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.
This domain currently counts five sub-projects:
European Cuisine and Gastronomy
The European Cuisine and Gastronomy is rooted in the history of the continent. Its long traditions evolved throughout the years and the many techniques and dishes, which have been included in the art of cooking are the ideal theme for understanding the correct asset of the food pyramid.
Food Safety is one of the main topic at stake, which is strictly connected with health. Every citizen has the right to know how the food they eat is produced, processed, packaged, labelled and sold. Therefore, this sub-project will describe how food safety policies are implemented, what are the effective control systems and the compliance with EU standards.
Food industry is complex, due especially to the many evolving techniques aimed at assuring safety of what people eat. It has been proved that one of the main risk factors for health are related to how food products are handled. Therefore, this sub-projects explores the way raw food is transformed into final products and how these are supplied, assuring transparency in this complex field.
Novel Food and Food Technologies
Vegetarianism, veganism, raw foodism and molecular cuisine are just an example of the new food practices. A glossary on new trends and technologies aimed at producing food by limiting the impact on the environment could raise awareness on how to tackle food waste. Since new discoveries need new names, a reliable terminology will prevent inconsistency and terminological dissemination.
The wine market is characterized by intense worldwide commercial exchanges. The documentation of the multilingual terminology of the vitiviniculture domain is indispensable in order to guarantee the inter-linguistic terminological consistency in the processes of production, sale, export and/or import of this commercial product.
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.