Glossary C
- Captain Blign (William Blign) : Captain Blign is William Blign (1754-1817) who is said to be the one who brought Breadfruit and Otaheiti Apple in the Caribbean.
William Blign was a naval officer and colonial governor who was born in Plymouth on 9th September 1754. He was the only son of Francis Bligh. He was an intelligent man, well-versed in science and mathematics and was also a talented writer and illustrator. But it is said that when not at sea, Bligh also worked as a "bouncer" at the Cornish Arms public house in St. Tudy.
At 7 years of age, William Bligh first went to sea in 1762 as a Captain’s personal servant on board HMS Monmouth. In 1770, he joined the Royal Navy where he served on HMS Hunter and became a Midshipman in 1771 serving on HMS Crescent and HMS Ranger. At age 22, he was appointed as the Sailing Master on the Resolution, commanded by Captain James Cook. However, this voyage ended with the death of Cook on 14th of February 1779 in Hawaii which at that time was still known as the Sandwich islands.
In 1787 aged 33, he was given command of "The Bounty", a three (3) year old merchant ship, his mission was to transport breadfruit from Tahiti to the West Indies.
Casquinha de Siri refers to Bahia's crab cake. This dish is made from shredded crab meat sauteed with onions, garlic, tomatoes and herbs (cilantro, parley, etc) and then baked in the oven. Leftovers crabs can be used for their crab meats and canned crab meats are also available.The sauteed crab mixture can be baked in individual ramekins, and can also stuffed into cleaned crab shells.
Crab is one of the common ingredients in Bahian cuisine, being near the sea.
Bahia is an area of Brazil.
Côtes de Porc à l' Auvergnate is French culinary term which literally means "Pork cutlets in the style of the Auvergne" refers to a dish from Auvergne, France made of pork cutlets braised with sautéed cabbage, topped with grated Parmesan cheese and breadcrumbs, baked au gratin.
Côtes de Porc à l' Auvergnate is pronounced
"koht duh por ah loh-vehr-nyaht"
Chorak refers to a variety of breads prepared in Azerbaijan, ranging from the paper-thin sheets of "Lavash" to the dark, round, whole-wheat Russian-style loaves, such as Karpij Chorak (brick bread), Agh Chorak (white bread) and Gara Chorak (black bread). There is also Damiryol Chorayi which means railroad bread and Bulka which is a slightly sweet bread roll. In Azerbaijan, fresh breads are available all day long, daily from the local bakery or at distribution points nearby.
The bread pictured here is called "tandir chorayi" (oven-bread). Bread is a "must" with every meal and serves as one of the main sources of carbohydrates in the Azerbaijani diet. Bread is usually sliced and set beside each individual plate. Generally, for guests, tandir chorayi is preferred.
During Soviet times, bread was made in state-owned factories. It was a substantial, round loaf weighing more than a pound. Since independence, more and more private bakeries have opened up. Loaves are becoming smaller now that people are more conscious of their weight. One popular type is a Turkish-style white bread (turk chorayi), similar to a French baguette.
Certain breads disappeared from Azerbaijan following the Soviet takeover in 1920, including sangak , which is a flatbread (usually about 20 x 40 inches long) made from whole wheat sourdough and baked in a tandir oven. (See photo essay, page 45, where the sangak is hung up on display.) Because sangak is made by hand, the Soviets opted for mass production of loaves, and sangak soon passed into oblivion. Fortunately, sangak is still widely available in Iran (South Azerbaijan).