Hi Food

Hi Food
The heart and soul of all cultures is the food and Hawaiian food is a fusion of many cultures. The
islands of Hawaii have been open to different cultures for hundreds of years. What do you see when
you think of Hawaiian food? If you 're like me, (born and raised on the ("mainland") I think of fresh
fruits (mostly pineapple), seafood (Hawaii is, after all, in the middle of the Pacific ocean), and
exotic luau dishes like steamed taro leaves and roast pig. In reality, Hawaii 's cuisine is both much
more and much less than what the stereotypical image beholds. The bananas and pineapples are
abound, in addition to avocados (which grow in most backyards), passion fruit, guavas, and a host of
other exotic fruits that are beyond many an ... Show more content on Helpwriting.net ...
Hawaiian food isn't all about the salty and the meaty. Hawaii has a sweet side, introducing shave ice,
shave ice is the straight forward sunny day treat. Shave ice is shaved ice topped with flavored syrup.
Many flavor variety for the shave ice but there is only one shop on the entire island that makes the
one of a kind shave ice and that is Matsumoto's. Matsumoto's is a shop up in North Shore that serves
the bomb shave ice. You could put condensed milk icing on top "snow capped", and or ice cream on
the bottom I think Shave Ice makes the perfect dessert.
The ancient Hawaiians were fit. The traditional Hawaiian diet may have been "one of the best in the
world". It was a simple, high starch, high fiber, low saturated fat, low sodium and low cholesterol
diet. It had 12 percent protein, 18 percent fat and 70 percent carbohydrates. By comparison, the
typical American diet today has 15 percent protein, 40 percent fat and 45 percent carbohydrates.
(Source: Noted Hawaiian Scholar, Dr. George Kanahele, Pookela Hawaiian Culture Course.)
Now most modern Hawaiians don't follow a healthy lifestyle and, as a consequence, they don't have
a long life span. Among Hawaii 's racial groups, Hawaiians have the highest rates of heart disease,
cancer, stroke, diabetes, accidents and suicides. Efforts are underway to reverse this trend. Some
ancient methods seem to cure a couple of these
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Why Is Hotel Equatorial Malacca
Situation Analysis
Company Analysis
Hotel Equatorial Malacca is built on the original site of the old Malacca Rest House, which is within
walking distance to famous historical sites like the A'Famosa and St. Paul's Hill as well as the
popular antique shopping area, Jonker's Street and the award winning shopping complex – Mahkota
Parade and Dataran Pahlawan. Malacca is a state rich in history, culture, heritage and tradition.
Boasting famous historical sites, which date back to the 1500s, Malacca is a potpourri of unique
cultures and cuisines. By visiting Malacca and staying in the Hotel bring us the appeal of historical
Malacca with modern day conveniences, this 5–star 22–storey international business hotel features
luxuriously furnished rooms with each room offering a generous view of the Straits ... Show more
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Their hotel stay is not only for those tourist, because they also have some other services where
foreigner or local business people can have their meetings in their Hotel which has the largest
Ballroom. Moreover, Hotel Equatorial Malacca is also a wedding specialist where they will be doing
a proper planning for the customers to fulfill their dream wedding. Hotel Equatorial Malacca
another specialty that attracts many customers is their dining option such as open–air Italian dining,
a Fujian–fare café and authentic Peranakan cuisine. Furthermore, Hotel Equatorial has some great
facilities such as fitness center, pools, games like tennis court and spa and wellness. Hotel
Equatorial has provided many services and make it convenience for all their customers and this
make many of their customers satisfied with their services where can be found the proof in their
official website's customers review or feedback. The main advantage of the Hotel Equatorial
Malacca is many heritage places of Malacca has in the walking distance which is very easier for
their

George Orwell 's Dystopian Novel
It is often debated why populations under totalitarian regimes allow the ten percent minority to
control the massive ninety percent majority with such inhumane tactics. Although the goals of
individual regimes vary on their end goal, the means of achieving that goal are strikingly similar.
From the distribution of propaganda exaggerating national progress, using food and necessary aid as
incentive to increase productivity, to imposing nationwide terror through the deadly pursuit of
enemies to the regime, the blatant commonality between these oppressors is their inventive ways of
using fear and tapping into the human survival instinct to keep the population at bay. These tactics
can be seen at work in George Orwell's dystopian novel 1984 ... Show more content on
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Winston outlines the predicted economic growth set to occur per Big Brother's multi–year plan;
"The Times of the nineteenth of December had published the official forecasts of the output of
goods of various classes of consumption goods in the fourth quarter of 1984, which was also the
sixth quarter of the Ninth Three Year Plan." (Orwell 39). Orwell incorporates the multi–year plan
strategy as a direct parody of Stalin's tactics during the rise of communism; this tactic has not only
been parodied, but legitimately recreated in other totalitarian regimes like Ethiopia's Dergue regime.
Ethiopian scholar Bahru Zewde summarizes the Dergue version of this tactic, stating, "In October
1978, the Derg announced the National Revolutionary Development Campaign to mobilize human
and material resources to transform the economy, which led to a Ten–Year Plan" (Zewde). These
totalitarian governments employ multi–year plans for economic growth because they serve as a
point of structure and growth in an otherwise chaotic government setting. The majority of citizens
are too perplexed with maintaining their own livelihood that they cannot see the failures of these
plans. They all fall to conformity, accepting that their government 's plans are benefitting them when
they clearly are not. For those with the lowest quality of life, they view the plan as the silver lining
to their situation as they blindly follow orders to increase production for

Ready to Eat Food Industry
1. INTRODUCTION
In today's competitive world the practical study forms an important part in each and every
professional course. The MBA is a course in which the theoretical knowledge is backed by the
practical study. That study is in the form of different projects which are undertaken during the MBA
course. Here we have done a project on a READY TO EAT FOOD INDUSTRY as a part of
MARKETING RESEARCH INFORMATION SYSTEM course. The current situation is made
known to the students when they undertake the project. The project gives better insides into the
application part of the theory. The companies in an industry and their operations can be better
known by the students when they analyse the data, and prepare the project.
This project is on ... Show more content on Helpwriting.net ...
He wants value for his money in terms of quality and variety. No wonder, multi–cuisine restaurants
are mushrooming even in small towns. Italian, Mexican, Lebanese, Japanese, Cajun the list is
growing.
Corroborating this trend, Euromonitor International, a market research company, says the amount of
money Indians spend on meals outside the home has more than doubled in the past decade, to about
US$5 billion a year, and is expected to double again in about half that time.
Another interesting trend noticed in consumer patterns is the growth of branded products. The
branded food market is on a roll. It grew over 5 per cent in 2004, according to the latest ACNielsen
Global Services report on global trends in food and beverages.
That makes food an attractive proposition for investors. Savvy companies have pumped in more
than Rs 60,000 crore (US$13.78 billion) in new food and farm businesses in 2004. According to
industry estimates, 321 private sector projects worth Rs 60,360 crore (US$13.86 billion) were
announced in 2004 compared to 89 with an investment of Rs 2,130 crore (US$489.3 million) in
2003.
The popularity of food and agro products is not surprising when the sector is now offering a growth
of more than 150 per cent in sales. With such promise in the sector, a number of foreign companies
have joined the fray.
While US brands such as McDonald's, Pizza Hut and Kentucky Fried Chicken have become
household names, more are

