Jerry Thomas was considered the "Father" of American bartending. Born in 1830 in New York, he began his career as a bartender at age 16 and went on to travel widely, opening bars across the United States and in Europe. By the 1860s, he was renowned for his bartending skills and drink recipes, which were kept secret. Harry Johnson and William "Cocktail" Boothby were two other pioneering American bartenders in the late 19th century who helped establish and promote the craft of bartending through published recipes and guides. David Embury's 1948 book "The Fine Art of Mixing Drinks" also helped codify classic cocktail recipes and principles.
This document provides biographies of several famous bartenders from the early 20th century. It details Harry Craddock's career at prestigious hotels in London like the Savoy and Dorchester where he popularized American cocktails in Europe. It also discusses pioneering female bartender Ada Coleman and how Craddock replaced her at the Savoy. The document outlines the contributions of other legendary bartenders who developed classic cocktails and advanced the craft at hotels and bars in London, New York, Havana and beyond.
Five men of_frankfort-the_story_of_the_rothchilds-1929-343pgs-sec_socRareBooksnRecords
Meyer Rothschild returns to his hometown of Frankfurt after eight years working in Hanover. He finds that his two younger brothers Moses and Kalmann have set up a second-hand goods shop, continuing the trade they learned as apprentices. Meyer had hoped to find his family's circumstances improved since his father's death left them in difficult straits, but is disappointed to see his brothers engaged in the lowly business of sorting through used goods. The career path before Meyer is not what he envisioned for himself.
This document provides an overview of Cordy House, an East London building that was formerly an artistic hub in the early 2000s. It hosted performances by avant-garde theatre groups and showcases by graffiti artists. Over the last decade, the surrounding area has become a desirable destination for creatives and professionals. The final issue of Cordy House magazine marks the unveiling of Cordy House's redevelopment into eight luxury apartments, which retains some of the original building's artistic features. The magazine has featured local landmarks, restaurants, shops and profiles related to East London's culture and the redevelopment of Cordy House.
The document provides a short chronology of cocktails from 1803 to the present day. It describes how cocktails originated in the early 1800s as morning drinks to cure hangovers from the night before. By the 1830s, cocktails had become associated with sporting men at horse tracks and polo matches. Prohibition in the US from 1919-1933 drove cocktail culture underground. After repeal, cocktail guides and new bars proliferated as cocktails symbolized optimism. The 1970s-80s saw a decline in cocktails' popularity until the modern craft cocktail renaissance beginning in the 1990s revived classic cocktail culture.
10 disgusting food ingredients that you probobly eaten todayClarence Saquilayan
The document lists 10 disgusting ingredients that are commonly found in foods. Number 1 is viruses, which the FDA approved as a food additive 6 years ago to prevent listeriosis infections that cause 1600 illnesses and 410 deaths annually in the US. Number 2 details allowable amounts of insect parts, rodent hair, mold, and maggots in foods. Number 3 mentions castoreum from beaver anal glands and civet secretions being used to flavor some foods. The remaining items cover uses of human hair and duck feathers, cellulose, shellac from insect secretions, gelatin from animal parts, borax, silicon dioxide, and carmine made from crushed insects.
Bartending & mixology on the social mediaLiveXtension
Stefano Battioni, VP Spirits Buisness Unit di Illva Saronno SpA, presenta il documento How To Create Cocktail Legends Using The Social Media, con l’esperienza della sua azienda nell’utilizzo positivo dei social media per rivolgersi ai bartender. Shake the media mix, le biciclette, Milano, Social Media Week, 23 settembre 2010.
The document provides histories and origin stories for 16 classic cocktails: the Gimlet, Alexander, Martini, Tom Collins, Cuba Libre, Tequila Sunrise, Old-Fashioned, Manhattan, Rob Roy, Bellini, Kir, Daiquiri, Negroni, Black Russian, Long Island Iced Tea, Bloody Mary, and Margarita. Many cocktails have disputed origins, but most developed in the late 19th/early 20th centuries and were named for people, places, or events associated with their invention or popularity. The document traces the evolution of ingredients and circumstances that led to these classic drinks.
This document provides biographies of several famous bartenders from the early 20th century. It details Harry Craddock's career at prestigious hotels in London like the Savoy and Dorchester where he popularized American cocktails in Europe. It also discusses pioneering female bartender Ada Coleman and how Craddock replaced her at the Savoy. The document outlines the contributions of other legendary bartenders who developed classic cocktails and advanced the craft at hotels and bars in London, New York, Havana and beyond.
