Cajun cuisine originated in southern Louisiana, where a melding of French, Spanish, Native American, African, and German cultures led to a delicious blending of flavors. Presented here are some key features of Cajun cooking.
This document discusses foods from around the world, focusing on China, Korea, Vietnam, Peru, Russia, and Mexico. In China, some people consume dog meat which provides essential nutrients. In Korea, a popular drink is made by fermenting newborn mice in alcohol and has medicinal purposes. Vietnamese cuisine features soups like pho and bun bo hue. Peru has over 400 typical dishes featuring ingredients like potatoes, chili peppers, and dried llama meat. Popular Russian foods include soups and salads like borscht and olivie salad. Mexican cuisine originated before the conquest and features ingredients like corn, chili peppers, and chocolate in dishes like pozol.
The document provides an overview of traditional Chinese foods and cuisine, including dishes for special occasions. It discusses Chinese dining etiquette, main regional foods like rice and noodles, commonly used herbs and spices, and the symbolic meanings associated with certain foods. Specific Chinese regional cuisines are also outlined, along with a dumpling recipe. In conclusion, the author expresses enjoyment in learning about Chinese foods.
This document provides information about Filipino Chinese cuisine and some key dishes that show Chinese influence on Filipino food, like pancit noodles, lumpia spring rolls, and taho dessert soup. It describes how early Chinese traders introduced foods like noodles and cooking techniques that were adapted over time using local ingredients, resulting in dishes that are now considered part of Filipino culture and cuisine. Examples provided include pancit noodles served at birthdays and different types of lumpia spring rolls with various fillings.
This document provides an overview of the history and spread of soul food throughout the African diaspora and in America. It discusses how African cooking techniques and ingredients were brought over by slaves and evolved under conditions of slavery. Soul food then spread throughout the South and migrated north with African Americans. Soul food became an important part of African American culture and a way to celebrate heritage, though it was sometimes looked down upon by others. The document focuses on the history and cultural significance of collard greens as a staple soul food.
Rice is the staple food in the Filipino diet and is served with every meal, though cassava is also commonly consumed. Pork is the most popular meat, used in dishes like adobo and lechon. Coconut is widely used in cooking. Vinegar and fish sauces are common condiments, and the diet incorporates some dairy despite its Asian influences.
Nigerian cuisine is diverse due to Nigeria's ethnic diversity. Common staple foods include yams, rice, millet, and lentils. Popular dishes include isu (boiled yams), Nigerian stew made with fish or chicken and vegetables, and jollof rice, which is rice cooked with tomatoes and peppers. Common fruits are oranges, pineapples, and bananas, while popular vegetables include peppers, tomatoes, and onions. Meats eaten include beef, turkey, chicken, goat, and seafood. Common drinks are palm wine from palm trees, imported beer and wine, and local fruit juices and punches like zobo made from boiled leaves.
This document discusses the typical sequence and components of a five-course meal. It normally includes appetizers like hors d'oeuvres or salads, soups served with bread, a main course with protein and accompaniments, dessert, and beverages. Soups are divided into clear, thickened, and special varieties. The main course is the high protein portion of the meal accompanied by vegetables, starches, and sauces. Desserts are usually sweet but can also be savory. Beverages include both non-alcoholic and alcoholic hot and cold options.
The document describes the typical sequence and items for a Western-style menu, which normally consists of 5 courses - appetizers, soups/bread, the main course with accompaniments, dessert, and beverages. It provides details on the types of dishes and foods that make up each course, including examples of appetizers like salads, hors d'oeuvres, and soups. The main course usually features meat, fish or poultry along with starches and vegetables. Desserts commonly include cakes, pastries or fruit. Beverages include both non-alcoholic and alcoholic hot and cold options.
Thai cuisine emphasizes lightly prepared dishes with strong aromatics and spice. Key ingredients include fresh herbs, shrimp paste, fish sauce, rice, fruits and vegetables. Greek cuisine features vegetables, olive oil, grains, fish, meat, olives, cheese, herbs and yogurt. Vietnamese cuisine balances five fundamental tastes using ingredients like lemongrass, ginger, mint, fish sauce, bean sauce and fresh herbs. Lebanese cuisine includes whole grains, fruits, vegetables, seafood and sparing use of animal fats, seasoned with garlic, olive oil and lemon. Canadian cuisine varies widely by region, with roots in First Nations, English, Scottish and French cuisines and later influences from immigration.
