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Re: Preserving Food



Coincidentally, not five minutes ago, I opened an e-mail that was a reference question from an outside patron that my boss forwarded to me. The title of the e-mail was "need some culinary advice," but it was actually a request for preservation advice. The person said her fiancé had proposed to her "by chocolate being written on a piece of tile.  The restaurant gave us the tile and of course we want to preserve it for years to come." And she wants to know what would be a good way to preserve it (she suggests polyurethane). 

I was going to go to the CoOL website and see what I could find, but also thought this would make a good (slightly early) Friday amusement.  Any suggestions?




Christine Crawford-Oppenheimer
Information Services Librarian

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY  12538
(845) 451-1322
c_crawfo@culinary.edu


>>> "Andris A. Vinovskis" <avinovsk@UMICH.EDU> 05/22/02 09:18PM >>>
Well a while back somebody mentioned on the list needing to preserve a
piece of wedding cake was supposed to have come from Charles and Di's
wedding.  Not sure what became of it.

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