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Squab (food)
In culinary terminology, squab is an immature domestic pigeon, typically under four weeks old, or its meat. Some authors describe it as tasting like dark chicken. The word "squab" probably comes from Scandinavia; the Swedish word means "loose, fat flesh". The term formerly applied to all dove and pigeon species (such as the wood pigeon, the mourning dove, the extinct-in-the-wild socorro dove, and the now extinct passenger pigeon,) and their meat. More recently, squab meat comes almost entirely from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called "squab". The practice of domesticating pigeons as livestock may have originated in North Africa; historically, many societies have consumed squabs or pigeons, including ancient Egypt (still common in modern Egypt), Rome, China, India (Northeast), and medieval Europe. It is a familiar meat in Jewish, Arab, and French cuisines. According to the Tanakh, doves are kosher, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pigeon Chicks2 2am
Columbidae is a bird family consisting of doves and pigeons. It is the only family in the order Columbiformes. These are stout-bodied birds with small heads, relatively short necks and slender bills that in some species feature fleshy ceres. They feed largely on plant matter, feeding on seeds (granivory), fruit (frugivory), and foliage (folivory). In colloquial English, the smaller species tend to be called "doves", and the larger ones "pigeons", although the distinction is not consistent, and there is no scientific separation between them. Historically, the common names for these birds involve a great deal of variation. The bird most commonly referred to as "pigeon" is the domestic pigeon, descendant of the wild rock dove, which is a common inhabitant of cities as the feral pigeon. Columbidae contains 51 genera divided into 353 species. The family occurs worldwide, often in close proximity to humans, but the greatest diversity is in the Indomalayan and Australasian realm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
India
India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since 2023; and, since its independence in 1947, the world's most populous democracy. Bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast, it shares land borders with Pakistan to the west; China, Nepal, and Bhutan to the north; and Bangladesh and Myanmar to the east. In the Indian Ocean, India is near Sri Lanka and the Maldives; its Andaman and Nicobar Islands share a maritime border with Thailand, Myanmar, and Indonesia. Modern humans arrived on the Indian subcontinent from Africa no later than 55,000 years ago., "Y-Chromosome and Mt-DNA data support the colonization of South Asia by modern humans originating in Africa. ... Coalescence dates for most non-European populations averag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Staple Food
A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include grains (cereals and legumes), seeds, nuts and root vegetables (tubers and roots). Among them, cereals (rice, wheat, oat, maize, etc.), legumes ( lentils and beans) and tubers (e.g. potato, taro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Recorded History
Recorded history or written history describes the historical events that have been recorded in a written form or other documented communication which are subsequently evaluated by historians using the historical method. For broader world history, recorded history begins with the accounts of the ancient world around the 4th millennium BCE, and it coincides with the invention of writing. For some geographic regions or cultures, written history is limited to a relatively recent period in human history because of the limited use of written records. Moreover, human cultures do not always record all of the information which is considered relevant by later historians, such as the full impact of natural disasters or the names of individuals. Recorded history for particular types of information is therefore limited based on the types of records kept. Because of this, recorded history in different contexts may refer to different periods of time depending on the topic. The interpr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions by various ethnic groups that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated List of islands of Indonesia, islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. Tradition and characteristics Indonesia has around 5,350 traditional recipes, with 30 of them ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Assamese Cuisine
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat. Both are centred on the main ingredient — rice. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The traditional way of cooking and the cuisine of Assam is very similar to South-East Asian countries such as Thailand, Burma (Myanmar) and others. The cuisine is characterized by very little use of spices, little cooking over fire, and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The world's earliest eating establishments recognizable as Restaurant, restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries. Street food became an integral aspect of Chinese food culture during the Tang dynasty, and the street food culture of much of Southeast Asia was established by workers imported from China during the late 19th century. The preferences for seasoning and Chinese cooking techniques, cooking techniques in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asian Cuisine
Asian cuisine encompasses several significant regional cooking styles of Asia: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. Cuisine is a distinctive way of cooking practices and customs, usually associated with a specific culture. Asia, as the largest and most populous continent, is home to many cultures, each with its own characteristic cuisine. Asian cuisine, also known as Eastern cuisine, is considered the "culture of food within a society" due to the beliefs, cooking methods, and the specific ingredients used throughout the entire process. Asian cuisines are also renowned for their spices. A key taste factor in Asian cuisine is “umami” flavor, a strong savoriness prominent in Asian cooking, which can be achieved through fermented food or meat extract. Ingredients common to many cultures in East and Southeast Asia include rice, ginger, garlic, sesame seeds, chilis, dried onions, soy, and tofu. Stir frying, steaming, and deep fry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korban
In Judaism, the (), also spelled or , is any of a variety of sacrificial offerings described and commanded in the Torah. The plural form is , , or . The term primarily refers to sacrificial offerings given from humans to God for the purpose of doing homage, winning favor, or securing pardon. The object sacrificed was usually an animal that was ritually slaughtered and then transferred from the human to the divine realm by being burned on an altar. Other sacrifices include grain offerings made of flour and oil, not meat. After the destruction of the Second Temple, sacrifices were prohibited because there was no longer a Temple, the only place allowed by halakha for sacrifices. Offering of sacrifices was briefly reinstated during the Jewish–Roman wars of the second century CE. When sacrifices were offered in ancient times, they were offered as a fulfillment of Biblical commandments. According to Orthodox Judaism, the coming of the messiah will not remove the require ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kosher
(also or , ) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher ( in English, ), from the Ashkenazi pronunciation of the term that in Sephardi or Modern Hebrew is pronounced ''kashér'' (), meaning "fit" (in this context: "fit for consumption"). Food that may not be consumed, however, is deemed treif ( in English, ), also spelled treyf (). In case of objects the opposite of kosher is pasúl ( in English, Yiddish: פָּסוּל). Although the details of the laws of are numerous and complex, they rest on a few basic principles: * Only certain types of mammals, birds, and fish, meeting specific criteria are kosher; the consumption of the flesh of any animals that do not meet these criteria, such as pork, frogs, and shellfish, is forbidden, except for locusts, which are the only kosher invertebrate. * The most basic eating rule in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tanakh
The Hebrew Bible or Tanakh (;"Tanach" . ''''. ; ; or ), also known in Hebrew as (; ), is the canonical collection of scriptures, comprising the (the five Books of Moses), the |
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] |
