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Brasserie Fantôme
In France, Flanders, and the Francophonie, Francophone world, a brasserie () is a type of French restaurant with a relaxed setting, which serves single dishes and other meals. The word ''brasserie'' is also French language, French for "brewery" and, by extension, "the brewing business". A brasserie can be expected to have professional service, printed menus, and, traditionally, white linen—unlike a bistro which may have none of these. Typically, a brasserie is open Wednesday to Sunday and serves the same menu all day. A classic example of a brasserie dish is steak frites. Etymology The term ''brasserie'' is French for "brewery", from Middle French ''brasser'' "to brew", from Old French ''bracier'', from Vulgar Latin ''braciare'', of Celtic languages, Celtic origin. Its first usage in English was in 1864. The origin of the word probably stems from the fact that beer was brewed on the premises rather than brought in: thus an inn would brew its own beer as well as supply food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brasserie Lipp, Paris 17 September 2016
In France, Flanders, and the Francophone world, a brasserie () is a type of French restaurant with a relaxed setting, which serves single dishes and other meals. The word ''brasserie'' is also French for "brewery" and, by extension, "the brewing business". A brasserie can be expected to have professional service, printed menus, and, traditionally, white linen—unlike a bistro which may have none of these. Typically, a brasserie is open Wednesday to Sunday and serves the same menu all day. A classic example of a brasserie dish is steak frites. Etymology The term ''brasserie'' is French for "brewery", from Middle French ''brasser'' "to brew", from Old French ''bracier'', from Vulgar Latin ''braciare'', of Celtic origin. Its first usage in English was in 1864. The origin of the word probably stems from the fact that beer was brewed on the premises rather than brought in: thus an inn would brew its own beer as well as supply food and invariably accommodation too. In 1901 ''Cha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle French
Middle French (french: moyen français) is a historical division of the French language that covers the period from the 14th to the 16th century. It is a period of transition during which: * the French language became clearly distinguished from the other competing Oïl languages, which are sometimes subsumed within the concept of Old French () * the French language was imposed as the official language of the Kingdom of France in place of Latin and other Oïl and Occitan languages * the literary development of French prepared the vocabulary and grammar for the Classical French () spoken in the 17th and 18th centuries. It is the first version of French that is largely intelligible to Modern French speakers, contrary to Old French. History The most important change found in Middle French is the complete disappearance of the noun declension system (already underway for centuries). There is no longer a distinction between nominative and oblique forms of nouns, and plurals are indi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gastropub
A gastropub or gastro pub is a pub that serves gourmet comfort food. The term was coined in the 1990s, though similar brewpubs existed during the 1980s. Etymology The term ''gastropub'' (derived from gastronomy) was coined in 1991, when David Eyre and Mike Belben took over The Eagle pub in Clerkenwell, London. Traditionally, British pubs were drinking establishments and little emphasis was placed on the serving of food. If pubs served meals they were usually basic cold dishes such as a ploughman's lunch. The concept of gastropubs largely redefined both pub culture and British dining, and has occasionally attracted criticism for potentially removing the character of traditional pubs. "Pub grub" expanded to include British food items such as steak and ale pie, shepherd's pie, fish and chips, bangers and mash, Sunday roast, ploughman's lunch, and pasties. In addition, dishes such as hamburgers, chips, lasagne and chili con carne are now often served. In August 2012, ''gastropub' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Mère Catherine
La Mère Catherine is a ''brasserie'' in the 18th arrondissement of Paris, France. It is the oldest restaurant located at place du Tertre. It is situated in a building that previously served as the church presbytery of Saint-Pierre de Montmartre. History Founded in 1793, it is one of the oldest restaurants in Paris. A plaque at its entrance gives a folk etymology of the word "bistro": that on March 30, 1814, while a group of Russian soldiers were dining at Mère Catherine, they asked for drinks, (Cyrillic: ''быстро''; Russian: "quickly"). Thereafter, "bistro" became a description of a restaurant where you could get food or drink quickly. In the early twentieth century, the bistro was managed by Mr. Lemoine and owned by Père Labille. During the French Revolution, Georges Danton met his disciples at Mère Catherine. During the Nazi occupation of Paris, 1941-1944, Ernst Jünger was a patron. At one time, guests could enjoy a game of billiards at Mère Catherine; an old postca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bar (establishment)
A bar, also known as a saloon, a tavern or tippling house, or sometimes as a pub or club, is a retail business establishment that serves alcoholic beverages, such as beer, wine, liquor, cocktails, and other beverages such as mineral water and soft drinks. Bars often also sell snack foods, such as crisps or peanuts, for consumption on their premises. Some types of bars, such as pubs, may also serve food from a restaurant menu. The term "bar" refers to the countertop where drinks are prepared and served, and by extension to the overall premises. The term derives from the metal or wooden bar (barrier) that is often located along the length of the "bar". Over many years, heights of bars were lowered, and high stools added, and the brass bar remains today. Bars provide stools or chairs that are placed at tables or counters for their patrons. Bars that offer entertainment or live music are often referred to as "music bars", "live venues", or "nightclubs". Types of bars ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer Garden
