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Caquelon
A caquelon (), also called a fondue pot, is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue. The word ''caquelon'' is from a Swiss French term originating in the 18th century derived from the Alsatian word (akin to German , "glazed tile") referring to an earthenware casserole. The term is in common use throughout Switzerland, and in the Franche-Comté and Provence regions of France. The bottom of a caquelon requires a thickness sufficient to prevent burning of the melted cheese when the vessel is placed over a spirit burner at the table. Nevertheless, an encrusted layer of cheese forms on the bottom (called in German, in French) which is released when the fondue has been consumed and is shared between the diners. See also * List of cooking vessels This is a list of cooking vessels. A cooking vessel is a type of Cookware and bakeware, cookware or bakeware designed for cooking, baking, roasting, boiling or steamin ... [...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] |
Caquelon With Rechaud 2 (aka)
A caquelon (), also called a fondue pot, is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue. The word ''caquelon'' is from a Swiss French term originating in the 18th century derived from the Alsatian word (akin to German , "glazed tile") referring to an earthenware casserole. The term is in common use throughout Switzerland, and in the Franche-Comté and Provence regions of France. The bottom of a caquelon requires a thickness sufficient to prevent burning of the melted cheese when the vessel is placed over a spirit burner at the table. Nevertheless, an encrusted layer of cheese forms on the bottom (called in German, in French) which is released when the fondue has been consumed and is shared between the diners. See also * List of cooking vessels This is a list of cooking vessels. A cooking vessel is a type of Cookware and bakeware, cookware or bakeware designed for cooking, baking, roasting, boiling or steamin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carouge
Carouge () is a Municipalities of Switzerland, municipality in the Canton of Geneva, Switzerland. History Carouge is first mentioned in the Early Middle Ages as ''Quadruvium'' and ''Quatruvio''. In 1248 it was mentioned as ''Carrogium'' while in the 14th century it was known as ''Quarrouiz'' or ''Quarroggi''. In 1445 it was mentioned as ''Quaroggio''. The current city was built by Victor Amadeus III of Sardinia, King of Sardinia and Duke of Savoy, starting in 1760–70. It obtained the status of city in 1786. Carouge was taken by revolutionary France in 1792, apparently with considerable local support. During the Napoleonic wars, in 1814 Carouge was reincorporated into the Kingdom of Sardinia following a brief occupation by Austria. The Treaty of Turin (1816) transferred Carouge to the Canton of Geneva and it therefore became part of the Swiss Confederation. Geography Carouge has an area, , of . Of this area, or 4.8% is used for agricultural purposes, while or 8.5% is forest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Vessels
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cooking Vessels
This is a list of cooking vessels. A cooking vessel is a type of Cookware and bakeware, cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, Clay pot cooking, clay and various other ceramics. All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished. Cooking vessels * Bain-marie or double boiler – in cooking applications, usually consists of a pan of water in which another container or containers of food to be cooked is placed within the pan of water. * Beanpot – a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found. * Billycan – a lightweight cooking pot in the form of a metal bucketFarrell, Michael. "Death Watch: Reading the Common Object of the Billycan in ‘Waltzing Matilda’." Journal of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portable Stove
A portable stove is a cooking stove specially designed to be portable and lightweight, used in camping (recreation), camping, picnicking, backpacking (wilderness), backpacking, or other use in remote locations where an easily transportable means of cooking or heating is needed. Portable stoves can be used in diverse situations, such as for outdoor food service and catering and in field hospitals. Since the invention of the portable stove in the 19th century, a wide variety of designs and models have seen use in a number of different applications. Portable stoves can be broken down into several broad categories based on the type of fuel used and stove design: unpressurized stoves that use solid or liquid fuel placed in the burner before ignition; stoves that use a volatile liquid fuel in a pressurized burner; bottled gas stoves; and gravity-fed "spirit" stoves. History Early examples The shichirin, a lightweight charcoal stove, has been used in Japan in much the same form since ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provence
