"is an acquired taste or tends to polarise opinions. The image on the front of the jar shows a ""marmite"" (), a French term for a large, covered earthenware or metal cooking pot. Marmite was originally supplied in earthenware pots, but since the 1920s has been sold in glass jars shaped like the French cooking pot. A similar spread named Marmite has been manufactured in New Zealand since 1919. This is the only product sold as Marmite in Australasia and the Pacific, whereas elsewhere in the world the British version predominates. The product that was to become Marmite was invented"
"Creamware Creamware is a cream-coloured, refined earthenware with a lead glaze over a pale body, known in France as ""faïence fine"", in Germany as ""Engels porselein"" and Italy as ""terraglia inglese"". It was created about 1750 by the potters of Staffordshire, England, who refined the materials and techniques of salt-glazed earthenware towards a finer, thinner, whiter body with a brilliant glassy lead glaze, which proved so ideal for domestic ware that it supplanted white salt-glaze wares by about 1780. It was popular until the 1840s. Variations of creamware were known as ""tortoiseshell ware"" or ""Whieldon ware"" were developed by the"
"its figures. He thus combined the benefits of jasperware and pâte-sur-pâte. A stand at the World's Fair 1900 in Paris was the first major public presentation of his work and gained him a gold medal. For this event, two huge wall plates were created with dimensions of 220 cm x 60 cm, each. Jasperware Jasperware, or jasper ware, is a type of pottery first developed by Josiah Wedgwood in the 1770s. Usually described as stoneware, it has an unglazed matt ""biscuit"" finish and is produced in a number of different colours, of which the most common and best known is"
"Potpourri Potpourri is a mixture of dried, naturally fragrant plant material, used to provide a gentle natural scent, commonly in residential settings. It is often placed in a decorative bowl or tied in small sachet made from sheer fabric. The word ""potpourri"" comes into English from the French word ""pot-pourri"". The French term has two connotations. It is the French name for a Spanish stew with a wide variety of ingredients called """"olla podrida"""", a specialty of the town of Burgos. The word was taken and copied by the French military during the Napoleonic occupation of Burgos (1808-1813). The word"
"Oille L'oille is a French ""potée"" or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables. It has been suggested by some authorities that the derivation of the word ""oille"" is from the Spanish ""olla podrida"" but it seems more likely that it is derived from ""oule"", which is used in south-west France to describe an earthenware pot in which the dish is prepared. There are many examples of pot-à-oille (tureens) on display in museums, some of them very ornate indicating that this dish was enjoyed by people from all social classes, ingredients varying greatly."
"the southernwood's French names, ""garderobe"" (""clothes-preserver""). Judges carried posies of southernwood and rue to protect themselves from prisoners' contagious diseases, and some church-goers relied on the herb's sharp scent to keep them awake during long sermons. The pungent, scented leaves and flowers are used in herbal teas. Young shoots were used to flavor pastries and puddings. In Italy, it is used as a culinary herb. A poem by Edward Thomas (1878 - 1917) concerns the herb: Old Man or Lad's Love Artemisia abrotanum Artemisia abrotanum, the southernwood, lad's love, or southern wormwood, is a species of flowering plants in the"
"In the 1970s and 1980s, craft potters began producing and marketing the French butter dish throughout the United States at craft fairs and in art boutiques. ""French Butter Dish"" became the preferred name in the USA around that time and was later adapted by potters in Europe. By the end of the 20th century, French butter dishes became popular enough for manufactured versions to appear. French butter dish A French butter dish is a container used to maintain the freshness and spreadable consistency of butter without refrigeration. This late 19th century French-designed pottery crock has two parts: a base that"
"Stock pot Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top. French Chef Auguste Escoffier (1846-1935) published ""A Guide to Modern Cookery"" in 1907. On the first page, Escoffier writes, ""stocks are the keynote of culinary"
"""ateliers"". A partial list follows. Faience Faience or faïence ( or ; ) is the conventional name in English for fine tin-glazed pottery on a buff earthenware body. The name comes via French as a term for Italian ""maiolica"" from Faenza in northern Italy. The invention of a white pottery glaze suitable for painted decoration, by the addition of an oxide of tin to the slip of a lead glaze, was a major advance in the history of pottery. The invention seems to have been made in Iran or the Middle East before the ninth century. A kiln capable of"
