"위키백과:문서 작성 요청/문화·예술"의 두 판 사이의 차이

*과일: [[미션 (포도)]] ([[:en:Mission (grape)|en]]) – [[베리 (과일)]] ([[:en:Berry|en]]) – [[산물]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/sanmul/]) – [[시라 (포도)]] ([[:en:Syrah|en]]) – [[신선 포도]] ([[:en:Table grape|en]]) – [[자두 (열매)]] ([[:en:Plum|en]]) – [[잔테 쿠란트]] ([[:en:Zante currant|en]]) – [[재래감]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/jeju-native-persimmon/]) – [[청견]] ([[:en:Kiyomi|en]]) – [[청실배]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/maisan-green-pear/]) – [[캔털루프]] ([[:en:Cantaloupe|en]]) – [[파라시]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/parasi/]) – [[푸렁이]] – [[피노 그리]] ([[:en:Pinot gris|en]]) – [[피오네 (포도)]] ([[:en:Pione (grape)|en]]) – [[홍로]] – [[홍옥 (사과)]] ([[:en:Jonathan (apple)|en]]) – [[황실배]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/namyangju-meokgol-hwangsil-pear/])<!--학명이 있는 식물은 [[위키백과:문서 작성 요청/자연과학#식물]]에 적어주세요.-->
*채소·허브: [[국수호박]] ([[:en:Spaghetti squash|en]]) – [[꼬투리콩]] ([[:en:Green bean|en]]) – [[도토리호박]] ([[:en:Acorn squash|en]]) – [[땅콩호박]] ([[:en:Butternut squash|en]]) – [[루타바가]] ([[:en:Rutabaga|en]]) – [[묵나물]] – [[부케 가르니]] ([[:en:Bouquet garni|en]]) – [[마 (뿌리)]] ([[:en:Yam (vegetable)|en]]) – [[비트 (뿌리)]] ([[:en:Beetroot|en]]) – [[사보이 양배추]] ([[:en:Savoy cabbage|en]]) – [[산사이]] ([[:en:Sansai|en]]) – [[세라노 고추]] ([[:en:Serrano pepper|en]]) – [[실링 마하바]] ([[:en:Siling mahaba|en]]) – [[에르브 드 프로방스]] ([[:en:Herbes de Provence|en]]) – [[오가리 (음식)]] – [[오이류]] ([[:en:Melon|en]]) – [[칼소트]] ([[:en:Calçot|en]]) – [[토종동아]] – [[토종배추]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/damyang-native-cabbage/]) – [[플럼 토마토]] ([[:en:Plum tomato|en]]) – [[홍감자]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/ulleung-red-potato/])<!--학명이 있는 식물은 [[위키백과:문서 작성 요청/자연과학#식물]]에 적어주세요.-->
*유제품: [[가공치즈]] ([[:en:Processed cheese|en]]) – [[가말로스트]] ([[:en:Gamalost|en]]) – [[다나블루]] ([[:en:Danish Blue Cheese|en]]) – [[다히]] ([[:en:Dahi (curd)|en]]) – [[라욜 (치즈)]] ([[:en:Laguiole cheese|en]]) – [[리바로 (치즈)]] ([[:en:Livarot cheese|en]]) – [[마온 치즈]] ([[:en:Mahón cheese|en]]) – [[마춘]] ([[:en:Matzoon|en]]) – [[만체고 치즈]] ([[:en:Manchego|en]]) – [[몬터레이 잭]] ([[:en:Monterey Jack|en]]) – [[바슈랭]] ([[:en:Vacherin|en]]) – [[보포르]] ([[:en:Beaufort cheese|en]]) – [[브루노스트]] ([[:en:Brunost|en]]) – [[브리 드 모]] ([[:en:Brie de Meaux|en]]) – [[블뢰 도베르뉴]] ([[:en:Bleu d'Auvergne|en]]) – [[삼쇠]] ([[:en:Samsø cheese|en]]) – [[샤우르스 (치즈)]] ([[:en:Chaource cheese|en]]) – [[숌]] ([[:en:Chaumes|en]]) – [[스카모르차]] ([[:en:Scamorza|en]]) – [[스위스 