Call Jacques Torres in NYC and ask him. He knows more about chocolate than any human being has the right to know.
Dan Clinton / USPTO / Washington DC
>From: Christine Crawford-Oppenheimer
>Reply-To: Christine Crawford-Oppenheimer
>To: ARCHIVES@LISTSERV.MUOHIO.EDU
>Subject: Re: Preserving Food
>Date: Thu, 23 May 2002 09:18:29 -0400
>
>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" 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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A posting from the Archives & Archivists LISTSERV List!
To subscribe or unsubscribe, send e-mail to listserv@listserv.muohio.edu
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*or*: UNSUB ARCHIVES
To post a message, send e-mail to archives@listserv.muohio.edu
Or to do *anything* (and enjoy doing it!), use the web interface at
http://listserv.muohio.edu/archives/archives.html
Problems? Send e-mail to Robert F Schmidt