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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 word name is possibly derived from the Proto-Indo-European language hypothesised word nomn. [27] The distinction between names and nouns, if made at all, is extremely subtle, [28] although clearly noun refers to names as lexical categories and their function within the context of language, [29] rather that as "labels" for objects and ...
Gourmet (US: / ɡ ɔːr ˈ m eɪ /, UK: / ˈ ɡ ɔːr m eɪ /) is a cultural idea associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by their high level of refined and elaborate food preparation techniques and displays of balanced meals that have an aesthetically pleasing presentation of several contrasting, often quite rich courses.
Elaborative encoding is a mnemonic system that uses some form of elaboration, such as an emotional cue, to assist in the retention of memories and knowledge. [1] In this system one attaches an additional piece of information to a memory task which makes it easier to recall.
Reredos depicting the Immaculate Conception.Portuguese, 17th century. Santarém, Portugal. A reredos (/ ˈ r ɪər ˌ d ɒ s, ˈ r ɪər ɪ-, ˈ r ɛ r ɪ-/ REER-dos, REER-ih-, RERR-ih-) is a large altarpiece, a screen, or decoration placed behind the altar in a church.
The term "Rube Goldberg" was being used in print to describe elaborate contraptions by 1928, [2] and appeared in the Random House Dictionary of the English Language in 1966 meaning "having a fantastically complicated improvised appearance", or "deviously complex and impractical". [3]
The word intelligence derives from the Latin nouns intelligentia or intellēctus, which in turn stem from the verb intelligere, to comprehend or perceive.In the Middle Ages, the word intellectus became the scholarly technical term for understanding and a translation for the Greek philosophical term nous.
The staging of an elaborate entremet at the banquet of Charles V in 1378; illumination from Grandes Chroniques, late 14th century.. The word entremets, as a culinary term, first appears in line 185 of Lanval, one of the 12th century Lais of Marie de France, and subsequently appears in La Vengeance Raguidel (early 13th century), line 315.