anonymous asked:

You should definitely make ice cream with your liquid hydrogen and so I can live out my gastronomic dreams vicariously through you.

u got it kid


Cultural Appropriation is a real, important, and harmful thing, but god damn if it’s not one of the most recklessly abused terms in the social justice lexicon.

Transcription under the cut for accessibility

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The Titanic themed gastronomic dinner that took months of preparations has finally happened.

and it was an absolute BLAST. 

I never had this much fun during an evening in a long time ~ 

I am so glad everything went smoothly and according to plan ( aside a thing or two but everything ended up going very very well ~ ) 

Everyone were so nicely dressed, everyone put a lot of effort into their costumes ( We even had an Iceberg and the freaking door , we laughed so much! ) and the food was just Divine~ ( I planned a menu inspired by what was served on the ship ~ ) 

Our official photographer is processing the photos he took there, so I am just posting what I took with my phone for now ~ but the official photos will be posted later ~ ( for they are MUCH MUUUUCH better quality ahah ) 

I even got a host-gift of a “ Titanic beer”. Flawless ~ 

re: [quest] Chapter 4 “sponse”

Hello!! So … before we get to it, here’s my explanation of what I’m up to with re: quest. So far, I’ve been BURIED in school and, as far as translations go, have mainly been chipping away at outlines/summaries as well as my tagging system to make things as convenient for you guys as I can. But, at the same time, I thought I should give you some kind of content to get the ball rolling! So I spent all day yesterday and today fleshing out my translation for Part 1 of Chapter 4, “Sponse” (I’m pretty close with the rest of the chapter too – just have lotsa editing to do). This chapter is about Hori Chie and Tsukiyama Shuu and is very cute (happy birthday the other day, 2/25, to Hori, btw!!)♥

About my tagging system and overall formatting: so far, my links for desktop are all set. This post will have Part 1 of the chapter in full under the cut (mainly for mobile users). While posts like this will have as much content as I can include in them, I’ll be using posts primarily as way of announcement for updates. All of the translation content will be on my blog’s Quest Navigation Page, which can also be accessed through my translations page on the main navbar (I am aware that these links don’t work for mobile – that’s why I’ll try to put as much content as I can in posts. The issue is that I can’t guarantee content in posts will stay available). Finally, a disclaimer: I’d encourage anyone invested in the Tokyo Ghoul series to buy the official copies of this light novel and its official translations when they are released in your area to support the authors and publishers.

Thank you everyone for your patience and please please please, don’t hesitate to send me corrections/suggestions/asks and messages about this project! It’s a big work in progress, and there will definitely be some mess-ups on my part, but my hope is that we can all enjoy some more of Quest. It’s pretty awesome. – koko♥

Chapter 4: Sponse Part 1
TL: As we all know and love, occasionally Tsukiyama throws in English or French words when he’s talking. Anything he says that’s written in Roman letters in the original Japanese text, I will both italicize and underline. All other emphatic markings only for conveying their own regular emphasis.

   “Alright, now take a picture, of me!”
   “Nahh,” Hori replied, and the conversation was over in 3 seconds. She was watching through the coffee shop’s big windows at the shopping street where people came and went, housewives buying things for dinner and hoisting bulky eco-bags on their shoulders.
   Hori looked like an uncomfortable elementary school student in the chic and relaxed coffee shop where she sat. However, inside, she was already at the level of a college student. Well, actually, she almost never went to college, as she roamed from east to west as a “free camera-man” with her camera, her one hobby, always by her side.

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fancyshaormalover  asked:

If the characters would have to do a scientifical essay on any topic sciene related, what would they choose to do? I have to do this, and I need ideas :'(

Okay, as you know coming up with a proper topic or question for a scientific essay can take weeks or months so I just give some random ideas here, though I just realized some of them could also take up whole doctoral thesis…

