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Service à La Russe
(; , ) is a style of serving food in which dishes are brought to the table sequentially and served separately to each guest. ''Service à la russe'' was developed in France in the 19th century by adapting traditional Russian table service to existing French gastronomic principles. The new service slowly displaced the older (), in which a variety of dishes are placed on the table in an impressive display of tureens, platters, and other serving dishes. In ''service à la russe'', each dish is arranged in the kitchen and immediately brought to the table, where guests choose what they want from each platter as it is presented to them. In ''service à la française'', many platters are placed together on the table, where the dishes often grow cold and lose their freshness before the guests can eat them; and in practice, guests can choose from only a few of the dishes on the table. ''Service à la russe'', which includes only flowers and cold dishes on the table, is less magnifice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Service à La Française
(, ) is the practice of serving various dishes of a meal at the same time, with the diners helping themselves from the serving dishes. That contrasts to ("service in the Russian style") in which dishes are brought to the table sequentially and served individually, portioned by servants. Formal dinners were served ''à la française'' from the Middle Ages to the 19th century, but in the modern era it has been largely supplanted by ''service à la russe'' in restaurants. ''Service à la française'' still exists today in the form of the ''buffet'', and remains popular for small and large gatherings in homes, companies, hotels, and other group settings. It is also similar to the Chinese style of serving large groups in many Chinese restaurants. History The formalized was a creation of the Baroque period, helped by the growth of published cookbooks setting out grand dining as it was practiced at the French court, led by François Pierre de la Varenne's ''Le Cuisinier françoi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
World War II
World War II or the Second World War (1 September 1939 – 2 September 1945) was a World war, global conflict between two coalitions: the Allies of World War II, Allies and the Axis powers. World War II by country, Nearly all of the world's countries participated, with many nations mobilising all resources in pursuit of total war. Tanks in World War II, Tanks and Air warfare of World War II, aircraft played major roles, enabling the strategic bombing of cities and delivery of the Atomic bombings of Hiroshima and Nagasaki, first and only nuclear weapons ever used in war. World War II is the List of wars by death toll, deadliest conflict in history, causing World War II casualties, the death of 70 to 85 million people, more than half of whom were civilians. Millions died in genocides, including the Holocaust, and by massacres, starvation, and disease. After the Allied victory, Allied-occupied Germany, Germany, Allied-occupied Austria, Austria, Occupation of Japan, Japan, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entremets
An entremet or entremets (; ; from Old French, literally meaning "between servings") in Medieval French cuisine referred to dishes served between the courses of the meal, often illusion foods and edible scenic displays. The term additionally referred to performances and entertainments presented between the courses. After the mid-17th century, the term referred to certain types of savory and sweet culinary preparations, and to the stage of the meal in “Classical Service” when they were served. Since the early 20th century, the term has more commonly referred only to the sweet preparations of the entremets stage of the meal. In the Late Middle Ages and the early modern period, an ''entremet'' marked the end of a course of the meal and could be a culinary preparation like frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices, or elaborate models of castles complete with wine fountains, musicians, and food modeled into alle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roasting
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash. Methods For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrée
An entrée (, ; ), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms '' hors d'oeuvre'', ''appetizer'', or ''starter''. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of English-speaking Canada, the term ''entrée'' instead refers to the main course or the only course of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536 in the ''Petit traicté auquel verrez la maniere de faire cuisine'', more widely known from a later edition titled ''Livre fort excellent de cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potage
Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients, sometimes those easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. The pottage that these people ate was much like modern-day soups. When wealthier people ate pottage, they would add more expensive ingredients such as meats. Preparation Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavour; this was intended to break down complex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amy Vanderbilt
Amy Osborne Vanderbilt (July 22, 1908 – December 27, 1974) was an American authority on etiquette. In 1952 she published the best-selling book ''Amy Vanderbilt's Complete Book of Etiquette''. The book, later retitled ''Amy Vanderbilt's Etiquette'', has been updated and is still in circulation. Its longtime popularity has led to it being considered a standard of etiquette writing. She is also the author or collector of cooking materials, including the 1961 book ''Amy Vanderbilt's Complete Cook Book'' illustrated by Andy Warhol. This cookbook's illustrations are attributed to "Andrew Warhol", and predate Andy Warhol's first New York solo pop art exhibition. His illustrations are simple line drawings in pen and ink. Biography Amy Vanderbilt claimed descent from Jan Aertson van der Bilt, who immigrated to the Dutch colony of New Netherland in 1650 and was also the ancestor of Commodore Cornelius Vanderbilt, the 19th-century railroad magnate and millionaire, a distant cousin of Am ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prosper Montagné
Prosper Montagné (; 14 November 1865 – 22 April 1948) was one of the most renowned French chefs of the Belle Époque and author of many books and articles on food, cooking, and gastronomy, notably '' Larousse Gastronomique'' (1938), an encyclopedic dictionary of the French culinary arts. While Montagné was once as famous as his friend Auguste Escoffier, and was one of the most influential French chefs of the early twentieth century, his fame has faded somewhat. In the 1920s, Montagné, Escoffier, and Philéas Gilbert—their close friend and collaborator, and an acclaimed chef and writer in his own right—were the French chefs and culinary writers esteemed above others by many French journalists and writers. After Montagné's death, the chef and author Alfred Guérot's description of the troika as the "celebrated contemporary culinary trinity: Auguste Escoffier, the father; Philéas Gilbert, the son; Prosper Montagné, the spirit" reflects the reverence in which all three were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emily Post
Emily Post ( Price; October 27, 1872 – September 25, 1960) was an American author, novelist, and socialite famous for writing about etiquette. Early life and education Post was born Emily Bruce Price in Baltimore, Maryland, possibly in October 1872. The precise date is unknown. Her father was the architect Bruce Price, famed for designing luxury communities. Her mother Josephine (Lee) Price of Wilkes-Barre, Pennsylvania was the daughter of Washington Lee, a wealthy coal baron and owner of a Pennsylvania mine. After being educated at home in her early years, Price attended Miss Graham's finishing school in New York after her family moved there. ''The New York Times'' Dinitia Smith reports, in her review of Laura Claridge's 2008 biography of Post, Emily was tall, pretty and spoiled. [...] She grew up in a world of grand estates, her life governed by carefully delineated rituals like the Cotillion ball, cotillion with its complex forms and its dances—the Fan, the Ladies Mocke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oscar Tschirky
Oscar Tschirky (1866 – November 6, 1950) was a Swiss-American restaurateur who was maitre d'hotel, maître d'hôtel of Delmonico's Restaurant and subsequently the Waldorf-Astoria Hotel in Manhattan, New York, United States. He was widely known as "Oscar of the Waldorf" and published a large cookbook. Early life and education Oscar Tschirky was born in 1866 in Le Locle, Switzerland. He left for the United States in 1883, settling in New York City. Career Working first as a busboy, or commis waiter, in the Hoffman House shortly after his arrival in New York, he participated in the rise of exclusive restaurants. He became known as maitre d'hotel, maître d'hôtel of Delmonico's Restaurant and subsequently the Waldorf-Astoria Hotel in Manhattan, New York (state), New York. He was widely known as "Oscar of the Waldorf". [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
