Indonesian dictionary in Braille available at National Library #AsiaNewsNetwork
Indonesian dictionary in Braille available at National Library #AsiaNewsNetwork
10 February 2019 Download Indonesian dictionary in Braille available at National Library #AsiaNewsNetwork Indonesian dictionary in Braille available at National Library #AsiaNewsNetwork News Published 10 February 2019
(The Jakarta Post/ ANN)-A braille version of the Great Dictionary of the Indonesian Language (KBBI) is now available at the National Library of Indonesia (Perpusnas).
The Education and Culture Ministry’s Language Agency head, Dadang Sunendar, officially handed over one copy (139 volumes) of the KBBI V in Braille, alongside the one-volume KBBI History , to the library at the agency’s office in Jakarta on Jan. 29.
“The agency and Perpusnas have the same vision and mission: to educate our children through literature. Hopefully the people who need the KBBI V in Braille can take advantage of its availability [at the library],” Danang was Quote: d as stating by kompas.com .
Read also: Indonesian language dictionary available in braille version
Perpuspas director Muhammad Syarif Bando expressed hope that the library could accommodate disabled readers with audio facilities and reading spaces that meet their needs.
“Perpusnas does, in fact, have a space for the disabled, but we don’t yet have enough reading material, especially for blind people,” he added.
KBBI Braille is a project initiated by the agency alongside the Indonesian Braille Publisher Agency (BPBI) and the Social Affairs Ministry. Each of the book’s volumes contain 50 pages of Braille print.
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Michelin Influenced Mexican in Dublin City Centre – Essa Fakhry Interview
by Sinead Smyth · February 3, 2019
South George’s Street in Dublin is a bustling road full of restaurants, shops and Dublin hotspot The George Bar. While it’s a busy street, no matter the time of day, it can be a tough nut to crack for restaurants, and we’ve seen many open and close in the blink of an eye over the years.
A relatively new addition in the last 5 years or so is 777 , a contemporary Mexican that at first glance you might overlook. The exterior is painted black, with blurred windows adding to its intrigue. I’ve been a fan of 777 for a long time now. Their 777 Sunday menu (where all the dishes are €7.77, as well as a few cocktails too), and the infamous Margarita Monday’s were a weekly visit for me.
Today I’m meeting the new head chef of 777, Essa Fakhry . An exotic sounding name I was more than surprised to meet 24-year-old Dubliner Essa. His father is part Iraqi, and not only gave Essa the name but also influenced his cooking. “I grew up in a house where there was a lot of cooking all the time. My dad is half Iraqi so he was always cooking a lot of Middle Eastern food. There was a lot of flavours going on in our house which the neighbours didn’t have.”
From a young age, food played a big role in Essa’s world, “it was always an interesting part of my life that I enjoyed, so when I was finishing school I thought I’d take a year off and see what I wanted to do. I went into Il Segretto on Merrion Row, which is not there anymore, and I worked for free for a while to see if I liked it.”
It was scary at the start but I really enjoyed it and I stuck there for two years and that’s how I got into cooking. Essa is now head chef at 777, a venture from restaurateur John Farrell . Farrell is the man behind Dublin favourites such as Dillinger’s and The Butcher Grill .
“John gives you the freedom to do what you want, he trusts you, it’s always what you want in a boss.” Recently John arranged two work experience trips so the young chef could get valuable experience in some of the world’s top restaurants.
Essa headed to New York to work in Empellon and Cosme . An experience which he describes as “amazing, it’s just another level. Cosme , in particular, is such an amazing environment, they’re all working so hard all the time but they’re still loving every minute of it and they’re pushing out this absolutely beautiful food they all believe in it. It was really cool to just be part of that and see how it runs, it’s very inspiring.”
“The head chef in Cosme, Daniela Soto-Innes is incredible. She inspires the chefs to work long days and they’re all still smiling and producing incredible food.”
Essa has taken that drive and passion back to Dublin with him and tells me it has inspired changes in the menu at 777, and even the simple things have sparked ideas in the young chef. “Just seeing the way they work with Mexican ingredients is incredible. In that regard, I got I lot of inspiration from how they work, their style and ethos. They work hard but they really enjoy it.”
Diners can expect new and exciting twists to the menu, “since I’ve gotten back we’ve changed the menu quite a bit, and next week we’re changing it again. Looking forward Essa says they plan to change the menu “four or five times a year at least, more if necessary.”
The kitchen is constantly experimenting with techniques and dishes, “we like to play around with a lot of ingredients. If we find something we really like, that might trigger us to change the menu.” Essa says it’s very much a team effort in the kitchen when it comes to devising the menu, “ we all work together . No one person has all the answers, it also means people feel more involved.”
Essa’s passion is evident as I talk to him, his smile when he talks about dishes and produce is infectious. “We get all these amazing ingredients you don’t really see anywhere, but we’re contemporary Mexcian, so we throw in Italian, Spanish and French styles. We’ve just got the whole world to play with and that’s a lot of fun.”
