Etymology:
The word "broth" is derived from the Old French word "bruet," which in turn came from the Middle Latin word "bruo," meaning "brew" or "boil."
Meaning:
Broth is a liquid prepared by simmering meat, bones, vegetables, and/or herbs in water for an extended period. It is typically seasoned with salt and other spices.
Origin:
The practice of making broth dates back to ancient times. The earliest known broths were likely made from the bones and meat of hunted animals. Over time, broths became an integral part of many cuisines worldwide, and different cultures developed their own variations and ingredients.
In Europe, broths were commonly used as a base for soups, sauces, and stews. They were also believed to have medicinal properties and were used to treat a variety of ailments.
In China, broth is known as "tang" and is considered a fundamental part of Chinese cuisine. It is used as a base for soups, noodles, and other dishes.
In Japan, broth is known as "dashi" and is commonly made from dried kelp (kombu) and dried fish (katsuobushi). It is used as a base for a wide range of dishes, including miso soup, udon, and soba.
Etymology The word brose comes from the Middle English word bruse which is derived f
Etymology The word broth is derived from the Old French word bruet which in turn ca
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Etymology The word bread originates from the Middle English word bred which is deriv
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Etymology The word brew has Old English origins dating back to the 8th century It is
Etymology The word broth is derived from the Old French word bruet which in turn ca
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Etymology The word broil comes from the Old French word broiller which means to gr
Etymology The word embroil derives from the Old French word embroller which in turn
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