76 Sentences With "gastronome" | Random Sentence Generator

He's also a gastronome with special powers allowing him to foretell future food trends.

To paraphrase legendary gastronome Brillat-Savarin: Tell me what cheese you're eating, and I'll tell you your tax bracket.

The vibe is buzzy, the crowd is good looking, and the food should appeal to all manner of gastronome.

Mentioning the Nordic model to a labor economist tends to elicit the same reaction as references to Provençal cuisine for a gastronome.

Any gastronome worth his or her salt knows that a meal is only as good at the company with whom it is enjoyed.

Centuries before Wester Europe coined the term, "renaissance man," artist Su Shi moonlighted as a pharmacologist, gastronome, and statesman for the Song Dynasty.

ONE of the newer attractions at Disneyland Paris is "Ratatouille: The Adventure", a ride through Paris as seen by Rémy, the movie's rodent gastronome hero.

"It is not easy to capture the spell that Ballymaloe casts," the reporter and gastronome R. W. Apple Jr. wrote in The New York Times.

Reading about his best-remembered kisses, cuddles, crushes and hotel room exploits is like reading the gastronome Jean Anthelme Brillat-Savarin on his favorite meals.

He put his ideas into practice at L'Archestrate, a seven-table restaurant that he opened in 21982, naming it after Archestratus, a gastronome of Greek antiquity.

But there were also shops like Gastronome, a delightful 1950s-style store that sells gourmet food items, wine, chocolate, and classic Soviet products like candies, seafood, and caviar.

One of his most striking purchases was Emmanuel Frémiet's gilded bronze sculpture "Pélican Gastronome," showing the bird feeding its chicks, commissioned in 1890 by the president of the Banque de France.

The author, Eugène Briffault, was a journalist, gastronome, editor and critic who frequented the upper echelons of French society in the mid-19th century, a time of prosperity, indulgence and refinement.

I spent the majority of my time at GUM browsing through the selection at Gastronome, which sells freshly baked pastries and Russian chocolate as well as candles, cheese, tea, wine, and, of course, vodka.

But there hasn't really been a comprehensive look at taste since French gastronome Jean Anthelme Brillat-Savarin's 1825 The Physiology of Taste, a holistic and essayistic meditation on taste that aimed to define the previously undefinable.

In her 2007 memoir, "The Tenth Muse: My Life in Food" (the French epicure and gastronome Brillat-Savarin wrote of a 10th muse, Gasterea, goddess of the pleasures of taste), Ms. Jones concluded with — what else?

Jiggs Kalra, a food writer who helped elevate Indian fine dining, and a gastronome who threw the spotlight on little known chefs, making their recipes accessible to generations of home cooks, died on Tuesday at a hospital in New Delhi.

Legend has it that Dongpo, also a gastronome, invented the slow-cooked dish by accident; but no matter its origins, it eventually emerged as a popular Chinese delicacy — one so beloved that nearly 200 years ago, an anonymous Qing dynasty artist working for the emperor immortalized its oil-slicked form, sculpting a piece of jasper into a fleshy lump meticulously finished with wrinkles, dimples, and even a soy sauce-marinated rind.

The dish is named after the Song Dynasty poet and gastronome Su Dongpo.

Pescarolo was also a renowned gastronome, and he held a cooking column for a newspaper.

He was a gastronome, and founded the School of Cookery at South Kensington. In 1873 he became a Fellow of the Royal Geographical Society.

Alberto Denti di Pirajno (7 March 1886 – 15 January 1968) was an Italian writer, medical doctor, and gastronome. He is now best known for his 1955 book, A Cure for Serpents.

Vincenzo Tanara or Tanari (died 1667) was an Italian agronomist and gastronome. A Bolognese nobleman, he wrote the important 1653 treatise entitled L'economia del cittadino in villa (The economy of the citizen in the country).

Kakavia is similar to other types of Mediterranean fish stew, such as the French bouillabaisse, Italian cacciucco, Spanish zarzuela, and Portuguese caldeirada.William Black, Al Dente: The Adventures of a Gastronome in Italy (Transworld, 2004), p. 63.

In 2002, Carmina Useros received the Albacetian of the Year award from the President of Castilla–La Mancha, José Bono. The novelist and gastronome Manuel Vázquez Montalbán mentions her in his novel La Rosa de Alejandría as "the excellent Carmina Useros".

