|
Culinary Theatre
Culinary theatre is the creation or enhancement of a spectacle during the service of food and beverages. This form of theatrics aims to excite or even entertain the diner, patron or customer, usually without affecting the flavour of the food(s) and/or beverage(s) to be consumed. In its simplest form, this may include candles and/or sparklers placed on a birthday cake, which give a dining room an exciting ambiance. Culinary theatrics in food service It is a long established practice in many restaurants and eateries to combine some element of theatrics into the dining experience for their patrons. Crêpes Suzette, when served in medium to high-end restaurants, is traditionally served by being bussed out from the kitchen, and set alight just before being placed on the patron's table. Flair bartending The practice of enhancing the presentation of beverages, and especially cocktails, by use of theatrics became increasingly elaborate over the 20th century. Such enhancement may inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbara Kirshenblatt-Gimblett
Barbara Kirshenblatt-Gimblett (born September 30, 1942, in Toronto, Ontario) is a scholar of Performance and Jewish Studies and a museum professional. Professor Emerita of Performance Studies at New York University, she is best known for her interdisciplinary contributions to Jewish studies and to the theory and history of museums, tourism, and heritage. She is currently Chief Curator of the Core Exhibition and Advisor to the Director at POLIN Museum of the History of Polish Jews in Warsaw. Biography Barbara Kirshenblatt-Gimblett was born in Toronto, Ontario, during the Second World War, and raised in Toronto's downtown immigrant neighborhood during the immediate postwar years. Both of her parents were Jewish and were born and raised in Poland. Her mother came to Canada from Brześć Litewski in 1929 and her father from Opatów in 1934. She attended Orde Street Public School and Northview Heights Collegiate, as well as the Farband Shule, Peretz Shule, and D'Arcy Talmud Torah. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sparkler
A sparkler is a type of hand-held firework that burns slowly while emitting bright, intense colored flames, sparks, and other effects. Sparklers are particularly popular with children. In the United Kingdom, a sparkler is often used by children at bonfire and fireworks displays on Guy Fawkes Night, the fifth of November, and in the United States on Independence Day. They are called ''phuljhadi'' in Hindi and are especially popular during the Diwali festival. Composition Sparklers are generally formed around a thin non-combustible metallic wire, about 8-12 inches (20-30 cm) long, that has been dipped in a thick batter of slow-burning pyrotechnic composition and allowed to dry. The combustible coating contains these components, one or more of each category: * Metallic fuel, mandatory to make sparks; size of particles influences appearance of the sparks ** Aluminium or magnesium or magnalium, producing white sparks ** Iron, producing orange branching sparks * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crêpes Suzette
Crêpes Suzette () is a French dessert consisting of crêpes with ''beurre Suzette'' (), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, flambéed tableside.Courtine, Robert J. (1984), ''Larousse gastronomique'' (French edition), Paris: Librairie Larousse. Origins The origin of the dish and its name is disputed. One claim is that it was created from a mistake made by a 14-year-old assistant waiter, Henri Charpentier, in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII of the United Kingdom, whose guests included a beautiful French girl named Suzette. This story was told by Charpentier himself in ''Life à la Henri'', his autobiography, although later contradicted by the ''Larousse Gastronomique''. It was quite by accident as I worked in front of a chafing dish that the cordials caught fire. I thought it was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocktails
A cocktail is an alcoholic mixed drink. Most commonly, cocktails are either a combination of spirits, or one or more spirits mixed with other ingredients such as tonic water, fruit juice, flavored syrup, or cream. Cocktails vary widely across regions of the world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails. History The origins of the word ''cocktail'' have been debated (see section Etymology). The first written mention of ''cocktail'' as a beverage appeared in ''The Farmers Cabinet,'' 1803 in the United States. The first definition of a cocktail as an alcoholic beverage appeared three years later in ''The Balance and Columbian Repository'' (Hudson, New York) May 13, 1806. Traditionally, cocktail ingredients included spirits, sugar, water and bitters, however, this definition evolved throughout the 1800s, to include the addition of a liqueur. In 1862 Jerry Thomas published a bartenders: guide called ''How ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocktail (1988 Film)
''Cocktail'' is a 1988 American romantic comedy-drama film directed by Roger Donaldson from a screenplay by Heywood Gould, based on Gould's book of the same name. The film tells the story of a young New York City business student, Brian Flanagan, who takes up bartending in order to make ends meet. The film stars Tom Cruise, Bryan Brown, and Elisabeth Shue. Released on July 29, 1988, by Buena Vista Pictures (under its adult film label Touchstone Pictures), ''Cocktail'' features an original music score composed by J. Peter Robinson. Despite earning overwhelmingly negative reviews from critics, and winning the Golden Raspberry Award for Worst Picture, the film was a huge box office success, grossing more than $170 million worldwide against a budget of $20 million. Plot Cocky Brian Flanagan, just finished with his stint in the army, heads back to NYC and is eager to land a high-powered job in the business world. When he fails, he settles for work as a bartender while attending b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flambé
:''Flambé is also a type of ceramic glaze.'' Flambé (, , ; also spelled flambe) is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means "flamed" in French. Flambéing is often associated with the tableside presentation of certain liqueur-drenched dishes set aflame, such as Bananas Foster or Cherries Jubilee when the alcohol is ignited and results in a flare of blue-tinged flame. However, flambéing is also a step in the making coq au vin, and other dishes and sauces, using spirits before they are brought to the table. By partially burning off the volatile alcohol, flambéing reduces the alcoholic content of the dish while keeping the flavors of the liquor. History Modern flambéing became popular in the 19th century. The English Christmas pudding was served flaming in Charles Dickens' 1843 novel, ''A Christmas Carol'': "the pudding... blazing in half of half-a-quarter of ignited brandy". The most common flambé dish appears to h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Arts
Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Table manners (the table arts) are sometimes referred to as a culinary art. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious, which requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. History The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of ''Catching Fire: How Cooking Made Us Human'', primitive human ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Culinary Arts")