Mardi Gras - definition of Mardi Gras in English | Oxford Dictionaries Definition of Mardi Gras in English: Mardi Gras 1A carnival held in some countries on Shrove Tuesday, most famously in New Orleans: [as modifier] ‘the Mardi Gras parade’ More example sentences ‘Second place went to the Copmanthorpe Pre-School Playgroup for its rain forest-themed float and the Temple Lane Playgroup came third with its float which had a Mardi Gras theme.’ ‘He had on some Mardi Gras beads, but his lips stood out the most… considering he had on really bright red lipgloss.’ ‘You've got yourself this Mardi Gras outfit and a whole sack of illusions.’ ‘They always had a Mardi Gras drink called the Hurricane.’ ‘Back then, he was wearing the handsome uniform of the Fairfield (S.C.) Central High School marching band as part of a Mardi Gras parade.’ ‘They also have their eyes on ‘a stunning 1500 capacity venue in a secret location’ for a Mardi Gras party, apparently.’ ‘The loping interplay of euphonium, trumpet, sax and trombone on ‘Segala’, and the

 glorious swagger of Oblemou wouldn't sound out of place at a Mardi Gras in New Orleans.’ ‘By the time the night of the dance arrived, Chub had acquired a Mardi Gras mask and an extra long raincoat to use as a costume.’ ‘A traditional King Cake will be served, and whoever gets the piece containing a bean will win a CD, a drink and a Mardi Gras crown.’ ‘Yes, Virginia, there will be a Mardi Gras in New Orleans in 2006.’ ‘Officials say there will be a Mardi Gras in February.’ ‘The museum stocks stuff like the necklace Britney wore in a Mardi Gras parade and two dresses from her Star Search days.’ ‘A man on the traffic signal above us started beating a Mardi Gras rhythm on a pot.’ ‘No, actually, it's a Mardi Gras king cake, which my attorney was kind enough to send to my office Friday.’ ‘Stanley mocks her more by telling her that her outfit is a Mardi Gras costume.’ ‘The Grand Marshals shows a dapper older couple riding on a Mardi Gras float.’ 1.1 A carnival or fair held at any time.

Example sentences ‘The annual Caribbean Carnival will top off the festival on June 20 with a Mardi Gras from 7pm-midnight and firework finale.’ ‘And if you want Europeans to attend more then make it a Mardi Gras and I think then the mayor will have a tourist attraction.’ ‘When they exit they hear music, follow it, and stumble into a Mardi Gras.’ ‘We went out on the town taking in a Mardi Gras like there was no tomorrow.’ Origin French, literally fat Tuesday, alluding to the last day of feasting before the fast of Lent. Pronunciation Which of the following is a type of dog? stag mastiff Which of the following is a type of dog? muskhound Which of the following is a type of dog? Mexican hairless Which of the following is a type of dog? fox terrier Which of the following is a type of dog? Maine Coon Which of the following is a type of dog? Australian setter Which of the following is a type of dog? hurrier Which of the following is a type of dog? Eastie Which of the following is a type of dog? fawnhound Which of the following is a type of dog?

Barcoo dog You scored /10 practise again? Retry Most popular in the world Australia Culinary Dictionary - F, Whats Cooking America Culinary Dictionary Linda’s Culinary Dictionary – F A Dictionary of Cooking, Food, and Beverage Terms An outstanding and large culinary dictionary and glossary that includes the definitions and history of cooking, food, and beverage terms. Please click on a letter below to alphabetically search the many food and cooking terms: A B C D E F G H I J K L M N O P Q R S T U-Y Z Fajita (fah-HEE-ta) – The Spanish word for skirt steak. Most people associate the word fajita with strips of meat that go into the taco. Fajita is a highly flavorful cut of meat that comes from the outer covering of the breast near where the brisket comes from. Learn about the history of Fajitas . Also includes a recipe. falafel – A Middle Eastern snack that is also known as ta’amica. It is considered the national dish of Egypt, but is popular throughout the Middle East. They are sold on every corner; from restaurants to side walk stands.

A traditional falafel sandwich consists of six ground, deep-fried chickpea balls stuffed into pita bread along with finely cut up tomatoes, cucumbers, and tahini sauce. farmer’s cheese – Farmer’s cheese is a fresh cheese that is a form of pressed cottage cheese. Most of the liquid is pressed out leaving a very dry, crumbly cheese that is often flavored with fruit or nuts. It is an all-purpose cheese good for eating or using in cooking. It is sliceable and also can be crumbled. It can also be replaced, if necessary, with drained cottage cheese. fast food – According to the Oxford English Dictionary, the first documented use of “fast food” in reference to a restaurant came in 1951 in an article in a trade journal called “Fountain and Fast Food Service.” Fast food seems to have been originally applied to restaurants and catering businesses that served “steam table” delicacies, as well as to convenience foods a busy housewife could quickly whip up. The history of fast food started as neighborhood restaurants opened by idealistic young people in the 1950s – Carl’s Jr., McDonald’s, Dominoes Pizza, etc.

fava beans – Also referred to as broad or horse beans. Fava beans are tan, flat beans, which resemble lima beans. However the favas have a very strong flavor (quite bitter at times). Their skins are very tough and must be removed by blanching before you cook them. Fava beans are popular in Middle Eastern and Mediterranean recipes. They are usually sold dried and can, sometimes, be purchased in cans in stores, which specialize in a Middle Eastern clientele. They are sold fresh in specialty produce stores, but it takes a lot of work to get to the fresh beans. feijoa (fay-JO-a) – A native to subtropical South America and commercially grown in New Zealand and Northern California. Feijoas are available during spring and early summer. They are also called pineapple guavas, describing the taste of the creamy, white, juicy, granular flesh. The taste is a combination of pineapple and guava or strawberry with a hint of spearmint. Ripe fruit should have a full rich aroma and should “give” or feel tender to the touch, like a ripe plum or pear. Feijoas can be ripened at room temperature by enclosing in a paper bag with an apple.

