Circular urn-shape teapot with incurved neck and double-flared hinged lid topped by an urn finial on a flared, circular pedestal with stepped, domed foot; engraved in script on one side of body "Mrs. Joanna L. Howard / From a Friend / Oct. 27\th 1858." Greek key band at shoulder and beading at neck, shoulder, top of pedestal and edge of foot. Sprigged S-curve spout with scalloped base. Sprigged and tapered S-curve handle with raised bands at ends, the lower end attached to body by a stepped oval plate. Body perforated at spout. No marks.
Part of a six-piece coffee and tea service, 2013.0193.01-.06, given to Joanna Louise (Turpin) Howard (1825-1872) of Boston. The Howards were among several socially prominent free black families living in the city's affluent West End in the 1850s. Although the reasons for this splendid gift from a mystery “Friend” are unknown, Mrs. Howard and her husband, Edward Frederick Howard (1813-1893), were active in the antislavery movement and fought to end segregation of Massachusetts public schools in 1855. Their two daughters, Adeline (b. 1845) and Joan Imogene (b. 1850), became distinguished educators, while their son, Edwin Clarence (1846-1912), was the first African-American graduate of Harvard Medical School.
Circular urn-shape teapot with incurved neck and double-flared hinged lid topped by an urn finial on a flared, circular pedestal with stepped, domed foot; engraved in script on one side of body "Mrs. Joanna L. Howard / From a Friend / Oct. 27\th 1858." Greek key band at shoulder and beading at neck, shoulder, top of pedestal and edge of foot. Sprigged S-curve spout with scalloped base. Sprigged and tapered S-curve handle with raised bands at ends, the lower end attached to body by a stepped oval plate. Body perforated at spout. No marks.
Part of a six-piece coffee and tea service, 2013.0193.01-.06, given to Joanna Louise (Turpin) Howard (1825-1872) of Boston. The Howards were among several socially prominent free black families living in the city's affluent West End in the 1850s. Although the reasons for this splendid gift from a mystery “Friend” are unknown, Mrs. Howard and her husband, Edward Frederick Howard (1813-1893), were active in the antislavery movement and fought to end segregation of Massachusetts public schools in 1855. Their two daughters, Adeline (b. 1845) and Joan Imogene (b. 1850), became distinguished educators, while their son, Edwin Clarence (1846-1912), was the first African-American graduate of Harvard Medical School.
Two-handled, circular urn-shape sugar bowl with incurved neck and double-flared cover topped by an urn finial on a flared, circular pedestal with stepped, domed foot; engraved in script on one side of body "Mrs. Joanna L. Howard / From a Friend / Oct. 27\th 1858." Greek key band at shoulder and beading at neck, shoulder, top of pedestal and edge of foot. Sprigged and tapered S-curve handle have raised bands at ends. No marks.
Part of a six-piece coffee and tea service, 2013.0193.01-.06, given to Joanna Louise (Turpin) Howard (1825-1872) of Boston. The Howards were among several socially prominent free black families living in the city's affluent West End in the 1850s. Although the reasons for this splendid gift from a mystery “Friend” are unknown, Mrs. Howard and her husband, Edward Frederick Howard (1813-1893), were active in the antislavery movement and fought to end segregation of Massachusetts public schools in 1855. Their two daughters, Adeline (b. 1845) and Joan Imogene (b. 1850), became distinguished educators, while their son, Edwin Clarence (1846-1912), was the first African-American graduate of Harvard Medical School.
Circular urn-shape coffeepot with incurved neck and double-flared hinged lid topped by an urn finial on a flared, circular pedestal with stepped, domed foot; engraved in script on one side of body "Mrs. Joanna L. Howard / From a Friend / Oct. 27\th 1858." Greek key band at shoulder and beading at neck, shoulder, top of pedestal and edge of foot. Sprigged S-curve spout with scalloped base. Sprigged and tapered S-curve handle with raised bands at ends, the lower end attached to body by a stepped oval plate. Body perforated at spout. No marks.
Part of a six-piece coffee and tea service, 2013.0193.01-.06, given to Joanna Louise (Turpin) Howard (1825-1872) of Boston. The Howards were among several socially prominent free black families living in the city's affluent West End in the 1850s. Although the reasons for this splendid gift from a mystery “Friend” are unknown, Mrs. Howard and her husband, Edward Frederick Howard (1813-1893), were active in the antislavery movement and fought to end segregation of Massachusetts public schools in 1855. Their two daughters, Adeline (b. 1845) and Joan Imogene (b. 1850), became distinguished educators, while their son, Edwin Clarence (1846-1912), was the first African-American graduate of Harvard Medical School.
Circular urn-shape waste bowl with pendant Greek key band at rim on a flared, circular pedestal with stepped, domed foot; engraved in script on one side of body "Mrs. Joanna L. Howard / From a Friend / Oct. 27\th 1858." Beading at top of pedestal and edge of foot. Gold washed interior. No marks.
Part of a six-piece coffee and tea service, 2013.0193.01-.06, given to Joanna Louise (Turpin) Howard (1825-1872) of Boston. The Howards were among several socially prominent free black families living in the city's affluent West End in the 1850s. Although the reasons for this splendid gift from a mystery “Friend” are unknown, Mrs. Howard and her husband, Edward Frederick Howard (1813-1893), were active in the antislavery movement and fought to end segregation of Massachusetts public schools in 1855. Their two daughters, Adeline (b. 1845) and Joan Imogene (b. 1850), became distinguished educators, while their son, Edwin Clarence (1846-1912), was the first African-American graduate of Harvard Medical School.
