Haricot cornille biography

Nutrition

• Nutri-Score A

  Very good nutritional quality

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  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 100

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      cornille

      Français

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      Étymologie

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      Dérivé de , avec le suffixe .

      Nom commun

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      cornille\kɔʁ.nij\féminin

      1. (Botanique) Nom usuel de plusieurs sous-espèces de Vigna unguiculata, plante annuelle courante en Afrique, en Amérique latine et dans le sud des États-Unis, de la famille des Fabaceae et qui produit un haricot de taille moyenne en forme de rein blanchâtre avec un point noir.
         • —(Nicole Blanc, Anne Nercessian, La cuisine romaine antique, 1992)

      Synonymes

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      Hyperonymes

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      Traductions

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      (certaines traductions et certains termes peuvent être au pluriel)

      • Conventions internationales: (wikispecies)
      • Allemand: (de)
      • Anglais: (en)
      • Catalan: (ca), (ca)
      • Chinois: (zh), (zh), (zh)
      • Espagnol: (es), (es), (es), (es), (es), (es)féminin, (es)masculin
      • Suédois: (sv)

      Prononciation

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      Anagrammes

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      Voir aussi

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      Références

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      Medieval cookery

      Translators: Ian Bailey and Jean-Marc Bulit

      Thickening sauces with bread or almonds, a taste for tart flavours and spicy aromas

      Medieval cookery is an integral part of our European cultural heritage.

      In effect, cookery books appeared throughout Europe, from the 13th to the 16th century. Apart from a few small regional differences, the same recipes, common to the whole of Medieval Europe, can be found from Denmark to Italy, and from Spain to England. The cooks used common culinary techniques, the European elite classes had similar tastes in food and doctors held common views on dietary matters. For over four centuries one can find the common bases which make it possible to speak of European Medieval cookery.

      We maintain that this gastronomy is a European heritage every bit as precious for our cultural studies as the architecture of castles or gothic cathedrals.

      Unfortunately, from the 17th century onwards, the partisans of a new cuisine declared that all that had come before was of no value. It is thus that medieval cookery was forgotten for sever