136 Sentences With "gastronomical" | Random Sentence Generator

The gastronomical voyeurism that such broadcasting platforms offer opened doors for Nasr.

So it's no surprise it's one of the best gastronomical regions in the country.

Don a period costume and play your part during this lively, historical and gastronomical festival.

These symptoms are also sometimes preceded by diarrhea and other gastronomical issues, according to the USDA.

That's because hand-crafted tortillas can elevate even the most mundane burrito or taco to gastronomical greatness.

Now, instead, we're witnessing a new engine of gastronomical pride and the early beginnings of an oenological scene.

The barbecue masters don't need any medals or Michelin stars to make one of Mexico's tastiest gastronomical legacies.

He has made a name for himself as "the chef that grills whole cows" in gastronomical events around Mexico.

That, at least, is how it struck me after one meal at this "gastronomical experiment," as the website has it.

Dr. Boxshall also warned that swimming in any of Melbourne's 36 beaches could lead to gastronomical illness, as well as infections.

The chaos of the calçotada, not knowing when the eating begins or ends—it all leads to a debauched gastronomical experience.

Industry experts and bagel pundits discussed the gastronomical implications of bread-sliced bagels; there were arguments for and against bread-slicing bagels.

The trope of the cow is thus a convenient instrument, measuring the allegiance to the nation along gastronomical—and thereby spiritual—lines.

Character Study New York City is bursting with tours, of landmarks and neighborhoods and less predictable destinations, historical or gastronomical or criminal.

One way he gets the most out of the cities he visits, he said, is to home in on regional gastronomical creations.

I hereby find it necessary to sever my gastronomical ties with bread products that come from, as my English colleague says, dodgy flour.

Taste of the past One man comfortable with the Moorish contribution to his home nation is food expert turned gastronomical guide, Diego Gil.

A room-service version of that arrived in less than the promised 15 minutes, but was uninspired, especially for the gastronomical paradise that is Italy.

It has much in common with nearby Jordan, Lebanon and Syria, but it now exists in a gastronomical bubble, cut off from all its neighbours.

Many of the storefront signs that tout the road's gastronomical wonders also pay tribute to Delhi, a city over a thousand kilometers, and two generations, away.

From there, Mr. Wodni moved to Berlin, where he worked for a fishmonger before he started cooking in the upper echelons of the city's gastronomical circles.

Yet longing to have experienced that sensual life is exactly what readers of "The Gastronomical Me" and Fisher's other descriptions of Europe, so elliptically alluring, most want to do.

We're not talking boxed brownie mix; we're talking about a full-fledged gastronomical ball-out—apps, entrees, desserts, even some cocktails—that'll get you high and appease your munchies.

That doesn't take away from the importance of its gastronomical contribution though, since it's the place of origin for many of the delicious staple Mexican dishes that we love.

You have to go farther upriver, though, to visit the city's most newsworthy gastronomical attraction: La Cité du Vin, a museum of wine and viticulture that opened in June.

Then again, I don't think I would ever even consider the idea of having children, but I know that Italians are well aware of their gastronomical primacy in the world.

"From fancy to casual, long time favorite to new up-and-comer, barbecue to udon, this list runs the gamut of gastronomical experiences, " Yelp said in a blog post announcing the list.

In this panoramic vista of humans, animals, birds, near-humans and strawberries, a gastronomical delicacy of the time, the pleasures depicted are often perverse, humiliating and painful, as befits the human condition.

While Kasich made the rounds, more than making up for a previous gastronomical gaffe -- he was caught eating pizza with a fork -- gobbling up the attention while feasting on a smorgasbord of Italian specialties.

Together with my dear Alice—the official photographer of my gastronomical adventures (which will send me straight to the cardiovascular wing, one day)—I prepared myself and opened the gates to my welcoming stomach.

Chestnut and Miki Sudo -- who won the women's title in Nathan's Famous Fourth of July Hot Dog Eating Contest -- were out in NYC Wednesday morning ... still paying a painful price for their gastronomical feats.

Think of Brillat-Savarin's famous line—"Tell me what you eat, and I will tell you what you are"—or biographies in food like M.F.K. Fisher's The Gastronomical Me and Jacques Pepin's The Apprentice.

" Weiner grew up in a family of "gastronomical Jews," for whom he writes, " God resided not in Heaven or the Great Void but in the Frigidaire, somewhere between the cream cheese and the salad dressing.

Some of my worst gastronomical memories revolve around what I consumed on hospital beds: platters of greyish sludge; a dish I was told was lasagna pulverized into gelatinous matter; barely edible pudding jiggling on a tray.

He moved to China years ago to work on a master's degree in international trade (while teaching English on the side) and watched as his gastronomical vlogs of the local flavors slowly mushroomed into an international brand.

Whatever the case may be, Caesar's chooses to credit both as the inventors of our city's gastronomical pride, a poetic dish that was born from a time when that the notion that Tijuana was a shady place because of America's Prohibition.

NEW YORK (Reuters) - This year's Nathan's Famous hot-dog eating contest proved a mild disappointment to Joey Chestnut, the Fourth of July event's perennial champ, even though he handily won the annual display of gastronomical excess for the 12th time this year.

In a place that is home to some of the world's wealthiest countries — founts of precise German engineering, Italian luxury goods and French gastronomical excess — children have been born and raised to primary school age while commercial life around them has achieved practically no gains.

There are few finer gastronomical constructs than The Wedge, when you consider the crunch of the lettuce, the salty chewiness of the bacon, the sweetness of the tomato, and the sharp tanginess and Play-Doh-like texture of the blue cheese crumbles and its first cousin dressing.

Our traditional dreams of championships may have melted away before the end of December, but come early February, this town lights up like Christmas, New Year s and the Fourth of July in a glorious gastronomical battle of gladiators pitting against each other in the heart of South Philadelphia.