Manuel Vázquez Montalbán (14 June 1939 in Barcelona - 18 October 2003 in Bangkok) was a prolific Spanish writer from Catalonia: journalist, novelist, poet, essayist, anthologue, prologist, humorist, critic and political prisoner as well as a gastronome and a FC Barcelona supporter.

The book was well received by reviewers. Elizabeth Nicholas, writing for The Sunday Times, thought David a "gastronome of rare integrity" who "refuses ... to make any ignoble compromises with expediency".Nicholas, Elizabeth. "Southern Fare", The Sunday Times, 4 June 1950, p. 3.

The event was initiated by Judith A. Hoffberg and Béatrice Coron in 2000. Title page of "Physiologie du Goût" ("Physiology of Taste") by French gastronome Jean Anthelme Brillat- Savarin (1755–1826) with a portrait of the author. 1848 edition. The official website says that the International Edible Book Festival is held to commemorate "the birthday of French gastronome Jean Anthelme Brillat-Savarin (1755–1826), noted for his book Physiologie du goût, a witty meditation on food", though April Fools' Day is also related as "the perfect day to eat your words and play with them as the 'books' are consumed on the day of the event". (cf.

Consequently, definitions of food writing when applied to historical works are retrospective. Classics of food writing, such as the 18th century French gastronome Jean Anthelme Brillat-Savarin's La physiologie du goût (The Physiology of Taste), pre-date the term and have helped to shape its meaning.

Since 1993 MPV has, parallel to his primary career, cultivated a passion for gastronomy, wines and culinary arts: He is a retired chef, restaurateur and gastronome who has created and realized menus for many Manhattan ventures as: Anarchy Cafe, Bacco, Gallo Nero, Taci Opera,PortaToscana, Mambo.

In 1955, he created the show Discanalyse with Julien-François Zbinden, Géo Voumard, Yette Perrin and Michel Dénériaz. Gastronome and gourmet, Benjamin Romieux was Provost of the Confraternity of Guillon and he chaired the jury of the Gastronomic Literary Grand Prix of the Swiss Academy of Gastronomers.

114-117 The three Gourmandes meet celebrated gastronome Curnonsky,My Life in France, p. 126-128 and Simca and Louisette ask Julia to help them finish a cookbook of French recipes for an American audience. This cookbook eventually becomes Mastering the Art of French Cooking.My Life in France, p.

Antonin Carême, Le Maître d'hôtel français, Paris, 1822, (sur Gallica).Le Gastronome, Paris, 1830, , sur Gallica. Plombières ice cream is mentioned in Splendeurs et misères des courtisanes, published in 1844 by Honoré de Balzac.Honoré de Balzac, Splendeurs et misères des courtisanes, dans la partie , Œuvres complètes de M. de Balzac, t.

Food truck rally A foodie is a person who has an ardent or refined interest in food and who eats food not only out of hunger but due to their interest or hobby and is passionate about food. The terms "gastronome" and "gourmet" define the same thing, i.e. a person who enjoys food for pleasure.

Jacqueline Mercorelli ( Pin), commonly known by her stage name Mercotte, is a French food critic, blogger, TV presenter and gastronome. She was born in 1942 in Aix-les-Bains. She has become famous through her participation as a judge in the television baking competition Le Meilleur pâtissier, a French adaptation of The Great British Bake Off, broadcast on M6.

Portrait of Leopold Mourier in the Maison des Cuisiniers Pavillon d'Armenonville in the Bois de Boulogne in Paris The grave of Leopold Mourier, Père Lachaise Cemetery in Paris Etienne Leopold Mourier, Legion d'Honor (1862–1923) was a French chef, restaurateur, gastronome, and philanthropist. His greatest gastronomic claim to fame is the creation of Lobster Thermidor in 1891.

Many of his works may be seen in the Russian Museum, St Petersburg. Feodor Tolstoy's watercolour of his house in Moscow Count Fyodor Ivanovich Tolstoy (1782–1846) was a notorious drunkard, gastronome, and duellist. It is said that he killed 11 people in duels. In 1803 he participated in the first Russian circumnavigation of the Earth.