Culinary Arts Is The Act Of Preparing Food
Culinary arts is the act of preparing food. However, has simple it may look, culinary art is a wide
topic that needs to be divided into a small bit for people to understand. Therefore culinary arts is
anything related to food which entails preparation of food, planning of the menu, the styling of food
or edible art designing, nutrition and diet, management of hotel and restaurant, and even
photography of food (Labensky, Hause, Martel, Malley, Bevan, & Sicoli, 2014: Panlasang Pinoy.,
2017). These are among the broad topics related to culinary arts and preparation of food is
considered the most linked to culinary arts. This because anytime the term culinary arts comes up
people think of either a person preparing food or a nicely arranged ... Show more content on
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In 1898, Cesar Ritz and Auguste Escoffier the London's Savoy Hotel which was among the finest
restaurant to dine in (Burnett, 2013; Panayi, 2007).). Escoffier made a simple cuisine called classic
cuisine by refining Careme's grande cuisine. Escoffier made contributions to the field of culinary
arts he simplified complicated dishes, fussy procedures, and classifications (Stierand, & Lynch,
2008; Svejenova, Mazza, & Planellas, 2007).). In the mid–20th century, Fernand Point is credited
for new cooking or nouvelle cuisine movement. A trend that was aiming towards moving into foods
that are prepared in a simple form with more natural flavors (Cousins, O 'Gorman, & Stierand,
2010)8. In 1970, the birth of New American Cuisine begun in California and spread throughout the
United States (Flandrin, & Montanari, 2013). The aim was to utilize the fresh locally grown,
seasonal produce and high–quality ingredients that are prepared to preserve and emphasize flavors
that are natural. In the mid–1980s there was the emergence of the fusion cuisine which blended the
use of ingredients and methods of preparation from various ethnic, regional, and national cuisine in
the same dish (Pilcher, 2017).. From the humble Boulanger's restaurant the amazing industry that
has emerged with chefs devoting their entire time to cooking as seen the development of culinary
arts and the

Monopolistic and Oligopoly Market Structures
1. Introduction – Market structures and cases under study
Definition – The interconnected characteristics of a market, such as the number and relative strength
of buyers and sellers and degree of collusion among them, level and forms of competition, extent of
product differentiation, and ease of entry into and exit from the market.
Market structures under study are ones which are more pronounced than others in the real world i.e.
'Monopolistic competition' and 'Oligopoly'.
Very few markets in real world can be classified as perfectly competitive or as a pure monopoly. The
vast majority of firms do compete with other firms, often quite aggressively, and yet they are not
price takers: they do have some degree of market
power. ... Show more content on Helpwriting.net ...
Key characteristics of Oligopoly are:
 An oligopoly maximizes profits by producing where marginal revenue equals marginal costs.
 Ability to set price: Oligopolies are price setters rather than price takers.
 Barriers to entry are high.
 Number of firms: "Few" – a "handful" of sellers.
 Long run profits: Oligopolies can retain long run abnormal profits.
 Product differentiation: Product may be homogeneous (steel) or differentiated (automobiles).
 Perfect knowledge: Oligopolies have perfect knowledge of their own cost and demand functions
but their inter–firm information may be incomplete.
 Interdependence: Each firm keeps a close eye on the activities of other firms in the industry.
Decisions made by one firm invariably affect others. There is a tension between cooperation and
self–interest among players.
4. Objectives of the study
 Application of the theoretical understanding vis–à–vis real world markets and draw logical
conclusions.
 Game theoretic analysis of Oligopoly.


5. Assumptions and limitations

Indian curry in UK
 Study takes into account restaurants which are specialized and only serve Indian curry usually
competing in local markets.
 Study does not take into account premium hotels.
AT&T in US
6. Indian curry industry in UK – Introduction
The eating–out sector i.e. takeaways and restaurants is a vibrant market in the UK, with sales of
some £28 billion. Although the

The History Of Mexican Cuisine
The history of Mexican cuisine tells a story about different regions having distinct ways of cooking
and choosing foods to eat. For instance, cooking teachers have attempted to associate the date of
origin of certain Mesoamerican foods to successive rulers of Xochimilco, "Xaopantzin (1379–1397)
with the vegetable dish huauhtzontles, Ozolt (1397–1411) with enchidalike chilaquiles, and
Tilhuatzin (1437–1442) with herb stuffed quiltamales" (Pilcher, 139). The Revolution in Mexico is
considered to be the first social revolution of the time. With the primary cause being the 30–year
presidency of Porfirio Díaz, other reasons included the seizure of the property of indigenous lands
by wealthy hacendados and the growing inequality between the ... Show more content on
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Additionally, everyone has a deep personal connection with the simple act of eating because what
one person prefers to eat might be different for another individual. As individuals, we are each born
into a culture that most likely has a cuisine different from what others prefer or are accustomed to.
All of our palates are distinctly unique. To provide an example of the aforementioned, the Spanish
invaded Mexico in the 16th century, and they brought along with them their own kinds of foods,
with wheat holding a particular importance. The Spaniards made attempts so that Mexicans too
would have the same liking to wheat as they did, but the reality was that Mexico had a strong
attachment to corn. And while the introduction of wheat caused corn to be thought of as nutrient
deficient, Porfirian intellectual elites later found that their maize was as equally healthy. It had
always been tradition for the people of Mexico to use corn for their meals. They used it in their
diets, to make tortillas and tamales, and they also preferred the taste of corn to the taste of wheat
anyways. Therefore, the superiority that wheat was thought to have versus corn was not as great as
was previously supposed. Mexico's traditional food did not remain the same after influences of the
Spanish, and even those of India and other regions, were brought to the table. With

What Is Doro Wot
Doro Wot:
What is doro wot?
Doro wot is a spicy chicken stew which takes about 2 hours to cook and is served with Injera. Doro
wot can be stored in your freezer but even though you warm it up it will still have its spicy taste
because of the berbere added. Berbere is needed in this sauce to add more flavour and a little
burning session in your mouth. This sauce includes chicken, eggs, garlic, berbere, and onions.
What do you need to make doro wot?
5 pieces of chicken
4 lemons
4 bowls
2 (medium sized) pots
8 pieces of garlic
8 ounces of Niter kebbah (homemade butter)
1 cup of berbere
1 bowl (medium sized) full of water
10 pieces of onions
3 eggs
Salt as needed
Directions:
Fill half of your bowl with water and cut your all your lemons in half a squeeze the lemon juice in
the bowl then put for chicken and wash it and after leave it in the bowl ... Show more content on
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With another pot, fill half of it with water and put your eggs for it to boil (heat should be on low)
After stir the doro wot and turn off the heat and let it cool for 10 minute while you pile the eggs and
put it on a separate bowl Finally put your injera on your plate and pour some doro wot with some
chicken and put some eggs on top and

