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Escudella I Carn D'olla
Escudella i carn d'olla, or shorter escudella, (; lit. "bowl") is a traditional Catalan and Valencian meat and vegetable stew and soup. Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.''Totes les sopes: Brous, escudelles i sopes d'arreu'', de Jaume Fàbrega. Cossetània Edicions, 2008. It is characterized by the use of a ''pilota'', a very big meatball spiced with garlic and parsley; it also contains vegetables as celery, cabbage, carrots, etc. depending on the season. Additionally, bones, sausages called botifarra, and other types of meat, can be used. In historical times a type called ''escudella de pagès'', which had pasta and rice, was traditionally made on Thursdays and Sundays. Service Escudella is typically served in two parts: * The ''escudella'' proper is a soup consisting of a broth with pasta, rice or both. * The ''carn d'olla'' is all the meat used in the broth, served afterwards in a tray along with the vegetables use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spain
, image_flag = Bandera de España.svg , image_coat = Escudo de España (mazonado).svg , national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond") , national_anthem = (English: "Royal March") , image_map = , map_caption = , image_map2 = , capital = Madrid , coordinates = , largest_city = Madrid , languages_type = Official language , languages = Spanish language, Spanish , ethnic_groups = , ethnic_groups_year = , ethnic_groups_ref = , religion = , religion_ref = , religion_year = 2020 , demonym = , government_type = Unitary state, Unitary Parliamentary system, parliamentary constitutional monarchy , leader_title1 = Monarchy of Spain, Monarch , leader_name1 = Felipe VI , leader_title2 = Prime Minister of Spain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rowman & Littlefield Publishers
Rowman & Littlefield Publishing Group is an independent publishing house founded in 1949. Under several imprints, the company offers scholarly books for the academic market, as well as trade books. The company also owns the book distributing company National Book Network based in Lanham, Maryland. History The current company took shape when University Press of America acquired Rowman & Littlefield in 1988 and took the Rowman & Littlefield name for the parent company. Since 2013, there has also been an affiliated company based in London called Rowman & Littlefield International. It is editorially independent and publishes only academic books in Philosophy, Politics & International Relations and Cultural Studies. The company sponsors the Rowman & Littlefield Award in Innovative Teaching, the only national teaching award in political science given in the United States. It is awarded annually by the American Political Science Association for people whose innovations have advanced po ... [...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] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Botifarra
''Botifarra'' ( es, butifarra; french: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine. ''Botifarra'' is based on ancient recipes, either the Roman sausage ''botulu'' or the ''lucanica'', made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian ''linguiça''. In Colombia, ''Butifarras Soledeñas'' are a popular tradition in Soledad, Atlántico. Varieties Some of the most representative types are: *Raw botifarra, ''botifarra vermella'', ''butifarra roja'', ''butifarra cruda'', ''botifarra crua'', or ''roget''. It is also known as ''llonganissa'' or ''longaniza'' in many places of the Eastern Spain. This botifarra is usually grilled or barbecued. *Black botifarra, ''butifarra negra'' or ''negret'', containing boiled pork blood in the mixture. *''Botifarra catalana'', large botifarra similar to cooked ham; it may contain truffles. *''Botifarra d'ou'' or ''butifarra de huevo'' (literally "botifarra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jaume Fàbrega
Jaime Fábrega Colón ( Fontcoberta, Girona, 1948) is a Spanish gastronomy writer, journalist, historian and professor at some universities. He has written more than fifty gastronomy and cooking books, he has won five times the Gourmand World Cookbook Award and he has made Ferran Adrià known over the world as a Catalan chef. He takes part of some international cultural associations as for example AICA and FIJET. He has worked as journalist for all the most important journals in Catalonia and Spain, as La Vanguardia, Avui, El Temps, El Món, El Punt, Diari de Girona, etc. and in radio channels as Catalunya Ràdio. Also in cultural or gastronomic publications over the world, as la Gazeta del Arte, Batik, Mesa y más, Descobrir cuina, etc. He is a very prolific writer who has written some gastronomy encyclopaedic books which have been translated in English and other languages. Some of them are ''La cuina. Gastronomia tradicional sana'', ''La cuina catalana'', etc. He has redacted, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Francesc Eiximenis
