위키백과:문서 작성 요청/문화·예술: 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]]) – [[식용 포도]] ([[:en:Table grape|en]]) – [[재래감]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/jeju-native-persimmon/]) – [[즈어강]] ([[:vi:Dưa gang|vi]]) – [[청견]] ([[:en:Kiyomi|en]]) – [[청실배]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/maisan-green-pear/]) – [[캔털루프]] ([[:en:Cantaloupe|en]]) – [[쿠루바]] ([[:en:Banana passionfruit|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]] – [[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: [[뉴멕시코고추]] ([[:en:New Mexico chile|en]]) – [[묵나물]] – [[스카치보닛고추]] ([[:en:Scotch bonnet|en]]) – [[알레포고추]] ([[:en:Aleppo pepper|en]]) – [[에르브 드 프로방스]] ([[:en:Herbes de Provence|en]]) – [[에스플레트고추]] ([[:en:Espelette pepper|en]]) – [[오가리 (음식)]] – [[오이류]] ([[:en:Melon|en]]) – [[카스카벨고추]] ([[:en:Cascabel chili|en]]) – [[토종동아]] – [[토종배추]] ([https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/damyang-native-cabbage/]) – [[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.-->

*육류: [[개구리 다리]] ([[:en:Frog legs|en]]) – [[꽃등심살]] – [[꾸리살]] – [[녹설]] – [[도가니살]] – [[돼지 귀]] ([[:en:Pig's ear (food)|en]]) – [[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]] – [[물소고기]] ([[:en:Buffalo meat|en]]) – [[뭉치사태]] – [[보섭살]] – [[본갈비]] – [[부채덮개살]] – [[브리스킷]] ([[:en:Brisket|en]]) – [[살치살]] – [[삼각살]] – [[상박살]] – [[상어고기]] ([[:en:Shark meat|en]]) – [[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]] – [[에스칼로프]] ([[:en:Escalope|en]]) – [[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]]) – [[세르벨라]] ([[:en:Cervelat|en]]) – [[쉬안웨이 햄]] ([[:en:Xuanwei 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]]) – [[프레준투]] ([[:en:Presunto|en]]) – [[피암브르]] ([[:pt:Fiambre|pt]]) – [[하몬 이베리코]] ([[:en:Jamón ibérico|en]]) – [[햄 소시지]] ([[:en:Ham sausage|en]]) – [[헤드 치즈]] ([[:en:Head cheese|en]])

**알바니아: [[타버 코시]] ([[:en:Tavë kosi|en]])

**우즈베키스탄: [[수말라크]] ([[:en:Samanu|en]])

**인도네시아: [[가도가도]] ([[:en:Gado-gado|en]]) – [[구득]] ([[:en:Gudeg|en]]) – [[굴라이]] ([[:en:Gulai|en]]) – [[그푹]] ([[:en:Empal gepuk|en]]) – [[나시 쿠닝]] ([[:en:Nasi kuning|en]]) – [[부부르 아얌]] ([[:en:Bubur ayam|en]]) – [[붐부]] ([[:en:Bumbu (seasoning)|en]]) – [[소토]] ([[:en:Soto (food)|en]]) – [[스무르]] ([[:en:Semur (Indonesian stew)|en]]) – [[오탁오탁]] ([[:en:Otak-otak|en]]) – [[쿠에 가핏]] ([[:en:Kue gapit|en]]) – [[크투팟]] ([[:en:Ketupat|en]]) – [[툼픙]] ([[:en:Tumpeng|en]]) – [[파페다]] ([[:en:Papeda (food)|en]]) – [[프르크델]] ([[:en:Perkedel|en]]) – [[프츨]] ([[:en:Pecel|en]]) – [[핀당]] ([[:en:Pindang|en]])

**일본: [[가쿠니]] ([[:en:Kakuni|en]]) – [[고마아에]] ([[:en:Goma-ae|en]]) – [[다레]] ([[:en:Tare sauce|en]]) – [[도테나베]] ([[:ja:土手鍋|ja]]) – [[라후테]] ([[:en:Rafute|en]]) – [[루이베]] ([[:en:Rui-be|en]]) – [[멘치카쓰]] ([[:en:Menchi-katsu|en]]) – [[미즈타키]] ([[:ja:水炊き|ja]]) – [[산사이]] ([[:en:Sansai|en]]) – [[오카즈]] ([[:en:Okazu|en]]) – [[이시카리나베]] ([[:ja:石狩鍋|ja]]) – [[조스이]] ([[:en:Zosui|en]]) – [[찬찬야키]] ([[:ja:ちゃんちゃん焼き|ja]]) – [[하라코메시]] ([[:ja:はらこ飯|ja]])

**조지아: [[로비오 (음식)]] ([[:en:Lobio|en]]) – [[사치비]] ([[:en:Satsivi|en]]) – [[치칠라 타바카]] ([[:en:Chicken tabaka|en]]) – [[추르치헬라]] ([[:en:Churchkhela|en]]) – [[트케말리 소스]] ([[:en:Tkemali|en]]) – [[흐멜리 수넬리]] ([[:en:Khmeli suneli|en]])