“A lot of the Irish suppliers import from Mexico, and we get as much as we can directly from there, just to get those authentic flavours. Some things we have to import, like dried chilli’s and avocados because we go through so much.”
I ask the chef what his current favourite dish on the menu is, and this stumps him. “That’s a hard one! There are two dishes that are staying on the menu that I really like. The first is Padron peppers. W e serve them with lime creme fraiche and pasilla chillies, and the simple salted cod taco.” The food at 777 is most certainly full of flavour but they are simple dishes in theory, “we’re kind of going for that sharing style, it’s hands-on food .”
When he’s not behind the stove in the kitchen, where does Essa go to eat? “It depends, sometimes I’ll do Sunday lunch in Bastible or Forest & Marcy. If it’s something quick and I’m off work early I love Pi Pizza next door. It’s just a great spot to get something simple done really well, and everyone loves it.”
When it comes to his favourite part of the job, he says its “playing around with all of the ingredients we have. Coming to 777 there was a lot of stuff I’d never seen before, like all the Mexican spices. And then using French or Italian techniques with those ingredients.” His least favourite of the job, like most of the chefs I’ve talked to, is the hours, but Essa says “it’s part of the job”, and the love for the craft outweighs the negatives.
Although Essa is young, he has accomplished a lot in his 24 years and I wonder what advice he would give to new chefs starting out in the industry? “Read a lot of cookbooks, it’s like anything you’re studying, a teacher can only show you so much, but if you start reading too you’ll learn so much more .”
Essa is an avid cookbook reader and tells me he’s a fan of the Geometry of Pasta . “Cooking at home I like to make something simple, like pasta, so I love that. I recently got the NOMA Guide to Fermentation. I’m mad into fermentation so I’m loving it. I’m trying to do as many recipes as I can out of that, I’d love to get fermentation onto the menu in 777. Again Essa’s clear enjoyment of food is evident when he talks about his interest in fermentation, “it’s fun to put something in a jar and leave it there for three weeks and come back and it’s something different.”
Our conversation turns to the world of chefs in Ireland, and the shortage of cooks that restaurants across the country are feeling. “You can see it everywhere, everyone is crying out for chefs, but I think the problem is going to fix itself.” Gone are the days of the kitchen being a place for screaming and foul language in an almost Gordan Ramsay/Hell’s Kitchen fashion. “Chefs aren’t settling for the attitudes that were there before, where you could abuse someone. If a chef goes into a kitchen like that, they don’t like it and they’ll go somewhere else.”
“Here in the kitchen, there’s none of that, there’s no shouting and we treat each other with respect. That’s going to invite more people to be chefs. Over the last ten years dining out has just blown up, yet the number of chefs has gone down.”
I ask Essa what does the future of Irish food and the culinary scene look like to him. He thinks “more immigration is great because we have all of these different cultures of food coming in, you have Pickle doing great Indian, and then you have places like Forest Avenue doing this contemporary Irish cooking and I think there’s space for all of it.”
“I think people are more willing to be daring and try new foods. I remember when I was younger one year at Christmas we got celeriac and it was a big deal and now it’s a commonplace food, and that’s just one side. It’s going to diversify massively which is exciting .”
Reminiscing on the past year Essa says New York was the highlight, “the city is a marvel in itself and it just encourages creativity and growth and you feel that. But currently, I’m looking forward to where we’re going with the menu and the style of cooking we’re doing.”
Looking to the future Essa is excited. He thinks 777 has “a lot of room to grow, and for myself personally and the restaurant. Obviously one day, every chef wants their own restaurant but here now is exciting, I’m definitely sticking around here and someday I’d love to open a place heavily influenced by fermentation perhaps.” INTERVIEW BY SINÉAD SMYTH
Sinéad is a Culinary Arts graduate from DIT. She is a passionate cook with a love of fine dining and modern Irish cuisine. A gin lover, Sinéad loves seeking out cosy new pubs and sampling a variety of craft beers.
If she’s not dining out, Sinéad loves travelling the world exploring new cultures and cuisines. Working with TheTaste allows Sinéad to fully immerse herself in the Irish food industry.
Business Dinners: Do not say “cheers”!
3 minutes Business Dinners: Do not say “cheers”! February 10, 2019 at 3:59 pm 0
Business lunch is not just about table manners. Also local choice, menu suggestion and discussion are important. A guide.
The contract is threaded, it was emailed, phoned and discussed. Now it’s all about completing things, preferably in a casual atmosphere, with a meal together and a good wine. That can not be that hard. Can it. At table, nursery and graces reveal themselves, and here it all depends on details. Who is allowed to raise the glass? When do you unfold the napkin? Where to go with the mobile? The better you master table manners, the more relaxed a business meal is. If you brood over the whole evening, if he holds the fork correctly, you can not concentrate on the small talk. If you want to appear sovereign, to present yourself and your company in the best possible way, you are well advised to consider something in the planning. The place
It is best to choose a restaurant that you know and can rely on. Try the new Italian around the corner rather with the family, with important customers better no experiments. Basically it should not be too exotic or too dainty. The restaurant may suit the guests, their preferences, habits. Foreigners usually look forward to getting to know local cuisine. Who chooses a fish restaurant, should, for example, with the assistants of the guests, inquire if the guests like fish. It goes without saying that you do not ask vegetarians in a steakhouse, the salad buffet there may still be so abundant. Beware of politico-diplomatic pitfalls: A Pakistani may feel uncomfortable in an Indian restaurant, just as reluctant to feed the Greek business partner at the “Turks”.
Today Tokyo, tomorrow Moscow: business people are jetting around the world. But do you know how to behave on business trips abroad? Take the test!
The restaurant should be easily accessible by public transport or have enough parking spaces, this saves the outsiders annoying running around. It should be in line with your own budget, neither too expensive nor too cheap, the business character should be respected – in the meantime, compliance guidelines often have to be complied with anyway. And: An expensive establishment does not necessarily impress the other, but on the contrary, it can cause fears that it will cost too much otherwise. The table
Those who reserve on time avoids the space at the kitchen exit or toilet entrance. Always ask for a quiet corner, company internal and contract details are the side tables nothing. For very important dates, there are restaurants with séparées. The table must not be too small, documents may have to be laid out and notes taken – if possible, book a four-person table, even if you come in pairs. The food
Practical has priority. Even if you love artichokes, lobsters or meat skewers – such foods are too complicated to eat, they take time, concentration and skill. The classic spaghetti with tomato sauce have pitfalls (red splash on a white shirt). Also unsuitable are spareribs or chicken wings, you end up with meat between your teeth and greasy fingers. Have proven risotto or dishes without cumbersome use of cutlery. Undecided guests are grateful for recommendations (“The pumpkin soup is very good here”), subtle suggestions from the host (“I think I take the duck as a main course”) give them orientation in terms of price level. International business partners should consider religious restrictions. It would be awkward for an Israeli to recommend roast pork or a white wine to a Saudi. With more than six guests, an arranged menu is recommended, otherwise ordering will be tedious. Here it all depends on preferences and prohibitions, therefore always offer options.
Please neither “Cheers” nor “Bon appetit!” even a “meal!” to give of itself. And if possible, avoid sacrificing. In private circles, this may be welcome, on business occasions, it is appropriate to raise the glass and to nod – and, importantly, to look into the eyes.
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The Calcutta Club – Nottingham
9 February 2019
Now I don’t profess to know anything about Indian cuisine, my palate is not at all refined. I do however love a blooming good Korma or Tikka Masala. That’s about my level of curry knowledge if I’m honest. So when I was invited to the Calcutta club on Maid Marion Way I was excited to get out of my comfort zone. As I was taking part in Veganuary (Going vegan for the whole month of January) I was only interested in the meat free options and was happy to see that there was a full vegan menu on their website. Rated number 1 on TripAdvisor for Indian Restaurants in Nottingham, I was expecting big things.
The Calcutta club is inspired by the world’s oldest polo club in Calcutta. They say one their website: Our desire is to treat you like the Maharaja’s of India when dining at the Polo Club, making your meal and experience memorable and enjoyable, over and above expectations each and every time. So did they do that? First Impressions
As we approached the door, it magically opened for us and someone was immediately there to greet us and take our coats. The restaurant is large and airy with a gorgeous olive green covering the walls. There is also a large drawing of a polo match on the wall by the table we sat at. It isn’t styled in the style you would expect from an Indian restaurant which really gives it a point of difference and the ceilings are so high, giving the place a feeling of understated wealth. The is also a good mix of table sizes. Romantic twos against the window looking out to Maid Marion Way all the way up to tables of twelves. You get the feeling that this place is ready for a huge party to wander in at any moment. The darker corners of the restaurant would be perfect for a romantic dinner for two, but doesn’t help when taking photos of the food ha! The thing I loved most was the space between the tables. Although there were tables around us, they were far enough away for me not to be able to hear every single word of the other diners conversations. I hate being squashed into a restaurant and this certainly gave us room to breathe.
We dined on a Tuesday and although we arrived at 5.30pm the restaurant already had bums on seats. By 6pm it had filled very nicely. Food
As we sat down, I asked to look at the vegan menu that I had seen on their menu. Unfortunately they didn’t have a printed version and I think they are missing a trick. Instead someone had to come and go through all the options that were vegan, or could be made vegan from the main menu. I would definitely recommend getting a full vegan menu printed up!
