Unreferenced date March 2007 Image Bouillon de volaille.jpg thumb 230px A chicken based bouillon in the process of preparation. dablink Not to be confused with bullion . Bouillon , in French cuisine , is simply a broth . This name comes from the verb bouillir , meaning to boil . It is usually made by the simmering of Mirepoix cuisine mirepoix and aromatic herbs usually a bouquet garni with either beef , veal , or poultry bones and or with shrimp , or vegetables in boiling water. This is not to be confused with Bouillon soup bouillon soup , a Haitian soup, or stock food stock , which is made in a somewhat similar manner, but serves an entirely different purpose in French cuisine. See also Bouillon cube Bouillon disambiguation for other meanings of BouillonBouillon soup , an Haitian soup usually eaten on Sundays in Haiti External links http www.articleworld.org index.php Bouillon 28broth 29 Bouillon tips Category Soups Category French cuisine Category Umami enhancers ingredient stub de Br he fr Bouillon cuisine he no Buljong pl Ros sv Buljong ja ... more details
BouillonbrothBouillonBouillon cube References Reflist External links Wiktionary http www.townsendletter.com FebMarch2005 broth0205.htm Traditional bone broth in modern health and disease by Allison Siebecker http www.westonaprice.org foodfeatures brothisbeautiful.html Why Broth is Beautiful ...Refimprove date December 2009 about the food the microbial nutrient broth growth medium Image Broth.jpg thumb A bowl of broth. Broth pronounced IPA en br is a liquid food preparation, typically consisting of either water or an already flavored Stock food stock , in which bone s, meat , fish , cereal grains, or vegetable s have been simmering simmered . ref name JoyOfCooking cite book last Rombauer first Irma S. coauthors Marion Rombauer Becker, Ethan Becker title Joy of Cooking publisher Scribner location 1230 Avenue of the Americas, New York, NY 10020 date 1997 pages 42 isbn 0 648 81870 1 ref Broth is used as a basis for other edible liquids such as soup , gravy , or sauce . It can be eaten alone or with garnish food garnish . If other ingredients are used, such as rice , pearl barley or oats , it is then generally called soup. In United Kingdom Britain , a broth is defined whom date January 2011 as a soup in which there are solid pieces of meat or fish, along with some vegetables. A broth ... being brought to a boil, and vegetables added later. Being a thin and watery soup, broth is frequently ... 3 540 67466 7 ref Broth is distinct from stock, which is a thin liquid made by simmering raw ingredients ... Cooking school cooking schools often differentiate between broth, usually made from portions of animal meat , and stock food stock often made from vegetable scraps and bone s. Broth has been made ... clarification When it is necessary to clarify a broth i.e. for a cleaner presentation , egg white ... stub bg ca Brou de Br he es Caldo eo Buljono fr Bouillon cuisine gl Caldo id Kaldu io Buliono it Brodo he lt Sultinys hu H sleves nl Bouillon voedsel ja no Buljong pl Ros pt Caldo ... more details
other uses Infobox Belgium Municipality name Bouillon picture Bouilon 005.jpg picture width 240px picture legend Bouillon map Bouillon Luxembourg Belgium Map.png map legend Location of Bouillon in Luxembourg Belgium Luxembourg arms Blason ville be Bouillon Neufchateau .svg flag Flag of Bouillon.svg region ... deg 49 lat min 47.73 lon deg 05 lon min 4.08 Bouillon is a municipality of Belgium . It lies in the country ... inhabitants per km . History In the Middle Ages Bouillon was a lordship within the Duke of Lower Lorraine Duchy of Lower Lorraine and the principal seat of the Ardennes Bouillon dynasty in the 10th and 11th ... other titles in the region. Bouillon was the location of the ducal mint and the dominant urban concentration in the dukes possession. ref name murray 10 Murray, p. 10. ref Image Bouillon CHT1aJPG.jpg thumb left 250px Western part of Bouillon Castle 13th 19th centuries There is a common misconception that Bouillon was a County . While the lords of Bouillon often were counts and dukes, Bouillon itself was not a county. The fortification of Bouillon Castle was, along with the Count of Verdun County of Verdun , the core of the possessions of the Ardennes Bouillon dynasty , and their combined territory ... Bouillon CHT1bJPG.jpg thumb left 250px The Semois river and the castle The most famous of the Lords of Bouillon was Godfrey of Bouillon , who sold Bouillon Castle to the Bishopric of Liege . The bishops started to call themselves dukes of Bouillon, and the town emerged as the capital of a sovereign ... 988 First mention of the castle of Bouillon in a letter to Godfrey I, Count of Verdun Godfrey the Captive ... the Bearded comes to terms with the emperor and rebuilds the castle in Bouillon. 1082 Bouillon Castle is inherited by Godfrey of Bouillon , who sells it to the Bishop of Li ge for 3 marks of gold ... of Counts and dukes of Bar Bar , captures Bouillon Castle by force. 1141 The bishop of Bishopric of Li ge Li ge expels Count Renaud from Bouillon. 1155 The Holy Roman Emperor confirms the bishopric s rights ... more details
