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The Glossary about the World of Food !

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The Glorious Food Glossary

The Glorious Food Glossary tells you everything important about the world of food. The Food Glosssary is all about different kinds of food from all over the world and how they are prepared and what their main ingredients are.

Moreover, the glossary is all about what people all over the world are eating and drinking and their activities, festivities, marriages, etc that involves food.

This Food Glossary is all about food . . . glorious food. We tell you about the food, some stories about them and we try our best to make photos of them as we travel around the world. As of now, we are featuring extensively foods from Germany, the Philippines and the State of Kerala, India, but we will add more pictures for you to enjoy as we discover the food of the world... as we travel around the globe.

All articles are available through the search function or via the A to Z line at the top of every page.

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Knäcke (Knaecke)

Knäcke (Knaecke) also called Knäckebrot (Knaeckebrot) refers to crisp or crispy bread. In Germany, they can be bought in plastic packs with at least 6 pieces plain or with assorted nuts, like white and black sesame seeds, poppy seeds, pine nuts or pumpkin nuts or mixed nuts, like the one in the picture below.

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Lanark blue

Lanark blue refers to Scotland's unpasteurised ewes milk Cheese in the style of Roquefort.
Lanark Blue is described as the first British blue sheep's Cheese for centuries. It cannot

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Arbroath Smokies

Arbroath Smokies refers to a Scottish traditional dish of smoke-cured small haddock fish that are gutted with the heads removed, though kept closed, and are smoked in pairs.

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Cotignac

Cotignac is a Quince paste; an ancient delicacy from Orléans . The most famous of these pastes is the one made industrially at Orleans. It is commonly found

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Appenzeller

Appenzeller is a kind of semi-hard Cheese made from unpasturized cow's milk which is produce from the Appenzell region of Switzerland, in the cantons of Appenzell Inner Rhoden and Appenzell Auser Rhoden, and in parts of the cantons of St. Gall and Thurgau, where it is taken cared of until it matured.

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