Glossary A

Acqua di fiori d'arancia is the Italian term that refers to "orange blossom water" that is mostly used in making pastries and desserts.

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Acqua minerale is the Italian term that refers to natural sparkling mineral water or natural mineral water.

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Acquacotta is the Italian term which literally means "cooked water", referring to a vegetable soup from Tuscany, Italy that is poured over a slice of bread.

It refers to soup made

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Deutsch: Aktivität / Español: Actividad / Português: Atividade / Français: Activité / Italiano: Attività

Activity in the food context refers to the physical, chemical, or biological processes that occur in or around food, affecting its quality, safety, and nutritional value. It encompasses various phenomena, such as enzymatic reactions, microbial activity, and water activity, which influence the shelf life, flavour, texture, and overall characteristics of food products.

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Acuka is the name of Muhammara in western Turkey. Acuka is a hot pepper dip. Acuka is also known in other parts of Turkey as Moohummara, Mhammara or Muhammarah.

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Acure refers to a Turkish dish made from wheat, dried fruit, chickpeas and other legumes or nuts.

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Adalu refers to one of Nigeria's dishes that makes use of sweetcorn and beans as ingredients. Adalu is made by removing the corn kernels off the cob, then boil the corn kernels with beans (cowpeas). Adalu is often served covered with Obe Ata or Pepper soup. Moreover, Adalu is a dish of cowpeas and maize. In Africa, it is usually made with dried cowpeas and either fresh or dried maize. It can also be adapted to use canned or frozen black-eyed peas and corn. Adalu is also called Niébé et Maïs or, in English, black-eyed peas and corn.

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Adam and Eve on a raft refers to a "lunch-counter jargon" for two (2) poached eggs on toast.

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Adana kebab one of the well known Turkish dish made of delectable ground lamb pressed onto skewers that comes with a pool of yogurt sauce mixed with croutons

Deutsch: Anpassungsfähigkeit / Español: Adaptabilidad / Português: Adaptabilidade / Français: Adaptabilité / Italiano: Adattabilità

Adaptability in the food context refers to the capacity of food systems, ingredients, or culinary practices to adjust to changing conditions, preferences, or needs. This concept is crucial in addressing diverse dietary requirements, cultural preferences, and environmental or economic challenges.

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