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Levee (ceremony) A Levée underway in the Palace of Holyroodhouse, 1903. King Edward VII is seated on the throne, the Royal Company of Archers stand guard. The levee (from the French word lever, meaning "getting up" or "rising") [1] was traditionally a daily moment of intimacy and accessibility to a monarch or leader, as he got up in the morning.
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, "cookery") [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".
Media: Vichyssoise. Vichyssoise (/ ˌvɪʃiˈswɑːz / VISH-ee-SWAHZ, French: [viʃiswaz] ⓘ) is a soup made of cooked and puréed leeks, potatoes, onions and cream. It is served chilled and garnished with chopped chives. It was invented in the first quarter of the 20th century by Louis Diat, a French-born cook working as head chef of the Ritz ...
Culture of France. French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La ...
Today, levées are the receptions (usually, but not necessarily, on New Year's Day) held by the governor-general, the lieutenant governors of the provinces, the military and others, to mark the start of another year and to provide an opportunity for the public to pay their respects. Most levées may be attended by any citizen, including children.
Levée en masse. Levée en masse (French pronunciation: [ləve ɑ̃ mɑs] or, in English, mass levy[1]) is a French term used for a policy of mass national conscription, often in the face of invasion. The concept originated during the French Revolutionary Wars, particularly for the period following 16 August 1793, [2] when able-bodied men aged ...
Culinary triangle. The culinary triangle is a concept described by French anthropologist Claude Lévi-Strauss involving three types of cooking: boiling, roasting, and smoking, usually done to meat. Boiling meat is seen to be a cultural form of cooking because it uses a receptacle to hold water, therefore it is not completely natural.
384. The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which ...