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Toque
A toque ( or ) is a type of hat with a narrow brim or no brim at all. Toques were popular from the 13th to the 16th century in Europe, especially France. The mode was revived in the 1930s. Now it is primarily known as the traditional headgear for professional cooks, except in Canada where the term ''toque'' is primarily used for knit caps. Name The word ''toque'' has been known in English since around 1500. It is a loan word from the French (15th century), presumably by the way of the Spanish 'woman's headdress', from Arabic طاقة, itself from Old Persian 'veil, shawl'. The word in Breton means 'hat'. The spelling with ⟨que⟩ is Middle Breton, and the Modern Breton spelling is . Old Breton spells the word . History and uses A tall, black toque made of silk or velvet, often ornamented with an aigrette, was fashionable among the Spanish nobility during the 1500s. This style is seen in a 1584 portrait of Isabella Clara Eugenia as well as Sofonisba Anguisso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knit Cap
A knit cap is a piece of knitted headwear designed to provide warmth in cold weather. It usually has a simple tapered shape, although more elaborate variants exist. Historically made of wool, it is now often made of synthetic fibers. Found all over the world where the climate demands warm clothing, knit caps are known by a variety of local names. In American English this type of hat is known as a ''beanie'' or a "watch cap,", while in Canadian English, a knit cap is known as a ', ', or ' (pronounced ). Construction Most knit caps are tapered at the top. The stretch of the knitting itself hugs the head, keeping the cap secure. They are sometimes topped with a pom-pom or loose tassels. Knit caps may have a folded brim, or none, and may be worn tightly fitting the head or loose on top. A South American tradition from the Andes Mountains is for the cap to have ear flaps, with strings for tying under the chin. A special type of cap called a balaclava folds down over the head wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brim (hat)
A hat is a head covering which is worn for various reasons, including protection against weather conditions, ceremonial reasons such as university graduation, religious reasons, safety, or as a fashion accessory. Hats which incorporate mechanical features, such as visors, spikes, flaps, braces or beer holders shade into the broader category of headgear. In the past, hats were an indicator of social status. In the military, hats may denote nationality, branch of service, rank or regiment. Police typically wear distinctive hats such as peaked caps or brimmed hats, such as those worn by the Royal Canadian Mounted Police. Some hats have a protective function. As examples, the hard hat protects construction workers' heads from injury by falling objects, a British police Custodian helmet protects the officer's head, a sun hat shades the face and shoulders from the sun, a cowboy hat protects against sun and rain and an ushanka fur hat with fold-down earflaps keeps the head and e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Président à Mortier
The ''président à mortier'' () was one of the most important legal posts of the French ''Ancien Régime''. The ''présidents'' were principal magistrates of the highest juridical institutions, the ''parlements'', which were the appeal courts. They numbered 11 in 1789. They were spread over chambers, comprising those who were counsellor to the parliament, who assessed and dispensed justice, and ''présidents'' who chaired sessions. The most important chamber was the ''Grand'Chambre''. Its presidents, to mark their status as superior to that the presidents of lower chambers, took the ''mortier'', a black velvet ''toque'' with two gold braid ribbons. The position was venal, being freely bought, sold and inherited, subject to payments to the King. In practice, the ''parlements consent was needed, and a law examination was required. This limited candidates to those with an academic background in law. After 20 years, the position brought entry to the ''noblesse The concept of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marie-Antoine Carême
Marie Antoine (Antonin) Carême (; 8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as ''grande cuisine'', the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the nouveau riche ("newly rich") of Paris. Carême is often considered one of the first internationally renowned celebrity chefs. Biography Abandoned by his parents in Paris in 1794 at the height of the French Revolution, he worked as a kitchen boy at a cheap Parisian chophouse in exchange for room and board. In 1798, he was formally apprenticed to Sylvain Bailly, a famous ''pâtissier'' with a shop near the Palais-Royal. The post-revolutionary Palais-Royal was a high-profile, fashionable neighborhood filled with vibrant life and bustling crowds. Bailly recognized his talent and ambition. By the time he was prepared to leave Bailly, he could stipulate that he should be free to leave his new empl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isabella Clara Eugenia
