DISCOVER THE CULTURE THROUGH GASTRONOMY Putu Ratih Pertiwi Master 2 Tourism and Hospitality Management ESTHUA Université Angers 2013 Introduction We all love eating‚ we eat what people eat‚ we eat what people like‚ but of course people have different taste of food that they love to be eat when it depends on where are they live and how is their habit. In these days‚ food is not just a food of course it is a premier need of the human being‚ food is very close to people’s life they have breakfast in
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(HTC 775) THE INFLUENCE OF NOUVELLE CUISINE TOWARDS TODAY’S GASTRONOMY PREPARED BY: PUTRI DAHLIA AB RASHID 2010279074 NOOR SALIZA SALMI 2010412854 MASTER IN GASTRONOMY (HM775) PREPARED FOR: ASSOCIATE PROF. DR. ARTINAH ZAINAL DATE OF SUBMISSION 25 MARCH 2011 Table of Contents Page 1. Introduction 3 1.1 Definition 3 1.2 History 3 2. Characteristics of Nouvelle Cuisine 5
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held together with covalent bonds involving single‚ double‚ and/or triple bonds‚ where a "bond" is a shared pair of electrons (the other method of bonding between atoms is called ionic bonding and involves a positive cation and a negative anion). Molecular geometries can be specified in terms of bond lengths‚ bond angles and torsional angles. The bond length is defined to be the average distance between the centers of two atoms bonded together in any given molecule. A bond angle is the angle formed
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1. DNA Nucleotide [pic] Nucleotides consist of three parts --- a pentose sugar‚ a nitrogen-containing base‚ and a phosphate group. A pentose sugar is a five-sided sugar. Deoxyribose has a hydrogen atom attached to its #2 carbon atom (designated 2’)‚ and ribose has a hydroxyl group atom there. Deoxyribose-containing nucleotides are the monomers of DNA RNA Nucleotide [pic] The left picture shows the nucleotide unit of RNA. Nucleotides differ from nucleosides
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Also known as: ethanoic acid‚ Glacial acetic acid‚ Ethylic acid‚ Vinegar acid‚ Acetic acid‚ glacial‚ Methanecarboxylic acid‚ Acetasol‚ Essigsaeure Molecular Formula: C2H4O2 Molecular Weight: 60.05196 Acetic acid is a weak acid which is probably most famous for being the primary acid in vinegar. In fact‚ acetic acid has a wide range of uses beyond sprinkling on salads‚ and it is produced in large volumes all over the world. People have been working with this acid in a number of contexts for
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The Dominican gastronomy presents characteristics of a very diverse background of European‚ and south Asian (most people don’t know this fact) origin but developed in Caribbean with African influences. That is why it is similar to that of Latin-speaking countries that surround the Caribbean Sea‚ although with slight variations developed in each region. It has received influence from other peoples and cultures‚ as is the case of immigrants from the Lesser Antilles ("choclos")‚ who use coconut in many
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1859 Charles Darwin published the "On the Origin of Species"‚ introducing that genetic evolution allowed adaptation over time to produce organisms best suited to the environment 1865 Gregor Mendel investigated "traits" passed from parents to prodigy and coined the terms dominant and recessive traits 1869 Johann Meisher isolated DNA from the nuclei of white blood cells 1875 Charles Darwin introduced "gemmules" as mechanism of inheritance 1902 Walter Sutton created
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Objective: 1) To test the presence of reducing sugars which is glucose in the Benedict’s test. 2) To test the presence of non-reducing sugars which is sucrose by using Hydrolysis then Benedict’s test. 3) To test the presence of the starch by using iodine test. 4) To test the presence of lipids in corn oils when using the Sudan Ш and Emulsion tests. 5) To test the presence of proteins in an egg albumen in the Biuret’s test. 6) To test the presence of Vitamin C and ascorbic acid in the DCPIP
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Gastronomy 1 GWIR Assignment Trying to narrow down my favourite food wasn’t very easy‚ but if I had to choose one‚ it would have to be pasta. The reason being is that pasta can be dressed up in so many different types of sauces and there are many different types of noodles. I also like the fact that pasta is such an old type of food but is still loved by everyone. There are stories that say that Marco Polo brought pasta back when returning from one of his journeys to China‚ but in fact that is
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shielding and penetration on AO energies • Bonding – Review VSEPR and Hybridisation – Linear combination of molecular orbitals (LCAO)‚ bonding / antibonding – Labelling of molecular orbitals (MOs) (σ‚ π and g‚ u) – Homonuclear diatomic MO diagrams – mixing of different AO’s – More complex molecules (CO‚ H2O ….) – MO diagrams for Transition metal complexes An introduction to Molecular Orbital Theory 6 Lecture Course Prof S.M.Draper SNIAMS Institute 2.5 smdraper@tcd.ie 2 Lecture
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