1.
Alcoholic drink
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Long-term use can lead to alcohol abuse, physical dependence, and alcoholism. Drinking alcohol plays an important social role in many cultures, most countries have laws regulating their production, sale, and consumption, some countries ban such activities entirely. However, alcoholic drinks are legal in most parts of the world, the global alcoholic drink industry exceeded $1 trillion in 2014. Alcohol is one of the most widely used drugs in the world. For instance, in 2015, among Americans, 89% of adults had consumed alcohol at point, 70% had drunk it in the last year. Alcoholic drinks are divided into three classes—beers, wines, and spirits—and typically contain between 3% and 40% alcohol by volume. Discovery of late Stone Age jugs suggest that intentionally fermented drinks existed at least as early as the Neolithic period, wine is a fermented beverage produced from grapes. Wine involves a longer process than beer and also a long aging process. Sparkling wine can be made by means of a secondary fermentation, fruit wines are made from fruits other than grapes, such as plums, cherries, or apples. Sake is an example of rice wine. Beer is a beverage fermented from grain mash and it is made from barley or a blend of several grains. If the fermented mash is distilled, then the drink is a spirit, beer is the most consumed alcoholic beverage in the world. Cider or cyder is an alcoholic drink made from any fruit juice, apple juice, peaches. Cider alcohol content varies from 1. 2% ABV to 8. 5% or more in traditional English ciders, in some regions, cider may be called apple wine. Mead is a drink created by fermenting honey with water, sometimes with various fruits, spices, grains. The alcoholic content of mead may range from about 8% ABV to more than 20%, the defining characteristic of mead is that the majority of the drinks fermentable sugar is derived from honey. A distilled drink or liquor is a drink produced by distilling ethanol produced by means of fermenting grain, fruit. Unsweetened, distilled, alcoholic drinks that have a content of at least 20% ABV are called spirits
2.
Distilled beverage
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This process purifies it and removes diluting components like water, for the purpose of increasing its proportion of alcohol content. As distilled beverages contain more alcohol, they are considered harder – in North America, as examples, this term does not include beverages such as beer, wine, sake, and cider, as they are fermented but not distilled. These all have relatively low alcohol content, typically less than 15%, brandy is a spirit produced by the distillation of wine, and has an ABV of over 35%. Other examples of distilled beverages include bourbon, vodka, gin, rum, tequila, mezcal, whisky, scotch, the term spirit refers to a distilled beverage that contains no added sugar and has at least 20% alcohol by volume. Distilled beverages bottled with added sugar and added flavorings, such as Grand Marnier, Frangelico, Distilled beverages generally have an alcohol concentration higher than 30%. The origin of liquor and its close relative liquid was the Latin verb liquere, according to the Oxford English Dictionary, an early use of the word in the English language, meaning simply a liquid, can be dated to 1225. The first use the OED mentions of its meaning a liquid for drinking occurred in the 14th century and its use as a term for an intoxicating alcoholic drink appeared in the 16th century. The term spirit in reference to alcohol stems from Middle Eastern alchemy and these alchemists were more concerned with medical elixirs than with transmuting lead into gold. The vapor given off and collected during a process was called a spirit of the original material. Distilled water was described in the 2nd century AD by Alexander of Aphrodisias, the Alexandrians were using a distillation alembic or still device in the 3rd century AD. The medieval Arabs learned the process from the Alexandrians and used it extensively. Freeze distillation involves freezing the alcoholic beverage and then removing the ice, the freezing technique had limitations in geography and implementation limiting how widely this method was put to use. The earliest evidence of distillation of alcohol comes from the School of Salerno in southern Italy during the 12th century. Again, the Chinese may not have been far behind, with evidence indicating the practice of distillation began during the 12th century Jin or Southern Song dynasties. A still has been found at a site in Qinglong, Hebei. Fractional distillation was developed by Taddeo Alderotti in the 13th century, the production method was written in code, suggesting that it was being kept secret. In 1437, burned water was mentioned in the records of the County of Katzenelnbogen in Germany and it was served in a tall, narrow glass called a Goderulffe. Claims upon the origin of specific beverages are controversial, often invoking national pride, but they are plausible after the 12th century AD and these spirits would have had a much lower alcohol content than the alchemists pure distillations, and they were likely first thought of as medicinal elixirs
3.
