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STARTERS - PREDJELA FROM OUR GRILL - ROSTILJ Charcuterie Board - Meze . .$25 Chievapi . $15 Daily selection of our smoked meats Skinless beef sausages, kajmak, onions Burger - Pljeskavica . $15 Cherry Peppers - Paprike sa fetom . $10 Beef patty, kajmak, onions Feta cheese, herb salad, burnt scallion oil 016 Burger - Gurmanska pljeskavica . .$18 Feta Fondue - Umak sa Fetom.. $10 Beef patty, bacon, gouda cheese, LTO, house bun Ajvar, Pindjur, grilled bread Calf Liver - Džigerica u skrami . .$16 Caul fat, charred cipollini onions, feta spread, garlic vinaigrette Grilled Meatballs - Leskovački uštipak . $18 SOUPS - SUPE Cheese, house smoked bacon, kajmak, onions Chicken Noodle - Pileća . $7 Smoked Sausage - Kobasica . $16 Veal - Teleća . .$7 Sauerkraut, mustard - Podvarak sa Slaninom Beans - Pasulj . $7 Pork Tenderloin - Punjena vešalica . .$20 Caul fat, roasted mushrooms, gouda, pork jus Pork Chop - Dimljena Krmenadla . $20 Cole slaw, roasted potatoes, brown butter BUREK Please allow 35 minutes to prepare. Sample Platter - Mešano meso . .$36 Chievapi, pork sausages, grilled meatballs, marinated Choose from: Cheese, Spinach & Cheese, chicken thighs, pork chop Ground beef . .$12 SALADS AND SIDES - SALATE I PRILOZI Shopska . .$8 Tomatoes, cucumbers, onions, feta, herb vinaigrette Roasted Peppers - Belolučene paprike . $7 SERBIAN DISHES - TRADICIONALNA JELA Sweet or spicy with garlic vinaigrette Roasted Chicken - Pečena piletina . .$19 House Salad - Zelena salata . $9 Slagel farm half chicken, roasted veggies, Gem lettuce, radishes, cucumbers, hard boiled herb butter egg, fried onions, yogurt dill dressing Braised Veal - Teletina ispod sača . .$20 Beet Salad - Salata od cvekle . $11 Yukon potatoes, glazed carrots Roasted beets, whipped feta, pickled red onions, arugula, candied walnuts Pork Stew - Leskovačka mućkalica . .$16 Braised pork, tomato ragout, feta, Cabbage Salad - Kupus salata . $6 homemade ciabatta bread Red and green cabbage, carrots, pickled mustard seeds Stuffed Cabbage - Sarma . $16 Sour cabbage, ground beef, pork belly, gravy Fried Peppers - Pohovana paprika . .$10 Bell peppers, eggplant condiment, feta Rainbow Trout - Pastrmka . $18 Potato salad, garlic vinaigrette Garlic Whipped Feta - Urnebes . .$6 Feta, garlic, paprika, olive oil.

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Lunch Menu to Go
Lunch Menu Soups and Salads †… RED BORSCHT – hearty vegetables, little sweet and little sour, sour cream . cup 5 bowl 8 CHICKEN PAPRIKASH . cup 6 bowl 10 LOBSTER AND CRAB BISQUE – chunky and velvety, with a kick . cup 7 bowl 12 SOUP FLIGHT $9 SOUP OF THE DAY . MP ´… HOUSE SALAD – mixed greens, grape tomatoes, carrots, red onions . 6 †… GREEK SALAD – greens, cucumbers, grape tomatoes, red onions, olives, feta, balsamic-basil . 8 †… ROASTED BEET – arugula, orange fillets, honey goat cheese, honey-pomegranate dressing . 10 †… CAPRESE SALAD – tomatoes, fresh mozzarella, arugula, basil, pesto, balsamic . 10 †… SPINACH AND STRAWBERRY – honey goat cheese, candied walnuts, raspberry vinaigrette . 11 … WEDGE – grape tomatoes,red onion,Bleu cheese,crispy bacon, deviled egg, Parmesan . 11 peppercorn dressing ´… GRILLED VEGETABLE SALAD – spinach, grilled zucchini, asparagus, red onions, parmesan, . 12 balsamic ´… WARM MUSHROOM AND ASPARAGUS SALAD – red onions, glazed walnuts, mixed greens, . 12 raspberry vinaigrette + add to any salad chicken $7, 8 oz salmon $12, U-10 scallops $15, shrimp $10 Appetizers †… DEVILED EGGS – creamy Dijon dill and tangy sweet pickle filling, paprika . 8 FRIED LIME-CHILL SHISHITO PEPPERS – perfect snack to share . 8 BUFFALO FRIED CAULIFLOWER FLORETS – peppercorn-ranch drizzle . 9 STUFFED HUNGARIAN PEPPERS – sausage, onions, carrots, rice, tomato sauce, Parmesan . 12 ´ ROASTED VEGGIE HUMMUS – pita, cucumbers,warm olives . 10 SNACKING PLATTER – chef's creation, grilled veggies, salads, olives, grilled pita . 15 † CHEESE PLEASE – nuts, fruit, jam, crackers . 15 CHARCUTERIE BOARD – imported smoked and cured meats, cheeses, pickled veggies, crostini . 22 CRAB CAKES – panko crusted, pan fried, garlic remoulade, red slaw . 15 CHICKEN KOPITA – feta, spinach, peppers onions, wrapped in filo, ouzo cream sauce .