All members are given ribbons appropriate to their rank and career, and whether a hospitality professional or a gastronome. Ribbons with orange denote members who are in the hospitality fields. Green, blue, maroon and red ribbons denote officers of the Chaine, either on a local, national, or international level. Members can be promoted within la Chaine, and at that time their ribbon will change.

A signature dish is a recipe that identifies an individual chef or restaurant. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice. In practice a chef's signature dish often changes with time or they may claim several signature dishes.

Chinese Street Food in Beijing (1900-1901). Chinese Street Food in Beijing. Jonathan Spence writes appreciatively that by the Qing Dynasty the "culinary arts were treated as a part of the life of the mind: There was a Tao of food, just as there was Tao of conduct and one of literary creation." The opulence of the scholar-official Li Liweng was balanced by the gastronome Yuan Mei.

Dionisio Pérez Gutiérrez (pseudonym Post-Thebussem) (born 1872 in Grazalema (Cádiz) - died 23 February 1935 in Madrid) was a Spanish writer, journalist, and gastronome. He has been called "one of Spain's most authoritative food writers" and was an early adopter of the term Hispanidad. His pen name, "Post- Thebussem", was chosen as a show of support for Mariano Pardo de Figueroa, who went by the handle "Dr. Thebussem".

Jean Anthelme Brillat-Savarin Jean Anthelme Brillat-Savarin (; 1 April 1755, Belley, Ain – 2 February 1826, Paris) was a French lawyer and politician, and gained fame as an epicure and gastronome: "Grimod and Brillat-Savarin. Between them, two writers effectively founded the whole genre of the gastronomic essay."Stephen Mennell, All manners of food: eating and taste in England and France from the Middle Ages to the Present, 2nd ed. 1996, p. 267.

They married in 1971 and reside in New York City. Other favorite recreational activities include both surf-casting and fly fishing. An avid gastronome and oenophile, Rescigno also can often be found in the kitchen and at wine auctions.“Drink it or save it? The wine collector's dilemma” by Leslie Gevirtz, BBC, March 28, 2014. “Powerhouse Fare for High-Powered Bidders” by Glenn Collins, The New York Times, June 27, 2012, Page D 1.

In 1996 won the International cooking award. In 2001 Luigi Veronelli, one of the most important Italian gastronome, assigned the special reward Il Sole for Lucia’s guineafowl stuffed with herbs and truffle. In December 2005, the President of the Italian Republic conferred on Lucia the insignia of Cavaliere della Repubblica (Order of Merit of the Italian Republic). Since 90’s Lucia divulges Italian cuisine in the United States, especially in Boston and New York City.

Cacciucco is similar to other types of fish stew, such as the French bouillabaisse, Greek kakavia, Spanish zarzuela, and Portuguese caldeirada.William Black, Al Dente: The Adventures of a Gastronome in Italy (Transworld, 2004), p. 63. Cioppino, another fish stew, was created by Italian-American fisherman in San Francisco, who used the local Dungeness crab in a variation of the cacciucco recipe.Carolyn Miller & Sharon Smith, Savoring San Francisco: Recipes from the City's Neighborhood Restaurants (Silverback Books, 2005), p. 74.

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.

José Avillez graduated in Business Communication at Instituto Superior de Comunicação Empresarial (ISCEM), with a thesis on the image and identity of Portuguese gastronomy. He began his career at Fortaleza do Guincho restaurant, in Cascais. He worked with José Bento dos Santos, Portugal’s most eminent gastronome, at Quinta do Monte d'Oiro, and took private study lessons with Maria de Lourdes Modesto, the “mother” of Portuguese traditional cooking. After that, he interned in France, with Alain Ducasse and Éric Fréchon.

Rich and unmotivated, Kenyon spent his life in society, as a "wealthy and generous dilettante", and a gastronome friend of Philip Courtenay the reputed epicure. He received money under the Slave Compensation Act 1837 for the Chester Estate, Trelawny Parish, Jamaica, inherited from his brother-in-law, and left £180,000 at his death. He died after a long illness at Cowes on 3 December 1856, and was buried in the vault belonging to his wife's family in Lewisham churchyard.

He occupied the position of the Director of Gastronome store branch in Armenia (December 1935). He has been a member of City Council in Gyumri since 1929 and a member of Yerevan City Council since 1935. From 1926 to 1932, Artem Aghamalyan was a member of the Central Committee of the Communist Party in Armenia, a member of the Central Committee Bureau, as well as a member of Transcaucasia CEC (1927-1935), a member of CEC of Armenia starting from 1927.

