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The cuisine of California reflects the diverse culture of California and is influenced largely by European American, Hispanic American (Mexican, Latin American, Spanish), East Asian and Oceanian influences (Japanese, Chinese, Korean, Filipino, Vietnamese, Thai, Hawaiian), and Western European influences (Italian, French, Portuguese), as well as the food trends and traditions of larger American ...
The California Department of Justice is a statewide investigative law enforcement agency and legal department of the California executive branch under the elected leadership of the Attorney General of California (AG) which carries out complex criminal and civil investigations, prosecutions, and other legal services throughout the US State of California. [1]
In 2016, the Department of Trade and Industry in Cordillera launched a shared service facility and laboratory for processing and cupping arabica in the Benguet State University, the first in the country. Benguet is regarded as the top producer of quality arabica coffee in the Philippines and is in high demand. [6] [5] [7]
A dish in Louisiana creole cuisine, it is one of the official state foods of Louisiana, [46] ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell New England boiled dinner: Northeast New England: Corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items [47] Pasty: Midwest
The California Bureau of Narcotic Enforcement (BNE) was a drug law enforcement agency, under the California Department of Justice (CA DOJ). The BNE was established in 1927, and was the oldest narcotic enforcement bureau in the United States at the time of it disbanding.
A piaya (Hiligaynon: piyaya, pronounced; Spanish: piaya, [2] pronounced; Hokkien Chinese: 餅仔; Pe̍h-ōe-jī: piáⁿ-iá) is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros Occidental where it is a popular delicacy. [3] It is made by filling dough with a mixture of muscovado and water.
Despite this, pinikpikan is still prepared, both in what some consider a more humane way, involving slitting the neck of the chicken or other fowl, and in the traditional way. For the Cordillerans, however, the exotic cuisine is a reminder and rite of cherished past, heritage, community, spirituality, and culture. [7]
The manjar blanco (Spanish pronunciation: [maŋˈxaɾ ˈblaŋko], or also in Spanish as manjar de leche), known in Catalan as menjar blanc or menjablanc, is a term used in Spanish- and Catalan- speaking areas of the world in reference to a variety of milk-based delicacies.