But new cheap direct flights from Bogotá and a growing interest in the Amazon region among middle class Colombians has brought a recent boom in both domestic and international tourism to the border town—and El Cielo, which is designed in the style of an indigenous maloca, offers something completely unique for gastronomical adventurers.

The Dragon House has been used since 1934 in a gastronomical capacity.

MSA campus offers options for cultural studies, monthly events and facilities for gastronomical enthusiasts.

Photographs: Gunnar Vilhelmsson. Direction: Guðni Rúnar Agnarsson. Acknowledgement: Vivan Hrefna Óttarsdóttir for her gastronomical heights and encouragements.

In Guntersblum are found several bakeries, butcher's shops, hairdressers, supermarkets and discount outlets. Also, many gastronomical businesses are on hand alongside the odd winery.

Philippe Dintrans International Statistics He was a Physical Education teacher for seven years and also has been involved in the gastronomical and automobile businesses.

Gastronomical journalist Hirka Roca Rey, in her restaurant called Pantagruel, initiated the internationalization of this cuisine. She created plates like chicharrones en salsa de maca.

Most meals are accompanied with local wine, whose quality is remarkable and that is the reason why many cultural and gastronomical events are held every year.

As in all cities around The Basque Country there are a lot of gastronomical societies in Zarautz. They are very traditional and called Txoko in Basque.

It contains clothing and fashion stores, art galleries, and restaurants, that include diverse gastronomical specialties from local food such as areperas to foreign and international food.

Allt om Mat ("Everything about food") is a Swedish gastronomical magazine, published by Bonnier Magazines & Brands. It first appeared in 1970. The magazine is based in Stockholm.

The Culinary Wine Trail is held on the fourth weekend in September, running through the town's vineyards. Winemakers and gastronomical businesses offer traditional Palatine cooking, Mediterranean dishes, wine and Federweisser.

Rafael Piqueras presents the pulpo a la parrilla con vinagreta de yacón and ceviche con espuma de ají amarillo, plates that he presented in Spain, in the gastronomical fair of Madrid.

The film was used as an educational tool by teachers in France and several other countries. Olivier Ayache-Vidal is currently researching the gastronomical world, in order to prepare his future film projects.

Classic Roman spaghetti alla carbonara. Rome's food has evolved through centuries and periods of social, cultural, and political changes. Rome became a major gastronomical center during the ancient age. Ancient Roman cuisine was highly influenced by Ancient Greek culture.

Then it was converted for gastronomical use and received the name "Villa d'Este",Claudia Molnar: Die Berliner Villa d'Este. Bürgerpalais – Tanzlokal – NS-Kunsthalle, BOD, Norderstedt 2020, probably as a reference to the deluxe hotel Villa d'Este at Lake Como in Italy.

Mortens Kro, run by celebrity chef Morten Nielsen, and Irish House, a pub in the 17th-century Jens Olufsen's House. While Aalborg is renowned for its alcohol and nightlife, there are also a number of coffee shops."Gastronomical experiences", Visit Aalborg.

Its mission is to promote investigation of the health, historical, cultural and gastronomical aspects of the Mediterranean diet. Another of the Foundation’s objectives is the dissemination of scientific findings about the diet and the promotion of its healthful use among different population groups.

These ideas were supported by representatives of developmental theories, who sought to justify business growth based on "the character of social groups." There also seems to be some Basque gastronomical influence in the Antioquia region. It is said that the "arepa" might have been influenced by the Basque "talo".

Olo is a restaurant in Helsinki, Finland, founded by Pekka Terävä, Petri Lukkarinen and Timo Sailama in 2006. It is located on Pohjoisesplanadi 5 in central Helsinki. Olo was awarded one Michelin star in 2011. The Finnish gastronomical society chose Olo as the restaurant of the year in 2009.

Between 1990 and 1994 it was restored. The former two-naved church (the cloister's north wing) with the still preserved nuns’ gallery is used today as a cultural stage. Two other wings house the community centre and the museum. In the east wing is found a gastronomical business.

Since 1986, in memory of Gertrud Eysoldt, a German actress and director, the Gertrud-Eysoldt-Ring, one of Germany's most important theatrical prizes, has been awarded yearly. Since 2003, the Maiway has been held every year. This is a gastronomical festival at which many pubs in Bensheim have musical groups perform.

On March 21, 1849 it was the site of a bloody Austro- Piedmontese battle just before the defeat of Novara. Mortara is now an agricultural center of national importance for its rice production, but it is also an interesting and tasty gastronomical destination thanks to the goose sausages and products.

Mary became pregnant in 1943, and secluded herself in a boarding house in Altadena. While there she worked on the book that would become The Gastronomical Me.Passionate Years, supra at 219. On August 15, 1943, she gave birth to Anne Kennedy Parrish (later known as Anna).Passionate Years, supra at 220.

Local gastronomical dishes include the Piuran Secho de Chavelo (the capital's dish), Algarrobina cocktails, many types of ceviches and other seafoods like Majarisco and Pasao al Agua. Piura is famed for its natilla sweets as well. The warm climate of this region forbids hard labour from 1:00 p.m. to 4:00 p.m.

Altenbamberg lies in the Nahe wine region, and still has one full-time winemaker. For the villagers, there are a supermarket and a bakery. Medical services are being taken over mainly by the bordering towns of Bad Münster am Stein-Ebernburg and Bad Kreuznach. There are also “gastronomical” establishments with ten beds.

Ferran Adrià was the head chef of El Bulli Catalan cooks and chefs are widely renowned and critically acclaimed all over the world. Three of The World's 50 Best Restaurants are in Catalonia, and four restaurants have three Michelin stars. Barcelona has nine Michelin stars including Cinc Sentits and has been chosen as the best gastronomical city by the American TV network MSNBC in 2009, topping the list of the ten best gastronomical cities in the world. In Province of Girona are two of the best restaurants of the world, El Celler de Can Roca, the best of the world in 2014 and 2015, and elBulli, in Roses, the best one in 2002, 2006, 2007, 2008, 2009 and 2nd in 2010, before its closure, in 2011.

