davidanugraha/M4-RAG huggingface dataset:
Javier G. Fernandez

Javier G. Fernandez (born 1981 in Cantabria) is a Spanish physicist and bioengineer. He is associate professor at the Singapore University of Technology and Design. He is known for his work in biomimetic materials and sustainable biomanufacturing, particularly for pioneering chitin's use for general and sustainable manufacturing.
Fernandez is a scientific founder of Chitonous Pte. Ltd., a biomanufacturing company centered on environmental security.
Fernandez received his M.Sc. in Physics from the University of Cantabria and in Nanotechnology from Lund University. Fernandez completed his Ph.D. on biomedical applications of chitin in 2008, which was awarded the best Ph.D. thesis at the University of Barcelona that year.
After his Ph.D., Fernandez joined the Massachusetts Institute of Technology (MIT), where he worked with Ali Khademhosseini on the development of "Micro-masonry" (also known as "biolegos" or “biological legos”), an early example of additive manufacturing of artificial organs and that was considered a breakthrough in the field. In 2010 Fernandez moved to Harvard University as researcher in the early stages of the Wyss Institute for Biologically Inspired Engineering, where he worked with its founding director, Donald E. Ingber. At the Wyss Institute, Fernandez developed the use of bioinspired engineering to integrate structural biomolecules in high-performance and sustainable applications. This work included the development of Shrilk, a biomimetic and fully biological material replicating the insects' exoskeleton's mechanical properties by using its native organization and components (i.e., chitin and fibroin). He later demonstrated the extension Shrilk's manufacturing approach to enable the general use of chitosan in product manufacturing, a material often referred to as "shrimp plastic" due to the common sourcing of chitosan from discarded shrimp shells. Shrilk and the concept of bioinspired materials using unmodified biomolecules are regarded as having the potential to produce a global paradigm change towards sustainable manufacturing.
In 2015 he was hired again by MIT as an associate professor and member of the Singapore University of Technology and Design(SUTD). At SUTD Fernandez developed the Fungus-Like Adhesive Materials (FLAM), the first example of large-scale 3D printing using unmodified chitin and cellulose. With a focus on low cost and manufacturability, FLAM enabled the industrial production of 3D-printed large biological objects, bringing the field of bioinspired manufacturing to an industrially relevant level. He also demonstrated the integration of FLAM and bioinspired manufacturing with ecological cycles and urban waste management. Fernandez’s approach to manufacturing based on unmodified biomolecules and their integration within ecological cycles, in addition to being a critical factor for sustainable development, has been demonstrated to be an essential aspect of long-term extraplanetary colonization.
East Region, Singapore

The East Region (Malay: Wilayah Timur, Chinese: 東區, Tamil: கிழக்குப் பிராந்தியம்) of Singapore is one of the five regions in the city-state. The region is the 2nd most densely populated among the five, and has the smallest land area. Bedok is the region's most populous town and Tampines is the regional centre of the area. Comprising 11,000 hectares, it includes six planning areas and is also home to Singapore's Changi Airport and Paya Lebar Air Base.
The region also houses the Changi Naval Base and Changi Prison, which was first constructed in 1936 by the British and is Singapore's oldest internment facility.
With a total land area of 93.1 km (35.9 sq mi), the region is situated on the eastern corner of Singapore Island, bordering the North-East Region to the north-west, Central Region to the south-west and shares riverine borders with the North-Eastern Islands to the north.
The East Region is governed locally by two different Community Development Councils, namely the North East CDC and the South East CDC, both divided into six different planning areas.
Manufacturing makes up majority of the economical activity in the region, with industrial estates located in the planning areas of Bedok, Changi, Pasir Ris, Tampines and Paya Lebar. Pasir Ris and Tampines Wafer Fabrication Parks houses several major semiconductor fabrication companies such as GlobalFoundries, UMC, SSMC and Siltronic. IBM had also set up a S$90 million technology park along Tampines Industrial Avenue, to manufacture its System Z mainframes and high-end POWER systems for its clients across Asia.
Changi is also a major aviation and commercial zone in the region with airlines such as, Singapore Airlines, Singapore Airlines Cargo, Jetstar Asia Airways, Scoot, Valuair and Tigerair having their head offices in the area. Changi Business Park, located in Changi South, also houses several commercial offices of business such as, DBS Bank, Standard Chartered and IBM.
Residents living within the area have access to different educational facilities ranging from preschools to primary and secondary schools as these are located around the different towns in the East region. The area is also home to various tertiary institutions such as various ITEs, Polyechnics and Junior Colleges, including ITE College East, Singapore University of Technology and Design, Tampines Meridian Junior College, Temasek Junior College, Temasek Polytechnic and Victoria Junior College, 6 international schools namely, Global Indian International School (GIIS), East Coast Campus, NPS International School, Sekolah Indonesia Singapura, Overseas Family School and United World College of South East Asia (Tampines Campus) and a special needs school, Katong School (APSN).
International Science Youth Forum @ Singapore

