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Bakehouse (building)
A bakehouse is a building for baking bread. The term may be used interchangeably with the term "bakery", although the latter commonly includes both production and retail areas. Designated bakehouses can be found in archaeological sites from ancient times, e.g., in Roman forts.''Housesteads Roman Fort - the Grandest Station'', 2014, p. 226/ref> Historically there have been many types of bakehouses: individual, in the backyards of homesteads; communal, used by residents of a village or a town, and commercial. Some of them used to be nothing but a huge oven, called ''oven-houses''. Gallery File:2006 Dirmstein-Backhaus.jpg, The Bakehouse (Dirmstein), Germany File:Four a pain maison cornec.jpg, An oven-house (''four a pain maison''), Saint-Rivoal, France File:2007-05-18 Backhaus, Goennern, IMG 8134.jpg, A town bakehouse, Gönnern, Germany File:Four Charlot.jpg, A village bakehouse, Saint-Nicolas-de-Macherin, France See also * List of baked goods * Tandoor * Communal oven T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bakery
A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, donuts, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. Confectionery items are also made in most bakeries throughout the world. History Baked goods have been around for thousands of years. The art of baking was developed early during the Roman Empire. It was a highly famous art as Roman citizens loved baked goods and demanded them frequently for important occasions such as feasts and weddings. Because of the fame of the art of baking, around 300 BC, baking was introduced as an occupation and respectable profession for Romans. Bakers began to prepare bread at home in an oven, using mills to grind grain into flour for their breads. The demand for baked goods persisted, and the first bakers' guild was established in 168 BC in Rome. The desire f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roman Forts
In the Roman Republic and the Roman Empire, the Latin word ''castrum'', plural ''castra'', was a military-related term. In Latin usage, the singular form ''castrum'' meant 'fort', while the plural form ''castra'' meant 'camp'. The singular and plural forms could refer in Latin to either a building or plot of land, used as a fortified military base.. Included is a discussion about the typologies of Roman fortifications. In English usage, ''castrum'' commonly translates to "Roman fort", "Roman camp" and "Roman fortress". However, scholastic convention tends to translate ''castrum'' as "fort", "camp", "marching camp" or "fortress". Romans used the term ''castrum'' for different sizes of camps – including large legionary fortresses, smaller forts for cohorts or for auxiliary forces, temporary encampments, and "marching" forts. The diminutive form ''castellum'' was used for fortlets, typically occupied by a detachment of a cohort or a ''centuria''. For a list of known castra, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Housesteads Roman Fort
Housesteads Roman Fort is the remains of an Auxilia, auxiliary castra, fort on Hadrian's Wall, at Housesteads, Northumberland, England, south of Broomlee Lough. The fort was built in stone around AD 124, soon after the construction of the wall began in AD 122 when the area was part of the Roman province of Britannia. Its name has been variously given as Vercovicium, Borcovicus, Borcovicium, and Velurtion. The 18th-century farmhouse Housesteads gives the modern name. The site is owned by the National Trust for Places of Historic Interest or Natural Beauty, National Trust and is in the care of English Heritage. Finds can be seen at the site, in the museum at Cilurnum, Chesters, and in the Great North Museum: Hancock in Newcastle upon Tyne. History Hadrian's Wall was begun in AD 122. A fort was built in stone at the Housesteads Roman Fort site around AD 124 overlying the original Broad Wall foundation and Milecastle 36#Turret 36b, Turret 36B, about two miles north east of an exi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Homestead (buildings)
A homestead is an isolated dwelling, especially a farmhouse, and adjacent outbuildings, typically on a large agricultural holding such as a ranch or station. In North America the word "homestead" historically referred to land claimed by a settler or squatter under the Homestead Acts (USA) or Dominion Lands Act (Canada). In Old English the term was used to mean a human settlement, and in Southern Africa the term is used for a cluster of several houses normally occupied by a single extended family. In Australia it refers to the owner's house and the associated outbuildings of a pastoral property, known as a station. See also * Homestead principle * Homesteading * List of homesteads in Western Australia This list includes all homesteads in Western Australia with a gazetted name. Currency This list is complete with respect to the 1996 Gazetteer of Australia.Gazetteer of Australia (1996). Belconnen, ACT: Australian Surveying and Land Information ... * List of historic hom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bakehouse (Dirmstein)