Circular urn-shape cream pitcher with tall, incurved neck flaring to a curved rim with wide pouring lip on a flared, circular pedestal with stepped, domed foot; engraved in script on body opposite handle "Mrs. Joanna L. Howard / From a Friend / Oct. 27\th 1858." Greek key band at shoulder and beading at rim, shoulder, top of pedestal and edge of foot. Sprigged and tapered S-curve handle with band around lower end. Gold washed interior. No marks.
Part of a six-piece coffee and tea service, 2013.0193.01-.06, given to Joanna Louise (Turpin) Howard (1825-1872) of Boston. The Howards were among several socially prominent free black families living in the city's affluent West End in the 1850s. Although the reasons for this splendid gift from a mystery “Friend” are unknown, Mrs. Howard and her husband, Edward Frederick Howard (1813-1893), were active in the antislavery movement and fought to end segregation of Massachusetts public schools in 1855. Their two daughters, Adeline (b. 1845) and Joan Imogene (b. 1850), became distinguished educators, while their son, Edwin Clarence (1846-1912), was the first African-American graduate of Harvard Medical School.
One of the most common variants of espresso, all named in Italian usage, is a cappuccino, a single shot with a “coat” or hood” like those of Capuchin monks or with a color like the robes of those monks (depending on which version of the story you prefer), with a steamed milk cover. No foam. Customarily, the cup is more like an American coffee cup, though smaller, and the blue rim on this one serves as the target level for the addition of the steamed milk. Other variants now common, even in the American espresso service, are lattes (café au lait in French, café con leche in Spanish) where a single shot is covered in 6-8 ounces of steamed milk, then with foam. There are, however, as many variations as possible, made with differing amounts and varieties of coffee, and the additions of milk, foam, flavored syrups, liqueurs.
Ceramic coffee up, white with gold ring around inner and outer lip. Ethiopian flag on two sides. One of twelve cups in a set. Purchased in Ethiopia and brought over some time in the late 1990's or early 2000's. Used during Ethiopian coffee ceremonies held at DAS Ethiopian restaurant in Washington, D.C.
At DAS Ethiopian restaurant, co-owners Sileshi Alifom and Elizabeth Wossen would occasionally invite restaurant patrons to come together over coffee to learn about Ethiopian culture, but also about one another. In Ethiopia, women typically host and perform the coffee ceremony; honoring this tradition, a woman staff member at DAS would perform the host while Alifom explained its cultural significance to participants, including the symbolism of key elements like freshly cut, aromatic grass and incense. As part of his approach to hospitality, Alifom also encouraged conversation among participants so that they might build new relationships with one another over the course of the ceremony, which could last one to three hours.
At the start of the coffee ceremony, the DAS host would set up the rekobot, a low table, that held the coffee pot and cups. DAS’ rekobat also had an attached wooden cup to burn incense that were traditionally believed to scare off evil spirits. To invoke Ethiopian customs, the host would also spread freshly cut grass around the rekobot. Attendees would gather and sit in a semi-circle around the host. Then, in a gesture of welcome, the host would pass snacks, usually toasted nuts, barley, or popped corn, among attendees. To start the coffee making process, the host roasted green coffee beans in a pan over a gas burner. After toasting them, the beans were ground, and put in the jebena, or clay coffee pot, with water. The grounds were brewed three times, each time the host of the ceremony would pour coffee for guests. Alifom encouraged conversation throughout the process covering all manner of topics with the goal of bringing people closer together through conversation and the shared experience of the coffee ceremony.
Born in Addis Ababa, Ethiopia, Sileshi Alifom and Elizabeth Wossen emigrated separately to the United States, Alifom at age seventeen and Elizabeth at 3. They were part of an initial wave of Ethiopians, mainly from middle and upper classes, who settled in and around Washington, D.C., in the 1960s and 1970s. For many of them, including Alifom and Wossen, D.C. provided educational and economic opportunities, and had a built-in support network for new migrants because of the presence of the Ethiopian embassy.
In 2011, after Alifom had retired from a 30-year career with Marriott hotels, they decided to take over a pre-existing Ethiopian restaurant in the Georgetown neighborhood of Washington D.C. and rebranded it as DAS Ethiopian Restaurant. Das is the Ethiopian word for tent and is a reference to the use of a tent for large family gatherings and shared meals. Alifom and Wossen created a distinct interior décor fashioned after the international look and feel of the hospitality industry: white tablecloths, cream colored walls, white plates and napkins, and black and white photos. In the dining room, they play international jazz music, seeking to provide a welcoming space for visitors from around the globe. Their clientele consists of local Georgetown residents but also many visitors of D.C.
This is a low table, or rekobot, used in Ethiopian coffee ceremonies. Dark Stained wood, hand carved decoration with palm like elements along top, and scallop design below. There is a “donut”-shaped protrusion on one side to hold ceramic coffee pot. A smaller wooden cup (with lid) off other side, attached with two nails, would be lined with aluminum foil and used to burn incense. Ceramic coffee cups would be placed on top of the table. Purchased in Ethiopia and brought over some time in the late 1990's or early 2000's. Used during Ethiopian coffee ceremonies held at DAS Ethiopian restaurant in Washington, D.C.
At DAS Ethiopian restaurant, co-owners Sileshi Alifom and Elizabeth Wossen would occasionally invite restaurant patrons to come together over coffee to learn about Ethiopian culture, but also about one another. In Ethiopia, women typically host and perform the coffee ceremony; honoring this tradition, a woman staff member at DAS would perform the host while Alifom explained its cultural significance to participants, including the symbolism of key elements like freshly cut, aromatic grass and incense. As part of his approach to hospitality, Alifom also encouraged conversation among participants so that they might build new relationships with one another over the course of the ceremony, which could last one to three hours.
