| 翻訳と辞書 |
Pot-au-feu
''Pot-au-feu'' ((:pɔ.to.fø) "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."〔In December 2014, a low-cost ''pot-au-feu'' for 4-6 persons made with 2kg vegetables and 1kg meat costs c. 10 € (1.70-2.50 €/person) ~ 13 USD (2.17-3.25 USD/person)〕
== Origin and history ==
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),〔''Pot:'' late Old English pott, probably reinforced in Middle English by Old French pot; of unknown ultimate origin (compare with late Latin potus ‘drinking cup’). From New Oxford American Dictionary. The ''late Old English'' period corresponds to the 11th century.〕 there seems to be no written trace of ''pot-au-feu'' until 1673.〔Marie de Rabutin-Chantal, marquise de SÉVIGNÉ, ''Lettres (1646-1696)'', edited in 1725 (Fr).〕
In 1600, King Henry IV of France (1553-1610) declared, "I want no peasant in my kingdom to be so poor that he cannot have a "poule au pot" on Sundays."〔In French: "''Je veux qu'il n'y ait si pauvre paysan en mon royaume qu'il n'ait tous les dimanches sa poule au pot''" but other variants exist.〕 ''Poule au pot'' literally means "chicken in the pot" and the so-called traditional recipe resembles the one of "pot-au-feu".〔(La poule au pot farcie de "nouste Henric" du Béarn ) (in French)〕 However, peasants' food was mainly based on bread (c. 500 g/day), root vegetables, in-season vegetables and soup. They rarely ate meat except salted pork (hog-grease, bacon) or other meat for religious celebrations (or when they dared illegally hunting on their Lord's land). For people in town, it was easier to buy low-cost pieces of meat which needed long cooking.
The method of cooking all food together and for extended periods of time (the whole day sometimes) gave what was called a ''"pot-pourri"'' in French and imported into English in the early 17th century.〔Potpourri: early 17th cent. (denoting a stew made of different kinds of meat): from French, literally ‘rotten pot’. ''New Oxford American Dictionary''〕 The relation between ''pot-pourri'' and ''pot-au-feu'' was attested in 1829 in the ''Etymologic dictionary of the French language: ''"Pot pourri. The name our fathers gave to the ''pot-au-feu''"''.〔Jean Baptiste Bonaventure de Roquefort, ''Dictionnaire étymologique de la langue françoise, où les mots sont classés par familles: contenant les mots du Dictionnaire de l'Académie Françoise, avec les principaux termes d'arts, de sciences et de métiers. Précédé d'une dissertation sur l'étymologie'', Volume 1, 1829, p. 84 (Available online on GoogleBooks ). Note: adjective ''"françoise"'' ((:fʁɑ̃.swez)) is the old spelling of ''"française"'' ((:fʁɑ̃.sɛz)).〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Pot-au-feu」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|