wiktionarypar bouillonBouillon can refer to Bouillon , a town in Belgium Bouillonbroth , a simple brothBouillon soup , a Haitian soup Bouillon grape , another name for the French wine grape Folle Blanche A Bouillon cube , used in cooking, especially in soups The Lords of Bouillon , who existed during the Middle Ages in Lower Lorraine Godfrey de Bouillon , a Lord of Bouillon and a leader of the First Crusade The Duchy of Bouillon , which existed between 1291 and 1806 Francis Bouillon , a defenseman for the Montreal Canadiens hockey team Not to be confused with Gold bullion see Precious metal disambig de Bouillon fr Bouillon it Bouillon lb Bouillon li Bouillon nl Bouillon ja pl Bouillon pt Bouillon ru sl Bouillon razlo itev ... more details
Ed Broth is the author of Stories From A Moron Real Stories Rejected by Real Magazines , published in January, 2005 by St. Martin s Press. The book consists of numerous prank letters Broth mailed to magazines and their responses. An example is his submission of an essay titled I Love Dogs to I Love Cats magazine. The book shares many similarities with the books of Ted L. Nancy . Both are prank authors who submit joke letters to real organizations and then publish their responses. The covers of their books are also similar, showing the title and author s name written childishly. As well, the books of both Broth and Nancy include a foreword by comedian Jerry Seinfeld , who claims in both books to have met with the authors. In the foreword to Stories From A Moron , Seinfeld describes Broth as a friend and that his stories don t completely make sense, but they don t make nonsense either . ref Broth, Ed. Stories From A Moron Real Stories Rejected by Real Magazines St. Martin s Press, New York. 2005. ref The dust jacket description of Broth is even more vague, stating that Broth is a writer living in Toluca Lake , California. He likes pimentos in his potato salad . However, there are many rumors alleging that, like Nancy, Broth is either the pseudonym for Seinfeld or a friend of his. Currently, Seinfeld is promoting a forthcoming animated series based on Stories From A Moron ref http www.variety.com article VR1117928283?categoryid 1050&cs 1 ref as well as hosted a toast in Broth s honor ref http www.usatoday.com life people 2005 04 27 seinfeld x.htm?POE LIFISVA ref , although Broth was not in attendance. Per Variety magazine Variety , Broth is currently writing the pilot to the animated series. Broth s most recent literary project is a book of cartoons called The Oddvious , which ... also by Ted L. Nancy. Stories From A Moron by ED BROTH is listed under the TED L. NANCY Author s Page ... Ted L. Nancy DEFAULTSORT Broth, Ed Category Literary hoaxes Category Anonymity pseudonyms ... more details
Unreferenced stub auto yes date December 2009 Orphan date December 2009 Selenite broth is used as an wikt enrichment enrichment medium for the isolation of Salmonella species. This growth medium medium must not be autoclave d. Once prepared it is steamed at 100 C for 30 minutes. There should be a very slight red precipitate. To minimise the risk of teratogenicity to workers, sodium selenite must be added separately to the medium. It has a pH of approximately 7.1. Selenite broth contains class wikitable Peptide Peptone 5g l Mannitol 4g l Di sodium hydrogen phosphate 9.5g l Sodium di hydrogen phosphate 10g l Sodium selenite NaHSeO sub 3 sub 4g l DEFAULTSORT Selenite Broth Category Microbiological media Category Bacteriology Category Microbiology Microbiology stub ja ... more details
Orphan date February 2009 An A1 broth is a liquid culture medium used in microbiology for the detection of fecal coliforms in foods, treated wastewater and seawater bays using the most probable number MPN method. It is prepared according to the formulation of Andrews and Presnell given below. ref http www.123exp biology.com t 01174245593 A1 broth Biology Dictionary and Research Guide Bot generated title ref It is used with a Durham tube , a positive tube being one that exhibits a trapped bubble of gas. Typical formula g l ref http www.sigmaaldrich.com catalog search ProductDetail FLUKA 17112 17112 A1 Broth BioChemika, for microbiology Bot generated title ref cellpadding 3 Tryptone 20.0 Lactose 5.0 Sodium chloride 5.0 Triton X 100 1.0 Salicin 0.5 Directions ref http www.srlchem.com products product details.php?productId 3649 Sisco Research Laboratories Pvt. Ltd Bot generated title ref Suspend the dry ingredients in one liter of cold distilled water. Gently