Home Cooking Recipes

District heating networks are commonly addressed in the literature as one of the most effective solutions for decreasing the greenhouse gas emissions from the building sector. These systems require high investments which are returned through the heat sales. Due to the changed climate conditions and building renovation policies, heat demand in the future could decrease, prolonging the investment return period. The main scope of this paper is to assess the feasibility of using the heat demand – outdoor temperature function for heat demand forecast. The district of Alvalade, located in Lisbon (Portugal), was used as a case study. The district is consisted of 665 buildings that vary in both construction period and typology. Three weather scenarios (low, medium, high) and three district renovation scenarios were developed (shallow, intermediate, deep). To estimate the error, obtained heat demand values were compared with results from a dynamic heat demand model, previously developed and validated by the authors. The results showed that when only weather change is considered, the margin of error could be acceptable for some applications (the error in annual demand was lower than 20% for all weather scenarios considered). However, after introducing renovation scenarios, the error value increased up to 59.5% (depending on the weather and renovation scenarios combination considered). The value of slope coefficient increased on average within the range of 3.8% up to 8% per decade, that corresponds to the decrease in the number of heating hours of 22-139h during the heating season (depending on the combination of weather and renovation scenarios considered). On the other hand, function intercept increased for 7.8-12.7% per decade (depending on the coupled scenarios). The values suggested could be used to modify the function parameters for the scenarios considered, and improve the accuracy of heat demand estimations. Abstract This paper firstly reviews the current state of knowledge on sustainable cookery and the environmental impacts of the food consumption phase. It then uses the example of a dish of roast beef and Yorkshire pudding to explore energy use in food production and consumption. Part 1 of this paper conducts a meta-analysis of 33 roast beef and Yorkshire pudding recipes in order to create a representative recipe for analysis. Part 2 of this paper then uses life cycle assessment and energy use data is coupled with the representative recipe of roast beef and Yorkshire pudding, to calculate the embodied energy of the meal. Seven interventions are modelled to illustrate how sustainable cookery can play a role as part of a sustainable food system. Interventions show that sustainable cookery has the potential to reduce cookery related energy use by 18%, and integrating sustainable cookery within a sustainable food system has the potential to reduce the total energy use by 55%. Finally, the paper discusses the issue of how the adoption of the sustainable cookery agenda may help or hinder attempts to shift consumers towards sustainable diets.

<strong>For severely overweight individuals</strong> that have failed to see results from diet and exercise alone, weight-loss surgery has become the safest and Kirstie Alley Diet most effective means of achieving significant weight loss. In fact, studies have shown that with diet and exercise alone, nearly 95% of obese patients will gain all the lost weight back within 5 years. Studies show that most patients that undergo weight-loss surgery will lose between 50-70% of their excess body weight within the first three years following their procedure. Those that undergo gastric bypass surgery will lose excess body weight more rapidly in the first 12 months than those that choose LAP-BAND surgery. However, gastric bypass patients typically experience a greater number of complications and side effects than LAP-BAND patients, as the LAP-BAND procedure allows for more gradual and natural long-term weight loss. <strong>From a clinical perspective, a weight-loss surgery</strong> is considered Kirstie Alley Diet successful when the patient loses at least 50% of their excess body weight and keeps the weight off for at least five years. While important lifestyle changes need to be made to ensure that the weight loss is maintained in the long term, studies have shown that most weight loss surgery patients are able to maintain a 50-60% loss of excess body weight 10 years after the surgical procedure. While patients will certainly look and feel better after weight-loss Kirstie Alley Diet surgery, there are also numerous health benefits associated with successful weight loss. In most cases, health conditions that develop as a result of excessive body weight or are worsened by obesity can be improved upon or, in some cases, remedied by weight-loss surgery. <strong>But there are other ways to measuring success with weight-loss</strong> surgery, like the Kirstie Alley Diet LAP-BAND System. For instance, many weight loss surgery patients take great pride in being able to perform certain activities that may not have been possible fo [...]

