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Her thesis is titled Taipōrutu, Taonga Tuku Iho. Articulating a Mātauranga Māori 'Sense of Place'. This work explores the philosophical and community values of mātauranga Māori, and considers how the science communication in this area might be improved within the context of resource management development processes. As part of her research ...
In New Zealand English it is becoming more frequent to refer to the small gifts, or more commonly food such as biscuits, desserts or cakes, which are presented when visiting friends or family as koha. Such gifts are common custom among New Zealanders, especially in rural areas.
Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practise of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food, [8] as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used ...
Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities. [1] There are many restaurants in mainland China, Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, and Thailand, as well as in the United States and Canada, that serve Hakka food.
The interior of a Chinese restaurant in Sha Tin, Hong Kong. A Chinese restaurant is a restaurant that serves Chinese cuisine.Most of them are in the Cantonese style, due to the history of the Chinese diaspora, though other regional cuisines such as Sichuan cuisine and Hakka cuisine are also common.
Taonga or taoka (in South Island Māori) is a Māori-language word that refers to a treasured possession in Māori culture. It lacks a direct translation into English, making its use in the Treaty of Waitangi significant.
Kuai (Chinese: 膾 or 鱠) was a Chinese dish consisting of finely cut strips of raw meat or fish, which was popular in the early Chinese dynasties. According to the Book of Rites compiled between 202 BCE and 220 CE, kuai consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips.
A raw fish salad (similar to ceviche or sashimi) whose typical ingredients include fresh salmon, white radish, carrot, red pepper (capsicum), ginger, kaffir lime leaves, Chinese parsley, chopped peanuts, toasted sesame seeds, Chinese shrimp crackers or fried dried shrimp, and five-spice powder, with the dressing primarily made from plum sauce.