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.
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.
Grilling
Deutsch: Grillen / Español: Asar a la parrilla / Português: Churrasco / Français: Grillage / Italiano: Grigliata
The term Grilling refers to a cooking method that involves applying dry heat to food from below, typically using an open flame or radiant heat source. This technique is widely practiced across cultures, often associated with outdoor cooking and social gatherings. It distinguishes itself from other heat-based methods by its direct exposure to high temperatures, which creates distinctive flavors and textures.
Langoustine
Deutsch: Kaisergranat / Español: Cigala / Português: Lagostim / Français: Langoustine / Italiano: Scampo
The Langoustine (Nephrops norvegicus) is a prized crustacean in global gastronomy, often celebrated for its delicate, sweet flavor and firm texture. Though frequently confused with lobster or prawns, it occupies a distinct culinary niche, particularly in European and Asian cuisines. Its harvesting and preparation are subject to strict sustainability standards due to its ecological significance in marine ecosystems.
Congee
Deutsch: Reisbrei / Español: Congee o arroz caldoso / Português: Canja de arroz / Français: Bouillie de riz / Italiano: Riso in brodo
The dish known as Congee is a staple food across many Asian cultures, characterized by its simple yet versatile preparation of rice simmered in excess water or broth until it breaks down into a porridge-like consistency. Originating as a humble peasant meal, it has evolved into a culinary canvas for regional flavors and ingredients, often served as breakfast, comfort food, or even a remedy for illness.
Grease
Deutsch: Fett (Lebensmittel) / Español: Grasa (alimentaria) / Português: Gordura (alimentar) / Français: Graisse (alimentaire) / Italiano: Grasso (alimentare)
The term Grease in food contexts refers to a broad category of edible fats and oils, both solid and liquid, derived from animal, plant, or synthetic sources. It plays a critical role in culinary applications, food processing, and nutritional science, influencing texture, flavor, and cooking behavior. Beyond its functional properties, grease also raises considerations in health, sustainability, and industrial food production.