Where Gemëtlichkeit Happens
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
German Gymnasium Grand Café Group Dining
GERMAN GYMNASIUM GRAND CAFÉ GROUP DINING Summer 2018 OUR HISTORY Designed by Edward Gruning, the German Gymnasium was the first purpose-built gymnasium in England and was influential in the development of athletics in Britain. It was built in 1864-65 for the German Gymnastics Society. This sporting association was established in London in 1861 by Ernst Ravenstein. The building cost £6,000 and was funded solely by the German community in London. The National Olympian Association held the indoor events of the first Olympic Games here in 1866. These games continued annually at the German Gymnasium until the White City games in 1908. The main exercise hall was a grand and elegant space with a floor to ceiling height of 57ft. Long forgotten sports were practiced here, including Indian club swinging and broadsword practice. The German Gymnastics Society had a forward-thinking approach to women's exercise, with classes taking place here from as early as 1866. The building ceased to be used as a gymnasium some time pre-war and has been used as offices, storage and an arts and exhibition space since that time. 1 WELCOME TO GERMAN GYMNASIUM Areas of the Grand Café can be reserved for groups wishing to enjoy the buzz of the open kitchen and bar. Alternatively for that large party you can take over the whole venue exclusively. Capacities Up to 30 guests Seated breakfast lunch and dinner 2 GROUP DINING MENU For groups of up to 16 guests the set menu is available to choose from on the night. Groups of 17 and above please reduce the 1 menu to 1 starter, 1 main course & 1 dessert to be enjoyed by the group. -
Zh New Menu PAGES 2 & 3 2-23-17
Our pretzels are imported from Munich, Germany…Seriously Giant Pretzel.....................................................$10.95 All burgers are 8 oz. Black Angus beef served Your beers’ best friend! Served with spicy brown mustard, sweet on a soft pretzel bun with lettuce, tomato and Bavarian mustard with our homemade Obatzda* cheese. pickles on the side. Served with French Fries. Three Regular Size Pretzels..............................$6.95 “The Hindenburger”..........................................$14.95 Served with honey and Bavarian mustard Our juicy 8 oz. burger, topped with a quarter pound bratwurst smothered with sautéed onions, thick cut bacon, & your choice of cheese. American, Swiss, Pepper Jack, Muenster or Blue Cheese. BBQ Burger.......................................................$13.95 8 oz. juciy Black Angus burger topped with your choice of pulled Tomato Soup with Pretzel Grilled Cheese ...$6.95 pork or brisket with Cheddar cheese, pickled onions and jalapeňo. House smoked fresh tomato pureed with herbs and vegetables topped with a muenster grilled cheese pretzel. Hot and Spicy Burger........................................$12.95 Some like it HOT!!! Our 8 oz. Black Angus beef burger, topped Buffalo Wings....................................................$9.95 with sliced Andouille and Pepper Jack cheese. Crispy hand breaded jumbo wings fried golden brown served with Have a cold beer handy. celery, blue cheese or ranch dressing and tossed in your choice Cheeseburger.....................................................$11.95 of sauce: Buffalo, BBQ, Chipotle, Honey Mustard, Lemon Pepper, Char grilled, 8 oz. of angus beef. Choice of American, Swiss, Garlic Parmesan and Sweet Chili Pepper Jack, Muenster or Blue Cheese. Potato Pancakes................................................$5.95 Grilled Chicken Sandwich.................................$10.95 Juicy marinated chicken breast grilled over an open flame. Homemade pancakes served with sour cream and apple sauce. -
Tageskarte Sonntag 18
