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RES.21F-003 Learning Chinese: A Foundation Course in Mandarin (汉语基础教材) (MIT) RES.21F-003 Learning Chinese: A Foundation Course in Mandarin (汉语基础教材) (MIT)

Description

This online textbook represents materials that were used in the first four semesters (two years) of the Mandarin program at MIT. They eventually formed the basis of a print textbook of the same name, published by Yale University Press; information and supplemental materials for the Yale edition are available at the companion website. The OCW course materials were extensively revised, and at times reordered, before publication, but the general principles of the original remain: to provide a comprehensive resource for the foundation levels of Chinese language that separates the learning of oral skills from literary (the former being transcribed in pinyin, and the latter in characters). This resource contains the complete online version of the text and accompanying audio recordings. This online textbook represents materials that were used in the first four semesters (two years) of the Mandarin program at MIT. They eventually formed the basis of a print textbook of the same name, published by Yale University Press; information and supplemental materials for the Yale edition are available at the companion website. The OCW course materials were extensively revised, and at times reordered, before publication, but the general principles of the original remain: to provide a comprehensive resource for the foundation levels of Chinese language that separates the learning of oral skills from literary (the former being transcribed in pinyin, and the latter in characters). This resource contains the complete online version of the text and accompanying audio recordings.

Subjects

Chinese | Chinese | Mandarin | Mandarin | introductory | introductory | pinyin | pinyin | tones | tones | calligraphy | calligraphy | textbook | textbook | dialogue | dialogue | vocabulary | vocabulary | reading | reading | writing | writing | speaking | speaking | traditional characters | traditional characters | simplified characters | simplified characters | grammar | grammar | history | history | cuisine | cuisine | geography | geography | dialect | dialect | culture | culture

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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21W.730-4 Writing on Contemporary Issues: Food for Thought: Writing and Reading about the Cultures of Food (MIT) 21W.730-4 Writing on Contemporary Issues: Food for Thought: Writing and Reading about the Cultures of Food (MIT)

Description

"What people do with food is an act that reveals how they construe the world." - Marcella Hazan, The Classic Italian Cookbook If you are what you eat, what are you? Food is at once the stuff of life and a potent symbol; it binds us to the earth, to our families, and to our cultures. In this class, we explore many of the fascinating issues that surround food as both material fact and personal and cultural symbol. We read essays by Toni Morrison, Michael Pollan, Wendell Berry, and others on such topics as family meals, eating as an "agricultural act" (Berry), slow food, and food's ability to awaken us to "our own powers of enjoyment" (M. F. K. Fisher). We will also read Pollan's most recent book, In Defense of Food, and discuss the issues it raises as well as "What people do with food is an act that reveals how they construe the world." - Marcella Hazan, The Classic Italian Cookbook If you are what you eat, what are you? Food is at once the stuff of life and a potent symbol; it binds us to the earth, to our families, and to our cultures. In this class, we explore many of the fascinating issues that surround food as both material fact and personal and cultural symbol. We read essays by Toni Morrison, Michael Pollan, Wendell Berry, and others on such topics as family meals, eating as an "agricultural act" (Berry), slow food, and food's ability to awaken us to "our own powers of enjoyment" (M. F. K. Fisher). We will also read Pollan's most recent book, In Defense of Food, and discuss the issues it raises as well as

Subjects

food | food | hunger | hunger | good calories | good calories | lipid hypothesis | lipid hypothesis | diet | diet | nutrients | nutrients | unhappy meals | unhappy meals | nutritionism | nutritionism | cuisine | cuisine | carbohydrates | carbohydrates | fats | fats | proteins | proteins | water | water | plants | plants | animals | animals | fungus or fermented products like alcohol | fungus or fermented products like alcohol | human cultures | human cultures | hunting and gathering | hunting and gathering | farming | farming | ranching | ranching | fishing | fishing

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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21G.076 Globalization: the Good, the Bad, and the In-Between (MIT) 21G.076 Globalization: the Good, the Bad, and the In-Between (MIT)

Description

This subject examines the paradoxes of contemporary globalization. Through lectures, discussions and student presentations, we will study the cultural, linguistic, social and political impact of globalization across broad international borders and on specific language communities. We will consider answers to key questions such as: What are the contending definitions of globalization? What are the principal agents of change? How have those agents of change been transformed in our contemporary world? What's new, what's hybrid, and what's traditional? What does it mean to be a world citizen? How can world citizens preserve cultural specificity? This subject examines the paradoxes of contemporary globalization. Through lectures, discussions and student presentations, we will study the cultural, linguistic, social and political impact of globalization across broad international borders and on specific language communities. We will consider answers to key questions such as: What are the contending definitions of globalization? What are the principal agents of change? How have those agents of change been transformed in our contemporary world? What's new, what's hybrid, and what's traditional? What does it mean to be a world citizen? How can world citizens preserve cultural specificity?