Five men of_frankfort-the_story_of_the_rothchilds-1929-343pgs-sec_socRareBooksnRecords
Meyer Rothschild returns to his hometown of Frankfurt after eight years working in Hanover. He finds that his two younger brothers Moses and Kalmann have set up a second-hand goods shop, continuing the trade they learned as apprentices. Meyer had hoped to find his family's circumstances improved since his father's death left them in difficult straits, but is disappointed to see his brothers engaged in the lowly business of sorting through used goods. The career path before Meyer is not what he envisioned for himself.
This document provides an overview of Cordy House, an East London building that was formerly an artistic hub in the early 2000s. It hosted performances by avant-garde theatre groups and showcases by graffiti artists. Over the last decade, the surrounding area has become a desirable destination for creatives and professionals. The final issue of Cordy House magazine marks the unveiling of Cordy House's redevelopment into eight luxury apartments, which retains some of the original building's artistic features. The magazine has featured local landmarks, restaurants, shops and profiles related to East London's culture and the redevelopment of Cordy House.
The document provides a short chronology of cocktails from 1803 to the present day. It describes how cocktails originated in the early 1800s as morning drinks to cure hangovers from the night before. By the 1830s, cocktails had become associated with sporting men at horse tracks and polo matches. Prohibition in the US from 1919-1933 drove cocktail culture underground. After repeal, cocktail guides and new bars proliferated as cocktails symbolized optimism. The 1970s-80s saw a decline in cocktails' popularity until the modern craft cocktail renaissance beginning in the 1990s revived classic cocktail culture.
10 disgusting food ingredients that you probobly eaten todayClarence Saquilayan
The document lists 10 disgusting ingredients that are commonly found in foods. Number 1 is viruses, which the FDA approved as a food additive 6 years ago to prevent listeriosis infections that cause 1600 illnesses and 410 deaths annually in the US. Number 2 details allowable amounts of insect parts, rodent hair, mold, and maggots in foods. Number 3 mentions castoreum from beaver anal glands and civet secretions being used to flavor some foods. The remaining items cover uses of human hair and duck feathers, cellulose, shellac from insect secretions, gelatin from animal parts, borax, silicon dioxide, and carmine made from crushed insects.
Bartending & mixology on the social mediaLiveXtension
Stefano Battioni, VP Spirits Buisness Unit di Illva Saronno SpA, presenta il documento How To Create Cocktail Legends Using The Social Media, con l’esperienza della sua azienda nell’utilizzo positivo dei social media per rivolgersi ai bartender. Shake the media mix, le biciclette, Milano, Social Media Week, 23 settembre 2010.
The document provides histories and origin stories for 16 classic cocktails: the Gimlet, Alexander, Martini, Tom Collins, Cuba Libre, Tequila Sunrise, Old-Fashioned, Manhattan, Rob Roy, Bellini, Kir, Daiquiri, Negroni, Black Russian, Long Island Iced Tea, Bloody Mary, and Margarita. Many cocktails have disputed origins, but most developed in the late 19th/early 20th centuries and were named for people, places, or events associated with their invention or popularity. The document traces the evolution of ingredients and circumstances that led to these classic drinks.
How prohibition changed spirits around the world low resAudrey Fort
In the years leading up to Prohibition, saloons were found on every street corner, and liquor stores were as common as drug stores. It was a golden age of cocktails; the best bartenders earned as much as the Vice President of the United States. As Prohibition came into effect, these craftsmen chose to exercise their art in exile rather than abandon it. They created an American cocktail culture in cities around the globe. Join Audrey Fort, Eurowinegate Portfolio Director, Sean Frederick from Boston’s Citizen Public House and Philip Duff, owner of Door 74, Netherlands' first Prohibition-style speakeasy, to sample pre- and post- Prohibition cocktails and learn about the lasting effect of Prohibition on spirits and mixology culture from Paris to New York.
This document summarizes 5 notable sales from 2006, including:
1) A 1940 comic book "Mile High Flash Comics #1" that sold for $273,125, breaking records for a comic book.
2) A restored 1950 GM "Futurliner" tour bus that sold for $4.3 million, the second highest price for an American vehicle.
3) A 1779 portrait of George Washington by Charles Willson Peale that sold for $21.3 million, more than doubling the previous record for an American portrait.
4) A rare 1970 Dodge Barracuda convertible that sold for $2.2 million, reflecting interest in vintage muscle cars.
