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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 that is 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 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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Hainanese chicken rice at Chatterbox (2008)

Chatterbox is a restaurant located in Hilton Singapore Orchard. The restaurant opened on 1 August 1971 at The Mandarin Singapore and has since undergone several relocations and renovations. It is known for its Hainanese chicken rice, which was introduced to Chatterbox's first menu by German executive chef Peter Gehrmann. (Full article...)

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Hamburger profile showing the typical ingredients: bread, vegetables, and ground meat.

Originally just a ground beef patty, as it is still interpreted in multiple languages, and the name "hamburger" may be a reference to ground beef sold in Hamburg; evidence also suggests that the United States was the first country to create the "hamburger" as it is known today, where two slices of bread and a ground beef patty were combined into a "hamburger sandwich" and sold as such. The hamburger soon included all of its current characteristic trimmings, including onions, lettuce, and sliced pickles.

There is still some controversy over the origin of the hamburger – mainly because its two basic ingredients, bread and beef, have been prepared and consumed separately for many years in many countries prior to their combination. However, after various controversies in the 20th century, including a nutritional controversy in the late 1990s, the burger is now readily identified with the United States, as well as a particular style of American cuisine, namely fast food. Along with fried chicken and apple pie, the hamburger has become a culinary icon in the United States. (Full article...)

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Spaghetti and meatballs

Italian-American cuisine (Italian: cucina italoamericana) is a style of Italian cuisine adapted throughout the United States. Italian-American cuisine was created primarily by Italian immigrants, and the cuisine has been shaped throughout the years by various waves of immigrants and their descendants, called Italian Americans.

As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them distinct regional Italian culinary traditions. Many of these foods and recipes developed into new favorites for the Italian immigrant and Italian-American communities, and, later, became embraced by Americans nationwide. (Full article...)

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'Cripps Pink' cultivar

An apple is the round, edible fruit of an apple tree (Malus spp.). Fruit trees of the orchard or domestic apple (Malus domestica), the most widely grown in the genus, are cultivated worldwide. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found. Apples have been grown for thousands of years in Eurasia before they were introduced to North America by European colonists. Apples have cultural significance in many mythologies (including Norse and Greek) and religions (such as Christianity in Europe).

Apples grown from seeds tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. For commercial purposes, including botanical evaluation, apple cultivars are propagated by clonal grafting onto rootstocks. Apple trees grown without rootstocks tend to be larger and much slower to fruit after planting. Rootstocks are used to control the speed of growth and the size of the resulting tree, allowing for easier harvesting. (Full article...)

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A beef vindaloo curry, Australia, 2008

Vindaloo is a curry dish known globally in its British form as a staple of curry houses and Indian restaurants, specifically a fiery, spicy dish that can be made with a choice of meats. Vindaloo's name derives from the famous Portuguese Goan dish carne de vinha d'alhos (meat with garlic vinegar) or vindalho, made with pork.

From the 19th century onwards, the Portuguese-Indian dish was adapted within Anglo-Indian cuisine. The British highly prized Goan cooks, and acquired "Portuguese curry". This was initially applied to meats including beef and duck. In the 20th century, some recipes in Britain called for lemon juice in place of wine vinegar, possibly because British Muslim chefs intentionally omitted it. As a postwar British restaurant dish, vindaloo became popular as the curry to eat after pub closing time. The drunken clientele then demonstrated its machismo by ordering a specially hot curry. Fat Les's 1998 song "Vindaloo", which became a sort of football anthem, celebrates such lad culture behaviour. Potatoes are sometimes added through confusion with Hindi aloo. (Full article...)

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A black-and-white photograph taken across the street from two buildings, Costello's on the street corner and a stationary store on the right. The top foreground of the image shows light shining through the tracks of the Third Avenue El.
Costello's on the corner of Third Avenue and East 44th Street, under the shadow of the Third Avenue El, c. 1939–1941
Costello's (also known as Tim's) was a bar and restaurant in Midtown Manhattan, New York City, from 1929 to 1992. The bar operated at several locations near the intersection of East 44th Street and Third Avenue. Costello's was known as a drinking spot for journalists with the New York Daily News, writers with The New Yorker, novelists, and cartoonists, including the author Ernest Hemingway, the cartoonist James Thurber, the journalist John McNulty, the poet Brendan Behan, the short-story writer John O'Hara, and the writers Maeve Brennan and A. J. Liebling. The bar is also known for having been home to a wall where Thurber drew a cartoon depiction of the "Battle of the Sexes" at some point in 1934 or 1935; the cartoon was destroyed, illustrated again, and then lost in the 1990s. A wall illustrated in 1976 by several cartoonists, including Bill Gallo, Stan Lee, Mort Walker, Al Jaffee, Sergio Aragonés, and Dik Browne, is still on display at the bar's final location.

The bar was founded in 1929 as a speakeasy on Third Avenue by brothers Tim and Joe Costello, who had emigrated to the United States from Ireland. Tim was known as an affable, intelligent proprietor with an interest in literature. In the early 1930s, the bar moved to the corner of East 44th Street and Third Avenue, before moving one door away on Third Avenue in 1949. The bar moved to its final location at 225 East 44th Street in 1974. Costello's closed in 1992; the Turtle Bay Café took over the space, operating until 2005. Since then, the location has been occupied by a sports bar called the Overlook. The bar is remembered through the stories that have been told about it over the years. The writer John McNulty is credited with creating a mythology around Costello's—which he called "this place on Third Avenue"—through a series of short stories published in The New Yorker in the 1940s. (Full article...)

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Ordinary sausage making in Hungary.
Ordinary sausage making in Hungary.
Ordinary sausage making in Hungary.

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James Beard signing books at a street fair in Midtown Manhattan in 1981
James Beard signing books at a street fair in Midtown Manhattan in 1981
James Beard
B. May 5, 1903 – d. January 21, 1985

James Andrews Beard (May 5, 1903 – January 21, 1985) was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh and wholesome American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards. (Full article...)

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 ... ...that tzatziki is a Greek and Turkish meze (or appetizer) also used as a sauce or dip?

...that the general term for a traditional Japanese confectionery is wagashi?
...that Biryani is a rice dish from the Indian subcontinent , made from a mixture of spices, basmati rice, meat/vegetables, and yogurt?
...that Hae mee (or prawn noodles) is a noodle soup dish popular in Malaysia and Singapore?
...that one of the staple foods of West and Central Africa is fufu, a thick paste made by boiling starchy root vegetables in water and pounding with a large mortar and pestle until the desired consistency is reached?

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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.

Select [►] to view subcategories
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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