치즈]] ([[:en:Swiss cheese|en]]) – [[시레네]] ([[:en:Sirene|en]]) – [[아봉당스]] ([[:en:Abondance cheese|en]]) – [[아펜첼러]] ([[:en:Appenzeller cheese|en]]) – [[얄스베르그 (치즈)]] ([[:en:Jarlsberg cheese|en]]) – [[오악사카 치즈]] ([[:en:Oaxaca cheese|en]]) – [[유청 치즈]] ([[:en:Whey cheese|en]]) – [[자미드]] ([[:en:Jameed|en]]) – [[추르피]] ([[:en:Chhurpi|en]]) – [[카브랄레스 치즈]] ([[:en:Cabrales cheese|en]]) – [[카슈카발]] ([[:en:Kashkaval|en]]) – [[캄보촐라]] ([[:en:Cambozola|en]]) – [[캉탈 (치즈)]] ([[:en:Cantal cheese|en]]) – [[코티하 치즈]] ([[:en:Cotija cheese|en]]) – [[콤파운드 버터]] ([[:en:Compound butter|en]]) – [[콩테 (치즈)]] ([[:en:Comté cheese|en]]) – [[테트 드 무안]] ([[:en:Tête de Moine|en]]) – [[톰 프레슈]] ([[:en:Tome fraîche|en]]) – [[틸지터]] ([[:en:Tilsit cheese|en]]) – [[파그 치즈]] ([[:en:Pag cheese|en]]) – [[푸름 당베르]] ([[:en:Fourme d'Ambert|en]]) – [[헤르고르소스트]] ([[:en:Herrgårdsost|en]])
*육류: [[갈비덧살]] – [[갈비살]] – [[꽃갈비]] – [[꽃등심살]] – [[꾸리살]] – [[녹설]] – [[도가니살]] – [[돼지고기 부위]] ([[:en:Cut of pork|en]]) – [[뒷사태]] – [[라운드]] ([[:en:Round steak|en]]) – [[립 (쇠고기)]] ([[:en:Standing rib roast|en]]) – [[립아이]] ([[:en:Rib eye steak|en]]) – [[마구리]] – [[뭉치사태]] – [[보섭살]] – [[본갈비]] – [[부채덮개살]] – [[브리스킷]] ([[:en:Brisket|en]]) – [[살치살]] – [[삼각살]] – [[상박살]] – [[서로인]] ([[:en:Sirloin steak|en]]) – [[설기머리살]] – [[설기살]] – [[쇠심]] ([[:en:Tendon as food|en]]) – [[쇠족]] ([[:en:Cow's trotters|en]]) – [[쇼트 로인]] ([[:en:Short loin|en]]) – [[쇼트 립]] ([[:en:Short ribs|en]]) – [[수구레]] – [[아랫등심살]] – [[아롱사태]] – [[안창살]] – [[앞다리살]] – [[앞사태]] – [[앞치마살]] – [[업진살]] – [[업진안살]] – [[우둔살]] – [[윗등심살]] – [[육즙]] – [[제비추리]] – [[참갈비]] – [[척 (쇠고기)]] ([[:en:Chuck steak|en]]) – [[치마살]] ([[:en:Skirt steak|en]]) – [[치마양지]] – [[토시살]] – [[토종닭]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/hyunin-native-black-chicken/]) – [[플랭크]] ([[:en:Flank steak|en]]) – [[플레이트 (쇠고기)]] ([[:en:Beef plate|en]]) – [[필레 미뇽]] ([[:en:Filet mignon|en]]) – [[홍두깨살]]
**가공 육류: [[루가오 햄]] ([[:en:Rugao ham|en]]) – [[무스타마카라]] ([[:en:Mustamakkara|en]]) – [[미르까즈]] ([[:en:Merguez|en]]) – [[부레보르스]] ([[:en:Boerewors|en]]) – [[불리 비프]] ([[:en:Bully beef|en]]) – [[브라트부르스트]] ([[:en:Bratwurst|en]]) – [[살피캉]] ([[:pt:Salpicão|pt]]) – [[세르벨라]] ([[:en:Cervelat|en]]) – [[쉬안웨이 햄]] ([[:en:Xuanwei ham|en]]) – [[슈바르츠발트 햄]] ([[:en:Black Forest ham|en]]) – [[안푸 햄]] ([[:en:Anfu ham|en]]) – [[알례이라]] ([[:en:alheira|en]]) – [[쿠이발리하]] ([[:en:Kuivaliha|en]]) – [[크리스마스 햄]] ([[:en:Christmas ham|en]]) – [[파리녜이라]] ([[:en:farinheira|en]]) – [[파이아]] ([[:pt:Paia|pt]]) – [[파이우]] ([[:en:Paio|en]]) – [[프라하 햄]] ([[:en:Prague Ham|en]]) – [[프레준투]] ([[:en:Presunto|en]]) – [[피암브르]] ([[:pt:Fiambre|pt]]) – [[햄 소시지]] ([[:en:Ham sausage|en]]) – [[헤드 치즈]] ([[:en:Head cheese|en]])
*생선·해산물: [[레드 캐비아]] ([[:en:Red caviar|en]]/[[:ru:Красная икра|ru]]) – [[을문이]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/eulmooni-2/])
