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Senate Bean Soup
United States Senate Bean Soup or simply Senate bean soup is a soup made with navy beans, ham hocks, and onion. It is served in the dining room of the United States Senate every day, in a tradition that dates back to the early 20th century. The original version included celery, garlic, parsley, and possibly mashed potatoes as well. Tradition According to the Senate website, "Bean soup is on the menu in the Senate's restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated." On September 14, 1943, rationing due to World War II left the Senate kitchen without enough navy beans to serve the soup. The ''Washington Times-Herald'' reported on its absence the following day. In a speech on the Senate floor in 1988, Bob Dole recounted the response to the crisis: "Somehow, by the next day, more beans were found and bowls of bean soup have been ladled up without interruption ever since." Recipes Senate versions A 1967 memo from the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States Capitol Visitor Center
The United States Capitol Visitor Center (CVC) is a large underground addition to the United States Capitol complex which serves as a gathering point for up to 4,000 tourists and an expansion space for the US Congress.Philip Kopper "A Capitol Attraction," ''American Heritage'', Spring 2009. It is located below the East Front of the Capitol and its plaza, between the Capitol building and 1st Street East. The complex contains of space below ground on three floors. The overall project's budget was $621 million. The CVC has space for use by the Congress, including multiple new meeting and conference rooms. On the House side, there is a large room which will most likely b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
John Egerton (journalist)
John Egerton (June 14, 1935 — November 21, 2013) was an American journalist and author known for his writing on the Civil Rights Movement, Southern food, history of the South, and Southern culture. Egerton wrote or edited approximately twenty non-fiction books and one "contemporary fable". He also contributed chapters to numerous other volumes and wrote scores of articles in newspapers and magazines. Egerton was a participant and writer for many projects and conferences dealing with education, desegregation, civil rights, and the American South; particularly its food. Among his best-known books are "The Americanization of Dixie", "Generations: An American Family", "Southern Food: At Home, on the Road, in History", and "Speak Now Against the Day: The Generation before the Civil Rights Movement in the South". Egerton's ''Speak Now Against the Day: The Generation Before the Civil Rights Movement in the South'' won the Robert F. Kennedy Book Award. He also wrote ''Southern Food: At ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Longworth Cafeteria
Longworth is a village and civil parish in the Vale of White Horse, England. The 1974 boundary changes transferred it from Berkshire to Oxfordshire. The village lies between Faringdon, to its west, and Oxford, to the north-east. The 2011 Census recorded a population of 566, which was estimated at 570 in 2019. The parish is bounded by the River Thames to the north, the A420 road to the south, and field boundaries to the east and west. The land slopes from the A420 to the river, except at Harrowdown Hill near the north-east corner of the parish, which has a summit of . Parish church The oldest parts of the Anglican St Mary's Church, Longworth are from the 13th century, while the current chancel, west tower and north aisle are from the 15th century. The church contains a reredos by the Arts and Crafts movement painters and sisters, Kate and Myra Bunce. It is a Grade I listed building. The parish belongs to the benefice of Cherbury with Gainfield. J. R. Illingworth, a theologian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dress Code
A dress code is a set of rules, often written, with regard to what clothing groups of people must wear. Dress codes are created out of social perceptions and norms, and vary based on purpose, circumstances, and occasions. Different societies and cultures are likely to have different dress codes, Western dress codes being a prominent example. Dress codes are symbolic indications of different social ideas, including social class, cultural identity, attitude towards comfort, tradition, and political or religious affiliations. Dress code also allows individuals to read others' behavior as good, or bad by the way they express themselves with their choice of apparel. History Europe From the seventh through the ninth centuries, the European royalty and nobility used a dress code to differentiate themselves from other people. All classes generally wore the same clothing, although distinctions among the social hierarchy began to become more noticeable through ornamented garments. Com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Senate Dining Room
A senate is a deliberative assembly, often the upper house or chamber of a bicameral legislature. The name comes from the ancient Roman Senate (Latin: ''Senatus''), so-called as an assembly of the senior (Latin: ''senex'' meaning "the elder" or "old man") and therefore considered wiser and more experienced members of the society or ruling class. However the Roman Senate was not the ancestor or predecessor of modern parliamentarism in any sense, because the Roman senate was not a legislative body. Many countries have an assembly named a ''senate'', composed of ''senators'' who may be elected, appointed, have inherited the title, or gained membership by other methods, depending on the country. Modern senates typically serve to provide a chamber of "sober second thought" to consider legislation passed by a lower house, whose members are usually elected. Most senates have asymmetrical duties and powers compared with their respective lower house meaning they have special dutie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Nort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Celery
Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking. Celery seed powder is used as a spice. Description Celery leaves are pinnate to bipinnate with rhombic leaflets long and broad. The flowers are creamy-white, in diameter, and are produced in dense compound umbels. The seeds are broad ovoid to globose, long and wide. Modern cultivars have been selected for either solid petioles, leaf stalks, or a large hypocotyl. A celery stalk readily separates into "strings" which are bundles of angular collenchyma cells exterior to the vascular bundles. Wild celery, ''Apium graveolens'' var. ''graveolens'', grows to tall. Celery is a biennial plant that occurs around the globe. It produces flowers and seeds only during its second year. The first cul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Browning (food Process)
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzymatic versus non-enzymatic browning processes. Browning has many important implications on the food industry relating to nutrition, technology, and economic cost. Researchers are especially interested in studying the control (inhibition) of browning and the different methods that can be employed to maximize this inhibition and ultimately prolong the shelf life of food. Enzymatic browning Enzymatic browning is one of the most important reactions that takes place in most fruits and vegetables as well as in seafood. These processes affect the taste, color, and value ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dicing
Dicing is a culinary knife cut in which the food item is cut into small blocks or dice. This may be done for aesthetic reasons or to create uniformly sized pieces to ensure even cooking. Dicing allows for distribution of flavour and texture throughout the dish, as well as a somewhat quicker cooking time. Dicing usually applies to vegetables prepared in this way but it can also apply to the preparation of meat or fish and fruit. Brunoise is an especially small size, produced from further cutting of julienne-style food.Dice. CooksInfo.com. Published 11/24/2012. Updated 11/24/2012. Web. Retrieved 11/27/2012 from http://www.cooksinfo.com/dice See also * Russian salad Olivier salad ( rus, link=no, салат Оливье, salat Olivye) is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries and around the world. In different modern recipes, it is usually made with d ... and macédoine de légumes, foods based on cooked diced vegetable ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup Base
Cooking base, sometimes called soup base, is a concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies. Since it can be purchased rather than prepared fresh, it is commonly used in restaurants where cost is a more important factor than achieving haute cuisine. Veal and chicken base are common, as are beef, lamb and vegetable base. Soup base is available in many levels of quality. Today, these products are produced in low and very low sodium varieties, seafood and vegetarian. References See also * Stock cube * Instant soup Instant soup is a type of soup designed for fast and simple preparation. Some are homemade, and some are mass-produced on an industrial scale and treated in various ways to preserve them. A wide variety of types, styles and flavors of instant soup ... Food ingredients {{Ingredient-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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