At the start of the coffee ceremony, the DAS host would set up the rekobot that held the coffee pot and cups. DAS’ rekobat also had an attached wooden cup to burn incense that were traditionally believed to scare off evil spirits. To invoke Ethiopian customs, the host would also spread freshly cut grass around the rekobot. Attendees would gather and sit in a semi-circle around the host. Then, in a gesture of welcome, the host would pass snacks, usually toasted nuts, barley, or popped corn, among attendees. To start the coffee making process, the host roasted green coffee beans in a pan over a gas burner. After toasting them, the beans were ground, and put in the jebena, or clay coffee pot, with water. The grounds were brewed three times, each time the host of the ceremony would pour coffee for guests. Alifom encouraged conversation throughout the process covering all manner of topics with the goal of bringing people closer together through conversation and the shared experience of the coffee ceremony.
Born in Addis Ababa, Ethiopia, Sileshi Alifom and Elizabeth Wossen emigrated separately to the United States, Alifom at age seventeen and Elizabeth at 3. They were part of an initial wave of Ethiopians, mainly from middle and upper classes, who settled in and around Washington, D.C., in the 1960s and 1970s. For many of them, including Alifom and Wossen, D.C. provided educational and economic opportunities, and had a built-in support network for new migrants because of the presence of the Ethiopian embassy.
In 2011, after Alifom had retired from a 30-year career with Marriott hotels, they decided to take over a pre-existing Ethiopian restaurant in the Georgetown neighborhood of Washington D.C. and rebranded it as DAS Ethiopian Restaurant. Das is the Ethiopian word for tent and is a reference to the use of a tent for large family gatherings and shared meals. Alifom and Wossen created a distinct interior décor fashioned after the international look and feel of the hospitality industry: white tablecloths, cream colored walls, white plates and napkins, and black and white photos. In the dining room, they play international jazz music, seeking to provide a welcoming space for visitors from around the globe. Their clientele consists of local Georgetown residents but also many visitors of D.C.
Ceramic coffee up, white with gold ring around inner and outer lip. Ethiopian flag on two sides. One of twelve cups in a set. Purchased in Ethiopia and brought over some time in the late 1990's or early 2000's. Used during Ethiopian coffee ceremonies held at DAS Ethiopian restaurant in Washington, D.C.
At DAS Ethiopian restaurant, co-owners Sileshi Alifom and Elizabeth Wossen would occasionally invite restaurant patrons to come together over coffee to learn about Ethiopian culture, but also about one another. In Ethiopia, women typically host and perform the coffee ceremony; honoring this tradition, a woman staff member at DAS would perform the host while Alifom explained its cultural significance to participants, including the symbolism of key elements like freshly cut, aromatic grass and incense. As part of his approach to hospitality, Alifom also encouraged conversation among participants so that they might build new relationships with one another over the course of the ceremony, which could last one to three hours.
At the start of the coffee ceremony, the DAS host would set up the rekobot, a low table, that held the coffee pot and cups. DAS’ rekobat also had an attached wooden cup to burn incense that were traditionally believed to scare off evil spirits. To invoke Ethiopian customs, the host would also spread freshly cut grass around the rekobot. Attendees would gather and sit in a semi-circle around the host. Then, in a gesture of welcome, the host would pass snacks, usually toasted nuts, barley, or popped corn, among attendees. To start the coffee making process, the host roasted green coffee beans in a pan over a gas burner. After toasting them, the beans were ground, and put in the jebena, or clay coffee pot, with water. The grounds were brewed three times, each time the host of the ceremony would pour coffee for guests. Alifom encouraged conversation throughout the process covering all manner of topics with the goal of bringing people closer together through conversation and the shared experience of the coffee ceremony.
Born in Addis Ababa, Ethiopia, Sileshi Alifom and Elizabeth Wossen emigrated separately to the United States, Alifom at age seventeen and Elizabeth at 3. They were part of an initial wave of Ethiopians, mainly from middle and upper classes, who settled in and around Washington, D.C., in the 1960s and 1970s. For many of them, including Alifom and Wossen, D.C. provided educational and economic opportunities, and had a built-in support network for new migrants because of the presence of the Ethiopian embassy.
In 2011, after Alifom had retired from a 30-year career with Marriott hotels, they decided to take over a pre-existing Ethiopian restaurant in the Georgetown neighborhood of Washington D.C. and rebranded it as DAS Ethiopian Restaurant. Das is the Ethiopian word for tent and is a reference to the use of a tent for large family gatherings and shared meals. Alifom and Wossen created a distinct interior décor fashioned after the international look and feel of the hospitality industry: white tablecloths, cream colored walls, white plates and napkins, and black and white photos. In the dining room, they play international jazz music, seeking to provide a welcoming space for visitors from around the globe. Their clientele consists of local Georgetown residents but also many visitors of D.C.
Ceramic coffee up, white with gold ring around inner and outer lip. Ethiopian flag on two sides. One of twelve cups in a set. Purchased in Ethiopia and brought over some time in the late 1990's or early 2000's. Used during Ethiopian coffee ceremonies held at DAS Ethiopian restaurant in Washington, D.C.
At DAS Ethiopian restaurant, co-owners Sileshi Alifom and Elizabeth Wossen would occasionally invite restaurant patrons to come together over coffee to learn about Ethiopian culture, but also about one another. In Ethiopia, women typically host and perform the coffee ceremony; honoring this tradition, a woman staff member at DAS would perform the host while Alifom explained its cultural significance to participants, including the symbolism of key elements like freshly cut, aromatic grass and incense. As part of his approach to hospitality, Alifom also encouraged conversation among participants so that they might build new relationships with one another over the course of the ceremony, which could last one to three hours.
