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D.O.M. (restaurant)
D.O.M. (Latin abbreviation of ''Deo optimo maximo'') is a Brazilian cuisine restaurant in São Paulo run by Brazilian chef Alex Atala. Known for the use of native Brazilian ingredients, D.O.M. has been considered the best restaurant in South America since 2006 by Restaurant magazine, and since 2006 included in the S.Pellegrino World's 50 Best Restaurants list. In May 2012 the restaurant reached 4th place in the prestigious list. In 2014 Atala and D.O.M. won the Chefs Choice award. It was featured in volume two of '' Chef's Table''. Atala researches the ingredients used in his restaurant and supervises production in various parts of Brazil. Some of these ingredients include tucupi juice, pirarucu and piraíba fishes, jambu and the tapioca from manioc flour. See also *Local food Local food is food that is produced within a short distance of where it is consumed, often accompanied by a social structure and supply chain different from the large-scale supermarket system. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deo Optimo Maximo
''Deo optimo maximo'', often abbreviated D.O.M. or Deo Opt. Max., is a Latin phrase which means "to the greatest and best god", or "to God, most good, most great". It was originally used as a pagan formula addressed to Jupiter. Its usage while the Roman Empire was a polytheistic state referred to Jupiter, the chief god of the Roman pantheon polytheists: Iovi Optimo Maximo (I.O.M.). When the Roman Empire adopted monotheism in the form of Christianity as the state religion, the phrase was used in reference to the Christian God. Its use continued long after the fall of the Roman Empire as Latin remained the ecclesiastical and scholarly language in the West. Thus the phrase, or its abbreviation, can be found on many Renaissance-era churches and other buildings, especially over sarcophagi, particularly in Italy and Malta. It is also inscribed on bottles of Bénédictine liqueur. See also *List of Latin phrases *Takbir The Takbir ( ar, تَكْبِير, , "magnification f God) is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brazilian Cuisine
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian ( Lebanese, Chinese and, most recently, Japanese) influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include cashews, cassava, ''guaraná'', '' açaí'', ''cumaru,'' and ''tucupi''. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Netherlands, Poland, and Ukraine), were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine. When potatoes were not available, they discovered how to use the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
São Paulo
São Paulo (, ; Portuguese for 'Saint Paul') is the most populous city in Brazil, and is the capital of the state of São Paulo, the most populous and wealthiest Brazilian state, located in the country's Southeast Region. Listed by the GaWC as an alpha global city, São Paulo is the most populous city proper in the Americas, the Western Hemisphere and the Southern Hemisphere, as well as the world's 4th largest city proper by population. Additionally, São Paulo is the largest Portuguese-speaking city in the world. It exerts strong international influences in commerce, finance, arts and entertainment. The city's name honors the Apostle, Saint Paul of Tarsus. The city's metropolitan area, the Greater São Paulo, ranks as the most populous in Brazil and the 12th most populous on Earth. The process of conurbation between the metropolitan areas around the Greater São Paulo (Campinas, Santos, Jundiaí, Sorocaba and São José dos Campos) created the São Paulo Macrometr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alex Atala
Milad Alexandre Mack Atala (born June 3, 1968) is a Brazilian chef of Irish and Palestinian ancestry, who runs the restaurant D.O.M. (Latin abbreviation of ''Deo optimo maximo'') in São Paulo. In May 2012, D.O.M. was rated the 4th best restaurant in the world by the ''S.Pellegrino World's 50 Best Restaurants'', published by Restaurant magazine. His establishment also holds the title of "Acqua Panna Best Restaurant In South America." He's known for transforming traditional Brazilian dishes, adapting French and Italian culinary techniques to native Brazilian ingredients. Atala also hosted a television show on Brazilian TV channel GNT. In 2013, he founded Atá, an institute about relation with food, with Roberto Smeraldi The name Robert is an ancient Germanic given name, from Proto-Germanic "fame" and "bright" (''Hrōþiberhtaz''). Compare Old Dutch ''Robrecht'' and Old High German ''Hrodebert'' (a compound of ''Hrōþ, Hruod'' ( non, Hróðr) "fame, glory ... and Carlos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South America
South America is a continent entirely in the Western Hemisphere and mostly in the Southern Hemisphere, with a relatively small portion in the Northern Hemisphere at the northern tip of the continent. It can also be described as the southern subregion of a single continent called America. South America is bordered on the west by the Pacific Ocean and on the north and east by the Atlantic Ocean; North America and the Caribbean Sea lie to the northwest. The continent generally includes twelve sovereign states: Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, Guyana, Paraguay, Peru, Suriname, Uruguay, and Venezuela; two dependent territories: the Falkland Islands and South Georgia and the South Sandwich Islands; and one internal territory: French Guiana. In addition, the ABC islands of the Kingdom of the Netherlands, Ascension Island (dependency of Saint Helena, Ascension and Tristan da Cunha, a British Overseas Territory), Bouvet Island ( dependency of Norway), Pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant Magazine