The International Science Youth Forum (ISYF) is a science enrichment programme for students from all over the globe. It is hosted at Hwa Chong Institution (HCI), under the Students' Science Research Club (SSRC), and co-organised by Ministry of Education (Singapore), with the support of National Research Foundation, Singapore, Agency for Science, Technology and Research (A*STAR), National University of Singapore (NUS), Nanyang Technological University (NTU), Singapore University of Technology and Design (SUTD) and Science Centre Singapore, bringing students from across Asia-Pacific together to network and dialogue, with Nobel laureates coming down to share their experiences in the scientific field.
In 2010, a record five Nobel laureates were involved in the panel discussion, one of the key parts of the forum. In 2016, it brought together over 120 students and educators from all over the world.
From 2020 to 2022, due to the COVID-19 pandemic, the forum was held online through Zoom. In 2023, the forum went back to its original physical format, inviting over 100 delegates across the world to Singapore.
First organized in 2009 by students from Hwa Chong Institution and co-organized by Nanyang Technological University, Institute of Advanced Studies (IAS), the forum has been held every year since 2009.
Modern College of Design

The Modern College of Design is a private, for-profit institution in Kettering, Ohio, focused on graphic design. Founded in 1983 by advertising artist Tim Potter, the college trains creative individuals to become professional graphic designers and web designers through an Associate degree and a bachelor's degree completion program. The school offers one major track, which is a degree in Commercial & Advertising Art.
The Modern College of Design has been included on Graphic Design USA's annual "GDUSA Top Design Schools" list for over a decade. In 2022, the school had a 99.1% acceptance rate, 178 students enrolled, and a graduation rate of 54.2%. The school is relatively expensive compared to other special-focus institutions, costing approximately $15,000 more than the national average.
39°40′53″N 84°08′03″W﻿ / ﻿39.681389°N 84.134167°W﻿ / 39.681389; -84.134167
Indian Institute of Management Amritsar

The Indian Institute of Management Amritsar (IIM Amritsar) is a Public Business School and an Institute of National Importance located in Amritsar, Punjab, India established by Ministry of Human Resource Development in 2015. It is one of the young members of the Indian Institutes of Management (IIMs) Umbrella established in 2015. The institute was inaugurated by Surjit Singh Rakhra, the then Minister of Higher Education and Languages, Punjab on 6 August 2015.
IIM Amritsar is temporarily located within the campus of Government Polytechnic College, Amritsar till it moves to its own eco-friendly campus of approximately 60 acres, which is under construction at Manawala on Amritsar-Jalandhar GT Road, in about 3 years time.
The hostel is located at Blessing City, near Guru Ram Das Ji International Airport Amritsar. Students are provided with 3/4 BHK flats with single as well as twin sharing rooms. All basic amenities like WiFi, Geyser, Washing Machine, etc. is provided for each blocks of flats. In addition to these, a recreation room, gymnasium, and a TV room are available in the hostel complex.
The geometry and colors in the logo of IIM Amritsar hold specific meanings. According to the institute, the logo is inspired from the "Flower of Life" design located in the Golden Temple, and is modified to pentagonal geometry representing Punjab. While the blue and green elements represent rivers of Punjab and prosperity earned by the hard-working farmers, the five-edged star in the center represents the command over five human senses.
A nationwide public competition was organized on myGOV portal for duration from 18 December 2017 till 19 January 2018 by IIM Amritsar for Logo and moto design. The winners were announced on myGOV blog on 16 September 2019. The logo designed by Mr. Prashant Anant Patil was selected as official logo of IIM Amritsar.
IIM Amritsar is currently headed by Prof. Nagarajan Ramamoorthy. He is ably assisted by various chairpersons to domains such as Students' Affairs, Placements, MBA Program, Executive Education, etc.
David W. Orr

David W. Orr is the Paul Sears Distinguished Professor of Environmental Studies and Politics Emeritus at Oberlin College, and presently Professor of Practice at Arizona State University.
During his tenure at the Environmental Studies Center at Oberlin College, Orr demonstrated how institutions of higher learning can teach ecological literacy while practicing sustainable design and encouraging more eco-friendly lifestyles on campus. Orr's books, Ecological Literacy: Education and the Transition to a Postmodern World (1992) and Earth in Mind (1994-2004), proposed ways in which education should evolve to emphasize sustainability, not only in the narrow parameters of ecology-based programs, but in wider curricula, from political science and economics to liberal arts.
From 1971 to 1976, Orr was an associate professor of political science at Agnes Scott College in Decatur, Georgia, where he co-founded the annual Atlanta Environmental Symposium. Influenced by the book The Limits to Growth (1972), the Symposia in 1973 and 1974 focused on the limits to growth and land-use in the Atlanta region. These were among the first such regional-wide events to bring media, government agencies, business, community, students and experts to discuss the practical and political implications of earth's limits.
From 1976 to 1979, Orr was assistant professor of political science at the University of North Carolina in Chapel Hill, NC. He published articles in The Journal of Politics, Polity, the Western Political Quarterly, the International Studies Quarterly, Human Ecology, the Sierra Club Magazine, Dissent, and co-edited and contributed to The Global Predicament (University of North Carolina Press, 1979) that helped make the case for including environmental issues to the core of Political Science.
In 1996, he organized the construction of the Adam Joseph Lewis Center for Environmental Studies at Oberlin College.
He was awarded a Lyndhurst Prize by the Lyndhurst Foundation in 1992, a National Conservation Achievement Award by the National Wildlife Federation in 1993, the Benton Box Award from Clemson University in 1995 for his work in Environmental Education, and a Bioneers Award in 2002.
List of architecture schools

