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Beuschel
Beuschel is a dish that is typically a ragout made from lungs and other organs, such as heart, kidneys, spleen, and tongue, from calf, beef, pork, or game. It is often served with a sour cream sauce and bread dumplings. It is a dish of Viennese cuisine but is widespread in all of Austria, Bavaria, and Bohemia. The word ''Beuschel'' (sometimes also called ''Peuschel'') and ''Lüngerl'' ( Bavarian for "heart, lungs, spleen, and liver") also refer to the upper entrails of a slaughtered animal, including fish. Name In Austrian hunting terminology, the term refers to the lungs, liver, heart, spleen, and kidneys of game, known as the "hunter's right." According to the Duden, the word dates back to the early meaning of "Bausch" (swelling), which was used to refer to entrails. According to the ''Historische Lexikon Wien'' ''(Historical Lexicon of Vienna''), the term likely derives from "pauschen, bauschen," which means to inflate (the lungs). Starting from Vienna and its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viennese Cuisine
Viennese cuisine is the cuisine that is characteristic of Vienna, Austria, and a majority of its residents. Viennese cuisine is often treated as equivalent to Austrian cuisine, but while elements of Viennese cuisine have spread throughout Austria, other Austrian regions have their own unique variations. Viennese cuisine is best known for its Wiener schnitzel and pastries, but it includes a wide range of other unique dishes. Vienna has been the capital of Austria for more than a thousand years. It became the cultural centre of the nation and developed its own regional cuisine; as such, Viennese cuisine has distinct cooking. The variety of ingredients sold on the Naschmarkt might lead to the thought of a broadly varied cooking culture. In fact, dishes heavily depending on meat make up typical Viennese cuisine: Wiener schnitzel ( veal coated in breadcrumbs and fried), Tafelspitz (boiled beef), Beuschel (a ragout containing veal lungs and heart), and Selchfleisch (smoked mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austria
Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populous city and state. A landlocked country, Austria is bordered by Germany to the northwest, the Czech Republic to the north, Slovakia to the northeast, Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the west. The country occupies an area of and has a population of 9 million. Austria emerged from the remnants of the Eastern and Hungarian March at the end of the first millennium. Originally a margraviate of Bavaria, it developed into a duchy of the Holy Roman Empire in 1156 and was later made an archduchy in 1453. In the 16th century, Vienna began serving as the empire's administrative capital and Austria thus became the heartland of the Habsburg monarchy. After the dissolution of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat Meat
Goat meat or goat's meat is the meat of the domestic goat ''(Capra aegagrus hircus)''. The common name for goat meat is simply "goat", while that from young goats can be called ''capretto'' (It.), ''cabrito'' (Sp. and Por.) or ''kid''. In South Asian and Caribbean cuisine, mutton commonly means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003''s.v.'', definition 1b In South Asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. The culinary name "chevon", a blend word">blend of 'goat' and 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the United States Department of Agriculture in 1928., however the term never caught on and is not encountered in the USA. "Cabrito", a word of Spanish and Portuguese origin, refers specifically to the meat of a young, milk-fed goat. It is also known as chivo. In cuisine Goat is both a staple and a delicacy in world's cuisines. The cuisines best known for their u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian_language.html" ;"title="Spanish language">Spanish, Italian language">Italian and Arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coburg (district)
Coburg () is a ''Landkreis'' (district) in Bavaria, Germany. It is bounded by (from the east and clockwise) the districts of Kronach, Lichtenfels, Bamberg and Haßberge, and by the state of Thuringia (districts Hildburghausen and Sonneberg). The district surrounds, but does not include the city of Coburg. History The city of Coburg largely influences the history of the district. From 1826 to 1918, the region was part of the small duchy of Saxe-Coburg-Gotha (see Thuringia). In a referendum from 1919, the Coburg portion of this state decided to join Bavaria (united in 1920). The present district is identical to that portion but excludes Coburg and the exclave of Königsberg, which is part of Haßberge district. The city of Neustadt was a district-free city until 1972 and was then incorporated into the district. Geography The district is located in the hilly country between the Thuringian Slate Mountains and the Main valley. Economy In 2017 (latest data available) the GD ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment ( terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Cau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cuisine
Swiss cuisine is influenced by Austrian, French, German and Northern Italian cuisine, as well as by the history of Switzerland as a primarily agricultural country. As a result, many traditional Swiss dishes tend to be relatively plain and are made from basic ingredients, such as potatoes and Swiss cheese. The great cultural diversity within Switzerland is also reflected in the great number of regional or local specialties. Well-known Swiss dishes include raclette and fondue (molten cheese eaten with bread or potatoes), rösti (fried grated potatoes), muesli (an oatmeal breakfast dish) and Zürcher Geschnetzeltes (veal and mushrooms on a cream sauce). Food and dishes There are many regional dishes in Switzerland. One example is Zürcher Geschnetzeltes, thin strips of veal with mushrooms in a cream sauce typically served with rösti. Italian cuisine is popular in contemporary Switzerland, particularly pasta and pizza. Foods often associated with Switzerland include parti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egerland
The Egerland ( cs, Chebsko; german: Egerland; Egerland German dialect: ''Eghalånd'') is a historical region in the far north west of Bohemia in what is today the Czech Republic, at the border with Germany. It is named after the German name ''Eger'' for the town of Cheb and the main river Ohře. The north-western panhandle around the town of Aš (Asch) was historically part of Vogtland before being incorporated into the Lands of the Bohemian Crown in the 16th century; it is thus known as Bohemian Vogtland (German: '; Czech: '). The rest of historic Vogtland is divided between the German states of Saxony, Thuringia and Bavaria. Geography The Egerland forms the northwestern edge of the Czech Republic. Originally, it was a small region of less than around the historic town of Eger, now named Cheb, roughly corresponding with the present-day Cheb District of the Karlovy Vary Region, originally with the exception of Aš, but including the headwaters of the Ohře river and the area ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duden
The Duden () is a dictionary of the Standard High German language, first published by Konrad Duden in 1880, and later by Bibliographisches Institut GmbH. The Duden is updated regularly with new editions appearing every four or five years. , it is in its 28th edition. It is printed as twelve volumes, with each volume covering different aspects of the German language such as loanwords, etymology, pronunciation, synonyms, etc. The first of these volumes, ' (English: The German orthography), has long been the prescriptive source for Standard High German spelling. The Duden has become the preeminent language resource of the Standard High German language, stating the definitive set of rules regarding grammar, spelling and use of Standard High German language. History Konrad Duden's Schleizer Duden (1872) and Urduden (1880) In 1872, Konrad Duden, then headmaster of a ' (secondary school), had his treatise ''Die deutsche Orthoschrift'' (“German orthography”) published by B.G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish As Food
Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients throughout human history. The English language does not have a special culinary name for food prepared from fish like with other animals (as with '' pig'' vs. ''pork''), or as in other languages (such as Spanish '' pez'' vs. '' pescado''). In culinary and fishery contexts, ''fish'' may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In ''per capita'' terms, food fish consumption has grown from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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