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The pantalon rouge were adopted by the French Army on 26 July 1829, to encourage the rose madder dye-growing industry in France. [3] [4] By the 20th century the synthetic dye alizarin, imported from Germany, was used to colour the cloth of the pantalons rouge. The French infantry wore the same pattern of trouser from 1867 to 1914. [5]
Pages in category "French military uniforms" The following 7 pages are in this category, out of 7 total. ... Pantalon rouge; U. Uniforms of La Grande Armée
European military uniforms incorporated culottes as a standard uniform article, the lower leg being covered by either stockings, leggings, or knee-high boots.Culottes were a common part of military uniforms during the European wars of the eighteenth-century (the Great Northern War, the War of the Spanish Succession, the War of the Austrian Succession, the Seven Years' War, the French and ...
a location where troops assemble prior to a battle. While this figurative meaning also exists in French, the first and literal meaning of point d'appui is a fixed point from which a person or thing executes a movement (such as a footing in climbing or a pivot). porte-cochère an architectural term referring to a kind of porch or portico-like ...
The Flag of France, whose colors are given as "bleu, blanc et rouge" Montreal Bleu Blanc Rouge, a junior ice hockey team; A common nickname for the professional ice hockey team Montreal Canadiens; Blue, White and Red Rally (Rassemblement Bleu Blanc Rouge) a nationalist political association in France; The Three Colors trilogy films
The traditional chef's uniform (or chef's whites) includes a toque blanche ("white hat"), white double-breasted jacket, pants in a black-and-white houndstooth pattern, [1] and apron. It is a common occupational uniform in the Western world. The chef's buttons also have a meaning: while qualified chefs wear black buttons, students wear white ...
Dubonnet (UK: / d j uː ˈ b ɒ n eɪ /, US: / ˌ dj uː b ə ˈ n eɪ /, [1] [2] French:) is a sweet, aromatised wine-based quinquina, often enjoyed as an aperitif. [3] It is a blend of fortified wine , herbs, and spices (including a small amount of quinine ), [ 4 ] with fermentation being stopped by the addition of alcohol.
A few French cheeses are protected under the European Union's Protected Geographic Indication designation (PGI). Many familiar generic types, like Boursin, are not covered, while others originally from other countries, such as Emmental cheese, may have certain varieties protected as a French cheese. This list differs from those of Chundi status.