This is a theme which he revisits in the collection Wúshēng xì (無聲戲, "Silent Operas" i.e. "novels") and his play The Fragrant Companion. The painting manual Jieziyuan Huazhuan was prefaced and published by Li in Jinling. Li was also known for his informal essays, or xiaopin (), and for his gastronomy and gastronomical writings.

Located near the École des Beaux-Arts, this quarter is known for its artistry in general, and has many galleries along its rue Bonaparte and rue de Seine. In all, Saint-Germain-des-Prés is an upper- class bourgeois residential district, and its quality clothing and gastronomical street-side commerce is a direct reflection of this.

Variations are countless, but ice cream, flan, and fruit in syrup (peach and/or pineapple) are its staple ingredients. Though regarded as an extravagant and somewhat outdated dish today, the pijama was considered part of the corpus of the Catalan cuisine and its recipe was included in the inventory published by the Foundation of the Catalan Institute of Cuisine and Gastronomical Culture.

In mid-1968, Christian Guignard opened his first grill restaurant near the Champs-Élysées in Paris where prime rib, served on a thick wooden board with matchstick fries. Without conforming to gastronomical tradition, changes such as vegetarian dishes, Braille menus, and sides of green beans were later added. In February 1992, Group Flo (led by Jean-Paul Bucher) bought the assets of Hippopotamus.

The role made Estadella a household name throughout Spain. He spent much of the next two decades working with either the Telecinco television station or the Catalan channel, TV3. In his later years, Estadella returned to radio, hosting several gastronomical shows, including De boca en boca on COM Radio de Barcelona. He was also the host of the Spanish version of Greed.

Most of what is preserved of this work comes to us from Lactantius, and these snippets suggest that the Euhemerus was a prose text.Ennius, Goldberg, & Manuwald (2018), pp. 23840. The Hedyphagetica took much of its substance from the gastronomical epic of Archestratus of Gela. The extant portions of Ennius's poem discuss where a reader might find the best type of fish.

The facility was built by Israeli mall developer Plaza Centers."Around the Jewish World: In Czech Republic, uproar over plan to build on suspected cemetery site" , by Dinah A. Spritzer, 9 October 2006 It opened on 5 December 2007, on the former land of Ex Plzeň, gastronomical exhibitions located very near the center of the city ( from the central Square of the Republic).

In addition, the International Wedding Gastronomical Days is held at the end of July and the dedication festival is on the first Sunday after 15 October. Our 15 representatives, 21 NGOs (Non- Governmental Organization) and 5667 Csorvás residents do a substantial amount to develop the area. As of July 1, 2005, Csorvás is officially the youngest town in Békés county.

Gastrophysics (gastronomical physics) is an emerging interdisciplinary science that employs principles from physics and chemistry to attain a fundamental understanding of the worlds of gastronomy and cooking. Gastrophysical topics of interest include investigations of the raw materials of food, the effects of food preparation, and quantitative aspects of the physical basis for food quality, flavour, appreciation and absorption in the human body.

When the soup was done, the friar fished the stone out of the pot, washed and dried it off, and plopped it back in his pocket for the next time. Nowadays Almeirim is a gastronomical destiny for Portuguese people, as well as for foreign people, willing to taste this soup. Restaurants like "O Pinheiro", "o Toucinho" and "O Minhoto" are restaurants that serve this dish.

Austria has a trade delegation in Copenhagen. The Danish pastry was created (accidentally) in Denmark by bakers from Vienna, who were brought in to fill a labor shortage created by striking Copenhagen bakers. Interview with Bi Skaarup, a Danish food-historian and former president of "Det Danske Gastronomiske Akademi" (The Danish Gastronomical Academy). The trade between Austria and Denmark increased from January to August 2010.

Glenwood Springs is known for outdoor recreation, today joined by cultural facilities and the emergence of Glenwood Springs and the Roaring Fork Valley as a whole as a gastronomical destination for foodies. Activities include whitewater rafting, kayaking, caving, cycling, rock climbing, horseback riding, all-terrain vehicle (ATV) tours, off-road Hummer tours, Segway tours, tandem paragliding flights, fishing, and lodge stays in Glenwood Canyon.

Under colonization, gastronomical traditions in the Americas were derived mostly from the colonialists' home countries, specifically the British Isles. However, due to an abundance of vegetation and land for meat, Americans’ diet was more healthful than that of their British counterparts. By the eve of the Revolution, the average American soldier stood 5 feet, 8 inches, several inches taller than the average British soldier.Whitman, Sylvia.

The street boasts Italian (Le Marigot, la Patio), seafood (La Maison des Coquillages), brasserie (Le Globe), salon de thé (Lepicq) and gastronomical restaurants (Le 1900). ;Casino Situated on Houlgate's seafront, the casino is the main establishment. Houlgate has seen two casino buildings on the site in front of the Grand Hôtel and added to the luxurious surroundings of the hotel. The first casino was built in 1860.

This is one of the most important and largest avenues in the city, together with Paseo de los Héroes, with both crossing nearly the entire city. Prior to the opening of Tijuana's new airport at Otay district in 1958, the city's former airport was located along present-day Blvd. Agua Caliente. Also one of the main gastronomical corridors in the city, and a touristic and commercial avenue, Blvd.

Strongly influenced by European, Andean, African and Asian culture, Lima is a melting pot, due to colonization, immigration and indigenous influences. The Historic Centre was declared a UNESCO World Heritage Site in 1988. The city is known as the Gastronomical Capital of the Americas, mixing Spanish, Andean and Asian culinary traditions. Lima's beaches, located along the northern and southern ends of the city, are heavily visited during the summer.

