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Alicot
An , otherwise known as an or is a southern French stew made of the cheapest parts of poultry, slowly simmered. Etymology and origin The first two forms of the name derive from – wings and – cooked. Variants are and .Sharman, p. 5 The third form, , means giblet stew.Montagné, p. 26 The dish is associated with the southern French region of Occitania: '' Larousse Gastronomique'' classifies the dish as Languedoc cuisine. It is also associated with the Aveyron department of the region,Claustres, 1998, pp. 85–86 and other areas in the south-west of France.Claustres, 2010, p. 35; and Claustres, 1995, p. 45 Content The main ingredients are usually the heads, feet, wing tips, gizzards, and giblets of poultry – variously chicken, duck, geese or turkey.Schwabe, p. 220Roberts p. 95 White wine, onions, tomatoes, garlic and diced bacon are included in most recipes, but there are variants: Elizabeth David Elizabeth David ( Gwynne, 26 December 1913 – 22 May 1992) was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southern France
Southern France, also known as the south of France or colloquially in French as , is a geographical area consisting of the regions of France that border the Atlantic Ocean south of the Marais Poitevin,Louis Papy, ''Le midi atlantique'', Atlas et géographie de la France moderne, Flammarion, Paris, 1984. Spain, the Mediterranean Sea and Italy. It includes southern Nouvelle-Aquitaine in the west, Occitania in the centre, the southern parts of Auvergne-Rhône-Alpes in the northeast, Provence-Alpes-Côte d'Azur in the southeast, as well as the island of Corsica in the southeast. Southern France is generally considered part of southern Europe because of its association with the Mediterranean Sea. The colloquial French name for the region, ''le Midi'', is derived from an Old French compound composed of ''mi'' ("middle") and ''di'' ("day"), meaning literally "midday". Thus, the term is comparable in both origin and meaning to , which to indicates southern Italy, and Romanian whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Giblets
Giblets is a culinary term for the edible offal of a fowl, typically including the Heart#Food, heart, gizzard, Liver (food), liver, and other organs. A whole bird from a butcher is often packaged with the giblets, sometimes sealed in a bag within the body cavity. The neck is often included with the giblets; in the West it is usually separated from the body during butchering. History In his 19th century culinary dictionary, Alexandre Dumas defines giblets as "the comb and kidneys of the rooster, the wing tips of hens, the spinal marrow, gizzard, and neck of the turkey, calves' sweetbreads and brains". They can be made as a standalone dish with beef marrow Bouillon (broth), bouillon, mushrooms, artichoke, truffles (when in season) and celery. This giblet dish can be served as a casserole with rice, or used as a filling for the pastry vol-au-vent. This was considered daily fare, and not intended for special occasions. Culture There are a number of recipes that use giblets. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Soups
The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and widespread domesticated animals in the world. Chickens are primarily kept for chicken as food, their meat and egg as food, eggs, though they are also kept as pets. As of 2023, the global chicken population exceeds 26.5 billion, with more than 50 billion birds produced annually for consumption. Specialized breeds such as broilers and laying hens have been developed for meat and egg production, respectively. A hen bred for laying can produce over 300 eggs per year. Chickens are social animals with complex vocalizations and behaviors, and cultural references to chickens, feature prominently in folklore, religion, and literature across many societies. Their economic importance makes them a central component of global animal husbandry and agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Occitan Cuisine
A slice of clafoutis, a cherry-based dessert Occitan cuisine is the traditional cuisine and gastronomy of Occitania, the supranational region where Occitan is traditionally spoken. Introduction Occitan cuisine is a kind of Mediterranean cuisine, very close to Catalan cuisine in the west and to Italian cuisine in the east. This is due not only to the great breadth of Occitania, which goes from the Atlantic Ocean, to the South of France and to the Mediterranean Sea, but to its great geographic diversity as well, the latter whereof grants Occitan cuisine many different kinds of ingredients and dishes adapted to differing localities. As with other Mediterranean cuisines, it has basic ingredients with strong flavors, such as garlic, olives, salted fish, olive oil and wine, but it also shares some characteristics with Atlantic cuisines, such as the use of cheese and butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned crea ... [...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] |
Haricot
''Phaseolus vulgaris'', the common bean,, is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other ''Phaseolus'' species, is as a member of the legume family, Fabaceae. Like most members of this family, common beans acquire the nitrogen they require through an association with rhizobia, which are nitrogen-fixing bacteria. The common bean has a long history of cultivation. All wild members of the species have a climbing habit, but many cultivars are classified either as ''bush beans'' or ''climbing beans'', depending on their style of growth. The other major types of commercially grown beans are the runner bean (''Phaseolus coccineus'') and the broad bean (''Vicia faba''). Beans are grown on every continent except Antarctica. In 2022, 28 million tonnes of dry common beans were produced worldwide, led by India with 23 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cèpe
