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Entrée De Jean II Le Bon
An entrée (, ; ), in modern French table service and that of much of the English-speaking world, is a dish (food), dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms ''hors d'oeuvre'', ''appetizer'', or ''starter''. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of English-speaking Canada, the term ''entrée'' instead refers to the main course or the only course of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536 in the ''Petit traicté auquel verrez la maniere de faire cuisine'', more widely known from a later edition titled ''Livre fort excellent de cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of ''Pottage#Early use of t ... [...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] |
Trésor De La Langue Française Informatisé
Trésor or Tresor may refer to People Given name or nickname * Tresor (musician) (born 1987), Congolese singer * Trésor Kandol (born 1981) Congolese footballer * Tresor Kangambu Tresor Kangambu (; born 8 April 1987), also known as Mohammed Tresor Abdullah, is a association football, footballer who currently plays as a Midfielder#Winger, right winger. Born in Zaire, he represented the Qatar national football team, Qatar ... (born 1987), Qatari footballer * Trésor Luntala (born 1982), Congolese footballer * Tresor Mbuyu (born 1996), Congolese footballer * Trésor Mossi (born 2001), Burundian footballer * Trésor Mputu (born 1985), Congolese footballer * Trésor Ndikumana (born 1998), Burundian footballer * Tresor Samba (born 2002), Swiss footballer Surname * Marius Trésor (born 1950), French footballer * Mike Trésor (born 1999), Belgian footballer Other uses * TRESOR, an encryption system for Linux computers * ''Trésor'' (album), a 2010 album by Kenza Fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Presentation
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold (cooking implement), mold used in a poured dish. The food itself may be decorated as in elaborately Cake decorating, iced cakes, topped with ornamental Sugar sculpture, sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible Garnish (food), garnishes. Historically, the presentation of food has been used as a show of wealth and power. Such displays often emphasize the complexity of a dish's composition as opposed to its flavors. For instance, ancient sources recall the hosts of Roman Empire, Roman banquets adding precious metals and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Full Course Dinner
A full-course dinner in much of the Western world is a meal served in multiple courses. Since the 19th century, dinner has generally been served in the evening, but other times ranging from late morning to late afternoon have been historically common. The dishes served at a multi-course meal often follow a sequence of dishes influenced by French gastronomic principals, generally called the "Classical Order" of table service, which emerged in France in the early 17th century. The Classical meal includes five stages: potage, entrée (including ''hors d’œuvres'' and ''relevé''s), roast, entremets (savory and sweet), and dessert. The idea of ritualized, multi-course meals dates back to at least Ancient Rome, where the midday meal (the '' cena'') began with a ''gustatio'' (a variety of herbs and hors d'oeuvres), then continued through three main courses and finished with a dessert. There are many styles of multi-course table service throughout the world, and the above s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rand McNally
Rand McNally is an American technology and publishing company that provides mapping software and hardware for consumer electronics, commercial transportation, and education markets. The company is headquartered in Rosemont, Illinois with a distribution center in Richmond, Kentucky. History Early history In 1856, William H. Rand opened a printing shop in Chicago and two years later hired a newly arrived Irish immigrant, Andrew McNally, to work in his shop. The shop did big business with the forerunner of the ''Chicago Tribune'', and in 1859 Rand and McNally were hired to run the ''Tribune''s entire printing operation. In 1868, the two men, along with Rand's nephew George Amos Poole, established Rand McNally & Co. and bought the Tribune's printing business. The company initially focused on printing tickets and timetables for Chicago's booming railroad industry, and the following year supplemented that business by publishing complete railroad guides. In 1870, the company ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Éditions Larousse
Éditions Larousse () is a French publishing house specialising in reference works such as dictionaries. It was founded by Pierre Larousse, and for some time was known also as Librarie Larousse; its best-known work is the '' Petit Larousse'' single-volume quarto dictionary. It was acquired from private owners by Compagnie Européenne de Publication in 1984, then Havas in 1997. It was acquired by Vivendi Universal in 1998. Vivendi made losses in 2002 and sold Larousse to the Lagardère Group, thus satisfying public opinion by keeping Larousse in French hands, despite objections by smaller publishers about Lagardère's virtual monopoly on French publishing. It has been a subsidiary of Hachette Livre since 2004. It also offers the '' Larousse Gastronomique'' and a free, open-content encyclopedia. The logo was designed by, among others, Jean Picart Le Doux (1955–1970), Jean-Michel Folon (1972), Philippe Starck (2006), Christian Lacroix Christian Marie Marc Lacroix (; born ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Presses De L'Université De Montréal