Once they are ripened, the fruit can be stored in the refrigerator for about a week. feta cheese (FET-tah) – A classic Greek cheese usually made from goat’s or sheep’s milk. It is now also made from cow’s milk. Salted and cured in a brine solution (which can be either water or whey) for a week to several months (this is why it is sometimes called a pickled cheese and has a sharp, salty taste. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. It has been and still remains a significant part of Greek diet and its name is often connected with the Greek history and tradition. History: Feta cheese is one of the oldest cheeses in the world. Without refrigeration cheese made as many as 6000 years ago, spoiled easily. One of the only ways to preserve cheese was to preserve cheese with salt.

Greek mythology has it that the Cyclops Polyphemus raised plump sheep, using their rich milk to make a delicious cheese which Ulysses discovered during his interminable travels. Fettuccine Alfredo – Fettuccine tossed with butter, heavy cream, and grated cheese. History: In 1908, Alfredo di Lelio, a small restaurateur and chef, living above his small Rome restaurant with his pregnant wife, created Fettuccine Alfredo to tempt the palate of his pregnant wife who had lost her appetite and was becoming weaker. Alfredo decided that he would invent a dish that his wife could not resist. His wife loved it and legend says she cleaned her plate and a short time later, Alfredo II was born to the music of customers downstairs in the restaurant, all crying for his new irresistible dish. His restaurant, II Vero Alfredo, and the dish bearing his name became world famous in 1927 when Douglas Fairbanks and Mary Pickford, American movie stars on their honeymoon, ate at his restaurant and were impressed with the dish. They presented him with a gold fork and spoon in honor of his creation.

From then on, he was famous for preparing it in the dining room of his restaurant before his guests, mixing it with a gold-plated spoon and fork. fig – Figs were probably one of the first fruits to be dried and stored by man. Although considered a fruit, the fig is actually a flower that is inverted into it. The seeds are drupes (or the real fruit). Figs are the only fruit to fully ripen and semi-dry on the tree. They are generally available twice each year, in June and again in late August or September. Both crops are harvested from the same tree. There was a fig tree in the Garden of Eden, and in fact, the fig is the most talked about fruit in the Bible. Whether a fig was the forbidden fruit is debatable, but it is definite that a fig tree provided the first clothing; “…the eyes of both of them were opened, and they knew that they were naked; and they sewed fig leaves together, and made themselves aprons.” History: The ancient city of Attica was famous for its figs and they soon became a necessity for its citizens, rich or poor.

Solon, the ruler of Attica (639-559 BC), actually made it illegal to export figs out of Greece, reserving them solely for his citizens. The Persian King Xerxes, after his defeat by the Greeks at Salamis in 480 BC, had figs from Attica served him at every meal to remind him that he did not possess the land where this fruit grew. The Spanish missionary fathers who first planted them at the San Diego Mission in 1759 brought figs to California. Fig trees were then planted at each succeeding mission, going North through California. florentine, a la – A French term indicating that spinach is present in the dish. History: Catherine de Medici (1519-1589), queen of France (1547-1559), was born in Florence, Italy. When Catherine de’Medici married Henri II and became queen of France, she insisted her cooks serve spinach at every meal. Her Florentine chefs influenced French chefs, most notably in the use of spinach. She dubbed “florentine” on any dish containing spinach.

T o this day, dishes made with spinach are known as “Florentine.” flounder – There are many varieties of flounder around the world. In the U.S. this category includes the Atlantic fluke, gray sole, Pacific petrale sole, rex sole, and sand dab. All of these are flatfish with both eyes on one side. They can be purchased either whole or as fillets. They are all mild tasting and should be cooked with attention to their delicate structure. flour – The finely ground and sifted meal of any of various edible grains. Giant steel or stone rollers are used to break and grind the grain. By using different classes of wheat in the milling process, a variety of flours are produced and can be used to add texture and interest to various breads. History: The history of flour spans recorded time. Man has been making bread from ground wheat for thousands of years, first in the form of a wheat and water gruel that was dried out to make a flat cake (tortillas are an example of this ancient flat bread that has survived to the modern era). The ancient Greeks developed techniques to refine their wheat enough to distinguish between white and brown (whole wheat) flours.

For many hundreds of years, people who could afford to eat bread from white flour were considered superior to those who ate coarser, brown bread. Learn about the different types of Flour . focaccia (foh-KAH-chee-ah) – An Italian dimpled flat bread similar to pizza dough. It is traditionally oiled and baked in a wood oven. Focaccia toppings are generally quite simple. Perhaps the most common one is sliced fresh tomatoes, thinly sliced prosciutto, and shredded arugala. Other common toppings include straight prosciutto, just tomatoes, or tomatoes and thinly sliced mozzarella. Olive oil is served at the table so the diner can drizzle some to taste. History: Focassic takes its name from the Latin word “focus,” which means “hearth,” and was originally cooked on a hot stone or under a mound of ashes directly on the hearth itself. In Tuscany, they are called “schiacciatta” which means, “flattened.” It is believed that they were first used as a kind of edible plates and that the original pizzas were made from.

