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A cereal is any grass cultivated for the edible components of its grain, composed of the endosperm, germ, and bran. Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. They include wheat, rye, oats, and barley. Edible grains from other plant families, such as buckwheat, quinoa and chia, are referred to as pseudocereals.
Chapati, also known as roti, rooti, rotli, safati, shabaati, phulka, chapo, poli, and roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava.
A scone is a baked good, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea. It differs from teacakes and other types of sweets that are made with yeast. Scones were chosen as the Republic of Ireland representative for Café Europe during the Austrian Presidency of the European Union in 2006, while the United Kingdom chose shortbread.
An ersatz good is a substitute good, especially one that is considered inferior to the good it replaces. It has particular connotations of wartime usage.
A reaper is a farm implement or person that reaps crops at harvest when they are ripe. Usually the crop involved is a cereal grass. The first documented reaping machines were Gallic reapers that were used in Roman times in what would become modern-day France. The Gallic reaper involved a comb which collected the heads, with an operator knocking the grain into a box for later threshing.
Semolina is coarsely milled durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains as well.
Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added, such as butter, egg, raisins, or nuts. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and temperature control needed for traditional yeast breads.
A crumpet is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, popular in the United Kingdom, Canada, New Zealand, South Africa and Australia.
Bannock is a variety of flatbread or quick bread cooked from flour, typically round, which is common in Scotland and other areas in the British Isles. A bannock is usually cut into sections before serving.
Venezuelan Spanish refers to the Spanish spoken in Venezuela.
Strozzapreti are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino. The name is also used for a baked cheese and vegetable dumpling, prepared in some regions of Italy and on the French island of Corsica.
Manx English, or Anglo-Manx, is the historic dialect of English spoken on the Isle of Man, though today in decline. It has many borrowings from Manx, a Goidelic language, and it differs widely from any other variety of English, including dialects from other areas in which Celtic languages are or were spoken, such as Welsh English and Hiberno-English.
The German word Butterbrot describes a slice of bread topped with butter. The slice of bread could be served with cheese, sweet toppings or a slice of sausage and it is still called Butterbrot. The words in formal and colloquial German and the different dialects for butterbrot, simply Brot ("bread"), Butterstulle, Stulle, Schnitte, Botteramm, Bütterken to Bemme or Knifte (Ruhrdeutsch). Although it is increasingly replaced by other foods, it remains a common staple food in Germany. Since 1999, the last Friday in the month of September was made the Day of German Butterbrot by the Marketing Organization of German Agricultural Industries. Russian adopted the term buterbrod from New High German (Butterbrot), perhaps as early as the 17th century during the reign of Peter the Great. In modern Russian the term has a more general meaning, whatever the ingredient on top of the slice of bread is. From Russian, the term buterbrod was adopted into Azerbaijani, Belarusian, Georgian, Kazakh, Ukrainian, and Lithuanian.
The Tsamai people are an ethnic group of southwestern Ethiopia. They speak a Cushitic language called Tsamai, which is one of the Dullay languages, and thus related to the Bussa and Gawwada languages.
The cuisine of Gower, a peninsula in south Wales, is based on ingredients grown, raised or collected on or around the peninsula. The cuisine is based on fresh ingredients with recipes based around a fish or meat dish. Until the twentieth century, the peninsula was virtually cut off from other markets due to poor roads, and no rail connection. The result was that Gower became self-sufficient in food.
Satawalese is a Micronesian language of the Federated States of Micronesia. It is nearly intelligible with Mortlockese.
Welsh cuisine encompasses the cooking styles, traditions and recipes associated with Wales. While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and Glamorgan sausage have all been regarded as symbols of Welsh food. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula, a historically isolated rural area which developed self-sufficiency in food production.
References
- ↑ "The Gower Dialect". Gower Magazine. July 2011. Archived from the original on 30 March 2012.
- ↑ http://welshjournals.llgc.org.uk/browse/listissues/llgc-id:1272866, Welsh Journals Online retrieved at 16 August 2011
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