A beer garden (German: ''Biergarten'') is an outdoor area in which beer and food are served, typically at shared tables shaded by trees. Beer gardens originated in Bavaria, of which Munich is the capital city, in the 19th century, and remain common in Southern Germany. They are usually attached to a brewery, beer hall, pub, or restaurant. History Facilities of this kind existed for example in Bamberg since 1605 under the German term "Bierkeller" ("Beer cellars"). At that time, the Archdiocese of Bamberg was directly subordinated to Rome and not yet to the Duchy of Bavaria. Hence, the first "Biergarten" in the strict sense of the term and of the decree of 1812 by the Kingdom of Bavaria developed at the beginning of 19th century in Munich. While it is unknown which brewery was first, it was likely one of Munich's big six: Löwenbräu, Hofbräuhaus, Augustinerbräu, Paulaner, Hacker-Pschorr and Spaten. Seasonal limitations on when beer could be brewed were already in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Barth, Roger. ''The Chemistry of Beer: The Science in the Suds'', Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation. Some of humanity's earliest known writings refer to the production and d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Celtic Languages
The Celtic languages ( usually , but sometimes ) are a group of related languages descended from Proto-Celtic. They form a branch of the Indo-European language family. The term "Celtic" was first used to describe this language group by Edward Lhuyd in 1707, following Paul-Yves Pezron, who made the explicit link between the Celts described by classical writers and the Welsh and Breton languages. During the 1st millennium BC, Celtic languages were spoken across much of Europe and central Anatolia. Today, they are restricted to the northwestern fringe of Europe and a few diaspora communities. There are six living languages: the four continuously living languages Breton, Irish, Scottish Gaelic and Welsh, and the two revived languages Cornish and Manx. All are minority languages in their respective countries, though there are continuing efforts at revitalisation. Welsh is an official language in Wales and Irish is an official language of Ireland and of the European Union. Welsh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vulgar Latin
Vulgar Latin, also known as Popular or Colloquial Latin, is the range of non-formal Register (sociolinguistics), registers of Latin spoken from the Crisis of the Roman Republic, Late Roman Republic onward. Through time, Vulgar Latin would evolve into numerous Romance languages. Its Literary Latin, literary counterpart was a form of either Classical Latin or Late Latin, depending on the time period. Origin of the term During the Classical antiquity, Classical period, Roman authors referred to the informal, everyday variety of their own language as ''sermo plebeius'' or ''sermo vulgaris'', meaning "common speech". The modern usage of the term Vulgar Latin dates to the Renaissance, when Italians, Italian thinkers began to theorize that Italian language, their own language originated in a sort of "corrupted" Latin that they assumed formed an entity distinct from the literary Classical Latin, Classical variety, though opinions differed greatly on the nature of this "vulgar" dialect ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Old French
Old French (, , ; Modern French: ) was the language spoken in most of the northern half of France from approximately the 8th to the 14th centuries. Rather than a unified language, Old French was a linkage of Romance dialects, mutually intelligible yet diverse, spoken in the northern half of France. These dialects came to be collectively known as the , contrasting with the in the south of France. The mid-14th century witnessed the emergence of Middle French, the language of the French Renaissance in the Île de France region; this dialect was a predecessor to Modern French. Other dialects of Old French evolved themselves into modern forms (Poitevin-Saintongeais, Gallo, Norman, Picard, Walloon, etc.), each with its own linguistic features and history. The region where Old French was spoken natively roughly extended to the northern half of the Kingdom of France and its vassals (including parts of the Angevin Empire, which during the 12th century remained under Anglo-Norman rul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak Frites
''Steak frites'', meaning "steak ndfries" in French, is a dish consisting of steak paired with French fries. It is commonly served in European brasseries, and is considered by some to be the national dish of Belgium, which claims to be the place of its invention. Historically, the rump steak was commonly used for this dish. More typically at the present time, the steak is an entrecôte also called rib eye, or scotch fillet (in Australia), pan-fried rare ("''saignant''"—literally "bloody"), in a pan reduction sauce, sometimes with hollandaise or béarnaise sauce, served with deep-fried potatoes (French fries). Francophilia led to its generalization to the Portuguese-speaking world, where it is called or , especially in Brazil, where the sauce is usually just onion rings cooked and fried in the steak's own juice and frying oil, being the most popular dish to go aside rice and beans. Steak frites is also common in other countries, such as Anglophone and Spanish-speaking L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brasserie Forty 4, Leeds (10th May 2010)
In France, Flanders, and the Francophone world, a brasserie () is a type of French restaurant with a relaxed setting, which serves single dishes and other meals. The word ''brasserie'' is also French for "brewery" and, by extension, "the brewing business". A brasserie can be expected to have professional service, printed menus, and, traditionally, white linen—unlike a bistro which may have none of these. Typically, a brasserie is open Wednesday to Sunday and serves the same menu all day. A classic example of a brasserie dish is steak frites. Etymology The term ''brasserie'' is French for "brewery", from Middle French ''brasser'' "to brew", from Old French ''bracier'', from Vulgar Latin ''braciare'', of Celtic origin. Its first usage in English was in 1864. The origin of the word probably stems from the fact that beer was brewed on the premises rather than brought in: thus an inn would brew its own beer as well as supply food and invariably accommodation too. In 1901 ''Cham ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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