"The piece is based on the interaction of wallpaper glued to the support and charcoal lines, which evoke both objects and words. The subject matter is a glass bowl, pears, and grapes, between what looks like a dish and a wine glass, or perhaps a candlestick. Braque probably began the work by cutting out pieces of wallpaper and moving them around a flat surface to imagine his composition. He then might have positioned two strips of the wood grain wallpaper vertically on a large sheet of white paper to signify the walls of a café. He also put a small"
"locally grown fungi, such as ""truffe"" (truffle), ""champignon de Paris"" (button mushroom), ""chanterelle ou girolle"" (chanterelle), ""pleurote (en huître)"" (oyster mushrooms), and ""cèpes"" (porcini). Common fruits include oranges, tomatoes, tangerines, peaches, apricots, apples, pears, plums, cherries, strawberries, raspberries, redcurrants, blackberries, grapes, grapefruit, and blackcurrants. Varieties of meat consumed include ""poulet"" (chicken), ""pigeon"" (squab), ""canard"" (duck), ""oie"" (goose, the source of foie gras), ""bœuf"" (beef), ""veau"" (veal), ""porc"" (pork), ""agneau"" (lamb), ""mouton"" (mutton), ""caille"" (quail), ""cheval"" (horse), ""grenouille"" (frog), and ""escargot"" (snails). Commonly consumed fish and seafood include cod, canned sardines, fresh sardines, canned tuna, fresh tuna, salmon, trout, mussels, herring,"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"day, sometimes less, so growers have to inspect their plantations every day for open flowers, a labor-intensive task. The fruit, a seed capsule, if left on the plant, ripens and opens at the end; as it dries, the phenolic compounds crystallize, giving the fruits a diamond-dusted appearance, which the French call ""givre"" (hoarfrost). It then releases the distinctive vanilla smell. The fruit contains tiny, black seeds. In dishes prepared with whole natural vanilla, these seeds are recognizable as black specks. Both the pod and the seeds are used in cooking. Like other orchids' seeds, vanilla seeds will not germinate without"
"sold as a sweetened paste mixed with vanilla, , sweetened or unsweetened as chestnut purée or ""purée de marron"", and candied chestnuts as ""marrons glacés"". In Switzerland, it is often served as ""Vermicelles"". Roman soldiers were given chestnut porridge before going into battle. Leaf infusions are used in respiratory diseases and are a popular remedy for whooping cough. A hair shampoo can be made from infusing leaves and fruit husks. Castanea sativa is considered as having very interesting nutritional characteristics. The fruit contains significant amounts of a wide range of valuable nutrients. In the past, its characteristic and nutritional components"
"Sauce Américaine Sauce américaine is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock. It is sometimes known as sauce armoricaine, which is the original name, derived from Armorica, the ancient name for a region of France including Brittany, which is known for its fishing. Louis Saulnier gives the following recipe: Américaine - Treat as for Lobster Américaine. Pound shells and meat in the mortar and incorporate equal quantity of fish velouté, add butter. As with many other classic dishes the original recipe has been adapted over time and"
"year. It can also be harvested in the autumn and be dried for later use. Bryonia dioica Bryonia dioica, known by the common names red bryony and white bryony, also English mandrake or ladies' seal, is a perennial climbing vine indigenous to Central and Southern Europe. It is a flowering plant in the cucumber family Cucurbitaceae with five-pointed leaves and blue or white flowers. The vine produces a red berry fruit. ""Bryonia dioica"" is generally toxic to humans. Application of its juice to the skin produces inflammation with a rash or ulcers, and consumption of this juice causes intense gastrointestinal"
"Bryonia dioica Bryonia dioica, known by the common names red bryony and white bryony, also English mandrake or ladies' seal, is a perennial climbing vine indigenous to Central and Southern Europe. It is a flowering plant in the cucumber family Cucurbitaceae with five-pointed leaves and blue or white flowers. The vine produces a red berry fruit. ""Bryonia dioica"" is generally toxic to humans. Application of its juice to the skin produces inflammation with a rash or ulcers, and consumption of this juice causes intense gastrointestinal irritation including nausea and vomiting in small doses, and anxiety, paralysis, or death in larger"
