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.
Masala-Flavored Noodles
Masala-Flavored Noodles refer to a ready-to-cook noodle products which are available in India with an authenthic Indian taste, that of Masala.
When I was in Allepey, Kerala, India, for a while I craved for noodles and what they have given me from the food shops are also "very Indian" because even the ready-to-cook noodles are flavored with Masala and I loved it of course. I brought some packs on my way home to Germany.
I am missing the taste of Masala, I searched for Masala in the spice section of groceries here in Germany, but found only Garam Masala which has not the same taste like that of Masala I have tasted in Kerala.
In Allepey, they were laughing at me, because only little children are offered these ready-to-cook noodles. The adults will always like the traditional everyday dishes that they have. I am so happy no one shared my Masala noodles.
I added this particular food in my Glossary because it sustained my cravings while I was travelling. I enjoyed my usual noodles with a twist. It is one food whihc I will never forget and whenever I eat noodles, I will remember my happy times in Allepey, Kerala, India
While travelling to Munnar, it was so hard for me to find an eatery, but I found this one place near the Echo Point, a Thathukkada, a roadside eatery where I had my breakfast, a very good Malayalee vendor offered me ready-to-cook noodles and he cooked it for me with lots of slices of red onions. He also have some hard-boiled eggs and Masala tea. What a gracious cook.
Thattai
Deutsch: Thattai / Español: Thattai / Português: Thattai / Français: Thattai / Italiano: Thattai
Thattai is a traditional South Indian savory snack characterized by its crispy texture and distinct lentil-based composition. Often associated with festive occasions and regional cuisines, this deep-fried or baked disc-shaped delicacy is primarily made from rice flour, urad dal (black gram), and a blend of spices. Its preparation involves precise ingredient ratios and cooking techniques to achieve the desired crunch and flavor profile.
Dublin Bay Prawn
Deutsch: Kaisergranat / Español: Cigala / Português: Lagostim / Français: Langoustine / Italiano: Scampo
The Dublin Bay Prawn, scientifically known as Nephrops norvegicus, is a commercially significant crustacean species widely recognized in European cuisine. Despite its name, it is not a true prawn but a member of the lobster family, distinguished by its elongated body and delicate flavor. This species plays a crucial role in both fisheries and gastronomy, particularly in regions bordering the North Atlantic and Mediterranean Sea.
Castagnaccio
Deutsch: Kastanienkuchen / Español: Castagnaccio / Português: Castanhas em bolo / Français: Castagnaccio / Italiano: Castagnaccio
Castagnaccio is a traditional Italian chestnut flour cake with roots in the rural cuisine of Tuscany and other chestnut-growing regions. Characterized by its dense, moist texture and minimalistic ingredient list, it exemplifies the resourcefulness of peasant cooking, where locally available ingredients were transformed into nourishing dishes. Unlike conventional cakes, it contains no leavening agents, relying instead on the natural properties of chestnut flour and the addition of water or milk to achieve its distinctive consistency.
Cheese aging
Deutsch: Käselagerung / Reifung von Käse / Español: Maduración del queso / Português: Maturação do queijo / Français: Affinage du fromage / Italiano: Stagionatura del formaggio
Cheese aging, also referred to as cheese maturation or affinage, is a controlled biochemical and microbiological process that transforms fresh curds into flavorful, textured cheese. This practice is essential in cheese production, as it determines the final sensory and structural properties of the product. The duration, environmental conditions, and techniques applied during aging vary significantly depending on the cheese type and desired outcome.