“ In God's name . ” She even took care end of the Monarchy . A policeman appeared Clemens a puppy . It was white with a black spot of the needed furniture and provided a wedding Hotel Sacher . He asked Anna Sacher to re on its nose .
The story is a good one, and it has been repeated so often that it has the ring of truth (not least by Eduard Sacher, who used it to good effect to promote his five-star hotel). The trouble is that Franz Sacher himself told a different ...
Publisher: Oxford University Press
A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.
Accept no substitutes: The real Sachertorte, as served at the Hotel Sacher, Vienna. Let. Us. Eat. Cake. Many hotels have signature dishes, some using ingredients that are closely guarded secrets. But the cake associated with the Sacher ...
Author: Fritz Gubler
Publisher: Great, Grand & Famous Hotels
Waldorf Hysteria presents the lighter side of hotels. This appealing gift book looks back to the first golden age of hospitality, with full page photographs from the archives, hotel etiquette advice from long ago, and quirky tales of hotel shenanigans. The book includes plenty of tales from today's hotels so readers can judge for themselves. These stories cover all aspects of hotel life: room service; pets in hotels; celebrities and scandals; rip-offs and scams; unusual hotels; hotels as movie sets; hotels of future; and the things people leave behind.
Figure 5 gives an example of a web page describing the famous Hotel Sacher in Vienna with a short text, its geo-position, and its star rating. The web page contains semantic web tags with RDF references to existing schema and knowledge ...
Author: Zheng Xiang
Publisher: Springer Nature
Category: Business & Economics
This handbook provides an authoritative and truly comprehensive overview both of the diverse applications of information and communication technologies (ICTs) within the travel and tourism industry and of e-tourism as a field of scientific inquiry that has grown and matured beyond recognition. Leading experts from around the world describe cutting-edge ideas and developments, present key concepts and theories, and discuss the full range of research methods. The coverage accordingly encompasses everything from big data and analytics to psychology, user behavior, online marketing, supply chain and operations management, smart business networks, policy and regulatory issues – and much, much more. The goal is to provide an outstanding reference that summarizes and synthesizes current knowledge and establishes the theoretical and methodological foundations for further study of the role of ICTs in travel and tourism. The handbook will meet the needs of researchers and students in various disciplines as well as industry professionals. As with all volumes in Springer’s Major Reference Works program, readers will benefit from access to a continually updated online version.
Nevertheless Frau Anna, like Hotel Sacher, remained a respected Viennese institution. In 1930 after she died in her room at the hotel, tens of thousands lined the streets to the Augustinerkirche to pay their respects as her coffin ...
Author: Adrian Mourby
Publisher: Icon Books
Salvador Dalí once asked room service at Le Meurice in Paris to send him up a flock of sheep. When they were brought to his room he pulled out a gun and fired blanks at them. George Bernard Shaw tried to learn the tango at Reid’s Palace in Madeira, and the details of India’s independence were worked out in the ballroom of the Imperial Hotel, Delhi. The world’s grandest hotels have provided glamorous backgrounds for some of the most momentous – and most bizarre – events in history. Adrian Mourby is a distinguished hotel historian and travel journalist – and a lover of great hotels. Here he tells the stories of 50 of the world’s most magnificent, among them the Adlon in Berlin, the Hotel de Russie in Rome, the Continental in Saigon, Raffles in Singapore, the Dorchester in London, Pera Palace in Istanbul and New York’s Plaza, as well as some lesser known grand hotels like the Bristol in Warsaw, the Londra Palace in Venice and the Midland in Morecambe Bay. All human life is to be found in a great hotel, only in a more entertaining form.
And every day since, the Sacher torte has been prepared and served in Vienna. For this reason, it is considered a national treasure, ... The trouble started in 1931 or thereabouts, when the proprietor of the Hotel Sacher, ...