foie gras (FWAH-grah) – The literal translation from the French for foie gras is “fat liver.” It usually refers to goose liver, which is considered to be the best, but it can be liver from a duck or a goose. Foie gras is a dish made from the livers of fattened geese and ducks that have been force fed on a special diet in a confined living space, until they are grossly fat and their liver have become enlarged and fatty. The liver is soaked overnight in liquid (water, milk, or port wine). Then the liquid is drained and marinated in Armagnac, Port or Madeira mixed with seasonings. The next step is to cook, usually by baking the livers. The exact preparation can vary by vender or cook. Traditionally it has been served chilled with thin, buttered toast slices and accompanied by sauternes, but now chefs are using foie gras in all kinds of interesting ways in their recipes. NOTE: Several nations have banned the production of foie gras and many restaurants have removed foie gras from their menus in recent years. History: Foie gras is an ancient delicacy known since the Egyptian time.

The Romans knew about fattening methods 2,000 years ago, as they were very fond of goose-liver paste. The Latin term for foie gras was iecur ficatum meaning “fig-fattened.” and from the second half of it derives the French word for liver, foie. Until the end of the 18th century, however, foie gras could mean any kind of fattened liver (from pigs, hens or capons), not just goose liver. King Louis XVI (1754–1793) of France favored foie gras, and during his reign, Chef Jean Joseph Close (1757-1828), while working in Strasbourg, incorporated goose liver with veal and bacon and cooked it in a crust (en croute), which he called Pate a la Contades. Foie gras became known as Foie Gras de Strasbourg with the city of Strasbourg being known as the “Capital of Foie Gras” for more than a century. Learn more about Faux Gras . fond – A classic French culinary term meaning the browned caramelized and concentrated bits or residue that remains in the pan after cooking meat.

The fond is what you are after when you “deglaze” a pan for flavoring sauces and making gravies. fondue (fahn-DOO) – The word fondue comes from the French word “fondre,” which means, “to melt.” It is a pot full of melted cheese in which crusts of bread are dipped. History: It is said that the original fondue was developed in Switzerland during the 16th century when the German Swiss, who were Protestants, were battling with the Catholics from central Switzerland. After a full day’s battle, the two factions declared a truce to meet for a communal dinner of a certain milk soup (made with cheese) into which pieces of bread were dipped. As the story goes, a bucket was placed on the borderline between the two regions of Switzerland. One group supplied the milk and cheese and the other supplied the bread. Thus the tradition of dipping bread into a communal dish was established. The actual truth probably was that the Swiss people baked bread and made cheese during the summer and fall months, and stockpiled their supply to last through the winter. Before the next summer arrived, the cheese and bread had become hard and difficult to chew.

Because of this, someone decided to try melting the cheese and dunking the stale bread into the melted cheese mixture. Brillat-Savarin (1755-1826) wrote about a fondue party he gave in Boston in 1795 and reported that it became quite the rage in the U.S. Fontina cheese (fahn-TEE-nah) – One of the most delicious Italian cheeses. Made of cow’s milk and the fat content is from 45% to 50%. Flavor is delicate, somewhat fruity. Frequently melted and excellent with pasta dishes, especially stuffing. When fully cured, it is hard, and used for grating. History: The process involved in the production of Fontina cheese dates back hundreds and hundreds of years, and it was first officially documented in 1480, when its characteristic form was recorded in a fresco in the castle at Issogne along with other typical products of the valley. Fortune Cookie – A tasty Chinese-American wafer cookie with a piece of paper inside with a “fortune” written on it.

Fortune means “a prediction of destiny or fate.” These cookies are usually used in Chinese-American restaurants after the meal is completed, and the cookie must be broken open to get the fortune. Fortune Cookies are not known in the Chinese food culture, and it wasn’t until the 1990s that the fortune cookies actually arrived in China. They were advertised as “Genuine American Fortune Cookies.” History: For the history of Fortune Cookies, check out Linda Stradley’s History of Cookies . frangipane – Also know as frangipani. A creamy pastry filling flavored with almonds that is usually baked in a sweet pastry crust with fruit or puff pastry pithiviers. History: The history of frangipane is traced to a 16th-century Italian nobleman named Marquis Muzio Frangipani, who introduced almond perfume-scented gloves that were all the rage. Pastry chefs tried to capture this popular scent in desserts; hence the birth of frangipane. Later, when the perfume was added to an almond cream dessert, the resulting delicacy was also dubbed frangipane. Today it is most often used to refer to an almond-flavored pastry cream.

French Dip Sandwich – It is a beef sandwich on a long white French roll that is dipped into pan juices. American menus often describe the pan juice as “au jus.” Au jus is a French expression, which means “with broth” or “with juice.” History: For the history of the French Dip Sandwich, check out Linda Stradley’s History of Sandwiches . French fry/fries – In English, “to french,” means to cut into lengthwise pieces. French Fries are short for “frenched and fried potatoes.” The English call them ‘chips’, a word which has a similar meaning (a chipped piece of wood). They are known as pommes de terre in French and fritures or frietkoets in Belgium. Belgians enjoyed their fries served in a paper cone with fries and a beer. The list of different names is as varied as the countries that enjoy them. History: The origin of the French fry has been the target of much animosity between the French and the Belgians. Some people think the French fry (pommes frites) originated in Belgian and then spread to France.

