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Grechka
In English, kasha usually refers to pseudocereal buckwheat or its culinary preparations. In various East-Central and Eastern European countries, ''kasha'' can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, and therefore the term coincides with the English definition of ' porridge', but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'. This understanding of kasha concerns mainly Belarus (), the Czech Republic (), Lithuania (), Poland (), Romania and the Republic of Moldova (), Russia (), Slovakia (), Kazakhstan, and Ukraine (), where the term, besides buckwheat, can apply to wheat, barley, oats, millet and rye. Kashas have been an important element of Slavic diet for at least 1,000 years. This English-language usage probably originated with Jewish immigrants, as did the form ''kashi'' (literally translated as "porridges"). File:Kashagrains.png, Buckwheat grains F ... [...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. 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. It is not a cereal, nor is it even a member of the Poaceae, grass family. Buckwheat is related to sorrel, Polygonum, knotweed, and rhubarb, and is known as a pseudocereal because its seeds' culinary use is the same as cereals, owing to their high starch content. Etymology The name "buckwheat" or "beech wheat" comes from its triangular 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 translation of Middle Dutch ''boecweite'': ''boec'' (Modern Dutch ''beuk''), "beech" (see Proto-Indo-European language, PIE *''bhago''-) and ... [...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. 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. It is not a cereal, nor is it even a member of the Poaceae, grass family. Buckwheat is related to sorrel, Polygonum, knotweed, and rhubarb, and is known as a pseudocereal because its seeds' culinary use is the same as cereals, owing to their high starch content. Etymology The name "buckwheat" or "beech wheat" comes from its triangular 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 translation of Middle Dutch ''boecweite'': ''boec'' (Modern Dutch ''beuk''), "beech" (see Proto-Indo-European language, PIE *''bhago''-) and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Cuisine
Polish cuisine ( pl, kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similarities with other regional cuisines. Polish-styled cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characteristic in its use of various kinds of , c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farfalle
Farfalle () are a type of pasta commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word ''farfalle'' ( butterflies). In the Italian region of Emilia-Romagna, farfalle are known as ''strichetti'' (a local word for "bow ties"). A larger variation of farfalle is known as ''farfalloni'', while the miniature version is called ''farfalline''. Farfalle date back to the 16th century in the Lombardy and Emilia-Romagna regions of Northern Italy. Varieties ''Farfalle'' come in several sizes, but they all have a distinctive "bow tie" shape. Usually, the farfalle are formed from a rectangle or oval of pasta, with two of the sides trimmed to a ruffled edge and the center pinched together to make the unusual shape of the pasta. A ridged version of the pasta is known as ''farfalle rigate''. Though usable with most sauces, farfalle are best suited to cream and tomato sauces. In addition to plain In geography, a plain is a flat expanse of land that g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravy
Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with biscuits (North America, see biscuits and gravy), roasts, meatloaf, rice, noodles, chips (fries) and mashed potatoes. History Based on current understanding of what a gravy is at its core (a sauce made from meat drippings combined with a thickening agent), one of the earliest recorded instances of a gravy being used is from ''The Forme of Cury,'' a cookbook from the 14th century. The term "gravy" is believed to be derived from the French word "''gravé"'' that is found in many medieva ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Comfort Food
Comfort food is food that provides a nostalgic or sentimental value to someone, and may be characterized by its high caloric nature, high carbohydrate level, or simple preparation. The nostalgia may be specific to an individual, or it may apply to a specific culture. Definition and history The term ''comfort food'' has been traced back at least to 1966, when the ''Palm Beach Post'' used it in a story: "Adults, when under severe emotional stress, turn to what could be called 'comfort food'—food associated with the security of childhood, like mother's poached egg or famous chicken soup." According to a research by April White at JSTOR, it might have been Liza Minnelli who used the term for the first time in its modern meaning in an interview, admitting to craving a hamburger. When the term first appeared, newspapers used it in quotation marks. In the 1970s, the most popular comfort food in the United States were various potato dishes and chicken soup, but even at the time, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ashkenazi Jews