Americanisation is tough on 'Macho'o'0
English 101...129
10/06/13
Americanization Is Tough on "Macho" There are different countries and cultures in the world.
Sometimes when Americans view other cultures' values the actual truth becomes distorted. In her
article "Americanization is tough on the Macho," Rose Del Castillo Guilbault examines the concept
of macho from both the Hispanics and Americans perspective. The Hispanic view of macho
embodies a man described by Guilbault as manly, responsible, hardworking, a patriarch and a
person who expresses strength through silence. She describes her father as a man who "handled
most menial task with pride." In a patriarchal society such as Mexico, the man is regarded as the
nucleus of the family. The man represents ... Show more content on Helpwriting.net ...
Minorities have provided labor which has helped to build our economy and made America the
economic engine of the world. They have and continue to help lay the railroads and build our cities,
pioneer new industries and also help to fuel our information age from google to many other
technological advancements. For instance, today many Mexicans provide seasonal labor vital to the
growth of the agriculture industry in California and many other areas

Western Influence on Japan Essays
The new Meiji Period was the starting point for Japan's isolation from foreign countries. During the
end of Edo period, Matthew C. Perry came to Japan and established the Nichi–Bei Washin Joyaku,
the Japan–US Treaty of Amity and Friendship, allowing Japan to be fully open to the United States
of America. Soon after, foreign officials from other countries came to Japan to make similar
friendship treaties, changing Japan to be one of the global nations. From the treaty, Foreigners
started to build homes and live in one of the ports opened to them, creating cultural influence on the
people who had never seen foreigners. Through the opening of Japan during the Meiji Period,
Westerners were able to enter and create a positive influence on ... Show more content on
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Soon after, the new government publicly allowed consumption of meat for the first time in the
history.
Even though the law allowed the consumption of meat, it did not become instantly a part of
Japanese cuisine until the people knew the nutritional benefit of it. For several hundred years,
Buddhism had forbidden people to eat four legged animals so the people were not familiar with
eating meat. However, due to the lack of beef in the Japanese diet, many people suffered from
illnesses such as Beriberi and a sickness called Nihonbyo. Fish provides high–protein and healthy
nutrition, but meat provides different type of nutrition essential for stronger body that prevents from
these illnesses. With the promotional effort by the educator, Fukuzawa Yukichi, the nutrition
benefits of meat spread and the myths surrounding the impurity of beef were cleared. New recipes
that included meat needed to accommodate Japanese diet in order to naturalize Western food in
Japan. The introduction of Western food dramatically changed how most Japanese household ate
with an introduction of meat. In Japan, Western food is commonly known as Yoshoku, a shortened
form of Sei–Yoshoku. One of the first Yoshoku introduced–was curry. Curry is originally from
India, but the curry introduced in Japan was British style. When Japan was looking for a new naval
system to improve their military power, the

My Passion For Cooking Essay
I've always had a passion for cooking. When I was a little girl I loved to cook and enjoyed learning
about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days
it isn't even fancy or a hard recipe. Some days it's a classic, but something that I've created. Cooking
is my time to be me. It's the "art form" I pride myself at being good at and I don't have to try (unlike
drawing...not so good at that!). Like a child getting a new toy, I get excited when I discover new
foods and ingredients. My mind feels "at home" when it's in the process of creating in the kitchen.
It's fun getting the ingredients, piling them all on the counter, then chopping, stirring, adding a pinch
of this and a splash of that. Then I have to wait for everything to cook. Finally the reward of my
creativity is taken out of the oven and placed on a plate. The creative work I've done is fully realized
when I can share my work with others.
Cooking is pure joy and fun for me. I cook as a way to ground myself, to think clearly and to relax
for a change. I enjoy researching ingredients I've never heard of before, what pairs best with this
spice or that vegetable. When someone strikes up a conversation with me about cooking, I could go
on for hours, so be prepared! Through cuts, burns, failed recipes, forgotten ingredients, I still find
joy in the art of cooking. Losing this passion would surely be like losing myself.
As a way to challenge myself, I started selling

Stirring The Pot : A History Of African Cuisine
James McCann's book, Stirring the Pot: A History of African Cuisine, analyzed the procedures of
crafting African cuisines derived from various parts of Africa. McCann wants to illustrate to his
audience what African people have consumed over time and examine how their food patterns
changed with their geographical location, the seasons, and historical interactions. McCann used a
multidisciplinary methodological approach in writing the book. McCann employed a variety of
sources including anthropological studies, sociological studies, cookbooks about African dishes,
European accounts of African food making, and historical accounts by African observers. McCann
used sub–altern as his theoretical approach for the majority of the book. McCann discussed
techniques that were similar to a reading against the grain approach while observing recipes when
trying to figure out the origin of a dish. McCann divided his book into four sections. The first
section was titled, Basic Ingredients. In this first section McCann discussed the staple crops and
spices that exist within Africa. Also McCann analyzed the seasons, wet and dry, and how they affect
African cuisines during their respective time periods. Stirring the National Stew: Food and National
identity in Ethiopia, was the second section of the book. In the second section McCann analyzed a
feast in 1887 that was created by the Ethiopian rulers. McCann also examined the history and
transitions of Ethiopian cuisines. The third

Background And Investigation Of Masala
Background and Investigation
Introduction
Company name: Masala Location: Llanelli, United Kingdom
Masala is an Indian restaurant which provides authentic Indian and Bangladeshi dishes. Masala is
located on 31 Westened Street in Llanelli which is on the outskirt of town of the town centre next to
the local primary school. Masala can hold and cater for 100 people maximum at the same time. It is
a 3 story building with 3 floors; only 2 floors are used to cater. Masala has also been refurbished due
to a fire caused in the kitchen in 2003, so all fixtures and fittings are new. Pictures of customers are
held on a board in the reception area.
On average Masala deals with up to 350 customer's weekly most of 65% of them are the regular
local customers the remaining are new customers. Masala's customers are within 15 mile radius.
Masala currently turns over approximately £4,000–£7,000 per week. This creates an annual profit of
£165,000.
There are 6 kitchen staff, 1 delivery driver, 3 waiters and 2 part time waiters for Fridays and
Saturdays.
Masala also have an online website (http://www.masalarestaurantllanelli.co.uk/) this sates their
menu and contact details, there is also a facebook page they can be contacted by, all recent activities
go up on their facebook page. Ahmed ali the owner can be contacted via telephone which is 01554
746946.
The current system
Before the restaurant opens the staff prepare for the potential customers, by getting all the
ingredients ready

Fashion Food In Fashion
TRAVEL ARTICLE– STREET FOOD IN LUCKNOW
'Lucknow, the land of Nawabs and Kebabs' we have heard this phrase about a million times from
people around us . I visited Lucknow last month and seriously there is much more to Lucknow other
than the Kebabs. Lucknow has evolved drastically with time. It is one of the largest and fastest
growing cities in Northern India with a population of 2.81 million people belonging to different
cultures and religions. People from various regions have migrated to this big city with the dream of
a better life. The cuisine of Lucknow is a reflection of this. There is 100% no doubt that there is no
match to the 'Kababs' and 'Mutton Biryani' of 'Tunday Kababi' or the 'Chai and Samosas of Sharma
Tea Stall' . But for the past decade this City has seen growth of some innovative Street food stalls
which are challenging the dominance of various food brands in Lucknow. These food stalls are
catering to all the sections I.e from foodies to health freaks at very pocket friendly rates . They are
serving comfort food with a twist . These food stalls have become a rave among the masses. I started
my search for some amazing but lesser known Street food stalls in Lucknow with the help of my
localite friend Gunjan. The first thing we tried was the tea from 'Raju ki Tapri' outside the Charbagh
Railway station (near gate number 2) and let me tell you the 'chai' here is amazing, Raju serves
about ten flavors of 'chai' using ayurvedic herbs like 'Tulsi',

