davidanugraha/M4-RAG huggingface dataset:
Sade Baderinwa

Folasade Olayinka Baderinwa (amụrụ n'Eprel 14, 1969), nke a maara dịka Sade Baderinwa. Kemgbe afọ 2003, ọ bụ onye na-Akụkọ akụkọ na ABC-TV" id="mwEg" rel="mw:WikiLink" title="WABC-TV">WABC-TV, ụlọ ọrụ ABC flagship na New York, ma ugbu a ọ na-akọwa akụkọ n'ụbọchị izu 5 nke mgbede na 11 nke mgbede nke Akụkọ ihe mere anya na Bill Ritter.
mụrụ Baderinwa n'aka nna Naijiria na nne German. Mgbe dị afọ asaa, nne ya esoghịzi na ndụ ya, nna ya laghachikwara Afrika, na-ahapụ ya n'aka enyi ezinụlọ. mechara kuchie ya na Baltimore site n'aka onye na-ahụ maka WBAL-TV bụ Edie Ụlọ, onye nne na nna ya nyekwara nkwado ọzọ. Mgbe Baderinwa afọ iri na abụọ, nne ya mechara kpọga ya na ezinụlọ ya biri na Montgomery County dị nso. ahụ, ọ nọgidere na-ejikọ nne na nna ya, yana ezinụlọ nkuchi ya.
Baderinwa gụsịrị akwụkwọ Mahadum Maryland, College Park's College nke Agriculture na Natural Resources na nzere na azụmaahịa ọrụ ugbo na akụ na ụba akụ na ụba.
Baderinwa malitere ọrụ dị ka onye na-enyere aka na mmepụta maka mmemme dị iche iche nke ABC News, gụnyere Izu a na David Brinkley, Nightline, Akụkọ ụwa taa, na Akụkọ Mbụ. gara n'ihu bụrụ onye nta akụkọ na-enweta ọzụzụ na WUSA-TV, ụlọ ọrụ CBS na Washington, D.C., tupu ọ bụrụ onye ntaakụkọ na WSLS-TV, onye mmekọ NBC na Roanoke, Virginia.
Baderinwa sonyeere WBAL-, ụlọ ọrụ NBC na Baltimore, na Febụwarị 2000. 'ebe ahụ, ọ na eme ihe omume akụkọ ụtụtụ na nke ehihie ma na akwado ihe ngosi obodo kwa izu.
N'afọ 2003, Baderinwa sonyeere WABC-TV dị ka onye nta akụkọ na onye na ahụ maka akụkọ ehihie nke ụlọ ọrụ ahụ tupu ọ sonye na Diana Williams dị ka onye na akwado akụkọ elekere ise nke ehihie.
'uhuruchi nke July 23, 2004, mgbe ọ na-akwadebe akụkọ banyere ebe dị n'èzí 257 Hudson Okporo ụzọ na Hackensack, New Jersey banyere idei mmiri dị n'ógbè ahụ, onye ọkwọ ụgbọala kụrụ ya ma gbaa ọsọ nke gafere n'ahịrị ndị uwe ojii, ma mee ka ọ ghara ịma mgbe ihe mberede ahụ gasịrị. nwesịrị ọtụtụ ịwa ahụ na ọnwa nke ọgwụgwọ anụ ahụ, [1] Baderinwa laghachiri na ikuku na Disemba 13, 2004, mana ọ nọgidere na anata ọgwụgwọ anụmanụ ugboro ise n'izu mgbe ọ lọtara. [2] Enweghị onye ọkwọ ụgbọala n'ihe mberede ahụ.
Ọktoba n'afọ 27, 2006, Baderinwa pụtara na View dị ka onye na-akwado ndị ọbịa.
N'ọnwa Mee afọ 2011, Baderinwa ghọrọ onye na-ahụ maka akụkọ elekere iri na otu nke abalị na Bill Ritter, na-anọchi Liz Cho, onye hapụrụ oghere ahụ iji kwado akụkọ ọhụrụ nke elekere anọ nke abalị, nke malitere mgbe njedebe nke Ihe ngosi Oprah Winfrey.
Ọ bụkwa onye nhazi oge niile na mmemme United Nations nke International Women's Day .
Imani (ihe nkiri)

Templeeti:Infobox film
Imani bụ ihe nkiri Swedish-Ugandan nke afọ 2010.
Ihe nkiri a na-ewere ọnọdụ n'ụbọchị nkịtị n'isi obodo Uganda nke Kampala na mpaghara Gulu. Otú ọ dị, maka mmadụ atọ, ụbọchị a agaghị abụ ụbọchị nkịtị. Mary, onye na-arụ ọrụ n'ụlọ nwanyị nọ n'ọkwá dị elu, na-eche nnukwu ihe isi ike ihu mgbe ọ na-enweghị ihe ọzọ ọ ga-eme ma ọ bụghị ịkwụ aka azụ iji zọpụta nwanne ya nwanyị n'aka ndị uwe ojii. Olweny dị afọ iri na abụọ, onye bụbu nwata onye agha, hapụrụ ụlọ ọrụ ahụ iji laghachi n'obodo nne na nna ya, nke agha mebiri. Onye na-agba egwú break-dancer Armstrong ga-ejikọta ihe ga-eme n'otu mgbede ahụ.
Ihe ngosi telivishọn UK nke Imani' bụ na The Africa Channel International (Sky 209 & Virgin Media 828) na Wednesday 20 February 2013.
laghachi n'obodo nne na nna ya, nke agha mebiri. Onye na-agba egwú break-dancer Armstrong ga-ejikọta ihe ga-eme n'otu mgbede ahụ.
Templeeti:RefFCAT
Evening Citizen

The Evening Citizen, was an evening version of The Glasgow Citizen (a daily newspaper founded in 1842 by James David Hedderwick). It was first published in August 1864, was one of the first of three evening newspapers to be printed, published and sold in the Glasgow area of Scotland. Both papers were founded by James Hedderwick.
In 1889 the Evening Citizen moved to 24 St Vincent Place, located in the city centre, which was one of the first buildings in Glasgow to be made from red sandstone, and was built that same year to accommodate their printing presses and offices.
At some point the newspaper came into the ownership of George Outram & Co., publishers of the Glasgow Herald and the Evening Times. It is not clear whether Outram published the newspaper or only owned the rights to the masthead but when Lord Beaverbrook came to Glasgow to establish a printing works and publish from 1928 the Scottish Daily Express and the Scottish Sunday Express he also came to an agreement with Outrams to publish the Evening Citizen with Outrams retaining 49% ownership and Beaverbrook Newspapers Ltd having 51% ownership and total control.
When Beaverbrook ceased printing from 159 Albion Street, Glasgow in 1974 they also ceased publication of the Evening Citizen and George Outram & Co became 100% owners of the masthead once more. For a period Outram's Evening Times carried a line indicating "incorporating the Evening Citizen" but this statement was subsequently discontinued.
ቀስተ ደመና

የከባቢያችን አየር ያዘለው የውሃ ትነት ከፀሐይ የሚመጣውን ነጭ ብርሃን በመበተን ወደ ህብረ ቀለማት ሲቀይረው ያን ጊዜ ቀስተ ደመና ይባላል። ብዙን ጊዜ ቀስተ ደመና የግማሽ ክብ ቅርጽ ሲይዝ የክቡ የውጭኛው ክፍል ቀለም ቀይ ሲሆን የውስጠኛው ክፍል ደግሞ ወይን ጠጅ ነው።
በርግጥ ቀስተ ደመና ወጥ የሆነ ህብረ ቀለም ቢሆንም ላይናችን ግን የተከፋፈለና የተለያዩ የቀለም አይነቶች በክብ መስመር ያሉበት ይመስለናል። ቀስተ ደመና በምን አይነት ሂደት በአየር ላይ በተንጠለጠሉ የውሃ ጤዛዎች እንደሚሰራ አረቡ አል ሃይታም ከዚያም በኋላ የፈረንሳዩ ደካርት አጥጋቢና ትክክል ምክንያት ሰጥተዋል።
በነገራችን ላይ ፀሃይ ምንጊዜም ከቀስተ ደመና ፊት ለፊት እንጂ ከሁዋላ አትገኝም።
በኢትዮጵያ ኦርቶዶክስ ተዋሕዶ ቤተ ክርስቲያን አስተምህሮ ደግሞ ቀስተደመና በእግዚአብሔር እና በኖኅ መካከል የቃል ኪዳን ምልክት ነው፡፡ (ምሳሌነቱም ለድንግል ማርያም ተሰጥቷል)
ስለዚህም ቀስተደመና ሲታይ ክርስቲያኖች ደስ ይላቸዋል፡፡ ከእግዚአብሔር የተሰጠ የእርቅ ምልክት ተደርጎ ይቆጠራልና፡፡ በስምም "የማርያም መቀነት" ተብሎ ይጠራል!
የቤት ዝንብ

የቤት ዝንብ ወይም በሳይንሳዊ ስሙ "Musca domestica" ሲነበብ ሙስካ ዶሞስቲካ በንዑስ-ክፍለመደብ "Cyclorrhapha" ዉስጥ የሚገኝ በራሪ ነፍሳት ነው። ምናልባትም ከመካከለኛው ምስራቅ በዝግመተ ለውጥ ወደ መላው አለም እንደተስፋፋ ይገመታል። በጣም የተለመደ የበራሪ ነፍሳት አይነት ነው። ጎልማሳ ዝንብ ጠቆር ያለ ግራጫ ሆኖ አራት ቀጥተኛ ጥቁር መስመር በደረቱ ያለው ፀጉራም ሰውነት ኖሮት አንድ ጥንድ ክንፍ አለው። ቀይ አይኖች አሏቸው። ሴቶቹ ግን ትንሽ ተልቀው አይኖቻቸውም መሃከል የበለጠ ክፍተት አለ።
ጎልማሳ ዝንቦች ከ 8 - 12 ሚ.ሜ (0.3–0.5 ኢንች) ድረስ ያድጋሉ። ደረታቸው ግራጫ ወይም አንዳንዴ ጥቁር ሆኖ አራት ጥቁር ቀጥተኛ መስመር ከጀርባው አለው። ሙሉ ሰውነታቸው ፀጉር በመሰለ ነገር የተሽፈነ ነው። ሴት ዝንብ ከወንድ ዝንብ ትንሽ ትተልቃለች እንዲሁም በአይኖቿ መካከል የበለጠ ክፍተት አላት።
እጩ እንደሁኔታው ከ 8 - 20 ሚ.ግ ይመዝናል።
ዝንቦች አንድ ጥንድ ክንፍ ብቻ አላቸው።
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Signing ceremony

