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Advanced Placement (AP) Art History (also known as APAH) is an Advanced Placement art history course and exam offered by the College Board in the United States.. AP Art History is designed to allow students to examine major forms of artistic expression relevant to a variety of cultures evident in a wide variety of periods from the present to the past.
Specialty of Osaka. Chūgoku region Fugu-chiri: Slices of fugu stewed in dashi with leafy vegetables such as shungiku and Chinese cabbage, and eaten with a ponzu dip. [citation needed] Dote-nabe: Oyster and other ingredients (typically Chinese cabbage, tofu and shungiku stewed in a pot with its inner lining coated in miso. [citation needed ...
A signature dish is a recipe that identifies an individual chef or restaurant. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice.
Spread the rice in the dish, and top with the green bean mixture. Cover with the breadcrumbs, and bake for 15 minutes. If additional browning is desired after baking, place under the broiler. Eat.
The initial core set of terms was derived from authority lists and the literature of art and architectural history; this core set was reviewed, approved and added to by an advisory team made up scholars from all relevant disciplines, including art and architectural historians, architects, librarians, visual resource curators, archivists, museum personnel, and specialists in thesaurus construction.
Aspic with chicken and eggs. Aspic (/ ˈ æ s p ɪ k /) [1] or meat jelly is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients.These often include pieces of meat, seafood, vegetable, or eggs.
Borș is also used today as a synonym for ciorbă, but in the past, a distinction was made between borș and ciorbă (acritură), the souring agent for the latter being the juice of unripe fruits, such as grapes, mirabelle, or wood sorrel leaves. Borș de burechiușe; Ciorbă is the traditional Romanian sour soup
Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking', as originally derived from Latin coquere, 'to cook'. [2]