Mary La Chapelle

La Chapel obtained a master's degree in art from Vermont State University and graduated from the University of Minnesota. She teaches at Sarah Lawrence College. [1] [2]

In "Hero's House: Other Stories", she chose a rough theme - a boy who founded a body, a pantomime, a giant who fought with an unqualified person, a body. But La Chapel's writing and insight is smooth and elegant, and it is a breathing place for minimalist novels and self-destructive hero readers. [Four]

As well as stories and essays published by New River Press, Atlantic Monthly, Redbook, Columbia Daily, Lumina, Northern Passage, News Day, The New York Times, etc., Mary La Chapelle is an author of hero's house and other stories is. She is awarded the PEN / Nelson Algren Award, the Loft / McKnight Award and the Whiting Foundation Award and is a scholarship to the New York Art Foundation, Hedgebrook and Edward F. Albee, and Bush Foundation. She teaches at Sarah Lawrence College and lives in Bronxville, New York.

La Chapelle is a French chef from Countess Chesterfield, who wrote as "modern chef" under his employment. La Chapel, who was trying to abandon the old method, was actually borrowed from Machiolot's "Court and Country Cook". He is a worshiper of Masirott, but many of his dishes reflect the way of Britain and the Netherlands. In connection with the best family in Virginia, Mary himself did not rise to her cousin's level. But through her revolution and after her experience she wrote her famous 'Virginian housewife'. In the year before her death, this recipe was known for its easy-to-understand family style food preparation. Version is printed in civil war

French politician and financier Marie Vicomte de Botherel (1790, La Chapelle du Lou, died in 1859) was the idea to set up a mobile kitchen on a suburban bus in Paris. All of the Parisians seemed to be thankful for his adventure, but failed. However, it is considered a pioneer of modern "dining car". The first successful chiller in the United States was developed by John Gorrie in 1844. His equipment does not use volatile liquids, but operates on the principle that air is heated during cooling and cools on expansion. Although it is rarely used today, the principle of air cooling was widely used from the late nineteenth century to the early twentieth century.