Belgian historians claim to have proof that fries were invented in the region of the Meuse in 1680. The French claim they originated in Paris on the Pont Neuf in the mid 19th century. The French fry is part of most international cuisines, but different countries have different names for them. President Thomas Jefferson (1801-1809), third President of the United States, is credited with introducing America to French fries in the late 1700s. He described them as “Potatoes, fried in the French Manner.” He brought over the method of cooking potatoes from France and served them to his guests. It is thought that America’s present day craving for French fries may be traced back to the soldiers stationed in Northern France and Belgium during World War I. The soldiers dubbed the hot and crispy fried snack “French Fries,” after the French-speaking people who sold them. Today, one out of every three potatoes grown in the United is sliced into French fries. One-quarter of all meals served in American restaurants come with French fries, as they are the most profitable food item in the restaurant industry.

Mardi Gras Essay - 1722 Words Tom Welch Service Article(revised) IT'S MARDI GRAS!!!!! Yes, New Orleans' famous Carnival season is this years' never-ending party and you're invited. Mardi Gras, famous for its colorful and cultural parades, is an experience you can't go any longer w/out! The Streets are packed with both tourists and Native Louisianans as they celebrate Mardi Gras in full color and sound. . The Huge Parades come flashing down the street we fresh music, an explosion of lights, and spectacular floats. Everyone is having a great time, enjoying the festivities of the parade. So you're new to Mardi Gras, but don't want to act like it? Here in brief, are the basic facts about Americas' greatest party. Carnival season begins on January sixth while the actual date of Mardi Gras varies every year. Mardi Gras Day is the "Fat Tuesday" before Ash Wednesday and Lent. Ok, you will need to know a bit about its' history. The origin of Mardi Gras can be traced back to Rome in the middle ages w/ the welcoming of Spring.

In 1872, the appearance of Rex as the King of Mardi Gras brought about the presentation of Carnivals' colors, flag and anthem. The colors of Mardi Gras are purple , gold, and green. While they were probably chosen simply because they looked good together, a meaning was assigned to each of them by King Rex. Purple represents "justice", Green stands for "faith", and Gold signifies "power". A group known in the 1830's as the Comus organization established several Mardi Gras traditions such as the word "Krewe" which is the name for the parades members. Comus also chose mythological names for the Parades for more of a rich tradition. Many of the Popular Parades are named after Greek Gods such as Bacchus, Orpheus, Endymion, and even the African parade, Zulu. Nowadays, the actual Parades are organized mainly of large colorful floats pulled by tractors or Mack trucks. These floats are usually two stories with large statues and decorations, telling the story of each floats theme. Parades also consist of Marching bands, ROTC/Color Guards, Radio Stations vehicles, and even policemen.

The Krewe of the float are dressed in mask and costume for their float. The average Krewe member might spend around three to four hundred dollars on beads and such. While beads and pearls are the main catches, there are many other things to be caught at parade, so bring a bag. Cups are thrown at random with the parades theme designed on them. Doubloons which are aluminum coin-like objects bearing the Krewe's insignia on one side and the parades theme on the reverse. You can see the sparkling of the coins in the air and there's that all too familiar "ding-ding" sound when they hit the street. You can see the crowd bending over to look for them on the ground. Little toys and stuffed animals are some of the many little trinkets thrown about. Of course there is always some one waving around colorful underwear to give out to the deserving fan. For someone new to Mardi Gras, you must first simply relax and have fun. It is a time for families to bring the kids out for some fun and celebration. The local Newspaper will have listings of the daily parades. For the younger kids, going to any of the Day-Time parades is best.

The streets are packed w/ cleverly costumed paraders, marching bands, music, and thousands of people. It's good to get there early to grab a spot to set up since the good spots tend to disappear quickly. Waiting for the parade to make it to your area can be tedious, so brink some food and chairs. Sun block would be a good idea as well, it may be sunny out there. When the floats arrive they will be tossing hundreds of beads, cups, doubloons, and little toys overboard into the streets. Since there are so many people in the crowd, you should try to get the "Krewe's" attention. Many people bring ladders w/ seats built on top for their children to sit on.... History of Mardi Gras Essay ...What is your favorite holiday? Christmas, Halloween, Thanksgiving, New Years? I bet if you asked anyone from New Orleans and the surrounding areas, their answer would be Mardi Gras. “Party Gras” is the preferred name for most college students. Although the weekend before Mardi Gras day is actually one continuous party, there is a much deeper meaning to my favorite holiday. Carnival season is full of rich culture, history,...

916 Words | 3 Pages Consumption Rituals for Mardi Gras Essay ...Consumption rituals at Mardi Gras History • Mardi Gras" (French for Fat Tuesday) is the final day of Carnival, the three day period preceding the beginning of Lent, the Sunday, Monday, and Tuesday immediately before Ash Wednesday. • the cities most famous for their Mardi Gras celebrations include Rio de Janeiro, Brazil, and New Orleans, Louisiana • In the mid 1970’s a new phenomenon began to... 623 Words | 3 Pages History of Mardi Gras Essay ...The History of Mardi Gras The origins of Mardi Gras can be traced to medieval Europe, passing through Rome and Venice in the 17th and 18th centuries to the French House of the Bourbons. From here, the traditional revelry of "Boeuf Gras," or fatted calf, followed France to her colonies. On March 2, 1699, French-Canadian explorer Jean Baptiste Le Moyne Sieur de Bienville arrived at a plot of ground 60 miles directly...