This is a list of architecture schools at colleges and universities around the world.
An architecture school (also known as a school of architecture or college of architecture), is a professional school or institution specializing in architectural education.
Ucsi University /Jr School Port Louis
These are the only three universities offering accredited Master of Architecture for architect professional registration.
In India, the Council of Architecture regulates the architectural education and maintains a registry of higher education institutions approved to offer 5-year long Bachelor of Architecture and 2-year long Master of Architecture degrees. Bachelor of Architecture degree is required for registration as an architect with the Council of Architecture, which also regulates the practice of architecture. Master of Architecture is often required to teaching architecture at the collegiate level.
Tarbiat Modares University, Tehran
Universities and junior colleges in Japan with a Department of Architecture.
The following is a list of French-speaking architectural schools in Belgium:
The following is a list of Dutch-speaking architectural schools in Belgium:
Architecture schools in France are called ENSA: École nationale supérieure d'architecture.
Architecture schools in Germany can be part of art academies, technical universities or universities of applied sciences.
Godkjente arkitektskoler:
Architecture schools in Spain are called ETSA: "Escuela Técnica Superior de Arquitectura" in Spanish, or "Escola Tècnica Superior d'Arquitectura" in Catalan.
Andalucía;
Castilla–La Mancha;
Castilla y León;
Catalunya;
Galicia;
Las Palmas de Gran Canaria;
Madrid;
Navarra;
País Vasco;
Valencia;
Arquitectura
Institute of Technical Education

The Institute of Technical Education (ITE) is a post-secondary education institution and statutory board under the purview of the Ministry of Education in Singapore.
Established by the Ministry of Education, it was formerly known as Vocational and Industrial Training Board (VITB). ITE has three colleges, ITE College Central, ITE College East and ITE College West. It offers the Higher NITEC, Technical Diploma and Work-Study Diploma.
Apart from providing vocational education to secondary school graduates, ITE offers apprenticeships for the skilled trades and diplomas in vocational education for skilled technicians and workers in support roles in professions such as accountancy, architecture, business administration, engineering and nursing.
During the 1960s and 1970s, vocational education was managed by two separate statutory boards, the Adult Education Board (AEB) and the Industrial Training Board (ITB). They were merged in 1979 to form the Vocational and Industrial Training Board (VITB). The VITB was formed to promote and develop vocational education.
The Institute of Technical Education (ITE) was established as a post-secondary education institution to improve the employability of vocational trainees and to restructure the VITB's programmes. The government decided that every student in Singapore had to have at least ten years of general education, with technically inclined students filtered into the Normal (Technical) stream in secondary schools as preparation. These students would then attend the ITE after they finished secondary school education.
Every year, ITE takes in about 25% of an annual school cohort, or an intake of about 14,000 students, with an annual enrollment of about 25,000. Full-time students are typically secondary school graduates with the requisite GCE 'N' or 'O' Level qualifications.
To refine technical education in Singapore, the "One ITE System, Three Colleges" Model of Education and Governance was introduced in 2005 to merge the 10 satellite campuses into 3 regional colleges.
ITE has won a number of local awards as well as international awards. In 2005, it became the first educational institution to be awarded the Singapore Quality Award by Spring Singapore. This award is awarded to world-class organisations that demonstrate the highest standards of business excellence. ITE has also won the Public Service Distinguished Award, awarded by the Prime Minister's office in 2010, as well as the Singapore Innovation Class, awarded by Spring Singapore in 2011.
In 2007, among 30 countries that participated, ITE won the inaugural Harvard-IBM Innovations Award in Transforming Government. This prestigious award was conferred by the Ash Center for Democratic Governance and Innovation of Harvard University and recognises ITE's programmes as having a profound impact on the lives of citizens.
Sustainable furniture design

Sustainable furniture design and sustainable interior design is the design of a habitable interior using furniture, finishes, and equipment while addressing the environmental impact of products and building materials used. By considering the life-cycle impact of each step, from raw material through the manufacturing process and through the product's end of life, sustainable choices can be made. Design considerations can include using recycled materials in the manufacturing process, reutilizing found furniture and using products that can be disassembled and recycled or reclaimed after their useful life. Another method of approach is working with local materials and vendors as a source for raw materials or products. Sustainable furniture design strives to create a closed-loop cycle in which materials and products are perpetually recycled so as to avoid disposal in landfills.
The principles of sustainable interior design will allow designers to reduce negative effects on the environment and build for a more sustainable future. These principles include the following:
Singapore Green Plan 2030

The Singapore Green Plan 2030 is a plan released by the Government of Singapore on 10 February 2021 that sets targets for sustainability in Singapore by 2030. This "collective whole-of-nation effort" supports Singapore's aim to achieve net zero emissions by 2050. The plan is spearheaded by five Ministries, being the Ministry of Education, Ministry of National Development, Ministry of Sustainability and the Environment, Ministry of Transport and the Ministry of Trade and Industry.
Efforts to create a sustainable Singapore hark back to 1992, when the first Green Plan was released. Another edition was released in 2002, titled the Singapore Green Plan 2012. Several carbon-neutral targets were announced, with targets set in 2020 to half 2030 peak greenhouse gas emissions by 2050 and achieve net-zero emissions "as soon as viable" by the second half of this century.
During a parliamentary motion on tackling climate change held on 1 February 2021, several MPs called for more to be done, ranging from hiking the carbon tax to being a carbon services hub, improving sustainability standards in the public service, ensuring preservation of forests, putting up a sustainability curriculum and declaring a climate emergency. In response, Minister for Sustainability and the Environment Grace Fu announced a Singapore Green Plan that would be launched nine days later, along with a review to carbon tax prices. The motion was later passed. A progress update on the Green Plan was provided on 8 March 2022.
The Singapore Green Plan 2030 has five key pillars, being "City in Nature", "Sustainable Living", "Energy Reset", "Green Economy" and "Resilient Future".
They will be enabled by a Green Government and Green Citizenry. Green Government involves Singapore’s government embedding sustainability into key business areas (including procurement) setting more ambitious targets for public infrastructure. Green citizenry includes enabling and empowering Singapore residents to get involved in the sustainability journey, working together to enact the Green Plan.
As part of the plan, several new targets were announced. These include:
Most of the other targets put in the Plan were previously announced. Finally, a series of Green Plan Conversations will be organised to collaborate with Singaporeans on environmental initiatives and find the best way to achieve these goals.
What Is Enlightenment?