heat until completely dissolved and distribute 9 ml into test tubes with an inverted Durham tube. Sterilize in an autoclave at 121 C for 15 minutes. If needed, prepare multi strength broth weighing the appropriate quantity of the dry medium. The final pH is 6.9 0.1. Widespread usage Variants of this test has been used for potable water across the globe, for example by the Cree community of Split Lake, Manitoba, by the Mapuche people of Maquehue, Chile ref http www.idrc.ca en ev 26962 201 1 DO TOPIC.html Portable Water testing Kit International Development Research Centre Bot generated title ref and in Singapore, Malaysia and Thailand ref http www3.interscience.wiley.com cgi bin abstract 112657962 ABSTRACT?CRETRY 1&SRETRY 0 ref References Reflist Category Microbiological media Microbiology stub ... more details
Scotch broth is a filling soup , originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley , stewing or braising cuts of Lamb and mutton lamb or mutton or, less authentically, beef , and root vegetable s such as carrot s, turnip s or Rutabaga swedes . Greens, particularly cabbage and Leek vegetable leek s, can also be added, usually towards the end of cooking to preserve flavour and texture. Dried Pulse legume pulses are often used too. The proportions and ingredients vary according to the recipe or availability. Scotch broth is often sold ready prepared in cans. As with many slow cooked composite dishes, it is often claimed to taste even better when re heated. A method of preparation traditional to the country areas of the Outer Hebrides Outer Hebridean island of Lewis in Scotland is as follows. The method is very economical of fuel and highly conservative of nutritional value. Put a suitable joint of mutton or lamb often leg, shoulder or flank in a closely fitting pot, cover with water, and simmer for about an hour. Add barley, and pulses if liked, and simmer a further hour. At this point, start to cook some boiled potatoes ideally home grown Kerr s Pink in their skins in a separate pot. Check frequently that they do not over cook . Add chopped root vegetables and simmer until all done, adding shredded cabbage towards the end. The resulting soup is served as a first course. The meat, generously salted, is then sliced and served as a main course, with the carefully cooked potatoes heaped on an ashet in the middle of the table, often along with a jug of milk and sometimes butter. Diners help themselves by spearing potatoes with their forks and carefully peeling them with their table knives. Victorian recipe From the 1881 Household ... Cawl Lancashire hotpot Irish stew Scouse food DEFAULTSORT Scotch Broth Category Scottish cuisine Category Soups Category Lamb dishes soup stub es Scotch broth he ... more details
File Thio cropped.jpg thumb 160px Thioglycolate broth medium is recommended to isolate strict Anaerobic organism anaerobes should an anaerobic infection be suspected. ref cite book title District Laboratory Practice in Tropical Countries, Part 2 last Cheesbrough first Monica authorlink coauthors year 2006 publisher Cambridge University Press location isbn 0521676312 oclc page 126 url http books.google.es books?id Yjv n5u6S7gC accessdate 2009 09 14 ref Fluid thioglycolate media or thioglycolate broth is a multi purpose enriched differentiating media used primarily to differentiate oxygen requirement levels of various organisms. Oxygen levels throughout the media are reduced via reaction with sodium thioglycolate . ref http ftp.ccccd.edu dcain CCCCD 20Micro thioglycollatebroth.htm ref This produces a range of oxygen levels in the media that decreases with increasing distance from the surface. This allows differentiation of Aerobic organism aerobic , Anaerobic organism anaerobic , microaerophilic , and facultatively anaerobic organisms based upon growth at various levels in the media. As an example, anaerobic Clostridium will be seen growing only in lower portions of the media. O sub 2 sub is often indicated in the media by a pink color change. Thioglycolate broth is also used to recruit macrophage s to the peritoneal cavity of mice when injected intraperitoneally . ref name Leijh cite journal author1 Leijh PC author2 van Zwet TL author3 ter Kuile MN author4 van Furth R title Effect of thioglycolate on phagocytic and microbicidal activities of peritoneal macrophages journal Infection and Immunity volume 46 issue 2 pages 448 452 year 1984 month November pmid 6500699 pmc 261553 doi ref It recruits numerous macrophages, but does not activate them. ref name Leijh cite journal author1 Leijh PC author2 van Zwet TL author3 ter Kuile MN author4 van Furth R title Effect of thioglycolate on phagocytic and microbicidal activities of peritoneal macrophages journal Infection and Immunity ... more details