Vorspeisen & Salate Appetizers and Salads / Entrées froides et salads Aperitivos y Ensaladas / Закуски и салаты Wurstsalat 11,10 € Sausage salad Smoked Regensburg sausage salad with onion, chives and pickled gherkins served with rye bread Assiette froide de saucisse Saucisse fumée de Regensburg servie avec des oignons rouges, des cornichons et du pain. Ensalada de salchicha Ensalada de salchichas ahumadas Regensburg con cebolla, las cebolletas y pepinillos en vinagre, se sirve con pan de centeno Салат колбасный Салат из свеже копченой регенсбургской колбаски, репчатого и зелёного лука, маринованных корнишонов с ржаным хлебом Weißbier-Obatzda 10,10 € White Beer Obatzda a Bavarian cheese delicacy. It is prepared by mixing aged soft cheese Camembert and butter. Sweet and hot paprika powder, salt, pepper are the traditional seasonings as well as a small amount of beer. The cheeses and spices are mixed together into a smooth mass. Served with bread. „Obatzda“ à la bière blanche Fromage frais traditionnel de Bavière à base de camembert, beurre, oignons, épices et bière blanche, servi avec du pain. Cerveza Blanca Obatzda Aperitivo de queso, tipico Bávaro. Se prepara mezclando el suave queso Camembert maduro y mantequilla. Los condimentos tradicionales son pimentón en polvo, sal, pimienta y pequeña cantidad de cerveza. Los quesos y las especias se mezclan juntos en una masa suave. Se sirve con pan de centeno. Обацда типичная баварская закуска приготовленная из зрелого сыра Камамбер, сливочного масла, лука, тмина и сладкой красной паприки, Подаётся с репчатым луком , белой редькой и тёмным ржаным хлебом. Brotzeitbrettl 12,50 € Brotzeitbrettl Typical Bavarian mixed cold platter with smoked sausage "Regensburger", home-made aspic with pork Cabanossi sausage, cheese, white radish and bread with chives Assiette garnie bavaroise Saucisse fumée de Regensburg, terrine maison de jarret de porc en gelée, fromage, saucisse sèche Cabanossi, radis et pain à la ciboulette. -
Mapping Topographies in the Anglo and German Narratives of Joseph Conrad, Anna Seghers, James Joyce, and Uwe Johnson
MAPPING TOPOGRAPHIES IN THE ANGLO AND GERMAN NARRATIVES OF JOSEPH CONRAD, ANNA SEGHERS, JAMES JOYCE, AND UWE JOHNSON DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Kristy Rickards Boney, M.A. ***** The Ohio State University 2006 Dissertation Committee: Approved by: Professor Helen Fehervary, Advisor Professor John Davidson Professor Jessica Prinz Advisor Graduate Program in Professor Alexander Stephan Germanic Languages and Literatures Copyright by Kristy Rickards Boney 2006 ABSTRACT While the “space” of modernism is traditionally associated with the metropolis, this approach leaves unaddressed a significant body of work that stresses non-urban settings. Rather than simply assuming these spaces to be the opposite of the modern city, my project rejects the empty term space and instead examines topographies, literally meaning the writing of place. Less an examination of passive settings, the study of topography in modernism explores the action of creating spaces—either real or fictional which intersect with a variety of cultural, social, historical, and often political reverberations. The combination of charged elements coalesce and form a strong visual, corporeal, and sensory-filled topography that becomes integral to understanding not only the text and its importance beyond literary studies. My study pairs four modernists—two writing in German and two in English: Joseph Conrad and Anna Seghers and James Joyce and Uwe Johnson. All writers, having experienced displacement through exile, used topographies in their narratives to illustrate not only their understanding of history and humanity, but they also wrote narratives which concerned a larger global ii community. -
Von Hofladen Zu Hofladen
