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Kelenken is the largest known phorusrhacid, about 10% larger than the largest phorusrhacids previously known, such as Phorusrhacos. The holotype skull is about 716 mm (2.3 ft) long from the tip of the beak to the center of the sagittal nuchal crest at the upper back of the head (a size likened to the size of a horse 's skull), making it the ...
The culinary fashion of European elites changed considerably in this period. Typically medieval spices like galangal and grains of paradise were no longer seen in recipes. . Updated recipes still had the strong acidic flavors of earlier centuries, but by the 1650s new innovative recipes blending subtle savory flavors like herbs and mushrooms could be found in Parisian cookboo
Paris was the central hub of culture and economic activity, and as such, the most highly skilled culinary craftsmen were to be found there. Markets in Paris such as Les Halles , la Mégisserie , those found along Rue Mouffetard , and similar smaller versions in other cities were very important to the distribution of food.
Queen Esther and King Ahasuerus depicted dining on, among other things, a fish dish and a pretzel; illustration from Hortus deliciarum, Alsace, late 12th century.. Though various forms of dishes consisting of batter or dough cooked in fat, like crêpes, fritters and doughnuts were common in most of Europe, they were especially popular among Germans and known as krapfen (Old High German: "claw ...
An exploration of ancient sewers beneath the Colosseum, the world’s most recognizable stadium, revealed the kinds of food spectators snacked on in the stands and the animals that met their fate ...
In the early Middle Ages, the principal market of Paris was located on the parvis (square) in front of the Cathedral of Notre-Dame. Other markets took place in the vicinity of the two bridges, the Grand Pont and the Petit Pont , while a smaller market called Palu or Palud, took place in the eastern neighborhood of the city.
Storyteller Diane Kolmer tells her story during the Des Moines Storytellers Project on Tuesday, June 18, 2024, at Hoyt Sherman Place in Des Moines.
An early form of quiche can be found in Forme of Cury, a 14th-century recipe collection, as a Torte de Bry with a cheese and egg yolk filling. [113] Le Ménagier de Paris ("Parisian Household Book"), written in 1393, includes a quiche recipe made with three kinds of cheese, eggs, beet greens, spinach, fennel fronds, and parsley. [114]