Hiroyuki Morikawa – författare
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2 produkter
2 produkter
Ubiquitous Computing Systems
Third International Symposium, UCS 2006, Seoul, Korea, October 11-13, 2006, Proceedings
Häftad, Engelska, 2006
560 kr
Skickas inom 10-15 vardagar
We cordially welcome you to the proceedings of the 2006 International Symposium on Ubiquitous Computing Systems (UCS) held in Seoul, Korea. UCS has been a symposium for dissemination of state-of-the-art research and engineering practices in ubiquitous computing with particular emphasis on systems and software. 2006 UCS was the third of this series of international symposia, and its importance is increasing as information technology industries are recognizing ubiquitous systems to be one of their top priorities. This year the symposium was organized by u-Korea Forum, Su- kyunkwan University, The Electronic Times, and UCN, Korea. It was also sponsored by the Korea Ministry of Information and Communication, KISS, KIPS, KICS, NCA from Korea and IPSJ SIGUBI, IEICE URON, and UNF from Japan. This year we attracted 359 high-quality paper submissions from all over the world. Among them, 41 papers representing 11 countries were selected to be included in the technical program. This very low acceptance rate of about 11% clearly demonstrates the high quality of the conference, and this tradition will continue in the upcoming years. Three distinguished speakers were also invited for keynote speeches, who enlightened the audience on ubiquitous computing theory and application.
445 kr
Kommande
Star-studded stories, recipes and cooking lessons from a legendary Japanese restaurant!From Robert De Niro, Charlie Chaplin and Grace Kelly to Nobel Prize-winning author Yasunari Kawabata and even the Showa Emperor, Kyoto's Hamasaku restaurant has been a celebrity hotspot for nearly a century. Founded in 1927, it is one of Japan's most famous restaurants, serving artistically presented kaiseki kappou meals featuring the finest seasonal seafood and produce.This unique cookbook shares recipes for Hamasaku's signature dishes along with detailed information about the techniques, tableware and history of the restaurant. It includes:Essays and stories about the restaurant's long history, including the meals of celebrity writers, artists, actors and nobilityLessons on cutting fish and vegetables; preparing perfect dashi broth; delicately simmering, grilling and frying seafood and meats; and other techniques used by skilled kaiseki chefsOver 80 recipes that allow fresh, seasonal ingredient to shine—like Spanish Mackerel in Miso, Vinegared Crab with Chrysanthemum Greens, and Silky Sesame TofuWritten by Hiroyuki Morikawa, the restaurant's third-generation owner, this book offers a rare glimpse behind the scenes at one of the world's most elite restaurants, yet its tone is surprisingly warm and humble. Readers will want to curl up with it in bed, then head into the kitchen to prepare the exquisite dishes presented in these pages.