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Esperanto: Gastronomy = Cooking / Culinary

Term/concept Contributor
viando The flesh of animals (including fishes and birds and snails) used as food
sukero A white crystalline carbohydrate used as a sweetener and preservative
lakto A white nutritious liquid secreted by mammals and used as food by human bei
pano Food made from dough of flour or meal and usually raised with yeast or baki
nugato Gastronomy = Cooking / Culinary Manuela Boccignone 
torto /flano Gastronomy = Cooking / Culinary Manuela Boccignone 
tapioko Granular preparation of cassava starch used to thicken especially puddings
salo White crystalline form of especially sodium chloride used to season and pre
marsalo Gastronomy = Cooking / Culinary Manuela Boccignone 
makaronio Gastronomy = Cooking / Culinary Manuela Boccignone 



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