Broth of a Boy is a 1959 Cinema of Ireland Irish comedy film directed by George Pollock and starring Barry Fitzgerald , Harry Brogan and June Thorburn . ref http ftvdb.bfi.org.uk sift title 65168 ref A television reporter sets out on a quest to find a very elderly man. Cast Barry Fitzgerald ... Patrick Farrell Harry Brogan ... Willie Tony Wright actor Tony Wright ... Randall June Thorburn ... Silin Lehane Eddie Golden ... Martin Lehane Maire Keane ... Molly Lehane Godfrey Quigley ... Desmond Phillips Bart Bastable ... Clooney Dermot Kelly ... Tim Cecil Barror ... O Shaughnessy Josephine Fitzgerald ... Mrs. O Shaughnessy Philip O Flynn ... Father Carey Dennis Brennan ... Bolger Bill Foley actor Bill Foley ... Connolly T. P. McKenna ... Minor role Paul Farrell ... Barman References references External links imdb title 0052652 Category 1959 films Category Irish films Category English language films Category Films directed by George Pollock Category 1950s comedy films Ireland film stub ... more details
Image LBmedium.JPG thumb right 200px LB medium bottle and LB agar plate Lysogeny broth LB , a Nutrient nutritionally rich Growth medium medium , is primarily used for the Bacterial growth growth of bacterium bacteria . The acronym has been incorrectly interpreted as Luria broth , Lennox broth , or Luria Bertani medium according to its creator Giuseppe Bertani , the abbreviation LB was actually intended to stand for lysogeny broth . ref Bertani, G. 2004 . Lysogeny at mid twentieth century P1, P2, and other experimental systems. J. Bacteriology. 186 595 600. PMID 14729683 ref The formula of the LB medium was published in 1951 in the first paper of Bertani on lysogeny . In this article he described the modified single burst experiment and the isolation of the phages Enterobacteria phage P1 P1 , Enterobacteria phage P2 P2 , and Enterobacteria phage P3 P3 . He had developed the LB medium to optimize Shigella growth and Virus Quantification Plaque assay plaque formation . ref Bertani, G. 2004 . Lysogeny at mid twentieth century P1, P2, and other experimental cteriology. 186 595 600. PMID 14729683 ref ref Bertani, G. 1951 . Studies on lysogenesis. I. The mode of phage liberation by lysogenic Escherichia coli. J. Bacteriol. 62 293 300. PMID 14888646 http www.pubmedcentral.nih.gov picrender.fcgi?artid 386127&blobtype pdf PDF ref LB media formulations have been an industry standard for the cultivation of Escherichia coli as far back as the 1950s. These media have been widely used in molecular microbiology applications for the preparation of plasmid DNA and recombinant proteins. It continues to be one of the most common media used for maintaining and cultivating recombinant strains of Escherichia coli . For physiological studies, however, the use of LB medium is to be discouraged. ref Nikaido, H. 2009 . The Limitations of LB Medium. Small things considered The Microbe Blog. ASM. http ... L broth of 1957 copied Bertani s original recipe exactly. Recipes published later have typically left ... more details
Unreferenced auto yes date December 2009 Bouillon Soup is a Haiti an soup traditionally cooked on Saturday Citation needed date July 2010 . It is made with cut up meat , potatoe s, sliced plantain s, Yam vegetable yam , kelp , cabbage , and celery , and more in a mildly thick sauce the soup . Not to be confused with bouillonbrothbouillon , French for a clear, seasoned broth . DEFAULTSORT Bouillon Soup Category Haitian cuisine Category Caribbean cuisine Category Soups soup stub ... more details
Refimprove date February 2008 Image Br hw rfel 1.jpg thumb Various bouillon cubes A bouillon cube bu j n kju b US or stock cube UK and Australia is dehydrated brothbouillon in French language French or Stock food stock formed into a small cube about 15 mm wide. It is made by dehydrating vegetables, meat stock food stock , a small portion of solid fat such as hydrogenated oil , salt and seasonings and shaping them into a small cube. Dehydrated broth is also available in granular form. Broth made from rehydrated cubes is different in taste from fresh broth because of its higher salt content and flavours changed by the boiling process. Bouillon cubes are convenient and inexpensive. The cubes are widely used in English cuisine English cooking to add flavour, particularly in soups, stews and casseroles. Bouillon cubes were commercialised by Maggi in 1908 and by Oxo food Oxo in 1910 as a cheaper version of meat extract . By 1913, there were at least 10 brands available, with salt contents of 59 72 . ref cite web url http pubs.acs.org doi abs 10.1021 ie50060a009 title Bouillon Cubes Journal of Industrial & Engineering Chemistry ACS Publications publisher Pubs.acs.org date 2002 05 01 accessdate 2010 05 31 ref Its invention is attributed to Nicolas Appert in 1831 ref http www.todayinsci.com 2 2 02.htm Canning food todayinsci.com ref but the principle was known long before, and called portable soup . Common brands include Oxo food Oxo , Knorr brand Knorr , Rose Hill, Jumbo brand Gallina Blanca , Maggi , Hormel s Herb Ox , Wyler s , Goya Foods Goya and Kallo . See also BouillonbrothBouillon soup Broth Meat extract References reflist Category Food ingredients Category Dried foods Category Convenience foods Category Umami enhancers de Br hw rfel es Cubo de caldo fr Bouillon cube it Dado cucina lb K b lt Sultinio kubelis nl Bouillonblokje ja ru ... more details
