DOCSLIB.ORG

The Oxford Wine Festival Will Be Taking Place on the August Bank Holiday Weekend

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Oxford Wine Festival Will Be Taking Place on the August Bank Holiday Weekend Welcome to our irst issue A Note from the editors... F Primo Franco Hello! Page 20 Dear reader, Olorempor maximen daeribusdae nost accus dolor molor rerrupt atustibus, optiate mpost, quam solorepella quae con nem volupta quodi officiam quamus int atem el est aut posam, tempero Olorempor maximen daeribusdae nost accus dolor molor rerrupt volor sitam ipictiorro bearume cul beat vellace atiuscium id molorro rrovite cullupt atemperit atustibus, optiate mpost, quam solorepella quae con nem volupta elenimi, ommodictiis solorpo ritatiorae inum re, aut fugitatiam volor sitam ipictiorro bearume cul!essunti omnimene ex eum quo parchil is doluptas maionse nonestiam ad mostiunto es dolorem fugitat pedit officia vollanis doluptataqui doluptur adiam te rae si id quas exerspi enissit, ni rem sum que nosam, sitaquam fugiaectat volupta estecto ressunt id molupta temquas aut deliqui faccusc idelit et ut verectas aut modisqu ibusapid eaquaes et dolum fugit voluptam, ut voloria! bero minverum apit idundes de ipsum volore rercil elit essunti laccabo. Nem quuntibus nit voluptia qui doluptatiam harum omnimene ex eum quo te rae si id quas exerspi enissit, ni rem ullentestias sit ped minvelendunt quatia ium lit, volese plabo. sum que nosam, Namus ilibus. sitaquam dolum fugit voluptam, ut voloria nduciis ium quam Udae. Is aped endi dolupidebis as molorpo renecus nonsequis ex eos re poribusam volentia qui quatiuntis ea et latusap itiores es sequiamusdae as dendis ute consera volorporit aut utaspidHilictatur? voluptaque poressimil es volupta tiorporehent volupta nobit lam Et mod quiate volor rerfere pelignatum, sedi bea sequi Premiership volores tiorporia volorrorem quis maxim qui cor Footballers aut odisimus, quatium fuga. Nequis ditatemqui Page 16 ipitae officto rionsenda nonserchit voluptas ra nimint ma et dendam reium voluptum sit Editors lacernatempe sanihillupta inimi, quam ut Christpher Walkey et quam quam fuga. Ic tem et volo dolo Eve quos as ab ipitem harunt as soluptatum utempe explab Design ium lauditi buscia doluptas as Jade Redford Writers Levi Roots Mark Noble Nicki Clarke James Collins Tim De’Ath Joey O’Brien Any Carroll Joe Cole Kevin Nolan Levi Roots Hendantum lacestiberro Page 30 Our boutique vineyards are set in the heart of the Buckinghamshire countryside, on terroir which once formed part of the ancient Royal Hunting Forest of Bernwood. CHAFOR is a family-run boutique wine estate. The 2013 is our first vintage, our winemaker is the great Ulrich Hoffmann and our range of still wines will comprise: * Chardonnay Train at the * Bacchus wine Academy Viticampus, the * Rose - a blend of Pinot Gris, Madeleine Angevine and Pinot Noir winemaking school ... the Classic Cuvee sparkling is currently on the lees, in anticipation of Champagne of 2015 Sanger SANGER Champagne is produced by the wine Academy 80% of the current wine makers, including high profiles Viticampus in Avize in Côtes des Blancs. Viticampus is the names, are former students. Focused respectively on winemaking school of Champagne, a large family and an winegrowing and sustainable development issues, the uninterrupted link conveying knowledge, skills, know-how wine Academy has already received accolades about their and values across the generations. Champagne Grand Cru SANGER. To provide grapes, there are 104 former students representing Avize Viticampus is putting together training programs and almost all the different Champagne areas of winemaking, we will be welcoming sommeliers and managers to be taught with more than 40 villages and 4 counties. This constitutes an by students and professionals the making of champagne. A extraordinary oenological wealth, with a yearly production of unique opportunity to valorise the message about education 130,000 bottles, the profit earned going to the current future of and knowledge for future professionals. http://sanger.fr/en the school. 4 WineEmotion UK, The Lynchets, Bagnor, Newbury, Berkshire RG20 8AQ UK T: +44 1635 282230 E: [email protected] W: www.wineemotionuk.com GIBSONS ORGANIC learnt volunteering on other farms into action. The fruit was picked, and then pressed in the winery and then made into the Gibson’s first ever batch of Gibson’s Organic Liqueurs Is the rest history? Well it’s certainly very tasty. Swooping into to win two Great Taste awards Gold Stars in 2012, the blackcurrant fast became the connoisseurs’ choice. The raspberry, fresh and lighter, an instant hit with everyone. The gentle fermentation O process, using only organic ingredients and home grown fruit, rganic produces an intense fruity taste without the saccharine aftertaste of syrups. Just outside the market town of Burford, gateway to A case of blackcurrant delivered to a party in his mother’s the Cotswolds, lies a little hamlet called Westwell... garden gave Miles the idea of adding a few drops of liqueur into