Where Is Home For You? Essay
Interview Ebun
Where is home for you?
Home for me is where I feel the most comfortable. It might not necessarily be where I was born, and
raised. Even though I do consider that one of my homes, New York City, which is where I am from.
I also consider Hampshire my home because I feel very comfortably here and I have a community
that supports me. That is what defines what home is in my sense, it is having a community and
being comfortable.
Can you tell me the story behind you moving in the USA? (When, what, where, why)
On my mother's side, my family is from Haiti, she is a Haitian immigrant. She moved when she was
eight years old, her father was a lawyer in Haiti. She had five siblings –three brothers and two
sister– they all moved to the US for a better life I guess, but there was also the dictatorship of Papa
Doc Duvalier. Moving to a new home was important for my grandparents. They moved to New
York, to Queens. It is interesting, my mom remembers Haiti but she considers herself to be an
American because she has more distinct memory of being in the US than being in Haiti although she
considers herself Hatian as well.
My dad comes from Barbados. He was born and raised in Brooklyn, but his family is from
Barbados. I think they immigrated in the 1940s or 1930s but I am not completely sure about that.
When I grew up, my parents did not live together so I was living with my both parents, my father in
Brooklyn and my mother in Harlem. Both areas are predominantly black in New

Advantages And Differences Of Backpackers
Backpackers will usually choose budget accommodations during their trip. The budget
accommodations that commonly used by backpackers are such as hostels, guest houses and homes
of friends and relatives, however backpackers do also stayed in hotels, bed & breakfasts, and
campervans (Richards and Wilson, 2004). The choice of accommodation has a slightly difference
between Westerners and Asians. This might be caused of the Western travellers usually plan the trip
alone however friends are the main external source that involved. While Asian travellers seem to
have more preference to involve their friends and relatives when planning the trip rather than
planning it on their own. This could be explained by differences in culture and society which ...
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Besides this, backpackers usually carry out a wider variety of activities during their trips than
regular travellers because they want to achieve the travel purpose. Their activities are almost similar
with those regular tourists' ones which consists of cultural sightseeing , walk around and spend time
in cafes, while they have also some more exact backpack activities which are wildlife and nature
observation, hanging out and join some extreme sports. However, they do also visited to nightclubs
and shops (Richards and Wilson, 2004). Backpackers are mostly attained related pre–travel
information from Internet, other backpackers, guide books, travel agencies, previous experience,
newspapers/magazines, tour operators, brochures, medias and airlines. When during the trip,
information is usually collected from accommodation providers and other backpackers. The rate of
backpackers using guidebooks is higher than regular tourists (Conrady and Buck, 2010). In term of
the purchase power, the average expenditure of Europeans spent in international destinations for
their trips was €95 per night (Conrady and Buck, 2010). In a comparison, the average expenditure of
backpackers is quite low, specifically those backpackers with more experiences. However, the
average length of stay of backpackers in a destination is usually longer than regular

Rahel's Ethiopian Vegan Cuisine
I decided to conduct an interview in Little Ethiopia, a block located on Fairfax Avenue. There are
many Ethiopian restaurants and clothing shops along the block. The restaurant I visited is
vegetarian/vegan and others are not. I decided to conduct an interview with the owner of Rahel's
Ethiopian Vegan Cuisine because I had been to the restaurant before but never had a chance to talk
to the owner (it is a family run business). From the outside, the restaurant is painted a cranberry
color with green letters denoting the the restraurant's name. Inside of the restaurant there is a
covered hut–style eating area, which enhances the experience of the cuisine. I ordered the
Millennium Special which includes injera bread (a porous, purple sponge ... Show more content on
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For instance, during slavery in America, lighter, mulatto slaves would be given preferential duties
over darker slaves which birthed tensions between the light and dark skin people in the Black
community that is abundant today. After the interview, she mentions how Ethiopia (and Liberia)
were the only countries in Africa that were not colonized. The distinction between colonized African
countries gives her a sense of nationalism for Ethiopia. During the the African diaspora, many
different African ethnicities were grouped intentionally to limit communication, with an estimated
1500–2000 languages in Africa. Many languages and culture were lost due to isolation in America.
Conducting the interview with Muhlet reminded me of the internal tension between blacks in
America and emigrants from African countries. There is a huge disconnect in the community
because african people view blacks synonymously with slavery and roles of servitude which has the
potential to stratify the community. Muhlet's family like many other families that have emigrated to
America likely have tried to keep their culture by opening up predominantly small–scale family
businesses in the ethnic hubs of large

Korean Food
1. Synopsis
There are many kinds of Korean food in the world. The purpose of this report is that introduces
Korean cuisine, the history and current tendency of Korean food. This information is derived from
the writer's experience, reference books and on the Internet website.
2. Table of contents 1. Synopsis 1 2. Table of contents 2 3. Introduction 3 4. Procedure: 3 4.1 What
is Korean cuisine? 3 4.2 History of Korean cuisine 3
4.2.1 Late in the Neolithic age 3
4.2.2 Three Kingdoms period ~ Goryeo dynasty (668 AD ~ 1392 AD) 3
4.2.3 Joseon dynasty (1392 AD ~ 1897 AD) 3
4.2.4 20th century ~ Current period 4 5 Foodstuff 4 5.1 Beef 4
5.1.1 Bulgogi (Grilled Marinated Beef) 4
5.1.2 Galbi (Grilled Beef Short Ribs) 5 5.2 ... Show more content on Helpwriting.net ...
Bulgogi is traditionally grilled (Grilled Marinated Beef, n.d.).
5.1.2 Galbi (Grilled Beef Short Ribs)
Galbi is made from beef short ribs. The ribs are marinated in a sauce made from Asian pear juice,
rice wine, soy sauce, garlic, sesame seed oil and sugar. The meat is often cut in thin slices across the
bones. This makes eating the galbi with chopsticks or with fingers easier ("Grilled Beef", n.d.).
5.2 Pork
Pork is the most consumed meat in Korea. It is cheaper than other meats. Pork should be got well
done because it has a parasite. There are two well known Korean pork dishes that are 'Daeji bulgogi'
and 'Daeji galbi'.
5.2.1 Daeji Bulgogi (Spicy Marinated Pork)
Daeji Bulgogi is made from thin sliced pork loin. The meat is marinated with a mixture of soy
sauce, sesame oil, garlic, sugar, ginger roots, rice wine and 'Kochujang' which is Korean chilli
pepper paste. It is marinated for 30–60 minutes to bring out the depth and intensity of flavours
(Spicy Marinated Pork, n.d.).

