#I just love time as a theme in media and succession serves a feast I am eating | Explore Tumblr Posts and Blogs

amieravenson · 6 years

Text

Magickal Month- October

Magickal Month- October October is the 10th month of the year, though it’s named after ‘octo’ meaning 8 in the old Roman calendar. Another one of those, right? It was moved into the 10th place with the establishment of January and February as the first and second months in the Julian and Gregorian calendars. It was also known as Wynterfylleth to the Anglo Saxons, because it was thought that Winter begins at the full moon in October. Don’t we all just love October? I don’t know many people who don’t get a little thrill when the weather starts getting chillier, when the wind starts blowing the leaves off trees, and when the pumpkin spice starts flowing. There’s just something in the air that makes you simultaneously want to be outside to see the beautiful leaves, and also go inside and prepare your nest for the long hibernation of the winter. The weather is finally breaking a little here in Georgia, we’re seeing low 80s instead of the 90s that just didn’t want to give up the ghost. I’m seeing a lot of house wrens lately, particularly a pair that have set up a nest just below the window in front of my sink where I wash dishes. We also saw a big Eastern Kingsnake a few weeks ago, and it was lovely. I hope it stays away from the hawks and owls in the neighborhood and continues to eat any poisonous snakes or obnoxious rodents that are around. I also saw a committee of black-headed vultures hanging out on a cell tower yesterday. The leaves aren’t really changing yet, but they ARE falling from trees that don’t really carry a lot of color, like the 3 trunked ash tree in my back yard that I call The Three Sisters. Lunations: New Moon in Libra October 8th at 11:46pm EDT Full Moon in Taurus October 24th at 12:45pm EDT Astronomy: October 5- Venus goes retrograde at 3:07pm in Scorpio Orionids meteor shower peaks October 21st-22nd. Southern Taurids meteor shower peaks October 28th-29th. Celtic Tree Month: Ivy (Sept 30- October 27): End of the harvest, looking back at our successes and losses, strengthening our resolve to face the future, taking the long-term view, fidelity and fertility, protection, healing, good luck for women and brides, guards against negativity and disaster, reaches around and through obstacles to find light and nourishment, reaching out, expansion. Reed (October 28- November 24): Introverting, withdrawing, connecting with the past and with spirit, ancestors, messages from the spirit world, culling that which doesn’t serve us, dreaming- but not planning. Seeking basic truth, finding direction, giving meaning and purpose to your journey, skill and direction, secret strength and secret motivations, seeing beneath the surface. Holidays (non-Pagan): October 1- Shmini Atzeret (Jewish) October 2- Simchat Torah (Jewish) October 4- Feast of St Francis of Assisi (Christian) October 8- Columbus Day and Indigenous Peoples’ Day (I prefer the latter) October 9- Navaratri (Hindu) October 9- Leif Erikson Day October 16- Boss’s Day October 18- Dussehra (Hindu) Holidays (Pagan): October 6- Greek festival honoring Gaia and the Nymphs October 8- Old European feast of the Triple Goddess, as mother transforms into crone October 8- Festival of Greek Hekate, who guides followers through crises and transitions October 9- Pyanepsion Noumenia- Greek festival honoring all Gods and Goddesses October 11- Feast of the Charities to honor Goddesses of beneficence October 12- Feast of Aphrodite, honoring peace and compassion October 14- Proerosia- Greek festival where fruits of the harvest were offered to Demeter October 14- October 28- Old Norse Winter Nights Feast, honoring ancestors and deities with toasts and offerings October 19- Thesmophoria- Greek festival honoring Kore’s transition into Persephone (Goddess of the Underworld) October 27- Apatura- Festival welcoming new children and newcomers into the community October 28- November 2- Roman/Egyptian festival remembering Set’s murder of Osiris and Isis’s healing him October 31- Day of mourning witches persecuted for their religion or women who were persecuted as witches October 31- November 2- Samhain- Celtic/Welsh New Year and feast of Cerridwen October 31- November 7- Hallowmas/Day of the Dead/Mid-Autumn- marks the end of the agricultural year and last harvest as well as the transition from focusing on life and growth to death and rest, also a day to honor ancestors Themes for the month: The last harvest- bringing in the things you can use over the Winter and culling the things that you don’t intend to take forward with you. Sacrifice- giving up your crutches. The Ancestors, Spirit Guides, deepening your relationship to Deity. Speaking with spirits and the fae while the veil is thin. Introverting. Pumpkin spice and anything warm and cozy. General activities for the month: Apple picking, cider-making, making and dressing in costumes, carving pumpkins, making and eating candy, trick-or-treating, watching horror movies, visiting haunted houses, knitting for the upcoming Winter, communicating with spirits and ancestors (carefully!), divination, cutting away anything you don’t want to take into the long winter. Herbs I’m using: Pumpkin spice- come on, it’s everywhere. Coffee beans- this is when I start to up my coffee game because it’s cool enough that I can drink it without sweating. The scent just brings me into Autumn and Winter. Sandalwood- I burn incense a lot around this time of year too. It seems too overpowering in the Summer, but it feels cozy and warm as the temps start dropping. Stones I’m using: Petrified Wood- not only is it a tie to the past, and hence the ancestors, but I had a particular piece kind of jump at me recently and say it wanted to be used. Who am I to argue? Lepidolite- I got a really beautiful piece at a rock show recently, and I can’t leave it alone. As much as I love Autumn, it does bring some darker moods as the sun spends less and less time in the sky. Lepidolite is really good for depression, and will help see me through, emotionally speaking, until next Spring. Chrysanthemum Stone- good for cutting away all that doesn’t serve you. This is a great theme for this time of year. Goddess of the Month: The Norns and The Fates. These are similar groups of 3 deities who rule over the destiny and fate of each of us. I feel really drawn to fate this time of year, and they’re great to connect with for tarot readings, which I feel especially drawn to right now. I’ll be working on deepening my connection with them, and asking them to help me in my tarot/divination practices for the coming year.

