Entremets Simples
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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 mod ...
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Intermède
Intermède (also intermédie, intramède, entremets) is a French term for a musical or theatrical performance involving song and dance, also an 18th-century opera genre. The context in which the 'intermède' was performed has changed over time. During the 16th century they were court entertainments in which ballet was an important element. The intermède was sometimes given between the acts of spoken plays, especially in the 17th century when they were performed with the works of Pierre Corneille and Jean Racine. During the Age of Enlightenment, the term was used for one-act Italian operas, as performed in 18th-century France, either in the original language or in French translation (such as ''La servante maîtresse'', the French version of Pergolesi's ''La serva padrona ''La serva padrona'', or ''The Maid Turned Mistress'', is a 1733 intermezzo by Giovanni Battista Pergolesi (1710–1736) to a libretto by Gennaro Federico, after the play by Jacopo Angello Nelli. It is some ...
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Viandier
''Le Viandier'' (often called ''Le Viandier de Taillevent'', ) is a recipe collection generally credited to Guillaume Tirel, alias ''Taillevent''. However, the earliest version of the work was written around 1300, about 10 years before Tirel's birth. The original author is unknown, but it was common for medieval recipe collections to be plagiarized, complemented with additional material and presented as the work of later authors. ''Le Viandier'' is one of the earliest and best-known recipe collections of the Middle Ages, along with the Latin-language ''Liber de Coquina'' (early 14th century, believed to contain recipes from France and Italy) and the English ''The Forme of Cury'' (c. 1390). Among other things, it contains the first detailed description of an entremet. Manuscripts There are four extant manuscripts of ''Le Viandier''.; Scully 1988 is the first edition to collate all four extant manuscripts; an English translation of the 220 recipes is included. The oldest, fou ...
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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 ...
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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 ex ...
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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 of ...
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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 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 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 French, and all under the influence of the French Crown. In 1376, Gregory XI abandoned Avignon and moved his court to Rome, arriving in January 1377. After Gregory's d ...
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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 elde ...
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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 indus ...
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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 the 12 ...
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Swan
Swans are birds of the family Anatidae within the genus ''Cygnus''. The swans' closest relatives include the geese and ducks. Swans are grouped with the closely related geese in the subfamily Anserinae where they form the tribe Cygnini. Sometimes, they are considered a distinct subfamily, Cygninae. There are six living and many extinct species of swan; in addition, there is a species known as the coscoroba swan which is no longer considered one of the true swans. Swans usually mate for life, although "divorce" sometimes occurs, particularly following nesting failure, and if a mate dies, the remaining swan will take up with another. The number of eggs in each clutch ranges from three to eight. Etymology and terminology The English word ''swan'', akin to the German , Dutch and Swedish , is derived from Indo-European root ' ('to sound, to sing'). Young swans are known as '' cygnets'' or as '' swanlings''; the former derives via Old French or (diminutive suffix et 'l ...
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Peafowl
Peafowl is a common name for three bird species in the genera '' Pavo'' and '' Afropavo'' within the tribe Pavonini of the family Phasianidae, the pheasants and their allies. Male peafowl are referred to as peacocks, and female peafowl are referred to as peahens, although peafowl of either sex are often referred to colloquially as "peacocks." The two Asiatic species are the blue or Indian peafowl originally of the Indian subcontinent, and the green peafowl of Southeast Asia; the one African species is the Congo peafowl, native only to the Congo Basin. Male peafowl are known for their piercing calls and their extravagant plumage. The latter is especially prominent in the Asiatic species, which have an eye-spotted "tail" or "train" of covert feathers, which they display as part of a courtship ritual. The functions of the elaborate iridescent colouration and large "train" of peacocks have been the subject of extensive scientific debate. Charles Darwin suggested that they ser ...
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Illusion Food
An illusion is a distortion of the senses, which can reveal how the mind normally organizes and interprets sensory stimulation. Although illusions distort the human perception of reality, they are generally shared by most people. Illusions may occur with any of the human senses, but visual illusions ( optical illusions) are the best-known and understood. The emphasis on visual illusions occurs because vision often dominates the other senses. For example, individuals watching a ventriloquist will perceive the voice is coming from the dummy since they are able to see the dummy mouth the words. Some illusions are based on general assumptions the brain makes during perception. These assumptions are made using organizational principles (e.g., Gestalt theory), an individual's capacity for depth perception and motion perception, and perceptual constancy. Other illusions occur because of biological sensory structures within the human body or conditions outside the body within one's ...
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