**중국: [[거위구이]] ([[:en:Roast goose|en]]) – [[더우화]] ([[:en:Douhua|en]]) – [[둥차이]] ([[:en:Tianjin preserved vegetable|en]]) – [[반몐]] ([[:zh:拌麵|zh]]) – [[로박고]] ([[:en:Turnip cake|en]]) – [[로서이막위]] ([[:en:Orange cuttlefish|en]]) – [[룽푸풍]] ([[:en:Dragon tiger phoenix|en]]) – [[마타이고]] ([[:en:Water chestnut cake|en]]) – [[방방지]] ([[:en:Bon bon chicken|en]]) – [[박척하]] ([[:en:White boiled shrimp|en]]) – [[박칫가이]] ([[:en:White cut chicken|en]]) – [[산죽응아우육]] ([[:en:Steamed meatball|en]]) – [[상자 (음식)]] ([[:en:Sangza|en]]) – [[서이시가이익]] ([[:en:Swiss wing|en]]) – [[시야우가이]] ([[:en:Soy sauce chicken|en]]) – [[시우메이]] ([[:en:Siu mei|en]]) – [[시우육]] ([[:en:Siu yuk|en]]) – [[싼베이지]] ([[:en:Sanbeiji|en]]) – [[얌차]] ([[:en:Yum cha|en]]) – [[우곡]] ([[:en:Taro dumpling|en]]) – [[우타우고]] ([[:en:Taro cake|en]]) – [[응아우레이소]] ([[:en:Ox-tongue pastry|en]]) – [[자렁]] ([[:en:Zhaliang|en]]) – [[정수이단]] ([[:en:Chinese steamed eggs|en]]) – [[젠빙]] ([[:en:Jianbing|en]]) – [[쥐걱겅]] ([[:en:Pork Knuckles and Ginger Stew|en]]) – [[징육벵]] ([[:en:Steam minced pork|en]]) – [[촨]] ([[:en:Chuan (food)|en]]) – [[총 태흐새 토후 코루미시]] ([[:en:Dapanji|en]]) – [[통서이]] ([[:en:Tong sui|en]]) – [[푸루]] ([[:en:Fermented bean curd|en]]) – [[허타오후]] ([[:en:Walnut soup|en]]) – [[호이신적차우]] ([[:en:Seafood birdsnest|en]]) – [[호이웡강]] ([[:en:Cantonese seafood soup|en]]) – [[후이궈러우]] ([[:en:Twice cooked pork|en]])

**중앙아시아: [[섀크섀크]] ([[:en:Çäkçäk|en]])

**카자흐스탄: [[베슈바르마크]] ([[:en:Beşbarmaq|en]])

**캄보디아: [[삼로 마추]] ([[:en:Samlar machu|en]]) – [[크랄란]] ([[:en:Kralan|en]]) – [[프라호크]] ([[:en:Prahok|en]]) – [[하모크 트러이]] ([[:en:Amok trey|en]])

**타이완: [[디과추]] ([[:zh:地瓜球|zh]]) – [[루웨이]] ([[:en:Lou mei|en]]) – [[몐셴]] ([[:en:Misua|en]]) – [[바오빙]] ([[:en:Baobing|en]]) – [[셴쑤지]] ([[:en:Taiwanese fried chicken|en]])

**터키: [[괴즐레메]] ([[:en:Gözleme|en]]) – [[귀베치]] ([[:en:Güveç (dish)|en]]) – [[아다나 케밥]] ([[:en:Adana kebabı|en]]) – [[아슈레]] ([[:en:Ashure|en]]) – [[이슈켐베]] ([[:tr:İşkembe çorbası|tr]]) – [[자 케밥]] ([[:en:Cağ kebabı|en]]) – [[초르바]] ([[:en:Chorba|en]]) – [[크스르]] ([[:en:Kısır|en]]) – [[피데]] ([[:tr:Pide|tr]]) – [[피슈마니예]] ([[:en:Pişmaniye|en]])

**티베트: [[카다]] ([[:en:Khata|en]]) – [[텐툭]] ([[:en:Thenthuk|en]])

*요리법·음식 용어: [[글레이즈]] ([[:en:Glaze (cooking technique)|en]]) – [[닉스타말화]] ([[:en:Nixtamalization|en]]) – [[브레이징]] ([[:en:Braising|en]]) – [[소금물 절이기]] ([[:en:Brining|en]]) – [[알 덴테]] ([[:en:Al dente|en]]) – [[앙트르메]] ([[:en:Entremet|en]]) – [[여열 조리]] ([[:en:Carryover cooking|en]]) – [[익은 정도]] ([[:en:Doneness|en]]) – [[조미 (요리법)]] ([[:en:Seasoning|en]]) – [[저크 (요리법)]] ([[:en:Jerk (cooking)|en]]) – [[탈지]] ([[:en:Degreasing|en]]) – [[토렴]]

*조리도구·식기: [[동구리]] – [[버터 천]] ([[:en:Butter churn|en]]) – [[보시기]] – [[삼발이]] – [[소래기]] – [[안반]] – [[오지그릇]] – [[제빵기]] ([[:en:Bread machine|en]]) – [[질그릇]] – [[찬합]] – [[채반]] – [[카잔 (조리도구)]] ([[:en:Kazan (cookware)|en]]) – [[카클롱]] ([[:en:Caquelon|en]]) – [[카타플라나]] ([[:en:Cataplana|en]]) – [[타바 (조리도구)]] ([[:en:Tava|en]]) – [[틀 (조리도구)]] ([[:en:Mold (cooking implement)|en]]) – [[포일 (금속)]] ([[:en:Foil (metal)|en]]) – [[푸드 프로세서]] ([[:en:Food processor|en]]) – [[핑거볼]] ([[:en:Finger bowl|en]]) – [[P-38 캔따개]] ([[:en:P-38 can opener|en]])

*채식·비건: [[비 프리 허니]] ([[:en:Bee Free Honee|en]])

*동물 먹이: [[펫푸드]] ([[:en:Pet food|en]])