Sacaba is a culinary capital in Cochabamba, famous for its delicacies such as cuy and other gastronomical offerings. Several restaurants can be found on the city's streets. Sacaba is also famous for its many chicherias, which produce chicha or corn beer, leading to the description 'Sacaba - donde la chicha nunca se acaba' or 'Sacaba, where the chicha never runs out'. Most residents of Sacaba work in Cochabamba city.

Main entrance to the Schottenhamel tent The history of the tent as a gastronomical facility dates back to 1867, when the Schottenhamel was a shack behind the Kings Royal tent. Today's festival managers are Michael F. and Christian Schottenhammel. The tent exists since 1953 and has an area of 4,800 m² with 6,000 seats and two galleries. 4,000 Seats are located outdoors in an area of 2,200 m².

Retrieved 8 December 2011. Danish cuisine continues to evolve and keep up with the times. It has become more health-conscious, and has drawn inspiration not only from the traditional French and Italian kitchens, but also from many other more exotic gastronomical sources. Increasingly, restaurants are turning to trends based on a combination of continental cooking and the growing interest in products from the local environment served in accordance with seasonal availability.

The Weinwanderweg Rhein-Nahe ("Rhine-Nahe Wine Hiking Trail"), the Nahe-Radweg ("Nahe Cycle Way") and the Naheweinstraße ("Nahe Wine Road") all run through the town's municipal area and on through the Verbandsgemeinde. Even today, agriculture still defines part of the region's culture, giving rise to, among other things, a great grape and fruit market in the town each autumn. Many winemakers also have gastronomical enterprises. The traditional grape variety is Riesling.

Lloret de Vistalegre (), also known as Llorito (), is a municipality located in the center of Majorca, one of the Balearic Islands, Spain. The municipalities bordering Lloret de Vistalegre are: Montuïri, Sineu, Sencelles, Algaida y Sant Joan. At the beginning of August there is a major party called "Es Sequer", which is a gastronomical celebration of the fig harvest. The municipality activities are mainly revolved around agriculture, livestock and some rural tourism establishments.

There are two gastronomical products that have given fame to Usurbil: glass eels and cider. Glass eels used to be common in most Basque rivers and in the Oria used to come upstream as far as Aginaga, whose inhabitants became expert angula fishers. Angulas de Aguinaga, made with oil and capsicum are famous throughout Spain. Glass eels have become rare as a result of pollution and have pushed up the price considerably.

Pasta ("Carbonara"), a typical Roman dish Rome's cuisine has evolved through centuries and periods of social, cultural, and political changes. Rome became a major gastronomical centre during Ancient Rome. Ancient Roman cuisine was highly influenced by Ancient Greek culture, and after, the empire's enormous expansion exposed Romans to many new, provincial culinary habits and cooking techniques. In the beginning, the differences between social classes were not very great, but disparities developed with the empire's growth.

In 1986 Premonstratensians again occupied the premises. On 8 November 1992 the new community was raised to the status of an independent priory of Windberg Abbey. In the interval there had arisen a training centre for family, environment and culture, a museum and a centre for art and culture, as well as gastronomical facilities. In addition, the monastery shop sells devotional items, the monastery's own wine and various other products of their own manufacture.

Fruit and vegetables are grown throughout Australia.Australian farms and farming communities – australia.gov.au "Meat and three veg", fish and chips, and the Australian meat pie continue to represent traditional meals for many Australians. The post-World War II multicultural immigration program brought new flavors and influences, with waves of immigrants from Greece, Italy, Vietnam, China, and elsewhere bringing about diversification and of the typical diet consumed–leading to an increasingly gastronomical culinary scene.

Oil droplets in pastis mixed with water grow by Ostwald ripening. An everyday example of Ostwald ripening is the re-crystallization of water within ice cream which gives old ice cream a gritty, crunchy texture. Larger ice crystals grow at the expense of smaller ones within the ice cream, creating a coarser texture. Another gastronomical example is in the ouzo effect, where the droplets in the cloudy microemulsion grow by Ostwald ripening.

A gathering of chefs in front of the Gaztelubide txoko during the Tamborrada. A Txoko () is a typically Basque type of closed gastronomical society where people come together to cook, experiment with new ways of cooking, eat and socialize. The most traditional ones are only open to male members. They are very popular institutions; the town of Gernika, Spain, for example, has approximately 15,000 inhabitants and nine txokos with some 700 members in total.

Its high liveability rankings make it one of the safest world cities for travellers. Furthermore, the city's prevalent cafe culture, alfresco dining and diverse food culture make it a popular spot for gastronomical tourism. The city's coffee culture is largely a result of Italian immigration, but has evolved into a local passion over time. It is often claimed that Pellegrini's Espresso Bar, on Bourke Street, was the first cafe to use the espresso machine in Melbourne.

1\. 『무엇보다 소설을 - 더 깊게, 더 짙게, 혼자만을 위한 지독한 독서』, 예담, 2017년, Fiction Above All: Deeper and Denser, an Intense Reading for Only Myself. Yedam, 2017. 2\. 『먹다, 사랑하다, 떠나다 - 노마드 소설가 함정임의 세계 식도락 기행』, 푸르메, 2014년, I Ate, I Loved, I Left: Gastronomical Adventures of the Nomad Novelist Ham Jeung Im. Purme, 2014. 3\. 『소설가의 여행법 - 소설을 사랑하기에 그곳으로 떠나다』, 예담, 2012년, How a Novelist Travels: Visiting Places in the Books You Love.

Brunost ("brown cheese") is a common, Norwegian name for mysost ("whey cheese"; ; ; ; ), a family of cheese-related foods made with whey, milk, and/or cream. The term is often used to just refer to the Gudbrandsdalsost ("Gudbrandsdal Cheese") type, which is the most popular variety. Brunost is primarily produced and consumed in Norway. It is regarded as one of the country's most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage.