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Catering Menu BREAKFAST BREAKFAST
PENNSYLVANIA CONVENTION CENTER Catering Menu BREAKFAST BREAKFAST Continental All breakfasts include freshly brewed coffee, decaf, hot tea and fruit juice. Orders with less than 15 guests will be subject to a $200 service fee. All services are provided on a high grade disposable ware. Rise and Shine Morning Glory Fresh Baked Bagels with Cream Cheese, House Made Muffins and Fresh Baked Scones Butter and Jellies with Yorkshire Cream $13.00 $17. 25 Morning Dew Ben Franklin Starter Fresh Sliced Fruit, Honey Yogurt Dip and Kind Bars Fresh Sliced Fruit, Breakfast Breads and $14.00 Fresh Baked Bagels with Cream Cheese, Broad Street Butter and Jellies Whole Fruit, Breakfast Breads and $23.00 Chef Selected Danish Jump Start $15.00 Fresh Baked Bagels with Cream Cheese, Daybreak Butter and Jellies, House Made Mini Muffins, Assorted Donuts and House Made Muffins Chef Selected Danish, Whole Fruit and Kind Bars $15.00 $23.25 Hot Buffet All breakfasts include freshly brewed coffee, decaf, hot tea and fruit juice. Orders with less than 15 guests will be subject to a $200 service fee. All services are provided on a high grade disposable ware. The Terminal $30.00 Scrambled Eggs, Apple Wood Smoked Bacon, Pork Sausage Links, Home Fried Potatoes, Sliced Seasonal Fruit, Fresh Baked Bagels with Cream Cheese, Butter and Jellies, and House Made Muffins * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Prices subject to additional fees and taxes. PENNSYLVANIA CONVENTION CENTER CATERING MENU 3 BREAKFAST Buffet Enhancements Enhancements require a minimum of 15 guests.
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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
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Product List 2020
Healthy Way Product List GF = Gluten Free (Not all Gluten Free items are listed as GF) Beverages (GF) Crackers Unsweetened Nut Milks 1 Cup = 1/2 Fat Brancrisp 5 = 1 Starch Bahkti Chai Concentrate 1 Cup = 1/4 Starch (contains caffine) Chestnut Crisp (GF) 4 = 1 Starch BetterHalf/Almond Creamer 2 Tbsp = freebie Finn Crisp Caraway 5 = 1 Starch Braggs Lime or Ginger 1 bottle = FREE Jilz (GF) 10 = 1/2 Starch & 1 Fat Cranberry Concentrate 1/4 Cup = FREE Living Spoonful (Raw/GF) 5 = 1 Fat & 1/2 Starch Forager Organic Creamer 2 Tbsp = freebie Mary's (Most Flavors) GF 10 = 1 Starch & 1 Fat Herbal Tea (No Caffine) Unlimited Food Alive (Raw/GF) 1/3 Bag = 1 Fat & 1/2 Starch Kevita Sparkle Probiotic 1 bottle = FREE Rice Thins (GF) 4 = 1 Starch Lemon Juice Concentrate Unlimited Ryvita (Sesame or Dark) 2 = 1 Starch Matcha Tea or Chocolate Drink 1 Tbsp = 1/4 Starch (Lakanto) Ripple Nut Milk 1 Cup = 1/2 fat, 1 protein Desserts - Limited * Enjoy 2x weekly only * Steaz Ice Tea 1 can = FREE (contains caffine) Chocolate Mint Cookies (GF) 1 Package = 1 Protein & 1 Fat Teeccino Tea Unlimited Peanut Butter Cookies (GF) 1 Package = 1 Protein & 1 Fat Virgils ZERO Soda 1 bottle = FREE Snickerdoodle Cookies (GF) 1 Package = 1 Protein & 1 Fat Zevia Soda (Any Flavor) 1 can = FREE (some flavors contains caffine) Sweet Potato Brownie (GF) 1 Starch & 1 Fat Baked Goods, Mixes Berry Oat Breakfast Bar (GF) 1 Protein, 1 Fat & 1 Starch Dressings, Oils & Vinegars Buckwheat Pancake Mix 1/3 cup = 1 Starch Apple Cider Vinegar Unlimited Emily's Breakfast Bar 1 Starch Bragg's Vinaigrettes
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EAT STREETS Fee (And More Baklava) Appear, Is to Let the Dor Cafe Decorated with Carpets, Turkish Flags First Sip “Float on the Tongue” to Savour Its and a Teddy Bear
