A pièce montée (pronounced [pjɛs mɔ̃te]; from French, literally "assembled piece" or "mounted piece", plural pièces montées) is a kind of decorative confectionery centerpiece in an architectural or sculptural form used for formal banquets and made of such ingredients as "confectioner’s paste" (also known as pâté d'office), nougat, marzipan, and spun sugar. Although the ingredients are typically edible, their purpose is mainly decorative, and they are often not meant to be consumed. They are associated with classical French chefs, such as Carême. Carême had studied architecture, and is credited with saying, referring to pièces montées, that architecture is the most noble of the arts, and pastry the highest form of architecture.
| Attributes | Values |
|---|
| rdf:type
| |
| rdfs:label
| - Schaugericht (Speise) (de)
- Pièce montée (fr)
- 工芸菓子 (ja)
- Pièce montée (en)
- Pièce montée (pt)
|
| rdfs:comment
| - Ein Schaugericht oder Schauessen (französisch: pièce montée) ist eine Speise, die nicht für den Verzehr zubereitet wird, sondern als Schaustück und Attraktion für die festliche Tafel bei einem Bankett dient. Schaugerichte waren in der Zeit des Barock an Adelshöfen verbreitet, sind heute jedoch nur noch zu wenigen traditionellen Anlässen wie der Hamburger Matthiae-Mahlzeit üblich. (de)
- Une pièce montée est, selon le Dictionnaire de l'Académie française, une « pâtisserie de grande taille, dressée de manière à servir d'ornement et imitant souvent des formes architecturales ». (fr)
- A pièce montée (pronounced [pjɛs mɔ̃te]; from French, literally "assembled piece" or "mounted piece", plural pièces montées) is a kind of decorative confectionery centerpiece in an architectural or sculptural form used for formal banquets and made of such ingredients as "confectioner’s paste" (also known as pâté d'office), nougat, marzipan, and spun sugar. Although the ingredients are typically edible, their purpose is mainly decorative, and they are often not meant to be consumed. They are associated with classical French chefs, such as Carême. Carême had studied architecture, and is credited with saying, referring to pièces montées, that architecture is the most noble of the arts, and pastry the highest form of architecture. (en)
- 工芸菓子（こうげいがし）は、菓子の材料を使って製作される展示・観賞用の造形作品のこと。店舗の装飾や宴席・イベントなどのために製作される。食用に作られるものではないが、すべて菓子材料で作ることが第一条件とされており、製作に高度な技術を要するものである。洋菓子ではピエス・モンテ（仏:pièce montée）とも呼ばれ、ウェディングケーキやクロカンブッシュなど食用とするものも含まれる。ピエスは小片・部品、モンテは「はめ込まれた」の意である。 材料は和菓子では糝粉や金花糖、、有平糖、洋菓子ではマジパン、、チョコレート、（水飴をカラメル化させアーモンドを加えたもの）など。和菓子の分野では山水、花鳥が写実的に表現されるが、洋菓子では城・塔など建築物が多く、他にも人物・道具など多様なモチーフが採用されている。現代のピエス・モンテではパスティヤージュ（砂糖、卵白、ゼラチン等をあわせて練ったもの）に飴細工を加えてつくる抽象的なデザインのものも多い。 (ja)
- Uma pièce montée (pronúncia [pjɛs mɔ̃te]; do francês, literalmente "peça montada", plural pièces montées) é um tipo de peça central de confeitaria decorativa em uma forma arquitetônica ou escultural usada para banquetes formais e feita de ingredientes como "pasta de confeiteiro" ( ou escultura fondant), nougat, maçapão e açúcar fiado. Embora os ingredientes sejam tipicamente comestíveis, sua finalidade é principalmente decorativa e muitas vezes não devem ser consumidos. Estão associados a chefs clássicos franceses, como Carême, que estudou arquitetura e é creditado por dizer, referindo-se apièces montées, que a arquitetura é a mais nobre das artes, e a pastelaria a mais alta forma de arquitetura. (pt)
|
| foaf:name
| |
| name
| |
| foaf:depiction
| |
| dcterms:subject
| |
| Wikipage page ID
| |
| Wikipage revision ID
| |
| Link from a Wikipage to another Wikipage
| |
| sameAs
| |
| dbp:wikiPageUsesTemplate
| |
| thumbnail
| |
| caption
| - Illustration of a pièce montée representing a cactus, taken from Charles Ranhofer's 1894 book, The Epicurean. It was to be made of various types of nougat, including pistachio nougat to form the cactus itself. (en)
|
| country
| |
| image size
| |
| main ingredient
| |
| type
| - Decorative confectionery (en)
|
