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Pan Bagnat
The pan bagnat (pronounced ɑ̃ baˈɲa (pan bagna, and alternatively in French as pain bagnat) is a sandwich that is a specialty of Nice, France. The sandwich is composed of pain de campagne, a whole wheat bread, enclosing a salade niçoise, a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper. Sometimes vinegar is added, but never mayonnaise. It was historically prepared to use day-old bread. The pan bagnat is a popular dish in the region around Nice where it is sold in most bakeries and markets. Pan bagnat and the salade niçoise (salade nissarda), along with ratatouille (La Ratatouia Nissarda in Provençal), socca and pissaladière are strongly linked to the city of Nice, where they have been developed over time out of local ingredients. It is sometimes served as an hors d'oeuvre. Etymology The name of the sandwich comes from the local Provençal language, Nissart, in which pan banhat and the alternativ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Specialty Foods
A specialty food is a food that is typically considered as a "unique and high-value food item made in small quantities from high-quality ingredients". Consumers typically pay higher prices for specialty foods, and may perceive them as having various benefits compared to non-specialty foods. Compared to staple foods, specialty foods may have higher prices due to more expensive ingredients and labor. Some food stores specialize in or predominantly purvey specialty foods. Several organizations exist that promote specialty foods and its purveyors. Definition There is no standard definition for "specialty food". Specialty foods Foods that have been described as specialty foods include: * Anchovies, Alici from the Gulf of Trieste near Barcola. * Artisanal foods. * Caviar. * Cheese and artisan cheese. * Craft beer. * Specialty coffee – sometimes referred to as artisanal coffee. * High-quality chocolate. * Foie gras. * Jamón ibérico, Iberico, Jamón serrano, Serrano, and other artis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marination
Marinating is the process of soaking foods in a Seasoning, seasoned, often acidic, liquid before cooking. This sauce, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine), or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. In addition to these ingredients, a marinade often contains oil, salt, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderizing, tenderize tougher cuts of meat; the process may last seconds or days. Marinating is similar to brining, except that brining relies on the action of salty brine rather than the action of acids or enzymes. Marinating is also similar to pickling, except that pickling is generally done for much longer periods of months or even years, primarily as a means of food preservation. Conversely, marinating is usually performed for a few hours to a day, generally as a means of enhancing the flavor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Language
French ( or ) is a Romance languages, Romance language of the Indo-European languages, Indo-European family. Like all other Romance languages, it descended from the Vulgar Latin of the Roman Empire. French evolved from Northern Old Gallo-Romance, a descendant of the Latin spoken in Northern Gaul. Its closest relatives are the other langues d'oïl—languages historically spoken in northern France and in southern Belgium, which French (Francien language, Francien) largely supplanted. It was also substratum (linguistics), influenced by native Celtic languages of Northern Roman Gaul and by the Germanic languages, Germanic Frankish language of the post-Roman Franks, Frankish invaders. As a result of French and Belgian colonialism from the 16th century onward, it was introduced to new territories in the Americas, Africa, and Asia, and numerous French-based creole languages, most notably Haitian Creole, were established. A French-speaking person or nation may be referred to as Fra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provençal Dialect
Provençal (, , , ; or ) is a variety of Occitan, spoken by people in Provence and parts of Drôme and Gard. The term Provençal used to refer to the entire Occitan language, but more recently it has referred only to the variety of Occitan spoken in Provence. However, it can still be found being used to refer to Occitan as a whole, ''e.g.'' Merriam-Webster states that it can be used to refer to general Occitan, though this is going out of use. Provençal is also the customary name given to the older version of the Occitan language used by the troubadours of medieval literature, when Old French or the ' was limited to the northern areas of France. Thus, the ISO 639-3 code for Old Occitan is [pro]. In 2007, all the ISO 639-3 codes for Occitan dialects, including [prv] for Provençal, were retired and merged into [oci] Occitan. The old codes ([prv], [auv], [gsc], ms nc are no longer in active use, but still have the meaning assigned to them when they were established in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hors D'oeuvre