Mikasa: On the role of mothers in the axis countries during World War 2
Reiner: Influences of media on sports studio visitors
Bertholdt: How invalidation affects minors in their emotional growth
Annie: Effects of domestication of foreign birds on local biodiversity
Eren: Moral theory of cannibalism
Jean: Eating disorders in young males
Marco: Consequences of the bee dying in the human immune system
Sasha: How industrialization can help farmers instead of marginalizing them
Connie: Fandom cluture and the fetishization of gay men in the western world
Historia: A report on local child support services and orphanages
Armin: A theoretical lookout on how marine life around nuclear areas could evolve
Ymir: Same sex couples in ‘primitive’ societies
Levi: Ace erasure in the queer community
Hanji: Similarities in the Paramecium and the Human
Erwin: Why political ideologies are never working and we failed as a socitey
Nanaba: How the wage gap affects women in gastronomic jobs
Mike: 60+ people in the skateboarding community
Moblit: The effects of alcohol on working morales

Suitors and Smells (and sensations)

Alyn Crawford - you take in a deep breath and know his skin smells of freshly ground grains, flour, the crispness of newly chopped wood. Bread baked in a giant stone oven; the ticklish sensation of sugar and powder on the tip of your nose. Kneading. Crafting. The consistent patience of rolling of dough. It is the comfort of spices swirling into gastronomic harmony, of warm soups and hearty meals, of laughter by the fire and communal spirit and the tenderness that comes with family. You take in another breath and -
There is steel and gunpowder and mud and wiremesh; the stench of sweat; of thundering onward and constant pushing to pierce front lines. Chaos. There is running and shouting and desparate need to win - or to save a life - there isn’t much difference now. You can hear roars of artillery, of everlasting marches and screaming, of souls taken apart by violence and blood (- there is just so much blood)

Leo Crawford - you take in a deep breath and know his skin smells of pages upon pages upon pages of knowledge; new and worn and yellowed and earmarked, and somewhat torn because he was reading too fast and wanted to know what happened next. His is the smell of books: leather-bound, hardbound, paperback, pages held inside a ziplock bag because he dropped it in the bath once. Encyclopedias, codals, annotated texts, forgotten tomes with hidden knowledge and secrets whispered from the gods. You take in another breath and -
A hundred bodies shouting at the same time, screaming over one another, a battle of interests and bottom-lines, of insurmountable pride and extreme prejudice. It is the crushing weight of responsibility. You hear the pounding of the gavel and calling people into order but the voice is lost in the cacophony of ideals and principles and money being exchanged by well-meaning hands and well-meaning looks and (how dare you betray your family like this)

Louis Howard - you take in a deep breath and know his skin is dozens of perfumes and fragrances, of flowers in full bloom: dandelions, orchids, and yawning hibiscus and lush bougainvilleas, of woodlands and barks, of afternoons by the lake and its stillness. His is the scent of adoration and delicacy, of holding on to dreams, tempered - but only ever so slightly - of realism and practicality. His is efficiency and managements but with the tenderest of hearts. You take in another breath and -
A musty bedroom, old and sagging wood, metal bars and grime coated windows; soot and dust - so much undisturbed dust - blanketing untouched linen, the bed, the room, the house. Cobwebs serve as curtains and each door creaks the way a child would but the crib had long been empty and the house long abandoned and forgotten and discarded and (you don’t know what being left alone feels like)

Giles Christophe - you take in a deep breath and know his skin is a coating of pastries and cinnamon and the sweetest powdered things sprinkled generously on confectionaries. It is fountains of chocolate, of stacked sugary delicacies that make you cringe in delight, and the slow dripping of honey from the tip of your tongue. It is soft cushions and even softer beds. You take in another breath and -
Melted wax stamped on proclamation and decrees, of harsh words and harsher laws, of meetings held in the middle of the night and the unshakeable feeling of being constantly watched, hairs on the back of your neck standing on the end. It is ambition and hunger and power that comes with negotiating with a knife to your throat - only you can’t see it just yet. Plots, entrapments, and hidden machinations, of secrets sealed with loyalty or fear and (you thought I would never amount to more than this)

Byron Wagner - you take in a deep breath and you smell ink and parchment, hear them being shuffled into order, given and signed and taken away, a constant flurry of things done and to be done. It is the burning candles late into the wee hours of breaking dawn, of hands guiding you and teaching you the way of things. It is cool summer nights spent dreaming upon the stars; it is musk and privilege, silk sheets and luxury. A firm voice telling you it knows better things. You take in another breath and -
The smell of almost rotting meat and flies; nature having its way with untended wounds. The stench of blood, spilled and pooling, and bodies dragged across stone slabs, of chains clasping against gasping throats, of panic and fear. It is submission, of opening yourself up entirely unto forces you cannot comprehend. You hear the gross sobbing and spilling of tears and drool, and absolute compliance to the haunting of ghosts, or else lose whatever it puny thing it is that you cling on and (I have no use for you now)