A signing ceremony is a ceremony in which a document of importance is signed (approved). Typically the document is a bill passed by a legislature, thus becoming a law by an executive's signature. However, the document may also be, for example, an executive order, international agreement, or a veto statement that invalidates a legislative measure.
The act of electronically signing a document may be referred to as a signing ceremony. The act of physically signing a signature is seen as adding gravitas to the moment.
Signing ceremonies are derived from ceremonies that occurred when the British monarch gave Royal Assent to acts of Parliament. Signing ceremonies became an aspect of American politics.
Signing ceremonies may be performed by U.S. state governors upon signing a state document (generally an act of the state legislature, making it into state law) or by the President of the United States (generally making an act of Congress into federal law). The President typically invites Congressional leaders who were instrumental in the bill's passage as well as interested community members.
One practice is to use multiple pens and honor individuals by giving them the pens used to form the signature; typically, one pen would be used for each stroke of the president's signature. For example, the signing of the 1964 Civil Rights Act, President Lyndon B. Johnson used more than 75 pens. The pens were then given to attending dignitaries and supporters of the bill, including Rosa Parks, Attorney General Robert F. Kennedy, Hubert Humphrey, Everett McKinley Dirksen and Martin Luther King Jr.
The practice of using multiple pens was briefly stopped during the presidency of Donald Trump, who preferred to sign the bills with one Sharpie-like pen and then hold up the signed document for a photo op. Joe Biden intermittently continued the practice of using multiple pens before reverting to using one pen in late 2021.
Signing ceremonies are associated with acts that are viewed as legislative triumphs for the executive. Conversely, laws that are passed reluctantly or are controversial are often signed into law quietly and privately without ceremony.
Signing ceremonies may be performed by non-government signatories for purposes including the signing of a contract or will. Signing ceremonies can attest to significant events, such as a beam-signing ceremony to mark a construction milestone.
Air transport agreement

An air transport agreement (also sometimes called an air service agreement or ATA or ASA) is a bilateral agreement to allow international commercial air transport services between signatories.
The bilateral system has its basis under the Chicago Convention and associated multilateral treaties. The Chicago Convention was signed in December 1944 and has governed international air services since then. the convention also has a range of annexes covering issues such as aviation security, safety oversight, airworthiness, navigation, environmental protection and facilitation (expediting and departure at airports).
In 1913, in what was probably the earliest such agreement, a bilateral exchange of notes was signed between Germany and France to provide for airship services.
One of the first ATAs following World War II was the Bermuda Agreement, which was signed in 1946 by the United Kingdom and the United States. Features of this agreement became models for the thousands of such agreements that were to follow, although in recent decades some of the traditional clauses in such agreements have been modified (or "liberalized") in accordance with "open skies" policies adopted by some governments, notably the United States.
In principle all ATAs should be registered by the International Civil Aviation Organization in DAGMAR, the ICAO's Database of Aeronautical Agreements and Arrangements, but this source is not absolutely comprehensive.
Air service agreements (ASA) are formal treaties between countries – accompanying memoranda of understanding (MoU) and exchanges of formal diplomatic notes. It is not mandatory to have an ASA in place for international services to operate, but the cases where services exist without treaty are rare.
ASAs cover the basic framework under which airlines are granted economic bilateral rights to fly two countries. The frequency, the designated airlines of the two signing countries, origin and intermediate points, traffic rights, type of aircraft and tax issues are normally covered by MoUs.
List of heads of state by diplomatic precedence

Protocol holds that a head of state takes precedence over all other officials, and that heads of state rank in the order that they took office. The following list contains the heads of state for all United Nations member states and non-member observer states.
Commonwealth realms, other than the United Kingdom, each have a local governor-general appointed to represent the monarch in the realm's government. Governors-general are frequently accorded the status and privileges of a head of state at diplomatic events when considered as representing their absentee monarch, but not as heads of state themselves. The princes of Andorra each have a representative as well. Hereditary Prince Alois is permanent representative for exercising the sovereign powers due to Liechtenstein Prince Hans-Adam II. They are included in the list and are highlighted in blue.
However, in many cases it is not this neutral principle but national rules of protocol that are acted upon, usually by an international event's host nation, as in many bilateral and even certain multilateral occasions. Various international organisations have a system for internal use. Even in the presence of one or more Heads of State, certain occasions are governed by specific protocol, e.g. military. Thus in many cases precedence is given to monarchs over republican heads of state, mostly in monarchies; in some nations, the Pope (himself a monarchical head of state) ranks above secular heads of state, especially in Roman Catholic countries.
The following heads of state represent governments that are recognized as legitimate by at least one UN member state.
Flag of the African Union

The current flag of the African Union was adopted at its 14th Ordinary Session of the Assembly of Heads of State and Government, which took place in Addis Ababa on 31 January 2010.
During the 8th African Union Summit which took place in Addis Ababa on 29 and 30 January 2007, the Heads of State and Government decided to launch a competition for the selection of a new flag for the Union. They prescribed a green background for the flag symbolising hope of Africa and stars to represent Member States.
Pursuant to this decision, the Muammar Gaddafi-led African Union Commission (AUC) organised a competition for the selection of a new flag for the African Union. The AUC received a total of 106 entries proposed by citizens of 19 African countries and two from the Diaspora. The proposals were then examined by a panel of experts put in place by the African Union Commission and selected from the five African regions for short listing according to the main directions given by the Heads of State and Government. The winning design was created by Yadesa Bojia, an Ethiopian-born American artist and graphic designer.
The flag contains a green background symbolizing the hope of Africa and 55 gold stars to represent the Member States. When first adopted, there were 53 stars. However, South Sudan became the 54th member state on 27 July 2011, and Morocco rejoined in January 2017, bringing the total to 55.
The previous flag of the African Union was used from 2004 to 2010 and was composed of a broad green horizontal stripe at the top followed by a narrow band of gold. Below is a broad white stripe bearing the then emblem of the African Union at its center followed by a narrow gold band and broad green stripe at the bottom.
The AU was formed in 2002, without an official flag. In 2003, a competition was announced for designing a new emblem and flag. However, the Assembly of the African Union decided at the Addis Ababa session of 2004 to retain the emblem and flag of its predecessor, the Organisation of African Unity, and adopt them as the new AU flag and emblem. That flag was used from 1970 to 2002 as the OAU's flag.
The color symbolism of the old flag is as follows:
Blood stripe

A blood stripe is a scarlet stripe worn down the outside leg seams of trousers on the dress uniform of the United States Marine Corps. This red stripe is 2 inches (5.1 cm) for general officers, 1+1⁄2 inches (3.8 cm) for other officers, and 1+1⁄8 inches (2.9 cm) for enlisted staff noncommissioned officers and non-commissioned officers. Modified versions are worn on the officers' evening dress uniforms, with the scarlet flanked with gold trim, and on members of the Marine Band, which wear the traditional red stripe with a white stripe in the center.
Trouser stripes were in use in various militaries for many years (especially the British Army, whose uniforms influenced American uniforms for many years, as well as the red stripes of the Spanish Navy Marines). In 1837, President Andrew Jackson ordered uniform changes that included the Marine Corps adopting the Army's practice of wearing stripes the same color as uniform jacket facings. These original stripes were buff white to match changes to the uniform jacket, but when the jacket was changed back to dark blue with red trim in 1839, the stripes remained, but altered to a similar blue edged in red. A U.S. Naval Institute history of USMC uniforms records that orders issued in January 1840 provided that officers and non commissioned officers were to wear a scarlet stripe down the outside seam of their blue trousers.
According to Marine Corps history, the blood stripe is to honor fallen marines from the Battle of Chapultepec in 1847, https://www.marines.com/about-the-marine-corps/who-are-the-marines/uniforms-symbols.html
U.S. Marine tradition maintains that the red stripe is worn on the trousers of the blue dress uniform, commonly known as the blood stripe, because a large number of the Marine NCOs and officers of the detachment died while storming the castle of Chapultepec in 1847, though iterations of the stripe antedate the war. Such a stripe of that time was normally reserved for officers, but due to the casualties among the officers of the battle, the NCOs led the remainder of the assault, and hence the stripe recognizes the leadership role of NCOs thereafter. In 1849, the stripes were changed to a solid red from dark blue stripes edged in red, which dated from 1839.
This article incorporates public domain material from websites or documents of the United States Marine Corps.
咖哩魚蛋