Refimprove date May 2009 TOC right Court bouillon or court bouillon is a flavored liquid for poaching food poaching or quick cooking foods. Traditional uses include poaching fish food fish and seafood , but it is also used for poaching vegetable s, egg food eggs , sweetbread s, Comb anatomy cockscomb s, and delicate meats. Background Court bouillon loosely translates as briefly boiled liquid French language French court or short broth because the cooking time is brief in comparison with a rich and complex Stock food stock , and generally is not served as part of the finished dish. Since delicate foods do not cook for very long, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes. Although a court bouillon may become the base for a Stock food stock or fumet, in traditional terms it is differentiated by the inclusion of Acidulated water acidulating ingredients such as wine , vinegar , or lemon juice . In addition to contributing their own flavor, acids help to draw flavors from the vegetable aromatics during the short preparation time prior to use. Court bouillon also includes salt and lacks animal gelatin . Types Traditionally, court bouillion is water, salt , white wine , vegetable aromatics Mirepoix cuisine mirepoix of carrot, onion, and celery , and flavored with bouquet garni and black pepper . Court bouillon need not be elaborate. Court bouillon used to prepare lobster may be as simple as water, salt, lemon juice , and perhaps thyme and bay leaf that for poached eggs may be salt, water, and vinegar . See also nage food nage bouillonbrothbouillon Portal Food br References McGee, Harold. On Food and Cooking The Science and Lore of the Kitchen . ISBN 0 684 80001 2, 2004 Larousse Gastronomique Oxford Companion to Food Unreferenced date August 2007 Category French cuisine Category Food ingredients Ingredient stub fr Court bouillon it Court bouillon ... more details
Infobox French commune name Le Bouillon region Basse Normandie department Orne d partement Orne arrondissement Arrondissement of Alen on Alen on canton Canton of S es S es INSEE 61056 postal code 61500 mayor Andr Drouaire term 2008&ndash 2014 intercommunality Communaut de communes du Pays de S es longitude 0.104166666667 latitude 48.5622222222 elevation m 400 elevation min m 197 elevation max m 393 area km2 17.77 population 145 population date 2006 Le Bouillon is a Communes of France commune in the Orne Departments of France department in north western France . See also Communes of the Orne department References http www.insee.fr en home home page.asp INSEE Orne communes Category Communes of Orne Bouillon Orne geo stub ceb Le Bouillon de Le Bouillon es Le Bouillon fr Le Bouillon it Le Bouillon nl Le Bouillon pl Le Bouillon pt Le Bouillon sr uk vi Le Bouillon vo Le Bouillon war Le Bouillon ... more details
Infobox Military Structure name Bouillon Castle native name Ch teau de Bouillon partof location Belgium coordinates image File Bouillon CHT1bJPG.jpg 300px caption The old bridge on the Semois map type Belgium latitude 49.7927 longitude 5.0653 image2 File Bouillon CF1 JPG.jpg 300px caption2 The castle overlooks the small town of Bouillon . type Castle code built builder materials height used demolished condition ownership open to public Yes controlledby garrison current commander commanders occupants battles events Bouillon Castle lang fr Ch teau de Bouillon is a medieval castle in the town of Bouillon in the province of Luxembourg , Belgium . Although it was mentioned first in 988 ref http www.castles.org castles Europe Western Europe Belgium bouillon.htm Bouillon at castles.org ref , there has been a castle on the same site for a much longer time. The castle is situated on a rocky spur of land within a sharp bend of the Semois Semois River . In 1082, Bouillon Castle was inherited by Godfrey of Bouillon , who sold it to Otbert, Bishop of Li ge in order to finance the First Crusade . The castle was later fitted for heavy artillery by Vauban , Louis XIV s military architect in the late 17th century. References reflist commonscat Castle of Bouillon DEFAULTSORT Bouillon Castle Category Wallonia s Major Heritage Category Castles in Belgium Bouillon Category 3rd century establishments Category 10th century architecture Category 17th century architecture Category Buildings and structures in Luxembourg Belgium Belgium castle stub de Burg Bouillon fr Ch teau de Bouillon lb Buerg vu Bouillon nl Kasteel van Bouillon ... more details