October 3 card reading Our reading this month is interesting, and I feel like it has to do with a lot of what's going on in the news right now. First, we see the Three of Bats, which corresponds to the Three of Swords. So this signifies that we’re going into this month with some suffering. We’re feeling grief and really struggling with our emotions. This could be due to several things. This could be because of things that have happened to us personally, but I think it has something to do with the Kavanaugh hearings and the pain that this has dredged up for a lot of women lately. I’ve been having trouble engaging in social media because of all the #metoo stories, and though I think it’s really important to witness the pain, it can be difficult to feel inundated by it. Next, we have the Five of Pumpkins reversed. The upshot of what’s been happening in the news is that we’re realizing that we’re not alone in sharing our stories. We’re realizing that we have a lot of similiarities, and that the only way to make any sort of change is for us all to stick together and stay strong together. I think that’s a really important lesson. If one of us can help pull someone who’s struggling out of the cold, and show them they’re not alone, then we all can, and we can begin to heal collectively. Lastly, we see The Lovers reversed. I don’t see this as trouble in our relationships on a personal level, but rather a call to re-examine how we deal with each other as men and women. If we’re going to come to a place of mutual respect and healthy relationships, we need to take all the rules we learned about what it means to be a man or a woman and turn them on their heads. It’s time to stop going with the harmful status quo and envision a new way of relating. For our special guidance card, we see Skull of Stars, Infinite Possibilities. This card represents letting go of the daily BS we all deal with and thinking much, much bigger. We’re all a part of this same universe together, and when we realize that, we can find our highest selves in our highest future. It’s time to cast off old beliefs and old ways of thinking and create this universe together. ******************************** Haunting Haunting By Emmanuel George Cefai Haunting haunting down the glooms haunting haunting graves and tombs cemeteries that light in the middle of a night torches that go round cemeteries held and bound by ghosts and shrouds So verse speaks but ah! in dreaming The Sub-Conscious further speaks. My personal tides: A lot of things are still up in the air for me. They’ve been decided, but I just have to wait to hear back about decisions that have been made and determinations for my future. So I’m just trying to be patient and wait it out. In the meantime, I’m working hard on creating tarot classes, which I’ve been wanting to create for over a year. I keep getting the sense that I’m meant to teach in some way, and that feeds into my mission statement, which is to bring magick into the lives of others. My personal goals: Write, record, edit, release all my Tarot 101 classes before Yule. Begin to take steps to ‘find home’. Figure out where we’re wanting to move and start looking at prices for land. Create magick for Samhain! Read the full article

#autumn #crystals #feminism #herbs #MagickalMonth #October #pagan #poetry #tarot #wicca #witchcraft

1 note · View note

thehungrykat1 · 6 years

Text

Gather N Celebrate the Holidays at Novotel Manila

Christmas is a time for family to gather at the dinner table and celebrate the wonderful blessings they have received throughout the year. It is also a special time for busy members to spend time with one another and bond over the Christmas holidays. Novotel Manila Araneta Center wants to make sure that we all get to spend these joyful and precious moments together as they offer terrific stayacation and holiday packages that the entire family will enjoy and love.

Santa came early for Christmas as Novotel Manila treated its close friends to a Media Appreciation Dinner last November 28, 2017 at the Food Exchange Manila. This was their way of thanking everyone for their support as the hotel celebrated its 2nd year of operations. It was also their way of spreading the holiday cheer early as they also showcased their exciting Christmas programs and packages for December.

The entire family can Gather N Celebrate for both breakfast and dinner when they avail of Novotel Manila’s Holiday Staycation packages. Starting at only P7,500 nett, guests can enjoy overnight accommodation in a Superior Room with buffet breakfast AND buffet dinner for two adults and two children at the Food Exchange Manila, the hotel’s all day dining restaurant.

If you really want to celebrate, book their Executive Room located at the penthouse floors which gives you a romantic view of the city. During my wonderful staycation at Novotel Manila earlier this year (Read: Novotel Manila Araneta Center: My New Staycation Hideaway), I experienced all the privileges and benefits the room had to offer including private check-in and check-out at the Premiere Lounge with my own personal concierge.

The Premiere Lounge is one of the most amazing hotel lounges you can find in the city. Located on the topmost 24th floor, it offers a 360-degree panoramic view of the city below with its floor-to-ceiling windows. Guests booked at the Executive Room and Executive Suite have free access to the lounge which also comes with complimentary buffet breakfast, all-day refreshments, afternoon tea, and evening cocktails.

Novotel Manila is one of the best places to celebrate the upcoming New Year as they also offer their Groove N Dazzle party package to welcome 2018. The party begins at 10:00pm on December 31 and features pop music sounds from the Refuge Band. Guests staying from December 25 to January 3, 2018 can also get the Wonder N Delight staycation package which comes with tickets to the Impossible magic show at the Smart Arantea Center starting at P7,000 nett.

