Promote the high quality EU food through linguistic consciousness
YourTerm FOOD is a terminology project aiming at creating multilingual glossaries about the food industry and gastronomy fields and promoting gastronomy as an essential part of our European heritage and education.
This project is necessary to promote the high quality European food that is deeply linked to its local traditions and different landscapes. It is essential to raise the awareness and knowledge of citizens on food in the European Union attract interest on an international level.
Find and use the relevant terminology resources.
TERMINOLOGY PROJECTS & COLLABORATIONS
Consult the concepts and terms of the ongoing project and connect with the partners in the project.
“One coffee, many names!” one could say. Or the femme fatale of coffees: many claim to “own” her, but, does she actually belong to one person only? Similarly, is Turkish coffee actually “Turk” or can it also be Greek, Cypriot, Armenian, Bosnian or Arabic? What is the history behind these “variations”?
This week’s food term post will talk about how melted cheese, white wine, garlic, bread pieces, kisses and dares are related to each other in a typical Swiss dish, which can commonly also be found in France and Italy: cheese fondue.
This week we are again visiting the Canary Islands and its typical food. In particular, we want to present some sauces, known in the region as mojos, that you may combine with all kinds of dishes that you can find in our I·ATE food glossary, especially in the mentioned location, with potatoes, cheese, fish, meat, or just bread.
Back in the 13th century, Pisa and Genoa were among the powerful Italian Maritime Republics, fighting for the control of the Mediterranean Sea. In 1284, the naval Battle of Meloria saw the defeat of Pisa at the hand of Genoese sailors. Legend has it that, on their return journey to Genoa, the Genoese ships were hit by a storm.