www.naturpark-teutoburgerwald.de 1 Naturpark Teutoburger Wald/ Liebe Genießerin, lieber Genießer, Eggegebirge bei uns im Naturpark Teutoburger Wald/Eggegebirge Natur erleben und schützen, sie erhalten und für die sind Sie richtig! Hier finden Menschen als Erholungsraum nachhaltig bewahren, das ist Sie eine seit Jahrhunderten die Leitidee der Naturparke in Deutschland. gewachsene Kulturlandschaft Die beiden Mittelgebirgszüge im Westen des Naturparks ge- mit Wäldern, Weiden, Wiesen ben dem Naturpark Teutoburger Wald/Eggegebirge seinen und Feldern. Deren Schutz und Namen. Die höchste Erhebung aber ist der Köterberg (496 Erhaltung ist Aufgabe von uns m ü. NN) ganz im Osten des Naturparks. Und dazwischen: allen. In Zeiten, wo wir die Folgen Natur in Hülle und Fülle, idylische Täler, stille Wälder und des Klimawandels unmittelbar muntere Bäche laden zum aktiven Entdecken ein. Zwischen zu spüren bekommen, stehen Bielefeld und Sauerland, Paderborn und Weser erstreckt sich unsere Landwirte vor großen der Naturpark Teutoburger Wald/Eggegebirge über eine Herausforderungen. Fläche von über 2.700 Quadratkilometern. Eine Landschaft Ich möchte Sie einladen, heimische Erzeuger aus dem zum Wohlfühlen! Sie ist wie geschaffen für ein intensives Naturpark kennenzulernen, die kreative, aber dennoch Naturerleben mit allen Sinnen. traditionelle Wege gehen. „Regional und saisonal“ sind die Schlagworte, die zu einem nachhaltigen, Klima schonenden Konsum führen. Durch den Kauf heimischer Produkte können Sie Ihren ganz persönlichen Beitrag leisten und die Erfahrung machen, dass es frischer und leckerer wie direkt vom Erzeuger nicht geht. Sie wertschätzen direkt die Arbeit der Landwirte vor Ort und unterstützen sie so bei der Bewahrung unserer Lebensgrundlage. In unserer schnelllebigen Welt sehnen sich viele Menschen nach einem ruhigen Umfeld. -
Finger Food | Coffee Breaks | Menus | Buffets | Beverages
menus INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs | beveRages InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us INTRODUCtion key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. *Rates valid from November 2010 INTRODUCTION | fingeR food -
North Port Lodge No. 406 F.& A.M Lodge Calendar from the East
North Port Lodge No. 406 F.& A.M NORTH PORT, FLORIDA From the East Greetings from the East; November is the month of Thanksgiving. I hope all of you will be able to celebrate the holiday with your families. The Grand Master will visit the 27th masonic District on the 21st.All officers should attend the visit of the Grand Master. I would like to congratulate Bro. Steve Marotta on being passed to the November Trestleboard Degree of Fellowcraft. A reminder that North Port Lodge will be dark for the 2nd communication this month. At the first meeting in December we will be Inside this issue: electing the officers for 2016. Brothers plan to attend. This masonic year is nearly over. We should be preparing for next year From the East 1 what we as a lodge what we should accomplish in 2016.The following is a From the West 2 quote to contemplate upon. "Freemasonry is a moral order, instituted by virtuous men, with the From the South 3 praiseworthy design of recalling to our remembrance the most sublime truths, Masonic Education 2 in the midst of the most innocent and social pleasures, founded on liberality, DeMolay Update 3 brotherly love and charity." (ARNOLD) Everyone please enjoy Thanksgiving and may the Great Architect of the Sickness / Distress 4 Universe watch all the Brothers and families. Officer List 4 Fraternally, Masonic Birthdays 5 Worshipful Master Lodge Committees 5 Mike Tirpak Officer Contact 6 Petitions for Membership 6 Lodge Calendar Sponsors 9 November 2015 Wed 11th 7:00pm Stated Communication (Bring current dues card) Sat 14th 9:30am DeMolay DAD Training (needed to work w/ our DeMolay members) Charity: @Venice Lodge No. -
Lahntalweeks 2020
