Glorious Food
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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Inihaw na Hito

English: Grilled Catfish / Deutsch: Gegrillter Wels / Español: Bagre a la Parrilla / Português: Bagre Grelhado / Français: Poisson-chat grillé / Italiano: Pesciolino da griglia /

Inihaw na Hito is one of the grilled/broiled foods from the Philippines which makes use of Catfish/Cat Fish called Hito in the country.

Inihaw na Hito is often served with a Sawsawan (dip) made from Calamansi juice (local lemon from Philippines) and Patis (fish sauce ).

Honestly, I have never tasted Hito in my entire adult life because my Mom never bough any fish caught from the rivers or lakes in the Philippines as she found it unsafe to eat due to dirty and polluted rivers and lakes of the Philippines.

Picture below is Inihaw na Hito (Grilled Catfish/Cat Fish) on display in one of the FastFood Chains serving Filipino foods in San Pablo City, Laguna, Philippines

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Zurrete

Zurrete is the Italian sheep's blood pudding.

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Auflauf

English: Casserole / Español: Cazuela o gratinado / Português: Suflê ou assado / Français: Gratin ou casserole / Italiano: Sformato

Auflauf is a German term for a baked dish, similar to a casserole or gratin. It can be sweet or savory, often made with ingredients like potatoes, pasta, vegetables, cheese, or meat, all baked in a dish with eggs, cream, or sauce. Sweet versions, such as Quarkauflauf (curd cheese casserole), are popular as desserts, while savory variations include Kartoffelauflauf (potato casserole) or Nudelauflauf (pasta bake).

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Bánh mì

Deutsch: Bánh mì / Español: Bánh mì / Português: Bánh mì / Français: Bánh mì / Italiano: Bánh mì

Bánh mì is a traditional Vietnamese sandwich that combines a crispy baguette with a variety of savory fillings, reflecting a fusion of Vietnamese and French culinary influences. The sandwich typically includes ingredients such as meats (like pork, chicken, or pâté), pickled vegetables (carrots and daikon radish), fresh herbs (cilantro), and condiments like mayonnaise and chili peppers.

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Chorak

Chorak refers to a variety of breads prepared in Azerbaijan, ranging from the paper-thin sheets of "Lavash" to the dark, round, whole-wheat Russian-style loaves, such as Karpij Chorak (brick bread), Agh Chorak (white bread) and Gara Chorak (black bread). There is also Damiryol Chorayi which means railroad bread and Bulka which is a slightly sweet bread roll. In Azerbaijan, fresh breads are available all day long, daily from the local bakery or at distribution points nearby. The bread pictured here is called "tandir chorayi" (oven-bread). Bread is a "must" with every meal and serves as one of the main sources of carbohydrates in the Azerbaijani diet. Bread is usually sliced and set beside each individual plate. Generally, for guests, tandir chorayi is preferred. During Soviet times, bread was made in state-owned factories. It was a substantial, round loaf weighing more than a pound. Since independence, more and more private bakeries have opened up. Loaves are becoming smaller now that people are more conscious of their weight. One popular type is a Turkish-style white bread (turk chorayi), similar to a French baguette. Certain breads disappeared from Azerbaijan following the Soviet takeover in 1920, including sangak , which is a flatbread (usually about 20 x 40 inches long) made from whole wheat sourdough and baked in a tandir oven. (See photo essay, page 45, where the sangak is hung up on display.) Because sangak is made by hand, the Soviets opted for mass production of loaves, and sangak soon passed into oblivion. Fortunately, sangak is still widely available in Iran (South Azerbaijan).

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