Glossary C
Creole Cuisine refers to a fusion of French, Spanish, and Native American cuisine cooked by African women in New Orleans .
Moreover, Creole Cuisine is a style of food popular in the Southern Unites States (like New Orleans) that combines cooking techniques of the French with ingredients of the Africans, Caribbeans, Spanish, and Native Americans.
Examples of Southern dishes are Jambalaya, Gumbo,
Brunswick stew
Crescia sfogliata refers to a baked bread-like dish dressed with local ham and homegrown vegetables that originated from Urbano, Italy
Crique refers to a potato pancake from the Auvergne, France; a flat cake made from grated potato with salt and pepper and cooked in a frying pan in a little butter - a dish which is typical of the Ardèche in the RhônAlpes region of France.
The potato is known in the Ardèche occitan dialect as the "Tartifle "
Deutsch: Knusprigkeit / Español: Crujencia / Português: Crocância / Français: Croquant / Italiano: Croccantezza
Crispiness in food describes a desirable texture characterized by a firm, light crunch that shatters or snaps easily when bitten into. Often associated with fresh or fried foods, crispiness is a key sensory quality in various culinary contexts, adding an appealing mouthfeel and enhancing flavour experiences. Crispiness is frequently pursued in foods like chips, fried chicken, and fresh vegetables.