*기타 식재료: [[녹말국수]] – [[로열 아이싱]] ([[:en:Royal icing|en]]) – [[무나보이]] ([[:en:Egg butter|en]]) – [[민스미트]] ([[:en:Mincemeat|en]]) – [[비양조 양념]] ([[:en:Non-brewed condiment|en]]) – [[빵효모]] ([[:en:Baker's yeast|en]]) – [[사고 (녹말)]] ([[:en:Sago|en]]) – [[생초콜릿]] ([[:en:Raw chocolate|en]]) – [[세반]] – [[제과용 초콜릿]] ([[:en:Baking chocolate|en]]) – [[칼싹두기]] – [[쿠르부용]] ([[:en:Court-bouillon|en]]) – [[포스미트]] ([[:en:Forcemeat|en]]) – [[포피에트]] ([[:en:Paupiette|en]]) – [[합성착향료]] – [[해삼]] ([[:en:Sea cucumber as food|en]])
*일반: [[국물 국수]] ([[:en:Noodle soup|en]]) – [[반숙 달걀]] ([[:en:Coddled egg|en]]) – [[볶음 국수]] ([[:en:Fried noodles|en]]) – [[비빔 국수]] ([[:zh:拌麵|zh]]) – [[양탕]] ([[:en:Tripe soups|en]]) – [[요리 (음식)]] ([[:en:Dish (food)|en]]) – [[중동 요리]] ([[:en:Middle-Eastern cuisine|en]]) – [[치즈와 크래커]] ([[:en:Cheese and crackers|en]])
*아시아: [[코코넛 수프]] ([[:en:Coconut soup|en]])
**한국: [[가보]] – [[각색편]] – [[감복]] – [[감사과]] – [[감자옹심이]] ([[:en:Gamja-ongsimi|en]]) – [[감자정과]] – [[강회 (음식)]] – [[개성경단]] – [[거위젓]] – [[건시단자]] – [[건짐국수]] – [[게감정]] – [[게알젓]] – [[계강과]] – [[계초정]] – [[과실채]] – [[과증]] – [[관전자]] – [[기장밥]] – [[김치 버거]] ([[:en:Kimchi burger|en]]) – [[꿀떡]] – [[꿩엿]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/pheasant-yeot/]) – [[낙지호롱]] – [[난면]] – [[녹말편]] – [[누름적]] – [[담북장]] – [[당수]] – [[대추곰]] ([[:en:Daechu-gom|en]]) – [[대통밥]] – [[들쭉단묵]] – [[떡고추장]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/tteok-kochujang/]) – [[나화]] – [[녹말다식]] – [[마름묵]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/mareummuk/]) – [[매저]] – [[메밀전병]] – [[모과수]] – [[모과청]] ([[:en:Mogwa-cheong|en]]) – [[몸국]] – [[무리죽]] – [[물김치]] – [[물회]] – [[밀랍떡]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/milrap-tteok-beeswax-rice-cake/]) – [[밀전병]] – [[박계]] – [[백숙병]] – [[버무리]] – [[범벅]] – [[별작면]] – [[보쌈김치]] – [[부아초]] – [[북어보푸라기]] – [[비지장]] – [[빈사과]] – [[삭힌김치]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/yesan-sakhin-kimchi-2/]) – [[산자]] – [[삼합]] – [[상화떡]] – [[석탄병]] – [[섭국]] – [[소적 (음식)]] – [[속미음]] – [[송기떡]] – [[수리취떡]] – [[수단 (음식)]] ([[:en:Sudan (beverage)|en]]) – [[수면 (음식)]] – [[수볶음]] – [[수수옴팡떡]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/susuompangtteok/]) – [[수짠지]] – [[순두부]] – [[숭어국]] ([[:en:Sungeo-guk|en]]) – [[숭채만두]] – [[승가기]] – [[승기악탕]] – [[실고추]] ([[:en:Chili thread|en]]) – [[싸장]] – [[쌀풀]] ([[:en:Rice glue|en]]) – [[쌈떡]] – [[약엿]] – [[알고명]] ([[:en:Egg garnish|en]]) – [[알송편]] – [[양서리목]] – [[어간장]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/fish-soy-sauce/]) – [[어물새김]] – [[어복장국]] – [[어복쟁반]] – [[어알탕]] – [[어육장]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/royal-fish-and-meat-paste/]) – [[어채]] – [[어탕]] – [[언감자떡]] – [[연어두부]] – [[연포]] – [[오미란 (음식)]] – [[오미자화채]] ([[:en:Omija-hwachae|en]]) – [[오병]] – [[오이지]] – [[오징어젓]] ([[:en:Ojingeo-jeot|en]]) – [[오향장육]] – [[올챙이묵]] – [[옻닭]] – [[요화과]] – [[용떡]] – [[용봉탕]] – [[유두면]] – [[은어죽]] ([[:en:Euneo-juk|en]]) – [[응이]] – [[잡곡밥]] – [[잣박산]] – [[잣편]] – [[장국죽]] ([[:en:Jangguk-juk|en]]) – [[장떡]] – [[쟁반국수]] – [[제비쑥떡]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/jaebissuktteok/]) – [[조롱이떡]] – [[조치]] – [[주물럭]] – [[주악 (음식)]] – [[준치김치]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/junchi-kimchi/]) – [[중배끼]] – [[진주면]] – [[짠지]] – [[차노치]] ([[:en:Chanochi|en]]) – [[차수과]] – [[창난젓]] – [[창면]] – [[초계탕]] – [[추포탕]] – [[칠게젓]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/chilgaejeotgal/]) – [[콩자반]] – [[튀김찜]] – [[팔보당]] – [[팔보두부]] – [[팔진고]] – [[편수]] – [[포쌈]] – [[푸른콩장]] ([https://www.fondazioneslowfood.com/en/slow-food-presidia/jeju-island-fermented-soybean-paste/]) – [[한국의 볶음밥]] ([[:en:Bokkeum-bap|en]]) – [[행인죽]] – [[호두당]] – [[호박떡]] ([[:en:Hobak-tteok|en]]) – [[혼돈병]] – [[혼돈자]] – [[홍사면]] – [[흑임자죽]] ([[:en:Heugimja-juk|en]])
**라오스: [[꼬이]] ([[:en:Koi (dish)|en]]) – [[삥까이]] ([[:en:Kai yang|en]])
**레반트: [[툼]] ([[:en:Toum|en]])
**말레이시아: [[나시 다강]] ([[:en:Nasi dagang|en]]) – [[카리 크팔라 이칸]] ([[:en:Fish head curry|en]]) – [[혹꺈미]] ([[:en:Hokkien mee|en]])
**몽골: [[보르츠]] ([[:en:Borts|en]])
**미얀마: [[러패]] ([[:en:Lahpet|en]]) – [[몬띠]] ([[:en:Mont di|en]])
**베트남: [[까오러우]] ([[:en:Cao lầu|en]]) – [[껌떰]] ([[:en:Cơm tấm|en]]) – [[꼼]] ([[:en:Cốm|en]]) – [[냄쭈어]] ([[:en:Nem|en]]) – [[띠엣까인]] ([[:en:Tiết canh|en]]) – [[바인보]] ([[:en:Bánh bò|en]]) – [[바인호이]] ([[:en:Bánh hỏi|en]]) – [[보바이몬]] ([[:en:Bò 7 món|en]]) – [[짜오똠]] ([[:en:Chạo tôm|en]])
**싱가포르: [[로티 프라타]] ([[:en:Roti prata|en]]) – [[쿠이]] ([[:en:Kuih|en]])
**아랍: [[까타이프]] ([[:en:Qatayef|en]]) – [[아랍 샐러드]] ([[:en:Arab salad|en]]) – [[하리사 (양념)]] ([[:en:Harissa|en]])
**아르메니아: [[하리사 (요리)]] ([[:en:Harissa (dish)|en]])
**알바니아: [[타버 코시]] ([[:en:Tavë kosi|en]])
**우즈베키스탄: [[수말라크]] ([[:en:Samanu|en]])