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Omelets
An omelette (sometimes omelet in American English; see American and British English spelling differences#Miscellaneous spelling differences, spelling differences) is a dish (food), dish made from egg (food), eggs (usually chicken eggs), Frying, fried with butter or Cooking oil, oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, Edible mushroom, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History Omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish Kuku (food), kookoo sabzi. According to Alan Davidson (food writer), Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Persia
The history of Iran (also known as Persia) is intertwined with Greater Iran, which is a socio-cultural region encompassing all of the areas that have witnessed significant settlement or influence exerted by the Iranian peoples and the Iranian languages chiefly the Persians and the Persian language. Central to this region is the Iranian plateau, now largely covered by modern Iran. The most pronounced impact of Iranian history can be seen stretching from Anatolia in the west to the Indus Valley in the east, including the Levant, Mesopotamia, the Caucasus, and parts of Central Asia. To varying degrees, it also overlaps or mingles with the histories of many other major civilizations, such as India, China, Greece, Rome, and Egypt. Iran is home to one of the world's oldest continuous major civilizations, with historical and urban settlements dating back to 4000 BC. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion '' Allium canadense''. The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Napoleon Bonaparte
Napoleon Bonaparte (born Napoleone di Buonaparte; 15 August 1769 – 5 May 1821), later known by his regnal name Napoleon I, was a French general and statesman who rose to prominence during the French Revolution and led Military career of Napoleon, a series of military campaigns across Europe during the French Revolutionary and Napoleonic Wars from 1796 to 1815. He led the French First Republic, French Republic as French Consulate, First Consul from 1799 to 1804, then ruled the First French Empire, French Empire as Emperor of the French from 1804 to 1814, and briefly again in 1815. He was King of Italy, King of Kingdom of Italy (Napoleonic), Italy from 1805 to 1814 and Protector of the Confederation of the Rhine, Protector of the Confederation of the Rhine from 1806 to 1813. Born on the island of Corsica to a family of Italian origin, Napoleon moved to mainland France in 1779 and was commissioned as an officer in the French Royal Army in 1785. He supported the French Rev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bessières, Haute-Garonne
Bessières (; ) is a commune in the Haute-Garonne department in southwestern France. Population Sights Bessières La Mairie.jpg, The town hall Bessières La halle.jpg, The market 31 - Bessières - Eglise Saint Jean-Baptiste - La Façade.jpg, The church Bessieres - Pont de Bessières.jpg, The bridge See also *Communes of the Haute-Garonne department The following is a list of the 586 communes in the French department of Haute-Garonne. The communes cooperate in the following intercommunalities (as of 2025): References Communes of Haute-Garonne {{Toulouse-geo-stub ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Founding Myth
An origin myth is a type of myth that explains the beginnings of a natural or social aspect of the world. Creation myths are a type of origin myth narrating the formation of the universe. However, numerous cultures have stories that take place after the initial origin. These stories aim to explain the origins of natural phenomena or human institutions within an already existing world. In Greco-Roman scholarship, the terms founding myth or etiological myth (from 'cause') are occasionally used to describe a myth that clarifies an origin, particularly how an object or custom came into existence. In modern political discourse the terms "founding myth", "foundational myth", etc. are often used as critical references to official or widely accepted narratives about the origins or early history of a nation, a society, a culture, etc. Nature of origin myths Origin myths are narratives that explain how a particular reality came into existence.Eliade 1963, p. 21 They often serve to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
François Pierre La Varenne
François Pierre de la Varenne (, 1615–1678 in Dijon), Burgundian by birth, was the author of ''Le Cuisinier françois'' (1651), one of the most influential cookbooks in early modern French cuisine. La Varenne's book expressed the culinary innovations that had revolutionised medieval and Renaissance French cookery in the 16th century and early 17th century. Historical context La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine in the age of King Louis XIV. The others were Nicolas de Bonnefons, ''Le Jardinier françois'' (1651) and ''Les Délices de la campagne'' (1654), and François Massialot, ''Le Cuisinier royal et bourgeois'' (1691), which was still being edited and modernised in the mid-18th century. The cookbook was still used in France until the French Revolution. The seventeenth century saw a culinary revolution which transported French gastronomy into the modern era. The heavily spiced fla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gargantua And Pantagruel
''The Five Books of the Lives and Deeds of Gargantua and Pantagruel'' (), often shortened to ''Gargantua and Pantagruel'' or the (''Five Books''), is a pentalogy of novels written in the 16th century by François Rabelais. It tells the adventures of two giants, Gargantua ( ; ) and his son Pantagruel ( ; ). The work is written in an amusing, extravagant, and satirical vein, features much erudition, vulgarity, and wordplay, and is regularly compared with the works of William Shakespeare and James Joyce. Rabelais was a polyglot, and the work introduced "a great number of new and difficult words ... into the French language". The work was stigmatised as obscene by the censors of the . In a social climate of increasing religious oppression in the lead up to the French Wars of Religion, contemporaries treated it with suspicion and avoided mentioning it.Le Cadet, Nicolas (2009). , Accessed 22 November 2010. It is the origin of the word " pantagruelism," meaning "burlesque co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alan Davidson (food Writer)
Alan Eaton Davidson Order of St Michael and St George, CMG (30 March 1924 – 2 December 2003) was a British diplomat and writer best known for his writing and editing on food and gastronomy. After leaving Queen's College, Oxford, in 1948, Davidson joined the British diplomatic service, rising through the ranks to conclude his career as ambassador to Laos, from 1973 to 1975. He retired early and devoted himself to full-time writing about food, encouraged by Elizabeth David and others. He published more than a dozen books between his retirement and 2002, but his ''magnum opus'' was ''The Oxford Companion to Food'', a work of more than a million words, which took twenty years to complete and was published to international acclaim in 1999. Life and career Early years Davidson was born in Derry, Northern Ireland, the son of William John Davidson (1899–1959), inspector of taxes, and his wife, Constance, ''née'' Eaton (1889–1974).Levy, Paul"Davidson, Alan Eaton (1924–2003), dip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuku (food)
Kuku or kookoo () is an Iranian cuisine, Iranian dish made of whipped eggs with various ingredients folded in. It is similar to the Italian cuisine, Italian frittata, the French cuisine, French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over or grilled briefly to set the top layer. It is served either hot or cold as a starter, side dish, or a main course, and is accompanied with bread and either yogurt or salad. About Cookbooks from the Safavid dynasty, Safavid and Qajar dynasty, Qajar periods in Persia (Iran) mention kuku. Qajar documents introduce it as a side dish. Herb kuku (), which is the most popular type, is served traditionally at Nowruz, the Iranian New Year's Day, symbolizing a fresh start and also at Easter, which is celebrated by the Iranian Armenians and Iranian Georgians. Cooking methods The traditional preparation of kuku involves frying the ingredien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelet With Fixings
An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs (usually chicken eggs), fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History Omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ''Le cui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
