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Cheese Fondue
Fondue (, , ) is a Swiss melted cheese dish served in a communal pot ( ''caquelon'' or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s. Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, ''fondue au chocolat'', in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and ''fondue bourguignonne'', in which pieces of meat are cooked in hot oil or broth. Etymology The word ''fondue'' is the feminine passive past participle of the French verb 'to melt' used as a noun. It is first attested in French in 1735, in Vincent La Chapelle's ''Cuisinier moderne'',Vincent la Chapelle, ''Le cuisinier m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Switzerland
). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel, St. Gallen a.o.). , coordinates = , largest_city = Zürich , official_languages = , englishmotto = "One for all, all for one" , religion_year = 2020 , religion_ref = , religion = , demonym = , german: Schweizer/Schweizerin, french: Suisse/Suissesse, it, svizzero/svizzera or , rm, Svizzer/Svizra , government_type = Federalism, Federal assembly-independent Directorial system, directorial republic with elements of a direct democracy , leader_title1 = Federal Council (Switzerland), Federal Council , leader_name1 = , leader_title2 = , leader_name2 = Walter Thurnherr , legislature = Fe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trésor De La Langue Française
The ''Trésor de la langue française'' (''TLF'', subtitled ''Dictionnaire de la langue du XIXe et du XXe siècle (1789–1960)'') is a 16-volume dictionary of 19th- and 20th-century French published by the ''Centre de Recherche pour un Trésor de la Langue Française'' from 1971 to 1994. Its electronic edition, the ''Trésor de la langue française informatisé Trésor may refer to People *Marius Trésor (born 1950), French footballer *Trésor Kandol (born 1981) Congolese footballer *Tresor Kangambu (born 1987), Qatari footballer *Trésor Mputu (born 1985), Congolese footballer *Tresor (singer) (born 19 ...'' (''TLFi''), is available on CD-ROM and on the Web. Statistics * 100,000 words with history * 270,000 definitions * 430,000 citations Volumes * 1971 : vol. 1 - ''A-Affiner'', CXXXIV-878 * 1973 : vol. 2 - ''Affinerie-Anfractuosité'', XIX-987 * 1974 : vol. 3 - ''Ange-Badin'', XXIV-1206 * 1975 : vol. 4 - ''Badinage-Cage'', XXIV-1166 * 1977 : vol. 5 - ''Cageot-Constat' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Musée Gruérien
The Musée gruérien is a museum dedicated to the ethnography and history of the Gruyère District of the Canton of Fribourg, Switzerland. It is located in Bulle Bulle (; frp, Bulo ) is a municipality in the district of Gruyère in the canton of Fribourg in Switzerland. In January 2006 Bulle incorporated the formerly independent municipality of La Tour-de-Trême. History Ancient times Bulle is first .... Its collection of over 25,000 objects includes prints, drawings, paintings, sculpture, textiles, tools, woodwork, ceramics, furniture, photographs, and so on. The museum opened in 1917. References External links Official site (English) Museums in the canton of Fribourg History museums in Switzerland {{switzerland-museum-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms ''colloid'' and ''emulsion'' are sometimes used interchangeably, ''emulsion'' should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working. Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase. Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are also pos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Starch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as oobleck while adding oil transforms corn starch into an electrorheological (ER) fluid. The concept can be explained through the mixture termed "co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cash Crop
A cash crop or profit crop is an Agriculture, agricultural crop which is grown to sell for profit. It is typically purchased by parties separate from a farm. The term is used to differentiate marketed crops from staple crop (or "subsistence crop") in subsistence agriculture, which are those fed to the producer's own livestock or grown as food for the producer's family. In earlier times, cash crops were usually only a small (but vital) part of a farm's total yield, while today, especially in Developed country, developed countries and among Smallholding, smallholders almost all crops are mainly grown for revenue. In the Least developed country, least developed countries, cash crops are usually crops which attract demand in more developed nations, and hence have some export value. Prices for major cash crops are set in international trade markets with global markets, global scope, with some local variation (termed as "basis") based on Cargo, freight costs and local supply and demand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romandy
