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Smiling woman displaying her blank laptop screen
Web Development Company in India
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Chinatown
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Neon
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Lips
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Konzertplakat
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Caesar salad
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Julia Child said that she had eaten a Caesar salad at Cardini’s restaurant when she was a child in the 1920s. The earliest contemporary documentation of Caesar Salad is from a 1946 Los Angeles restaurant menu, twenty-two years after the 1924 origin stated by the Cardinis.
Caesar salad
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Julia Child said that she had eaten a Caesar salad at Cardini’s restaurant when she was a child in the 1920s. The earliest contemporary documentation of Caesar Salad is from a 1946 Los Angeles restaurant menu, twenty-two years after the 1924 origin stated by the Cardinis.
Classic Cappuccino
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The ‘Kapuziner’ obviously had its name from the colour of coffee with a few drops of cream, nicknamed so because the capuchin monks in Vienna and elsewhere wore vestments with this colour. Another popular coffee was Franziskaner, with more cream (or milk), referring to the somewhat ‘lighter’ brown colour of the robes of monks of the Franciscan order.
Cappuccino as we write it today is first mentioned in northern Italy in the 1930s, and photographs from that time show a ‘viennese’ —a coffee topped with whipped cream sprinkled with cinnamon or chocolate. The steamed milk atop is a later addition. Though coffee was brewed differently all over Europe after WW2, in Italy, the real espresso machines became widespread only during the 1950s, and ‘cappuccino’ was re-defined, now made from espresso and frothed milk (though far from the quality of steamed milk today). As the espresso machines improved, so did the dosing of coffee and the heating of the milk. Outside Italy, ‘cappuccino’ spread, but was generally made from dark coffee with whipped cream, as it still is in large parts of Europe. The ‘Kapuziner’ remained unchanged on the Austrian coffee menu, even in Trieste, which by 1920 belonged to Italy and in Budapest, Prague, Bratislava and other cities of the former Empire.
Espresso machines were introduced at the beginning of the 20th century, after Luigi Bezzera of Milan filed the first patent in 1901.,and although the first generations of machines certainly did not make espresso the way we define it today, coffee making in Cafés changed in the first decades of the 20th century. These first machines made it possible to serve coffee ‘espresso’ -specifically to each customer. The cups were still the same size, and the dose of beans were ground coarse as before. The too high temperature of the boilers scalded the coffee and several attempts at improving this came in the years after the 1st World War. By the end of the 2nd World War, the Italians launched the ‘age of crèma’ as the new coffee machines could create a higher pressure, leading to a finer grind and the now classic ‘crèma’. The first small cups appear in the 1950s, and the machines could by now also heat milk. The modern ‘cappuccino’ was born. In Vienna, the espresso bars were introduced in the 1950s, leading to both the ‘kapuziner’ and the ‘cappuccino’ being served as two different beverages alongside each other.
In the United Kingdom, espresso coffee initially gained popularity in the form of the cappuccino, influenced by the British custom of drinking coffee with milk, the desire for a longer drink to preserve the café as a destination, and the exotic texture of the beverage.