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Kipferl
Kipferl, kifli, kiflice, or kifle is a traditional yeast bread roll that is rolled and formed into a crescent before baking. It is a common type of bread roll throughout much of central Europe and nearby countries, where it is called by different names. It is thought to be the inspiration for the French croissant, which has a very similar shape but is made with a different type of dough. Stale kipfel are used to make a sweet bread pudding called Kipfelkoch. Names The roll or pastry is called: *''Kipferl'' in Austrian German **''küpfel'' or a Meidlinger roll in Vienna *''kipfl'' in German speaking South Tyrol Italy *''kifli'' in Hungarian *''Gipfeli'' in Swiss German *''kifla'' / кифла (pl. ''kifle'' / кифле or ''kiflice'' / кифлице) in Bosnian, Croatian, and Serbian *кифла 'kifla''in Bulgarian *кифла 'kifla''in Macedonian *''kifle'' in Albanian *''giffel'' in Danish and Swedish *''rogal'' or ''rogalik'' (little horn) in Polish *''rohl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croissant
A croissant (, ) is a French cuisine, French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. It is a buttery, flaky, ''viennoiserie'' pastry inspired by the shape of the Austrian cuisine, Austrian ''Kifli, kipferl'', but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminated dough, laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since Late antiquity, antiquity. The modern croissant was developed in the early 20th century, when France, French bakers replaced the brioche dough of the ''kipferl'' with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen food, frozen, preformed bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian Cuisine
Hungarian or Magyar cuisine (Hungarian language, Hungarian: ''Magyar konyha'') is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Hungarians, Magyars. Hungarian cuisine has been described as being the Pungency, spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Paprika#Hungarian, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. General features Paprika is often associated with Hungary and is used prominently in several dishes. Traditional Hungarian paprika is characterised by its bright colour and distinct heat, differentiating it from milder variations of paprika popular elsewhere in the world. Other herbs and spices commonly used in Hungarian cuisine include garlic, marjoram, Caraway, cara ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Cuisine
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic (and Slovakia as well). In Northern Europe, in Denmark more specifically, the traditional Danish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries (e.g. potato salad). At the same time, German cuisine also shares many similar characteristics with Western European cuisine, as is reflected by some common traditional dishes served in the Low Countries (i.e. Netherlands, Belgium, and, most notably, Luxembourg). Southern German regions, such as Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine as well. The German cuisine has also influenced other European cuisines from Central-Eastern Europe su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Roll
A bread roll is a small, oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a '' sandwich'' in English. Europe Rolls are common throughout Europe. Even in the same languages, rolls are known by a variety of names. Some European languages have many local and dialectal terms for bread rolls. These include German language diminutives of ''Brot'' (bread) in most of western and central Germany (where they are called ''Brötchen'') and in Switzerland (where they are called ''Brötli''). Other German language terms include ''Rundstück'' ("round piece") in Hamburg and Schleswig-Holstein; ''Weckerl'' or more specific ''Semmel'' in Austria, Saxony and southern Bavaria; ''Weck'' and ''Weckle'' in much of Baden-Württemberg, Franconia and Saarland; ''Schrippe'' in Berlin and parts of Brandenburg. Some of these names reappear in other E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swedish Cuisine
Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of Norrland, North and South Sweden. Historically, in the far north, meats such as reindeer, and other Game (hunting), game dishes were eaten, some of which have their roots in the Sámi people#Sámi culture, Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam. General features Swedish cuisine could be described as centered around cultured dairy products, crisp and soft breads, berries and stone fruits, beef, Chicken (food), chicken, Lamb and mutton, lamb, pork, eggs, and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a wide variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abraham A Sancta Clara
Abraham a Sancta Clara (born Johann Ulrich Megerle; 2 July 16441 December 1709) was an Augustinian friar. Early life Sancta Clara was born Johann Ulrich Megerle, in Kreenheinstetten, Germany on 2 July 1644. He was described as "a very eccentric but popular Augustinian monk".Chambers Biographical Dictionary, , page 5 His antisemitism has been noted to have had an influence on political antisemitism including supporters of Nazism, including Heidegger. Career In 1662, Abraham a Sancta Clara joined the Catholic religious order of Discalced Augustinians, and assumed the name by which he is known. In this order, he rose to become ''definitor'' and ''prior provincial'' of his province. He gained a great reputation for pulpit eloquence early on. He was appointed imperial court preacher of Vienna Vienna ( ; ; ) is the capital city, capital, List of largest cities in Austria, most populous city, and one of Federal states of Austria, nine federal states of Austria. It is A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Old High German