„Lahntal weeks“ in the Krone Starters „Lahntal Daube“ boiled beef salad with green sauce „Frankfurt style“ „Handkäs-salad“ with apple smoked trout-fillet with horseradish-cream beetroot-Salsa with fried „black-pudding” „homemade Spundekäs“ with farmhouse bread and butter as starter 10,50 € as main course 17,90 € Lamb´s Lettuce with cranberry vinaigrette and roasted herb bread 7,50 € with smoked duck-breast 12,00 € with bacon & Croutons 9,50 € with smoked salmon and horseradish-cream 13,00 € Soups Consommé from Taunus beef 6,50 € with root vegetables and semolina cams Pumpkin ginger foam soup 8,50 € with fried herb scampi Hotel „Zur Krone“ Obertorstraße 1 D-35792 Löhnberg Telefon +49 (0) 64 71 – 60 70 Telefax +49 (0) 64 71 – 607 607 E-Mail [email protected] Internet www.hotel-zurkrone.de Main courses „Himmel und Erde“ -creamy potatoes and apples- 16,50 € with fried „black pudding“ and roasted onions Sucking pig back -crispy fried- 24,90 € from „professional sucking pig Beck“ / Hohenlohe with red onion-marmelade, caramelized pointed cabbage, potato pancakes and Sauce Bérnaise Veal back filled with chanterelle and bread 28,50 € on Köstritzer beer sauce, sauted potatoes, and herb salad Cooked beef-Brisket 26,50 € with grated horseradish on Bouillon potatoes with root vegetables and extra horseradish-sauce Saddle of Venison from our region 32,80 € from “hunter Bock” / Leun on hokkaido risotto and plum seasoning sauce Hotel „Zur Krone“ Obertorstraße 1 D-35792 Löhnberg Telefon +49 (0) 64 71 – 60 70 Telefax +49 (0) 64 71 – 607 607 -
Cheeses of Germany Allgäuer Bergkäse – Prepared in Allgäu From
Cheeses of Germany Allgäuer Bergkäse – Prepared in Allgäu from unpasteurized cow's milk, it is ripened for a minimum of four months and has a smooth texture. Allgau Emmentaler - Germany's most famous hard cheese. Made of cow's milk. The flavour ranges from mild to strong, dependent upon age. Good for shredding, slicing and melting. Backstein – similar to Limburger, it is processed in a brick shape. Berliner Kuhkäse - a soft cheese with caraway seeds. Made in Germany. Bonifaz – a soft, white mold cheese. Butterkäse – translated as "butter cheese" in German, it is a semi-soft, cow's milk cheese that is moderately popular in Germanic Europe, and occasionally seen throughout the rest of the world. Cambozola – patented and industrially produced for the world market by large German company Champignon in the 1970s. The cheese was invented circa 1900 and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as Blue brie. Edelpilzkäse – Edelpilzkäse is a blue-vein cheese. It is similar to Roquefort, but milder because it is made with cow's milk. Edelpilzkäse is made by mixing cow's milk with Pennicillium spores. The mold grows within the cheese, giving the cheese the internal blue veining and its tangy flavor. It is available in 45%, 50%, and 60% fat level. Gaiskasli - Goat's milk cheese that is soft and delicately flavoured. Produced in Germany and Switzerland. Handkäse – a German Protected designation origin (PDO) regional sour milk cheese (similar to Harzer) and is a culinary speciality of Frankfurt am Main, Offenbach am Main, Darmstadt, Langen and all other parts of southern Hesse. -
STONE SOUP Vegetarian Recipes for the Dinner Table
STONE SOUP vegetarian recipes for the dinner table Avtk. Anandla Rucira Acarya O 1994 by the author All rights reserved by the author, No part of this publication may be reproduced, stored in a retrival sysltem, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherise, without the prior permission of the author. Published by: Progressive Women's Spiritual Association Eastern .Metropolitan By-pass Tiljala, Calcutta -700039 lndia Printed in lndia by: Ancrnda Printers Eastern Metropolitan By-pass Tiljala, Calcutta -700039 lndia Stone Soup ANNAPVRNA, Mother of the Universe, World Provider, dressed herself as an old hag in tatters to journey through the forest. She stopped to rest in a clearing of sturdy oaks and tall poplar. "Have you got anything to spare for an old woman?" she called to the sparrows above her head, "No," twittered the sparrows. "there's nothing here, nothing here." And to a passing doe, "Have you a bit of food for a tired traveller?" "No. there's hardly anything at all for me, what to say for you." "Hey, rabbit! What have you got for a hungry stranger?" "I've got such adarge family to feed, what I have is just enough. How can I possibly help you?" And so it went with a fox, a squirrel, a hedgehog and an opossum, too. No one could share their food with a stranger, and a human, no less. There was a gleam in her eye and she sighed to herself, but not so softly that those around couldn't hear, "Ahh, that's too bad. -