Vázquez Montalbán was also a gastronome. Gastronomical references can be found in all the novels of the Pepe Carvalho series, which include some recipes such as the "rice tagliatelle fideuà" that Carvalho prepares in Los pájaros de Bangkok. He displays all his gastronomic knowledge, with erudition and humility, in Contra los Gourmets (Against Gourmets), an initiation in the world of gastronomy. Contra los Gourmets concentrates on Spanish cuisine, but covers international cuisine, traditional cuisine and nouvelle cuisine.

Many of the houses in this area are over 100 years old; some are much older. Frenchmen Street got its name from "six French men who were executed after leading an uprising after Louisiana was ceded to Spain." The Frenchmen Street entertainment district began developing in the 1980s. As Bourbon Street became more tourist-focused, Frenchmen emerged as a spot for locals to enjoy live local music, as it was more geared toward authentic New Orleans musical and gastronomical tastes.

Edible gold is a particular type of gold authorized by the European Union and the United States as a food additive, under the code E 175. The precious metal can be used for culinary purposes as it can be safely consumed. It is widely used in the haute cuisine in a gastronomical trend towards extravagant and rich meals. It can be employed in several foods and beverages such as in cookies decoration, in wines or liquors, as sushi garnishment or over ice cream.

Even at this first festival there were a festive parade and fireworks on the Kirchberg. Bensheim is in an area where wine grapes are grown extensively. The Bürgerfest (“Citizens’ Festival”), which was introduced on the occasion of the opening of the pedestrian precinct in 1975, has been regularly celebrated in early summer since 1977. Great popularity is enjoyed by the Auerbacher Bachgassenfest, an outdoor gastronomical event put on by those who live on the Bachgasse (“Brook Lane”) in Auerbach, first held in 1987.

Spaghetti alla Carbonara, a typical Roman dish A typical sidewalk cafe on Via Veneto Rome's cuisine has evolved through centuries and periods of social, cultural, and political changes. Rome became a major gastronomical centre during Ancient Rome. Ancient Roman Cuisine was highly influenced by Ancient Greek culture, and after, the empire's enormous expansion exposed Romans to many new, provincial culinary habits and cooking techniques. In the beginning, the differences between social classes were not very great, but disparities developed with the empire's growth.

Strada dell'olio is a kind of gastronomical route in Italy that crosses a territory rich of traditional products, PDOs and PGIs, DOCs and DOCGs in Italy. It is sometimes linked to an enological tour. This kind of route aims to promote Italian products of excellence in the agricultural field and in food industry, with a special focus on PDO olive oils. Usually it includes frantoi (olive presses), rural hamlets, medieval villages, Reinassance cities, archeological sites, ancient and modern production farms, and thermal locations.

Apud Athenaeus 8c–d. Culinary and gastronomical research was rejected as a sign of oriental flabbiness: the inhabitants of the Persian Empire were considered decadent due to their luxurious taste, which manifested itself in their cuisine.For a comparison of Persian and Greek cuisine, see Briant, pp.297–306. The Greek authors took pleasure in describing the table of the Achaemenid Great King and his court: Herodotus,Herodotus 1:133. Clearchus of Soli,Apud Athenaeus 539b. StraboDescription of Greece 15:3,22.

La gran olla Huacachina is the founding dish of the novoandina cuisine, created by Bernardo Roca Rey in 1986 as an answer to the challenge expounded in the Huacachina lake by a foreign group of chefs whose dishes had been judged by Roca Rey in the festival organized by the Gastronomical Association of Peru (AGAPE). The pioneer of the novoandina cuisine went to the market of the near city of Ica, and he invented this meal with the ingredients that he could find.

" The abilities of Ali fascinated the public and medical authorities. As reported in a 1928 Sheboygan Press article, at one of Ali's acts a number of doctors attended and thoroughly examined him during the performance. They came away satisfied that he was actually imbibing and regurgitating the material and objects as claimed, but remained "mystified over his extraordinary performance." According to an article appearing in the Naugatuck Daily News, "Physicians of three continents have puzzled over the gastronomical mechanism of this human ostrich without success.

The sausage is then dunked in ketchup and put inside of the roll. The Ketwurst was invented at the State Gastronomical Research Center — like the Grilletta, a hamburger-like meatball- in-a-bun — around 19771978. At that time, restaurants at the Berlin TV Tower were incapable of handling the large numbers of visitors, so a take-away food was needed. It is often considered the archetypical East German fast food, but until German reunification, it was actually rarely seen outside the Berlin city center.

Basque cuisine is at the heart of Basque culture, influenced by the neighboring communities and the excellent produce from the sea and the land. A 20th-century feature of Basque culture is the phenomenon of gastronomical societies (called txoko in Basque), food clubs where men gather to cook and enjoy their own food. Until recently, women were allowed entry only one day in the year. Cider houses (Sagardotegiak) are popular restaurants in Gipuzkoa open for a few months while the cider is in season.

Piura is host to a stunning mestizo culture (one of the oldest in South America, for Piura is the third Spanish city founded on that continent) most famous for gastronomical dishes like Seco de chabelo, algarrobina-based drinks, many types of seafood and fish, like ceviche and Natilla Sweets. Popular crafts include Chulucana pottery, and Catacaos is famous for its hats and its silversmithing. The small town of Simbila, is very popular for its handcrafts and pottery. The tondero and cumanana are the traditional music of mestizo Piura and northern parts of Lambayeque.

The market includes 57 fishing and gastronomical businesses with 750 employees and annual sales of 280 million Euros altogether. About 14 percent of Germany’s fresh fish supply is being processed in Hamburg. A huge factor for the residing companies is the metropolitan area Hamburg, which has over 4 million inhabitants and is one of the most affluent economic areas of Germany. The FMH decided to become independent from upstream deliveries in order to maintain a continuous supply of foreign sending shipments for trade and for the ultimate consumer.

