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Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...
For example, a Latinate word might enter English by way of Old French, but enter Spanish directly from Latin. Such differences can introduce changes in spelling and meaning. Although most of the cognates have at least one meaning shared by English and Spanish, they can have other meanings that are not shared.
The French word for a person who practices charcuterie is charcutier.The etymology of the word is the combination of chair and cuite, or cooked flesh.The Herbsts in Food Lover's Companion say, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also ...
A picada (pronounced; from picar, "to nibble at") [1] is a typical Argentine dish usually served as a starter, although sometimes as a main course.Related to the Italian antipasto and the Spanish tapas brought by massive immigration, it consists of a serving of savory snack and finger foods.
Pate (instrument), a Samoan percussion instrument; Pate (surname), a surname; Pâté (film), a film by Agnieszka Wojtowicz-Vosloo; Patē, the Māori name for the tree Schefflera digitata; Pate, the surface of the human head, especially a bald head
Typically Gâteau Basque is constructed from layers of a butter-sugar wheat flour pastry dough (in this case pâte sablée, not brisée) with a filling of either black cherry jam or almond or vanilla pastry cream.
The Diccionario de la lengua española [a] (DLE; [b] English: Dictionary of the Spanish language) is the authoritative dictionary of the Spanish language. [1] It is produced, edited and published by the Royal Spanish Academy, with the participation of the Association of Academies of the Spanish Language.
The name comes from the Spanish empanar (to bread, i.e., to coat with bread), [1] [2] and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.