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Baguette De Pain, WikiCheese Lausanne
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 P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breadstick
Breadsticks, also known as grissini, grissino or dipping sticks, (''ghërsin'' in ) are generally pencil-sized sticks of crisp, dry baked bread that originated in Piedmont, a region of Italy. There is also a soft-baked breadstick version popular in North America. History It's believed that it originated in 1643, when a Florentine abbot described a long-shaped and "bone-thin" bread being made in Lanzo Torinese, a town outside of Turin. Tradition states, however, that it originated in the region of Piedmont in the 17th century, invented by a baker called Antonio Brunero, from Turin. It was a food that was intended to be easier to digest for the Duke Victor Amadeus II of Savoy, who had digestive problems in his childhood. Serving In Italian-American restaurants such as Olive Garden, breadsticks may be offered as an appetizer. In some instances or regions, they may be a type that is larger than pencil-sized, as well as soft instead of hard. They may also be combined with ingre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seine (department)
Seine was the former department of France encompassing Paris and its immediate suburbs. It is the only enclaved department of France at that time. Its prefecture was Paris and its INSEE number was 75. The Seine department was disbanded in 1968 and its territory divided among four new departments: Paris, Hauts-de-Seine, Seine-Saint-Denis and Val-de-Marne. '' La Dépêche'', 10 July 2014. General characteristics From 1929 to its abolition in 1968, the department consisted of the City of Paris and 80 surrounding suburban |
Baguette Mie
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 P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Food Timeline
Lynne Olver (1958–2015) was a librarian and food historian, and the sole author of the Food Timeline website. Personal life Olver graduated from the University of Albany (SUNY). She was a librarian at the Morris County Library, New Jersey, and became its director in 2009. The Food Timeline In 1999, Olver created ''The Food Timeline'', a history website documenting culinary history, food history and recipes. The website has since become a major information source for culinary history. Almost all of the website's information comes from Lynne's personal library of over 2,000 books. Unlike many other food related websites, Olver gave citations to almost every statement on her site so that readers can verify her claims. Her research has been cited in peer-reviewed journals. Following her death, the site was given to her family, who chose to remove social media accounts associated with the Food Timeline, but kept the website running in a state of dormancy. As such, the website ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Napoleon Bonaparte
Napoleon Bonaparte ; it, Napoleone Bonaparte, ; co, Napulione Buonaparte. (born Napoleone Buonaparte; 15 August 1769 – 5 May 1821), later known by his regnal name Napoleon I, was a French military commander and political leader who rose to prominence during the French Revolution and led Military career of Napoleon Bonaparte, successful campaigns during the French Revolutionary Wars, Revolutionary Wars. He was the ''de facto'' leader of the First French Republic, French Republic as First Consul from 1799 to 1804, then Emperor of the French from 1804 until 1814 and again in Hundred Days, 1815. Napoleon's political and cultural legacy endures to this day, as a highly celebrated and controversial leader. He initiated many liberal reforms that have persisted in society, and is considered one of the greatest military commanders in history. His wars and campaigns are studied by militaries all over the world. Between three and six million civilians and soldiers Napoleonic Wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Parliament
The French Parliament (french: Parlement français) is the bicameral legislature of the French Republic, consisting of the Senate () and the National Assembly (). Each assembly conducts legislative sessions at separate locations in Paris: the Senate meets in the and the National Assembly convenes at . Each house has its own regulations and rules of procedure. However, occasionally they may meet as a single house known as the Congress of the French Parliament (), convened at the Palace of Versailles, to revise and amend the Constitution of France. History and name The French Parliament, as a legislative body, should not be confused with the various parlements of the Ancien Régime in France, which were courts of justice and tribunals with certain political functions varying from province to province and as to whether the local law was written and Roman, or customary common law. The word "Parliament", in the modern meaning of the term, appeared in France in the 19th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dextrose
Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight, where it is used to make cellulose in cell walls, the most abundant carbohydrate in the world. In energy metabolism, glucose is the most important source of energy in all organisms. Glucose for metabolism is stored as a polymer, in plants mainly as starch and amylopectin, and in animals as glycogen. Glucose circulates in the blood of animals as blood sugar. The naturally occurring form of glucose is -glucose, while -glucose is produced synthetically in comparatively small amounts and is less biologically active. Glucose is a monosaccharide containing six carbon atoms and an aldehyde group, and is therefore an aldohexose. The glucose molecule can exist in an open-chain (acyclic) as well as ring (cyclic) form. Gluco ... [...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] |
Firebrick
A fire brick, firebrick, or refractory is a block of ceramic material used in lining furnaces, kilns, fireboxes, and fireplaces. A refractory brick is built primarily to withstand high temperature, but will also usually have a low thermal conductivity for greater energy efficiency. Usually dense firebricks are used in applications with extreme mechanical, chemical, or thermal stresses, such as the inside of a wood-fired kiln or a furnace, which is subject to abrasion from wood, fluxing from ash or slag, and high temperatures. In other, less harsh situations, such as in an electric- or natural gas-fired kiln, more porous bricks, commonly known as "kiln bricks", are a better choice. They are weaker, but they are much lighter and easier to form and insulate far better than dense bricks. In any case, firebricks should not spall, and their strength should hold up well during rapid temperature changes. Manufacture In the making of firebrick, fireclay is fired in the kiln until it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brick Oven
A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay (clay oven), or cob (cob oven). Though traditionally wood-fired, coal-fired ovens were common in the 19th century, and modern masonry ovens are often fired with natural gas or even electricity. Modern masonry ovens are closely associated with artisan bread and pizza, but in the past they were used for any cooking task involving baking. Masonry ovens are built by masons. Origins and history Humans built masonry ovens long before they started writing. The process began as soon as our ancestors started using fire to cook their food, probably by spit-roasting over live flame or coals. Big starchy roots and other slower-cooking foods, however, cooked better when they were buried in hot ashes, and sometimes covered with hot stones, and/or more hot ash. Large quantities might be cooked in an earth oven: a hole in the ground, pre-he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yard
The yard (symbol: yd) is an English unit of length in both the British imperial and US customary systems of measurement equalling 3 feet or 36 inches. Since 1959 it has been by international agreement standardized as exactly 0.9144 meter. A distance of 1,760 yards is equal to 1 mile. The US survey yard is very slightly longer. Name The term, ''yard'' derives from the Old English , etc., which was used for branches, staves and measuring rods. It is first attested in the late 7th century laws of Ine of Wessex, where the "yard of land" mentioned is the yardland, an old English unit of tax assessment equal to hide. Around the same time the Lindisfarne Gospels account of the messengers from John the Baptist in the Gospel of Matthew used it for a branch swayed by the wind. In addition to the yardland, Old and Middle English both used their forms of "yard" to denote the surveying lengths of or , used in computing acres, a distance now usually known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maid
A maid, or housemaid or maidservant, is a female domestic worker. In the Victorian era domestic service was the second largest category of employment in England and Wales, after agricultural work. In developed Western nations, full-time maids are now only found in the wealthiest households. In other parts of the world, maids remain common in urban middle-class households. "Maid" in Middle English meant an unmarried woman, especially a young one, or specifically a virgin. These meanings lived on in English until recent times (and are still familiar from literature and folk music), alongside the sense of the word as a type of servant. Description In the contemporary Western world, comparatively few households can afford live-in domestic help, usually relying on cleaners, employed directly or through an agency (Maid service). Today a single maid may be the only domestic worker that upper-middle class households employ, as was historically the case. In less developed nations, v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