The novel centres on the character of Tarquin Winot (originally Rodney Winot), an erudite English writer, hedonist, and gastronome, who is nonetheless a profoundly unreliable narrator. Its structure is divided into four separate sections, all of which correspond to different seasons of the year. In each section there are recipes in addition to the narrative. It opens with the observation that "This is not a conventional cookbook", taken from a comment made by Bertrand Russell regarding the work of Ludwig Wittgenstein.

Of his interest in food, he has said in interviews, "I was a friendless child, and a solitary and celibate teenager ... my father and I only spoke about movies and food, and food far more than movies. He was a great gastronome and taught me to self-medicate my loneliness with steaks and sausages." He later attended New York University's School of Journalism and started work towards a doctoral degree at the University of Notre Dame, where he eventually received a master's degree in American History.

For example, the Art Wolfe's TV series Travels to the Edge was produced for PBS in HDV format using Canon XL-H1 camcorders. page 10 The Travel Channel HD eagerly accepts HDV footage. For example, Sony HDV camcorders were used for production of highly acclaimed Anthony Bourdain's No Reservations program, among other cameras.Global Gastronome: Shooting HD for " No Reservations"Q&A; With the No Reservations Crew Bizarre Foods with Andrew Zimmern and its follow-up Bizarre World are shot with Sony HDV cameras as well.

Povarenkin has a passion for European and Russian art, which influenced him to purchase the 19th-century chateau in Normandy (France), which was previously owned by Yves Saint Laurent. Povarenkin is also a patron of theatrical arts and currently supports the theatre project Kvartet I which is based in Moscow. He is a noted gastronome with a great interest in foods from around the world, and has studied the culinary arts from regions ranging from Latin America to South East Asia. He was named 497th Wealthiest Man in Russia for 2010 by Finansmag.ru.

1897 advertisement for the LU Petit-Beurre During the 19th century Nantes-born gastronome Charles Monselet praised the "special character" of the local "plebeian" cuisine, which included buckwheat crepes, caillebotte fermented milk and fouace brioche. The Nantes region is renowned in France for market gardens and is a major producer of corn salad, leeks, radishes and carrots. Nantes has a wine-growing region, the Vignoble nantais, primarily south of the Loire. It is the largest producer of dry white wines in France, chiefly Muscadet and Gros Plant (usually served with fish, langoustines and oysters).

Fine food, the principal study of gastronomy Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.Oxford Dictionary. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world.

Păstorel Teodoreanu, or just Păstorel (born Alexandru Osvald (Al. O.) Teodoreanu; July 30, 1894 – March 17, 1964), was a Romanian humorist, poet and gastronome, the brother of novelist Ionel Teodoreanu and brother in law of writer Ștefana Velisar Teodoreanu. He worked in many genres, but is best remembered for his parody texts and his epigrams, and less so for his Symbolist verse. His roots planted in the regional culture of Western Moldavia, which became his main source of literary inspiration, Păstorel was at once an opinionated columnist, famous wine-drinking bohemian, and decorated war hero.

From 1812 until his death Tolstoy lived most of his life in Moscow, in a house on Sivtsev Vrazhek lane. His notorious, almost heroic past earned him fame in the Moscow aristocratic circles, and Tolstoy took advantage of his celebrity. He regularly took part in noble gatherings and balls, and he himself organized several festive soirées and had a reputation as a refined gastronome. Owing to the erudition that he had gained in military school, he easily conversed with representatives of the creative intelligentsia, and became friends with many of them.

Luigi Ugolini (June 25, 1891 – June 22, 1980) was an Italian writer. He is best known for his series of fictionalized biographies of Italian leaders in art and science, and for a volume of work that immortalizes traditions, values and ways of life of Tuscany and Florence. Ugolini left an early career as a lawyer to write, and his literary works, many of which are inducted as scholastic required reading in Italian schools, earned a worldwide reputation and several prestigious literary awards. He was also a painter, an expert ornithologist and gastronome.

