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Teste De Turke
''Teste de Turke'' (translated as "Turks head") is a dish of medieval cuisine, which had its origin according to today's knowledge in the Arab area. Through the cultural exchange after the Norman conquest of Sicily, which was formerly under Arab influence, this dish also reached England and France, where similar to Poume d'oranges, it appeared in various medieval Anglo-Norman manuscripts. Several forms of preparation existed for the dish. Outside of the fasting period, it was made from pork and chicken. The meat was finely chopped or ground and mixed with saffron, eggs, bread crumbs, almonds and spices. It was then boiled in a saumagen Saumagen (, " sow's stomach") is a German dish popular in the Palatinate. The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It is not as thin as a typical sausage casin ... (pig's stomach), after which the saumagen was removed, the meat mass was coated with an egg yolk and ... [...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] |
Norman Conquest Of Sicily
The Norman conquest of southern Italy lasted from 999 to 1139, involving many battles and independent conquerors. In 1130, the territories in southern Italy united as the Kingdom of Sicily, which included the island of Sicily, the southern third of the Italian Peninsula (except Benevento, which was briefly held twice), the archipelago of Malta, and parts of North Africa. Itinerant Normans, Norman forces arrived in southern Italy as mercenaries in the service of Lombards, Lombard and Byzantine Empire, Byzantine factions, communicating news swiftly back home about opportunities in the Mediterranean. These groups gathered in several places, establishing fiefdoms and states of their own, uniting and elevating their status to ''de facto'' independence within 50 years of their arrival. Unlike the Norman Conquest of England (1066), which took a few years after Battle of Hastings, one decisive battle, the conquest of southern Italy was the product of decades and a number of battles, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poume D'oranges
''Poume d'oranges'', also referred to as ''pome dorreng'' and ''pommedorry'', is a characteristic gilded (coated) pork meatball dish from Medieval cuisine that was a part of the food culture during the Middle Ages. The dish was prepared to resemble the color of oranges, which was performed by using an egg yolk glaze. ''Poume d'oranges'' dish was often used for courtly English feasts and is listed in Medieval cooking manuscripts. The dish was denoted as ''pome dorreng'' on the coronation menu for Henry IV of England. Poume d'oranges is mentioned in Anglo-Norman manuscripts and other documents, which points to the influence of Arab cuisine on European cuisine. This influence is most likely due to the fact that Normans conquered Sicily in the 11th century, which was dominated by Arabs for several centuries. In southern Spain, the Moors ruled for centuries. A similar dish of Medieval origin is '' Teste de Turke''. See also * List of meatball dishes * List of pork dishes This is a li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anglo-Normans
The Anglo-Normans ( nrf, Anglo-Normaunds, ang, Engel-Norðmandisca) were the medieval ruling class in England, composed mainly of a combination of ethnic Normans, French, Anglo-Saxons, Flemings and Bretons, following the Norman conquest. A small number of Normans had earlier befriended future Anglo-Saxon king of England, Edward the Confessor, during his exile in his mother's homeland of Normandy in northern France. When he returned to England some of them went with him, and so there were Normans already settled in England prior to the conquest. Edward's successor, Harold Godwinson, was defeated by Duke William the Conqueror of Normandy at the Battle of Hastings, leading to William's accession to the English throne. The victorious Normans formed a ruling class in Britain, distinct from (although inter-marrying with) the native populations. Over time their language evolved from the continental Old Norman to the distinct Anglo-Norman language. Anglo-Normans quickly establishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fasting
Fasting is the abstention from eating and sometimes drinking. From a purely physiological context, "fasting" may refer to the metabolic status of a person who has not eaten overnight (see " Breakfast"), or to the metabolic state achieved after complete digestion and absorption of a meal. Metabolic changes in the fasting state begin after absorption of a meal (typically 3–5 hours after eating). A diagnostic fast refers to prolonged fasting from 1 to 100 hours (depending on age) conducted under observation to facilitate the investigation of a health complication, usually hypoglycemia. Many people may also fast as part of a medical procedure or a check-up, such as preceding a colonoscopy or surgery, or before certain medical tests. Intermittent fasting is a technique sometimes used for weight loss that incorporates regular fasting into a person's dietary schedule. Fasting may also be part of a religious ritual, often associated with specifically scheduled fast days, as determ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saumagen
Saumagen (, " sow's stomach") is a German dish popular in the Palatinate. The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It is not as thin as a typical sausage casing (intestines or artificial casing). Rather it is meat-like, being a strong muscular organ, and when the dish is finished by being pan-fried or roasted in the oven, it becomes crisp. The dish is somewhat similar to the Scottish haggis, although the stuffing is quite different. Stuffing Saumagen stuffing consists of potatoes and pork, usually spiced with onions, marjoram, nutmeg and white pepper, in addition to which, various recipes also mention cloves, coriander, thyme, garlic, bay leaf, cardamom, basil, caraway, allspice, and parsley. Sometimes beef is also used; a variant popular in autumn replaces some or all of the potatoes with chestnuts. The larger ingredients are diced finely. After that, the saumagen is cooked in hot water, slig ... [...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] |
