The Glorious Food Glossary
The Glorious Food Glossary tells you everything important about the world of food. The Food Glosssary is all about different kinds of food from all over the world and how they are prepared and what their main ingredients are.
Moreover, the glossary is all about what people all over the world are eating and drinking and their activities, festivities, marriages, etc that involves food.
This Food Glossary is all about food . . . glorious food. We tell you about the food, some stories about them and we try our best to make photos of them as we travel around the world. As of now, we are featuring extensively foods from Germany, the Philippines and the State of Kerala, India, but we will add more pictures for you to enjoy as we discover the food of the world... as we travel around the globe.
All articles are available through the search function or via the A to Z line at the top of every page.
Meen Porichathu / Fish Fry
Meen Porichathu also commonly called as Fish Fry is one of the popular dishes from Kerala, India which is simply fried fish which is made special by coating or marinating the cleaned fresh pieces of fish in Masala powder , then deep fry in coconut oil until they are crispy.
Coconut oil which is the favored oil for cooking by the Malayalees is the secret of delicious dishes in Kerala, India.
Please enjoy the pictures of Fish Fry made in Allepey, Kerala, India.
Picture below is called Choora Porichatu. Choora Porichathu is the Malayalam term for Tuna Fish Fry
Coating the cleaned whole piece of Tuna with Masala powder first for some time before frying in Coconut oil gives the Keralite Fish Fry its distinct tasty flavor.
Below is one of the special Fish Fry "fit for a Prince". A Karimeen Fry made from fried Pearl Spot. This is a delicious meal of Karimeen Fry served with salad of raw sweet red onions on top. Prince Charles of England ate what I have eaten in Kerala, India after a wonderful and quiet boat tour of the Backwater of Allepey.
Karimeen (Pearl spot fish) fry is a sought after delicacy in Kerala. The Pearl Spot fish is marinated in a mixture of lemon juice, red chillies, and other spices and Masala Powder, too and and deep fried until crisp and golden brown. This is an exotic dish of Karimeen fry cooked Kerala style. The Karimeen fry is a spicy fried fish coated with the delicious and spicy Masala.
Karimeen is the state fish of Kerala and is one of the most important fish species in this state of India
Grease
Deutsch: Fett (Lebensmittel) / Español: Grasa (alimentaria) / Português: Gordura (alimentar) / Français: Graisse (alimentaire) / Italiano: Grasso (alimentare)
The term Grease in food contexts refers to a broad category of edible fats and oils, both solid and liquid, derived from animal, plant, or synthetic sources. It plays a critical role in culinary applications, food processing, and nutritional science, influencing texture, flavor, and cooking behavior. Beyond its functional properties, grease also raises considerations in health, sustainability, and industrial food production.
Farm-to-Table
Deutsch: Farm-to-Table / Español: De la granja a la mesa / Português: Do campo à mesa / Français: Du champ à la table / Italiano: Dalla fattoria alla tavola
The Farm-to-Table movement emphasizes the direct sourcing of food from local farms to restaurants or consumers, reducing the distance and time between production and consumption. This approach aims to enhance food quality, support local economies, and promote sustainability. It also fosters a deeper connection between consumers and the origins of their food.
Deficiency
Deutsch: Mangel / Español: Deficiencia / Português: Deficiência / Français: Carence / Italiano: Carenza
In the context of food and nutrition, a deficiency refers to the insufficient intake or absorption of essential nutrients required for optimal physiological function. Such inadequacies can arise from dietary imbalances, malabsorption disorders, or increased metabolic demands, leading to a spectrum of health impairments. The consequences of deficiencies range from subclinical manifestations to severe clinical syndromes, depending on the nutrient involved and the duration of deprivation.
Maillard Reaction
Deutsch: Maillard-Reaktion / Español: Reacción de Maillard / Português: Reação de Maillard / Français: Réaction de Maillard / Italiano: Reazione di Maillard
The Maillard Reaction is a fundamental chemical process that transforms the flavor, color, and aroma of foods during cooking, baking, or roasting. This non-enzymatic browning reaction between amino acids and reducing sugars creates complex compounds responsible for the appealing characteristics of toasted bread, grilled meats, and coffee. Understanding its mechanisms reveals why it is indispensable in culinary science and food technology.