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Western Omelet
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] |
Ancient
Ancient history is a time period from the History of writing, beginning of writing and recorded human history to as far as late antiquity. The span of recorded history is roughly 5,000 years, beginning with the Sumerian language, Sumerian cuneiform script. Ancient history covers all continents inhabited by humans in the period 3000 BCAD 500. The three-age system periodizes ancient history into the Stone Age, the Bronze Age, and the Iron Age, with recorded history generally considered to begin with the Bronze Age. The start and end of the three ages varies between world regions. In many regions the Bronze Age is generally considered to begin a few centuries prior to 3000 BC, while the end of the Iron Age varies from the early first millennium BC in some regions to the late first millennium AD in others. During the time period of ancient history, the world population was already Exponential growth, exponentially increasing due to the Neolithic Revolution, which was in full pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bessières, Haute-Garonne
Bessières (; oc, Becièras) is a commune in the Haute-Garonne department in southwestern France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area .... Population Sights Bessières La Mairie.jpg, The town hall Bessières La halle.jpg, The market 31 - Bessières - Eglise Saint Jean-Baptiste - La Façade.jpg, The church Bessieres - Pont de Bessières.jpg, The bridge See also * Communes of the Haute-Garonne department References Communes of Haute-Garonne {{HauteGaronne-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Founding Myth
An origin myth is a myth that describes the origin of some feature of the natural or social world. One type of origin myth is the creation or cosmogonic myth, a story that describes the creation of the world. However, many cultures have stories set in a time after a first origin - such stories aim to account for the beginnings of natural phenomena or of human institutions within a preexisting universe. In Graeco-Roman scholarship, the terms etiological myth and ''aition'' (from the Ancient Greek αἴτιον, "cause") are sometimes used for a myth that explains an origin, particularly how an object or custom came into existence. Nature of origin myths Every origin myth is a tale of creation: origin myths describe how some reality came into existence.Eliade, p. 21 In many cases, origin myths also justify the established order by explaining that it was established by sacred forces (see section on "Social function" below). The distinction between cosmogonic myths and orig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
François Pierre La Varenne
François Pierre de la Varenne (, 1615–1678 in Dijon), Burgundian by birth, was the author of ''Le Cuisinier françois'' (1651), one of the most influential cookbooks in early modern French cuisine. La Varenne broke with the Italian traditions that had revolutionised medieval and Renaissance French cookery in the 16th century and early 17th century. Historical context La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine in the age of King Louis XIV. The others were Nicolas Bonnefon, ''Le Jardinier françois'' (1651) and ''Les Délices de la campagne'' (1654), and François Massialot, ''Le Cuisinier royal et bourgeois'' (1691), which was still being edited and modernised in the mid-18th century. The cookbook was still used in France until the French Revolution. The seventeenth century saw a culinary revolution which transported French gastronomy into the modern era. The heavily spiced flavours inherite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gargantua And Pantagruel
''The Life of Gargantua and of Pantagruel'' (french: La vie de Gargantua et de Pantagruel) is a pentalogy of novels written in the 16th century by François Rabelais, telling the adventures of two giants, Gargantua ( , ) and his son Pantagruel ( , ). The work is written in an amusing, extravagant, and satirical vein, features much erudition, vulgarity, and wordplay, and is regularly compared with the works of William Shakespeare and James Joyce. Rabelais was a polyglot, and the work introduced "a great number of new and difficult words ..into the French language". The work was stigmatised as obscene by the censors of the Collège de la Sorbonne, and, within a social climate of increasing religious oppression in a lead up to the French Wars of Religion, it was treated with suspicion, and contemporaries avoided mentioning it.Le Cadet, Nicolas (2009) Marcel De Grève, La réception de Rabelais en Europe du XVIe au XVIIIe siècle', Cahiers de recherches médiévales et humanistes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alan Davidson (food Writer)
Alan Eaton Davidson CMG (30 March 1924 – 2 December 2003) was a British diplomat and writer best known for his writing and editing on food and gastronomy. After leaving Queen's College, Oxford in 1948, Davidson joined the British diplomatic service, rising through the ranks to conclude his career as ambassador to Laos, from 1973 to 1975. He retired early and devoted himself to full-time writing about food, encouraged by Elizabeth David and others. He published more than a dozen books between his retirement and 2002, but his ''magnum opus'' was ''The Oxford Companion to Food'', a work of more than a million words, which took twenty years to complete and was published to international acclaim in 1999. Life and career Early years Davidson was born in Derry, Northern Ireland, the son of William John Davidson (1899–1959), inspector of taxes, and his wife, Constance, ''née'' Eaton (1889–1974).Levy, Paul"Davidson, Alan Eaton (1924–2003), diplomatist and food historian" ''Oxfo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuku (food)
Kuku ( fa, کوکو), also spelled as kookoo, is an egg-based and often vegetarian Iranian dish made of whipped eggs folded in various ingredients. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat, before turned over or grilled briefly to set the top layer. It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread and either yogurt or salad. In parts of northern Iran, kuku might be used as a midday meal, and might be served with either plain cooked rice (''kate'') or bread. Cookbooks from Iran's Safavid and Qajar periods mention kuku. Qajar documents introduce it as a side dish. İn Azerbaijan there are several kinds of kuku such as, " göyərti küküsü" Herb kuku, "Qozlu kükü" walnut kuku and eggplant kuku. Herb kuku (), which is the most popular type, is served traditionally at Now ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelet With Fixings
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] |
Water
Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food, energy or organic micronutrients. Its chemical formula, H2O, indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. "Water" is also the name of the liquid state of H2O at standard temperature and pressure. A number of natural states of water exist. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of water is steam or water vapor. Water co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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