Roux in Bosnian, Croatian, Serbian, and Macedonian, () in Bulgarian, in Hungarian and in German. Japanese curry, or , is made from a roux made by frying yellow curry powder, butter or oil, and flour together. The French term has become a loanword in Japanese, , or more specifically . Roux ("meyane") has been used in Ottoman and Turkish cuisine since at least the 15th century. The fat is heated in a pot or pan, melting it if necessary. Then the flour is added. The mixture is heated and stirred until the flour is incorporated, and then cooked until at least
Butter churn have existed as early as the 6th century AD, as can be seen by what appears to be a churn lid dating from that era. In the European tradition, the butter churn was primarily a device used by women, and the churning of butter was an essential responsibility along with other household chores. In earlier traditions of butter making, nomadic cultures placed milk in skin bags and produced butter either by shaking the bag manually, or possibly by attaching the bag to a pack animal, and producing butter simply through the movement of the animal. Some theorists believe this is