Stew的問題，透過圖書和論文來找解法和答案更準確安心。 我們挖掘出下列價位、菜單、推薦和訂位總整理

At the President’’s Table: Food, Politics, and the History of Breaking Bread at the White House

為了解決Stew的問題，作者Prud’homme, Alex 這樣論述：

A wonderfully entertaining, often surprising history of presidential taste, from the grim meals eaten by Washington and his starving troops at Valley Forge to Trump’s fast-food burgers and Biden’s ice cream--what they ate, why they ate it, and what it tells us about the state of the nation--from

the coauthor of Julia Child’s best-selling memoir My Life in FranceThe American presidents have been hosts to some of the most significant moments in our history over meals at 1600 Pennsylvania Avenue. And during such occasions, our commanders-in-chief have understood the value of breaking bread wit

h both friends and foes--Thomas Jefferson’s nation-building receptions in the new capital Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Booker T. Washington’s groundbreaking supper with Teddy Roosevelt; Richard Nixon’s practiced use of chopsticks to pry open China; Jimmy

Carter’s détente between Israel and Egypt at Camp David. Here, Alex Prud’homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America’s most influential presidents, how their meals were prepared and by whom, and the ways in which their food polic

ies affected people around the world. As each president grew into his distinguished role, his personal tastes evolved White House menus over time--from simple eggs and black coffee for Abraham Lincoln during the Civil War and celebratory turtle soup after, to squirrel stew for Dwight Eisenhower, jel

ly beans and enchiladas for Ronald Reagan, and arugula for Barack Obama. What our leaders say about food touches on everything from our nation’s shifting diet and local politics to global trade, science, religion, war, class, gender, race, and so much more. Prud’homme also pulls back the curtain on

overlooked figures like George Washington’s enslaved chef, Hercules Posey, whose meals burnished the president’s reputation before the cook narrowly escaped to freedom, or pioneering First Ladies, such as Dolley Madison and Jackie Kennedy, who used food and entertaining to build political and social

relationships. As he weaves these stories together, Prud’homme reveals that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, a form of entertainment, and a symbol of the nation. Included are ten authent

ic recipes for favorite presidential dishes, such as: Martha Washington’s Preserved CherriesAbraham Lincoln’s Gingerbread MenWilliam H. Taft’s Billy Bi Mussel SoupFranklin D. Roosevelt’s Reverse MartiniLady Bird Johnson’s Pedernales River Chili

Stew進入發燒排行的影片

集群性質利用於搜尋最近鄰居圖與推薦系統

為了解決Stew的問題，作者MUNLIKA RATTAPHUN 這樣論述：

最近鄰居搜尋(nearest neighbor search)技術是非常具有挑戰性的任務，被實作在許多檢索相關的應用中，扮演著至為關鍵的角色。本論文將研究最近鄰居圖(nearest neighbor graphs) 與推薦系統 (recommender systems) 這兩項應用，來探討如何改善最近鄰居搜尋的效能。在第一項研究，本論文提出以分群技術來改良hill-climbing演算法，提升最近鄰居圖的效率問題。傳統的hill-climbing會產生隨機種子來探索最近鄰居圖，我們改以雜湊函數或類神經網路產生高品質的種子，提供更好的起點來探索圖。在第二項研究，本論文提出以群集為基礎之協同過濾

法 (collaborative filtering，簡稱CF) 來建構推薦系統，可以有效處理資料稀疏與數量規模問題。有別於傳統方法大多只建構單一種特徵表現空間，我們採用了全域與區域兩種不同的性質來建構多種特徵表現空間，更能捕捉使用者與物品之間複雜的互動行為。此外我們使用注意力網路 (attention network) 來關注各空間的重要性，以得到品質更好的特徵表現空間。論文最後提供實驗過程來驗證上述兩項研究的成果，和傳統方法相比，可有效提升效率和準確度。

Lebanese Cuisine, Second Edition: More Than 200 Simple, Delicious, Authentic Recipes

為了解決Stew的問題，作者Farah, Madelain,Kirske, Leila 這樣論述：

This new edition of the beloved classic Lebanese Cuisine bring easy, authentic Mediterannean and Middle Eastern cooking back to a whole new audience with over 200 modern and traditional recipes as well as brand new photos.Lebanese Cuisine includes the best of what Mediterranean and Middle Eastern

cuisine has to offer, such as the following: Traditional Homemade HummusFlavorful FalafelDelicious Baked Fish with Tahini SauceSupreme Lamb Stew with Kibbi Sweet Baklava Farina Squares Spiced Rice Pudding Complete with a glossary of Arabic terms and suggested menus, Lebanese Cuisine will be a welco

me addition to every cook’s library. Leila Habib-Kirske’s mother Madelain Farah wrote the original edition of Lebanese Cuisine as a means to memorialize the classic recipes from her mother. Now in its new edition, Leila continues the family tradition adding her own recipes and updating her mother’s

and grandmother’s in this one-of-a-kind collection. Mediterranean and Middle Eastern cooking has become increasingly popular due to their unique flavors, healthfulness and to the variety of vegetarian dishes. Recipes in Lebanese Cuisine are divided into different kinds of dishes (breads, soups, fish

, entrees, kibbi, mihshi, rice dishes, vegetarian dishes, yogurt dishes, sauces, desserts). Plus everyone’s favorite: homemade hummus!

湄公河流域的「水外交」: 資源、價值與管理

為了解決Stew的問題，作者施越兒 這樣論述：

水資源對於國家的生存和發展至關重要，以東南亞來看，湄公河是一條極為重要河流，也因為其存在跨國界特性，導致這條流域面臨衝突並產生戰爭的機率更大。然而，從歷史到現在，這條流域卻未產生這種現象。本研究認為這歸功於該流域存在相關合作機構，包含三個主要機構湄公河委員會（Mekong River Commission, MRC）、大湄公河次區域經濟合作（Greater MekongSub-region Cooperation, GMS）、《下游湄公河倡議》（Lower Mekong Initiative,LMI）和瀾滄江-湄公河合（Lancang-Mekong Cooperation, LMC），以及大

國如：美國、日本與中國的資金及技術援助。其中，大國的援助不只為了區域穩定，同時也意涵著其戰略意涵。本研究主要採取新自由制度主義理論制度之觀點作為研究途徑，討論慣例、建制以及國際機構互相作用的效果，以及這些因素對於合作的重要性。除了從學者的文獻理解流域相關研究，同時針對官方資料進行搜集以分析各機構運作的重點和方法。本研究有三個發現。首先，湄公河流域三個主要機構都對區域合作做出了貢獻。雖然著重項目不同，如：MRC著重環境問題、GMS和LMC則較強調經濟發展，但各機構也因為存在這些差異而產生互補性，但這種互補式的合作關係是湄公河區域合作的特點也是誘因。再來，第三方的參與，對於湄公河發展與合作亦存在重

要性。除了資金，大國也為湄公河流域的環境與基礎建設做出努力。在這之中也體現出大國的政治戰略，尤其美中兩國在流域合作機構中的互動，其政治戰略展露無遺。最後，從上述兩項發現找出了湄公河流域的合作限制。強調主權的沿岸國家，導致該流域制度建立面臨挑戰，以及合作項目的局限性。此外，沿岸國存在的經濟發展差距也導致公共產品分配不均的問題，進一步阻礙了區域合作與整合。最後，大國的政治競爭成為一個雙面刃，良性競爭可以促成區域發展，而惡性競爭則會導致區域進一步的不穩定。