THE WEEKEND AUSTRALIAN, MARCH 2-3, 2019 10 TRAVEL + INDULGENCE theaustralian.com.au/travel hen drinking tea in Turkey, cer- tain rules apply. The tea, served in tulip-shaped glasses, should be piping hot, clear and bright. WThe ideal colour is described as rabbit-blood red, which makes sense when you see it. “The clarity and colour are most import- ant,” Gonca Karakoc explains as we huddle under the brick arch of a 16th-century cara- vanserai. “If it’s cloudy it has been too long on the stove and will have a bitter aftertaste.” Kursunlu Han is one of hundreds of cara- vanserais (hans) still found around Istanbul, if you know where to look. Thanks to Karakoc, our guide on a Culinary Backstreets tour of the food-obsessed Turkish capital, we do. Hamburg-born and Istanbul-raised — “I see the city like you do, as an outsider, but I can explain it as an insider” — she is both gastro- nome and cultural interpreter on a day-long binge spanning both shores of the Bosphorus. We meet in Karakoy beneath the Roman- esque Galata Tower on a chilly Saturday morning. With her fine features, gamine-cut red hair and theatrical personality, Karakoc reminds me of Shirley MacLaine. “You will see!” she cries as we set off through the alleyways of Turkey’s biggest hardware market, Persembe Pazari. “There will be no elegant restaurants. We will be eat- ing very simple local foods. We want you to have a real, personal experience.” After our quick “commuter breakfast” at Kursunlu Han of tea and simit, the chewy Turkish bagels glazed with grape molasses much needed pick-me-up, Turkish coffee, and and crusted in sesame seeds, we head to the more insights into local lore.
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Animation Weeks of Year 2016 Offer: Animation Weeks
ANIMATION WEEKS OF YEAR 2016 OFFER: ANIMATION WEEKS FOOD SERVICE IMPLEMENTATION OFFER: INTERCONTINENTAL KITCHEN WEEKS DIVERSIFIED FOOD OFFERS FOR YEAR 2016 EMPLOYEES AWARENESS ABOUT IMPORTANCE OF EATING AT WORKPLACE 2 WHY DID WE DECIDE FOR THIS? Enrichment of daily meals To introduce healthy meals To introduce Intercontinental food To approach Slovene kitchen Presentation of the less known food To satisfy users Monthly animations Time suggestions Time of events between February and December 2016 The event will run for one week each month One dish will be present every day We will adjust ourselves to seasonal supply of food WEEK OF RAMSON Ramson soup Pasta carbonara with ramson Potato Souffle with ramson “Krpice“ with ham and ramson Baked polenta with bacon and ramson 5 WEEK OF ASPARAGUS Asparagus soup Risotto with dried tomatoes and asparagus Gratinated potatoes with curd and asparagus Asparagus souffle with mozzarella and ham Chicken steak with asparagus risotto Pizza Napolitano with asparagus 6 WEEK OF QUINOA Stew with quinoa and vegetables Tortilija with quinoa filling Quinoa risotto with shiitake mushrooms Stuffed zucchini with quinoa Grilled chicken fillet with quinoa and vegetables 7 HEALTHY WEEK Pirina risotto with fresh cheese Buckwheat porridge with mushrooms Whole wheat pasta with tuna Chicken tikka with three-color rice Poached salmon with boiled vegetables 8 WEEK OF PRIMORSKA REGION Vipava jota with smoked meat Tripe Trieste Istrian pasta with truffle sauce Walnut dumplings Karst prosciutto with melon 9 WEEK OF DOLENJSKA REGION
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Room Service MENU B