Christmas Carols at the Lobby will be performed at 6:00pm from December 18 to December 23, 2017 while Christmas Eve and New Year’s Eve Masses will also be held at 5:00pm at the Ballroom. For the kids, they can Meet and Greet with Santa on all Sundays of December starting at 12:00nn at the Food Exchange Manila.

Speaking of Santa, it was time for us to indulge on Novotel’s holiday favorites at the Food Exchange Manila which will be available this December. I have dined at Food Exchange numerous times just this year alone (Read: Asian Street Food Festival at Novotel Manila) and it is always a delight to visit its casual dining ambiance together with its revolving themed cuisines.

One of the favorite appetizers featured during the Kanyaman Filipino Food Festival seems to have stayed on as a regular part of the buffet, and for very good reasons. The Tamales Pampanguena from celebrity Chef Sau del Rosario is made of rice flour, anato seeds, and chicken powder with salted eggs and coconut cream. I like its soft texture similar to a creamy custard but oozing with Filipino flavors.

For Korean food lovers, if you weren’t able to visit Food Exchange Manila during the Go Gangnam! K-Food Festival earlier this year, you can still catch some of their Korean specialties like the Marble Potato Kimchi at the appetizers station or the Beef Bulgogi and Galbi Jim at the main buffet table.

The Japanese station will always be a hit with its colorful sushi, sashimi and rolls. I just love eating salmon sashimi and the servers will even plate it nicely if you ask them to.

One popular Filipino favorite would be the Sisig Paella with its flavorful rice topped with bits of savoury sisig. They also have a Seafood Paella if you want something healthier, but I would still go for the sisig.

The Cold Seafood station always comes with its supply of crabs, mussels, clams, and prawns which you can bring over to the grilling station if you wish to have them served hot. I prefer to have them cooked in garlic butter for a more indulgent treat.

Over at the Chinese station, the star of the show would be the Roasted Duck which you can dip in a sweet hoisin sauce. They also have dimsum and curry fishballs on stick which you find in the streets of Hong Kong.

The carving station has something special for the Christmas season. Get a slice of the Cherry Balsamic Pork Loin for a holiday themed feast.

Or you can get a serving of the Canadian Style Herb Crusted Prime Rib and have it seared according to your preferred doneness. A Lechon is also in display so you can get all the crispy lechon skin that you want.

For desserts, diners have so much heavenly items to choose from including some marshmallows or dried fruits dipped inside the chocolate fountain. Filipino delicacies like puto bumbong, sapin-sapin, halo halo, crepes, ice cream, and other sweets are also available.

Christmas Eve, Christmas Day, New Year’s Eve and New Year’s lunch and dinner buffets will also be offered with special rates do you can celebrate these important days with the family at Novotel Manila Araneta Center.

Our lovely evening was not yet over because we were also treated to a few rounds of frozen desserts at Ice N Cream By Novotel, the hotel’s own ice cream restaurant located at the lobby lounge offering high quality and unique ice cream flavors.

This hip ice cream parlor is not just for hotel guests but for anyone who wants to get out from the heat and enjoy their fun and creative variants. There are around 30 different and unique ice cream flavors to choose from which you can enjoy on a cup or cone starting at only P100 per scoop.

For the Christmas season, Ice N Cream is offering four new Holiday Flavors that will elevate your ice cream experience ever further. We were some of the first to try these awesome new variants with quirky names like You’ve Stollen My Heart with its German fruit bread embraced with almonds and ginger bread spices.

My favorite new flavor is the Holiday BAEbingka which is a taste we all know and love. It really has that bibingka flavor plus it is mixed with salted egg after being frozen, so you can really taste the salted egg bits on the ice cream. This one is truly worth the visit.

Of course, I did not stop at just one serving of Ice N Cream’s delicious scoops. I would like to thank Novotel Manila Marketing Communications Manager, Michael Sagaran, for always taking care of us at our favorite not-so-secret hideaway in Quezon City. Congratulations to Novotel Manila Araneta Center for two very successful and fruitful years in the industry and here’s to more delicious and exciting activities in the coming year.

Novotel Manila Araneta Center

Gen. Aguinaldo Avenue, Araneta Center, Cubao, Quezon City

990-7888

www.novotel.com/Manila

www.facebook.com/NovotelManilaAranetaCenter

#NovotelManila #NovotelManilaAranetaCenter #Novotel #Hotel #Christmas #MediaAppreciation #FoodExchangeManila #IceNCreamManila #Staycation #GatherNCelebrate

0 notes

belgiumfood-blog · 7 years

Text

urban food in Belgium

BY EMILY WANLU ZHANG

Intro:

Well-known French lawyer, politician, and connoisseur of fine food and wine Anthelme Brillat-Savarin (1755-1826) stated, “Tell me what you eat and I will tell you what you are.” This famous quotation implies something that both science and personal experience has begun making clear: Food is “a highly condensed social fact.”