"Faience Faience or faïence ( or ; ) is the conventional name in English for fine tin-glazed pottery on a buff earthenware body. The name comes via French as a term for Italian ""maiolica"" from Faenza in northern Italy. The invention of a white pottery glaze suitable for painted decoration, by the addition of an oxide of tin to the slip of a lead glaze, was a major advance in the history of pottery. The invention seems to have been made in Iran or the Middle East before the ninth century. A kiln capable of producing temperatures exceeding was required"
"""pot"" in French has the same meaning as it does in Spanish and English, while the word ""pourri"" means rotten. Dried scented plant material has been used in rooms since ancient times, in a variety of ways, including just scattering them on floors. In early 17th Century France, fresh herbs and flowers were gathered—beginning in spring and continuing throughout the summer. The herbs were left for a day or two to become limp, then layered with coarse sea salt. The aging mixture was stirred occasionally as layers were added to it. Often the mixture would ferment or even mold as"
"Pattypan squash Pattypan squash (or 'patty pan') is a variety of summer squash (""Cucurbita pepo"") notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. The name ""pattypan"" derives from ""a pan for baking a patty"". Its French name, ""pâtisson"", derives from a Provençal word for a cake made in a scalloped mould. The pattypan squash is also known as scallop squash, peter pan squash, sunburst squash, granny squash, custard marrow, custard squash, ciblème in Cajun French, white squash, button squash, scallopini, or simply ""squash"" in Australian English, or"
"Sèvres in 1756. A superior soft-paste was developed at Vincennes, whiter and freer of imperfections than any of its French rivals, which put Vincennes/Sèvres porcelain in the leading position in France and throughout the whole of Europe in the second half of the 18th century. The use of frit in this paste lent it the names """"Frittenporzellan"""" in Germany and """"frita"""" in Spain. In France it was known as """"pâte tendre"""" and in England ""soft-paste"", perhaps because it does not easily retain its shape in the wet state, or because it tends to slump in the kiln under high temperature,"
"Jian ware Jian ware or Chien ware () is a type of Chinese pottery originally made in Jianyang, Fujian province. It, and local imitations of it, is known in Japan as ""Tenmoku"" (天目). The wares are simple shapes in stoneware, with a strong emphasis on subtle effects in the glazes. In the Song dynasty they achieved a high prestige, especially among Buddhist monks and in relation to tea-drinking. They were also highly valued in Japan, where many of the best examples were collected. Though the ceramic body is light-coloured, the wares, generally small cups for tea, bowls and vases, normally"
"skillet in which the chops or chicken was fried, and glazes could be perfected much more easily than in a deeper saucepan, and the finished product was easily poured into other containers thanks to the tabs, spouts and handles. The Cousances designs are now produced by Le Creuset from the original patterns, in the original foundry/factory. The small, round medallion style logo which once read ""Cousances, Made in France"" around the centimeter size, now reads ""Le Creuset, Made in France"". Le Creuset has changed the colors of the cookware in the old Cousances patterns; but Cousances pots, pans, skillets, roasters"
"Donabe Donabe (Japanese: 土鍋, literally ""earthenware pot"") are pots made out of a special clay for use over an open flame in Japanese cuisine, and in the case of semi-stoneware Banko ware of high petalite content. Often, the food is cooked at the table on a gas burner for various ""nabemono"" dishes such as shabu-shabu and dishes served simmering including nabeyaki udon. They are sized by ""sun"", one of the Japanese units of measurement. The ""donabe"" is usually glazed on the inside and porous on the outside. While the material is similar to earthenware or stoneware, donabe can be used"
"to achieve this result, the result of millennia of refined pottery-making traditions. The term is now used for a wide variety of pottery from several parts of the world, including many types of European painted wares, often produced as cheaper versions of porcelain styles. Italian tin-glazed earthenware, at least the early forms, is called maiolica in English, Dutch wares are called Delftware, and their English equivalents English delftware, leaving ""faience"" as the normal term in English for French, German, Spanish, Portuguese wares and those of other countries not mentioned (it is also the usual French term, and ""fayence"" in German)."