咖喱魚蛋是源於香港的一種街頭小吃，早於1950年代已有路邊熟食攤檔販賣。魚蛋原本只是使用廉價的魚類製作，很多時還會加入麵粉減低成本，但浸泡在加有椰漿的咖喱汁一起烹煮後，魚蛋有咖喱的辛辣味道之餘還帶有椰香，變得美味可口，吃前可按個人喜好加些海鮮醬或辣椒醬，便成為一種香港經典小吃。有人稱在馬來西亞也可找到這種香港小吃。
咖喱魚蛋約於1950年代在香港街頭由俗稱「車仔檔」的流動熟食小販開始售賣。咖喱是印度的傳統食品，英國在十九世紀統治印度次大陸後建立英屬印度，1841年香港開埠，英國建立香港殖民地，印度人便跟隨英國人來到英屬香港，並把印度家鄉菜具代表性的咖哩帶來香港，烹調咖哩所需的香料也漸漸在香港普及。魚蛋則流行於潮汕地區，在洋華雜處的香港，卻把兩者結合成為一種經典小吃。生產魚蛋首先要將魚肉打成魚漿，用來製作魚蛋的魚肉一般都選用廉價魚種，在製作魚漿的過程中，通常會加入麵粉，可節省魚肉使用量以降低成本，由於魚肉容易帶有腥味，所以魚蛋在成型後會經過油炸處理，因此魚蛋外表通常都是金黃色的，而且有彈牙口感。由於咖喱含有香料，經咖喱烹調後的魚蛋變得色香味俱全。食用前可按個人喜好再加甜醬，如喜歡加辣則可加辣椒醬。
以前在香港售賣咖喱魚蛋的小販大部分都沒有固定的檔攤，而是採用流動經營的方式販賣。最初，小販是用擔挑掛著兩個分別放有已用咖哩煮好的魚蛋、醬料及竹籤的箱子，再徒步前往露天市場、徙置區、工廠或學校的附近叫賣經營，所以魚蛋都被放涼了，後來便出現以木頭車改裝而成的「車仔檔」，在特製的木頭車內設有石油氣爐，可將煮食隔內的咖哩汁加熱，能夠為顧客供應熱騰騰的咖哩魚蛋，味道也更為可口，而熱食在氣溫較低的冬季也特別受歡迎。咖哩魚蛋一般是以一串為單位使用竹籤將魚蛋串起來發售，很多時候魚蛋會一直浸在鍋中的咖喱汁加熱，到有顧客購買時才夾出來串起，如果顧客買得多就用紙袋盛放，現在則較多用紙杯或發泡膠杯。相比起漢堡包、熱狗和炸雞等小吃，在1960年代的咖喱魚蛋售價十分便宜，一般兒童的零用錢都買得起，成為學生放學後很受歡迎的零食，並一直流傳至今，是香港的地道食品之一，還曾經在旅遊網站成為全球十大街頭美食的榜首 。雖然咖喱魚蛋曾經是廉價的食物，但隨著香港經濟發展及物價上升，加上以前俗稱「車仔檔」的流動熟食小販都已經被取締，很多熟食檔都要租用舖位經營及支付租金，所以現在的售價並不特別便宜。
咖喱魚蛋是常見的香港街頭小吃，在香港的電視劇和電影中也會出現。在2013年爆出的廉政公署收受禮物風波，廉署收取中國大陸高官送贈的荔枝後，前廉政公署專員湯顯明因為要以香港地道食品禮尚往來，曾指示下屬用公帑購買達1,600港元的咖喱魚蛋、牛腩及牛雜作為代表廉署收受禮物後的回禮。
日本咖哩

日本咖喱是日本本地化的咖喱，咖喱起源自印度，明治時代經英國傳入日本。在日本，咖喱通常含有牛肉、豬肉、雞肉以及洋葱、胡萝卜和土豆，除了可以搭配米飯外，還可以作為拉麵和烏龍麵的醬汁，甚至還有將咖喱作為內馅的麵包。
咖喱起源于印度菜，明治時代由英国人从印度带到日本。20世纪初，大日本帝國海軍通過食用咖喱来预防脚气病，此時咖喱在日本海军和陆军中開始普及，現今日本海上自卫队每周五均會食用咖喱。20世纪60年代末，咖喱开始在日本流行，在日本超市和餐馆均可买到咖喱。到2000年，咖喱在日本已经成为比寿司和天妇罗更常见的食物。
日本海上自衛隊至今仍繼承著舊日本海軍的習慣，每星期五以咖喱飯作為指定伙食。此外，海上自衛隊各艘艦艇更有各自的秘製咖喱食譜，以「艦艇編號＋超級咖喱」（○○スーパーカレー）的方式命名，艦員彼此之間代代相傳，且每一種的味道都不同。由於海上自衛隊的護衛艦擁有優良的冷凍設備，能確保用作烹調咖喱的食材新鮮，因此海軍咖喱的水準甚高，色香味量俱全。
日本許多地方都各自推出了具當地風土特色的包裝咖喱汁，如以蠔聞名的廣島就出產了「蠔咖喱」、牛舌燒發源地的仙台則有「極上牛舌咖喱」等，這些地方獨有的咖喱包全國共計超過2000種，當中許多是為了宣傳當地特產而製作的。
奶油炒麵糊

奶油炒麵糊（法語：roux；發音： /ˈruː/，亦作法語：rue或法語：panada），亦作乳酪麵粉糊或簡稱作炒麵糊，是一種在法國菜常用的增稠劑，以小麥麵粉跟脂肪（常用黄油）混和以後煮成。它是傳統法式烹飪的五大母醬其中三種（即：西班牙醬、天鵝絨醬及貝夏媚醬）的主要原料。脂肪與麵粉的比例按重量約為一比一，用低筋麵粉。脂肪不一定要用固體的牛油，亦可用液体黄油，甚至豬油、菜油也可。
歐風咖哩亦有用奶油炒麵糊來令煮出來的咖喱汁變稠成為咖喱醬。
杨铭宇黄焖鸡米饭

杨铭宇黄焖鸡米饭是2011年由杨晓路创立的中国大陆餐饮品牌，隶属于济南杨铭宇餐饮管理有限公司。
2025年3月，新京报记者通过暗访发现，部分杨铭宇黄焖鸡米饭加盟门店存在食品安全问题。调查显示，涉事门店存在违规操作现象，包括使用存放多日的变质食材，将顾客剩余餐品回收二次加工销售，以及将隔夜变质的牛肉经色素处理后冒充新鲜原料。此外，记者在暗访过程中注意到，多家被查门店在用工环节未严格执行食品安全管理规定，未要求员工提供健康证明，导致无健康证人员直接参与食品加工环节。
3月12日中午，杨铭宇官方发布致歉信，宣布承担全部责任，涉事加盟门店（郑州二七万达店、郑州康复前街店、商丘万鼎广场店）即刻停业，并且永久关店。
3月13日，国务院食安办向山东省食药安办、河南省食安办发出挂牌督办通知书，对两地核查处置工作实行挂牌督办。
寿司历史

寿司历史可追溯至2000年前日本开始發展水稻種植的时期。寿司的雏形出现于弥生时代，当时的人发明了将食用鱼加盐在米饭中发酵的做法，即今日的熟寿司（日语：なれずし），此时米饭为发酵所用材料，并不食用。到了室町时代，其中发酵过的米饭变得也可以食用。在江户时代，醋逐渐取代了发酵米饭的地位。而到了近现代，寿司则成为了一种与日本文化紧密相关的快餐食品。
寿司历史可追溯至2000年前日本开始发展水稻种植的时期。寿司的雏形出现于弥生时代，当时的人发明了将食用鱼加盐在米饭中发酵的做法，即今日的熟寿司，此时米饭为发酵所用材料，并不食用。如今为人们所知的寿司样式成型于大约8世纪。人们用传统方法让米饭在乳酸菌的作用下自然发酵，再将鱼腌制后包裹在其中。熟壽司（：なれずし）就是将烤鱼保存在发酵的米饭中数月而制成的。在米饭中发酵可以防止鱼肉腐败变质。食用时，人们常常不食用米饭而只食用鱼肉。早期的寿司是日本人重要的蛋白质来源。
后来，日本人偏爱就着米饭吃鱼，这就形成了鱼饭寿司（生成／なまなれ、なまなり，意为“半发酵的”）。鱼饭寿司成为室町时代最主要的寿司样式，其由裹在米饭里的半生的鱼制成，人们趁变质前食用。这种食用方法不再具有保藏功能，而是形成了一道新的日本菜式。
在江户时代，早寿司（日语：早ずし）（“快速制作的寿司”）的发明标志着第三种寿司的出现。早寿司由鱼、米饭、醋、蔬菜和干货堆叠在一起制成，一枚寿司中包含了主食和副食。早寿司是最早出现的米饭未经发酵的寿司。早寿司也是代表了日本文化的特色菜品，至今仍非常流行。日本各地流传着许多富有地方特色的早寿司变种。
在19世纪前期东京仍被称为江戶的时候，街上小贩们摆设的流动食物摊点开始流行。这时握寿司（握り寿司／にぎりすし）出现了，它由握成长条状的米饭和置于其上的切片鱼肉组成。江户的華屋与兵衛（英语：Hanaya Yohei）可能是其发明者或完善者，他在1824年起，在他位于两国的店里售卖握寿司。1923年的關東大地震迫使制作握寿司的厨师从江户逃难到全国各地，这使得这道菜品在全国的人气有所提升。
关于日本寿司最早的记载是718年的《養老律令》中的“雑鮨五斗”，这确定了寿司实物税的地位。然而，其中“鮨”的发音已不可考。到了第9、第10世纪，“鮨”和“鮓”都发“すし”的音。当时的寿司类似于今天的鱼饭寿司。
在接下来的800年间，直到19世纪初，寿司与日本料理一同发生着缓慢的演变。日本人开始习惯于一日三餐，习惯于煮饭而不是蒸饭。更重要的是发展了米醋。尽管寿司仍然需要酵制鱼和米饭，米醋的使用大大缩短了发酵时间。并且米饭也与鱼肉一同食用。在室町时代（1336-1573），笹寿司（押し寿司／おしずし）在醋取代发酵工艺的过程中被发明。在安土桃山时代（1573-1603），鱼饭寿司被发明。一部1603年的日葡词典就有鱼饭寿司（namanrina sushi ）的条目。鱼饭寿司比熟寿司（熟れ鮨／なれずし）发酵时间短，也可能用醋腌制，但仍有熟寿司独特的气味。
熟寿司发酵时的气味闻起来像是“藍乾酪、鱼和米醋的混合物”，这可能是人们缩短并最终弃用发酵过程的原因之一。12世纪初今昔物語集中的一篇故事表明熟寿司虽然好吃，但是闻起来不太吸引人。在18世纪初，笹寿司在大阪完善，并在18世纪中期传入江戶。这些寿司仍然需要少许发酵时间，因此商店售卖寿司时便在店门前挂一张来告示告知顾客何时可以购买寿司。 寿司在花見期间的公园也有售卖，在剧院中还作为便當出售。腐皮寿司（稲荷寿司／いなりずし）和笹寿司通常一同出售。卷寿司（巻き寿司／まきずし）和散寿司（ちらし寿司／ちらしずし）在江户时期也开始流行起来。
江户有三家有名的寿司屋：松之鮨（松之鮨／まつのずし）、与兵卫寿司（興兵衛鮓／よへいずし）和毛拔寿司（けぬき寿し／けぬきずし），但实际上，在19世纪初的约二十载间成立的寿司屋就有数千家。握寿司在极短时间内冲击了寿司市场并以火速传遍江户。在1852年出版的书籍《守貞謾稿》中写道，江户的一个町就有一两家寿司屋，但每一个或两个町中才能找到一家荞麦面馆，这意味着寿司餐馆的数量大约是荞麦面馆的两倍。
这些早期的握寿司和今天的品种并不完全一样。当时鱼肉需经酱油、醋或大量的盐腌制，因此不需要蘸取酱油食用。有些鱼类在制作寿司前需要煮熟，这样做的一部分原因是在没有冰箱的情况下保鲜。每块寿司约有今天的两倍大。
现代冷藏技术的发明使得用生鱼制作的寿司变得触手可得。在20世纪后半叶，生制寿司在全世界范围内的名气大增。
鲫鱼寿司（鮒寿司／ふなずし）是琵琶湖北岸滋贺县的長濱市特有的一种熟寿司。鲫鱼寿司的制作手艺在经营喜多品老铺的北村家族的十八代传承者中薪火相传。
地道的鲫鱼寿司是用一种当地的湖里特有的，叫做“似五郎鲫”（Carassius auratus grandoculis ）的野生金鱼制成的。实际上“鲫鱼寿司是用黑鲫制成的”这个说法具有误导性，因为真正的黑鲫（C. carassius ）不是琵琶湖里的土生品种，也早已灭绝，而制作所使用的是其他的鲫鱼品种，甚至还有欧洲的品种。
焖烧 (饮食)