Subjects

global economy | global economy | labor market | labor market | colonization | colonization | empire | empire | trade | trade | world music | world music | cuisine | cuisine | sports | sports | sex work | sex work | podcasts | podcasts | Islamic Spain | Islamic Spain | architecture | architecture | Silk Road | Silk Road | cultural appropriation | cultural appropriation | exotification | exotification | authenticity | authenticity | immigration | immigration | assimilation | assimilation | anime | anime | capitalism | capitalism

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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21G.030 East Asian Cultures: From Zen to Pop (MIT) 21G.030 East Asian Cultures: From Zen to Pop (MIT)

Description

The course examines various aspects of culture in both premodern and modern East Asia, ranging from literature, art, performance, and cuisine to contemporary pop culture (film, manga, anime, etc.). The course examines various aspects of culture in both premodern and modern East Asia, ranging from literature, art, performance, and cuisine to contemporary pop culture (film, manga, anime, etc.).

Subjects

east asia | east asia | zen | zen | japanese arts | japanese arts | confucianism | confucianism | literati | literati | imperial china | imperial china | material cutlure | material cutlure | westernization | westernization | globalization | globalization | japanization | japanization | tradition | tradition | weddings | weddings | science fiction | science fiction | food | food | cuisine | cuisine | utopia | utopia | dystopia | dystopia | post-mao china | post-mao china | china | china | japan | japan | korea | korea

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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RES.21G-003 Learning Chinese: A Foundation Course in Mandarin (汉语基础教材) (MIT) RES.21G-003 Learning Chinese: A Foundation Course in Mandarin (汉语基础教材) (MIT)

Description

This online textbook represents materials that were used in the first four semesters (two years) of the Mandarin program at MIT. They eventually formed the basis of a print textbook of the same name, published by Yale University Press; information and supplemental materials for the Yale edition are available at the companion website. The OCW course materials were extensively revised, and at times reordered, before publication, but the general principles of the original remain: to provide a comprehensive resource for the foundation levels of Chinese language that separates the learning of oral skills from literary (the former being transcribed in pinyin, and the latter in characters). This resource contains the complete online version of the text and accompanying audio recordings. This online textbook represents materials that were used in the first four semesters (two years) of the Mandarin program at MIT. They eventually formed the basis of a print textbook of the same name, published by Yale University Press; information and supplemental materials for the Yale edition are available at the companion website. The OCW course materials were extensively revised, and at times reordered, before publication, but the general principles of the original remain: to provide a comprehensive resource for the foundation levels of Chinese language that separates the learning of oral skills from literary (the former being transcribed in pinyin, and the latter in characters). This resource contains the complete online version of the text and accompanying audio recordings.

Subjects

Chinese | Chinese | Mandarin | Mandarin | introductory | introductory | pinyin | pinyin | tones | tones | calligraphy | calligraphy | textbook | textbook | dialogue | dialogue | vocabulary | vocabulary | reading | reading | writing | writing | speaking | speaking | traditional characters | traditional characters | simplified characters | simplified characters | grammar | grammar | history | history | cuisine | cuisine | geography | geography | dialect | dialect | culture | culture

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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21G.346 Topics in Modern French Literature and Culture: Global Paris (MIT) 21G.346 Topics in Modern French Literature and Culture: Global Paris (MIT)

Description

This course investigates Paris's oversized status as a global capital by looking at the events, transformations, cultures, and arts for which the city is known to help us better understand Paris and its place in French and global cultures today. Taught in French. This course investigates Paris's oversized status as a global capital by looking at the events, transformations, cultures, and arts for which the city is known to help us better understand Paris and its place in French and global cultures today. Taught in French.