The document provides an overview of different cuisines around the world, including African, American, Chinese, French, Indian, Italian, Japanese, Spanish, and Philippine cuisines. It describes the key ingredients and cooking styles that characterize each cuisine, noting influences from various cultures and regions. The document emphasizes the diversity of global cuisine and how styles have evolved over time through cultural exchanges and adaptation to local ingredients.
This document discusses hot and cold appetizers. It provides examples of types of hot appetizers including brochettes, filled pastry shells, meatballs, rumakis, stuffed potato skins, and chicken wings. It notes that hot appetizers are served at higher temperatures and often include soup-based dishes, breads, fried meats and other sizzling foods, while cold appetizers are served at lower temperatures and include fresh seafood, wraps, fruits and vegetables served with dips.
The document summarizes food and cooking during the Middle Ages. It describes what poor and rich people typically ate, with the poor relying mainly on barley while the rich could afford bread, meat, and spices. It discusses etiquette at the time, prohibiting behaviors like picking teeth or nose at the table. Common cooking methods included roasting, baking, boiling, smoking, and salting. Food preservation involved smoking, salting, pickling in brine, or sealing in sugar, honey, or fat. Cooking was generally done over an open fire using pots, pans, and knives.
This document provides an overview of traditional foods in Arabic culture, including desserts, main dishes, and sides. It describes several popular desserts that commonly feature homemade syrup and nuts, such as baklava and knafe. Main dishes highlighted include hummus, falafel, stuffed grape leaves, labneh, and makloubeh. Couscous and shawarma are also mentioned as staple foods. The document conveys that while recipes may vary slightly between regions, the core ingredients remain consistent across Arabic cuisine.
The document discusses the top 10 world cuisines including Chinese, French, Italian, Indian, Japanese, Moroccan, Spanish, Thai, Turkish, and Indonesian cuisine. It provides an overview of each cuisine including popular dishes, cooking techniques, and regional variations within countries. Key ingredients and cultural customs associated with meals are also summarized for each cuisine.
Vietnamese cuisine varies regionally, with subtle differences in flavors, ingredients, and cooking styles between the North, Central, and South regions. Notable dishes include pho (beef noodle soup) from the North, bun bo Hue (spicy lemongrass noodle soup) from Central Vietnam, and canh chua (sour tamarind fish soup) from the South. Vietnamese meals typically consist of steamed rice along with multiple small dishes containing proteins, vegetables, and herbs meant to balance flavors and textures based on traditional philosophies. Street food is a highlight for many visitors, allowing them to sample authentic local specialties from vendors specializing in just one or two dishes.
5 course meal (COCLTAIL, APPETIZZER, SOUP, MAIN C., DESSERT)DepEd
油
This document outlines the courses of a five course meal:
1. A cocktail is an alcoholic or fruit/vegetable juice beverage served before the meal as an appetizer.
2. An appetizer is a small dish served before the meal to stimulate appetite and is not intended to satisfy hunger.
3. Soup is a primarily liquid food made by combining meat, vegetables, or stock that is usually served hot, though sometimes cold. Soups are similar to stews but generally have more liquid.
4. The main dish or entree is the heaviest course, usually featuring meat, fish, or another protein as the primary ingredient.
5. Dessert concludes the meal and can include
African Heritage Diet Settingup + GrocerylistLamont Johnson
油
This document provides a list of ingredients to stock an African heritage kitchen. It includes various beans, whole grains, breads, seafood, herbs, spices, vegetables, fruits, nuts, seeds, oils and other staples. Keeping a variety of these items on hand allows one to always make healthy African-inspired meals.
The food and drink of a country is an important part of its culture that tourists enjoy experiencing. Filipino cooking reflects the diverse influences of Malayan, Chinese, Hindu, Spanish, and American cuisines. Some popular Filipino dishes tourists like to try include lechon (roasted pig), sisig (pork cheeks and liver), and chicken inasal (lemongrass marinated chicken grilled on skewers). Foodies and enthusiasts like to travel to sample different local cuisines and drinks from around the world.
Philippine cuisine has evolved over centuries, incorporating influences from Austronesian origins, Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American cultures. Traditional cooking methods included boiling, steaming, and roasting native ingredients like fish, meat and produce. Over time, staples like soy sauce, tofu, and techniques like stir-frying were introduced via trade with China. Subsequent influences came from neighboring Malay kingdoms and India. Spanish colonizers brought new ingredients from the Americas and adapted some Spanish dishes. Regional cuisines showcase native ingredients and dishes continue to incorporate global influences.