Infobox French commune name L Ajoupa Bouillon image caption adjustable map L Ajoupa Bouillon 972.PNG map size 210px map caption Location of the commune in red within Martinique latitude 14.82 longitude 61.12 region Martinique department Martinique arrondissement La Trinit canton L Ajoupa Bouillon mayor Maurice Bont term 2008&ndash 2014 elevation min m elevation max m elevation m 200 area km2 12.30 population 1687 population date 2007 INSEE 97201 postal code 97216 L Ajoupa Bouillon is a Communes of France commune in the France French D partement d outre mer overseas department of Martinique . Tourism Nature aficionados can enjoy the Ajoupa Gardens, with a great variety of plants and flowers. Furthermore, a long walk called Gorges De La Falaise , starting from the commune centre, lead the interested people to the core of the tropical forest , with some marked halts at cascades and important points. See also Communes of the Martinique department References http www.insee.fr en home home page.asp INSEE reflist External links http www.culture.gouv.fr public mistral merimee fr?ACTION CHERCHER&FIELD 98 INSEE&VALUE 98 97201 M rim e database Cultural heritage Fr icon Martinique communes DEFAULTSORT Ajoupabouillon Category Communes of Martinique Martinique geo stub ca Ajoupa Bouillon ceb L Ajoupa Bouillon es Ajoupa Bouillon fr L Ajoupa Bouillon it L Ajoupa Bouillon ms L Ajoupa Bouillon nl L Ajoupa Bouillon pl L Ajoupa Bouillon uk vi L Ajoupa Bouillon war L Ajoupa Bouillon ... more details
Orphan date February 2009 Image Michel Bouillon 001.jpg right 300px Michel Bouillon was a French painter. He is believed to have been born in Ere now part of Tournai , and he was active from 1638 to 1660. There is very little known of him outside of his works. He worked in Tournai in 1638. External links http membres.lycos.fr hbarnich bouillon.htm FAMILLE BOUILLON http www.culture.gouv.fr documentation joconde fr decouvrir expositions saveur expo saveur france.htm Minist re de la Culture Persondata Metadata see Wikipedia Persondata . NAME Bouillon, Michel ALTERNATIVE NAMES SHORT DESCRIPTION painter DATE OF BIRTH unknown PLACE OF BIRTH DATE OF DEATH PLACE OF DEATH Use dmy dates date March 2011 DEFAULTSORT Bouillon, Michel Category People from Tournai Category French painters Category Belgian painters Category Year of birth unknown Category Year of death unknown Category Place of death unknown France painter stub Flemish painter stub es Michel Bouillon fr Michel Bouillon ... more details
Infobox Cyclist ridername Marc Bouillon image image size image caption fullname nickname dateofbirth Birth date and age df yes 1968 6 15 country Belgium currentteam Retired discipline role Rider ridertype amateuryears amateurteams proyears 1991 br 1992 1993 br 1995 1997 br 1998 proteams MG Maglificio Tonton Tapis br quipe cycliste Collstrop Collstrop br quipe cycliste C dico C dico br Home Market majorwins medaltemplates updated Marc Bouillon , born 15 June 1968 in Soignies , is a former Belgium Belgian cyclist. Honours 1993 Cholet Pays de Loire 1994 1st stage of Circuit Franco Belge 2nd and 4th stages of the Tour de Namur 1996 Route Ad lie de Vitr Tour d Armorique External links http www.siteducyclisme.net coureurfiche.php?coureurid 2521 Marc Bouillon page Portal Cycling Use dmy dates date November 2010 Persondata Metadata see Wikipedia Persondata . NAME Bouillon, Marc ALTERNATIVE NAMES SHORT DESCRIPTION cyclist DATE OF BIRTH 15 June 1968 PLACE OF BIRTH Soignies, Belgium DATE OF DEATH PLACE OF DEATH DEFAULTSORT Bouillon, Marc Category Belgian cyclists Category 1968 births Category Living people Belgium cycling bio stub fr Marc Bouillon nl Marc Bouillon ... more details
Image Gules a fess argent.svg thumb right upright 0.6 Coat of arms of the lordship of Bouillon. The lordship of Bouillon was in the 10th and 11th century one of the core holdings of the Ardennes Bouillon dynasty , and appears to have been their original patrimonial possession. ref Murray, p. 10. ref The Bouillon estate was a collection of fief s, allodial land, and other rights. The collection included e.g. the allod villages of Bellevaux , Mogimont , Senseruth , and Assenois , the Advocatus advocacy of the monastery of Saint Hubert, Belgium Saint Hubert and Ardennes , and the land to the south of Bouillon, formerly the land of the abbey of Mouzon, now held as a fief of the Archbishop of Reims . During the 10th and 11th century, the lords of Bouillon also held, for shorter or longer periods, the Duke of Lower Lorraine Duchy of Lower Lorraine , Count of Verdun county of Verdun , margraviate of Antwerp , along with many lesser titles. List of the Lords of Bouillon It is difficult to draw an exact list of the Lords of Bouillon, as the Lordship did not automatically follow the better documented ducal and comital titles held by the dynasty. Since Bouillon is believed to be the patrimonial possession of the dynasty, one would believe the lordship was inherited by the oldest son ref In the case of Godfrey the Crusader, he was the second son of Godfrey the Hunchback s sister. He inherited his childless uncle, while the older brother Eustace inherited their father. ref . Based on this assumption, one can set up a tentative list of the Lords of Bouillon Godfrey I, Count of Verdun Godfrey the Captive ?, possibly until abt. 1002 Frederick, Count of Verdun Frederick , son of above, ?, possibly ... 