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Crêpe Bretonne
The Crêpe bretonne is a traditional dish in Lower Brittany, a region of France. It can be served plain, or filled with sweet or salty ingredients. The Crêpe bretonne can be made of wheat (sweet crêpe) or buckwheat (salted crêpe). This last is less well-known and should not be confused with the buckwheat pancake typical of Upper Brittany, which has a different recipe. History The crêpe is consumed since thousands of year, everywhere in the world and constituted the basic food of a meal. Historians claim that the crepe existed 7000 BC. the crepe was quite thick, made with a batter mixing water and various crushed cereals. It was a simple porridge spread and dried out which was prepared on a hot stone then on a metal plate, "bilig" in Breton, then cooked in the hearth of the fireplace. Buckwheat is originally from Asia. This flower was brought back from the crusades in the 12th century. From this period onwards, Traces of buckwheat pollen have been found in peatlands in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roscoff 2008 PD 30
Roscoff (; br, Rosko) is a communes of France, commune in the Finistère département of Brittany (administrative region), Brittany in northwestern France. Roscoff is renowned for its picturesque architecture, labelled (small town of character) since 2009. Roscoff is also a traditional departure point for Onion Johnny, Onion Johnnies. After lobbying by local economic leaders headed by Alexis Gourvennec, the French government agreed in 1968 to provide a deep-water port at Roscoff. Existing ferry operators were reluctant to take on the relatively long Plymouth–Roscoff crossing so Gourvennec and colleagues founded Brittany Ferries. Since the early 1970s Roscoff has been developed as a ferry port for the transport of Breton agricultural produce and for motor tourism. Brittany Ferries link Roscoff with both Ireland and the United Kingdom. Owing to the richness of iodine in the surrounding waters and the mild climate maintained by a sea current that varies only between , Roscoff i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lower Brittany
Lower Brittany ( br, Breizh-Izel; french: Basse-Bretagne) denotes the parts of Brittany west of Ploërmel, where the Breton language has been traditionally spoken, and where the culture associated with this language is most prolific. The name is in distinction to Upper Brittany, the eastern part of Brittany, which is of a predominantly Romance culture. History Naming The words "upper" and "lower" in the names of Upper and Lower Brittany refer to the relative positions of the capital. In the case of Brittany, Nantes and Rennes have both been the capital of the ancient province called Brittany. Other French regions are also divided into Lower (''Bas'' or ''Basse'') and Upper (''Haut'' or ''Haute'') parts - for example Lower Normandy, Basse-Lorraine, and Bas-Poitou. However, the French word "bas" is often understood as carrying negative connotations, implying "inferior in status". The Breton name of Lower Brittany, "Breizh Izel", is used in many Breton songs sung in French of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crêpe
A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. Etymology The French term "" derives from , the feminine version of the Latin word , which means "curled, wrinkled, having curly hair." Traditions In France, crêpes are traditionally served on the Christian holiday Candlemas (), on February 2. In 472, Roman Pope Gelasius I offered (later said Crêpes) to French pilgrims that were visiting Rome for the Chandeleur. They brought the dish back to France, and the day also became known as "Le Jour des Crêpes" ("The Day of the Crêpes"). The day is also celebrated by many as the day that marks the transition from winter to spring (similar to the North American tradition of Groundh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fagopyrum tataricum'', a domesticated food plant raised in Asia. Despite its name, buckwheat is not closely related to wheat. It is not a cereal, nor is it even a member of the grass family. Buckwheat is related to sorrel, knotweed, and rhubarb, and is known as a pseudocereal because its seeds' culinary use is the same as cereals, owing to their high starch content. Etymology The name "buckwheat" or "beech wheat" comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat. The word may be a translation of Middle Dutch ''boecweite'': ''boec'' (Modern Dutch ''beuk''), "beech" (see PIE *''bhago''-) and ''weite'' (Mod. Dut. ''tarwe'', antiquated Dut. '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Label
A label (as distinct from signage) is a piece of paper, plastic film, cloth, metal, or other material affixed to a container or product, on which is written or printed information or symbols about the product or item. Information printed directly on a container or article can also be considered labelling. Labels have many uses, including promotion and providing information on a product's origin, the manufacturer (e.g., brand name), use, safety, shelf-life and disposal, some or all of which may be governed by legislation such as that for food in the UK or United States. Methods of production and attachment to packaging are many and various and may also be subject to internationally recognised standards. In many countries, hazardous products such as poisons or flammable liquids must have a warning label. Uses Labels may be used for any combination of identification, information, warning, instructions for use, environmental advice or advertising. They may be stickers, perma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breton Language
Breton (, ; or in Morbihan) is a Southwestern Brittonic language of the Celtic language family spoken in Brittany, part of modern-day France. It is the only Celtic language still widely in use on the European mainland, albeit as a member of the insular branch instead of the continental grouping. Breton was brought from Great Britain to Armorica (the ancient name for the coastal region that includes the Brittany peninsula) by migrating Britons during the Early Middle Ages, making it an Insular Celtic language. Breton is most closely related to Cornish, another Southwestern Brittonic language. Welsh and the extinct Cumbric, both Western Brittonic languages, are more distantly related. Having declined from more than one million speakers around 1950 to about 200,000 in the first decade of the 21st century, Breton is classified as "severely endangered" by the UNESCO '' Atlas of the World's Languages in Danger''. However, the number of children attending bilingual classes rose 33 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying Pan
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared, more vertical sides and often with a lid, is called a sauté pan. While a sauté pan can be used as a frying pan, it is designed for lower heat cooking. History Copper frying pans were used in ancient Mesopotamia. Frying pans were also known in ancient Greece where they were called ''tagēnon'' (Greek: τάγηνον) and Rome, where they were called ''patella'' or ''sartago''. The word ''pan'' derives from the Old English ''panna''. Before the introduction of the kitchen stove in the mid-19th century, a commonly used cast-iron cooking pan called a 'spider' had a handle and three legs used to stand up in the coals and ashes of the fire. Cooking pots a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fagopyrum tataricum'', a domesticated food plant raised in Asia. Despite its name, buckwheat is not closely related to wheat. It is not a cereal, nor is it even a member of the grass family. Buckwheat is related to sorrel, knotweed, and rhubarb, and is known as a pseudocereal because its seeds' culinary use is the same as cereals, owing to their high starch content. Etymology The name "buckwheat" or "beech wheat" comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat. The word may be a translation of Middle Dutch ''boecweite'': ''boec'' (Modern Dutch ''beuk''), "beech" (see PIE *''bhago''-) and ''weite'' (Mod. Dut. ''tarwe'', antiquated Dut. '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Buckwheat Dishes
This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum'', a domesticated food plant common in Asia, but not as common in Europe or North America, is also referred to as buckwheat. Buckwheat dishes * Ajdovi žganci – translates to English as "buckwheat spoonbread". It is a national Slovene dish. * ''Broeder'' – a traditional Dutch dish: a batter with buckwheat flour, yeast, and other ingredients is boiled in a cotton bag. * Buckwheat pancake :* ''Blini'' – an Eastern European pancake made with buckwheat flour :* ''Kaletez'' – a Breton pancake made with buckwheat flour :* ''Memil-buchimgae'' – a Korean pancake made with buckwheat flour :* ''Ploye'' – a pancake made of buckwheat flour, wheat flour, baking powder and water popular in Northeastern Canada and the United States * Crêpe bretonn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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