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Aspic is a dish in which ingredients are set into a gelatin
made from a meat stock or consommé. It is also known as cabaret...
Atta laevigata is
known in northern South America as hormiga culona (roughly translated as
"large-bottomed ant) or as bachaco. It has been eaten for hundreds of
years, as a tradition inherited of pre-Columbian cultures as the Guanes...
A balut is a fertilized duck (or chicken) egg with a
nearly-developed embryo inside that is boiled and eaten in the shell.
Popularly believed to be an aphrodisiac and considered a
high-protein, hearty snack, balut are mostly sold by street vendors...
Carpaccio is a dish of raw meat or fish (such as beef,
veal, venison, salmon or tuna) generally thinly sliced or pounded thin and
served as an appetizer...
Caviar is the processed, salted roe of certain species of
fish, most notably the sturgeon (black caviar) and the salmon (red caviar). It
is commercially marketed worldwide as a delicacy and is eaten as a garnish or a
spread; for example, with hors d'œuvres...
Century egg, also known as preserved egg, is a Chinese cuisine
ingredient made by preserving duck, chicken or quail eggs in a mixture
of clay, ash, salt, lime, and rice hull for several weeks to several
months, depending on the method of processing...
Escargot is a dish of cooked land snails, usually served as
an appetizer. The word is also sometimes applied to the living snails of those
species which are commonly eaten. Escargot is
the French word for snail...
Foie gras (French for "fat
liver") is a food product made of the liver of a duck or goose that has been
specially fattened. This fattening is typically achieved through gavage
(force-feeding) corn, according to French law...
Frogs' legs are one of the better-known delicacies of French
and Cantonese cuisine. They are also eaten in other regions, such as the
Caribbean, the region of Alentejo, in Portugal, northwest Greece, Piemonte in
Italy, Spain and the Midwest southern regions of the U.S. ...
Gravlax or gravad lax (Swedish), gravad laks (Danish),
gravlaks (Norwegian, Danish), graavilohi (Finnish), graflax
(Icelandic) is a Scandinavian dish consisting of raw salmon, cured in salt,
sugar, and dill...
Lahpet is Burmese for fermented or pickled tea.
Myanmar, formerly Burma, is one of very few countries where tea is eaten as well
as drunk. Its pickled tea is unique in the region, and is regarded as the
Pempek, Mpek-mpek or Empek-empek is a delicacy from Palembang,
Indonesia, made of fish and sago
(a starch extracted from the pith of sago palm stems). Pempek is served together with a dark, rich sauce called
cuka (lit. vinegar) and Baso Palembang...
Pickled herring is a delicacy in Europe, and has become a
part of Baltic, Scandinavian, German, Eastern Slavic and Jewish cuisine. Most
cured herring uses a two-step curing process. Initially, herring is cured with
salt to extract water...
Sashimi is a Japanese delicacy primarily consisting of very fresh raw seafood, sliced
into thin pieces and served with only a dipping sauce, depending on the fish, and
simple garnishes such as shiso (perilla,
also known as Japanese basil)and
shredded daikon radish...
Smoked salmon is a preparation of salmon, typically a fillet
that has been cured and then hot or cold smoked. Due to its moderately high
price, smoked salmon is considered a delicacy...
Steak tartare is a meat dish made from finely chopped or
ground raw beef or horse meat. Tartare can also be made by thinly slicing a high
grade of meat such as strip steak, marinating it in wine or other
spirits, spicing it to taste, and then chilling it...
Usban is a well-known Libyan dish made by stuffing the
entrails of animals after going through an intensive cleaning, usually sheep,
but also, cattle and camels. The main ingredients of the stuffing are rice,
parsley, meat and pluck...