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Thursday, July 24, 2025

Cuisine, wine https://www.theguardian.com/science/2025/jul/25/neanderthals-feasted-maggots-science-nutrition

 "The campus' primary facility is a 117,000-square-foot (10,900 m2) stone building, known as Greystone Cellars and built for William Bowers Bourn II as a cooperative wine cellar in 1889. 

 Hamden McIntyre designed the gravity flow winery along with other wineries of the decade" 

"The plans involved the use of new materials and technology of the time, including the relatively new Portland cement.

 The cement was used as mortar and also poured over the iron reinforcing rods built within the first and second floor elevations.

 The heavy timber construction of the third floor provided structural support for not only that floor's cask, barrel and bottle aging space but also for the gravity-flow crushing area located on the floor above.

 The architects planned for the cellars to hold two million gallons of wine at a time,

 with thirteen tunnels in the hillside behind the building to hold another million gallons." 

"The building cost $250,000 ($8.75 million in 2024  




. At its completion, architect George Percy described Greystone Cellars as the largest wine cellar in California, if not the world.

Greystone was also the first California winery to be operated and illuminated by electricity, produced by a boiler and gas generator located in a mechanical room below the building's central front wing"

"The campus' programs include associate degrees in culinary arts and in baking and pastry arts, a master's degree program in wine management, and a 30-week culinary arts certificate program. 

Of the campus' 300 students, approximately 60 percent are in the culinary arts degree program, 23 percent in the baking and pastry arts degree program, and 17 percent in a certificate program" 

The 15,000-square-foot (1,400 m2) teaching kitchens at Greystone are on the third floor of the primary building. 

The space was designed without interior walls in order to facilitate ease of movement and open exchange of ideas. The kitchens vary from common stainless steel commercial kitchens by using materials including granite, stone, tile, and wood. The kitchens use Bonnet stoves and have a variety of cooking appliances, including rotisseries, appliances for induction cooking, a stone hearth oven, convection ovens, combi steamers, French tops, and numerous large mixers. 

The baking and pastry kitchen has 16-foot (4.9 m) flecked granite and solid oak tables for pastry and dough preparation

On the first floor, the 5,000-square-foot (460 m2) Viking Teaching Kitchen is designed for 36 to 40 students at a time. 

Its appliances and equipment were donated by Viking Range Corporation's founders and installed as part of a comprehensive redesign of the building's first floor in 2010. The redesign also involved the completion of a chocolate-making facility and the campus store and Flavor Bar" 

https://en.wikipedia.org/wiki/The_Culinary_Institute_of_America_at_Greystone 


"Rather than feasting on endless mammoth steaks, they stored their kills for months, the scientists believe, favouring the fatty parts over lean meat, and the maggots that riddled the putrefying carcasses." 


Neanderthals were not ‘hypercarnivores’ and feasted on maggots, scientists say



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