An hors d'oeuvre ( ; ), appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.'' Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Hors d'oeuvre are typically served at parties as a small "snack" before a main course. Etymology in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the main course. The French spelling is the same for singular and plural usage. In English, the typographic ligature is usually replaced by the digraph and two plural forms are ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pissaladière
Pissaladière (, , ; or ; or sardenaira) is a dish of flatbread with toppings from the region of Provence and the French city of Niçoise cuisine, Nice. It is often compared to pizza. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping in Nice usually consists of caramelised (almost pureed) onions, black olives (generally Olive de Nice, caillettes) and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).Julia Child (1961) ''Mastering the Art of French Cooking'' Vol. 1, Alfred A. Knopf, New York Etymology and history The etymology of the word seems to originate from the Latin ''piscis'' "fish", which in turn originated pissalat, the name of an anchovy paste (via ''peis salat'', "salted fish" Niçard). The first written recipe was found in a document of the year 879 in Provence. This old recipe included onions and pissalat, confirming that the name derives from this anchovy puré. Descript ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farinata
''Farinata'' (), ''socca'' (), ''farinata di ceci'', ''torta di ceci'', ''fainé'', ''fainá,'' ''cecìna'' or ''cade'' is a type of thin, unleavened pancake or crêpe made from chickpea flour. ''Farinata'' is a typical preparation of the northwest Mediterranean coast; in Liguria it is named ''farinata'', in Nice ''socca'' and in Toulon ''cade.'' It is also a speciality of Oran, Algeria, where it was introduced under French rule and known as ''calentica'', and in the cities of Buenos Aires, Argentina, and Montevideo, Uruguay, where it is known as ''fainá'' and eaten with pizza. Names In standard Italian, the dish is called ''farinata'' ('made of flour'), while in Ligurian, specifically in the Genoese dialect, it goes by the name of ''fainâ'' (); in Massa and in Carrara it is called ''calda calda'' (), in the rest of Tuscany ''cecina'' or ''torta di ceci'' () and in Sardinia ''fainé''. In Nice and the Alpes-Maritimes it is called ''socca'', and in the Var, especially ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ratatouille
Ratatouille ( , ; ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ''ratatouille niçoise'' (). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), bell pepper, and some combination of leafy green herbs common to the region, such as chives or fennel. Etymology The word ''ratatouille'' derives from the Occitan ''ratatolha'' and is related to the French ''ratouiller'' and ''tatouiller'', expressive forms of the verb ''touiller'', meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew. Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovy
An anchovy is a small, common forage fish of the Family (biology), family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 16 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Taxonomy Anchovies are classified into two subfamilies and 16 genera: * Superfamily Engrauloidea ** Genus †''Clupeopsis'' Casier, 1946 ** Genus †''Monosmilus'' Capobianco et al, 2020 ** Family Engraulidae Theodore Gill, Gill, 1861 *** Subfamily Engraulinae Theodore Gill, Gill, 1861 **** Genus ''Amazonsprattus'' Tyson R. Roberts, Roberts, 1984 **** Genus ''Anchoa'' David Starr Jordan, D. S. Jordan & Barton Warren Evermann, Evermann, 1927 **** Genus ''Anchovia'' D. S. Jordan & Evermann, 1895 **** Genus ''Anchoviella'' Henry Weed Fowler, Fowler, 1911 **** G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hard Boiled Egg
Boiled eggs are typically from a chicken, and are cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled or hard-cooked eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world. Besides a boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs. History Eggs have a long history of use as a food source, following the history of the domestic Chicken, and recipes that include boiled eggs have been recorded since the first known cookbook, ''De re coquinaria'', in which at least one recipe calls for the use of preserved boiled eggs. Alexander Pope is recorded as having recommended the method o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