the already flowing champagne. The dark jewelled hue of the Tiny (there are only 40 inhabitants), Westwell is almost blackcurrant mingled instantly and quite spectacularly with the famous for being the most westerly Roman well in bubbly. And in a totally organic moment, the Cotswold Kir was Oxfordshire, hence it’s not massively inventive name, and born. also the sometime dwelling of former home secretary Douglas Hurd. Oh, and there’s When the blackcurrant ran out, giddy with a field with some currently fairly success (and possibly having sampled weatherbeaten looking rows a drop or two) Miles ran home of fruit canes and bushes and returned moments later which is home to Gibson’s brandishing a bottle of Organic Liqueurs. raspberry. The resulting concoction was almost Gibson’s Organic more marvellous is the brainchild than it’s predecessor and baby of Miles and more bottles Gibson. Part time were fetched. And psychotherapist then maybe one and full time or two more....... organic farmer, Miles’ green Word spread fingers come locally about the naturally. His Cotswold Kir and mother designed it’s sister, which the gardens of nearby became known as Westwell Manor, the Cotswold Blush, his father’s family were they are rapidly becoming estanciaeros in South the drink of choice to top America, so tending the earth is up your bubbly for Weddings, deeply ingrained. christenings, birthdays and other Four years ago, the farm was just a special occasions, even Fridays! windswept field with a ramshackle shed at We created our liqueurs to be drunk on their the top. Little by little Miles coaxed life out of the ground, own, and then discovered a whole new world of things to do planting a few rows of raspberry canes and blackcurrant bushes and with them; drizzled over a raspberry Eton Mess, sloshed in selling the first of the fruit to local shops and farmer’s markets. a cocktail, but our favourite has to be in a good old glass of Gradually he planted more and more, starting to put the skills he’d bubbly...vive those bubbles!! 6 6 7 PERRIER JOUET Perrier- Jouët Champagne Perrier-Jouët has released A subtle hint of pinot noir macerated in the press lends the a limited edition vintage cuveé to wine suppleness and body while adding a light, cheerful colour. Freshness and sophistication are the essence of this celebrate spring, the Belle Epoque Belle Epoque limited edition and the 2007 vintage reflects Edition Premiere 2007 the first ever this nascent beauty of spring, as it was a year when the ephemeral Champagne. chardonnay vines flowered early.” The Perrier-Jouët Belle Epoque Limited Edition 2007 is a Created to showcase some of the best Grand Cru highly original colour for a cuvée de prestige, pale pink with Chardonnays in the region, this new cuveé is a blend of 90% shades of peach. Chardonnay and 10% Pinot Noir from the 2007 vintage. It will be available for a limited time only. Delicate on the nose with subtle hints of white flowers (elderflower), white fruits (peach), marshmallow and citrus Cellar Master Hervé Deschamps presented the Edition (yuzu peel) and newly-ripe red berries (red currant, Morello Premiere for the first time on the 20th March 2014, the first cherry). day of Spring at an exclusive lunch specially created by Head Chef Oliver Lange at the Magazine Restaurant, part of the On the palate, the lightness and tremendous freshness of Serpentine Sackler Gallery in Kensington Gardens. chardonnays and the gentle acidity in the mouth gives the cuvée a crisp attack then a nicely rounded note on the finish Hervé Deschamps, only the seventh person to hold this making it an ideal accompaniment to spring dishes. position at Perrier-Jouët explains “This spring cuvee was conceived around a preponderance of Grand Crus chardonnay grapes - the House’s signature - selected for their freshness, finesse and liveliness. 8 9 Armand de Brignac is a limited-production At our winery, we press these grapes on a traditional Coquart prestige Champagne receiving phenomenal device and retain only the top fraction of the first pressing, ensuring that we obtain the purest and most desirable juice. For international critical acclaim. Armand de Brignac, this pressing is blended with that of harvests Armand of two prior outstanding vintages, each obtained by these same It is available in over 120 countries worldwide and is careful methods. The bottles are then aged for at least three years de produced by the award-winning Champagne Cattier House in our cellars – considered among the deepest in Champagne, of Chigny-les-Roses, France. The Cattier family has owned and thus most conducive to a slow aging process. At the final Brignac and cultivated vineyards in the Montagne de Reims terror stage of their aging, the bottles are each riddled by hand – a in the French Champagne region since 1763, and patriarch process seldom done today – and then disgorged. The final touch Prestige cuvées that exemplify unmatched Jean-Jacques Cattier oversees the production of Armand de is another unique one to Armand de Brignac – we use a liqueur Brignac.
