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The width of a lectern can range from a slender pole to as wide as the lectern's top section. Some modern lecterns feature motorised height adjustment, and sometimes come equipped with a small podium on which to stand. [1] In addition to their utilitarian reading use, lecterns are often designed with aesthetics in mind.
In 1987, President Ronald Reagan used a Blue Goose lectern to give the "Tear down this wall!" speech in West Berlin. Described by Politico as "bulky" and "formal", [4] and named by the United States Secret Service after the color of its top and its gooseneck microphone, [5] the bullet-resistant [2] or bullet-proof [5] Blue Goose lecterns are boxy, with a dark blue desk section and dark panels ...
Most societies traditionally use bowls or dishes to contain food to be eaten, but while some use their hands to deliver this food to their mouths, others have developed specific tools for the purpose. In Western cultures, cutlery items such as knives and forks are the traditional norm, while in much of the East, chopsticks are more common.
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A podium (pl.: podiums or podia) is a platform used to raise something to a short distance above its surroundings. In architecture a building can rest on a large podium. [ 1 ] Podiums can also be used to raise people, for instance the conductor of an orchestra stands on a podium as do many public speakers .
Many modern Roman Catholic churches have an ambo that functions as both a pulpit and lectern. [6] Equivalent platforms for speakers are the bema (bima, bimah) of ancient Greece and Jewish synagogues, and the minbar of Islamic mosques. From the pulpit is often used synecdochically for something which is said with official church authority.
Lists of food and beverage topics cover topics related to food and drinks from different points of view. They include lists of foods, beverages, food preparation tools and equipment, food preparation techniques, cuisines and industrial food preparation and distribution operations including breweries .
History and Fundamentals, includes a chapter that chronicles the intellectual history of culinary movements, culminating with a detailed history of the Modernist movement as it appeared in cooking beginning in the 1980s. Also in Volume 1 are chapters on microbiology, food safety, food and health, heat and energy, and the physics of food and water.
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