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Tagine
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 traditional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagine Aux Olives Algérien
A tajine or tagine ( ar, طاجين) is a Maghrebi cuisine, 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 languages, 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 Numidians, 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 Numidia, 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 9t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morocco
Morocco (),, ) officially the Kingdom of Morocco, is the westernmost country in the Maghreb region of North Africa. It overlooks the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria to the east, and the disputed territory of Western Sahara to the south. Mauritania lies to the south of Western Sahara. Morocco also claims the Spanish exclaves of Ceuta, Melilla and Peñón de Vélez de la Gomera, and several small Spanish-controlled islands off its coast. It spans an area of or , with a population of roughly 37 million. Its official and predominant religion is Islam, and the official languages are Arabic and Berber; the Moroccan dialect of Arabic and French are also widely spoken. Moroccan identity and culture is a mix of Arab, Berber, and European cultures. Its capital is Rabat, while its largest city is Casablanca. In a region inhabited since the Paleolithic Era over 300,000 years ago, the first M ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maghrebi Cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''couscous'', ''pastilla'', and ''tajine'' stew. Origins The cuisine of the Maghreb, the western region of North Africa that includes Algeria, Morocco, Tunisia and Libya, as well as Mauritania, is by origin Berber. The cuisines of Algeria, Tunisia and Libya have also been influenced by French and Italian cuisine respectively. Cuisine In Maghrebi cuisine, the most common staple foods are wheat (for '' khobz'' bread and ''couscous''), fish, seafood, goat,"North African Cuisine." [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maghreb
The Maghreb (; ar, الْمَغْرِب, al-Maghrib, lit=the west), also known as the Arab Maghreb ( ar, المغرب العربي) and Northwest Africa, is the western part of North Africa and the Arab world. The region includes Algeria, Libya, Mauritania (also considered part of West Africa), Morocco, and Tunisia. The Maghreb also includes the disputed territory of Western Sahara (controlled mostly by Morocco and partly by the Sahrawi Arab Democratic Republic) and the Spanish cities Ceuta and Melilla.Article 143. As of 2018, the region had a population of over 100 million people. Through the 18th and 19th centuries, English sources often referred to the region as the Barbary Coast or the Barbary States, a term derived from the demonym of the Berbers. Sometimes, the region is referred to as the Land of the Atlas, referring to the Atlas Mountains, which are located within it. The Maghreb is usually defined as encompassing much of the northern part of Africa, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anti-Atlas
The Anti-Atlas ( ar, الأطلس الصغير, shi, Aṭlas Mẓẓiyn), also known as Lesser Atlas or Little Atlas is a mountain range in Morocco, a part of the Atlas Mountains in the northwest of Africa. The Anti-Atlas extends from the Atlantic Ocean in the southwest toward the northeast, to the heights of Ouarzazate and further east to the city of Tafilalt, altogether a distance of approximately 500 km. The range borders on the Sahara to the south."Anti-Atlas" (or Jebel Saghru), ''The Encyclopædia Britannica'', 1910. In some contexts, the Anti-Atlas is considered separate from the Atlas Mountains system, as the prefix "anti" (i.e. opposite) implies. Geography The summits of the Anti-Atlas reach average heights of , with a few peaks reaching higher. To the north lies a plateau at 1700–1800 m in height. To the south lie the Sahara highlands at approximately 700 m. On the heights of Ouarzazate, the massif is cut through by the Draa valley, opening towards ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ibn Al-Adim
Kamāl al-Dīn Abū ʾl-Ḳāsim ʿUmar ibn Aḥmad ibn Hibat Allāh Ibn al-ʿAdīm (1192–1262; ) was an Arab biographer and historian from Aleppo. He is best known for his work ''Bughyat al-Talab fī Tārīkh Ḥalab'' (; ''Everything Desirable about the History of Aleppo''), a multi-volume collection of biographies of famous men from Aleppo, introduced with a volume on the geography and traditions of the region. It is saved in part in manuscripts in the library of sultan Ahmed III in Topkapi Palace. He also published a chronicle version of the work, ''Zubdat al-Halab fi ta'arikh Halab'' (; ''The Cream of the History of Aleppo''), a copy of which reached the library of Jean-Baptiste Colbert and then the Bibliothèque nationale de France, and selections of which were published with Latin translation by Georg Freytag in 1819. His historical sources are various, some oral and some written, and two of the more famous are Usama ibn Munqidh and Ibn al-Qalanisi (Lewis 1952). Another work ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ibn Al-Adim
Kamāl al-Dīn Abū ʾl-Ḳāsim ʿUmar ibn Aḥmad ibn Hibat Allāh Ibn al-ʿAdīm (1192–1262; ) was an Arab biographer and historian from Aleppo. He is best known for his work ''Bughyat al-Talab fī Tārīkh Ḥalab'' (; ''Everything Desirable about the History of Aleppo''), a multi-volume collection of biographies of famous men from Aleppo, introduced with a volume on the geography and traditions of the region. It is saved in part in manuscripts in the library of sultan Ahmed III in Topkapi Palace. He also published a chronicle version of the work, ''Zubdat al-Halab fi ta'arikh Halab'' (; ''The Cream of the History of Aleppo''), a copy of which reached the library of Jean-Baptiste Colbert and then the Bibliothèque nationale de France, and selections of which were published with Latin translation by Georg Freytag in 1819. His historical sources are various, some oral and some written, and two of the more famous are Usama ibn Munqidh and Ibn al-Qalanisi (Lewis 1952). Another work ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condensation
Condensation is the change of the state of matter from the gas phase into the liquid phase, and is the reverse of vaporization. The word most often refers to the water cycle. It can also be defined as the change in the state of water vapor to liquid water when in contact with a liquid or solid surface or cloud condensation nuclei within the atmosphere. When the transition happens from the gaseous phase into the solid phase directly, the change is called deposition. Initiation Condensation is initiated by the formation of atomic/molecular clusters of that species within its gaseous volume—like rain drop or snow flake formation within clouds—or at the contact between such gaseous phase and a liquid or solid surface. In clouds, this can be catalyzed by water-nucleating proteins, produced by atmospheric microbes, which are capable of binding gaseous or liquid water molecules. Reversibility scenarios A few distinct reversibility scenarios emerge here with respect to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pottery
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 tha ... [...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] |
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