Prohibition
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The earliest records of prohibition of alcohol date to the Xia Dynasty in China. Yu the Great, the first ruler of the Xia Dynasty and it was legalized again after his death, during the reign of his son Qi. Another record was in the Code of Hammurabi specifically banning the selling of beer for money, in the early twentieth century, much of the impetus for the prohibition movement in the Nordic countries and North America came from moralistic convictions of pietistic Protestants. Rum-running became widespread and organized crime control of the distribution of alcohol. Distilleries and breweries in Canada, Mexico and the Caribbean flourished as their products were consumed by visiting Americans or illegally exported to the United States. Chicago became notorious as a haven for prohibition dodgers during the known as the Roaring Twenties. Prohibition generally came to an end in the late 1920s or early 1930s in most of North America and Europe, in some countries where the dominant religion forbids the use of alcohol, the production, sale, and consumption of alcoholic beverages is prohibited or restricted today. For example, in Saudi Arabia and Libya alcohol is banned, Sale of alcohol is banned in Afghanistan. In Bangladesh, alcohol is prohibited due to its proscription in the Islamic faith. However, the purchase and consumption is allowed in the country, the Garo tribe consume a type of rice beer, and Christians in this country drink and purchase wine for their holy communion. In Brunei, alcohol consumption and sale is banned in public, in India alcohol is a state subject and individual states can legislate prohibition, but currently most states do not have prohibition. Prohibition is in force in the states of Gujarat, Bihar and Nagaland, parts of Manipur, the state of Kerala has placed some limitations on sale of alcohol. All other States and union territories of India permit the sale of alcohol, election days and certain national holidays such as Gandhi Jayanti are meant to be dry days when liquor sale is not permitted. The state of Andhra Pradesh had imposed Prohibition under the Chief Ministership of N. T. Rama Rao, Prohibition was also observed from 1996 to 1998 in Haryana. Some Indian states observe dry days on major religious festivals/occasions depending on the popularity of the festival in that region, since the 1979 Islamic Revolution, the sale and consumption of alcohol is banned in Iran. Alcohol is banned for people who use small shops and convenience stores, the consumption, importation and brewing of, and trafficking in liquor is strictly against the law. Alcohol is banned for Muslims in Malaysia due to its Islamic faith, the Maldives ban the import of alcohol, x-raying all baggage on arrival. Alcoholic beverages are available only to tourists on resort islands
4.
Carbonated water
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Carbonated water is water into which carbon dioxide gas under pressure has been dissolved. Some of these have additives, such as chloride, sodium bicarbonate or similar. This process, known as carbonation, is a process that causes the water to become effervescent, most carbonated water is sold in ready to drink bottles as carbonated beverages such as soft drinks. However, it is easy to prepare at home with soda makers. These additives are included to emulate the slightly salty taste soda water developed years ago from first using them as preservatives. By itself, carbonated water appears to have impact on health. While carbonated water is acidic, this acidity is quickly neutralized by saliva. Carbonated water may increase irritable bowel syndrome symptoms of bloating and gas due to the release of carbon dioxide in the digestive tract and it does not appear to have an effect on gastro-oesophageal reflux disease. There is tentative evidence that water may help with constipation among people who have had a stroke. Some carbonated waters have added sodium, so they may be an issue for those on low-sodium diets, typical carbonated soft drinks such as colas do have health risks. Carbonated colas have a correlation with slightly decreased bone density in older women, soft drinks are about 100 times more erosive to teeth than plain carbonated water. Carbon dioxide gas dissolved in water at a low concentration creates carbonic acid according to the following reaction, the pH level between 3 and 4 is approximately in between apple juice and orange juice in acidity, but much less acidic than the acid in the stomach. The human body robustly maintains pH equilibrium via acid–base homeostasis and will not be affected by consumption of plain carbonated water, if an alkaline salt, such as sodium bicarbonate, potassium bicarbonate, or potassium citrate is added to the water, its acidity is reduced. The amount of a gas like carbon dioxide that can be dissolved in water is described by Henrys Law, Water is chilled, optimally to just above freezing, in order to permit the maximum amount of carbon dioxide to dissolve in it. Higher gas pressure and lower temperature cause more gas to dissolve in the liquid, when the temperature is raised or the pressure is reduced, carbon dioxide escapes from the solution, in the form of bubbles. Many alcoholic drinks, such as beer, wine and champagne, were carbonated through the process for centuries. In 1662 Christopher Merret was creating sparkling wine, in 1750 the Frenchman Gabriel François Venel produced artificial carbonated water for the first time. It is thought that William Brownrigg and Henry Cavendish also infused water with carbon dioxide around this time
5.
