Hospitality

HISTORY BEER: The nature of fermentation was probably revealed to our ancestors by pure accident. Someone left probably half chewed barley in closed dish, still moist, ate the left over few days later and found himself delightful after having it. As civilization advanced, the preparation of such beverages too advanced. China In China Confucius and … Read more

CHEESE: It is a milk product and is made primarily to utilise the seasonal excess produce of milk by variety of processes for preservation. The basic means to produce cheese is to remove the substantial quantity of water by curdling. The use of any acid or enzyme, natural or artificial are used for curdling. Each … Read more

TEA Tea is a non-alcoholic beverages obtained from tropical plant of Camellia family. There are two main types of plant (i) Camellia assimica-a native of India, (ii) Camellia sinensis-a native of China. Tea is obtained by processing of the shrub. Tea story goes back a long way to China, where it was first discovered by … Read more

Tobacco is the name given to the plant and cured leaves of several species of Nicotiana which may be used, commonly after aging and processing in various ways for the purpose of smoking. chewing, snuffing and extraction of nicotine. Nicotine and related alkaloids of tobacco furnish the habit forming and narcotic effects which account for … Read more

THE WINE MAKER’S ROLE : It would be daft, though, to imply that winemakers were in any way redundant. Wine left to make itself would in most cases soon be bacterially spoiled -on its way to vinegar- because once it has finished fermenting it needs to be protected from oxygen. But, as the pendulum has … Read more