"resorting to tipping the plate; the notch in the bowl is variously claimed to allow oil or fat to drain away from the sauce, or to be a reference to the notch in a fish knife. Originally invented in France at the restaurant Lasserre in 1950 (chef René Lasserre) as the ""cuillère à sauce individuelle"" (individual sauce spoon) and originally found mainly in France, French sauce spoons are increasingly popular in high-end restaurants elsewhere. French sauce spoon A French sauce spoon or saucier spoon is a spoon that is typically the size and shape of a dessert spoon, but with"
"Güveç Güveç is the name of a variety of earthenware pots used in Turkish cuisine, and of a number of casserole/stew dishes that are cooked in them. The pot is wide medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid. Güveç dishes can be made in any type of oven-proof pan, but clay or earthenware pots are preferred of the heady, earthy aroma they impart to the stew. From Turkey it has spread throughout the region, with slight variations on the name. The names of the dish Đuveč in ex-Yugoslavia,"
"a contrasting coloured background, which in England was often Parian ware. The effect is somewhat similar to other types of relief decoration, in particular sprigging. However, unlike Jasperware, for example, a mould is not normally used, and the ceramic artist is able to achieve translucency. The method also gives results resembling cameos in stone or cameo glass. The development of pâte-sur-pâte dates back to 1850 in France, and an accident that occurred at the Manufacture nationale de Sèvres. The company was trying to reproduce a decorative technique from a Chinese vase, but misinterpreting the vase, the experiment took them along"
"Earthenware Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below 1200°C. Porcelain, bone china and stoneware, all fired at high enough temperatures to vitrify, are the main other important types of pottery. Earthenware comprisesmost building bricks, nearly all European pottery up to the seventeenth century, most of the wares of Egypt, Persia and the near East; Greek, Roman and Mediterranean, and some of the Chinese; and the fine earthenware which forms the greater part of our tableware today.Pit fired earthenware dates back to as early as 29,000–25,000 BC, and for millennia, only earthenware pottery was made,"
"but as a stronger alternative to lead-glazed earthenware produced in America before and during its production there. This earthenware, commonly referred to today as American redware, was often produced by the same potters making American Stoneware. Stoneware manufacturers of note include: American stoneware American Stoneware is a type of stoneware pottery popular in 19th century North America. The predominant houseware of the era, it was usually covered in a salt glaze and often decorated using cobalt oxide to produce bright blue decoration. The vernacular term ""crocks"" is often used to describe this type of pottery, though the term ""crock"" is"
"Technically, lead-glazed earthenware, such as the French sixteenth-century Saint-Porchaire ware, does not properly qualify as faience, but the distinction is not usually maintained. Semi-vitreous stoneware may be glazed like faience. The term ""faience"" broadly encompassed finely glazed ceramic beads, figures and other small objects found in Egypt as early as 4000 BC, as well as in the Ancient Near East, the Indus Valley Civilisation and Europe. However, this material is not pottery at all, containing no clay, but a vitreous frit, either self-glazing or glazed. The Metropolitan Museum of Art displays a piece known as ""William the Faience Hippopotamus"" from"
"in many factories, including by the Naples porcelain factory. The heyday of creamware ran from about 1770 to the rise of painted pearlwares, white wares and stone chinas in the period around 1810 to 1825. Although creamware continued to be produced during the later period, it was no longer pre-eminent in the markets. Given the fickle nature of the consumer, much remarked upon by Wedgwood during his career, it is remarkable how long creamware remained popular in its many forms. Creamware Creamware is a cream-coloured, refined earthenware with a lead glaze over a pale body, known in France as ""faïence"
"the later seventeenth-century France. Whether named to honour the French military hero Marshal Turenne or related to the earlier word ""terrine"", a borrowing from the French for 'a large, circular, earthenware dish'. The tureen's prehistory may be traced to the use of the communal bowl, but during the reign of Louis XIV it was developed from a practical covered serving vessel into one of the most richly ornamented centerpieces of the formal apparatus of dining. This period also saw the old practice of dressing the dinner table with every dish at once (""service à la française"") superseded by the new"
