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Hochepot
The hochepot ( nl, hutsepot) is a sort of stew much appreciated in the Nord-Pas-de-Calais region of France, and in Flanders and Hainaut in Belgium. Its origins go back to the Middle Ages and its first known recipes are in the Manuscript of Sion, the oldest treatise of cooking written in French around the 13th century. Although almost the same word is used in both Dutch and French, it has nothing to do with Dutch hutspot which is a dish made from mashed potato and whose recipe is said to have been concocted during the siege of Leiden in 1574. Definition It is a Flemish stew made with oxtail, shoulder of mutton, salted bacon, and vegetables. The stewed vegetables are served whole, unlike the Dutch hutspot, in which they are served mashed. The hochepot was formerly a meal with meat, chestnuts and turnips cooked with stock in a clay pot. Nowadays, it is cooked with different kinds of meat: beef ribs, shoulder or neck of mutton, veal chest or veal collar, salted pork, pig's ears and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hutspot
''Hutspot'' (Dutch), ''hochepot'' (French), or hotchpotch (English), is a dish of boiled and mashed potatoes, carrots, and onions with a long history in traditional Dutch cuisine. Hutspot is also found in the Indonesian cuisine due to their colonial ties. History of the dish According to legend, the recipe came from the cooked potato bits left behind by hastily departing Spanish soldiers during their Siege of Leiden in 1574 during the Eighty Years' War, when the liberators breached the dikes of the lower lying polders surrounding the city. This flooded all the fields around the city with about a foot of water. As there were few, if any, high points, the Spanish soldiers camping in the fields were essentially flushed out. The anniversary of this event, known as '' Leidens Ontzet'', is still celebrated every October 3 in Leiden and by Dutch expatriates the world over. Traditionally, the celebration includes consumption of a lot of ''hutspot''. ''Hutspot'' is normally cooked w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vlaamse Hutsepot
Flanders (, ; Dutch: ''Vlaanderen'' ) is the Flemish-speaking northern portion of Belgium and one of the communities, regions and language areas of Belgium. However, there are several overlapping definitions, including ones related to culture, language, politics, and history, and sometimes involving neighbouring countries. The demonym associated with Flanders is Fleming, while the corresponding adjective is Flemish. The official capital of Flanders is the City of Brussels, although the Brussels-Capital Region that includes it has an independent regional government. The powers of the government of Flanders consist, among others, of economic affairs in the Flemish Region and the community aspects of Flanders life in Brussels, such as Flemish culture and education. Geographically, Flanders is mainly flat, and has a small section of coast on the North Sea. It borders the French department of Nord to the south-west near the coast, the Dutch provinces of Zeeland, North Brabant and L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nord-Pas-de-Calais
Nord-Pas-de-Calais (); pcd, Nord-Pas-Calés); is a former administrative region of France. Since 1 January 2016, it has been part of the new region Hauts-de-France. It consisted of the departments of Nord and Pas-de-Calais. Nord-Pas-de-Calais borders the English Channel (west), the North Sea (northwest), Belgium (north and east) and Picardy (south). The majority of the region was once part of the historical (Southern) Netherlands, but gradually became part of France between 1477 and 1678, particularly during the reign of king Louis XIV. The historical French provinces that preceded Nord-Pas-de-Calais are Artois, French Flanders, French Hainaut and (partially) Picardy. These provincial designations are still frequently used by the inhabitants. With its 330.8 people per km2 on just over 12,414 km2, it is a densely populated region, having some 4.1 million inhabitants, 7% of France's total population, making it the fourth most populous region in the country, 83% of whom li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flanders
Flanders (, ; Dutch: ''Vlaanderen'' ) is the Flemish-speaking northern portion of Belgium and one of the communities, regions and language areas of Belgium. However, there are several overlapping definitions, including ones related to culture, language, politics, and history, and sometimes involving neighbouring countries. The demonym associated with Flanders is Fleming, while the corresponding adjective is Flemish. The official capital of Flanders is the City of Brussels, although the Brussels-Capital Region that includes it has an independent regional government. The powers of the government of Flanders consist, among others, of economic affairs in the Flemish Region and the community aspects of Flanders life in Brussels, such as Flemish culture and education. Geographically, Flanders is mainly flat, and has a small section of coast on the North Sea. It borders the French department of Nord to the south-west near the coast, the Dutch provinces of Zeeland, North Brabant an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hainaut (province)
Hainaut (, also , , ; nl, Henegouwen ; wa, Hinnot; pcd, Hénau), historically also known as Heynowes in English, is a Provinces of regions in Belgium, province of Wallonia and Belgium. To its south lies the France, French department of Nord (French department), Nord, while within Belgium it borders (clockwise from the North) on the Flemish Region, Flemish provinces of West Flanders, East Flanders, Flemish Brabant and the Walloon provinces of Walloon Brabant and Namur (province), Namur. Its capital is Mons (Dutch ''Bergen'') and the most populous city is Charleroi, the province's urban, economic and cultural hub, the financial capital of Hainaut and the List of cities in Belgium, fifth largest city in the country by population. Hainaut has an area of and as of January 2019 a population of 1,344,241. Another remarkable city is Tournai (Dutch ''Doornik'') on the Scheldt river, one of the oldest cities of Belgium and the first capital of the Frankish Empire. Hainaut province ex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siege Of Leiden
