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Obara (stew)
Obara (stew) is a Slovene national dish. It is a stew served as an independent meal, which is cooked from various kinds of meat and internal organs. It used to be served at various ceremonies, and it is a part of the traditional Slovenian cuisine. Especially good are obaras served with ajdovi žganci. Today obaras contain more vegetables. One type of ''obara'' is dormouse stew from Inner Carniola in Slovenia. Report was made by Paolo Santonino, Cancellar of the Patriarch of Aquileia in his travel diary (1485-1487). He reports of a lunch stop in an Inner Carniola household, where the farmer's wife quickly prepared a roast dormouse for hungry archbishop. Roast dormice were also used for soups, risottos and goulashes. Dormouse hunting was not appreciated only for meat, but it also supplied the hunters with large amounts of dormouse fur. Dormouse lard was also useful for medicinal purposes. It was used for healing bruised or broken extremities, upset stomach and rheumatism.Taste S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovenia
Slovenia ( ; sl, Slovenija ), officially the Republic of Slovenia (Slovene: , abbr.: ''RS''), is a country in Central Europe. It is bordered by Italy to the west, Austria to the north, Hungary to the northeast, Croatia to the southeast, and the Adriatic Sea to the southwest. Slovenia is mostly mountainous and forested, covers , and has a population of 2.1 million (2,108,708 people). Slovenes constitute over 80% of the country's population. Slovene, a South Slavic language, is the official language. Slovenia has a predominantly temperate continental climate, with the exception of the Slovene Littoral and the Julian Alps. A sub-mediterranean climate reaches to the northern extensions of the Dinaric Alps that traverse the country in a northwest–southeast direction. The Julian Alps in the northwest have an alpine climate. Toward the northeastern Pannonian Basin, a continental climate is more pronounced. Ljubljana, the capital and largest city of Slovenia, is geogr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Inner Carniola
Inner Carniola ( sl, Notranjska; german: Innerkrain) is a traditional region of Slovenia, the southwestern part of the larger Carniola region. It comprises the Hrušica karst plateau up to Postojna Gate, bordering the Slovenian Littoral (the Gorizia region) in the west. Its administrative and economic center of the region is Postojna, and other minor centers include Vrhnika, Logatec, Cerknica, Pivka, and Ilirska Bistrica. Name The English name ''Inner Carniola'', like the Slovene name ''Notranjska'', is a translation of German ''Innerkrain'', referring to the southwest part of Carniola. The name was created by analogy with ''Inner Austria'' (german: Innerösterreich), referring to the southwestern Habsburg hereditary lands. History Inner Carniola was a '' kreis'' of the Duchy of Carniola, ruled by the archducal House of Habsburg within the Inner Austrian lands starting in the 14th century. The territorial arrangement was described by the scholar Johann Weikhard von Valva ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rheumatism
Rheumatism or rheumatic disorders are conditions causing chronic, often intermittent pain affecting the joints or connective tissue. Rheumatism does not designate any specific disorder, but covers at least 200 different conditions, including arthritis and "non-articular rheumatism", also known as "regional pain syndrome" or "soft tissue rheumatism". There is a close overlap between the term soft tissue disorder and rheumatism. Sometimes the term "soft tissue rheumatic disorders" is used to describe these conditions. The term "Rheumatic Diseases" is used in MeSH to refer to connective tissue disorders. The branch of medicine devoted to the diagnosis and therapy of rheumatism is called rheumatology. Types Many rheumatic disorders of chronic, intermittent pain (including joint pain, neck pain or back pain) have historically been caused by infectious diseases. Their etiology was unknown until the 20th century and not treatable. Postinfectious arthritis, also known as reactive art ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goulash
Goulash ( hu, gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. Its origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal.Bulgaria, Hungary, Poland, Romania, the Czech Republic, and Slovakia Britannica Educational Publishing, 2013, p. 94 Earlier versions of goulash did not include [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Risotto
Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour. Recipes 78-80. Still, in print, there are many editions in many languages. Risotto in Italy is often a first course served before the main course, but ''risotto alla milanese'' is often served with ''ossobuco alla milanese'' as a main course. History Rice has been grown in southern Italy since at least the 14th century. From the south, rice gradually made its way north toward northern Italy, where the marshes of the Po river valley were suitable for rice cultivation. According to a legend, a young glassblower's apprentice of the Fabbrica del Duomo di Milano from Flanders, who used to us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carniola