SALATE / SALADS BEZALKOHOLNA PIĆA Food Allergies and Intolerance EAT, DRINK & Cezar salata sa piletinom, inćunima, hrskavom slaninom, krutonima, We welcome enquiries from customers who wish to know whether any meals ALCOHOL FREE BEVERAGES parmezanom contain particular ingredients Cesar salad with chicken, anchovies, crispy bacon, croutons, 1450 RSD Mineralna voda / Mineral water 0,25l 0,75l BE MERRY. parmesan cheese Alergije i netolerancije na hranu Negazirana / Still 350 RSD 650 RSD Dobrodošla su pitanja od strane gostiju koji žele da znaju da li neko jelo sadrži Tuna salata sa paprikama, kukuruzom, pasuljem odredjene sastojke Gazirani sokovi / Sodas POSLUŽITE SE Tuna salad with peppers, sweet corn, beans 1100 RSD Coca Cola, Fanta, Sprite, Tonic, Biter lemon, Coca Cola Zero 380 RSD Red Bull 650 RSD Miks zelenih salata sa kiselim jabukama, čeri paradajzom, Voćni sokovi / Fruit juices I UŽIVAJTE. brusnicama Dostupno/Available 24h Orange, Apple, Black Currant, Peach 380 RSD Mixed green salad with sour apples, cherry tomatoes, cranberries 900 RSD Sveže ceđeni sokovi /Freshly squeezed Orange, Grapefruit, Lemonade 550 RSD LAGANI OBROK / LIGHT MEAL SUPE / SOUPS ALKOHOLNA PIĆA Pršuta sendvič sa Njeguškom pršutom, mocarelom, krem sirom, Kremasta paradajz čorba ALCOHOLIC BEVERAGES čeri paradajzom Creamy tomato soup 600 RSD Proscuitto sandwich with Njegusi prosciutto, mozzarella, 1200 RSD Viski / Whisky 0.04 l Teleća čorba Dostupno/Available 24h cream cheese, cherry tomatoes Johnnie Walker Red Label 600 RSD Veal cream soup 600 RSD Gratinirani sendvič
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Food Menu Grilled Skewers of Saffron Marinated
CHICKEN STRIPS £5.00 5 succulent GRILLED Chicken Strips CHICKEN SHISH £9.50 food menu grilled skewers of saffron marinated CHICKEN chicken cubes served with or without garlic sauce and C&C Salad mix (incL.fries) Cevapi Portion (8 pieces) upgrade to Sweet Potato or Curly FrIes Grilled Minced Lamb & Beef (incl. fries) for AN EXTRA £1.50 Original Cevapi £9.50 SUPREME CHICKEN BURGER £9.50 SERVED In Lepina BREAD with Ajvar CEVAPI & raw onions Grilled Chicken Breast FilLet with Mayo, Lettuce & Tomato (incl. fries) C & C Cevapi £9.50 SERVED In Lepina BREAD with Garlic Sauce, upgrade to Sweet Potato or Curly FrIes Gherkins & Tomatoes for AN EXTRA £1.50 Vegan Cevapi £9.50 ADD cheddar Cheese slices for 60p Falafel based SERVED in Lepina BREAD WITH Tahini sauce, Chopped Lettuce & tomatoes CAN YOU HANDLE THE SEXXY SAUCE? Create Your Own Cevapi £9.50 Chose from Ketchup, Mayo, Ajvar Sauce, Chilli, Garlic, Tahini, Sexxy Sauce and top it with a choice of Lettuce, Raw Onions, Pljeskavica BEEF PATTY (inCL fries) £10.50 Tomato, Cucumber, Gherkins, White Cabbage Lettuce, Tomato, Mayonnaise & Ketchup upgrade to Sweet Potato or Curly FrIes Add GRILLED Halloumi for £1.50 for AN EXTRA £1.50 ADD CHEEDAR Cheese slices FOR 60p Add GRILLED Halloumi, Grated Cheddar or BURGER ADD Chilli Jam for 60p Feta for an extra £1.50 Chicken Fiesta £7.50 FALAFEL WRAP £4.50 Grilled Chicken CUBES SERVED with C&C Choice of Original, Spinach , Beetroot, New Salad Mix* ,garlic sauce or Sauce of your Delphi with C&C Salad Mix* & Tahini sauce choice (See list below) Hummus Wrap £4.00
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Big, Bold, BBQ
Big, Bold, BBQ Schiff’s Food Service reserves the right to limit quantities & correct typographical errors. Promotional prices & allowances valid from 7.16.18 - 8.31.18 Sweet Tea Ribs Meat Room Packer Pork BB Ribs 2 lb & Up FF IBP (#720207, 18/2 lb avg)...$.10 off/lb SFS Chicken Shells Cut to Spec (#710028, 22/2.75-3 lb)...$.10 off/lb Packer Beef Brisket CH CV (#730415, 5/11 lb avg)...$.10 off/lb *Recipe adapted from the Food Network Packer Pork Butts Boneless Ingredients 6 bags black tea (#222351) (#720357, 4/2-8 lb avg)...$.10 off/lb 1/4 cup plus 2 tablespoons packed light brown sugar (#226132) Packer Beef Flank Steak CH CV Kosher salt (#264715) and freshly ground (#730420, 8/9-11 lb avg)...$.10 off/lb pepper (#264305) 1 orange (#500636) 2 racks baby back ribs (#720207) 1 lemon (#500591) Directions Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 Pulled Pork Vinegar Base teaspoons salt and 1/4 teaspoon pepper. (#310044, 2/5 lb)...$.50 off/cs Grate in the orange zest. Pat the ribs dry and trim the membrane from the underside. Precooked Sausage Griller Hot 5 1/2” Rub the tea mixture over the ribs; place in a (#332208, 1/10 lb)...$.50 off/cs roasting pan, meat-side up, and bring to room temperature, about 20 minutes. Precooked Sausage Griller Sweet 5 1/2” Preheat the oven to 275° F. Steep the (#332209, 1/10 lb)...$.50 off/cs remaining 3 tea bags in 2 cups boiling water, about 5 minutes.
