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Sop Konro
A sop is a piece of bread or Toast (food), toast that is drenched in liquid and then eaten. In medieval cuisine, sops were very common; they were served with broth, soup, or wine and then picked apart into smaller pieces to soak in the liquid. At elaborate feasts, bread was often pre-cut into finger-sized pieces rather than broken off by the diners themselves. The bread or croutons traditionally served with French onion soup, which took its current form in the 18th century, can be considered modern-day sops. The word ''soup'' is a cognate of ''sop'', both stemming ultimately from the same Germanic languages, Germanic source. The word is mentioned prominently in the Bible, King James Version: In 19th century Australia, ''sop'' referred to a dish consisting of stale damper (food), damper, soaked in cold tea and served with a dollop of jam on top for taste. This was mainly used in prisons and poor-houses, as well as institutions such as asylums. In Portuguese, the word ''sopa'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toast (food)
Toast is sliced bread that has been browned by radiant heat. The browning is the result of a Maillard reaction altering the flavor of the bread and making it firmer. The firm surface is easier to spread toppings on and the warmth can help butter reach its melting point. Toasting is a common method of making stale bread more palatable. Bread is toasted using a toaster or a toaster oven. Toast may contain carcinogens (acrylamide) caused by the browning process. Butter or margarine, and sweet toppings, such as jam or jelly, are commonly spread on toast. Regionally, savory spreads, such as peanut butter or yeast extract, may also be popular. Toast may accompany savory dishes such as soups or stews, or it can be topped with ingredients like eggs or baked beans to make a light meal. Toast is a common breakfast food. A sandwich may also use toasted bread. Etymology and history The word ''toast'' comes from the Latin ''torrere'' 'to burn'. One of the first references to toast in print ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medieval Cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the Early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oats, and rye were eaten by the poor. Wheat was for the governing classes. These were consumed as bread, porridge, gruel, and pasta by all of society's members. Cheese, fruits, and vegetables were important supplements to the cereal-based diet of the lower orders. Meat was more expensive and therefore more prestigious. Game, a form of meat acquired from hunting, was common only on the nobility's tables. The most prevalent butc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to mea ... [...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] |
Wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croutons
A crouton is a piece of rebaked bread, often cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad— or eaten as a snack food. Etymology The word crouton is derived from the French ''croûton'', itself a diminutive of ''croûte'', meaning "crust". ''Croutons'' are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice of a baguette lightly brushed with oil or clarified butter and baked. In English descriptions of French cooking, ''croûte'' is not only a noun but also has a verb form that describes the cooking process that transforms the bread into the crust. Preparation The preparation of croutons is relatively simple. Typically the cubes of bread are lightly coated in oil or butter (which may be seasoned or flavored for variety) and then baked. Croutons can also be cut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Onion Soup
French onion soup (French: ''soupe à l’oignon'' ) is a soup usually based on meat stock and onions, and often served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine. French onion soup may be served as a meal in itself or as a first course. History Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions. It was introduced to the United States by the New York restaurant of Henri Mouquin in 1861, where his wife Marie Julie Grandjean Mouquin was the chef. It is often finished by being placed under a salamander in a ramekin with croutons and Comté melted on t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cognate
In historical linguistics, cognates or lexical cognates are sets of words in different languages that have been inherited in direct descent from an etymology, etymological ancestor in a proto-language, common parent language. Because language change can have radical effects on both the sound and the meaning of a word, cognates may not be obvious, and often it takes rigorous study of historical sources and the application of the comparative method to establish whether lexemes are cognate or not. Cognates are distinguished from Loanword, loanwords, where a word has been borrowed from another language. The term ''cognate'' derives from the Latin noun '':wikt:cognatus, cognatus blood relative'. Characteristics Cognates need not have the same meaning, which semantic drift, may have changed as the languages developed independently. For example English language, English ''wikt:starve#English, starve'' and Dutch language, Dutch ''wikt:sterven#Dutch, sterven'' 'to die' or German languag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Germanic Languages
The Germanic languages are a branch of the Indo-European language family spoken natively by a population of about 515 million people mainly in Europe, North America, Oceania and Southern Africa. The most widely spoken Germanic language, English, is also the world's most widely spoken language with an estimated 2 billion speakers. All Germanic languages are derived from Proto-Germanic, spoken in Iron Age Scandinavia. The West Germanic languages include the three most widely spoken Germanic languages: English with around 360–400 million native speakers; German language, German, with over 100 million native speakers; and Dutch language, Dutch, with 24 million native speakers. Other West Germanic languages include Afrikaans, an offshoot of Dutch, with over 7.1 million native speakers; Low German, considered a separate collection of Standard language, unstandardized dialects, with roughly 4.35–7.15 million native speakers and probably 6.7–10 million people who can understand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Damper (food)
Damper is a thick homemade soda bread traditionally prepared by early European settlers in Australia. The bread is different from bush bread, which has been made by Indigenous Australians for thousands of years and was traditionally made by crushing a variety of native seeds, nuts and roots, mixing them into a dough, and then baking the dough in the coals of a fire. There is ongoing investigation into whether this technique of various Aboriginal peoples influenced the development of colonial-era damper, similarly cooked in the ashes of a camp fire. Damper is a bread made from wheat-based dough. Flour, salt and water, with some butter if available, is lightly kneaded and baked in the coals of a campfire, either directly or within a camp oven. When cooked as smaller, individually-sized portions, these damper "bush scones" are often called " johnny cakes". It is uncertain if this name was influenced by the term for North American cornmeal bread. However, Australian johnny cakes, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_-_Soup_(1865).jpg "Click for more on -> Soup")
.jpg "Click for more on -> Croutons")
