| Revision as of 18:16, 12 April 2021 edit5.224.207.91 (talk)No edit summaryTags: Visual edit Mobile edit Mobile web edit← Previous edit | Revision as of 10:34, 10 July 2021 edit undoKlbrain (talk | contribs)Autopatrolled, Extended confirmed users, New page reviewers87,509 edits Merged content to Pottage, redirecting; 2020 proposal with consensus; see Talk:Potage#Proposed merge of Pottage with Potage (easy-merge)Tag: New redirectNext edit → | ||
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| {{Merge|Pottage|discuss=Talk:Potage#Proposed merge of Pottage with Potage|date=August 2020}} | |||
| {{more citations needed|date=March 2013}} | |||
| {{Infobox food | |||
| | name = Potage | |||
| | image = Potage de pomme de terre à la truffe.jpg | |||
| | image_size = 250px | |||
| | caption = A potage soup prepared with potato and truffle | |||
| | alternate_name = | |||
| | country = | |||
| | region = | |||
| | creator = | |||
| | course = | |||
| | type = ], ], or ] | |||
| | served = | |||
| | main_ingredient = ], ]s | |||
| | variations = | |||
| | calories = | |||
| | other = | |||
| }} | |||
| {{R from merge}} | |||
| '''Potage''' ({{IPAc-en|ˈ|p|ɒ|t|ɪ|dʒ|,_|p|oʊ|ˈ|t|ɑː|ʒ}}, <small>also</small> {{IPAc-en|UK|p|ɒ|ˈ|-|,_|p|ə|ˈ|-}}, {{IPA-fr|pɔtaʒ|lang|LL-Q150 (fra)-Ltrlg-potage.wav}}; {{ety|fro|pottage|food cooked in a pot}}) is a category of ]s, ]s, or ]s, in which ], ]s, ], ], or a combination of those ingredients are boiled together with water, ], or other liquids.{{efn| name = dictionaries}} | |||
| ==History== | |||
| Potage has its origins in the medieval cuisine of ] and increased in popularity from the ] onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats. | |||
| European ]s often contained a variety of crops grown together. These were called ''potage gardens'' by the French, as the harvest from that garden was used to make potage.<ref>From puritanical to pleasurable: Potage not as challenging or exotic as it sounds. The America's Intelligence Wire. June 19, 2004</ref> | |||
| The earliest known cookery manuscript in the English language, '']'', written by the court ]s of ] in 1390,<ref>{{cite web |url=http://www.bl.uk/learning/langlit/booksforcooks/med/pygghome/sawge.html |title=The Forme of cury - Pygg in sawse sawge |website=www.bl.uk |publisher=The British Library |access-date=30 January 2015 }}</ref> contains several potage recipes including one made from cabbage, ham, onions and leeks.<ref>{{cite book | last=Smith | first=H. | title=The Master Books of Soups | publisher=London: Spring Books | year=1900s | url=https://archive.org/stream/masterbookofsoup00smitiala#page/2/mode/2up | page=170}} Note: More information about The Master Books of Soups from: and .</ref> A slightly later manuscript from the 1430s is called '' Potage Dyvers'' ("Various Potages").<ref>{{cite web |url=http://www.bl.uk/learning/langlit/booksforcooks/med/contentshome/potagecontents.html |title=Potage Dyvers - Contents |website=www.bl.uk |publisher=The British Library |access-date=30 January 2015 }}</ref> The word "pottage" is used in the earliest English translations of ], in relation to the ] soup for which ] trades his birthright in {{bibleverse|Genesis|25:29-34|NRSV}}; from this story, the phrase "]" means something attractive but of little value being exchanged for something much more important. During the ], a good many English ]s' diets consisted almost solely of potage. Some Tudor-era people ate self-cultivated vegetables like ]s and ]s and a few were able to supplement this from fruit gardens with ]s nearby. | |||
| Some potages that were typical of ] were ], ] (flesh or fish in aspic), mawmenny (a thickened stew of ] or similar ]), and ]s in syrup. There were also many kinds of potages made of thickened liquids (such as ] and ]) with mashed ]s or mashed or strained ]. | |||
| According to ] religious customs, if a ''festa doble'' (a "double feast" in the church) fell on a ] two consecutive ''potatge'' courses were served, one of which would be a cheese-topped rice or noodle dish, the other a meat stew ({{lang-ca|guisat}}) cooked in "'']''" made from wine, vinegar, parsley, spleen, liver, saffron, egg yolks and assorted spices. Two ''potaje'' courses were also served for fish days, first high-quality spinach from the ] gardens topped with peppers, or cabbage or lettuce (if spinach could not be found), followed by either a bowl of ] or noodles or rice cooked in ], or a grain bowl of semolina ] seasoned with cinnamon.<ref>{{cite book |title=Pedralbes |publisher=Universidad de Barcelona |url=https://books.google.com/books?id=BDF9IlUOaP8C&pg=PA96}}</ref> | |||
| ==Notes and references== | |||
| ===Informational notes=== | |||
| {{notelist | refs= | |||
| {{efn | |||
| |name = dictionaries | |||
| | '']''; {{Cite Oxford Dictionaries|potage}}; {{Cite Oxford Dictionaries|pottage}} | |||
| }} | |||
| }} | |||
| ===References=== | |||
| {{reflist}} | |||
| ==See also== | |||
| {{portal|Food}} | |||
| * ] | |||
| * ] | |||
| * ] | |||
| * ] | |||
| * ] | |||
| * ] | |||
| ==External links== | |||
| * | |||
| * | |||
| * | |||
| {{Soups}} | |||
| ] | ] | ||
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