烧是烹调方法之一。是先将主料用煮、炒、煎、炸等方法烹熟后，加调味品和清汤，煮沸后用中到小火烧入味至酥烂，再旺火收汤。有的时候勾芡，不勾芡者称为乾烧。烧和「焖」的主要区别在于焖使用的火力要小，汤量更大，而且一般不勾芡。
烧的分类有：红烧、白烧、乾烧（常见于川菜）、葱烧。这种烹调的特点是油大、酥烂、味道厚重、口味鲜鹹。例子：红烧肉、葱烧蹄筋、乾烧鱼、火腿烧白菜。
經常誤稱為「悶燒」——燃燒時只冒煙而沒有火光的一種傳遞能量的方式（注意「悶」「燜」區別）。
鯖屬

鯖屬（學名：Scomber）是鯖科下的一个屬，统称为鯖魚，是一類很常見的食用魚，出沒於西太平洋及大西洋的海岸附近，喜群居。鯖鱼平均身长30至50厘米（12至20英寸），寿命最长可至11年，以吞噬浮游生物及鲟鱼、鳕鱼和鲱鱼所产的卵为生。
鯖魚又名青花魚、油胴魚，古名鮐。在中文语境下要注意区别于中国的四大家鱼之一的青鱼，在浙江沿海地区，此鱼被称为青占鱼。閩南、臺灣稱之為花飛魚，在北臺灣此鱼被称为沙巴魚（音譯日文「サバ」）。南臺灣將称为三元魚、三文魚，是將鮭魚音譯「三文魚」錯用於鯖魚。
鯖属包括大西洋鯖、花腹鯖（澳洲鯖）、科利鯖、白腹鯖（日本鯖）和印度鯖等五种。其中，大西洋鯖（學名：Scomber scombrus）为产于北美洲和欧洲的大西洋沿岸的鯖屬鱼种，为重要的中上层经济鱼类之一。该种鱼类分布广、生长快、产量高，同时，其肉质坚实，除鲜食外还可腌制或制作罐头，其肝可提炼鱼肝油。
白腹鯖为中国、日本主要经济鱼类，花腹鯖的模式種產地在澳洲西部，而印度鯖为2016年在阿拉伯海东部新发现的物种。
鯖魚生活在溫帶及寒帶的大陸棚，成群活動，冬季時會游至深水域越冬，春天時游至沿岸海域。大西洋鯖魚過去主要在大西洋東北部海域活動。但是，近年來隨著它們成為捕食對象，逐漸轉移到冰島和法羅群島（Faroe Isles）附近海域集結。海洋保護學會称，鯖魚目前的數量雖然還好，但已經呈下降趨勢，因此建議人們「偶爾吃」，引发蘇格蘭渔民不满。因为鯖魚是蘇格蘭漁民的主要魚種之一，2011年的捕撈價值達1億6千多萬英鎊。
鲭鱼屬肉食性，掠食动作粗暴，以小魚及浮游動物為食。
鲭鱼富含EPA、DHA等ω-3脂肪酸，有助于增强记忆力。由于鯖魚易腐難藏，捕获后需要立即处理并且全程冰冻，否则出水的那一秒便迅速开始腐败。在早年保鲜技术不发达的时候，甚至常常被当成杂鱼丢弃或做成猫粮。因具有特殊腥味，故少有生食，多數情況下都是以香料或醋醃漬鯖魚，以達成保存與去腥的效果。
鲭鱼体内大量的慢速红肌使得鱼肉有着红肉般的紧致口感。日本和台灣皆有出產鹽漬鯖魚。以番茄汁為主要原料製造的茄汁鯖魚罐頭在台灣非常受歡迎，亦常見煮營養白麵條配上茄汁鯖魚罐頭的作法。在中国大陆常见烹调方式为红烧、五香或添加梅干菜红烧。
另外由于它的肉质中含有较多脂肪因此特别适合熏烤。和沙丁鱼及金枪鱼一样，鲭鱼还常被人制成鱼罐头食用。
鯖魚也是舟山等浙江沿海较为常见的食用鱼，最常见烹调方式为红烧，或添加梅干菜红烧。
鲭鱼肌肉中含有大量游离组氨酸，当受到能产生组氨酸脱羧酶的细菌污染时，组氨酸会被分解而产生有毒的组胺，这类毒素不会因为油煎、清蒸、煮汤而挥发。使食者会发生过敏性食物中毒，被称为鲭鱼中毒。鲭鱼中毒的症状主要是过敏反应，中毒者会出现呼吸紧促、脸部潮红、头痛、荨麻疹、发热以及呕吐、腹泻等症状。
一般情况下，新鲜的鲭鱼产生的组胺很少。经实验，青花鱼、金枪鱼、沙丁鱼等鱼类在37℃放置96小时即可产生1.6～3.2mg/kg的组胺，而鲤鱼、鲫鱼和鳝鱼等淡水鱼类产生的组胺仅为1.2～1.6mg/kg。而引起人体中毒的组胺摄入量为1.5mg/kg，并与个体对组胺的敏感程度有关。香港食品法典委员会所订的行动水平为200mg/kg。
华理红烧肉

华理红烧肉，是华东理工大学的一道招牌菜品。该菜品采用上海本帮红烧肉的做法，在2011年上海校园系列「十大美食」评选中获总决赛一等奖，成为上海高校中一道很有口碑的菜肴。
据华东理工大学校方介绍，华理红烧肉选用三分瘦两分肥的五花肉，将其切成约100g的方块；接着焯水冷却；滑锅，放入姜葱和大料煸香；放入肉块，并放白砂糖炒制以增色；放入老抽、料酒，水烧开后小火焖一小时，期间放入蜂蜜以保色增亮，最后转大火收汁。
2011年12月，华东理工大学凭借其代表菜肴华理红烧肉，获得了上海校园系列“十大美食”评选的一等奖及“最佳口感奖”，从色、香、味、意、形、养等方面得到了专家评审团与大众评审团的认可。参加“十大美食”评选时主勺红烧肉的厨师，为时任徐汇校区友谊食堂（二食堂）厨师何民杰，老家在安徽省，家在浙江绍兴，自1992年在华东理工大学工作以来，连续二十年春节留校，为留校职工和学生做饭。
自2010年开始，华东理工大学为每一位毕业生准备“爱校餐”，凭餐券领取，其中便包含华理红烧肉，华理食堂在保证每天的正常饭菜供应基础上，要完成每天2000多块红烧肉的烹饪；2015年、2016年、2017年，华东理工大学后勤部门推出了新生“爱校餐”，每份也包含红烧肉一块，以期增强学生的归属感。有毕业生认为该菜品具有华理特色，且与校园生活记忆联系在一起，让人铭记校训和校园文化；甚至有学生直接称誉其为“天下第一红烧肉”。
豬腩

豬五花（英語：pork belly），又稱五花肉、三層肉，是豬肉的一種，在豬的部位屬於家豬的腹部，是常用食材。
由於含有大量脂肪，每100克（0.22英磅）豬腩的熱量可以高達520卡路里。
以这种切割法切割的豬肉在两岸四地、韩国、和菲律宾等地是非常受欢迎的。
在中国菜中，豬腩肉（五花肉）是常用的食材，通常被切成丁狀，以红烧方式燉煮。例如製作紅燒肉、東坡肉、扣肉等。上等的豬腩稱為五花腩，肥肉瘦肉層次分明。
在台式料理中，豬腩肉常用製作刈包或爌肉飯。
在香港，一般稱為五花腩，或豬腩肉。
在朝鲜半岛，五花肉的韓文寫為삼겹살，意思即為三層肉。五花肉被视为高档猪肉，常被用于烤肉，即韓式烤三層肉。
在琉球，豬腩稱為三枚肉，是常見的家庭料理。
在美國中，培根是最经常从猪腩肉所製成的。在芝加哥商品交易所的豬類期貨也有冷凍豬腩期貨可供交易。
炒花飯

炒花饭是武漢食品，原料为煮熟的大米饭（通常使用粘性较小、口感偏硬的籼米）和鸡蛋，辅料不固定，常见的有青菜、腌菜、豆角末、香肠、肉丝等。油烧热之后先打一个鸡蛋进去炒碎，再放入辅料煸炒，最后放入米饭炒入味后即成。
福建炒麵