762 Words | 3 Pages Mardi Gras Essay ...Mardi Gras is probably one of the largest celebrated mysteries in our country. There are two major cities that has debated the origin or history of Mardi Gras for years. Those two cities are New Orleans, LA and Mobile, AL where this celebration has been famous throughout history. There are things where they do agree but they both want there just due to Mardi Gras. This holiday is supposed to be confined to... 752 Words | 2 Pages Mardi Gras Goffman as Collective Performance Sociology Essay ...New Orleans was left permanently changed in the wake of Hurricane Katrina. Mardi Gras season presents an opportunity for locals and tourists alike to collaboratively define this new and changed city. Carnival and Mardi Gras day itself can be viewed as theatrical performances in which local New Orleanians and tourists are involved in multiple dramatic interactions to present an ideal city and celebration. These reciprocal interactions...

1796 Words | 6 Pages A Brief History of Mardi Gras in Louisiana Research Paper ...A BRIEF HISTORY OF MARDI GRAS Dating back to the feudal Middle Ages, Carnival Season is one of the various celebrations of the new Christian world, which replaced those, which we moderns label as pagan. In particular, Carnival is thought to have replaced the Roman feast of Lupercalia, celebrated for centuries on February 15th of the Julian calendar, in honor of Lupercus, a Roman pastoral god associated with Faunus (satyr). Although Lupercus derives from... 467 Words | 2 Pages Mardi Gras Essay ...Mardi Gras The feast before the fast | | "Mardi Gras" means "Fat Tuesday." Traditionally, it is the last day for Catholics to indulge—and often overindulge—before Ash Wednesday starts the sober weeks of fasting that come with Lent. Formally known as Shrove Tuesday, Mardi gras has long been a time of extravagant fun for European Christians. In the United States, Mardi gras...

397 Words | 2 Pages Food During the Mardi Gras Celebration Essay ...Food During the Mardi Gras Celebration Mardi Gras began as a historical event to celebrate the day before Ash Wednesday in Christian celebrations. This has later become known as the Catholics holy day of obligation where the members of the church would begin their 40 day period of austerity. This 40 day period leading up to Easter Sunday is known as Lent. Fat Tuesday was another for Mardi Gras. In France Fat... 3546 Words | 9 Pages French Alphabet Pronunciation Guide for English Speakers French Alphabet Pronunciation Guide for English Speakers This is the easy to understand rules of French pronunciation, this page associates English words with the French alphabet. French Alphabet Pronunciation Guide - This page uses English word examples to explain the sounds of letter of French alphabet. Learing a language is easy if you work, sadly people that decide to teach French are 99 percent of the time naturals. A natural learns languages without study or work, they often hear the word one time, and remember it.

Most of us have a difficult time learning a language and the natural fails to understand, "I can hear a word 10 times, and not remember how to pronunce it, or the meaning." The best way to learn it immersion, to have the maid, girlfriend, boyfriend, or even a boom boom girl move into your home, and forget the teacher. Learning a language is a process over a long-time, not one hour class. You will invest 1000s of hours in learning, the more time spent using French, the quicker you learn to think in French. The rules below are for pronunciation. If you learn all the rules, you will be able to look at any French word, and phonetically sound them out. Then the maid, girlfriend, etc. can help you better hear the word. There are hundreds of videos on YouTube.com to watch. "Learning a language is rote memory" Like a child, you must repeatedly hear, and say the words and sounds until you remember." How to study the rules? How to study the French alphabet? a. Take a pen and paper, the paper must have a minimum of 20 vertical lines. b.

Write each phrase 20-30 times, saying the sounds or words until they resonate in your brain. c. The more senses or feeling involved the better the "rote memory," See the word. Touch the word by writing it. Say the word outloud. Hear the word you said, or on a tape, computer program. As you write it, say it, hear it, speak it, and touch it, the more senses involved the quicker it will be forced into your brain. Write out the rules 20 times, it is hard work, but you can force words into long-term memory.

a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à, â / Like "a" in "father" a, à,

 â / Like "a" in "father" a, à, â / Like "a" in "father" If you did that, and did not just sit there hoping to learn through osmosis, if you really did that, then you can remember that a is like a in father, when you see a, you will remember that rule, if not, write it another 20 times.

If you did not do this, then stop, there is no reason to proceed. Language Terms to Learn: (Note, write each of these terms 20 times, if you truly want to learn, you must remember.) Consonants: Non vowels - Read on Wikipedia please NOTE, the last consonant of French words is NOT pronounced. Dieresis: pronunciation mark: a mark (¨) placed above a vowel to show that it should be pronounced. It may be above the second of two adjacent vowels to show that it is a separate syllable, as in the word "naïve," or above a single vowel, as in the name "Brontë." Diphthongs: A complex speech sound or glide that begins with one vowel and gradually changes to another vowel within the same syllable, as (oi) in boil or () in fine. Rote Memory: repetition: mechanical repetition of something so that it is remembered, often without real understanding of its meaning or significance Transliteration: transcribe something into another alphabet: to represent letters or words written in one alphabet using the corresponding letters of another alphabet.

Final consonants words are dropped: allez (go) is pronounced ahl-AY, not ahl-AYZ; tard (late) is pronounce tar, not tard. Liaison But if the next word begins with a vowel, the consonant may be pronounced; this is called liaison. A final 'e' is also usually silent if the word has more than one syllable. Nasals: Stress is normally on the last syllable. Homophones: Vowels Vowels in French can have accent marks, which generally have no noticeable impact on pronunciation, but they often distinguish between homophones in writing (ou, meaning or, and où, meaning where, are pronounced the same). The only really important one is é, which is always pronounced "ay", and changes the meaning of the word. Note: Most final consonants are silent except for c, q, f, l, and r (except in the combination "-er", normally found in verb infinitives). Note that the plural ending "-ent" for verbs is never pronounced, though it is pronounced in other words.

