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F o o d
A portal dedicated to food and foodways

Introduction

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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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The store in Athens

Miran Pastourma is a pastourma and sujuk charcuterie business and market in Athens, Greece. The market has been in operation since 1922. It is considered the charcuterie of the connoisseurs. Despite the Greek economic crisis, Miran is expanding its business and has doubled in size to accommodate increased demand. The founder of the shop, Miran Kourounlian, is thought to be the man who brought pastourma to Athens for the first time. Miran is considered the largest company of its kind in the European Union. The flavour of pastourma coming from the historical enterprise permeates Euripides Street in the centre of Athens. Miran and its neighbor Arapian Cold Cuts are considered two of the historical establishments of Athens. Miran has been in the same spot in Euripidou Street since its opening in 1922. Miran is the recipient of multiple gourmet prizes. (Full article...)

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Zucchini (/zuːˈkiːni/ ⓘ zoo-KEE-nee; or zucchinis; in Australia and North America), courgette (/kʊərˈʒɛt/ koor-ZHET; in France and Britain), or Cucurbita pepo var. cylindrica is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible. It is closely related, but not identical, to the marrow; its fruit may be called marrow when mature.Ordinary zucchini fruit are any shade of green, though the golden zucchini is a deep yellow or orange. At maturity, they can grow to nearly 1 meter (3 feet) in length, but they are normally harvested at about 15–25 cm (6–10 in). In botany, the zucchini's fruit is a pepo, a berry (the swollen ovary of the zucchini flower) with a hardened epicarp. In cookery, it is treated as a vegetable, usually cooked and eaten as an accompaniment or savory dish, though occasionally used in sweeter cooking. (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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Piper cubeba, cubeb or tailed pepper is a plant in the genus Piper, cultivated for its fruit and essential oil. It is mostly grown in Java and Sumatra, hence sometimes called Java pepper. The fruits are gathered before they are ripe, and carefully dried. Commercial cubeb consists of the dried berries, similar in appearance to black pepper, but with stalks attached – the "tails" in "tailed pepper". The dried pericarp is wrinkled, and its color ranges from grayish brown to black. The seed is hard, white and oily. The odor of cubeb berries is described as agreeable and aromatic and the taste as pungent, acrid, slightly bitter and persistent. It has been described as tasting like allspice, or like a cross between allspice and black pepper.

Cubeb came to Europe via India through the trade with the Arabs. The name cubeb comes from Arabic kabāba (كبابة) by way of Old French quibibes. Cubeb is mentioned in alchemical writings by its Arabic name. In his Theatrum Botanicum, John Parkinson tells that the king of Portugal (Possibly either Philip IV of Spain or John IV of Portugal, as that year was marked by the start of the Portuguese Restoration War) prohibited the sale of cubeb to promote black pepper (Piper nigrum) around 1640. It experienced a brief resurgence in 19th-century Europe for medicinal uses, but has practically vanished from the European market since. The essential oil continues to be used as a flavoring agent for gins and cigarettes in the West, and as a seasoning for food in Indonesia. (Full article...)

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Clockwise from top left: kkakdugi, pa-kimchi, yeolmu-kimchi, dongchimi, nabak-kimchi, mul-kimchi

Kimchi (/ˈkɪmtʃi/; Korean: 김치; pronounced [kim.tɕʰi]) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often Chinese cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.

There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include baechu-kimchi, kkakdugi, chonggak-kimchi, and oi-sobagi. Traditionally, winter kimchi, called gimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjang and was based on participation by the whole village. The vessels are also kept outdoors in special terraces called jangdokdae. The use of household kimchi refrigerators has become a more common method for keeping fermenting kimchi at the right temperature. (Full article...)

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A field of iceberg lettuces in California

Lettuce (Lactuca sativa) is an annual plant of the family Asteraceae mostly grown as a leaf vegetable. The leaves are most often used raw in green salads, although lettuce is also seen in other kinds of food, such as sandwiches, wraps and soups; it can also be grilled. Its stem and seeds are sometimes used; celtuce (asparagus lettuce) is one variety grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world. In 2023, world production of lettuce (and chicory) was 28 million tonnes, led by China with 53% of the total.

Lettuce was originally farmed by the ancient Egyptians, who transformed it from a plant whose seeds were used to obtain oil into an important food crop raised for its succulent leaves and oil-rich seeds. Lettuce spread to the Greeks and Romans; the latter gave it the name lactuca, from which the English lettuce is derived. By 50 AD, many types were described, and lettuce appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and by the mid-18th century, cultivars were described that can still be found in modern gardens. (Full article...)

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The blue milk mushroom or "lactarius indigo"
Photographed in Strouds Run State Park, Athens, Ohio.

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Ina Rosenberg Garten
B. February 2, 1948

Ina Rosenberg Garten (/ˈaɪnə/ EYE-nə; born February 2, 1948) is an American television cook and author. She is host of the Food Network program Barefoot Contessa and was formerly a staff member of the Office of Management and Budget.

Among her dishes are Perfect Roast Chicken, Weeknight Bolognese, French Apple Tart, and a simplified version of beef bourguignon. Her culinary career began with her gourmet food store, Barefoot Contessa; Garten then expanded her activities to many best-selling cookbooks, magazine columns, and a popular Food Network television show. (Full article...)

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 ... that the most common food in Medieval cuisine for all social classes was bread and that among the most common ingredients were almond milk and verjuice?

...that bibimbap is a Korean dish that literally means "mixed rice" or "mixed meal"?
...that the South Park song on Chef's Chocolate Salty Balls confection reached number 1 on the UK Singles Chart?
...that Sovetskoye Shampanskoye is a generic brand of sparkling wine produced in the Soviet Union and its successor states?
...that in Central American and Mexican cuisine, the drink horchata is made with rice?

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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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