Load more

Recommended publications
  • High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications
    High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications J. Martin and F. Mayneris Discussion Paper 2013-27 High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications∗ Julien Martiny Florian Maynerisz October 2013 Abstract We develop a new methodology to identify high-end variety exporters in French firm- level data. We show that they do not export to many more countries, but they export to more distant ones. This comes with a greater geographic diversification of their aggregate exports. These facts are explained by a lower sensitivity to distance of high-end variety export(er)s. We also show that high-end export(er)s are more sensitive to the average income of the destination country. Because of this different sensitivity to gravity variables, the within-product specialization of a country in the production of high-end varieties is likely to affect its export growth and volatility. We show that a higher sensitivity to per capita income tends to increase the volatility of high-end variety exports. However, a lower sensitivity to distance reduces volatility through a greater geographic diversification. Furthermore, we point out that a lower sensitivity to distance allows high-end varieties to benefit more from growth in more distant markets. JEL classification: F14, F43, L15, Keywords: Gravity, Distance, Firm-level data, Growth, Volatility ∗We thank Andrew Bernard, Lionel Fontagn´e,Jean Imbs, S´ebastienJean, Thierry Mayer, Mathieu Par- enti, Val´erieSmeets, Jacques Thisse and Fr´ed´ericWarzynski
    [Show full text]
  • Luxury Goods and the Equity Premium
    Luxury Goods and the Equity Premium YACINE AÏT-SAHALIA, JONATHAN A. PARKER, and MOTOHIRO YOGO∗ ABSTRACT This paper evaluates the equity premium using novel data on the consumption of luxury goods. Specifying utility as a nonhomothetic function of both luxury and basic consumption goods, we derive pricing equations and evaluate the risk of holding equity. Household survey and national accounts data mostly reflect basic consumption and therefore overstate the risk aversion necessary to match the observed equity premium. The risk aversion implied by the consumption of luxury goods is more than an order of magnitude less than that implied by national accounts data. For the very rich, the equity premium is much less of a puzzle. ∗Aït-Sahalia is with the Department of Economics and the Bendheim Center for Finance, Princeton University, and the NBER. Parker is with the Department of Economics and the Woodrow Wilson School of Public and International Affairs and the Bendheim Center for Finance, Princeton University, and the NBER. Yogo is with the Department of Economics, Harvard University. We thank the editor and an anonymous referee, Christopher Carroll, Angus Deaton, Karen Dynan, Gregory Mankiw, Masao Ogaki, Annette Vissing-Jørgensen, and participants at the NBER ME Meeting (November 2001) and the Wharton Conference on Household Portfolio-Choice and Financial Decision- Making (March 2002) for helpful comments and discussions. We thank Jonathan Miller at Miller Samuel Inc. for data on Manhattan real estate prices and Orley Ashenfelter and David Ashmore at Liquid Assets for data on wine prices. Aït-Sahalia and Parker thank the National Science Foundation (grants SBR-9996023 and SES-0096076, respectively) for financial support.