Oktober Fest
OKTOBER FEST WEEK SPECIALS October 1st to October 7th, 2012 Enjoy a little taste of Germany! BEER & CHEESE SOUP $5.00 Cup $7.50 Bowl WIENERSNITZLE WITH LEMON AND CAPERS Breaded Veal Served with Spaetzle and German Red Cabbage With Apples & Raisins $14.95 BAVARIAN COMBO Brined Pork Chop and Bratwurst Sauerkraut with Pork Au Jus $13.75 (All Specials are Served with a Soft Pretzel and Mustard) BLACK FOREST CAKE Traditional Black Cherry and Chocolate Cake With Kirschwasser $5.95 OKTOBERFEST BEER SPECIAL Beck’s Oktoberfest $5.00 O KTOBERFEST Oktoberfest is a 16–18 day beer festival held annually in Munich, Bavaria, Germany, running from late September to the first week in October. It is one of the most famous events in Germany and is the world's largest fair, with more than 5 million people attending every year. The Oktoberfest is an important part of Bavarian culture, having been held since 1810. Other cities across the world also hold Oktoberfest celebrations to commemorate the festival. Large quantities of German beer are consumed during the festival, with almost 7 million liters served during the 16 day festival in 2007 alone. Visitors may also enjoy a wide variety of traditional food such as Winersnitzle (Veal), Hendl (chicken), Schweinebraten (roast pork), Schweinshaxe (grilled ham hock), Steckerlfisch (grilled fish on a stick), Würstl (sausages) along with Brezn (Pretzel), Knödel (potato or bread dumplings), Kasspatzn (cheese noodles), Reiberdatschi (potato pancakes), Sauerkraut or Rotekraut (red cabbage) along with such Bavarian delicacies as Obatzda (a spiced cheese-butter spread) and Weisswurst (a white sausage). -
Falling in Love with the City
THE MUNICH ISSUE A MAGAZINE BY FREUNDEVONFREUNDEN.COM FOR 25HOURS HOTELS FEATURING FASHION & STYLE, FOOD & DRINK, ART & ENTERTAINMENT, ARCHITECTURE & DESIGN, HOSPITALITY & RETREAT, PEOPLE & BUSINESS FROM MUNICH & BEYOND #11 MUNICH FOR BEGINNERS The Other Nightlife Royal Bavarian Design The New Potatoes The alternative gastronomy and party scenes are booming in The Augsburg-based design studio Dreimeta tells stories in Bavarian potato salad is a German classic. The makers of Munich thanks to the initiative of restaurateur Sandra Forster. spaces — and in the new 25hours Hotel The Royal Bavarian, too. the Let’s Dine supper club have reinterpreted it for today. Feature, p.26 Interview, p.17 Cooking & Recipe, p.16 Column, p.30 Falling in Love with the City Barbara Vinken is Germany’s most elegant academic. For twelve years, the fashionable author and literary professor at the renowned Ludwig-Maximilian University has enriched the Bavarian capital with intellectual wit, eloquence, and engaging charm. In her new town of choice, Vinken appreciates above all the aesthetic excellence that Munich has to offer. What a pleas- BARONIAL SIGHTSEEING ure that she has shared some of her favorite cultural hotspots in the old town. For this issue of COMPANION, she offers insights It doesn’t always have to be the castles in the surrounding area into a city full of art and enjoyment, fashion and literature. — even in Munich’s center you can discover the royal heritage of Bavaria. You just need to know where. Luckily, we have Barbara Vinken ist wohl Deutschlands eleganteste Akademikerin. Burkhard von Freyberg on our side. The baron knows his way Seit zwölf Jahren bereichert die modische Autorin und Literaturpro- around and has curated a selection of his ten favorite royal fessorin an der renommierten Ludwig-Maximilians-Universität die places in the Bavarian capital.