The average calorie increase in 18 classic American recipes has increased 35.2 percent per serving over the past 70 years. Part of this is due to the use of more caloric ingredients and part to serving sizes that showed small increases in the late 1940s and early 1960s, but showed a 33.2% increase since1996. 
The calories and portion sizes of classic recipes may reflect prevailing tastes and norms.  Yet they may also establish or reinforce exaggerated norms in others, such as new families.  Although this study is largely descriptive, it does imply a prescriptive recommendation for families.  The serving size and calorie composition of classic recipes need to be downsized to counteract growing waistlines.

Recipes are filled with sensory directions related to taste, appearance, texture, and smell, but less often to the sounds of food cooking. While cooking and eating, whether at home or in a restaurant, is recognized as a sonic experience, we are rarely specifically instructed to “listen in.” Some scholars argue that such skills cannot be written into recipes, but rather must be passed on in practice. While I largely agree with this claim, I was challenged to find exceptions in cookbooks. In this essay, I discuss some of the few but delightful examples of sonic instruction in recipes. I conclude that while sounds are rare in cookbooks, as these examples show, listening is a skill that provides valuable information in the kitchen.

Paleo Cookbook For Beginners

77 Step by Step Paleo Cookbook Recipes For Beginners

Why you might follow a paleo diet
You might choose to follow a paleo diet because of you:

Want to lose weight or maintain a healthy weight
Want help planning meals
Details of a paleo diet
Recommendations vary among commercial paleo diets, and some diet plans have stricter guidelines than others. In general, paleo diets follow these guidelines.

What to eat
Fruits
Vegetables
Nuts and seeds
Lean meats, especially grass-fed animals or wild game
Fish, especially those rich in omega-3 fatty acids, such as salmon, mackerel and albacore tuna
Oils from fruits and nuts, such as olive oil or walnut oil
What to avoid
Grains, such as wheat, oats, and barley
Legumes, such as beans, lentils, peanuts and peas
Dairy products
Refined sugar
Salt
Potatoes
Highly processed foods in general

The second practical handbook pairing gourmet food with extra virgin olive oil.

If in Italy we have the best extra virgin olive oil of the world, our culinary tradition is equally celebrated and rich. Halfway between a practical guide and the illustrated recipe book, the volume provides many useful indications for pairing extra virgin olive oil with Italian cuisine foods, offering a technical and accessible way to get to know
the many peculiarities of this healthy product.
You can learn the suitable rules to joining and maximizing the flavors and aromas of each recipes.

