Pottage

Obere ụdị nke	nrị, dish, stew, ofe
Akara ala	potage
Mba/obodo	Spain
Cuisine	English cuisine, French cuisine, Spanish cuisine
Ụdị nri	first course

Pottage ma ọ bụ potage (/pɒˈ-, pōˈ-/,Lua error in package.lua at line 80: module 'Module:IPA/data' not found.Lua error in package.lua at line 80: module 'Module:IPA/data' not found. [] i; stew na Old French pottage 'nri e siri n'') bụ okwu maka ofe ma ọ bụ ofe siri ike nke e ji akwụkwọ nri, ọka, na, ma ọ bụrụ na ọ dị, anụ ma ọ bụ azụ.Lua error in package.lua at line 80: module 'Module:IPA/data' not found.[a] Ọ bụ nri a ma ama ruo ọtụtụ narị afọ.[2] Okwu pottage sitere n'otu mgbọrọgwụ French ochie dị ka potage, nke bụ efere sitere na nso nso a.

Pottage na-enwekarị ihe dị iche iche, mgbe ụfọdụ ndị dị mfe maka ndị ọrụ ugbo. Enwere ike idebe ya n'ọkụ ruo ọtụtụ ụbọchị, n'oge ahụ enwere ike iri ụfọdụ n'ime ya, ma tinye ihe ndị ọzọ. Ihe si na ya pụta bụ nri na-agbanwe agbanwe mgbe niile. Pottage nọgidere na-abụ ihe oriri nke ndị ogbenye n'ọtụtụ narị afọ nke 9 ruo 17 na Europe. Ihe ndị a riri dị ka ofe nke oge a.^[1] Mgbe ndị bara ọgaranya riri pottage, ha ga-agbakwunye ihe ndị dị oké ọnụ dị ka anụ.

Nkwadebe

A na-esikarị ụlọ ọkụ ruo ọtụtụ awa ruo mgbe ngwakọta ahụ dum nwere otu ọdịdị na ụtọ; nke a bu n'uche imebi starch dị mgbagwoju anya na iji hụ na nri ahụ dị mma maka oriri. A na-ejikarị achịcha enye ya mgbe o kwere omume.

Ihe ndị e dere na Baịbụl

Na nsụgharị Bible nke Eze Lens nke akụkọ Jekọb na Isọ n'Akwụkwọ Jenesis, Isọ, n'ịbụ onye agụụ na-agụ, resịrị nwanne ya nwoke ejima Jekọb ikike ọmụmụ ya (ikike nke nwa mbụ) iji gbanwere nri nke "achịcha na ite lentil" (Jen 25:29-34). Ihe omume a bụ mmalite nke ahịrịokwu a "ọgba aghara" (nke na-adịghị n'ihe odide Bible ọ bụla) iji pụta nkwekọrịta ọjọọ na-agụnye uru dị mkpirikpi na mfu dị ogologo.

Na nsụgharị Bible nke Revised Standard Version Catholic Edition, onye amụma bụ Ịlaịsha mere ka ite ite nwere nsí dị ọcha nke e debere n'ihu ụmụ ndị amụma (2 Ndị Eze 4:38-41).

England

Pottage bụ ihe dị mkpa nke nri ndị England oge ochie. N'oge Middle Ages, a na-ejikarị ọka wit, ọka bali, ma ọ bụ oats eme ya. N'asụsụ Middle English, a na-akpọ pottages (stondyng) nke e ji ọka, akụrụ, anụ e gbuturu egbutu, mgbe ụfọdụ a na-eji egg yolks na achịcha achịcha eme ihe n'aha dị iche iche dị ka brewet, egerdouce, mortrew, mawmenee, blancmange na blance dessore. A na-ekwu na ite ndị dị gịrịgịrị bụ ronnyng.[4] Frumenty bụ ite e ji ọka wit a sachara sachaa nke a na-esi ísì ụtọ ruo mgbe ọ gbawara, hapụ ya ka ọ jụọ oyi, wee jiri broth na Mmiri ara ehi ma ọ bụ mmiri ara almọnd sie ya, ma jiri yolk àkwá mee ka ọ sie ike ma jiri shuga na ihe na-esi ụtọ mee ya.[5]