This document classifies and describes different types of appetizers. It discusses 7 categories: 1) cocktails, 2) hors d'oeuvres, 3) canapes, 4) relishes/crudites, 5) petite salads, 6) chips and dips, and 7) fresh fruits and vegetables. For each category, it provides details on ingredients, preparation methods, and how they are typically served. The overall purpose is to inform readers about the different options available for appetizers.
The document introduces the African Heritage Diet, which is based on traditional African diets and scientific research showing eating like one's ancestors can help lower risks of chronic diseases. The diet emphasizes foods like greens, vegetables, fruits, whole grains, beans, nuts and healthy oils. It presents the African Heritage Diet Pyramid which recommends basing meals on foods from the bottom of the pyramid like greens, vegetables and whole grains. The document also provides tips for healthy living through heritage foods, recipes, and lifestyle habits.
This document provides descriptions of various types of appetizers and hors d'oeuvres. It discusses 7 categories of appetizers including barbeque chicken bites, fries, meatballs, pickled items, raw vegetables, strawberry fruit dip, and fried tofu with soya. It also describes hors d'oeuvres, canapes, crudites, snacks, cheeses, sausages, dumplings, and bruschetta giving details on their composition and origins.
Marathi cuisine uses a lot of fish and coconut. Grated coconut is used in many dishes but coconut oil is not widely used for cooking. Peanuts and cashews are commonly used in vegetables. Popular dishes include vada pav, misal from Mumbai and mutton dishes from Kolhapur known for their spiciness. Signature dishes also include puran poli, batata bhaji and coconut-based sweets. Ingredients and cooking styles vary between regions like Konkan, Vidarbha and Marathwada. Festive cuisine includes dishes like puran poli for Holi and karjale for Ganesh Chaturthi.
Vietnamese cuisine uses fresh, vibrant ingredients and balances textures, flavors, and colors according to philosophical traditions. Dishes aim to achieve harmony through five fundamental tastes, colors, and elements that correspond to different organs. Regional cuisines vary, with northern food using fewer spices, central food being spicier, and southern food using more coconut and fresh herbs. Meals typically include rice, protein, vegetables, soup, and fresh herbs served with fish sauce for dipping.
The document provides information on the cuisine of Goa, India. It notes that Goa's cuisine is a fusion of Portuguese, Indian, and local influences, and is known for its use of coconut, seafood like kingfish, and spicy dishes featuring pork. Signature dishes include vindaloo curry, xacuti curry featuring a homemade masala, and bebinca, a multilayer coconut-egg sweet. The cuisine also varies between Catholic and Hindu communities in its use of alcohol and ingredients like kokum.
This document provides information about traditional Korean foods, including their characteristics, recipes, and health benefits. It describes staple foods like rice and kimchi and popular dishes like bulgogi, bibimbap, and sollongtang. The document also includes the Korean food pyramid and explains the health benefits of the various food groups like grains, vegetables/fruits, milk, and meat/beans. It emphasizes that Korean cuisine utilizes local seafood, produce and ingredients in balanced, nutritious meals influenced by the country's agricultural history and climate.
The Cajuns are descendants of Acadians who settled in Louisiana in the 18th century after being expelled from Nova Scotia by the British. They speak a unique dialect of French and are predominantly Catholic. Cajun culture is expressed through traditions like Mardi Gras celebrations, gumbo cooking, zydeco music featuring the accordion, and annual Cajun-Zydeco music festivals.
The Cajuns are descendants of Acadians who were expelled from Canada by the British in 1755 and resettled in Louisiana. Over time, they developed a distinct culture and identity in Louisiana, centered around Catholicism and the French language. However, throughout the 19th and 20th centuries, Cajuns faced discrimination and pressure to assimilate to mainstream American culture. Events like the World Wars, the oil industry boom, and mass media introduced Cajuns to wider American society but also accelerated the loss of the French language and traditional Cajun culture. By the late 20th century, Cajun culture had become popularized and commercialized, though natural disasters and the BP oil spill threatened the Cajun
The document describes the typical sequence and items for a Western-style menu, which normally consists of 5 courses - appetizers, soups/bread, the main course with accompaniments, dessert, and beverages. It provides details on the types of dishes and foods that make up each course, including examples of appetizers like salads, hors d'oeuvres, and soups. The main course usually features meat, fish or poultry along with starches and vegetables. Desserts commonly include cakes, pastries or fruit. Beverages include both non-alcoholic and alcoholic hot and cold options.