Albert Bruckhardt - you take in a deep breath and you smell fabric and cotton and tailored suits, and ever so faintly the smell of vegetables and greens, of freshly plucked apples and strawberries, and the diligence that is required to tending gardens and ensuring that all matters are in working order. It is freshly dug earth. It is grease in the cogs of an infinite clockwork, the constant hurrying about. You smell precision and detail and absolute unquestionable loyalty. You take in another breath and -
You smell horses and leather and the distinct human scent that comes when skin touches a burning blade. Whips and swords and bloody morningstars and the smell of the earth, again, except hastily dug to ease the burden hauling corpses. It is rope to your wrists and manacles around your feet. The teeth-gritting sound of sharpening swords and the roughness of hands to your throat and (I told you! I told you! I told you this isn’t so!)

Nico Meier - you take in a deep breath and you smell early mornings and the warm chamomile tea. His is the scent of fresh linen and beddings, of waking up and finding yourself warmed by the tender rays of the sun; of fresh water drawn for a bath, of lathering soap, and oils on smooth skin. It is peeking through a flutter of eyelids, of delicate china, and the way you chew when you know you have a secret. You take in another breath and -
The stink of sewers and muck and sludge and dozens of other things no longer useful co-mingled with people who have been forgotten and forsaken and bear the burden and shame of being born. It is the underbelly of the city. It is unwashed bodies huddled together to keep warm during winter, of longing and  desperation and feverish desire to live just one more day no matter what, to be something to someone or anyone or everyone and (I just wanted someone to really look at me)

Sid -  you take in a deep breath and you smell freshly squeezed lemon garnished on vodka, of old whiskey and scotch on ice. Alcohol tempered by an even head on more even shoulders. It is the smell of sunny days and running on vast and open fields. His is the smell of constant presence, of laughter and inconsequence of any action you take whatsoever. It is throwing the ball so hard and so far and yet knowing that it will come back to you because it always does. You take in another breath and -
It is the smell of chloroform and gasoline, of clandestine meetings over spiked drinks, of leaning in to whisper only the darkest of secrets. It is the binding of wrists and the gag in your mouth and the shadows at the corner of your eyes. Money constantly passing between hands because loyalty is nonexistent. It is the lightning fast jab you can’t quite see, the paranoia of perpetually holding a dagger under your pillow and (I need you to leave me alone)

Robert Branche - you take in a deep breath and you smell a hundred different paints and a hundred different solvents, and a hundred different canvases on display. His is the scent of splashing watercolor, of mixing colors for rainbows, of standing still and taking in the landscape. It is kneeling down on one knee to take each of you hand to kiss tenderly. His is the scent of restlessness and voyage, the gasps of experiencing things for the first time, of constant change and you take in another breath and -
You smell an old, heavy cape that has never seen the rays of the sun. Myrrh smeared upon two hundred seventy bones. It is the smell of rigidness, of unbendable will.  A thousand voices offering a thousand different advice, not even once considering that the ears that hear cannot bear the weight of the world. It is power thrust upon unready hands and (I did it to protect them, to protect you!)


Procrastination rules my life.
Me: I should work, I have two essays due tomorrow and an exam. Let’s be productive for one day.
15 minutes later me: Do giraffes like watermelon? Let’s search it, read 4 articles about it and watch 10 videos explaining giraffes’ gastronomical preferences.
I should be studying right now.

You say tomato...

For @ripplestitchskein because she suggested it would be worth watching and the stupid idea wouldn’t let me go.

Unbeta-ed, unrealistic and probably unbelievable I actually did it. But its the first finished thing in a long time so there’s that.

Bad pun warning. Just so you know.


She spoke in almost a whisper so as not to startle him, so intent on whatever was on the table in front of him that he seemed not to notice her arrival. Even as she slid into the booth opposite him, he barely looked up from the crisp, white plate that held his attention so thoroughly.

