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Avenay
Avenay () is a commune in the Calvados department in the Normandy region of north-western France. Geography Avenay is located some 12 km south-west of Caen just east of Évrecy. Access to the commune is by the D36 road from Sainte-Honorine-du-Fay in the south-west which passes through the heart of the commune and the village and continues north to join the D8. Apart from the village there is the hamlet of ''La Coquerie'' on the eastern border. The commune consists entirely of farmland. The ''Guigne'' river flows along the northern border of the commune towards the east where it joins the Orne south of Bully. History The oldest traces of Avenay village date from Gallo-Roman times. In 1820-1821 some remains of Gallo-Roman houses were found. In the Middle Ages, the village depended on the Bishop of Bayeux. In 1827 Avenay (336 inhabitants in 1821) absorbed Fierville-en-Bessin (68 people) in the east of its territory. Administration List of Successive Mayors Demography In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Communes Of The Calvados Department
The following is a list of the 528 communes of the Calvados department of France. The communes cooperate in the following intercommunalities (as of 2020):BANATIC Périmètre des EPCI à fiscalité propre. Accessed 3 July 2020. * * *Communauté de communes de Bayeux Intercom *Communauté de communes Cingal-Suisse Normande *Communauté de communes Cœur Côte Fleurie *Communauté de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Communes Of France
The () is a level of administrative division in the French Republic. French are analogous to civil townships and incorporated municipalities in the United States and Canada, ' in Germany, ' in Italy, or ' in Spain. The United Kingdom's equivalent are civil parishes, although some areas, particularly urban areas, are unparished. are based on historical geographic communities or villages and are vested with significant powers to manage the populations and land of the geographic area covered. The are the fourth-level administrative divisions of France. vary widely in size and area, from large sprawling cities with millions of inhabitants like Paris, to small hamlets with only a handful of inhabitants. typically are based on pre-existing villages and facilitate local governance. All have names, but not all named geographic areas or groups of people residing together are ( or ), the difference residing in the lack of administrative powers. Except for the municipal arrondi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vacognes-Neuilly
Vacognes-Neuilly () is a commune in the Calvados department in the Normandy region in northwestern France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area .... Population See also * Communes of the Calvados department References Communes of Calvados (department) Calvados communes articles needing translation from French Wikipedia {{Calvados-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mass (liturgy)
Mass is the main Eucharistic liturgical service in many forms of Western Christianity. The term ''Mass'' is commonly used in the Catholic Church, in the Western Rite Orthodox, in Old Catholic, and in Independent Catholic churches. The term is used in some Lutheran churches, as well as in some Anglican churches. The term is also used, on rare occasion, by other Protestant churches. Other Christian denominations may employ terms such as '' Divine Service'' or ''worship service'' (and often just "service"), rather than the word ''Mass''. For the celebration of the Eucharist in Eastern Christianity, including Eastern Catholic Churches, other terms such as ''Divine Liturgy'', '' Holy Qurbana'', ''Holy Qurobo'' and ''Badarak'' (or ''Patarag'') are typically used instead. Etymology The English noun ''mass'' is derived from the Middle Latin . The Latin word was adopted in Old English as (via a Vulgar Latin form ), and was sometimes glossed as ''sendnes'' (i.e. 'a sending, dismiss ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripe
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content. Other animals Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives. , the related Spanish word, also refers to culinary dishes produced from any animal with a stomach. In some cases, other names have been applied to the tripe of other animals. For example, tripe from pigs may be referred to as ''paunch'', ''pig bag'', or ''hog maw''. Washed tripe Washed tripe is more typically known as dressed tripe. To dress th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croissant
A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. Kipferls have long been a staple of Austrian, and French bakeries and pâtisseries. The modern croissant was developed in the early 20th century when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baguette
