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Tian (dish)
A tian is an earthenware vessel of Provence used both for cooking and serving. It is also the name of the dish prepared in it and baked in an oven. Tian comes from the ancient Provençal word designating the dish (the container), and nowadays by extension names what’s cooked in it. A tian is actually the terracotta dish used for cooking, the word tian coming from the ancient Greek “teganon” (frying pan)[French encyclopedia/nowiki>] The classic vessel is a truncated cone, flattened at the base and flaring outward to a wide rim. It is traditionally glazed on the inside, and unglazed on the outside. It is shallower than the ''cassole'', the earthenware vessel characteristic of the Camargue and Languedoc. The shape has become less definitive, though the earthenware body remains key. Stew dish The dish called tian has also changed over time. An 18th century dictionary describes it as "a lean stew". Modern tian is described as having no added liquid, the ingredients being cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tian D'aubergine
''Tiān'' () is one of the oldest Chinese terms for heaven and a key concept in Chinese mythology, Chinese philosophy, philosophy, and Chinese folk religion, religion. During the Shang dynasty (17th―11th century BCE), the Chinese referred to their supreme god as ''Shangdi, Shàngdì'' (, "Lord on High") or ''Dì'' (,"Lord"). During the following Zhou dynasty, ''Tiān'' became synonymous with this figure. Before the 20th century Heaven worship was an orthodox state religion of China. In Taoism and Confucianism, ''Tiān'' (the celestial aspect of the cosmos, often translated as "Heaven") is mentioned in relationship to its complementary aspect of ''Dì'' (, often translated as "Earth"). They are thought to maintain the two poles of the Trailokya, Three Realms () of reality, with the middle realm occupied by Humanity (, ''Rén''), and the lower world occupied by demons (specifically sorcery); (, ''Guǐ'') and "ghosts," the damned, specifically (, ''Mó''). Characters The moder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provence
Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the Italian border to the east; it is bordered by the Mediterranean Sea to the south. It largely corresponds with the modern administrative region of Provence-Alpes-Côte d'Azur and includes the departments of Var, Bouches-du-Rhône, Alpes-de-Haute-Provence, as well as parts of Alpes-Maritimes and Vaucluse.''Le Petit Robert, Dictionnaire Universel des Noms Propres'' (1988). The largest city of the region and its modern-day capital is Marseille. The Romans made the region the first Roman province beyond the Alps and called it ''Provincia Romana'', which evolved into the present name. Until 1481 it was ruled by the Counts of Provence from their capital in Aix-en-Provence, then became a province of the Kings of France. While it has been part of France for more than 500 years, it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassole
A cassole ( oc, cassolo) is a conical earthenware container, glazed inside. The bowl is made from red clay and is noted for its capacity to retain heat. Cassole originated from the French form of the Occitan word ''cassolo''. The earthenware was first made at Issel, near Castelnaudary, France. It is constructed as a deep bowl with a wide mouth and narrow bottom. A cassole often features a unique design etched into its body. The famous French casserole dish called cassoulet derived its name from the bowl. Cassoles are still made in the traditional way at Issel. Particularly, Poterie Not Freres is identified as the single enterprise that continues to produce the bowls, which are crafted by hand. See also *Beanpot *Güveç *Tangia Tangia ( ar, طنجية) is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot. It is common in Marrakech, Morocco. basically, it is prepared with lamb shank, one or more candied lemons, a few spices, ga ... ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camargue
Camargue (, also , , ; oc, label= Provençal, Camarga) is a region of France located south of Arles, between the Mediterranean Sea and the two arms of the Rhône delta. The eastern arm is called the ''Grand Rhône''; the western one is the ''Petit Rhône''. Administratively it lies within the department of Bouches-du-Rhône, (Mouths of the Rhône), and covers parts of the territory of the communes of Arles, Saintes-Maries-de-la-Mer, Port-Saint-Louis-du-Rhône and Marseille. A further expanse of marshy plain, the ''Petite Camargue'' (little Camargue), just to the west of the ''Petit Rhône'', lies in the department of Gard. Camargue was designated a Ramsar site as a "Wetland of International Importance" on 1 December 1986. Geography With an area of over , the Camargue is western Europe's largest river delta. It is a vast plain comprising large brine lagoons or ''étangs'', cut off from the sea by sandbars and encircled by reed-covered marshes. These are in turn surrounded ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Languedoc
