Whats Cooking In Belgium
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Author | : Kateryna Schroeder |
Publisher | : World Bank Publications |
Total Pages | : 185 |
Release | : 2021-04-15 |
Genre | : Business & Economics |
ISBN | : 1464816581 |
The digital agriculture revolution holds a promise to build an agriculture and food system that is efficient, environmentally sustainable, and equitable, one that can help deliver the Sustainable Development Goals. Unlike past technological revolutions in agriculture, which began on farms, the current revolution is being sparked at multiple points along the agrifood value chain. The change is driven by the ability to collect, use, and analyze massive amounts of machine-readable data about practically every aspect of the value chain, and by the emergence of digital platforms disrupting existing business models. All this allows for drastically reduced transaction costs and pervasive information asymmetries that plague the agrifood system. The success of the digital transformation, however, is not guaranteed as the risks it brings are numerous, including those related to data governance and inadequate competition within and between digital platforms. What’s Cooking: Digital Transformation of the Agrifood System investigates how digital technologies can accelerate the transformation of the agrifood system by increasing efficiency on the farm; improving farmers’ access to output, input, and financial markets; strengthening quality control and traceability; and improving the design and delivery of agriculture policies. It also identifies a key role for the public sector in maximizing the benefits of this process while minimizing its risks, through enabling an innovation ecosystem featuring open datasets, digital platforms, digital entrepreneurship, digital payment systems, and digital skills and encouraging equitable technology adoption.
Author | : Hubertus P. Bell |
Publisher | : John Wiley & Sons |
Total Pages | : 261 |
Release | : 2011-12-07 |
Genre | : Cooking |
ISBN | : 3527657096 |
Sie suchen den geeigneten Arbeitskreis für Ihren Postdoc-Aufenthalt? Oder suchen das optimale Geschenk für Ihre Freunde, die Chemiker sind? Vielleicht kochen Sie einfach gerne und suchen neue Rezepte? Ja? Dann ist dieses Buch für Sie gemacht! Dieses erste "Who is Who" der Organischen Chemie zeigt eindeutig, dass berühmte Wissenschaftler nicht nur im Labor, sondern auch am Herd in der Küche gerne und exzellent kochen. Servieren Sie beispielsweise einfache Köstlichkeiten wie Fisch mit Pommes a la K. C. Nicolaou. Mehr als 50 Lieblingsrezepte verschiedener Schwierigkeitsgrade berühmter Organiker wie "Einsame Suppe" (Evans), Toskanisches Wildschwein (Waldmann) oder "Dulce de Leche" (Vollhardt), ihre Biographien und ihre ausführlich recherchierten Forschungsinteressen finden Sie in dieser unterhaltsamen und informativen Zusammenstellung. Eine exquisite Delikatesse für jeden, der gerne kocht, gerne gut ißt und die Chemie liebt.
Author | : |
Publisher | : |
Total Pages | : 392 |
Release | : 1974 |
Genre | : Cooking, Portuguese |
ISBN | : |
Author | : James David Cooper |
Publisher | : |
Total Pages | : 238 |
Release | : 1996 |
Genre | : Language arts (Elementary) |
ISBN | : 9780395747513 |
Author | : |
Publisher | : |
Total Pages | : 224 |
Release | : 1985 |
Genre | : Africa |
ISBN | : |
Author | : Peter Scholliers |
Publisher | : Bloomsbury Publishing USA |
Total Pages | : 261 |
Release | : 2008-11-30 |
Genre | : Social Science |
ISBN | : 0313344914 |
Belgian food and drink, often overshadowed by the those of powerhouse neighbors France and Germany, receive much deserved attention in this thorough overview, the most comprehensive available in English. Belgian waffles, chocolate, and beer are renowned, but Food Culture in Belgium opens up the entire food culture spectrum and reveals Belgian food habits today and yesterday. Students and food mavens learn about the question of Belgianness in discussions of the foodways of distinct regions of Flanders, Wallonia, and Brussels. Packed with daily life insight, consumption statistics, and trends gathered from the culinary community on the Web, this is the ultimate source for discovering what has been called the best-kept culinary secret in Europe. Scholliers thoroughly covers the essential information in the topical chapters on history, major foods and ingredients, cooking, typical meals, special occasions, eating out, and diet and health. He is keen to illuminate how Belgium's unique food culture has developed through time. Before independence in 1830, Belgian regions had been part of the Celtic, Roman, Spanish, Austrian, French, Dutch, and German empires, and Belgium's central location has meant that it has long been a trade center for food products. Today, Brussels is the European Union administrative center and a cosmopolitan dining destination. Readers learn about the ingredients, techniques, and dishes that Belgium gave to the world, such as pommes frites, endive, and beer dishes. A timeline, glossary, selected bibliography, resource guide with websites and films, recipes, and photos complement the essays.
