|
Delicacy
A delicacy is a rare food item that is considered highly desirable, sophisticated, or peculiarly distinctive within a given culture or region. A delicacy may have an unusual flavor or be expensive compared to everyday foods. Delicacies vary across countries, customs, and ages. Some delicacies are confined to a certain culture, such as fugu in Japan and ant larvae ( escamoles) in Mexico, or may refer to specific local products, such as porcino, venison or anchovy. Culture plays a role in determining what is considered a delicacy. The long-standing tradition and practice of insect consumption represented in Oaxaca, Mexico has occurred for centuries. The availability of foods or particular ingredients may determine the types of delicacies associated with different cultures. See also * Acquired taste * Chinmi – Includes a list of Japanese delicacies * Delicatessen A delicatessen or deli is a grocery that sells a selection of fine, exotic, or foreign prepa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fugu
Fugu (; ; ) in Japanese language, Japanese, ''bogeo'' (; 鰒魚) or ''bok'' () in Korean language, Korean, and ''hétún'' () in Standard Modern Chinese refers to tetraodontidae, pufferfish, normally of the genus ''Takifugu'', ''Lagocephalus'', or ''Sphoeroides'', or a porcupinefish of the genus ''Diodon'', or a dish prepared from these fish. Fugu possesses a potentially lethal poison known as tetrodotoxin, therefore necessitating meticulous preparation to prevent the fish from being contaminated. Restaurant preparation of fugu is strictly controlled by law in Japan, South Korea, Korea and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. Domestic preparation occasionally leads to accidental death. Throughout Japan, fugu is served as sashimi and nabemono. The liver, widely thought to be the most flavorful part, was traditionally served as a dish named ''fugu-kimo'', but it is also the most po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Specialty Foods
A specialty food is a food that is typically considered as a "unique and high-value food item made in small quantities from high-quality ingredients". Consumers typically pay higher prices for specialty foods, and may perceive them as having various benefits compared to non-specialty foods. Compared to staple foods, specialty foods may have higher prices due to more expensive ingredients and labor. Some food stores specialize in or predominantly purvey specialty foods. Several organizations exist that promote specialty foods and its purveyors. Definition There is no standard definition for "specialty food". Specialty foods Foods that have been described as specialty foods include: * Anchovies, Alici from the Gulf of Trieste near Barcola. * Artisanal foods. * Caviar. * Cheese and artisan cheese. * Craft beer. * Specialty coffee – sometimes referred to as artisanal coffee. * High-quality chocolate. * Foie gras. * Jamón ibérico, Iberico, Jamón serrano, Serrano, and other artis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Delicatessen
A delicatessen or deli is a grocery that sells a selection of fine, exotic, or foreign prepared foods. Delicatessens originated in Germany (contemporary spelling: ) during the 18th century and spread to the United States in the mid-19th century. European immigrants to the United States, especially Ashkenazi Jews, popularized the delicatessen in U.S. culture beginning in the late 19th century. Today, many large retail stores like supermarkets have deli sections. Etymology ''Delicatessen'' (meaning ''Delicacies'') is a German loanword which first appeared in English in the late 19th century and is the plural of . (Albeit common then, the german spelling with "c" is meanwhile dated.) The German form was lent from the French , which itself was lent from Italian , from , of which the root word is the Latin language, Latin adjective , meaning "giving pleasure, delightful, pleasing". The first U.S. short version of this word, ''deli'', came into existence probably after World War ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Escamoles
Escamoles (; , from ''azcatl'' 'ant' and ''molli'' 'puree'), known colloquially as ''Mexican caviar'' or ''insect caviar'', are the edible larvae and pupae of ants of the species '' Liometopum apiculatum'' and '' L. occidentale var. luctuosum''. They are most commonly consumed in Mexico City and surrounding areas. Escamoles have been consumed in Mexico since the age of the Aztecs. The taste is described as buttery and nutty, with a texture akin to that of cottage cheese Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the additio .... File:Escamoles, chahuis, chinicuiles y chapulines. Mercado de Tula.jpg Escamoles02.jpg, Escamoles al mojo de ajo See also * * * * * * * * * * List of delicacies References External links * (Several recipes for escamoles.) Ants Insect dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovy
An anchovy is a small, common forage fish of the Family (biology), family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 16 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Taxonomy Anchovies are classified into two subfamilies and 16 genera: * Superfamily Engrauloidea ** Genus †''Clupeopsis'' Casier, 1946 ** Genus †''Monosmilus'' Capobianco et al, 2020 ** Family Engraulidae Theodore Gill, Gill, 1861 *** Subfamily Engraulinae Theodore Gill, Gill, 1861 **** Genus ''Amazonsprattus'' Tyson R. Roberts, Roberts, 1984 **** Genus ''Anchoa'' David Starr Jordan, D. S. Jordan & Barton Warren Evermann, Evermann, 1927 **** Genus ''Anchovia'' D. S. Jordan & Evermann, 1895 **** Genus ''Anchoviella'' Henry Weed Fowler, Fowler, 1911 **** G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinmi
is a Japanese term meaning literally "rare taste", but more appropriately "delicacy". They are local cuisines that have fallen out of popularity or that are peculiar to a certain area. Many involve pickled seafood. List of ''chinmi'' Hokkaidō area * ''Hizunamasu'' * ''Ikanankotsu'' – Cooked soft bones of squid * ''Kankai'' – Dried '' Komai'' fish. It may be eaten as is, or broiled and eaten with a sauce made by mixing mayonnaise and soy sauce and sprinkles of red pepper powder. * Kirikomi * Matsumaezuke * Mefun * ''Saketoba'' – A smoked salmon * ''Tachikama'' * Uni Tōhoku area * ''Awabi no Kimo'' – Ground internal organs of abalone * ''Donpiko'' – The heart of a salmon. As only one can be taken from a fish, it is very rare. * ''Hoya'' – sea pineapple * ''Momijizuke'' – Shreds of fresh salmons and Ikura pickled together * Tonburi – A speciality of Akita prefecture. The dried seeds of the '' hosagi'' plant. Kanto area * Ankimo – Either fresh o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acquired Taste
