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ID: 300389827
Page Link: http://vocab.getty.edu/page/aat/300389827

 

Record Type: concept
bouillon (food, <materials by function>, ... Materials (hierarchy name))

 

Note: A clear liquid broth derived by straining water in which meat or vegetables have been reduced by boiling. This then may be used as a base for soups.
 
Terms:
bouillon (preferred,C,U,English-P,D,U,B)

Facet/Hierarchy Code:  M.MT

Hierarchical Position:

Hierarchy of Materials Facet
Materials Facet
Hierarchy of Materials (hierarchy name)
.... Materials (hierarchy name) (G)
Hierarchy of materials (substances)
........ materials (substances) (G)
Hierarchy of <materials by function>
............ <materials by function> (G)
Hierarchy of food
................ food (G)
Hierarchy of bouillon
.................... bouillon (G)

Related concepts:
used/required for ....  bouillon cups
................................  (<vessels for serving and consuming food>, <containers for serving and consuming food>, ... Furnishings and Equipment (hierarchy name)) [300216971]
used/required for ....  bouillon spoons
................................  (place spoons, <utensils for consuming food>, ... Furnishings and Equipment (hierarchy name)) [300199837]

Sources and Contributors:
bouillon............  [VP Preferred]
.................  Merriam-Webster Dictionary [online] (2008-)
.................  Oxford English Dictionary Online (2002-)
.................  Random House Unabridged Dictionary (1993)
 
Subject: .....  [VP]
 
Note:
English .......... [VP]
.......... Merriam-Webster Dictionary [online] (2008-)
.......... Oxford English Dictionary Online (2002-)

 

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