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Narrative quilting. American Map Quilt, created in Virginia, 1886 (Utah Museum of Fine Arts) Narrative quilting describes the use of blanket weaving and quilting to portray a message or tell a story. It was a means of sending messages and recording history for women that were unable to participate in politics throughout time.
Tivaevae or tivaivai (Cook Islands Māori: tīvaevae) in the Cook Islands, tifaifai in French Polynesia, is a form of artistic quilting traditionally done by Polynesian women. The word literally means "patches", [1] in reference to the pieces of material sewn together. The tivaevae are either made by one woman or can be created in groups of ...
A kotatsu (Japanese: 炬燵 or こたつ) is a low, wooden table frame covered by a futon, or heavy blanket, upon which a table top sits. Underneath is a heat source, formerly a charcoal brazier but now electric, often built into the table itself. [1] Kotatsu are used almost exclusively in Japan, although similar devices for the same purpose of ...
A quilt is a multi-layered textile, traditionally composed of two or more layers of fabric or fiber. Commonly three layers are used with a filler material. These layers traditionally include a woven cloth top, a layer of batting or wadding, and a woven back combined using the techniques of quilting. This is the process of sewing on the face of ...
Quilting. Quilted skirt (silk, wool and cotton – 1770–1790), Jacoba de Jonge-collection MoMu, Antwerp / Photo by Hugo Maertens, Bruges. Quilting is the process of joining a minimum of three layers of fabric together either through stitching manually using a needle and thread, or mechanically with a sewing machine or specialised longarm ...
Al dente: Italian for “to the tooth,” aka when pasta is cooked until it has a pleasant bite but isn’t too crunchy or too mushy.Baste: To brush or pour juices, sauce or melted fat over a ...
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused ...
Confit, as a cooking term, describes when food is cooked in grease or oil at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 °C (200 °F), or sometimes even ...