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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
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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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Acquacotta soup

Acquacotta (Italian: [ˌakkwaˈkɔtta]; lit. 'cooked water') is an Italian broth-based bread soup that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include acquacotta con funghi and acquacotta con peperoni. (Full article...)

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A typical ground meat kebab, a food that exists by various names in many world cuisines

Kebab (UK: /kɪˈbæb/ kib-AB, US: /kɪˈbɑːb/ kib-AHB), kebap, kabob (alternative North American spelling), kebob, or kabab (Kashmiri) is a variety of roasted meat dishes that originated in the Middle East.

Kebabs consist of cut-up meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as tas kebab. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). (Full article...)

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American cuisine encompasses the cooking style and range of dishes prepared in the United States. It principally derives from a mixing of European cuisine, Native American and Alaskan cuisine, and African American cuisine, known as soul food. The Northeast, Midwest, Mid-Atlantic, South, West, Southwest, and insular areas all have distinctive elements, reflecting local food resources, local demographics, and local innovation. These developments have also given some states and cities distinctive elements. Hawaiian cuisine reflects substantial influence from its native Polynesian cuisine and from East Asian cuisine, while Louisiana Creole integrates elements from French, West African, and Native American cuisines. Proximity and territorial expansion have also led to substantial influence from Latin American cuisine, including new forms such as Tex-Mex and New Mexican cuisine. Native American cuisines such as Tlingit cuisine have persisted. Modern mass media and global immigration have brought influences from many other cultures, and some elements of American food culture have become global exports. Some traditions are regional heritages associated with a particular ethnic group, including Cajun and Pennsylvania Dutch. Several states have unique cuisines, such as Minnesotan cuisine and California cuisine. Some immigrant groups have had their cuisines evolve, resulting in a distinct tradition, such as Chinese American, German American, Italian American, Greek American, Arab American, Jewish American, and Mexican American.

American cooking dates back to the traditions of the Native Americans, whose diet included a mix of farmed and hunted food, and varied widely across the continent. The Colonial period created a mix of New World and Old World cookery and brought new crops and livestock. During the early 19th century, cooking was based mostly on what the agrarian population could grow, hunt, or raise on their land. With an increasing influx of immigrants and a move to city life, American food further diversified in the latter part of the 19th century. The 20th century saw a revolution in cooking as new technologies, the World Wars, a scientific understanding of food, and continued immigration combined to create a wide range of new foods. This has allowed for the rich diversity of dishes throughout the country. The popularity of the automobile in the 20th century also influenced American eating habits in the form of drive-in and drive-through restaurants. (Full article...)

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Illustration by Otto Wilhelm Thomé

Capparis spinosa, the caper bush, also called Flinders rose, is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers.

The taxonomic status of the species is controversial and unsettled. Species within the genus Capparis are highly variable, and interspecific hybrids have been common throughout the evolutionary history of the genus. As a result, some authors have considered C. spinosa to be composed of multiple distinct species, others that the taxon is a single species with multiple varieties or subspecies, or that the taxon C. spinosa is a hybrid between C. orientalis and C. sicula. (Full article...)

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Pesto (Italian: [ˈpesto]), also known as pesto genovese, is an Italian paste traditionally made with leaves of Genovese basil, extra virgin olive oil, Parmesan (alternatively Grana Padano), pecorino sardo, pine nuts, and garlic. It originated in the Ligurian city of Genoa and is used to dress pasta. (Full article...)

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Odwalla Inc. (/oʊˈdwɔːlə/) is an American health food company based in Dinuba, California. Founded in Santa Cruz, California in 1980 and formerly headquartered in Half Moon Bay, California from 1995 to 2013, the company's product lines included fruit juices, smoothies, soy milk, bottled water, organic beverages, and several types of energy bars known as "food bars".

The company experienced strong growth after its incorporation in 1985, expanding its distribution network from California to most of North America, and went public in 1993. (Full article...)

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Hazelnuts
Hazelnuts
The Common Hazel is a shrub native to Europe and Asia. Its flowers are produced very early in spring before the leaves, and are monoecious. The seed is a nut, known as a hazelnut or cobnut. The nut falls out of the husk when ripe, about 7-8 months after pollination. The kernel of the seed is edible and used raw or roasted, or ground into a paste.

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Jamie Oliver
B. 27 May 1975

James Trevor Oliver MBE OSI (born 27 May 1975) is an English celebrity chef, restaurateur and cookbook author. He is known for his casual approach to cuisine, and he has fronted many television shows and opened numerous restaurants.

Oliver reached the public eye when his BBC Two series The Naked Chef premiered in 1999. In 2005, he started a campaign, Feed Me Better, to introduce schoolchildren to healthier foods, which was later backed by the government. He was the owner of a restaurant chain, Jamie Oliver Restaurant Group, which opened its first restaurant, Jamie's Italian, in 2008. The chain went into administration in May 2019. (Full article...)

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Cheddar Cheese
... that during the Middle Ages whale, dolphin and porpoise were considered to be fish, so during Lent the salted meats of these sea mammals were eaten.

...that in Ayurvedic medicine, turmeric is thought to have many medicinal properties and many in India use it as a readily available antiseptic for cuts and burns? Whenever there is a cut or a bruise, the home remedy is to reach for turmeric powder. Ayurvedic doctors say it has fluoride which is essential for teeth. It is also used as an antibacterial agent.
...that In the 19th century, the chef Antonin Carême classified sauces into four families, each of which was based on a mother sauce?
...that the traditional four finger version of the Kit Kat bar was developed after a worker at the Rowntrees factory in York put a suggestion in the suggestion box for a snack that a 'man could have in his lunch box for work'.?
...that cheddar cheese is the most popular cheese in the UK, accounting for just over 50% of the country's £1.9 billion annual cheese market?

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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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