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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] |
