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p20

1. p20-ARC One of the subunits of ARP2/3. 2. p20-CGGBP (CGG-binding protein1) A protein that binds to the unmethylated form of the trinucleotide repeat ...

raspberry

raspberry  

Fruit of Rubus idaeus. An 80‐g portion is a rich source of vitamin C; a source of folate and copper; supplies 6.4 g of dietary fibre; supplies 20 kcal (85 kJ). Black raspberry is R. occidentalis, ...
strawberry

strawberry  

Fruit of Fragaria spp., a perennial herb of American origin, introduced into the UK around 1600. An 80‐g portion is a rich source of vitamin C; provides 1.6 g of dietary fibre; and supplies 20 kcal ...
Germans

Germans  

People of German-speaking background have migrated to Canada from the beginning of European settlement. By 1991 every tenth Canadian acknowledged German ethnic origin. Almost two-thirds of Canada's ...
celery

celery  

Edible stems of Apium graveolens var. dulce. A 100‐g portion (two sticks) is a source of vitamin C; provides 2 g of dietary fibre; supplies 8 kcal (34 kJ). The seeds are used as a flavouring, and may ...
space Food

space Food  

The special food for astronauts on a mission. It can be fresh, irradiated, freeze-dried, or dehydrated. Early flights carried soft food in tubes or as tablets. Modern supplies on the space shuttle ...
nut

nut  

Hard-shelled fruit of a wide variety of trees, e.g. almonds, Brazil, cashew, peanut, walnut: all have high fat content, 45–60%; high protein content, 15–20%; 15–20% carbohydrate. The chestnut is an ...
pear

pear  

Fruit of many species of Pyrus; cultivated varieties all descended from P. communis; the British National Fruit Collection has 469 varieties of dessert and cooking pears, and a further 20 varieties ...
tea

tea  

Not for all the tea in China there is nothing at all that could induce one to do something; an emphatic expression recorded from the mid 20th century.tea and sympathy kind and attentive behaviour ...
pollack

pollack   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

...has a range in the E. Atlantic from northern waters down to Portugal. Although its maximum length is well over one metre, specimens in the markets are likely to measure 50–80 cm (20–32"). This species is perfectly good to eat but is not caught in large quantities, so relatively uncommon in the markets. The French name is lieu jaune . It is not to be confused with the saithe , P. virens , a more important species which is lieu noir in French and pollock in the...

lodging resistance

lodging resistance   Reference library

Thomas Kraus-Weyermann

The Oxford Companion to Beer

Reference type:
Subject Reference
Current Version:
2013

...p013.pdf/ (accessed May 2, 2011). (accessed May 2, 2011). http://www.ndbarley.net/malt_barley.html/(inactive). http://www.ag.ndsu.edu/ibms/producers/documents/IrrigatedMaltBarleyProduction_001.pdf/ (accessed May 2, 2011). http://www.ibgs.cz/photos/book_of_abstracts/Session_10.htm/ (accessed May 2, 2011). http://www.grainscanada.gc.ca/barley-orge/harvest-recolte/2009/qbsm09-qosm09-eng.pdf/ (accessed May 2, 2011). http://www.sabbi.org/reports/Guidelines%20for%20the%20production%20of%20Malting%20Barley%20Winter%20Dryland%202009.pdf/ ...

Plato gravity scale

Plato gravity scale   Reference library

George Philliskirk

The Oxford Companion to Beer

Reference type:
Subject Reference
Current Version:
2013

...of dissolved solids in a brewery wort. Degrees Plato (°P) is used to quantify the concentration of extract (mainly sugars derived from malt but also including other soluble material in wort) as a percentage by weight. A 10°P wort will contain 10 g of extract per 100 g of wort. The measurement of wort gravity is important to brewers in that it is an indicator of the potential alcoholic strength of the beer. As a very rough guide, every 1°P generates approximately 0.4% alcohol by volume—a 12°P wort will produce an average of approximately 5% alcohol by...

pronghorn

pronghorn   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

...as no other animal possesses; so it is classified in a family of its own, Antilocapridae. It, and its family with it, almost became extinct at the beginning of the 20th century, when numbers had dwindled from 75 million to a mere 20,000; but it was saved and restricted hunting for it is now allowed in some states. The pronghorn is the fastest animal in the Americas, capable of bursts of 70 m.p.h. Shoulder height around 90 cm (3'), colour buff to reddish-brown with a white face and black nose. The white throat bears two black bands and the underside of the...

spile

spile   Reference library

Chris J Marchbanks

The Oxford Companion to Beer

Reference type:
Subject Reference
Current Version:
2013

...called a cask peg, is a wooden or plastic peg intended to manually control the venting in and out of carbon dioxide (CO 2 ) and air from the shive hole during the conditioning and dispense of traditional cask beer. See shive . Spiles have a tapered conical shape approximately 20–30 mm long to fit in the shive hole and are manipulated by hand and mallet. There are two types of spile. “Soft pegs” are made from a very porous wood such as cane, bamboo, or sapwood, which allows casks to vent off CO 2 slowly during the conditioning period. “Hard pegs,” made...

shoot thinning

shoot thinning   Reference library

Richard Smart

The Oxford Companion to Wine (4 ed.)