5) A 1
A short presentation by XAvier Padovani sponsored by Hendrick's Gin at Tales of the Cocktails in 2009, New Orleans on Punch and Cocktails with literature
Indiana craft brewpub's revival sparked by Prohibition historyLarrisa Turner
This document summarizes the history of craft brewing in Lafayette, Indiana before and after Prohibition. It describes how German immigrant brewers like Thieme & Wagner established major breweries in Lafayette in the 1800s, serving beers like Ye Tavern Brew. Lafayette had a thriving brewing culture and was known as a wild party town before Prohibition. Prohibition devastated the breweries but relics have been discovered that help recall Lafayette's brewing past. Now, the descendants of Thieme & Wagner are opening a brewpub downtown, reviving the family name and tradition of craft brewing in Lafayette.
The document provides an overview of life in the United States during the 1920s through photographs and captions. It describes the postwar prosperity experienced by many living in northern cities, the rise of new industries like automobile manufacturing, cultural changes like shorter flapper skirts and the popularity of jazz music. It also notes some social problems of the era like prohibition of alcohol and the rise of organized crime figures supplying illegal liquor.
Rum was the original American spirit before the Revolution in the 1770s, fueled by cheap and readily accessible molasses from the Caribbean colonies. The number of small distilleries across North America was astounding. The tax on molasses was a principal factor in the American Revolution.
Several centuries later, craft rum distilleries are again sprouting up across America at an astounding pace. National, regional and local rums distillers are gaining well-deserved attention -- with many making their mark as true artisan spirits -- winning awards and setting new standards for authentic, hand-made rum.
At The New American Rum Revolution seminar, participants will explore rum's past, taste rum's present and listen to predictions of rum's future as they sample ten outstanding examples of great American rum.
The story of the California wine industry is replete with interesting characters, historical milestones, and wacky situations.
Indeed, the history of wine in California is tied to the history of modern California itself. It all began with the Spanish colonization of the area. During the 18th Century Spanish missionaries, led by Franciscan friar Junípero Serra Ferrer established a series of missions ranging from San Diego to Sonoma. And, of course, the one thing that is absolutely necessary for Catholic mass is nor a chapel or church, but WINE for the sacrament. It was the friar, monks, and their parishioners who first discovered that California provided ideal conditions for the making of good wine.
It wasn’t until the 19th century and immigration of other Europeans that California wine became a commercial proposition. The discovery of gold in 1848 in the Sierra Nevada Mountains brought an influx of fortune seekers from around the world. The discovery preceded the annexation of California from Mexico by only about a month, and the following year saw the population of the state explode. While a few made their fortunes, many did not. But, one fact was certainly true… they were a thirsty bunch.
It was a ready and open market for alcohol that spurred many of the early pioneers in the business to plant a few acres and start making wine for the “forty-niners” and others who followed in their wake.
While today, we tend to think of Napa Valley as the best that California has to offer, the early pioneers settled in other areas like Sonoma and Livermore. In 1882, three Czech brothers named Korbel built a winery in western Sonoma County and began making sparkling wine, one of the earliest wineries to do so. A year later in 1883, Carl Wente planted 43 acres in Livermore Valley and began a 130 legacy that is still owned and operated by the fourth and fifth generation Wente family. Their contributions to California wine include the Wente clone of Chardonnay, which is widely planted throughout the state and the backbone of many great wines from many producers.
Other’s followed and carried the industry into the 20th Century… Georges de Latour, Andre Tchelistcheff, Cesare, Peter, and Robert Mondavi, and Ernest and Julio Gallo are but a few of a long list of names of individuals whose vision, determination, and spunk have made California wine what it is today.
Alcohol/bars have been a part of human civilization as far back as ancient Babylon, with records of high priced watered down beer like beverages served in alehouses. Originally alcohol, specifically wine, was primarily used as a medicinal agent, but has expanded overtime. In the United States, over the past century, alcohol has gone from an illegal enterprise during Prohibition to one of the most glamorous and profitable businesses today
Alcohol/bars have been a part of human civilization as far back as ancient Babylon, with records of high priced watered down beer like beverages served in alehouses. Originally alcohol, specifically wine, was primarily used as a medicinal agent, but has expanded overtime. In the United States, over the past century, alcohol has gone from an illegal enterprise during Prohibition to one of the most glamorous and profitable businesses today
A cocktail is an alcoholic mixed drink containing at least one spirit and other ingredients like sugar, water, or bitters. Originally cocktails contained spirits, sugar, water, and bitters, but now almost any mixed alcoholic drink is considered a cocktail. The first recorded use of the word "cocktail" was in London in 1798, and it referred to a stimulating liquor made of spirits, sugar, water, and bitters.