Plátano (un vocablo de origen latino), platane (denominación en francés), plantain (en inglés) o simplemente plátano macho (particularmente en España), son los términos que se emplean generalmente para referirse a las especies de musáceas que se comen cocidas o asadas. Con origen probable en el sur de Asia (específicamente en la región indomalaya), se cree que de allí pasó al África oriental y se difundió por el resto del continente. Más tarde llegaría a Europa y sería introducido finalmente al continente americano. Esto ocurriría en 1516, traído desde la isla de Gran Canaria por el monje dominico español fray Tomás de Berlanga hasta La Española (hoy República Dominicana y Haití; de allí la denominación de dominicos. Así mismo, figura entre las primeras especies que fueron propagadas a partir de tejidos vegetales. Sobre este interesante producto, a mediados de la década del 2000 un grupo de investigadores del Centro de Investigaciones Agroalimentarias “Edgar Abreu Olivo” (CIAAL-EAO) de la Universidad de Los Andes y de la Fundación Empresas Polar iniciaron un proyecto denominado «Recursos alimentarios en Venezuela». Uno de los principales resultados fue la publicación de un libro, bajo el título «El cultivo del plátano en Venezuela. Desde el Campo a la Mesa». Por razones de espacio, aunque también debido a los objetivos puntuales que se habían previsto en el proyecto inicial, aquél libro apenas hace escuetas referencias sobre la gastronomía del producto, en lo que se denominó un «Tesaurio de recetas del plátano» para Venezuela. Dado el ingente inventario de recetas acumuladas en ese momento tras finalizar el proyecto, aunado a la importancia del plátano en el consumo de los venezolanos, surgió la idea de publicar ese remanente de preparaciones basadas en el plátano en un recetario. Inicialmente se trató de un libro electrónico, muy tosco en su presentación y elemental en su contenido, que incluía 120 recetas. Este «libro electrónico» se convirtió en 2010 en uno físico, impreso por los Talleres Gráficos Universitarios de la Universidad de Los Andes (ULA, Venezuela), gracias a la coedición entre el Centro de Investigaciones Agroalimentarias y el Vicerrectorado Administrativo de nuestra Alma Máter. Tanto la versión electrónica -descargada ingentes veces desde entonces-, como la versión impresa, dieron lugar a una serie comentarios por parte de los usuarios. Muchos de estos -casi siempre provenientes de otras latitudes fuera de Venezuela-, hicieron notar que la «obra» estaba inacabada. Algunos directamente enviaron sus recetas; otras veces, fue necesario indagar un poco más para poder hilvanar las raíces africanas y latinoamericanas de los platos venezolanos en los que este feculento hace gala de su versatilidad. Como resultado, el proyecto original -cuyo énfasis era el plátano en la gastronomía venezolana- trascendió las fronteras e incorporó unas cuantas recetas más; la mayoría latinoamericanas, pero también alguna que otra africana e incluso adaptaciones estadounidenses de muchas de ellas. Incorpora así mismo algunos datos relevantes sobre el «producto» plátano, al igual información relevante de carácter nutricional y cultural en la gastronomía venezolana -en particular- y en la de América Latina -en general-. Esta versión ampliada, geográficamente y en volumen de recetas, se lanza en el marco de las II Jornadas de Gastronomía, evento que desde el 2015 -y con ocasión del lanzamiento de la carrera de Técnico Superior Universitario en Gestión de la Gastronomía en la Facultad de Ciencias Económicas y Sociales- se quiere convertir en una ventana para el encuentro de actores, saberes y experiencias de emprendimiento en esta fascinante dimensión de la cocina y la gastronomía. Esperamos que, al igual que nosotros al compilarlo, puedan disfrutarlo al preparar las recetas tradicionales y aquellas otras que tal vez ni siquiera se imaginaban que podrían preparase con este feculento, el «Maná de las Indias».

This is a coffee recipes pdf plugin for coffee lovers in this you can find 89 coffee recipes that make at home What few people realize is that any coffee bean can be used to make an espresso shot and therefore used in an espresso-based drink recipe. Espresso is typically a very dark roast, but can also be a medium or regular dark roast. What is important at the end of the day is ensuring you have the right grind for your equipment, which involves selecting an appropriate
https://www.espressocoffee.xyz/

Mutton Recipes is a part and parcel of many lives. Almost every person, irrespective of the caste and religion celebrates with a mutton dish on special occasions like weddings, birthdays, parties, and even some Festivals, it remains the principal dish of their lunch/dinner menu.

Till today, for many people, the weekend means mutton time! Not just for the local people, Mutton cuisines are popular all across the world.

For some people, this craze may look mysterious but once they taste the authentic mutton dish, they will surely admire it. But most tourists and people outside the city are always confused about whether to eat mutton or chicken dishes.

Dr Rupy Aujla's first cookbook, The Doctor's Kitchen, is the go-to book to help you kick unhealthy faddy diets for good. In the book, Rupy,
explains the principles of healthy living in a fun and relatable way with over 100 vibrant, tasty recipes steeped in medical science which
are easy and inexpensive to make.

In 1986, ten years after they emigrated from Kiev, Michael and Ludmila Smolyansky introduced kefir to America. Today their children,
Julie and Edward, lead Lifeway Foods Inc., the Smolyansky family company and the top-selling kefir brand in America. In The Kefir
Cookbook, Julie shares her family's abiding love of kefir through treasured family stories and innovative recipes. From Ludmila's Borscht,
a staple of life behind the Iron Curtain, to Nutella Smoothies, a homage to the Rome that welcomed them as refugees, and Kefir Jerk
Chicken, a celebration of friendship experienced with her young daughters, these dishes showcase the versatility of this ancient healing
food.

