Portal:Food
F o o d
A portal dedicated to food and foodways
Introduction
Food is any substance consumed by an organism for nutritional support. Food is usually 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, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts.
Omnivorous humans are highly adaptable and have adapted to obtain 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...)
Cooking, also known as cookery or professionally as the culinary arts, 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, reflecting local conditions. Cooking is an aspect of all human societies and a cultural universal.
Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 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...)
Salade niçoise (French pronunciation: [saˈlad niˈswaz]; Occitan: salada niçarda, pronounced [saˈlaðo niˈsaɾðo], or salada nissarda in the Niçard dialect; Italian: insalata nizzarda) is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs. Delia Smith called it "one of the best combinations of salad ingredients ever invented" and Gordon Ramsay said that "it must be the finest summer salad of all".
Salade niçoise can be served either as a composed salad or as a tossed salad. Freshly cooked or canned tuna may be added. For decades, traditionalists and innovators have disagreed over which ingredients should be included; traditionalists exclude cooked vegetables. The salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables. Raw green beans harvested in the spring, when they are still young and crisp, may be included. However, cooked green beans and potatoes are commonly served in variations of salade niçoise that are popular around the world. (Full article...)
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A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of prolamin proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.
Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors. (Full article...)Selected cuisine -
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.
Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as sofritos). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis. Tapas and pinchos are snacks and appetizers commonly served in bars and cafes. (Full article...)Selected ingredient –
A mirepoix (/mɪərˈpwɑː/ meer-PWAH, French: [miʁ.pwa]) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stocks, soups, stews, and sauces.
When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common 'Pascal' celery or celeriac), with the traditional ratio being 2:1:1—two parts onion, one part carrot, and one part celery. Further cooking, with the addition of tomato purée, creates a darkened brown mixture called pinçage. (Full article...)
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In Vietnamese cuisine, bánh mì or banh mi (/ˈbɑːn miː/, /ˈbæn/; Vietnamese: [ɓǎjŋ̟ mì], 'bread') is a short baguette with thin, crisp crust and a soft, airy texture. It is often split lengthwise and filled with meat and savory ingredients like a submarine sandwich and served as a meal, called bánh mì thịt. Plain bánh mì is also eaten as a staple food.
A typical Vietnamese roll or sandwich is a fusion of meats and vegetables from native Vietnamese cuisine such as chả lụa (Vietnamese sausage), coriander (cilantro), cucumber, pickled carrots, and pickled daikon combined with condiments from French cuisine such as pâté, along with red chili and mayonnaise. However, a variety of popular fillings are used, from xá xíu (Chinese barbecued pork) to even ice cream. In Vietnam, bread rolls and sandwiches are typically eaten for breakfast or as a snack. (Full article...)
Eliza Acton (17 April 1799 – 13 February 1859) was an English food writer and poet who produced one of Britain's first cookery books aimed at the domestic reader, Modern Cookery for Private Families. The book introduced the now-universal practice of listing ingredients and giving suggested cooking times for each recipe. It included the first recipes in English for Brussels sprouts and for spaghetti. It also contains the first recipe for what Acton called "Christmas pudding"; the dish was normally called plum pudding, recipes for which had appeared previously, although Acton was the first to put the name and recipe together.
Acton was born in 1799 in Sussex. She was raised in Suffolk where she ran a girls' boarding school before spending time in France. On her return to England in 1826 she published a collection of poetry and released her cookery book in 1845, aimed at middle class families. Written in an engaging prose, the book was well received by reviewers. It was reprinted within the year and several editions followed until 1918, when Longman, the book's publisher, took the decision not to reprint. In 1857 Acton published The English Bread-Book for Domestic Use, a more academic and studious work than Modern Cookery. The work consisted of a history of bread-making in England, a study of European methods of baking and numerous recipes. (Full article...)Selected image –
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B. 10 August 1814 – d. 7 July 1890
Henri Nestlé (French pronunciation: [ɑ̃ʁi nɛsle]; born Heinrich Nestle, German: [ˈhaɪnrɪç ˈnɛstlə]; 10 August 1814 – 7 July 1890) was a German-Swiss confectioner and the founder of Nestlé, the world's largest food and beverage company. (Full article...)
Did you know (auto-generated) –
- ... that Gleaners Food Bank has served more than 700 million pounds (320 million kg) of food in Indiana?
- ... that the Sonoran blue butterfly uses Dudleya cymosa subsp. pumila as a larval foodplant and hummingbirds feed on its nectar?
- ... that Steven A. Shaw, one of the first food bloggers, decided to pursue the career that he loved after the early death of his father?
- ... that in Spain, it is considered lucky to eat twelve grapes while wearing red underwear received as a gift at midnight on New Year's Eve?
- ... that agronomist Simon Groot was awarded the 2019 World Food Prize for "benefiting hundreds of millions of consumers with greater access to nutritious vegetables"?
- ... that the Indianapolis Community Food Access Coalition was created to resolve food deserts in the city of Indianapolis?
More did you know –
Related portals
Food topics
The following are topics relating to food
Categories
Food list articles
- See also: Lists of foods and Category:Lists of drinks
The following are some Food list articles on Wikipedia:
- American cheeses
- Appellation d'Origine Contrôlée cheeses
- Apple cultivars
- Bacon dishes
- Bacon substitutes
- Basil cultivars
- Breads
- Breakfast beverages
- Breakfast cereals
- Breakfast foods
- British cheeses
- Cakes
- Candies
- Cheeses
- Cheese soups
- Christmas dishes (list)
- Cocktails
- Cookies
- Dishes using coconut milk
- Diets
- Doughnut varieties
- Egg dishes
- Fermented soy products
- Food additives
- Food additives (Codex Alimentarius)
- Foods named after people
- French cheeses
- French dishes
- Fried dough foods
- Fruits
- List of hamburgers
- Herbs and spices
- Hors d'oeuvre
- Indian dishes
- Indian snack foods
- Indonesian dishes
- Italian dishes
- Japanese snacks
- Japanese dishes
- Jewish dishes
- Kebabs
- Korean beverages
- Mango cultivars
- Moroccan dishes
- Pasta
- Pastries
- Philippine snack food
- Pies, tarts and flans
- Poppy seed pastries and dishes
- Potato dishes
- Puddings
- Raw fish dishes
- Rice dishes
- Rolled foods
- Sauces
- Seafood
- Seeds
- Sandwiches
- Snack foods
- Soft drinks by country
- Soul foods and dishes
- Soups
- Stews
- Street foods
- Tapas
- Turkish dishes
- Twice-baked foods
- Vegetable oils
- Vegetables
- Vodkas
Things you can do
Related WikiProjects
Parent project: WikiProject Food and Drink | |
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