Ten thousand years ago agriculture was invented and began to feed the growth of human city states and empires, art, warfare, and geography (Diamond, 1999). Food is an essential part of our lives, the largest industry in the world, an indulgent pleasure, and forms the basis of our social relationships (Belasco, 2008). Each culture has its own culinary inspiration and tastes, some of which may not be healthy. The Washington Post’s article “Where People Around the World Eat the Most Sugar and Fat” states that in Belgium, people eat 95 grams of fat each day on average, making Belgians the greatest consumers of fat in the world (Ferdman, 2015). Meanwhile, Germany ranked as second in both sugar and fat consumption per capita, but it is also the skinniest nation in the developed world (Ferdman, 2015). In prior circumstances, need and irregularity of sustenance brought on the greatest wellbeing issues, yet today the wealth of nourishment prompts to medical issues. Just like in other European nations, open specialists, specialists’ affiliations, nutritionists, and purchasers’ associations in Belgium handle wellbeing issues identified with the wealth of nourishment. As mass media plays a huge part in our lives and often shapes our view of the world, it is important for us to understand mass media’s role in helping us to appreciate our lives and become more informed citizens, savvier consumers, and more successful workers. Belgians’ weight has gotten to be an open issue. Today, 52.5 percent of the Belgians are considered to have “typical” weight as indicated by the body mass record (BMI, or the connection amongst weight and tallness of a man). (Scholliers’s ,2009). Hence, Belgium excite my curiosity to and interest to explore their urban culture.

Belgium is a fascinating country because the population is not a homogeneous culture with one national identity. Therefore, I would like to investigate how the articulation of food, dinning lifestyle, drinking culture, and unique modernism make Belgium an egalitarian society and a coziness place to live today. I will use audience theory and cultural analytic to support my thesis, and will provide examples and statistics combined with methodologies and facts. This analysis will cover the four key concepts of articulation of food, dinning lifestyle, beer culture, and unique modernism in Belgium in relation to media culture influence. Living in a contemporary society sometimes demand to think of how culture shapes today’s media. In particularly, culture could reflect our reality which could acted out each day in works, practices, and activities and media at the same time influences all those aspects of life as well.

Key Concept:

1. Articulation in Belgian Culinary:

Many people consider Belgium to be a foodie destination. Visitors to the country can sample a variety of local dishes as well as international foods from Asian, American, and other European cultures. Belgium is particularly famous for its many local beer varieties, specialty fried potatoes (“frites”), artisan chocolate shops, and the eponymous Belgian waffle. In fact, these foods represent Belgian culture and society on a symbolic and practical level.

Articulation is defined as expression and the joining together of different elements – inhere in the nature and application of the homonymous theoretical concept in cultural studies, which was elaborated by Stuart Hall in the 1970s. (Mikula, 2008) Articulation exists across the Belgian food space because Belgian cuisine is widely varied and the local culture has been heavily influenced by neighbouring countries, including France and Germany, among others. In this research, I will explore how Belgian culture is embedded into the country’s culinary identity, and how this identity is a unique hybrid of French, Dutch, and other international influences. Belgian food has the reputation of being “served in the quantity of German cuisine, but with the quality of French food” (Scholliers’s ,2009).

The research methodology I have applied to this project is audience studies. During the research progress, I discovered that social media is an important platform to identify the most popular foods and Belgium’s true culinary identity. The online audience engages with media and creates, receives, and consumes different forms information. Therefore, within the context of my project, the role of the audience is both active and passive. They can post pictures of food and comment about their experiences with food on their own blogs, on social media platforms, and on trusted reviews websites such as Yelp.com. The positive result is more information available about food for other members of the audience. However, the negative result is that other members of the audience may just accept and believe all the information left by others rather than contributing by adding their own experiences or using the information to reach different goals. Today’s culinary market is now inextricably tied to social media in terms of maintaining business reputations, the spread and methods of advertising, and expansion and destruction. In Belgium, there is a company called Media Belgium that specializes in the development of local restaurants and food products. This company also offers services to help businesses expand in the market and to design wider product lines within each business client’s scope.

Scholliers’s (2009) book Food Culture in Belgium explains that key historical events have shaped Belgium’s food practices. This began when Belgium started to develop trade with nations across Europe and around the world. Once trade lines opened, Belgian food became more varied as new food came in from different countries. The foreign influence is very to Belgian culinary identity as the local food scene continues to integrate ever-newer international ingredients. (Scholliers’s ,2009). Interestingly, pork is the most popular meat in Belgium, while chicken is most popular in the Netherlands and beef is the most popular in France.

I have also been applying the cultural analytics research methodology to discover what is the role of food in shaping human culture. Many working-class cities were built around mining and industrial complexes, and new middle-class suburbs were linked to urban centers by large avenues. The local growth of markets, bakers, and chain retail stores provides a situational awareness for cultural analysts because of this economic trend. (Scholliers’s ,2009).

There is a website called “Brussels Food Friends” that aims to connect food bloggers in Belgium. This club holds online showcases every Monday called the “Top 5”. Each Monday has a theme linking back to five articles published by blogger members and each Friday a featured blogger is interviewed in the #FollowThemFriday Twitter feature. “Brussels Food Friends” uses media to create a growing and evolving food diary showing “what’s happening in Belgium” as the food scene develops. This website is also a platform to build a local social network to connect enthusiasts and professionals who share an interest in food. I think this organization has built its community effectively because of its commitment to inviting people to Belgium to celebrate their love of international food tasting and communicating through the blogging sphere. This organization also plays an important role in educating people about the quality of restaurants, the development of food culture, and the success of local food businesses.

