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Chabrot
Faire chabrot or faire chabròl is an ancient Occitanian custom whereby at the end of a soup or broth, one adds red wine to the bowl to dilute the remnants and brings it to the lips to drink in big gulps. History Chabrot was usually performed with soups such as bréjaude or garbure. This action required use of a traditional container used for serving soups, such as a deep, spherical bowl or dish.''La société rurale traditionnelle en Limousin,'' p. 111. This container usually had no handles, was made of clay, in a dome form and somewhat narrow. This practice was very popular historically. It is still practised today notably among older people in the countryside. People from Périgord perform ''fà chabroù'', in Limousin one performs ''chabrot'', while in Provence, Frédéric Mistral explains that ''cabroù'' comes from the Latin ''capreolus''. To ''faire chabrot'', therefore, is "to drink like a goat." In Poitou and in Saintonge, the word "godaille" is also used. In Gascon, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chabrot Au Vendange
Faire chabrot or faire chabròl is an ancient Occitanian custom whereby at the end of a soup or broth, one adds red wine to the bowl to dilute the remnants and brings it to the lips to drink in big gulps. History Chabrot was usually performed with soups such as bréjaude or garbure. This action required use of a traditional container used for serving soups, such as a deep, spherical bowl or dish.''La société rurale traditionnelle en Limousin,'' p. 111. This container usually had no handles, was made of clay, in a dome form and somewhat narrow. This practice was very popular historically. It is still practised today notably among older people in the countryside. People from Périgord perform ''fà chabroù'', in Limousin one performs ''chabrot'', while in Provence, Frédéric Mistral explains that ''cabroù'' comes from the Latin ''capreolus''. To ''faire chabrot'', therefore, is "to drink like a goat." In Poitou and in Saintonge, the word "godaille" is also used. In Gascon, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garbure
''Garbure'' is a thick French stew traditionally based on cabbage and confit d'oie,ROBUCHON, J., & MONTAGNÉ, P. (2001). Larousse gastronomique. New York, Clarkson Potter. though the modern version is usually made with ham, cheese and stale bread. The name derives from the use of the term ''garb'' to describe sheaves of grain depicted on a heraldic shield or coat of arms. Thus the name of garbure, which is eaten with a fork, is a reference to the use of pitchforks to pick up sheaves of grain. It originated in Gascony in the historical cultural region of Occitania. It is similar to ''potée''. w:fr:Garbure ''Garbure'' was the daily sustenance of Gascon peasantry. It varied from home to home, resources of the cook, household income, and rhythms of the seasons. The dish is based on lengthy simmering of an assortment of vegetables and meats, generally meats preserved '' en confit''. The essential cabbage may be accompanied by broad beans, fresh or dried, mangetout peas, potatoes, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Occitania
Occitania ( oc, Occitània , , or ) is the historical region in Western Europe, Western and Southern Europe where the Occitan language, Occitan language was historically spoken and where it is sometimes still used as a second language. This cultural area roughly encompasses the southern third of France (with the exception of the French Basque Country and Northern Catalonia, French Catalonia) as well as part of Spain (Aran Valley), Monaco, and smaller parts of Italy (Occitan Valleys, Guardia Piemontese). Occitania has been recognized as a linguistic and cultural concept since the Middle Ages, but has never been a legal nor a political entity under this name. However, the territory was united in Roman times as the ''Septem Provinciae, Seven Provinces'' ( la, Septem Provinciæ) and in the Early Middle Ages (''Aquitanica'' or the Visigothic Kingdom#Kingdom of Toulouse, Visigothic Kingdom of Toulouse, or the share of Louis the Pious following Thionville ''divisio regnorum'' in 806) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frédéric Mistral
Joseph Étienne Frédéric Mistral (; oc, Josèp Estève Frederic Mistral, 8 September 1830 – 25 March 1914) was a French writer of Occitan literature and lexicographer of the Provençal form of the language. He received the 1904 Nobel Prize in Literature "in recognition of the fresh originality and true inspiration of his poetic production, which faithfully reflects the natural scenery and native spirit of his people, and, in addition, his significant work as a Provençal philologist". Mistral was a founding member of the Félibrige and member of the Académie de Marseille. His name in his native language was Frederi Mistral (Mistrau) according to the Mistralian orthography or Frederic Mistral (or Mistrau) according to the classical orthography. Mistral's fame was owing in part to Alphonse de Lamartine who sang his praises in the 40th edition of his periodical ''Cours familier de littérature'', following the publication of Mistral's long poem ''Mirèio''. Alphonse D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poitou
Poitou (, , ; ; Poitevin: ''Poetou'') was a province of west-central France whose capital city was Poitiers. Both Poitou and Poitiers are named after the Pictones Gallic tribe. Geography The main historical cities are Poitiers (historical capital city), Châtellerault (France's kings' establishment in Poitou), Niort, La Roche-sur-Yon, Thouars, and Parthenay. History A marshland called the Poitevin Marsh (French ''Marais Poitevin'') is located along the Gulf of Poitou, on the west coast of France, just north of La Rochelle and west of Niort. At the conclusion of the Battle of Taillebourg in the Saintonge War, which was decisively won by the French, King Henry III of England recognized his loss of continental Plantagenet territory to France. This was ratified by the Treaty of Paris of 1259, by which King Louis annexed Normandy, Maine, Anjou, and Poitou). During the late sixteenth and early seventeenth centuries, Poitou was a hotbed of Huguenot (French Calvinist Protestan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saintonge (region)
