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Welsh Rabbit
Welsh rarebit or Welsh rabbit ( or ) is a dish consisting of a hot cheese-based sauce served over slices of toasted bread. The original 18th-century name of the dish was the jocular "Welsh rabbit", which was later reinterpreted as "rarebit", as the dish contains no rabbit. Variants include ''English rabbit, Scotch rabbit, buck rabbit, golden buck'', and ''blushing bunny''. Though there is no strong evidence that the dish originated in Welsh cuisine, it is sometimes identified with the Welsh caws pobi 'baked cheese', documented in the 1500s. Sauce Some recipes simply melt grated cheese on toast, making it identical to cheese on toast. Others make the sauce of cheese, ale, and mustard, and garnished with cayenne pepper or paprika.Georges Auguste Escoffier, ''Le Guide Culinaire'', translated by H. L. Cracknell and R. J. Kaufmann Other recipes add wine or Worcestershire sauce. The sauce may also blend cheese and mustard into a béchamel sauce.The Constance Spry Cookery Book ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United Kingdom
The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain, is a country in Europe, off the north-western coast of the continental mainland. It comprises England, Scotland, Wales and Northern Ireland. The United Kingdom includes the island of Great Britain, the north-eastern part of the island of Ireland, and many smaller islands within the British Isles. Northern Ireland shares a land border with the Republic of Ireland; otherwise, the United Kingdom is surrounded by the Atlantic Ocean, the North Sea, the English Channel, the Celtic Sea and the Irish Sea. The total area of the United Kingdom is , with an estimated 2020 population of more than 67 million people. The United Kingdom has evolved from a series of annexations, unions and separations of constituent countries over several hundred years. The Treaty of Union between the Kingdom of England (which included Wales, annexed in 1542) and the Kingdom of Scotland in 170 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lea And Perrins
Lea & Perrins (L&P) is a United Kingdom-based subsidiary of Kraft Heinz, originating in Worcester, England where it continues to operate. It is best known as the maker of Lea & Perrins brand of Worcestershire sauce, which was first sold in 1837 by John Wheeley Lea and William Henry Perrins who were dispensing chemists from Broad Street, Worcester. It was inspired by Marcus Sandys, 3rd Baron Sandys who had served in Bengal. He tasted a fish sauce there and asked Lea and Perrins to recreate it but it was putrid until it lay fermenting for three years. It is currently produced in the Midland Road factory in Worcester that Lea and Perrins built. The sauce was first imported to the United States by the Duncan family of New York in 1839 and they continued to be involved for over a hundred years. A subsidiary in Pittsburgh currently manufactures an American version of the recipe. Worcestershire sauce Worcestershire Sauce is currently produced at the Midland Road factory in Worces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eric Partridge
Eric Honeywood Partridge (6 February 1894 – 1 June 1979) was a New Zealand–British lexicographer of the English language, particularly of its slang. His writing career was interrupted only by his service in the Army Education Corps and the RAF correspondence department during World War II. Early life Partridge was born in the Waimata Valley, near Gisborne, on the North Island of New Zealand to John Thomas Partridge, a grazier, and his wife Ethel Annabella Norris. In 1908 the family moved to Queensland, Australia, where he was educated at the Toowoomba Grammar School. He studied classics and then French and English at the University of Queensland. During this time Partridge also worked for three years as a schoolteacher before enrolling in the Australian Imperial Force in April 1915 and serving in the Australian infantry during the First World War, in Egypt, Gallipoli and on the Western Front, before being wounded in the Battle of Pozières. His interest in slang an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dysphemism
A dysphemism is an expression with connotations that are derogatory either about the subject matter or to the audience. Dysphemisms contrast with neutral or euphemistic expressions. Dysphemism may be motivated by fear, distaste, hatred, contempt, or humour. Etymology The word ''dysphemism'' was composed from the Greek elements ''dys'' δύς "mis-" and ''pheme'' φήμη "speech, voice, reputation" in the late 19th century. Related terms include ''malphemism'' (from the Latin ''malus'' "bad"), and ''cacophemism'' (from the Greek ''kakos'' κακός "bad"). Usage A dysphemism is a marked form (standing out as unusual or divergent) which expresses a speaker's view or attitude towards the listener or group. Types Synecdoche One kind of dysphemism is synecdochic, where a part is used to represent the whole, such as "What an asshole." Dysphemistic epithets Animal names are frequently used as dysphemistic epithets. By using one, the speaker attempts to offend or antagoniz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the first and foundational historical dictionary of the English language, published by Oxford University Press (OUP). It traces the historical development of the English language, providing a comprehensive resource to scholars and academic researchers, as well as describing usage in its many variations throughout the world. Work began on the dictionary in 1857, but it was only in 1884 that it began to be published in unbound fascicles as work continued on the project, under the name of ''A New English Dictionary on Historical Principles; Founded Mainly on the Materials Collected by The Philological Society''. In 1895, the title ''The Oxford English Dictionary'' was first used unofficially on the covers of the series, and in 1928 the full dictionary was republished in 10 bound volumes. In 1933, the title ''The Oxford English Dictionary'' fully replaced the former name in all occurrences in its reprinting as 12 volumes with a one-v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Côte D'Opale
