Glossary A
Deutsch: Australien / Español: Australia / Português: Austrália / Français: Australie / Italiano: Australia
Australia boasts a diverse and vibrant food culture that reflects its rich history, multicultural population, and unique geographical features. Australian cuisine is a blend of Indigenous ingredients and cooking methods, British influences, and a myriad of culinary traditions brought by immigrants from around the world.
Deutsch: Österreich / Español: Austria / Português: Áustria / Français: Autriche / Italiano: Austria
Austria is a country in Central Europe renowned for its rich culinary traditions. Food in Austria is a delightful mix of influences from neighbouring countries such as Germany, Hungary, Italy, and the Czech Republic, resulting in a diverse and hearty cuisine.
Deutsch: Spargel / Español: Espárragos / Português: Aspargos / Français: Asperges / Italiano: Asparagi
Asparagus is a perennial flowering plant species whose young shoots are used as a spring vegetable. It is known for its slender spears, which are harvested when they are young and tender before the buds start to open and become woody.
Deutsch: Arabisch / Español: Árabe / Português: Árabe / Français: Arabe / Italiano: Arabo
Arabic cuisine refers to the culinary traditions stemming from the Arab world, which encompasses countries in the Middle East and North Africa. This cuisine is diverse, rich in flavors and spices, and has evolved over centuries of cultural exchanges and regional developments.
Deutsch: Artischocke / Español: Alcachofa / Português: Alcachofra / Français: Artichaut / Italiano: Carciofo
Artichoke in the food context refers to a variety of thistle cultivated as food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form.