Thai cuisine emphasizes lightly prepared dishes with strong aromatics and spice. Key ingredients include fresh herbs, shrimp paste, fish sauce, rice, fruits and vegetables. Greek cuisine features vegetables, olive oil, grains, fish, meat, olives, cheese, herbs and yogurt. Vietnamese cuisine balances five fundamental tastes using ingredients like lemongrass, ginger, mint, fish sauce, bean sauce and fresh herbs. Lebanese cuisine includes whole grains, fruits, vegetables, seafood and sparing use of animal fats, seasoned with garlic, olive oil and lemon. Canadian cuisine varies widely by region, with roots in First Nations, English, Scottish and French cuisines and later influences from immigration.
The document provides an overview of different cuisines around the world, including African, American, Chinese, French, Indian, Italian, Japanese, Spanish, and Philippine cuisines. It describes the key ingredients and cooking styles that characterize each cuisine, noting influences from various cultures and regions. The document emphasizes the diversity of global cuisine and how styles have evolved over time through cultural exchanges and adaptation to local ingredients.
This document discusses hot and cold appetizers. It provides examples of types of hot appetizers including brochettes, filled pastry shells, meatballs, rumakis, stuffed potato skins, and chicken wings. It notes that hot appetizers are served at higher temperatures and often include soup-based dishes, breads, fried meats and other sizzling foods, while cold appetizers are served at lower temperatures and include fresh seafood, wraps, fruits and vegetables served with dips.
The document summarizes food and cooking during the Middle Ages. It describes what poor and rich people typically ate, with the poor relying mainly on barley while the rich could afford bread, meat, and spices. It discusses etiquette at the time, prohibiting behaviors like picking teeth or nose at the table. Common cooking methods included roasting, baking, boiling, smoking, and salting. Food preservation involved smoking, salting, pickling in brine, or sealing in sugar, honey, or fat. Cooking was generally done over an open fire using pots, pans, and knives.
This document provides an overview of traditional foods in Arabic culture, including desserts, main dishes, and sides. It describes several popular desserts that commonly feature homemade syrup and nuts, such as baklava and knafe. Main dishes highlighted include hummus, falafel, stuffed grape leaves, labneh, and makloubeh. Couscous and shawarma are also mentioned as staple foods. The document conveys that while recipes may vary slightly between regions, the core ingredients remain consistent across Arabic cuisine.
The document discusses the top 10 world cuisines including Chinese, French, Italian, Indian, Japanese, Moroccan, Spanish, Thai, Turkish, and Indonesian cuisine. It provides an overview of each cuisine including popular dishes, cooking techniques, and regional variations within countries. Key ingredients and cultural customs associated with meals are also summarized for each cuisine.
Vietnamese cuisine varies regionally, with subtle differences in flavors, ingredients, and cooking styles between the North, Central, and South regions. Notable dishes include pho (beef noodle soup) from the North, bun bo Hue (spicy lemongrass noodle soup) from Central Vietnam, and canh chua (sour tamarind fish soup) from the South. Vietnamese meals typically consist of steamed rice along with multiple small dishes containing proteins, vegetables, and herbs meant to balance flavors and textures based on traditional philosophies. Street food is a highlight for many visitors, allowing them to sample authentic local specialties from vendors specializing in just one or two dishes.
5 course meal (COCLTAIL, APPETIZZER, SOUP, MAIN C., DESSERT)DepEd
油
This document outlines the courses of a five course meal:
1. A cocktail is an alcoholic or fruit/vegetable juice beverage served before the meal as an appetizer.
2. An appetizer is a small dish served before the meal to stimulate appetite and is not intended to satisfy hunger.
3. Soup is a primarily liquid food made by combining meat, vegetables, or stock that is usually served hot, though sometimes cold. Soups are similar to stews but generally have more liquid.
4. The main dish or entree is the heaviest course, usually featuring meat, fish, or another protein as the primary ingredient.
5. Dessert concludes the meal and can include
African Heritage Diet Settingup + GrocerylistLamont Johnson
油
This document provides a list of ingredients to stock an African heritage kitchen. It includes various beans, whole grains, breads, seafood, herbs, spices, vegetables, fruits, nuts, seeds, oils and other staples. Keeping a variety of these items on hand allows one to always make healthy African-inspired meals.
The food and drink of a country is an important part of its culture that tourists enjoy experiencing. Filipino cooking reflects the diverse influences of Malayan, Chinese, Hindu, Spanish, and American cuisines. Some popular Filipino dishes tourists like to try include lechon (roasted pig), sisig (pork cheeks and liver), and chicken inasal (lemongrass marinated chicken grilled on skewers). Foodies and enthusiasts like to travel to sample different local cuisines and drinks from around the world.