Francesc Eiximenis (; died 1409) was a Franciscan Catalan writer who lived in the 14th-century Crown of Aragon. He was possibly one of the more successful medieval Catalan writers since his works were widely read, copied, published and translated. Therefore, it can be said that both in the literary and in the political sphere he had a lot of influence. Among his readers were numbered important people of his time, such as the kings of the Crown of Aragon Peter IV, John I and Martin I, the queen Maria de Luna (wife of Martin I), and the Pope of Avignon Benedict XIII. Life Francesc Eiximenis was born around 1330, possibly in Girona. When he was very young, he became a Franciscan and his education began in the Franciscan schools of the Kingdom of Aragon. Later, he attended the most important universities of Europe: the University of Oxford and the University of Paris. The University of Oxford influenced him notably, since the Franciscans had there an important school. Thus, several ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valencian Cuisine
250px, '' Oranges, typical fruit from Valencian Community'' Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits. The cuisine of neighbouring regions have given and received important contributions from Valencian gastronomy, amongst them Balearic cuisine, Catalan cuisine, Aragonese cuisine, Manchego cuisine and Murcian cuisine. Main dishes '' Allioli sauce'' *Paella. The most famous Valencian dish is one of the most recent. Although many towns claim to be the birthplace of paella, it is usually considered native to Albufera and Ribera, just south of Valencia. It can be found in two main varieties, with chicken and rabbit or with seafood. Nowadays paella can be found around the world and especially throughout Spain and Latin America. The name comes from the large pan ('paella' in Valencian) where it is cooked. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalonia
Catalonia (; ca, Catalunya ; Aranese Occitan: ''Catalonha'' ; es, Cataluña ) is an autonomous community of Spain, designated as a ''nationality'' by its Statute of Autonomy. Most of the territory (except the Val d'Aran) lies on the northeast of the Iberian Peninsula, to the south of the Pyrenees mountain range. Catalonia is administratively divided into four provinces: Barcelona, Girona, Lleida, and Tarragona. The capital and largest city, Barcelona is the second-most populated municipality in Spain and the fifth-most populous urban area in the European Union.Demographia: World Urban Areas – Demographia, April 2018 Current day Catalonia comprises most of the medieval and early modern Principality o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalan Cuisine
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya ''comarques'' and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine. History There are several Catalan language cookbooks from the Middle Ages that are known to modern scholars. The ' (1520) was one of the most influential cookbooks of Renaissance Spain. It includes several sauce recipes made with ingredients such as ginger, mace powder ('), cinnamon, saffron, cloves ('), wine and honey. '' Salsa de pagó'' took its name from the peacock ( ca, el paó) that it was intended to be served with, but could accompany any type of poultry, and was part of the medieval Christmas meal. ' (or ' as it's called in the '' Cuoco Napoletano'') was half-roasted (') poultry that was finished in a ''salsa'' thicken ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Escudella
Escudella i carn d'olla, or shorter escudella, (; lit. "bowl") is a traditional Catalan and Valencian meat and vegetable stew and soup. Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.''Totes les sopes: Brous, escudelles i sopes d'arreu'', de Jaume Fàbrega. Cossetània Edicions, 2008. It is characterized by the use of a ''pilota'', a very big meatball spiced with garlic and parsley; it also contains vegetables as celery, cabbage, carrots, etc. depending on the season. Additionally, bones, sausages called botifarra, and other types of meat, can be used. In historical times a type called ''escudella de pagès'', which had pasta and rice, was traditionally made on Thursdays and Sundays. Service Escudella is typically served in two parts: * The ''escudella'' proper is a soup consisting of a broth with pasta, rice or both. * The ''carn d'olla'' is all the meat used in the broth, served afterwards in a tray along with the vegetables use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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