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Eating food Drinking Swallowing Brushing teeth Afrikaans: nom, gomf gloeg gloeg gloeg Albanian: ham, kërr, krrëk ham-ham, njam-njam llup, gllup välmos-fësh, fër-fër Arabic: hum-hum humm شرب (sharib) Azerbaijani: nəm nəm qurt qurt fıç fıç Basque: kosk, hozk mauka mauka zurrut klik Batak: nyaum nyaum guk Bengali
As the Dutch Republic entered its Golden Age, lavish dishes became available to the wealthy middle class as well.The Dutch East India Company monopolised the trade in nutmeg, clove, mace and cinnamon, [15] provided in 1661 more than half of the refined sugar consumed in Europe, [16] and was the first to import coffee on a large scale to Europe, popularising the concept of coffee houses for the ...
"Going Dutch" (sometimes written with lower-case dutch) is a term that indicates that each person participating in a paid activity covers their own expenses, rather than any one person in the group defraying the cost for the entire group. The term stems from restaurant dining
A Dutch lunch is a meal primarily focused on delicatessen foods such as cured meats, cheeses, and sausages, and occasionally alcohol. Merriam-Webster describes it as "an individual serving of assorted sliced cold meats and cheeses". [1] There has been controversy on whether the term "Dutch" refers to a meal in the Netherlands style or the ...
In Italian cuisine eels from the Valli di Comacchio, a swampy zone along the Adriatic coast, are especially prized along with freshwater eels of Bolsena Lake. [citation needed] Eels are popular in the cuisines of Northeast India. [citation needed] Freshwater eels, known as kusia in Assamese, are eaten with curry, [10] often with herbs. [11]
A bizarre and relatively new tradition in the Netherlands has it that, every 29 November, Dutch families should sit down for dinner with a pancake on their heads in order to wish one another “a ...
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
Peasants by the Hearth, 1560, by Pieter Aertsen. The three-meal-regimen so common today did not become a standard until well into the modern era. [4]In most parts of Europe, two meals per day were eaten, one in the early morning to noon and one in the late afternoon or later at night.