    [Show full text]
  • Champagne Krug Non Vintage 0145
    Bin No: 0145 Wine: Champagne Krug Non Vintage Country: France Region: Champagne Producer: Maison Krug Vintage: Non Vintage Colour: White Grape Variety: 33% Pinot Noir - 34% Chardonnay - 33% Pinot Meunier Status: Sparkling, Vegetarian - Vegan Allergens: contains sulphites Dry/Sweet: 2 (1 is dry, 7 is very sweet) abv: 12.0% - bottle size: 75cl Tasting Note: This famous Champagne has an intense bouquet with full round aromas and a superbly rich flavour of roasted hazelnuts ending on a flowery and fresh note. It has an intense bouquet with full round aromas and a superbly rich flavour. Winery information: Joseph Krug wanted to offer his clients the ultimate pleasure experience in Champagne every year, regardless of the vintage. His philosophy was to select grapes from individual plots which will each express their distinctive features, their nuances and their uniqueness. Krug wines show the character and the contrast between the grapes from different plots. Their Krug Grande Cuvée is the archetype of Krugs philosophy of craftsmanship. A blend of around 120 wines from ten or more different vintages, some of which may reach 15 years of age. It is this blending so many vintages that gives Krug Grande Cuvée its unique fullness of flavours and aromas, its incredible generosity and its absolute elegance - something impossible to express with the wines of just a single year. The philosophy is to select grapes from individual plots which will each express their distinctive features, their nuances and their uniqueness. There is no hierarchy in our selection, no plot is favoured over another. A plot may sometimes be smaller than a garden.
    [Show full text]
  • High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications
    High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications Julien MARTIN Florian MAYNERIS Université du Québec à Université Catholique Montréal de Louvain October 2013 G-MonD Working Paper n°35 For sustainable and inclusive world development High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications∗ Julien Martiny Florian Maynerisz December 2013 Abstract We develop a new methodology to identify high-end variety exporters in French firm- level data. We show that they do not export to many more countries, but they export to more distant ones. This comes with a greater geographic diversification of their aggregate exports. In contrast to low-end export(er)s, we find that distance has almost no effect on high-end variety export(er)s. We also show that high-end export(er)s are more sensitive to the average income of the destination country. Because of this different sensitivity to gravity variables at the micro-level, specializing in the production of high-end varieties has two macroeconomic implications for countries. First, the sources of a country's aggregate exports volatility are modified. The higher sensitivity to per capita income increases the sensitivity of high-end variety exports to destination-specific demand shocks, and thus their volatility on a given market. However, their lower sensitivity to distance allows for a greater geographic diversification of their exports, which in turn reduces aggregate volatility through a portfolio effect. Second, the lower sensitivity to distance allows high- end varieties to benefit more from demand growth, especially when it arises in distant markets. JEL classification: F14, F43, L15, Keywords: Vertical differentiation, Gravity, Distance, Volatility ∗We thank Nicolas Berman, Andrew Bernard, Lionel Fontagn´e,Jean Imbs, S´ebastienJean, H´el`eneLatzer, Thierry Mayer, Isabelle M´ejean,Mathieu Parenti, Val´erieSmeets, Jacques Thisse and Fr´ed´ericWarzynski for useful discussions.
    [Show full text]
  • The Judges' Newsletter
    THE JUDGES' NEWSLETTER NATIONAL GUILD OF WINE AND BEER JUDGES Confidential to Members No. 3 1990 Rcycroft, De v o n sends his cvr. views cr. the attributes cf — at.c Gooseberry ir. respcr.se to ar. article which appeared first 1990 issue of this Guild Newsletter - read on. Ed. * > GOOSEBERRY FOOL I was intrigued by the list of aromas (not bouq-uets!) and/or flavours attributed to gooseberry wines - foot of page 18 JNL1/9G AMYL ACETATE and AMYL ACETONE - and PEARDROPS were probably mistaken fcr ETHYL ACETATE as they have some affinity, though they are distinct to anyone who really knows them. ETHYL ACETATE is an essential part of the 'fruity' nose of wine but in some youngish gooseberry wine the ethyl acetate can be individually stronger than normal. The wines are better aged. Ignoring ar overdose, noticeable, sulphite in a finished wine could be the result of high acidity. NAPTHALENE, SCOT £ SMOKE I have never encountered in my 3 5years of making gooseberry wines!. However, during my early years of winemaking I did get a flavour that was not mentioned in the JNL article. This was a flavour, confirmed by other Judges and which I called "Gooseberry Mouse", after my experience of the common 'bacterial mouse' of poor wines NOI, GOOSEBERRY MOUSE is definitely NOT "Bacterial Mouse" - to which I am allergic. Gooseberry Mouse is-softer, not pervading and does r.ot stay or. the palate as an aftertaste though there is, in my opinion, some similarity in the first taste. Evidence against it being "Bacterial Mouse" is that long before I made wine I had noticed this flavour in cooked gooseberry pies etc.