5.2.2 Daeji Galbi (Grilled Pork Ribs)
Daeji galbi is much close to barbecue and the ribs are crisply grilled to perfection with its
tenderloins and bones still attached.
5.3 Chicken
Chicken is cooked by many recipes such as fry, roast and boil. There are two spicy Korean chicken
dishes which are 'Dakdoritang' and 'Dakgalbi'.
5.3.1 Dakdoritang (Spicy Braised Chicken with Potatoes)
Chicken pieces are simmered in a base soup where the meat tends to fall off the

Research Paper On Ethiopia
Jamie Wells
Professor Amaya
HTM 421
April 3, 2017
Ethiopia Research Paper
When it comes to things that are needed to sustain life, often times, these things are just part of the
daily routine and have no positive, emotional stimulation. Food, on the other hand, is also required
in order to survive, but for many it is one of the best parts of the day. Even though eating food is one
of the most repetitive things we do as humans, it never gets old and is always exciting. Eating is
almost always something that individuals look forward to and gives them a sense of joy. Each
culture has a different approach on food eating habits and ways in which food is prepared, enjoyed,
and consumed. Often times food practices by humans are determined by values, attitudes, beliefs,
and environmental and religious circumstances; all of which are the products of tradition, culture,
and contacts (Onuorah and Ayo, 2003). These unique variations in food consumption and food
preparation make food habits absolutely fascinating and culturally distinct.
Culture plays a significant role in determining food patterns. An example of this is evident in
Ethiopian food. In the Ethiopian culture, vegetables and very spicy meat dishes are often indicative
of ... Show more content on Helpwriting.net ...
This allows individuals to come together, family and friends alike, to enjoy their meals amongst one
another. This is a time where individuals can share how their day was, and can discuss various topics
with their peers. Many times, individuals will even partake in what is known as 'gursha,' which is
when an individual will feed a loved one. This allows loved ones to connect on a deep level, even
while they eat a meal. Utensils are often not used in Ethiopian dining. Individuals will use their
hands to eat, but only the right hand is used while eating in the Ethiopian culture. It's normal for the
use of solid foods like injera to soak up the more fluid foods as they

Indian Food
Today, India is the second most populous country in the world. The culture of India is also among
the oldest to survive, reaching back to nearly 5,000 years. India received their inde–pendence from
Britain on August 15th, 1947, thus allowing them to become the most populous democracy in the
world. There are many aspects as to what makes India unique, one principle in particular is their
food. Indian cooking is vivid, exquisite, and simply delicious. It depends on a wide variety of spices,
herbs, and grains for its specific taste. The different types of food which India carry include basic
spices, traditional foods, and tasty snacks. It is notable that India has been one of the world's main
dealer of spices for at least 3,600 years. The ... Show more content on Helpwriting.net ...
They are usually seasoned with spices and served over rice or with roti. Some factors as to what
makes them nutritious, are that they are filled with protein, vitamins and minerals. As stated, Indians
make hundreds of different types of juicy dishes, which are eaten with rice or Roti. Depending on
the type of spices, the sauces can be fiery or mild. Kormas, in particu–lar, are rich and mild. Another
Indian flat bread, naan, is made by pressing dough onto the hot oven's walls (Sheen 24). Without
raitas and chutneys, a meal cannot be complete. Indian cooks tend to mix together yogurt, raw
vegetables or fruits, and various spices to make cool and creamy raitas. (Sheen 25) Cucumber–mint
raita is one of the most popular types of raitas. Chutneys also come in a tremendous range of flavors.
These homemade, fresh relishes contain fruits and vege–tables cut into tiny pieces and delicately
flavored with spices (Sheen 25). Chef Diane explains: "Most Indian families take pride in their
homemade chutneys, houses are adorned with rows of jars maturing in the sun on the windowsills,
and a hostess is often judged by the number of rel–ishes she serves." (qtd. in Sheen 27) India
probably has more cows than any other country in the world. However, they are rarely slaughtered.
The reason is because since most people in India are Hindu. In the religion of Hinduism, it teaches
that animals, as well as humans, have souls (Sheen 28). To many Hindus, cows are considered

Investigating The Viability Of Setting Up A Indian Restaurant
GURPREET SINGH STUDENTS ID 2014005022 INDIAN RESTAURANT JEWEL OF PUNJAB
ASSIGNMENT NO. 3 BUSINESS ENTERPRISE 8 OCT 2014 Indian restaurant Purpose The main
purpose of conducting the research is to investigate the viability of setting up a Indian restaurant in
Invercargill, new Zealand. The research will explore the opinions and views of Invercargill people
towards restaurant services and determine the best suitable restaurant model for Invercargill. Size of
the restaurant or type of the restaurant did not matter when determining the goal of restaurant.
Research questions Whether opening an Indian restaurant In Invercargill is a good option or not?
How the customer perception has allowed indian restaurant to improve customer satisfaction.
Objectives: The level of requirement of north Indian restaurant in Invercargill . To identify the
attributes that help indian restaurant to improve customer satisfaction. To compare the existing
customer loyality program of international restaurant. To purpose the recommendations on making
effective customer relationship marketing strategy and marketing mix. What people expect from a
Indian restaurant. What type of taste does Invercargill people need. People affordability

Academia Barilla vs. Elbulli Strategic Mgmt Analysis
INTRODUCTION
The subject of food is as diverse and complex as the many dimensions that encompass it. We need
food to survive, but once we get beyond the basic needs of nutrition, the subject of food takes on an
entirely different character depending on ones values. People associate food with their own personal
lifestyles, culture, history, values, heritage, history, identity, and other attributes that make them
unique.
Gianluigi Zenti
Academia Barilla and ElBulli have a lot of common themes: they have applied and are still applying
the cultural and social influences to the food industry, they are oriented and focused on innovation
and creativity, they have pioneered and restructured their own markets and business models, they are
... Show more content on Helpwriting.net ...
Academia Barilla is a success story of educating the consumer, not giving the consumer what
consumer wants.
Mission Statement
The mission of Academia Barilla is to protect, develop, and promote the art of Italian cuisine and
gastronomic culture around the world. It develops the Italian culinary art by celebrating traditions,
nourishing innovation, and promoting the knowledge and the enjoyment of Italian regional cuisines.
Products, courses, publishing and consultancy services provided by Academia Barilla serve as the
key roads towards fulfilling this mission.
A specific goal of the effort is to protect the world from imitation products and cuisines by
introducing products, courses, and consulting services to consumers, food lovers, and businesses
worldwide.
Vision Statement
With Academia, we want to tap into the world of food lovers beyond Italy. We believe that there are
strong values in the Italian way of eating, both in taste and nutrition, and that Barilla has the
legitimacy to market this around the world. Academia's objective is to bring the best of our food and
culture to the world, becoming a sizeable and profitable business.
Continental Europe is our home and will remain the focus of our growth, but we will pursue
different strategies for the pasta and baked products markets. Our second most important operation
is in the United States where we mainly hope to expand our product portfolio.
ElBulli
On the

A Short Note On The Mexican Fusion Food
Koreatown is located in Central Los Angeles. The neighborhood is one of the most densely
populated districts in Los Angeles County with about 42,611 residents per square mile (3).
Koreatown began with the immigration of Koreans to the Mid–Wilshire area and began opening
businesses. Many of the businesses include Korean food restaurants, which have become very
popular recently (10). Despite the name of the neighborhood the community is widely complex and
impacts areas outside their boundaries. Korean food has become one of the many elements that have
influenced the surrounding areas (2). Koreatown once catered to the Korean community yet as a
result of the growing Latino community Korean business owners now target this new demographic
(4). The growing Latino population has led to new business ventures and business opportunities
including new food creations and locations that cater to that. Korean–Mexican fusion food is one of
the creations that have emerged from Koreatown, specifically the Korean taco trucks (9). Koreatown
evolving into the neighborhood that it is today, Korean restaurants, and Korean fusion food have all
impacted the Korean American experience in the last fourteen years. However, as the new food
creations have been gaining popularity it leads to the question of whether this fusion of food has
overshadowed the growth of the Korean American community. Korean immigration to the U.S. has
been recent and not as long as the immigration history of their fellow