"Answering the Question: What Is Enlightenment?" (German: Beantwortung der Frage: Was ist Aufklärung?), often referred to simply as "What Is Enlightenment?", is a 1784 essay by the philosopher Immanuel Kant. In the December 1784 publication of the Berlinische Monatsschrift (Berlin Monthly), edited by Friedrich Gedike and Johann Erich Biester, Kant replied to the question posed a year earlier by the Reverend Johann Friedrich Zöllner [de], who was also an official in the Prussian government. Zöllner's question was addressed to a broad intellectual public community, in reply to Biester's essay titled "Proposal, not to engage the clergy any longer when marriages are conducted" (April 1783). A number of leading intellectuals replied with essays, of which Kant's is the most famous and has had the most impact. Kant's opening paragraph of the essay is a much-cited definition of a lack of enlightenment as people's inability to think for themselves due not to their lack of intellect, but lack of courage.
Thomas L. Magnanti

Thomas Lee Magnanti (born 1945) is an American engineer and Institute Professor and former Dean of the School of Engineering at the Massachusetts Institute of Technology.
Magnanti served as the founding president of the Singapore University of Technology and Design from 2009 to 2017.
Magnanti received an undergraduate degree in chemical engineering from Syracuse University College of Engineering and Computer Science (1967) and master's degrees in both Statistics (1969) and Mathematics (1971) from Stanford University, where he also received his doctorate in Operations Research (1972). His dissertation, Independence Systems and Combinatorial Optimization, was supervised by George Dantzig.
Magnanti is an Institute Professor of the Massachusetts Institute of Technology, highest title awarded to a faculty member. He is the former Dean of the MIT School of Engineering. He has served on thesis committees for approximately 70 doctoral students, supervising over 25; his students have included Anantaram Balakrishnan, Bruce L. Golden, Janny Leung, and Georgia Perakis. He became the first president of Singapore's fourth university, Singapore University of Technology and Design in 2009, until his retirement in 2017.
Magnanti has been editor-in-chief of the journal Operations Research.
Magnanti is a member of the National Academy of Engineering and the American Academy of Arts and Sciences. He was a founding co-director of MIT's Leaders for Manufacturing Program (now the Leaders for Global Operations program) and the System Design and Management program. He is a past president of the Operations Research Society of America (ORSA) and of the Institute for Operations Research and the Management Sciences (INFORMS).
He has received honorary doctorates from Linköping University, the Université de Montréal, and the University of Louvain (UCLouvain). He has also won the MIT Billard Award and ORSA George E. Kimball Medal for distinguished service.
Magnanti's teaching and research interests are in applied and theoretical aspects of large-scale optimization and operations research, specifically on the theory and application of large-scale optimization, particularly in the areas of network flows, nonlinear programming, and combinatorial optimization. He has conducted research on such topics as production planning and scheduling, transportation planning, facility location, logistics, and communication systems design. He is also known for pioneering an educational philosophy that combines engineering and management.
Llapingachos

Los llapingachos son un plato típico y originario de la región andina central de Ecuador. También se consumen en el sur de Colombia debido a la expansión de la gastronomía ecuatoriana en esa zona.
Este plato es parte importante de la cultura del Ecuador, y es uno de los más representativos de la comida serrana y ecuatoriana. Es la quinta preparación ecuatoriana con mayor consenso cultural.​
Básicamente son tortillas fritas, hechas de papas cocidas aplastadas, con queso, achiote y cebolla blanca. Los llapingachos pueden ser servidos con chorizo, huevo frito, carne asada, lechuga, aguacate, etc. En Ipiales (localidad fronteriza con Ecuador), al sur de Colombia, se sirve con fritada (carne de cerdo frita) y se acompaña de lechuga y ají. En la zona austral del Ecuador se sirve con carne asada de cerdo, así como también en varias ciudades de su región interandina o sierra, como por ejemplo Quito, Latacunga y Riobamba.
Fritada (Ecuador)