2. Dining Lifestyle:

As created in the human science of the 1970S, way of life alluded to the examples of utilization and use of material and symbolic products related with various social gatherings and classes. As created in social reviews, ways of life might be comprehended as a concentration of gathering or individual character. (Edgar& Sedgwick,2008). Belgians love their food. They often consider a meal with regard to variety, cleanliness, and coziness. (Scholliers’s ,2009) In spite of the fact that Belgians have started eating out significantly more regularly in the last 25 years, most suppers are still eaten at home. On a normal workday, 67 percent of Belgians eat at home (marginally a larger number of ladies than men), 18 percent have a feast at work or in school, and the rest of the 15 percent eat “somewhere else”. (Scholliers’s,2009) Belgians, like most western Europeans, adopted in the second half of the twentieth century the ideal of three meals with a hot meal at noon. (Scholliers’s,2009)

They follow the practical guidelines and consider eat varied foodstuff to improve the appetite, and provide a pleasant environment, and at the same time they benefit from chew sufficiently since they mix the food with saliva. I have learned the knowledge from article called “Meals and Customs in Belgium” that Belgians are well known for their politeness, which is clear in business and at home. No supper visitor could ever be late, nor would a visitor touch base without a bunch of blooms or a perfectly wrapped box of confections. A short aperitif hour is standard, trailed by a relaxed supper with wine and likely one of Belgium’s acclaimed alcohols with the after-supper espresso: mixture de spa (pine-seasoned), or walzin or remedy d'Anvers, both of which are like Benedictine, the alcohol arranged by the French Benedictine friars.

The standard Belgian day starts with a light fellowship or moves with stick, unsalted spread, and bistro au lait. A midmorning breaks of espresso and waffles or treats is likely for the ladies and kids, while men will appreciate a brew or two. Generally, the twelve dinner is the principle supper of the day: businesspeople take a two-hour break and most kids return home from school. This is the feast that starts with soup or appetizers, then a healthy meat or fish dish with potatoes, trailed by a different course of serving of mixed greens or cooked vegetables. Much of the time the meat is cut in the kitchen and the platter decorated with regular vegetables. It is fascinating to note that vegetables and plates of mixed greens are very nearly a societal position image – the higher the level, the more vegetables and servings of mixed greens are utilized. For most families, be that as it may, potatoes are the main vegetable necessity. A sweet for supper would be leafy foods, a tart or pudding. Wine or beer is normally filled in also. For the duration of the day, snacks of waffles, espresso, and treats or frites to arrange, dunked in mayonnaise, are liberally enjoyed. The night dinner is normally a light dinner of remains or basic egg, cheddar, or fish dishes.

As in different nations in the western world, Belgian city inhabitants are finding that the weights of urban life make it progressively hard to appreciate that restful twelve feast. Sunday is a tranquil day committed to family and companions and regularly highlights a uniquely arranged supper. For a few families, Sunday is the day for supper out, and in Belgium this is a delightful prospect, for all eateries endeavor to accomplish an abnormal state of fame, particularly since numerous gastronomic social orders keep vigilant gazes on the menus and claims to fame of these foundations.

3. Drinking Culture in Belgium

As UNESCO (The United Nations Educational, Scientific and Cultural Organization) believes that “Belgium’s Beer Culture A Treasure Of Humanity”. (Chappell, 2016) The United Nations Educational, Scientific and Cultural Organization (UNESCO) is a particular office of the United Nations (UN) situated in Paris. is a specialized agency of the United Nations (UN) based in Paris. Its declared purpose is to contribute to peace and security by promoting international collaboration through educational, scientific, and cultural reforms alongside essential opportunity broadcasted in the United Nations Charter. UNESCO referred to Belgians’ fondness for an extensive variety of brew in its official acknowledgment of the beer culture of Belgium as a fortune of human culture that ought to be secured. Making and acknowledging beer is a piece of the living legacy of a scope of groups all through Belgium. It assumes a part in everyday life, and in addition merry events. Right around 1,500 sorts of beer are delivered in the nation utilizing diverse maturation strategies. Since the 80s, make brew has turned out to be particularly well known. There are sure districts, which are known for their specific assortments while some Trappist people group have additionally been included in brew generation offering benefits to society like charities. Moreover, beer is utilized for cooking incorporating into the formation of items like brew washed cheddar and, as on account of wine, can be matched with sustenance to compliment flavors. A few associations of brewers exist who work with groups on a wide level to advocate dependable beer utilization. Supportable practice has likewise gotten to be a piece of the way of life with recyclable bundling urged and new innovations to diminish water utilization underway procedures. Other than being transmitted in the home and groups of friends, information and abilities are additionally passed around ace brewers who run classes in bottling works, particular college courses that objective those included in the field and cordiality by and large, open preparing programs for business people and little test distilleries for beginner brewers.

A Chimay tripel beer with its branded glass

Brew in Belgium varies from pale lager to lambic beer and Flemish red. There are roughly 180 breweries in the country, It has range from global monsters to microbreweries. Overall, Belgians drink 84 liters of brew every year, down from around 200 every year in 1900. Most beers are purchased or served in jugs, as opposed to jars, and practically every style of brew has its own specific, extraordinarily formed glass or another drinking-vessel. Using the right glass is considered to enhance its flavor. In Belgium, where more than 50 for each penny of liquor is devoured as brew and the pervasiveness of weight is among the most astounding in Europe, a review relating beer to overweight and heftiness is exceptionally suitable.

Overweight, obesity and beer consumption (2010) report concentrates on brew and liquor utilization in an extensive delegate populace test and their association with two measures of overweight: the BMI (kg/m2) and corpulence (BMI > 30 kg/m2). For the most part perceived perplexing elements (see under) are incorporated into the measurable examination keeping in mind the end goal to depict the immaculate wellbeing impacts of mixed drinks, especially beer utilization. (Janssens et al,2010)

Beer utilization in Belgium appears not to be identified with higher BMI and expanded hazard to heftiness. In light of the cross-sectional plan of the review and the mind boggling dietary example and way of life of the populace these outcomes must be translated with save. (Janssens et al,2010) Additionally the sexual orientation contrast demonstrates that the relationship amongst beerand liquor utilization and hazard to overweight is mind boggling. The inquire about stays compulsory composed that while the nation drinks a wide assortment of beer, it’s additionally well known for cooking with it — making everything from tasty sauces to brew washed cheddar.