The Province of Languedoc (; , ; oc, Lengadòc ) is a former province of France. Most of its territory is now contained in the modern-day region of Occitanie in Southern France. Its capital city was Toulouse. It had an area of approximately 42,700 square kilometers (16,490 square miles). History The Roman province of Gallia Narbonensis fell to the Visigothic Kingdom from the 5th to the 8th centuries. Occupied briefly by the Emirate of Córdoba between 719 and 759, it was conquered and incorporated into the Kingdom of the Franks by Pippin the Short in 759 following the Siege of Narbonne. Under the Carolingians, the counts of Toulouse were appointed by the royal court. Later, this office became hereditary. Part of the territory where Occitan was spoken came to be called ''langue d'oc'', ''Lengadòc'' or Languedoc. In the 13th century, the spiritual beliefs of the area were challenged by the See of Rome and the region became attached to the Kingdom of France following the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earthenware
Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze, which the great majority of modern domestic earthenware has. The main other important types of pottery are porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify. Earthenware comprises "most building bricks, nearly all European pottery up to the seventeenth century, most of the wares of Egypt, Persia and the near East; Greek, Roman and Mediterranean, and some of the Chinese; and the fine earthenware which forms the greater part of our tableware today" ("today" being 1962).Dora Billington, ''The Technique of Pottery'', London: B.T.Batsford, 1962 Pit fired earthenware dates back to as early as 29,000–25,000 BC, and for millennia, only earthenware pottery was made, with stoneware graduall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gratin
Gratin () is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.Courtine, Robert J. (ed.) (2003) ''The Concise Larousse Gastronomique'' London: Hamlyn The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish. A ''gratin dish'' is a shallow oven-proof container used to prepare gratins and similar dishes. Terminology The etymology of gratin is from the French language words ''gratter'', meaning "to scrape" or "to grate" (for example, "scrapings" of bread or cheese), and ''gratiné'', from the transitive verb form of the word for crust or skin. The technique predates the current name, which did not appear in English until 1846 (''OED'', ''s.v.'' "gratin"). In addition to the well-known potato dishes such as ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cooking Vessels
This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. Some cooking vessels, such as ceramic ones, absorb and retain heat after cooking has finished. Cooking vessels * Bain-marie or double boiler – in cooking applications, usually consists of a pan of water in which another container or containers of food to be cooked is placed within the pan of water. * Beanpot – a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found. * Billycan – a lightweight cooking pot in the form of a metal bucketFarrell, Michael. "Death Watch: Reading the Common Object of the Billycan in ‘Waltzing Matilda’." Journal of the Association for the Study of Austr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been Cooking, cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, onions, Capsicum, peppers, tomatoes, etc.), and frequently with meat (especially tougher meats suitable for moist slow-cooking) such as beef. Poultry, pork, Lamb and mutton, lamb or mutton, sausages, and seafood are also used. Stews Unsorted * Capra e fagioli * Ginataang kalabasa * Ginataang labong * Kokotxas * Kontomire stew * Or lam * Pepián * Waknatoy See also * Fish stew – includes a list of many fish stews * List of Azerbaijani soups and stews * List of fish and seafood soups * List of Japanese soups and stews * List of soups * List of Spanish soups and stews References {{Soups Stews, Soup-related lists, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Vessels
Cooking, cookery, or culinary arts is the art, science and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding and boiling of water, expanded cooking tech ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serving Vessels
{{Disambiguation ...
Serving may refer to: * Serving size * Providing a non-material good, as in the work of a servant * Supplying customers with food and drink, as in the work of a food server * Service of process, the procedure for delivering a legal or administrative summons * Serving channel, a type of file sharing channel * Servitude (other) * Worm, parcel and serve, a technique for protecting rope from abrasion See also * Serve (other) * Service (other) Service may refer to: Activities * Administrative service, a required part of the workload of university faculty * Civil service, the body of employees of a government * Community service, volunteer service for the benefit of a community or a p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Provence
Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the France–Italy border, Italian border to the east; it is bordered by the Mediterranean Sea to the south. It largely corresponds with the modern administrative Regions of France, region of Provence-Alpes-Côte d'Azur and includes the Departments of France, departments of Var (department), Var, Bouches-du-Rhône, Alpes-de-Haute-Provence, as well as parts of Alpes-Maritimes and Vaucluse.''Le Petit Robert, Dictionnaire Universel des Noms Propres'' (1988). The largest city of the region and its modern-day capital is Marseille. The Ancient Rome, Romans made the region the first Roman province beyond the Alps and called it ''Provincia Romana'', which evolved into the present name. Until 1481 it was ruled by the List of rulers of Provence, Counts of Provence from their capital in Aix- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