Philippine cuisine has evolved over centuries, incorporating influences from Austronesian origins, Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American cultures. Traditional cooking methods included boiling, steaming, and roasting native ingredients like fish, meat and produce. Over time, staples like soy sauce, tofu, and techniques like stir-frying were introduced via trade with China. Subsequent influences came from neighboring Malay kingdoms and India. Spanish colonizers brought new ingredients from the Americas and adapted some Spanish dishes. Regional cuisines showcase native ingredients and dishes continue to incorporate global influences.
This document classifies and describes different types of appetizers. It discusses 7 categories: 1) cocktails, 2) hors d'oeuvres, 3) canapes, 4) relishes/crudites, 5) petite salads, 6) chips and dips, and 7) fresh fruits and vegetables. For each category, it provides details on ingredients, preparation methods, and how they are typically served. The overall purpose is to inform readers about the different options available for appetizers.
The document introduces the African Heritage Diet, which is based on traditional African diets and scientific research showing eating like one's ancestors can help lower risks of chronic diseases. The diet emphasizes foods like greens, vegetables, fruits, whole grains, beans, nuts and healthy oils. It presents the African Heritage Diet Pyramid which recommends basing meals on foods from the bottom of the pyramid like greens, vegetables and whole grains. The document also provides tips for healthy living through heritage foods, recipes, and lifestyle habits.
This document provides descriptions of various types of appetizers and hors d'oeuvres. It discusses 7 categories of appetizers including barbeque chicken bites, fries, meatballs, pickled items, raw vegetables, strawberry fruit dip, and fried tofu with soya. It also describes hors d'oeuvres, canapes, crudites, snacks, cheeses, sausages, dumplings, and bruschetta giving details on their composition and origins.
Marathi cuisine uses a lot of fish and coconut. Grated coconut is used in many dishes but coconut oil is not widely used for cooking. Peanuts and cashews are commonly used in vegetables. Popular dishes include vada pav, misal from Mumbai and mutton dishes from Kolhapur known for their spiciness. Signature dishes also include puran poli, batata bhaji and coconut-based sweets. Ingredients and cooking styles vary between regions like Konkan, Vidarbha and Marathwada. Festive cuisine includes dishes like puran poli for Holi and karjale for Ganesh Chaturthi.
Vietnamese cuisine uses fresh, vibrant ingredients and balances textures, flavors, and colors according to philosophical traditions. Dishes aim to achieve harmony through five fundamental tastes, colors, and elements that correspond to different organs. Regional cuisines vary, with northern food using fewer spices, central food being spicier, and southern food using more coconut and fresh herbs. Meals typically include rice, protein, vegetables, soup, and fresh herbs served with fish sauce for dipping.
The document provides information on the cuisine of Goa, India. It notes that Goa's cuisine is a fusion of Portuguese, Indian, and local influences, and is known for its use of coconut, seafood like kingfish, and spicy dishes featuring pork. Signature dishes include vindaloo curry, xacuti curry featuring a homemade masala, and bebinca, a multilayer coconut-egg sweet. The cuisine also varies between Catholic and Hindu communities in its use of alcohol and ingredients like kokum.
This document provides information about traditional Korean foods, including their characteristics, recipes, and health benefits. It describes staple foods like rice and kimchi and popular dishes like bulgogi, bibimbap, and sollongtang. The document also includes the Korean food pyramid and explains the health benefits of the various food groups like grains, vegetables/fruits, milk, and meat/beans. It emphasizes that Korean cuisine utilizes local seafood, produce and ingredients in balanced, nutritious meals influenced by the country's agricultural history and climate.
The Cajuns are descendants of Acadians who settled in Louisiana in the 18th century after being expelled from Nova Scotia by the British. They speak a unique dialect of French and are predominantly Catholic. Cajun culture is expressed through traditions like Mardi Gras celebrations, gumbo cooking, zydeco music featuring the accordion, and annual Cajun-Zydeco music festivals.
The Cajuns are descendants of Acadians who were expelled from Canada by the British in 1755 and resettled in Louisiana. Over time, they developed a distinct culture and identity in Louisiana, centered around Catholicism and the French language. However, throughout the 19th and 20th centuries, Cajuns faced discrimination and pressure to assimilate to mainstream American culture. Events like the World Wars, the oil industry boom, and mass media introduced Cajuns to wider American society but also accelerated the loss of the French language and traditional Cajun culture. By the late 20th century, Cajun culture had become popularized and commercialized, though natural disasters and the BP oil spill threatened the Cajun
Among her many hobbies, Jacquelyn D. Kirkland has cultivated a love for cooking since her early childhood. As she matured, Jacquelyn D. Kirklands culinary interests widened from desserts to the complex flavors offered by the cuisine of the Cajun people, who have a long and fascinating history.
