Boutehors (original) (raw)
Boutehors (/butor/) was a term pertaining to table practices during the Middle Ages. It refers to the last element of a meal, which was frequently served in another room. Before the boutehors came the serving. It was preceded by the services of the first plate, second plate, the pies, glazing of the desserts, pudding, and clearing of the table.
| Property | Value |
|---|---|
| dbo:abstract | Boutehors (/butor/) was a term pertaining to table practices during the Middle Ages. It refers to the last element of a meal, which was frequently served in another room. Before the boutehors came the serving. It was preceded by the services of the first plate, second plate, the pies, glazing of the desserts, pudding, and clearing of the table. (en) Le boutehors est un terme des pratiques de la table au Moyen Âge. Il désigne le tout dernier élément d'un repas, volontiers servi dans une autre pièce. Il était précédé des services de la première assiette, de la seconde assiette, des entremets, de la dorure, du dessert et de l'issue de table. (fr) |
| dbo:thumbnail | wiki-commons:Special:FilePath/Medieval_wine_conservation.jpg?width=300 |
| dbo:wikiPageExternalLink | http://www.oldcook.com/en/index.php |
| dbo:wikiPageID | 60238702 (xsd:integer) |
| dbo:wikiPageLength | 1957 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 919654866 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Anise dbr:Apothecary dbr:Spice dbr:Service_à_la_russe dbr:Nougat dbc:Gastronomy_in_Europe dbr:Coriander dbr:Meal dbr:Dragée dbr:Ginger dbr:Grace_(prayer) dbc:Medieval_culture dbr:Table_(furniture) dbr:Candied_fruit dbr:Middle_Ages dbr:Service_à_la_française dbr:File:Medieval_wine_conservation.jpg |
| dbp:wikiPageUsesTemplate | dbt:ISBN dbt:Portal |
| dct:subject | dbc:Gastronomy_in_Europe dbc:Medieval_culture |
| rdfs:comment | Boutehors (/butor/) was a term pertaining to table practices during the Middle Ages. It refers to the last element of a meal, which was frequently served in another room. Before the boutehors came the serving. It was preceded by the services of the first plate, second plate, the pies, glazing of the desserts, pudding, and clearing of the table. (en) Le boutehors est un terme des pratiques de la table au Moyen Âge. Il désigne le tout dernier élément d'un repas, volontiers servi dans une autre pièce. Il était précédé des services de la première assiette, de la seconde assiette, des entremets, de la dorure, du dessert et de l'issue de table. (fr) |
| rdfs:label | Boutehors (en) Boutehors (fr) |
| owl:sameAs | wikidata:Boutehors dbpedia-fr:Boutehors https://global.dbpedia.org/id/2hteL |
| prov:wasDerivedFrom | wikipedia-en:Boutehors?oldid=919654866&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Medieval_wine_conservation.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Boutehors |
| is foaf:primaryTopic of | wikipedia-en:Boutehors |
