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.

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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.

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Feng / Feng Curry / Curry Feng

Feng or Feng Curry or Curry Feng refers to a spicy Eurasian curry dish containing minced beef or pork; minced pig’s kidney, liver, stomach, tripe and tongue; and various spices. Moreover, Feng is a spicy curry with pig entrails, organs or offals. Feng is traditionally eaten by Eurasians on Christmas and New Year’s Day. It is said that this curry is best eaten a day older, when the meat and the liver soaked up the taste of the curry sauce.

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Chorak

Chorak refers to a variety of breads prepared in Azerbaijan, ranging from the paper-thin sheets of "Lavash" to the dark, round, whole-wheat Russian-style loaves, such as Karpij Chorak (brick bread), Agh Chorak (white bread) and Gara Chorak (black bread). There is also Damiryol Chorayi which means railroad bread and Bulka which is a slightly sweet bread roll. In Azerbaijan, fresh breads are available all day long, daily from the local bakery or at distribution points nearby. The bread pictured here is called "tandir chorayi" (oven-bread). Bread is a "must" with every meal and serves as one of the main sources of carbohydrates in the Azerbaijani diet. Bread is usually sliced and set beside each individual plate. Generally, for guests, tandir chorayi is preferred. During Soviet times, bread was made in state-owned factories. It was a substantial, round loaf weighing more than a pound. Since independence, more and more private bakeries have opened up. Loaves are becoming smaller now that people are more conscious of their weight. One popular type is a Turkish-style white bread (turk chorayi), similar to a French baguette. Certain breads disappeared from Azerbaijan following the Soviet takeover in 1920, including sangak , which is a flatbread (usually about 20 x 40 inches long) made from whole wheat sourdough and baked in a tandir oven. (See photo essay, page 45, where the sangak is hung up on display.) Because sangak is made by hand, the Soviets opted for mass production of loaves, and sangak soon passed into oblivion. Fortunately, sangak is still widely available in Iran (South Azerbaijan).

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Halászlé / Halaszle

Halászlé refers to Hungarian Fish soup. Halászlé is one of the typical dishes from Hungarian cuisine. It is made of fish, but said to be very different from ordinary fish soup. Halászlé is made in many different ways, but all Halászlé recipes have basic ingredients, such as, onions, green peppers, and ground red paprika (orölt pirospaprika). The red paprika is added in copious amounts as it not only gives a distinct color and flavor to the soup, but also plays an important role in creating the true consistency of the soup. Halászlé is always served with fresh, white bread. Pasta mixed with sour cream and cottage cheese (túrós csusza) is traditonally served as a main course following the Halászlé. There are two main types of fish soup (Halászlé) and each one is conencted to a town: (1) from along the Danube called Baja Fish soup (Bajai Halászlé). When making the Baja fish soup, the fish and the stock are cooked together and then thickened by adding long, wide strips of cooked pasta. (2) from the banks of the River Tisza is known as Szeged Fish soup (Szegedi Halászlé). What is special about the Szeged fish soup is its strong stock which is first made by passing a mixture of thoroughly cooked small fish, onions, and paprika through a sieve. The soup is made of this stock and served with big slices of cooked fishand Both towns are proud of their own soups and their Annual Fish soup cooking competitions became a popular festivals and atrract thousands of visitors yearly.

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Plaice

Plaice refers to a flat white, mild flavored fish found in the Atlantic and North Sea. It is popular in Ireland and UK.

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