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Acqua Pazza (food)
The term ''acqua pazza'' (; ) is used in Italian cuisine to refer to a recipe for Poaching (cooking), poached Whitefish (fisheries term), white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types of seafood (not just the traditional white fish) and even chicken. This dish is comparable to other Italian dishes, such as ''cacciucco'' and ''guazzetto''. Origin While the dish originated from fishermen of the Province of Naples, Neapolitan area, who would sauté the catch of the day in seawater together with tomatoes and extra virgin olive oil, the term itself most probably originated from Tuscany; ''mezzadria'' peasants would make wine but had to give most to the landlord, leaving little left for them to drink. The peasants were resourceful, however, and mixed the stems, seeds, and pomace left over from the wine production with large ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acqua Pazza
Acqua pazza may refer to: * Acqua pazza (food), a dish of poached white fish and tomatoes in Italian cuisine * Acqua pazza (wine), a type of wine made by Mezzadria peasants in Italy {{Disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Routledge
Routledge ( ) is a British multinational corporation, multinational publisher. It was founded in 1836 by George Routledge, and specialises in providing academic books, academic journals, journals and online resources in the fields of the humanities, behavioral science, behavioural science, education, law, and social science. The company publishes approximately 1,800 journals and 5,000 new books each year and their backlist encompasses over 140,000 titles. Routledge is claimed to be the largest global academic publisher within humanities and social sciences. In 1998, Routledge became a subdivision and Imprint (trade name), imprint of its former rival, Taylor & Francis, Taylor & Francis Group (T&F), as a result of a £90-million acquisition deal from Cinven, a venture capital group which had purchased it two years previously for £25 million. Following the merger of Informa and T&F in 2004, Routledge became a publishing unit and major imprint within the Informa "academic publishing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perch
Perch is a common name for freshwater fish from the genus ''Perca'', which belongs to the family Percidae of the large order Perciformes. The name comes from , meaning the type species of this genus, the European perch (''P. fluviatilis''). Many species of freshwater game fish more or less resemble perch, but belong to different genera. In fact, the exclusively saltwater-dwelling red drum (which belong to a different order Acanthuriformes) is often referred to as a "red perch", though by definition perch are freshwater species. Though many fish are referred to as perch as a common name, to be considered a true perch, the fish must be of the family Percidae. Species Most authorities recognize three species within the perch genus: * The European perch (''P. fluviatilis'') is primarily found in Europe, but a few can also be found in South Africa, and even as far east on the Southern hemisphere as Australia. This species is typically greenish in color with dark vertical ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Seabass
The European seabass (''Dicentrarchus labrax''), also known as the branzino, European bass, sea bass, common bass, white bass, capemouth, white salmon, sea perch, white mullet, sea dace or loup de mer, is a primarily ocean-going fish native to the waters off Europe's western and southern and Africa's northern coasts, though it can also be found in shallow coastal waters and river mouths during the summer months and late autumn. It is one of only six species in its family, Moronidae, collectively called the temperate basses. It is fished and raised commercially and is considered the most important fish currently cultured in the Mediterranean. In Ireland and the United Kingdom, the popular restaurant fish sold and consumed as sea bass is exclusively the European bass. In North America, it is widely known by one of its Italian names, branzino. European seabass is a slow-growing species that takes several years to reach adulthood. An adult European seabass usually weighs around . Eu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Bream
Sparidae is a family of ray-finned fishes belonging to the order Spariformes, the seabreams and porgies, although they were traditionally classified in the order Perciformes. The over 150 species are found in shallow and deep marine waters in temperate through tropical regions around the world. Most species are demersal carnivores. Taxonomy Sparidae was first proposed as a family in 1818 by the French polymath and naturalist Constantine Samuel Rafinesque. Traditionally the taxa within the Spariformes were classified within the Perciformes, with some authorities using the term "Sparoid lineage" for the families Centracanthidae, Nemipteridae, Lethrinidae and Sparidae. Since then the use of molecular phylogenetics in more modern classifications has meant that the Spariformes is recognised as a valid order within the Percomorpha containing six families, with Callanthidae, Sillaginidae and Lobotidae included. Other workers have found that the Centracanthidae is synonymous with Spari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halibut
