0_Wizard
I love french cuisine
French cuisine consists of the cooking traditions and practices from France.
chosen_French_cuisine_0
French cuisine
chosen_topic_0_French_cuisine
French cuisine
French cuisine consists of the cooking traditions and practices from France. In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote "Le Viandier", one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, 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. Cheese and 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.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
List of Food Wars!: Shokugeki no Soma characters
"" is a manga series written by Yūto Tsukuda and illustrated by Shun Saeki, serialized in "Weekly Shōnen Jump". 27 tankōbon volumes have been released. An anime adaptation has aired 49 episodes over 3 seasons. The story follows protagonist and title character Sōma Yukihira as he transfers to the elite Tōtsuki Culinary Academy, an extremely competitive atmosphere, where only the top 1% of students graduate in. Under the motto "Cooking is Everything", students are judged on their cooking for admission to the academy and in many classes, tournaments and events. Competition may lead to a Shokugeki, a cooking match held in an indoor stadium, where students stake their pride and futures as chefs.
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Haute cuisine
Haute cuisine (French: literally "high cooking", ) or Grande cuisine refers to the cuisine of "high level" establishments, gourmet restaurants and luxury hotels. "Haute cuisine " is characterized by meticulous preparation and careful presentation of food, at a high price level. "Haute cuisine" developed out of political and social changes in France. The "high" cuisine represented a hierarchy in 17th century France as only the privileged could eat it. "Haute cuisine" distinguished itself from regular French cuisine by what was cooked and served such as foods like tongue and caviar, by serving foods such as fruit out of season, by making it difficult and time consuming to cook, and by using exotic ingredients not typically found in France.
English cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and India during the time of the British Empire and as a result of post-war immigration. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the "Forme of Cury", contains recipes for these, and dates from the royal court of Richard II.
Culture of France
Culture plays an important role in the development of all countries. The culture of France and of the French people has been shaped by geography, by profound historical events, and by foreign and internal forces and groups. France, and in particular Paris, has played an important role as a center of high culture since the 17th century, first in Europe, and from the 19th century on, worldwide. From the late 19th century, France has also played an important role in cinema, fashion, cuisine, literature, technology, science and mathematics. The importance of French culture has waxed and waned over the centuries, depending on its economic, political and military importance.
1_Apprentice
ohh.... i am also
0_Wizard
in the 14th century we find some of the first recipes
In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote "Le Viandier", one of the earliest recipe collections of medieval France.
chosen_French_cuisine_0
French cuisine
chosen_topic_0_French_cuisine
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
History of gunpowder
Gunpowder is the first physical explosive and propellant. Before its invention, many incendiary and burning devices had been used, including Greek fire. The invention of gunpowder is attributed to experimentation in Chinese alchemy by Taoists in the pursuit of immortality, and is popularly listed as one of the "Four Great Inventions" of China. It was invented during the late Tang dynasty (9th century) but the earliest record of a written formula appeared in the Song dynasty (11th century). Knowledge of gunpowder spread rapidly throughout the Old World possibly as a result of the Mongol conquests during the 13th century, with written formula for it appearing in the 1267 "Opus Majus" treatise by Roger Bacon and a 1280 treatise by Hasan al-Rammah.
Eliza Acton
Elizabeth "Eliza" Acton (17 April 1799 – 13 February 1859) was an English food writer and poet, who produced one of Britain's first cookbooks aimed at the domestic reader, "Modern Cookery for Private Families". The work introduced the now-universal practice of listing ingredients and giving suggested cooking times with each recipe. It included the first recipes for Brussels sprouts and for spaghetti, and the first reference in print to Christmas pudding. Acton was born in 1799 in Sussex; she was raised in Suffolk, where she ran a girls' boarding school, before spending some time in France. On her return to England in 1826 she published a collection of poetry.
Cookbook
A cookbook or cookery book is a kitchen reference publication containing a collection of recipes, typically organized by type of dish. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions. Cookbooks can also cover a wide variety of topics, including cooking techniques for the home, recipes and commentary from famous chefs, institutional kitchen manuals, and cultural commentary. The earliest cookbooks listed recipes of the finest cuisine of their day, either of the author's favorite dishes or to train professional cooks for banquets and upper-class, private homes.
The Art of Cookery made Plain and Easy
The Art of Cookery made Plain and Easy is a cookbook by Hannah Glasse (1708–1770) first published in 1747. It was a best seller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of them pirated. It was published in Dublin from 1748, and in America from 1805. Glasse emphasised in her note "To the Reader" that she used plain language so that servants would be able to understand it. The 1751 edition was the first book to mention trifle with jelly as an ingredient; the 1758 edition gave the first mention of "Hamburgh sausages" and piccalilli, while the 1774 edition of the book included one of the first recipes in English for an Indian-style curry.
Hippocras
Hippocras (), sometimes spelled hipocras or hypocras, is a drink made from wine mixed with sugar and spices, usually including cinnamon, and possibly heated. After steeping the spices in the sweetened wine for a day, the spices are strained out through a conical cloth filter bag called a "manicum hippocraticum" or Hippocratic sleeve (originally devised by the 5th century BC Greek physician Hippocrates to filter water). This is the origin of the name hippocras. Spiced wine was popular in the Roman Empire, as seen in the writings of Pliny the Elder and Apicius. In the 12th century, a spiced wine named "pimen" or "piment" was mentioned by Chrétien de Troyes.
Gunpowder
Gunpowder, also known as black powder to distinguish it from modern smokeless powder, is the earliest known chemical explosive. It consists of a mixture of sulfur, charcoal, and potassium nitrate (saltpeter). The sulfur and charcoal act as fuels while the saltpeter is an oxidizer. Because of its incendiary properties and the amount of heat and gas volume that it generates, gunpowder has been widely used as a propellant in firearms, artillery, rockets, and fireworks and as a blasting powder in quarrying, mining, and road building. Gunpowder was invented in 9th-century China and spread throughout most parts of Eurasia by the end of the 13th century.
1_Apprentice
ohh. thats amazing!!!