福建炒麵是一種源于吉隆坡的華人傳統麵食，也是當地的代表性美食之一，在吉隆坡當地人一般都稱之為福建麵或稱福建炒，在馬來半島地方，也有人將其稱為福建炒大碌麵。
福建炒麵起源于在1920年代至1930年代的茨廠街，是早期福建籍的移民所販售的麵食，所以該料理被冠上“福建”這名號。其所料理的方式是繼承與福建沿海一帶，但這種麵食在福建一帶無法尋獲，是早期移民至吉隆坡的華人為適應當地炎熱氣候所研發的麵食。
在文獻記載中，來自中國福建泉州安溪的王金蓮是第一位販售福建炒麵的人，他在1927年移民至馬來亞後，在吉隆坡的茨廠街附近設攤擺賣家鄉麵食。最初販賣湯麵為主，后來為適應南洋人因天氣悶熱而嗜好口味重的料理，開始在麵內加入比目魚粉、黑醬油、巴拉盞（粵语：馬拉盞）、辣椒醬等，并且把湯汁燜炒成濃稠半濕狀，呈現烏黑且味道濃郁的麵食，這也是福建炒麵的雛形。隨著王金蓮的炒麵開始在吉隆坡的華人社區廣為人知後，他也開始在思士街與茨廠街的交接口開設了“金蓮記”，這家店也成為目前吉隆坡著名的老字號，目前已傳至第三代。目前福建炒麵已成為吉隆坡的代表性美食，營業者或廚師已不限於福建籍人士，因吉隆坡一帶是廣東人聚集地，販賣福建炒麵的店家通常也會販售廣府式的炒麵。
福建炒面一般多使用粗大的鹼水黃麵配上豬油、蝦子、黑醬油、豬肉片、花枝、高麗菜、豬骨高湯等材料燜炒，使用的時候搭配參巴辣椒醬，在吉隆坡一帶的華人社群是非常流行的麵食，在一些路邊攤或炒粉店都可找到它的蹤影，當地人認為最好的福建炒麵是需要使用炭火來煮炒。
马来西亚半岛福建炒麵制作过程：
马来西亚半岛福建炒麵的制作过程简单易懂，食材新鲜，口感丰富，是一道经典的马来西亚中华美食，深受广大食客的喜爱。
食堂

食堂，常见于学校、公司、工廠和军营，是大量人群集体用餐的地方。
食堂的内部设施主要是桌、椅、收款處和廚房摊位。现在一般的食堂也提供风扇或者空调。
食堂通常類似快餐店經營，一般是先付款，後取收據到廚房窗口去取食物。有些食堂出菜部一般分為几个，分别售卖不同种类的食物，增加去食堂进餐的人的选择范围。出菜部一般分為水吧、燒味部、中餐、西餐等。
食堂的經營模式各異，影響善用資源，例如為保安等理由，軍警飯堂不開放予公眾使用，所以軍警調動常影響顧客用膳人數，食堂經營者或須估計，供應要滿足需求。
臺灣有許多自助式便當店的規模與學校的學生餐廳相似，一般店家都會將菜餚用盤子裝好放在自助區供客人自行夾取，等客人選好菜以後再到收銀台結帳；大多數業者都會由收銀台專員目測菜餚多寡來估價，也有部店家會採用秤重的方式來估價。
食堂一词在英国英语中为canteen，与餐厅的汉语拼音cān tīng類似，于是有人從字面上得出两词之间渊源的推断。然而实际上，来源于意大利语的cantina或更早的拉丁语canto一词，与汉语中的餐厅并无瓜葛。
1980年后，因经济利益驱动，中国菜系之争绵延不绝，尤以八大菜系之争最为知名，故当代中国网络文化中，将食堂菜恶搞为第九大菜系。
異世界食堂

《異世界食堂》（異世界食堂），日本輕小說作家犬塚惇平的輕小說作品，發表於小說投稿網站成為小說家吧的網路連載小說。由主婦之友社（日语：主婦の友社）出版，插畫為榎波克己（エナミカツミ）。2016年9月28日宣佈動畫化，於2017年7月3日起由東京電視台、AT-X等電視台播放。台灣中文版由四季出版發行。
2016年11月，在《YOUNG GANGAN》上開始了本作的漫畫版連載，由九月タカアキ負責作畫。
2021年4月，宣布製作動畫第二季，並於《月刊少年Ace》2021年6月號起開啟新一部的漫畫版連載。
2021年10月1日起，在日本東京電視台、大阪電視台、AT-X陸續播映，台灣由巴哈姆特動畫瘋、KKTV、friDay影音、MyVideo、HamiVideo、中華電信MOD同步上架，香港由Viu影音平台播出。
「貓咪西餐廳」是一家餐廳，位於一個東京未知購物區的商店街角落，儘管名為西餐廳，但除了西餐還提供不同的餐單選擇。餐廳在正常營業時間開放，在節日和周末休息。但是星期六都會秘密地開放，因為在這個特定的日子，餐廳大門會與異世界連接，大門通往魔族、鬼族、精靈族、獸人和其他奇妙生物都會光臨，他們進入餐廳並參與其菜單，其中許多人成為常客。
本處名詞以繁體小說版為主。
犬塚惇平 (原作)／九月タカアキ (漫畫)
犬塚惇平 (原作)／ヤミザワ・モロザワ (漫畫)
2015年永城市实验高级中学部分学生冲击学校食堂事件

永城市实验高级中学部分学生冲击学校食堂事件是發生於永城市实验高级中学（原名“永城市第三高級中學”，后在2019年又更回原名。）的一次群體性打砸事件。2015年5月14日晚上，部分学生因不滿食堂飯菜質量太差、及食堂經理毆打向學生賣雞蛋的老人，到食堂理论并与管理人员发生争执，进而演变为群体性打砸事件，砸毀學校食堂、超市，並掀翻一輛前來處置事件的警車，整个过程有数千名学生围聚。当晚11时许，事态基本得以平息。
該中學学生因對飯菜質量不滿，此前已發生過多宗學生打砸食堂事件。校內食堂質素低下，經常在飯內發現蒼蠅，甚至在饃內發現圖釘，而且食物大多半生不熟，故學生大多偷偷地光顧校外的外賣飯商。由於学校封闭，規定學生只能在學校的食堂用餐，所以外面一些卖饭的都是在墙头送饭，抢了食堂的生意，让食堂经理蔣某心生不满。食堂经理或校內保安以往亦曾多次驅趕外賣飯商，更曾毆打光顧外賣的學生。
5月12日早上，一名生活困難约50岁左右的老太太李某，與其任職該校教師的魏姓丈夫，在進入校園內向學生售賣煮熟的茶葉蛋時，被食堂經理发现並进行殴打。李某一度被毆打至躺在地上，倒地不起。警方事後到場處理，把雙方送院治療。事發后，校方不给予回复，沒有處理赔偿和慰问，遲遲不能給出交代，食堂經理也消失不见，引發学生强烈抗议，進而发生打砸食堂事件。
5月14日晚上，河南省永城市实验高级中学部分学生晚自习结束后，在用夜餐时不滿校方仍未就事件給予回覆，加上蔣某消失不见，於是聚集一起要和蔣某討說法，過程中食堂工作人员发生冲突。食堂保安人員在嘗試壓制學生后，演變成群體性打砸事件，學生們大肆打砸食堂，更一度哄搶校內超市及破壞校園。學生們還高喊各種口號助威，一時校園內群情振奮。永城市公安局隨後派特警到場試圖维持秩序。在警方到場，企圖把一名學生帶上警車時，引起了在場學生不滿。學生包圍警車以阻止離開，要求放人，其後打砸並推翻警車，而與警方一同前來的蔣某亦被學生發現及追打，後來警方則撤到校門外維持秩序。在食堂外，校內多處亦遭破壞，桌椅被掀翻，多扇玻璃窗均被擊碎。在事件持續近3小時後，才經教師調解而平息。
事發後5月15日上午，河南省永城市实验高级中学臨時宣布放假。永城市实验高级中学回应称，当晚发生冲突后，经学校老师做工作后，学生于当晚11时左右返回宿舍。校方已责令食堂管理中心解聘与学生发生冲突的食堂工作人员，并将根据学生的意见对食堂进行整改。
事情发生后，各级领导十分重视，立即责成有关部门及时介入，永城市委、市政府领导迅速到达现场，及时控制事态，成立工作组，迅速开展调查工作。初步查明，因学校食堂由个人承包管理不善，导致饭菜质量差、价格高，引发学生不满并积累矛盾。15日下午，永城市委、市政府主要领导主持召开专题会议，听取情况汇报，并就事件后续调查处置工作进一步安排部署。为妥善处理，市政府成立以主管教育副市长为组长的专门工作组进驻学校，抽调财政、审计、监察等部门评估食堂建设投入，收回食堂由学校统一招标托管，同时市纪委介入调查問責，并强化校园安保，尊重学生就餐自主选择，责成教育主管部门进一步加强法制宣传教育，吸取教训防止类似事件发生。
事后永城市委市政府对相关责任人进行了追责：对负有直接责任的永城市实验中学校长给予撤销党内职务、行政撤职处分；给予3名副校长行政记过处分；对负有主要领导责任的永城市教体局3名副局长给予行政警告处分；对负有重要领导责任的永城市教体局局长进行诫勉谈话。河南省教育厅在通報中聲明学生与食堂职工没有发生肢体冲突，在事件過程中没有学生受伤，並批評到永城市实验高级中学在引入民间资本社会化经营学校食堂过程中，未遵循以人为本的原则，忽视学生就餐意愿，放任不当行为，缺乏有效疏导措施，导致矛盾激化并引发极端事件，敦促各地进一步加强学校食堂管理並采取有效措施，学校应成立由教师、家长、学生组成的膳食委员会，参与学校食堂日常管理和监督；教育部门需完善巡查制度，定期开展辖区学校食堂巡查；强化后勤人员思想与职业道德教育，树立服务育人理念；学校应促进学生与后勤人员交流，及时化解矛盾，增进理解；教育部门要联合食品安全部门检查学校食堂，排查问题隐患。对无资质或违规经营的依法取缔，对存在隐患的责令整改，并将整治情况上报省教育厅。
法制日报認爲此次事件反映出学校对学生基本权利的忽视和食堂公益性缺失的问题。類似事件频發根本原因在于学生的正当权利未被保障，导致矛盾激化。
齐鲁网認爲事件反映了学校在食堂管理上的问题，学生因饭菜质量差且外卖受限而不满，而校方却用打压外賣的方式逼学生消费食堂产品，最终引发冲突。批評学校将食堂外包却疏于监管，纵容承包方以次充好、抬高价格，甚至打压学生选择外卖的权利，暴露出学校只顾经济利益的不作为与乱作为。对此政府应规范食堂承包制度，杜绝从学校与食堂学生身上牟利和滥用权力的行为，同时要求学校加强管理保障食品质量和安全，以公益、非营利性为原则制定合理配餐标准。
光明网表示学生因不满食堂问题引发的打砸事件频频发生，暴力行为虽不可取，但其背后原因值得深思。認爲学生对饭菜质量的不满，往往源于食堂外包经营导致的利益最大化倾向，校方收取高额租金，经营方垄断经营，最终侵蚀学生权益，使得矛盾积累爆发。食堂需厘清定位，加强监管，明确校方责任，杜绝利益輸送，同时通过膳食委员会等机制平衡各方诉求，真正落实为学生服务的初衷。
紅網認爲此次事件不能完全怪罪于学生。学校在面对学生的要求迟迟不给答复，是对学生和学校的不负责任，亦是使问题不断升级的原因。學校不能一直將自己定性為“管理者”，而忽略了食堂本應是服務性高於管理性，校方對食堂隱患和問題視而不見，只會催生出类似惡性事件，食堂因此不能披上“壟斷有理”來進行不負責任的經營，否則校園打砸也難以除去病根。
部分網民認為，這些垄断性经营的餐厅應該值得社会关注，因为高中学生正值需要加强营养的年紀，而這些餐厅的饭菜质量差劣，不能滿足高中学生的需求。
快餐