1069 Godfrey IV, Duke of Lower Lorraine Godfrey the Hunchback , son of above, 1069 1076 Godfrey of Bouillon ... See also Duke of Bouillon Notes references References cite book last Murray first Alan V. title ... Category Lords of Bouillon ... more details
BLP sources date July 2010 Orphan date February 2009 Expand French date December 2008 topic gov Christophe Bouillon born June 17, 1969 in Rouen , Seine Maritime is a member of the National Assembly of France . ref name anfr cite web url http www.assemblee nationale.fr elections 2007 resultats LDD DEP.csv.asp accessdate 2010 07 03 title LISTE D FINITIVE DES D PUT S LUS L ISSUE DES DEUX TOURS language French publisher National Assembly of France ref He represents the Seine Maritime department, and is a member of the Socialiste, radical, citoyen et divers gauche . References Reflist translation ref fr Christophe Bouillon Persondata Metadata see Wikipedia Persondata . NAME Bouillon, Christophe ALTERNATIVE NAMES SHORT DESCRIPTION DATE OF BIRTH June 17, 1969 PLACE OF BIRTH DATE OF DEATH PLACE OF DEATH DEFAULTSORT Bouillon, Christophe Category 1969 births Category Living people Category People from Rouen Category 21st century French politicians Category Members of the National Assembly of France France politician stub fr Christophe Bouillon ... more details
long name Republic of Bouillon common name Bouillon, Republic continent Europe region Low Countries ... date post br 9 June 1815 p1 Duchy of Bouillon flag p1 Flag of Bouillon.svg s1 French First Republic flag s1 Flag of France.svg image map Duch de Bouillon 1787.jpg image map caption The predecessor Duchy of Bouillon as at 1787, shown with the Austrian Netherlands pale grey and Prince Bishopric of Li ge Li ge and Principality of Stavelot Malmedy Stavelot Malmedy darker grey capital Bouillon stat year1 1790 stat area1 230 stat pop1 12000 footnotes Accepts wikilinks The Republic of Bouillon was a short lived French client republic , around the city of Bouillon in present day Belgium, based on the duchy of Bouillon , which had existed between France and the Austrian Netherlands since the 15th ... Godefroy III b. 1728, r. 1771, d. 1792 , duke of Bouillon and prince of Turenne, Corr ze Turenne ... de Navarre, near vreux the last dukes of Bouillon did not reside in their duchy , was arrested ... Bouillon http www.heraldica.org topics france bouillon.htm Duchy of Bouillon on Heraldica.org ref ... Bouillon However, he was still obliged to pay the 25 of assessed value he had offered to pay, and woods ... Bouillon The loss of his income during five years had left him with 3 million French livre livres ... revenues by 200 000 French franc francs every year. ref name Heraldica Bouillon Jacques L opold ... Bouillon After the war After the end of the French occupation in April 1814, the territory of the former ..., took possession of the duchy on 22 July 1815. ref name Heraldica Bouillon As a part of the Belgian Revolution , Bouillon rose up in revolt from 30 October 1830, leading to the surrender of the castle garrison. Bouillon, with the French speaking grand ducal territories, became part of Belgium ... noirefontaine bouillon duche.htm Le Duch de Bouillon , Patro Noirefontaine ... Le Duch sous les La Tour d Auvergne 1678 1794 dead link date November 2010 , Mus e Ducale de Bouillon ... more details
Infobox former country native name Duch de Bouillon conventional long name Duchy of Bouillon common name Bouillon, Duchy continent Europe region Low Countries country Belgium era Middle Ages status Vassal ... year end 1794 life span 1456 smallsup ? 