“What’ve you got there?” she asked and he raised his face to hers, eyes filled with the warmth and affection she was used to finding there - but yet there was something else. Before she could see what had captured him, he scooped a final morsel from his plate and into his mouth, tongue darting out across his lips to make sure he had devoured every taste. He gestured briefly to Granny, who stood behind the counter with an amused grin and then turned back to Emma.

“The culinary wonders of this realm sometimes fail to delight me, Swan,” he said, leaning back into his seat with a contented sigh, “but I believe I have finally made a gastronomic discovery of epic proportions. Firm skinned, yet soft with succulent innards that are beyond description. The viscosity is faultless, the perfect texture to please the palate.”

At this, he seemed to lose himself for a moment in reminiscing, his eyes glazing slightly as his lips and tongue worked together as if he could relive the gourmet experience by physical recollection alone.

Emma had eaten at Granny’s. As Killian tripped down whatever epicurean memory lane he was on, she scoured the menu thoroughly, assuming something new must have made its way into its pages.

She was met with the same old onion rings.

Apparently recovered from his food-induced trance, Killian leaned forward again, his face alight with excitement. “And the taste, love,” he sighed, eyes darting towards the kitchen as a server backed through the swinging door, “the taste! Indescribable sweetness with a piquant aftertaste that has left my senses reeling.”

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This Is The Earliest Known Reference To “Gumbo” And Is Found In The Interrogation Records Of A Slave,  New Orleans, September 1764

GUMBO- The Creole Cookery Book, published by the Christian Woman’s Exchange of New Orleans in 1885, calls gumbo making an “occult science” that “should be allowed its proper place in the gastronomical world.”

A dish that originated in southern Louisiana from the Louisiana Creole people during the 18th century. It typically consists primarily of a strongly flavored stock, okra, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions.

According to one suggestion, gumbo is a reinterpretation of traditional African cooking. West Africans used the vegetable okra as a base for many dishes, including soups, often pairing okra with meat and shrimp, with salt and pepper as seasonings. In Louisiana, the dish was modified to include ingredients introduced by other cultural groups. Surviving records indicate that by 1764, African slaves in New Orleans mixed cooked okra with rice to make a meal.  

A more familiar version of the dish was described in an 1879 cookbook by Marion Cabell Tyree. Her Housekeeping in Old Virginia described “Gumbo Filit A La Creole”, a filé-based gumbo with chicken and oysters and spiced with allspice, cloves, red and black pepper, parsley, and thyme. The 1881 cookbook What Mrs. Fisher Knows About Old Southern Cooking, dictated by former slave Abby Fisher, contained three gumbo recipes. “Oyster Gumbo Soup” used a filé base, while “Ochra Gumbo” and “Chicken Gumbo” used okra as a base. Four years later, the cookbook La Cuisine Creole documented eight varieties of gumbo. None used sausage, but almost all of them contained ham.


Ladrien Summer (3/?)

ladrien summer tag


Okay, okay, okay, she could do this.

All Ladybug had to do was go in and… and…

What did she have to do again?

She jolted back from the open window before one of the people milling below could catch sight of her.

She was sitting high on the roof of the studio Adrien was modeling at this week, trying to screw up her courage to just get over herself and dive in, find him, and make out with him in some forgotten closet, but that was proving easier thought than done.

He liked her, he really liked her, but oh god

What did she do now?

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This started out as some notes I made for a fanfic ages ago but the fic never actually got written and I don’t know when or if it ever will be written so here are…

The Legends’ cooking skills from worst to best

Martin: horrible cook

  • After spending his life eating take out and relying on his wife, Martin never really learned to cook. His few attempts on the Waverider were complete disasters and resulted in multiple cases of gastronomical upset among the team. He has since been banned from cooking unless under someone’s direct supervision.

Sara: bad cook

  • Sara has never had much time for cooking and the few times she has tried she’s been annoyed to find that, unlike most things, it doesn’t come naturally to her. Her cooking tends to be bland as well as either undercooked or overcooked, but it’s an improvement over Martin’s simply because it can be choked down if necessary and it has been necessary because no one is brave enough to tell her just how bad her cooking is.

Ray: okay cook

  • Ray is an alright cook but only knows how to cook a few things so he has the tendency to cook the same thing over and over again. People groan whenever it’s his turn to cook dinner because no matter how good it is they really don’t want to have his lasagna for the tenth week in a row. Ray is also easily distracted so his food does occasionally end up burnt.

