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Øllebrød (home Made) 3
Øllebrød () is a traditional Denmark, Danish dish. It is a porridge or thick bread soup made of sourdough rye bread (rugbrød) and beer (often hvidtøl). These ingredients give it a slightly tangy, caramelly, full taste. Øllebrød is common in Danish cuisine and is also part of Scania, Scanian cuisine, which was formerly a Danish province. Øllebrød is typically eaten for breakfast during the winter, a par with oatmeal porridge. It is regarded as easily digestible and nourishing and frequently served in hospitals and retirement homes. Considered a poverty food, thrifty dish, it is very rarely served at restaurants, but New Nordic Cuisine restaurants such as Noma (restaurant), Noma and Agern (of chef Claus Meyer) have offered gourmet versions. History Øllebrød has its origins in the Middle Ages, as a practical meal using Shelf-stable food, shelf-stable ingredients and food scraps. A morning meal became more popular during the 13th century in Denmark, and the dish was part ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denmark
Denmark is a Nordic countries, Nordic country in Northern Europe. It is the metropole and most populous constituent of the Kingdom of Denmark,, . also known as the Danish Realm, a constitutionally unitary state that includes the Autonomous administrative division, autonomous territories of the Faroe Islands and Greenland in the north Atlantic Ocean.* * * Metropolitan Denmark, also called "continental Denmark" or "Denmark proper", consists of the northern Jutland peninsula and an archipelago of 406 islands. It is the southernmost of the Scandinavian countries, lying southwest of Sweden, south of Norway, and north of Germany, with which it shares a short border. Denmark proper is situated between the North Sea to the west and the Baltic Sea to the east.The island of Bornholm is offset to the east of the rest of the country, in the Baltic Sea. The Kingdom of Denmark, including the Faroe Islands and Greenland, has roughly List of islands of Denmark, 1,400 islands greater than in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Claus Meyer
Claus Meyer (born 27 December 1963) is a Danish entrepreneur, cook and television host. He is often accredited as the founder of the New Nordic Cuisine philosophy. Projects Claus Meyer has been engaged in a plethora of projects and has been a popular mediator of food culture in both Denmark and internationally for many years. Meyer is often accredited as the sole founder of the New Nordic Cuisine philosophy, but regardless of his obvious and groundbreaking contribution, mediation and writing on the subject, other people have also contributed to the philosophy and materialised it in practice. A total of twelve chefs from the Nordic countries wrote a New Nordic Food Manifesto in 2004 to initiate the movement, based on Claus Meyer's initiative, inspirational draft, and coordination. The New Nordic Cuisine Movement seeks to foster local agriculture, honor the region's agrarian traditions, encourage environmentally friendly production, and establish food with a uniquely Nordic id ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer Dishes
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and one of the most popular of all drinks. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation. Beer is distributed in bottles and cans, and is commonly available on draught in pubs and bars. The brewing industry is a global business, consisting of several dominant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porridges
Porridge is a food made by heating, soaking or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a Savoury (dish), savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, (known as oatmeal in North America) is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian cuisine, Asian origin. Type of grains The term "porridge" is used in British English (Britain, Ireland, Australia and New Zealand) specifically for oatmeal. This is a hot mixture of oatmeal or oats slowly cooked with water or milk. It is typically eaten for breakfast by itself or with other ingredients, including salt, sugar, fruit, milk, cream, or butter. Other grains used for porridge include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Porridges
Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depending on the flavourings. Porridges A * Atole traditional masa-based hot maize based beverage of Mexican cuisine, Mexican and Latin American cuisine, Central American origin. It includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. * Avena (drink) prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar *Arroz caldo, Arroz caldo or aroskaldo – a variant of congee in Filipino cuisine, Philippine cuisine. B * Barley gruel type of porridge found in Danyang, Jiangsu. It is made from barley, rice and alkali. * Belila (porridge), Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley Malt
Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Malting grain develops the enzymes ( α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch-to-enzyme ratio, and partly converted s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mämmi
Mämmi (; ) is a traditional Finnish dessert, eaten around Easter. Mämmi is traditionally made of water, rye flour, ground malted rye, salt, and dried, ground Seville orange zest. The mixture is then left to sweeten naturally, before being baked in an oven until set, by which time the colour and flavour has developed due to the Maillard reaction. After baking, the mämmi is chilled for three to four days before serving. Unlike traditional mämmi, which is left to sweeten naturally, commercially made mämmi is usually seasoned with dark molasses. Traditional mämmi has an aromatic and sweet flavour, consisting of just 2% sugar or less, whereas commercially produced mämmi can contain as much as 20% sugar and is therefore much different in flavour. Mämmi has up to 10% protein and is rich in trace elements. Traditionally, mämmi was stored in small boxes made of birch bark called ''tuokkonen'' or ''rove'', the appearance of which is now mimicked by commercial packaging. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthropology Of Food
Anthropology of food is a sub-field of cultural anthropology that connects an Ethnography, ethnographic and historical perspective with contemporary social issues in food production and consumption systems. Although early anthropological accounts often dealt with cooking and eating as part of ritual or daily life, food was rarely regarded as the central point of academic focus. This changed in the later half of the 20th century, when foundational work by Mary Douglas, Marvin Harris, Arjun Appadurai, Jack Goody, and Sidney Mintz cemented the study of food as a key insight into modern social life. Mintz is known as the "Father of food anthropology" for his 1985 work ''Sweetness and Power,'' which linked British demand for sugar with the creation of empire and exploitative industrial labor conditions. Research has traced the material and symbolic importance of food, as well as how they intersect. Examples of ongoing themes are food as a form of differentiation, commensality, and food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Øllebrød (home Made) 3
Øllebrød () is a traditional Denmark, Danish dish. It is a porridge or thick bread soup made of sourdough rye bread (rugbrød) and beer (often hvidtøl). These ingredients give it a slightly tangy, caramelly, full taste. Øllebrød is common in Danish cuisine and is also part of Scania, Scanian cuisine, which was formerly a Danish province. Øllebrød is typically eaten for breakfast during the winter, a par with oatmeal porridge. It is regarded as easily digestible and nourishing and frequently served in hospitals and retirement homes. Considered a poverty food, thrifty dish, it is very rarely served at restaurants, but New Nordic Cuisine restaurants such as Noma (restaurant), Noma and Agern (of chef Claus Meyer) have offered gourmet versions. History Øllebrød has its origins in the Middle Ages, as a practical meal using Shelf-stable food, shelf-stable ingredients and food scraps. A morning meal became more popular during the 13th century in Denmark, and the dish was part ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christian III Of Denmark
Christian III (12 August 1503 – 1 January 1559) reigned as King of Denmark from 1534 and King of Norway from 1537 until his death in 1559. During his reign, Christian formed close ties between the church and the crown. He established Lutheranism as the state religion within his realms as part of the Protestant Reformation, and was the first King of Denmark-Norway. Childhood Christian was the eldest son of the future king, Frederick I of Denmark, and Anna of Brandenburg. He was born at Gottorf Castle in Schleswig which Frederick I had made as a primary residence. In 1514, when he was just ten years old, Christian's mother died. Four years later, his father remarried to Sophie of Pomerania (1498–1568). In 1523, Frederick I was elected King of Denmark in the place of his nephew, Christian II. The young Prince Christian's first public service after his father became king was gaining the submission of Copenhagen, which stood firm for the fugitive, Christian II ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
