Search results
Results from the WOW.Com Content Network
Ángel Muro – a 19th-century food expert and author of the book Practicón [88] Simone and Ines Ortega – authors of 1080 recetas (1080 Recipes) [89] Manuel María Puga y Parga – an early-20th century food expert and author of La cocina práctica [90] Ilan Hall – (restaurants: Casa Mono, Manhattan, NY) – winner of Top Chef Season 2 [91]
The Spanish and Portuguese termination -o usually denotes the masculine, and is normally changed to feminine by dropping the -o and adding -a. The plural forms are usually -os and -as respectively. Adjectives ending in -ish can be used as collective demonyms (e.g. "the English", "the
Adjectives whose lemma does not end in -o, however, inflect differently. These adjectives almost always inflect only for number. -s is once again the plural marker, and if the lemma ends in a consonant, the adjective takes -es in the plural. Thus: caliente ("hot") → caliente, caliente, calientes, calientes
Spanish generally uses adjectives in a similar way to English and most other Indo-European languages. However, there are three key differences between English and Spanish adjectives. In Spanish, adjectives usually go after the noun they modify. The exception is when the writer/speaker is being slightly emphatic, or even poetic, about a ...
Some loanwords enter Spanish in their plural forms but are reanalyzed as singular nouns (e.g., the Italian plurals el confeti 'confetti', el espagueti 'spaghetti', and el ravioli 'ravioli'). These words then follow the typical morphological rules of Spanish, essentially double marking the plural (e.g., los confetis, los espaguetis, and los ...
In recent years changing attitudes among non-Spanish speaking Filipinos have helped spur a revival of the language, [78] [79] and starting in 2009 Spanish was reintroduced as part of the basic education curriculum in a number of public high schools, becoming the largest foreign language program offered by the public school system, [80] with ...
a Spanish stew made from pork and beans and other meats and vegetables Ollada or perolada Catalonia and Valencian Community: stew boiling vegetables and meat in a casserole Pipérade: Basque: a main or a side dish a Basque dish typically prepared with onion, green peppers, and tomatoes sautéd in olive oil and flavored with Espelette pepper. Pisto
Spanish food historian Lourdes March notes that the dish "symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries: rice." [12] The traditional pan known as paella or paellera, along with a traditional wooden spoon used to stir and ...