"dietary fiber, total polyphenols, carotenoids, limonene and dietary minerals, such as potassium and magnesium. Orange (fruit) The orange is the fruit of the citrus species ""Citrus"" × ""sinensis"" in the family Rutaceae. It is also called sweet orange, to distinguish it from the related ""Citrus × aurantium"", referred to as bitter orange. The sweet orange reproduces asexually (apomixis through nucellar embryony); varieties of sweet orange arise through mutations. The orange is a hybrid between pomelo (""Citrus maxima"") and mandarin (""Citrus reticulata""). The chloroplast genome, and therefore the maternal line, is that of pomelo. The sweet orange has had its full"
"Sauce vierge Sauce vierge (French; in English: literally, ""virgin sauce"") is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil. Frequently, crushed coriander seed is added, and variations may include the addition of other herbs such as chervil, chives, parsley, etc. The ingredients are combined and allowed to infuse or macerate (depending whether heat is applied or not) in the oil to create the sauce. The sauce is usually served with shellfish, delicately flavoured white-fleshed fish such as cod, sole, etc.; it is sometimes served over pasta. The sauce was popularised in the 1980s by"
"new crops. The Mediterranean sunshine combined with the presence of a very shallow and abundant water table and irrigation with water from the ""Canal des Alpines"" gave varied fruit (apples, pears, peaches, etc.) and vegetable (beans, eggplant, tomatoes, zucchini, etc.) crops. The Barbentane Railway Station was the junction with the railway line from Plan-d'Orgon (Bouches-du-Rhône) and for a long time was the largest railway station in France for fruit and vegetables. Farmers practiced a triennial crop rotation and continued their activities in winter with the harvest of olives and almonds in the Montagnette, and culture of salad plants (e.g. lettuce),"
"dip, made from yogurt, garlic, and dill. Another popular dish is oven-baked zucchini—sliced or grated—covered with a mixture of eggs, yogurt, flour, and dill. In Egypt, zucchini may be cooked with tomato sauce, garlic, and onions. In France, zucchini is a key ingredient in ""ratatouille"", a stew of summer fruits and vegetables prepared in olive oil and cooked for an extended time over low heat. The dish, originating near present-day Nice, is served as a side dish or on its own at lunch with bread. Zucchini may be stuffed with meat or with other fruits such as tomatoes or bell"
"and Spilocaea oleaginea (peacock or Pan Eye) disease Verdale-de-l'Hérault is used as a pollinator for the Picholine. Verdale-de-l'Hérault (olive) Verdale-de-l'Hérault is an olive cultivar developed in the department of Hérault, in the southern French region of Occitanie. The fruit produces a sweet oil with a light and fruity aroma of greenery, nuts, and apple, and exhibits no bitterness. France recognizes cultivars of olive, as opposed to sixteen in other areas, excluding any variety or local names, and the ""Verdale-de-l'Hérault"" is included among the Verdale, Verdaou, and Pourridale. The Verdale-de-l'Hérault is slow growing with good frost resistance. The fruit is large"
"Provence and its vineyards. The cuisine of Provence is the result of the warm, dry Mediterranean climate; the rugged landscape, good for grazing sheep and goats but, outside of the Rhône Valley, with poor soil for large-scale agriculture; and the abundant seafood on the coast. The basic ingredients are olives and olive oil; garlic; sardines, rockfish, sea urchins and octopus; lamb and goat; chickpeas; local fruits, such as grapes, peaches, apricots, strawberries, cherries, and the famous melons of Cavaillon. The fish frequently found on menus in Provence are the rouget, a small red fish usually eaten grilled, and the loup,"
"largely Muslim population. Peanuts, the primary crop of Senegal, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous, or eaten with bread. Popular fresh juices are made from bissap, ginger, ""bouye"" (pronounced 'buoy', which is the fruit of the baobab tree, also known as ""monkey bread fruit""), mango, or other fruit or wild trees (most famously soursop, which is called ""corossol"" in French). Desserts are very rich and sweet, combining"
"even though they are not specifically mentioned. Generally cut French beans (""Brechbohnen"") are used. In Hamburg on the markets occasionally Turkish peas may be found, a Vierlande bean variety that used to be frequently used for this dish. During preparation several sprigs of savory are added to the beans. The pears used for this dish are cooking pears which would otherwise be inedible eaten as fruit in their own right. They are small, green, rock-hard and do not have the sweetness and juiciness of the popular eating varieties. These pears are mainly found at markets and in small vegetable shops."
