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The Dictionnaire Illustré Latin-Français (French: [diksjɔnɛːʁ ilystʁe latɛ̃ fʁɑ̃sɛ]; Illustrated Latin–French Dictionary) is a dictionary of Latin, described in French. Compiled by the French philologist Félix Gaffiot (1870–1937), it is commonly eponymized « Le Gaffiot » ("The Gaffiot") by the French.
The French government recently codified into law a specific type of baguette, the "baguette de tradition", which can only be made using pre-modern methods. This classification was the result of the efforts of historian Steven Kaplan, who specializes in the history of French bread from 1700 - 1770.
Baguette – a long, thin type of bread of French origin. [1] [2] The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt flour. [3] Boule de pain – a traditional
à la short for (ellipsis of) à la manière de; in the manner of/in the style of [1]à la carte lit. "on the card, i.e. menu"; In restaurants it refers to ordering individual dishes "à la carte" rather than a fixed-price meal "menu".
Anatole Bailly (French:; Orléans, 16 December 1833 – 12 December 1911, Orléans) was a French Hellenist, author of the famous Dictionnaire grec-français (Greek-French Dictionary) , which was published in 1895.
The Dictionnaire Vivant de la Langue Française (French pronunciation: [diksjɔnɛːʁ vivɑ̃ d(ə) la lɑ̃ɡ fʁɑ̃sɛːz]; DVLF) is a French language dictionary developed by a team at the University of Chicago's ARTFL Project through the support of a Digital Humanities Start-Up Grant from the National Endowment for the Humanities. [1]
1994 : Publication of the ODS 2, with 1500 new entries, correcting the few mistakes and omissions of the previous version. 1999 : Publication of the ODS 3, with 2000 new entries. 2004 : Publication of the ODS 4, with 750 new entries. 2008 : Publication of the ODS 5, with 2500 new entries. 2012 : Publication of the ODS 6, with 1550 new entries.
A baguette (/ b æ ˈ ɡ ɛ t /; French: ⓘ) is a long, thin type of bread of French origin [3] that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). [4] It is distinguishable by its length and crisp crust .