common name Oregano (sometimes called ‘wild marjoram’) is a perennial herb that has been used since Ancient times by the Greeks due to its beneficial effects and prescribed it for a variety of ailments. Two of its major uses are for medicinal and culinary purposes. Hippocrates once used this plant as an antiseptic to cure specific ailments. The Romans adapted the use of oregano from the Greeks and make use of the plant as spices to give flavor to their food and also treat diseases. It rapidly reached
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Please provide a statement (250 words minimum) that addresses your reasons for transferring and the objectives you hope to achieve. Note: The Common Application essay should be the same for all colleges. Members that wish to review custom essay responses will request them on their Supplement form. Your essay will appear on a separate sheet at the end of the application. My parents never interfere with my dreams. Quite contrarily they have always supported my sisters and me. I must
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Because of the French domination of the culinary scene since time began (or so it seems‚ anyway)‚ it stands to reason the most famous chefs in history are - what else? - French‚ with the exception of one American woman (discussed later)‚ who was‚ nevertheless‚ trained in classical French cooking. Known as the "King of Chefs and the Chef of Kings‚" Antoine Careme went from being an abandoned child left at the door of a restrauteur in 18th century Paris‚ to become the father of "haute cuisine" - the
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Do you know what makes a culture unique? All cultures are identified by their cultural universals. Unity in Diversity defines cultural universals as‚ "all of the behavior patterns and institutions that have been found in all known cultures." Each culture holds their own identity by the way they behave and what they believe. Northerners and Southerners of North America differ in hometowns‚ eating styles‚ and ways of communication. Northern and Southern people grown up in different types of hometowns
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PRAN-RFL GROUP was born in 1980. Keeping in view the corporate mission of the group we have over the years diversified our activities. Today we are the largest processors of fruits & vegetables in Bangladesh. We encourage contract farmers and help them grow quality crops with increased yields and to obtain fair prices. The Group comprises of 10 companies. The head offices are located at Dhaka with production facilities around the country. Our management is modern adapted to our environment &
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Villeneuve-Loubet‚the Provence region of France in October 28‚ 1846. When he turned 13‚ his father took him to Nice where he apprenticed at a restaurant owned by his uncle‚ thus beginning the illustrious career that he enjoyed for the next 62 years. His culinary career took him many places‚ from the early years at the fashionable Le Petit Moulin Rouge and several other restaurants in Paris‚ to Monte Carlo‚ Switzerland‚ and London. In 1870‚ when the Franco-Prussian War began‚ Escoffier was called to duty
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opinion‚ is revolting and there is no flavor if you do not add anything to your coffee. I also plan on owning my own coffeehouse in the distant future. I have always been involved in culinary arts. My mother got me into it when I was two and ever since then it is all I have been passionate about. I was even in a culinary program when I was in high school and instead of just learning how to cook; it gave me the opportunity to experience what it would be like to work in something similar to Starbucks
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from the TV would be plain‚ tasteless‚ and simple. Being a student at Louisiana Culinary Institute‚ cooking and baking hold a very promising place in my life. Although it’s out of boredom that I watch the Food Network‚ cooking and baking is what I do everyday. Growing up I loved watching my mom and grandma do what they do best in the kitchen - cooking. Admiring and watching them brought me to my passion in the culinary field. Watching them cook taught me a few things as well. Even though my cooking
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Mark Bittman: Man v. Meat Mark Bittman is an American food journalist‚ best-selling cookbook author‚ television personality‚ and columnist for The New York Times. Officially‚ he has never trained as a chef‚ but this foodie is a "culinary master." When he discovered cooking‚ everything changed. "His friendly‚ informal approach to home cooking has shown millions that fancy execution is no substitute for flavor and soul" (TED). As the spokesperson in the Ted Talk‚ Mark Bittman: What’s wrong
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Business Plan Jerry Graves LCBM499 – 02B – Capstone Course April 5‚ 2015 Starkey‚ Richard Table of Content Executive Summary …………………………………………………………………….Pg. 3 Mission Statement ………………………………………………………………………Pg.4 Summary Overview ……………………………………………………………………..Pg.5 Competitive Analysis …………………………………………………………………....Pg.6 SWOT Analysis ………………………………………………………………………….Pg.8 Target Market ……………………………………………………………………………Pg.10 Marketing/sales strategy …………………………………………………………………Pg.11 Marketing Time Line
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