快餐（英語：Fast food），是可迅速准备和供應的食物的總稱，通常可以徒手進食，无需使用餐具，大部分具有包裝，可以外带或外賣。 由于可大量烹煮，成本低、製作時間短等因素，快餐从20世纪初期西方陸續進入工業化後开始流行，隨處可見的快餐店成为西方饮食文化的象征，然而在1950年以後冷凍櫃和微波爐大量出現後，東方也出現了乾燥形式的包裝技術，使得速食開始擴散進入家庭，大多數食物都可以通過高效率加工手段速食化，只要簡單加熱就可以享用，很多人已經每日從超市購入這種產品食用，在21世紀後逐漸變為冷凍包裝即食品的總稱（現代快餐）。
在中国大陆和臺灣，有不少便當店或自助餐店亦會名為「快餐店」，此處的快餐意即主菜和配菜都已經料理完成可以迅速裝盒販售的便當。本文並非指這種能夠快速出餐的中式便當，而是強調美式速食餐廳制度下生產的快食品為主（傳統速食）。
快餐在某種意義上被視為現代文化的一種標記，不同文化之間，快餐的內容也大同小异。在古羅馬城市中有販賣麵包與橄欖油的小攤子，而在東亞，比較容易見到得則是麵攤、饅頭店等。在中東則可能是賣扁平麵包和沙拉、三明治的攤子。
現代快餐的起源通常與漢堡畫上關聯，因為最早的快餐店是以漢堡作為主要產品。最早開設的快餐店是位于美国的白城堡，在1921年就已出現，當時一個漢堡的價錢是五美分。後來白城堡在漢堡肉餅上弄了五個小洞，這樣可以增加受熱表面積，使肉熟得更快，所需的烹調時間也相對縮短。白城堡被視為快餐業的始祖，並且也衍生了眾多的競爭業者。
一般快餐大多以美式為主流，但中式、港式、日式、臺式等東方式快餐亦有一定發展。兩者的共同点是採用了工業化生产，利用流水線加工、預製冷凍餐點、烹煮配送現成食材、一次性餐具，佐料包等。同時將餐點菜色分開供客人自行選配。快餐的特点是能在櫃台直接帶走或者简单處理就可以食用，甚至通过微波炉加熱。
和西方快餐不同，中式和日式快餐有湯汁，通常使用筷子、湯匙進食，但現在也常見包裝好的飯糰可以直接吃。傳統上，東方式餐饮的制作是复杂的，待大廚準備食材烹調，顧客往往要在位子坐上许久，才會上菜。但快餐则不需要等待食物製作时间，具有效率。
在亚洲國家，隨著20世紀工商社會的成型，逐漸發展出現代快餐的飲食模式，如中式小吃、台灣的滷肉飯、港式快餐、日本的丼物、韓國外送服務等。90年代后，部份东方快餐业者致力于研究改良菜式、配料和烹調方法，務求使快餐食物和飲料更健康及多樣化，與美國引入的美式快餐區分開來。
快餐的涵蓋範圍遍布全球，尤其以美式快餐為主。
目前全世界最大的快餐連鎖店是麥當勞，於1940年在美國南加州創立，以漢堡為主力產品。與麥當勞齊名的肯德基由哈蘭德·桑德斯上校於1939年在肯塔基州路易斯維爾創建，以炸雞聞名世界，現被百勝餐飲集團收购。
至于其他美式快餐店方面，漢堡王於1954年於美國邁阿密-戴德縣開設首間分店，其汉堡以炭火燒烤汉堡排和新鮮蔬菜配製、成為漢堡王的招牌食品。溫蒂漢堡則創立於1969年，其重要創舉是發明了顧客免下車的"得來速"点餐服務。Subway以新鲜、健康、即点即做，低热量的潜艇三明治为主要餐点。
亞洲快餐方面，香港的三大快餐集團大家樂、大快活和美心MX均是港式快餐的代表。台灣以遍布各地的美食街、夜市的店家販售的即食食品為主，亦有鬍鬚張魯肉飯、頂呱呱、丹丹漢堡等連鎖業者。日本的摩斯漢堡以包括「米漢堡」在內的和風美式速食著稱。
快餐雖然有低成本、速度快的優點，但以大量食用油、調味料和食品添加物來烹饪的方式，使得快餐被批評危害人體健康，尤其是加速心血管疾病與其他內臟疾病。
但有部份速食品牌如麥當勞進行一系列的健康改革，例如改用健康油烹調食物等等。
調理包

調理包，又稱家庭取代餐、軟性罐頭、餐包、商務簡餐，根據台灣同業與速食業內消費者的共識，目前尚無統一且公眾認可的通用名稱。
調理包的發明，源自美國國防部下轄的作戰能力發展司令部（英语：United States Army Combat Capabilities Development Command）、紐西蘭企業雷諾集團控股公司Reynolds Group Holdings以及美國企業Continental Flexible Packaging，三個單位共同於1978年獲得非營利組織，食品科技機構IFT（美國食品科學技術學會）的食品工業成就獎的肯定。這項產品最初的目標是用於美國軍用攜帶食糧的容器，因為罐頭的重量以及空罐處理的問題。隨後在阿波羅計畫中被應用在太空人食品的包裝，進而受到眾多食品製造商的關注。但當時，美國一般家庭普遍備有冰箱，冷凍食品更加普及，另外，調理包的封口所需要使用的接著劑，無法得到食品藥品監督管理局的認可也是原因之一，為此調理包並未流行開來。
另一方面，由於在日本，冰箱相對較晚普及，調理包成為除了罐頭以外，還能以常溫狀態流通並保存的全新加工食品而備受期待。1968年2月，日本的大塚食品工業公司開發出世界最早的，一般大眾市場取向的調理包食品，在限定區域內販售，並於翌年4月改良包裝後販售到日本全國。當時以「3分鐘的加熱後就能立刻食用」的標語，以保存和簡便為主軸，作為速食食品的一種而逐步普及開來。
沃歌斯

沃歌斯（Wagas）是一家中国西餐连锁餐厅，总部位于上海市静安区。 沃歌斯最初是一家咖啡馆，後來逐渐发展成轻食简餐连锁，所售产品包括沙拉、意大利面、三明治、果汁和咖啡等。截至2022年，沃歌斯在中國大陸11個城市共有250家餐厅。
来自丹麦的John Christensen來到上海市後從事物流工作。1999年，他在中信泰富广场开了一家名为Wagas的咖啡馆，供应沙拉、三明治、咖啡、果汁等。2001年，Wagas首店中信泰富店的店经理、来自澳大利亚的华裔Jackie Yun決定和创始人共同经营沃歌斯。 沃歌斯在首店开业后的近10年里，门店数量都没有突破10家。 2016 年，沃歌斯在深圳市开设了第一家分店。 2017年，沃歌斯宣布在年底新增40家门店。
沃歌斯又開設旗下品牌FUNK & KALE、BAKER & SPICE（以欧洲面包、酸面包、西点和蛋糕為主）以及LOKAL（以摇滚烤鸡、芝士牛肉汉堡、早午餐拼盘為主）。
2021年，快樂蜂、餐饮品牌国际和百胜中国考虑收购沃歌斯。 2022年9月，安宏资本收购了沃歌斯60%的股權。沃歌斯创始人继续管理集团日常工作。
炒飯

炒饭是一种食物，是将煮熟的米饭在炒锅或煎锅中翻炒，并通常与其他食材（如鸡蛋、蔬菜、海鲜或肉类）混合而成。通常可以单独食用或作为其他菜肴的搭配。炒饭是东亚、东南亚以及一些南亚菜系中很受欢迎的一道菜，也是印度尼西亚的主要国菜之一。作为家常菜，炒饭通常使用其他菜肴剩余的食材制作，因此有无数的变化和口味。
炒饭有许多不同种类，各自有其特定的配料。在中国，常见的品种包括扬州炒饭和福建炒饭。日本的炒饭被认为是一道日本中式菜肴，源自中国的炒饭。在东南亚，印尼、马来西亚和新加坡的炒饭以及泰国的炒饭是受欢迎的菜肴。在西方，大多数供应素食的餐厅都发明了自己的炒饭品种，包括蛋炒饭。炒饭也出现在提供没有传统炒饭的美国餐厅的菜单上。此外，一些拉丁美洲国家的菜肴中也包括炒饭的变种，如厄瓜多尔的chaulafan、秘鲁的arroz chaufa、古巴的arroz frito和波多黎各的arroz mamposteao。
在亚洲，炒饭是常见的街边小吃。在一些亚洲国家，小餐馆、路边摊和流动小贩专门贩卖炒饭。在印度尼西亚的城市里，常见的是炒饭小贩们推着食品推车穿梭于街道之间，将车停在繁忙的街道或住宅区。许多东南亚的街边小食摊提供炒饭以及一系列可选择的配菜和小吃。
早在7000多年前，甚至更早，中國江南一帶開始種植水稻當作糧食。一開始的米飯是用蒸的。直到春秋時代，鐵器開始較為普遍的使用在農耕和炊具上。這時才有最早的炒製食物出現。
炒飯的歷史可以追溯到距今約1600年前的中國。關於第一盤炒飯是如何被發明，有兩種說法，一說是民間發明，另一說為最早的炒飯是皇帝愛吃的珍饈。
早在春秋時期，揚州一帶古運河邗溝上的平民，喜歡用雞蛋炒飯。 當時人們會把中午吃剩的剩飯留到晚上，加入一兩顆雞蛋和蔥花炒一炒，成為蛋炒飯。 宋朝時，炒這種烹飪方式蔚為風行。比起普通的烹飪方式，如蒸、煮，這時人們意識到炒製的食物比起蒸煮味道更好。在這之前，中國的傳統烹飪方式以蒸、煮為主，頂多用烤製的方式來烹飪。由於宋代時榨油的技術提升，油料的價格下降使得炒製得以盛行，尤其是植物油。動物油的煙點比植物油低得多，也就是說動物油不能加熱太久的時間，否則會冒出青黑色的油煙並在鍋中產生一層難以清除的黑色炭化物質。植物油則可以長時間在鍋中翻炒，不會炭化。炒飯也在這時普遍的出現。到了明代，揚州民間廚師又在炒飯中增加一些食材，例如火腿（或叉燒）和玉米等，成為今時今日「揚州炒飯」的雛型。
另一說法相傳是隋朝時隋煬帝南巡江都（今揚州）時，命人煮他喜歡吃的「碎金飯」，就是雞蛋炒飯。因其飯粒均勻包裹蛋液，外呈金黃色而裡面是白飯的銀白色而被又稱為「金裹銀」。從此揚州人便把金色的雞蛋炒飯稱為「揚州炒飯」。
美國飲食