The American Cocktail, Straight Up: Documenting Punch, Bath-tub Gin, and the ...Kira A. Dietz
The document provides a summary of the history of cocktails in America from the early 1800s to present day based on a library's collection of over 80 cocktail books and related ephemera. It traces the evolution of cocktails from early drinks like punch to elaborate craft cocktails today. Key developments discussed include the rise of the cocktail in the 1800s, prohibition era bath tub gin, post-WWII entertaining, and modern molecular approaches. The collection documents this history through recipes, bartender manuals, advertisements, and more.
Mixology refers to the art and craft of mixing drinks. It involves an in-depth study of drink chemistry and preparation. The terms mixology and mixologist date back to the 1800s. Mixing drinks has roots in ancient Greek and Roman societies, where specialized craftsmen known as bartenders produced spirits and drinks in taverns and inns along major transportation routes for travelers as early as 44 BC. Bartending continued to evolve through the centuries and eras, with cocktails rising in popularity in the early 1900s before Prohibition, during which underground speakeasies and their bartenders kept the tradition alive by serving patrons prohibited drinks.
History of Tobacco around the world and in colonial America and the United States. An incredible book on the use of tobacco. Gloucester, Virginia links and news website. Visit us for incredible content.
Here are the key duties and responsibilities of a bartender:
- Prepare and serve alcoholic beverages to customers in a professional and timely manner. This includes mixing drinks, opening containers, and operating equipment.
- Maintain adequate stock levels of alcoholic and non-alcoholic beverages, garnishes, and bar supplies. Perform regular inventory counts.
- Operate point-of-sale systems to process customer payments accurately and efficiently.
- Provide excellent customer service. Greet customers, take orders, answer questions about menu items.
- Ensure customer safety by following responsible beverage service guidelines like checking IDs and not overserving intoxicated patrons.
- Keep bar areas clean and organized. Wash and sanitize
This document lists and describes the world's most expensive bottles of alcohol. It discusses bottles ranging in price from $1,060,000 for a bottle of Diva Vodka encrusted with gems, to a $43,500 bottle of 1775 Sherry from the prestigious Massandra collection. Other bottles highlighted include a $255,000 solid platinum and gold bottle of Spluch Tequila, a $160,000 bottle of 1787 Chateau Lafite wine originally owned by Thomas Jefferson, and a $90,000 bottle of 1787 Chateau d'Yquem white wine from the same vintage year.
1) The Bloody Mary cocktail originated in the 1920s at Harry's New York Bar in Paris. The bartender there experimented with vodka, which had recently been introduced by Russian émigrés, and mixed it with tomato juice to create the signature drink.
2) Champagne has evolved from a still, pale pink wine made from Pinot Noir grapes to the sparkling wine now associated with the region. While early producers saw bubbles as a fault and tried to eliminate them, the British developed a taste for the sparkling style in the 18th century.
3) The Romans first planted vineyards in Champagne and the region has been cultivated for wine since at least the 5th century. Hugh Cap
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
How prohibition changed spirits around the world low resAudrey Fort
In the years leading up to Prohibition, saloons were found on every street corner, and liquor stores were as common as drug stores. It was a golden age of cocktails; the best bartenders earned as much as the Vice President of the United States. As Prohibition came into effect, these craftsmen chose to exercise their art in exile rather than abandon it. They created an American cocktail culture in cities around the globe. Join Audrey Fort, Eurowinegate Portfolio Director, Sean Frederick from Boston’s Citizen Public House and Philip Duff, owner of Door 74, Netherlands' first Prohibition-style speakeasy, to sample pre- and post- Prohibition cocktails and learn about the lasting effect of Prohibition on spirits and mixology culture from Paris to New York.
This document summarizes 5 notable sales from 2006, including:
1) A 1940 comic book "Mile High Flash Comics #1" that sold for $273,125, breaking records for a comic book.
2) A restored 1950 GM "Futurliner" tour bus that sold for $4.3 million, the second highest price for an American vehicle.
3) A 1779 portrait of George Washington by Charles Willson Peale that sold for $21.3 million, more than doubling the previous record for an American portrait.
4) A rare 1970 Dodge Barracuda convertible that sold for $2.2 million, reflecting interest in vintage muscle cars.