An acquired taste is an appreciation for something unlikely to be enjoyed by a person who has not had substantial exposure to it. It is the opposite of innate taste, which is the appreciation for things that are enjoyable by most people without prior exposure to them. Characteristics In case of food and drink, the difficulty of enjoying the product may be due to a strong or unpleasant odor, taste, mouthfeel (such as sashimi and sushi featuring uncooked seafood), appearance, or association (such as eating insects or organ meat). Acquisition General The process of acquiring a taste can involve developmental maturation, genetics (of both taste sensitivity and personality), family example, and biochemical reward properties of foods. Infants are born preferring sweet foods and rejecting sour and bitter tastes, and they develop a preference for salt at approximately 4 months. However, vegetables tend to be a favourite as they start to learn to feed themselves. Neophobia (fear ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ingredient
In a general sense, an ingredient is a substance which forms part of a mixture. In cooking, recipes specify which ingredients are used to prepare a dish, and the term may also refer to a specific food item in relation to its use in different recipes. Many commercial products contain secret ingredients purported to make them better than competing products. In the pharmaceutical industry, an active ingredient is the ingredient in a Pharmaceutical formulation, formulation which invokes biological activity. National laws usually require prepared food products to display a list of ingredients and specifically require that certain food additive, additives be listed. Law typically requires that ingredients be listed according to their relative weight within the product. Etymology From Middle French , from Latin , present participle of ('to go or enter into or onto'). Artificial ingredient An artificial ingredient usually refers to an ingredient which is wikt:artificial, artifici ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oaxaca
Oaxaca, officially the Free and Sovereign State of Oaxaca, is one of the 32 states that compose the political divisions of Mexico, Federative Entities of the Mexico, United Mexican States. It is divided into municipalities of Oaxaca, 570 municipalities, of which 418 (almost three quarters) are governed by the system of (customs and traditions) with recognized local forms of self-governance. Its capital city is Oaxaca City, Oaxaca de Juárez. Oaxaca is in southern Mexico. It is bordered by the states of Guerrero to the west, Puebla to the northwest, Veracruz to the north, and Chiapas to the east. To the south, Oaxaca has a significant coastline on the Pacific Ocean. The state is best known for #Indigenous peoples, its indigenous peoples and cultures. The most numerous and best known are the Zapotec peoples, Zapotecs and the Mixtecs, but 16 are officially recognized. These cultures have survived better than most others in Mexico due to the state's rugged and isolating terrain. M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Truffe Coupée
A truffle is the fruiting body of a subterranean ascomycete fungus, one of the species of the genus ''Tuber''. More than one hundred other genera of fungi are classified as truffles including '' Geopora'', ''Peziza'', '' Choiromyces'', and '' Leucangium''. These genera belong to the class Pezizomycetes and the Pezizales order. Several truffle-like basidiomycetes are excluded from Pezizales, including '' Rhizopogon'' and ''Glomus''. Truffles are ectomycorrhizal fungi, so they are found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have ecological roles in nutrient cycling and drought tolerance. Some truffle species are prized as food.English translation Edible truffles are used in |
Venison
Venison refers primarily to the meat of deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific primal cut, cuts, including roasting, roast, sirloin steak, sirloin, and ribs (food), ribs. Etymology The word derives from the Latin , meaning . This term entered the English language through Norman French in the 11th century, following the Norman Conquest of England and the establishment of Royal Forests. Definition ''Venison'' originally described any meat obtained through the process of hunting a wild game animal. It was applied to any animal from the family (biology), families Cervidae (true deer), Leporidae (rabbits and hares), Suidae (wild boar) and certain species of the genus ''Capra (genus), Capra'' (goats and ibex). In Southern Africa, the word ''venison'' refers to the meat of antelope, a Bovidae taxon, as there are n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
4 Kobe Beef, Kobe Japan
4 (four) is a number, numeral (linguistics), numeral and numerical digit, digit. It is the natural number following 3 and preceding 5. It is a square number, the smallest semiprime and composite number, and is tetraphobia, considered unlucky in many East Asian cultures. Evolution of the Hindu-Arabic digit Brahmic numerals represented 1, 2, and 3 with as many lines. 4 was simplified by joining its four lines into a cross that looks like the modern plus sign. The Shunga Empire, Shunga would add a horizontal line on top of the digit, and the Northern Satraps, Kshatrapa and Pallava dynasty, Pallava evolved the digit to a point where the speed of writing was a secondary concern. The Arabs' 4 still had the early concept of the cross, but for the sake of efficiency, was made in one stroke by connecting the "western" end to the "northern" end; the "eastern" end was finished off with a curve. The Europeans dropped the finishing curve and gradually made the digit less cursive, endi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