Liqueur
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A liqueur is an alcoholic beverage made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener. Liqueurs are typically sweet, they are usually not aged for long after the ingredients are mixed. In the United States and Canada, where spirits are often called liquor, there is confusion over liqueurs and liquors. You can distinguish them from each other because liqueurs are quite sweet and often syrupy in consistency, most liqueurs have a lower alcohol content than spirits, but some contain as much as 55% ABV. Liqueurs are historical descendants of herbal medicines, they were made in Italy as early as the 13th century and were prepared by monks. Nowadays, liqueurs are made worldwide and are served in many ways, by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails and they are often served with or after a dessert. Liqueurs are also used in cooking, some liqueurs are prepared by infusing certain woods, fruits, or flowers in either water or alcohol and adding sugar or other items. Others are distilled from aromatic or flavoring agents, layered drinks are made by floating different-colored liqueurs in separate layers. Each liqueur is poured slowly into a glass over the back of a spoon or down a glass rod, so that the liquids of different densities remain unmixed, the word liqueur comes from the Latin liquifacere via French. Liqueurs Liqueurs at The Cooks Thesaurus
6.
Sugar
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Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of derived from different sources. Simple sugars are called monosaccharides and include glucose, fructose, the table sugar or granulated sugar most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods and it is added to some foods, in the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk, longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a sweet taste, low-calorie food substitutes for sugar, described as artificial sweeteners, include aspartame and sucralose, a chlorinated derivative of sucrose. Sugars are found in the tissues of most plants and are present in sufficient concentrations for efficient commercial extraction in sugarcane, the world production of sugar in 2011 was about 168 million tonnes. The average person consumes about 24 kilograms of sugar each year, equivalent to over 260 food calories per person, since the latter part of the twentieth century, it has been questioned whether a diet high in sugars, especially refined sugars, is good for human health. Sugar has been linked to obesity, and suspected of, or fully implicated as a cause in the occurrence of diabetes, cardiovascular disease, dementia, macular degeneration, the etymology reflects the spread of the commodity. The English word sugar ultimately originates from the Sanskrit शर्करा, via Arabic سكر as granular or candied sugar, the contemporary Italian word is zucchero, whereas the Spanish and Portuguese words, azúcar and açúcar, respectively, have kept a trace of the Arabic definite article. The Old French word is zuchre and the contemporary French, sucre, the earliest Greek word attested is σάκχαρις. The English word jaggery, a brown sugar made from date palm sap or sugarcane juice, has a similar etymological origin – Portuguese jagara from the Sanskrit शर्करा. Sugar has been produced in the Indian subcontinent since ancient times and it was not plentiful or cheap in early times and honey was more often used for sweetening in most parts of the world. Originally, people chewed raw sugarcane to extract its sweetness, sugarcane was a native of tropical South Asia and Southeast Asia. Different species seem to have originated from different locations with Saccharum barberi originating in India and S. edule, one of the earliest historical references to sugarcane is in Chinese manuscripts dating back to 8th century BC that state that the use of sugarcane originated in India. Sugar was found in Europe by the 1st century AD, but only as an imported medicine and it is a kind of honey found in cane, white as gum, and it crunches between the teeth. It comes in lumps the size of a hazelnut, sugar is used only for medical purposes. Sugar remained relatively unimportant until the Indians discovered methods of turning sugarcane juice into granulated crystals that were easier to store, crystallized sugar was discovered by the time of the Imperial Guptas, around the 5th century AD
7.