Isabella Clara Eugenia ( es, link=no, Isabel Clara Eugenia; 12 August 1566 – 1 December 1633), sometimes referred to as Clara Isabella Eugenia, was sovereign of the Spanish Netherlands in the Low Countries and the north of modern France with her husband, Archduke Albert VII of Austria. Their reign is considered the Golden Age of the Spanish Netherlands. Isabella was one of the most powerful women in 16th- and 17th-century Europe. Early life Childhood Isabella Clara Eugenia of Austria was born in the Palacio del bosque de Valsaín, Segovia on 12 August 1566. She was the first surviving daughter of King Philip II of Spain and his third wife, Elisabeth of Valois. Her father was reportedly overjoyed at her birth and declared himself to be happier on the occasion than he would have been at the birth of a son. He already had a male heir, Carlos, Prince of Asturias, but father and son had never developed a close rapport and frequently lived in conflict with one another. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mortarboard
The square academic cap, graduate cap, cap, mortarboard (because of its similarity in appearance to the mortarboard used by brickmasons to hold mortar) or Oxford cap is an item of academic dress consisting of a horizontal square board fixed upon a skull-cap, with a tassel attached to the centre. In the UK and the US, it is commonly referred to informally in conjunction with an academic gown as a "cap and gown". It is also sometimes termed a square, trencher, or corner-cap. The adjective academical is also used. The cap, together with the gown and sometimes a hood, now form the customary uniform of a university graduate in many parts of the world, following a British model. Origins The mortarboard may have developed from the biretta, a similar-looking hat worn by Roman Catholic clergy. The biretta itself may have been a development of the Roman ''pileus quadratus'', a type of skullcap with superposed square and tump (meaning small mound). A reinvention of this type of ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mortar Board
Mortar Board is an American national honor society for college seniors. Mortar Board has 233 chartered collegiate chapters nationwide and 15 alumni chapters. History Mortar Board was the first national honor society for college senior women and continues to promote women's interests in higher education today. The organization coalesced by agreement of four local women's honor societies. Founding locals were: * Der Hexenkreis, Cornell University * Mortar Board, Ohio State University * Mortarboard, University of Michigan * Pi Sigma Chi, Swarthmore College These and other chapters continue the tradition of adopting unique, historical or symbolic local names as their chapter designations, and do not use traditional alphabetized Greek Letter names as are common among other honor societies. The Society was originally unnamed. One of the predecessor locals (at OSU) had been called Mortar Board, using two separate words, and it was noted that they and the group at Swarthmore both wo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magistrate
The term magistrate is used in a variety of systems of governments and laws to refer to a civilian officer who administers the law. In ancient Rome, a '' magistratus'' was one of the highest ranking government officers, and possessed both judicial and executive powers. In other parts of the world, such as China, a magistrate was responsible for administration over a particular geographic area. Today, in some jurisdictions, a magistrate is a judicial officer who hears cases in a lower court, and typically deals with more minor or preliminary matters. In other jurisdictions (e.g., England and Wales), magistrates are typically trained volunteers appointed to deal with criminal and civil matters in their local areas. Original meaning In ancient Rome, the word '' magistratus'' referred to one of the highest offices of state. Analogous offices in the local authorities, such as ''municipium'', were subordinate only to the legislature of which they generally were members, '' ex officio'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simon & Schuster
Simon & Schuster () is an American publishing company and a subsidiary of Paramount Global. It was founded in New York City on January 2, 1924 by Richard L. Simon and M. Lincoln Schuster. As of 2016, Simon & Schuster was the third largest publisher in the United States, publishing 2,000 titles annually under 35 different imprints. History Early years In 1924, Richard Simon's aunt, a crossword puzzle enthusiast, asked whether there was a book of ''New York World'' crossword puzzles, which were very popular at the time. After discovering that none had been published, Simon and Max Schuster decided to launch a company to exploit the opportunity.Frederick Lewis Allen, ''Only Yesterday: An Informal History of the 1920s'', p. 165. . At the time, Simon was a piano salesman and Schuster was editor of an automotive trade magazine. They pooled , equivalent to $ today, to start a company that published crossword puzzles. The new publishing house used "fad" publishing to publish bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
