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.
Knäcke (Knaecke)
Knäcke (Knaecke) also called Knäckebrot (Knaeckebrot) refers to crisp or crispy bread. In Germany, they can be bought in plastic packs with at least 6 pieces plain or with assorted nuts, like white and black sesame seeds, poppy seeds, pine nuts or pumpkin nuts or mixed nuts, like the one in the picture below.
Halaya
Deutsch: Halaya / Español: Halaya / Português: Halaya / Français: Halaya / Italiano: Halaya
Halaya, in the food context, refers to a popular Filipino dessert known as Ube Halaya or Purple Yam Jam. It is a thick, sweet concoction made primarily from boiled and grated purple yam (ube), mixed with coconut milk, milk (often condensed and/or evaporated), and sugar. The mixture is cooked down until thickened into a dense, sticky paste, which can be eaten on its own or used as a filling or topping in various Filipino desserts and pastries.
Ginataang Santol at Hipon
Deutsch: Ginataang Santol und Garnelen / Español: Santol y camarones en leche de coco / Português: Santol e camarão em leite de coco / Français: Santol et Crevettes Au lait de coco / Italiano: Santol e gamberi in latte di cocco
Ginataang Santol at Hipon in the food context refers to a traditional Filipino dish that combines santol (cottonfruit) and shrimp cooked in coconut milk. This dish is a unique Blend of flavors, showcasing the sourness of the santol fruit with the sweetness of shrimp, all balanced within the rich, creamy texture of coconut milk. The santol fruit is peeled and grated or finely chopped, then cooked with shrimp, garlic, onion, ginger, and sometimes chili peppers to create a savory, slightly spicy, and aromatic dish.
Visayan Cuisine
Deutsch: Visayan-Küche / Español: Cocina visaya / Português: Culinária visayan / Français: Cuisine visayane / Italiano: Cucina visayana
The Visayan Cuisine is a vibrant culinary tradition originating from the Visayas region in the central Philippines, encompassing islands like Panay, Negros, Cebu, and Leyte. This cuisine reflects a unique blend of indigenous flavors, Spanish colonial influences, and regional adaptations shaped by geography and history. Known for its bold yet balanced tastes, it stands distinct from other Filipino culinary traditions while sharing foundational techniques.