La fritada es un plato típico de la gastronomía de Ecuador. Su componente principal es la carne de cerdo. Es una comida tradicional de la sierra ecuatoriana. El plato ha llegado a convertirse en unos de los íconos de la gastronomía nacional. Se suele acompañar con mote (nombre que recibe el maiz cocido en todas sus variedades), choclo (maiz tierno cocido), papa o llapingachos (tortillas de papa), plátanos maduros fritos, encurtido de cebolla, entre otros acompañantes.​
La fritada es una preparación producto del mestizaje, los españoles fueron los que introdujeron el cerdo al continente americano. A principios del siglo XIX los tiempos de la colonia fueron los que enseñaron a los nativos americanos a confitar, técnica culinaria que consiste en cocinar al animal primero, obviando la (matanza del cerdo) para luego dorarlo en su propia grasa, al mismo tiempo fueron los indígenas los que agregaron ingredientes autóctonos de la sierra ecuatoriana como lo son: el mote, choclo y papas al plato de cerdo.​
En los procesos migratorios internos del Ecuador de los años 50 del siglo XX, muchas personas de la región sierra se radicaron en Guayaquil y con ellos trajeron sus platos típicos, que en combinación con otros ingredientes propios de la costa, como el plátano verde y su derivado el chifle y el maduro son los que se sirven de acuerdo a los gustos.​
La preparación del plato comienza en la noche anterior dejando marinar los trozos de cerdo.​ La carne de cerdo se cocina en agua hirviendo con varios condimentos (preferiblemente cebolla blanca) y luego se fríe con grasa de cerdo en una paila de bronce. Con una paleta de madera se mueve constantemente para que vaya tomando color. Se acompaña de mote, choclo, maduro frito, queso, tostado, tortillas de papa, entre otros.​​
En muchos cantones de Imbabura, la fritada se prepara hirviendo primero la carne de cerdo con condimentos como ajo, sal, cebolla y achiote. Finalmente se fríe y dora en la gordura del animal, se sirve con papas con cáscara, mote y tostado de manteca.​ El plato lo aderezan con ají de pepas de zambo o maní.​
En el cantón El Guabo (provincia de El Oro) al momento de servirse va acompañada de mote, chifle, maduro, lechuga y ensalada.​
Gastronomía de Quito

Quito es reconocido a nivel nacional e internacional como la ciudad culinaria del país,​ debido a su variedad de platos típicos, desde platos nacionales elaborados a base de papas hasta platos internacionales hechos con carne, pollo o pescado. La ciudad acoge los platos típicos más deleitados del país, lo cual los turistas pueden saborear un plato quiteño (como lo es el locro de papas), cualquier plato nacional (por ejemplo el encebollado), o hasta, en los centros comerciales, platos internacionales (hamburguesas, sushi, etc.).
En Quito, se puede encontrar sopas elaboradas con papas, yuca o verde, además, pueden contener pollo o pescado (este último, típico de la Región Costa).
Guatitas

Guatita es el nombre genérico en Ecuador de los platos cuyo ingrediente principal son trozos de estómago de res. En Chile es llamado guatitas.
La guatita, antiguamente llamado treintaiüno​ es un plato costeño muy popular en la gastronomía ecuatoriana especialmente en Guayaquil,​ lleva pedazos de mondongo, papa cocinados, mezclados con maní y especias.​ En Quito este estofado lo elaboran marinando la carne en maní.​
La receta básica de la guatita ecuatoriana incluye el mondongo que ha sido muy lavado y limpiado con limón, esta previamente hierve hasta suavizarse, pero se obtiene buen resultado usando olla de presión, luego se guisa en un refrito de cebollas, pimiento y tomates, aliños, etc. al cual se le agregan patatas peladas, agua y pasta o mantequilla de maní o cacahuate, finalmente cilantro o hierbita. Lo anterior es la receta básica sin embargo algunas recetas agregan leche, arvejas y alguna otra hierba, también achiote para darle color. Se suele servir con arroz caliente y con aguacates. El plato es típico tanto en la costa y la sierra del Ecuador y es muy calórico.​
A menudo la gente se refiere a este plato como de gusto adquirido, es decir que se debe conocer previamente su sabor, así como de cualquier otra preparación a base de mondongo. Es de sabor fuerte debido a la preparación a veces se sirve por esta razón en pequeñas cantidades. La elaboración suele hacerse de tal forma que el mondongo (o librillo) se limpia varias veces en una salmuera con zumo de limón, tras ello se cuece durante mucho tiempo hasta que se ablande la carne y posteriormente se deja enfriar se pica finamente tras la cocción en agua.
En España se preparaba por el siglo XVI un plato de callos, compuesto por trozos cocinados de panza de res o de carnero, que se popularizó a fines del siglo XIX. Los europeos lo trajeron a Ecuador; en los años 20 del siglo pasado ya se consumía en Guayaquil el mondongo o panza de borrego, que se ofrecía en comedores y que se lo preparaba con trocitos cocinados en sangre de res. En 1942 el plato ya era popular.​
Uno de los alimentos populares de Guayaquil es el conocido Guatallarín​ que consiste en la mezcla de tallarín de carne y guatita.​ Este plato popular nació en el centro de la ciudad en los años 70, muy apetecido por trabajadores.​
La bandera es un plato que mezcla diferentes preparados populares de la gastronomía guayaquileña, cuyo contenido depende del gusto de los comensales, principalmente compuesto por guatita, encebollado, ceviche, cazuela entre otros, acompañado con arroz, todo en un solo recipiente. Su nombre nace debido a su combinación colorida.​
Carica pentagona

