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Baguettes
A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about and a usual length of about , but can be up to long. In November 2018, documentation surrounding the "craftsmanship and culture" of making this bread was added to the French Ministry of Culture's National Inventory of Intangible Cultural Heritage. In 2022, the artisanal know-how and culture of baguette bread was inscribed to the UNESCO Intangible Cultural Heritage Lists. History Much of the history of the baguette is speculation; however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, French bakers started using " ''gruau''," a highly refined Hungarian high-milled flour in the early 19th century, Viennese steam oven baking was introduced to Paris in 1839 by Augus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baguette De Pain, WikiCheese Lausanne
A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp Bread#Crust, crust. A baguette has a diameter of about and a usual length of about , but can be up to long. In November 2018, documentation surrounding the "craftsmanship and culture" of making this bread was added to the Ministry of Culture (France), French Ministry of Culture's National Inventory of Intangible Cultural Heritage. In 2022, the artisanal know-how and culture of baguette bread was inscribed to the UNESCO Intangible Cultural Heritage Lists. History Much of the history of the baguette is speculation; however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, French bakers started using "Flour#Type numbers, ''gruau''," a highly refined Vienna bread#Hungarian high milling, Hungarian high-milled flour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grand Prix De La Baguette De Tradition Française De La Ville De Paris
The Concours de la meilleure baguette de Paris, officially the Grand prix de la baguette de tradition française de la ville de Paris, is an annual competition to determine the best baguette in Paris. First held in 1994, the competition is organized by the city of Paris in collaboration with the Confédération nationale de la boulangerie-pâtisserie française (National Confederation of French Bakeries and Patisseries). The winner receives a medal and a prize of 4,000 euros. The bakery is given the honor of becoming a supplier to the Élysée, the official residence of the President of France, for one year. History The competition has been organized by the Hôtel de Ville, Paris, Paris City Hall every year since 1994. It takes place on the premises of the Professional Chamber of Baker-Pastry Craftsmen, on the Île Saint-Louis. The jury of 15 members is made up of professionals, food journalists, and, since 2020, six Parisians drawn by a lottery. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Mì
In Vietnamese cuisine, , bánh mỳ or banh mi (, ; , 'bread' (Hanoi: �aʲŋ̟˧˥.mi˧˩or Saigon: �an˧˥.mi˧˩), is a short baguette with thin, crisp crust and a soft, airy texture. It is often split lengthwise and filled with meat and savory ingredients like a submarine sandwich and served as a meal, called . Plain is also eaten as a staple food. A typical Vietnamese roll or sandwich is a fusion of meats and vegetables from native Vietnamese cuisine such as (Vietnamese sausage), coriander (cilantro), cucumber, pickled carrots, and pickled daikon combined with condiments from French cuisine such as , along with red chili and mayonnaise. However, a variety of popular fillings are used, like (Chinese barbecued pork), xíu mại Vietnamese minced pork, and nem nướng grilled pork sausage, to even ice cream, which is more of a dessert. In Vietnam, bread rolls and sandwiches are typically eaten for breakfast, or as a snack. The baguette was introduced to Vietnam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
August Zang
August Zang (; 2 August 1807 – 4 March 1888) was an Austrian entrepreneur who founded the Viennese daily '' Die Presse''. He also had a major influence on French baking methods. Soldier and baker The son of Christophe Boniface Zang, a Vienna surgeon, August Zang became an artillery officer before he went to Paris, probably in 1837, to found a bakery, Boulangerie Viennoise, which opened in 1838 or 1839.The 1839 date and most of what follows regarding Zang's role in baking are documented in Jim Chevallier, "August Zang and the French Croissant: How Viennoiserie Came to France", p. 3–30. For the 1838 date, seGiles MacDonogh "Reflections on the Third Meditation of La Physiologie du goût and Slow Food". (p. 8); an Austrian PowerPoint �Ess-Stile– gives the date of 1840 (slide 46). The bakery itself later claimed that it had been founded that year, but earlier references have been documented. The bakery was quickly imitated, and its Austrian kipfel became the French croissant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seine (department)
Seine is a former department of France, which encompassed Paris and its immediate suburbs. It was the only enclaved department of France, being surrounded entirely by the former Seine-et-Oise department. Its prefecture was Paris and its INSEE number was 75. The Seine department was disbanded in 1968 and its territory divided among four new departments: Paris, Hauts-de-Seine, Seine-Saint-Denis and Val-de-Marne. '' La Dépêche'', 10 July 2014. General characteristics From 1929 to its abolition in 1968, the department consis ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Napoleon Bonaparte
Napoleon Bonaparte (born Napoleone di Buonaparte; 15 August 1769 – 5 May 1821), later known by his regnal name Napoleon I, was a French general and statesman who rose to prominence during the French Revolution and led Military career of Napoleon, a series of military campaigns across Europe during the French Revolutionary and Napoleonic Wars from 1796 to 1815. He led the French First Republic, French Republic as French Consulate, First Consul from 1799 to 1804, then ruled the First French Empire, French Empire as Emperor of the French from 1804 to 1814, and briefly again in 1815. He was King of Italy, King of Kingdom of Italy (Napoleonic), Italy from 1805 to 1814 and Protector of the Confederation of the Rhine, Protector of the Confederation of the Rhine from 1806 to 1813. Born on the island of Corsica to a family of Italian origin, Napoleon moved to mainland France in 1779 and was commissioned as an officer in the French Royal Army in 1785. He supported the French Rev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Parliament
