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Moules-frites or moules et frites [1] (French pronunciation:]; Dutch: mosselen-friet) is a main dish of mussels and French fries originating in Northern France and Belgium. [2] The name is French, moules meaning mussels and frites fries, with the Dutch name for the dish meaning the same.
A further, more recent interpretation by biographer Michel Antoine argues that the remark is usually taken out of its original context. He argues that in the year it was made, 1757, France experienced the assassination attempt on the King, and the crushing defeat of the French army by the Prussians at the Battle of Rossbach, while anticipating the arrival of Halley's Comet.
Mussels are a speciality of the Boulonnais and Calais regions; the moules-frites is the culinary symbol of the Lille braderie.. The Nord-Pas-de-Calais cuisine is a French regional cuisine, whose specialties are largely inherited from the county of Flanders.
Throwdown! with Bobby Flay is a Food Network television program in which celebrity chef Bobby Flay challenges cooks renowned for a specific dish or type of cooking to a cook-off of their signature dish. At the beginning of each show, Flay receives – via bicycle messenger – a package detailing the chef he is to compete against as well as the ...
Flint knives discovered in Belgian caves. Little is known about early Belgian cuisine. It can only be assumed that it was similar to that of other early European tribes. The ancient Belgians probably kept animals like sheep and cattle, grew root vegetables, hunted for animals such as the wild boar, fished, and foraged for berries and herbs.
An Indonesian Muslim man doing dua. Muslims regard dua as a profound act of worship. Muhammad is reported to have said, "Dua is itself a worship." [3] [4]There is a special emphasis on du'a in Muslim spirituality and early Muslims took great care to record the supplications of Muhammad and his family and transmit them to subsequent generations. [5]
The title, meaning "those people", or, "those folks", has also been translated as "that lot there". [ 1 ] In it the narrator is talking to a third party (a certain "Monsieur" (Sir, or Mister)), where he describes the different members of a given family in a very harsh manner, as in gossip; a family whose existence is particularly mediocre and ...
^ Jean-Marie Francœur, Genèse de la cuisine québécoise. À travers ses grandes et ses petites histoires, Anjou, Québec, Fides, 2011 (ISBN 978-2-7621-3029-4). ^ Jean-Paul Grappe, La Cuisine traditionnelle du Québec. Découvrez la cuisine de nos régions, Montréal, ITHQ-Éditions de l'Homme, 2006