4. Unique Modernism in Belgium:

Modernism is aesthetic movement functioning in all facets of culture, it includes high art, aesthetic criticism, to mass media and etc (Cavalletto,2007) It also go along with cultural trends and changes. There are lot of factors that shape The aesthetics of modernism attempt to breakdown the traditional, classical way of representing nature. (Cavalletto,2007) In the other words, modernism refuse the ideology of realism and remake the work from the past and intergrade new ideas and apply wisely to the exiting work. It often considers as a self-conscious and irony for the traditional social traditions. There are lot of conceptual art that create by Belgians that questioned the traditional emphasis in western aesthetic on the attractive. (Edgar& Sedgwick,2008). There is special identity that only would exist in Belgium like people heave a sigh of relief, especially after a hard Winter and a lousy Spring, the sun has discovered her way to Belgium. They want to be in movement jams, they want to go to the Belgian drift, which is a 65-kilometer-long extend of sandy coastline and has 15 resorts, each with its own character and one of a kind environment. Especially, the Belgian Boules.

Belgian Boules

Likewise, Belgian shorelines have peculiar propensities. When you’re unwinding on your shoreline towel, you’ll in all probability hear some person yellin’ “Bouuuullllllllllessss de Berlinnnn”. Try not to be anxious, you don’t need to clear the shoreline, the person with the yellow box on his cap is simply offering Boules de Berlin or Berliners, a sort of donut (without a gap in the center) produced using sweet yeast mixture fricasseed in fat or oil, with a preserves or baked good cream filling and generally icing, powdered sugar or ordinary sugar on top. (Stijin,2013)

As per the legend, it was imagined in 1756 by a Berlin cake cook who needed to join the armed force of Frederick the Great as a cannoneer. In the long run he was enlisted in the armed force yet as a pastry culinary expert. To give himself a sort of ‘cannoneer feeling’ he made the Berliner. (Stijin,2013)

This is not a current wonder, the Boules de Berlin have an entire history behind them. As of now on May 22nd 1905, Rodolphe Dies from Brussels got the authorization to offer Boules de Berlin on the shoreline. Why he needed to offer them? No one knows! Possibly Belgians have something with balls (think about the Atomium and the celebrated Belgian billiar balls After the First World War the name of Boules de Berlin was changed to Boules de l'Yser, alluding to the waterway Ijzer (or Yser in French). (Stijin,2013) These days everyone is discussing Boules de Berlin again yet there’s a reasonable contrast between the two: the Boule the Berlin is sprinkled with caster sugar and loaded with stick or marmelade while the Boules de l'Yser are loaded with baked good cream and sprinkled with icing sugar.

The road merchants are for the most part understudies and it’s one of the hardest Summer employments around since they need to convey an overwhelming wooden box on their head or a wooden plate sticking around their shoulders which they need to convey up and down the shoreline amid hot Summer days. So offer these folks a reprieve and enjoy one of these Boules when you’re on the shoreline, one won’t demolish your bathing suit figure. This traditional food has break the rule of looking and selling from ordinary places. It is also a way of modernism life that exist in Belgium nowadays.

Conclusion

Eriksen (2007) wrote “In the contemporary generations the globalization promotes the acceleration of population movements and the cyber space communities among different countries and cultures, creates the standardization through the international economic transportation”. Under the blending force of Globalization, the types food become more varied along with new food that spread from different countries. The foreign influence is very important for helping Belgium culinary identity to continue integrated into local foods and make inroad into Belgium. The medium also brought Belgian food to people’s sight and people to comprehend Belgian cuisine world widely. Belgium keeps its own identity and essentiality of a country, which characterized by its finest quality of foods, brewing industry, that shape today’s urban cozy lifestyle, as well as facts of high obesity rates and high fat consumption rates in Belgium.

Reference

10 surprising facts about Belgian food. (2016, May 09). Retrieved March 07, 2017, from https://yummy-planet.com/en/10-surprising-facts-about-belgian-food

25 Things That Everyone Needs to Eat & Drink in Belgium – I am Aileen. (2017). I am Aileen. Retrieved 21 February 2017, from http://iamaileen.com/top-belgian-food-good-eat-drink-belgium-dishes/

Belasco, W. J., & MyiLibrary. (2008). Food: The key concepts. Oxford;New York;: Berg.

Bekaert, G. (1991) ‘Caloric Consumption in Industrializing Belgium’, The Journal of Economic History, 51(3), pp. 633–655. doi: 10.1017/S0022050700039590.

Carey, J.(2006) “A Cultural Approach to Communication,” in Communication as Culture: Essays on Media and Society. 2nd ed. New York: Taylor & Francis

Chappell, B. (2016, December 01). UNESCO Deems Belgium’s Beer Culture A Treasure Of Humanity. Retrieved March 07, 2017, from http://www.npr.org/sections/thetwo-way/2016/12/01/503974771/unesco-deems-belgiums-beer-culture-a-treasure-of-humanity

Culture of Belgium - history, people, women, beliefs, food, customs, family, social, marriage. (2017). Everyculture.com. Retrieved 21 February 2017, from http://www.everyculture.com/A-Bo/Belgium.html

Edgar, A., & Sedgwick, P. (2008). Key concepts in cultural theory. London: Routledge Taylor & Francis Group.