--------------------------------------------------------------- START OF THE "French Alphabet" --------------------------------------------------------------- Consonants, vowels, dipthongs and nasals are all aphabetically listed so you can find how to pronounce. a, à, â like "a" in "father" --- ami, café an (Nasal) if double "nn" or "mm" then not nasal. ai towards "e" in "set" or "ay" in "day", and é is more nasal --- le lait, frais ain (Nasal è) "e" in "set" or "ay" in "day au generally like "oa" in "boat" or "aw" in "law".

b like "b" in "bed" c like "k" in "kill" (before "a", "o", and "u" or before a consonant ç like "s" in "sun" (this letter can only be written before "a" ,"o", or "u" ch like "sh" in "bush"; sometimes like "k" in "kill" d like "d" in "death" e in most cases a central neutral vowel like "a" in "about" é, è, ê towards "e" in "set" or "ay" in "day", and é is more nasal.

eau generally like "oa" in "boat" or "aw" in "law" -er towards "e" in "set" or "ay" in "day", and é is more nasal -es towards "e" in "set" or "ay" in "day", and é is more nasal en (Nasal) if double "nn" or "mm" not nasal -es towards "e" in "set" or "ay" in "day", and é is more nasal eu between "ew" in "dew" and "ur" in "burp" -ez towards "e" in "set" or "ay" in "day", and é is more nasal eu (Nasal) sometimes pronounced the same as 'in' f like "f" in "fun" g like "g" in "go" (before "a", "o", and "u" or before a consonant), like "g" in "sabotage" (before "e", "i" and "y"). gu like "g" in "goose" (before "e", "i", "y") gn like "ny" in "canyon".

This is particularly difficult when followed by oi, as in baignoire (beh-NYWAR) "bathtub".

h usually silent, but may sometimes prevent a liaison with the former word i or î like "ee" in "see" but short OI wa foie gras boire, troiser and tenser in (Nasal è) "e" in "set" or "ay" in "day j like "g" in "sabotage" k like "k" in "kill" l or ll like "l" in "like"; some exceptions for "ll" in the combination "ille" (pronounced ee-yuh) m like "m" in "me" n like "n" in "nurse" oi like "wa" in "walk" oui like "wee" in "week" o and ô generally like "oa" in "boat" or "aw" in "law" oin (Nasal) "wè" thus, coin is a nasalized "cwè" on (Nasal) o - distinguishing between this and "an" is tricky, it's a deeper, more closed sound ou like "oo" in "food", but a pure vowel - soup douze, nous œ a bit like "eu" but more "open".

The distinction between œ and "eu" is very subtle and often irrelevant. p like "p" in "push" (unaspirated like the t) ph like "f" in "fun" q(u) most of the time like "k" in "kill" (not like "qu" in "quick"); in some words like "qu" in "quick" (generally before an "a") or the same but with a French u (generally before an "i") r guttural; kind of like coughing up a hairball. s like "s" in "sun s between vowels is like "z" in "zero" Excusez-moi.

(ehk-SKEW-zay MWAH) t, th like "t" in "take" (unaspirated, it should sound dry and on the tongue, like that of a Spanish speaker) u and ù like a very tight, frontal "oo" sound (purse your lips as if to say "oo" as in "soon" but try to say "ee") ui like "wee" in "week", but with a French u instead of the w un (Nasal) sometimes pronounced the same as 'in' v like "v" in "value" w only in foreign words, mostly like "w" in "wise" and sometimes like "v" in "value" (in particular, "wagon" is "vagon" and "WC" is "VC"!) x either ks (like "x" in "exit") or gz y like "ee" in "see" ; also sometimes used as a consonant, pronounced the same as in English (in 'yes' for example).

z like "z" in "zero" Diphthongs ail like "i" in "fight" ill either literally, or like "y" in "three years", with some exceptions (ville is veel, fille is fiy) Exceptions When there is an accent mark on "e", it prevents diphthongs. Letters should be pronounced separately, following the rule for the accented letter. Example: énergumène, (rowdy character), réunion (meeting). A dieresis (") may also be used to prevent diphthongs on "e", "u" and "i". Example: maïs (Indian corn or maize). In the combinations "gue" and "gui", the "u" should not be pronounced: it is there only to force the pronunciation of "g" as in "go". If the "u" is pronounced, a dieresis is added on the 2nd vowel : aiguë (sharp).

In the combination "geo", the "e" should not be pronounced, it is only there to force the prononciation of "g" as in "sabotage" (in the case the "e" should be pronounced, it is indicated with an accent mark as in géologie). Note you should not pronounce the "G" where "NG" is used in the pronunciation hint. it will get you in worse trouble!

BORG THIS AI ay pain le lait, frais AU o taupe chaud, mauvais B b baby bonbons, bas C k can café, sucre s ceiling ceinture, nièce Ç s façade ça va, caleçon CH sh champagne chapeau, anchois D d dad la douane, mardi E, EU eu de trop le, un feu É ay fiancé été, génial È, Ê, EI eh bête noire exprès, une tête EAU o eau de toilette beau, l'eau F f fat février, neuf G g gag gants, une bague zh mirage il gèle, aubergine H hour hiver, un hôpital (always silent in French) I, Ï, Î ee naïve dix, un lit J zh déjà vu le jambon, déjeuner K k keep un kiosque, le ski (rare in French) L l little fleurs, mille M m mom Madame, comment (n) (nasal vowel) le parfum, embouteillage N n noun neuf, noir (n) (nasal vowel) un, le pain O o solo le dos,

