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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
)
bouillon
(
Dutch-P
,
D
,
U
,
U
)
Facet/Hierarchy Code:
M.MT
Hierarchical Position:
Materials Facet
....
Materials (hierarchy name)
(
G
)
........
materials (substances)
(
G
)
............
<materials by function>
(
G
)
................
food
(
G
)
....................
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............
[
RKD, AAT-Ned Preferred
,
VP Preferred
]
.................
AAT-Ned (1994-)
.................
Merriam-Webster Dictionary [online] (2008-)
.................
Oxford English Dictionary Online (2002-)
.................
Random House Unabridged Dictionary (1993)
.................
UvA Talen
.................
Van Dale Online Woordenboek (2014-)
Subject:
.....
[
VP
]
Note:
English
..........
[
VP
]
..........
Merriam-Webster Dictionary [online] (2008-)
..........
Oxford English Dictionary Online (2002-)
The J. Paul Getty Trust
© 2004 J. Paul Getty Trust
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