Honey
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Honey /ˈhʌni/ is a sugary food substance produced and stored by certain social hymenopteran insects. It is produced from the secretions of plants or insects, such as floral nectar or aphid honeydew, through regurgitation, enzymatic activity. The variety of honey produced by bees is the most well-known, due to its worldwide commercial production. Honey gets its sweetness from the monosaccharides fructose and glucose, and has about the relative sweetness as granulated sugar. It has attractive properties for baking and a distinctive flavor that leads some people to prefer it to sugar. Most microorganisms do not grow in honey, so sealed honey does not spoil, however, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to babies, as it may result in botulism. People who have an immune system should not eat honey because of the risk of bacterial or fungal infection. Although some evidence indicates honey may be effective in treating diseases and other conditions, such as wounds and burns. Providing 64 calories in a serving of one tablespoon equivalent to 1272 kj per 100 g. Honey is generally safe, but may have various, potential adverse effects or interactions with excessive consumption, existing disease conditions, or drugs. Honey use and production have a long and varied history as an ancient activity, depicted in Valencia, in cold weather or when other food sources are scarce, adult and larval bees use stored honey as food. By contriving for bee swarms to nest in man-made hives, people have been able to semidomesticate the insects, Bee digestive enzymes - invertase, amylase, and diastase - and gastric acid hydrolyze sucrose to a mixture of glucose and fructose. The bees work together as a group with the regurgitation and digestion for as long as 20 minutes until the product reaches storage quality. It is then placed in honeycomb cells left unsealed while still high in content and natural yeasts. The bees then cap the cells with wax to seal them, as removed from the hive by a beekeeper, honey has a long shelf life and will not ferment if properly sealed. Another source of honey is from a number of species, such as the wasps Brachygastra lecheguana and Brachygastra mellifica. These species are known to feed on nectar and produce honey, Honey is collected from wild bee colonies, or from domesticated beehives. The honey is stored in honeycombs, wild bee nests are sometimes located by following a honeyguide bird
8.
Milk
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Milk is a pale liquid produced by the mammary glands of mammals. It is the source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mothers antibodies to its young and it contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy, Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the worlds largest producer of milk, and is the leading exporter of skimmed milk powder, the ever increasing rise in domestic demand for dairy products and a large demand-supply gap could lead to India being a net importer of dairy products in the future. The United States, India, China and Brazil are the worlds largest exporters of milk and milk products, China and Russia were the worlds largest importers of milk and milk products until 2016 when both countries became self-sufficient, contributing to a worldwide glut of milk. Throughout the world, there are more than six billion consumers of milk and milk products, over 750 million people live in dairy farming households. The term milk comes from Old English meoluc, milc, from Proto-Germanic *meluks milk, there are two distinct types of milk consumption, a natural source of nutrition for all infant mammals and a food product for humans of all ages that is derived from other animals. In almost all mammals, milk is fed to infants through breastfeeding, the early milk from mammals is called colostrum. Colostrum contains antibodies that provide protection to the baby as well as nutrients. The makeup of the colostrum and the period of secretion varies from species to species, for humans, the World Health Organization recommends exclusive breastfeeding for six months and breastfeeding in addition to other food for at least two years. In some cultures it is common to breastfeed children for three to five years, and the period may be longer, fresh goats milk is sometimes substituted for breast milk. This introduces the risk of the child developing electrolyte imbalances, metabolic acidosis, megaloblastic anemia, in many cultures of the world, especially the West, humans continue to consume milk beyond infancy, using the milk of other animals as a food product. Initially, the ability to digest milk was limited to children as adults did not produce lactase, Milk was therefore converted to curd, cheese and other products to reduce the levels of lactose. Thousands of years ago, a chance mutation spread in human populations in Europe that enabled the production of lactase in adulthood and this allowed milk to be used as a new source of nutrition which could sustain populations when other food sources failed. Milk is processed into a variety of products such as cream, butter, yogurt, kefir, ice cream. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, whole milk, butter and cream have high levels of saturated fat. The sugar lactose is found only in milk, forsythia flowers, the enzyme needed to digest lactose, lactase, reaches its highest levels in the small intestine after birth and then begins a slow decline unless milk is consumed regularly
9.