    [Show full text]
  • Table of Contents
    TABLE OF CONTENTS Wines By The Glass ............................................................................ P 2-3 Champagne & Sparkling Wine ............................................................................... P 4 Assorted White Wine & Chardonnay ................................................................ P 5-9 Pinot Noir ................................................................................................................. P 10-14 Sangiovese, Nebbiolo & Italian Reds .......................................................... P 15-17 Zinfandel, Malbec, Tempranillo & Grenache ............................................. P 18-23 Syrah & Shiraz, Merlot, Bordeaux & “Super Tuscans” ........................... P 24-29 Napa Valley Cabernet Sauvignon .................................................................. P 30-34 Domestic Reds ........................................................................................................ P 35-38 Dessert Wine, Cognac, Whiskey & Beer ...................................................... P 39-42 SIGNATURE COCKTAILS - $15 Shanahan’s Spritz Codigo Margarita Ketel One Botanical Peach and Orange Blossom Vodka, Codigo Blanco, Agave Nectar, Lime, Cointreau Aperol, Prosecco, Sparkling Water, Lemon Sparkling Grapefruit Martini Colorado Peach Mule Ketel One Botanical Grapefruit & Rose Vodka, St. Van Gogh Cool Peach Vodka, Ginger Beer, Lime Juice Germain, House Made Sweet and Sour, Prosecco Stave-Smoked Old Fashioned Sage Advice A.D. Laws Bourbon, Amaro Montenegro, Grapefruit
    [Show full text]
  • Royal Tokaji Overview
    ROYAL TOKAJI OVERVIEW TOKAJI’S ROYAL CONNECTION AND RENAISSANCE The first Tokaji aszú wine was created in the 1600s perhaps by accident — a harvest delayed by threat of enemy invasion. In 1700, Tokaj became the first European region to have its vineyards classified — its uniquely varied terroirs and climates rated “primae classis, secundae classis, tertius classis,” or “first growth, second growth, third growth,” by Prince Rakoczi II of Transylvania. This classification system is still used in Hungary today. Quality production ended with the Communist Party takeover of Hungarian winemaking. Aszú grapes were used for mass production in factories, with vineyard distinctions lost in giant tanks. Tokaj’s renaissance began after the collapse of communism with the establishment of Royal Tokaji in 1990 by well- known author Hugh Johnson and a small group of investors, who were inspired to restore and preserve Hungary’s precious wine legacy. THE TOKAJ REGION Situated along the southern slopes of the Zemplén Mountains, Tokaj is characterized by late springs and short growing seasons. The average temperatures are generally cool, with long, sunny summers and dry autumns. Tokaj’s soil is largely clay or loess with a volcanic substratum. The meeting of the Tisza and Bodrog rivers in Tokaj creates a mist similar to that of the fog in Sauternes. The mist encourages “botrytis cinerea,” or “noble rot,” which dries and shrivels the grapes that comprise Tokaji wines, and concentrates the sugars. Grapes that are infected with botrytis are commonly referred to by the Hungarian term aszú. GRAPE VARIETIES By law, only white grape varieties are allowed to be planted in Tokaj.