El babaco (Vasconcellea × heilbornii; sin. Carica pentagona), es una fruta nativa del noroeste de Suramérica, probablemente de la provincia de Loja, Ecuador,​ y se cree que es un híbrido natural entre el toronche y el chamburo.
El babaco es actualmente la especie del género Vasconcellea más importante. Es cultivado en algunos países subtropicales y se considera nativo de los valles de la provincia de Loja.​
El babaco puede crecer a altitudes sobre los 2.000 m s. n. m., y es una de las especies de Carica más tolerantes al frío. Vasconcellea × heilbornii se originó en la parte sur y central de Ecuador, donde las especies parentales crecen a altitudes entre 1.600 y 2.800 m s. n. m.​ V. × heilbornii y su cultivar específico V. × heilbornii 'Babaco' muestran un comportamiento que se encuentra intermedio entre sus supuestos progenitores V. stipulata y V. cundinamarcensis. El rango de distribución se superpone al de ambas las especies y las plantas a menudo se encuentran junto con o V. stipulata o V. cundinamarcensis. Este amplio rango de distribución da como resultado una amplia adaptabilidad edafoclimática.​
Es un arbusto que no se ramifica y puede alcanzar 5 a 8 m de altura. Su fruto se distingue de la papaya por ser más angosto, típicamente menos de 10 cm de diámetro. Planta raramente ramificada, espinas estipulares ausentes, flores femeninas solitarias de pedúnculo corto de color verde o amarillo verdoso en el interior, frutos partenocárpicos prismáticos 1-locular de hasta 50 cm de largo, sin o con pocas semillas.​
Como la papaya, el babaco se cultiva por su fruto comestible y por el jugo de su fruta. Los cultivos fuera de su distribución geográfica nativa, han sido exitosos tan al sur como en Nueva Zelanda y tan al norte como Guernsey, en el Reino Unido.
El babaco se utiliza en preparaciones de pastelería, repostería, conservas y bebidas tradicionales de la gastronomía ecuatoriana como la Colada morada y el Rosero.​​
Colada morada

La colada morada es una bebida que contiene hasta 25 ingredientes​ y que se prepara a base de moras y mortiño, junto con otras frutas, formando un líquido morado y espeso gracias a la fécula de maíz. Se lo sirve tradicionalmente en las celebraciones del Día de los Difuntos en Ecuador, junto a las «guaguas de pan». Es la bebida con mayor consenso cultural dentro de la gastronomía ecuatoriana.​ Wikipedia:Lo que Wikipedia no es
Esta bebida es consumida tradicionalmente el 2 de noviembre, día de los fieles difuntos o «día de los muertos»,​ junto con las llamadas guaguas de pan (pan usualmente de sabor no ordinario y de diversos rellenos que tiene forma de muñeca, de ahí el nombre) que son representaciones de los muertos envueltos en una cobija.
La bebida nació en la época incaica con la ceremonia Aya Marcay Quilla, que significa «mes de "cargar" a los muertos», en el pueblo quitu.​​
El origen de esta bebida se remonta a la época precolombina, donde los pueblos ancestrales relacionaban a la cosecha y siembra como sinónimos de la vida y la muerte. Ha sido identificada como un híbrido entre la cultura indígena y la española. Los indígenas provenientes de la serranía ecuatoriana celebraban la época de lluvia y a su vez rendían culto a sus parientes que habían fallecido; la bebida se preparaba con el maíz morado molido y la sangre de las llamas, con el nombre de «sanco». Después de ser colonizados por los españoles, la tradición fue adoptada por los mismos y la transformaron en una ofrenda religiosa, también con su llegada, trajeron productos como el trigo, con este producto como base, se crearon las guaguas de pan que ahora conocemos, y las mismas suplantaron a las tortillas de zapallo cocidas al tiesto que era lo que comúnmente comían los indígenas en esta celebraciones.​​ Se empezó a denominar como «colada» a la «mazamorra morada», probablemente porque después de cocida, se cierne la harina de maíz en cedazos.​
Aunque la tradición es comerlo el Día de los Difuntos, su consumo se comercializa normalmente en el mes de octubre y noviembre.
La colada morada principalmente se prepara con harina de maíz morada, la cual le da su consistencia espesa y acentúa el color que le da nombre a esta bebida. Algunas personas, en lugar de harina de maíz, usan almidón de maíz (maicena), frutas como la naranjilla, piña, frutilla, babaco, guayaba, mora o mortiño (arándano silvestre del páramo andino). También lleva una serie de hierbas aromáticas y cortezas, como la canela, clavo de olor, ishpingo, pimienta dulce, la hoja de naranja, hierba luisa, cedrón, entre otras; para endulzarle se utiliza azúcar o panela.​​​
Arroz blanco (gastronomía)

El arroz blanco o morisqueta (en Filipinas​) es una preparación a base de arroz cocinado en agua, ampliamente consumido en el mundo. Se usa para acompañar gran cantidad de platos fuertes.​
La preparación varía según la región. Por lo general, al arroz se mezcla con agua, aceite o manteca de cerdo y sal. Se pone a hervir y cuando seca se tapa y se baja el fuego al mínimo.​ Otras variaciones añaden cebolla o ajo sofritos, o aromatizan con ají o cebolla vaporizados dentro del caldero cuando el arroz ha secado.
Otras preparaciones hierven el agua primero y luego incorporan el resto de ingredientes. También se puede preparar mezclando los ingredientes y poniéndolos al fuego bajo desde el principio hasta que el arroz se cocina.
En América Latina es acompañante de platos como las bandejas y los sancochos de la Costa Caribe de Colombia, las menestras ecuatorianas, la feijoada, la bandeja paisa, el casado costarricense y guatemalteco o el pabellón criollo venezolano. En Colombia, Panamá y Venezuela es considerado un acompañante universal para casi cualquier tipo de comidas.
Con un huevo frito y tajadas o salchichas se obtiene el arroz a la cubana.
En el rājmā indio, el arroz blanco acompaña judías rojas en un curry espeso con muchas especias enteras.
En la gastronomía peruana acompaña a la mayoría de guisos y platos servidos como segundo, como el ají de gallina, el seco, el lomo saltado, entre otros.​​ En esta variante, el arroz blanco graneado​ se elabora con manteca o aceite vegetal y ajo.​​​ También sirve de base para elaborar el arroz chaufa, a modo de comida de aprovechamiento.​​
Ceviche de camarón ecuatoriano