Cream
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Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, in the industrial production of cream, this process is accelerated by using centrifuges called separators. In many countries, cream is sold in several grades depending on the total butterfat content, Cream can be dried to a powder for shipment to distant markets. Cream has high levels of saturated fat, Cream skimmed from milk may be called sweet cream to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a fat content and tastes more salty, tangy. In many countries, cream is usually sold partially fermented, sour cream, crème fraîche, Cream has many culinary uses in sweet, bitter, salty and tangy dishes. This is also the origin of butters yellow color, Cream from goats milk, or from cows fed indoors on grain or grain-based pellets, is white. Cream is used as an ingredient in foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases. Whipped cream is served as a topping on ice cream sundaes, milkshakes, egg nog, irish cream is an alcoholic liqueur which blends cream with whiskey, and often honey, wine, or coffee. Cream is also used in Indian curries such as masala dishes, Cream is often added to coffee in the US and Canada. Both single and double cream can be used in cooking, double cream or full-fat crème fraîche are often used when cream is added to a hot sauce, to prevent any problem with it separating or splitting. Double cream can be thinned with milk to make an approximation of single cream, the French word crème denotes not only dairy cream, but also other thick liquids such as sweet and savory custards, which are normally made with milk, not cream. Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, in many jurisdictions, there are regulations for each type. In the United States, cream is sold as, Most cream products sold in the United States at retail contain the minimum permissible fat content for their product type. Half and half almost always contains only 10. 5% butterfat, not all grades are defined by all jurisdictions, and the exact fat content ranges vary. Cream must contain no less than 350 g/kg of milk fat, in Canada, light cream is very low-fat cream, usually with 5% or 6% butterfat. Specific product characteristics are generally uniform throughout Canada, but names vary by geographic and linguistic area and by manufacturer. It can be confusing, coffee cream may be 10% or 18% and half-and-half may be 3%, 5%, 6% or 10%, all depending on location
10.
Oxford English Dictionary
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The Oxford English Dictionary is a descriptive dictionary of the English language, published by the Oxford University Press. The second edition came to 21,728 pages in 20 volumes, in 1895, the title The Oxford English Dictionary was first used unofficially on the covers of the series, and in 1928 the full dictionary was republished in ten bound volumes. In 1933, the title The Oxford English Dictionary fully replaced the name in all occurrences in its reprinting as twelve volumes with a one-volume supplement. More supplements came over the years until 1989, when the edition was published. Since 2000, an edition of the dictionary has been underway. The first electronic version of the dictionary was available in 1988. The online version has been available since 2000, and as of April 2014 was receiving two million hits per month. The third edition of the dictionary will probably appear in electronic form, Nigel Portwood, chief executive of Oxford University Press. As a historical dictionary, the Oxford English Dictionary explains words by showing their development rather than merely their present-day usages, therefore, it shows definitions in the order that the sense of the word began being used, including word meanings which are no longer used. The format of the OEDs entries has influenced numerous other historical lexicography projects and this influenced later volumes of this and other lexicographical works. As of 30 November 2005, the Oxford English Dictionary contained approximately 301,100 main entries, the dictionarys latest, complete print edition was printed in 20 volumes, comprising 291,500 entries in 21,730 pages. The longest entry in the OED2 was for the verb set, as entries began to be revised for the OED3 in sequence starting from M, the longest entry became make in 2000, then put in 2007, then run in 2011. Despite its impressive size, the OED is neither the worlds largest nor the earliest exhaustive dictionary of a language, the Dutch dictionary Woordenboek der Nederlandsche Taal is the worlds largest dictionary, has similar aims to the OED and took twice as long to complete. Another earlier large dictionary is the Grimm brothers dictionary of the German language, begun in 1838, the official dictionary of Spanish is the Diccionario de la lengua española, and its first edition was published in 1780. The Kangxi dictionary of Chinese was published in 1716, trench suggested that a new, truly comprehensive dictionary was needed. On 7 January 1858, the Society formally adopted the idea of a new dictionary. Volunteer readers would be assigned particular books, copying passages illustrating word usage onto quotation slips, later the same year, the Society agreed to the project in principle, with the title A New English Dictionary on Historical Principles. He withdrew and Herbert Coleridge became the first editor, on 12 May 1860, Coleridges dictionary plan was published and research was started
11.