This document lists a variety of classic American dishes including salads, sandwiches, appetizers, sides and entrees such as Caesar salad, sloppy joes, buffalo wings, waffles, nachos, onion rings, cole slaw, fajitas, grits, s'mores, chicken fried steak, macaroni and cheese, barbecue ribs, doughnuts, biscuits and gravy, chicken fingers, fettucine alfredo and mashed potatoes.
The document describes a person's daily eating schedule and food preferences in the United States. For breakfast at 8 AM, they enjoy milk and cereal with fruit like strawberries and bananas. Lunch is at 1 PM, often consisting of sandwiches with bread, cheese, ham and vegetables. They especially like bean soup. Snacks between meals may include crackers and fruit juice. Dinner is at 6 PM, sometimes grilled chicken and salad with a glass of milk. Dessert of ice cream or cookies follows dinner meals.
Americans typically have dinner between 6-8pm. A traditional American breakfast includes items like pancakes, waffles, french toast, eggs, bacon or sausage. Lunch is usually eaten between 12-2pm and consists of sandwiches, soup or salads since most people only have 30 minutes to eat. Dinner is the largest meal of the day, often features meat, potatoes and vegetables, and is usually spent with family.
This document discusses the cuisine of the United States by region. It outlines the historical influences on American cuisine from the pre-colonial, colonial and post-independence periods. Key dishes that are considered typically American include peanut butter, apple pie, eggs and bacon for breakfast, and hamburgers. The document then describes the regional cuisines of New England, the Mid-Atlantic, the South, the Midwest, the Southwest, the West, and Pacific/Hawaiian regions. Each region is known for certain signature ingredients and dishes that were shaped by their history and culture.
The document provides an overview of typical American foods and dining customs. It describes that American cuisine is diverse and varies widely by region. Breakfast is usually light, while dinner is the main meal of the day. Lunch often includes sandwiches and soups. It then provides examples of popular regional American foods like buffalo, barbecue, pizza, Chinese food, Greek food, pretzels, boiled peanuts, soft drinks, and blueberry pie.
American cuisine has origins from around the world and is always evolving. Many classic American foods were invented by immigrants or have roots in other cultures. Over the past century, American food has reflected changes in technology, tastes, and the diverse cultures that make up America. While issues around health, sustainability, and food access will influence its future, American cuisine remains defined by its blending of global influences.
This document discusses American food culture and cultural values. It outlines 10 foods that originated in America and were introduced to the world. It then discusses the evolution of American food from Native American practices to the modern fast food culture. The document also identifies 13 key American values such as individualism, equality, future-orientation and materialism. It contrasts these values with those more common in European cultures like tradition, hierarchy and spiritualism. Overall, the document examines the relationship between American food and identity.
This Project is about American Cuisine from the beginning of history and also contains tasty recipes of some of the famous American Dishes that we created in Homeec ! Enjoy.
The Augusta, GA Lions Club collects and recycles donated hearing aids through their hearing aid recycling efforts. Dr. Joseph Frey, a board member of the Augusta Lions International Club, helps people with hearing loss by making recycled hearing aids available for free to those who need them. The club promotes awareness of their hearing aid recycling program in the local community and provides information to potential donors on how to ship donations and qualify for tax deductions.
Clinical psychologist Joseph Frey of Augusta, GA, operates a solo practice and is also a partner in Partners in Achievement. Joseph Frey often assesses defendants in and around Augusta, GA, for their competency to stand trial.
Dr. Joseph Frey is a licensed psychologist in Augusta, GA who focuses on business psychology, psychological assessments, and forensic consultations. He also serves as a partner with the learning development organization Partners in Achievement. Partners in Achievement helps children and adults improve academically through programs like PACE (Processing and Cognitive Enhancement), a top cognitive training program. PACE is a research-based system developed over 10 years that has been used by over 700 professionals to quickly yield academic improvements and motivate further progress.
The American Psychological Association will hold its 2015 convention in Toronto, Canada from August 6th to the 9th. The 2014 convention was held in Washington D.C. and included educational sessions, symposiums, and networking opportunities. The 2015 convention will be held at facilities in Toronto including the Metro Toronto Convention Centre and various hotels.