Stay Fit While Travelling Essay
Stay Lean While Traveling! Yes, It Is Possible. Staying healthy and fit while traveling is a challenge
and, in some cases, a struggle for a lot of people. Traveling, after all, can be an excuse to indulge,
and take a breather from your daily exercise regimen and diet. The problem with this line of
thinking, however, is that getting back into shape when you go back home could be harder than
when you first started with your fitness program. Does that mean you have to ignore that delectable
buffet? Or maybe you can just lock yourself up in your hotel room, so you don't get tempted to try
local cuisines. Your vacation doesn't have to be like that. Why not mix traveling and staying fit to
enjoy double rewards and benefits? Top 10 Tips to Stay Lean While Traveling 1. Enjoy...in
moderation Most people's goals when ... Show more content on Helpwriting.net ...
Why not? Add chocolate sauce and sprinkles on it too. But enjoy it in moderation. 2. Make the best
food choices It would be such a shame to go home without at least trying one or two local cuisines.
If you plan to prepare your own meals to stay in shape, leave room for pizza in Italy, or Paella in
Spain. 3. Track your food intake Keeping track of the amount of food you've eaten and their
corresponding calories may make your vacation no different than you were at home. But if you
don't, you're looking at three to four weeks of hard work at the gym. Take a pause, and think about
that real hard. Now turn on your tracking app, and get right to it. 4. Plan your meals right Take care
of your fats and carbs at the start of the day, so you'll have energy for when you go sightseeing,
trekking, or whatever things to do you have planned. Indulge in local cuisine at dinner time – after
your workout. Then, take a walk back to your hotel, or take a stroll before hitting the sack. 5. Make
movement part of your travel plans Yes, you got wasted last night, and sleeping in is perfectly
acceptable during a

Arepa is a National Food of Venezuela
The arepa is one of the national foods in Venezuela. The arepa is known worldwide because of its
great taste, and healthiness. It is mainly it in Venezuela and Colombia bout over the years it have got
more popularities over Latin Americans countries. Is this country they have something similar like
the Arepa, in Mexico they have the Gordita, In El Salvador they have the pupusa, I had the privilege
to go to El Salvador almost a year ago and I can tell you is delicious and great. And normal Arepas
can be found in Panama, Puerto Rico, Dominican Republic, Canary Island and other countries
around The Americas and all over the world. The arepa is like a flatbread that is made of ground
maize and is cooked in the pan. The arepa is the main breakfast that all Venezuelan eat daily, if you
ask any Person Born in Venezuela they can tell you that they eat at least 1 Arepa every 3 days, it can
be eating in breakfast, lunch, dinner because it have so much nutrients and minerals that are going to
help you be strong will the day goes on and the taste is so go that everyone love It. The name of
Arepa came from the word Arepa, this word in Venezuelan and Colombia langue "native language"
means corn. The Timoto– Cuicas where the one how started this awesome plate, it was originated a
lot of time ago, hundred of years. Other groups that also created and eat this type of food where the
native Arawak, this where the first group that encountered long time ago with Christopher
Columbus when he

Self Reflection Paper
Self–Reflection: I am Ethiopian. I was born and raised in Addis Abeba, Ethiopia. I belong to the
Ethiopian community, not only in Ethiopia but also here in America. Finding Ethiopian friends who
share the same interests as me, understand our culture, fluent in our languages, and plan on returning
back to Ethiopia someday, has always been a struggle for me. Most of the Ethiopians who I meet are
Americanized. When I was studying at Northern Illinois university, I was blessed to have a small
circle of Ethiopians who grew up there. Spending time with them made me feel secure like I actually
belonged. Lucky for me, I am also a part of the African community. There are 54 countries in Africa;
however, there is an unbreakable bond amongst Africans around the world. We share the same
identity and have the utmost love and respect for our continent and the people living there. I lived in
Ethiopia for quite some time before given a chance to move to America. When I arrived in America,
the only people that were around me were Caucasians. They did not look like me or act like me. I
found this very difficult when I first came to America. I was jealous of my classmates because they
spoke clear English, they had cars to get them to and from school, and they had nicer clothes than
me. This exposure at such a young age was difficult. Because I spent many years in Ethiopia with
people who looked just like me and acted like me, this taught me how different everyone really is.

Research Paper On The Book Of Enoch
The three books of Enoch are commonly called 1 Enoch, 2 Enoch, and 3 Enoch. Even though they
are independent of one another they share many common characteristics. This essay will compare 1
Enoch and 2 Enoch to one another. The Book of Enoch is an ancient Jewish religious work written
about the Enoch, who is the great–grandfather of Noah. Today's scholars estimate that Enoch was
written around 300 BC, and the earliest works to be around the first century BC. It is not part of the
biblical canon by the Jewish religion. It is canonical of the Beta Israel religion. Most Christian
denominations accept the Books of Enoch as having some significance, but they are generally
regarded as non–canonical. Some Christian denominations do believe Enoch ... Show more content
on Helpwriting.net ...
In this bok he is now allowed to enter the seventh heaven. In the seventh heaven Enoch sees God
face to face. He is anointed by Michael and then becomes to appear as the same as an angel. God
tests the obedience of his angels by having them bow down before Enoch. A group of angels though
don't and refuse. These angels are called the angels of Satanail. They are sent to prison, the
imprisoned angels after some time bow down infront of Enoch and call him "a man of God." God
asks Vereviel the angel to show Enoch 360 books containing all knowledge. God tells Enoch the
secrets of t the flood which weren't even known by the angels is eventually sent back to earth for
thirty

Taco Us How Mexican Food Became More American Than Apple Pie
2016 "Taco USA": Gustavo Arellano's Response to a Tater Tot Burrito "Taco USA: How Mexican
Food Became More American Than Apple Pie" was written in 2012 by Gustavo Arellano, a prolific
food author for the Orange County newspaper OC Weekly. This article originally appeared as an
online publication in Reason Magazine. Arellano has written books about Mexican food and its role
in the American experience. His writings explain how this genre of cuisine has evolved and
transformed as it has spread geographically throughout the United States. Growing up in Orange
County California with two Hispanic parents, Arellano experienced firsthand the transformation of
traditional Mexican dishes into the tex–mex that most American families are familiar with today.
The online news site, Reason Magazine, originally published this article to accommodate to an
audience of readers who want to be informed but also entertained by the news. These readers care
about what is happening in society but are not considered scholars on the topics presented. Although
the readers of Reason Magazine might not have any formal knowledge about food and its role in
culture, all of them have experienced the importance of a meal in their everyday lives. The author
uses the experience and background of his audience to show them the importance and prevalence of
Mexican food in the American culture. In "Taco USA" Arellano uses personal stories, ethnic
language, and historical information to show his

