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Abondance

Abondance  

Abondance (also called tomme d'Abondance) is a firm cheese produced in Savoie, in southeastern France. It is made from milk of the Abondance breed of cattle—whence its name.
absinthe

absinthe  

A green aniseed-flavoured liqueur, originally flavoured with wormwood, although this is now banned owing to its toxicity; in the 19th and early 20th centuries drinking absinthe was regarded as a sign ...
acid drops

acid drops  

Boiled sweets with sharp flavour from tartaric acid (originally called acidulated drops); known as sourballs in the USA.
adulteration

adulteration  

The addition of substances to foods etc. in order to increase the bulk and reduce the cost, with intent to defraud the purchaser. Common adulterants are starch in spices, water in milk and beer, etc. ...
Advertising Cookbooklets and Recipes

Advertising Cookbooklets and Recipes  

Since the mid-nineteenth century, recipes have been used to sell products. At first, recipes were incidental to the products advertised. Publishers hoped that readers interested in the recipes would ...
advocaat

advocaat  

Advocaat, a thick, sweet, creamy, yellow, alcoholic drink of Dutch origin, is made from egg yolks and brandy. It does not seem to have become well known in Britain until the 1930s. Its name in Dutch ...
African American Food

African American Food  

This entry includes two subentries: To the Civil WarSince EmancipationTo the Civil WarSince EmancipationThere are multiple aspects to African American foodways, and a survey of them requires ...
aiguillette

aiguillette  

A thin strip or slice of cooked poultry, meat, or fish.
aïoli

aïoli  

Garlic-flavoured mayonnaise used in Provençal cooking. See also salad dressing.
Airplane Food

Airplane Food  

United Airlines, a pioneer in the industry, was the only airline to serve meals on trays from the beginning of commercial aviation. While other airlines had copilots passing out sandwiches ...

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