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Fine food, the principal study of gastronomy. Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1]
The validity of most of the species named after E. ingens has been called into question, [3] and they are currently treated as junior synonyms. [1] The type specimen of E. fronto consists of a maxilla and a mandible, and in the absence of the original type specimen, the mandible (MPM-PV 3401) has been designated the neotype of E. ingens. [1]
It is the part of the throat immediately behind the nasal cavity at the back of the mouth and above the esophagus and larynx. The pharynx is made up of three parts. The lower two parts—the oropharynx and the laryngopharynx are involved in the digestive system. The laryngopharynx connects to the esophagus and it serves as a passageway for both ...
Intraperitoneal parts of the GI tract are covered with serosa. These include most of the stomach, first part of the duodenum, all of the small intestine, caecum and appendix, transverse colon, sigmoid colon and rectum. In these sections of the gut, there is a clear boundary between the gut and the surrounding tissue.
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Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century.
of or relating to the part of the trunk between the lowest ribs and the pelvis. Latin lumbus or lumbaris, loin lumbar vertebrae: lymph(o)-lymph: Latin lympha, water lymphedema: lys(o)-, -lytic: dissolution: Greek λῠ́σῐς (lúsis), loosen, release, + -ic: lysosome-lysis: destruction, separation Greek λῠ́σῐς (lúsis), loosen ...
The concept of molecular gastronomy was perhaps presaged by Marie-Antoine Carême, one of the most famous French chefs, who said in the early 19th century that when making a food stock "the broth must come to a boil very slowly, otherwise the albumin coagulates, hardens; the water, not having time to penetrate the meat, prevents the gelatinous ...