Sentence examples for reviving food from inspiring English sources

Exact(1)

There, the 16th-century Fox & Hounds inn delivered friendly faces, an open fire, reviving food and crisp sheets.

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But while flavour may make many revived foods desirable, when it comes to breeds of plant and animal, it is biodiversity that makes them invaluable.

That is the most complicated part of reviving traditional food, said Makalé Faber Cullen, a cultural anthropologist with Slow Food U.S.A. who contributed to the book.

This, he said, included improving the distribution infrastructure and IT that supports M&S's shops, reviving the food business, bringing the online operation in-house from Amazon and improving the quality of the chain's clothing.

Marie Holm is no stranger to reviving traditional foods, she's the long-time cookbook editor to Claus Meyer who, along with Chef René Redzepi, co-founded Noma and pioneered the New Nordic Cuisine movement.

After the war, the crisis was revived by food shortages, the breakdown of the urban economy, and the return of absentee landlords to the land.

Aurora planned to revive tired food brands, including Mrs. Butterworth's syrup, acquired from Unilever in 1996; Duncan Hines, acquired from Procter & Gamble in 1998; and Van de Kamp's, acquired from Pillsbury in 1995.

Barely 15 years old she helped the beaten, the tortured and the starved to regain their mental and moral health -- restoring the inner parts of humanity that cannot be revived through food and medicine alone.

The scheme is aiming to revive eight foods - including meats, cheeses and fruits, in its first year and get them on sale in large quantities in supermarkets.

As with fish, there are no rules surrounding their ritual slaughter, making them a particularly versatile ingredient for culinary connoisseurs, like chef Moshe Basson, founder and owner of the famous Eucalyptus restaurant in Jerusalem, and a specialist in reviving ancient Biblical foods.

"The local foods movement is about an ethic of food that values reviving small scale, ecological, place-based, and relationship-based food systems," Ms. Prentice said.

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