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Lucanica
Lucanica was a rustic pork sausage in Ancient Roman cuisine. Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according to Cicero and Martial, it was brought by Roman troops or slaves from Lucania. It has given its name to a variety of sausages (fresh, cured, and smoked) in Mediterranean cuisine and its colonial offshoots, including: * Italian '' luganega'' or ''lucanica'' * Portuguese and Brazilian '' linguiça'' * Bulgarian '' lukanka'' or ''loukanka'' * Macedonian (Western dialects) ''lukanec/луканец'' or ''lukanci/луканци'' * Albanian ( Arbëresh community in Italy) ''likëngë'' or ''lekëngë'', also llukanik in Albania. * Greek ''loukaniko'', a fresh sausage usually flavored with orange peel * Spanish, Latin American, and Philippine ''longaniza'', a name which covers both fresh and cured sausages * Arabic ''laqāniq'', ''naqāniq'', or ''maqāniq'', made of mutton and some semolina *Modern Hebrew ''naqniq'' (נקני ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Luganega
Luganega (also ''luganiga'', ''luganica'' or ''lucanica'') is an Italian fresh sausage made with pork; it is a traditional food from Lombardy, Veneto and northern Italy and is usually rolled up to appear like a snail. Luganega is part of the ''risotto alla monzese'' (Monza-style risotto), a variant of risotto alla milanese, can be used in barbecues or in rich stews together with mushrooms or potatoes. It has a few variations: in the richest one pork is united with Grana Padano, Marsala wine and broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, .... Notes {{Sausage Fresh sausages Cuisine of Lombardy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salsiccia Lucanica Di Picerno 2
In North America, Italian sausage (''salsiccia'' in Italian) most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel as the primary seasoning. In Italy, however, a wide variety of sausages are made, many of which are quite different from the aforementioned product. The most common varieties marketed as "Italian sausage" in supermarkets are hot, sweet, and mild. The main difference between hot and mild is the addition of hot red pepper flakes to the spice mix of the former. The difference between mild and sweet is the addition of sweet basil in the latter. In Australia, a variety of mild ''salsiccia fresca'' (literally meaning "fresh sausage") seasoned primarily with fennel is sold as "Italian sausage". History Initially known as "lucanica", the first evidence of the sausage dates back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loukaniko
Loukaniko (Greek: λουκάνικο) is a type of Greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks. Loukaniko is often served as a mezze, sliced and fried, sometimes with saganaki. It is also cooked into a variety of dishes. The name 'loukaniko' is derived from ancient Roman cuisine's '' lucanica'' (from Lucania region of Southern Italy) and has been used in Greece since at least the 4th century.Andrew Dalby, ''Siren Feasts'', 1996, p. 181 See also * Lucanica or ''luganega'', an Italian sausage with a related name * Lukanka, a Bulgarian sausage with a related name *Longaniza, any of a variety of sausages from Spain, Latin America, and the Philippines with a related name * Soujouk, a spicy, dry, lean sausage found in from the Balkans and Middle East *List of smoked foods This is a list of s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maxime Rodinson
Maxime Rodinson (26 January 1915 – 23 May 2004) was a French Marxist historian, sociologist and orientalist. He was the son of a Russian- Polish clothing trader and his wife, who both were murdered in Auschwitz concentration camp. After studying oriental languages, he became a professor of Ethiopian ( Ge'ez) at the École pratique des hautes études. He was the author of a body of work, including the book ''Muhammad'', a biography of the prophet of Islam. Rodinson joined the French Communist Party in 1937 for "moral reasons" but was expelled in 1958 after criticizing it. He became well known in France when he expressed sharp criticism of Israel, particularly opposing the settlement policies of the Jewish state. Some credit him with coining the term '' Islamic fascism'' (''le fascisme islamique'') in 1979, which he used to describe the Iranian revolution. Biography Family The parents of Maxime Rodinson were Russian-Polish Jewish immigrants who were members of the Commu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymology Semolina is derived from the Italian word , 1790–1800; alteration of Italian ', equivalent to ''semol(a'') "bran" () + ''-ino'' diminutive suffix. In the Lithuanian language ' means something that is milled, ' means "flour" and ' means "to mill", while semolina in Lithuanian language is '. The words ''simila, semidalis, groat,'' and ''grain'' may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, ''samita'' and ''godhuma'', or may be loan words from the Semitic root ''smd'' "to grind into groats" (''cf.'' ar, سميد '). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian cuisine, South Asian and Caribbean cuisine, Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003''s.v.'', definition 1b At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat. Lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Cuisine
Arab cuisine ( ar, المطبخ العربي) is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in baharat (spices), herbs, and foods. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce. Medieval cuisine Breads The white bread was made with high-quality wheat flour, similar to bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax" () and baked in a '' tandoor''. One poetic verse describing this bread: "In the farthest end of Karkh of Baghdad, a baker I saw offering bread, splendidly marvelous. From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear. rounds glowing with lovely whiteness, more playful than gorgeous singin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Longaniza
Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico and Chile. In the Philippines, it is called longganisa and has hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups of the archipelago. Varieties by country Spain In Spain, ''longaniza'' is similar to '' salchichón'', though thinner; both differ from chorizo in that black pepper is used for them instead of paprika and may have different spices in them like nutmeg. Argentina and Uruguay In Argentina and Uruguay, longaniza is a very long, cured and dried pork sausage that gets its particular flavour from ground anise seeds. This results in a very particular aroma, and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arbëresh Language
Arbëresh (, also known as ''Arbërisht'', ''Arbreshi'', ''Arbërishtja'' or ''Tarbrisht'') is the variety of Albanian spoken by the Arbëreshë people of Italy. It is derived from the Albanian Tosk spoken in Albania, in Epirus and is also spoken by the Arvanites, with endonym Arvanitika. History Between the 11th and 14th centuries, Albanian-speaking mercenaries from the areas of Albania, Epirus and now Greece, were often recruited by the Franks, Aragonese, Italians and Byzantines. The invasion of the Balkans by the Ottoman Turks in the 15th century caused large waves of emigration from the Balkans to southern Italy. In 1448, the King of Naples, Alfonso V of Aragon, asked the Albanian noble Skanderbeg to transfer to his service ethnic Albanian mercenaries. Led by Demetrio Reres and his two sons, these men and their families were settled in twelve villages in the Catanzaro area of Calabria. The following year, some of their relatives and other Albanians were set ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin American Cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land whose nations have varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, pupusas, tacos, tamales, tortillas and various salsas and other condiments ( guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice and beans are also staples in Latin American cuisine. Latin American beverages are just as distinct as their foods. Some of the beverages can even date back to the times of the Native Americans. Some popular beverages include coffee, mate, hibiscus tea, horchata, chicha, atole, cacao and aguas fresc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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