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A hadron is a composite subatomic particle.Every hadron must fall into one of the two fundamental classes of particle, bosons and fermions. In particle physics, a hadron (/ ˈ h æ d r ɒ n / ⓘ; from Ancient Greek ἁδρός (hadrós) 'stout, thick') is a composite subatomic particle made of two or more quarks held together by the strong interaction.
Basic stocks are usually named for the primary meat type. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting.
The Odeon is a restaurant in New York City. [1] The restaurant opened in 1980, in space previously occupied by Towers Cafeteria. [2] The restaurant was founded by Lynn Wagenknecht, Keith McNally, and Brian McNally. [3] [4] Wagenknecht continues to run the restaurant. Wagenknecht has characterized the restaurant as a brasserie. [5]
The name boson was coined by Paul Dirac [3] [4] to commemorate the contribution of Satyendra Nath Bose, an Indian physicist. When Bose was a reader (later professor) at the University of Dhaka, Bengal (now in Bangladesh), [5] [6] he and Albert Einstein developed the theory characterising such particles, now known as Bose–Einstein statistics and Bose–Einstein condensate.
In Spanish, bodega is a term for "storeroom" or "wine cellar", or "warehouse", with a similar origin to the words "boutique" and "apothecary"; the precise meaning varies regionally in the Spanish language, and the later New York City term evolved from Puerto Rican and Cuban usage for "small grocery".
Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860 (Princeton UP, 2016) xviii, 347 pp. Batterberry, Ariane Ruskin & Michael Batterberry (1973). On the Town in New York, from 1776 to the Present. Scribner. ISBN 0-6841-3375-X. Hauck-Lawson, Annie; Deutsch, Jonathan, eds. (2010). Gastropolis: Food & New York City ...
On June 10, 2014, The New York Times reported that wd~50 would be closing due to a real estate developer planning on constructing a new building at the site; [7] The restaurant closed on November 30, 2014. [8] The restaurant was located at 50 Clinton Street (between Rivington Street and Stanton Street), on the Lower East Side.
Some New York City bagel shops, like Murray's in Chelsea and Ess-a-Bagel at 21st and Third Avenue, have had no-toasting policies. [10] [11] Toasting of bagels in New York City is considered a bastardization [10] and sacrilege. [12] Former New York Times food critic Mimi Sheraton called the practice of eating toasted bagels obscene. [13]