"Citrus × deliciosa Citrus"" × ""deliciosa (thorny (Australia), amarillo, beladi, ""Willowleaf Mandarin"", ""Mediterranean Mandarin"") is a citrus hybrid mandarin orange with just under 6 % pumelo ancestry. It is related to the ponkan. It has been widely grown around the Mediterranean since it appeared in Italy (between 1810 and 1818), but was not found in the orient until it was exported there. It is one of the most commercially important citrus. Its sweet fruit is eaten, its rind oil is used to flavour food and drinks, and petitgrain oil is extracted from the pruned leaves. Flower (particularly petals) are also"
"used in the cooking here, types include nut oils and rapeseed oil. The area covers the old province of Dauphiné, once known as the ""larder"" of France, that gave its name to Gratin dauphinois. Fruit and young vegetables are popular in the cuisine from the Rhône valley, as are great wines like Hermitage AOC, Crozes-Hermitage AOC and Condrieu AOC. Walnuts and walnut products and oil from Noix de Grenoble AOC, lowland cheeses, like St. Marcellin, St. Félicien and Bleu du Vercors-Sassenage. Poultry from Bresse, guinea fowl from Drôme and fish from the Dombes, a light yeast-based cake, called Pogne de"
"since 1984, from where the name ""Sweetie"" originated. Following is description by OJB at University of California, Riverside Citrus Variety Collection: Following is from Sunkist: Oroblanco An oroblanco, oro blanco (white gold) or sweetie (""Citrus grandis"" Osbeck × ""C. Paradisi"" Macf.) is a sweet seedless citrus hybrid fruit similar to grapefruit. It is often referred to as oroblanco grapefruit. Oroblanco was developed as a cross between a diploid acidless pomelo and a seedy white tetraploid grapefruit, resulting in a triploid seedless fruit that is less acidic and less bitter than the grapefruit. The oroblanco was patented by the University of"
"and kidney beans. Nuts are used both for texture and to add nutrition to Lenten dishes. Of primary usage are walnuts, almonds, pine nuts, but also hazelnuts, pistachios (in Cilicia), and nuts from regional trees. Fresh and dried fruit are used both as main ingredients and as sour agents. As main ingredients, the following fruit are used: apricots (fresh and dried), quince, melons, and others. As sour agents, the following fruits are used: sumac berries (in dried, powdered form), sour grapes, plums (either sour or dried), pomegranate, apricots, cherries (especially sour cherries), and lemons. In addition to grape leaves, cabbage"
"Ratatouille Ratatouille ( , ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ""ratatouille niçoise"". The word ""ratatouille"" derives from the Occitan ""ratatolha"" and is related to the French ""ratouiller"" and ""tatouiller"", expressive forms of the verb ""touiller"", meaning ""to stir up"". From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille – tomatoes as a foundation for sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence – does not"
"little spermidine. Grapefruit juice contains about half the citric acid of lime or lemon juice (which contain about 47 g/l), and about two-and-a-half times the amount of citric acid found in orange juice. In Costa Rica, especially in Atenas, grapefruit are often cooked to remove their sourness, rendering them as sweets; they are also stuffed with ""dulce de leche"", resulting in a dessert called ""toronja rellena"" (stuffed grapefruit). In Haiti, grapefruit is used primarily for its juice (""jus de Chadèque""), but also is used to make jam (""confiture de Chadèque""). Grapefruit has also been investigated in cancer medicine pharmacodynamics. Its"
"Salicornia, which is used as a culinary ingredient on account of its diuretic value. Greeks introduced vines. Romans introduced melons, apples, cherries, quinces and pears during the Middle Ages, apart from extracting saffron from purple crocus species in the Orléans. Reine claude (""Prunus domestica italica"") tree species was planted in the gardens of the Château. Asparagus was also brought from northwestern France. The river flows through the continental ecoregions of Massif central and Bassin Parisien south and in its Lower course partly through South Atlantic and Brittany. With more than 100 alga species, the Loire has the highest phytoplankton diversity"
"Gastrique Gastrique is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces. To this a little ""fond"" (browned bits or drippings from meats or vegetables, found on the bottom of a sauté or roasting pan via the Maillard reaction) or stock may be added. It is used to flavor sauces such as tomato sauce, savory fruit sauces, and other sweet and sour sauces such as the classic orange sauce for duck à l'orange. Nowadays the term is frequently used to refer to any flavored sauce, e.g. citrus ""gastrique"", mango ""gastrique"". An ""agrodolce"" (sweet and sour) is a similar"
