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Cheese 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, Second ed ...
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Switzerland
Switzerland, officially the Swiss Confederation, is a landlocked country located in west-central Europe. It is bordered by Italy to the south, France to the west, Germany to the north, and Austria and Liechtenstein to the east. Switzerland is geographically divided among the Swiss Plateau, the Swiss Alps, Alps and the Jura Mountains, Jura; the Alps occupy the greater part of the territory, whereas most of the country's Demographics of Switzerland, 9 million people are concentrated on the plateau, which hosts List of cities in Switzerland, its largest cities and economic centres, including Zurich, Geneva, and Lausanne. Switzerland is a federal republic composed of Cantons of Switzerland, 26 cantons, with federal authorities based in Bern. It has four main linguistic and cultural regions: German, French, Italian and Romansh language, Romansh. Although most Swiss are German-speaking, national identity is fairly cohesive, being rooted in a common historical background, shared ...
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National Dish
A national dish is a culinary Dish (food), dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as ''fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as a paprika grown in the European Pyrenees. * It is served as a Festival, festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at Party#Dinner party, dinner parties—or as part of a Religion, religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of National identity, a ...
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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 ...
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Brillat-Savarin
Jean Anthelme Brillat-Savarin (; 2 April 1755 – 2 February 1826) was a French lawyer and politician, who, as the author of ''Physiologie du goût'' (''The Physiology of Taste''), became celebrated for his culinary reminiscences and reflections on the craft and science of cookery and the art of eating. Rising to modest eminence in the last years of France's Ancien Régime, Brillat-Savarin had to escape into exile when the Reign of Terror began in 1793. He spent nearly three years in the United States, teaching French and playing the violin to support himself, before returning to France when it became safe to do so, resuming his career as a lawyer, and rising to the top of the French judiciary. ''The Physiology of Taste'' was the product of many years' writing in the author's spare time. Published weeks before his death in 1826, the work established him alongside Grimod de La Reynière as one of the founders of the genre of the gastronomic essay. Life and career Early years ...
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Soufflé
A soufflé () is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word ''soufflé'' is the past participle of the French verb , which means to blow, breathe, inflate or puff. History The earliest mention of soufflé is attributed to the French master cook, Vincent La Chapelle, in the early eighteenth century. The development and popularisation of the soufflé is usually traced to the French chef Marie-Antoine Carême in the early nineteenth century. Ingredients and preparation Soufflés are typically prepared from two basic components: # a flavored crème pâtissière, cream sauce or béchamel, or a purée as the base # egg whites beaten to a soft peak The base provides the flavor, and the egg whites provide the "lift" or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetables for savory soufflés; and ...
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Scrambled Eggs
Scrambled eggs is a dish made from eggs (usually chicken eggs), where the whites and yolks have been stirred, whipped, or beaten together (typically with salt, butter or oil, and sometimes water or milk, or other ingredients), then heated so that the proteins denature and coagulate, and they form into " curds". History The earliest documented recipe for scrambled eggs was in the 14th-century Italian cookbook ''Libro della cucina''. Preparation Only eggs are necessary to make scrambled eggs, but salt, water, chives, cream, crème fraîche, sour cream, grated cheese and other ingredients may be added as recipes vary. The eggs are cracked into a bowl with salt and pepper, and the mixture is stirred or whisked. Alternatively, the eggs are cracked directly into a hot pan or skillet, and the whites and yolks stirred together as they cook. In ''Food in England'' (1954) Dorothy Hartley comments, "There are two main schools: one (which I believe to be correct) breaks in the e ...
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Zürich
Zurich (; ) is the list of cities in Switzerland, largest city in Switzerland and the capital of the canton of Zurich. It is in north-central Switzerland, at the northwestern tip of Lake Zurich. , the municipality had 448,664 inhabitants. The Urban agglomeration, urban area was home to 1.45 million people (2020), while the Zurich Metropolitan Area, Zurich metropolitan area had a total population of 2.1 million (2020). Zurich is a hub for railways, roads, and air traffic. Both Zurich Airport and Zürich Hauptbahnhof, Zurich's main railway station are the largest and busiest in the country. Permanently settled for over 2,000 years, Zurich was founded by the Roman Empire, Romans, who called it '. However, early settlements have been found dating back more than 6,400 years (although this only indicates human presence in the area and not the presence of a town that early). During the Middle Ages, Zurich gained the independent and privileged status of imperial immediacy and, in 1519 ...
