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.
Alamang fried rice
Deutsch: Alamang-Gebratener Reis / Español: Arroz frito con alamang / Português: Arroz frito com alamang / Français: Riz frit au alamang / Italiano: Riso fritto con alamang
Alamang fried rice is a distinctive Southeast Asian dish that integrates fermented shrimp paste, known locally as alamang or bagoong alamang, into the traditional preparation of fried rice. This culinary variation is particularly prevalent in the Philippines, where it serves as both a staple comfort food and a flavorful representation of regional ingredients. The dish exemplifies the fusion of indigenous fermentation techniques with Chinese-influenced stir-frying methods, resulting in a complex umami profile that distinguishes it from other fried rice preparations.
Batuan
Batuan is a tropical fruit primarily used as a souring agent in Filipino cuisine. This small, green fruit is known for its tangy and acidic flavor, making it a popular ingredient in various Filipino dishes. In this article, we will delve into the definition of Batuan, provide numerous examples of its use in both international and national culinary contexts, explore its applications and potential risks, share a traditional Filipino recipe, and touch upon its historical and legal aspects.
Unakkameen
Deutsch: Unakkameen / Español: Unakkameen / Português: Unakkameen / Français: Unakkameen / Italiano: Unakkameen
Unakkameen (sometimes spelled "Unakka Meen") is a traditional Indian food ingredient from the state of Kerala, referring to sun-dried fish. The term comes from the Malayalam words "unakka," meaning "dried," and "meen," meaning "fish." It is a staple in many Kerala households, valued for its distinctive salty flavour, long shelf life, and versatility in cooking. Unakkameen is typically made by drying small fish such as sardines, mackerel, or anchovies, which are preserved with salt and sun-dried until they achieve a firm, dehydrated texture.