A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about and a usual length of about , although a baguette can be up to long. In November 2018, documentation surrounding the "craftsmanship and culture" of making this bread was added to the French Ministry of Culture's National Inventory of Intangible Cultural Heritage. In 2022, the artisanal know-how and culture of baguette bread was inscribed to the UNESCO Intangible Cultural Heritage Lists. History Much of the history of the baguette is speculation; however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, French bakers started using " ''gruau''," a highly refined Hungarian high-milled flour in the early 19th century, Viennese steam oven baking was introduced to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pain De Campagne
Pain de campagne ("country bread" in French), also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French villages had communal ovens where the townsfolk would bring their dough to be baked, and the loaves weighed from four to as much as twelve pounds (1.5–5.5 kg). Such large loaves would feed a family for days or weeks, until the next baking day. Before the advent of roller milling, virtually all wheat was milled by stone grinding. In order to produce a lighter, less chewy bread, the whole wheat flour was sifted or bolted using mesh or cloth. This resulted in a whiter flour that still retained some of the bran and germ. The addition of rye flour in some recipes probably originates from the presence of rye growing among the wheat. All t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pain Brié
Pain brié is a traditional Normandy bread. Its name comes from the pounding of the dough, as "brie" is derived from the Old Norman Old Norman, also called Old Northern French or Old Norman French ( fro, Ancien Normant, nrf, Ancien Normaund), was one of many varieties of the ''langues d'oïl'' native to northern France. It was spoken throughout the region of what is now calle ... verb '' brier'', meaning "to pound". The preparation includes a long kneading period and a beating of the dough, which tightens it, producing a heavy, yeasted bread with a tight crumb. It used to be the bread given to fishermen and sailors. References *''The Concise Larousse Gastronomique: The World's Greatest Cookery Encyclopedia'', Prosper Montagne, 2003. p169. *''The Breads of France: And How to Bake Them in Your Own Kitchen'', Bernard Clayton, 2002. p88. French breads Yeast breads {{bread-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baker
A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery. History Ancient history Since grains have been a staple food for millennia, the activity of baking is a very old one. Control of yeast, however, is relatively recent.Wayne Gisslen, ''Professional Baking'' (4th ed.: John Wiley & Sons, 2005), p. 4. By the fifth and sixth centuries BCE, the ancient Greeks used enclosed ovens heated by wood fires; communities usually baked bread in a large communal oven. Greeks baked dozens and possibly hundreds of types of bread; Athenaeus described seventy-two varieties. In ancient Rome several centuries later, the first mass production of breads occurred, and "the baking profession can be said to have started at that time." Ancient Roman bakers used honey and oil in their products, creating pastries rather than breads. In ancient Rome, bakers (L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomb In The Old Church Of Fierville To Avenay 16012011037
A tomb ( grc-gre, τύμβος ''tumbos'') is a repository for the remains of the dead. It is generally any structurally enclosed interment space or burial chamber, of varying sizes. Placing a corpse into a tomb can be called ''immurement'', and is a method of final disposition, as an alternative to cremation or burial. Overview The word is used in a broad sense to encompass a number of such types of places of interment or, occasionally, burial, including: * Architectural shrines – in Christianity, an architectural shrine above a saint's first place of burial, as opposed to a similar shrine on which stands a reliquary or feretory into which the saint's remains have been transferred * Burial vault – a stone or brick-lined underground space for multiple burials, originally vaulted, often privately owned for specific family groups; usually beneath a religious building such as a church ** Cemetery ** Churchyard * Catacombs * Chamber tomb * Charnel house * Chu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gallo-Roman
Gallo-Roman culture was a consequence of the Romanization of Gauls under the rule of the Roman Empire. It was characterized by the Gaulish adoption or adaptation of Roman culture, language, morals and way of life in a uniquely Gaulish context. The well-studied meld of cultures in Gaul gives historians a model against which to compare and contrast parallel developments of Romanization in other, less-studied Roman provinces. ''Interpretatio romana'' offered Roman names for Gaulish deities such as the smith-god Gobannus, but of Celtic deities only the horse-patroness Epona penetrated Romanized cultures beyond the confines of Gaul. The barbarian invasions beginning in the late third century forced upon Gallo-Roman culture fundamental changes in politics, in the economic underpinning, in military organization. The Gothic settlement of 418 offered a double loyalty, as Western Roman authority disintegrated at Rome. The plight of the highly Romanized governing class is examined by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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