Board-certified in clinical psychology, Joseph Frey, PhD, practices his profession in the Augusta, GA, area, conducting psychological assessments of adults, adolescents, and children. He also consults with businesses on issues related to management psychology, including career development, competency modeling, and team development and functioning. Dr. Joseph Frey also offers forensic consultations in domestic relations cases, visitation evaluations, and court-ordered custody evaluations.
The PACE Learning Program aims to improve core learning skills like attention, memory, and processing speed that underlie academic performance. The 12-week program targets over 20 brain processing abilities rather than focusing directly on academic topics. Once these cognitive skills are enhanced through PACE, learning difficulties are reduced and school achievement increases naturally. PACE is considered one of the leading cognitive training programs, used in over 350 locations across the United States.
Blind Spots in AI and Formulation Science Knowledge Pyramid (Updated Perspect...Ajaz Hussain
油
This presentation delves into the systemic blind spots within pharmaceutical science and regulatory systems, emphasizing the significance of "inactive ingredients" and their influence on therapeutic equivalence. These blind spots, indicative of normalized systemic failures, go beyond mere chance occurrences and are ingrained deeply enough to compromise decision-making processes and erode trust.
Historical instances like the 1938 FD&C Act and the Generic Drug Scandals underscore how crisis-triggered reforms often fail to address the fundamental issues, perpetuating inefficiencies and hazards.
The narrative advocates a shift from reactive crisis management to proactive, adaptable systems prioritizing continuous enhancement. Key hurdles involve challenging outdated assumptions regarding bioavailability, inadequately funded research ventures, and the impact of vague language in regulatory frameworks.
The rise of large language models (LLMs) presents promising solutions, albeit with accompanying risks necessitating thorough validation and seamless integration.
Tackling these blind spots demands a holistic approach, embracing adaptive learning and a steadfast commitment to self-improvement. By nurturing curiosity, refining regulatory terminology, and judiciously harnessing new technologies, the pharmaceutical sector can progress towards better public health service delivery and ensure the safety, efficacy, and real-world impact of drug products.
Chapter 3. Social Responsibility and Ethics in Strategic Management.pptxRommel Regala
油
This course provides students with a comprehensive understanding of strategic management principles, frameworks, and applications in business. It explores strategic planning, environmental analysis, corporate governance, business ethics, and sustainability. The course integrates Sustainable Development Goals (SDGs) to enhance global and ethical perspectives in decision-making.
How to Setup WhatsApp in Odoo 17 - Odoo 際際滷sCeline George
油
Integrate WhatsApp into Odoo using the WhatsApp Business API or third-party modules to enhance communication. This integration enables automated messaging and customer interaction management within Odoo 17.
APM People Interest Network Conference 2025
-Autonomy, Teams and Tension: Projects under stress
-Tim Lyons
-The neurological levels of
team-working: Harmony and tensions
With a background in projects spanning more than 40 years, Tim Lyons specialised in the delivery of large, complex, multi-disciplinary programmes for clients including Crossrail, Network Rail, ExxonMobil, Siemens and in patent development. His first career was in broadcasting, where he designed and built commercial radio station studios in Manchester, Cardiff and Bristol, also working as a presenter and programme producer. Tim now writes and presents extensively on matters relating to the human and neurological aspects of projects, including communication, ethics and coaching. He holds a Masters degree in NLP, is an NLP Master Practitioner and International Coach. He is the Deputy Lead for APMs People Interest Network.
Session | The Neurological Levels of Team-working: Harmony and Tensions
Understanding how teams really work at conscious and unconscious levels is critical to a harmonious workplace. This session uncovers what those levels are, how to use them to detect and avoid tensions and how to smooth the management of change by checking you have considered all of them.
APM People Interest Network Conference 2025
- Autonomy, Teams and Tension
- Oliver Randall & David Bovis
- Own Your Autonomy
Oliver Randall
Consultant, Tribe365
Oliver is a career project professional since 2011 and started volunteering with APM in 2016 and has since chaired the People Interest Network and the North East Regional Network. Oliver has been consulting in culture, leadership and behaviours since 2019 and co-developed HPTM速an off the shelf high performance framework for teams and organisations and is currently working with SAS (Stellenbosch Academy for Sport) developing the culture, leadership and behaviours framework for future elite sportspeople whilst also holding down work as a project manager in the NHS at North Tees and Hartlepool Foundation Trust.
David Bovis
Consultant, Duxinaroe
A Leadership and Culture Change expert, David is the originator of BTFA and The Dux Model.
With a Masters in Applied Neuroscience from the Institute of Organisational Neuroscience, he is widely regarded as the Go-To expert in the field, recognised as an inspiring keynote speaker and change strategist.