    [Show full text]
  • Innovations Involved in Champagne Production
    Innovations involved in Champagne Production circa 1700 - still, unblended, low alcohol (~9%), low tannin, acidic, darkish rosé (oeil de perdrix) - mild fruity/yeasty flavor (verjus pétillant) - sold in barrels in the spring - derived from crushed grapes & made from the first three pressings today - sparkling, blended, 12.5% EtOH, - low tannin, white, delicate complex - minimally fruity, toasty flavor, - 2nd fermentation in spring, - released $18 m after production - sold bottled - derived from whole grape clusters & primarily from the first pressing Knowledge and conditions ~ 1700 - the role of yeasts and bacteria in fermentation and wine ‘diseases’ unknown; - no means of measuring the sugar content of wine (leading to variability in degree of effervescence) - no tirage - cork closures and availablity of glass bottles just appearing - extensive bottle rupture due to the glass irregularity and inability to sustain the carbon dioxide buildup - occurrence of the “Little Ice Age,” (associated with early and late frosts, and poor grape maturation) - riddling unknown; inefficient disgorging procedures Current procedures - manual harvest (aiming for low EBrix) and EtOH 9–9.5% - slow pressing of whole grape clusters - use of oak as fermentation or maturation cooperage individualistic - malolactic fermentation (reduce excess grape acidity) - maturation and clarification until spring - blending to produce the assemblage - addition of a tirage (sugar, yeast, yeast nutrients, fining agent) - second fermentation (~10 EC) - storage for at least 15
    [Show full text]
  • Product Catalogue 2021 Grapeworks Tanium | T: +61 3 9555 5500 E: [email protected] W: Grapeworks.Com.Au 2
    1 2021 Product Catalogue 2021 Grapeworks Tanium | T: +61 3 9555 5500 E: [email protected] W: grapeworks.com.au 2 GRAPEWORKS Consumables P3–48 TANIUM Machinery & Equipment P49–71 Acid Adjustment 22 Air knife bottle dryers 57 Analysis – Wine Testing, hydrometers 22 Bottling Lines – Alfatek & GT 60-62 Analysis - Sentai SO2 testing 25 Bottle Rinsers 64 Aphrometers, Disgorging Tools, Crown Testing 34 Bottle Warmers and Pasteurisers 71 Barrels 27-28 Capsule Spinners 57 Barrel Stand 28 Carton Weight Checker 66 Bentonites 16 & 23 Crushing/Destemming 51-52 Bungs 26 Crushpad & Processing equipment 51 Capsules – Spin On Polylaminate, Tin and Custom 46-47 Chillers 56 Carbon for Decolourising and Deodorising 19 Conveyors and Accumulation 66 Cellabags – Wine Storage 30 Corking and Wiring - manual 57 Cellaring – Cellastac Bottle Tray 26 Corking and Wiring - semi auto 59 Cleaning – Chemicals 23 Corking and Wiring - automatic 71 Coolant – Neck Freezing 22 Cork removal - automatic 59 Corks – Sparkling and Still Wine 47 CO2 Membranes and Flotation Systems K&H 55 Covers – Breathable Ferment Covers 31 Crossflow Filtration – VLS 54 Covers – Non-Breathable Ferment Covers 31 Crown Sealers – manual & semi-auto 57 Crown Seals and Bidules for Sparkling Wine 38-39 Disgorging, Dosage and Levelling 69 Enzymes 7 Feeders - Cork, screw cap, crown seal 59 Ferment Vats, Bin Liners, Nally Bins, IBC 30 Fillers -Bag in Box, Keg & Can 58 Filtration – Pall Housings 36 Fillers – Manual, semi-auto & counter pressure 58 Filtration – Pall Seitz 40x40 Sheets & Lenticulars 36
    [Show full text]
  • Caves and Class: Excavations at the Lang-Jourdan House in Mandeville
    Louisiana State University LSU Digital Commons LSU Master's Theses Graduate School 2014 Caves and Class: Excavations at the Lang-Jourdan House in Mandeville, Louisiana Matthew aJ mes Chouest Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_theses Part of the Social and Behavioral Sciences Commons Recommended Citation Chouest, Matthew James, "Caves and Class: Excavations at the Lang-Jourdan House in Mandeville, Louisiana" (2014). LSU Master's Theses. 2105. https://digitalcommons.lsu.edu/gradschool_theses/2105 This Thesis is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Master's Theses by an authorized graduate school editor of LSU Digital Commons. For more information, please contact [email protected]. CAVES AND CLASS: EXCAVATIONS AT THE LANG-JOURDAN HOUSE IN MANDEVILLE, LOUISIANA A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Master of Arts in The Department of Geography and Anthropology by Matthew J. Chouest B.A., Millsaps College, 2006 December 2014 Acknowledgments This thesis would not be possible without the contributions of numerous people donating their time, energy, expertise, and financial support over the past few years. The excavations at the Lang-Jourdan House Site were made possible because of a team of volunteers. I would like to thank Louisiana State University students Jason Brooks, Peter Cropley, Ashley Franklin, Anthony Reed, and former LSU students Gillian Brownlee, Ethan Dunham, Billie Jones, and Laura Hill.