5) A 1
A short presentation by XAvier Padovani sponsored by Hendrick's Gin at Tales of the Cocktails in 2009, New Orleans on Punch and Cocktails with literature
Indiana craft brewpub's revival sparked by Prohibition historyLarrisa Turner
This document summarizes the history of craft brewing in Lafayette, Indiana before and after Prohibition. It describes how German immigrant brewers like Thieme & Wagner established major breweries in Lafayette in the 1800s, serving beers like Ye Tavern Brew. Lafayette had a thriving brewing culture and was known as a wild party town before Prohibition. Prohibition devastated the breweries but relics have been discovered that help recall Lafayette's brewing past. Now, the descendants of Thieme & Wagner are opening a brewpub downtown, reviving the family name and tradition of craft brewing in Lafayette.
The document provides an overview of life in the United States during the 1920s through photographs and captions. It describes the postwar prosperity experienced by many living in northern cities, the rise of new industries like automobile manufacturing, cultural changes like shorter flapper skirts and the popularity of jazz music. It also notes some social problems of the era like prohibition of alcohol and the rise of organized crime figures supplying illegal liquor.
Rum was the original American spirit before the Revolution in the 1770s, fueled by cheap and readily accessible molasses from the Caribbean colonies. The number of small distilleries across North America was astounding. The tax on molasses was a principal factor in the American Revolution.
Several centuries later, craft rum distilleries are again sprouting up across America at an astounding pace. National, regional and local rums distillers are gaining well-deserved attention -- with many making their mark as true artisan spirits -- winning awards and setting new standards for authentic, hand-made rum.
At The New American Rum Revolution seminar, participants will explore rum's past, taste rum's present and listen to predictions of rum's future as they sample ten outstanding examples of great American rum.
The story of the California wine industry is replete with interesting characters, historical milestones, and wacky situations.
Indeed, the history of wine in California is tied to the history of modern California itself. It all began with the Spanish colonization of the area. During the 18th Century Spanish missionaries, led by Franciscan friar Junípero Serra Ferrer established a series of missions ranging from San Diego to Sonoma. And, of course, the one thing that is absolutely necessary for Catholic mass is nor a chapel or church, but WINE for the sacrament. It was the friar, monks, and their parishioners who first discovered that California provided ideal conditions for the making of good wine.
It wasn’t until the 19th century and immigration of other Europeans that California wine became a commercial proposition. The discovery of gold in 1848 in the Sierra Nevada Mountains brought an influx of fortune seekers from around the world. The discovery preceded the annexation of California from Mexico by only about a month, and the following year saw the population of the state explode. While a few made their fortunes, many did not. But, one fact was certainly true… they were a thirsty bunch.
It was a ready and open market for alcohol that spurred many of the early pioneers in the business to plant a few acres and start making wine for the “forty-niners” and others who followed in their wake.
While today, we tend to think of Napa Valley as the best that California has to offer, the early pioneers settled in other areas like Sonoma and Livermore. In 1882, three Czech brothers named Korbel built a winery in western Sonoma County and began making sparkling wine, one of the earliest wineries to do so. A year later in 1883, Carl Wente planted 43 acres in Livermore Valley and began a 130 legacy that is still owned and operated by the fourth and fifth generation Wente family. Their contributions to California wine include the Wente clone of Chardonnay, which is widely planted throughout the state and the backbone of many great wines from many producers.
Other’s followed and carried the industry into the 20th Century… Georges de Latour, Andre Tchelistcheff, Cesare, Peter, and Robert Mondavi, and Ernest and Julio Gallo are but a few of a long list of names of individuals whose vision, determination, and spunk have made California wine what it is today.
Alcohol/bars have been a part of human civilization as far back as ancient Babylon, with records of high priced watered down beer like beverages served in alehouses. Originally alcohol, specifically wine, was primarily used as a medicinal agent, but has expanded overtime. In the United States, over the past century, alcohol has gone from an illegal enterprise during Prohibition to one of the most glamorous and profitable businesses today
Alcohol/bars have been a part of human civilization as far back as ancient Babylon, with records of high priced watered down beer like beverages served in alehouses. Originally alcohol, specifically wine, was primarily used as a medicinal agent, but has expanded overtime. In the United States, over the past century, alcohol has gone from an illegal enterprise during Prohibition to one of the most glamorous and profitable businesses today
A cocktail is an alcoholic mixed drink containing at least one spirit and other ingredients like sugar, water, or bitters. Originally cocktails contained spirits, sugar, water, and bitters, but now almost any mixed alcoholic drink is considered a cocktail. The first recorded use of the word "cocktail" was in London in 1798, and it referred to a stimulating liquor made of spirits, sugar, water, and bitters.