Hudson, New York
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Hudson is a city located along the west border of Columbia County, New York, United States. As of the 2010 census it had a population of 6,713, the city is named after the adjacent Hudson River and ultimately after the explorer Henry Hudson. Hudson is the county seat of Columbia County, Hudson is sister city with Pallisa, Uganda. According to the United States Census Bureau, the city has an area of 2.3 square miles. 2.2 square miles of it is land and 0.15 square miles, Hudson is located on what began as a spit of land jutting into the Hudson River between the South Bay and North Bay, now both largely filled in. Across the Hudson River lies the town of Athens in Greene County, New York, the town of Greenport borders the other three sides of the city. As of the census of 2010, there were 6,713 people,2,766 households, the population was estimated at 6,648 in 2013. These numbers include the approximately 360 residents of the local Hudson Correctional Facility, the population density was 3,110.8 inhabitants per square mile. The racial makeup of the city was 59. 0% White,25. 0% African American,0. 4% Native American,7. 1% Asian,0. 1% Pacific Islander, hispanic or Latino of any race were 8. 2% of the population. 40. 9% of all households were made up of individuals and 13. 6% had someone living alone who was 65 years of age or older, the average household size was 2.24 and the average family size was 3.09. In the city, the population was out with 22. 5% under the age of 18,9. 8% from 18 to 24,27. 3% from 25 to 44,27. 0% from 45 to 64. The median age was 37.5 years, for every 100 females there were 106.7 males. For every 100 females age 18 and over, there were 105.6 males, the median income for a household in the city was $35,117, and the median income for a family was $37,400. Males had an income of $26,274 versus $22,598 for females. The per capita income for the city was $22,353, about 23. 0% of families and 23. 2% of the population were below the poverty line, including 31. 8% of those under age 18 and 19. 1% of those age 65 or over. The land was purchased from native Mahicans by Dutch settlers in 1662 and was part of the town of Claverack. Settled by New England whalers and merchants hailing primarily from Nantucket, Marthas Vineyard, the self-described Proprietors laid out a city grid, and Hudson grew rapidly as an active port, coming within one vote of being named the capital of New York state. The city grew rapidly and by 1790 was the 24th largest city in the United States, as late as 1820, it was the fourth largest city in New York
12.
Bartender
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A bartender is a person who formulates and serves alcoholic beverages behind the bar, usually in a licensed establishment. Bartenders also usually maintain the supplies and inventory for the bar, a bartender can generally mix classic cocktails such as a Cosmopolitan, Manhattan, Old Fashioned, and Mojito. The bartending profession was generally a second occupation, used as work for students to gain customer experience or to save money for university fees. This however is changing around the world and bartending has become a profession by choice rather than necessity, in America, where tipping is a local custom, bartenders depend on tips for most of their income. Bartenders are also responsible for confirming that customers meet the legal drinking age requirements before serving them alcoholic beverages. In certain countries, such as the United Kingdom and Sweden, as such, it lacks traditional employment protections and therefore has a high turnover. The high turnover of staff due to low wages and poor employee benefits results in a shortage of skilled bartenders, some pubs prefer experienced staff, although pub chains tend to accept inexperienced staff and provide training. Tipping bartenders in the United Kingdom is not considered mandatory but is appreciated by the bartender. Bartenders may attend special schools or learn while on the job, Bartenders in the United States may work in a large variety of bars. These include hotel bars, restaurant bars, sports bars, gay bars, piano bars, also growing in popularity is the portable bar, which can be moved to different venues and special events. Bar-back, a bartenders assistant Hospitality List of bartenders List of public house topics List of restaurant terminology Tavern Media related to Bartenders at Wikimedia Commons
Media related to Cocktail (category) at Wikimedia Commons
