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Advanced Placement (AP) Art History (also known as APAH) is an Advanced Placement art history course and exam offered by the College Board in the United States.. AP Art History is designed to allow students to examine major forms of artistic expression relevant to a variety of cultures evident in a wide variety of periods from the present to the past.
A signature dish is a recipe that identifies an individual chef or restaurant. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice.
Haute cuisine (French: [ot kɥizin]; lit. ' high cooking ') or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients.
The initial core set of terms was derived from authority lists and the literature of art and architectural history; this core set was reviewed, approved and added to by an advisory team made up scholars from all relevant disciplines, including art and architectural historians, architects, librarians, visual resource curators, archivists, museum personnel, and specialists in thesaurus construction.
Historic pewter, faience and glass tableware. In recent centuries, flatware is commonly made of ceramic materials such as earthenware, stoneware, bone china or porcelain.The popularity of ceramics is at least partially due to the use of glazes as these ensure the ware is impermeable, reduce the adherence of pollutants and ease washing.
A national dish is a culinary dish that is strongly associated with a particular country. [1] A dish can be considered a national dish for a variety of reasons: It is a staple food , made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer , served along the west coast of France .
One noteworthy definition is based upon traditional cuisine: "A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the ...
The dish is prepared in the same way as in Spain, though its ingredients differ according to the very different local produce. In the parts of Argentina, Paraguay and Uruguay surrounding the estuary of the Río de la Plata , puchero is primarily beef-based—beef was plentiful and cheap—and chickpeas are less commonly used than in the Iberian ...