The American Cocktail, Straight Up: Documenting Punch, Bath-tub Gin, and the ...Kira A. Dietz
The document provides a summary of the history of cocktails in America from the early 1800s to present day based on a library's collection of over 80 cocktail books and related ephemera. It traces the evolution of cocktails from early drinks like punch to elaborate craft cocktails today. Key developments discussed include the rise of the cocktail in the 1800s, prohibition era bath tub gin, post-WWII entertaining, and modern molecular approaches. The collection documents this history through recipes, bartender manuals, advertisements, and more.
Mixology refers to the art and craft of mixing drinks. It involves an in-depth study of drink chemistry and preparation. The terms mixology and mixologist date back to the 1800s. Mixing drinks has roots in ancient Greek and Roman societies, where specialized craftsmen known as bartenders produced spirits and drinks in taverns and inns along major transportation routes for travelers as early as 44 BC. Bartending continued to evolve through the centuries and eras, with cocktails rising in popularity in the early 1900s before Prohibition, during which underground speakeasies and their bartenders kept the tradition alive by serving patrons prohibited drinks.
History of Tobacco around the world and in colonial America and the United States. An incredible book on the use of tobacco. Gloucester, Virginia links and news website. Visit us for incredible content.
Here are the key duties and responsibilities of a bartender:
- Prepare and serve alcoholic beverages to customers in a professional and timely manner. This includes mixing drinks, opening containers, and operating equipment.
- Maintain adequate stock levels of alcoholic and non-alcoholic beverages, garnishes, and bar supplies. Perform regular inventory counts.
- Operate point-of-sale systems to process customer payments accurately and efficiently.
- Provide excellent customer service. Greet customers, take orders, answer questions about menu items.
- Ensure customer safety by following responsible beverage service guidelines like checking IDs and not overserving intoxicated patrons.
- Keep bar areas clean and organized. Wash and sanitize
This document lists and describes the world's most expensive bottles of alcohol. It discusses bottles ranging in price from $1,060,000 for a bottle of Diva Vodka encrusted with gems, to a $43,500 bottle of 1775 Sherry from the prestigious Massandra collection. Other bottles highlighted include a $255,000 solid platinum and gold bottle of Spluch Tequila, a $160,000 bottle of 1787 Chateau Lafite wine originally owned by Thomas Jefferson, and a $90,000 bottle of 1787 Chateau d'Yquem white wine from the same vintage year.
1) The Bloody Mary cocktail originated in the 1920s at Harry's New York Bar in Paris. The bartender there experimented with vodka, which had recently been introduced by Russian émigrés, and mixed it with tomato juice to create the signature drink.
2) Champagne has evolved from a still, pale pink wine made from Pinot Noir grapes to the sparkling wine now associated with the region. While early producers saw bubbles as a fault and tried to eliminate them, the British developed a taste for the sparkling style in the 18th century.
3) The Romans first planted vineyards in Champagne and the region has been cultivated for wine since at least the 5th century. Hugh Cap
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
Thinking of getting a dog? Be aware that breeds like Pit Bulls, Rottweilers, and German Shepherds can be loyal and dangerous. Proper training and socialization are crucial to preventing aggressive behaviors. Ensure safety by understanding their needs and always supervising interactions. Stay safe, and enjoy your furry friends!
3. Jerry P. Thomas
The Pofessor
Born around 1. November 1830
- Sacket Harbour, NY, Lake Ontario
-Jaremiah, Mary Morris Thomas. George M.( sailors too)
-Poor Family
-1840 – New Heaven , alone or family ???
- 16 began as bartender – more than serving drinks
- 18 sailed to cuba
-Travel all around the world
-Rum ration – Temperance ???
4.
5. 19 years old reached San Francisco
- ran for gold, Gold Rush
They drank on daily basis
City best and most popular gambling saloon – El dorado on Portsmouth
square, tent with 4 walls but 15 persons of orchestra
He gave up mining
Installed himself at the big saloon in Downieville
6.
7. San Francisco, Sacramento, Downieville – Whatever where the drinks
where good
1852 – enough of El Dorado and heading to East ( 16000-300 000 $)
journey – Panama, New Orleans, NY, Mexico almost killed
Opening bar in New Heaven ?? – no statement only A.J. Thomas as
barkeeper
Next stop NY – opened a bar with George Earle, Barnum Museum – now
Herald building - One of the most atraction in city – new broadway
8. All his money spent in1853 – Charleston, Chicago, St.Luis and along
Misissipi and propietor od fine bars in New Orleans
Planters House
Back to NY – Metropolitan Hotel
Mark Twain – „ I´m not sure but the saloonkeeper held a shade higher
rank than any other member of society…“
Than opened his own Bar - 1860 Queen Victoria son Edward,Prince
of Wales – have u drink Mint Julep???
