All words about food and beverage

Because the 1905 law on the food trade places "loyalty" at its core,
because hammers are not screwdrivers, and practicing a trade requires a refined vocabulary,
because knowledge is essential (and confusion is always harmful),
because words are our shared, social treasure
, because...

... we have gradually compiled this Glossary of Taste Professions .
To create it, we have drawn as much as possible from the CNRS's digitized Treasury of the French Language , but also from the CNRTL, the Dictionary of the French Academy, etc. And even if the references are not yet all given, they will be, and the initial idiosyncrasies will be eradicated.

The Glossary was built up gradually, and the entries became increasingly detailed over time. It wasn't limited to classic cuisine, but also incorporated elements of modern cuisine, molecular gastronomy, and note-by-note cooking. Moreover, it doesn't just cover "cooking," but also pastry making, bread baking, charcuterie, oenology, and more.

Note that the different letters can be accessed via the following page.

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Letter H

Letter I

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Letter M

Letter N

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Letter Q

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Letter Y

Letter Z