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Fest Noz
A Fest Noz (Breton for ''night festival'') is a Breton traditional festival, with dancing in groups and live musicians playing acoustic instruments. Although it is all too easy to write off the ' and ''fêtes folkloriques'' as modern inventions, most of the traditional dances of the Fest Noz are ancient, some dating back to the Middle Ages, providing a way for the community to grasp hold of its past and relish a deep sense of being with ancestors and with place. The plural in Breton is ''festoù-noz'', but the Goadec Sisters (a family of traditional singers) used to say ''festnozoù'', and the French may also say in French ''des fest-noz''. On 5 December 2012 the fest-noz was added by UNESCO to the Representative List of the Intangible Cultural Heritage of Humanity. Fest-noz A fest-noz (plural festoù-noz) is a traditional dance festival in Brittany. Most Breton dances are social dances, in a group. Currently, many festoù-noz are also held outside Brittany within diaspora, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Accordion
Accordions (from 19th-century German ''Akkordeon'', from ''Akkord''—"musical chord, concord of sounds") are a family of box-shaped musical instruments of the bellows-driven free-reed aerophone type (producing sound as air flows past a reed in a frame), colloquially referred to as a squeezebox. A person who plays the accordion is called an accordionist. The concertina , harmoneon and bandoneón are related. The harmonium and American reed organ are in the same family, but are typically larger than an accordion and sit on a surface or the floor. The accordion is played by compressing or expanding the bellows while pressing buttons or keys, causing ''pallets'' to open, which allow air to flow across strips of brass or steel, called '' reeds''. These vibrate to produce sound inside the body. Valves on opposing reeds of each note are used to make the instrument's reeds sound louder without air leaking from each reed block.For the accordion's place among the families of musical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cider
Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), Friuli, and northern Spain (specifically Asturias). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called ''hard cider'' to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kouign-amann
Kouign-amann (; ''kouignoù-amann'') is a sweet Breton cake, made with laminated dough. It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry, albeit with fewer layers. The cake is slowly baked until the sugar caramelizes and the recipe's butter (in fact the steam of the 20 percent water in the butter) expands the dough, resulting in its layered structure. A smaller version, “kouignette”, is similar to a muffin-shaped, caramelized croissant. A specialty of the town of Douarnenez in Finistère, Brittany, where it originated around 1860, the pastry is attributed to Yves-René Scordia (1828–1878). The name comes from the Breton language words for cake ( kouign) and butter (amann), and in 2011 the ''New York Times'' described the kouign-amann as "the fattiest pastry in all of Europe." Recipe The strict original Douarnenez recipe req ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Far Breton
Far Breton (also Breton far; br, Farz forn) is a traditional cake or dessert from the Brittany region in France. Its base is similar in composition to a clafoutis batter: a flan-style eggs-and-milk custard with flour added. Prunes or raisins A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the da ... are common additions. Numerous recipes available at popular websites suggest soaking the dried fruits in alcohol; this is not traditional practice but makes an interesting variation. Far Breton as served in Brittany is often cooked to a much more "burned" appearance than online recipes indicate; the top of the custard appears nearly blackened rather than golden-brown. References Custard desserts Breton cuisine {{france-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galette-saucisse
A ''galette-saucisse'' ( br, Kaletez gant silzig) is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a type of crepe called '' galette de sarrasin'' or Breton galette. The French region known as Upper Brittany is the traditional homeland of ''galette-saucisse'', especially the department of Ille-et-Vilaine and some parts of its bordering departments like Côtes-d'Armor, Morbihan, Loire-Atlantique, Mayenne and Manche. First created during the 19th century, the dish consists of two landmark food items of the cuisine of Brittany. Buckwheat, introduced in Brittany during the 15th century and largely cultivated in the region, is the main ingredient of Breton galette and was a common substitute of bread in poor families. Pork sausage is one of the food specialties of the Rennes area. ''Galette-saucisse'' is very popular in Upper Brittany, especially at outdoor public events, outdoor markets and sports games. It is strongly associated wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
