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Culinary Dish
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served. A dish may be served on tableware, or may be eaten in one's hands. Instructions for preparing a dish are called recipes. Some dishes, for example a hot dog with ketchup, rarely have their own recipes printed in cookbooks as they are made by simply combining two ready-to-eat foods. Naming Many dishes have specific names, such as Sauerbraten, while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of a specific association with that place, such as Boston baked beans or ''bistecca alla fiorentina'', and sometimes not: poached eggs Florentine essentially means "poached eggs with spinach". Some are named for particular individuals: * To honor them: for example, Brillat-Savarin cheese, named for the 18th-century French gourmet and famed political figure Jean Anthelme Brillat-Savarin; * After the fir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mongolian Beef With Rice And Noodles
Mongolian may refer to: * Something of, from, or related to Mongolia, a country in Asia * Mongolian people, or Mongols * Bogd Khanate of Mongolia, the government of Mongolia, 1911–1919 and 1921–1924 * Mongolian language * Mongolian alphabet * Mongolian (Unicode block) * Mongolian cuisine * Mongolian culture Other uses * Mongolian idiocy, now more commonly referred to as Down syndrome See also * * Languages of Mongolia * List of Mongolians * Mongolian nationalism (other) Mongolian nationalism may refer to: * Historical Mongolian nationalism that led to the Mongolian Revolution of 1911 against the Qing Empire * Historical Mongolian nationalism that led to the Mongolian Revolution of 1921 The Mongolian Revolutio ... * Mongolian race (other) * Mongoloid (other) {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed either fresh or after storage, using Food preservation, preservation techniques by canning, Freezing (food), freezing, or Dehydrated food, dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. It is an annual plant (rarely biennial plant, biennial), growing as tall as . Spinach may Overwintering, overwinter in temperate regions. The leaf, leaves are alternate, simple, ovate to triangular, and very variable in size: long and broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, in diameter, and mature into a small, hard, dry, lumpy fruit cluster across containing several see ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Presentation
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold (cooking implement), mold used in a poured dish. The food itself may be decorated as in elaborately Cake decorating, iced cakes, topped with ornamental Sugar sculpture, sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible Garnish (food), garnishes. Historically, the presentation of food has been used as a show of wealth and power. Such displays often emphasize the complexity of a dish's composition as opposed to its flavors. For instance, ancient sources recall the hosts of Roman Empire, Roman banquets adding precious metals and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrée
An entrée (, ; ), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms '' hors d'oeuvre'', ''appetizer'', or ''starter''. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of English-speaking Canada, the term ''entrée'' instead refers to the main course or the only course of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536 in the ''Petit traicté auquel verrez la maniere de faire cuisine'', more widely known from a later edition titled ''Livre fort excellent de cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitchen
A kitchen is a room (architecture), room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a Kitchen stove, stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinet (furniture), cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher, and other electric appliances. The main functions of a kitchen are to store, prepare and cook food (and to complete related tasks such as dishwashing). The room or area may also be used for dining (or small meals such as breakfast), entertaining and laundry. The design and construction of kitchens is a huge market all over the world. Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and workplace facilities, army barracks, and similar establishments. These kitchens are generally larger and equipped with big ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Feodor Chaliapin
Feodor Ivanovich Chaliapin ( rus, Фёдор Ива́нович Шаля́пин, Fyodor Ivanovich Shalyapin, ˈfʲɵdər ɨˈvanəvʲɪtɕ ʂɐˈlʲapʲɪn}; 12 April 1938) was a Russian opera singer. Possessing a deep and expressive bass voice, he enjoyed an important international career at major opera houses and is often credited with establishing the tradition of naturalistic acting in his chosen art form. During the first phase of his career, Chaliapin endured direct competition from three other great basses: the powerful (1869–1942), the more lyrical Vladimir Kastorsky (1871–1948), and Dmitri Buchtoyarov (1866–1918), whose voice was intermediate between those of Sibiriakov and Kastorsky. The fact that Chaliapin is far and away the best remembered of this magnificent quartet of rival basses is a testament to the power of his personality, the acuteness of his musical interpretations, and the vividness of his performances. Spelling note He himself spelled his surna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Opera
Russian opera ( Russian: Ру́сская о́пера ''Rússkaya ópera'') is the art of opera in Russia. Operas by composers of Russian origin, written or staged outside of Russia, also belong to this category, as well as the operas of foreign composers written or intended for the Russian scene. These are not only Russian-language operas. There are examples of Russian operas written in French, English, Italian, Latin, Ancient Greek, Japanese, or the multitude of languages of the nationalities that were part of the Empire and the Soviet Union. Russian opera includes the works of such composers as Glinka, Mussorgsky, Borodin, Tchaikovsky, Rimsky-Korsakov, Stravinsky, Prokofiev and Shostakovich. Searching for its typical and characteristic features, the Russian opera (and Russian music as a whole), has often been under strong foreign influence. Italian, French, and German operas have served as examples, even when composers sought to introduce special, national elements into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean Anthelme 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 Alexandre Balthazar Laurent Grimod de La Reynière, Grimod de La Reynière as one of the founders of the genre of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brillat-Savarin Cheese
Brillat-Savarin () is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). It has a natural, bloomy rind. It was created 1890 as "Excelsior" or "Délice des gourmets" ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux in Seine-Maritime. Brillat-Savarin is produced all year round mainly in Burgundy. Father and son cheesemakers Pierre and Henri Androuët renamed it in the 1930s, as an homage to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin. It comes in wheels approximately 4 cm thick, and is matured for one to two weeks in dry cellar. It is also available as a fresh cheese (''non affiné'') that resembles rich cream cheese. It is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour. See also * List of French cheeses * List of cheeses This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-rangin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honor
Honour ( Commonwealth English) or honor (American English; see spelling differences) is a quality of a person that is of both social teaching and personal ethos, that manifests itself as a code of conduct, and has various elements such as valour, chivalry, honesty, and compassion. It is an abstract concept entailing a perceived quality of worthiness and respectability that affects both the social standing and the self-evaluation of an individual or of institutions such as a family, school, regiment, or nation. Accordingly, individuals (or institutions) are assigned worth and stature based on the harmony of their actions with a specific code of honour, and with the moral code of the society at large. Samuel Johnson, in his '' A Dictionary of the English Language'' (1755), defined honour as having several senses, the first of which was "nobility of soul, magnanimity, and a scorn of meanness". This sort of honour derives from the perceived virtuous conduct and personal integr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Victor Ceserani
Victor Joseph (''né'' Vittorio Giuseppe) Ceserani MBE (23 October 1919 – 18 February 2017) was a British cook, teacher and writer. Born in London to an Italian father and Belgian mother, he followed his father into the catering industry and became a successful chef. In 1950 he decided that he wished to pass on his cooking skills to a new generation and retrained as a college lecturer. Together with his colleague Ronald Kinton he published a cookery book, ''Practical Cookery'' in 1962, written specifically for apprentice chefs and trainees at cookery colleges. It was continually revised over the next four decades; Kinton, shortly followed by Ceserani, handed over to younger writers for subsequent editions in the early 21st century. Ceserani retired from his catering college post in 1980, but remained active in retirement for many years, as a consultant and as a judge for, among others, the Roux Scholarship. Life and career Early years Ceserani was born in Raphael Street, Knigh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg As Food
Humans and other hominids have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens. History Bird eggs have been valuable foodstuffs since prehistor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
