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Swiss Cuisine
Swiss cuisine (, , , ) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the Languages of Switzerland, linguistic, Culture of Switzerland, cultural and Geography of Switzerland, geographical diversity. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food from refined products like bread and wine. Typical ingredients include Dairy product, dairy(especially cheese and milk), Potato, potatoes, Grain, grains and Root vegetable, root vegetables, which feature prominently in traditional Alpine cuisine, Alpine recipes and cuisines. Switzerland is historically an Agriculture in Switzerland, agricultural country, with many regions being isolated from each other by the Alps. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stand Mit Schweizer Nahrungsmitteln
Stand or The Stand may refer to: Other * To assume the upright position of standing * Forest stand, a group of trees * Area of seating in a stadium, such as bleachers * Stand (cricket), a relationship between two players * Stand (drill pipe), 2 or 3 joints of drill pipe connected together on a drilling rig * Bus stand, where public service vehicles are parked between journeys; or specific stops in a bus station * Tree stand, platform used in hunting * The Stand Comedy Club, in Edinburgh, Glasgow and Newcastle upon Tyne * Stand, Greater Manchester, a residential area in England * STAND (organization) (originally ''Students Taking Action Now: Darfur''), a student activist group under Aegis Trust * A food business: ** Fruit stand ** Hot dog stand ** Lemonade stand * A support or holder, such as: ** Standing frame, assistive technology supporting a person who could not otherwise stand erect ** Kickstand of a bicycle or motorcycle ** Christmas tree stand ** Music stand ** Cymbal stand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Root Vegetable
Root vegetables are underground plant parts eaten by humans or animals as food. In agricultural and culinary terminology, the term applies to true roots, such as taproots and root tubers, as well as non-roots such as bulbs, corms, rhizomes, and stem tubers. Potatoes are technically not roots, and sweet potatoes are a type of root called tuberous roots. Description Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and balance of starches, sugars, and other carbohydrates. List of root vegetables The following list classifies root vegetables organized by their roots' anatomy. Modified plant stem * Corm **'' Amorphophallus konjac'' (konjac) ** ''Colocasia esculenta'' (taro) ** ''Eleocharis dulcis'' (Chinese water chestnut) ** ''Ensete'' spp. (enset) ** '' Nymphaea'' spp. (waterlily) ** '' Pteridium esculentum'' ** ''Sagittaria'' spp. (arrowhead or wapatoo) ** ''Typha spp. ** '' Xanthosoma'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Production In Switzerland
There is a long history of olive cultivation and olive oil production in southern Switzerland. Ticino is the main production region, with the Grisons being the only other production area in the country. However, olive production is economically marginal, as Switzerland lies at the northern limit of the cultivation area. History It is not known when the olive tree was introduced in Switzerland. Retired legionaries from Julius Caesar's campaign in Gaul are said to have planted olive trees on the shores of Lake Como, which lies a few kilometres east of the current Swiss border. It is possible that they moved further towards Lake Lugano. It is also possible that the olive tree was domesticated in Ticino starting from indigenous wild-olive trees. Olive oil production on Swiss territory is attested by the monk Ekkehard IV from St. Gallen around the year 1000. He notably wrote: "Hunc olee fructum faciat lux, pax benedictum" ("This fruit of the olive tree gives light and blesses peace") ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chestnut Production In Switzerland
There is a long history of chestnut cultivation and consumption in Switzerland, particularly in the southern regions. During the 20th century, chestnut has evolved from a staple food to a popular confectionery ingredient. The chestnut was introduced in Ticino during the Roman era. Chestnut orchard, Chestnut grove and coppice management replaced slash-and-burn agriculture. The climate of southern Switzerland particularly suited the chestnut, to the point it became known as the "bread tree". The chestnut was also introduced in the southern valleys of the Grisons and Valais. Chestnut cultivation declined in the 18th century, when potatoes and maize were introduced in Switzerland. It remained however an important staple food for the poors until the early 20th century; the Siegfried Map introduced a specific symbol for chestnut groves in 1914. The maintenance of chestnut groves ceased during the 20th century due to diseases and declined after the massive exploitation of wood for tanni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Wine
Swiss wine is produced from nearly of vineyards, and the wines are mainly produced in the west and in the south of Switzerland, in the cantons of Geneva, Neuchâtel, Ticino, Valais and Vaud. White grape varieties are grown on 43% of the country's vineyard area, and red grape varieties on 57%. According to the Swiss Federal Office of Agriculture, Swiss wine production in 2019 was just over , almost equal amounts red and white. Nearly all the national production is drunk within the national boundaries; less than 2% of the wine is exported (mainly to Germany). For example, in 2019, only 13,193 hectolitres were exported. Switzerland ranks in the top 10 of per capita consumption of wine, and as of 1983 imported two thirds of it, including more Beaujolais than the United States. In 2019, 1,784,371 hectolitres of wine consumed was imported, compared to 945,585 hectolitres of domestic wine consumed. History The tradition of wine and viticulture in Switzerland is very old, beginning no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