Amaya: okay cook

  • Amaya is a decent cook as long as she has a recipe to follow. Without one, she tends to get a bit lost and make a mess of things. She never deviates from the recipe and never experiments.

Nate: okay cook

  • Nate is an okay cook but not as good as he thinks he is. Unlike Amaya, he loves to experiment but his experiments, more often than not, end up as disasters.

Snart: good cook

  • After spending his childhood cooking for himself and his sister, Leonard is a pretty good cook. Everything he knows he taught himself through reading recipe books and watching various cooking programs. His specialty is making surprisingly delicious meals from whatever scraps happen to be leftover in the fridge.

Rip: good cook

  • Though he doesn’t often cook much anymore, Rip used to cook for Miranda and Jonas and was quite good. His specialty is baking, originally just biscuits/cookies and small pastries but more recently expanding out into cakes. He was taught how to cook by his adopted mother. She thought it would help keep him out of trouble. It didn’t.

Kendra: good cook

  • With lifetimes of cooking experience at her disposal, Kendra can make amazing meals but she does occasionally produce odd dishes with unique ingredient which were only popular centuries ago and which very few of the Legends are ever brave enough to try.

Jax: very good cook

  • After spending a lot of time cooking with, and later for, his mother, Jax is a very good cook and knows more recipes than any other member of the team. Everyone is always happy when it’s his turn to cook and help themselves to seconds and thirds.

Mick: exceptional cook

  • No one knows how or why but Mick can cook as well as any five star chef. The only problems are: one, Mick only cooks when he’s in the mood which is rare and no amount of cajoling will convince him to make something for you if he’s not, and two, whenever Mick cooks, he has the tendency to set the kitchen on fire. Considering very little in the Waverider’s galley is actually flammable, how he does this will always remain a mystery to Rip.
Spanish Vocabulary - La cocina

Just a note, this post is coming from a different one that was talking about restaurant vocab.

Many of these words are equally useful, but obviously you would need to worry less about knowing mesero/a or camarero/a if you’re talking about the kitchen.

  • el restaurante = restaurant
  • la cocina = kitchen
  • la sala = the room
  • el salón = the large room
  • el bar = the bar
  • la comida = food
  • comestible = edible
  • crudo/a = raw
  • poco hecho/a OR poco cocido/a = rare [meat]
  • medio hecho/a OR medio cocido/a = medium well [meat]
  • bien hecho/a OR bien cocido/a = well done [meat]
  • la comida rápida = fast-food
  • la comida basura = junk food [lit. “trash food”]
  • la mesa = table
  • la silla = chair
  • el plato = dish, plate
  • el tenedor = fork
  • el cuchillo = knife
  • la cuchara = spoon
  • los palillos chinos = chopsticks [lit. “little Chinese sticks”]
  • la servilleta = napkin
  • la copa = wine glass [goblet]
  • el vaso = water glass
  • la taza = coffee cup / teacup
  • la botella = bottle
  • la lata = can (of something) [lit. “tin”]
  • la bebida = drink / beverage
  • el agua (f.) = water [a feminine noun with a masc. article]
  • el alcohol = alcohol
  • el vino tinto = red wine
  • el vino blanco = white wine
  • la cerveza = beer
  • la soda / el refresco / la cola / la gaseosa = soda / pop
  • el café = coffee
  • el té = tea [té negro = black tea, té verde = green tea, té blanco = white tea]
  • el zumo = juice [typically Spain or Mexico]
  • el jugo = juice [typically Latin America]
  • el hielo / el yelo = ice
  • la leche = milk
  • la crema = cream
  • el azúcar = sugar
  • el desayuno = breakfast
  • el almuerzo / la comida = lunch
    [for some places la comida meaning “meal” or “food” is used for a midday meal, while almuerzo is “lunch” as well but less common in some places]
  • la cena = dinner
  • el apertivo = appetizer
  • el plato principal / el plato fuerte = entrée / main dish
  • el postre = dessert
  • el menú / la carta = menu
  • el precio = price
  • la cuenta = the bill
  • la propina = the tip
  • ¿Cuál…? / ¿Cuáles…? - Which…? / Which ones…?