Following the launch of her #1 New York Times bestselling cookbook, Magnolia Table, and seeing her family’s own sacred dishes being served at other families’ tables across the country, Joanna Gaines gained a deeper commitment to the value of food being shared. This insight inspired Joanna to get back in the kitchen and start from scratch, pushing herself beyond her comfort zone to develop new recipes for her family, and yours, to gather around. Magnolia Table, Volume 2 is filled with 145 new recipes from her own home that she shares with husband Chip and their five kids, and from the couple’s restaurant, Magnolia Table; Silos Baking Co; and new coffee shop, Magnolia Press. From breakfast to dinner, plus breads, soups, and sides, Magnolia Table, Volume 2 gives readers abundant reasons to gather together. The book is beautifully photographed and filled with dishes you’ll want to bring into your own home, including:

Mushroom-Gruyére Quiche
Pumpkin Cream Cheese Bread
Grilled Bruschetta Chicken
Zucchini-Squash Strata
Chicken-Pecan-Asparagus Casserole
Stuffed Pork Loin
Lemon-Lavender Tart
Magnolia Press Chocolate Cake

Ini Dia Resep Membuat Martabak Manis dengan Teflon yang Mudah dan Lezat Siapa yang tak suka dengan martabak manis? Makanan ini termasuk jajanan pinggir jalan paling terkenal di Indonesia. Dan sekarang sudah berubah menjadi jadi masakan kekinian yang tetap laku manis walaupun disajikan di bar dan kedai cantik. Masih ingat kan makanan ringan satu ini menjadi hits belakangan ini? Ya, martabak manis yang biasanya disajikan dengan toping kacang, coklat atau keju sekarang pun semakin beragam. Bahkan tak sedikit penjual yang menjajakan martabak dengan topping kekinian yang menggugah selera. Ada coklat nutella, green tea, kacang mete, dan masih banyak lainnya yang siap menciptakan pengecap turut bergoyang. Variasi martabak manis pun sekarang tak hanya dari segi topping. Adonan martabak sendiri mampu dimodifikasi dengan banyak sekali warna dan rasa. Mulai dari green tea, black sweet, hingga red velvet yang menarik hati siapa pun ketika melihat sajian ini. Sebenarnya martabak manis termasuk kudapan manis yang cukup gampang dibuat. Kamu pun mampu membuatnya sendiri di rumah. Tak ada loyang martabak, panci teflon pun jadi. Dan dengan resep yang tepat, martabak ini mampu bersarang/berambut, berwarna kuning cantik, dan selegit buatan kedai kaki lima. Penasaran kan caranya mirip apa? Bahan cara menciptakan martabak manis:-125 gram tepung terigu protein sedang

Why is feeding a child so difficult? This book answers a question that many parents find themselves asking on a daily basis.  Hunger is a basic biological drive and eating should be an easy part of family life.  But too often, it is not.  Based on 30 years of research into eating behaviour and 21 years being a mother, Jane Ogden offers straightforward advice about how to encourage children to develop a healthy, unproblematic approach to eating from birth through to young adulthood.

The book describes current theory and research and turns these into practical tips for use in everyday family life.  It covers how children learn to like food, how habits are formed and can be changed, what children should be eating and how this can be helped to happen without making food into an issue.  She discusses common problems that parents face such as picky eating, undereating, overeating, obesity, body image issues and eating disorders and how to deal with a child who thinks they are fat.  She also provides practical tips and solutions and some simple ways to feed a family a healthy diet. 

With insightful advice about one of the most complicated adventures in parenting this guide is a must have for any parent who wants their child’s relationship with food to thrive.

In communist Bulgaria many women passionately exchanged recipes. On their working places, on a party, in the tram, on a queue or on the phone, with friends or with people just met, they traded cookery instructions to build formidable private collections of recipes. This activity took place amidst general disapproval by the dominant ideology, which saw home cooking as household slavery, but also within a persistent patriarchal family arrangement, pushing women in the role of familial cooks.

