Glossary F

- Food Festival : Vichhosh : Vichhosh refers to Shimsal's outdoor soup festival. It is also known as Hoshigarm

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The peach, Prunus persica (L.) Batsch, is native to China.

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Aida refers to the Opera composed by Giuseppe Verdi ( 1813-1901) noted patron of the Maison Doree in Paris. Casimir-Moisson, President of the First Culinary Academy created in the honor of Giuseppe Verdi dishes like Iced bombe called "Bombe Aida"; Turbot; Salad

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- Food History: Douzhi (Mung bean Milk) : Beijing has a long history of making mung bean milk. As early as in the Liao (907-1125) and Song (960-1279) dynasties, mung bean milk was very popular. Local people of Beijing love to drink

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- Food History: Joseph Berchoux (1765-1839) : Joseph Berchoux refers to the French poet and gastronome. He is the name who introduced the word "gastronomie" to the French language. His name Berchoux was used to name (two) French foods, namely: (1) Sauce Berchoux; and (2) Consomme Berchoux.

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1. El Bulli, Spain (1)

2. The Fat Duck, UK (2)

3. Noma, Denmark (10)

4. Mugaritz, Spain (4)

5. El Celler de Can Roca, Spain (26)

6. Per Se, US (6)

7. Bras, France (7)

8. Arzak, Spain (8)

9. Pierre Gagnaire, France (3)

10. Alinea, US (21)

11. L'Astrance, France (11)

12. The French Laundry, US (5)

13. Osteria Francescana, Italy (new entry)

14. St. John, UK (16)

15. Le Bernardin, US (20)

16. Restaurant de l'Hotel de Ville, Switzerland (27)

17. Tetsuya's, Australia (9)

18. L'Atelier de Joel Robuchon, France (14)

19. Jean Georges, US (17)

20. Les Creations de Narisawa, Japan (new entry)

21 Chez Dominique, Finland (39)

22. Ristorante Cracco, Italy (43)

23. Die Schwarzwaldstube, Germany (35)

24. D.O.M., Brazil (40)

25. Vendome, Germany (34)

26. Hof van Cleve, Belgium (28)

27. Masa, US (re-entry)

28. Gambero Rosso, Italy (12)

29. Oud Sluis, Netherlands (42)

30. Steirereck, Austria (new entry)

31. Momofuku Ssam Bar, US (new entry)

32. Oaxen Skargardskrog, Sweden (48)

33. Martin Berasategui, Spain (29)

34. Nobu, UK (30)

35. Mirazur, France (new entry)

36. Hakkasan, UK (19)

37. Le Quartier Francais, South Africa (5)

38. La Colombe, South Africa (re-entry)

39. Asador Etxbarri, Spain (44)

40. Le Chateaubriand, France (new entry)

41. Daniel, US (41)

42. Combal Zero, Italy (re-entry)

43. Le Louis XV, France (15)

44. Tantris, Germany (47)

45. Iggy's, Singapore (new entry)

46. Quay, Australia (new entry)

47. Les Ambassadeurs, France (45)

48. Dal Pescatore, Italy (23)

49. Le Calandre, Italy ( 36)

50. Mathias Dahlgren, Sweden (new entry)

Source: S. Pellegrino

Note: the numbers in bracket is for 2008 Ranking. We will come up with the past lists soon and more information about the addresses and names of the chef of the 2009 list.

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Jumbo and Maggi Cubes which are both brands of food seasoning that are similar to bouillon cube are widely used to season all types of Gambian dishes and fare, from sauces to sandwiches. They are available at the market and most local shops in Gambia.

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In Gambia, food play an important part of ceremonial occasions or celebrations, such as naming ceremonies, betrothals, marriages, and deaths. At these occasions, meat is served along with Jollof rice and fruit. The more food it is served during these occassions, the more successful the occasions are.

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In India, Dal is the generic name for raw split legumes, and also for the cooked dishes made from them. The legumes (from the Latin "legere,” to gather) constitute a family of plants that bear several seeds in a pod, a somewhat fleshy fruit that can be eaten as a vegetable before it dries out.

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When the Spaniards came to the Philippines in 1521, the Filipinos were already trading with China, Japan, Siam, India, Cambodia, Borneo and the Moluccas. The Spanish government continued trade relations with these countries, and the Manila became the center of commerce in the East. The Spaniards closed the ports of Manila to all countries except Mexico. Thus, the "Galleon Trade" was born. The Galleon Trade was a government monopoly. Only two galleons were used: One sailed from Acapulco to Manila with some 500,000 pesos worth of goods, spending 120 days at sea; the other sailed from Manila to Acapulco with some 250,000 pesos worth of goods spending 90 days at sea. This might explain why Filipino food was fluenced by these countries. Pancit from the Chinese, Mechado and Morcon from Spain, Estofado from Mexico, etc.

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