The Opal Coast ( ; ) is a coastal region in northern France on the English Channel, popular with tourists. Geography The ''Côte d'Opale'' is a coastal region in northeastern France, in the departments of Nord and Pas-de-Calais. It extends over of French coast between the Belgian border and the border with Picardy. This coastline faces the English Channel and the North Sea, and is situated directly opposite the chalk cliffs of southeast England, which at the closest point are only away. The Côte d'Opale is composed of many varied landscapes including beaches, dunes, swamps, estuaries and cliffs. The coast is marked by the presence of two large promontories situated between Calais and Boulogne: the Cap Gris Nez (literally "grey nose cape" in English), reaching an elevation of above sea level, and the Cap Blanc Nez (literally "white nose cape" in English), which reaches . These capes are the closest points to England on the entire French coast. Cities * Boulogne-sur-M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nord-Pas-de-Calais
Nord-Pas-de-Calais (); pcd, Nord-Pas-Calés); is a former administrative region of France. Since 1 January 2016, it has been part of the new region Hauts-de-France. It consisted of the departments of Nord and Pas-de-Calais. Nord-Pas-de-Calais borders the English Channel (west), the North Sea (northwest), Belgium (north and east) and Picardy (south). The majority of the region was once part of the historical (Southern) Netherlands, but gradually became part of France between 1477 and 1678, particularly during the reign of king Louis XIV. The historical French provinces that preceded Nord-Pas-de-Calais are Artois, French Flanders, French Hainaut and (partially) Picardy. These provincial designations are still frequently used by the inhabitants. With its 330.8 people per km2 on just over 12,414 km2, it is a densely populated region, having some 4.1 million inhabitants, 7% of France's total population, making it the fourth most populous region in the country, 83% of whom li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Welsh Rarebit With An Egg
Welsh may refer to: Related to Wales * Welsh, referring or related to Wales * Welsh language, a Brittonic Celtic language spoken in Wales * Welsh people People * Welsh (surname) * Sometimes used as a synonym for the ancient Britons (Celtic people) Animals * Welsh (pig) Places * Welsh Basin, a basin during the Cambrian, Ordovician and Silurian geological periods * Welsh, Louisiana, a town in the United States * Welsh, Ohio, an unincorporated community in the United States See also * Welch (other) * * * Cambrian + Cymru Wales ( cy, Cymru ) is a country that is part of the United Kingdom. It is bordered by England to the east, the Irish Sea to the north and west, the Celtic Sea to the south west and the Bristol Channel to the south. It had a population in 202 ... {{Disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Art Of Cookery
''The Art of Cookery Made Plain and Easy'' is a cookbook by Hannah Glasse (1708–1770) first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which were copied without explicit author consent. It was published in Dublin from 1748, and in America from 1805. Glasse said in her note "To the Reader" that she used plain language so that servants would be able to understand it. The 1751 edition was the first book to mention trifle with jelly as an ingredient; the 1758 edition gave the first mention of " Hamburgh sausages", piccalilli, and one of the first recipes in English for an Indian-style curry. Glasse criticised French influence of British cuisine, but included dishes with French names and French influence in the book. Other recipes use imported ingredients including cocoa, cinnamon, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hannah Glasse
Hannah Glasse (; March 1708 – 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, ''The Art of Cookery Made Plain and Easy'', published in 1747, became the best-selling recipe book that century. It was reprinted within its first year of publication, appeared in 20 editions in the 18th century, and continued to be published until well into the 19th century. She later wrote ''The Servants' Directory'' (1760) and ''The Compleat Confectioner'', which was probably published in 1760; neither book was as commercially successful as her first. Glasse was born in London to a Northumberland landowner and his mistress. After the relationship ended, Glasse was brought up in her father's family. When she was 16 she eloped with a 30-year-old Irish subaltern then on half-pay and lived in Essex, working on the estate of the Earls of Donegall. The couple struggled financially and, with the aim of raising money, Glasse wrote ''The Art of Cookery''. She ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boston Cooking-School Cook Book
The ''Boston Cooking-School Cook Book'' (1896) by Fannie Farmer is a 19th-century general reference cookbook which is still available both in reprint and in updated form. It was particularly notable for a more rigorous approach to recipe writing than had been common up to that point. In the preface Farmer states: ::It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat. Farmer's 1896 compilation became the best-selling cookbook of the era. In 2007, that period of American culinary history was recreated in an elaborate dinner using the Victorian cooking methods outlined in this book. The extensive preparations and the ultimate results were described in a book entitled ''Fannie's Last Supper'' by Christopher Kimball, and an American public television program of the same name was broadcast in 2010. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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