For starter I went for Chana Puri, chickpeas on a bed of puri bread with red onion, coriander and a tamarind sauce. The chickpeas were coated in Indian spices (a hint of turmeric and cumin I think) and lightly fried before being placed on the puri bread, a deliciously deep fried base. I love chickpeas, I love bread and I love Indian food – a real winner for me and something I would usually choose from the menu regardless of whether I was vegan or not.
For main I really wanted to go for the Channa Aloo Masala, but fearing an overload of chickpeas, I instead went for the Vegetable Biriyani. Pot roasted vegetables & basmati rice with fresh mint & coriander, julienne ginger & Biriyani masala, it’s the first time I have had Biriyani, it is a mixed rice dish, and everything you will need will be in that one bowl. It was so fragrant and tasty that I didn’t feel I was missing out on sauce as I usually would with a dry dish. The portion was huge, easily enough for two people on reflection. I paired it with a Laccha Pratha, a multi layered Indian flatbread, which was delicious. Usually I would have a garlic and coriander naan with my meal, but the naan here are not vegan. The Laccha Pratha was a perfect accompaniment to my dinner.
Unfortunately there were no dessert options available (I would usually have opted for Pistachio Kulfi, the magical Indian ice cream, and my favourite ever dessert) but to be honest I really didn’t need it as I was full. Petit fours were offered from the tiered cake stand presented to us prior to the bill, which I thought was a lovely touch. Overall
My experience of dining at Calcutta Club was great. The building was beautiful, the food was delicious and the price is exceptional value for money. My starter should have been £5.70 and the main £14.95. I took half the main course home as the portion size was too large for me to manage. It made for a great lunch the following day, the flavour even more intense. The vegan menu has a wide variety of dishes and the only criticism of the experience was the lack of printed vegan menu. However the gentleman that served us knew the menu inside out which made choosing a dish a lot easier with his help. Calcutta Club does vegan food exceptionally well and I can’t wait to go back to try some carnivorous scran.
*I was invited by Calcutta Club to review the experience for my blog. However, as usual my thoughts haven’t been influenced by the fact that I dined for free. Share this:
Book lover? Plan a trip around a literary festival;
Special To The Washington Post Big book gatherings in 2019 March 20-24: Virginia Festival of the Book. Featuring 250 authors in 70 spots across Charlottesville and Albemarle County. Most events free, some featuring hot authors and food cost $22 to $60. March 27-31: Tennessee Williams/New Orleans Book Festival. Five days of workshops, lectures, plays, discussions and tours. Single events $10 to $50; packages covering some or all 40-plus activities, $200 to $600. March 29-31: Saints and Sinners Literary Festival. An international celebration of LGBTQ authors, partly overlapping the Williams festival. $50 per day pass, $150 for the whole event. March 30: Ujamaa Book Festival. Free. Forty authors gather at a hotel in Alexandria, Virginia. Sponsored by Harambee Books & Artworks, which focuses on African American writers and artisans. April 13-14: Los Angeles Times Festival of Books. Readings, panel talks and cooking demos. Free and paid events. A $100 two-day package buys priority entry and valet parking. May 4-5: Bay Area Book Festival. Free and paid events in downtown Berkeley, California; $10 and $15 passes for priority entrance. June 8-9: Printers Row Lit Fest. Free. In this former hub of book production, the Chicago Tribune hosts author readings and signings, sellers of new and used volumes, food vendors and performers. July 20: Harlem Book Fair. Free. Outdoor readings and panel discussions by 60 to 75 authors and poets, plus music events and vendors draw 20,000 book lovers to what organizers call America’s largest African-American lit fest. Aug. 31: Library of Congress National Book Festival. Free. Several hundred authors speak inside the city’s cavernous convention center. Sept. 22: Brooklyn Book Festival. More than 300 authors on 14 stages, plus 250 booksellers and other vendors at an outdoor market. During Bookends (Sept. 16-23), multiple literary offerings in all five New York boroughs. Oct. 26-27 : Texas Book Festival. Most events free. Features 250-plus authors in the State Capitol building in Austin and nearby venues; many local exhibitors and food sellers, plus special events. A $100 donation buys priority seating and signing-line access for two people at select events. October: Alaska Book Week. Free. No dates yet. Anchorage, Fairbanks, Juneau and other locales host three dozen lectures, panels, readings, discussions, and even an artistic bookmark contest. Nov. 9: Portland Book Festival. Formerly called “Wordstock,” the day-long, multivenue celebration in Oregon draws more than 100 American and international authors; $15 for advance tickets,$20 at the door (both include a $5 book voucher). Nov. 17-24: Miami Book Fair. Eight days of events with 500-plus authors. Given the community’s Latin and Caribbean cultures, some writers present in Spanish, French or Haitian Creole. with real-time translations. Daily tickets for the separate Street Fair and the Congress of Authors are free to $10, depending on age. “Evenings With” speakers require tickets, $20 and up. Our map of India was the size of a tablecloth, and our folder of can’t-miss sights bulged with papers. In the winter of 