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A tian is an earthenware vessel of
[French_encyclopedia
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/nowiki> The classic vessel is a truncated cone, flattened at the base and flaring outward to a wide rim. It is traditionally glazed on the inside, and unglazed on the outside. It is shallower than the ''cassole'', the earthenware vessel characteristic of the Camargue and Languedoc. The shape has become less definitive, though the earthenware body remains key.
A tian is an earthenware vessel of Provence
Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the Italian border to the east; it is bor ...
used both for cooking and serving. It is also the name of the dish prepared in it and baked in an oven.
Tian comes from the ancient Provençal word designating the dish (the container), and nowadays by extension names what’s cooked in it. A tian is actually the terracotta dish used for cooking, the word tian coming from the ancient Greek “teganon” (frying pan)[French_encyclopedia
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/nowiki> The classic vessel is a truncated cone, flattened at the base and flaring outward to a wide rim. It is traditionally glazed on the inside, and unglazed on the outside. It is shallower than the ''cassole'', the earthenware vessel characteristic of the Camargue and Languedoc. The shape has become less definitive, though the earthenware body remains key.
Stew dish
The dish called tian has also changed over time. An 18th century dictionary describes it as "a lean stew". Modern tian is described as having no added liquid, the ingredients being cooked until their naturally inherent liquid or moisture has evaporated. In Provence, the dish may be made with vegetables alone, but also with lamb, fish, or egg added to vegetables. Goat cheese is a common ingredient. Tian can be described as agratin
Gratin () is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.Courtine, Robert J. (ed.) (2003) ''The Concise Larousse Gastronomique'' London: Hamlyn The term ma ...
in the Provençal style. Typical ingredients in tian are more associated with Provence than with other regions of France.
See also
*List of cooking vessels
This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and va ...
* 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, potato ...
References
{{reflist Cooking vessels Serving vessels Cuisine of Provence French stews