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A thesaurus (pl.: thesauri or thesauruses), sometimes called a synonym dictionary or dictionary of synonyms, is a reference work which arranges words by their meanings (or in simpler terms, a book where one can find different words with similar meanings to other words), [1] [2] sometimes as a hierarchy of broader and narrower terms, sometimes simply as lists of synonyms and antonyms.
Antonyms are words with opposite or nearly opposite meanings. For example: hot ↔ cold, large ↔ small, thick ↔ thin, synonym ↔ antonym; Hypernyms and hyponyms are words that refer to, respectively, a general category and a specific instance of that category. For example, vehicle is a hypernym of car, and car is a hyponym of vehicle.
Fine food, the principal study of gastronomy. Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1]
Gastrophysics is a scientific discipline that focuses on investigations of aspects of gastronomy and cooking that relates to phenomena, which can be described and explained in a frame of physics, physical chemistry, chemistry, and associated sciences.
Hindi: कल and Urdu: کل (kal) may mean either "yesterday" or "tomorrow" (disambiguated by the verb in the sentence).; Icelandic: fram eftir can mean "toward the sea" or "away from the sea" depending on dialect.
In science, third grade students are taught basic physics and chemistry. Weather and climate are also sometimes taught. The concept of atoms and molecules are common, the states of matter, and energy, along with basic chemical elements such as oxygen, hydrogen, gold, zinc, and iron. Nutrition is also sometimes taught in third grade along with ...
Although it is common for them to be used as synonyms, the truth is that "traditional" cuisine and "typical" cuisine are considered two different concepts according to culinary anthropology; The first refers to culinary customs that are invariably inherited orally, on a small scale in the family, and a large scale in a community as part of its culture and identity.
Investigating culinary and gastronomical proverbs, sayings and old wives' tales; Exploring existing recipes; Introducing new tools, ingredients and methods into the kitchen; Inventing new dishes; Using molecular gastronomy to help the general public understand the contribution of science to society
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