obody would question the fact that Mediterranean cuisine is the healthiest and tastiest in the world but it gets richer with a whole range of flavours coming from different parts of the planet. This is a dictionary of new concepts and cookery products that have lately landed in Barcelona:
Afterwork: one of the many terms of Anglo-Saxon origin that are taking over our language. In this case, the term refers to the fact of going out for a drink after work.
Bao bun: one of the trends in fast food. Baozi or bao is a type of filled bun or bread-like dumpling cooked in the typically Asian steam cooker. It has a whitish appearance, has a mild taste and soft texture. It can be filled with any ingredient and is best eaten warm.
Batch cooking: cooking more over the weekend and less during week days. It can be kept frosted or left in the fridge. It is a way of eating healthy food without having to cook during the week.
Brinner: blend of the terms breakfast and dinner. It consists in eating for breakfast what was left over at dinner and vice versa.
Brunch: another blend of breakfast and lunch. Currently, a popular term. It consists in a rich late breakfast or early lunch, usually eaten outside over the weekends.
Macerated meat: meat that has been left at rest, under special conditions, for 3 or 4 weeks. This process results in comforting flavour, mildness and softness.
Cold brew: technique of preparing coffee through a cold process, using a French cafetière, which results in a coffee that keeps all its nutrients, a light yet fully-flavoured coffee.
Cronut: A US term in origin, a blend of the two typical breakfast ingredients, i.e. croissant and doughnuts.
Crossushi: also called “California croissant” is the result of stuffing a croissant with smoked salmon, nori algae, ginger and other Japanese products, an original creation of the coffee shop chain Mr. Holmes Bakehouse, well known in California or Seoul, the South Korean capital.
Flat White: beverage invented in Australia in the 1980s elaborated with two or three espresso coffee loads topped with a fine layer of micro-froth hot milk. A very similar combination to that of a cappuccino but with less froth, hence its name “flat”.
Flexitarian: term that refers to vegetarians with a flexible diet, to the extent of including, from time to time, dishes containing meat, especially when they visit friends or family or go to restaurants.
Food Truck: Fully-equipped trucks with everything needed to prepare food and sell it in the street. Currently, they are a common and essential feature in fairs, local festivals or popular events.
Foodtrotters: terms defining the foodies who do not hesitate to embark on a journey to other countries in search of good food. Their destinations, rather than cities, are restaurants, chefs, especially local specialities or typical markets.
Kimchi: A staple in the Korean cuisine consisting in turnip, cucumber, Chinese cabbage and other ingredients fermented with salt, with optional garlic sauce, ginger or chili.
Kombucha: sugar-based beverage obtained from a tea fungus fermentation. Unsubstantiated medical properties, like claims that helps prevent hair loss or diminish digestive problems.
Mealsurfing: food movement originating in the United States around 2012 consisting in eating in private homes, usually found through social media, sharing table, tablecloth and chats with total strangers.
Mermaid Toast: a type of toast elaborated with blue and green algae, cream cheese, almond milk and other ingredients. It has a characteristic purple-blue colour.
Mocktails: new term that refers to alcohol-free mixed drinks. Blend of the English words mock and cocktail, it refers to popular good old-fashioned cocktails like San Francisco seen from a new foodie culture perspective.
Poke Bowl: Hawaiian salad made of raw fish, usually tuna or salmon, with rice and vegetables served in a bowl. It tends to include kale, quinoa, avocados, shoots, seeds and several sauces to choose from.
Raw food: diet based on fruits, vegetables, pulses and seeds. Of ecological origin, raw cooked or, cooked at high temperature.
Slow food: movement that prioritizes the idea of eating paying attention not only to what we eat but also how you eat it and how you cook it. The movement promotes local recipes that use natural and 0 km products.
Tempeh: meat alternative from Indonesia obtained by fermenting soy beans in a Rhizopus fungus. It contains proteins like red meats, regenerates intestinal flora and does not produce cholesterol.
Wakame: algae originating in Japan that contains six times more calcium than milk. It is recommended to supply iron deficiency in our diet, is low in calories and has a satiating effect.