The most traditional way of eating calçots is at a calçotada (plural: calçotades), an annual gastronomical celebration held between November and April,"La Gran Fiesta de la CALÇOTADA" el Alt Camp (Spanish) where barbecued calçots are consumed in massive quantities."The Calçotada: From Spain to Your Backyard" (February 25, 2013) Catavino Calçots are grilled until charred, wrapped in newspaper to steam, then consumed by peeling off the charred skin and dipping the white portion in salvitxada or romesco sauce. The green tops are discarded. The calçots are accompanied by red wine or cava sparkling wine.

In 1975, he became the head chef and was recognized in gastronomical guides and joining Relais & Chateaux and Les Grandes Tables du Monde. He defends the necessity of teaching Nutrition at school. As a teacher, he has given lectures in multiple European and American institutions, as well as in Spanish companies and schools. He has been a promoter of some of the main initiatives of haute cuisine in Spain, including the New Basque Cuisine between 1976 and 1978 and Euro-Toques, which he founded alongside Juan Mari Arzak and other European chefs in 1986.

La Part-Dieu covered food market is an international reference in terms of French and Lyon cuisine. 48 merchants ( fishmongers, cheesemakers, bakers and pastry cooks, caterers, cellarmen and restaurant owners ) work under the same roof and perpetuate local traditions of Lyon, the gastronomical capital of France. In 1859, the city inaugurated its first indoor food market with a 19th Century glass and cast-iron architecture in Cordeliers, easing the lives of merchants and consumers, and then decided to innovate the architectural design in the future La Part-Dieu district. Thus in 1971 the new covered market opened.

L'Art culinaire was a biweekly gastronomical magazine for professional chefsAmy B. Trubek, Haute Cuisine: How the French Invented the Culinary Profession, 2000, , p. 85 founded in Paris in 1882 by Maurice Dancourt, who later used the pseudonym Châtillon-Plessis. Its first issue appeared as a supplement to La Petite Revue illustrée: littéraire, artistique et gastronomique in January 1883. Its editors and contributors included Philéas Gilbert, Auguste Escoffier, and other leading chefs. In the 1890s, it was edited by Châtillon-Plessis and became "the leading professional culinary journal in the world", with contributors across Europe and North America, and a claimed readership of 10,000.

The renowned festivals of Santa Ana are celebrated on the 26th, 27th, and 28 July. During these days the meadows are covered in (campaña) stores, and a large quantity of youths and adults amass in excess. There are other festivals throughout the year, and one that stands out is celebrated on the 20th of January in honor of Saint Fabián and Saint Sebastian, the patrons of the town. One cannot forget the Gastronomical Festival of la Llámpara, which is celebrated in spring in Quintes and Quintueles, organized by the Recreational Cultural Society Clarín of Quintes in collaboration with the hostels of both towns.

Târgul de Crăciun din Sibiu It was the first Christmas Market in Romania, but soon other Christmas markets emerged across the country. In 2013, the Sibiu Christmas markets was included in the "15 Of the Most Beautiful Christmas Markets in Europe" In 2019 Sibiu will host the European Gastronomical capital, by encouraging the local producers and local businesses in the field of food production and culinary culture, traditional gourmet workshops in the villages of the region, promoting peasant farms and gastronomic circuits, or developing public programs to support small producers in gastronomy and of the hospitality industry in the Sibiu region.

There are several festivals held throughout the year, including a gastronomical festival in November, the water festival, the tree festival, the Villa de Leyva Jazz Festival in July, the International Kite-flying Festival in August, the onion beauty pageant in October, and the Festival of Lights on December 7. There are also several musical, painting and theatre events which are available throughout the whole year. As a gastronomic destination, restaurants tend to have live music bands or singers. There are also enjoyable storytellers who perform weekly in the main square for the entertainment of usual pedestriants or tourists.

However, the Africans also brought in many musical influences, especially introduction of the drum. The Spanish influence predominantes due to the colonization process and the socioeconomic structure it created, and in particular came from the regions of Andalusia and Extremadura (the places of origin of most of the settlers in the Caribbean during the colonial era). Spanish influences can be seen in the country's architecture, music, religion, and language. The joropo, as depicted in a 1912 drawing by Eloy Palacios Spanish influences can also be seen in the bullfights that take place in Venezuela, and in certain gastronomical features.

In contrast to Paseo de los Héroes or Aguas Calientes, this is not one of the main avenues of the whole city, but rather only of Zona Río. This avenue is the main gastronomical corridor of Zona Río, offering the widest variety of gastronomy in the entire city. There are restaurants offering food from Thailand, Mongolia, Greece, Brazil or Israel, not to mention the typical Italian, Spanish, French, Argentinian, Chinese and American foods, plus the widespread Japanese sushi. As regards of Mexican food, the common tacos, Baja California- seafood, and the antojitos (Spanish term for traditional Mexican snacks or tapas), they are found almost everywhere in the avenue.

Cleveland's many immigrant groups and heavily blue-collar demographic have long played an important role in defining the area's cuisine. Ethnically, Italian foods as well as several Eastern European cuisines, particularly those of Poland and Hungary, have become gastronomical staples in the Greater Cleveland area. Prominent examples of these include cavatelli, rigatoni, pizza, Chicken paprikash, stuffed cabbage, pierogi, and kielbasa all of which are widely popular in and around the city. Local specialties, such as the pork-based dish City Chicken and the Polish Boy (a loaded sausage sandwich native to Cleveland), are dishes definitive of a cuisine that is based on hearty, inexpensive fare.

The Christliches Jugenddorf Wolfstein (CJD; founded in 1972) is a member if the Diakonisches Werk der Pfalz (a Christian youth charity) and is one of the institutions of professional training and clinical social work of the Christliches Jugenddorfwerk Deutschlands (likewise abbreviated CJD). In their vocational preparation year, boys and girls aged 14 to 16 who have no Hauptschulabschluss are taken towards the professional training level. In the CJD's own workshops and external businesses, the CJD leads to a qualification in one of 15 different occupations in the industrial- technical, agricultural, gastronomical and sales fields. While in the Jugenddorf (“Youth Village”), a broad spectrum of tended lodgings is available to the youths.

