<?xml version="1.0" encoding="utf-8"?><mads xmlns="http://www.loc.gov/mads/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.loc.gov/mads/
mads.xsd"><authority><topic authority="http://AATesaurus.cultura.gencat.cat/aat/getty_en">daubières</topic></authority><related type="broader"><topic>cookware</topic></related><variant type="other"><topic>daubière</topic></variant> <note xml:lang="en"><![CDATA[ French ceramic stew pots with bulbous bodies surmounted by a narrow neck, which slows evaporation during the long cooking process. These have lids with a well that can hold water, which causes condensation within the pot. This type of pot was originally used to prepare a 'daube,' a traditional stew from the Provence-region. ]]></note></mads>