Subjects

France | France | Paris | Paris | City of Light | City of Light | City of Love | City of Love | Capital of the Ninteenth Century | Capital of the Ninteenth Century | Capital of Modernity | Capital of Modernity | global capital | global capital | immigrants | immigrants | immigration | immigration | Paris myth | Paris myth | Bollywood | Bollywood | Las Vegas | Las Vegas | Eiffel Tower | Eiffel Tower | la tour Eiffel | la tour Eiffel | Gustave Eiffel | Gustave Eiffel | culture | culture | Zola | Zola | Barthes | Barthes | Les Halles | Les Halles | Napoleon | Napoleon | rebuilding Paris | rebuilding Paris | Rio De Janeiro | Rio De Janeiro | petits paris | petits paris | Musée du quai Branly | Musée du quai Branly | Hollywood | Hollywood | La banlieue de Paris | La banlieue de Paris | La cuisine asiatique | La cuisine asiatique | Bemelmans | Bemelmans | Madeline | Madeline | Babar | Babar

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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21G.030 East Asian Cultures: From Zen to Pop (MIT) 21G.030 East Asian Cultures: From Zen to Pop (MIT)

Description

The course examines various aspects of culture in both premodern and modern East Asia, ranging from literature, art, performance, and cuisine to contemporary pop culture (film, manga, anime, etc.). The course examines various aspects of culture in both premodern and modern East Asia, ranging from literature, art, performance, and cuisine to contemporary pop culture (film, manga, anime, etc.).

Subjects

east asia | east asia | zen | zen | japanese arts | japanese arts | confucianism | confucianism | literati | literati | imperial china | imperial china | material cutlure | material cutlure | westernization | westernization | globalization | globalization | japanization | japanization | tradition | tradition | weddings | weddings | science fiction | science fiction | food | food | cuisine | cuisine | utopia | utopia | dystopia | dystopia | post-mao china | post-mao china | china | china | japan | japan | korea | korea

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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21F.076 Globalization: the Good, the Bad, and the In-Between (MIT)

Description

This subject examines the paradoxes of contemporary globalization. Through lectures, discussions and student presentations, we will study the cultural, linguistic, social and political impact of globalization across broad international borders and on specific language communities. We will consider answers to key questions such as: What are the contending definitions of globalization? What are the principal agents of change? How have those agents of change been transformed in our contemporary world? What's new, what's hybrid, and what's traditional? What does it mean to be a world citizen? How can world citizens preserve cultural specificity?

Subjects

global economy | labor market | colonization | empire | trade | world music | cuisine | sports | sex work | podcasts | Islamic Spain | architecture | Silk Road | cultural appropriation | exotification | authenticity | immigration | assimilation | anime | capitalism

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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21F.030 East Asian Cultures: From Zen to Pop (MIT)

Description

The course examines various aspects of culture in both premodern and modern East Asia, ranging from literature, art, performance, and cuisine to contemporary pop culture (film, manga, anime, etc.).

Subjects

east asia | zen | japanese arts | confucianism | literati | imperial china | material cutlure | westernization | globalization | japanization | tradition | weddings | science fiction | food | cuisine | utopia | dystopia | post-mao china | china | japan | korea

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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21W.730-4 Writing on Contemporary Issues: Food for Thought: Writing and Reading about the Cultures of Food (MIT)

Description

"What people do with food is an act that reveals how they construe the world." - Marcella Hazan, The Classic Italian Cookbook If you are what you eat, what are you? Food is at once the stuff of life and a potent symbol; it binds us to the earth, to our families, and to our cultures. In this class, we explore many of the fascinating issues that surround food as both material fact and personal and cultural symbol. We read essays by Toni Morrison, Michael Pollan, Wendell Berry, and others on such topics as family meals, eating as an "agricultural act" (Berry), slow food, and food's ability to awaken us to "our own powers of enjoyment" (M. F. K. Fisher). We will also read Pollan's most recent book, In Defense of Food, and discuss the issues it raises as well as its rhetorical strategie

Subjects

food | hunger | good calories | lipid hypothesis | diet | nutrients | unhappy meals | nutritionism | cuisine | carbohydrates | fats | proteins | water | plants | animals | fungus or fermented products like alcohol | human cultures | hunting and gathering | farming | ranching | fishing

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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Attribution

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21F.076 Globalization: the Good, the Bad, and the In-Between (MIT)

Description

This subject examines the paradoxes of contemporary globalization. Through lectures, discussions and student presentations, we will study the cultural, linguistic, social and political impact of globalization across broad international borders and on specific language communities. We will consider answers to key questions such as: What are the contending definitions of globalization? What are the principal agents of change? How have those agents of change been transformed in our contemporary world? What's new, what's hybrid, and what's traditional? What does it mean to be a world citizen? How can world citizens preserve cultural specificity?