2013-14, during a wave of sexual attacks on women in India, I, a smallish woman, was thrilled to be traveling there with a strapping 6-foot man. When illness grounded him, I panicked. Big book gatherings in 2019 March 20-24: Virginia Festival of the Book. Featuring 250 authors in 70 spots across Charlottesville and Albemarle County. Most events free, some featuring hot authors and food cost $22 to $60. March 27-31: Tennessee Williams/New Orleans Book Festival. Five days of workshops, lectures, plays, discussions and tours. Single events $10 to $50; packages covering some or all 40-plus activities, $200 to $600. March 29-31: Saints and Sinners Literary Festival. An international celebration of LGBTQ authors, partly overlapping the Williams festival. $50 per day pass, $150 for the whole event. March 30: Ujamaa Book Festival. Free. Forty authors gather at a hotel in Alexandria, Virginia. Sponsored by Harambee Books & Artworks, which focuses on African American writers and artisans. April 13-14: Los Angeles Times Festival of Books. Readings, panel talks and cooking demos. Free and paid events. A $100 two-day package buys priority entry and valet parking. May 4-5: Bay Area Book Festival. Free and paid events in downtown Berkeley, California; $10 and $15 passes for priority entrance. June 8-9: Printers Row Lit Fest. Free. In this former hub of book production, the Chicago Tribune hosts author readings and signings, sellers of new and used volumes, food vendors and performers. July 20: Harlem Book Fair. Free. Outdoor readings and panel discussions by 60 to 75 authors and poets, plus music events and vendors draw 20,000 book lovers to what organizers call America’s largest African-American lit fest. Aug. 31: Library of Congress National Book Festival. Free. Several hundred authors speak inside the city’s cavernous convention center. Sept. 22: Brooklyn Book Festival. More than 300 authors on 14 stages, plus 250 booksellers and other vendors at an outdoor market. During Bookends (Sept. 16-23), multiple literary offerings in all five New York boroughs. Oct. 26-27 : Texas Book Festival. Most events free. Features 250-plus authors in the State Capitol building in Austin and nearby venues; many local exhibitors and food sellers, plus special events. A $100 donation buys priority seating and signing-line access for two people at select events. October: Alaska Book Week. Free. No dates yet. Anchorage, Fairbanks, Juneau and other locales host three dozen lectures, panels, readings, discussions, and even an artistic bookmark contest. Nov. 9: Portland Book Festival. Formerly called “Wordstock,” the day-long, multivenue celebration in Oregon draws more than 100 American and international authors; $15 for advance tickets,$20 at the door (both include a $5 book voucher). Nov. 17-24: Miami Book Fair. Eight days of events with 500-plus authors. Given the community’s Latin and Caribbean cultures, some writers present in Spanish, French or Haitian Creole. with real-time translations. Daily tickets for the separate Street Fair and the Congress of Authors are free to $10, depending on age. “Evenings With” speakers require tickets, $20 and up. View More Despite decades of intrepid, solo travel, those crime stats rattled me, even as he urged, “You have to go for both of us.” Then, I discovered the Zee Jaipur Literature Festival. Held each January in the capital of the storied state of Rajasthan, it draws more than 200,000 people over five days of author readings, signings and debates, plus music, dance and food. For a lone female bookworm, there was no better intro to the subcontinent: A safe place to hear emerging and established talent, savor Indian culture and cuisine, and meet friendly strangers from cities I’d later visit. Having attended the 2012 Sydney Writers’ Festival and several American book fairs, I knew these events were a blast. But I really hit the Jaipur jackpot when two Australian women I’d spent time with invited me on their post-fest tour of Rajasthan. Seven days later, as we parted in New Delhi, I knew I’d be fine alone for the next six weeks, given all I’d learned from Yogi, our Indian driver, and the savvy Aussies. I’m mulling other foreign lit-ventures: the Hay Festival Wales, in the Welsh border town of Hay-On-Wye, 150 miles from London, and the Ubud Writers & Readers Festival, on the dazzling Indonesian island of Bali. But you don’t need a passport for a good book wallow. Homegrown celebrations of the written and spoken word abound. Lasting a day to a week, American gatherings include regional to global writers of prose, poetry and graphic works across many political, religious, age, gender, social, scientific, cultural and ethnic spectra. They often include concerts, foodie fare, pub crawls, artsy vendors and local tours. Two of them made my domestic wish list: the Tennessee Williams/New Orleans Literary Festival in the French Quarter (one beloved event is the Stella and Stanley shouting contest a la Williams’s fraught play “A Streetcar Named Desire”), and the Texas Book Festival in Austin, founded by ex-librarian Laura Bush in 1995, when husband George W. was governor. “What makes a book festival great for solo women travelers is that the festival has done all the work for you,” says Julie Wernersbach, literary director of the Austin weekend. “You just show up. You meet people standing in line waiting for a book signing or sitting next to you at a reading. You can do yoga with authors, rent a kayak to go boating with authors. There are blocks of rooms in hotels we have already vetted. For safety, the streets are closed in and around the state capitol, which is already