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Hotel Lafayette (New York City)
Hotel Lafayette (formerly Hotel Martin) was a hotel located on University Place in the Greenwich Village neighborhood of Manhattan, New York City. It was founded by Raymond Orteig in 1902. The hotel was particularly known for its restaurant, the Café Lafayette, and drew its clientele from New York's French expatriates and the bohemians of Greenwich Village. John Reed described the hotel as "the real link between the old Village and the new, since it was the cradle of artistic life in New York." After Orteig's retirement in 1929, the 65-room hotel and its restaurant were run by his sons until its closure in 1949. The building was demolished in the late 1950s. History The Hotel Lafayette began its life as Hotel Martin. In 1883 Jean-Baptiste Martin, who had previously run a hotel in Panama bought a small pension on University Place run by Eugene Larru and opened it under the name Hotel de Panama. Three years later he changed its name to Hotel Martin. According to Martin, he dec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raymond Orteig
Raymond Orteig (1870 – 6 June 1939) was a French American hotel owner in New York City in the early 20th century. He is best known for setting up the $25,000 Orteig Prize in 1919 for the first non-stop transatlantic flight between New York City and Paris, which was claimed by Charles Lindbergh eight years later in 1927. Early life and business activities Orteig was born in 1870 in the village of Louvie-Juzon in the region of Pyrénées-Atlantiques in southwest France. After spending part of his childhood looking after his father's sheep in the Pyrenees, Orteig emigrated at age 12, arriving in New York City on 13 October 1882 with 13 francs in his pocket to join an uncle living in New York City. He started working as a bar porter at Wengler's Restaurant on William Street on Lower Manhattan. Gaining experience, he moved on to a position as waiter and then as a ''maître d''' at the Martin Hotel on University Place on 9th Street, owned by Jean-Baptiste Martin. By the time Mar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jules Cambon
Jules-Martin Cambon (5 April 1845 – 19 September 1935) was a French diplomat and brother to Paul Cambon. As the ambassador to Germany (1907–1914) he worked hard to secure a friendly détente. He was frustrated by French leaders such as Raymond Poincaré, who decided Berlin was trying to weaken the Triple Entente of France, Russia and Britain, and was not sincere in seeking peace. The French consensus was that war was inevitable. Biography Cambon began his career as a lawyer in (1866), served in the Franco-Prussian War and entered the civil service in 1871. He was prefect of the départment of Nord (1882) and of the Rhône (1887–1891), and in 1891 became governor-general of Algeria, where he had served in a minor position in 1874. Cambon was nominated French ambassador at Washington D.C. in 1897, and in that capacity negotiated the preliminaries of peace on behalf of the Spanish government after the war with the United States. He was serving as the French ambassad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital subscribers. It also is a producer of popular podcasts such as '' The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national " newspaper of record". For print it is ranked 18th in the world by circulation and 3rd in the U.S. The paper is owned by the New York Times Company, which is publicly traded. It has been governed by the Sulzberger family since 1896, through a dual-class share structure after its shares became publicly traded. A. G. Sulzberger, the paper's publisher and the company's chairman, is the fifth generation of the family to head the pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orteig Prize
The Orteig Prize was a reward offered to the first Allied aviator(s) to fly non-stop from New York City to Paris or vice versa.Bak. Pages 28 and 29. Several famous aviators made unsuccessful attempts at the New York–Paris flight before the relatively unknown American Charles Lindbergh won the prize in 1927 in his aircraft ''Spirit of St. Louis''. However, a number of people died who were competing to win the prize. Six men died in three separate crashes, and another three were injured in a fourth crash. The Prize occasioned considerable investment in aviation, sometimes many times the value of the prize itself, and advancing public interest and the level of aviation technology. Background The Orteig Prize was a $25,000 reward () offered on May 22, 1919, by New York hotel owner Raymond Orteig to the first Allied aviator(s) to fly non-stop from New York City to Paris or vice versa. The offer was in the spirit of several similar aviation prize offers, and was made in a letter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charles Lindbergh