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MT 59-01 Danijela Sarcevic.Indd
UDK: 613.281(497.11)(091) ; 641.56(497.11)(091) meat technology ID: 265894924 Founder and publisher: Institute of Meat Hygiene and Technology, Belgrade https://doi.org/10.18485/meattech.2018.59.1.7 Review paper Meat in traditional Serbian cuisine Milan Z. Baltic1, Janjic Jelena1, Milka Popovic2, Tatjana Baltic3, Marija Boskovic1, Marija Starcevic4, Danijela Sarcevic3* A b s t r a c t: The use of meat in traditional Serbian cuisine can be divided into three periods. The fi rst period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19th century. The second period, the 19th and the fi rst half of the 20th centuries, can be marked as special due to signifi cant changes that impacted traditional Serbian cuisine, compared to the fi rst period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fi elds, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe’s gastronomic herit- age. Preservation of traditional cuisine in Serbia has special signifi cance for tourism development. Keywords: tradition, nutrition, history, heritage. Introduction and preparation is not complex.
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Product Catalog
Importers, Manufacturers & Distributors of Specialty Foods ATALO C MAY 2020 G www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 11 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 9 OLIVES . 5 PASTA, GRAINS, RICE & BEANS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 49 SNACKS . 39 SPREADS. 14 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz
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Northern Junket, Index
CTT3 I —•\ I •—I I I N D E I I X Digitized by the Internet Archive in 2011 with funding from Boston Library Consortium Member Libraries http://www.archive.org/details/northernjunketinOOpage I ND O NORTHERN JUNKI VOLUME 1. - NUMBER 1. THROUGH VOLUME 14.- NUMBER 9 APRIL 1949. THROUGH JULY 1984. RALPH PAGE - EDITOR AND PUBLISHER. INDEX Compiled and Published by Roger Knox INDEX TO NORTHERN JUNKET COPYRIGHT 1985 by Roger C. Knox Roger C. Knox 702 North Tioga Street Ithaca, NY 14850 TO THE MEMORY OF RALPH PAGE THIS WORK IS RESPECTFULLY AND AFFECTIONATELY DEDICATED "He was a very special human being." (Dave Fuller) "It was a sad day for the dance world when he passed on. He left thousands of friends, and probably hundreds of his-taught Contra-callers who will perpetuate his memory for some time to come." (Beverly B. Wilder Jr.) "All who knew him have suffered a great loss." (Lannie McQuaide) "About very few can it be truly said that 'He was a legend in his own time,' but Ralph certainly was and is such a legend. The world of dance is a richer place because he was here." (Ed Butenhof) ACKNOWLEDGEMENTS There is a danger when one starts naming those who helped in a task that someone may have been left off the "Honor Roll." To avoid that problem 1 wish to thank everyone who gave me any encouragement, advice, orders for the Index, or anything else one can imagine. I wish specifically to thank several people who played an important role in this endeavor and I will risk the wrath of someone I may have missed but who will nevertheless live in my heart forever.
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