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Tunisian Cuisine
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Arab cuisine, Arab, Mediterranean cuisine, Mediterranean, Punic people, Punic, and Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italy, Italians, Andalusians, France, French and Arabs. Like many countries in the Mediterranean basin, the Tunisian cuisine is heavily based on olive oil, spices, tomatoes, seafood and meat. Yet, it has a distinctive spiciness that differs it from surrounding cuisines. Origins Tunisian cuisine developed from Berbers, ancient Carthage, Rome, the Islamic conquest of the Maghreb, and the Ottoman Empire. The Tunisian cuisine has also been strongly influenced by Italian (especially Sicilian cuisine, Sicilian). During its era of French protectorate of Tunisia, French colonial rule Tunisia marketed its difference ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sicilian Cuisine
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek cuisine, Greek, Spanish cuisine, Spanish, Jewish cuisine, Jewish, Maghrebi cuisine, Maghrebi, and Arab cuisine, Arab influences. The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece: his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known. Overview Sicily shows traces of all the cultures which established themselves on the island over the last two millennia. Although its cuisine undoubtedly has a predominantly Italian base, Sicilian food also has Spanish, Greek, and Arab influences. The ancient Romans introduced lavish dishes based on goose. The Byzantine Greeks, Byzantines favour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Cumin '', black caraway is also called kalonji or nigella, and more common in the Far East, Mideast, Bangladesh, India and Africa. The seeds vary in shape, are pure dark black, with no other visible colors. This seed is used at the beginning of Indian Subcontinent cui ...
Black cumin can refer to the seeds of either of two quite different plants, both of which are used as spices: * ''Elwendia persica'', black cumin is considered similar to caraway, but they are two distinctly different plants. The seeds differ dramatically in shape, color and size. Caraway seeds appear brown in color, while Black Cumin is mostly black with a slight curve shape. This seed may be used in rice water to bring a slight flavor to the rice. * ''Nigella sativa ''Nigella sativa'' (common names, black caraway, black cumin, nigella or kalonji) is an annual flowering plant in the family Ranunculaceae, native to western Asia (Arabia, the Levant, Cyprus, Turkey, Iran and Iraq), and eastern Europe (Bulgari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caraway
Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been called by many names in different regions, with names deriving from the Latin ( cumin), the Greek ''karon'' (again, cumin), which was adapted into Latin as (now meaning caraway), and the Sanskrit ''karavi'', sometimes translated as "caraway", but other times understood to mean "fennel".Katzer's Spice PagesCaraway Caraway (''Carum carvi'' L.)/ref> English use of the term caraway dates to at least 1440, possibly having Arabic origin.Walter William Skeat, Principles of English Etymology, Volume 2, page 319. 189Words of Arabic Origin/ref> Description The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on stems. The main flower stem is tall, wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency (spicy heat) in many cuisines. Capsaicin and the related Capsaicin#Capsaicinoids, capsaicinoids give chili peppers their intensity when ingested or topical application, applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level. Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of List of Capsicum cultivars, multiple varieties across the world for food and traditional medicine. Five ''Capsicum'' sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harissa
Harissa (, from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasting#Vegetables, roasted chili pepper, red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and Olive oil, olive oil to carry the oil-soluble flavors. Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's UNESCO Intangible Cultural Heritage Lists, Intangible Cultural Heritage. The origin of harissa goes back to the importation of chili peppers into North African cuisine, Maghrebian cuisine by the Columbian exchange, presumably during the Conquest of Tunis (1535), Spanish occupation of Ottoman Tunisia between Conquest of Tunis (1535), 1535 and Conquest of Tunis (1574), 1574. Etymology The word derives from the Arabic root () 'to pound, to break into pieces', referring to pounding chilis, a tool traditionally used to make the paste in the Maghreb is called , and simil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Merguez Sausages
Merguez () is a red, spicy lamb- or beef-based fresh sausage in Maghrebi cuisine. In France, merguez became popular in the 1960s and 1970s, as Algerian immigrants and the pieds-noirs of Algeria settled in the country and opened small shops and restaurants that served traditional dishes like merguez. The popularity of merguez in France was also fueled by the rise of fast food chains like Quick and McDonald's, which began to offer merguez sandwiches and burgers to cater to their North African clientele. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa, which give it its characteristic piquancy and red color, as well as other spices such as sumac, fennel and garlic. Merguez is usually eaten grilled. While not in traditional Maghrebi couscous, it is often used in couscous royal in France. It is also eaten in sandwiches and with french fries and dijon mustard. Etymol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eating Asida
Eating (also known as consuming) is the ingestion of food. In biology, this is typically done to provide a heterotrophic organism with energy and nutrients and to allow for growth. Animals and other heterotrophs must eat in order to survive – carnivores eat other animals, herbivores eat plants, omnivores consume a mixture of both plant and animal matter, and detritivores eat detritus. Fungi digest organic matter outside their bodies as opposed to animals that digest their food inside their bodies. For humans, eating is more complex, but is typically an activity of daily living. Physicians and dieticians consider a healthful diet essential for maintaining peak physical condition. Some individuals may limit their amount of nutritional intake. This may be a result of a lifestyle choice: as part of a diet or as religious fasting. Limited consumption may be due to hunger or famine. Overconsumption of calories may lead to obesity and the reasons behind it are myriad, however, its p ... [...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] |
Orientalism In Early Modern France
In early modern France, Orientalism refers to the interaction of pre-modern France with the Orient, and especially the cultural, scientific, artistic and intellectual impact of these interactions, ranging from the academic field of Oriental studies to Orientalism in fashions in the decorative arts. Early study of Oriental languages The first attempts to Oriental studies, study oriental languages were made by the Church in Rome, with the establishment of the ''Studia Linguarum'' in order to help the Dominican Order, Dominicans liberate Christian captives in Islamic lands. The first school was established in Tunis by Raymond of Penyafort in the 12th and early 13th century.McCabe, p.29 In 1311, the Council of Vienne decided to create schools for the study of oriental languages in the universities of Paris, Bologna, Oxford, Salamanca and Rome. The first Orientalist, Guillaume Postel (1536) From the 16th century, the study of oriental languages and cultures was progressively trans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Metropolitan France
Metropolitan France ( or ), also known as European France (), is the area of France which is geographically in Europe and chiefly comprises #Hexagon, the mainland, popularly known as "the Hexagon" ( or ), and Corsica. This collective name for the European regions of France is used in everyday life in France but has no administrative meaning, with the exception that only Metropolitan France is part of the Schengen Area. Indeed, the overseas departments and regions of France, overseas regions have exactly the same administrative divisions of France, administrative status as the metropolitan regions. Metropolitan France comprises mainland France and Corsica, as well as nearby List_of_islands_of_France#Islands_of_metropolitan_France, French islands in the Atlantic Ocean, the English Channel and the Mediterranean Sea waters. Its borders have undergone significant territorial evolution of France, changes over the centuries, particularly in the east, but have remained unaltered since 1947 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
