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Pottery Firing
Pottery is the process and the products of forming vessels and other objects with clay and other ceramic materials, which are fired at high temperatures to give them a hard and durable form. Major types include earthenware, stoneware and porcelain. The place where such wares are made by a ''potter'' is also called a ''pottery'' (plural "potteries"). The definition of ''pottery'', used by the ASTM International, is "all fired ceramic wares that contain clay when formed, except technical, structural, and refractory products". In art history and archaeology, especially of ancient and prehistoric periods, "pottery" often means vessels only, and sculpted figurines of the same material are called "terracottas". Pottery is one of the oldest human inventions, originating before the Neolithic period, with ceramic objects like the Gravettian culture Venus of Dolní Věstonice figurine discovered in the Czech Republic dating back to 29,000–25,000 BC, and pottery vessels that were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kiln
A kiln is a thermally insulated chamber, a type of oven, that produces temperatures sufficient to complete some process, such as hardening, drying, or chemical changes. Kilns have been used for millennia to turn objects made from clay into pottery, tiles and bricks. Various industries use rotary kilns for pyroprocessing—to calcinate ores, to calcinate limestone to lime for cement, and to transform many other materials. Pronunciation and etymology According to the Oxford English Dictionary, kiln was derived from the words cyline, cylene, cyln(e) in Old English, in turn derived from Latin ''culina'' ("kitchen"). In Middle English the word is attested as kulne, kyllne, kilne, kiln, kylle, kyll, kil, kill, keele, kiele. For over 600 years, the final "n" in kiln was silent. It wasn't until the late 20th century where the "n" began to be pronounced. This is due to a phenomenon known as spelling pronunciation, where the pronunciation of a word is surmised from its spelling ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kedjenou
Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) is a spicy stew that is slow-cooked in a sealed ''canari'' (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. It is a traditional and popular dish of the cuisine of Côte d'Ivoire. Preparation methods for the stew vary. Sometimes little or no added liquid is used in its preparation, allowing the meat to cook in its own juices, which tenderizes the meat and concentrates the flavors of the ingredients. Sometimes the dish is cooked in a wrapped and sealed banana leaf that is placed under hot coals. In Côte d'Ivoire the dish is traditionally served with Attiéké, a side dish made with grated cassava. See also * Ivorian cuisine - the cuisine of Côte d'Ivoire * List of African dishes * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jollof Rice
Jollof (), or jollof rice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different regions. History and origin The origins of jollof rice can be traced to the Senegambian region that was ruled by the Wolof or Jolof Empire in the 14th century, spanning parts of today's Senegal, The Gambia and Mauritania, where rice was grown. The dish has its roots in a traditional dish called thieboudienne, containing rice, fish, shellfish and vegetables. Food and agriculture historian James C. McCann considers this claim plausible given the popularity of rice in the upper Niger valley, but considers it unlikely that the dish could have spread from Senegal to its current range since such a diffusion is not seen in "linguistic, historical or political patterns". Instead he proposes that the dish spread with the Mali empire, especially ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tajine
A tajine or tagine ( ar, طاجين) is a North African dish, named after the earthenware pot in which it is cooked. It is also called or . Etymology The Arabic () is derived from the Berber 'shallow earthen pot', from Ancient Greek () 'frying-pan, saucepan'. Origin According to Rebecca Jones, in the 1990s, the late Dr Vivien Swan identified pottery from various sites on Scotland's Antonine Wall, built by the Numidian governor of Roman Britain, Quintus Lollius Urbicus, of a north African style, one being a casserole dish that may have been a precursor to the modern tajine. Fragments of tajines have also been identified among Numidian ceramics in modern-day Tunisia. According to some sources, the history of tagine dates back to the time of Harun al-Rashid, the fifth Abbasid Caliph. The concept of cooking in a tajine appears in the famous '' One Thousand and One Nights'', an Arabic-language story collection from the 9th century. Today, the cooking pot and its traditio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daube
Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and '' herbes de Provence'', and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat. The meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the "gelatinous shin for body, short ribs for flavor, and chuck for firmness." Although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes. Daube is adapted in New Orleans cuisine to make daube glacé. Variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassoulet
Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans (), originating in southern France. It is named after its traditional cooking vessel, the ''casserole'', a deep, round, earthenware pot with slanting sides. The dish is said to have originated in the town of Castelnaudary, and is particularly popular in the neighboring towns of Toulouse and Carcassonne. It is associated with the region once known as the province of Languedoc. An organization called The Grand Brotherhood of the Cassoulet of Castelnaudary (French: ''La Grande Confrérie du Cassoulet de Castelnaudary''), has organized competitions and fairs featuring cassoulet every year since 1999. Composition All cassoulets are made with white beans (French: ''haricots blancs'' or ''lingots''), duck or goose confit, sausages, and additional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biryani
Biryani () is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat ( chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes. ''Biryani'' is one of the most popular dishes in South Asia, as well as among the diaspora from the region. Similar dishes are also prepared in other parts of the world such as in Iraq, Thailand, and Malaysia. ''Biryani'' is the single most-ordered dish on Indian online food ordering and delivery services. Etymology One theory states that it originated from ''birinj'' ( fa, ), the Persian word for rice. Another theory states that it is derived from ''biryan'' or ''beriyan'' ( fa, ), which means "to fry" or "to roast". It may alternatively be related to the Persian word ''bereshtan'' ( fa, ) which likewise means "to roast (onions)", as the dish is often prepared by flavouring rice with fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food & Wine
''Food & Wine'' is an American monthly magazine published by Dotdash Meredith. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and seasonal/holiday content and has been credited by ''The New York Times'' with introducing the dining public to "Perrier, the purple Peruvian potato and Patagonian toothfish". The premier event for the magazine is the Food & Wine Classic in Aspen, Colorado. The Classic features wine tasting, cooking demonstrations, featured speakers, as well as a cooking competition. Held annually in June, the event is considered the kickoff to the Aspen summer season and celebrates its 38th anniversary in 2022. The winner of ''Top Chef'', the reality television cooking competition, is featured in a spread in this magazine. History Michael and Ariane Batterberry's early writing work on food included the 1973 book ''On the Town in New York, From 1776 to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fritware
Fritware, also known as stone-paste, is a type of pottery in which frit (ground glass) is added to clay to reduce its fusion temperature. The mixture may include quartz or other siliceous material. An organic compound such as gum or glue may be added for binding. The resulting mixture can be fired at a lower temperature than clay alone. A glaze is then applied on the surface to harden the object. Fritware was invented to give a strong white body, which, combined with tin-glazing of the surface, allowed it to approximate the result of Chinese porcelain. True porcelain was not manufactured in the Islamic world until modern times, and most fine Islamic pottery was made of fritware. Frit was also a significant component in some early European porcelains. Composition and techniques Fritware was invented in the Medieval Islamic world to give a strong white body, which, combined with tin-glazing of the surface, allowed it to approximate the white colour, translucency, and thin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ceramic Glaze
Ceramic glaze is an impervious layer or coating of a vitreous substance which has been fused to a pottery body through firing. Glaze can serve to color, decorate or waterproof an item. Glazing renders earthenware vessels suitable for holding liquids, sealing the inherent porosity of unglazed biscuit earthenware. It also gives a tougher surface. Glaze is also used on stoneware and porcelain. In addition to their functionality, glazes can form a variety of surface finishes, including degrees of glossy or matte finish and color. Glazes may also enhance the underlying design or texture either unmodified or inscribed, carved or painted. Most pottery produced in recent centuries has been glazed, other than pieces in unglazed biscuit porcelain, terracotta, or some other types. Tiles are almost always glazed on the surface face, and modern architectural terracotta is very often glazed. Glazed brick is also common. Domestic sanitary ware is invariably glazed, as are many cera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