Eriksen, T. H. (2007). Globalization : The Key Concepts. Oxford, GBR: Berg Publishers. Retrieved from http://www.ebrary.com

Ferdman, R. A. (2015, February 05). Where people around the world eat the most sugar and fat. Retrieved March 07, 2017, from https://www.washingtonpost.com/news/wonk/wp/2015/02/05/where-people-around-the-world-eat-the-most-sugar-and-fat/?utm_term=.7424569aa5dd

Janssens J Ph, Bruckers L, Joossens JV, Molenberghs G, Vinck J et al.(2010).Overweight, obesity and beer consumption. Retrieved March 07, 2017, from https://www.wiv-isp.be/Aph/pdf/aphfull59_223_238.pdf

Lule, J. (2014). Understanding media and culture. Place of publication not identified: Publisher not identified.

Meals and Customs in Belgium. (n.d.). Retrieved March 07, 2017, from http://www.food-links.com/meals-and-customs-in-belgium/

Poel, N. V. (2016, April 03). A History Of Belgian Surrealism: More Than Magritte. Retrieved March 07, 2017, from https://theculturetrip.com/europe/belgium/articles/a-history-of-belgian-surrealism-more-than-magritte/

Proctor, R. (1882). The Influence of Food on Civilization. The North American Review, 135(313), 547-563. Retrieved from http://www.jstor.org/stable/25118223

Rose, G. (2016). Visual methodologies: an introduction to researching with visual materials. Los Angeles: SAGE.

Scholliers, P. (2009). Food culture in Belgium (1st ed.). Westport, Conn.: Greenwood Press.

Stijin, M. (2013) Retrieved March 07, 2017, from https://www.ilovebelgium.be/belgian-boules

Mikula, M. (2008). Key concepts in cultural studies. New York: Palgrave Macmillan.

Modernism. (n.d.). Retrieved March 07, 2017, from http://csmt.uchicago.edu/glossary2004/modernism.htm

0 notes

belgiumfood-blog · 7 years

Text

urban Belgium food essentiality

BY EMILY WANLU ZHANG

Intro:

Ten thousand years ago agriculture was invented and began to feed the growth of human city states and empires, art, warfare, and geography (Diamond, 1999). Food is an essential part of our lives, the largest industry in the world, an indulgent pleasure, and forms the basis of our social relationships (Belasco, 2008). Each culture has its own culinary inspiration and tastes, some of which may not be healthy. The Washington Post’s article “Where People Around the World Eat the Most Sugar and Fat” states that in Belgium, people eat 95 grams of fat each day on average, making Belgians the greatest consumers of fat in the world (Ferdman, 2015). Meanwhile, Germany ranked as second in both sugar and fat consumption per capita, but it is also the skinniest nation in the developed world (Ferdman, 2015). In prior circumstances, need and irregularity of sustenance brought on the greatest wellbeing issues, yet today the wealth of nourishment prompts to medical issues. Just like in other European nations, open specialists, specialists' affiliations, nutritionists, and purchasers' associations in Belgium handle wellbeing issues identified with the wealth of nourishment. As mass media plays a huge part in our lives and often shapes our view of the world, it is important for us to understand mass media’s role in helping us to appreciate our lives and become more informed citizens, savvier consumers, and more successful workers. Belgians' weight has gotten to be an open issue. Today, 52.5 percent of the Belgians are considered to have "typical" weight as indicated by the body mass record (BMI, or the connection amongst weight and tallness of a man). (Scholliers’s ,2009). Hence, Belgium excite my curiosity to and interest to explore their urban culture.

Key Concept:

1. Articulation in Belgian Culinary:

2. Dining Lifestyle:

As created in the human science of the 1970S, way of life alluded to the examples of utilization and use of material and symbolic products related with various social gatherings and classes. As created in social reviews, ways of life might be comprehended as a concentration of gathering or individual character. (Edgar& Sedgwick,2008). Belgians love their food. They often consider a meal with regard to variety, cleanliness, and coziness. (Scholliers’s ,2009) In spite of the fact that Belgians have started eating out significantly more regularly in the last 25 years, most suppers are still eaten at home. On a normal workday, 67 percent of Belgians eat at home (marginally a larger number of ladies than men), 18 percent have a feast at work or in school, and the rest of the 15 percent eat "somewhere else". (Scholliers’s,2009) Belgians, like most western Europeans, adopted in the second half of the twentieth century the ideal of three meals with a hot meal at noon. (Scholliers’s,2009)

They follow the practical guidelines and consider eat varied foodstuff to improve the appetite, and provide a pleasant environment, and at the same time they benefit from chew sufficiently since they mix the food with saliva. I have learned the knowledge from article called “Meals and Customs in Belgium” that Belgians are well known for their politeness, which is clear in business and at home. No supper visitor could ever be late, nor would a visitor touch base without a bunch of blooms or a perfectly wrapped box of confections. A short aperitif hour is standard, trailed by a relaxed supper with wine and likely one of Belgium's acclaimed alcohols with the after-supper espresso: mixture de spa (pine-seasoned), or walzin or remedy d'Anvers, both of which are like Benedictine, the alcohol arranged by the French Benedictine friars.

