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Portal:Food

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F o o d
A portal dedicated to food and foodways

Introduction

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Foods
Foods
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Food is any substance consumed by an organism for nutritional support. Food usually consists of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, encourage physical requirements, and support growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill specific ecological niches within specific geographical contexts.

Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural systems are one of the major contributors to climate change, accounting for as much as 37% of total greenhouse gas emissions. (Full article...)

See also: Food industry, Food manufacture, Food marketing, Food safety, cuisine, Outline of meals, Index of sociology of food articles and taste

Cooking, also known as cookery, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire, to using electric stoves, to baking in various types of ovens, to boiling and blanching in water, reflecting local conditions, techniques and traditions. Cooking is an aspect of all human societies and a cultural universal.

Preparing food with heat or fire is an activity unique to humans. Archaeological evidence of cooking fires dates to at least 300,000 years ago, but some estimate that humans started cooking as early as 2 million years ago.

The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding and boiling of water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served. (Full article...)

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The Culinary Institute of America at Greystone is a branch campus of the private culinary college the Culinary Institute of America. The Greystone campus, located on State Route 29/128 in St. Helena, California, offers associate degrees and two certificate programs in culinary arts and baking and pastry arts. The CIA at Greystone and the Culinary Institute of America at Copia make up the school's California branch.

The campus' primary facility is a 117,000-square-foot (10,900 m2) stone building, known as Greystone Cellars and built for William Bowers Bourn II as a cooperative wine cellar in 1889. Hamden McIntyre designed the gravity flow winery along with other wineries of the decade. The building changed ownership several times, and was notably owned by the Christian Brothers as a winery from 1945 to 1989. It was used as a winery until its sale to the school in 1993, and was added to the National Register of Historic Places in 1978. (Full article...)

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A bowl of snake soup with condiments of shredded lemon leaves and fried dough

Snake soup or stew (Chinese: 蛇羹; pinyin: shé gēng; Jyutping: se4 gang1) is a popular Cantonese delicacy and health supplement in Hong Kong, which contains the meats of at least two types of snakes as the main ingredients. The soup tastes slightly sweet because of the addition of chrysanthemum leaves and spices, while the snake meat in the soup is said to resemble the texture and taste of chicken meat. Snake soup is usually served in specialised stores known as "Snake King" or "Shea Wang", mostly located in Shum Shui Po and Kowloon City, in fall or winter season for approximately $60 HKD (US$7.75) per bowl. Originated centuries ago during the Era of Warring States, snake soup has been lauded in Chinese culture for its alleged medicinal benefits and high nutritional value. However, there are concerns in recent years that the snake soup industry in Hong Kong is on the decline because soup makers have few people to pass on their skills. (Full article...)

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Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.

The cuisine was founded on the "Mediterranean triad" of cereals, olives, and grapes, which had many uses and great commercial value, but other ingredients were as important, if not more so, to the average diet: most notably legumes. Research suggests that the agricultural system of ancient Greece could not have succeeded without the cultivation of legumes. (Full article...)

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Clockwise from top left: White refined, unrefined, brown, and unprocessed cane sugars

Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or produced by the addition of molasses to refined white sugar. Brown sugar is 98% carbohydrates (95% as sucrose), containing no dietary fiber or fat, and negligible protein and micronutrient content. (Full article...)

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French toast served at a restaurant

French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).

When French toast is served as a sweet dish, sugar, vanilla, and cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savoury dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise. (Full article...)

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Saffron crocus flowers, represented as small red tufts, are gathered by two women in a fragmentary Minoan fresco from the excavation of Akrotiri on the Aegean island of Santorini.

Human cultivation and use of saffron spans more than 3,500 years and extends across cultures, continents, and civilizations. Saffron, a spice derived from the dried stigmas of the saffron crocus (Crocus sativus), has through history remained among the world's most costly substances. With its bitter taste, hay-like fragrance, and slight metallic notes, the apocarotenoid-rich saffron has been used as a seasoning, fragrance, dye, and medicine.

