KILIEN STENGEL
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Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, West African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island. It is also influenced by indigenous crops, as well as crops and livestock introduced to the island from Mesoamerica, Europe, tropical West Africa and Southeast Asia— which are now grown locally. A wide variety of seafood, tropical fruits and meats are available. Some Jamaican dishes are variations of cuisines brought to the island from elsewhere, which are often modified to incorporate local produce and spices. Many others are novel or Creole dishes, created from a fusion of dishes, techniques and ingredients from different cultures— which have developed locally over time. Popular Jamaican dishes include curry goat, fried dumplings, brown stew (oxtail), ackee and saltfish and jerk. Jamaican patties along with various pastries, breads and beverages are also popular. Jamaican cuisine has spread with migration, between the mid-17th and 20th centuries. Contingents of Jamaican merchants and labourers, who settled in coastal Latin America, to establish businesses, and work in agriculture and the construction of railroads, ports and the Panama Canal, contributed Jamaican dishes to the region. Also, Jamaicans who have sought economic opportunities in other parts of the world, have spread their culture and culinary practices.
In connection with: Jamaican cuisine
Title combos: cuisine Jamaican
Description combos: now dishes locally different coastal Eastern now elsewhere Asia
François Pierre de la Varenne (French pronunciation: [fʁɑ̃swa pjɛʁ də la vaʁɛn], 1615–1678 in Dijon), Burgundian by birth, was the author of Le Cuisinier françois (1651), one of the most influential cookbooks in early modern French cuisine. La Varenne's book expressed the culinary innovations that had revolutionised medieval and Renaissance French cookery in the 16th century and early 17th century.
In connection with: François Pierre La Varenne
Title combos: François Pierre La Varenne François Pierre La François Varenne
Description combos: Burgundian fʁɑ was French François Renaissance de cookery fʁɑ
Sections are arranged from cultivation through processing, starting from vineyards to consumption advised by sommeliers.
In connection with: List of wine professionals
Title combos: of List List of wine of professionals List wine
Description combos: Sections are consumption advised starting sommeliers arranged advised are
The University of Tours (French: Université de Tours), formerly François Rabelais University of Tours (French: Université François Rabelais), is a public university in Tours, France. Founded in 1969, the university was formerly named after the French writer François Rabelais. It is the largest university in the Centre-Val de Loire region. As of July 2015, it is a member of the regional university association Leonardo da Vinci consolidated University.
In connection with: University of Tours
Title combos: of Tours Tours of University
Description combos: 2015 named Loire French university member France University was
Kilien Stengel (born 1972 in Nevers) is a French gastronomic author, restaurateur, and cookbook writer. He has worked at Gidleigh Park, Nikko Hotels, Georges V Hotel in Paris, and in a number of Relais & Châteaux restaurants (including Marc Meneau and Jacques Lameloise). He was a teacher of gastronomy at the Paris Academy and of Orléans-Tours. Stengel works at the European Institute for the History and Culture of Food at François Rabelais University. He is captain of a culinary book fair, and directed a collection book edited by L'harmattan. Usually, he work for Ministère de l'Éducation nationale teacher competition, Meilleur Ouvrier de France award, and Masterchef France. In 2015 his PhD (Doctorat de 3e cycle) in information science was supervised by J-J. Boutaud.
In connection with: Kilien Stengel
Title combos: Stengel Kilien
Description combos: book at writer the was Usually at Kilien at
Stengel is a surname. Notable people with the surname include: Alfred Stengel (1868–1939), American surgeon Casey Stengel (1890–1975), American Major League Baseball player and manager Christian Stengel (1903–1986), French film director Erwin Stengel (1902–1973), Austrian-British neurologist, psychiatrist, and psychoanalyst Friedrich Joachim Stengel (1694–1787), German architect Henri Christian Michel de Stengel (1744–1796), General in the French Revolutionary Wars Hermann von Stengel (1837–1919), Bavarian administrator, German politician and Finance Minister Isaiah Stengel, birth name of Isaiah Shachar, Israeli historian Kilien Stengel (born 1972), French gastronomic author, and a teacher of gastronomy Lawrence F. Stengel (born 1952), United States federal judge Richard Stengel (born 1955), American editor Werner Stengel (born 1936), German roller coaster designer and engineer
In connection with: Stengel
Description combos: name American Wars Revolutionary judge Finance people French 1787
Éditions L'Harmattan, usually known simply as L'Harmattan (French: [laʁmatɑ̃]), is one of the largest French book publishers. It specialises in non-fiction books with a particular focus on Sub-Saharan Africa. It is named after the Harmattan, a trade wind in West Africa.
In connection with: L'Harmattan
Description combos: usually known one is Harmattan is particular focus It
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