El ceviche de camarón es el ceviche preponderante en el Ecuador, preparado con camarones cocinados, cebolla colorada, limón, cilantro y tomate; y acompañado con chiles verdes. Ecuador es el principal exportador mundial de camarón por lo que su consumo está disponible durante todo el año. En contraposición al sabor ácido de los cítricos, el ceviche de camarón ecuatoriano tiene un sabor dulce que proviene del tomate.​​
Se realiza con el marisco hervido, se separa el cuerpo de la cabeza, se licua la cabezas de los camarones en su propio caldo, tras lo cual se mezcla con el zumo de limón y jugo de naranja, se agregan los camarones cocinados, tomate, cebolla y culantro. Se suele condimentar con un poco de salsa de tomate y mostaza al gusto​
Hola buenas noches a continuación Suele ir acompañado de chifle, canguil (popcorn) o maíz tostado.​​
Campeonato Ecuatoriano de Fútbol Serie B 2012

La Temporada 2012 de la Serie B, conocida oficialmente como «Copa Credife Serie B 2012» por motivos comerciales, fue la trigésima cuarta (34.) edición de la segunda división del fútbol profesional ecuatoriano. El sistema del torneo fue aprobado por el Congreso de la FEF que se llevó a cabo el 6 de enero de 2012. El sistema consistió de 3 etapas, al final de las mismas el campeón y vicecampeón ascendió a la Serie A de la siguiente temporada. Comenzó a disputarse el 25 de febrero y finalizó el 24 de noviembre.
El Campeonato Ecuatoriano de la Serie B 2012 se jugó en tres etapas.
La primera etapa se jugó todos contra todos (22 fechas). Los dos primeros de esta etapa clasificaron a la Liguilla Final del torneo.
La segunda etapa se jugó en dos hexagonales, que se establecieron conforme se ubicaron los equipos en la primera etapa y se dividió de la siguiente manera:
Grupo 1: 1, 4, 5, 8, 9, 12
Grupo 2: 2, 3, 6, 7, 10, 11
El primero de cada hexagonal clasificó a la Liguilla Final. En caso de que los clubes ganadores de cada hexagonal hayan sido primero o segundo de la primera etapa, ingresaron a la Liguilla Final con 2 puntos de bonificación.
El hexagonal final se completó con los dos clubes que en el puntaje acumulado se encontraban en las mejores posiciones.
La tercera etapa se jugó con dos hexagonales. El primer hexagonal estuvo conformado por los seis mejores equipos, los cuales pelearon por el título y la clasificación a la Serie A de 2013 (los dos mejores equipos ascendieron).
El segundo hexagonal estuvo conformado por los equipos restantes (6) con menor puntaje, los cuales jugaron por la permanencia. Los dos clubes con peor puntaje en el segundo hexagonal perdieron la categoría y disputaron la Segunda Categoría en la temporada 2013.
* Técnicos Interinos
Nota: Los horarios y partidos de televisión se definen la semana previa a cada jornada.
Pts=Puntos; PJ=Partidos jugados; G=Partidos ganados; E=Partidos empatados; P=Partidos perdidos; GF=Goles a favor; GC=Goles en contra; Dif=Diferencia de gol
Fritada

Fritada is a typical dish in Ecuadorian cuisine. Its main ingredient is braised pork. It is a traditional dish from the highlands, and its origins date back to the colonial era, to the beginning of the 19th century. The pork is cooked in a mix of boiling water, orange juice with onion, garlic and cumin until the liquid is gone and the pork browns in the “mapahuira” or mix of its own grease and spices/flavors from the onion/garlic in a brass pan over flames. It is generally served with Llapingacho which are potato tortillas or whole boiled potatoes, mote or cooked corn, pickled onions and tomato, and fried ripe plantains. It may also be accompanied by cooked fava beans or mellocos, though mellocos are rather uncommon.
Mote pillo

Mote pillo is one of the most typical dishes from Cuenca, the Azuay province and the whole southern highlands in Ecuador.
According to one of the classic recipes, mote pillo has: corn, eggs, milk, annatto, green onions, and salt. Garlic and cumin are also used.
Mote pillo is one of three emblematic dishes of the Azuay province, the other two being mote sucio (dirty mote, so-called because the corn is combined with crisp pork crumbs), and Motepata, a hearty soup traditionally prepared for carnival.
Llapingacho

Llapingachos are fried potato pancakes that originated in Ecuador. They are usually served with salsa de maní, a peanut sauce. The potato patties or thick pancakes are stuffed with cheese and cooked on a hot griddle until crispy brown.
In Ecuador they are sometimes made with mashed, cooked yuca, or cassava, instead of potato. The yuca or cassava root used to make llapingachos is not to be confused with the similarly spelled yucca, the roots of which are generally not edible.
Llapingachos originated in Ambato, Ecuador. It consists of fried mashed potatoes seasoned with onions, cumin and achiote for a bright orange colour and stuffed with cheese, typically queso fresco. It is characterized by its crispy exterior, creamy interior and a peppery hint from the achiote. It is generally served with baked or fried pork, and typically with avocado, sausage, fried egg, tomato and lettuce salad on the side. This dish forms part of Ecuador's culture, and is one of the representative icons of Highland food. Llapingachos are popular not only in Ecuador's Highlands but also in the coast and eastern provinces.
Rösti