美國飲食（英語：American cuisine）又稱美國菜，是美國的飲食文化反映出它的歷史。來自歐洲的殖民者引進了一批食材和烹飪風格，時間進入19世紀和20世紀以後，由於眾多外國移民的湧入，使得全美國各地展現出豐富的食物更加多樣性。
因是移民國家，美國的飲食文化基本是受歐洲人所影響。在歐洲人移居美國時，往往把歐洲的烹飪、食材帶到了美國。
因為早期大多數美國移民是英國或愛爾蘭裔，英式文化在美國菜中，一直佔主導地位。在十九世紀歐洲大陸大量移民，亦帶來了不少其他飲食文化元素。美國菜在吸收了歐洲大陸的烹飪精華後，逐漸形成自己獨特風格，另外在美國南方因為蓄奴的歷史，菜系深受非洲影響，西岸跟德州則曾為墨西哥領土，使其原本的歐風料理又融入拉丁美洲的風味。二次世界大戰後，美國菜也因亞裔人口增加開始受到亞洲菜系影響而出現一些獨特的菜色。
沖繩料理

沖繩料理，又稱琉球料理，是琉球（今日本沖繩縣及奄美諸島）的地方菜系。由於文化、氣候、蔬菜物產等的差異，与日本内地的饮食相比，有一定的地方特色。
由於悠久的貿易歷史，闽越地区的閩菜和東南亞飲食渗透入了琉球料理。在1605年引進沖繩島的番薯至20世紀初仍為琉球人的主食。苦瓜和丝瓜可能是從東南亞引進。由於琉球曾是明国的朝贡國，通过朝贡贸易与明交流频繁，琉球廚師曾前往福建學習烹飪閩菜和（也曾有閩人移民琉球）。泡盛酒可能源自暹羅（今泰國），並在15世紀引進琉球。在庆长琉球之役之後，琉球臣属萨摩，吸收了日本内地菜肴。另外由於地理上靠近台灣，琉球也有部份菜色近似台灣料理（如花生豆腐（ジーマーミ豆腐）跟滷肉）。
琉球在二戰後由美國管理，屆時各種罐頭食品得到普及。美國的漢堡包店早於日本本土進入沖繩市場。在此期間，沖繩人熟悉美國食品文化，亦出現了一些受美國食品影響的新派料理（包括塔可飯（タコライス））。這些美食在現代已經演變，特別是因為美國在第二次世界大戰結束後對沖繩的駐軍（日美同盟）。
除蔬菜和水果之外，由於沖繩受東南亞影響，食物使用較多草藥和香料，與日本内地相比較少食用菇類。
沖繩料理另一特點是食用較多肉類，不像日本内地因佛教影響有近千年不吃肉食。琉球菜的主要蛋白質來源於家畜，特別是豬。佛教在琉球王國的傳播不太普遍，自第二尚氏王朝以來，琉球有一種使用牲畜的文化，以豬為首，以豬為尾，“豬的每一部分都可以吃掉，除了它的蹄子和叫聲。琉球人也食用一些很多日本内地不习惯吃的食物，如山羊。
儘管被海洋包圍，但與其他海洋文化相比，沖繩人食用的海鮮相對較少。傳統上魚類和其他海鮮產品在沖繩島的高溫下很難保存。此外，這些島嶼相對較少漁獲，因此主要用鹽加工處理。不像日本的主要島嶼，雖然沖繩也有刺身，但不是主菜。
食用海帶也是受歡迎的成分，如昆布，琉菜經常使用昆布，不僅製作湯料，還可以製作燉菜、炒菜等。雖然在該地區沒有耕種，但冲绳仍是目前日本最大昆布食用地區。
沖繩的主食傳統上是薯類，如番薯或芋頭，現在则更多食用米或小麥，但与日本内地相比，琉球人不常吃牛奶和奶酪類乳製品，麵包也不是那麼受歡迎。
Hainanese curry rice

Hainanese curry rice is a Singaporean dish consisting of steamed white rice smothered with curries and gravy, characteristically accompanied by curry chicken, pork chop, chap chye (braised cabbage) and kong bak (braised pork). It originates in Singaporean cuisine and is not thought of as part of the cuisine of Hainan, China although it was created by Hainanese people.
Hainanese curry rice developed during British colonial rule in Singapore. It was started by Hainanese living in Singapore, who were often employed by the British as well as the wealthy Peranakans (Straits-Chinese) as chefs in their homes. Pork chop was adapted from British cuisine and the rest of the ingredients, such as curry chicken, babi pongteh and chap chye, were from Peranakan cuisine. These were adapted for Hainanese curry rice. Loo's, one of the most well-known and popular Hainanese curry rice vendors in Singapore, started operations in 1946 and is situated in Tiong Bahru Market.
Traditionally, steamed white rice forms the base of this dish. In recent years, some outlets, for example Jin Soon Fa Curry Rice, offer brown rice as an option.
The curry is milder and thicker than its South Asian variant.
KF Seetoh

Seetoh Kok Fye (born 1962), better known as KF Seetoh, is a Singaporean food critic and photographer.
The fourth of five children, Seetoh attended St. Joseph's Institution and the Baharuddin Vocational Institute. Beginning in 1983, he worked as a photographer The Straits Times, but left in 1990 to establish his own photographic studio. In 1998, Seetoh and Lim Moh Cher founded Makansutra (a portmanteau combining "makan" and "sutra"), a food guide publisher dedicated to Asian cuisine.
In 2008, Seetoh was awarded the Special Recognition Award by the Singapore Tourism Board.
Seetoh collaborated with Urbanspace, a company managing food halls in the United States, to open a Singaporean hawker centre, near Times Square, New York, in 2022.
On Dec 21 2024, Seetoh's brother Kwok Meng died in a suspected gas explosion in his holiday villa in Italy.
Curry pie

Curry pie is a variety of savoury pie served in the United Kingdom. It is made from curry gravy, usually containing an assortment of fillings and enclosed in a pastry shell. Curry pies are a popular pub meal in the United Kingdom, often accompanied by chips.
In Australia and New Zealand, as well as serving pies made with an Indian curry filling, a variety of curry pie with Thai curry filling is also popular, often made with either red, green or yellow curry.
Iosif cel Nou de la Partoș

Iosif cel Nou de la Partoș (n. circa 1568, Raguza Dalmației – d. 1656, Mănăstirea Partoș) este un sfânt român din calendarul creștin-ortodox, sărbătorit pe data de 15 septembrie. A fost mitropolit al Banatului.
Se știu prea puține despre el. Născut Iacob și rămas orfan de mic, mama sa îl trimite să învețe carte la Ohrida, pe când avea 12 ani. La 15 ani intră la Mănăstire Adormirii Maicii Domnului, iar după cinci ani pleacă la muntele Athos, la Mănăstirea Pantocrator, unde este călugărit cu numele de Iosif. După o vreme s-a retras în sihăstrie, unde se spune că, datorită virtuților sale creștinești, primise de la Dumnezeu darul săvârșirii de minuni prin vindecarea bolilor.
Ajungând cunoscut, iubit și respectat, Iosif a fost hirotonit la muntele Athos și rânduit drept duhovnic al călugărilor de acolo. A trecut pe rând pe la mănăstirile Xiropotam, Vatoped, Hilandar și alte schituri și mănăstiri fiind, apoi, numit egumen la Mănăstirea Sfântul Ștefan din Adrianopole. Acolo a slujit șase ani, iar mai apoi a fost egumen la Mănăstirea Cutlumuș de la muntele Athos.
La vârsta senectuții s-a retras lângă Mănăstirea Vatopedu, însă a fost chemat de românii din Banat să le fie mitropolit. În 1650, de sărbătoarea Sfântului a fost hirotonit mitropolit al Banatului. A păstorit credincioșii din Banat timp de 3 ani.
În această calitate a săvârșit alte minuni, printre care stingerea unui incendiu ce cuprinsese o parte a Timișoarei. „Ieșind din biserică cu Sfintele Taine în mâinile sale și rugându-se cu lacrimi, îndată a trimis Dumnezeu o ploaie puternică și s-a stins focul” Sfinți Romani.
Pentru faptele enumerate mai sus, a fost desemnat Patronul spiritual al Pompierilor din România.
În 1653, Iosif s-a retras la Mănăstirea Partoș, unde a mai trăit încă trei ani, după cum glăsuiește despre aceasta o însemnare, făcută de mână în anul 1655, pe o carte care a aparținut mănăstirii Sângiorge: „Această carte este a Domnului Mitropolit Iosif al Timișoarei la anul 1655... care de bună voie a părăsit eparhia retrăgându-se în mănăstirea Partoș, unde a trăit câțiva ani și apoi s-a mutat la viața veșnică unde sfinții se odihnesc”.
La sfârșitul verii lui 1656 s-a isprăvit la vârsta de 87 de ani. Tradiția spune că în momentul adormirii sale clopotele mănăstirii au început să bată fără să le tragă cineva. Trupul mitropolitului a fost așezat într-un mormânt zidit în naosul bisericii mănăstirești, în dreptul ușii de intrare.
La data de 28 februarie 1950 Sfântul Sinod al Bisericii Ortodoxe Române a hotărât trecerea în ceata sfinților a mitropolitului Iosif, stabilindu-se ca dată de cinstire a sfântului 15 septembrie a fiecărui an.
Biserica Ortodoxă Română l-a canonizat pe Sfântul Ierarh Iosif cel Nou de la Partoș pe data de 7 octombrie 1956 când moaștele sale au fost aduse din mănăstirea Partoș și așezarea în catedrala mitropolitană din Timișoara. El este considerat acum protectorul Timișoarei.
Biserica de lemn din Satu Nou, Brașov