"and is called chartreuse of partridge. It was the non-meat diet of the monastic order of Carthusians that had been founded at Chartreuse that gave the dish its name as, originally, it was made just with vegetables. Chartreuse (dish) A chartreuse is a French dish comprising meat or vegetables that are wrapped tightly in a decorative layer of salad or vegetable leaves of different colours and cooked within a dome mould. Variations of the dish have been in existence since at least the eighteenth century. The appearance of the chartreuse may be varied according to the way in which the"
"French sauce spoon A French sauce spoon or saucier spoon is a spoon that is typically the size and shape of a dessert spoon, but with a flattened bowl that has a thinner edge and a small notch on one side. As the name suggests, a French sauce spoon is used to eat the sauce accompanying a dish. Such a spoon may be referred to simply as a sauce spoon, but this can also refer to a spoon used to serve sauce. The spoon's flattened bowl and thin edge aids scooping a thin layer of sauce from a plate without"
"local ingredients. Even within France, ingredients may differ from one region to another and with the season. Pot-au-feu Pot-au-feu ( ""pot on the fire"") is a French beef stew. According to the chef Raymond Blanc, ""pot-au-feu"" is ""the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike."" It is difficult to know when the name ""pot-au-feu"" first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While ""pot"" was used to describe the rounded pot to"
"Saint-Porchaire ware Saint-Porchaire ware is the earliest very high quality French pottery. It is white lead-glazed earthenware often conflated with true faience, that was made for a restricted French clientele from perhaps the 1520s to the 1550s. Only about seventy pieces of this ware survive, all of them well known before World War II. None have turned up in the last half-century. It is characterized by the use of inlays of clay in a different coloured clay, and, as Victorian revivalists found, is extremely difficult to make. The main body is white, though covered by a thin cream glaze. There"
"Fritware Fritware, also known as stone-paste, is a type of pottery in which frit (ground glass) is added to clay to reduce its fusion temperature. The formula may include quartz or other siliceous material. An organic compound such as gum or glue may be added for binding. The resulting mixture can be fired at a lower temperature than clay alone. A glaze is then applied on the surface to harden the object. Fritware was invented to give a strong white body, which, combined with tin-glazing of the surface, allowed it to approximate the result of Chinese porcelain. True porcelain was"
"Pot de crème Pot de crème ( ; ), plural pots de crème (pronounced the same), is a loose French dessert custard dating to the 17th century. The name means ""pot of custard"" or ""pot of cream"", which also refers to the porcelain cups in which the dessert is served. It is usually looser than other custards, flans, or crème caramel. Pot de crème is made with eggs, egg yolks, cream, milk, and a flavor, often vanilla or chocolate. The milk and cream are heated and flavored, then mixed into the whisked eggs and egg yolks. The mixture is strained"
"Pot-au-feu Pot-au-feu ( ""pot on the fire"") is a French beef stew. According to the chef Raymond Blanc, ""pot-au-feu"" is ""the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike."" It is difficult to know when the name ""pot-au-feu"" first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While ""pot"" was used to describe the rounded pot to cook on the fire at least since the 11th century (even in English), there seems to be"
"several types of earthenware, including: Earthenware Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below 1200°C. Porcelain, bone china and stoneware, all fired at high enough temperatures to vitrify, are the main other important types of pottery. Earthenware comprisesmost building bricks, nearly all European pottery up to the seventeenth century, most of the wares of Egypt, Persia and the near East; Greek, Roman and Mediterranean, and some of the Chinese; and the fine earthenware which forms the greater part of our tableware today.Pit fired earthenware dates back to as early as 29,000–25,000 BC, and for millennia,"