In cutlery or kitchenware, a fork is a utensil, now usually made of metal, whose long handle terminates in a head that branches into several narrow and often slightly curved tines with which one can spear foods either to hold them to cut with a knife or to lift them to the mouth.
The Treaty of Amiens temporarily ended hostilities between France, the Spanish Empire, and the United Kingdom at the end of the War of the Second Coalition. It marked the end of the French Revolutionary Wars; after a short peace it set the stage for the Napoleonic Wars. Britain gave up most of its recent conquests; France was to evacuate Naples and Egypt. Britain retained Ceylon and Trinidad.
The Battle of Austerlitz, also known as the Battle of the Three Emperors, was one of the most important and decisive military engagements of the Napoleonic Wars. The battle occurred near the town of Austerlitz in the Austrian Empire. Around 158,000 troops were involved, of which around 24,000 were killed or wounded. The battle is often cited by military historians as one of Napoleon's tactical masterpieces, in the same league as other historic engagements like Cannae or Gaugamela. The military victory of Napoleon's Grande Armée at Austerlitz brought the War of the Third Coalition to an end, with the Peace treaty of Pressburg signed by the French and Austrians later in the month. These achievements did not establish a lasting peace on the continent. Austerlitz had driven neither Russia nor Britain, whose armies protected Sicily from a French invasion, to settle. Meanwhile, Prussian resistance to the growing power of French military invasions in Central Europe led to the War of the Fourth Coalition in 1806.
The War of the Third Coalition was a European conflict lasting from 1805 to 1806. During the war, France and its client states under Napoleon I opposed an alliance, the Third Coalition, which was made up of the United Kingdom, the Austrian Empire, the Russian Empire, Naples, Sicily, and Sweden. Prussia remained neutral during the war.
A political cartoon, also known as an editorial cartoon, is a cartoon graphic with caricatures of public figures, expressing the artist's opinion. An artist who writes and draws such images is known as an editorial cartoonist. They typically combine artistic skill, hyperbole and satire in order to either question authority or draw attention to corruption, political violence and other social ills.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
James Gillray was a British caricaturist and printmaker famous for his etched political and social satires, mainly published between 1792 and 1810. Many of his works are held at the National Portrait Gallery in London.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particular from the Balkans, or Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
The historical form of service à la russe is a manner of dining with courses brought to the table sequentially, and the food portioned on individual plates by the waiter. It contrasts with the older service à la française, based on several courses brought to the table simultaneously, in an impressive display of tureens and serving dishes, with diners plating food themselves.
Fort Machault was a fort built by the French in 1754 near the confluence of French Creek with the Allegheny River, in northwest Pennsylvania. The fort helped the French control these waterways, part of what was known as the Venango Path from Lake Erie to the Ohio River.
Events in the year 1805 in Art.
Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern.
The Accomplisht Cook is an English cookery book published by the professional cook Robert May in 1660, and the first to group recipes logically into 24 sections. It was much the largest cookery book in England up to that time, providing numerous recipes for boiling, roasting, and frying meat, and others for salads, puddings, sauces, and baking. Eight of the sections are devoted to fish, with separate sections for carp, pike, salmon, sturgeon, and shellfish. Another section covers only eggs; and the next only artichokes.
The Experienced English Housekeeper is a cookery book by the English businesswoman Elizabeth Raffald (1733–1781). It was first published in 1769, and went through 13 authorised editions and at least 23 pirated ones.
The Modern Cook was the first cookery book by the Anglo-Italian cook Charles Elmé Francatelli (1805–1876). It was first published in 1846. It was popular for half a century in the Victorian era, running through 29 London editions by 1896. It was also published in America.
The English Art of Cookery is a cookery book of English cuisine by the tavern cook Richard Briggs, first published in 1788.
The Epicure's Almanack; or, Calendar of Good Living, was a guide to eating establishments in London, written by Ralph Rylance and published by Longman in 1815. Given the poor reception of the initial printing, there was no effort to pull together any later edition. The book was republished by the British Library in 2013, with extensive commentary by Janet Ing Freeman.