Old High German (OHG; ) is the earliest stage of the German language, conventionally identified as the period from around 500/750 to 1050. Rather than representing a single supra-regional form of German, Old High German encompasses the numerous West Germanic languages, West Germanic dialects that had undergone the set of sound change, consonantal changes called the High German consonant shift, Second Sound Shift. At the start of this period, dialect areas reflected the territories of largely independent tribal kingdoms, but by 788 the conquests of Charlemagne had brought all OHG dialect areas into a single polity. The period also saw the development of a stable linguistic border between German and Gallo-Romance languages, Gallo-Romance, later French language, French. Old High German largely preserved the synthetic language, synthetic inflectional system inherited from its ancestral Germanic forms. The eventual disruption of these patterns, which led to the more analytic language ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deutsches Wörterbuch
The ''Deutsches Wörterbuch'' (; "German Dictionary"), abbreviated ''DWB'', is the largest and most comprehensive dictionary of the German language in existence.Synopsis of the ''Deutsches Wörterbuch'' at the Language Research Centre, Berlin-Brandenburg Academy of Sciences and Humanities, retrieved 27 June 2012.Clifford Wunderlich ''Deutsches Wörterbuch von Jacob und Wilhelm Grimm'' , Andover-Harvard Theological Library, Harvard University Divinity School, April 2012. retrieved 27 June 2012. Encompassing modern |
Norwegian Cuisine
Norwegian, Norwayan, or Norsk may refer to: *Something of, from, or related to Norway, a country in northwestern Europe *Norwegians, both a nation and an ethnic group native to Norway * Demographics of Norway *Norwegian language, including the two official written forms: ** Bokmål, literally "book language", used by 85–90% of the population of Norway **Nynorsk, literally "New Norwegian", used by 10–15% of the population of Norway * Norwegian Sea Norwegian or may also refer to: Norwegian * Norwegian Air Shuttle, an airline, trading as Norwegian ** Norwegian Long Haul, a defunct subsidiary of Norwegian Air Shuttle, flying long-haul flights * Norwegian Air Lines, a former airline, merged with Scandinavian Airlines in 1951 * Norwegian coupling, used for narrow-gauge railways *Norwegian Cruise Line, a cruise line * Norwegian Elkhound, a canine breed. * Norwegian Forest cat, a domestic feline breed *Norwegian Red, a breed of dairy cattle *Norwegian Township, Pennsylvania, USA ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romanian Cuisine
Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been influenced mainly by Ottoman cuisine, Ottoman and Turkish cuisine but also a series of European cuisines in particular from the Balkan cuisine, Balkan Peninsula, Greek cuisine and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe. Romanian cuisine includes numerous holiday dishes arranged according to the mentioned season and holiday since the country has its religious roots in Eastern Orthodoxy. Romanian dishes consist of vegetables, cereals, fruits, honey, milk, dairy products, meat and game. Various kinds of dishes are available, which are sometimes included under a generic term; for example, the category ''ciorbă'' includes a wide range of soups with a characteristic sour taste. Variations include meat and vegetable soup, tripe (''ciorbă de burtă'') and calf f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovene Cuisine
Slovenian cuisine () is influenced by the diversity of Slovenia's landscape, climate, history and neighbouring cultures. In 2016, the leading Slovenian ethnologists divided the country into 24 gastronomic regions. The first Slovene-language cookbook was published by Valentin Vodnik in 1798. Foods and dishes Soups are a relatively recent invention in Slovenian cuisine, but there are over 100. Earlier, there were various kinds of porridge, stew and one-pot meals. The most common soups without meat were lean and plain. A typical dish is ''aleluja'', a soup made from turnip peels and a well-known dish during fasting. The most common meat soup is beef soup with noodles, which is often served on Sunday as part of a Sunday lunch (beef soup, fried potatoes, fried steak and lettuce). On feast days and holidays, there is often a choice of beef noodle soup or creamy mushroom soup. Pork is popular and common everywhere in Slovenia. Poultry is also often popular. There is a wide variety of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukrainian Cuisine
Ukrainian cuisine is the collection of the various cooking traditions of Ukrainians, the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil () from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine". The national dish of Ukraine is red borscht, a well-known beet soup, of which many varieties exist. However, (boiled dumplings similar to Pierogi#Ukraine, pierogi) and a type of cabbage roll known as are also national favourites, and are a common meal in traditional Ukrainian restaurants. These dishes indicate the regional similarities within Eastern European cuisine. The cuisine emphasizes the importance of wheat in particular, and grain in general, as the country is often referred to as the "breadbaske ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
