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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] |
Khubz
Khubz, alternatively transliterated as ''khoubz'', ''khobez'', ''khubez'', or ''khubooz'', ), date=February 2022, is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt, and the flat ''tannur'' bread in Iraq. The oldest known find of bread, by archaeologists in Northern Jordan, dates back 14,000 years. It was a sort of unleavened flatbread made with several types of wild cereals. Tannur bread In Iraq, the most popular bread is the Tannur bread (, خبز التنور) which resembles other slightly leavened flatbreads such as Iranian '' nan-e barbari'', Central and South Asian flatbreads (such as ''naan''), and pizza base. (See also tandoor bread and taboon bread.) The word tannur comes from the Akkadian word (), which consists of the parts 'mud' and 'fire' and is mentioned as early as in the Akkadian Epic of Gilgamesh. Six recipes for bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roman Pantheon
The Roman deities most widely known today are those the Romans identified with Greek counterparts (see ''interpretatio graeca''), integrating Greek myths, iconography, and sometimes religious practices into Roman culture, including Latin literature, Roman art, and religious life as it was experienced throughout the Empire. Many of the Romans' own gods remain obscure, known only by name and sometimes function, through inscriptions and texts that are often fragmentary. This is particularly true of those gods belonging to the archaic religion of the Romans dating back to the era of kings, the so-called "religion of Numa", which was perpetuated or revived over the centuries. Some archaic deities have Italic or Etruscan counterparts, as identified both by ancient sources and by modern scholars. Throughout the Empire, the deities of peoples in the provinces were given new theological interpretations in light of functions or attributes they shared with Roman deities. An extensive al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neapolitan Pizza
Neapolitan pizza (), also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. The tomatoes must be either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius. The cheese must be Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state, or Fior di Latte, a cow's milk mozzarella created according to the procedure for which it was registered as a Traditional Speciality Guaranteed (TSG). Pizza Napoletana is a Traditional Speciality Guaranteed (TSG) product in the European Union and the United Kingdom, and the art of its making is included on UNESCO's list of intangible cultural heritage. Recipe According to the rules proposed by the ''Associazione Verace Pizza Napoletana'', the genuine Neapolitan pizza dough consists of wheat flour, natural Neapolita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maillard Reaction
The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around . Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning and the development of acrid flavors) become more pronounced. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid and forms a complex mixture of poorly characterized molecules ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fernbrake
''Pteridium aquilinum'' (bracken, brake or common bracken), also known as eagle fern, is a species of fern occurring in temperate and subtropical regions in both hemispheres. Originally native to Eurasia and North America, the extreme lightness of its spores has led to it achieving a cosmopolitan distribution. Etymology Common bracken was first described as ''Pteris aquilina'' by Carl Linnaeus, in Volume 2 of his ''Species Plantarum'' in 1753. The origin of the specific epithet derived from the Latin ''aquila'' "eagle". In the reprint of the ''Flora Suecica'' in 1755, Linnaeus explains that the name refers to the image of an eagle seen in the transverse section of the root. In spite of this, the opinion has been forwarded that the name pertains to the shape of the mature fronds appearing akin to an eagle's wing. However, medieval scholars, including Erasmus, thought the pattern of the fibres seen in a transverse section of the stipe resembled a double-headed eagle or oak tree. Ta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masonry Heater
A masonry heater (also called a masonry stove) is a device for warming an interior space through radiant heating, by capturing the heat from periodic burning of fuel (usually wood), and then radiating the heat at a fairly constant temperature for a long period. Masonry heaters covered in tile are called cocklestoves (also tile stoves or ceramic stoves). The technology has existed in different forms, from back into the Neoglacial and Neolithic periods. Archaeological digs have revealed excavations of ancient inhabitants utilizing hot smoke from fires in their subterranean dwellings, to radiate into the living spaces. These early forms have evolved into modern systems. Evidence found from 5,000 B.C. of massive blocks of masonry used to retain heat foreshadowed early forms of fire hearths that were used as multifunctional heating sources. Later evolutions came in the Roman ''hypocaust'' and Austro-German cocklestove (''Kachelofen'', literally "tile oven", or ''Steinofen'', "ston ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizzeria
A pizzeria is a restaurant focusing on pizza. As well as pizza, dishes at pizzerias can include kebab, salads and pasta. Many pizzerias offer take-away, where the customer orders their food either in advance or at the restaurant and then takes the prepared food with them in pizza boxes to eat at another place. Some pizzerias even deliver food to the customer's home, where a courier transports the ordered food to the customer's outer door or to another agreed site, provided that the delivery address is within a suitable distance from the pizzeria. Pizzas can be transported by car, but in many countries pizza couriers deliver by bicycle or moped. The food can be ordered at the restaurant, by telephone, and in current times often also by Internet. In Italy, pizza was traditionally food for the poor and thus contained few and cheap ingredients. As pizza became popular in the United States after World War II it became mostly a practical dish that was quick and easy to prepare, not ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banal Oven
The ''four banal'' (English: common oven) was a feudal institution in medieval France. The feudal lord (French: ''seigneur'') often had, among other banal rights, the duty to provide and the privilege to own all large ovens within his fief, each operated by an ovenmaster or ''fournier''. In exchange, personal ovens were generally outlawed and commoners were thus compelled to use the seigniorial oven to bake their bread. Such use was subject to payment, in kind or money, originally intended merely to cover the costs associated to the construction, maintenance and operation of the oven. Seigniorial ovens were masonry ovens built on the Roman plan and were large enough to hold an entire community's ration of bread. For example, in the hamlet of Nan-sous-Thil (Côte-d'Or, France), the villagers were required to bake their bread at the ''four banal'', as at home they were permitted only a small oven placed under the hood of the chimneypiece, for baking "''gâteau et flan''". Those reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roman Republic
The Roman Republic ( la, Res publica Romana ) was a form of government of Rome and the era of the classical Roman civilization when it was run through public representation of the Roman people. Beginning with the overthrow of the Roman Kingdom (traditionally dated to 509 BC) and ending in 27 BC with the establishment of the Roman Empire, Rome's control rapidly expanded during this period—from the city's immediate surroundings to hegemony over the entire Mediterranean world. Roman society under the Republic was primarily a cultural mix of Latin and Etruscan societies, as well as of Sabine, Oscan, and Greek cultural elements, which is especially visible in the Roman Pantheon. Its political organization developed, at around the same time as direct democracy in Ancient Greece, with collective and annual magistracies, overseen by a senate. The top magistrates were the two consuls, who had an extensive range of executive, legislative, judicial, military, and religious powers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horno
( ; ) is a mud adobe-built outdoor oven used by Native Americans and early settlers of North America. Originally introduced to the Iberian Peninsula by the Moors, it was quickly adopted and carried to all Spanish-occupied lands. The has a beehive shape and uses wood as the heat source. The procedure still used in parts of New Mexico and Arizona is to build a fire inside the and, when the proper amount of time has passed, remove the embers and ashes and insert the bread to be cooked. In the case of corn, the embers are doused with water and the corn is then inserted into the to be steam-cooked. When cooking meats, the oven is fired to a "white hot" temperature (approximately ), the coals are moved to the back of the oven, and the meats placed inside. The smoke-hole and door are sealed with mud. A twenty-one-pound turkey will take 2 to 3 hours to cook. is the usual Spanish word for 'oven' or 'furnace', and derives from the Latin word . "Young women must master the art of usi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_at_Taos_Pueblo_in_New_Mexico_in_2003.jpg "Click for more on -> Horno")