Subjects

global economy | labor market | colonization | empire | trade | world music | cuisine | sports | sex work | podcasts | Islamic Spain | architecture | Silk Road | cultural appropriation | exotification | authenticity | immigration | assimilation | anime | capitalism

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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21F.030 East Asian Cultures: From Zen to Pop (MIT)

Description

The course examines various aspects of culture in both premodern and modern East Asia, ranging from literature, art, performance, and cuisine to contemporary pop culture (film, manga, anime, etc.).

Subjects

east asia | zen | japanese arts | confucianism | literati | imperial china | material cutlure | westernization | globalization | japanization | tradition | weddings | science fiction | food | cuisine | utopia | dystopia | post-mao china | china | japan | korea

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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Shallow poached salmon darne

Description

Aimed at catering students, this resource is a video that shows how to make shallow poached salmon darne. It provides a step-by-step demonstration by a chef, with audio commentary.

Subjects

catering | chefs | cookery | cuisine | culinary arts | food preparation | hospitality | restaurants | CATERING / FOOD / LEISURE SERVICES / TOURISM | Employability | Learning | Design and delivery of programmes | Students | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Blanquette of porkstewing

Description

Aimed at catering students, this resource is a video that shows how to prepare and cook blanquette of porkstewing. It provides a step-by-step demonstration by a chef, with audio commentary.

Subjects

cookery | chefs | food preparation | culinary arts | cuisine | catering | hospitality | restaurants | CATERING / FOOD / LEISURE SERVICES / TOURISM | Employability | Learning | Design and delivery of programmes | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Salmon en croute

Description

Aimed at catering students, this resource is a video that shows how to make salmon en croute, highlighting the baking method. It provides a demonstration by a chef, with audio commentary. The demonstration does not focus on the initial preparation of the salmon and puff pastry, but concentrates on the steps taken from the brushing of the pastry (wrapped around the salmon fillet) with egg to the baking of in the oven.

Subjects

cookery | cuisine | catering | culinary arts | food preparation | chefs | hospitality | restaurants | CATERING / FOOD / LEISURE SERVICES / TOURISM | Learning | Employability | Design and delivery of programmes | Students | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Red bream en papillotte

Description

Aimed at catering students, this resource is a video that shows how to prepare and make a dish of red bream en papillotte. It provides a step-by-step demonstration with audio commentary.

Subjects

catering | chefs | cookery | cuisine | culinary arts | food preparation | hospitality | restaurants | CATERING / FOOD / LEISURE SERVICES / TOURISM | Employability | Learning | Design and delivery of programmes | Students | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Roast potatoes

Description

Aimed at catering students, this resource is a video that shows how to make roast potatoes. It provides a step-by-step chef's demonstration with audio commentary.

Subjects

catering | chefs | cookery | cuisine | culinary arts | hospitality | restaurants | CATERING / FOOD / LEISURE SERVICES / TOURISM | Employability | Learning | Design and delivery of programmes | Students | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Shallow fried chicken

Description

Aimed at catering students, this resource is a video that shows how to prepare shallow fried chicken. It provides a step-by-step chef's demonstration, with audio commentary.

Subjects

catering | chefs | cookery | cuisine | culinary arts | food preparation | hospitality | restaurants | CATERING / FOOD / LEISURE SERVICES / TOURISM | Employability | Learning | Design and delivery of programmes | Students | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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21G.030 East Asian Cultures: From Zen to Pop (MIT)

Description

The course examines various aspects of culture in both premodern and modern East Asia, ranging from literature, art, performance, and cuisine to contemporary pop culture (film, manga, anime, etc.).

Subjects

east asia | zen | japanese arts | confucianism | literati | imperial china | material cutlure | westernization | globalization | japanization | tradition | weddings | science fiction | food | cuisine | utopia | dystopia | post-mao china | china | japan | korea

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see https://ocw.mit.edu/terms/index.htm

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21G.346 Topics in Modern French Literature and Culture: Global Paris (MIT)

Description

This course investigates Paris's oversized status as a global capital by looking at the events, transformations, cultures, and arts for which the city is known to help us better understand Paris and its place in French and global cultures today. Taught in French.