 rose OI wa foie gras boire, trois OU u soup douze, nous P p paper un père, la soupe PH f phone une pharmacie, téléphoner Q k pique quinze, la banque R r rouge, une ceinture (similar to Spanish J, Arabic KH) S s sassy le sucre, un poisson SC sk scold les escargots s science les sciences T t tight la tarte, latomate TH t le thé, le théâtre TI s attention U u * tu, une jupe UE weh suede* saluer, la Suisse UI wee cuisine* une nuit, fruit *Approximation - see lesson on U V v verve vert, un avion W v un wagon X ks express exprimer, taxe gz example le xérès, un exemplaire Y y yogurt le yaourt, les yeux Z z zone la zone, la zizanie Charcuterie 101: Essential French Cured Meats and More | Serious Eats Charcuterie 101: Essential French Cured Meats and More 7 [Photographs: Vicky Wasik] Done right, the charcuterie board is an awe-ins

piring sight.

There are the meats, of course, in a smorgasbord of cuts, cures, and flavors. And then there are the mustard and pickles and crusty baguettes, and the fact that we get to eat it all with our hands. In a world where fine dining typically comes with dainty cutlery and elegant plating, charcuterie speaks to a different, gloriously primal, kind of indulgence. But what exactly is French charcuterie? How does it differ from, say, the cured meats of Italy , or the bounty of smoked Delikatessen meats made in neighboring Germany? And what do experts consider the most noteworthy items under the charcuterie umbrella? The word itself comes from the French words chair, meaning "flesh," and cuit, meaning "cooked." It first entered the culinary lexicon in the 15th century to represent storefronts specializing in the preparation of pig and offal at a time when shop owners weren't allowed to sell uncooked pork. These owners, charcutiers, would hang inventory in their shop windows to draw customers in. It worked: The craft was mastered, and a culture was born. As for how it's defined today?

Elias Cairo, founder and charcutier of Oregon's Olympia Provisions, puts it simply: "Charcuterie is value-added meat," he says, "where something is added, be it salt or heat, to enhance flavor and prolong shelf life." So, really, charcuterie is an exercise in crafty innovation—resulting from a need to preserve the fruits of a day's hunt. Smoked meats and fish came first. Cured meats came second. Once processed, many products in the charcuterie canon were covered with melted fat, either butter or rendered poultry fat, to maximize stability and prevent spoilage. Then again, these methods of preservation are practiced internationally. So what makes French charcuterie so diverse and unique? "The French rely on amazing technique," says Cairo. "But they're so good at farming and processing, too, and have such respect for ingredients." And, when most charcuterie items are little more than pork and a few spices, it's crucial that each be of the highest caliber.

"French chefs place such value not only on the end product, but [on] the entire process and where the food comes from," says Camille Collins, marketing director for Les Trois Petits Cochons, the 40-year-old charcuterie founded by Alain Sinturel and Jean Pierre Pradié in Manhattan's Greenwich Village. French charcuterie has always been shaped by regional variety as well, which contributes to its vast inventory. "Each region uses its geographic strengths," Sinturel wrote in an email, "and uses the wealth of ingredients that are readily available in that particular area." The full list of French charcuterie items is long and not at all lean, but there are a few that experts consider classics. So let's open a bottle of wine, break into some fresh bread, and dig in. Pâté "Pâtés and terrines, broadly speaking, are essentially big sausages cooked in some sort of mold," Michael Ruhlman writes in Charcuterie: The Craft of Salting, Smoking, and Curing , the book he coauthored in 2005 with Brian Polcyn.

Put simply, they're a mixture of fat, meat, and seasonings that can be ground or puréed. The grind can vary from coarse to fine, and pork is the dominant pâté meat. But in the US, says Collins, "we have a broad umbrella and use the word 'pâté' very loosely." She talks about her own experience in France, where the structure of definitions is less rigid. But for the American market, which is less familiar with charcuterie products, Les Trois Petits Cochons distinguishes pâtés as coarse in texture, meat-based (from mostly duck, chicken, and rabbit), hearty, and garnished with spices and, occasionally, vegetables. Pâté de campagne, the most common, is a coarse grind of lean and fatty pork with spices and little, if any, liver.

More lavish versions are found baked in pastry dough (en croûte), in a mold (en terrine), or in skin (galantines and ballottines), but, historically speaking, the charcutier's goal was always the same: "Pâté was created to use up the excess product—offal, trim, fat—from a day of slaughter," Cairo writes in his book, Olympia Provisions , coauthored with Meredith Erickson. A typical pâté de campagne comes in the form of a savory loaf, flavored with onions, white pepper, and cognac. It's a deeply porky product that's simultaneously light and delicate. Terrine "The terrine category throws a lot of people off," Collins says. "We tried to keep it as a more vegetable-based or seafood-based category, because what we found in France was [that] a lot of the vegetable and seafood items were termed terrines." Collins also notes that most of the layered charcuterie items she's found in France use the term. In Charcuterie, Ruhlman writes that "we use the words pâté and terrine interchangeably.

Technically, though, terrine is short for pâté en terrine." So vegetable and fish terrines are ubiquitous, but a Terrine des Trois Rois ("three kings"), layering chicken, creamy foie gras, and boozy Armagnac-marinated prunes, is a great example of a traditional meat terrine. It plays on texture as much as on flavor: Prunes are ground and pressed into an airy spread that tops a classically dense-yet-light foie gras and coarsely ground chicken, flavored with celery and shallots. That foie gras pops up quite often in terrines—most notably as a foie gras torchon . Torchon means "dish towel," though these days many chefs use cheesecloth, twisting the ends of the fabric tightly together to force out excess air and create a uniform texture and shape. Mousse Mousses, like pâtés, can be made from a variety of meats. But a mousse is much more finely ground, yielding a smooth texture. And, while you'll find liver in both pâté and mousse, the percentage is typically much higher in mousses, which gives them their famously creamy consistency.