In this book I present my research of this passionate recipe exchange practice and its meanings. The work covers the communist years of Bulgaria, and particularly focuses on the last two decades before the Perestroika (1956-1984). It is based on an original combination of complementary sources: 20 cookery scrapbooks, made during the period, interviews with their creators, and the commercial cookbooks by state-run publishers, which the narrators possessed.

The work presents the first systematic analysis of the meaning of home cooking as a practice, and is based on a multi perspective analysis, inspired by a conceptual model by US anthropologist Bateson. It analyses the meanings, invested in home cooking and recipe exchange, from several angles: structural, economic, social and affective. It concludes that home cooking was not only economically sensible to the narrators, but also delivered a powerful combination of incentives. It answered simultaneously the three innate psychological needs, motivating humans: the need of competence, of autonomy and of relatedness in a way, which remained unchallenged by other possible activities for women at the time.

While this work suggests that the extraordinary importance of the scrapbooks may have been specific for Bulgaria and possibly for the Communist bloc, it offers generally valid observations how women negotiate their ways in everyday life.

As the Soviet Union struggled along the path to communism, food shortages were commonplace, and both Party authorities and Soviet citizens had to apply every ounce of ingenuity to maximize often-inadequate resources. The stories and recipes contained in the CCCP Cook Book reflect these turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is introduced with a historical story or anecdote from the period, and illustrated using images sourced from original Soviet recipe books collected by the authors, food historians Olga and Pavel Syutkin.
Many of the sometimes extraordinary-looking pictures depict dishes whose recipes used unobtainable ingredients, placing them firmly in the realm of "aspirational" fantasy for the average Soviet household. In their content and presentation, the recipes and illustrations act as windows into the cuisine and culture of the era.
CCCP Cook Book offers an illustrated history of Soviet cuisine told through the stories and popular recipes from the period. The book contains 60 recipes from the Soviet period, including such delicacies as aspic, borscht, caviar and herring, by way of bird's milk cake and pelmeni.

This booklet provides an overview of the interdisciplinary pilot project ‘A Taste of Home’, which investigates the dynamic relationships between food heritages, cultural identity and diasporic experiences among migrants, refugees and asylum seekers in Newcastle. The project is led by Perla Innocenti at the iSchool at University of Northumbria in collaboration with the Discovery Museum - Tyne and Wear Archives and Museums (TWAM) and Seven Stories– The National Centre for Children’s Books. 'A Taste of Home' is funded by the National Co-ordinating Centre for Public Engagement and Arts Council England. Two participatory action research events including a convivial lunch conversation and a cooking demonstration have been organised in October and November 2017 at the Discovery Museum, Seven Stories and The Comfrey Project. In each event project partners and research participants engaged with a museum visit, conversations and hands on activities around food heritage. Some notes, drawings and pictures from both events have been included in the booklet.

Instant Pot Soups and Stews CookBook

Ultimate Soup and Stew Recipes For Instant Pot for 2020.

An Instant Pot is a multicooker. Although it’s perhaps best known as a pressure cooker or a slow cooker, it’s can cook rice and make yogurts, it sautés and steams, and it has specific functions cooking foods like chili and porridge. It’s a real one stop cooking.
Example recipes in this Instant pot Soup and Stew CookBook
Creamy Softly Mushroom Soup
Holliday Stew
Lentil Soup
Keto Pumpkin Soup with Sausage
Lentil and Ham Soup
Vegan 15-Bean Soup

The identity of the villages is cooked and served daily. Each stew prepared, each dish served, each bite ingested mold the culture, transform it and recreate it. There are 138 recipes: 49 snacks, appetizers and soups, 32 main courses, 57 desserts and drinks. All include 100% Ecuadorian ingredients.

Indian Sweet Dishes (Mithais) are legendary for its uniqueness, variety, and irresistible taste. You might have tasted many puddings, muffins, desserts, or sweet dishes but once you have tasted any of the Indian Sweets (Mithai), you surely would not want to go back to any other confection what so ever.