Carniola ( sl, Kranjska; , german: Krain; it, Carniola; hu, Krajna) is a historical region that comprised parts of present-day Slovenia. Although as a whole it does not exist anymore, Slovenes living within the former borders of the region still tend to identify with its traditional parts Upper Carniola, Lower Carniola (with the sub-part of White Carniola), and to a lesser degree with Inner Carniola. In 1991, 47% of the population of Slovenia lived within the borders of the former Duchy of Carniola. Overview A state of the Holy Roman Empire in the Austrian Circle and a duchy in the hereditary possession of the Habsburgs, later part of the Austrian Empire and of Austria-Hungary, the region was a crown land from 1849, when it was also subdivided into Upper Carniola, Lower Carniola, and Inner Carniola, until 1918. From the second half of the 13th century, its capital was Ljubljana (Laibach). Previous overlords of Carniola had their seats in Kranj (Krainburg) and Kamnik (Stein), wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aquileia
Aquileia / / / / ;Bilingual name of ''Aquileja – Oglej'' in: vec, Aquiłeja / ; Slovenian: ''Oglej''), group=pron is an ancient Roman city in Italy, at the head of the Adriatic at the edge of the lagoons, about from the sea, on the river Natiso (modern Natisone), the course of which has changed somewhat since Roman times. Today, the city is small (about 3,500 inhabitants), but it was large and prominent in classical antiquity as one of the world's largest cities with a population of 100,000 in the 2nd century AD and is one of the main archaeological sites of northern Italy. In late antiquity the city was the first city in the Italian Peninsula to be sacked by Attila the Hun. History Classical Antiquity Roman Republic Aquileia was founded as a colony by the Romans in 180/181 BC along the Natiso River, on land south of the Julian Alps but about north of the lagoons. The colony served as a strategic frontier fortress at the north-east corner of transpadane Ital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patriarch
The highest-ranking bishops in Eastern Orthodoxy, Oriental Orthodoxy, the Catholic Church (above major archbishop and primate), the Hussite Church, Church of the East, and some Independent Catholic Churches are termed patriarchs (and in certain cases also ''popes'' – such as the Pope of Rome or Pope of Alexandria, and '' catholicoi'' – such as Catholicos Karekin II). The word is derived from Greek πατριάρχης (''patriarchēs''), meaning "chief or father of a family", a compound of πατριά (''patria''), meaning "family", and ἄρχειν (''archein''), meaning "to rule". Originally, a ''patriarch'' was a man who exercised autocratic authority as a pater familias over an extended family. The system of such rule of families by senior males is termed patriarchy. Historically, a patriarch has often been the logical choice to act as ethnarch of the community identified with his religious confession within a state or empire of a different creed (such as Christia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paolo Santonino
Paolo is both a given name and a surname, the Italian form of the name Paul. Notable people with the name include: People with the given name Paolo Art *Paolo Alboni (1671–1734), Italian painter *Paolo Abbate (1884–1973), Italian-American sculptor *Paolo Antonio Barbieri (1603–1649), Italian painter *Paolo Buggiani (born 1933), Italian contemporary artist *Paolo Carosone (born 1941), Italian painter and sculptor *Paolo Moranda Cavazzola (1486–1522), Italian painter *Paolo Farinati (c. 1524–c. 1606), Italian painter *Paolo Fiammingo (c. 1540–1596), Flemish painter *Paolo Domenico Finoglia (c. 1590–1645), Italian painter *Paolo Grilli (1857–1952), Italian sculptor and painter *Paolo de Matteis (1662–1728), Italian painter * Paolo Monaldi, Italian painter *Paolo Pagani (1655–1716), Italian painter *Paolo Persico (c. 1729–1796), Italian sculptor *Paolo Pino (1534–1565), Italian painter *Paolo Gerolamo Piola (1666–1724), Italian painter *Paolo Porpora (1617 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dormouse
A dormouse is a rodent of the family Gliridae (this family is also variously called Myoxidae or Muscardinidae by different taxonomists). Dormice are nocturnal animals found in Africa, Asia, and Europe. They are named for their long, dormant hibernation period of six months or longer. As only one species of dormouse – the hazel dormouse – is native to the United Kingdom, in everyday English usage "dormouse" can refer either to that one species or to the family as a whole. The English name of the species derived from the French ''dormeuse'', and the latter in turn possibly from the Languedocien ''radourmeire''. Etymology Concerning the dormouse's name, etymonline says "long-tailed Old World rodent noted for its state of semi-hibernation in winter, early 15c., possibly from Anglo-French ''dormouse'' 'tending to be dormant' (from stem of ''dormir'' 'to sleep,' see ''dormant''), with the second element mistaken for ''mouse''; or perhaps it is from a Middle English dialectal co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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