''Boletus edulis'' (English: cep, penny bun, porcino) is a basidiomycete fungus, and the type species of the genus ''Boletus''. It is prized as an edible mushroom. The fungus produces spore-bearing fruit bodies above ground in summer and autumn. The fruit body has a large brown cap which on occasion can reach , rarely in diameter and in weight. Like other boletes, it has tubes extending downward from the underside of the cap, rather than gills; spores escape at maturity through the tube openings, or pores. The pore surface of the ''B. edulis'' fruit body is whitish when young, but ages to a greenish-yellow. The stout stipe, or stem, is white or yellowish in colour, up to , rarely tall and thick, and partially covered with a raised network pattern, or reticulations. The fungus grows in deciduous and coniferous forests and tree plantations, forming symbiotic ectomycorrhizal associations with living trees by enveloping the tree's underground roots with sheaths of f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elizabeth David
Elizabeth David ( Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British cuisine, British dishes. Born to an upper-class family, David rebelled against social norms of the day. In the 1930s she studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Italy, where their boat was confiscated. They reached Greece, where they were nearly trapped by the Battle of Greece, German invasion in 1941, but escaped to Egypt, where they parted. She then worked for the British government, running a library in Cairo. While there she married, but she and her husband separated soon after and subsequently divorced. In 1946 David returned to England, where Rationing in the United Kingdom, food rationing imposed during the Second World War re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gizzards
The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (birds and other dinosaurs, crocodiles, alligators, pterosaurs), earthworms, some gastropods, some fish, and some crustaceans. This specialized stomach constructed of thick muscular walls is used for grinding up food, often aided by particles of stone or grit. In certain insects and molluscs, the gizzard features chitinous plates or teeth. Etymology The word ''gizzard'' comes from the Middle English ''giser'', which derives from a similar word in Old French ''gésier'', which itself evolved from the Latin">-4; we might wonder whether there's a point at which it's appropriate to talk of the beginnings of French, that is, when it wa ... ''gésier'', which itself evolved from the Latin ''gigeria'', meaning giblets. Structure In birds Birds swallow food and store it in their crop if necessary. Then the food passes into their ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poultry
Poultry () are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, Eggs as food, eggs or feathers. The practice of animal husbandry, raising poultry is known as poultry farming. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and domestic turkey, turkeys). The term also includes waterfowls of the family Anatidae (ducks and geese) but does not include wild birds hunted for food known as game (hunting), game or wild meat, quarry. Recent genomic studies involving the four extant junglefowl species reveals that the domestication of chicken, the most populous poultry species, occurred around 8,000 years ago in Southeast Asia. This was previously believed to have occurred around 5,400 years ago, also in Southeast Asia. The process may have originally occurred as a result of people hatching and rearing young birds from eggs collected from the wild, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Departments Of France
In the administrative divisions of France, the department (, ) is one of the three levels of government under the national level ("territorial collectivity, territorial collectivities"), between the Regions of France, administrative regions and the Communes of France, communes. There are a total of 101 departments, consisting of ninety-six departments in metropolitan France, and five Overseas department and region, overseas departments, which are also classified as overseas regions. Departments are further subdivided into 333 Arrondissements of France, arrondissements and 2,054 Cantons of France, cantons (as of 2023). These last two levels of government have no political autonomy, instead serving as the administrative basis for the local organisation of police, fire departments, and, in certain cases, elections. Each department is administered by an elected body called a departmental council (France), departmental council ( , ). From 1800 to April 2015, these were called gene ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aveyron
Aveyron (; ) is a Departments of France, department in the Regions of France, region of Occitania (administrative region), Occitania, Southern France. It was named after the river Aveyron (river), Aveyron. Its inhabitants are known as ''Aveyronnais'' (masculine) or ''Aveyronnaises'' (feminine) in French. The inhabitants of Aveyron's Prefectures in France, prefecture, Rodez, are called ''Ruthénois'', based upon the first settlers in the area, the Ruteni. With an area of and a population of 279,595, Aveyron is a largely rural department with a population density of . History Aveyron is one of the Departments of France, original 83 departments created during the French Revolution on 4 March 1790. The earliest known inhabitants of the region were the Rutenii tribe, though the area was inhabited prior to their tenure. The department has many prehistoric monuments, including over a thousand dolmens, the most of any department in France. During the medieval and early modern perio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
