641 Food and drink

Thésaurus Culinaire

"Ce projet a pour objet de constituer plusieurs thésaurus pour Lightroom en français, hiérarchisés, et avec des synonymes (et si possible la traduction anglaise dans les synonymes). Les thésaurus peuvent toucher un domaine précis utile au photographe, et pourront être compilés dans un super thésaurus de vocabulaire contrôlé (qui s'appelera Super Thesaurus Rex). (...)

Coquillages et crustacés
Styles de cuisine
Types de cuisson
Farines et graines
Ustensiles de cuisine"

Eating and Drinking Ability Classification System for Individuals with Cerebral Palsy

"We have developed a new Eating and Drinking Ability Classification System (EDACS) for people with cerebral palsy. EDACS describes five distinct levels of ability using the key features of safety and efficiency (...). Our new Eating and Drinking Ability Classification System (EDACS) offers an alternative to subjective terms such as mild and moderate and severe which have no agreed definition. We developed EDACS by consulting with people with cerebral palsy, parents and experts around the world.


"I·ATE is an interactive multilingual glossary on culinary terms that allows to share common knowledge, discover and preserve related concepts widespread across Europe. (...) I·ATE works on the basis of the relationship between the concept and its designations in the European multilingual environment. The glossary presents a culinary term and its equivalents in the countries in which the concept exists. Every term is linked to a map displaying a geographical area that indicates how gastronomy can go beyond national borders.

Europeana Food and Drink Classification

"The Europeana Food and Drink Classification scheme (EFD classification) is a multi-dimensional scheme for discovering and classifying Cultural Heritage Objects (CHO) related to Food and Drink (FD). To support the broadest possible range of re-use models, we are building upon existing terminologies to develop and apply a multilingual taxonomy for FD collections which will be used to tag, discover and aggregate relevant material by theme."

Lèxic d'additius alimentaris

"Aquest lèxic recull prop de quatre-cents termes que designen els additius alimentaris autoritzats a l’Estat espanyol d’acord amb la normativa vigent. Cada terme inclou les denominacions en català i els equivalents en castellà, francès i anglès, a més del número d’identificació i les seves classes funcionals més habituals, les quals també es poden consultar a través de l’Accés temàtic.

"This lexicon contains about four hundred terms that designate food additives authorized in Spain in accordance with current regulations. Each term includes the equivalent names in Catalan and Spanish, French and English, in addition to the number identification and functional common classes, which can also be accessed via the Access theme.

Glossari de sabors del món

"El Glossari de sabors del món és un recull terminològic de 47 termes treballats amb motiu de les diverses edicions (2012, 2013 i 2014) de la mostra Sabors del món. Sabors del món és una mostra gastronòmica en què es pretén donar a conèixer productes alimentaris i elaboracions culinàries de les diverses cultures que conviuen al barri del Fondo de Santa Coloma de Gramenet. Els objectius últims de la mostra són la promoció del comerç local, la cohesió social i el foment del català com a llengua comuna.

"The Glossary of flavors in the world is a collection of terms 47 terms worked because of the different editions (2012, 2013 and 2014) of the sample flavors of the world. Flavors of the world is a gastronomic which aims to products food and culinary creations of the different cultures that live in the neighborhood Fondo de Santa Coloma de Gramenet. the ultimate goals of the exhibition is to promote local business, social cohesion and the promotion of Catalan as a common language.

Diccionari de procediments culinaris

"Aquest diccionari recull prop de tres-cents termes relatius als procediments culinaris i a les accions que tenen lloc mentre es duen a terme, amb les denominacions i la definició en català i els equivalents en castellà, francès i anglès. Es tracta de la versió en línia del Diccionari de procediments culinaris, editat pel TERMCAT el 2005 i elaborat per Juli Blanco González, Francesc Papió Aznar i Lluís Ignasi Vilà Miquel, amb l'assessorament terminològic del TERMCAT. Les dades originals poden haver estat actualitzades o completades posteriorment pel TERMCAT."

"This dictionary contains about three hundred terms related procedures culinary and actions that occur when carrying out the names and the definition in Catalan and equivalents in Spanish, French and English. This is the version online procedures culinary dictionary, published by TERMCAT 2005 and prepared by Julius Blanco González, Aznar and Luis Francisco Papió Ignasi Miquel Vila, advised TERMCAT terminology. the original data may have been updated or supplemented later by TERMCAT. "