"keep informed as well. With the rise of mass tourism during the 20th century the festival of colours and smells provided by the local fruits and vegetables, as well as spices and Herbes de Provence, itself became an attraction. In the summer, the traditional holiday period, one will find tomatoes, peppers, lettuces, black and green olives, onions, apricots, peaches, figs, grapes, etc., not to forget local produce such as the Cavaillon melon, candied fruits from Apt, calissons from Aix, nougat from Sault, strawberries from Carpentras or fish from the coasts. The Provençal market also offers local specialities such as essential"
"was traditionally used to make bows and crossbows for hunters and warriors. An infusion of the plant's bark or fruit has been useful in the treatment of bronchitis and dysenteric conditions, or as a mouthwash to treat toothaches. It has also been used as a medicine for biliousness and febrile pains. The bark, when steeped in palm wine, is used to treat asthma, stomach-aches and rheumatism. In Senegal, the fruit is used to flavor café Touba, a coffee drink that is the country's spiritual beverage and the traditional drink of the Mouride brotherhood. In the Middle Ages the fruit was"
"to the perfect conditions of the area for its cultivation. Smoked bacon is also a traditional ingredient of the cuisine of Lorraine. It is used in various traditional dishes of the region, including the famous quiche lorraine. The mirabelle plum of Lorraine is the emblematic fruit of Lorraine. It is used in pies and other desserts, as well as in alcoholic beverages. Traditional dishes in the region include: Traditional cheeses of Lorraine include the following: Carré de l'Est, Brouère, Munster-géromé, Tourrée de l'Aubier. Desserts include: Madeleine, Macaron, Rum baba, Plombières ice-cream, various pie recipes (""brimbelles"" bilberry, ""mirabelle"" plum, rhubarb, quark...)"
"Snails are plentiful and are prepared in a specific ""Catalan"" style known as a ""cargolade"". Wild boar can be found in the more mountainous regions of the ""Midi"". The Provence and Côte d'Azur region is rich in quality citrus, vegetables, fruits, and herbs; the region is one of the largest suppliers of all these ingredients in France. The region also produces the largest amount of olives, and creates superb olive oil. Lavender is used in many dishes found in ""Haute Provence"". Other important herbs in the cuisine include thyme, sage, rosemary, basil, savory, fennel, marjoram, tarragon, oregano, and bay leaf."
"Verjuice Verjuice ( ; from Middle French ""vertjus"" ""green juice"") is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. It is still used to some extent in the American South. It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used"
"Clementine del Golfo di Taranto The Clementine is a citrus hybrid between the willowleaf mandarine (Citrus x deliciosa) and a sweet orange (Citrus x sinensis). According to some sources, it was discovered for the first time in the garden of the orphanage of Brother Marie-Clément in the late 19th century in Misserghin, Algeria and so formally named in 1902. Other sources have attributed a more ancient origin in China because of the similarity with some fruit native to the provinces of Guangxi and Guangdong even though these are mandarin hybrids. The Clementines of the Gulf of Taranto PGI (""Clementine del"
"'Ota 'ika 'Ota ika is a Polynesian dish, similar to Latin ceviche, consisting of raw fish marinated in citrus juice and coconut milk. The Tongan, Tahitian, and Samoan variants are essentially identical in that the raw fish is briefly marinated in lemon or lime juice until the surface of the flesh becomes opaque. The fish is then mixed with coconut milk and diced vegetables (most commonly cucumber, tomato, onion, green onion, and spicy peppers). The word ""ota"" means ""raw"" in Samoan, Tongan, and Tahitian, although the more common term for the dish in French Polynesia is its French equivalent, ""poisson"
"Vichyssoise Vichyssoise ( ; ) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot. Recipes for soup made of pureed leeks and potatoes were common by the 19th Century in France. In 19th century cookbooks, and still today, they are often named ""Potage Parmentier"" or ""Potage a la Parmentier"" after Antoine-Augustin Parmentier, the French nutritionist and scholar who popularized the use of Potatoes in France in the 18th Century. The French military cookbook of 1938 includes a recipe for ""Potage Parmentier for"
"and yellow flowers (hawthorn, lime-tree, acacia), summer fruits (peach, apricot) and citrus (lemon, grapefruit). The rosés have a salmon-pink colour, reminiscent of onion peel. Highly aromatic on the palate, they are characterised by red fruit flavours (cherry, raspberry, strawberry) and great complexity. Sparkling wines should be served at between 5 °C and 7 °C and are ideal as an aperitif or with fish, desserts and cheeses. Cordeliers Cloister (Saint-Emilion) The Cordeliers cloister is situated in France, at the heart of the medieval town of Saint-Emilion in the Gironde area. It is one of the town’s most emblematic and picturesque sites,"