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Entremet
An entremet or entremets (; ; from Old French, literally meaning "between servings") in French cuisine historically referred to small dishes served between courses but in modern times more commonly refers to a type of dessert. By the end of the Middle Ages, it had evolved almost entirely into dinner entertainment in the form of inedible ornaments or acted performances, often packed with symbolism of power and regality. In English it was more commonly known as a subtlety (also ''sotelty'' or ''soteltie'') and did not include acted entertainment, but most famously did have live blackbirds flying out of a pie, a scene immortalized in the folk song "Sing a Song of Sixpence". Originally an elaborate form of entertainment dish during the Late Middle Ages and the early modern period, an ''entremet'' marked the end of a course and could be anything from a simple frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices, to elaborate mode ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entremets Simples
An entremet or entremets (; ; from Old French, literally meaning "between servings") in French cuisine historically referred to small dishes served between courses but in modern times more commonly refers to a type of dessert. By the end of the Middle Ages, it had evolved almost entirely into dinner entertainment in the form of inedible ornaments or acted performances, often packed with symbolism of power and regality. In English it was more commonly known as a subtlety (also ''sotelty'' or ''soteltie'') and did not include acted entertainment, but most famously did have live blackbirds flying out of a pie, a scene immortalized in the folk song "Sing a Song of Sixpence". Originally an elaborate form of entertainment dish during the Late Middle Ages and the early modern period, an ''entremet'' marked the end of a course and could be anything from a simple frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices, to elaborate model ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sing A Song Of Sixpence
"Sing a Song of Sixpence" is an English nursery rhyme, perhaps originating in the 18th century. It is listed in the Roud Folk Song Index as number 13191. The sixpence in the rhyme is a British coin that was first minted in 1551. Origins The rhyme's origins are uncertain. References have been inferred in Shakespeare's ''Twelfth Night'' (c. 1602), (), where Sir Toby Belch tells a clown: "Come on; there is sixpence for you: let's have a song" and in Beaumont and Fletcher's 1614 play ''Bonduca'', which contains the line "Whoa, here's a stir now! Sing a song o' sixpence!" In the past it has often been attributed to George Steevens (1736–1800), who used it in a pun at the expense of Poet Laureate Henry James Pye (1745–1813) in 1790, but the first verse had already appeared in print in ''Tommy Thumb's Pretty Song Book'', published in London around 1744, in the form: Sing a Song of Sixpence, A bag full of Rye, Four and twenty Naughty Boys, Baked in a Pye. The next printed versio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frumenty
Frumenty (sometimes ''frumentee'', ''furmity'', ''fromity'', or ''fermenty'') was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word ''frumentum'', "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent). It was also frequently used as a subtlety, a dish between courses at a banquet. In England History Florence White, founder of the English Folk Cookery Association, wrote in ''Good Things in England'' (1932) that frumenty is England's "oldest national dish". For several centuries, frumenty was part of the traditional Celtic Christmas meal. According to an 1822 ''Time's Telescope'', in Yorkshire, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edward I Of England
Edward I (17/18 June 1239 – 7 July 1307), also known as Edward Longshanks and the Hammer of the Scots, was King of England and Lord of Ireland from 1272 to 1307. Concurrently, he ruled the duchies of Aquitaine and Gascony as a vassal of the French king. Before his accession to the throne, he was commonly referred to as the Lord Edward. The eldest son of Henry III, Edward was involved from an early age in the political intrigues of his father's reign, which included a rebellion by the English barons. In 1259, he briefly sided with a baronial reform movement, supporting the Provisions of Oxford. After reconciliation with his father, however, he remained loyal throughout the subsequent armed conflict, known as the Second Barons' War. After the Battle of Lewes, Edward was held hostage by the rebellious barons, but escaped after a few months and defeated the baronial leader Simon de Montfort at the Battle of Evesham in 1265. Within two years the rebellion was extin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chanson De Geste
The ''chanson de geste'' (, from Latin 'deeds, actions accomplished') is a medieval narrative, a type of epic poem that appears at the dawn of French literature. The earliest known poems of this genre date from the late 11th and early 12th centuries, shortly before the emergence of the lyric poetry of the troubadours and trouvères, and the earliest verse romances. They reached their highest point of acceptance in the period 1150–1250.Hasenohr, 242. Composed in verse, these narrative poems of moderate length (averaging 4000 lines) were originally sung, or (later) recited, by minstrels or jongleurs. More than one hundred ''chansons de geste'' have survived in approximately three hundred manuscripts''La Chanson de Roland,'' 12. that date from the 12th to the 15th century. Origins Since the 19th century, much critical debate has centered on the origins of the ''chansons de geste'', and particularly on explaining the length of time between the composition of the ''chansons'' a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high price. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialists, and commissioned by those with the financial means to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was essential to the birth of ''haute cuisine'' in France, which was organized at the turn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Avignon Papacy