Author | : Denis Blais |
Publisher | : Three Rivers Press |
Total Pages | : 0 |
Release | : 2000 |
Genre | : Cookery, Belgian |
ISBN | : 9780609806364 |
Here, at last, is the definitive introduction to the many joys and rewards of Belgian cuisine. The Belgo Cookbook is a thoroughly practical guide to re-creating the food of this gastronomic country and celebrated restaurant, packed with easy, festive recipes for those who enjoy life.
Author | : Karen L. Mettler |
Publisher | : |
Total Pages | : 124 |
Release | : 1983 |
Genre | : Cooking |
ISBN | : |
Author | : Kelli Bronski |
Publisher | : The Experiment, LLC |
Total Pages | : 560 |
Release | : 2012-07-31 |
Genre | : Cooking |
ISBN | : 1615191577 |
An expanded edition—now bursting with color throughout—of a category-leading gluten-free cookbook—ready to reach more home cooks than ever Since its original publication in 2009, Artisanal Gluten-Free Cooking has steadily grown in popularity as more and more home cooks have embraced Kelli and Peter Bronski’s high-quality gluten-free recipes for every meal, from breakfast through dessert. Now, in an extensively revised and expanded second edition, this trusted, versatile cookbook is better than ever. Here are: • 25 brand-new recipes and nearly 100 additional pages • 50 all-new full-page color photographs • The quality ingredients, from-scratch preparation methods, and unbeatable flavors that made the original edition so appealing • Dozens of recipes, from bagels to birthday cake, perfectly suited to the Bronskis’ signature all-purpose flour blend—including Belgian Waffles, Sandwich Bread, pizzas and pastas galore, Cannoli, Carrot Cake, Blueberry Pie, cookies, and much more • Globally inspired dishes, from Italian to Indian to Mexican and beyond—such as Tortellini, General Chang’s Chicken, and Pork Tamales • An expanded array of vegetarian options such as Quinoa Salad, Brussels Sprouts-Tofu Fried Rice, and Red Lentil Dal • A thorough introduction to gluten-free shopping and cooking—plus handy tips about ingredients, equipment, and techniques sprinkled throughout.
Author | : Nikki Dinki |
Publisher | : BenBella Books |
Total Pages | : 452 |
Release | : 2021-10-12 |
Genre | : Cooking |
ISBN | : 1953295908 |
NATIONAL INDIE EXCELLENCE AWARDS FINALIST — COOKBOOKS: GENERAL Looking for ways to get your kids to eat more veggies? Packed with creative recipes, this modern approach to classic family comfort foods ups the nutritional ante—infusing TONS of healthful vegetables into every dish (even snacks and desserts!)—while always putting flavor first. As a chef and cookbook author, Nikki Dinki loves veggies. But like most parents, getting her kids to love them is a work in progress. There will always be a side of veggies on their dinner plates, but when those veggies go untouched, Nikki doesn’t stress. That’s because her cooking incorporates vegetables at every turn: the kids may not have eaten their sides of peas, but they ate cauliflower and sweet potatoes in their Mac and Cheese, devoured Green Eggs (with spinach) and White Bean Pancakes for breakfast, and asked for seconds of the Zucchini Crust Pizzas at lunch! Although the veggies are sometimes hidden—your kids will be eating mushrooms and eggplant without thinking twice!—the real goal is using the qualities of each vegetable to make each classic, family meals even better than the original version. In these recipes, mushrooms enhance the beefy taste of the Mushroom and Onion Burgers, while eggplant replaces egg for breading on Chicken Tenders and Chicken Parmesan, which keeps them irresistibly moist. Inside, discover other delicious recipes that will become mealtime staples, including: Chicken Pot Pie with Sweet Potato Crust Cauliflower + Yogurt Bagels Eggplant Parm Meatballs Pumpkin Pasta Dough Taco Meat (with Pinto Beans) Mac and Cheese with Caulilfower + Sweet Potato Chicken Nuggets with Beans + Carrots Creamed Spinach Garlic Bread Loaded Queso (with Squash) Banana Carrot Oat Muffins Eggplant Marinara Sauce Brooklyn Blackout Cake (with Beets + Avocado) Sweet Potato Cinnamon Rolls But fear not: there are no fancy ingredients or complicated cooking techniques. These easy, accessible recipes have been tested hundreds of times, by Nikki and other parents, for surefire family food wins! This collection of tried-and-true dishes will wow picky eaters and foodie parents alike with creative veggie twists on breakfasts, lunches, dinners, snacks, sides, and dessert.