"Pâté and mousse and all the products we make, a lot of people think of them as high-end, which is great, because we use great ingredients, and they're labor-intensive. But pâtés and mousses are really a labor of love. They utilize items that are essentially leftovers," says Collins. The transition from liver to mousse typically starts by soaking livers in cold water. "This will remove some of the really iron-y flavor that liver may have," Cairo says. For his pork liver mousse, Cairo marinates livers for two days once they've soaked, after which they're puréed in a food processor and passed through a fine-mesh sieve. The rich liver, enhanced with a dose of cream and egg before it's cooked, is balanced with a splash of port. Chili flakes, white pepper, and coriander add a spiced depth to the spread. Rillettes Though rillettes can be made from meat simmered in stock, the most traditional iteration starts as confit—meat that's been heavily salted and then cooked in its own fat.

But where confit is presented whole, rillettes call for finely shredding or chopping the cooked meat and then folding it back into that fat. From there, the rillettes are packed into a small container, making them less unwieldy than an entire confited duck leg, and topped with a final layer of fat, which keeps air out and extends shelf life. Pork is considered the standard choice for rillettes due to its relative affordability, but duck and rabbit are often used as well. An amazing rillettes will be spreadable, soft, and rich, with a slight chew from the lightly seasoned meat. Boudin Boudin means "pudding," but these savory sausages are made from ground, spiced meat packed in natural casings and then boiled, poached, or blanched. The two most common varieties are blanc and noir (white and black, respectively). Blanc is more of a holiday sausage, usually served around Christmastime, and often seen in Auvergne, in central France, where chestnuts are widely grown.

The Fatted Calf stores in Napa and San Francisco, California, make theirs with cream, bread crumbs, and chestnuts that have been braised in broth and bourbon. Boudin noir is named such for the addition of pig's blood to the sausage, which gives the final product its signature deep, dark red color. "The French aren't afraid of anything," says Heather Bailie, an owner of Fatted Calf. "That's where blood comes in." Theirs, like most traditional boudin noir, is a pork product made from a mixture of shoulder, blood, diced back fat, caramelized onions, apples (when they're in season), and a salty, smoky Basque spice called piment d'Espelette. The sausage mixture is encased, tied off at the ends, and poached in water with onion and bay leaf. The blood solidifies as it cooks, for a delicate, savory sausage with a mousse-like texture. Saucisson The regional variation in French charcuterie is perhaps most evident in saucisson: dry-cured, fermented salami. Dry-curing is simply preserving meat by using salt.

As saucissons age, natural, healthy molds develop on the casings that prevent bad bacteria from contaminating the meat. These casings can be removed, but Cairo, who makes four different, regionally inspired saucissons, encourages leaving the natural casings intact to enhance the experience. Saucisson sec (dry) is the most common of the French saucisson arsenal. "If you go to France and go to a charcuterie shop and buy a dried salame," Cairo says, "this is the flavor profile you're going to get." That profile is dominated by pork, as it should be. But Cairo strikes a balance of that porcine perfection with a hint of garlic and a subtle spice from traces of black pepper, the only other two components of saucisson sec. This type of charcuterie is about simplicity and respect for ingredients. As you travel around France, though, you'll discover many variations on the theme. In Alsace, saucisson is traditionally spiced with clove, allspice, cinnamon, and nutmeg, making a deeply savory and satisfying wintry salame. In Arles, where it is at its purest, you'll find it made with just pork and salt.

Meanwhile, eastern France, near the Swiss Alps, is famed for its saucisson aux noisettes, a salame made with pork, salt, and whole hazelnuts from Savoy. Jambon Cooked and cured hams are frequently seen in French charcuterie, but different regions are known for different types. Jambon de Paris is a three-muscle, lean, low-fat ham wrapped in its own skin and cooked in its own juices. It's flavored with nothing but salt—with little else to distract from that flavor, it's important that the meat be high-quality. Jambon de Paris is the perfect slicing ham, typically cut thin and served with butter on baguettes, or on croques monsieurs and croques madames . Jambon de Bayonne is the quintessential French cured ham, the country's equivalent of Italian prosciutto di Parma or prosciutto di San Daniele. It comes from the city of Bayonne in southwest France, a city cut in two by the Adour River, which sits in the shadows of the Pyrenees Mountains.

Jambon de Bayonne is a regionally protected foodstuff under PGI (protected geographical indication)—a designation that covers goods whose production, processing, or preparation takes place in a specific area. To qualify, the ham must be cured with salt from the Adour River basin only. This, along with USDA restrictions on the number of foreign meats allowed for import, is part of the reason Bayonne ham wasn't spotted on American shores until spring of last year. Thinly sliced, a piece of Bayonne ham tastes like a cool glass of clean river water. It's slightly salty, evidence of the Adour River's proximity to the Atlantic Ocean, and then sweet from traces of pork fat that melt on your tongue. It's still difficult to find in the States, so your best bet is a specialty meat and cheese shop. The minimum age for a jambon de Bayonne is only seven months, but a longer cure will give it a more intricate and nuanced flavor—the 12-month ham sold at Murray's Cheese is something truly special.

Question: What is the meaning of the French word "gras"? Hint: think of Mardi Gras or Foie Gras
Answer: Fat