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Croissant Hk DIY
A croissant (, ) is a French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. It is a buttery, flaky, '' 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. 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 lab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Late Antiquity
Late antiquity marks the period that comes after the end of classical antiquity and stretches into the onset of the Early Middle Ages. Late antiquity as a period was popularized by Peter Brown (historian), Peter Brown in 1971, and this periodization has since been widely accepted. Late antiquity represents a cultural sphere that covered much of the Mediterranean world, including parts of Europe and the Near East.Brown, Peter (1971), ''The World of Late Antiquity (1971), The World of Late Antiquity, AD 150-750''Introduction Late antiquity was an era of massive political and religious transformation. It marked the origins or ascendance of the three major monotheistic religions: Christianity, rabbinic Judaism, and Islam. It also marked the ends of both the Western Roman Empire and the Sasanian Empire, the last Persian empire of antiquity, and the beginning of the early Muslim conquests, Arab conquests. Meanwhile, the Byzantine Empire, Byzantine (Eastern Roman) Empire became a milit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tom Jaine
Tom Jaine (born 4 June 1943) is a former restaurateur, a food writer and former publisher of Prospect Books. He was educated at Kingswood School (1955–1959) and at Balliol College, Oxford where he studied Modern history (1961–1964). He worked as an archivist from 1964 to 1973 and a restaurateur from 1974 to 1984. From 1984 to 1988, he organised the Oxford Symposium on Food and Cookery, and from 1989 to 1994 he waso editor of the annual Good Food Guide. From 1993 to 2016 he was the proprietor of Prospect Books, a prize-winning publishing company specialising in food and food history. He is the author of four books and has written for ''The Times'', ''The Guardian'', ''The Sunday Times'', ''The Sunday Telegraph'', '' The Evening Standard'' and many other newspapers and magazines. He has presented The Food Programme and appeared on it many times, has done interviews for the BBC, BBC TV, and ITV, and a series of programmes about food and cookery in the Balkans for BBC Ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alan Davidson (food Writer)
Alan Eaton Davidson Order of St Michael and St George, CMG (30 March 1924 – 2 December 2003) was a British diplomat and writer best known for his writing and editing on food and gastronomy. After leaving Queen's College, Oxford, in 1948, Davidson joined the British diplomatic service, rising through the ranks to conclude his career as ambassador to Laos, from 1973 to 1975. He retired early and devoted himself to full-time writing about food, encouraged by Elizabeth David and others. He published more than a dozen books between his retirement and 2002, but his ''magnum opus'' was ''The Oxford Companion to Food'', a work of more than a million words, which took twenty years to complete and was published to international acclaim in 1999. Life and career Early years Davidson was born in Derry, Northern Ireland, the son of William John Davidson (1899–1959), inspector of taxes, and his wife, Constance, ''née'' Eaton (1889–1974).Levy, Paul"Davidson, Alan Eaton (1924–2003), dip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vienna Bread
Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process used high milling of grain, and cereal press-yeast for leavening. History In the 19th century, for the first time, bread was made only from beer yeast and new dough rather than a sourdough starter. The first known example of this was the sweet-fermented Imperial " Kaiser-Semmel" roll of the Vienna bakery at the Paris International Exposition of 1867. These sweet-fermented rolls lacked the acid sourness typical of ''Lactobacillus'', and were said to be popular and in high demand. Prior to this time, bakers had been using old-dough leavens, and they had discovered that increasing the starter's rest intervals between refreshment promoted more yeast growth and less gas production due to overwhelming ''Lactobacillus'' numbers. At some point bakers began to add brewer's yeast, or beer yeast or barm, to the refreshments which produced a whiter, sweete ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
August Zang
August Zang (; 2 August 1807 – 4 March 1888) was an Austrian entrepreneur who founded the Viennese daily '' Die Presse''. He also had a major influence on French baking methods. Soldier and baker The son of Christophe Boniface Zang, a Vienna surgeon, August Zang became an artillery officer before he went to Paris, probably in 1837, to found a bakery, Boulangerie Viennoise, which opened in 1838 or 1839.The 1839 date and most of what follows regarding Zang's role in baking are documented in Jim Chevallier, "August Zang and the French Croissant: How Viennoiserie Came to France", p. 3–30. For the 1838 date, seGiles MacDonogh "Reflections on the Third Meditation of La Physiologie du goût and Slow Food". (p. 8); an Austrian PowerPoint �Ess-Stile– gives the date of 1840 (slide 46). The bakery itself later claimed that it had been founded that year, but earlier references have been documented. The bakery was quickly imitated, and its Austrian kipfel became the French croissant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boulangerie Viennoise Formerly Zang's - 1909