| has abstract
| - Ein Schaugericht oder Schauessen (französisch: pièce montée) ist eine Speise, die nicht für den Verzehr zubereitet wird, sondern als Schaustück und Attraktion für die festliche Tafel bei einem Bankett dient. Schaugerichte waren in der Zeit des Barock an Adelshöfen verbreitet, sind heute jedoch nur noch zu wenigen traditionellen Anlässen wie der Hamburger Matthiae-Mahlzeit üblich. (de)
- Une pièce montée est, selon le Dictionnaire de l'Académie française, une « pâtisserie de grande taille, dressée de manière à servir d'ornement et imitant souvent des formes architecturales ». (fr)
- A pièce montée (pronounced [pjɛs mɔ̃te]; from French, literally "assembled piece" or "mounted piece", plural pièces montées) is a kind of decorative confectionery centerpiece in an architectural or sculptural form used for formal banquets and made of such ingredients as "confectioner’s paste" (also known as pâté d'office), nougat, marzipan, and spun sugar. Although the ingredients are typically edible, their purpose is mainly decorative, and they are often not meant to be consumed. They are associated with classical French chefs, such as Carême. Carême had studied architecture, and is credited with saying, referring to pièces montées, that architecture is the most noble of the arts, and pastry the highest form of architecture. The term pièce montée is sometimes used to refer to the dessert also known as croquembouche, an assemblage of choux pastry profiteroles (or occasionally other kinds of pastry) stuck together with caramel or with spun sugar into a tall, usually conical shape. Unlike the type of pièce montée described above, it is meant to be eaten; in France, traditionally it is served at parties that celebrate weddings and baptisms. (en)
- 工芸菓子（こうげいがし）は、菓子の材料を使って製作される展示・観賞用の造形作品のこと。店舗の装飾や宴席・イベントなどのために製作される。食用に作られるものではないが、すべて菓子材料で作ることが第一条件とされており、製作に高度な技術を要するものである。洋菓子ではピエス・モンテ（仏:pièce montée）とも呼ばれ、ウェディングケーキやクロカンブッシュなど食用とするものも含まれる。ピエスは小片・部品、モンテは「はめ込まれた」の意である。 材料は和菓子では糝粉や金花糖、、有平糖、洋菓子ではマジパン、、チョコレート、（水飴をカラメル化させアーモンドを加えたもの）など。和菓子の分野では山水、花鳥が写実的に表現されるが、洋菓子では城・塔など建築物が多く、他にも人物・道具など多様なモチーフが採用されている。現代のピエス・モンテではパスティヤージュ（砂糖、卵白、ゼラチン等をあわせて練ったもの）に飴細工を加えてつくる抽象的なデザインのものも多い。 日本の鑑賞用菓子の歴史は、江戸時代、元禄-享保のころに大奥で鑑賞された「献上菓子」にはじまる。明治時代には白砂糖が輸入されるようになって雲平（白砂糖にヤマノイモなどをまぜて練ったもの）が作られるようになり、雲平生地の砂糖細工の技術が発達していった。洋菓子のピエス・モンテは、ナポレオンに仕えたルボーという名の菓子職人が考案したとされている。その後、19世紀前半に活躍し天才料理人と言われたアントナン・カレームは、建築の一分野としての菓子をうたい、数多くのピエス・モンテのデッサンを発表し実際に制作した。 (ja)
- Uma pièce montée (pronúncia [pjɛs mɔ̃te]; do francês, literalmente "peça montada", plural pièces montées) é um tipo de peça central de confeitaria decorativa em uma forma arquitetônica ou escultural usada para banquetes formais e feita de ingredientes como "pasta de confeiteiro" ( ou escultura fondant), nougat, maçapão e açúcar fiado. Embora os ingredientes sejam tipicamente comestíveis, sua finalidade é principalmente decorativa e muitas vezes não devem ser consumidos. Estão associados a chefs clássicos franceses, como Carême, que estudou arquitetura e é creditado por dizer, referindo-se apièces montées, que a arquitetura é a mais nobre das artes, e a pastelaria a mais alta forma de arquitetura. O termo pièce montée é às vezes usado para se referir à sobremesa também conhecida como croquembouche, um conjunto de profiteroles de massa choux (ou ocasionalmente outros tipos de massa) grudados junto com caramelo ou com açúcar fiado em uma forma alta, geralmente cônica. Ao contrário do tipo de pièce montée descrito acima, é para ser comido; na França, tradicionalmente é servido em festas que celebram casamentos e batizados. (pt)
|
| gold:hypernym
| |
| prov:wasDerivedFrom
| |
| page length (characters) of wiki page
| |
| ingredient name (literal)
| - Nougat,marzipan,spun sugar
|
| country
| |
| ingredient
| |
| type
| |
| foaf:isPrimaryTopicOf
| |
| is Link from a Wikipage to another Wikipage
of | |
| is Wikipage redirect
of | |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)