The Bakehouse (german: Backhaus) is a historical bakehouse in Dirmstein, Rhineland-Palatinate, Germany, designated as an item of the cultural heritage.''Nachrichtliches Verzeichnis der Kulturdenkmäler: Kreis Bad Dürkheim'' (PDF; 1,6 MB), Generaldirektion Kulturelles Erbe Rheinland-Pfalz''Aus dem Renaissance wird das Backhaus Dirmstein'', '''' newspaper, October 3 2003. In late 1990s, this 300-year building was acquired, restored, and expanded by a |
Saint-Rivoal
Saint-Rivoal (; ) is a commune in the Finistère department of Brittany in north-western France. Population Inhabitants of Saint-Rivoal are called in French ''Saint-Rivoaliens''. Breton language As of 2010 and previous years, all primary-school children (numbering about 30), attended the bilingual public school, where Breton language is taught alongside French. See also *Communes of the Finistère department *Parc naturel régional d'Armorique The Parc naturel régional d'Armorique ( br, Park an Arvorig), or Armorica Regional Natural Park, is a rural protected area located in Brittany. The park land reaches from the Atlantic Ocean to hilly inland countryside. There are sandy beaches, sw ... References External links Official website *Mayors of Finistère Association Communes of Finistère {{Finistère-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saint-Nicolas-de-Macherin
Saint-Nicolas-de-Macherin () is a commune in the Isère department within Auvergne-Rhône-Alpes in southeastern France. The area of the commune is 1,060 hectares and the altitude lies between 447 and 952 meters. The town is located 5 km from Voiron, which is the seat of the canton. It is 28 km north-west of Grenoble, 90 km from Lyon, and 510 km from Paris. Population Demograhy Information on the population size has been carried out in the municipality since 1793. In 2017, the commune had 938 inhabitants, a 5.9% increase since 2011. Housing According to figures from Insee, 91.6% of households live in single-family houses, compared to 8.4% in apartments. 94% of housing are main residences, 1.7% are second homes and the rest being vacant at the time of the survey in 2013. 21% of housing was built before 1919, while 62% was built between 1971 and 2005. Places of interest * Château de Hautefort - the oldest building in the town, now divided into apart ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Baked Goods
This is a list of baked goods. Baked goods are foods made from dough or batter and cooked by baking, a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked as well. Baked goods By type * Biscuit – a term used for a variety of baked, commonly flour-based food products. The term is applied to two distinct products in North America and the United Kingdom, and is also distinguished from U.S. versions in the Commonwealth of Nations and Europe. : :* Ground biscuit * Bread – a staple food prepared from a dough of flour and water, usually by baking. : :* Bagel – a bread product originating in Poland, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. :* Bread roll – a small, often round loaf of bread served as a meal accompaniment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandoor
A tandoor ( or ) is a large urn-shaped oven, usually made of clay, originating from the Indian Subcontinent. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoor is predominantly used in Western Asian, Central Asian, South Asian and Horn of African cuisines. The roots of the tandoor can be traced back over 5000 years, to the ancient Indus Valley Civilization, one of the oldest known civilizations. The standard heating element of a tandoor is an internal charcoal or wood fire, which cooks food with direct heat and smoke. Tandoors can be fully above ground, or partially buried below ground, often reaching over a meter in height/depth. Temperatures in a tandoor can reach , and they are routinely kept lit for extended periods. Therefore, traditional tandoors are usually found in restaurant kitchens. Modern tandoors are often made of metal. Variations, such as tandoors with gas or electric heating ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Communal 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 r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
