III. Present the information given in the text in the form of an associogram

It is interesting to know ….

Ø T he modern dining style, when courses are brought sequentially, was originally called Service à la russe or s ervice in Russian style. It was introduced in France in the early 19th century by the Russian Prince Alexander Kurakin.

Ø W hile in Paris you may visit the world's first bistro, La Mère Catherine, where in 1814 Russian Cossacks stomped on their tables shouting out 'bistro, bistro' ('quickly, quickly').

The term restaurant was invented in 1765 by a Parisian soup vendor Boulanger. He named his soups restaurants and inscribed on his sign: 'Boulanger sells magical restoratives', and in Latin: 'Venite ad me, omnes qui stomacho laboratis, et ego vos restaurabo', i.e. 'come to me, those with laboured stomachs and I will restore you'.

Ø M any historians believe that Plov was invented by the cooks of Alexander the Great during his capture of Maraqanda (Samarqand) in 327 BC, and named from the Greek word poluv - many.

Ø T he most Norhern restaurant in the world is Messa in Ny-Ålesund, Svalbard. The most Northern Russian restaurant is 78th Parallel Cafe, Barentzburg, Svalbard. The Southernmost bar in the world is located at the Ukrainian Antarctic Vernadsky station.

Ø C anning process was invented for Napoleon's Russian campaign. In 1809 Napoleon awarded 12,000 francs prize to a chemist Nicolas Appert for technique that used heat to sterilize and can food for his troops.

Ø R ussian Dressing is not Russian. It is 'Russian' because its 'sworn brother' - French 'Russian Sauce' originally included caviar. French 'Russian Sauce' does not include ketchup. Marie Rose Sauce was likely somehow mixed up with the Russian Sauce and become 'Russian Dressing' in the US. They are often confused with each other.