Reference type:
Subject Reference
Current Version:
2015

...when the shoots are 20–40 cm/8–15 in long and the bunches are quite visible, which allows discrimination between fruitful and non-fruitful shoots. The aim of shoot thinning is to reduce the density of the canopy and to avoid leaf congestion later in the season. This can help improve wine quality ( see canopy management ) but is common only in regions with plentiful and relatively inexpensive labour . Shoot thinning by machine is possible but not common. See also desuckering . Dr Richard Smart Morris, J. R. , and Brady, P. , Vineyard...

Valdiguié

Valdiguié   Reference library

The Oxford Companion to Wine (4 ed.)

Reference type:
Subject Reference
Current Version:
2015

..., sometimes called Gros Auxerrois, enjoyed its finest hour in the late 19th century when, as a dark-berried grape variety from the Lot, it was valued for its productivity and its resistance to powdery mildew . In the early 20th century, it was known as ‘the aramon of the south west’ for its emphasis on quantity at the expense of quality. It has now been all but eradicated from France, where a few hectares remain, mainly in the Tarn département . In 1980 , French ampelographer Galet visited the US and identified the variety then sold rather...

spiny lobster

spiny lobster   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

... Palinurus elephas and P. mauritanicus . They are brown or reddish in colour and have a maximum length of 50 cm (20"). There are certain places where they find a congenial habitat and are much more common than elsewhere, for example Minorca and the tiny (Tunisian) island of Galita. In the Caribbean there are at least three species: ◆ Panulirus argus , the most important commercial species in American waters, which can, exceptionally, grow to 60 cm (24") and 14 kg (30 lb). Colour varies. This is the lagosta comun of Brazil. ◆ P. guttatus , a smaller and...

fusilier

fusilier   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

... a name used for fish of the snapper family, in the genus Paracaesio . P. caeruleus , also known as the Japanese snapper, is an important food fish, although known only from S. Japan; it reaches a length of 50 cm (20"). P. xanthurus , the southern fusilier or yellowtail blue snapper, is a little smaller but has a wide distribution in the tropical Indo-Pacific, and from E. Australia up to S. Japan. Tweedie and Harrison ( 1970 ) comment that these species are among the few economically important fish of the coral reefs. They are taken by an exciting...

perch

perch   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014
Subject:
Society and culture, Cookery, Food, and Drink
Length:
237 words
Illustration(s):
1

..., a moderate-sized (maximum length 50 cm/20") Eurasian river and lake fish which has been widely introduced elsewhere for the benefit of anglers and because it is considered to be a good food fish. The yellow perch of N. America is almost indistinguishable from the European perch, but often classified separately as P. flavescens . The name perch has been applied, by extension, to other species, freshwater or marine, which display characteristics (e.g. two distinct dorsal fins) similar to those of P. fluviatilis , especially members of the very large...

A&P

A&P   Reference library

Tracey Deutsch

Savoring Gotham: A Food Lover’s Companion to New York City

Reference type:
Subject Reference
Current Version:
2016
Subject:
Society and culture, Cookery, Food, and Drink
Length:
1,332 words
Illustration(s):
1

...hundred A&P stores remaining, few of them operating under the A&P name, the firm filed for bankruptcy. It emerged in 2012 as it had started—a modest-sized, privately held corporation. Hundreds of stores operated by A&P nonetheless remain, many operating as “Pathmark,” “The Food Emporium,” or “Waldbaum’s.” Several are in New York City, connecting shoppers to a long history of neighborhood chain stores. The storefront window of the A & P Grocery Store at 246 Third Avenue between East 20th and 21st Streets, on March 16, 1936 . At the time, A & P was the most...

Valle d’Aosta Fromadzo

Valle d’Aosta Fromadzo   Reference library

Meryl S. Rosofsky

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017

...“Valle d’Aosta Fromadzo D.O.P.” Gazzetta Ufficiale della Repubblica Italiana , Serie generale, n. 246, 20 October 1995. https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3340 . Rubino, Robert , et al., eds. Italian Cheese: A Guide to Their Discovery and Appreciation . Bra, Italy: Slow Food Editore, 2006. Sacchi, Luisa , ed. Formaggi Italiani dalla A alla Z . Milan: Fabbri Editore, 2002. “Valle d’Aosta Fromadzo D.O.P.” Formaggio.it. http://www.formaggio.it/formaggio/valle-daosta-fromadzo-d-o-p . Meryl S. Rosofsky...

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