A bakery is an establishment that produces and sells flour-based baked goods made in an oven such as bread, cookies, cakes, doughnuts, bagels, 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. In some countries, a distinction is made between bakeries, which primarily sell breads, and pâtisseries, which primarily sell sweet baked goods. History Baked goods have been around for thousands of years. The art of baking was very popular during the Roman Empire. It was 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 grist mills to grind grain into flour for their breads. The demand for baked goods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rugelach
Rugelach ( ; , , or and ''rōgalaḵ'') is a filled baked confection originating in the Jewish communities of Poland. It has become a popular treat among Jews in the diaspora and in Israel. Traditional rugelach are shaped into a crescent by rolling a triangle of dough around a filling.Joan NathanJoan Nathan's Jewish Holiday Cookbook Schocken, 2004; page 284.Judith M. FertigAll American Desserts Harvard Common Press, 2003; page 135. Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege,Gil MarksThe World of Jewish Cooking Simon and Schuster, 1996; page 326. possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend, however, as both the rugelach and its supposed ancestor, the Kipferl, predate the Early Modern era, while the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie). This leads ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Continental Breakfast
Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world. Africa Breakfast in Africa varies greatly from region to region. Algeria Due to Algeria's history of having been a colony of France, breakfast in Algeria is heavily influenced by French cuisine and most commonly consists of café au lait or espresso along with a sweet pastry (some common examples are croissants, mille-feuilles, pain au chocolats known as "petits pains", etc.) or some kind of traditional bread with a date filling or jam (kesra, bradj, etc.) Egypt Most Egyptians begin the day with a light breakfast. Ful medames (dish of cooked fava beans), one of Egypt's several national dishes, is typical. It is seasoned with salt and cumin, garnished with vegetable oil and optionally with tahini, chopped parsley, chopped tomato, garlic, onion, lemon juice and chili pepper, and often served topped with a boiled egg. It is scooped up and eaten wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frozen Dough
The frozen dough is dough that have been frozen in order to decouple the dough preparation and baking processes of breadmaking (without freezing, the dough must be used quickly once prepared). The frozen dough is used for home baking and by small bakeries, especially the supermarket deli ones, due to the simplicity of baking using the pre-made dough, especially for more complicated products ( Danish pastries, croissants). The storage time for frozen dough is limited, although it is constantly increasing due to the improvements in manufacturing. As of 2013, the 16 weeks storage time was typical ( lean doughs deteriorate quicker). History The commercial manufacturing of frozen dough started in 1945, but the initial attempts to freeze the dough resulted in subpar performance (lower bake expansion due to reduced ability to generate the leavening gas and irregular crumb structure). Improvements to ingredients as well as freezing, thawing and proofing techniques reduced the two pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Time (magazine)
''Time'' (stylized in all caps as ''TIME'') is an American news magazine based in New York City. It was published Weekly newspaper, weekly for nearly a century. Starting in March 2020, it transitioned to every other week. It was first published in New York City on March 3, 1923, and for many years it was run by its influential co-founder, Henry Luce. A European edition (''Time Europe'', formerly known as ''Time Atlantic'') is published in London and also covers the Middle East, Africa, and, since 2003, Latin America. An Asian edition (''Time Asia'') is based in Hong Kong. The South Pacific edition, which covers Australia, New Zealand, and the Pacific Islands, is based in Sydney. Since 2018, ''Time'' has been owned by Salesforce founder Marc Benioff, who acquired it from Meredith Corporation. Benioff currently publishes the magazine through the company Time USA, LLC. History 20th century ''Time'' has been based in New York City since its first issue published on March 3, 1923 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Unskilled Labor
Skill is a measure of the amount of worker's expertise, specialization, wages, and supervisory capacity. Skilled workers are generally more trained, higher paid, and have more responsibilities than unskilled workers. Skilled workers have long had historical import (''see'' division of labour) as masons, carpenters, blacksmiths, bakers, brewers, coopers, printers and other occupations that are economically productive. Skilled workers were often politically active through their craft guilds. Relative demand of skilled labor One of the factors that increases the relative demand for skilled labor is the introduction of computers. In order to operate computers, workers must build up their human capital in order to learn how such a piece of machinery works. Thus, there is an increase in the demand for skilled labor. In addition to the technological change of computers, the introduction of electricity also replaces man power (unskilled labor) which alters the demand for labor skills. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
