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Dining is spread across several facilities. There are three dining halls: Commons Dining Hall, Marketplace, and Food Hall @ Sadler. The campus dining services operates two shops, one in the Commons and another in the Sadler Center. Restaurant and cafe dining are located in the Swem Library, Integrated Science Center, and Miller Hall. [88]
D.P. Dough describes itself as the "only national calzone franchise", [9] and the restaurant chain focuses on its calzone offerings. [1] The chain is known for "offering a wide variety of calzones with creative names".
Dark cuisine typically sounds or looks bizarre or even disgusting but in some cases is more appealing than anticipated. [1] [2] The Chinese term hei an liao li dates from its use in Chuuka Ichiban!, or "China's Number One!", [3] a 1990s manga series by Etsushi Ogawa, that follow a young chef in 19th-century China as he fights the Dark Cooking Society. [1]
Photos: Ken Wolter / Shutterstock, Domino's. Design: Eat This, Not That!Since its humble beginnings in 1960 as a single store, Domino's has grown into the largest pizza chain in the world.
The Campus Kitchens Project was developed in 2001 as a national outgrowth of DC Central Kitchen, a successful local community kitchen model in Washington DC.. In 1989, Robert Egger, founder and CEO of DC Central Kitchen, pioneered the idea of recycling food from around Washington DC and using it as a tool to train unemployed adults to develop valuable work skills.
Former owner Lewis Donald will focus on Sweet Lew’s, and Paper Plane owner Amanda Cranford has taken over. Good news: Meatloaf and fried green tomatoes are here to stay.
Mory's, circa 1914. Another tradition is the ritualistic consumption of a "Cup," in which a party of members gather to share drinks of assorted colors and ingredients (usually containing alcohol, although a non-alcoholic "Imperial Cup" is available) from large silver trophy cups that look like handled urns and are passed amongst the gathered company.
James H. Salisbury (1823–1905) was an American physician and chemist known for his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as the main course has been used in the United States since 1897.