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🔗 International relations 🔗 Food and drink

Culinary diplomacy, gastrodiplomacy or food diplomacy is a type of cultural diplomacy, which itself is a subset of public diplomacy. Its basic premise is that "the easiest way to win hearts and minds is through the stomach". Official government-sponsored culinary diplomacy programs have been established in Taiwan, Thailand, South Korea, Malaysia, Peru, the United States, Cambodia, Japan, Scandinavia, Australia and Uzbekistan.

🔗 United States 🔗 Germany 🔗 Canada 🔗 Food and drink 🔗 Guild of Copy Editors 🔗 Canada/Ontario 🔗 Hawaii

Hawaiian pizza is a pizza topped with tomato sauce, cheese, pineapple, and ham.

🔗 Lists 🔗 Food and drink 🔗 Plants

This is a list of vegetables which are grown or harvested primarily for the consumption of their leafy parts, either raw or cooked. Many plants with leaves that are consumed in small quantities as a spice such as oregano, for medicinal purposes such as lime, or used in infusions such as tea, are not included in this list.

🔗 Africa 🔗 Food and drink 🔗 Plants

Synsepalum dulcificum is a plant in the Sapotaceae family, native to tropical Africa. It is known for its berry that, when eaten, causes sour foods (such as lemons and limes) subsequently consumed to taste sweet. This effect is due to miraculin. Common names for this species and its berry include miracle fruit, miracle berry, miraculous berry, sweet berry, and in West Africa, where the species originates, agbayun (in Yoruba), taami, asaa, and ledidi.

The berry itself has a low sugar content and a mildly sweet tang. It contains a glycoprotein molecule, with some trailing carbohydrate chains, called miraculin. When the fleshy part of the fruit is eaten, this molecule binds to the tongue's taste buds, causing sour foods to taste sweet. At neutral pH, miraculin binds and blocks the receptors, but at low pH (resulting from ingestion of sour foods) miraculin binds proteins and becomes able to activate the sweet receptors, resulting in the perception of sweet taste. This effect lasts until the protein is washed away by saliva (up to about 30 minutes).

The names miracle fruit and miracle berry are shared by Gymnema sylvestre and Thaumatococcus daniellii, which are two other species used to alter the perceived sweetness of foods.

🔗 China 🔗 Food and drink 🔗 Plants 🔗 Taiwan

Celtuce () (Lactuca sativa var. augustana, angustata, or asparagina), also called stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce, is a cultivar of lettuce grown primarily for its thick stem or its leaves, which are known as A-choy. It is used as a vegetable. In China, the family is informally called woju (traditional Chinese: 萵苣; simplified Chinese: 莴苣; pinyin: wōjù), which is also the name of a cultivar. It is especially popular in both China and Taiwan, where the stem is interchangeably called wosun (traditional Chinese: 萵筍; simplified Chinese: 莴笋; pinyin: wōsǔn) or qingsun(青筍; 青笋; qīngsǔn).

🔗 Food and drink 🔗 Japan

Toilet meal (Japanese: 便所飯, benjo-meshi) is a Japanese slang term and social phenomenon referring to the act of an individual eating a meal in a toilet room. In modern Japan, some people eat alone in a bathroom for various reasons; the most common reason is that they do not wish to be seen eating alone. Other reasons include saving money from eating out, to hide from co-workers in a busy workplace, or simply because they find it more comfortable.

Since toilet meals are often solitary and clandestine, others are unlikely to be aware of its occurrence. For this reason, "toilet meals" were initially regarded as an urban legend, but subsequent investigations have confirmed the phenomenon as relatively widespread. The term "toilet meal" has even been referenced in various popular media, most notably in various Japanese television shows.

🔗 Books 🔗 England 🔗 Middle Ages 🔗 Middle Ages/History 🔗 Food and drink

The Forme of Cury (The Method of Cooking, cury from Middle French cuire: 'to cook') is an extensive 14th-century collection of medieval English recipes. Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II". The name The Forme of Cury is generally used for the family of recipes rather than any single manuscript text. It is among the oldest extant English cookery books, and the earliest known to mention olive oil, gourds, and spices such as mace and cloves.

🔗 Korea 🔗 Food and drink 🔗 Korea/North Korea

North Korea has several restaurants serving pizza. Most people in the country cannot afford pizza, and it is mostly available for the elite. Pyongyang has five restaurants that serve pizza, including Pizza Restaurant on Kwangbok Street and Italy Pizza on Mirae Scientists Street. Kim Jong Il hired Italian chefs to train North Koreans in pizza making and introduced it to the country.

🔗 Food and drink 🔗 Indigenous peoples of North America

Pemmican (also pemican in older sources) is a mixture of tallow, dried meat, and sometimes dried berries. A calorie-rich food, it can be used as a key component in prepared meals or eaten raw. Historically, it was an important part of indigenous cuisine in certain parts of North America and it is still prepared today. The word comes from the Cree word ᐱᒦᐦᑳᓐ (pimîhkân), which is derived from the word ᐱᒥᕀ (pimî), "fat, grease". The Lakota (or Sioux) word is wasná, originally meaning "grease derived from marrow bones", with the wa- creating a noun, and sná referring to small pieces that adhere to something. It was invented by the Indigenous peoples of North America.

Pemmican was widely adopted as a high-energy food by Europeans involved in the fur trade and later by Arctic and Antarctic explorers, such as Captain Robert Bartlett, Ernest Shackleton, Richard E. Byrd, Fridtjof Nansen, Robert Falcon Scott, George W. DeLong, and Roald Amundsen.

🔗 Companies 🔗 England 🔗 Food and drink 🔗 Brands

Bovril is the trademarked name of a thick and salty meat extract paste similar to a yeast extract, developed in the 1870s by John Lawson Johnston. It is sold in a distinctive, bulbous jar, and also as cubes and granules. Bovril is owned and distributed by Unilever UK.

Bovril can be made into a drink by diluting with hot water or, less commonly, with milk. It can be used as a flavouring for soups, broth, stews or porridge, or as a spread, especially on toast in a similar fashion to Marmite and Vegemite.