a destination. There are lit crawls in bars and galleries, so it’s a nice way to see nightlife that might otherwise be intimidating if you’re a single woman.” Feeling flush? Stay in the authors’ hotels, the better to corner them in the lobby or bar. Buy priority access, even at free festivals, for entry to private parties and meals, line-skipping privileges, even valet parking. This is, after all, a vacation. If a festival is part of a longer trip, start rather than end with it because locals are great sources of insider travel intel and can also be welcoming hosts and guides. An Australian woman I met at the Sydney Writers’ Festival passed me along to her brother in Tasmania, who later provided a terrific tour of the gorgeous countryside around Hobart, and invited me on his radio talk show to discuss the 2012 U.S. presidential campaign. Two years later, an Indian couple from the Jaipur fest not only hosted a small, home-cooked dinner for me in New Delhi, after which they performed traditional music and song, but later took me to the India Art Fair, a grand exhibition of modern and contemporary South Asian work I probably would have otherwise missed. As I tell my solo vagabond girlfriends, it’s the best of all worlds: great books, new friends, safe travel. To find literary festival listings, check book lovers’ resources such as the African American Literature Book Club or Everfest.com . For U.S. events, try Bookreporter.com . 22457328
Survey underway to establish core area of Minwuntaung Sanctuary
10 February 2019 Download Survey underway to establish core area of Minwuntaung Sanctuary Survey underway to establish core area of Minwuntaung Sanctuary News Officials concerned conduct survey in Minwuntaung Sanctuary in Sagaing Region Published 9 February 2019 Yang Paing A combined team comprising officials from relevant departments started conducting a survey in Minwuntaung Sanctuary in Sagaing Region February 6 to establish a core area, according to Sagaing Township Forest Department.
The Minwuntaung Sanctuary area will be reestablished, say the local authorities.
“Previously, we carried out a rough survey. Now our field survey will be in detail. There was nothing in the area of 3,292 acres. But now we have found a communications tower and a Buddhist monastery. They cover 6.5 acres. We will remove them,” said Nyunt Hlaing, head of Sagaing Township Forest Department.
Sagaing Township General Administration Department formed a survey team on February 4 with personnel from the township forest department, land records department, tropical greening department and rural road department.
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India brings Asia’s talents to Europe at Ambiente
10 February India brings Asia’s talents to Europe at Ambiente India brings Asia’s talents to Europe at Ambiente Business Nicolette Naumann, vice president of Ambiente(Photo courtesy of Messe Frankfurt Exhibition GmbH) Published 9 February 2019 By KhineKyaw
Though many Asian countries are still struggling to enter key markets in the West including Europe, India has made a complete difference at the Ambiente2019, the world’s leading trade fair for consumer goods which is being held in Frankfurt from February 8 to 12.
As the eighth partner country at the Ambiente, India is set to amaze trade visitors with its innovative handmade works that came out of enriched traditions, creative visions and talents, according to Nicolette Naumann, vice president of Ambiente.
“The four special presentations will put the focus on the technical skills and craftsmanship of India. The designers combine living traditions with innovative modernity and artisan mass production of the highest standard,” she said.
Designer AyushKasliwal will be giving a special presentation under the heading “Hand Make” at Galleria 1, demonstrating the importance of craftsmanship for India today and what it can offer the world. The two-part presentation will be in discreet colours, and the products will be beautifully highlighted in the style of a design gallery.
His colleague SandeepSangaru, an interdisciplinary designer, educator and entrepreneur, will be inviting visitors to a picnic under a canopy of stars in Hall 4.1. Sangaruhas designed the Starry Night Café in this hall, especially for Ambiente. Working with artisans and women from northeast India, he turns bamboo into a viable material for everyday use.
Sunil Sethi, CEO of the Sunil Sethi Design Alliance and president of the Fashion Design Council of India, is the curator of two special presentations entitled “Stepwell” and “Kārwān”. The former harmoniously mixed centuries-old sustainable technology and simple design, reflecting the country’s traditional craftsmanship, while the latter is a mixture of contemporary and historic objects.
They will be showcased in a light and airy atmosphere, reminiscent of the first global traders who travelled around the world, transporting their merchandise in caravans of camels and presenting them in market tents. The presentation will be a trip back in time, illustrating India’s own special aesthetics.
Bollywood star’s presence
Visitors’ interest in this year’s partner country will be fueled by the upcoming presence of KanikaKapoor, singer and member of the Voice India jury. The Bollywood star will be exploring the fair through a guided tour on Monday, and she hopes to gain a preview of the colours, trends and innovations that will dominate interior decoration in the coming season. The partner country presentation “Hand Make” and several leading Indian and international exhibitors has mainly attracted Kapoor to visit the fair in person.