Halibut is the common name for three species of flatfish in the family of right-eye flounders. In some regions, and less commonly, other species of large flatfish are also referred to as halibut. The word is derived from ''haly'' (holy) and ''butte'' (flat fish), for its popularity on Catholic holy days. Halibut are demersal fish and are highly regarded as a food fish as well as a sport fish. Species A 2018 cladistic analysis based on genetics and morphology showed that the Greenland halibut diverged from a lineage that gave rise to the Atlantic and Pacific halibuts. The common ancestor of all three diverged from a lineage that gave rise to the genus '' Verasper'', comprising the spotted halibut and barfin flounder. * Genus ''Hippoglossus'' ** Atlantic halibut, ''Hippoglossus hippoglossus'' – lives in the North Atlantic ** Pacific halibut, ''Hippoglossus stenolepis'' – lives in the North Pacific Ocean * Genus '' Reinhardtius'' ** Greenland halibut, ''Reinhardt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cod As Food
Cod and other cod-like fish have been widely used as food through history. Other cod-like fish come from the same family (Gadidae) that cod belong to, such as haddock, pollock, and Merlangius, whiting. Cod Cod is popular as a food with a mild flavour and a dense, flaky Whitefish (fisheries term), white flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (eicosapentaenoic acid, EPA and docosahexaenoic acid, DHA). Cod flesh is moist and flaky when cooked and is white in colour. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. Cod can be easily turned into various other products, such as cod liver oil, omega pills, etc. According to the laws of kashrut, cod is considered kosher because it is a Kosher fish, fish with both fins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bass (fish)
Bass (; : bass) is a common name shared by many species of ray-finned fish from the large clade Percomorpha, mainly belonging to the order (biology), orders Perciformes and Moroniformes, encompassing both freshwater fish, freshwater and marine fish, marine species. The word ''bass'' comes from Middle English , meaning "perch", despite that none of the commonly referred bass species belong to the perch family (biology), family Percidae. Types * The black basses, such as the Choctaw bass (''Micropterus haiaka''), Guadalupe bass (''M. treculii''), largemouth bass (''M. salmoides''), smallmouth bass (''M. dolomieu''), and spotted bass (''M. punctulatus''), belong to the genus ''Micropterus'' of the sunfish family Centrarchidae. * The temperate basses, such as the European seabass (''Dicentrarchus labrax''), striped bass (''Morone saxatilis'') and white bass (''M. chrysops''), belong to the two extant taxon, extant genera ''Dicentrarchus'' and ''Morone'' of the family Moronidae. * Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capri
Capri ( , ; ) is an island located in the Tyrrhenian Sea off the Sorrento Peninsula, on the south side of the Gulf of Naples in the Campania region of Italy. A popular resort destination since the time of the Roman Republic, its natural beauty, historic sites, and upscale tourism have made it famous worldwide. The island is characterized by its rugged limestone landscape, sea stacks (Faraglioni), coastal grottoes including the renowned Blue Grotto (Capri), Blue Grotto, and high cliffs overlooking the sea. Notable features include the harbours of Marina Grande, Capri, Marina Grande and Marina Piccola, the panoramic Belvedere of Tragara, the ruins of Roman imperial villas such as Villa Jovis, and the towns of Capri (town), Capri and Anacapri, the latter situated higher up the slopes of Monte Solaro, the island's highest point. Administratively, Capri is part of the Metropolitan City of Naples within the Campania region. The island is divided into two municipalities (''comuni''): ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tourists
Tourism is travel for pleasure, and the Commerce, commercial activity of providing and supporting such travel. World Tourism Organization, UN Tourism defines tourism more generally, in terms which go "beyond the common perception of tourism as being limited to holiday activity only", as people "travelling to and staying in places outside their usual environment for not more than one consecutive year for leisure and not less than 24 hours, business and other purposes". Tourism can be Domestic tourism, domestic (within the traveller's own country) or International tourism, international. International tourism has both incoming and outgoing implications on a country's balance of payments. Between the second half of 2008 and the end of 2009, tourism numbers declined due to a severe Economy, economic slowdown (see Great Recession) and the outbreak of the 2009 2009 flu pandemic, H1N1 influenza virus. These numbers, however, recovered until the COVID-19 pandemic put an abrupt end to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acqua Pazza (wine)
; ) is a drink, a type of wine by-product made by peasants in the Tuscany region of Italy from the leftovers of wine production. Also called ''acquarello'', ''mezzone'', or ''vinello'', it has been described as "a watered down wine of second choice" by Apergi and Bianco (1991, 87). Origin In Tuscany, the '' mezzadria'' peasants were involved in wine production, but most of the wine produced went to the landlord. As they were left with little to drink, they would make a kind of wine by mixing the stems, seeds, and pomace left over from the wine production with large quantities of water, bringing it to a boil, hermetically sealing it in a terracotta vase, and letting it ferment Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic compound, Organic molecules, such as glucose or other sugars, are Catabo ... for several days. This resulted in a slightly effervesc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Winemaking
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for ''primary fermentation'' and potentially another 5 to 10 days for a '' secondary fermentation''. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines. History The natural occurrence of fermentation means it was probably first observed long ago by humans.H. Johnson: ''Vintage: The St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