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Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the principal historical dictionary of the English language, published by Oxford University Press (OUP), a University of Oxford publishing house. The dictionary, which published its first edition in 1884, traces the historical development of the English language, providing a comprehensive resource to scholars and academic researchers, and provides ongoing descriptions of English language usage in its variations around the world. In 1857, work first began on the dictionary, though the first edition was not published until 1884. It began to be published in unbound Serial (literature), fascicles as work continued on the project, under the name of ''A New English Dictionary on Historical Principles; Founded Mainly on the Materials Collected by The Philological Society''. In 1895, the title ''The Oxford English Dictionary'' was first used unofficially on the covers of the series, and in 1928 the full dictionary was republished in 10 b ...
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Vincent La Chapelle
Vincent La Chapelle (; 1690 or 1703 – 14 July 1745) was a French master cook who is known to have worked for Phillip Dormer Stanhope ( 4th Earl of Chesterfield) and William IV, Prince of Orange. Biography La Chapelle travelled to Spain and Portugal and wrote ''The Modern Cook'' while in Chesterfield's employment (a French edition was published in 1735). An Eighteenth-century classic of the culinary arts, it exercised a strong influence on aristocratic cuisine in England. To some degree, La Chapelle borrowed some of his recipes from his predecessor François Massialot, who composed a book on court cookery and confectionery in 1692. While working in London as cook to Lord Chesterfield, La Chapelle published his text first in three English volumes in 1733 and then in four French volumes in 1735. Entitled ''Le Cuisinier moderne'', the work was the forerunner of a lavishly illustrated series of cookbooks that might equally well be considered art books. In 1742 he published ''Le ...
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Trésor De La Langue Française
The ''Trésor de la langue française'' (; ''TLF''; "Treasury of the French Language"; subtitled ''Dictionnaire de la langue du XIXe et du XXe siècle (1789–1960)'') is a 16-volume dictionary A dictionary is a listing of lexemes from the lexicon of one or more specific languages, often arranged Alphabetical order, alphabetically (or by Semitic root, consonantal root for Semitic languages or radical-and-stroke sorting, radical an ... of 19th- and 20th-century French published by the ''Centre de Recherche pour un Trésor de la Langue Française'' from 1971 to 1994. Its electronic edition, the '' Trésor de la langue française informatisé'' (''TLFi''), is available on CD-ROM and on the Web. Statistics * 100,000 words with history * 270,000 definitions * 430,000 citations Volumes * 1971 : vol. 1 - ''A-Affiner'', CXXXIV-878 * 1973 : vol. 2 - ''Affinerie-Anfractuosité'', XIX-987 * 1974 : vol. 3 - ''Ange-Badin'', XXIV-1206 * 1975 : vol. 4 - ''Badinage-Cage'', XXIV-116 ...
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Participle
In linguistics, a participle (; abbr. ) is a nonfinite verb form that has some of the characteristics and functions of both verbs and adjectives. More narrowly, ''participle'' has been defined as "a word derived from a verb and used as an adjective, as in a ''laughing face''". "Participle" is a traditional grammatical term from Greek and Latin that is widely used for corresponding verb forms in European languages and analogous forms in Sanskrit and Arabic grammar. In particular, Greek and Latin participles are inflected for gender, number and case, but also conjugated for tense and voice and can take prepositional and adverbial modifiers. Cross-linguistically, participles may have a range of functions apart from adjectival modification. In European and Indian languages, the past participle is used to form the passive voice. In English, participles are also associated with periphrastic verb forms ( continuous and perfect) and are widely used in adverbial clauses. In non- ...
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