Biserica de lemn din Satu Nou se află în satul cu același nume din comuna brașoveană Hălchiu. A fost construită în anul 1688 în Rășinari de unde a fost adusă și refăcută pe locul actual în anul 1889. Are hramul Sfântul Dumitru. Biserica se află pe noua listă a monumentelor istorice sub codul LMI: BV-II-m-B-11775.
Tradiția spune că aceasta ar fi fost cumpărată din Rășinari, județul Sibiu, și montată aici în 1889. Biserica nu a suferit modificări structurale, păstrându-și forma inițială. Biserica datează, conform tradiției din Rășinari, din anul 1688.
Iluminat festiv

Iluminatul festiv (sau decorativ) se referă la tehnicile de iluminare și produsele folosite cu scopul creării unei atmosfere de sărbătoare. Acesta apelează la diverse dispozitive de iluminare și sisteme electronice de comandă și control, pentru a crea modele de iluminat de diverse forme și a transmite diverse mesaje.
Deși inițial iluminatul festiv era în special apanajul sărbătorilor de iarnă – Crăciunul și Anul Nou, actual acesta a devenit popular în multe culturi și este folosit atât în timpul altor sărbători cât și în diverse alte ocazii care nu au legătură cu ceremonii sau festivități. Lider de piață in iluminatul festiv este Mk Illumination.
Saturnalia

Saturnaliile (din latina Saturnalius) a fost o sărbătoare populară la romani care avea loc în fiecare an, în cinstea zeului Saturn, după terminarea lucrărilor agricole.
Festivitățile de Anul Nou au originea în Babilon, apoi se transmit în Grecia antică și în cele din urmă la Roma. Romanii au numit-o Saturnalia - în cinstea lui Saturn.
Prima zi de Saturnalii la Roma începea pe 17 decembrie și continua până pe 23 decembrie.
Iulius Cezar, dictator pe viață al Romei păgâne, a fost cel care a instituit Festivalul de Anul Nou pe 1 ianuarie. În 46 î.e.n. Cezar a adoptat calendarul iulian. El a investit ziua de 1 ianuarie cu toate obiceiurile romane de Saturnalii.
Pálenka

In the Czech Republic and Slovakia, pálenka is any kind of distilled beverage but especially fruit brandy. The term is often used generically for all kinds of liquors, including vodka, gin and borovička. The word derives from the Slavic verb *paliti (Czech: pálit, Slovak: páliť) 'to burn; to distill'.
Similar products exist in Hungary under the name pálinka and in Romania under the name palincă. The product is also often compared to Rakia, a spirit found throughout much of the Balkans.
Most traditional types of pálenka in Moravia and Slovakia are slivovica (plum spirit), ražná (grain spirit), borovička (a special kind of liquor distilled from the berries of Juniperus communis), hruškovica (pear spirit), jablkovica (apple spirit). Popular are also čerešňovica (cherry spirit) and marhuľovica (apricot spirit). Very distinctive among pálenkas are the ones distilled from fermented forest berries, including raspberries, blueberries, wild black thorn (planá trnka) and cranberries. Drienkovica (a spirit distilled from Cornelian cherries (Cornus mas) was popularized by the former Slovak president Rudolf Schuster.
Less common now but historically popular distillates include jeřabinka (made from Rowan berries) and kontušovka [cs] (made from vodka, and flavoured with star anise and other spices, and sweetened with honey). The latter was quite popular prior to the First World War, and features prominently in the works of Jaroslav Hašek, Petr Bezruč and Sigmund Freud.
It was the title of a 2014 award-winning novel by Matěj Hořava, about a Czech-speaking minority community in a village in Romania in Banat.
List of geographical designations for spirit drinks in the European Union

List of geographical designations for spirit drinks in the European Union
The geographical designations which may be applied to spirits are defined in Regulation (EC) No 110/2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks, which repealed the earlier Regulation (EEC) 1576/89. From June 2019, the provisions of Regulation (EC) No 110/2008 have been replaced by Regulation (EU) 2019/787, with the remainder of the 2019 Regulations coming into force in May 2021.
Designations marked with an asterisk may be associated with qualifying phrases: see articles for more details.
Viação Férrea Campinas-Jaguariúna

A Viação Férrea Campinas-Jaguariúna (VFCJ) é um complexo de preservação ferroviária, que inclui trem turístico cultural, cujo trajeto sai da cidade de Campinas (estação Anhumas) até Jaguariúna, a 25 km do ponto de partida. O trem é conduzido por autênticas locomotivas a vapor, oriundas de várias estradas de ferro brasileiras. Este complexo tornou-se o primeiro trecho mantido pela ABPF (Associação Brasileira de Preservação Ferroviária).
A VFCJ era inicialmente um trecho da linha-tronco da Cia. Mogiana de Estradas de Ferro, desativada no início da década de 1970, quando a sua sucessora, a Ferrovia Paulista S.A. (FEPASA), passou a usar a extensão de uma variante para atender a Refinaria do Planalto em Paulínia e desativou o transporte sobre trilhos na antiga linha, criada ainda no século XIX e com algumas alterações na década de 1920. Esse trecho da linha mostrou-se adequado para o propósito restauracionista e turístico da ABPF, que conseguiu o trecho e o material ferroviário em comodato da FEPASA, assim como mais material ferroviário de antigas linhas sob a administração da RFFSA. Em 1980, saiu o comodato e a partir de 1981, a VFCJ entrou em operação.
Desse ano entre 1981 até 1985 a Associação Brasileira de Preservação Ferroviária manteve a Viação Férrea Campinas-Jaguariúna operando entre a Estação Anhumas e a Estação de Jaguariúna. Todavia, a administração municipal da época desapropriou o entorno da estação e retirou os trilhos e a ponte, fazendo com que a ABPF tivesse de construir uma pequena estação, como o nome da antiga estação (Jaguary), do outro lado do Rio Jaguari, a partir da qual as composições voltavam de ré. Em 2006, a Prefeitura de Jaguariúna comprometeu-se a construir a extensão de 1.200 metros da pequena estação existente para que a antiga estação de Jaguariúna retomasse sua função original. A obra teve custo de R$1,5 milhão e foi inaugurada em outubro de 2006. Com a conclusão a obra, as locomotivas a vapor podem agora chegar à estação e voltar na direção correta graças a um girador instalado no fim da linha, do lado a oeste da estação.
Trem do Vinho

O Trem do Vinho, também conhecido como Trem da Uva ou simplesmente Maria Fumaça, é uma linha ferroviária turística localizada na Serra Gaúcha, no Rio Grande do Sul. O Trem do Vinho é operado pela Giordani Turismo.
O ramal de Bento Gonçalves serviu para o tráfego de trens regulares até meados da década de 1970. Por volta de 1978, um trem turístico foi inaugurado pela RFFSA. Seu persurso iniciava em Carlos Barbosa, passava por Garibaldi, Bento Gonçalves e terminava em Jaboticaba.
Em 1993 foi retomada a operação da linha no trecho Bento Gonçalves - Garibaldi - Carlos Barbosa pela empresa Giordani Turismo, com o objetivo de operar o passeio turístico de trem a vapor, o conhecido como "Maria Fumaça". Atualmente o trecho entre Bento Gonçalves e Jaboticaba está abandonado.
O passeio de Maria Fumaça é uma grande atração na Serra Gaúcha. Os turistas são recepcionados com vinho na estação de Bento Gonçalves. São 23 quilômetros de percurso e uma hora e meia de duração. Durante o passeio, há apresentações de um coral típico italiano, com show de tarantela, teatro, repentista e também pelos gaúchos.
Em Garibaldi há uma recepção com música gaúcha e italiana, além de degustação de espumante e suco de uva. No destino final, Carlos Barbosa, também acontecem apresentações de música italiana.
São três exemplares, das poucas locomotivas a vapor espalhadas pelo Brasil, sendo que uma encontra-se exposta no pátio da estação de Bento Gonçalves e as outras duas estão em uso na linha:
Incidente do CSX 8888

O Incidente do CSX 8888, também conhecido como Crazy Eights Incident, foi um acidente com um trem de carga ocorrido no estado americano de Ohio no dia 15 de maio de 2001. O incidente ocorreu após um operador descer da locomotiva, que ainda estava em baixa velocidade, para mudá-lo de trilho e manobrar outra locomotiva no pátio. O problema foi que ele não acionou o freio dinâmico como acreditara e a potência em 100% que deveria ter parado o trem acabou fazendo-o acelerar. Com isso, o CSX 8888 viajou sem maquinista - e portanto, sem controle - por duas horas, a 82 km/h, pelo estado de Ohio. De seus 47 vagões (todos de carga), 22 estavam carregados, dois deles com produtos químicos altamente perigosos. A composição só foi parada depois de 106 km rodados, com a ajuda de uma segunda locomotiva, que alcançou o trem desgovernado e engatou em seu último vagão. Usando o freio dinâmico (freio motor) o maquinista da locomotiva que engatou na cauda do trem conseguiu diminuir a velocidade da composição para 11 km/h. Com isso, foi possível que um outro maquinista subisse na locomotiva 8888 e parasse definitivamente a composição.
O incidente feriu apenas uma pessoa, um condutor experiente que tentou pular no trem em movimento e acabou sendo arrastado pela composição por 24 metros.
Este incidente ganhou ainda mais notoriedade em 2010, após sua história ter inspirado o enredo do filme Incontrolável, que foi estrelado, entre outros, por Denzel Washington.
Desde 2021, a locomotiva ainda está em serviço, tendo sido totalmente reconstruída e atualizada para uma SD40-3 durante o programa de modernização de locomotivas antigas realizado pela CSX, sendo atualmente remunerada para 4389. Foi entregue para a extinta Conrail, usando o número 6410 em setembro de 1987.