The Avignon Papacy was the period from 1309 to 1376 during which seven successive popes resided in Avignon – at the time within the Kingdom of Burgundy-Arles, Kingdom of Arles, part of the Holy Roman Empire; now part of France – rather than in Rome. The situation arose from the conflict between the papacy and the List of French monarchs, French crown, culminating in the death of Pope Boniface VIII after his arrest and maltreatment by Philip IV of France. Following the further death of Pope Benedict XI, Philip forced a deadlocked conclave to elect the French Clement V as pope in 1305. Clement refused to move to Rome, and in 1309 he moved his court to the papal enclave at Avignon, where it remained for the next 67 years. This absence from Rome is sometimes referred to as the "Babylonian captivity of the Papacy". A total of seven popes reigned at Avignon, all List of French popes, French, and all under the influence of the French Crown. In 1376, Gregory XI abandoned Avignon and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Verjuice
Verjuice ( ; from Middle French ''vertjus'' 'green juice') is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. It is still used to some extent in the American South. It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used as wines and variously flavoured vinegars became more accessible. Nonetheless, it is still used in a number of French dishes as well as recipes from other European and Middle Eastern cuisines, and can be purchased at some gourmet grocery stores. The South Australian cook Maggie Beer has popularised the use of verjuice in her cooking and it is being used increasingly in South Australian restaurants. Modern cooks use verjui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pope Clement VI
Pope Clement VI ( la, Clemens VI; 1291 – 6 December 1352), born Pierre Roger, was head of the Catholic Church from 7 May 1342 to his death in December 1352. He was the fourth Avignon pope. Clement reigned during the first visitation of the Black Death (1348–1350), during which he granted remission of sins to all who died of the plague. Roger steadfastly resisted temporal encroachments on the Church's ecclesiastical jurisdiction and, as Clement VI, entrenched French dominance of the Church and opened its coffers to enhance the regal splendour of the Papacy. He recruited composers and music theorists for his court, including figures associated with the then-innovative Ars Nova style of France and the Low Countries. Early life Birth and family Pierre Roger (also spelled Rogier and Rosiers) was born in the château of Maumont, today part of the commune of Rosiers-d'Égletons, Corrèze, in Limousin, France, the son of the lord of Maumont-Rosiers-d'Égletons. He had an elder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capon
A capon (from la, cāpō, genitive ''cāpōnis'') is a cockerel (rooster) that has been castrated or neutered, either physically or chemically, to improve the quality of its flesh for food, and, in some countries like Spain, fattened by forced feeding. History The origins of caponised chickens are contested. They were known in ancient China as well as in ancient Greece and ancient Rome. An early record of caponisation is found under the Roman Republic: the Lex Faunia of 162 BC forbade fattening hens to conserve grain rations, so the Romans instead castrated roosters, which resulted in a doubling of size. It was also practiced later throughout medieval times, with gastronomic texts describing capons as preferred poultry since the ordinary fowl of the farmyard was regarded as peasant fare and "popular malice crediting monks with a weakness for capons." France is internationally renowned for maintaining a strong caponisation tradition with widespread and established industr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knight
A knight is a person granted an honorary title of knighthood by a head of state (including the Pope) or representative for service to the monarch, the church or the country, especially in a military capacity. Knighthood finds origins in the Greek ''hippeis'' and '' hoplite'' (ἱππεῖς) and Roman '' eques'' and ''centurion'' of classical antiquity. In the Early Middle Ages in Europe, knighthood was conferred upon mounted warriors. During the High Middle Ages, knighthood was considered a class of lower nobility. By the Late Middle Ages, the rank had become associated with the ideals of chivalry, a code of conduct for the perfect courtly Christian warrior. Often, a knight was a vassal who served as an elite fighter or a bodyguard for a lord, with payment in the form of land holdings. The lords trusted the knights, who were skilled in battle on horseback. Knighthood in the Middle Ages was closely linked with horsemanship (and especially the joust) from its origins in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