Ashkenazi Jews ( ; he, יְהוּדֵי אַשְׁכְּנַז, translit=Yehudei Ashkenaz, ; yi, אַשכּנזישע ייִדן, Ashkenazishe Yidn), also known as Ashkenazic Jews or ''Ashkenazim'',, Ashkenazi Hebrew pronunciation: , singular: , Modern Hebrew: are a Jewish diaspora population who coalesced in the Holy Roman Empire around the end of the first millennium CE. Their traditional diaspora language is Yiddish (a West Germanic language with Jewish linguistic elements, including the Hebrew alphabet), which developed during the Middle Ages after they had moved from Germany and France into Northern Europe and Eastern Europe. For centuries, Ashkenazim in Europe used Hebrew only as a sacred language until the revival of Hebrew as a common language in 20th-century Israel. Throughout their numerous centuries living in Europe, Ashkenazim have made many important contributions to its philosophy, scholarship, literature, art, music, and science. The rabbinical t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sol Steinmetz
Sol Steinmetz (July 29, 1930 – October 13, 2010) was a Hungarian American linguistics and lexicography expert who wrote extensively about etymologies, definitions and uncovered earliest recorded usages of words in English and Yiddish. A widely sought source on all things lexical, he earned recognition from William Safire in his ''On Language'' column in ''The New York Times Magazine'' in 2006 as a "lexical supermaven". Steinmetz was born in Budapest on July 29, 1930, and emigrated from Hungary before the outbreak of World War II to the United States, with brief intervals spent in the Dominican Republic and Venezuela. He earned his undergraduate degree from Yeshiva University with a major in English and received his ''semikhah'' (rabbinic ordination) from YU's Rabbi Isaac Elchanan Theological Seminary. He supported himself as a '' hazzan'' while he studied linguistics at Columbia University, where he trained under Yiddish scholar Uriel Weinreich, before leaving graduate school to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jews
Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The people of the Kingdom of Israel and the ethnic and religious group known as the Jewish people that descended from them have been subjected to a number of forced migrations in their history" and Hebrews of historical Israel and Judah. Jewish ethnicity, nationhood, and religion are strongly interrelated, "Historically, the religious and ethnic dimensions of Jewish identity have been closely interwoven. In fact, so closely bound are they, that the traditional Jewish lexicon hardly distinguishes between the two concepts. Jewish religious practice, by definition, was observed exclusively by the Jewish people, and notions of Jewish peoplehood, nation, and community were suffused with faith in the Jewish God, the practice of Jewish (religious) la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indiana University Press
Indiana University Press, also known as IU Press, is an academic publisher founded in 1950 at Indiana University that specializes in the humanities and social sciences. Its headquarters are located in Bloomington, Indiana. IU Press publishes 140 new books annually, in addition to 39 academic journals, and maintains a current catalog comprising some 2,000 titles. Indiana University Press primarily publishes in the following areas: African, African American, Asian, cultural, Jewish, Holocaust, Middle Eastern studies, Russian and Eastern European, and women's and gender studies; anthropology, film studies, folklore, history, bioethics, music, paleontology, philanthropy, philosophy, and religion. IU Press undertakes extensive regional publishing under its Quarry Books imprint. History IU Press began in 1950 as part of Indiana University's post-war growth under President Herman B Wells. Bernard Perry, son of Harvard philosophy professor Ralph Barton Perry, served as the fir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slavs
Slavs are the largest European ethnolinguistic group. They speak the various Slavic languages, belonging to the larger Balto-Slavic branch of the Indo-European languages. Slavs are geographically distributed throughout northern Eurasia, mainly inhabiting Central and Eastern Europe, and the Balkans to the west; and Siberia to the east. A large Slavic minority is also scattered across the Baltic states and Central Asia, while a substantial Slavic diaspora is found throughout the Americas, as a result of immigration. Present-day Slavs are classified into East Slavs (chiefly Belarusians, Russians, Rusyns, and Ukrainians), West Slavs (chiefly Czechs, Kashubians, Poles, Slovaks and Sorbs) and South Slavs (chiefly Bosniaks, Bulgarians, Croats, Macedonians, Montenegrins, Serbs and Slovenes). The vast majority of Slavs are traditionally Christians. However, modern Slavic nations and ethnic groups are considerably diverse both genetically and culturally, and relations between the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukrainian Cuisine
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil ('' chernozem'') 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 '' borscht'', the well-known beet soup, of which many varieties exist. However, ''varenyky'' (boiled dumplings similar to pierogi) and a type of cabbage roll known as'' holubtsi'' 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 t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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