Appliances / Furniture / Rooms

  • el horno = oven
  • la estufa = stove / stovetop
  • el gabinete, los gabinetes = cabinet, cabinets
  • el armario = closet OR cupboard
  • la alacena = cupboard
  • la despensa = cupboard OR pantry
  • la encimera = counter [Spain]
  • el mesón = counter [Colombia]
  • la mesada = counter [Argentina]
  • el tope = counter [Venezuela]
  • el refrigerador = refrigerator
  • la nevera / la heladera / el congelador = freezer / ice box
  • el lavaplatos = dishwasher
  • el microondas = microwave
  • el tostador / la tostadora = toaster
  • la toalla = towel
  • la olla = pot / pan
  • el sartén = skillet
  • la vajilla = silverware / flatware
  • el aparato = device / appliance
  • el electrodoméstico = device / appliance
  • el utensilio, los utensilios = utensils
  • los cubiertos, la cubertería = cutlery / silverware / place settings
  • la batidora = mixer (or potentially “blender”)
  • la licuadora = blender [Latin America mostly]
  • el comedor = dining room
  • la cocina = kitchen
  • poner la mesa = to set the table


  • la carne = meat
  • las verduras = vegetables
  • el pescado = fish (to be eaten)
  • los mariscos = seafood
  • los lácteos = dairy (food group)
  • los granos = grains
  • agrio/a = sour
  • amargo/a = bitter
  • dulce = sweet
  • agridulce = bittersweet
  • sabroso/a = tasty / flavorful
  • salado/a = salty
  • picante = spicy
  • caliente = hot
  • frío/a = cold
  • tibio/a = lukewarm
  • asado/a = roasted
  • sofrito/a = sauteed
  • tostado/a = toasted
  • quemado/a = burnt
  • la grasa = fat
  • el pan = bread
  • el queso = cheese
  • la manteca / la mantequilla = butter [manteca or mantequilla depends on where you are]
  • el aceite = oil
  • el vinagre = vinegar
  • la salsa de tomate / la ketchup / la catsup = ketchup
  • la mostaza = mustard
  • la mayonesa = mayonnaise
  • la salsa = sauce OR salsa
  • la ensalada = salad
  • la carne de res = beef
  • el bistec = steak
  • el puerco = pork
  • la ternera = veal
  • el cordero = lamb
  • el carnero = mutton
  • el pollo = chicken OR poultry
  • el pavo = turkey
  • el jamón = ham
  • la salchica = sausage OR hot dog
  • el tocino = bacon
  • el huevo = egg
  • el camarón / los camarones = shrimp [sometimes seen as la gamba which may be used interchangeably, or for “prawn”]
  • la pasta = pasta
  • el espagueti = spaghetti
  • el macarrón / los macarrones = macaroni [also known as los coditos “little elbows”]
  • los fideos = noodles
  • la sopa = soup
  • la lechuga = lettuce
  • la espinaca = spinach
  • el tomate = tomato
  • la aceituna = olive
  • el ajo = garlic
  • el apio = celery
  • la cebolla = onion
  • la zanahoria = carrot
  • el calabacín = zucchini
  • la berenjena = eggplant
  • el aguacate = avocado
  • el pepino = cucumber
  • el pimiento (rojo/verde) = (red/green) pepper
  • el ají / el chile = pepper [often Bell peppers or spicier peppers]
  • el hongo, la seta = mushroom
  • los frijoles / las alubias / las habichuelas = beans
  • el haba / las habas = beans (bigger, usually) [fava beans OR el haba de cacao is “cocoa beans”, el haba de café “coffee beans]
  • las judías = green beans
  • el legumbre = legume
  • el maíz = corn
  • la papa, la patata = potato
  • las papas/patatas fritas = French fries
  • el arroz = rice
  • la manzana = apple
  • la cereza = cherry
  • la naranja / la mandarina = orange
  • la uva = grape
  • la frambuesa = raspberry
  • la fresa = strawberry [in some places it’s la frutilla]
  • el arándano (azul) / la mora azul = blueberry [in some cases arándano is “blackberry” as well]
  • la mora = blackberry
  • la lima = lime
  • el limón = lemon
  • el durazno / el melocotón = peach [Latin America / Spain, respectively]
  • el coco = coconut
  • la piña / el ananá = pineapple [Latin America / (sometimes) Spain, respectively]
  • la sandía = watermelon
  • la masa = dough (or corn masa)
  • la harina = flour
  • la levadura = yeast
  • la miel = honey
  • la torta / el pastel = cake
  • la torta = pie, cobbler (etc.)
  • el helado = ice cream
  • la tortilla = omelette OR tortilla
  • el cacahuete / el maní = peanut
  • la calabaza = pumpkin
  • la escarcha = frosting
  • glaseado / glacé = frosted / with frosting / glazed
  • la nuez / las nueces = nuts [in general, but also refers to “hazelnut”]
  • la vainilla = vanilla
  • el chocolate = chocolate


