A margarita by any other name ...

06/11/2010 | New York Times (tiered subscription model), The

Not only are New York's mixologists busy whipping up what they hope will be the next new blockbuster cocktail -- they've also got to give the drink a name. Some strive to find a moniker that reflects some quality inherent in the beverage while others wax poetic, creating literary names that don't give a clue to what's in the glass, says New York Times food writer Frank Bruni.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL