WAGASHI - 和菓子 wa-gashi

Traditional Japanese confections that are often served with tea, especially the types made of mochi, anko (azuki bean paste), and fruits. Wagashi are typically made from plant ingredients.

TENUN - tɛnˌʌn

A textile weaving technique that is simple in its principles and only involves the hand weaving of thread vertical and horizontal, but with unending possibilities. Sometimes made from treated wood fibre, cotton, and silk, this technique is traditional to areas in Sumatra, Borneo, and Java.

UMAMI - uˈmɑːmi

savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness) and is described as brothy or meaty. 

MAIZE - ˈmeɪz

Cereal grain that was domesticated in Mesoamerica and then spread throughout the American continents. Maize spread to the rest of the world after European contact with the Americas in the late 15th century and early 16th century. The term maize derives from the Spanish form (maíz) of the Arawak Native American term for the plant. However, it is commonly called corn in the United States, Canada and Australia.  

JEAN ANTHELME BRILLAT-SAVARIN - ​ʒɑ̃ ɑ̃tɛlm bʁija savaʁɛ̃

French lawyer and politician who gained fame as an epicure and gastronome. Grimod and Brillat-Savarin - Between them, two writers effectively founded the whole genre of the gastronomic essay. 

KANTHA - Kan'tɑː

An embroidery technique typical of eastern South Asia, especially in the Indian states of West Bengal and Odisha, and in Bangladesh. In Odisha, old saris are stacked on each other and hand-stitched to make a thin piece of cushion. This is normally used above a bed cushion or instead of a cushion.

"Kantha saris" are traditionally worn by women in Bengal. Kantha stitching is also used to make simple quilts, commonly known as Nakshi Kantha. Women in Bengal typically use old saris and cloth and layer them with kantha stitching to make a light blanket, throw, or bedspread, especially for children. Kantha is very popular with tourists visiting Bengal and is a specialty of Bolpur, West Bengal, India.

LEPIRONIA - ​ɛl-iː-piː-aɪ-ɑːr-əʊ-ɛn-aɪ-eɪ

A genus of the sedge family, comprising only one species, Lepironia articulata, known as the grey sedge or in Indonesian as Purun. It is found in Madagascar, India, Sri Lanka, southern China, Southeast Asia (Malaysia, Indochina, Indonesia), New Guinea, and various islands of the western Pacific (Ryukyu Islands, Caroline Islands, Fiji, Tonga, New Caledonia). Often used in organic soil and peat materials for sustainable agriculture.

GASTRONOMY - gæsˈtrɒnəmi

The study of the relationship between food and culture, art of preparing and serving rich or delicate and appetizing food, a style of cooking of particular region, and the science of good eating.

IKAT - /ˈēkät/

Fabric made using an Indonesian decorative technique in which warp or weft threads, or both, are tie-dyed before weaving. Bali is a major outlet for ikat-woven blankets, kain, sarongs, and scarves from Nusatenggara. In this unique Indonesian craft, the threads are dyed prior to the material being woven. With their primitive designs and subdued blue, white, red, brown, and black colors, these striking cloths have always held a fascination for designers and fashionistas alike.

ENDEK - ɛndˈək

The very distinctive tie-dyed woven cloth called endek is more popular with the native Balinese than with tourists. Worn all over the island for any occasion, endek is perhaps Bali's most visible craft. Scores of factories all around Gianyar and Denpasar, as well as Singaraja, manufacture this unique fabric. Using only wooden, hand-operated looms, endek is woven by the usual weft-ikat method; i.e., portions of the cloth are tied and wrapped before immersion in a dye bath. The overall effect ranges from an irregular, wavy, diffused look to the most primitive patterns. You also see triangular, zigzagging, and diamond designs, or unusual outlines of animals or masks. The fuzzy irregularities of this native cloth are hypnotic. The mottled patterns even appear to change color and shape in different angles of light.

FOOD SCIENCE - fuːd ˈsaɪəns

The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public" 

ANTIPASTO - ˈæntiːpæstəʊ

An appetizer, or hors d'oeuvres. 'Pasto' is Italian for a 'meal' - so 'antipasto' means 'before the main meal'. The plural 'appetisers' is 'antipasti'. Olives, cold meats, fish, pickled vegetables all qualify as antipasti - there is a huge variation depending on season, variation and availability.

SLOW FOOD - /'sləʊ/ /'fu:d/

Slow Food began in Italy with the founding of its forerunner organisation, Arcigola, in 1986 to resist the opening of a McDonald's near the Spanish Steps in Rome. At its heart the movements aim is to promote local foods and traditional gastronomy and food production. Conversely it means an opposition to fast food, industrial food production and globalisation.

SLOW FASHION - sləʊ ˈfæʃən

A movement that fosters education of the consumer and brand alike, while promoting responsible consumption. It prioritises quality and celebrates timeless personal style.