Since India unifies many cultures, traditions, and cuisines thus, the cooking style and ingredients vary from one sweet to another.
The varieties of Indian Sweets Recipes are vast and there is a sweet dish for every occasion, may it be Festivals, Marriages, Birthdays, Functions, etc., you may get Indian mithai such as Badam-ka-Kheer, Gajar-ka-Halwa, Gujia, Gulab Jamun, etc. in different shapes, colors, sizes, and flavors, having their own importance and relevance.

In every celebration, it is essential to make sweets as a part of the meal. It is a very old saying that any Indian meal is incomplete without proper mithai or Indian Sweets, they signify Happiness, Prosperity, Love, and Affection.

Grilling is just like any other kind of cooking, it is a learned art.  It is a form of cooking in which dry heat is applied directly to the surface of food. There is something about grilling which brings out the best in foods. Nothing can quite compare to the smoky, toasty and delicately charred taste of foods which are hot off the grill.

***Paper presented at the conference 'Interactive Borderland? Re-Thinking Networks and Organisations in Europe', the annual conference of the International Research Training Group (IRTG) “Baltic Borderlands: Shifting Boundaries of Mind and Culture in the Borderlands Baltic Sea Region", Goethe Institut, Riga, 25-26 Sept 2015.***

Abstract:
The Karelian pie (karjalanpiirakka) and Karelian stew (karjalanpaisti) hold special places within Finnish food culture as a whole and serve as important markers of Finnish North Karelian cultural identity. Bound up with issues of territorial identity, border changes and forced migration these seemingly mundane food items hold much symbolic meaning. This paper examines the associations these food stuffs hold for Finnish North Karelian youth as well as analysing the history and, crucially, geography of these food items. The paper presents the results of original research by the author into the link between the geographic region of Karelia and the Finnish foodstuffs which bare its name. This research centres upon the way Finnish North Karelian youth conceptualise a geographic region, Karelia, in relation to certain traditional Finnish foods.The research finds that Karelian pies and Karelian stew are often the primary association the youth have with the term 'Karelia' despite its thorny history as a disputed border region. The paper also presents interviews with Finnish women which demonstrate Karelian pies as Finnish familial cultural inheritance. This indicates the triumph of food as banal nationalism or regionalism and the centrality of perceived regional food specialities in shaping local and familial Finnish identities. The paper will also examine the official and unofficial status and symbolism of these Karelian/Finnish foodstuffs and how and why these previously local dishes were spread throughout Finland and beyond, becoming a staple part of Finnish national cuisine and hence national cultural identity.

Key words: Finland, Karelia, food, nationalism, national identity

Easy and healthy Air Fryer Japanese recipe!

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura.
I grew up eating an endless number of garage, and my mother's variant was consistently the best. Much the same as any Japanese home cook in her age, mother never avoided profound singing, particularly when she goes to a dish qualified to make for the family. The chicken constantly turned out with wafer fresh skin and the meat completely something you need to enjoy with extraordinary forsake. On account of the mother, I'm ready to impart the singed chicken love to you. Also, I guarantee: it will be great!

Example Recipes
Introduction
Air Fryer Glazed Boneless Chicken Thighs
Air Fryer Boneless Pork Chops
Air Fryer Chicken Teriyaki Bowls
Air Fryer Gulab Jamun
Air Fryer Japanese Style Steak
Air Fryer Japanese Style Steak Recipe 1
Air Fryer Menchi Katsu
Air Fryer Sesame Chicken

У статті на підставі спогадів давніх мешканців м. Хмельницького наводяться деякі особливості страв проскурівської міської кухні, що були популярні тут до 1970-х рр., а подекуди побутують донині. До окремих страв наводяться рецептури, способи приготування та подачі до столу.

