Search results
Results from the WOW.Com Content Network
This list contains Germanic elements of the English language which have a close corresponding Latinate form. The correspondence is semantic—in most cases these words are not cognates, but in some cases they are doublets, i.e., ultimately derived from the same root, generally Proto-Indo-European, as in cow and beef, both ultimately from PIE *gʷōus.
This is the first example of a carte gastronomique, a map that summarizes a country by its products at the outset of the "Cours Gastronomique" by Charles Louis Cadet de Gassicourt (1809). Pascal Ory, a French historian, defines gastronomy as the establishment of rules of eating and drinking, an "art of the table", and distinguishes it from good ...
[The image at the left depicts burgoo with a side of mashed potatoes.] Chili con carne: South Texas Originated in Texas and is the official dish of the U.S. state of Texas, as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977. [298] Clam chowder (Manhattan style) Northeast ...
Although it is common for them to be used as synonyms, the truth is that "traditional" cuisine and "typical" cuisine are considered two different concepts according to culinary anthropology; The first refers to culinary customs that are invariably inherited orally, on a small scale in the family, and a large scale in a community as part of its culture and identity.
The origins of culinary arts began with primitive humans roughly 2 million years ago. [3] Various theories exist as to how early humans used fire to cook meat.
Antonyms are words with opposite or nearly opposite meanings. For example: hot ↔ cold, large ↔ small, thick ↔ thin, synonym ↔ antonym; Hypernyms and hyponyms are words that refer to, respectively, a general category and a specific instance of that category. For example, vehicle is a hypernym of car, and car is a hyponym of vehicle.
example derived form Ghostscript examples: Image title: derivative of Ghostscript examples "text_graphic_image.pdf", "alphabet.ps" and "waterfal.ps" Software used:
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.