3. Drinking Culture in Belgium

As UNESCO (The United Nations Educational, Scientific and Cultural Organization) believes that “Belgium's Beer Culture A Treasure Of Humanity”. (Chappell, 2016) The United Nations Educational, Scientific and Cultural Organization (UNESCO) is a particular office of the United Nations (UN) situated in Paris. is a specialized agency of the United Nations (UN) based in Paris. Its declared purpose is to contribute to peace and security by promoting international collaboration through educational, scientific, and cultural reforms alongside essential opportunity broadcasted in the United Nations Charter. UNESCO referred to Belgians' fondness for an extensive variety of brew in its official acknowledgment of the beer culture of Belgium as a fortune of human culture that ought to be secured. Making and acknowledging beer is a piece of the living legacy of a scope of groups all through Belgium. It assumes a part in everyday life, and in addition merry events. Right around 1,500 sorts of beer are delivered in the nation utilizing diverse maturation strategies. Since the 80s, make brew has turned out to be particularly well known. There are sure districts, which are known for their specific assortments while some Trappist people group have additionally been included in brew generation offering benefits to society like charities. Moreover, beer is utilized for cooking incorporating into the formation of items like brew washed cheddar and, as on account of wine, can be matched with sustenance to compliment flavors. A few associations of brewers exist who work with groups on a wide level to advocate dependable beer utilization. Supportable practice has likewise gotten to be a piece of the way of life with recyclable bundling urged and new innovations to diminish water utilization underway procedures. Other than being transmitted in the home and groups of friends, information and abilities are additionally passed around ace brewers who run classes in bottling works, particular college courses that objective those included in the field and cordiality by and large, open preparing programs for business people and little test distilleries for beginner brewers.

A Chimay tripel beer with its branded glass

Beer utilization in Belgium appears not to be identified with higher BMI and expanded hazard to heftiness. In light of the cross-sectional plan of the review and the mind boggling dietary example and way of life of the populace these outcomes must be translated with save. (Janssens et al,2010) Additionally the sexual orientation contrast demonstrates that the relationship amongst beerand liquor utilization and hazard to overweight is mind boggling. The inquire about stays compulsory composed that while the nation drinks a wide assortment of beer, it's additionally well known for cooking with it — making everything from tasty sauces to brew washed cheddar.

4. Unique Modernism in Belgium:

Belgian Boules

Likewise, Belgian shorelines have peculiar propensities. When you're unwinding on your shoreline towel, you'll in all probability hear some person yellin' "Bouuuullllllllllessss de Berlinnnn". Try not to be anxious, you don't need to clear the shoreline, the person with the yellow box on his cap is simply offering Boules de Berlin or Berliners, a sort of donut (without a gap in the center) produced using sweet yeast mixture fricasseed in fat or oil, with a preserves or baked good cream filling and generally icing, powdered sugar or ordinary sugar on top. (Stijin,2013)

As per the legend, it was imagined in 1756 by a Berlin cake cook who needed to join the armed force of Frederick the Great as a cannoneer. In the long run he was enlisted in the armed force yet as a pastry culinary expert. To give himself a sort of 'cannoneer feeling' he made the Berliner. (Stijin,2013)

This is not a current wonder, the Boules de Berlin have an entire history behind them. As of now on May 22nd 1905, Rodolphe Dies from Brussels got the authorization to offer Boules de Berlin on the shoreline. Why he needed to offer them? No one knows! Possibly Belgians have something with balls (think about the Atomium and the celebrated Belgian billiar balls After the First World War the name of Boules de Berlin was changed to Boules de l'Yser, alluding to the waterway Ijzer (or Yser in French). (Stijin,2013) These days everyone is discussing Boules de Berlin again yet there's a reasonable contrast between the two: the Boule the Berlin is sprinkled with caster sugar and loaded with stick or marmelade while the Boules de l'Yser are loaded with baked good cream and sprinkled with icing sugar.

The road merchants are for the most part understudies and it's one of the hardest Summer employments around since they need to convey an overwhelming wooden box on their head or a wooden plate sticking around their shoulders which they need to convey up and down the shoreline amid hot Summer days. So offer these folks a reprieve and enjoy one of these Boules when you're on the shoreline, one won't demolish your bathing suit figure. This traditional food has break the rule of looking and selling from ordinary places. It is also a way of modernism life that exist in Belgium nowadays.

Conclusion

Reference

10 surprising facts about Belgian food. (2016, May 09). Retrieved March 07, 2017, from https://yummy-planet.com/en/10-surprising-facts-about-belgian-food

25 Things That Everyone Needs to Eat & Drink in Belgium – I am Aileen. (2017). I am Aileen. Retrieved 21 February 2017, from http://iamaileen.com/top-belgian-food-good-eat-drink-belgium-dishes/

Belasco, W. J., & MyiLibrary. (2008). Food: The key concepts. Oxford;New York;: Berg.

Bekaert, G. (1991) ‘Caloric Consumption in Industrializing Belgium’, The Journal of Economic History, 51(3), pp. 633–655. doi: 10.1017/S0022050700039590.

Carey, J.(2006) “A Cultural Approach to Communication,” in Communication as Culture: Essays on Media and Society. 2nd ed. New York: Taylor & Francis

Chappell, B. (2016, December 01). UNESCO Deems Belgium's Beer Culture A Treasure Of Humanity. Retrieved March 07, 2017, from http://www.npr.org/sections/thetwo-way/2016/12/01/503974771/unesco-deems-belgiums-beer-culture-a-treasure-of-humanity