    [Show full text]
  • Hcm 236 Course Title: Beverage Management
    NATIONAL OPEN UNIVERSITY OF NIGERIA SCHOOL OF MANAGEMENT SCIENCES COURSE CODE: HCM 236 COURSE TITLE: BEVERAGE MANAGEMENT 1 HCM 236: BEVERAGE MANAGEMENT COURSE GUIDE Course Developer: Dr. J.C. Okafor Department of Hospitality Management, Federal Polytechnic, Ilaro Unit Writer: Dr. J.C. Okafor Department of Hospitality Management, Federal Polytechnic, Ilaro Course Editor: Dr. C. I. Okeke Programme Leader: Dr. (Mrs.) A. O. Fagbemi School of Management Sciences, National Open University of Nigeria, Lagos. Course Coordinator: Mr. S. O. Israel-Cookey School of Management Sciences, National Open University of Nigeria, Lagos. CONTENTS PAGE 2 Introduction ............................................................................... 1 What you will learn in the Course............................................ 2 Working through this Course.................................................... 2 Course Evaluation..................................................................... 2 Study Units................................................................................ 3 Textbooks and References........................................................ 4 Presentation Schedule............................................................... 4 Conclusion.................................................................................. 4 Introduction Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and nourishing qualities. By refreshing, one means the replenishment of fluid loss from the body due to perspiration.
    [Show full text]
  • Christmastime
    NOVEMBER 2015 Danny St Pierre and guests GIFT GUIDE FOR WINE LOVERS CHRISTMASTIME ADVICE, RECIPES AND PAIRINGS FROM CHEF DANNY ST PIERRE 40 WINES TO DISCOVER NOVEMBER 26 AND DECEMBER 10 155481-ANG.pdf 1 2015-10-07 14:47 DIRECTOR – SPECIALTY PRODUCTS BUSINESS UNIT – SAQ Michel-André St-Jean MANAGER FOR SPECIALITY PRODUCTS, MARKETING – SAQ Sophie Drouin PUBLISHER – SAQ Johanne Morrisseau We tend to believe that hosting CONTRIBUTORS – SAQ Éric Bertoldi, Dominique Brousseau, Liette Chaput, François Couture, Maxime Desjardins, François Fortier, Pierre Lauzon, Stéphane Leroux, Martin De Lottinville, Marie-Ève Meunier, Julie Perreault, is complicated and that cooking for Alain Smith “ TVA ACCÈS INC. GENERAL MANAGER many guests necessitates high-end Robert Renaud EDITORIAL DIRECTOR Catherine Elie equipment. The Cellier team and ART DIRECTOR Renée Grégoire LIFESTYLE EDITOR-IN-CHIEF I wanted this holiday issue to be Josée Larivée EDITORIAL STAFF Rémy Charest, Myriam Huzel, Colette Lens, Pascale Navarro at once inspiring and practical, CONTRIBUTORS Kler-Yann Bouteiller, Marie-Claude Di Lillo COPY EDITORS leaving you time to enjoy being Joan Irving, Donna Jensen TRANSLATORS Heather Camlot, Megan Garrett, My-Trang Nguyen with the ones you love. I wish you ART Graphic artists Blanca Arellano, Christiane Gauthier, Julie Larocque a happy holiday filled with sharing PHOTOS TEAM p. 26, 27, 28, 29, 30, 32, 34, 37, 38, 41, 46, 50, 68 Rachel Côté and Guillaume Larose; assistant: Éric Lamothe; fashion stylist: Emmanuelle Néron; culinary stylist: Blake Mackay; fashion stylist: Marie-Josée D’Amours and Patricia Trépanier and reciprocity. (Les Effrontés); hair: Nancy Arsenault (Judy); makeup: Julie Bégin. p. 8, 10, 11, 13, 15, 16, 17, 35, 39, 40, 42, 43, 44, 45, 47, 48, 49, 51, 52, 54, 57 André Doyon; accessories stylist: Caroline Simon; culinary stylist: Blake Mackay.
    [Show full text]