At the start of the coffee ceremony, the DAS host would set up the rekobot, a low table, that held the coffee pot and cups. DAS’ rekobat also had an attached wooden cup to burn incense that were traditionally believed to scare off evil spirits. To invoke Ethiopian customs, the host would also spread freshly cut grass around the rekobot. Attendees would gather and sit in a semi-circle around the host. Then, in a gesture of welcome, the host would pass snacks, usually toasted nuts, barley, or popped corn, among attendees. To start the coffee making process, the host roasted green coffee beans in a pan over a gas burner. After toasting them, the beans were ground, and put in the jebena, or clay coffee pot, with water. The grounds were brewed three times, each time the host of the ceremony would pour coffee for guests. Alifom encouraged conversation throughout the process covering all manner of topics with the goal of bringing people closer together through conversation and the shared experience of the coffee ceremony.
Born in Addis Ababa, Ethiopia, Sileshi Alifom and Elizabeth Wossen emigrated separately to the United States, Alifom at age seventeen and Elizabeth at 3. They were part of an initial wave of Ethiopians, mainly from middle and upper classes, who settled in and around Washington, D.C., in the 1960s and 1970s. For many of them, including Alifom and Wossen, D.C. provided educational and economic opportunities, and had a built-in support network for new migrants because of the presence of the Ethiopian embassy.
In 2011, after Alifom had retired from a 30-year career with Marriott hotels, they decided to take over a pre-existing Ethiopian restaurant in the Georgetown neighborhood of Washington D.C. and rebranded it as DAS Ethiopian Restaurant. Das is the Ethiopian word for tent and is a reference to the use of a tent for large family gatherings and shared meals. Alifom and Wossen created a distinct interior décor fashioned after the international look and feel of the hospitality industry: white tablecloths, cream colored walls, white plates and napkins, and black and white photos. In the dining room, they play international jazz music, seeking to provide a welcoming space for visitors from around the globe. Their clientele consists of local Georgetown residents but also many visitors of D.C.
This is a long necked ceramic brown coffee pot, or jebena, lined pattern near shoulder, dotted line pattern along top of base, solid lines circulating top of base. Long handle. With wooden lid stopper in shape of triangle with 2-inch dowel. Purchased in Ethiopia and brought over some time in the late 1990's or early 2000's. Used during Ethiopian coffee ceremonies held at DAS Ethiopian restaurant in Washington, D.C.
At DAS Ethiopian restaurant, co-owners Sileshi Alifom and Elizabeth Wossen would occasionally invite restaurant patrons to come together over coffee to learn about Ethiopian culture, but also about one another. In Ethiopia, women typically host and perform the coffee ceremony; honoring this tradition, a woman staff member at DAS would perform the host while Alifom explained its cultural significance to participants, including the symbolism of key elements like freshly cut, aromatic grass and incense. As part of his approach to hospitality, Alifom also encouraged conversation among participants so that they might build new relationships with one another over the course of the ceremony, which could last one to three hours.
At the start of the coffee ceremony, the DAS host would set up the rekobot, a low table, that held the coffee pot and cups. DAS’ rekobat also had an attached wooden cup to burn incense that were traditionally believed to scare off evil spirits. To invoke Ethiopian customs, the host would also spread freshly cut grass around the rekobot. Attendees would gather and sit in a semi-circle around the host. Then, in a gesture of welcome, the host would pass snacks, usually toasted nuts, barley, or popped corn, among attendees. To start the coffee making process, the host roasted green coffee beans in a pan over a gas burner. After toasting them, the beans were ground, and put in the jebena, or clay coffee pot, with water. The grounds were brewed three times, each time the host of the ceremony would pour coffee for guests. Alifom encouraged conversation throughout the process covering all manner of topics with the goal of bringing people closer together through conversation and the shared experience of the coffee ceremony.
Born in Addis Ababa, Ethiopia, Sileshi Alifom and Elizabeth Wossen emigrated separately to the United States, Alifom at age seventeen and Elizabeth at 3. They were part of an initial wave of Ethiopians, mainly from middle and upper classes, who settled in and around Washington, D.C., in the 1960s and 1970s. For many of them, including Alifom and Wossen, D.C. provided educational and economic opportunities, and had a built-in support network for new migrants because of the presence of the Ethiopian embassy.
In 2011, after Alifom had retired from a 30-year career with Marriott hotels, they decided to take over a pre-existing Ethiopian restaurant in the Georgetown neighborhood of Washington D.C. and rebranded it as DAS Ethiopian Restaurant. Das is the Ethiopian word for tent and is a reference to the use of a tent for large family gatherings and shared meals. Alifom and Wossen created a distinct interior décor fashioned after the international look and feel of the hospitality industry: white tablecloths, cream colored walls, white plates and napkins, and black and white photos. In the dining room, they play international jazz music, seeking to provide a welcoming space for visitors from around the globe. Their clientele consists of local Georgetown residents but also many visitors of D.C.
Ceramic coffee up, white with gold ring around inner and outer lip. Ethiopian flag on two sides. One of twelve cups in a set. Purchased in Ethiopia and brought over some time in the late 1990's or early 2000's. Used during Ethiopian coffee ceremonies held at DAS Ethiopian restaurant in Washington, D.C.
