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Pizza is an Italian dish consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.
Chop suey is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce. It is typically served with rice, but can become the Chinese-American form of chow mein with the substitution of stir-fried noodles for rice.
Hummus, also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika.
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
Stephen Jay Greenblatt is an American literary historian and author. He has served as the John Cogan University Professor of the Humanities at Harvard University since 2000. Greenblatt is the general editor of The Norton Shakespeare (2015) and the general editor and a contributor to The Norton Anthology of English Literature.
Amanda Anderson is the Andrew W. Mellon Professor of Humanities and English and Director of the Cogut Institute for the Humanities at Brown University. She is a literary scholar and theorist who has written on nineteenth- and twentieth-century literature and culture as well as on contemporary debates in literary and cultural theory.
Michael Martin Fried is a modernist art critic and art historian. He studied at Princeton University and Harvard University and was a Rhodes Scholar at Merton College, Oxford. He is the J.R. Herbert Boone Professor Emeritus of Humanities and Art History at the Johns Hopkins University, Baltimore, Maryland, United States.
Hans Joas is a German sociologist and social theorist.
Restaurants fall into several industry classifications, based upon menu style, preparation methods and pricing, as well as the means by which the food is served to the customer. This article mainly describes the situation in the US, while categorisation differs widely around the world.
Alexandre-Balthazar-Laurent Grimod de La Reynière was a lawyer by qualification who acquired fame during the reign of Napoleon for his sensual and public gastronomic lifestyle. Son of Laurent Grimod de La Reynière, he inherited the family fortune on the death of his father, a fermier général, in 1793. He was a member of the Société du Caveau.
Timon Screech was professor of the history of art at the School of Oriental and African Studies (SOAS), University of London from 1991 - 2021, when he left the UK in protest over Brexit. He is now a professor at the International Research Center for Japanese Studies (Nichibunken) in Kyoto. Screech is a specialist in the art and culture of early modern Japan.
Sir Adam Roberts is Emeritus Professor of International Relations at the University of Oxford, a senior research fellow in Oxford University's Department of Politics and International Relations, and an emeritus fellow of Balliol College, Oxford.
Frederick A. de Armas is a literary scholar, critic and novelist who is Robert O. Anderson Distinguished Service Professor in Humanities at the University of Chicago.
Davud Monshizadeh was an Iranian Nazi, the founder of SUMKA, and a supporter of Nazism in Germany during World War II and in Iran after the war. He was a member of the SS and worked as a Nazi radio propagandist in Germany. He was also a scholar in Iranian Studies who later became a professor of Iranian Languages at Uppsala University, Sweden.
Joshua Weiner is an American poet.
Ken Albala is an American food historian, chef, author, and a professor of history at University of the Pacific. He has authored or edited 27 books on food and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home."
William O. Stephens, is an American philosopher and scholar of Stoicism. He is Professor Emeritus of Philosophy at Creighton University after retiring from teaching at their Omaha Campus in 2020.
Lars Johanson is a Swedish Turcologist and linguist, an emeritus professor at the University of Mainz, and docent at the Department of Linguistics and Philology, University of Uppsala, Sweden.
Tsukemen is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as overseas in the United States.