“It is my privilege to be part of the Ambiente, and be invited to represent India on an international platform. I am looking forward to the overall experience, and it is immensely commendable to be able to bring together more than 160 countries in five days”, she said.
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Comment on Guatemalan food by Monicadelpozo
Thursday, December 3rd, 2009 By Maangchi
Guatemala is known as a country of corn and their staple foods are corn, tomatoes, peppers, beans, tomatillos, sweet potato, and squash. You can hear the clapping sound of women making tortillas in every corner of town. They take some dough and rub it to make a ball between their palms and spread it by tapping with both hands until the shape becomes a circle. The tapping sounds like clapping. I imitated what they were doing when I passed their shop. The girls always gave me big smile.
These are the foods I tasted: Advertisement
I got this steamed corn in the Chichicastenango market, the biggest and oldest market in Central America. The lady in the background is the seller. As you see in the photo, the each ear of corn was like a jewel! It was very tasty.
Frijoles negros volteados : blackbean paste (it’s not the black bean paste for Korean jjajangmyun!) on the left, and a bowl of hilachas (it’s made of cooked and shredded beef in tomato sauce). I love it. It’s not spicy at all, kinda bland.
A famous restaurant that sells their traditional local food in Antigua. They keep the soup warm in earthenware jars. You can choose one of the soup and 3 more side dishes. They took the dish I chose to a table inside of the restaurant. Even though I could not understand any of Spanish language, I got what I wanted. : ) Body language is powerful!
This tea is made with fresh cacao beans, the main ingredient of chocolate making. I love it.
BBQ chicken, rice, and blackbean paste! The chicken was surprisingly tasty!
Chuchito, steamed ground corn with a chunk of meat in sauce, beautifully wrapped in corn husk, got my attention a lot during my trip. I learned how to make it. I have an idea of using this method in Korean cuisine.
Mayan special food. The mixed greenish vegetable dish was a little bitter, but very good!
An Indian restaurant in San Pedro served good curry rice. After finishing the 2 big bowls of food, I had to carry my stomach separately by grabbing it with both hands. ; )
Beautiful, but too sweet dessert!
I bought precious eggs twice that came from Guatemalan free range chickens! I boiled them with my electric kettle and enjoyed it! As you see the egg yolk, the taste was totally different from the taste of usual hard boiled eggs. The egg yolk was almost orange color and the taste was thick and a little chewy. I felt like I was eating rice cake! : ) It was a good decision to take my small electric kettle during this trip so that I could taste their eggs and beans.
I got these tropical fruits: blackberries, rambutan, and jokotes in the market in Antigua. It was the first time for me to taste jokotes . It has one large seed inside, but the flavor was so good. It reminds me of mango flavor. I bought the fruits a couple of times during my trip. Delicious!
I ordered this in a famous restaurant a day before I left. The name of this food is just nachos , but you can see this could be a heavy meal. Big chunks of grilled chicken breast on top, sour cream, guacamole, salsa, black bean paste, and more vegetables! I could not finish it.
I was lucky to taste this real authentic Spanish paella made by a spanish chef Miguel running a restaurant in San Pedro. To eat this, I had to reserve one day before. It was very good! It reminded me of kimchi bokkeumbap! : )
They called this “ picante “. This simple salad tasted like not yet fermented kimchi. The ingredients look very simple: shredded cabbage, chili peppers, and carrot. The chili pepper gives this spiciness. I did not miss kimchi during my trip because their “picante” helped!
This mixed chili powder was served in a restaurant, Coban. The waiter called it “picante”!
I was hungry when I arrived San Pedro. The first food that I tasted is this. In the rice, lots of cooked broccoli was hidden that made me surprised. I loved it!
This breakfast in Guatemala city was ok. The pan fried banana was good.
Fried squid ( calamara a la Romana ) in French cafe, Antigua. I had this with coffee as breakfast. ; )
This pancake that looks like korean hotteok is sold everywhere on the street in Guatemala. Unfortunately I did not have chance to taste it. It’s served with some salsa sauce.
The brand name of beer Gallo must be big in Guatemala. I saw their advertisement everywhere. I love the taste! Crispy shell taco, it was awesome !
I got this crispy tortilla and the black bean paste in the market in Antigua. Spread the paste on the totilla and put it in your mouth. : )
Guatemalan special food kak’ik , turkey soup-stew made with a variety of spices. The turkey was chewy but not that tough. Loved it. The orange earthenware bowl and plate was beautiful. So guess what I did? hmm, anyone guesses I stole it? no way! I bought them and brought home in my carry on bag. : )
Just like Korean lettuce wrap, you can wrap any edible food in tortilla. Advertisement
China, US to hold high-level economic, trade consultation in Beijing from Feb 14 to 15
10 February 2019 Download China, US to hold high-level economic, trade consultation in Beijing from Feb 14 to 15 China, US to hold high-level economic, trade consultation in Beijing from Feb 14 to 15 News Published 10 February 2019 (China Daily/ ANN)-Chinese Vice Premier Liu He will hold a new round of high-level China-US economic and trade consultation with US Trade Representative Robert Lighthizer and Treasury Secretary Steven Mnuchin in Beijing from Feb 14 to 15, as reported by Xinhua. Building on the recent consultation in Washington, the two sides will have further discussion on issues of common concern.