Zbiór przepisów kulinarnych kasztelana nakielskiego Władysława Rogalińskiego z ok. 1650 r. to przykład zainteresowania przedstawiciela bogatej szlachty sferą kuchni, świadczący o recepcji wzorów północnowłoskich. Obok barokowej estetyki, odpowiadającej wrażliwości polskiej szlachty, zwraca uwagę oparta na języku włoskim terminologia kulinarna. Świadczy to nie tylko o recepcji modnych wzorców smaku i strategii społecznego wyróżnienia, ale wskazuje też na jej przejmowanie za pośrednictwem niemieckim. W zbiorze kasztelana Rogalińskiego brak przy tym odniesień do nowego, propagowanego od połowy XVII w. francuskiego (klasycystycznego) wzorca kulinarnego, obecnego w Polsce już w pierwszej połowie tegoż stulecia.

An original and copyright research paper conducted by my group implementing on saving the environment by minimizing the waste of peels from the banana making it into a food wrapper which is edible and can be cooked. This also shows the difference of the specific bananas used.

Best 19 Refreshing Drink Recipes, Get energized this summer with instantaneous, homemade, healthy, self-made, water-based refreshing drinks to keep you refreshed throughout the day. These drinks help to restore the water content in the body, that has been lost due to dehydration and keeps you feeling fresh, healthy, and energized. Anytime is a perfect time for you to try out new recipes, even when you are on your vacations with hats, sunglasses, and straws-making it an ideal time for relaxation. For lots of people, summer is a time for vacation while for others its deadline, meetings, and laptops. Don't stress yourself with the idea that you don't have a plan for vacation this time. These refreshing drinks will keep you cool throughout the hot weather. The next time when you feel like drinking some refreshing drink to keep yourself cool in the summertime and want to avoid those alcoholic drinks-try out these amazing healthy summer coolers recipes. Below is the list of 19 refreshing drink recipes you should try. Refreshing drinks offer a delightful combination of fruits with an array of appetizing ingredients that sure is a wonderful way to relax your body. Indeed, a thirst quencher on

Resumo
Apesar de Portugal não ter entrado na II Guerra Mundial (1939-1945), assumindo uma posição política inicialmente de neutralidade e, em seguida, de neutralidade colaborante, como foi designada na época, os efeitos nefastos sobre as populações civis fizeram sentir-se, designadamente em questões alimentares manifestadas em escassez, racionamento e fome, de acordo com os diferentes grupos sociais. Face às dificuldades, que se mantiveram no período pós guerra, houve que encontrar soluções ou, no mínimo, tentar diminuir os problemas com os recursos existentes e dando alguns conselhos visando, por exemplo, a substituição de produtos. A imprensa, através de colunas dedicadas à culinária e à economia doméstica, bem como alguns livros de receitas económicas marcaram presença, visando ajudar a resolver as dificuldades. A análise e interpretação destas fontes constituem os objectivos deste texto.
Palavras-chave: Culinária. Portugal. Racionamento. II Guerra Mundial.
Abstract
Although Portugal has not entered on the World War II (1939-1945), taking a political position initially neutral and then of cooperating neutrality, as it was called at the time, the adverse effects on civilian populations were felt, particularly in food issues manifested in shortages, rationing and hunger, according to the different social groups. In face of the difficulties in the post war period there was to find solutions or, at least, try to reduce the problems with existing resources and by giving some advice in order, for example the replacement of products. The press, through columns dedicated to cooking and home economics, as well as some economic cookbooks were present, in order to help resolve the difficulties. The analysis and interpretation of these sources are the purposes of this paper.
Key words: Cooking, Portugal, Rationing, World War II.

Today’s frequent intercultural contacts and migration bridge earlier cultural gaps and carry recipes further than ever before. Cookery books are governed by their own laws not only in the choice of vocabulary and fixed expressions, but also grammar and style, and require specialised knowledge of the culinary arts in both source and target cultures. Their translations should accordingly not only be linguistically impeccable and technically accurate, but also read as if written by a professional.
This paper discusses key characteristics of English-language recipes from the author’s over decade-long experience and demonstrates how the employment of corpus tools can help choose the most appropriate collocation or turn of phrase, validate hypotheses concerning crucial but non-salient grammatical choices (such as presence or absence of articles, or preference for singular or plural) as well as stylistic, spelling and punctuation conventions. Several categories of snares lurking for the translator are outlined with the help of a self-compiled corpus (1m tokens, ≈12k types), and numerous concrete examples presented vindicating the brownie points gained in teaching ESP and specialised translation through analyses of recipe vortals, the Wikipedia and cookery software in ways different from those envisaged by their creators. The article concludes with menu writing tips.

