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The French Chef
''The French Chef'' is an American television cooking show created and hosted by Julia Child, produced and broadcast by WGBH, the public television station in Boston, Massachusetts, from February 11, 1963 to January 14, 1973. It was one of the first cooking shows on American television. ''The French Chef'' was first shown with a pilot on July 26, 1962. After two more episodes were broadcast in the summer, the show premiered as a regular weekly series on February 11, 1963. The immensely popular show went on to air for 206 episodes. It is credited with convincing the American public to try cooking French food at home. The show grew out of a special presentation Child gave on WGBH based on the book ''Mastering the Art of French Cooking'' which she co-authored. ''The French Chef'' was produced from 1963 to 1973 by WGBH for National Educational Television (and later for PBS). Reruns continued on PBS until 1989, and were airing on Cooking Channel as of 2010. As of September 2016, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelette
In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History The earliest omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pluto TV
Pluto TV is a free, ad-supported video streaming service owned and operated by the Paramount Streaming division of Paramount Global. Co-founded by Tom Ryan, Ilya Pozin and Nick Grouf in 2013 and based in Los Angeles, California, in the United States, and parts of the rest of the Americas, and Europe, Pluto is an advertiser-supported video-on-demand (AVOD) service that primarily offers a selection of programming content through digital linear channels designed to emulate the experience of traditional broadcast programming (sometimes known as a free ad-supported streaming television or "FAST" service). The service's revenue is generated from video advertisements seen during programming within ad breaks structured similarly to those found on conventional television. Pluto TV licenses its content directly from providers, and as of March 2020 had deals with 170 content partners providing more than 250 channels and 100,000 unique hours worth of programming. Its content is available ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Peabody Award Winners (1960–1969)
Peabody Award The George Foster Peabody Awards (or simply Peabody Awards or the Peabodys) program, named for the American businessman and philanthropist George Peabody, honor the most powerful, enlightening, and invigorating stories in television, radio, and ... winners and honorable mentions. 1960s 1960 1961 1962 1963 1964 1965 1966 1967 1968 1969 References {{DEFAULTSORT:List of Peabody Award winners (1960-69) List1960 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
International Wine And Food Society
The International Wine & Food Society Ltd. (formerly the Wine and Food Society) is a not-for-profit gastronomical organisation founded in 1933 by André Simon and A.J.A. Symons.Symons, Julian (1950). "A.J.A. Symons. His Life and Speculations", p. 143. Eyre & Spottiswoode, London. According to its website, the society's mission is "the promotion of a broad knowledge and understanding of both wine and food, the enhancement of their appreciation, and the nurturing of camaraderie among those who share the pleasures of the table." With branches in Europe, North America, Africa, Australia and Asia, its members host a series of events throughout the year that have included dinners, wine tastings and food appreciation courses. As of 2021, there are over 130 branches and more than 6,500 members worldwide.International Wine & Food Society"Organization of the IW&FS" Retrieved on 2 January 2015. History Being an influential figure in the English wine trade,Edwards, Patricia; Peckham, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Time (magazine)
''Time'' (stylized in all caps) is an American news magazine based in New York City. For nearly a century, it was published Weekly newspaper, weekly, but starting in March 2020 it transitioned to every other week. It was first published in New York City on March 3, 1923, and for many years it was run by its influential co-founder, Henry Luce. A European edition (''Time Europe'', formerly known as ''Time Atlantic'') is published in London and also covers the Middle East, Africa, and, since 2003, Latin America. An Asian edition (''Time Asia'') is based in Hong Kong. The South Pacific edition, which covers Australia, New Zealand, and the Pacific Islands, is based in Sydney. Since 2018, ''Time'' has been published by Time USA, LLC, owned by Marc Benioff, who acquired it from Meredith Corporation. History ''Time'' has been based in New York City since its first issue published on March 3, 1923, by Briton Hadden and Henry Luce. It was the first weekly news magazine in the United St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bon Appétit
''Bon Appétit'' is a monthly American food and entertaining magazine, that typically contains recipes, entertaining ideas, restaurant recommendations, and wine reviews. Owned by Condé Nast, it is headquartered at the One World Trade Center in Manhattan, New York and has been in publication since 1956. ''Bon Appétit'' has been recognized for increasing its online presence in recent years through the use of social media, publishing recipes on their website, and maintaining a popular channel. History Early history (1956-2010) ''Bon Appétit'' was started in 1956 as a liquor store giveaway and was first published as a bimonthly magazine in December of that year in Chicago. It was acquired by M. Frank Jones of Kansas City, Missouri in 1965. Jones was owner, editor, and publisher until 1970, when he sold the magazine to the Pillsbury Company, who in turn sold it to Knapp Communications in 1975. Jones remained the editor of the magazine through both of these transfers. Knapp Comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoid pig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Margarine
Margarine (, also , ) is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named ''oleomargarine'' from Latin for ''oleum'' (olive oil) and Greek ''margarite'' ("pearl", indicating luster). The name was later shortened to ''margarine''. Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form. While butter is made by concentrating the butterfat of milk through agitation, modern margarine is made through a more intensive processing of refined vegetable oil and water. Per federal regulation, margarine must have a minimum fat content of 80 percent (with a maximum of 16% water) to be labeled as such in the United States, although the term is used informally to describe vegetable-oil-based spreads with lower fat content. In Br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Motif (narrative)
In narrative, a motif ( ) is a distinctive repeating feature or idea; often, it helps develop other narrative (or literary) aspects such as theme or mood.James H. Grayson. ''Myths and Legends from Korea: An Annotated Compendium of Ancient and Modern Materials'' (p. 9). New York and Abingdon: Routledge Curzon, 2000. . Alain Silver and James Ursini, (2004Some Visual Motifs of ''Film Noir'' A narrative motif can be created through the use of imagery, structural components, language, and other elements throughout literature. The flute in Arthur Miller's play ''Death of a Salesman'' is a recurrent sound motif that conveys rural and idyllic notions. Another example from modern American literature is the green light found in the novel ''The Great Gatsby'' by F. Scott Fitzgerald. Narratives may include multiple motifs of varying types. In Shakespeare's play ''Macbeth'', he uses a variety of narrative elements to create many different motifs. Imagistic references to blood a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teachable Moment
A teachable moment, in education, is the time at which learning a particular topic or idea becomes possible or easiest. In education The concept was popularized by Robert Havighurst in his 1952 book, ''Human Development and Education.'' In the context of education theory, Havighurst explained, :"A developmental task is a task which is learned at a specific point and which makes achievement of succeeding tasks possible. When the timing is right, the ability to learn a particular task will be possible. This is referred to as a 'teachable moment.' It is important to keep in mind that unless the time is right, learning will not occur. Hence, it is important to repeat important points whenever possible so that when a student's teachable moment occurs, s/he can benefit from the knowledge." The concept pre-dates Havighurst's book, as does the use of the phrase, but he is credited with popularizing it. The phrase sometimes denotes not a developmental stage, but rather "that moment when ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soufflé
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients, it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb ''souffler'' which means "to blow," "to breathe," "to inflate," or "to puff." History The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century. Ingredients and preparation Soufflés are typically prepared from two basic components: # a flavored crème pâtissière, cream sauce or béchamel, or a purée as the base # egg whites beaten to a soft peak The base provides the flavor, and the egg whites provide the "lift" or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
