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.
Polenta
Deutsch: Polenta, Español: Polenta, Português: Polenta, Français: Polenta, Italiano: Polenta
Polenta in the food context is a dish made from boiled cornmeal that originated in Northern Italy but is now consumed globally. It can be served hot as a creamy, porridge-like consistency, or it can be cooled, solidified, and then baked, grilled, or fried into firm slices or shapes. Polenta serves as a versatile staple carbohydrate base, similar to rice, potatoes, or pasta.
Gebacken
Deutsch: Gebacken / Español: Horneado / Português: Assado / Français: Cuit au four / Italiano: Al forno
Gebacken in the food context refers to food that has been baked, a cooking method involving dry heat without direct exposure to a flame, typically in an oven. This method is widely used for preparing a variety of dishes, from breads, cakes, and pastries to casseroles, meat, and vegetables. Baking transforms the ingredients through the heat, resulting in changes in texture, flavor, and appearance. It's a fundamental cooking technique in many cuisines around the world, celebrated for its ability to produce both savory and sweet dishes with a distinct taste and texture.
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.
Dining
Deutsch: Speisen / Español: Comida o Comensalidad / Português: Refeição ou Arte Culinária / Français: Dîner ou Art de la Table / Italiano: Cucina o Arte del Mangiare
The term Dining encompasses the social, cultural, and practical aspects of consuming food, extending beyond mere sustenance to include rituals, etiquette, and culinary traditions. It reflects how societies structure meals, from informal gatherings to formal ceremonies, and integrates elements like tableware, ambiance, and gastronomic techniques. This concept has evolved alongside human civilization, influenced by geography, technology, and cross-cultural exchanges.