In the Middle Ages, this was the only gateway between the two then separate towns. The Old Town's former Town Hall, renovated in 1973, nowadays serves gastronomical and residential ends. The New Town's former Town Hall served various purposes ranging from Town Hall cellar to assembly hall to market hall before it had to be torn down in 1803 owing to decrepitude. There arose yet another superfluous government building in 1975 after the communities of the old Amt of Warburg- Land were amalgamated with Warburg, namely the Amt administration building on Kasseler Straße, which was forsaken by the district authorities in favour of the Behördenhaus ("Authority House") on Bahnhofstraße.

From 1978 to 2008, the Bavarian government considered building a dam in the valley of the Hafenlohr and use the stored water as a supply of drinking water. This would have created a 15 km long lake in the valley, covering about 250 hectares, and resulted in the destruction of roughly 300 hectares of forest. After decades of protests by local residents, environmentalists and other groups the plan was finally shelved in September 2008. Today, tourism plays a role in the local economy, with several establishments in the Hafenlohrtal providing gastronomical services including accommodation, such as the Schlosshotel Rothenbuch, Gasthaus im Hochspessart and Hoher Knuck.

The Giants of Lleida in front of the Paeria Traditional celebrations include the main annual town festivity: Festa Major; Fira de Sant Miquel and L’Aplec del Caragol (escargot- eating festival, the biggest in the world of this sort, held at the Camps Elisis since 1980). The latter is a gastronomical festivity focused on escargot cooking and is celebrated yearly at the end of May. "L'Aplec" gathers thousands of people around the table to taste the most traditional dishes from Lleida. Due to its strong popularity, it was declared a traditional festivity of national interest in 2002 by the Generalitat of Catalonia and two years later it was also declared as such by the Spanish Government.

Ukraine and Moldova were represented for the first time. The 2014 International Jury was presided by Sergei Loznitsa, in 2015 by the late Andrzej Zulawski who had to cancel his visit due to health reasons. Since the 8th edition, the festival has been awarding a Critics Prize, chosen by a Press Jury. The 2015 edition attracted an audience of 9500 visitors with more than 50 feature films and 50 short productions. The 9th edition took place from 6 to 23 October 2016 and presented more than 60 long and 40 short films from 18 countries of the former Eastern Bloc and attracted more than 10,400 visitors to the screenings and events (musical, gastronomical, debates, photography exhibition).

In addition to encouraging the old practices associated with these events, the municipalities has sponsored cultural events to accompany them, such as musical, gastronomical and other cultural events which attract both residents and visitors from the Oaxaca city area. In 2005, the municipality created the largest Day of the Dead altar ever constructed here in the attempt to create a Guinness Record. It measured 65 meters long, 4.5 meters high decorated with 7 tons of flowers, 3,000 oranges, 2,500 bananas and 5,000 apples. The altar was surrounded by numerous “sand carpets,” such as those associated with traditional funerals, most with Christian themes but also included one depicting the pre-Hispanic belief of a route to the land of the dead.

In its beginnings, Paris' culinary development owed much to the 19th-century organisation of a railway system that had Paris as a centre, making the capital a focal point for migration from France's many different regions and gastronomical cultures. This reputation continues through today in a cultural diversity that has since spread to a worldwide level thanks to Paris' continued reputation for culinary finesse and further immigration from increasingly distant climes. Immigrants from former colonies have infused French cuisine with their own traditions, originating in South East Asia, North and West Africa. Parisian restaurants reflect this diversity, with menus carrying traditional regional cuisine, fusions of various culinary influences, or innovating in the leading edge of new techniques, such as molecular gastronomy.

The 1980s also marked the premiere of emblematic programs such as the cultural magazine "Metropolis" (1985), the game show El tiempo es oro (Time is money) presented by Constantino Romero, and Con las manos en la masa (Hands on the bat) (1984), considered the first gastronomical programme in Spanish television history. On the other hand, TVE-2 retained the broadcast of special events live, some of which exceeded in audience the first network: the European football competitions (UEFA Champions League, UEFA Cup and Cup Winners' Cup), the Spanish First Division in communities without autonomic television, the qualifying matches of the Spain national football team, and the Eurovision Song Contest from 1984 to 1992. In 1984, it premiered Estadio 2, specializing in sports broadcasts, information and a live results service during the weekends.

Spymonkey have made several collaborations with other companies. Such work includes Miss Behave's Variety Nighty (2008) a variety cabaret show at the Roundhouse Camden; Palazzo (2008-9) a spiegeltent gastronomical cabaret in Amsterdam; Sandi Toksvig's Christmas Cracker (2010) at the Royal Festival Hall; Jekyll&Hyde;(ish) a co-production with Lyric Hammersmith and Peepolykus, directed by Sean Holmes and written by Joel Horwood for Latitude Festival in 2011; Every Last Trick (2014) by Georges Feydeau (adapted by Tamsin Oglesby) a collaboration with Paul Hunter for Royal & Derngate Northampton; and Mrs Hudson's Christmas Corker (2014) at Wilton's Music Hall London, directed by Ed Gaughan. Toby Park and Aitor Basauri also directed and wrote the Finnish clown opera Fabulous Bäckström Brothers (2014) at Kapsäkki Music Theatre Helsinki; and directed physical comedy for Chichester Festival Theatre's production of Mack & Mabel (2015) starring Michael Ball.

