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Gilli Davies
Gilli Davies is a Cordon Bleu cook from Wales. Davies has been involved with food, food journalism and broadcasting since about 1975. Background At the age of 19, Davies ran her own bistro in Oxford. Davies has also run a restaurant in Berlin and an organic food restaurant in Cardiff and now lives in York. Writing Davies has written numerous cookery books based on Welsh cuisine, Cypriot cuisine and organic food. In October 2015 Graffeg published the Flavours of Wales, a collection of five pocket books, each with over 20 recipes on Welsh cuisine. Television In 1990, Davies wrote and presented a 10 part television series called ''Tastes of Wales'' Other work Davies has run children's cookery classes, a training scheme to encourage restaurants to use local ingredients and a variety of other food events. Davies has been an advisor to the Food Standards Agency and is also a member and former chairwoman of the Guild of Food Writers. Bibliography Books by Gilli Davies inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Template:Infobox Chef/doc
may be used to summarize information about a chef. Usage This infobox may be added by copying and pasting the following blank. Change parameters for the following fields: ''image'', ''birth_date'', ''ratings'', ''website'' and remove comment markers . The template's name parameter will be automatically extracted from the article title when you save the page if not specified. All fields are optional. Any unused parameter names can be left blank or omitted. Parameters ; name : Insert name of the person. Use the common name, typically the name of the article, or if multiple names are used. If omitted or blank, it defaults to the name of the article. ; image : Insert image name. Use only the file name such as , , , etc. Do not use syntax such as or : Only free-content images are allowed for depicting living people. Non-free and "fair use" images, e.g. promo photos, CD/DVD covers, posters, screen captures, etc., will be deleted – see WP:NONFREE ; caption : Inse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cypriot Cuisine
Cypriot cuisine is mainly influenced by Greek and Turkish cuisines, whilst also sharing similarities with the cuisines of Italy and France. Food preparation Frequently used ingredients are fresh vegetables such as zucchini The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are st ..., olives, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and Pulse (legume), pulses such as beans (for fasolada, fasolia), broad beans, peas, black-eyed beans, chickpeas and lentils. Pears, apples, grapes, orange (fruit), oranges, Mandarin oranges, nectarines, Mespilus germanica, mespila, Blackberry, blackberries, Cherry, cherries, Strawberry, strawberries, ficus, figs, watermelon, melon, avocado, citrus, lemon, pistachio, almond, chestnut, walnut, hazelnut are some of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
People From The Vale Of Glamorgan
A person ( : people) is a being that has certain capacities or attributes such as reason, morality, consciousness or self-consciousness, and being a part of a culturally established form of social relations such as kinship, ownership of property, or legal responsibility. The defining features of personhood and, consequently, what makes a person count as a person, differ widely among cultures and contexts. In addition to the question of personhood, of what makes a being count as a person to begin with, there are further questions about personal identity and self: both about what makes any particular person that particular person instead of another, and about what makes a person at one time the same person as they were or will be at another time despite any intervening changes. The plural form "people" is often used to refer to an entire nation or ethnic group (as in "a people"), and this was the original meaning of the word; it subsequently acquired its use as a plural form of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Living People
Related categories * :Year of birth missing (living people) / :Year of birth unknown * :Date of birth missing (living people) / :Date of birth unknown * :Place of birth missing (living people) / :Place of birth unknown * :Year of death missing / :Year of death unknown * :Date of death missing / :Date of death unknown * :Place of death missing / :Place of death unknown * :Missing middle or first names See also * :Dead people * :Template:L, which generates this category or death years, and birth year and sort keys. : {{DEFAULTSORT:Living people 21st-century people People by status ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Year Of Birth Missing (living People)
A year or annus is the orbital period of a planetary body, for example, the Earth, moving in its orbit around the Sun. Due to the Earth's axial tilt, the course of a year sees the passing of the seasons, marked by change in weather, the hours of daylight, and, consequently, vegetation and soil fertility. In temperate and subpolar regions around the planet, four seasons are generally recognized: spring, summer, autumn and winter. In tropical and subtropical regions, several geographical sectors do not present defined seasons; but in the seasonal tropics, the annual wet and dry seasons are recognized and tracked. A calendar year is an approximation of the number of days of the Earth's orbital period, as counted in a given calendar. The Gregorian calendar, or modern calendar, presents its calendar year to be either a common year of 365 days or a leap year of 366 days, as do the Julian calendars. For the Gregorian calendar, the average length of the calendar year (the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laverbread
Laverbread (; cy, bara lafwr or '; ga, sleabhac) is a food product made from laver, an edible seaweed (littoral alga) consumed mainly in Wales as part of local traditional cuisine. The seaweed is commonly found around the west coast of Great Britain, and the coasts of Ireland, where it is known as . It is smooth in texture and forms delicate, sheetlike thalli, often clinging to rocks. The principal variety is . ''Porphyra'' (laver seaweed) is classified as red algae; it tends to be a brownish colour, but boils down to a dark green pulp when prepared. Laver seaweed has a high content of dietary minerals, particularly iodine and iron. The high iodine content gives the seaweed a distinctive flavour in common with olives and oysters. Laver seaweed has been cultivated as a food in Wales since at least the 17th century. It is prepared by repeated washings and then boiling until it becomes the soft purée-like product known as laverbread. The gelatinous paste that results can then b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Y Lolfa