''Restaurant'' magazine is a British magazine aimed at chefs, restaurant proprietors and other catering professionals that concentrates on the fine dining end of the restaurant industry. History and profile ''Restaurant'' was founded in 2001. The magazine is published monthly by William Reed Business Media and had a circulation of 16,642 in December 2011. It produces an annual list of what it considers to be the best 50 restaurants in the world, based on the votes of 837 "chefs, restaurateurs, critics and fun-loving gourmands". See also * List of food and drink magazines This is a list of food and drink magazines. This list also includes food studies journals. Food and drink magazines * '' The Arbuturian'' * ''L'Art culinaire'' * ''Bon Appétit'' * '' Buffé'' * '' Cherry Bombe'' * '' Cocina'' * ''Cooking Light ... References External linksOfficial site 2001 establishments in the United Kingdom Business magazines published in the United Kingdom Monthly magazines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef's Table
''Chef's Table'' is an American documentary series created by David Gelb' which premiered on video streaming service Netflix on April 26, 2015. The series takes viewers inside both the lives and kitchens of a variety acclaimed and successful international chefs, with each episode placing the spotlight on a single chef and exploring the unique lives, talents and passions which influence their style of cooking. The series has been nominated for and awarded a variety of awards, including 8 Emmy nominations, and was renewed for a seventh and eighth season on May 20, 2019. Background Each episode of the series focuses on a specific chef, and explores their personal philosophies and approach to cooking. Creator David Gelb considers it a follow-up to his documentary ''Jiro Dreams of Sushi''. Both documentaries make use of cinematography and production techniques based on traditional filmmaking rather than reality television. Episodes Volume 1 (2015) Volume 2 (2016) ''Chef's Table: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tucupi Juice
Tucupi is a yellow sauce extracted from wild manioc root in Brazil's Amazon jungle. It is also produced as a by-product of manioc flour manufacture. The juice is toxic when raw (containing hydrocyanic acid). Tucupi is prepared by peeling, grating, and juicing the manioc. Traditionally, a basket-like instrument called the was used. After being squeezed through the tipiti, the juice is left to "rest" so that the starch separates from the liquid (tucupi). Poisonous at this stage, tucupi must be boiled for 3 to 5 days to eliminate the poison. The tucupi can then be used as a sauce in cooking. It is seasoned with salt, alfavaca and chicória. Mythology In legend, Jacy (The Moon) and Iassytatassú (The Morning Star) joined to visit the centre of the Earth. When they tried to cross the abyss, the serpent Tyiiba bit the face of Jacy. Jacy's tears fell on a manioc plantation. Since then the face of Jacy (The Moon) has been marked by the bites of the snake. From the tears of Jacy spr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pirarucu
The arapaima, pirarucu, or paiche is any large species of bonytongue in the genus ''Arapaima'' native to the Amazon and Essequibo basins of South America. ''Arapaima'' is the type genus of the subfamily Arapaiminae within the family Osteoglossidae.Castello, L.; and Stewart, D.J (2008). Assessing CITES non-detriment findings procedures for Arapaima in Brazil.' NDF Workshop case studies (Mexico 2008), WG 8 – Fishes, Case study 1 They are among the world's largest freshwater fish, reaching as much as in length. They are an important food fish. They have declined in the native range due to overfishing and habitat loss. In contrast, arapaima have been introduced to several tropical regions outside the native range (within South America and elsewhere), where they are sometimes considered invasive species. In Kerala, India, arapaima escaped from aquaculture ponds after floods in 2018. Its Portuguese name, ''pirarucu'', derives from the Tupi language words ''pira'' and ''urucum'', m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piraíba
''Brachyplatystoma filamentosum'', the piraíba or kumakuma, is a species of large catfish of the family Pimelodidae and genus Brachyplatystoma that is native to Amazon and Orinoco River basins and fluvials in Guianas and northeastern Brazil. Distribution It is a much widespread species that is found rivers and estuaries of Amazon and Orinoco watersheds, Guianas and northeastern Brazil. Description It grows to a length of 2.8 m. The largest Amazon Piraíba records 2 – 2.5 m weighing more than 150 kg. Dorsum dark to light grey with small dark spots on caudal-fin or peduncle. Dorsal fin with pink shading. Caudal fin deeply-forked. Juveniles exhibit dark body spots or blotches. It is entirely piscivorous preying on loricariids and other bottom-dwelling fish. Ecology ''Brachyplatystoma filamentosum'' is found in both freshwater and brackish water systems. The species is a demersal potamodromous fish that commonly inhabits deeper, flowing channels with soft bottoms. Us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
