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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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cheese Union
The Swiss Cheese Union (german: Schweizer Käseunion AG, ) was a marketing and trading organization in Switzerland, which from 1914 to 1999 served as a cartel to control cheese production. To this end, the Swiss Cheese Union mandated production be limited to only a few varieties, chiefly Gruyere and Emmental, and bought the entire production and distribution of cheese at prices set by the Swiss Federal Council. It also coordinated the national and international marketing for these varieties of cheese. The Swiss Cheese Union was successful in campaigning for cheese fondue and raclette becoming national dishes in Switzerland. Before that, they were both regional dishes. History 1914-1920s Throughout the course of World War I, Switzerland remained neutral and maintained the health of its massive cheese production industry. Exports of the product suffered in part due to the devastation wrought upon customers in the surrounding countries; these numbers would remain low until aft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cuisine
Swiss cuisine is influenced by Austrian cuisine, Austrian, French cuisine, French, German cuisine, German and Northern Italian cuisine, as well as by the history of Switzerland as a primarily agricultural country. As a result, many traditional Swiss dishes tend to be relatively plain and are made from basic ingredients, such as potatoes and List of Swiss cheeses, Swiss cheese. The great cultural diversity within Switzerland is also reflected in the great number of regional or local specialties. Well-known Swiss dishes include raclette and fondue (molten cheese eaten with bread or potatoes), rösti (fried grated potatoes), muesli (an oatmeal breakfast dish) and Zürcher Geschnetzeltes (veal and mushrooms on a cream sauce). Food and dishes There are many regional dishes in Switzerland. One example is Zürcher Geschnetzeltes, thin strips of veal with Edible mushroom, mushrooms in a cream sauce typically served with rösti. Italian cuisine is popular in contemporary Switzerland, p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caquelon
A caquelon () is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. The word ''caquelon'' is from a Swiss French term originating in the 18th century derived from the East French dialect word ''kakel'' (from German ''Kachel'', "glazed tile") meaning an earthenware casserole.''Dictionnaire suisse romand. Particularités léxicales du français contemporain.'' Conçu et rédigé par André Thibault sous la direction de Pierre Knecht avec la collaboration de Gisèle Boeri et Simone Quenet. Édition Zoé, Carouge-Genève 1997, , p. 202–203. The term is in common use throughout Switzerland, and in the Franche-Comté and Provence regions of France. The bottom of a caquelon requires a thickness sufficient to prevent burning of the melted cheese when the vessel is placed over a spirit burner at the table. Nevertheless, an encrusted layer of cheese forms on the bottom called the ''Grossmutter'' in Germ ... [...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] |
National Dish
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as ''fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees. * It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of a nation's identity and self-image. During t ... [...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] |
White Wine
White wine is a wine that is Fermentation in winemaking, fermented without skin contact. The wine color, colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured Juice vesicles, pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years. The wide variety of white wines comes from the large number of Varietal, varieties, methods of winemaking, and ratios of residual sugar. White wine is mainly from "white" grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon blanc and Riesling. Some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained. Pinot noir, for example, is commonly used to produce champagne. Among the many types of white wine, dry white wine is the most common. More or less aromatic and tangy, it is derived from the complete fermentation of the wort. Sweet wines, on the other hand, are produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kirsch
Kirschwasser (, ; , German for "cherry water") or kirsch is a clear, colorless brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. It is now also made from other kinds of cherries. The cherries are fermented completely, including their stones.Lichine, Alexis. ''Alexis Lichine's New Encyclopedia of Wines & Spirits'' (New York: Alfred A. Knopf, 1987), p. 292. Unlike cherry liqueurs and cherry brandies, kirschwasser is not sweet. It is sometimes distilled from fermented cherry juice. Serving Kirschwasser is usually imbibed neat. It is traditionally served cold in a very small glass and is taken as an apéritif. It is an important ingredient in fondue. People in the German-speaking region where it originated usually serve it after dinner, as a digestif. Kirschwasser is used in some cocktails, such as the Ladyfinger, the Florida, and the Rose. High-quality kirschwasser should be served around , warmed by the hands ... [...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] |
Portable Stove
A portable stove is a cooking stove specially designed to be portable and lightweight, used in camping, picnicking, backpacking, or other use in remote locations where an easily transportable means of cooking or heating is needed. Portable stoves can be used in diverse situations, such as for outdoor food service and catering and in field hospitals. Since the invention of the portable stove in the 19th century, a wide variety of designs and models have seen use in a number of different applications. Portable stoves can be broken down into several broad categories based on the type of fuel used and stove design: unpressurized stoves that use solid or liquid fuel placed in the burner before ignition; stoves that use a volatile liquid fuel in a pressurized burner; bottled gas stoves; and gravity-fed "spirit" stoves. History Early example The shichirin, a lightweight charcoal stove, has been used in Japan in much the same form since at least the Edo period (1603-1868). Old shichiri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chafing Fuel
Chafing fuel is a fuel used for heating food, typically placed under a chafing dish. It is usually sold in a small canister and burned directly within that canister, with or without a wick. The fuel often contains methanol, ethanol, or diethylene glycol, as these may be burned safely indoors, and produce minimal soot or odour. These fuels are also used for emergency heating, outdoor cooking, and fondue. Types of fuel The first two fuels are similar with regards to consistency, both having a gel form (viscosities can vary with brand), operating procedures, and product design. The common gel methanol or ethanol chafing fuel is contained in a steel can with a resealable plug lid in sizes based on burn times. Two-, four-, and six-hour burn times are the most common sizes of methanol and ethanol chafing fuels available. The colour of the fuel being used can also vary among manufacturers. Both ethanol and methanol have low flash points, 11–17 °C, making them highly flammable; ... [...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] |
