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A common form of food preparation was to thoroughly cook, pound, and strain mixtures into fine pastes and mushes, something believed to be beneficial to make use of nutrients. [4]: 13–15 Visual display was prized. Brilliant colors were obtained by the addition of, for example, juices from spinach and the green part of leeks.
A multicourse meal or full-course dinner is a meal with multiple courses, typically served in the evening or late afternoon. Each course is planned with a particular size and genre that befits its place in the sequence, with broad variations based on locale and custom. American Miss Manners offers the following sequence for a 14-course meal: [3]
French hours" is a term used in the film and television industries, mainly in America, for when there is no break for lunch during a film shoot. Instead, food is passed around all day long and the crew works continuously. The lack of a lunch break means that crew members and the cast have to steal moments to eat.
A typical choucroute garnie. Baeckeoffe; Carpe frites; Choucroute garnie (sauerkraut with sausages, salt pork and potatoes) Coq au Riesling (the local Alsace variant of coq au vin) Knack / Saucisse de Strasbourg; Kouglof (traditional brioche cake with almonds baked in a special bell shaped mould) Presskopf; Rosbif à l'alsacienne (horsemeat ...
The stages of the meal could be presented in 5, 4, or 3 courses. Some meals, particularly meals other than dinner, were presented in a single course, a distinct type of service called an ambigu. While there are many variations in the details, the following arrangements are characteristic of meals from the mid-17th century to the late 19th-century.
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Meal – eating occasion that takes place at a certain time and includes specific, prepared food, or the food eaten on that occasion. [ 1 ] [ 2 ] The names used for specific meals in English vary greatly, depending on the speaker's culture, the time of day, or the size of the meal.
The inside of a typical bouchon. A bouchon (French pronunciation:) is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, coq-au-vin, "salade lyonnaise" duck pâté or roast pork. Compared to other forms of French cooking such as nouvelle cuisine, the dishes are quite hearty. [1]