Crocus cartwrightianus, a plant native to mainland Greece, Euboea, Crete, Skyros and some islands of the Cyclades is a possible ancestor of saffron. A study reported in 2019 that the authors considered that a cross between two cytotypes of Crocus cartwrightianus was responsible for the emergence of Crocus sativus. This was probably a unique or very rare event as there is no genetic diversity in commercial saffron today. Another study in 2019 suggested that a population of Crocus cartwrightianus near Athens in Attica was the closest match to the theoretical ancestors of Crocus sativus. (Full article...)

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A closeup of raspberries.

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Jane Grigson
B. March 13, 1928 – d. March 12, 1990

Jane Grigson (born Heather Mabel Jane McIntire; 13 March 1928 – 12 March 1990) was an English cookery writer. In the latter part of the 20th century she was the author of the food column for The Observer and wrote numerous books about European cuisines and traditional British dishes. Her work proved influential in promoting British food.

Born in Gloucestershire, Grigson was raised in Sunderland, North East England, before studying at Newnham College, Cambridge. In 1953 she became an editorial assistant at the publishing company Rainbird, McLean, where she was the research assistant for the poet and writer Geoffrey Grigson. They soon began a relationship which lasted until his death in 1985; they had one daughter, Sophie. Jane worked as a translator of Italian works, and co-wrote books with her husband before writing Charcuterie and French Pork Cookery in 1967. The book was well received and, on its strength, Grigson gained her position at The Observer after a recommendation by the food writer Elizabeth David. (Full article...)

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 ... that chicken fried steak is a piece of beef steak, coated and fried as if it were a piece of fried chicken?

...that the slang term oggy comes from a Cornish term for pasty?
...that paan is chewed as a palate cleanser and a breath freshener?
...that the Jewish dish kugel comes from the Germanic root meaning "ball" or "globe" ?
...that palm wine is an alcoholic beverage created from the sap of various species of palm tree?