Comparing Vietnam And The United States
The world has become more global as time is going through. However, there are still some
significant differences when comparing between developed country and developing country, such as
Vietnam and the United States. While the United States has been developed in many fields
(economy, religions, educational system..), Vietnam is still in transition process. They are located on
two different continents; they have so much difference on religious, languages, and practices
although those distinctions are seemed to get more narrow than before. People are trying to adopt
the different culture, as they still the keep their traditional practices of their own culture. Wedding
life, food, and the educational system are the typical things, which have the similarities and
differences at the same time.
Firstly, the wedding life for couples is significantly different even though it still has some few things
similar. In both countries, the couples will an engagement ceremony before getting to an actual
wedding ceremony. They both will receive wedding rings from their lovers. Also, they will
sometime hold a reception the celebration party in when they share theirs happiness to their friends
and happiness. On the other hand, there are still some contrasts between for the couple before and
after the wedding. In the U.S, the couples are free to choose theirs partners, their parents do not
interfere their children's decision, but the couples cannot get married unless they have permissions

Irish Immigration In America Essay example
Journey to America Story of the Irish in Antebellum America HS101 – US History to 1877 When
many think of the times of immigration, they tend to recall the Irish Immigration and with it comes
the potato famine of the 1840s' however, they forget that immigrants from the Emerald Isle also
poured into America during the late nineteenth and early twentieth centuries. The assimilation and
immigration of the Irish has been difficult for each group that has passed through the gates of Ellis
Island or South Boston. Like every group that came to America, the Irish were looked down upon;
yet, in the face of discrimination, political, social and economic oppression, the Irish have been a
testament to the American Dream as their influence in ... Show more content on Helpwriting.net ...
After the Civil War, with the economy in shambles and increased openings for jobs, attitudes toward
the Irish shifted slightly. Unlike earlier times, when the Irish first came to America, store windows
no longer flashed "Irish Need Not Apply" signs. The Irish had won their place amongst the natives,
having heartily participated in the war: thirty nine Union Regiments contained a majority of
Irishmen, and the famous 69th regiment "Fighting 69" was comprised almost totally of Irishmen.
But, don't let the Confederates be forgotten either, over forty thousand Irishmen fought for the grays.
The Irish Americans gained some respectability for their involvement in the Civil War and were now
more accepted by American society. The Irish Americans in post–Civil War era were more
economically successful. Several of the Irishmen that had been manual laborers now held
managerial positions in the railroad, iron and construction industries, their hard work has allowed
them to rise through the ranks. Irish Americans also became educated and trained professionals.
Fortunately Irish women, although held back by the restrictions placed on all American women
around the turn of the century, achieved higher positions in society as teachers, nurses and
secretaries. Of course there was a method to the way the Irish gained their likeness and overcame
the difficulties that came with absorbing into the American culture. They did this by

Community For My Old Volunteer Group
Community for me, is feeling connected, accepted, and at home. It is where everyone is working
together for a mutual cause, and having fun doing it. It is not so much a place to me, as it is a
feeling. I can go to any town, city, or "community" but it does not necessarily take a place in my
heart as much as the sense of community I have experienced before. What other place to find
community than my old volunteer group, ironically called FOCUS on Community. FOCUS is an
organization whose mission is to reach out to the people of our community, like teens and families,
to prevent substance abuse, smoking, alcoholism, and even to help families that are already dealing
with these issues. My favorite program was the F.A.S.T. program – Families And Schools Together–
because I worked one–on–one with people and really saw that we were making a difference in these
people's lives. At the time I first volunteered for F.A.S.T. I did not realize exactly what I was doing, I
merely signed up because I wanted to help out in some way. However, I soon realized that we truly
were bringing these families closer. We gave them a safe environment with dinner and activities, and
a chance every week to have one–on–one time with the child of their choice. This helped them solve
arguments and build stronger and closer relationships with children who are having a rough time.
Another place where I felt an immense sense of community was Italian Fest. I have volunteered at
this festival for the past

Charlie Palmer's Progressive American Cuisine
Progressive American Cuisine If you talked to the top chefs from around the world you would find
one resounding lack of identity in what American Cuisine is. Many chefs identify it as a mixture of
various cuisines and changed to appeal to the typical American pallet. However, Chef Charlie
Palmer, an multiple time award winning chef has been quoted as saying "I called it Progressive
American cuisine because every time I stepped into the kitchen, I felt things moving forward." (3.
http://www.charliepalmer.com/about/) Chef Palmer began his love affair with food began in his
early days when he worked at his family farm in rural New York. The idea of farm to table was
almost unheard of and factory food ruled the day. However, in a landmark decision,

My Experience Of My Family
Growing up in Brooklyn, New York I had many friends from different cultural backgrounds, and the
neighborhood I lived in was a melting pot of families from all over the globe. Among them Kimmie
Chang, Gabby Martinez, Bella D'Amato, and Logan O'Neill. The air always smelt of delicious
ethnic cuisines, and all of the languages were interesting to listen to. The best part was that each
family had children close to my age so I was always experiencing a different lifestyle. Feeling so
popular among the community, I was invited to dinner at all of my friend's houses at a certain time
of the year. Fascinated by different dialect I found myself analyzing conversation at the dinner table,
observing the way each family's lifestyle was so different than mine in every way. During my
younger years, my brain was able to process a lot from my friends and their families that I could
write a book.
One spring afternoon during the sixth grade, Kimmie Chang's family moved in next door all the way
from South Korea. I was invited to play at her home and luckily, I experienced healthy eating at its
finest by age of eleven. According to Author Karin Lehnardt, South Koreans eat healthily, "Only
3.2% of South Koreans are overweight, which ties the country of Japan for the lowest percentage of
the world." For the first time, I enjoyed a spicy pickled cabbage called Kimichi, pork belly and
seafood stew. Tremendous amounts of bold seasoned foods covered the table as I thought to myself,
"how am I

Geo 509
Introduction
The purpose of this report is to analyze and illustrate the geographical origins of eragrostis tef along
with details of its global dispersion. The common name of the crop in Ethiopia is tef. It was chosen
for its cultural significance and it's importance
Background
In Ethiopia, about 4.9 million acres of land is devoted to its production every year. From 2003–2005
production statistics indicated that tef accounted for about 29% of the land and 20% of the gross
grain production of all major cereal cultivation in the country (National Research Council).
Eragrostis tef belongs to the grass family Poaceae, and is species of Eragrostis. It contains about 350
species and tef is the only ... Show more content on Helpwriting.net ...
The use of tef was quite crucial for the Abyssinians, since the amount of tef seed required to plant
were hundreds of times smaller than that of wheat (Ingram). This productive potential and minimal
time and seed requirements have protected them from hunger when their food supply was under
attack from numerous invaders in the past.
It was reported by Unger in 1866 that tef seeds were also found in the Egyptian Pyramid of Dashur
in 3359 BC (National Research Council). Dried tef straws were suggested to have been used in the
making of mud bricks used in the Pyramid of Dashur as well (Seyfu).
The closest wild relative to tef is generally considered to be eragrostis pilosa this species is recorded
as an annual growing weed from Eritrea and Northern regions of Ethiopia (Ingram).
Vavilov has recognized Ethiopia as the center of origin and variety of tef (National Research
Council). Due to the fact that several widespread and non–widespread species of eragrostis, some of
which are considered the wild relatives of tef, are found in Ethiopia. Since the genetic diversity for
tef does not exist anywhere else in the world except in Ethiopia, confirms that tef originated and was

