|
Cassole (rivière)
A cassole () is a conical earthenware container, Ceramic_glaze, glazed inside. The bowl is made from red clay and is noted for its capacity to retain heat. Cassole originated from the French form of the Occitan language, Occitan word ''cassolo''. The earthenware was first made at Issel, Aude, Issel, near Castelnaudary, France. It is constructed as a deep bowl with a wide mouth and narrow bottom. A cassole often features a unique design etched into its body. The famous French casserole Dish (food), dish called cassoulet derived its name from the bowl. Cassoles are still made in the traditional way at Issel. Particularly, Poterie Not Freres is identified as the single enterprise that continues to produce the bowls, which are crafted by hand. See also *Beanpot *Güveç *Tangia *French tian References Cooking vessels {{cooking-tool-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassoulet Carcassonne FRA 002
Cassoulet (, also ,; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs".David, 2008, p. 39 It originated in the town of Castelnaudary in the Aude Departments of France, department in the Occitania (administrative region), Occitanie Regions of France, region. Variants of the dish are local to other towns and cities in the Aude. History and etymology According to tradition, cassoulet was invented in 1355 in the town of Castelnaudary, under siege by the English during the Hundred Years' War. In medieval times the dish was referred to as an ''estouffet''. The ''Dictionnaire de l'Académie française'' dates the term cassoulet to no earlier than the 19th century."Cassoulet" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conical
In geometry, a cone is a three-dimensional figure that tapers smoothly from a flat base (typically a circle) to a point not contained in the base, called the ''apex'' or '' vertex''. A cone is formed by a set of line segments, half-lines, or lines connecting a common point, the apex, to all of the points on a base. In the case of line segments, the cone does not extend beyond the base, while in the case of half-lines, it extends infinitely far. In the case of lines, the cone extends infinitely far in both directions from the apex, in which case it is sometimes called a ''double cone''. Each of the two halves of a double cone split at the apex is called a ''nappe''. Depending on the author, the base may be restricted to a circle, any one-dimensional quadratic form in the plane, any closed one-dimensional figure, or any of the above plus all the enclosed points. If the enclosed points are included in the base, the cone is a solid object; otherwise it is an open surface, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earthenware
Earthenware is glazed or unglazed Vitrification#Ceramics, nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze, and such a process is used for the great majority of modern domestic earthenware. The main other important types of pottery are porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify. End applications include tableware and ceramic art, decorative ware such as figurines. Earthenware comprises "most building bricks, nearly all European pottery up to the seventeenth century, most of the wares of Egypt, Persia and the near East; Greek, Roman and Mediterranean, and some of the Chinese; and the fine earthenware which forms the greater part of our tableware today" ("today" being 1962).Dora Billington, ''The Technique of Pottery'', London: B.T.Batsford, 1962 Pit fired pottery, P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ceramic Glaze
Ceramic glaze, or simply glaze, is a glassy coating on ceramics. It is used for decoration, to ensure the item is impermeable to liquids and to minimize the adherence of pollutants. Glazing renders earthenware impermeable to water, sealing the inherent porosity of earthenware. It also gives a tougher surface. Glaze is also used on stoneware and porcelain. In addition to their functionality, glazes can form a variety of surface finishes, including degrees of glossy or matte finish and color. Glazes may also enhance the underlying design or texture either unmodified or inscribed, carved or painted. Most pottery produced in recent centuries has been glazed, other than pieces in bisque porcelain, terracotta, and some other types. Tiles are often glazed on the surface face, and modern architectural terracotta is often glazed. Glazed brick is also common. Sanitaryware is invariably glazed, as are many ceramics used in industry, for example ceramic insulators for overhead power li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Occitan Language
Occitan (; ), also known by its native speakers as (; ), sometimes also referred to as Provençal, is a Romance language spoken in Southern France, Monaco, Italy's Occitan Valleys, as well as Spain's Val d'Aran in Catalonia; collectively, these regions are sometimes referred to as Occitania. It is also spoken in Calabria ( Southern Italy) in a linguistic enclave of Cosenza area (mostly Guardia Piemontese) named Gardiol, which is also considered a separate Occitanic language. Some include Catalan as a dialect of Occitan, as the linguistic distance between this language and some Occitan dialects (such as the Gascon language) is similar to the distance between different Occitan dialects. Catalan was considered a dialect of Occitan until the end of the 19th century and still today remains its closest relative. Occitan is an official language of Catalonia, Spain, where a subdialect of Gascon known as Aranese is spoken (in the Val d'Aran). Since September 2010, the Par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Issel, Aude
