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A banquet (/ ˈ b æ ŋ k w ɪ t /; French:) is a formal large meal [1] where a number of people consume food together. Banquets are traditionally held to enhance the prestige of a host, or reinforce social bonds among joint contributors.
Banquet of seven sages. The history of catering involves the development and evolution of the service industry that provides food, beverage, and other event services. The word catering comes from the Latin word cater, which means to provide. The business of providing food for parties, meetings, and other gatherings has been around for millennia ...
The staging of an elaborate entremet at the banquet of Charles V in 1378; illumination from Grandes Chroniques, late 14th century. The word entremets , as a culinary term, first appears in line 185 of Lanval , one of the 12th century Lais of Marie de France and subsequently in La Vengeance Raguidel (early 13th century), line 315.
Following the work of Pierre Larousse on the Grand dictionnaire Universel, the Grand Dictionnaire Encyclopédique Larousse (French pronunciation: [ɡʁɑ̃ diksjɔnɛːʁ ɑ̃siklɔpedik laʁus]), a ten-volume dictionary, was published in Paris between 1982 and 1985 by Éditions Larousse. [1]
Éditions Larousse (French pronunciation: [edisjɔ̃ laʁus]) is a French publishing house specialising in reference works such as dictionaries. It was founded by Pierre Larousse and its best-known work is the Petit Larousse. It was acquired from private owners by Compagnie Européenne de Publication in 1984, then Havas in 1997.
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The IETF language tags have registered fr-1694acad for Early Modern French, "17th century French, as catalogued in the "Dictionnaire de l'académie françoise", 4eme ed. 1694; frequently includes elements of Middle French, as this is a transitional period". [5]