  • las especias = spices
  • las hierbas / las yerbas = herbs
  • la sal = salt
  • la pimienta = pepper
  • el salero = salt shaker
  • el pimentero = pepper shaker
  • el pimentón = paprika
  • la albahaca = basil
  • el orégano = oregano
  • el comino = cumin
  • el cardamomo = cardamom
  • el hinojo = fennel
  • la pimienta de Jamaica = allspice [Jamaican allspice]
  • la (pimienta de) cayena = cayenne pepper
  • la canela = cinnamon
  • el anís = anise
  • el clavo, los clavos = cloves
  • el jengibre = ginger
  • el enebro = juniper
  • la cúrcuma = tumeric
  • el cilantro / el coriandro = coriander
  • el eneldo = dill
  • el azafrán = saffron
  • el perejil = parsely
  • la salvia = sage
  • el romero = rosemary
  • el tomillo = thyme
  • la hoja/hojita de laurel = bay leaf
  • la menta = mint
  • la hierbabuena / la yerbabuena = peppermint


  • el alcohol = alcohol
  • alcohólico/a = alcoholic / with alcohol
  • la bebida alcohólica = alcoholic drink/beverage
  • el trago = shot
  • una copa = a glass (of wine / alcohol)
  • el vino tinto = red wine
  • el vino blanco = white wine
  • la soda = seltzer / club soda
  • el refresco / la gaseosa / la cola = soda / pop / cola
  • ___ con gas = sparkling ___
  • sobre hielo / con hielo = on the rocks / with ice
  • el ron = rum
  • la ginebra = gin
  • el jerez = sherry
  • la cerveza = beer
  • la cerveza negra / oscura = ale
  • la cerveza inglesa / la cerveza de malta = ale
  • la cerveza rubia / lager = lager
  • la cerveza tirada / de barril = draft beer
  • la tequila = tequila
  • la vodka = vodka
  • el sake = sake
  • el aguamiel / el hidromiel = mead
  • el whisky / el whiskey = whiskey
  • el (whisky) escocés = scotch
  • el Bourbon / borbón = Bourbon
  • el brandy = brandy
  • el coñac = cognac
  • el champán = champagne
  • la sidra = cider
  • el licor = liquor / liqueur
  • el cóctel = cocktail
  • la coctelera = cocktail shaker
  • agitar la coctelera = to shake the shaker
  • mezclar = to mix


*Note: Most cuisines also function as nationalities or ethnicities. The main difference is that cuisine is implied to be regional, and feminine.

I say feminine because the adjectives that follow are often in reference to la comida “food”, la cocina “cuisine / way of cooking”, or in very formal settings it's la gastronomía.

  • la cocina = cuisine / cooking style
  • la cocina buena = fine dining / good cooking
  • la gastronomía = gastronomy / cooking
  • gastronómico/a = related to food and dining / gastronomical
  • la comida china = Chinese food
  • la comida italiana = Italian food
  • la comida mexicana = Mexican food
  • la comida española = Spanish food
  • la comida francesa = French food
  • la comida india / hindú = Indian food
  • la comida japonesa = Japanese food
  • la comida rusa = Russian food
  • la comida griega = Greek food
  • la comida marroquí = Morroccan food
  • la comida vietnamita = Vietnamese food
  • la comida mediterránea = Mediterranean Food
  • la cocina francesa = French cooking / French cuisine
  • la cocina mexicana = Mexican cooking / Mexican cuisine
  • la gastronomía de Francia = French cuisine
  • [etc.]


