Related Research Articles
Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world". The dish has been known since at least the 18th century, and in its early versions it contained cooked beef; by the mid-20th century the two vegetables had become the principal ingredients.
French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic. In Northern Europe, in Denmark more specifically, the traditional Danish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries.
James Hillman was an American psychologist. He studied at, and then guided studies for, the C.G. Jung Institute in Zurich. He founded a movement toward archetypal psychology and retired into private practice, writing and traveling to lecture, until his death at his home in Connecticut.
Elizabeth David CBE was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes.
Jane Grigson was an English cookery writer. In the latter part of the 20th century she was the author of the food column for The Observer and wrote numerous books about European cuisines and traditional British dishes. Her work proved influential in promoting British food.
Robert Carrier McMahon, OBE, usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death.
Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. Dishes include copious amounts of garlic and olive oil, and dishes are often seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese diet.
Chocolate liqueur is a chocolate flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor, chocolate liqueur contains alcohol. Chocolate liqueur is often used as an ingredient in mixology, baking, and cooking.
Tolkien's legendarium is the body of J. R. R. Tolkien's mythopoeic writing, unpublished in his lifetime, that forms the background to his The Lord of the Rings, and which his son Christopher summarized in his compilation of The Silmarillion and documented in his 12-volume series The History of Middle-earth. The legendarium's origins reach back to 1914, when Tolkien began writing poems and story sketches, drawing maps, and inventing languages and names as a private project to create a unique English mythology. The earliest story drafts are from 1916; he revised and rewrote these for most of his adult life.
Michael Raymond Donald Ashley is a British bibliographer, author and editor of science fiction, mystery, and fantasy.
Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis. Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist. It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss, French, and Tibetan cuisines. Mass-produced cheese soups may be prepared with the addition of food additives to preserve them and enhance flavor. A list of cheese soups is included in this article.
The Silmarillion is a collection of myths and stories in varying styles by the English writer J. R. R. Tolkien. It was edited and published posthumously by his son Christopher Tolkien in 1977, assisted by the fantasy author Guy Gavriel Kay. It tells of Eä, a fictional universe that includes the Blessed Realm of Valinor, the once-great region of Beleriand, the sunken island of Númenor, and the continent of Middle-earth, where Tolkien's most popular works—The Hobbit and The Lord of the Rings—are set. After the success of The Hobbit, Tolkien's publisher Stanley Unwin requested a sequel, and Tolkien offered a draft of the writings that would later become The Silmarillion. Unwin rejected this proposal, calling the draft obscure and "too Celtic", so Tolkien began working on a new story that eventually became The Lord of the Rings.
Elizabeth David, the British cookery writer, published eight books in the 34 years between 1950 and 1984; the last was issued eight years before her death. After David's death, her literary executor, Jill Norman, supervised the publication of eight more books, drawing on David's unpublished manuscripts and research and on her published writings for books and magazines.
In a publishing career spanning 80 years (1930–2010), popular mathematics and science writer Martin Gardner (1914–2010) authored or edited over 100 books and countless articles, columns and reviews.
The cuisine of Baden is considered one of the best regional cuisines in Germany. Nationwide this region features the highest density of star-rated restaurants, similar to the neighbouring region Alsace which does the same for France.
A Greek restaurant is a restaurant that specializes in Greek cuisine. In the United States they tend to be a different affair, varying in types of service, cuisine, menu offerings, table settings, and seating arrangements. Their menu may also feature dishes from other cuisines.
Depending on the counting convention used, and including all titles, charts, and edited collections, there may be currently over 500 books in Isaac Asimov's bibliography—as well as his individual short stories, individual essays, and criticism. For his 100th, 200th, and 300th books, Asimov published Opus 100 (1969), Opus 200 (1979), and Opus 300 (1984), celebrating his writing.