OECD
The Organisation for Economic Co-operation and Development (OECD; , OCDE) is an international organization, intergovernmental organization with 38 member countries, founded in 1961 to stimulate economic progress and international trade, world trade. It is a forum (legal), forum whose member countries describe themselves as committed to democracy and the market economy, providing a platform to compare policy experiences, seek answers to common problems, identify good practices, and coordinate domestic and international policies of its members. The majority of OECD members are generally regarded as developed country, developed countries, with High-income economy, high-income economies, and a very high Human Development Index. their collective population is 1.38 billion people with an average life expectancy of 80 years and a median age of 40, against a global average of 30. , OECD Member countries collectively comprised 62.2% of list of countries by GDP (nominal), global nom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appellation D'origine Protégée (Switzerland)
In Switzerland, the ''appellation d'origine protégée'' (, ; abbr. AOP ) is a geographical indication (see also Appellation) protecting the origin and the quality of traditional food products other than wines (wines have another label called ''appellation d'origine contrôlée'', AOC, 'controlled designation of origin'). In the past, the ''appellation d'origine contrôlée'' certification was used for both wines and other food products. In 2013, to match the system of the European Union, the ''appellation d'origine contrôlée'' was replaced by the ''appellation d'origine protégée'' for agricultural products other than wine. Geographical indications and traditional specialities in Switzerland The ''appellation d'origine protégée'' (AOP, protected designation of origin) certifies that "everything, from the raw material to the processing and the final product, comes from one clearly defined region of origin". The ''indication géographique protégée'' (IGP, protected ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocessed, they taste intensely bitter. In making chocolate, these seeds Cocoa bean fermentation, are usually fermented to develop the flavor. They are then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate (a.k.a., plain chocolate), or, with the addition of milk, can be made into milk chocolate. Making milk chocolate with cocoa butter and without cocoa solids produces white chocolate. In some chocolates, other ingredients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rösti
or () is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern and in parts of the canton of Fribourg, but is now eaten all over Switzerland and around the world. The French name directly refers to the dish's origins. Many Swiss people consider to be a national dish. Rather than considering it a complete breakfast, lunch or dinner, it is more commonly served to accompany other dishes such as (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. It is commonly available in Swiss restaurants, as a replacement for the standard side dish of a given meal. Preparation dishes are made with coarsely grated potato, either parboiled or raw. are most often pan-fried and shaped in the frying pan during cooking, but they can also be baked in the oven. Depending on the frying technique, oil, butter, cheese, or another fat may be added (and usually salt an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zürcher Geschnetzeltes
''Zürcher Geschnetzeltes'' (German for "sliced meat Zürich style", ''Züri-Gschnätzlets'' in Zürich German, émincé de veau à la zurichoise in French) is a Swiss dish from Zürich. The first mention of ''Zürcher Geschnetzeltes'' is in a cookbook from 1947. That recipe describes the ingredients as sliced veal strips, white wine, cream, and demiglace. Some contemporary recipes may also call for mushrooms and sliced veal kidney. Method The veal is cut into small thin strips, sautéed quickly in a very hot pan with a little butter and a bit of chopped onion, then taken out and kept warm. White wine is used to deglaze the pan, then cream and demiglace are added and reduced into a sauce. The meat is returned to the reduction, along with sliced mushrooms. Finally, the dish is seasoned with salt, pepper, and a squeeze of lemon juice. A dash of paprika is sometimes added as a garnish. Zürcher Geschnetzeltes is typically served with rösti, the traditional Swiss shredded p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raclette
Raclette (, ) is a dish of Swiss cuisine, Swiss origin, also popular in the other Alpine countries (France, Italy, Germany, Austria), based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an Appellation d'origine protégée (Switzerland), AOP. Raclette cheese is also a Swiss-type cheese marketed specifically to be used for this dish. Raclette is also served as street food, but often with bread instead of potatoes. History Dishes of melted cheese were mentioned in medieval texts from Swiss convents as early as 1291. Melted cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Canton of Valais, Valais and Canton of Fribourg, Fribourg (Switzerland), and Savoie and Haute-Savoie (France). It was then known in the German-speaking Switzerland, German-speaking part of Switzerl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fondue
Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union () in the 1930s. Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, , in which pieces of fruit or pastry are dipped into a melted chocolate mixture, , in which pieces of meat are cooked in hot oil, and (hot pot). Etymology The word is the feminine passive past participle, used as a noun, of the French verb 'to melt', and thus means 'melted'. It is first attested in French in 1735, in Vincent La Chapelle's ,Vincent la Chapelle, ''Le cuisinier moderne'p. 220/ref> and in English in 1878.Oxford English Dictionary, Secon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