  • la comida = meal
  • el desayuno = breakfast
  • el ayuno = a fast / fasting
  • ayunar = to fast / to go without eating
  • desayunar = to eat breakfast
  • *la comida = lunch
  • *comer = to eat lunch
  • *el almuerzo = to eat lunch
  • *almorzar = to eat lunch
  • la cena = dinner
  • cenar = to eat dinner
  • merendar = to snack
  • la merienda = a snack
  • *la merienda = tea time / high tea [dated, and very British]
  • *merendar = to take tea [dated, and very British]
  • el postre = dessert
  • la tapa, las tapas = tapas / bar food / food to be eaten with alcohol, usually at a bar
  • comer = to eat
  • beber = to drink
  • picotear = to snack in between meals / to nibble on something / to peck at
  • comerse = to eat up / to devour / to consume [more common in spoken Spanish in some places]
  • Provecho / Buen provecho / Que aproveche(n) = Enjoy the meal / Bon appétit

*Note: There are some places that will use comer or la comida to mean “lunch” rather than el almuerzo or almorzar.

This is considered a regionalism, but it can qualify as a partial false cognate in that someone would see comer and think “to eat”… not necessarily “to eat lunch”.

It’s really defined by context, but the way I list it is more how it shows up in a textbook.


  • alérgico/a = allergic
  • carnívoro/a = meat-eater
  • vegetariano/a = vegetarian
  • vegano/a = vegan
  • camarero/a = waiter / waitress [more Europe]
  • mesero/a = waiter / waitress [more Latin America]
  • el chef / la chef = chef
  • el cocinero, la cocinera = cook
  • panadero/a = baker [often bread; el pan]
  • pastelero/a OR repostelero/a = pastry chef
  • el restaurador / la restauradora = restaurant owner
  • el dueño / la dueña = owner
  • el jefe / la jefa = boss
  • el / la ayudante = helper
  • empleado/a = employee
  • repartidor / repartidora = delivery person
  • el/la recepcionista = receptionist / host(ess) / person answering the phones
  • cajero/a = cashier
  • [There isn’t really a word for a “host” or “hostess” in Spanish in the sense of someone who greets you and seats you. A “host” will be anfitrión / anfitriona but that’s more someone who invites you to their house]


  • ser alérgico/a a algo = to be allergic to something
  • poner la mesa = to set the table
  • limpiar = to clean
  • comer = to eat
  • beber = to drink
  • tomar = to eat, to drink, to take
  • pedir = to ask for, to order [in the sense of making a request for food]
  • traer = to bring
  • servir = to serve
  • servir un vaso de agua = to pour a glass of water
  • poner un vaso de agua = to pour a glass of water
  • llevar = to carry
  • pagar = to pay
  • pagar en efectivo = to pay in cash
  • pagar 
  • ayudar = to help
  • recomendar = to recommend
  • hacer = to do, to make
  • cortar = to cut
  • quemar = to burn
  • helar, congelar = to freeze
  • enfriar = to chill
  • calentar = to heat up
  • cocinar = to cook
  • sofreír = to saute
  • asar = to roast
  • batir = to stir
  • hervir = to boil
  • mezclar = to mix
  • hornear = to bake in the oven
  • amasar = to knead dough
  • glasear / escarchar = to frost (something)
  • añadir = to add in
  • endulzar = to sweeten
  • gustar = to like
  • probar = to taste / to try
  • salar = to add salt
  • sazonar, aliñar, aderezar = to season, to add spices
  • reservar = to reserve
  • masticar = to chew
  • morder = to bite
  • lamer = to lick
  • tragar = to swallow
  • eructar = to burp
  • sorber = to sip
  • saber a = to taste like
  • oler a = to smell like
  • incluir = to include
  • llevar = for a dish to contain (something)
  • el plato lleva… = the dish contains…
  • ¿Qué lleva este plato? = What does this dish contain? 

etsyfindoftheday | gift blitz 2015: for the DIY lover | 12.11.15

featured: make your own bubble tea kit by sandyleaffarm

sandyleaffarm’s food-related DIY boxes range from intoxicating beverages (read: WINE and beer) to tasty cheeses to molecular gastronomic ones like this bubble tea kit! do YOU like boba? i love it … and i’d love to try this superfun project.