Charles Augustus Lindbergh (February 4, 1902 – August 26, 1974) was an American aviator, military officer, author, inventor, and activist. On May 20–21, 1927, Lindbergh made the first nonstop flight from New York City to Paris, a distance of , flying alone for 33.5 hours. His aircraft, the ''Spirit of St. Louis'', was designed and built by the Ryan Airline Company specifically to compete for the Raymond Orteig#Orteig Prize, Orteig Prize for the first flight between the two cities. Although not the Transatlantic flight of Alcock and Brown, first transatlantic flight, it was the first solo transatlantic flight, the first nonstop transatlantic flight between two major city hubs, and the longest by over . It is known as one of the most consequential flights in history and ushered in a new era of air transportation between parts of the globe. Lindbergh was raised mostly in Little Falls, Minnesota and Washington, D.C., the son of prominent U.S. Congressman from Minnesota, Charles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Houdon
Jean-Antoine Houdon (; 20 March 1741 – 15 July 1828) was a French neoclassical sculptor. Houdon is famous for his portrait busts and statues of philosophers, inventors and political figures of the Enlightenment. Houdon's subjects included Denis Diderot (1771), Benjamin Franklin (1778-1809), Jean-Jacques Rousseau (1778), Voltaire (1781), Molière (1781), George Washington (1785–1788), Thomas Jefferson (1789), Louis XVI (1790), Robert Fulton (1803–04), and Napoléon Bonaparte (1806). Biography Houdon was born in Versailles, on 20 March 1741. In 1752, he entered the Académie royale de peinture et de sculpture, where he studied with René-Michel Slodtz, Jean-Baptiste Lemoyne, and Jean-Baptiste Pigalle. From 1761 to 1764, he studied at the École royale des élèves protégés. Houdon won the Prix de Rome in 1761, but was not greatly influenced by ancient and Renaissance art in Rome. His stay in the city is marked by two characteristic and important productions: the superb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liqueur
A liqueur (; ; ) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle. Liqueurs are historical descendants of herbal medicines. They were made in Italy as early as the 13th century, often prepared by monks (for example, Chartreuse). Today they are produced all over the world, commonly served neat, over ice, with coffee, in cocktails, and used in cooking. Etymology The French word ''liqueur'' is derived from the Latin ''liquifacere'', which means "to dissolve". In some parts of the United States and Canada, liqueurs may be referred to as cordials, or schnapps. This can cause confusion as in the United Kingdom a cordial would refer to a non-alcoholic concentrated fruit syrup, typically diluted to taste and consumed as a non ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filet Mignon
Filet mignon (; ; ) is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. Due to the small amount of filet mignon able to be butchered from each animal it is generally considered one of the most expensive cuts of beef. Usage Europe In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe. E.g. filet de bœuf in French, fillet steak in the UK, oxfilé in Swedish, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casserole
A casserole ( French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbread. Some time around the 1870s this sense of casserole seems to have taken its current sense. Cooking in earthenware containers has always been common in most cultures, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than-sophisticated image. American-style casserole In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Squab
In culinary terminology, squab is an immature domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tastes like chicken, tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish word ''skvabb'' means "loose, fat flesh". It formerly applied to all Columbidae, dove and pigeon species, such as the Common wood pigeon, wood pigeon, the mourning dove, the extinct-in-the-wild socorro dove, and the now extinct passenger pigeon, and their meat. More recently, squab meat comes almost entirely from domesticated pigeons. The meat of dove and pigeon Galliformes, gamebirds hunted primarily for sport is rarely called squab. The practice of domesticating pigeons as livestock may have come from North Africa; historically, squabs or pigeons have been consumed in many civilizations, including ancient Egypt (still common in modern Egypt), Ancient Rome, Rome, China, India (Northeast), and Middle Ages, medieval Europe. Although squab ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hors D'oeuvre
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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