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Still life with a peacock pie, 1627, by Dutch artist Pieter Claesz, showing various dishes from the 17th century including roast meat, breads, nuts, wine, apples, dried fruits, along with an elaborate meat pie decorated like a peacock.
When searching for a new recipe or dinner inspiration, social media is often the first go-to. Food content is one of the most popular categories, with food influencers turning everyday ingredients ...
The European company Airbus produces its fleet's wingboxes and radomes in Nantes, employing about 2,000 people. [180] The city's remaining port terminal still handles wood, sugar, fertiliser, metals, sand and cereals, ten percent of the total Nantes– Saint-Nazaire harbour traffic (along the Loire estuary). [ 181 ]
Gâteau nantais is a cake originating in the city of Nantes in France. It is a soft, round pound cake, made of flour, sugar, [1] salted butter, [2] eggs, and almond meal, [3] then dampened with a punch of rum and lemon, [1] sometimes with an apricot gelée centre. [3]
A Petit-Beurre. The Petit Beurre, also known as Véritable Petit Beurre (VPB), is a type of shortbread from Nantes, France.The biscuits of the Lefèvre-Utile company are the most commercially successful variety, although its name is not exclusive to LU.
German sausages and cheese. Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. [5] Regional influences from Italy, Hungary, Germany and the Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.
During the Bronze Age and Iron Age the basic foods were pulses, wild fruits and nuts, and cereals. Archaeobotanical evidence has shown that a large number of new foodstuffs were introduced to Central Europe under Roman rule, becoming incorporated into (rather than replacing) local culinary flavors. Because chickpeas, gourd, black pepper ...
Calisson (famous candy from Aix-en-Provence) Chichi (French churro from Marseille) Daube provençale (a braised stew of beef, vegetables, garlic, and wine) Fougasse (a type of bread, often found with additions such as olives, cheese, or anchovies) Gateau des rois (tortell, provençal variant of the king cake with glazed fruit)