At DAS Ethiopian restaurant, co-owners Sileshi Alifom and Elizabeth Wossen would occasionally invite restaurant patrons to come together over coffee to learn about Ethiopian culture, but also about one another. In Ethiopia, women typically host and perform the coffee ceremony; honoring this tradition, a woman staff member at DAS would perform the host while Alifom explained its cultural significance to participants, including the symbolism of key elements like freshly cut, aromatic grass and incense. As part of his approach to hospitality, Alifom also encouraged conversation among participants so that they might build new relationships with one another over the course of the ceremony, which could last one to three hours.
At the start of the coffee ceremony, the DAS host would set up the rekobot, a low table, that held the coffee pot and cups. DAS’ rekobat also had an attached wooden cup to burn incense that were traditionally believed to scare off evil spirits. To invoke Ethiopian customs, the host would also spread freshly cut grass around the rekobot. Attendees would gather and sit in a semi-circle around the host. Then, in a gesture of welcome, the host would pass snacks, usually toasted nuts, barley, or popped corn, among attendees. To start the coffee making process, the host roasted green coffee beans in a pan over a gas burner. After toasting them, the beans were ground, and put in the jebena, or clay coffee pot, with water. The grounds were brewed three times, each time the host of the ceremony would pour coffee for guests. Alifom encouraged conversation throughout the process covering all manner of topics with the goal of bringing people closer together through conversation and the shared experience of the coffee ceremony.
Born in Addis Ababa, Ethiopia, Sileshi Alifom and Elizabeth Wossen emigrated separately to the United States, Alifom at age seventeen and Elizabeth at 3. They were part of an initial wave of Ethiopians, mainly from middle and upper classes, who settled in and around Washington, D.C., in the 1960s and 1970s. For many of them, including Alifom and Wossen, D.C. provided educational and economic opportunities, and had a built-in support network for new migrants because of the presence of the Ethiopian embassy.
In 2011, after Alifom had retired from a 30-year career with Marriott hotels, they decided to take over a pre-existing Ethiopian restaurant in the Georgetown neighborhood of Washington D.C. and rebranded it as DAS Ethiopian Restaurant. Das is the Ethiopian word for tent and is a reference to the use of a tent for large family gatherings and shared meals. Alifom and Wossen created a distinct interior décor fashioned after the international look and feel of the hospitality industry: white tablecloths, cream colored walls, white plates and napkins, and black and white photos. In the dining room, they play international jazz music, seeking to provide a welcoming space for visitors from around the globe. Their clientele consists of local Georgetown residents but also many visitors of D.C.
Ceramic coffee up, white with gold ring around inner and outer lip. Ethiopian flag on two sides. One of twelve cups in a set. Purchased in Ethiopia and brought over some time in the late 1990's or early 2000's. Used during Ethiopian coffee ceremonies held at DAS Ethiopian restaurant in Washington, D.C.
At DAS Ethiopian restaurant, co-owners Sileshi Alifom and Elizabeth Wossen would occasionally invite restaurant patrons to come together over coffee to learn about Ethiopian culture, but also about one another. In Ethiopia, women typically host and perform the coffee ceremony; honoring this tradition, a woman staff member at DAS would perform the host while Alifom explained its cultural significance to participants, including the symbolism of key elements like freshly cut, aromatic grass and incense. As part of his approach to hospitality, Alifom also encouraged conversation among participants so that they might build new relationships with one another over the course of the ceremony, which could last one to three hours.
At the start of the coffee ceremony, the DAS host would set up the rekobot, a low table, that held the coffee pot and cups. DAS’ rekobat also had an attached wooden cup to burn incense that were traditionally believed to scare off evil spirits. To invoke Ethiopian customs, the host would also spread freshly cut grass around the rekobot. Attendees would gather and sit in a semi-circle around the host. Then, in a gesture of welcome, the host would pass snacks, usually toasted nuts, barley, or popped corn, among attendees. To start the coffee making process, the host roasted green coffee beans in a pan over a gas burner. After toasting them, the beans were ground, and put in the jebena, or clay coffee pot, with water. The grounds were brewed three times, each time the host of the ceremony would pour coffee for guests. Alifom encouraged conversation throughout the process covering all manner of topics with the goal of bringing people closer together through conversation and the shared experience of the coffee ceremony.
Born in Addis Ababa, Ethiopia, Sileshi Alifom and Elizabeth Wossen emigrated separately to the United States, Alifom at age seventeen and Elizabeth at 3. They were part of an initial wave of Ethiopians, mainly from middle and upper classes, who settled in and around Washington, D.C., in the 1960s and 1970s. For many of them, including Alifom and Wossen, D.C. provided educational and economic opportunities, and had a built-in support network for new migrants because of the presence of the Ethiopian embassy.
In 2011, after Alifom had retired from a 30-year career with Marriott hotels, they decided to take over a pre-existing Ethiopian restaurant in the Georgetown neighborhood of Washington D.C. and rebranded it as DAS Ethiopian Restaurant. Das is the Ethiopian word for tent and is a reference to the use of a tent for large family gatherings and shared meals. Alifom and Wossen created a distinct interior décor fashioned after the international look and feel of the hospitality industry: white tablecloths, cream colored walls, white plates and napkins, and black and white photos. In the dining room, they play international jazz music, seeking to provide a welcoming space for visitors from around the globe. Their clientele consists of local Georgetown residents but also many visitors of D.C.
Ceramic coffee up, white with gold ring around inner and outer lip. Ethiopian flag on two sides. One of twelve cups in a set. Purchased in Ethiopia and brought over some time in the late 1990's or early 2000's. Used during Ethiopian coffee ceremonies held at DAS Ethiopian restaurant in Washington, D.C.