Romandy (french: Romandie or )Before World War I, the term French Switzerland (french: Suisse française) waalso used german: Romandie or , it, Romandia, rm, Romanda) is the French-speaking part of western Switzerland. In 2020, about 2 million people, or 22.8% of the Swiss population, lived in Romandy. The majority of the population lives in the western part of the country, especially the region along Lake Geneva, connecting Geneva, Vaud and the Lower Valais. French is the sole official language in four Swiss cantons: Geneva, Vaud, Neuchâtel, and Jura. Additionally, French and German have co-official status in three cantons: Fribourg/Freiburg, Valais/Wallis, and Berne/Bern. Name The adjective ' (feminine ') is a regional dialectal variant of ' (modern French ', i.e. "Roman"); in Old French used as a term for the Gallo-Romance vernaculars. Use of the adjective ' (with its unetymological final ') in reference to the Franco-Provençal dialects can be traced to the 15th c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Joseph Favre
Joseph Favre (; 17 February 1849 – 17 February 1903) was a famously skilled Swiss chef who worked in Switzerland, France, Germany, and England. Although he initially only received primary education because of his humble origins, as an adult he audited science and nutrition classes at the University of Geneva, and would eventually publish his four-volume , an encyclopedia of culinary science, in 1895. As a young man, he enlisted in Giuseppe Garibaldi's army during the Franco-Prussian War and became an anarchist and a member of the International Workingmen's Association (IWA), also known as the First International. He founded and wrote for various left-wing journals and a magazine for chefs, and also sponsored cooking competitions and exhibitions and launched a chefs' trade union. He would come to favour a more moderate socialism and, like other members of the IWA in Switzerland, eventually rejected anarchism, though he remained active in radical politics. The Bishop of Orléa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raclette
Raclette (, ) is a Swiss dish, also popular in the other Alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an AOP. Raclette cheese is also a Savoyard-type cheese marketed specifically to be used for this dish. History Dishes of melted cheese were mentioned in medieval texts from Swiss convents as early as 1291. Melted cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Valais and Fribourg (Switzerland), and Savoie and Haute-Savoie (France). It was then known in the German-speaking part of Switzerland as ''Bratchäs'' or ''Bratkäse'', "roasted cheese". Traditionally, cow herders carried cheese with them when they were moving cows to or from pastures up in the mountains. In the evening, the cheese would be placed next to a campfire for sof ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brillat-Savarin
Jean Anthelme Brillat-Savarin (; 1 April 1755, Belley, Ain – 2 February 1826, Paris) was a French lawyer and politician, who, as the author of ''The Physiology of Taste'' (''Physiologie du Goût''), gained fame as an epicure and gastronome: " Grimod and Brillat-Savarin. Between them, two writers effectively founded the whole genre of the gastronomic essay." Biography Brillat-Savarin was born in the town of Belley, Ain, where the Rhône River then separated France from Savoy, to a family of lawyers. He studied law, chemistry, and medicine in Dijon in his early years and later practiced law in his hometown. In 1789, at the opening of the French Revolution, he was sent as a deputy to the Estates-General that soon became the National Constituent Assembly, where he acquired some limited fame, particularly for a public speech in defense of capital punishment. His father Marc Anthelme adopted his second surname in 1733 upon the death of an aunt named Savarin who left him her enti ... [...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] |
Scrambled Eggs
Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients. Preparation Only eggs are necessary to make scrambled eggs,Jamie Oliver, ''Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours'', , 2008 but salt, water, milk, chives, cream, crème fraîche, sour cream, or grated cheese may be added. The eggs are cracked into a bowl with some salt and pepper, and the mixture is stirred or whisked: alternatively, the eggs are cracked directly into a hot pan or skillet, and the whites and yolks stirred together as they cook. Recipes disagree on whether milk, cream, or water should be added. The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating. The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg. A thin pan is preferable to prevent browning. With contin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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