Les Presses de l'Université de Montréal (PUM) is a university press founded in 1962 and associated with the University of Montreal. Les Presses de l'Université de Montréal is a member of the Association of Canadian University Presses. See also * List of university presses A university press is an academic publishing Publishing is the activities of making information, literature, music, software, and other content, physical or digital, available to the public for sale or free of charge. Traditionally, the term ... References External links Les Presses de l'Université de Montréal Presses de l'Université de Montréal University presses of Canada {{publish-company-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Little, Brown And Company
Little, Brown and Company is an American publishing company founded in 1837 by Charles Coffin Little and James Brown in Boston. For close to two centuries, it has published fiction and nonfiction by American authors. Early lists featured Emily Dickinson's poetry and '' Bartlett's Familiar Quotations''. Since 2006, Little, Brown and Company is a division of the Hachette Book Group. History 19th century Little, Brown and Company had its roots in the book selling trade. It was founded in 1837 in Boston by Charles Little and James Brown. They formed the partnership "for the purpose of Publishing, Importing, and Selling Books". It can trace its roots before that to 1784 to a bookshop owned by Ebenezer Battelle on Marlborough Street. They published works of Benjamin Franklin and George Washington, and specialized in legal publishing and importing titles. The company was the most extensive law publisher in the United States, and also the largest importer of standard English law an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University Of California Press
The University of California Press, otherwise known as UC Press, is a publishing house associated with the University of California that engages in academic publishing. It was founded in 1893 to publish scholarly and scientific works by faculty of the University of California, established 25 years earlier in 1868. As the publishing arm of the University of California system, the press publishes over 250 new books and almost four dozen multi-issue journals annually, in the humanities, social sciences, and natural sciences, and maintains approximately 4,000 book titles in print. It is also the digital publisher of Collabra and Luminos open access (OA) initiatives. The press has its administrative office in downtown Oakland, California, an editorial branch office in Los Angeles, and a sales office in New York City, New York, and distributes through marketing offices in Great Britain, Asia, Australia, and Latin America. A Board consisting of senior officers of the University of Cali ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marion Boyars Publishers
Marion Boyars Publishers is an independent publishing company located in Great Britain, publishing books that focus on the humanities and social sciences Social science (often rendered in the plural as the social sciences) is one of the branches of science, devoted to the study of society, societies and the Social relation, relationships among members within those societies. The term was former .... The company was formed in 1975. When Marion Boyars died in 1999, her daughter Catheryn Kilgarriff took over and is currently the managing director of the company. Imprints Prospect Books Prospect Books is a publisher of books and periodicals on cooking, food history and anthropology, and sometimes horticulture, notably '' Petits Propos Culinaires''. It was founded in 1979 by Alan Davidson and his wife Jane Davidson. Prospect Books was owned by Tom Jaine from 1993 until 2014, when it was acquired by Marion Boyars Publishers. References External links Marion Boyars Publis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fasting And Abstinence In The Catholic Church
The Catholic Church observes the disciplines of fasting and abstinence (from meat) at various times each year. For Catholics, fasting is the reduction of one's intake of food, while abstinence refers to refraining from something that is good, and not inherently sinful, such as meat. The Catholic Church teaches that all people are obliged by God to perform some penance for their sins, and that these acts of penance are both personal and corporeal. Bodily fasting is meaningless unless it is joined with a spiritual avoidance of sin. Canon law in force Latin Church Contemporary canonical legislation for Catholics of the Latin Church ''sui juris'' (who comprise most Catholics) is rooted in the 1966 Apostolic Constitution of Pope Paul VI, ''Paenitemini'', and codified in the 1983 Code of Canon Law, 1983 ''Code of Canon Law'' (in Canons 1249–1253). According to ''Paenitemini'', the 1983 Code of Canon Law and the Constitution ''Sacrosanctum Concilium'', on Ash Wednesday, Good Friday ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hippocras
Hippocras sometimes spelled hipocras or hypocras, is a drink made from wine mixed with sugar and spices, usually including cinnamon, and possibly heated. After steeping the spices in the sweetened wine for a day, the spices are strained out through a conical cloth filter bag called a ''manicum hippocraticum'' or Hippocratic sleeve (originally devised by the 5th century BC Greek physician Hippocrates to filter water), from which the name of the drink is derived. History Spiced wine was popular in the Roman Empire, as recorded in the writings of Pliny the Elder and Apicius. In the 12th century, a spiced wine named "pimen" or ":wikt:piment, piment" was mentioned by Chrétien de Troyes. During the 13th century, the city of Montpellier had a reputation for trading spiced wines with England. The first recipes for spiced wine appeared at the end of the 13th century (recipes for red wine and piment found in the ''Tractatus de Modo'') or at the beginning of the 14th century (recipe for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
