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The Big Chicken is a KFC restaurant in Marietta, Georgia, which features a 56-foot-tall (17 m) steel-sided structure designed in the appearance of a chicken rising up from the top of the building. It is located at the intersection of Cobb Parkway ( U.S. 41 / Georgia 3 ) and Roswell Road ( Georgia 120 ) and is a well-known landmark in the area ...
Chairs and restaurant supplies were piled outside of Utage Athens Sushi Bar in Athens, Ga. on Monday, Aug. 19, 2024. Originally opened in 1997, the 440 E. Clayton St. business closed earlier this ...
Spring is a restaurant in Marietta, in the U.S. state of Georgia. [1] See also. List of Michelin-starred restaurants in Atlanta; References
Marietta is a city in and the county seat of Cobb County, Georgia, United States. [4] At the 2020 census, the city had a population of 60,972. The 2019 estimate was 60,867, making it one of Atlanta's largest suburbs. Marietta is the fourth largest of the principal cities by population of the Atlanta metropolitan area. [5]
It is believed that the county seat of Marietta was named for Judge Cobb's wife, Mary. [10] The state started acquiring right-of-way for the Western & Atlantic Railroad in 1836. A train began running between Marietta and Marthasville (modern-day Atlanta) in 1845. [11] An 1891 lithograph of the Battle of Kennesaw Mountain by Kurz & Allison
Atlanta and Frasier Sts. between GA 120 Loop and Dixie Ave. 33°56′43″N 84°32′47″W / 33.945278°N 84.546389°W / 33.945278; -84.546389 ( Atlanta-Frasier Street Historic Marietta
Three varieties of kōji mold are used for making shōchū, each with distinct characteristics. [16] [17] [18]Genichirō Kawachi (1883 -1948), who is said to be the father of modern shōchū and Tamaki Inui (1873 -1946), a lecturer at University of Tokyo succeeded in the first isolation and culturing of aspergillus species such as A. kawachii, A. awamori, and a variety of subtaxa of A. oryzae ...
The process of making rice wine and fermented bean paste using molds was first documented in the 4th century B.C. [23] In 725 AD the Japanese book Harima no Kuni Fudoki ('Geography and Culture of the Harima Province') first mentioned kōji outside of China and described that the Japanese produced kōji with fungal spores from the air.