Y Lolfa (Welsh for ''The Lounge'', ) is a Welsh printing and publishing company based in Tal-y-bont, Ceredigion, in Mid-Wales. It publishes a wide variety of books in Welsh and English. It also provides a commercial print service. Y Lolfa was established in 1967 by Robat Gruffudd. It is now an independent, limited company run by the founder's sons, Garmon Gruffudd (managing director) and Lefi Gruffudd (general editor), with Paul Williams as production manager. Using the new small offset printing method, it started producing material both for the activist ''Cymdeithas yr Iaith Gymraeg'' (The Welsh Language Society), with which it was loosely associated, and for its own publications which included ''Lol'', the satirical magazine from which the company's name was derived. The company gradually expanded the variety of its publications to include popular series for children, contemporary novels, diaries, humorous tutors for Welsh learners, a range for tourists to Wales and a Welsh spo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guild Of Food Writers
The Guild of Food Writers is the professional association of food writers and broadcasters in the United Kingdom. It has around 550 authors, broadcasters, columnists and journalists amongst its members. History On 12 April 1984, a number of leading British food writers met at London's Intercontinental Hotel, for lunch prepared by the hotel's chef Peter Kromberg, to discuss the formation of an association of food writers. Attendees included Elizabeth David, Jane Grigson, Claudia Roden, and Katie Stewart. It was decided that the association would be modelled along the lines of the existing Circle of Wine Writers. On 17 January 1985, the first meeting of the Guild of Food Writers took place in Claridges, under the chairmanship of Derek Cooper. The Guild has since grown to a membership of over 550 professional writers, editors, journalists and broadcasters in the field of food. Membership is open to anyone who writes or broadcasts on food for consumer, trade, professional or academi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Standards Agency
, type = Non-ministerial government department , nativename = , nativename_a = , nativename_r = , logo = Food Standards Agency.svg , logo_width = , logo_caption = , seal = , seal_width = , seal_caption = , picture = , picture_width = , picture_caption = , formed = , preceding1 = , dissolved = , superseding = , jurisdiction = England, Wales and Northern Ireland , headquarters = Petty France,London, , region_code = GB , coordinates = , employees = , budget = £159.7 million (2009–2010) , minister1_name = , minister1_pfo = , chief1_name = Susan Jebb , chief1_position = Chair , chief2_name = Emily Miles , chief2_position = CEO , agency_type = , parent_agency = , child1_agency = , keydocument1 = , website = , footnotes = , map = , map_width = , map_caption = The Food Standards Agency is a non-ministerial government department of the Government of the United Kingdom. It is responsible for protecting public health in relation to food in England, Wale ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
York
York is a cathedral city with Roman origins, sited at the confluence of the rivers Ouse and Foss in North Yorkshire, England. It is the historic county town of Yorkshire. The city has many historic buildings and other structures, such as a minster, castle, and city walls. It is the largest settlement and the administrative centre of the wider City of York district. The city was founded under the name of Eboracum in 71 AD. It then became the capital of the Roman province of Britannia Inferior, and later of the kingdoms of Deira, Northumbria, and Scandinavian York. In the Middle Ages, it became the northern England ecclesiastical province's centre, and grew as a wool-trading centre. In the 19th century, it became a major railway network hub and confectionery manufacturing centre. During the Second World War, part of the Baedeker Blitz bombed the city; it was less affected by the war than other northern cities, with several historic buildings being gutted and restore ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Welsh Cuisine
Welsh cuisine (Welsh: ''Ceginiaeth Cymreig'') encompasses the cooking styles, traditions and recipes associated with Wales. While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and Glamorgan sausage have all been regarded as symbols of Welsh food. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula, a historically isolated rural area which developed self-sufficiency in food production (see Cuisine of Gower). While some culinary practices and dishes have been imported from its British neighbours, uniquely Welsh cuisine grew principally from the lives of Welsh working people, largely as a result of their isolation from outside culinary influences and the need to produce food based on the limited ingredients they could produce or afford. Sheep farming is practised extensively in Wales, with lamb and mutton bei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardiff
Cardiff (; cy, Caerdydd ) is the capital and largest city of Wales. It forms a principal area, officially known as the City and County of Cardiff ( cy, Dinas a Sir Caerdydd, links=no), and the city is the eleventh-largest in the United Kingdom. Located in the south-east of Wales and in the Cardiff Capital Region, Cardiff is the county town of the historic county of Glamorgan and in 1974–1996 of South Glamorgan. It belongs to the Eurocities network of the largest European cities. A small town until the early 19th century, its prominence as a port for coal when mining began in the region helped its expansion. In 1905, it was ranked as a city and in 1955 proclaimed capital of Wales. Cardiff Built-up Area covers a larger area outside the county boundary, including the towns of Dinas Powys and Penarth. Cardiff is the main commercial centre of Wales as well as the base for the Senedd. At the 2021 census, the unitary authority area population was put at 362,400. The popula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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