Glossary E

Eori-gul-jeot refers to a Korean traditional fermented dish made with salted oysters and hot pepper powder. The name of the dish is presumed to come from the Korean verb "eol-eol-ha-da" (to be spicy), which was modified into the prefix "eori-". Eori-gul-jeot earned nationwide fame after priest Muhak, charmed by the flavorful, piquant taste of the salted oysters, offered them to King Taejo. Since then, the dish has been considered a local specialty of Seosan City, South Chungcheong Province. Muhak is a great Buddhis priest who was the adviser to King Taejo, founder of the Joseon Dynasty (1392~1910)

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Eperlan is the French term for "Smelt" or whitebait, a kind of fish that is usually fried, often imported but still found in the estuaries of the Loire.

épicé is a French word for spicy

Epicure is the name given to a person who appreciates fine food; a lover of food and wine; a gourmet ; gourmand, gastronom.

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Epinards is a French term for spinach.

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Eplekake is the Norwegian ter for "Apple Cake"

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Erbe cipolline is the Italian word for chives.

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Erbo means "clarified butter" in Georgia.

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Erbsen is a German for peas

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Erbsensuppe refers to pea soup in Germany. This soup is made of yellow or green peas which is cooked with carrots, potatoes, celery, onions, leeks, parsley and spices, like, marjoram and pepper.

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