The US delegation will arrive in Beijing on Feb 11.
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All eyes on Ambiente as it kicks off 2019 showcase
10 February All eyes on Ambiente as it kicks off 2019 showcase All eyes on Ambiente as it kicks off 2019 showcase Business A trade visitor at a booth on the very first day of the Ambiente2019 in Frankfurt, Germany (Photo courtesy of Messe Frankfurt Exhibition GmbH) Published 9 February 2019 By Khine Kyaw
Despite the fact that progressive digitisation is changing the consumer goods industry, tens of thousands of trade visitors from all parts of the world will be visiting the Ambiente2019, t he world’s leading trade fair for consumer goods which is being held in Germany’s commercial hub from February 8 to 12.
Detlef Braun, member of the executive board of Messe Frankfurt Exhibition GmbH which organises the fair, said that Ambiente continues to be the central hub for everything that affects the consumer goods industry. Yet, he is also fully aware of the emergence of digitisation.
“Digital business models are causing massive consolidation in the retail trade. This is an area where we can see a need for action as well as definite leverage for future success,” he said.
Braun gave an example that 100,000 retail outlets closed down between 2000 and 2017 in Germany, as part of digitisation’s impacts on the consumer goods industry.
With this in mind, Messe Frankfurt aims to support exhibitors and retailers with a new digital project on the web. The firm has planned to develop “nextrade”, a digital business-to-business marketplace for the consumer goods industry, he said.
For the first time, 85 per cent of exhibitors will be coming from outside Germany, and the latest trends will be presented by a total of 4,451 exhibitors from 92 countries. As always, the fair will cover the entire bandwidth of consumer goods in three main categories_ dining, living and giving.
This year, the fair will see three powerful initiatives that promote advocacy for fair trade and sustainability in production and sales_ MADE51, WFTO, and CBI.
MADE51 is a global initiative of the United Nations Refugee Agency (UNHCR) in collaboration with various industry partners. The project aims to support refugee artisans in preserving their traditional knowledge and skills, to integrate them and their expertise into value chains in order to provide them with long-term livelihoods. The special presentation at the Galleria, level 0, features projects with their own culturally specific character and a high standard of craftsmanship.
The World Fair Trade Organisation (WFTO) has its own space in the foyer of Hall 9.1, with a specific focus on important issues of people’s livelihoods. The global community of social projects, artisans, farmers and innovators comprises of more than 400 members from 70 countries and includes 330 fair trade enterprises and 70 organisations and networks. In a bid to create alternative business models, put an end to injustice and promote fairness, a selection of gifts, homeware, fashion, health products and food are on show.
The Centre for the Promotion of Imports from Developing Countries (CBI) supports promising small manufacturers in developing countries, helping them evolve from local enterprises with no economic prospects to players in the European market where there are customers wanting to buy their products. The CBI stand at this year’s Ambiente is in Hall 9.3, C21, with four manufacturers showcasingtheir new collections.
First-ever audio guide
Another attraction to arouse the visitors’ interest this year is the use of an audio guide for the first time, so that the highly sophisticated trend presentation at Galleria 1 can become a greater experience for all the senses.
According to Nicolette Naumann, vice president of Ambiente, those which are identified for Ambiente Trends each year are far more than presentations of contemporary products.
“ The show helps visitors to understand the look and feel of international trends on all levels: intellectually, visually and emotionally. This all-embracing inspiration makes all the difference to retailers wanting to apply exactly the right new worlds of style within their stores,” she said.
In addition to the audio guide, innovative services include a film and booklet on the trends. The audio guide is available for all visitors in both German and English via the Ambiente Navigator app. The exhibition centre has complimentary Wi-Fi to ensure a pleasant listening experience.
The fair will host numerous prestigious award ceremonies as usual. It will also feature the Kitchen Innovation Award and the Plagiarius anti-award for product piracy. On Monday (February 11), the Dineus award will be presented for the first time – an award for outstanding products and projects, covering the full range of dining culture.
Naumann stressed the importance of Ambiente’s focus on global sourcing.
“It is the ideal platform for systematic networking, including orders for entire container loads from the manufacturers. By expanding this space, we are specifically targeting a growth area of Ambiente that will benefit both exhibitors and visitors,” she said.
This year, global sourcing exhibitors from some Asian countries actively joined the fair, Korea and the Philippines to name a few.
“We are pleased to see that this is so far the highest level of internationalism in Global Sourcing. Our success speaks for itself,” she said.
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