1794 event pre Ardennes Verdun dynasty Ardennes lords of Bouillon ... end Proclamation of the br spaces 4 Republic of Bouillon Republic date end br 24 April event post Annexed ..., Year IV p1 Lower Lorraine image p1 File Blason Lorraine.svg 25px alt link s1 Republic of Bouillon ... image map Locator Principality of the Duchy of Boulion 1560 .svg image map caption The Duchy of Bouillon as at 1560, shown within the Lower Rhenish Westphalian Circle capital Bouillon stat year1 1790 stat area1 230 stat pop1 12000 footnotes Accepts wikilinks The Duke of Bouillon lang fr duc de Bouillon is a title of nobility . Until the nineteenth century, the Duke of Bouillon was the ruler of the semi sovereign Duchy of Bouillon lang fr duch de Bouillon , a small state located between Luxembourg , Champagne, France Champagne , and the Three Bishoprics and centered on Bouillon . History of the Duchy of Bouillon Image Bouillon CHT1aJPG.jpg thumb left Bouillon Castle Image Bouillon CHT1bJPG.jpg thumb left The Semois with Bouillon Castle in the background History of the Low Countries The Duchy of Bouillon s origins are unclear. The first reference to Bouillon Castle comes in 988 and by the 11th century, Bouillon was a freehold held by the House of Ardennes , who styled themselves Lords of Bouillon . On the death of Godfrey III, Duke of Lower Lorraine in 1069, Bouillon passed to his nephew, Godfrey of Bouillon . In 1095, Godfrey of Bouillon sold Bouillon to the Prince Bishop of Li ge ... of Li ge granted the ch tellenie of Bouillon to the House of La Marck in 1415. In 1456, Louis de Bourbon, Bishop of Li ge became the first individual to style himself Duke of Bouillon . In 1482, the Ch telain of Bouillon, William de La Marck , ordered the assassination of Louis de Bourbon, Bishop of Li ge ... more details
File Pierre Bouillon L Enfant et la Fortune.jpg thumb 250px L Enfant et la Fortune by Bouillon, 1801 Pierre Bouillon 1776 October 15, 1831 was a France French painter and engraver. Born at Thiviers , he studied with the Acad mie de peinture et de sculpture Acad mie trained history painting history painter Nicolas Andr Monsiau . ref name Bryan cite book last Bryan first Michael title Dictionary of Painters and Engravers Biographical and Critical publisher George Bell location London year 1886 pages 167 url http books.google.com books?id 4GYCAAAAYAAJ ref He was awarded the grand prize of the Institut de France in July, 1797. ref cite journal year 1798 title Proceedings of the Late Quarterly Sitting of the National Institute of France journal The Monthly Magazine, or British Register volume 4 pages 283 url http books.google.com books?id cbYRAAAAYAAJ ref His drawing of Laoco n and His Sons was the basis of Charles Cl ment Bervic s celebrated print of the statue. ref cite book others Science and Art Department, South Kensington Museum title Dyce Collection A Catalogue publisher George Eyre and William Spottiswoode location London year 1874 pages 256 url http books.google.com books?id I UGAAAAQAAJ ref References reflist commonscat Persondata Metadata see Wikipedia Persondata . NAME Bouillon, Pierre ALTERNATIVE NAMES SHORT DESCRIPTION DATE OF BIRTH 1776 PLACE OF BIRTH DATE OF DEATH 1831 PLACE OF DEATH DEFAULTSORT Bouillon, Pierre Category French painters Category 1776 births Category 1831 deaths Category People from Dordogne fr Pierre Bouillon ... more details
Infobox Ice Hockey Player image Francis Bouillon 2011.jpg image size 230px image caption Bouillon playing for the Nashville Predators in 2010 team Nashville Predators league National Hockey League NHL position Defenceman ice hockey Defense shoots Left former teams Montreal Canadiens height ft 5 height in 8 weight lb 201 ntl team United States birth date birth date and age 1975 10 17 mf y birth place New York City New York , New York NY , United States USA draft Undrafted draft year draft team career start 1996 Francis Bouillon born October 17, 1975 is an American professional ice hockey hockey ... in English for Francis include Cube or Soupy as a reference to bouillon cube s , Frank the Tank , and Franky ... physical intensity and his small stature. ref name bouillon weight Early life Bouillon was born in New York City to a French speaking Quebecer French Canadian mother and a Haiti an father. Bouillon .... At 5 8 and 201 lbs, ref name bouillon weight cite web url http www.nhl.com nhl app?service page&page PlayerDetail&playerId 8465914 title Francis Bouillon player page publisher National Hockey League date 2009 01 02 accessdate 2009 02 03 Dead link date September 2010 bot H3llBot ref Bouillon ... 10 season, Bouillon was signed to a one year contract as a late inclusion to the Nashville Predators ... hockey 200909 21 01 903961 bouillon a nashville pour moins dargent.php title Bouillon to Nashville ... after an initial four game stint in 2002, Bouillon established himself within the Predators ... Cite web url http predators.nhl.com club news.htm?id 532057 title Predators sign Bouillon to 2 year ... . NAME Bouillon, Francis ALTERNATIVE NAMES SHORT DESCRIPTION American ice hockey player DATE OF BIRTH ... PLACE OF DEATH DEFAULTSORT Bouillon, Francis Category 1975 births Category Living people Category ... Hockey League players Category Wheeling Nailers players de Francis Bouillon fr Francis Bouillon ru , simple Francis Bouillon sk Francis Bouillon ... more details
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