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Tag Archives | food

Butcher

Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista © Copyright BKWine This glossary is available to you free of charge. In return we ask that you help us improve it. Send us a message if you have any corrections, additions, questions or other comments! Go to the main page of the […]

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Game

Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista GIBIER, m VILT GAME biche, f hind doe cerf, m hjort deer chevreuil, m rådjur roe/venison élan, m älg elk, moose lièvre, m hare hare marcassin, m litet vildsvin young wild boar rassie, adj hängt hung renne, m ren reindeer sanglier, m vildsvin […]

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Game Birds

Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista GIBIER DE PLUME VILTFÅGEL GAME BIRDS bécasse, f morkulla woodcock canard (m) sauvage vildand wild duck faisan, m / faisane, f fasan pheasant perdreau, m ung rapphöna young partridge perdrix de neige, f fjällripa white grouse perdrix, f rapphöna partridge pigeon, m duva […]

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Poultry

Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista VOLAILLE, f FÅGEL POULTRY aiguillette, f tunn skiva från bröstet thin slice from the breast aile, f bröstbit, vinge breast on the bone, wing caille, f vaktel quail canard de Barbarie stor sorts anka (mindre fet) (big) type of duck (less fatty), Barbary […]

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Charcuteries

Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista CHARCUTERIES CHARKUTERIER ~DELICATESSEN andouille/andouillette, f inälvskorv sausage made of chitterlings boudin (m) blanc vit korv gjord på kalv/kyckling white pudding boudin, m (noir) blodkorv blood sausage, black pudding confit (m) de canard anka kokad och konserverad i sitt fett conserve of duck jambon […]

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Cheese

Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista FROMAGE OST CHEESE affiné lagrad matured (= kept by the cheese maker or cheese seller until it has matured) affineur en som mognadslagrar ost, vanligen en osthandlare someone who keeps the cheese to mature it; may be used to describe a cheese seller […]

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Food Dictionary Introduction

Short Gastronomic Glossary: English-French-Swedish This glossary contains words and expressions that you may encounter when you go shopping for food. It is based on real life experience which is why some translations are different from what you might find in (some) dictionaries. For example: all dictionaries that I have seen translates the French chantarelle to […]

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Vegetables

The vegetable section of our Gastronomic Dictionary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista LÉGUMES, m GRÖNSAKER VEGETABLES ail, m (gousse d’) vitlök (klyfta) (clove of) garlic arachide, f jordnöt- (t ex olja) peanut (e.g. oil) artichaut, m kronärtskocka artichoke asperge, f sparris asparagus aubergine, f aubergine aubergine (UK), eggplant (US) avocat, m […]

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Sex sells cheese

Maybe they simply thought it was worth a try. For the fifth consecutive year the Association Fromage et Terroir publishes a calendar with cheesy photos. Each year they have featured lightly clad ladies, but this year they go one step further to ‘unveil’ the attraction of cheese. The From’Girls calendar includes twelve juicy cheeses, as […]

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Wine-filled chocolate, wine-flavoured salt…

Christmas time is often when we indulge (more than usual) in sweets and other goodies. Is chocolate filled with wine the perfect Christmas present for the wine lover? 80% merlot, 20% cabernet sauvignon, 72 % cocoa, and 1.2% alcohol (that makes for 173.2% in total!). Indeed, it sounds very interesting but unfortunately we have not […]

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Gravad lax, marinated or salt-sugar cured salmon

How to make gravlax – 10 easy steps

This is one of the very luxurious Scandinavian delicacies… Did you say luxurious? 1) It’s really easy to do, 2) salmon is not strikingly expensive… And it’s very good! Some call it gravlax salmon, which is a bit silly, since lax means salmon. It’s simply a marinated salmon (“grava” is a traditional way of marinating, […]

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Grand Crus Classés, Grands Chefs Etoilés

Grand Crus Classés, Grands Chefs Etoilés By: Sophie Brissaud, photo Cyril le Tourneur d’Ison & Iris Sullivan, plus many contributing chefs and sommeliers Publisher: Editions de la Martinière It’s logical. This is a book made to impress, about wines made to impress, and about food designed to impress. It weighs in at 3 kg, almost […]

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Scandinavian Grand Slam in chef-Olympics Bocuse d’Or

This year, for the first time ever, the Bocuse d’Or competition (the “World Cuisine Contest”) was held outside of Lyons in France. It took place in Stavanger in Norway. The Bocuse d’Or is a competition for professional chefs from all over the world. The winner in this year’s competition was Geir Skeie from the Sovold […]

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