At DAS Ethiopian restaurant, co-owners Sileshi Alifom and Elizabeth Wossen would occasionally invite restaurant patrons to come together over coffee to learn about Ethiopian culture, but also about one another. In Ethiopia, women typically host and perform the coffee ceremony; honoring this tradition, a woman staff member at DAS would perform the host while Alifom explained its cultural significance to participants, including the symbolism of key elements like freshly cut, aromatic grass and incense. As part of his approach to hospitality, Alifom also encouraged conversation among participants so that they might build new relationships with one another over the course of the ceremony, which could last one to three hours.
At the start of the coffee ceremony, the DAS host would set up the rekobot, a low table, that held the coffee pot and cups. DAS’ rekobat also had an attached wooden cup to burn incense that were traditionally believed to scare off evil spirits. To invoke Ethiopian customs, the host would also spread freshly cut grass around the rekobot. Attendees would gather and sit in a semi-circle around the host. Then, in a gesture of welcome, the host would pass snacks, usually toasted nuts, barley, or popped corn, among attendees. To start the coffee making process, the host roasted green coffee beans in a pan over a gas burner. After toasting them, the beans were ground, and put in the jebena, or clay coffee pot, with water. The grounds were brewed three times, each time the host of the ceremony would pour coffee for guests. Alifom encouraged conversation throughout the process covering all manner of topics with the goal of bringing people closer together through conversation and the shared experience of the coffee ceremony.
Born in Addis Ababa, Ethiopia, Sileshi Alifom and Elizabeth Wossen emigrated separately to the United States, Alifom at age seventeen and Elizabeth at 3. They were part of an initial wave of Ethiopians, mainly from middle and upper classes, who settled in and around Washington, D.C., in the 1960s and 1970s. For many of them, including Alifom and Wossen, D.C. provided educational and economic opportunities, and had a built-in support network for new migrants because of the presence of the Ethiopian embassy.
In 2011, after Alifom had retired from a 30-year career with Marriott hotels, they decided to take over a pre-existing Ethiopian restaurant in the Georgetown neighborhood of Washington D.C. and rebranded it as DAS Ethiopian Restaurant. Das is the Ethiopian word for tent and is a reference to the use of a tent for large family gatherings and shared meals. Alifom and Wossen created a distinct interior décor fashioned after the international look and feel of the hospitality industry: white tablecloths, cream colored walls, white plates and napkins, and black and white photos. In the dining room, they play international jazz music, seeking to provide a welcoming space for visitors from around the globe. Their clientele consists of local Georgetown residents but also many visitors of D.C.
Ceramic coffee up, white with gold ring around inner and outer lip. Ethiopian flag on two sides. One of twelve cups in a set. Purchased in Ethiopia and brought over some time in the late 1990's or early 2000's. Used during Ethiopian coffee ceremonies held at DAS Ethiopian restaurant in Washington, D.C.
At DAS Ethiopian restaurant, co-owners Sileshi Alifom and Elizabeth Wossen would occasionally invite restaurant patrons to come together over coffee to learn about Ethiopian culture, but also about one another. In Ethiopia, women typically host and perform the coffee ceremony; honoring this tradition, a woman staff member at DAS would perform the host while Alifom explained its cultural significance to participants, including the symbolism of key elements like freshly cut, aromatic grass and incense. As part of his approach to hospitality, Alifom also encouraged conversation among participants so that they might build new relationships with one another over the course of the ceremony, which could last one to three hours.
At the start of the coffee ceremony, the DAS host would set up the rekobot, a low table, that held the coffee pot and cups. DAS’ rekobat also had an attached wooden cup to burn incense that were traditionally believed to scare off evil spirits. To invoke Ethiopian customs, the host would also spread freshly cut grass around the rekobot. Attendees would gather and sit in a semi-circle around the host. Then, in a gesture of welcome, the host would pass snacks, usually toasted nuts, barley, or popped corn, among attendees. To start the coffee making process, the host roasted green coffee beans in a pan over a gas burner. After toasting them, the beans were ground, and put in the jebena, or clay coffee pot, with water. The grounds were brewed three times, each time the host of the ceremony would pour coffee for guests. Alifom encouraged conversation throughout the process covering all manner of topics with the goal of bringing people closer together through conversation and the shared experience of the coffee ceremony.
Born in Addis Ababa, Ethiopia, Sileshi Alifom and Elizabeth Wossen emigrated separately to the United States, Alifom at age seventeen and Elizabeth at 3. They were part of an initial wave of Ethiopians, mainly from middle and upper classes, who settled in and around Washington, D.C., in the 1960s and 1970s. For many of them, including Alifom and Wossen, D.C. provided educational and economic opportunities, and had a built-in support network for new migrants because of the presence of the Ethiopian embassy.
In 2011, after Alifom had retired from a 30-year career with Marriott hotels, they decided to take over a pre-existing Ethiopian restaurant in the Georgetown neighborhood of Washington D.C. and rebranded it as DAS Ethiopian Restaurant. Das is the Ethiopian word for tent and is a reference to the use of a tent for large family gatherings and shared meals. Alifom and Wossen created a distinct interior décor fashioned after the international look and feel of the hospitality industry: white tablecloths, cream colored walls, white plates and napkins, and black and white photos. In the dining room, they play international jazz music, seeking to provide a welcoming space for visitors from around the globe. Their clientele consists of local Georgetown residents but also many visitors of D.C.
Ceramic coffee up, white with gold ring around inner and outer lip. Ethiopian flag on two sides. One of twelve cups in a set. Purchased in Ethiopia and brought over some time in the late 1990's or early 2000's. Used during Ethiopian coffee ceremonies held at DAS Ethiopian restaurant in Washington, D.C.