Subjects

France | Paris | City of Light | City of Love | Capital of the Ninteenth Century | Capital of Modernity | global capital | immigrants | immigration | Paris myth | Bollywood | Las Vegas | Eiffel Tower | la tour Eiffel | Gustave Eiffel | culture | Zola | Barthes | Les Halles | Napoleon | rebuilding Paris | Rio De Janeiro | petits paris | e du quai Branly | Hollywood | La banlieue de Paris | La cuisine asiatique | Bemelmans | Madeline | Babar

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see https://ocw.mit.edu/terms/index.htm

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21W.730-4 Writing on Contemporary Issues: Food for Thought: Writing and Reading about the Cultures of Food (MIT)

Description

"What people do with food is an act that reveals how they construe the world." - Marcella Hazan, The Classic Italian Cookbook If you are what you eat, what are you? Food is at once the stuff of life and a potent symbol; it binds us to the earth, to our families, and to our cultures. In this class, we explore many of the fascinating issues that surround food as both material fact and personal and cultural symbol. We read essays by Toni Morrison, Michael Pollan, Wendell Berry, and others on such topics as family meals, eating as an "agricultural act" (Berry), slow food, and food's ability to awaken us to "our own powers of enjoyment" (M. F. K. Fisher). We will also read Pollan's most recent book, In Defense of Food, and discuss the issues it raises as well as

Subjects

food | hunger | good calories | lipid hypothesis | diet | nutrients | unhappy meals | nutritionism | cuisine | carbohydrates | fats | proteins | water | plants | animals | fungus or fermented products like alcohol | human cultures | hunting and gathering | farming | ranching | fishing

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see https://ocw.mit.edu/terms/index.htm

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Description

This online textbook represents materials that were used in the first four semesters (two years) of the Mandarin program at MIT. They eventually formed the basis of a print textbook of the same name, published by Yale University Press; information and supplemental materials for the Yale edition are available at the companion website. The OCW course materials were extensively revised, and at times reordered, before publication, but the general principles of the original remain: to provide a comprehensive resource for the foundation levels of Chinese language that separates the learning of oral skills from literary (the former being transcribed in pinyin, and the latter in characters). This resource contains the complete online version of the text and accompanying audio recordings.

Subjects

Chinese | Mandarin | introductory | pinyin | tones | calligraphy | textbook | dialogue | vocabulary | reading | writing | speaking | traditional characters | simplified characters | grammar | history | cuisine | geography | dialect | culture

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see https://ocw.mit.edu/terms/index.htm

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21L.020J Globalization: The Good, the Bad and the In-Between (MIT)

Description

This subject examines the paradoxes of contemporary globalization. Through lectures, discussions and student presentations, we will study the cultural, linguistic, social and political impact of globalization across broad international borders. We will pay attention to the subtle interplay of history, geography, language and cultural norms that gave rise to specific ways of life. The materials for the course include fiction, nonfiction, audio pieces, maps and visual materials.

Subjects

global economy | labor market | colonization | empire | trade | world music | cuisine | sports | sex work | human trafficking | architecture | cultural appropriation | exotification | authenticity | immigration | assimilation | anime | capitalism | ISIS | slavery | ebola | infectious diseases | NAFTA

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see https://ocw.mit.edu/terms/index.htm

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21G.076 Globalization: the Good, the Bad, and the In-Between (MIT)

Description

This subject examines the paradoxes of contemporary globalization. Through lectures, discussions and student presentations, we will study the cultural, linguistic, social and political impact of globalization across broad international borders and on specific language communities. We will consider answers to key questions such as: What are the contending definitions of globalization? What are the principal agents of change? How have those agents of change been transformed in our contemporary world? What's new, what's hybrid, and what's traditional? What does it mean to be a world citizen? How can world citizens preserve cultural specificity?

Subjects

global economy | labor market | colonization | empire | trade | world music | cuisine | sports | sex work | podcasts | Islamic Spain | architecture | Silk Road | cultural appropriation | exotification | authenticity | immigration | assimilation | anime | capitalism

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see https://ocw.mit.edu/terms/index.htm

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