Ihe odide nri mbụ a maara n'asụsụ Bekee, The Forme of Cury, nke Ndị isi nri nke Eze Richard nke Abụọ dere, ^[2] nwere ọtụtụ usoro nri ite gụnyere otu nke e ji cabbage, ham, onions na leeks mee. [7] Google Books na Internet Archive. A na-akpọ ihe odide e dere n'oge na-adịghị anya site na 1430s Potage Dyvers ("Pottages dị iche iche"). ^[3] N'Oge Tudor, nri ọtụtụ ndị ọrụ ugbo England na-eri bụ ihe fọrọ nke nta ka ọ bụrụ naanị ite na akwụkwọ nri a na-akụ n'onwe ha, dị ka karọt. A na-eme usoro nri Britain nke narị afọ nke iri na asaa maka ite ite site n'iso atụrụ na oatmeal na akwụkwọ violet, endive, chicoory, akwụkwọ strawberry, spinach, langdebeefe, marigold flowers, scallions na parsley.[4]

France

Potage was a common dish in the medieval cuisine of northern France, and it increased in popularity from the High Middle Ages onward. The word "potage" as a culinary term appears as early as the mid-13th century, describing a wide variety of boiled and simmered foods. Some potages were very liquid, others were relatively solid with ingredients like bread, pulses, or rice that fully absorbed the liquid. Other potages resembled ragoûts and other dishes that would be recognized as entrées in the 17th century and later. Still others were porrées of vegetables.^[4]

Ojiji mbụ nke okwu ahụ

Among the earliest texts to include recipes for potages is Le Viandier (c. 1300), which includes twenty-seven recipes for various potages, placed under the heading "potages lyans" (thickened potages) in some manuscripts.^[5] Recipes for potages (or potaiges) also appear in Le Ménagier de Paris (1393) under various headings, including "a espices" or "sans espices" (with or without spices), and "lyans" or "non lyans" (thickened or not);^[6] and in the Petit traicté auquel verrez la maniere de faire cuisine (c. 1536), more widely known from a later edition titled Livre fort excellent de cuisine (1542).^[7] ^[8]

Na Petit traicté, na nchịkọta nke menus[b] na njedebe nke akwụkwọ ahụ, potages mejupụtara otu n'ime usoro anọ nke nri. Nzọụkwụ mbụ bụ entree de table (ọnụ ụzọ mbata na tebụl); Nzọụkwụ nke abụọ nwere potaiges (nri e siri esi ma ọ bụ sie "n'ime ite"); nke atọ nwere otu ma ọ bụ karịa ọrụ de rost (anụ ma ọ bụ nnụnụ "esiri" na okpomọkụ kpọrọ nkụ); na nke ikpeazụ bụ mbipụta de table (apụ na tebụл). [15] Nzọụkwụ anọ a nke nri na-apụta mgbe niile n'usoro a n'akwụkwọ niile sitere na Petit traicté.[16]

Okwu entree de table na issue de table bụ ịhazi ahịrịokwu, "na-akọwa usoro nri karịa nri n'onwe ya".[17] Okwu potaiges na rost na-egosi usoro isi nri mana ọ bụghị ihe ndị mejupụtara ya. Otú ọ dị, menu ahụ na-enye echiche nke ihe ndị mejupụtara ya na usoro isi nri nke bụ ihe e ji mara ọkwa ọ bụla nke nri ahụ.

Ihe dị mkpa nke potages bụ broth sitere na anụ, nnụnụ, azụ, ma ọ bụ akwụkwọ nri. Ụfọdụ potages bụ broths dị mfe; ndị ọzọ gụnyere nwa ehi, anụ ọhịa, anụ e siri esi, nnụnụ e siri esi na ụdị nnụnụ anụmanụ ọ bụla, na azụ; ndị ọzọ na-agụnye naanị akwụkwọ nri dị ka leeks, ụmị, na lettuce. Ọtụtụ ụdị potages yiri nke menus dị na Ménagier de Paris, nke e dere afọ 150 tupu Petit traicté.[18]

Potage na "Classical Order" nke ọrụ tebụl

N'etiti etiti narị afọ nke iri na isii na etiti narị afọ na iri na asaa, usoro nri ahụ nwere ọtụtụ mgbanwe dị ịrịba ama. N'ụzọ dị ịrịba ama, ofe ghọrọ nzọụkwụ mbụ nke nri na ntinye ghọrọ nzọụkwụ nke abụọ, na-esote nri, nri, na nri ikpeazụ.