Challenges Of Indian Students Face On Campus
Indians students in US facing cultural disconnect on campus
Indians love to boast about the cultural diversity of their land, but it is not until they arrive at a US
university that they encounter the real thing. All said and done, some things are the same wherever
you go in India, and there are not that many surprises. But new Indian students who arrive in the US
are never quite prepared for the cultural tidal wave that await them on campus.
However, most of them overcome the culture shock eventually and come to love their campus lives,
so much so that they suffer a "reverse culture shock" when they visit home. The initial months of
adjustment are the most difficult for Indian students. Here we discuss some problem areas and how
students find solutions.
Communication
The main difficulty that Indian students face on campus is how to interact with other international
and American students and teachers. A large majority of Indian students, even some of those who
have graduated in the English medium from reputed schools in big cities in India, not to speak of
small towns, struggle to converse with other students, particularly Americans. They are unable to
understand popular American expressions, including idioms ("I'll take a rain check," "you're on the
ball," "I'm still finding my feet," etc.), words/phrases ("downtown," "okra," "check," etc.), and
spellings ("caliber," "program," traveling," etc.).
American pronunciation also confuses Indians ("semai" for "semi," "skedule"

Cuba Dining Habits : Geographic Setting Essay
CUBA DINING HABITS
GEOGRAPHIC SETTING:
The Republic of Cuba consists of one large island and several small ones situated on the northern
rim of the Caribbean Sea. The food diet of Cubans relies only on those agricultural products which
are useful for growth in the island.
2 HISTORY OF FOOD
The mixture of both Spanish and African cultures formed the base of Cuban food . Citrus fruits such
as lemons and oranges were brought by Spanish along with rice and vegetables. They also grew
sugar cane, a major Cuban crop. Africans advanced a taste for fruits and vegetables such as maize
(corn), okra, and cassava.
3 FOODS OF THE CUBANS Spain and Africa add most to Cuban cuisine. The Cuban food is not
based on seasonings, sauces etc. The most popular food of Cuba is black beans and meats. Root
vegetables are most often flavoured with mojo, a mixtures of lemon juice, onions, garlic, and cumin
olive oil. The most common meals based those made with pork, chicken, rice, beans, tomatoes, and
lettuce. Hot spices are rarely used in Cuban cooking. Fried (polo Frito) or grilled (polo as ado)
chicken and grilled pork chops are Fried plantains, like white rice and black beans, are part of
almost every dinner menu. In Cuba, the plantains would be fried in oil about one inch deep.
4 Food timings: the breakfast is served between 7–10 am, lunch from 1–3 pm and dinner after 7 pm.
All three courses are dominated by the usage of meat and the side dishes are

The Influence Of Japanese Migration
The Influence of Japanese Migration in the Peru
When Japanese first emigrated to Peru, they were called "Nikkeijin" which means Japanese people.
Because of the difference between ingredients in Peru and Japan, those migrate took in elements of
Peruvian culture while continuing to observe Japanese customs, they combined native ingredients
with their own cooking techniques, in the area of food in particular, this meeting of cultures has bred
what is known as Nikkei culture or cuisine. With the development of economic and improvement of
the social status of Japanese in Peru, Nikkei cuisine was well developed in last 100 years, mutual
influence happened between Nikkei cuisine and native Peruvian cuisine. Such influence made
Nikkei cuisine unique, it is not Japanese anymore but Peruvian. Furthermore, it reflects the identity
of Nikkeijin. After the gastronomic revolution in recent years, Lima, the capital of Peru, has become
a new food Mecca in South America. Peruvian cuisine spreads rapidly throughout the world as a
new food trend, Nikkei cuisine plays a key role in it. history, emergence, identity, contribution and
globalization.
Japanese emigration to Peru started in the year of 1899, it was encouraged by the Meiji government.
The population of Japan grew explosively after the Meiji Restoration in 1868, accompanied by rapid
industrial development. People were generally anxious about the population problem because of the
limitation of national land area. To the government,

Business Plans
II. Technical Plans A. Technical Production Description
The proponents selected a Mobile Lechon Food Business which will yield an easy process yet will
give an implausible profit. The production process will take 3 to 4 hours by simply roasting the pork
belly in a medium flame or over a live charcoal until the skin gets crispy and golden brown. Step–
by–step procedures of the said process are well specified on production process.
Pre Start–up This section plays a significant part in starting up the project. Things must be first
accomplished in order to avoid problems and other unexpected interventions. The following parts
shall be properly undertaken by any interested party before starting the business to ensure ... Show
more content on Helpwriting.net ...
The proponents intend to operate with two (2) key personnel; the cook and one production staff.
Labor and equipment usage from the above mentioned procedures will be highlighted below.
PHASE | LABOR | EQUIPMENT/MACHINERY | A. Preparation Phase | The Cook and Production
Staff | Pork Belly for the lechon and the ingredients e.g. onions, garlic and etc. and the tools or
materials needed like the bamboo stick, charcoal, cooking twine and a container where the pork will
be placed | B. Cleaning/Washing Phase | The Cook and Production Staff | Containers for washing,
soaking and drying e.g. barrels | C. Staffing/Seasoning and Marinating Phase | The Cook and
Production Staff | Container for the seasonings and for the marinated pork. | D. Sewing Phase | The
Cook and Production Staff | Needle and a Cooking twine to secure the Pork. | E. Cooking/Roasting
Phase | The Cook and Production Staff | Live charcoal |
Supervision of all production processes are done before, after or at adequate intervals and will be
done by the cook himself.
C. Quality Assurance Enforcement
The following are the specifics on the quality assurance issues of the business:
a. General Sanitation
The proprietor should see to it that the general sanitation practices should be observed. The
following are the things that should be observed:

1. Good housekeeping practice should be observed in sewing, roasting and packing areas. 2. "Clean
as you

La Guinguette
Case II La Guinguette
Step 1: Problem Formulation
How to make the Restaurant successful?
Step 2: Critical Facts
He is a experienced chef who can provide superb European cuisine.
The restaurant located in an excellent geographic location which between many of the major hotels
and village.
The restaurant is constructed into archetypical Tahitian structure.
The restaurant can offer at moderate price because of the local Tahitian material suppliers.
The restaurant consists with 8 tables and a bar, providing 41 seats.
Marcel is not making his marginal costs/ His saving are depleting. The restaurant is faced the
prospect of closing.
Marcel and his family cannot speak English although the majority of the tourists are from U.S. ...
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Solution: To increase price in order to emphasize the quality and attract potential customers.
Marcel's restaurant serve a highly qualified French food with a rational price, such us $39–59. But
their competitors offer high–priced goods and service, for example, $200 or $1200 per night in two
local hotels respectively. Marcel needs to improve his price to match the competitive market
circumstance.
He must increase his price to $59–99 instead.
Public Relation
The reason for its poor public relation is its language berries. Given the fact that the majority of
tourism of Bora Bora is from U.S, it is inconvenient for both the customers and the staffs when they
are communicating with different languages or gestures.
Solution: Improve public relations
He needs to learn English to talk to company/ customers
He needs to learn basic general communication English, including greeting, meal introductions and
recommendations, order reservations, menu explanations and etc.), if he is able to learn more, he can
introduce local resorts and culture in English.
Hire English staff (Bilingual staff/ locals)
In long–run, if his business profit is beyond break–even or doing better, Marcel can implement the
future plan––––Self–service ocean picnic in his grogram's chain. For this, he needs more English

spoken staffs.
Branding
New arrangement for restaurant

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