Luigi Veronelli Luigi Veronelli (2 February 1926 in Milan - 29 November 2004 in Bergamo) was an Italian gastronome, wine critic and intellectual. He is remembered as one of the central activists in the appreciation and promotion of Italy's enological and gastronomic heritage. Veronelli was the first to express views that would later achieve general currency and the protagonist in battles for the preservation of diversity in the fields of agriculture and food production. To this end he contributed to the development of Italian appellations of origin, fought alongside local administrations and offered his support to retail producers.

From all over Europe, even from behind the Iron Curtain, Gypsies make an annual pilgrimage to the holy shrine of their patron saint, Saint Sarah, in the Provence region of southern France. But something is different about this year's gathering, with many suspicious deaths. Cecile Dubois and Neil Bowman, a British agent, decide to investigate. Eavesdropping, Bowman discovers that a man named Gaiuse Strome is financing the gypsies, and his suspicions on the real identity of Strome centre on a highly wealthy aristocrat, distinguished folklorist and gastronome, Le Grand Duc Charles de Croytor, whose girlfriend Lila Delafont is a friend of Cecile.

The first documentation of the chickens of Bresse reportedly dates from 12 November 1591, when the citizens of Bourg presented two dozen birds to Joachim de Rye, Marquis de Treffort. In the early nineteenth century, the lawyer, politician, epicure and gastronome Jean Anthelme Brillat-Savarin (1755–1826), who was born at Belley in the Ain, is supposed to have described the Bresse chicken as "the queen of poultry, the poultry of kings". Like the La Flèche, which was raised and fattened in a similar fashion, the Bresse chicken had high standing in the market. Nevertheless, by about 1900 the breed had virtually disappeared.

White also brought dishes from his previous restaurant as well, including his Koffman inspired pig's trotter, served with sweetbreads and Périgueux sauce (a white wine and truffle sauce). The menu itself was accompanied by a quote from Salvador Dali, "At six I wanted to be a cook, at seven Napoleon and my ambition has been growing steadily ever since." The dessert menu featured a quote from French gastronome Jean Anthelme Brillat-Savarin, "To know how to eat well, one must first learn how to wait." These quotes were later spoofed on menus in his other restaurants.

Curiously, the 14th century Florentine merchant Francesco Pegolotti records in La Pratica della Mercatura (c. 1340) that vino greco was exported from Italy to Constantinople, the Byzantine Greek capital. Again, there was not necessarily any confusion, since wine exported from Greece was at that period usually called vino di Romania (Rumney wine in English). The Italian gastronome Platina, in De honesta voluptate et valetudine (1475), says that the best vino greco was made at San Gimignano (Non improbatur et graecum, maxime vero quod in oppidum Geminianum in Hetruria nascitur), but he is careful to distinguish it from the still-famous Vernaccia di San Gimignano.

The chickens of the Bresse region have long enjoyed a high reputation. The lawyer, politician, epicure and gastronome Jean Anthelme Brillat-Savarin (1755–1826), who was born at Belley in the Ain, is supposed to have described the Bresse chicken as "the queen of poultry, the poultry of kings". The name Volaille de Bresse, used for both chicken products and for the dinde de Bresse, the turkey of the area, received legal protection on 22 December 1936; this became an appellation d'origine contrôlée (AOC) in 1957. Today the poulet de Bresse has the reputation of being the best quality table chicken in the world.

Laurent Grimod de La Reynière (11 February 1734 – 26 December 1793) was a French financier and fermier général. He was the son of Antoine-(Gaspard) Grimod, seigneur de La Reynière (1690 – 9 February 1754), another fermier général, and his third wife Marie-Madeleine Mazard (28 May 1716 – 23 February 1773), of whom a pastel portrait was executed by Maurice-(Quentin) de La Tour in 1751. He was the husband of Françoise-(Elisabeth) de Jarente (the niece of the bishop of Orléans), whom he married on 1 February 1753. They were the parents of the famous French gastronome and author Alexandre Balthazar Laurent Grimod de La Reynière (1758–1837).

Caldeirada is similar to other types of fish stew, such as the French bouillabaisse, Greek kakavia, Spanish zarzuela and Italian cacciucco.William Black, Al Dente: The Adventures of a Gastronome in Italy (Transworld, 2004), p. 63. One cookbook states that the dish typically consists of "a fifty-fifty mix of lean and oily fish" along with shellfish such as clams and mussels and often squid or octopus as well. This recipe uses two kinds of oily fish (such as mackerel, swordfish, or tuna) and two kinds of lean whitefish, (such as cod, monkfish, hake, flounder and haddock), plus shrimp, mussels in the shell and squid.