Author: David Brinkley
Category: Biography & Autobiography
From one of America’s most revered journalists–a richly entertaining roundup of the extraordinary individuals with whom he crossed paths in our nation’s capital and of the events that marked the twentieth century. Here are firsthand profiles of Washington insiders that only an insider himself could have given us: Franklin D. Roosevelt counting out enough cigarettes to get through a half-hour debriefing with the press; May Craig, the first female reporter to penetrate Roosevelt’s inner sanctum, who never failed to remind the president that his wife was a newspaper writer, too; Theodore Bilbo, a Mississippi senator and race baiter who effectively became mayor of Washington at a time when it was a segregated provincial town; Jimmy Hoffa, the popular and ill-fated union leader; Lyndon Johnson, whom Brinkley describes as the most impressive and appalling figure he encountered; and Ronald Reagan, whom he found to be the most mysterious of the eleven presidents he covered. Here is also Brinkley’s account of President Kennedy’s assassination and a poignant remembrance of D-day. David Brinkley was there and saw it all. In the “sour-lovable manner” (Mark Feeney, Boston Globe) of storytelling that he perfected, and in a narrative style that is both “hilarious and instructive” (George Will), Brinkley’s Beat gives us his vivid recollections and the intelligence, acuity, and clear-sightedness on which his unimpeachable reputation rested for more than half a century.
In 1938 the new owners of the Hotel Sacher took to boasting of selling 'the Original Sacher-Torte'. In the complex and bitter dispute that followed, the Hotel Sacher and Demel's each asserted that they had the exclusive right to call ...
Author: Meriel Schindler
Publisher: W. W. Norton & Company
Category: Biography & Autobiography
An extraordinary memoir of a Jewish family spanning two world wars and its flight from Nazi-occupied Austria. Meriel Schindler spent her adult life trying to keep her father, Kurt, at bay. But when he died in 2017, he left behind piles of Nazi-era documents related to her family’s fate in Innsbruck, Austria, and a treasure trove of family albums reaching back to before World War I. Meriel was forced to confront not only their fractured relationship, but also the truth behind their family history. The Lost Café Schindler re-creates the journey of an extraordinary family, whose relatives included the Jewish doctor who treated Hitler’s mother when she was dying of breast cancer; the Kafka family; and Alma Schindler, the wife of Gustav Mahler. The narrative centers around the Café Schindler, the social hub of Innsbruck. Famous for its pastries, home-distilled liquors, live entertainment, and hospitality, the restaurant attracted Austrians from all walks of life. But as conditions became untenable for Jews in Austria during the Nazi era, the Schindlers were forced to leave, and their café was expropriated. Meriel reconstructs the color and vibrancy of life in prewar Innsbruck against the majestic backdrop of the Austrian Alps, as well as the creeping menace and, finally, terror of the Nazi occupation. Ultimately, The Lost Café Schindler is a story of tragic loss—several relatives disappeared in Terezín and Auschwitz—but also one of reclamation and reconciliation. Beautifully written, it is an unforgettable portrait of an era and a testament to the pull of family history on future generations.
Built: 1876 Open: 1876 Remodelled: 2005 Rooms &Suites: 152 Storeys: 7 Spa Services: Sacher SPA Established in 1876 by the son of the inventor of the famed Original Sacher-Torte, Hotel Sacher Wien is a privately owned 5-star hotel, ...
HOTEL SACHER—Opened in 1876 by Eduard Sacher, 44 years after his father created their namesake torte (still served in the hotel's café; see below), this luxury hotel evokes pure elegance, from the plushly decorated parlor and crystal ...
Author: Patricia Schultz
Publisher: Workman Publishing
The world’s bestselling travel book is back in a more informative, more experiential, more budget-friendly full-color edition. A #1 New York Times bestseller, 1,000 Places reinvented the idea of travel book as both wish list and practical guide. As Newsweek wrote, it “tells you what’s beautiful, what’s fun, and what’s just unforgettable— everywhere on earth.” And now the best is better. There are 600 full-color photographs. Over 200 entirely new entries, including visits to 28 countries like Lebanon, Croatia, Estonia, and Nicaragua, that were not in the original edition. There is an emphasis on experiences: an entry covers not just Positano or Ravello, but the full 30-mile stretch along the Amalfi Coast. Every entry from the original edition has been readdressed, rewritten, and made fuller, with more suggestions for places to stay, restaurants to visit, festivals to check out. And throughout, the book is more budget-conscious, starred restaurants and historic hotels such as the Ritz, but also moderately priced gems that don’t compromise on atmosphere or charm. The world is calling. Time to answer.