Helianthus annuus) is an annual(iga aastane) plant in the family Asteraceae, with a large flower head (inflorescence(õiekobar, õisik, õitseaeg, õidumine)). The stem(tüvi) of the flower can grow up to 3 metres tall, with the flower head reaching 30 cm in diameter. The term "sunflower" is also used to refer(nimetama, viitama, üle andma) to all plants of the genus(perekond, sugu) Helianthus, many of which are perennial(alaline, aastaringne) plants. What is usually called the flower is actually a head (formally(ametlikult) composite(liit-, komposiit- ; korvõieline, komposiit) flower) of numerous flowers (florets) crowded(täistuubitud, tunglev, rahvarohke) together. The outer flowers are the ray florets(pähik (õisiku osa) and can be yellow, maroon, orange, or other colors, and are sterile(steriilne, viljatu). The florets inside the circular head are called disc florets. Sunflower head displaying florets in spirals of 34 and 55 around the outside The florets wi
annaabi.ee 
Sisene Facebook'ga
Sisene Google'ga
Sisene LinkedIn'ga
Kõik kommentaarid