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Crêpe Bretonne
The Crêpe bretonne (krampouezenn in the Breton language) is a traditional dish in Lower Brittany, a region of France. It can be served plain, or with sweet or savoury fillings. The Crêpe bretonne can be made of wheat (sweet crêpe) or buckwheat (savoury crêpe). The latter is less well-known and should not be confused with the buckwheat pancake typical of Upper Brittany, which has a different recipe. History The crêpe has been consumed for thousands of years everywhere in the world, constituting the basic food of a meal. Historians claim that the crepe has existed since 7000 BC. The crepe was quite thick, made with a batter mixing water and various crushed cereals. It was a simple porridge spread and dried out which was prepared on a hot stone then on a metal plate, "bilig" in Breton, then cooked in the hearth of the fireplace. Buckwheat is originally from Asia and was brought back from the Crusades in the 12th century. From this period onwards, traces of buckwheat polle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roscoff 2008 PD 30
Roscoff ( , ; ) is a communes of France, commune in the Finistère département of Brittany (administrative region), Brittany in northwestern France. Roscoff is renowned for its picturesque architecture, labelled (small town of character) since 2009. Roscoff is also a traditional departure point for Onion Johnny, Onion Johnnies. After lobbying by local economic leaders headed by Alexis Gourvennec, the French government agreed in 1968 to provide a deep-water port at Roscoff. Existing ferry operators were reluctant to take on the relatively long Plymouth–Roscoff crossing so Gourvennec and colleagues founded Brittany Ferries. Since the early 1970s Roscoff has been developed as a ferry port for the transport of Breton agricultural produce and for motor tourism. Brittany Ferries link Roscoff with both Ireland and the United Kingdom. Owing to the richness of iodine in the surrounding waters and the mild climate maintained by a sea current that varies only between , Roscoff is also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancakes
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often Leavening agent, unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin pancake of Brittany, Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Buckwheat Dishes
This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its pseudocereal, grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum'', a domesticated food plant common in Asia, but not as common in Europe or North America, is also referred to as buckwheat. Buckwheat dishes * Ajdovi žganci – translates to English as "buckwheat spoonbread". It is a national Slovenia, Slovene dish. * ''Broeder'' – a traditional Dutch dish: a batter with buckwheat flour, yeast, and other ingredients is boiled in a cotton bag. * ''Buchweizentorte'' – a layered cake that is a speciality of the Lüneburg Heath region of Lower Saxony in northern Germany. * Buckwheat pancake :* ''Blini'' – an Eastern European pancake made with buckwheat flour. :* ''Crêpe bretonne'' – (''krampouezhen'' in Breton) from Lower Brittany, France. When made from buckwheat flour, not wheat, a savo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galette
Galette (from the Norman language, Norman word ''gale'', meaning 'flat cake') is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette ( ; ), a pancake made with buckwheat flour, usually with a savoury filling. Of the cake type known as galette, one notable variety is the ''galette des Rois'' (King cake) eaten on the day of Epiphany (holiday), Epiphany. In French Canada the term ''galette'' is usually applied to pastries best described as large cookies. Fruit galette A common form of galette resembles a type of single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling. The website joyofbaking.com defines the term galette as "a French term signifying a flat round cake that can be either sweet or savory and while [recipes can use] puff pastry as a base, they can also be made from risen doughs like brioche, or with a sweet pastry crust." The fruits used i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat
Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what is now Yunnan, Yunnan Province in southwestern China. The name "buckwheat" is used for several other species, such as ''Fagopyrum tataricum'', a domesticated food plant raised in Asia. Despite its name, buckwheat is not closely related to wheat. Buckwheat is not a cereal, nor is it a member of the Poaceae, grass family. It is related to sorrel, Polygonum, knotweed, and rhubarb. Buckwheat is considered a pseudocereal because the high starch content of the seeds enables buckwheat to be cooked and consumed like a cereal. Etymology The name "buckwheat" or "beech wheat" comes from its tetrahedral seeds, which resemble the much larger seeds of the beech nut from the beech, beech tree, and the fact that it is used like wheat. The word may be a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying Pan
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It typically ranges from in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared, more vertical sides and often with a lid, is called a sauté pan. While a sauté pan can be used as a frying pan, it is designed for lower-heat cooking. History Copper frying pans were used in ancient Mesopotamia. Frying pans were also known in ancient Greece, where they were called () and teganon (τήγανον) and Rome, where they were called ''patella'' or ''sartago''. The word ''pan'' derives from the Old English . Before the introduction of the kitchen stove in the mid-19th century, a commonly used cast-iron cooking pan called a 'spider' had a handle and three legs used to stand up in the coals and ashes of the fire. Cooking pots and pan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Label
A label (as distinct from signage) is a piece of paper, plastic film, cloth, metal, or other material affixed to a container or product. Labels are most often affixed to packaging and containers using an adhesive, or sewing when affixed to clothing. Labels contain printed information or symbols about the product or item. Information printed directly on a container or article can also be considered labelling. Labels have many uses, including promotion and providing information on a product's origin, the manufacturer (e.g., brand name), use, safety, shelf-life and disposal, some or all of which may be governed by legislation such as that for food in the UK or United States. Methods of production and attachment to packaging are many and various and may also be subject to internationally recognised standards. In many countries, hazardous products such as poisons or flammable liquids must have a warning label. Uses Labels may be used for any combination of identific ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breton Language
Breton (, , ; or in Morbihan) is a Southwestern Brittonic language of the Celtic languages, Celtic language group spoken in Brittany, part of modern-day France. It is the only Celtic language still widely in use on the European mainland, albeit as a member of the Insular Celtic languages, insular branch instead of the extinct Continental Celtic languages, continental grouping. Breton was brought from Great Britain to Armorica (the ancient name for the coastal region that includes the Brittany peninsula) by migrating Britons (Celtic people), Britons during the Early Middle Ages, making it an Insular Celtic language. Breton is most closely related to Cornish language, Cornish, another Southwestern Brittonic language. Welsh language, Welsh and the extinct Cumbric language, Cumbric, both Western Brittonic languages, are more distantly related, and the Goidelic languages (Irish language, Irish, Manx language, Manx, Scottish Gaelic) have a slight connection due to both of their origi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duchess Anne Of Brittany
Anne of Brittany (; 25/26 January 1477 – 9 January 1514) was reigning Duchess of Brittany from 1488 until her death, and Queen of France from 1491 to 1498 and from 1499 to her death. She was the only woman to have been queen consort of France twice. During the Italian Wars, Anne also became Queen of Naples, from 1501 to 1504, and Duchess of Milan, in 1499–1500 and from 1500 to 1512. Anne was raised in Nantes during a series of conflicts in which the King of France sought to assert his suzerainty over Brittany. Her father, Francis II, Duke of Brittany, was the last male heir of the House of Montfort. Upon his death in 1488, Anne became duchess regnant of Brittany, countess of Nantes, Montfort, and Richmond, and viscountess of Limoges. She was only 11 at that time, but she was already considered a desirable prospect for marriage because of Brittany's strategic position. The next year, she married Maximilian I of Austria by proxy, but Charles VIII of France saw this as a thre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