Starting in 1858, Christoph Jakob Melchior ran "Zum goldenen Stern" ("The Golden Star") guesthouse in Butzbach with his self-brewed beer provided to the guests. Three years later construction of the private brewery began and shortly thereafter construction was begun on subsequent guesthouse to be called "Zum Gambrinus" ("The Gambrinus") featuring an outdoor gastronome. In 1896 Melchior died and his sons Hermann Melchior and the late Christoph Melchior took over the business. Starting in 1890, the boys had helped their father to seek new business further away through their communication with customers, three years later, the guesthouse was provided with electricity, leading to the installation of a refrigerator to be used in the brewing shortly after.

At the Café Hardy, according to the gastronome Grimod de La Reynière, "you could eat the best chops in Paris, and omelettes stuffed with truffles ... that would give appetite to a dying guy. "Grimod de La Reynière, Almanach des Gourmands, 1804. It was the most expensive restaurant in Paris, heralded by contemporary newspapers: "You have to be rich to dine at Hardy and bold to dine at Riche" ("hardy" means "bold" in French; Café Riche was on the other side of the rue Laffitte). The property was sold at a very high price in 1836 to the Hamel brothers, who already owned the café de Chartres, famous as Le Grand Véfour, at the Palais- Royal.

Veronelli began his editorial career in 1956 with the publication of three periodicals: I problemi del socialismo (The Problems of Socialism), Il pensiero (Thought), and Il gastronomo (The Gastronome). Still working as an editor, in 1957 he translated Proudhon's The Social Question and de Sade's Historiettes, Contes et Fabliaux - he was sentenced to three months' imprisonment for the publication of obscene material (De Sade's works would later be burned in Varese). During the 1970s Veronelli was again imprisoned for six months for having incited Piedmontese farmers to revolt by occupying the station of Santo Stefano Belbo to protest new legislation that favored big industry to the detriment of small wine producers. 1959 marked the beginning of his twenty-year collaboration with Il Giorno.

Su Shi (; 8 January 1037 – 24 August 1101), courtesy name Zizhan (), art name Dongpo (), was a Chinese calligrapher, gastronome, painter, pharmacologist, poet, politician, and writer of the Song dynasty. A major personality of the Song era, Su was an important figure in Song Dynasty politics, aligning himself with Sima Guang and others, against the New Policy party led by Wang Anshi. Su Shi is widely regarded as one of the most accomplished figures in classical Chinese literature, having produced some of the most well-known poems, lyrics, prose, and essays. Su Shi was famed as an essayist, and his prose writings lucidly contribute to the understanding of topics such as 11th- century Chinese travel literature or detailed information on the contemporary Chinese iron industry.

Her career in professional journalism began at age fifteen and continued in Mexico where she wrote for Mexican Life, Welcome, Mexito This Month, Revista de América, Mañana, Revista Tiempo, among others. A correspondent for Life en Español Life magazine in Mexico (1962–65), syndicated travel writer featuring Mexico for Mexicana Airlines (subsidiary at the time of Pan American Airways), bilingual translator, scholar researching especially the Maya among other ancient cultures, film and art critic, also a consultant on dyslexia among other learning disabilities, as well as a magazine editor, lecturer, photographer, gastronome. In addition she has also worked for ad agencies, public relations firms, craft centers and archaeological projects. In 1960 she launched the celebrated craft market known as the Bazaar Sabado.

Born in Rome, the sister of the actor and director Aldo, in the late 1950s Fabrizi started occasionally appearing in films, considering the acting career just a hobby, being her true profession the restaurateur and gastronome. Mainly used for very little character roles, her acting career had her peak in early 1980s, thanks to a series of films directed by Carlo Verdone in which she played the typical role of the good-natured, grumbling grandmother. For her role in Bianco, rosso e Verdone Fabrizi won a Silver Ribbon for Best New Actress, while in 1984 she won a David di Donatello for Best Supporting Actress for her performance in Acqua e sapone. Fabrizi was also a busy television personality, and for a long time she was a regular guest on the television program Maurizio Costanzo Show.

