Global Gastronomy: England, Argentina, Russia & Colombia

Vocabulary flashcards covering key dishes, drinks, ingredients, cooking methods and cultural eating terms from the comparative study of English, Argentine, Russian and Colombian gastronomy.

Fish and Chips

Iconic English dish of battered, deep-fried white fish served with fries and malt vinegar.

Sunday Roast

Traditional English family meal featuring roasted meat, potatoes, vegetables and gravy, eaten on Sundays.

Shepherd’s Pie

English baked casserole of minced meat topped with mashed potatoes and browned in the oven.

Ale

Top-fermented English beer style (e.g., Bitter, Pale Ale, Stout) central to pub culture.

Afternoon Tea

British social ritual of drinking black tea with milk alongside scones, sandwiches and pastries around 4 p.m.

Asado

Argentine social tradition of grilling assorted beef cuts slowly over wood or charcoal embers.

Chimichurri

Argentine herb-garlic sauce of parsley, oregano, garlic, vinegar and oil, served with grilled meats.

Empanada

Half-moon pastry filled (often with meat, egg, olives) and baked or fried, popular across Argentina.

Locro

Thick Argentine stew of corn, squash, beans, beef and sausage, eaten on national holidays.

Malbec

Flagship Argentine red wine grape, especially associated with Mendoza.

Mate

National non-alcoholic infusion of yerba mate leaves steeped in hot water and sipped through a metal straw.

Yerba Mate

Dried, ground leaves of Ilex paraguariensis used to prepare mate; symbol of Argentine sociability.

Dulce de Leche

Sweet Argentine caramel spread made by slowly simmering milk and sugar.

Bandeja Paisa

Hearty Colombian platter of rice, beans, ground beef, chicharrón, chorizo, fried egg, plantain, arepa and avocado.

Ajiaco Santafereño

Bogotá chicken-and-potato soup flavored with guasca, served with capers and cream.

Tamal Colombiano

Colombian steamed bundle of corn dough, rice, meats and vegetables wrapped in plantain leaves.

Aguardiente

Clear Colombian anise-flavored spirit distilled from sugar-cane.

Agua de Panela

Hot or cold Colombian drink made by dissolving panela (unrefined cane sugar) in water, often with lime or cinnamon.

Maíz (Corn)

Foundational indigenous grain of Colombia used in arepas, tamales, empanadas and more.

Plátano

Plantain (green or ripe) widely used in Colombian cooking for patacones, tajadas and soups.

Borsch

Russian beet soup with cabbage, potatoes and meat, served with sour cream.

Pelmeni

Russian boiled dumplings filled with minced meat, eaten with butter or sour cream.

Blini

Thin Russian wheat crêpes served with sweet or savory toppings such as caviar or jam.

Vodka

Neutral Russian spirit distilled from grain or potatoes; drunk neat and chilled.

Kvas

Lightly fermented Russian rye-bread drink with low alcohol, consumed as a summer refreshment.

Maslenitsa

Russian ‘Butter Week’ festival before Lent, during which blini are traditionally eaten.

Smetana

Rich Russian sour cream used to garnish soups, blini and meat dishes.

Pan de Centeno

Dense rye bread (chorny khleb) forming a staple of the Russian diet.

Caviar

Salt-cured sturgeon roe regarded as a Russian luxury delicacy.

Zavtrak

Russian term for breakfast, typically a light early meal.

Obed

Russian term for lunch, the main meal of the day taken mid-afternoon.

Uzhin

Russian term for dinner, a lighter evening meal.

Tea Time

British cultural pause around 4–5 p.m. to drink tea and nibble on small snacks.

Cheddar

Firm, aged English cow’s-milk cheese renowned worldwide.

Parrilla

Argentine grill or grate used for slow barbecue cooking over live coals.

Guasca

Aromatic herb essential to flavoring Colombian ajiaco soup.

Arepa

Griddled or baked Colombian corn cake eaten plain or stuffed, staple across the country.