The siege of Leiden occurred during the Eighty Years' War and the Anglo–Spanish War in 1573 and 1574, when the Spanish under Francisco de Valdez attempted to capture the rebellious city of Leiden, South Holland, the Netherlands. The siege failed when the city was successfully relieved in October 1574. Background In the war that had broken out (eventually called the Eighty Years' War), Dutch rebels took up arms against the Habsburg king of Spain, whose family had inherited the Seventeen Provinces of the Netherlands. Most of the counties of Holland and Zeeland were occupied by rebels in 1572, who sought to end the harsh rule of the Spanish Duke of Alba, governor-general of the Netherlands. The territory had a high density of cities, which were protected by defense works and by the low-lying boglands, which could easily be flooded by opening the dykes and letting in the sea. The Duke of Alba tried to break resistance using brute force. He used Amsterdam as a base, as this was t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxtail
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. An oxtail typically weighs around and is skinned and cut into shorter lengths for sale. Description Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for oxtail soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker. Oxtail is the main ingredient of the Italian dish ''coda alla vaccinara'' (a classic of Roman cuisine). It is a popular flavour for powdered, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for Russian aspic appetizer dishes, along with pig trotters or ears or cow "knees", but are the preferred ingredients among Russian Jews because they can be kosher. Versions Versions of oxtail soup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cameline Sauce
Cameline ( ) was a fabric material used in the Middle Ages for cloth.Cole, pp. 54,55 ''Cameline (cam'-e-lin). A fabric used centuries ago as a material for dress. It is commonly said to have been made of camel's hair; but as it is repeatedly in old invoices mentioned as a cheap stuff, it is probable that it was an imitation of the genuine Eastern fabric. Some authorities think this fabric was identical with what we now call Cashmere.'' By tradition it is commonly thought to have been originally made of camel's hair in Asia. It was imported from Cyprus and Syria into Europe.Nunn, p. 28 Cameline is described also as a cloak of the Arabs made of camel's hair which is oftentimes striped white and brown in color. Since history records it many times as a "common and cheap" textile it is thought that it was an imitation of the original Asian camel's hair fabric. It was sometimes a lower quality French cloth imitation made of goat's hair. The fibers were spun into yarn and produced in Flan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghent University Library
Ghent University Library ( nl, Universiteitsbibliotheek Gent) is located in the city of Ghent, Belgium. It serves the university community of students and scholarly researchers. History After Ghent University was founded in 1817, books confiscated by the state during the French period were given to the university. In 1942 the Book Tower (''Boekentoren'') was opened, located next to the Blandijn, which houses the Faculty of Arts and Philosophy. Designed by Henry van de Velde, it has since been the chief architectural feature of the library. The library has evolved in recent years, focusing on decentralization and networking rather than a central facility. Some collections of books are to be found in the faculty libraries; but some books are conventionally gathered together in the University library. Digitization A range of electronic resources are available within the UGent network as part of a digital library. The Library has also joined with the Google Books Library Project in d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venison
Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs. Etymology The word derives from the Latin ''venari'', meaning "to hunt or pursue". This term entered the English language through Norman French ''venaison'' in the 11th century, following the Norman conquest of England and the establishment of Royal Forests. Definition ''Venison'' originally described meat of any game animal killed by hunting and was applied to any animal from the families ''Cervidae'' (true deer), ''Leporidae'' (rabbits and hares), ''Suidae'' (wild boar) and certain species of the genus ''Capra'' (goats and ibex). In southern Africa, the word ''venison'' refers to the meat of antelope, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le 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, foun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been Cooking, cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, onions, Capsicum, peppers, tomatoes, etc.), and frequently with meat (especially tougher meats suitable for moist slow-cooking) such as beef. Poultry, pork, Lamb and mutton, lamb or mutton, sausages, and seafood are also used. Stews Unsorted * Capra e fagioli * Ginataang kalabasa * Ginataang labong * Kokotxas * Kontomire stew * Or lam * Pepián * Waknatoy See also * Fish stew – includes a list of many fish stews * List of Azerbaijani soups and stews * List of fish and seafood soups * List of Japanese soups and stews * List of soups * List of Spanish soups and stews References {{Soups Stews, Soup-related lists, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