Rösti or rööschti (Alemannic German: [ˈrøːʃti]) is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern (and parts of the canton of Fribourg), but is now eaten all over Switzerland and around the world. The French name röstis bernois directly refers to the dish's origins.
Many Swiss people consider rösti to be a national dish. Rather than considering it a complete breakfast, lunch or dinner, it is more commonly served to accompany other dishes such as Spinat und Spiegelei (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. It is commonly available in Swiss restaurants, as a replacement for the standard side dish of a given meal.
Rösti dishes are made with coarsely grated potato, either parboiled or raw. Rösti are most often pan-fried and shaped in the frying pan during cooking, but they can also be baked in the oven. Depending on the frying technique, oil, butter, cheese, or another fat may be added (and usually salt and pepper). The grated potatoes are shaped into rounds or patties, usually measuring between 3 and 12 cm (1 and 5 in) in diameter and 1 and 2 cm (0.4 and 0.8 in) thick.
Although basic rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onion, cheese, apple or fresh herbs. This is usually considered to be a regional touch.
In Swiss popular cultural ethos, rösti are predominantly eaten in German-speaking regions, although they can be found easily elsewhere in the country. Rösti dishes are portrayed as a stereotypical part of the Swiss-Germanic culture, as opposed to Latin culture. The geographic border separating the French and German-speaking parts of the country is therefore commonly referred to as the Röstigraben: literally the 'rösti ditch'.
Ecuadorian hermit crab

The Ecuadorian hermit crab (Coenobita compressus) also known as the Pacific hermit crab is a species of land hermit crab. It is one of the two land hermit crabs commonly sold in North America as pets, the other being the Caribbean hermit crab (C. clypeatus).
Coenobita compressus is a member of the phylum Arthropoda and the class Malacostraca. They can be up to 12 mm (0.47 in) in length and are thought to be one of the smallest species of land hermit crabs. They have four walking legs, a small pincer, a large pincer, and antennae. Their eyes are more oval-shaped when compared to the round eyes of Caribbean hermit crabs and are thicker. Their big claw has four or five small ridges on the upper part. The tips of the second pair of walking legs are darker than the rest of the leg. The abdomen of the Ecuadorian hermit crab is short and fat.
Ecuadorian hermit crabs vary greatly in colour, some are bright (yellow, dark grey, or orange), but more often they are a tan colour. Sometimes, they may have a blue or green tint to their bodies or the insides of their legs. They also have comma-shaped eyes, unlike the "purple pincher" (C. clypeatus), which has dot-shaped eyes.
When choosing a shell, they tend to give preference to shells with a wide and round aperture.
Native to the Americas, these hermit crabs live on the Pacific seashore ranging from Mexico to Chile, and tend to gather around tidal pools and high-tide zone. Their bodies have adapted to this seashore existence, and in captivity, they require access to seawater, as they must metabolize the salt in it and bathe in it to maintain gill moisture. Failure to provide access to seawater (real or artificial) will result in death.
Like most hermit crabs, they are scavengers and consume seaweed, dead fish, and other detritus that washes up on the shore.
Coenobita compressus prefers the odors of foods that they have not recently eaten. Hermit crabs exposed to one food for at least 9 hours preferred foods having other odors for the next 6 hours. This short-term avoidance of food (like human beings who get bored with the same meals over and over again) compels the crabs to seek out a wider range of food. This might be advantageous to the crabs, possibly through the consumption of a more nutritionally balanced diet. Ecuadorian hermit crabs can make a chirping sound to communicate with each other.
Hermit crabs overall were once seen as a "throwaway pet" that would live only a few months, but species such as C. clypeatus have a 23-year lifespan if properly treated and some have lived longer than 32 years. Similarly, Ecuadorian hermit crabs have been known to live to over 30 years. In general, and despite their moniker, hermit crabs are social animals that do best in groups.
Aligot

Aligot (Occitan: Aligòt) is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère) region in the southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.
Traditionally made with the Tomme de Laguiole (Tomme fraîche), or Tomme d'Auvergne cheese, aligot is an Occitan speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are also used in place of Tomme, including Cantal, mozzarella and Laguiole. The choice of cheese is important, and strongly affects the result. Tomme is not easily available outside France; many other cheeses are reported to be too strong. The cheese must be mild, with a lactic tang, but not too much salt, and melt easily. A comparison of the cheeses available in the UK found creamy (rather than the crumbly variety) Lancashire to be best, rejecting most other suggestions; other cheeses will be needed where neither Tomme nor Lancashire are available. Floury, rather than waxy, potatoes are preferable.
Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique gives the ingredients as 1 kg potatoes; 500 g tomme fraîche, Laguiole, or Cantal cheese; 2 garlic cloves; 30 g butter; salt and pepper.
This dish was prepared for pilgrims on the way to Santiago de Compostela who stopped for a night in that region. According to legend, aligot was originally prepared with bread, and potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron homes and street markets. Aligot is traditionally served with Auvergne red wine.
The name aligot may have been derived from the Occitan alicouot, from the Latin aliquid, or from the Old French harigoter.