Ghukas Madoyan was born in the village of Ghars (Kars), Ghars Region. He has been a member of the Communist Party since 1925, a Soviet Union Hero. He took part in the May Revolt (1920-1925), served in the Red Army. In 1925-1928, Madoyan worked in the field of Cooperatives and Public Food in the Armenian Soviet Socialistic Republic. Here are the list of positions Ghukas Madoyan once held: Head of Yerevan Labor Cooperative Production (1928-1930), Head of the Department of Yerevan Military Trade (1933-1937), Head of Trade Department of Yerevan main Gastronome (1937-1940), Head of the Department of Yerevan Political Soviet (1945-1946), Deputy Minister of Trade of the ArmSSR (1946). Madoyan was drafted into the army in 1930-1933, as a Company Commander of the Rifle Regiment of Armenia, and in 1940-1945, as a Company Commander, Regiment Commander.

Evolutionarily, smell has long been presumed to be a less-important sense for humans, especially compared to vision. Vision appears to dominate human stimuli perception, but researchers now argue that smell cues are highly informative to humans despite being less obviously so. Before his death in 1826, French gastronome Brillat-Savarin published his book, The Physiology of Taste; Or, Meditations on Transcendental Gastronomy: Theoretical, Historical, and Practical Work, in which he makes the first mention of the importance of smell in the “combined sense” of taste. He defines taste in terms of the five taste dimensions in addition to flavor created with the nasal apparatus. Avery Gilbert, in his book The Nose Knows, reviews the work of Henry T. Finck, an American philosopher from the late 1800s who published a groundbreaking essay titled “The Gastronomic Value of Odours.” Flink called flavor a “second way of smelling,” and much subsequent scientific investigation in the early 1900s focused on attempting to break down smell dimensions into basic categories, a feat that has proven too complicated due to the vast number and complexity of odors.

In March 2005, the Richard Schechner Center for Performance Studies was inaugurated as part of the Shanghai Theatre Academy, where Schechner is an Honorary Professor. With The Performance Group Schechner directed many productions including Dionysus in 69 based on Euripides' The Bacchae (1968), Makbeth based on Shakespeare's Macbeth (1969), Commune group devised piece (1970), Sam Shepard's The Tooth of Crime (1972), Bertolt Brecht's Mother Courage and Her Children (1975), David Gaard's The Marilyn Project (1975), Seneca's Oedipus (1977), Terry Curtis Fox's Cops (1978), and Jean Genet's The Balcony (1979). With East Coast Artists, Schechner has directed Faust/gastronome (1993), Anton Chekhov's Three Sisters (1995), William Shakespeare's Hamlet (1999), and Schechner's and Saviana Stanescu's YokastaS (2003, YokastaS Redux 2005), Lian Amaris's Swimming to Spalding (2009), Imagining O (three versions: 2011, 2012, 2014). Schechner has also directed in Asia and Africa: Anton Chekhov's Cherry ka Baghicha (1983 in Hindi) in New Delhi, Sun Huizhu's Mingri Jiuyao Chu Shan (1989 in Shanghai in Mandarin) August Wilson's Ma Rainey's Black Bottom (1992) at the Grahamstown Festival, South Africa, Aeschylus's The Oresteia (1995 in Taipei in Mandarin), and Shakespeare's Hamlet (2007 in Shanghai and 2009 in Wroclaw, Poland, in Mandarin).

The interior had Victorian or fin-de-siècle bordello-like decor, featuring plush red wallpaper, heavy drapes, white linen, and formal waiters in black tuxedos. Writing in 1979, gastronome Roy Andries de Groot called it "unquestionably the most elegant, famous, finest, and luxurious restaurant in San Francisco and [it] is probably among the three or four greatest truly American restaurants in the country" that "can provide dinners of supreme elegance and luxury."De Groot, in an unnamed newspaper article reprinted in In Search of the Perfect Meal, page 241 When it closed in 1995, it was one of the few remaining restaurants of the kind that had once epitomized the celebrated San Francisco dining scene; among the others, some of them even older and as nearly well-known, were the Ritz Old Poodle Dog, Jack's, The Blue Fox, A. Sabella's, and Amelio's. All of them are now gone, and only a few vestiges of the 19th century still remain in San Francisco: Tadich Grill, Sam's, and John's Grill; none of these, however, ever enjoyed the reputation for decadent, even illicit, pleasures that many of the others purveyed.