Something happend in 622 broadway
9.
10.
11. Recipes were regard secret - he changed it
1863 – Occidental San Francisco
1865 – back in NY – operating saloon with his brother, George 5 Avenue
– 22 st
- coolest spot in NY
1867 – got married Henrietta Bergh Waites
1872 – incrase of real estate market and moving to 1239 broadway
1876 – financial problem because buying stocks on margin and run as a
star
London scene revolution –
went to Brighton hotel – manager
1885 – left England back to NY
12.
13. Harry Johnson
The life and times of Harry Johnson
Was born 28. August 1845 in Konigsberg Prussia
Aged 7 sailed with parent1852 from Hamburg and settled in California
In 1958 started to help work in bar at the Eagle - first work
Said he started he was 15 in Union Hotel
1869 he moved into chicago and open bar
23 years Harry join internation bartending competition – result?
14. Untraditional competition – prepare dozen of cocktails
Won the price 1000 $ in gold and silver tumbler and mixing spoon
15. After competition went to chicago and enjoy life until fire in 1871
Married bertha in 1873
Bartenders Association fight
1876 moved to Philadelphia and worked as Head Barman in Grand
Hotel
1879 Delmonico in New York
1881 revise of book of 50 000 copies
With money opened Little Jumbo five year rent for 2500 $
16. Temperance and social reform were hot topics.
anti-saloon league, woman christian temperance
union, prohibition party
Closing of the bars – harrys diamond in night
1842- introduction of lager beer to americans and rise of beer garden
1860- 1900 number of bartenders and saloon owner west from
mississipi rose from 4000 – 50 000 – third imigrants and german –
doppelfassbecher, vermut
17. 1896 – moved with wife to europe
1897 – Trainors Hotel visit of old friend – lease 5 year for 50 000 usd.
best know caffes and hotels
- raines law on hotels – Sunday sales of alcohol prohibited instead of
hotel
2. Decemeber 1897 – harry bought Trainors hotel – 120 000 usd
1898 sold it and had rent from lease
1903 – The pabst grand circle
injuries of thomas and power of atorney to Henkel
1909 – trip to London, Berlin, Paris
1913- Berlin – 2 ww´and anti german movement
passport statement
1920 – europe again 5 years later came into USA again
1933 – as 87 years old died
18. The Only William Schmidt
He recieves much less than others bartender now
he was famous lifetime
Born in Hamburg – gained fame there – best drinks are american
1869 – arrived to chicago
1873 – Tivoli restaurant and 16 bartenders worked under him
He was renowed for acrobatic bartending feats
1884 – Moved to NY – tended a bar in Bridge Saloon
1889 – Moved to Hamburg for vacation than opened a bar in NY
his co died so he sold bar
He prefered talking with his customer than inventing drinks on the
spot to suit their tastes and moods
He retired on 1904
19. Mixed drink might be compared to music: an orchestra will
produce good music, provided all players are artist, but have
only one or two inferior musicians in your band and you may
be convinced they will spoil the entire harmony
20. A man in my profession should never forget he is a gentleman.
However well he may mix a drink, much of the flavour is lost unless
he serves with politness. But politness has been dying out with the
coming in of the quick lunch and quick drink. They want speed
not quality these days. How can a true artist put soul into his
productions is no time is allowed to him ??
21. Henry C Ramos
First generation of Louisianna native – his parent emigrated from
Germany
- Arrived in 1888 in New Orleans
-Bought Imperial Cabinet Saloon and house in French quarter
-Saloon shared space with Old Hickory Restaurant
-1907 – purchased Stag Saloon – Place of Ramoss New Orleans Fizz
- Customer patiently waited up to 20 min. to observe and savour the
creations that were shaken by 35 shakers boys
- Knight of Templar to supply shaker boys in chicago
22. -Age of prejudice – but henry employed afro-americans as well
-Bartending allowed to work for afro-americans
-When prohibition came he shared the recipe
-A.N. Buliard – Mexico – joined Pat Perry who worked in sazerac
company
-Ramos boys
-Tom Bullock – Pendennis club, Country Club
-Former president T. Roosvelt sampled his Mint Julep
-1917 book of Ideal Bartender – how to serve sophisticated patrons
-It is proper when a person steps up to bar, for a
bartender to set before him a glass of ice water and
then in a courteous manner find out what he may
desire
23.
24. Wiliam T. Boothby
-Born in 10. November 1862 in SF
-Began his working life as actor,comedian, dancer, estate
broker, insurance salesman.