He has an industrial engineering background, majoring in TPS / Lean. David worked his way up from his apprenticeship to earn his seat at the C-suite table. His career spans several industries, including Automotive, Aerospace, Defence, Space, Heavy Industries and Elec-Mech / polymer contract manufacture.
Published in Londons Evening Standard quarterly business supplement, James Caans Your business Magazine, Quality World, the Lean Management Journal and Cambridge Universities PMA, he works as comfortably with leaders from FTSE and Fortune 100 companies as he does owner-managers in SMEs. He is passionate about helping leaders understand the neurological root cause of a high-performance culture and sustainable change, in business.
Session | Own Your Autonomy The Importance of Autonomy in Project Management
#OwnYourAutonomy is aiming to be a global APM initiative to position everyone to take a more conscious role in their decision making process leading to increased outcomes for everyone and contribute to a world in which all projects succeed.
We want everyone to join the journey.
#OwnYourAutonomy is the culmination of 3 years of collaborative exploration within the Leadership Focus Group which is part of the APM People Interest Network. The work has been pulled together using the 5 HPTM速 Systems and the BTFA neuroscience leadership programme.
https://www.linkedin.com/showcase/apm-people-network/about/
The Constitution, Government and Law making bodies .saanidhyapatel09
油
This PowerPoint presentation provides an insightful overview of the Constitution, covering its key principles, features, and significance. It explains the fundamental rights, duties, structure of government, and the importance of constitutional law in governance. Ideal for students, educators, and anyone interested in understanding the foundation of a nations legal framework.
How to Configure Restaurants in Odoo 17 Point of SaleCeline George
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Odoo, a versatile and integrated business management software, excels with its robust Point of Sale (POS) module. This guide delves into the intricacies of configuring restaurants in Odoo 17 POS, unlocking numerous possibilities for streamlined operations and enhanced customer experiences.
QuickBooks Desktop to QuickBooks Online How to Make the MoveTechSoup
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If you use QuickBooks Desktop and are stressing about moving to QuickBooks Online, in this webinar, get your questions answered and learn tips and tricks to make the process easier for you.
Key Questions:
* When is the best time to make the shift to QuickBooks Online?
* Will my current version of QuickBooks Desktop stop working?
* I have a really old version of QuickBooks. What should I do?
* I run my payroll in QuickBooks Desktop now. How is that affected?
*Does it bring over all my historical data? Are there things that don't come over?
* What are the main differences between QuickBooks Desktop and QuickBooks Online?
* And more
Blind spots in AI and Formulation Science, IFPAC 2025.pdfAjaz Hussain
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The intersection of AI and pharmaceutical formulation science highlights significant blind spotssystemic gaps in pharmaceutical development, regulatory oversight, quality assurance, and the ethical use of AIthat could jeopardize patient safety and undermine public trust. To move forward effectively, we must address these normalized blind spots, which may arise from outdated assumptions, errors, gaps in previous knowledge, and biases in language or regulatory inertia. This is essential to ensure that AI and formulation science are developed as tools for patient-centered and ethical healthcare.
Prelims of Rass MELAI : a Music, Entertainment, Literature, Arts and Internet Culture Quiz organized by Conquiztadors, the Quiz society of Sri Venkateswara College under their annual quizzing fest El Dorado 2025.
2. Elements of Cajun Cooking
Cajun cuisine originated in southern Louisiana, where a
melding of French, Spanish, Native American, African, and
German cultures led to a delicious blending of flavors.
Here are some key features of Cajun cooking:
Making a roux. A roux is a gravy-like sauce that forms
the base of many Cajun dishes, including gumbo.
Though a roux is formed using simple ingredients (flour,
water, and a fat such as oil or lard), the process itself
requires a certain amount of culinary finesse.
3. Elements of Cajun Cooking
Blending spices. Cajun food is known for being spicy,
and Cajun cooks do enjoy using spices. However,
successful cooks are careful to ensure that the spices
bring out the flavors of the food instead of
overpowering them.
Using what you have. At the heart of Cajun cuisine is
the ability to improvise. Because the people who first
invented many Cajun dishes were poor, cooks relied on
what was near at handseafood, vegetables, rice, and
whatever else they could find.
4. About the Author
Dr. Joseph Frey has developed a passion
for cooking the Cajun dishes his mother
and grandmother used to prepare.
Outside the kitchen, he advocates for
the rights of families as Chief Executive
Officer of his private psychology
practice, Partners in Achievement.