Alan Davidson (food writer) — For other uses, see Alan Davidson (disambiguation). Alan Eaton Davidson (30 March 1924 – 2 December 2003) was a British diplomat and historian best known for his writing and editing on food and gastronomy. He was the author of the 900 page,… … Wikipedia
Alan Davidson (escritor culinario) — Alan Eaton Davidson (Londonderry, Irlanda del Norte, 30 de marzo de 1924 – ¿?, 2 de diciembre de 2003) fue un diplomático e historiador británico, conocido por haber escrito y editado muchas obras sobre la comida y la gastronomía. Fue el autor de … Wikipedia Español
COOKBOOKS, JEWISH — These compendia of instructions and recipes for the preparation of Jewish cuisine and/or guidelines for the Jewish cook constitute the single largest genre of literature created almost entirely by and for Jewish women. Prior to 1900 By the first… … Encyclopedia of Judaism
Fran Beauman — Infobox Person name = Fran Beauman image size = caption = Fran Beauman other names = Francesca Beauman birth date = 1977 birth place = known for = occupation = Actor, writer, presenter, historian, radio presenter, children s presenter, television … Wikipedia
Black pepper — Pepper plant with immature peppercorns Scientific classification Kingdom: Plantae … Wikipedia
Crème brûlée — being prepared with a small torch Crème brûlée ( / … Wikipedia
PPC — is an initialism that can refer to: Biology Physiology * Posterior parietal cortex, an association area involved in the integration of sensory information from multiple modalities Chemistry * 4 phenyl 4 (1 piperidinyl)cyclohexanol, an organic… … Wikipedia
Subtlety — A subtlety (also sotelty or soteltie ) was an elaborate form of dish common during the late Middle Ages in Europe, particularly in England and France. [Laurioux, Bruno, Les livres de cuisine en Occident à la fin du Moyen Age , Thèse de doctorat:… … Wikipedia
Tarhana — (Turkish), tarkhina, tarkhana, tarkhwana (Persian ترخینه، ترخانه، ترخوانه), trachanas/trahanas (Greek τραχανάς) or (xino)chondros ((ξυνό)χονδρος), трахана/тархана (Bulgarian), kishk (Egypt), or kushuk (Iraq) are dried foods based on a fermented… … Wikipedia
Hippolochus — (Greek:Ιππόλοχος) was a Macedonian writer, a student of Theophrastus, who addressed to his fellow student Lynceus of Samos a description of a wedding feast in Macedon in the early 3rd century BC. The bridegroom was a certain Caranus, probably a… … Wikipedia