-When he was 12 parents bought Chop House and Oyster saloon – intro
to food and drinks
-1878 sold restaurant and went as a tailor
-1884- real estate office and open with his mother Boothby cofee saloon
-1888 – head bartender in Contra Costa county than moving back to SF
-1889 – tend a bar in Silver Palace
-1890 – crossed the bay to Marin County and be head-bartender in
Rafael Hotel and wrote his book - Cocktail Boothby´s American BarTender
25. 1895 – elected California State Assembly – lobbyist for liquor industry
Upon leaving he opened Parker House
1902 – Head-bartender in Crockett saloon
1902- 1906 elected as a president for the unity club – bartenders club –
mentor and teacher for new generation of bartenders
Boothby covers full sperctrum of :
cobblers, cocktails, crustas, fixes,fizzes, flips, frapes, sherbets, shrubs,s
mahes, sour,toddies ets.
26. David Embury
Born. 3. November 1886 in NY
Work as tax attorney
1948 – wrote a book Fine art of Mixing drinks
passion and understanding for craft
27. The Basic Principles for Fashioning Quality Cocktails
-Drinks should be made from good-quality, high-proof liquors. Just like with
food, the quality of a drink will never be better than the quality of its
cheapest ingredient. Therefore, the highest quality spirits and liqueurs as
well as fresh-squeezed juice is of the utmost importance.
-They should always sharpen, not dull the appetite. A cocktail by classic
definition is an aperitif and should therefore never have more than a touch
of sweetness. Overly sweet drinks will dull the appetite, so avoid using too
much sugar, juice, cream, or egg. (Embury says drinks like the Brandy
Alexander can be enjoyed after dinner "in place of a half-pound of
chocolate cookies.")
-They should be dry, with sufficient alcoholic flavour, yet still smooth and
pleasing to the palate.
-They should be pleasing to the eye.
-They should be well-iced. (This principle implies both the quality of ice and
the amount of stirring/shaking necessary. The use of large, high-density ice
cubes is ideal.)
28. The Components of a Cocktail
-Base: The principle ingredient, usually a single spirit that constitutes
about 75% or more of the total volume before ice is added. Ex.
whiskey, gin, rum, etc.
-Modifying agent: The secondary ingredient that adds character, softens
the alcohol, and enhances flavour. Ex. vermouth, amaro, bitters, fruit
juices, egg, cream.
-Special flavouring or colouring agent: Ingredients used sparingly to
impart special qualities, usually a liqueur or special syrup used in place
of sugar. Ex. Chartreuse, grenadine, curacao, etc.
29. Final lesson
there is no one recipe for any cocktail. The
recipe you like best is the one you should use, so find what
you like and stick with it. If the drink suits your palate, that's all
that matters.
30. Don the Beachcomber
Born: 22.2 1907 New Orleans - Ernest Raymond Beaumont Gantt
1926 – left home for trip
- bootlegger during prohibition
1930 – Moved to Hollywood
1934- Don´s Beachcomber caffe - 1937 Don the Beachcomber
- food was exotic – pu pu plater
- Tiki carvings often serve to mark the boundaries of sacred or significant
sites.
1939 – 1945 - u boat attack, after recovery he managed hotels in Europe
- his wife took care of business in California.
- surprise after getting home???
31.
32.
33. - He went back and realised that his restaurants blossomed into chain
- signed consultant contract and sailed to Hawaii
-Opened restaurant at Waikiki beach
famous things he did :
-Legend was born
- Heaven concept
- water on roof
-Bootleg, Cigars
- parrot
-Tour operatot
- Rum ambassador
- unlabeled bottles
- secret recipes
- roof bar
-Donn beach remained a fixture in Honolulu until he died in 1989 at the
age of 81.
-The New York Times ran a brief obituary that painted him as a sort of
Thomas Edison of the thatched-roof bar and the inventor of 84 bar
drinks.
34.
35. Harry Mc Elhone
Harry McElhone – scottish Dundee
1911 – American jockey Henry partnership with Clancy / bar in manhattan/
- brought parts from US to Paris
-Thanksgiving opening with american tourists
-Tod Sloan went into management due WW1
-Henrys wife took ownership and renamed bar as New York Bar
-Harry still doesnt work here – 1912 Oak bar NY at Plaza Hotel
-after war went home to Britain
1915 – head bartender, manager and part owner in Ciros Club
1915 – Harrys ABC of mixing cocktails - white lady
1923 – Mcgee offered to Harry New York Bar
- Barflies and Cocktails, 300 recipes – best spots in
world