Na narị afọ nke iri na asaa, nke iri na asatọ, na nke iri na itoolu, potages on meat days[c] bụ broths e ji ụdị anụ, anụ, na anụ na-egbu egbu mee, mana ọ bụghị anụ na-acha anụnụ anụnụ. Ihe mgbakwunye na broth gụnyere anụ ma ọ bụ nnụnụ eji eme broth; anụ ndị ọzọ, gụnyere anụ anụ ahụ; akwụkwọ nri; na achịcha ma ọ bụ pasta.[20] Ụdị potages a na-ahụkarị gụnyere bouillon (ụgbụgbọ mmiri dị ọcha site na anụ ma ọ bụ nnụnụ); ofe (ụgbatị a gwakọtara ya na achịcha a pịrị apị); oilles (ụgbakọta nke akwụkwọ nri mgbọrọgwụ na anụ dịgasị iche iche); na bisques (ụgbukpọ nke nri kachasị mma - ọ bụghị bisques dị nro, nke nri ọgbara ọhụrụ).[21]

N'ụbọchị ndị na-adịghị mma, ^[9] azụ na-anọchi anụ na nnụnụ n'oge ọ bụla nke nri ma e wezụga nri. A na-eji broth azụ̀, purées akwụkwọ nri, mmiri ara ehi ma ọ bụ mmiri ara ehi, na juus nke akwụkwọ nri dị iche iche dị ka asparagus, artichokes, na mushrooms dochie anya broths. A na-eji bọta dochie abụba anụmanụ na mgbe ụfọdụ na mmanụ. Mgbakwunye na broth gụnyere ụdị azụ dị iche iche, shellfish, crustaceans, turtles, frogs, na ọbụna scoters (a seaduck, ọ bụghị azụ).

A na-ahụkarị potages akwụkwọ nri n'ụbọchị ndị na-adịghị mma, ọtụtụ n'ime ha bụ akwụkwọ nri ndị na-apụta ihe fọrọ nke nta ka ọ bụrụ naanị n'ụbọchị na-adịghị ike, dị ka cabbage, lettuce, onions, leeks, carrots, lentils, pumpkin, turnips, na salsify ọcha na oji. Akwụkwọ nri ndị ọzọ na potages n'ụbọchị ndị na-adịghị mma bụ ndị dị mma karịa nke a na-eje ozi dị ka ihe oriri ma ọ bụ ihe mbata Lenten, gụnyere cauliflower, spinach, artichokes, cardoons, chard, celery, Paris mushrooms, na skirrets. Site na Lent, potages n'ụbọchị ndị na-adịghị mma na-agụnyekwa àkwá mgbe ụfọdụ.[23]

Ndị America na-achị

Nri ndị Amerịka nwekwara ụdị efere yiri nke ahụ, ma e ji ọka mee ya kama ịbụ ụdị ọka ndị Europe omenala. Indian succotash, mgbe ụfọdụ a na-akpọ pondomenast ma ọ bụ Indian pottage ka e ji ọka sie sie na, mgbe ọ dị, anụ dị ka anụ, anụ ọhịa bea, moose, otter, raccoon ma ọ bụ beaver. Enwere ike iji azụ kpọrọ nkụ dị ka shad, eel, ma ọ bụ azụ asa n'ọnọdụ anụ ahụ. A na-agwakọta agwa akụrụ mgbe ụfọdụ n'ime ofe India, yana akwụkwọ nri dị ka Jerusalem artichoke, ugu, skwọsh. A na-eji mkpụrụ ala dị ka acorns, chestnuts ma ọ bụ walnuts mee ka ite ahụ sie ike.[24]

Na nri nke New England, pottage malitere dị ka ọka e siri esi, akwụkwọ nri, ihe na-esi ísì ụtọ na anụ, nnụnụ ma ọ bụ azụ. Ihe oriri a dị mfe nke Nri America oge ochie mesịrị ghọọ chowders na beans a na-eme achịcha nke dị na nri New England.[25] A na-agba akaebe na "scotch barley broth" na narị afọ nke iri na asatọ nke a na-akpọ Mrs Gardiner's Family Receipts.[26] O yikarịrị ka a na-enye Pottages n'ụbọchị ekele nke mbụ.

Nri ndị Spen

Dị ka omenala okpukpe Spanish nri, ma ọ bụrụ na a festa doble (a "oriri abụọ" na chọọchị) dara n'ụbọchị anụ a na-eri nri abụọ consecutive potaje ọmụmụ, otu n'ime ha ga-abụ a cheese-topped osikapa ma ọ bụ noodle efere, nke ọzọ a anụ stew (Catalan: guisat) esi nri na "salsa" mere si wine, mmanya, pastor, eggplant, eggplant. A na-enyekwa akwụkwọ nri potaje abụọ maka ụbọchị azụ, nke mbụ dị elu nke sitere n'ubi ebe obibi ndị mọnk nke etinyere na ose, ma ọ bụ kabeeji ma ọ bụ letus (ọ bụrụ na achọtaghị akwụkwọ nri), ma ọ bụ nnukwu efere semolina ma ọ bụ noodles ma ọ bụ osikapa esiri na mmiri ara ehi almond, ma ọ bụ nnukwu efere ọka semolina nke e ji cinnamon mee ya..^[10]

