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Statements

Subject Item
dbr:Fricot
rdf:type
owl:Thing wikidata:Q2095 yago:Food100021265 yago:Substance100020090 yago:PhysicalEntity100001930 yago:Matter100020827 dbo:Food
rdfs:label
Fricot (plat acadien) Fricot
rdfs:comment
Le fricot est un plat traditionnel acadien. Le mot « fricot » a ses origines au XVIIIe siècle, en France, où il a été utilisé pour signifier un festin. Au siècle suivant, il a évolué pour signifier un « ragoût de viande », et plus tard encore, il est utilisé pour désigner les aliments préparés. Quand le poulet est utilisé, c'est traditionnellement un vieux poulet. Ceci explique le long temps de cuisson, puisqu'un vieux poulet a une chair plus coriace. Fricot is a traditional Acadian dish. Fricot is such an important part of Acadian food culture that the call to eat in Acadian French is "Au fricot!" The main ingredients consist of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used were chicken (fricot au poulet), clams (fricot aux coques), rabbit (fricot au lapin des bois), beef, or pork. When chicken was used, it was traditionally an older chicken, since an egg-laying chicken would have been too precious to cook. This accounts for the long cooking time, as an older chicken would have had tougher meat.
foaf:name
Fricot
dbp:name
Fricot
foaf:depiction
n15:Fricot_de_barques.jpg
dcterms:subject
dbc:Acadian_cuisine dbc:Canadian_cuisine dbc:Stews
dbo:wikiPageID
22185046
dbo:wikiPageRevisionID
1110840311
dbo:wikiPageWikiLink
dbr:Acadian_French dbr:Rabbit dbr:Banquet dbc:Acadian_cuisine dbr:Stew dbc:Canadian_cuisine dbr:Canada dbc:Stews dbr:Dumpling dbr:Canadian_Maritimes dbr:Meat dbr:Acadia dbr:Acadian_cuisine dbr:Beef dbr:Potato dbr:Pork dbr:List_of_stews dbr:France dbr:Onion dbr:Clam dbr:Chicken_(food) dbr:Prince_Edward_Island
dbo:wikiPageExternalLink
n18:chicken-fricot.html
owl:sameAs
n10:4k4cR n16:Fricot freebase:m.05q7wc4 wikidata:Q5503409 dbpedia-fr:Fricot_(plat_acadien)
dbp:wikiPageUsesTemplate
dbt:Short_description dbt:French_Canadian_cuisine dbt:More_citations_needed dbt:Reflist dbt:Acadia dbt:Infobox_prepared_food
dbo:thumbnail
n15:Fricot_de_barques.jpg?width=300
dbp:caption
Fricot de barques
dbp:country
dbr:Canada
dbp:mainIngredient
Meat , potatoes, onions, dumplings
dbp:region
dbr:Canadian_Maritimes dbr:Acadia
dbp:type
dbr:Stew
dbo:abstract
Le fricot est un plat traditionnel acadien. Le mot « fricot » a ses origines au XVIIIe siècle, en France, où il a été utilisé pour signifier un festin. Au siècle suivant, il a évolué pour signifier un « ragoût de viande », et plus tard encore, il est utilisé pour désigner les aliments préparés. Les principaux ingrédients sont les pommes de terre, les oignons, et n'importe quelle viande disponible, cuits en ragoût et garnis avec des boulettes confectionnées avec le bouillon du plat et de la farine. Les plus communes des viandes sont le poulet (fricot au poulet), le lapin (fricot au lapin des bois), le bœuf ou le porc ; on trouve aussi une variante aux palourdes (fricot aux coques). Quand le poulet est utilisé, c'est traditionnellement un vieux poulet. Ceci explique le long temps de cuisson, puisqu'un vieux poulet a une chair plus coriace. Fricot is a traditional Acadian dish. Fricot is such an important part of Acadian food culture that the call to eat in Acadian French is "Au fricot!" The main ingredients consist of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used were chicken (fricot au poulet), clams (fricot aux coques), rabbit (fricot au lapin des bois), beef, or pork. When chicken was used, it was traditionally an older chicken, since an egg-laying chicken would have been too precious to cook. This accounts for the long cooking time, as an older chicken would have had tougher meat. In lean times, a meatless fricot would be made. Fricot a la belette was one term for this, which means "weasel stew". The reference being made is that the cook is as sly as a weasel for leaving out the meat. In the opposite vein, Prince Edward Island Acadians use the term fricot a la bazette which means "stupid cook's stew", implying that the meat was forgotten. The word fricot has its origins in 18th century France where it was used to mean a feast. The following century, it had evolved to mean "meat stew", and later still it became used to refer to prepared food.
gold:hypernym
dbr:Dish
prov:wasDerivedFrom
wikipedia-en:Fricot?oldid=1110840311&ns=0
dbo:wikiPageLength
2496
dbo:ingredientName
Meat(chicken,clams,rabbit,beef, orpork),potatoes,onions,dumplings
dbo:country
dbr:Canada
dbo:ingredient
dbr:Onion dbr:Beef dbr:Potato dbr:Rabbit dbr:Meat dbr:Dumpling dbr:Pork dbr:Clam
dbo:region
dbr:Canadian_Maritimes dbr:Acadia
dbo:type
dbr:Stew
foaf:isPrimaryTopicOf
wikipedia-en:Fricot