|
Dish (food)
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served. A dish may be served on tableware, or may be eaten in one's hands. Instructions for preparing a dish are called recipes. Some dishes, for example a hot dog with ketchup, rarely have their own recipes printed in cookbooks as they are made by simply combining two ready-to-eat foods. Naming Many dishes have specific names, such as sauerbraten, while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of a specific association with that place, such as Boston baked beans or ''bistecca alla fiorentina'', and sometimes not: ''poached eggs Florentine'' essentially means "poached eggs with spinach". Some are named for particular individuals: * To honor them: for example, Brillat-Savarin cheese, named for the 18th-century French gourmet and famed political figure Jean Anthelme Brillat-Savarin; * Af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A Traditional Indian Dish Of Bengal(pulao-mangsha With Misti Doi)
A, or a, is the first letter and the first vowel of the Latin alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is ''a'' (pronounced ), plural ''aes''. It is similar in shape to the Ancient Greek letter alpha, from which it derives. The uppercase version consists of the two slanting sides of a triangle, crossed in the middle by a horizontal bar. The lowercase version can be written in two forms: the double-storey a and single-storey ɑ. The latter is commonly used in handwriting and fonts based on it, especially fonts intended to be read by children, and is also found in italic type. In English grammar, " a", and its variant " an", are indefinite articles. History The earliest certain ancestor of "A" is aleph (also written 'aleph), the first letter of the Phoenician alphabet, which consisted entirely of consonants (for that reason, it is also called an abjad to distinguish it f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg As Food
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especially chickens. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as ''Meats'' within the Food Guide Pyramid (now MyPlate). Despite the nutritional value of eggs, there are some potential health iss ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Feodor Chaliapin
Feodor Ivanovich Chaliapin ( rus, Фёдор Ива́нович Шаля́пин, Fyodor Ivanovich Shalyapin, ˈfʲɵdər ɪˈvanəvʲɪtɕ ʂɐˈlʲapʲɪn}; April 12, 1938) was a Russian opera singer. Possessing a deep and expressive bass voice, he enjoyed an important international career at major opera houses and is often credited with establishing the tradition of naturalistic acting in his chosen art form. During the first phase of his career, Chaliapin endured direct competition from three other great basses: the powerful (1869–1942), the more lyrical (1871–1948), and Dmitri Buchtoyarov (1866–1918), whose voice was intermediate between those of Sibiriakov and Kastorsky. The fact that Chaliapin is far and away the best remembered of this magnificent quartet of rival basses is a testament to the power of his personality, the acuteness of his musical interpretations, and the vividness of his performances. Spelling note He himself spelled his surname, French-style ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Opera
Russian opera ( Russian: Ру́сская о́пера ''Rússkaya ópera'') is the art of opera in Russia. Operas by composers of Russian origin, written or staged outside of Russia, also belong to this category, as well as the operas of foreign composers written or intended for the Russian scene. These are not only Russian-language operas. There are examples of Russian operas written in French, English, Italian, Latin, Ancient Greek, Japanese, or the multitude of languages of the nationalities that were part of the Empire and the Soviet Union. Russian opera includes the works of such composers as Glinka, Mussorgsky, Borodin, Tchaikovsky, Rimsky-Korsakov, Stravinsky, Prokofiev and Shostakovich. Searching for its typical and characteristic features, Russian opera (and Russian music as a whole), has often been under strong foreign influence. Italian, French, and German operas have served as examples, even when composers sought to introduce special, national elements into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarin (; 1 April 1755, Belley, Ain – 2 February 1826, Paris) was a French lawyer and politician, who, as the author of ''The Physiology of Taste'' (''Physiologie du Goût''), gained fame as an epicure and gastronome: " Grimod and Brillat-Savarin. Between them, two writers effectively founded the whole genre of the gastronomic essay." Biography Brillat-Savarin was born in the town of Belley, Ain, where the Rhône River then separated France from Savoy, to a family of lawyers. He studied law, chemistry, and medicine in Dijon in his early years and later practiced law in his hometown. In 1789, at the opening of the French Revolution, he was sent as a deputy to the Estates-General that soon became the National Constituent Assembly, where he acquired some limited fame, particularly for a public speech in defense of capital punishment. His father Marc Anthelme adopted his second surname in 1733 upon the death of an aunt named Savarin who left him her en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brillat-Savarin Cheese
Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). It has a natural, bloomy rind. It was created c. 1890 as "Excelsior" or "Délice des gourmets" ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux (Seine-Maritime). Cheese-maker Henri Androuët renamed it in the 1930s, as an homage to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin. Brillat-Savarin is produced all year round mainly in Burgundy. It comes in wheels and approximately 4 cm thick, and is matured for one to two weeks in dry cellar. It is also available as a fresh cheese (''non affiné'') that resembles rich cream cheese. It is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour. See also * List of French cheeses * List of cheeses This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honor
Honour (British English) or honor (American English; see spelling differences) is the idea of a bond between an individual and a society as a quality of a person that is both of social teaching and of personal ethos, that manifests itself as a code of conduct, and has various elements such as valour, chivalry, honesty, and compassion. It is an abstract concept entailing a perceived quality of worthiness and respectability that affects both the social standing and the self-evaluation of an individual or institutions such as a family, school, regiment or nation. Accordingly, individuals (or institutions) are assigned worth and stature based on the harmony of their actions with a specific code of honour, and the moral code of the society at large. Samuel Johnson, in his ''A Dictionary of the English Language'' (1755), defined honour as having several senses, the first of which was "nobility of soul, magnanimity, and a scorn of meanness". This sort of honour derives from the perce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Victor Ceserani
Victor Joseph (''né'' Vittorio Giuseppe) Ceserani (23 October 1919 – 18 February 2017) was a British cook, teacher and writer. Born in London to an Italian father and Belgian mother, he followed his father into the catering industry and became a successful chef. In 1950 he decided that he wished to pass on his cooking skills to a new generation and retrained as a college lecturer. Together with his colleague Ronald Kinton he published a cookery book, ''Practical Cookery'' in 1962, written specifically for apprentice chefs and trainees at cookery colleges. It was continually revised over the next four decades; Kinton, shortly followed by Ceserani, handed over to younger writers for subsequent editions in the early 21st century. Ceserani retired from his catering college post in 1980, but remained active in retirement for many years, as a consultant and as a judge for, among others, the Roux Scholarship. Life and career Early years Ceserani was born in Raphael Street, Knightsbridge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. It is an annual plant (rarely biennial), growing as tall as . Spinach may overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size: long and broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, in diameter, and mature into a small, hard, dry, lumpy fruit cluster across containing several seeds. In 2018, world production of spinach was 26.3 million tonnes, with China alone accou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
T-bone Steak
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The United States Department of Agriculture's ''Institutional Meat Purchase Specifications'' state that the tenderloin of a porterhouse must be at least wide at its widest, while th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Chawal In Basmati
Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of various ethnicities in contemporary China ** Han Chinese, the largest ethnic group in the world and the majority ethnic group in Mainland China, Hong Kong, Macau, Taiwan, and Singapore ** Ethnic minorities in China, people of non-Han Chinese ethnicities in modern China ** Ethnic groups in Chinese history, people of various ethnicities in historical China ** Nationals of the People's Republic of China ** Nationals of the Republic of China ** Overseas Chinese, Chinese people residing outside the territories of Mainland China, Hong Kong, Macau, and Taiwan * Sinitic languages, the major branch of the Sino-Tibetan language family ** Chinese language, a group of related languages spoken predominantly in China, sharing a written script (Chinese c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boston Baked Beans
Boston baked beans are a variety of baked beans, sweetened with molasses, and flavored with salt pork or bacon. History Native Americans had made corn bread and baked beans. The Pilgrims at Plymouth Colony learned these recipes in the early 1620s and likely added barley to the corn meal to invent New England brown bread. The triangular trade of slaves in the 18th century helped to make Boston an exporter of rum, which is produced by the distillation of fermented molasses. At that time, molasses was added to local baked bean recipes, creating a distinctive style of baked beans unique to New England. In colonial New England, baked beans were traditionally cooked on Saturdays and left in brick ovens overnight. On Sundays, the beans were still hot, allowing people to indulge in a hot meal and still comply with Sabbath restrictions. Brown bread and baked beans along with frankfurters continue to be a popular Saturday night staple throughout the region. Regional varieties Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Jean Anthelme Brillat-Savarin")