Naịjirịa

Na Naijiria, ite yam bụ ihe a ma ama nke a na-eri na akwụkwọ nri na azụ ma ọ bụ anụ.^[11]

Wales

Nke a yiri nke Welsh cawl, nke bụ broth, soup ma ọ bụ stew a na-esikarị esi nri ọtụtụ ụbọchị n'elu ọkụ n'ime Inglenook ọdịnala, nke nwere ihe ndị dị ka poteto na leek.

Hụkwa

Soup Windsor Brown
Ebe a na-etinye ihe n'ime ite
Cawl
Mmetụta
Ebe ọkụ na-ekpo ọkụ na Lancashire
Soup lentil
Ndepụta ofe
Ndepụta stew
Nri oge ochie
Pudi na-esi ísì ụtọ
Anụ a na-etinye n'ime ite
Sop

Ihe edeturu, ihe odide, na isi mmalite

↑ The history of 'plumb porridge' at Christmas | Christmas. The Guardian. Retrieved on 2022-03-15.
↑ The Forme of cury - Pygg in sawse sawge. www.bl.uk. The British Library. Archived from the original on 22 October 2016. Retrieved on 30 January 2015.
↑ Potage Dyvers - Contents. www.bl.uk. The British Library. Archived from the original on 6 September 2015. Retrieved on 30 January 2015.
↑ Flandrin 1983, p. 5.
↑ Scully 1988, pp. 48–81, 139–159.
↑ Brereton & Ferrier 1981, pp. 197–225.
↑ Hyman & Hyman 1992, pp. 66–68.
↑ Albala & Tomasik 2014, pp. 119–27.
↑ Kurlansky [2002] (30 September 2011). "Friday's Salt", Salt, reprint, Random House. ISBN 9781448113200. Retrieved on 8 January 2025. “The medieval Catholic Church forbade the eating of meat on religious days, and, in the seventh century, the number of these days was dramatically expanded. The Lenten fast, a custom started in the fourth century, was increased to forty days, and in addition all Fridays, the day of Christ's crucifixion, were included. In all, about half the days of the year became 'lean' days, and food prohibitions for these days were strictly enforced.”
↑ Pedralbes. Universidad de Barcelona.
↑ Kperogi, Farooq (2014-01-26). Q and A on the grammar of food, usage and Nigerian English. Daily Trust. Archived from the original on 2017-02-23. Retrieved on 2017-02-23.

[1] The history of 'plumb porridge' at Christmas | Christmas. The Guardian. Retrieved on 2022-03-15.

[2] The Forme of cury - Pygg in sawse sawge. www.bl.uk. The British Library. Archived from the original on 22 October 2016. Retrieved on 30 January 2015.

[3] Potage Dyvers - Contents. www.bl.uk. The British Library. Archived from the original on 6 September 2015. Retrieved on 30 January 2015.

[FOOTNOTEFlandrin19835-4] Flandrin 1983, p. 5.

[FOOTNOTEScully198848–81,_139–159-5] Scully 1988, pp. 48–81, 139–159.

[FOOTNOTEBreretonFerrier1981197–225-6] Brereton & Ferrier 1981, pp. 197–225.

[FOOTNOTEHymanHyman199266–68-7] Hyman & Hyman 1992, pp. 66–68.

[FOOTNOTEAlbalaTomasik2014119–27-8] Albala & Tomasik 2014, pp. 119–27.

[9] Kurlansky [2002] (30 September 2011). "Friday's Salt", Salt, reprint, Random House. ISBN 9781448113200. Retrieved on 8 January 2025. “The medieval Catholic Church forbade the eating of meat on religious days, and, in the seventh century, the number of these days was dramatically expanded. The Lenten fast, a custom started in the fourth century, was increased to forty days, and in addition all Fridays, the day of Christ's crucifixion, were included. In all, about half the days of the year became 'lean' days, and food prohibitions for these days were strictly enforced.”

[10] Pedralbes. Universidad de Barcelona.

[archive2017022303-11] Kperogi, Farooq (2014-01-26). Q and A on the grammar of food, usage and Nigerian English. Daily Trust. Archived from the original on 2017-02-23. Retrieved on 2017-02-23.

[1]

[2]

[3]

[4]

[5]

[6]

[7]

[8]

[9]

[10]

[11]