The imperial clan of the Ming dynasty, the House of Zhu, who had ancestry from Jiangsu Province, also contributed greatly in introducing Huaiyang cuisine to Beijing when the capital was moved from Nanjing to Beijing in the 15th century, because the imperial kitchen was mainly Huaiyang style. The element of traditional Beijing culinary and gastronomical cultures of enjoying artistic performances such as Beijing opera while dining directly developed from the similar practice in the culture of Jiangsu and Huaiyang cuisines.Bai, Zhongjian, Legends of Historical Business in Beijing, China Tourism Publishing House in Beijing, 1993, Chinese Islamic cuisine is another important component of Beijing cuisine and was first prominently introduced when Beijing became the capital of the Yuan dynasty. However, the most significant contribution to the formation of Beijing cuisine came from Shandong cuisine, as most chefs from Shandong Province came to Beijing en masse during the Qing dynasty.

Often, food writing is used to specify writing that takes a more literary approach to food, such as that of the famous American food writer M. F. K. Fisher, who describes her writing about food as follows: > It seems to me our three basic needs, for food and security and love, are so > mixed and mingled and entwined that we cannot straightly think of one > without the others. So it happens that when I write of hunger, I am really > writing about love and the hunger for it, and warmth and the love of it and > the hunger for it ... and then the warmth and richness and fine reality of > hunger satisfied ... and it is all one.Fisher, M. F. K. The Gastronomical > Me. New York: North Point, 1989, p. ix. In this literary sense, food writing aspires toward more than merely communicating information about food; it also aims to provide readers with an aesthetic experience.

The winters in Port-Royal were > less rigorous, but nonetheless long and dull. > To brighten the atmosphere and foster the esprit de corps amongst the sieur > de Poutrincourt, lord of Port-Royal's staff members, Samuel de Champlain had > the idea to create "the order of Good-Cheer" during the winter 1606-1607. In > turn, the members of the small elite of Port-Royal were to prepare a > gastronomical meal for their fellow-members, with the fruit of their hunting > and fishing in the rich Acadian natural environment plentiful with game and > fish of various kinds. From time to time, the sagamo Membertou and its close > relations were also invited to share the feast during which the person in > charge of the eve entered ceremoniously in the main room of the Habitation > wearing around his neck the collar of the Order that he would tend to the > future host of the next evening.

In February, the Chinese New Year is also commonly celebrated in Milan's Chinese district, with a colourful festival. In April, Milan hosts its main design fair in the Piazza XXIV Maggio, the "Fuori Salone", and in other times of the year a prestigious fashion week twice a year, the "Milano Jazzin' Festival", in which several local and international Blues, Jazz and pop singers re-unite in the Civic Arena, and the Milan Food Week, in which the city's gastronomical history is celebrated, the Milano in Sport week, and the Milan Film Festival, held in the Piccolo Teatro on the Via Dante celebrating Italian and foreign film and motion pictures. Christmas time is usually full of events in Milan, including the Oh Bej, Oh Bej market, one of the city's oldest selling traditional produce, objects and food. The city is renowned for its Christmas lights, which decorate the city during the Christmas period until 7 January.

Luka Novak is a Slovenian TV personality and has co-written and co-hosted (with his wife Valentina Smej Novak) 120 episodes of gastronomical and lifestyle TV shows for various Slovenian TV channels (POP TV, Planet TV). The shows reached considerable audience shares and were followed by the publication of several best-selling cookbooks (2009-2017). Luka Novak is involved in the making of a major national TV campaign promoting Slovenian literature called 50 knjig, ki so nas napisale (The 50 Books That Shaped Slovenia) where he is the co-author (with his wife Valentina Smej Novak) and presenter of fifty eight-minute documentary TV episodes depicting and assessing the role of the most important books that contributed to the development and formation of Slovenia as a nation. The series is conceived as a fresh approach to classical topics and is aired weekly by the Channel 1 of the Slovenian National TV. It features interviews with scholars, intellectuals and celebrities, using infographics, animation and archive materials to communicate information to a general audience.

The cuisine of Quebec originates and has evolved from the one in 16th century North of France. It also retains heritage from the cuisine poitevine as many quebecers still make "pâté marmite", "gourgane" and traditional "soupes à base légumineuse". The "chaudrées charentaises" have also been derived into the "quiaudes" of Gaspésie and the "tourtes salées" or "tourtières" are still very popular concoctions Other specialties that originate from ancient France, but whose exact origins are a little murkier, are pot-au-feu, the covered cut meats like the boudin, the tête fromagée, the plorines, diverse dishes brewed in sauces like the Ragoût de pattes de porc or Civet de lapin and a great number of baked good like crêpes, old fashioned doughnuts, croquignoles, pain doré and tartes. As in France, pork always remained a favoured gastronomical choice as well. Though it seems ancient colonials preferred their native cuisine, new pioneers learned from Algonquins and Iroquois certain techniques including l’acériculture (the processes required to harvest maple sap and create derived products), ice fishing and the boucanage du poisson (a process by which fish is smoked to preserve it and give it flavour).

In the same period, the French army planted the lindens that even today testify to the town's historical moment. The first Catholic parish Church of St. Lawrence was first built in 1603, but due to the time and type of building, a new one was built in 1781, in late baroque—classicist style. The foundations of the Prva hrvatska tvornica salame, sušena mesa i masti (first Croatian salami, cured meat and lard factory) were set in the year 1792, now developed into the "Gavrilović" factory, the principal factor of the area's economic development, well known for the quality of its gastronomical products. The influence of Croatian national revival in the 19th century was felt in Petrinja. That was the time of the founding of the Town Orchestra (1808), Music Department (1841), Library and reading-room (1842), Teachers' Training School (1862), Croatian Choir "Slavulj" (1864), Town fire-brigade (1880), First printing-house (1881). In the late 19th and early 20th century, Petrinja was a district capital in the Zagreb County of the Kingdom of Croatia-Slavonia. From 1929 to 1939, Petrinja was part of the Sava Banovina and from 1939 to 1941 of the Banovina of Croatia within the Kingdom of Yugoslavia.