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.
Richness
Deutsch: Reichhaltigkeit / Español: Riqueza / Português: Riqueza / Français: Richesse / Italiano: Ricchezza
Richness in the food context refers to the intense flavour, texture, or overall sensory experience of a dish, often characterised by high levels of fats, creams, or other decadent ingredients. It typically conveys a sense of indulgence and satisfaction, associated with both savoury and sweet dishes.
Grill
Deutsch: Grill / Español: Parrilla / Português: Grelha / Français: Gril / Italiano: Griglia
Grill in the food context refers to a cooking method that involves applying direct heat to food, typically over an open flame or a heated surface, to achieve a charred or smoky flavour. Grilling is popular for preparing meats, vegetables, and seafood, and is often associated with outdoor cooking or barbecuing. It is valued for its ability to quickly cook food while enhancing its natural flavours through caramelisation and smokiness.
Ostriche fritte
Ostriche fritte is the Italian term for "fried oysters" that is often serve as antipasto..
Barbecuing
Deutsch: Grillen / Español: Barbacoa / Português: Churrasco / Français: Barbecue / Italiano: Barbecue
Barbecuing in the food context refers to a cooking method that involves slow-cooking food, typically meat, over low, indirect heat, often with the use of smoke to impart a distinctive flavour. This process is distinct from grilling, which uses higher, direct heat for faster cooking. Barbecuing is associated with various regional styles and traditions, particularly in the Southern United States, South America, and parts of Asia.