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Marraqueta
A marraqueta (also known by other names) is a bread roll made with wheat flour, salt, water and yeast. This type of roll has a crusty exterior. In Chile, the bread dates to the 1800s and it is considered a national food of Bolivia. It is served for breakfast, lunch, and dinner and is the most common bread found in Bolivia bakeries. In 2024, marraqueta was listed as the third best bread in the world by Taste Atlas. Regional varieties Bolivia The Bolivian marraqueta is consumed mostly in the metropolitan area of La Paz and El Alto. It is prepared in common ovens between midnight and dawn to be sold fresh and crunchy by vendors in the morning. The ''marraqueta'' of La Paz, also known as ''marraqueta paceña'', was declared cultural patrimony in 2006. Chile In Chile, marraqueta is a staple food eaten at every meal. Marraqueta is the most widely consumed bread in Chile and is used as toast, in sandwiches and as a binder for certain recipes such as ''pastel de carne'' ( me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Roll
French roll refers to various baguette-like bread rolls in different regions around the world. French rolls around the world Asia Hong Kong and Macau In Hong Kong and Macau, ''dyun faat baau'' (短法包, literally "short French bread" or "short baguette"), also known as the ''zyu zai baau'' (豬仔包, "piggy bun"), is used to make pork chop buns. Europe Spain On the Spanish island of Mallorca, the '' llonguet'' is also known as ''panet francès'', meaning "small French bread" or "French bread roll" in Catalan. Portugal '' Carcaça'' and '' papo-seco'' are two traditional Portuguese breads. Latin America Across Latin America, the terms ''pan francés'' (Spanish) or '' pão francês'' (Portuguese), both meaning "French bread", refer to various baguette-like bread rolls made with wheat flour, salt, water and yeast. Argentina, Paraguay, and Uruguay In Argentina, Paraguay, and Uruguay, ''pan felipe'' (Felipe bread) is a commonly eaten French bread roll. In Ur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Dish
A national dish is a culinary Dish (food), dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as ''fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as a paprika grown in the European Pyrenees. * It is served as a Festival, festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at Party#Dinner party, dinner parties—or as part of a Religion, religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of National identity, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Breads
This is a list of notable baked or steamed bread varieties. This list does not include cakes, pastries, or fried dough foods, which are listed in separate Wikipedia articles. It also does not list foods in which bread is an ''ingredient'' which is processed further before serving. Breads * See also * List of American breads * List of baked goods * List of brand name breads * List of bread dishes * List of bread rolls * List of British breads * List of French breads * List of Indian breads * List of Pakistani breads * List of sourdough breads * List of buns * List of cakes * List of cookies * List of pancakes * List of pastries * List of pies, tarts and flans * List of puddings * List of quick breads * List of sandwiches * List of sweet breads * List of Swiss breads * List of toast dishes Toast (food), Toast is sliced bread that has been browned by exposure to radiant heat. It appears as a main ingredient in many dishes, often as a base on which other food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Paz
La Paz, officially Nuestra Señora de La Paz (Aymara language, Aymara: Chuqi Yapu ), is the seat of government of the Bolivia, Plurinational State of Bolivia. With 755,732 residents as of 2024, La Paz is the List of Bolivian cities by population, third-most populous city in Bolivia. Its metropolitan area, which is formed by La Paz, El Alto, Achocalla Municipality, Achocalla, Viacha Municipality, Viacha, and Mecapaca Municipality, Mecapaca makes up the second most populous urban area in Bolivia, with a population of 2.2 million, after Santa Cruz de la Sierra with a population of 2.3 million. It is also the capital of the La Paz Department, Bolivia, La Paz Department. The city, in west-central Bolivia southeast of Lake Titicaca, is set in a canyon created by the Choqueyapu River. It is in a bowl-like depression, part of the Amazon basin, surrounded by the high mountains of the Altiplano. Overlooking the city is the triple-peaked Illimani. Its peaks are always snow-cove ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pão Francês
