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Brandade De Morue
Brandade is an emulsion crafted from salt cod, olive oil, and usually potatoes. It is eaten in the winter with bread or potatoes. In French culinary terminology, it is occasionally referred to as ''brandade de morue'' and while in Spanish cuisine, it sometimes known as ''brandada de bacalao'' ('morue' and 'bacalao' meaning salt cod). Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitania (administrative region), Occitanie (in present-day France); and Catalonia, Balearic Islands and Valencia, Spain, Valencia in Eastern Spain. Similar preparations are found in other Mediterranean countries such as Italy (''baccalà mantecato''), Portugal, the Greek Cyclades (''brantada'') and other regions of Spain (for example, ''atascaburras'', which is done with salt cod, olive oil, potato and chestnut) where dried salt cod is also enjoyed. The word "brandada", like paella, matelote and others, has no translation into any language. In French, cod is referred to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt Cod
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands. It is also produced in Norway, where it is called klippfisk, literally "cliff-fish". Traditionally, it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today, ''klippfisk'' is usually dried indoors with the aid of electric heaters. History Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern Europ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Liberté (France)
''La Liberté'' (, ) was a French Legitimist newspaper created in July 1865 by Charles-François-Xavier Müller and sold in 1866 to Émile de Girardin. Its last issue was published in 1940.David Wingeate Pike. ''France Divided: The French and the Civil War in Spain 2011''. ISBN 184519490X. Page 288. "But its press run was mediocre.46* More impressive was Jacques Doriot, who had broken with the Communists in 1934 47* and founded, on 26 June 1936, the Parti Populaire Francais (PPF), recruiting followers from both extremes... and on 24 May, with the help of a former minister, Désiré Ferry, he took over the evening journal La Liberté, up to then in the hands of Andre Tardieu, the founder of the republican centre, a close friend of Clemenceau, and a former prime minister." Editors * 1866–1870 : Émile de Girardin ; * 1870–1876 : Léonce Détroyat ; * 1876–1889 : Louis Gal ; * 1893–1898 : Jules Franck ; * 1898–1911 : Georges Berthoulat ; * 1922–1933 : Camille Aymard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes Columbian exchange, occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre, and Southern Italy, the south of Italy, which are in continuous exchange. Many dishes that were once region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Provence
The cooking of Provence is based around fresh, local produce including garlic, olive oil, tomatoes, fish, vegetables, fruit, and goat's cheeses. Meat and poultry also feature, but are generally of secondary importance.Friedman, p. 60 The cuisine of Provence is long established but has changed considerably over the centuries. Traditional rural life depended on three major crops – wheat, grapes and olives – which, with sheep farming, together with a variety of other local products such as almonds and herbs, sustained an agricultural economy of small farms. Although this traditional polyculture has largely disappeared, replaced by modern, large-scale agriculture, Provence remains, in the words of the ''Michelin Guide'', "the garden of France". With a sunny climate and suitable soil, Provence produces a wide diversity of vegetables and fruits throughout the year, providing the basis for a varied and seasonal cuisine. The ''Michelin Guide'' lists as Provençal specialities strawber ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalan Cuisine
Catalan cuisine is the cooking traditions and practices from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya ''comarca, comarques'' and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine. History There are several Catalan language cookbooks from the Middle Ages that are known to modern scholars. The ''Llibre del Coch'' (1520) was one of the most influential cookbooks of Spanish Renaissance, Renaissance Spain. It includes several sauce recipes made with ingredients such as ginger, Mace (spice), mace powder ('), cinnamon, saffron, cloves ('), wine and honey. ''Salsa de pagó'' took its name from the peacock () that it was intended to be served with, but could accompany any type of poultry, and was part of the medieval Christmas dinner#Spain, Christmas meal. ' (or ' as it's called in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. French cheese, Cheese and French wine, wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ackee And Saltfish
Ackee and saltfish is the Jamaican national dish prepared with sautéed ackee and salted codfish. Background The ackee fruit ('' Blighia sapida'') is the national fruit of Jamaica. It was brought to the Caribbean from Ghana before 1725 as 'Ackee' or 'Aki', another name for the Akan people, Akyem. The fruit's scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. Because parts of the fruit are toxic, such as the arils prior to the opening of the husk at the ripening stage, there are shipping restrictions when being imported to countries such as the United States. Salted codfish, on the other hand, was introduced to Jamaica for enslaved people as a long-lasting and inexpensive protein source. In west Africa, ackee is mainly used as medicine or an ingredient for soap and is not consumed as food. Preparation To prepare the dish, salt cod is sautéed with boiled ackee, onions, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antoine-Augustin Parmentier
Antoine-Augustin Parmentier (, ; ; 12 August 1737 – 13 December 1813) was a French pharmacist and agronomist, best remembered as a vocal promoter of the potato as a food source for humans in France and throughout Europe. His many other contributions to nutrition and health included establishing the first mandatory smallpox vaccination campaign in France (under Napoleon beginning in 1805, when he was Inspector-General of the Health Service) and pioneering the extraction of sugar from sugar beets. Parmentier also founded a school of breadmaking and studied methods of conserving food, including refrigeration. Life and career While serving as an army pharmacist for France in the Seven Years' War, he was captured by the Prussians, and in prison in Prussia was faced with eating potatoes, known to the French only as hog feed. The potato had been introduced from South America to Europe by the Spaniards at the beginning of the 16th century. It was introduced to the rest of Europe by 164 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibody, antibodies and immune-modulating components that milk immunity, strengthen the immune system against many diseases. As an agricultural product, Milking, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US Centers for Disease Control and Prevention, CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or Ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy". In many countries partially fermented cream is also sold as: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some fat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Country (greater Region)
The Basque Country (; ; ) is the name given to the home of the Basque people.Larry Trask, Trask, R.L. ''The History of Basque'' Routledge: 1997 The Basque Country is located in the western Pyrenees, straddling the border between France and Spain on the coast of the Bay of Biscay. Encompassing the Autonomous communities of Spain, Autonomous Communities of the Basque Country (autonomous community), Basque Country and Navarre in Spain and the Northern Basque Country in France, the region is home to the Basque people (), their Basque language, language (), culture and traditions. The area is neither linguistically nor culturally homogeneous, and certain areas have a majority of people who do not consider themselves Basque, such as the south of Navarre. The concept is still highly controversial, and the Supreme Court of Navarre has upheld a denial of government funding to school books that include the Navarre community within the Basque Country area. Etymology The name in Basque ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toulon
Toulon (, , ; , , ) is a city in the Provence-Alpes-Côte d'Azur region of southeastern France. Located on the French Riviera and the historical Provence, it is the prefecture of the Var (department), Var department. The Commune of Toulon has a population of 176,198 people (2018), making it France's 13th-largest city. It is the centre of an urban unit with 580,281 inhabitants (2018), the ninth largest in France by population. Toulon is the second largest French city by urban area on the Mediterranean coast after Marseille. Toulon is an important centre for naval construction, fishing, wine making, and the manufacture of aeronautical equipment, armaments, maps, paper, tobacco, printing, shoes, and electronic equipment. The military port of Toulon is the major navy, naval centre on France's Mediterranean coast, home of the French aircraft carrier ''French aircraft carrier Charles de Gaulle, Charles de Gaulle'' and her battle group. The French Mediterranean Fleet is based in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