At DAS Ethiopian restaurant, co-owners Sileshi Alifom and Elizabeth Wossen would occasionally invite restaurant patrons to come together over coffee to learn about Ethiopian culture, but also about one another. In Ethiopia, women typically host and perform the coffee ceremony; honoring this tradition, a woman staff member at DAS would perform the host while Alifom explained its cultural significance to participants, including the symbolism of key elements like freshly cut, aromatic grass and incense. As part of his approach to hospitality, Alifom also encouraged conversation among participants so that they might build new relationships with one another over the course of the ceremony, which could last one to three hours.
At the start of the coffee ceremony, the DAS host would set up the rekobot, a low table, that held the coffee pot and cups. DAS’ rekobat also had an attached wooden cup to burn incense that were traditionally believed to scare off evil spirits. To invoke Ethiopian customs, the host would also spread freshly cut grass around the rekobot. Attendees would gather and sit in a semi-circle around the host. Then, in a gesture of welcome, the host would pass snacks, usually toasted nuts, barley, or popped corn, among attendees. To start the coffee making process, the host roasted green coffee beans in a pan over a gas burner. After toasting them, the beans were ground, and put in the jebena, or clay coffee pot, with water. The grounds were brewed three times, each time the host of the ceremony would pour coffee for guests. Alifom encouraged conversation throughout the process covering all manner of topics with the goal of bringing people closer together through conversation and the shared experience of the coffee ceremony.
Born in Addis Ababa, Ethiopia, Sileshi Alifom and Elizabeth Wossen emigrated separately to the United States, Alifom at age seventeen and Elizabeth at 3. They were part of an initial wave of Ethiopians, mainly from middle and upper classes, who settled in and around Washington, D.C., in the 1960s and 1970s. For many of them, including Alifom and Wossen, D.C. provided educational and economic opportunities, and had a built-in support network for new migrants because of the presence of the Ethiopian embassy.
In 2011, after Alifom had retired from a 30-year career with Marriott hotels, they decided to take over a pre-existing Ethiopian restaurant in the Georgetown neighborhood of Washington D.C. and rebranded it as DAS Ethiopian Restaurant. Das is the Ethiopian word for tent and is a reference to the use of a tent for large family gatherings and shared meals. Alifom and Wossen created a distinct interior décor fashioned after the international look and feel of the hospitality industry: white tablecloths, cream colored walls, white plates and napkins, and black and white photos. In the dining room, they play international jazz music, seeking to provide a welcoming space for visitors from around the globe. Their clientele consists of local Georgetown residents but also many visitors of D.C.
Ceramic coffee up, white with gold ring around inner and outer lip. Ethiopian flag on two sides. One of twelve cups in a set. Purchased in Ethiopia and brought over some time in the late 1990's or early 2000's. Used during Ethiopian coffee ceremonies held at DAS Ethiopian restaurant in Washington, D.C.
At DAS Ethiopian restaurant, co-owners Sileshi Alifom and Elizabeth Wossen would occasionally invite restaurant patrons to come together over coffee to learn about Ethiopian culture, but also about one another. In Ethiopia, women typically host and perform the coffee ceremony; honoring this tradition, a woman staff member at DAS would perform the host while Alifom explained its cultural significance to participants, including the symbolism of key elements like freshly cut, aromatic grass and incense. As part of his approach to hospitality, Alifom also encouraged conversation among participants so that they might build new relationships with one another over the course of the ceremony, which could last one to three hours.
At the start of the coffee ceremony, the DAS host would set up the rekobot, a low table, that held the coffee pot and cups. DAS’ rekobat also had an attached wooden cup to burn incense that were traditionally believed to scare off evil spirits. To invoke Ethiopian customs, the host would also spread freshly cut grass around the rekobot. Attendees would gather and sit in a semi-circle around the host. Then, in a gesture of welcome, the host would pass snacks, usually toasted nuts, barley, or popped corn, among attendees. To start the coffee making process, the host roasted green coffee beans in a pan over a gas burner. After toasting them, the beans were ground, and put in the jebena, or clay coffee pot, with water. The grounds were brewed three times, each time the host of the ceremony would pour coffee for guests. Alifom encouraged conversation throughout the process covering all manner of topics with the goal of bringing people closer together through conversation and the shared experience of the coffee ceremony.
Born in Addis Ababa, Ethiopia, Sileshi Alifom and Elizabeth Wossen emigrated separately to the United States, Alifom at age seventeen and Elizabeth at 3. They were part of an initial wave of Ethiopians, mainly from middle and upper classes, who settled in and around Washington, D.C., in the 1960s and 1970s. For many of them, including Alifom and Wossen, D.C. provided educational and economic opportunities, and had a built-in support network for new migrants because of the presence of the Ethiopian embassy.
In 2011, after Alifom had retired from a 30-year career with Marriott hotels, they decided to take over a pre-existing Ethiopian restaurant in the Georgetown neighborhood of Washington D.C. and rebranded it as DAS Ethiopian Restaurant. Das is the Ethiopian word for tent and is a reference to the use of a tent for large family gatherings and shared meals. Alifom and Wossen created a distinct interior décor fashioned after the international look and feel of the hospitality industry: white tablecloths, cream colored walls, white plates and napkins, and black and white photos. In the dining room, they play international jazz music, seeking to provide a welcoming space for visitors from around the globe. Their clientele consists of local Georgetown residents but also many visitors of D.C.