The French Parliament (, ) is the Bicameralism, bicameral parliament of the French Fifth Republic, consisting of the Senate (France), Senate (), and the National Assembly (France), National Assembly (). Each assembly conducts legislative sessions at separate locations in Paris: the Senate meets in the Luxembourg Palace, Palais du Luxembourg, the National Assembly convenes at the Palais Bourbon, both on the Rive Gauche. Each house has its own regulations and rules of procedure. However, occasionally they may meet as a single house known as the Congress of the French Parliament (), convened at the Palace of Versailles, to revise and amend the Constitution of France. History and name The French Parliament, as a legislative body, should not be confused with the various parlements of the Ancien Régime in France, which were regional appeals courts with certain administrative functions varying from province to province and as to whether the local law was written and Roman, or cust ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dextrose
Glucose is a sugar with the molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight. It is used by plants to make cellulose, the most abundant carbohydrate in the world, for use in cell walls, and by all living organisms to make adenosine triphosphate (ATP), which is used by the cell as energy. In energy metabolism, glucose is the most important source of energy in all organisms. Glucose for metabolism is stored as a polymer, in plants mainly as amylose and amylopectin, and in animals as glycogen. Glucose circulates in the blood of animals as blood sugar. The naturally occurring form is -glucose, while its stereoisomer -glucose is produced synthetically in comparatively small amounts and is less biologically active. Glucose is a monosaccharide containing six carbon atoms ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croissant
A croissant (, ) is a French cuisine, French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. It is a buttery, flaky, ''viennoiserie'' pastry inspired by the shape of the Austrian cuisine, Austrian ''Kifli, kipferl'', but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminated dough, laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since Late antiquity, antiquity. The modern croissant was developed in the early 20th century, when France, French bakers replaced the brioche dough of the ''kipferl'' with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen food, frozen, preformed bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Firebrick
A fire brick, firebrick, fireclay brick, or refractory brick is a block of ceramic material used in lining furnaces, kilns, fireboxes, and fireplaces. Made of primarily oxide materials like silica and alumina in varying ratios, these insulating materials are able to withstand extremely high temperatures, and have a low thermal conductivity for greater energy efficiency. Refractory bricks generally range from 25-45% alumina, and ~60% silica, with additional magnesium, calcium, potassium oxides. Usually dense fire bricks are used in applications with extreme mechanical, chemical, or thermal stresses, such as the inside of a wood-fired kiln or a furnace, which is subject to abrasion from wood, fluxing from ash or slag, and high temperatures. In other, less harsh situations, such as in an electric or natural gas fired kiln, more porous bricks, commonly known as "kiln bricks", are a better choice. They are weaker, but they are much lighter and easier to form and insulate far bett ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brick Oven
A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay (clay oven), or cob (cob oven). Though traditionally wood-fired, coal-fired ovens were common in the 19th century, and modern masonry ovens are often fired with natural gas or even electricity. Modern masonry ovens are closely associated with artisan bread and pizza, but in the past they were used for any cooking task involving baking. Origins and history Prehistory Humans constructed masonry ovens long before the advent of writing. The development of cooking technologies began when early humans started using fire to prepare food, initially through methods such as spit-roasting over open flames or embers. Starchy roots and other foods that required longer cooking times were often buried in hot ashes and sometimes covered with heated stones or more ash. For larger quantities, cooking was carried out in earth ovens, pits he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yard
The yard (symbol: yd) is an English units, English unit of length in both the British imperial units, imperial and US United States customary units, customary systems of measurement equalling 3 foot (unit), feet or 36 inches. Since 1959 it has been by international yard and pound, international agreement standardized as exactly 0.9144 Metre, meter. A distance of 1,760 yards is equal to 1 mile. The theoretical survey foot, US survey yard is very slightly longer. Name The term, ''yard'' derives from the Old English , etc., which was used for branches, staves and measuring rods. It is first attested in the late 7th century Ine of Wessex#Laws, laws of Ine of Wessex, wherein the "yard of land" mentioned is the virgate, yardland, an old English unit of tax assessment equal to hide (unit), hide. Around the same time the Lindisfarne Gospels account of the messengers from John the Baptist in the Gospel of Matthew used it for a branch swayed by the wind. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
