|
Traiteur (other)
Traiteur may refer to: *Traiteur (faith healer), a Cajun healer *Traiteur (culinary profession) A traiteur (; ) is a French food-seller, whose places of business were arguably the precursors of the modern restaurant.Jim Chevallier, ''A History of the Food of Paris: From Roast Mammoth to Steak Frites'', 2018, , pp. 75–80 Prior to the late 1 ..., a specific type of French chef See also * Traitor (other) {{Disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traiteur (faith Healer)
In Louisiana, the term traiteur (sometimes spelled ''treateur'') describes a man or woman (a ''traiteuse'') who practises what is sometimes called faith healing. A traiteur is a Creole (or Cajun) healer or a traditional healer of the French-speaking Houma Tribe, whose primary method of treatment involves using the laying on of hands. An important part of Creole folk religion, the traiteur combines Catholic prayer and medicinal remedies. They are called to treat a variety of ailments, including: earaches, toothaches, warts, tumors, angina, and bleeding. In the past, they substituted for trained physicians in remote rural areas of Acadiana. Most traiteurs consider their healing abilities a gift from God. Traiteurism is a very old tradition that is growing in numbers, mostly due to it being passed down. Traditionally, the rituals of the traiteur are passed down to the opposite gender. So a male must pass it down to a female, and vice versa. The traiteur must be asked to perform the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traiteur (culinary Profession)
A traiteur (; ) is a French food-seller, whose places of business were arguably the precursors of the modern restaurant.Jim Chevallier, ''A History of the Food of Paris: From Roast Mammoth to Steak Frites'', 2018, , pp. 75–80 Prior to the late 18th century, diners who wished to "dine out" could dine at a traiteur's, or order meals to go. The cooks and caterers guild - informally known as the ''traiteurs'' - progressively claimed the right to make any sophisticated meals, leaving inns and taverns to mainly make roast or grilled meat. As of the late seventeenth century, many offered a table d'hôte, a meal offered at a set price with no choice of dishes. However both cabarets and traiteurs could also offer individual choice of dishes, despite claims to the contrary. In modern France, the word often refers to a caterer. ''Traiteur'' is an agent noun formed from the verb ''traiter'' ("treat"), which literally refers to the action of "treating" someone to something (for instance, a m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