Homemade Indian Flatbread has been part of people's staple diet over the centuries. In fact, the use of flatbread as a food item has its origin, when man first learned to cultivate food grains like wheat, maize, corn, etc. The use of their pulp in flatbread making initiated the inception of flatbread as a primary food item. Today, the trend continues and people opt for Indian flatbread to have their share of carbohydrates. Eating fresh flatbread in the meal is one of the first and foremost things among people everywhere. Preparations and flatbread recipes both in terms of the use of different ingredients and the actual procedure of flatbread making have gone through their evolution over the years. Although the basis of preparation remains the same, the use of modern methods has made things easier. The use of an oven is one of them. The use of yeast in different doses and the use of different fruits, vegetables, and other products are other innovations. With the culinary advancement both in the preparation and taste, a host of flatbread recipes has come to the fore. You can get many cookbooks deliberating about them. The internet also provides a vast array of different Indian flatbread recipes. While all

Between the XIIth and XVIIth centuries, the recipe was probably one of the most usual ways to spread scientific and technical knowledge in Western Europe as in Islamic and Eastern countries. These recipes are common to such different knowledges as medicine and cookery, alchemy and magic, dyeing, metallurgy and cosmetics. A large number of recipe books are still preserved in libraries all around the world: for the only western medieval cookery, we can estimate the existing recipes at more than 15 000. One of the most important cultural centre of production was probably the court, as courts of Burgundy and Savoy and, of course, the papal court at Rome or Avignon. Writing the recipe includes the choice of an idiom – Latin or vernacular – which aims different audiences and receptions. The result of the recipes is a set of colors, smells, flavors and textures, which can be specific to a period, a civilization or an area. Studying the influences and exchanges between European and non-European recipes is therefore an essential point.

Entre le XIIe et le XVIIe siècles, la recette fut sans doute l’un des modes de diffusion les plus habituels dans le champ des sciences et des techniques en Europe occidentale comme dans l’Islam. Communes des savoirs aussi différents que la médecine et la cuisine, l’alchimie et la magie, la teinturerie et la métallurgie, la cosmétique et l’érotique, les recettes sont encore conservés en grand nombre dans les bibliothèques : pour la seule cuisine m di vale occidentale, on peut ainsi estimer leur nombre   plus de 15 000.
Les recettes mettaient en communication des milieux très différents. On pense ces véritables centres culturels de première importance
que furent les cours de Bourgogne et de Savoie, mais aussi – bien entendu –   la cour pontificale. L’écriture de la recette passe par le choix d’une langue – latin ou langues vulgaires – qui vise des publics différents et détermine des réceptions qui ne le sont pas moins. Le résultat de la recette est un ensemble plus ou moins large de couleurs, d’odeurs, de parfums, de textures. Il peut être spécifique d'une  poque, d'une civilisation ou bien  d'une région. C’est pourquoi l’étude des influences et des échanges entre recettes européennes et extra-européennes est un chantier essentiel.

«Fa’ che il cibo sia la tua medicina e la medicina sia il tuo cibo». Così Ippocrate, il padre della medicina, circa 2.500 anni fa, sintetizzava il suo pensiero sulla relazione tra ciò che mangiamo e la nostra salute. Possiamo essere contenti controllando i nostri appetiti e sviluppando le nostri abitudini di vita positive. Sicuramente ci vorrà un po’ di tempo per corrompere la forza di volontà ad abbandonare una cattiva abitudine, ma ci vuole solo un po’ di volontà per cominciare una nuova abitudine. A tavola con Ippocrate sottolinea l’importanza di basare la propria alimentazione soprattutto su cibi di origine vegetale, passando in rassegna oltre 140 ricette, correlate da curiosità su ciò che mangiamo e approfondimenti sul mondo culinario.