Provence is a geographical region and historical province of southeastern France, which stretches from the left bank of the lower Rhône to the west to the France–Italy border, Italian border to the east; it is bordered by the Mediterranean Sea to the south. It largely corresponds with the modern administrative Regions of France, region of Provence-Alpes-Côte d'Azur and includes the Departments of France, departments of Var (department), Var, Bouches-du-Rhône, Alpes-de-Haute-Provence, as well as parts of Alpes-Maritimes and Vaucluse.''Le Petit Robert, Dictionnaire Universel des Noms Propres'' (1988). The largest city of the region and its modern-day capital is Marseille. The Ancient Rome, Romans made the region the first Roman province beyond the Alps and called it ''Provincia Romana'', which evolved into the present name. Until 1481 it was ruled by the List of rulers of Provence, counts of Provence from their capital in Aquae Sextiae (today Aix-en-Provence), then became ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Franche-Comté
Franche-Comté (, ; ; Frainc-Comtou dialect, Frainc-Comtou: ''Fraintche-Comtè''; ; also ; ; all ) is a cultural and Provinces of France, historical region of eastern France. It is composed of the modern departments of France, departments of Doubs (department), Doubs, Jura (department), Jura, Haute-Saône and the Territoire de Belfort. In 2021, its population was 1,179,601. From 1956 to 2015, the Franche-Comté was a Regions of France, French administrative region. Since 1 January 2016, it has been part of the new region Bourgogne-Franche-Comté. The region is named after the ' (Free County of Burgundy), definitively separated from the region of Burgundy proper in the fifteenth century. In 2016, these two-halves of the historic Kingdom of Burgundy were reunited, as the region of Bourgogne-Franche-Comté. It is also the 6th biggest region in France. The name "Franche-Comté" is feminine because the word "comté" in the past was generally feminine, although today it is masculine. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earthenware
Earthenware is glazed or unglazed Vitrification#Ceramics, nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze, and such a process is used for the great majority of modern domestic earthenware. The main other important types of pottery are porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify. End applications include tableware and ceramic art, decorative ware such as figurines. Earthenware comprises "most building bricks, nearly all European pottery up to the seventeenth century, most of the wares of Egypt, Persia and the near East; Greek, Roman and Mediterranean, and some of the Chinese; and the fine earthenware which forms the greater part of our tableware today" ("today" being 1962).Dora Billington, ''The Technique of Pottery'', London: B.T.Batsford, 1962 Pit fired pottery, P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casserole
A casserole (French language, French: diminutive of , from Provençal dialect, Provençal , meaning 'saucepan') is a kind of large, deep cookware and bakeware, pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan", whereas the food is simply "a casserole". The same pan is often used both for cooking and for serving. History Baked dishes have existed for thousands of years. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbread. Sometime around the 1870s the casserole seems to have taken on its current definition. Cooking in earthenware containers has always been common in most cultures, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stoneware
Stoneware is a broad class of pottery fired at a relatively high temperature, to be impervious to water. A modern definition is a Vitrification#Ceramics, vitreous or semi-vitreous ceramic made primarily from stoneware clay or non-refractory fire clay.Arthur Dodd & David Murfin. ''Dictionary of Ceramics''; 3rd edition. The Institute of Minerals, 1994. This definition excludes stone vessels that are carving, carved from a solid chunk of rock (geology), stone. End applications of stoneware include tableware and ceramic art, decorative ware such as vases. Stoneware is fired at between about to . Historically, reaching such temperatures was a long-lasting challenge, and temperatures somewhat below these were used for a long time. It was developed independently in different locations around the world, after earthenware and before porcelain. Stoneware is not recognised as a category in traditional East Asian terminology, and much Asian stoneware, such as Chinese Ding ware for exampl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alsatian Dialect
Alsatian ( or "Alsatian German"; Lorraine Franconian: ''Elsässerdeitsch''; ; or ) is the group of Alemannic German dialects spoken in most of Alsace, a formerly disputed region in eastern France that has passed between French and German control five times since 1681. Language family Alsatian is closely related to other nearby Alemannic dialects, such as Swiss German, Swabian, Markgräflerisch, Kaiserstühlerisch and the other Alemannic dialects of Baden. It is often confused with Lorraine Franconian, a more distantly related Franconian dialect spoken in the northwest corner of Alsace and in neighbouring Lorraine. Like other dialects and languages, Alsatian has also been influenced by outside sources. Words of Yiddish origin can be found in Alsatian, and modern conversational Alsatian includes adaptations of French words and English words, especially concerning new technologies. Most speakers of Alsatian could, if necessary, write in reasonable standard German. For ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