(; ) is a short cylindrical bread roll with a soft white crumb and a golden crispy shell that is popular in Brazil. This bread has different names throughout the different states in Brazil such as (little bread), (salt bread), (little baton), (little Carioca), (water bread), (Jacob bread), (loaf bread), (watery bread), and (bald bread). It is derived from a French bread called ''Petit pain''. is the most popular bread in Brazil. A 2019 study by found that 95.7% of the residents of the city of São Paulo eat . According to Sampapão (the São Paulo Bakery and Confectionery Industry Union and Association), more rolls of are baked every day in the city of São Paulo than there are residents. March 21 is Day in Brazil. Origin While the exact origin of is unknown, there are several theories of how it was created. One theory is that was invented in the 1900s by wealthy Brazilians who asked French bakers to teach them how to bake the baguettes that they encountered ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolivian Cuisine
Bolivian cuisine is the indigenous cuisine of Bolivia from the Aymara and Inca cuisine traditions, among other Andean and Amazonian groups. Later influences stemmed from Spaniards, Germans, Italians, French, and Arabs due to the arrival of conquistadors and immigrants from those countries. The traditional staples of Bolivian cuisine are corn, potatoes, quinoa and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat, beef, and pork. Bolivian cuisine differs by geographical locations. In Western Bolivia in the Altiplano, due to the high, cold climate, cuisine tends to use spices, whereas in the lowlands of Bolivia in the more Amazonian regions, dishes consist of products abundant in the region: fruits, vegetables, fish and yuca. Influences Bolivian cuisine has been influenced by the Inca cuisine, Aymara cuisine, Spanish cuisine, and to a lesser extent the cuisines of other neig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tacna
Tacna, officially known as San Pedro de Tacna, is a city in southern Peru and the regional capital of the Tacna Region. A very commercially active city, it is located only north of the border with Arica y Parinacota Region from Chile, inland from the Pacific Ocean and in the valley of the Caplina River. It is Peru's tenth most populous city. The city has gained a reputation for its patriotism, with many monuments and streets named after heroes of Peru's struggle for independence (1821–1824) and the War of the Pacific (1879–1883). Residents of Tacna are known in Spanish as '. History Pre-Columbian era At the time of the Spanish conquest, the region around Tacna was already multiethnic, displaying a mix of local sedentary populations and mitma settlers from the Altiplano. The proportions of these are that the first made up about 66% of the population and the latter 25%. Fishing-oreinted people known as Camanchacos made up about the remaining 9% of the population. Muc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proofing (baking Technique)
In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast Fermentation in food processing, ferments the dough and produces gases, thereby Leavening agent, leavening the dough. In contrast, proofing or blooming yeast (as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water, a necessary hydration step when baking with baker's yeast#Types of baker's yeast, active dry yeast.Instant dry yeast may be placed directly into flour without hydrating first. Proofing can also refer to the process of testing the viability of dry yeast by suspending it in warm water with carbohydrates (sugars). If the yeast is still alive, it will feed on the sugar and produce a visible layer of foam on the surface of the water mixture. Fermentation rest periods are not always explicitly named, and can appear in r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chilean Breads
Chilean may refer to: * Something of, from, or related to Chile, a country in South America * Chilean people * Chilean Spanish * Chilean culture * Chilean cuisine * Chilean Americans See also *List of Chileans This is a list of Chileans who are famous or notable. Economists * Ricardo J. Caballero – MIT professor, Department of Economics * Sebastian Edwards, Sebastián Edwards – UCLA professor, former World Bank officer (1993–1996), prolific aut ... * {{disambig Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Claude Gay
Claude Gay, often named Claudio Gay in Spanish texts, (18 March 1800 – 29 November 1873), was a French botanist, naturalist and illustrator. This explorer carried out some of the first investigations about Chilean flora, fauna, geology and geography. The ''Cordillera Claudio Gay'' in the Atacama Region of Chile is named after him. He founded the Chilean National Museum of Natural History, its first director was another Frenchman Jean-François Dauxion-Lavaysse. Research and travels Gay first went to Paris to study medicine, but he quickly abandoned this idea to become a researcher in natural history. In 1828, he went to Chile to teach physics and natural history at a college in Santiago. In 1829, he accepted a position as a researcher for the Chilean government to carry out a scientific survey of the country. He returned to France in 1832, and gave his collections to the Muséum national d'histoire naturelle in Paris. His botanical specimens can now be found throughout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