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Food topics

The following are topics relating to food

Beverages Alcoholic beverage, Beer, Cocktail, Coffee, Distilled beverage, Energy drink, Espresso, Flaming beverage, Foodshake, Juice, Korean beverages, Liqueur, Milk, Milkshake, Non-alcoholic beverage, Slush, Smoothie, Soft drink, Sparkling water, Sports drink, Tea, Water, Wine
Cooking Baking, Barbecuing, Blanching, Baking Blind, Boiling, Braising, Broiling, Chefs, Coddling, Cookbooks, Cooking school, Cooking show, Cookware and bakeware, Cuisine, Deep frying, Double steaming, Food and cooking hygiene, Food processor, Food writing, Frying, Grilling, Hot salt frying, Hot sand frying, Infusion, Kitchen, Cooking utensils, Macerating, Marinating, Microwaving, Pan frying, Poaching, Pressure cooking, Pressure frying, Recipe, Restaurant, Roasting, Rotisserie, Sautéing, Searing, Simmering, Smoking, Steaming, Steeping, Stewing, Stir frying, Vacuum flask cooking
Cooking schools Art Institute of Fort Lauderdale, Cambridge School of Culinary Arts, Culinary Institute of America, French Culinary Institute, Hattori Nutrition College, International Culinary Center, Johnson & Wales University, Le Cordon Bleu, Louisiana Culinary Institute, New England Culinary Institute, Schenectady County Community College, State University of New York at Delhi
Dining Buffet, Catering, Drinkware, Food festival, Gourmand, Gourmet, Picnic, Potluck, Restaurant, Salad bar, Service à la française, Service à la russe, Table d'hôte, Thanksgiving dinner, Vegan, Vegetarian, Waiter, Wine tasting
Foods Baby food, Beans, Beef, Breads, Burger, Breakfast cereals, Cereal, Cheeses, Comfort food, Condiments, Confections, Convenience food, Cuisine, Dairy products, Delicacies, Desserts, Diet food, Dried foods, Eggs, Fast foods, Finger food, Fish, Flavoring, Food additive, Food supplements, Frozen food, Fruits, Functional food, Genetically modified food, Herbs, Hors d'œuvres, Hot dogs, Ingredients, Junk food, Legumes, Local food, Meats, Noodles, Novel food, Nuts, Organic foods, Pastas, Pastries, Poultry, Pork, Produce, Puddings, Salads, Sandwiches, Sauces, Seafood, Seeds, Side dishes, Slow foods, Soul food, Snack foods, Soups, Spices, Spreads, Staple food, Stews, Street food, Sweets, Taboo food and drink, Vegetables
Food industry Agriculture, Bakery, Dairy, Fair trade, Farmers' market, Farming, Fishing industry, Food additive, Food bank, Food co-op, Food court, Food distribution, Food engineering, Food processing, Food Salvage, Food science, Foodservice distributor, Grocery store, Health food store, Institute of Food Technologists, Meat packing industry, Organic farming, Restaurant, Software, Supermarket, Sustainable agriculture
Food organizations American Culinary Federation, American Institute of Baking, American Society for Enology and Viticulture, Chinese American Food Society, European Food Information Resource Network, Food and Agriculture Organization, Institute of Food Science and Technology, Institute of Food Technologists, International Association of Culinary Professionals, International Life Sciences Institute, International Union of Food Science and Technology, James Beard Foundation, World Association of Chefs Societies
Food politics Committee on the Environment, Public Health and Food Safety, European Food Safety Authority, Food and agricultural policy, Food and Agriculture Organization, Food and Drugs Act, Food and Drug Administration, Food and Nutrition Service, Food crises, Food labelling Regulations, Food Safety and Inspection Service, Food security, Food Stamp Program, Food Standards Agency (UK), Natural food movement, World Food Council, World Food Prize, World Food Programme
Food preservation Canning, Dried foods, Fermentation, Freeze drying, Food preservatives, Irradiation, Pasteurization, Pickling, Preservative, Snap freezing, Vacuum evaporation
Food science Appetite, Aristology, Biosafety, Cooking, Danger zone, Digestion, Famine, Fermentation, Flavor, Food allergy, Foodborne illness, Food coloring, Food composition, Food chemistry, Food craving, Food faddism, Food engineering, Food preservation, Food quality, Food safety, Food storage, Food technology, Gastronomy, Gustatory system, Harvesting, Product development, Sensory analysis, Shelf-life, Slaughtering, Taste, Timeline of agriculture and food technology
Meals Breakfast, Second breakfast, Elevenses, Brunch, Tiffin, Lunch, Tea, Dinner, Supper, Dessert, Snack
Courses of a meal Amuse bouche, Bread, Cheese, Coffee, Dessert, Entrée, Entremet, Hors d'œuvre, Main course, Nuts, Salad, Soup
Nutrition Chronic toxicity, Dietary supplements, Diet, Dieting, Diets, Eating disorder, Food allergy, Food energy, Food groups, Food guide pyramid, Food pyramid, Food sensitivity, Healthy eating, Malnutrition, Nootropic, Nutraceutical, Nutrient, Obesity, Protein, Protein combining, Yo-yo dieting
Occupations Baker, Butcher, Chef, Personal chef, Farmer, Food stylist, Grocer, Waiter
Other Food chain, Incompatible Food Triad

Categories

The following are categories relating to food.

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Foods
Foods by cooking technique
Prepared foods by main ingredient
Foods by type
Edible animals
Food products
Lists of foods
Foods with alcoholic beverages
Food in ancient Rome
Food combinations
Cuisine
Food ingredients
Food preparation
Types of food
Food stubs

Food list articles

See also: Lists of foods and Category:Lists of drinks

The following are some Food list articles on Wikipedia:

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