Food is any substance that you can eat, usually composed primarily of carbohydrates, fats, minerals, water and/or proteins, that can be eaten or drunk and metabolized by almost all multicellular entities for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus. Ranching, farming, fishing, hunting, foraging and other methods are ways to obtain food.
Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption. Global cuisines can be defined as cuisine based upon global, continental, national, state or local regions; essentially as cuisines of the world.
Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year. In English, the substance food is often used metaphorically or figuratively, as in food for thought.
George Constant Louis Washington (May 1871 – March 29, 1946) was an American inventor and businessman of Anglo-Belgian origin. He is best remembered for his invention of an early instant coffee process and for the company he founded to mass-produce it, the G. Washington Coffee Company.
An emigrant from his native Belgium, he arrived in the New York area in 1897 and dabbled in several technical fields before hitting upon instant coffee manufacture during a sojourn in Central America in 1906 or 1907. He began selling his coffee in 1909 and founded a company to manufacture it in 1910. Based in New York and New Jersey, his company prospered and became an important military supplier during World War I. The company's products were also advertised in New York newspapers and on the radio. The success of his company made Washington wealthy, and he lived in a mansion in Brooklyn and then moved to a country estate in New Jersey in 1927. In that same year, he lost a dispute with the tax authorities. Washington was married and had three children.
Washington's company was sold to American Home Products in 1943, shortly before his death. Though the coffee brand was discontinued by 1961, Washington's name is still used today in the product G. Washington's Seasoning & Broth.
b. 10 August 1814 – d. 7 July 1890
Henri Nestlé, born Heinrich Nestle, was the founder of Nestlé S.A., the world's largest food and beverage company, as well as one of the main creators of milk chocolate.
Henri Nestlé was born on 10 August 1814, in Frankfurt on Main, Germany. He was the eleventh of fourteen children of Johann Ulrich Matthias Nestle and Anna-Maria Catharina Ehemann. Henri Nestlé's father by tradition inherited the business of his father Johann Ulrich Nestle and became a glazier in Töngesgasse. The later Lord Mayor of Frankfurt on Main, Gustav Edmund Nestle, was his brother. It is impossible to say when Henri Nestlé started working on the infant formula project. His interest is known to have been spurred by several factors:
- The high infant death rate in his family. Half of the 14 children died before reaching adulthood.
- His background as a pharmacist’s assistant.
- His wife who knew all about infant mortality being a daughter of a charity doctor.
Henri Nestlé combined cow’s milk with wheat flour and sugar to produce a substitute of mother’s milk for those children who could not accept breast-feeding. Moreover, Henri Nestlé and Jean Balthasar Schnetzler, his friend and a scientist in human nutrition, removed the acid and the starch in wheat flour because they were difficult for babies to digest. The product could be prepared by simply adding water and is considered the first infant formula. People quickly recognized the value of the new product, and soon, Farine Lactée Henri Nestlé (Henri Nestlé's Milk Flour in French) was being sold in much of Europe. By the 1870's, Nestle's Infant Food, made with malt, cow's milk, sugar, and wheat flour, was selling in the US, for $0.50 a bottle.
is a hot and spicy dish from the Goa region of India
. Its heavy use of vinegar and the traditional meat of pork are due to the Portuguese influence on the island. Vindaloo is a popular Indian restaurant meal, where it is often made with pork
, or vegetables such as mushrooms
There are many variations of the vindaloo recipe. Some derivatives use potato, or vary the amounts and types of spices used. Goans scoff at the usage of any other main ingredient besides high fat content pork in vindaloo, because the flavor is very different when prepared with a main ingredient other than pork. Authentic Goan vindaloo is not a curry but more of a dry sauce-based dish, which tastes better as it ages. The authentic taste of vindaloo comes from a unique blend of the fat in the pork, the garlic, vinegar, jaggery and kashmiri chilli (this specific spice is very flavorful but not too pungent).
Vindaloo is often served with rice, chappatis, naan bread, or a combination of these. It can also be served with assorted pickles, such as aubergine or lime pickle. Given the spicy nature of the dish, it goes particularly well with raita.
(pronounced /ˈtʃɒklət/ (help·info)
or /-ˈələt/) comprises a number of raw and processed foods that are produced from the seed of the tropical cacao
tree. Native to lowland, tropical America
, cacao has been cultivated for at least three millennia in Central America
, with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples made chocolate beverages, including the Maya
, who made it into a beverage known as xocolātl
, a Nahuatl
word meaning "bitter water". The seeds of the cacao tree have an intense bitter
taste, and must be fermented
to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground and liquified, resulting in pure chocolate in fluid form: chocolate liquor
. The liquor can be further processed into two components: cocoa solids
and cocoa butter
Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids (and thus does not qualify to be considered true chocolate). Chocolate contains alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure. Dark chocolate has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals, though the presence of theobromine renders it toxic to some animals, such as dogs and cats.
Chocolate has become one of the most popular flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.
||It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
||— Julia Child
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The following are categories relating to food.
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The following are topics relating to food
||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
||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
||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
||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
||Baby food, Beans, Beef, Breads, 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, 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
||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
||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
||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
||Canning, Dried foods, Fermentation, Freeze drying, Food preservatives, Irradiation, Pasteurization, Pickling, Preservative, Snap freezing, Vacuum evaporation
||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
||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
||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
||Baker, Butcher, Chef, Personal chef, Farmer, Food stylist, Grocer, Waiter
||Food chain, Incompatible Food Triad