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French hours" is a term used in the film and television industries, mainly in America, for when there is no break for lunch during a film shoot. Instead, food is passed around all day long and the crew works continuously. The lack of a lunch break means that crew members and the cast have to steal moments to eat.
National standard format is yyyy-mm-dd. [161] dd.mm.yyyy format is used in some places where it is required by EU regulations, for example for best-before dates on food [162] and on driver's licenses. d/m format is used casually, when the year is obvious from the context, and for date ranges, e.g. 28-31/8 for 28–31 August.
The 24-hour notation is used in writing with an h as a separator (h for heure, meaning hour).Example: 14 h 05 (1405 [14:05] hours or 2:05 pm). Though the correct [citation needed] form includes spaces on both sides of the h, it is common to see them omitted: 14h05.
A multicourse meal or full-course dinner is a meal with multiple courses, typically served in the evening or late afternoon. Each course is planned with a particular size and genre that befits its place in the sequence, with broad variations based on locale and custom. American Miss Manners offers the following sequence for a 14-course meal: [3]
Algerian breakfast foods. Due to Algeria's history of having been a colony of France, breakfast in Algeria is heavily influenced by French cuisine and most commonly consists of café au lait or espresso along with a sweet pastry (some common examples are croissants, mille-feuilles, pain au chocolats known as "petits pains", etc.) or some kind of traditional bread with a date filling or jam ...
Meal – eating occasion that takes place at a certain time and includes specific, prepared food, or the food eaten on that occasion. [ 1 ] [ 2 ] The names used for specific meals in English vary greatly, depending on the speaker's culture, the time of day, or the size of the meal.
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A typical choucroute garnie. Baeckeoffe; Carpe frites; Choucroute garnie (sauerkraut with sausages, salt pork and potatoes) Coq au Riesling (the local Alsace variant of coq au vin) Knack / Saucisse de Strasbourg; Kouglof (traditional brioche cake with almonds baked in a special bell shaped mould) Presskopf; Rosbif à l'alsacienne (horsemeat ...