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The tradition of perpetual stew remains prevalent in South and East Asian countries. Notable examples include beef and goat noodle soup served by Wattana Panich in Bangkok , Thailand, which has been cooking for over 50 years as of 2025 [update] , [ 6 ] [ 7 ] and oden broth from Otafuku in Asakusa , Japan, which has served the same broth daily ...
Pottage or potage (/ p ɒ ˈ-, p ə ˈ-/, French: ⓘ; from Old French pottage 'food cooked in a pot') is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. [a] It was a staple food for many centuries.
Inspired by the concept of a perpetual stew, some amount of the stew was preserved after each meal and replenished with more broth and ingredients. [19] [20] [21] Rauwerda eventually expanded the "stew nights" to the public, hosting outdoor gatherings at Fermi Park in Bushwick, Brooklyn, where people contributed to and consumed the stew.
There are few things invented in the medieval times we still use today: the compass, the clock and the printing press, to name a few. Now, another concept from the time of Charlemagne and Joan of ...
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Created Date: 8/30/2012 4:52:52 PM
In South Africa, a potjiekos / ˈ p ɔɪ k iː k ɒ s /, literally translated "small-pot food", is a dish prepared outdoors.It is traditionally cooked in a round, cast iron, three-legged cauldron, the potjie, descended from the Dutch oven brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa. [1]