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Scaloppine (plural and diminutive of scaloppa—a small escalope, i.e., a thinly sliced cut of meat) [1] is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of reduction sauces.
Sushi does not mean raw seafood; some sushi, such as kappamaki, contains no seafood. The word refers to the vinegar-prepared rice the dish contains. [43] Allspice is not a mix of spices. [44] [45] It is a single spice, so called because it seems to combine the flavours and scents of many spices, especially cinnamon, nutmeg, cloves and black ...
The term khorovod probably descended from the Greek Choreia (Ancient Greek: χορεία).Greek culture had a strong impact on Rus' culture.It is related to choreia (Greek circle dance), kolo dance (South Slavic circle dance in Serbia, Croatia and Bosnia), hora dance (), kochari (Armenian and Azerbaijani folk dance).
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.
Both academic and personal bonds developed between early Greek painters and Munich artistry giving birth to the Greek "Munich School" (Greek academic art of the 19th century). Nikolaos Gysis was an important teacher and artist at the Munich Academy and he soon became a leading figure among Greek artists. Many of these Munich School artists ...
The drawing is described by Leonardo's notes as Le proporzioni del corpo umano secondo Vitruvio, [2] variously translated as The Proportions of the Human Figure after Vitruvius, [3] or Proportional Study of a Man in the Manner of Vitruvius. [4] It is much better known as the Vitruvian Man. [2]
Black soup was a dish in the cuisine of ancient Sparta, made with boiled pork meat and blood, using only salt and vinegar to flavour. The soup was well known during antiquity in the Greek world, but no original recipe of the dish survives today. [1]
The word souvlaki is a diminutive of the Medieval Greek souvla (σούβλα meaning "skewer") itself borrowed from Latin subula. [2] [3] "Souvlaki" is the common term in Macedonia and other regions of northern Greece, while in southern Greece and around Athens it is commonly known [citation needed] as kalamaki (καλαμάκι meaning "small reed").