Issel (; ) is a commune in the Aude department in southern France. The village is laid out in the form of a circulade. It is positioned on the edge of an area of wooded hills, some north of Castelnaudary. Population See also *Communes of the Aude department The following is a list of the 433 Communes of France, communes of the Aude Departments of France, department of France. The communes cooperate in the following Communes of France#Intercommunality, intercommunalities (as of 2025): References Communes of Aude Aude communes articles needing translation from French Wikipedia {{Aude-geo-stub ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castelnaudary
Castelnaudary (; ) is a commune in the Aude department in the Occitanie region of southern France. It is located in the former province of the Lauragais and famous for cassoulet of which it claims to be the world capital, and of which it is a major producer. Geography Castelnaudary is a market town, and the capital of the territory of Lauragais. The town is located southeast of Toulouse, about midway along the route from that city to the Mediterranean. This route has been used since at least Roman times, and today carries road, motorway ( A61), rail and canal links. Castelnaudary is the main port of the Canal du Midi to which it owed a period of prosperity in the 17th century when agricultural and manufactured produce became easier to export. The ''Grand Bassin'' in the town is at 7 ha the largest open area of water in the canal, and is today its major pleasure port. Castelnaudary station has rail connections to Toulouse, Carcassonne and Narbonne. History Roman ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Cassoulet
Cassoulet (, also ,; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs".David, 2008, p. 39 It originated in the town of Castelnaudary in the Aude department in the Occitanie region. Variants of the dish are local to other towns and cities in the Aude. History and etymology According to tradition, cassoulet was invented in 1355 in the town of Castelnaudary, under siege by the English during the Hundred Years' War. In medieval times the dish was referred to as an ''estouffet''. The ''Dictionnaire de l'Académie française'' dates the term cassoulet to no earlier than the 19th century."Cassoulet" ''Dictionnaire de l'Académie française''. Retrieved 29 January 2023 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beanpot
A beanpot is a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though some are made of other materials, such as cast iron. The relatively narrow mouth of the beanpot minimizes evaporation and heat loss, while its deep, wide, thick-walled body facilitates long, slow cooking times. Beanpots are commonly associated with New England, in particular Boston, Massachusetts. This association is evident in the nickname Beantown, and the use of the name ''beanpot'' for Boston events such as the Beanpot ice hockey tournament. Beanpots resemble the Indian ''handi'' and the Spanish, Mexican or Native American ''olla'', and may be related to the latter vessel. See also * Baked beans * Cassole * Guernsey bean jar * Handi * List of cooking vessels * Olla * Slow cooker * Tangia References External links Bean Pot Recipes OnlineAmerican Centuries beanpot picture {{Kitchen Tools Cooking vessels Stews Pot Pot may refer to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Güveç
Güveç () is a family of earthenware pots used in Balkan, Persian, Turkish, and Levantine cuisine; various casserole or stew dishes cooked in them are called ghivetch. The pot is wide and medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid. Construction Clay is combined with water and sand and some combination of straw, hay, sawdust or wood ash and kneaded to remove any air bubbles. The pot is thrown or handshaped, allowed to partially dry, and the surfaces smoothed to make them non-porous. After the pot dries completely it is glazed and kiln-fired. The people of Sorkun have "for centuries" specialized in the production of the pot out of locally dug clay. Dishes Dishes traditionally made in such pots are known throughout the Balkans as a traditional autumn vegetable stew, but are most closely associated with Romania and Bulgaria Bulgaria, officially the Republic of Bulgaria, is a country in Southeast Eu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tangia
Tangia () is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot. It is common in Marrakech, Morocco. It is prepared with lamb shank or any other meat of choice, one or more preserved lemons, fresh whole cumin, garlic, and saffron melted in water and two tablespoons of olive oil. All the ingredients are put in an amphora that is covered with sealed parchment paper, placed in the embers or the oven and slow cooked for hours. See also * Tajine * Bastilla * Harira * Tharid Tharid (, also known as ''trid'', ''taghrib'', ''tashreeb'' or ''thareed'') is a bread soup that originates from Mecca, Saudi Arabia, an Arab cuisine also found in many other Arab countries. Like other bread soups, it is a simple meal of broth an ... * Taktouka * Bissara References Moroccan cuisine Cooking vessels Arab cuisine {{Cooking-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
