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Abondance

Abondance  

Abondance (also called tomme d'Abondance) is a firm cheese produced in Savoie, in southeastern France. It is made from milk of the Abondance breed of cattle—whence its name.
absinthe

absinthe  

A green aniseed-flavoured liqueur, originally flavoured with wormwood, although this is now banned owing to its toxicity; in the 19th and early 20th centuries drinking absinthe was regarded as a sign ...
acid drops

acid drops  

Boiled sweets with sharp flavour from tartaric acid (originally called acidulated drops); known as sourballs in the USA.
adulteration

adulteration  

The addition of substances to foods etc. in order to increase the bulk and reduce the cost, with intent to defraud the purchaser. Common adulterants are starch in spices, water in milk and beer, etc. ...
Advertising Cookbooklets and Recipes

Advertising Cookbooklets and Recipes  

Since the mid-nineteenth century, recipes have been used to sell products. At first, recipes were incidental to the products advertised. Publishers hoped that readers interested in the recipes would ...
advocaat

advocaat  

Advocaat, a thick, sweet, creamy, yellow, alcoholic drink of Dutch origin, is made from egg yolks and brandy. It does not seem to have become well known in Britain until the 1930s. Its name in Dutch ...
African American Food

African American Food  

This entry includes two subentries: To the Civil WarSince EmancipationTo the Civil WarSince EmancipationThere are multiple aspects to African American foodways, and a survey of them requires ...
aiguillette

aiguillette  

A thin strip or slice of cooked poultry, meat, or fish.
aïoli

aïoli  

Garlic-flavoured mayonnaise used in Provençal cooking. See also salad dressing.
Airplane Food

Airplane Food  

United Airlines, a pioneer in the industry, was the only airline to serve meals on trays from the beginning of commercial aviation. While other airlines had copilots passing out sandwiches ...
Alaska strawberries

Alaska strawberries  

A facetious nineteenth-century American euphemism for ‘dried beans’, an ingredient in need of some talking up to make it palatable.
Alcohol and Teetotalism

Alcohol and Teetotalism  

At the time of European exploration and settlement of the United States, Native Americans had few alcoholic beverages and drank fresh water, herb tea, sofkee (hominy porridge), and soup. (Caribbean ...
ale

ale  

The standard word for an ‘alcoholic drink made by fermenting malt’ in Anglo-Saxon England was ealu, source of modern English ale (bėor, modern English beer, existed, but was not in common use). Then ...
Ale Slipper

Ale Slipper  

The ale slipper, also known as an ale boot, or less commonly an ale shoe, is a boot-shaped vessel with a pouring spout, a handle, and sometimes a hinged cover ...
alexander

alexander  

A cocktail; usually gin, crème de cacao, and cream, although other spirits may be used.
Alfalfa, lucerne

Alfalfa, lucerne  

Medicago sativaFamily Leguminosae/FabaceaeOrigin and cultivationAlfalfa does not exist in the truly wild state. It is said to have originated in the area around the Caspian Sea, possibly ...
Alice Waters

Alice Waters  

Alice Waters (1944–) is the owner and executive chef of the landmark restaurant Chez Panisse in Berkeley, California. Waters's commitment to using local, seasonal products has defined Chez Panisse's ...
amaretto

amaretto  

Italian;almond-flavoured liqueur made by infusion of apricot kernels.
Amelia Simmons

Amelia Simmons  

Amelia Simmons was the author of American Cookery, which first appeared in Hartford, Connecticut, in 1796. The work appears to be the earliest extant published cookbook written by an American. ...
américaine

américaine  

A lobster prepared à l'américaine is sautéed and then briefly cooked in white wine, brandy and olive oil with tomatoes, shallots and garlic.There is a long-standing and ultimately irresolvable ...

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