Ceramic coffee up, white with gold ring around inner and outer lip. Ethiopian flag on two sides. One of twelve cups in a set. Purchased in Ethiopia and brought over some time in the late 1990's or early 2000's. Used during Ethiopian coffee ceremonies held at DAS Ethiopian restaurant in Washington, D.C.
At DAS Ethiopian restaurant, co-owners Sileshi Alifom and Elizabeth Wossen would occasionally invite restaurant patrons to come together over coffee to learn about Ethiopian culture, but also about one another. In Ethiopia, women typically host and perform the coffee ceremony; honoring this tradition, a woman staff member at DAS would perform the host while Alifom explained its cultural significance to participants, including the symbolism of key elements like freshly cut, aromatic grass and incense. As part of his approach to hospitality, Alifom also encouraged conversation among participants so that they might build new relationships with one another over the course of the ceremony, which could last one to three hours.
At the start of the coffee ceremony, the DAS host would set up the rekobot, a low table, that held the coffee pot and cups. DAS’ rekobat also had an attached wooden cup to burn incense that were traditionally believed to scare off evil spirits. To invoke Ethiopian customs, the host would also spread freshly cut grass around the rekobot. Attendees would gather and sit in a semi-circle around the host. Then, in a gesture of welcome, the host would pass snacks, usually toasted nuts, barley, or popped corn, among attendees. To start the coffee making process, the host roasted green coffee beans in a pan over a gas burner. After toasting them, the beans were ground, and put in the jebena, or clay coffee pot, with water. The grounds were brewed three times, each time the host of the ceremony would pour coffee for guests. Alifom encouraged conversation throughout the process covering all manner of topics with the goal of bringing people closer together through conversation and the shared experience of the coffee ceremony.
Born in Addis Ababa, Ethiopia, Sileshi Alifom and Elizabeth Wossen emigrated separately to the United States, Alifom at age seventeen and Elizabeth at 3. They were part of an initial wave of Ethiopians, mainly from middle and upper classes, who settled in and around Washington, D.C., in the 1960s and 1970s. For many of them, including Alifom and Wossen, D.C. provided educational and economic opportunities, and had a built-in support network for new migrants because of the presence of the Ethiopian embassy.
In 2011, after Alifom had retired from a 30-year career with Marriott hotels, they decided to take over a pre-existing Ethiopian restaurant in the Georgetown neighborhood of Washington D.C. and rebranded it as DAS Ethiopian Restaurant. Das is the Ethiopian word for tent and is a reference to the use of a tent for large family gatherings and shared meals. Alifom and Wossen created a distinct interior décor fashioned after the international look and feel of the hospitality industry: white tablecloths, cream colored walls, white plates and napkins, and black and white photos. In the dining room, they play international jazz music, seeking to provide a welcoming space for visitors from around the globe. Their clientele consists of local Georgetown residents but also many visitors of D.C.
Ceramic coffee up, white with gold ring around inner and outer lip. Ethiopian flag on two sides. One of twelve cups in a set. Purchased in Ethiopia and brought over some time in the late 1990's or early 2000's. Used during Ethiopian coffee ceremonies held at DAS Ethiopian restaurant in Washington, D.C.
At DAS Ethiopian restaurant, co-owners Sileshi Alifom and Elizabeth Wossen would occasionally invite restaurant patrons to come together over coffee to learn about Ethiopian culture, but also about one another. In Ethiopia, women typically host and perform the coffee ceremony; honoring this tradition, a woman staff member at DAS would perform the host while Alifom explained its cultural significance to participants, including the symbolism of key elements like freshly cut, aromatic grass and incense. As part of his approach to hospitality, Alifom also encouraged conversation among participants so that they might build new relationships with one another over the course of the ceremony, which could last one to three hours.
At the start of the coffee ceremony, the DAS host would set up the rekobot, a low table, that held the coffee pot and cups. DAS’ rekobat also had an attached wooden cup to burn incense that were traditionally believed to scare off evil spirits. To invoke Ethiopian customs, the host would also spread freshly cut grass around the rekobot. Attendees would gather and sit in a semi-circle around the host. Then, in a gesture of welcome, the host would pass snacks, usually toasted nuts, barley, or popped corn, among attendees. To start the coffee making process, the host roasted green coffee beans in a pan over a gas burner. After toasting them, the beans were ground, and put in the jebena, or clay coffee pot, with water. The grounds were brewed three times, each time the host of the ceremony would pour coffee for guests. Alifom encouraged conversation throughout the process covering all manner of topics with the goal of bringing people closer together through conversation and the shared experience of the coffee ceremony.
Born in Addis Ababa, Ethiopia, Sileshi Alifom and Elizabeth Wossen emigrated separately to the United States, Alifom at age seventeen and Elizabeth at 3. They were part of an initial wave of Ethiopians, mainly from middle and upper classes, who settled in and around Washington, D.C., in the 1960s and 1970s. For many of them, including Alifom and Wossen, D.C. provided educational and economic opportunities, and had a built-in support network for new migrants because of the presence of the Ethiopian embassy.
In 2011, after Alifom had retired from a 30-year career with Marriott hotels, they decided to take over a pre-existing Ethiopian restaurant in the Georgetown neighborhood of Washington D.C. and rebranded it as DAS Ethiopian Restaurant. Das is the Ethiopian word for tent and is a reference to the use of a tent for large family gatherings and shared meals. Alifom and Wossen created a distinct interior décor fashioned after the international look and feel of the hospitality industry: white tablecloths, cream colored walls, white plates and napkins, and black and white photos. In the dining room, they play international jazz music, seeking to provide a welcoming space for visitors from around the globe. Their clientele consists of local Georgetown residents but also many visitors of D.C.