Saintonge (), historically spelled Xaintonge and Xainctonge, is a region of France located on the west central Atlantic coast, corresponding with the former province of the same name. The largest city is Saintes (Xaintes, Xainctes). Other principal towns include Saint-Jean-d'Angély, Jonzac, Frontenay-Rohan-Rohan, Royan, Marennes, Pons, and Barbezieux-Saint-Hilaire. In 1790, during the French Revolution, Saintonge became part of Charente-Inférieure, one of the 83 departments organized by the new government. This was renamed as Charente-Maritime in 1941, during World War II. The region is known for its Romanesque churches. See Saintonge Romane (Éditions Zodiaque) - 'sa richesse en monuments l'emporte sur tout autre', p.7 History The region derives its name from the ''Santones'', an ancient Gallic tribe that once inhabited the area. They were one of the numerous Celtic peoples in Europe before the rise of the Roman Empire. During antiquity, Saintonge was part of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Metathesis (linguistics)
Metathesis (; from Greek , from "I put in a different order"; Latin: ''transpositio'') is the transposition of sounds or syllables in a word or of words in a sentence. Most commonly, it refers to the interchange of two or more contiguous segments or syllables, known as adjacent metathesis or local metathesis: * ''foliage'' > ''**foilage'' (adjacent segments) * ''anemone'' > ''**anenome'' (adjacent syllables) * ''cavalry'' > ''**calvary'' (codas of adjacent syllables) Metathesis may also involve interchanging non-contiguous sounds, known as nonadjacent metathesis, long-distance metathesis, or hyperthesis, as shown in these examples of metathesis sound change from Latin to Spanish: * Latin > Spanish "word" * Latin > Spanish "miracle" * Latin > Spanish "danger, peril" * Latin > Spanish "crocodile" Many languages have words that show this phenomenon, and some even use it as a regular part of their grammar, such as Hebrew and Fur. The process of metathesis has altered the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georges Duhamel
Georges Duhamel (; ; 30 June 1884 – 13 April 1966) was a French author, born in Paris. Duhamel trained as a doctor, and during World War I was attached to the French Army. In 1920, he published '' Confession de minuit'', the first of a series featuring the anti-hero Salavin. In 1935, he was elected as a member of the Académie française. He was nominated for the Nobel Prize in Literature twenty-seven times. He was also the father of the musicologist and composer Antoine Duhamel. Biography Georges Duhamel was born in the 13th arrondissement of Paris on 30 June 1884. He was the third child of a family which struggled to survive on the income of his unstable father. The strains and tensions of these early years are reflected in his famous autobiographical novel '' Le Notaire du Havre'' (1933), the first book of his Pasquier saga. In spite of this childhood disrupted by numerous crises, which on far too many occasions caused the Duhamel family to relocate abruptly, Georges none ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vigneron Faisant Chabrot
A winemaker or vintner is a person engaged in winemaking. They are generally employed by wineries or wine companies, where their work includes: *Cooperating with viticulturists *Monitoring the maturity of grapes to ensure their quality and to determine the correct time for harvest *Crushing and pressing grapes *Monitoring the settling of juice and the fermentation of grape material *Filtering the wine to remove remaining solids *Testing the quality of wine by tasting *Placing filtered wine in casks or tanks for storage and maturation *Preparing plans for bottling wine once it has matured *Making sure that quality is maintained when the wine is bottled Today, these duties require an increasing amount of scientific knowledge, since laboratory tests are gradually supplementing or replacing traditional methods. Winemakers can also be referred to as oenologists as they study oenology – the science of wine. Vintner A vintner is a wine merchant. In some modern use, particularly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jaume Fàbrega
Jaime Fábrega Colón ( Fontcoberta, Girona, 1948) is a Spanish gastronomy writer, journalist, historian and professor at some universities. He has written more than fifty gastronomy and cooking books, he has won five times the Gourmand World Cookbook Award and he has made Ferran Adrià known over the world as a Catalan chef. He takes part of some international cultural associations as for example AICA and FIJET. He has worked as journalist for all the most important journals in Catalonia and Spain, as La Vanguardia, Avui, El Temps, El Món, El Punt, Diari de Girona, etc. and in radio channels as Catalunya Ràdio. Also in cultural or gastronomic publications over the world, as la Gazeta del Arte, Batik, Mesa y más, Descobrir cuina, etc. He is a very prolific writer who has written some gastronomy encyclopaedic books which have been translated in English and other languages. Some of them are ''La cuina. Gastronomia tradicional sana'', ''La cuina catalana'', etc. He has redacted, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Soups
French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with France ** French cuisine, cooking traditions and practices Fortnite French places Arts and media * The French (band), a British rock band * French (episode), "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * Française (film), ''Française'' (film), 2008 * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a particular type of military jacket or tunic used in the Russian Empire and Soviet Union * French's, an American brand of mustard condiment * French catheter scale, a unit of measurement of diameter * French Defence, a chess opening * French kiss, a type of kiss involving the tongue See also * France (disam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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