Portal:Food

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Food is any substance that can be consumed, 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.


Foodlogo.svg More about Food – its industry, manufacture, marketing, safety, cuisine, and taste

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New Paltz station after its 1907 rebuild
La Stazione is a current restaurant and former train station in the village of New Paltz in Ulster County, New York. The building was the first of two railroad stations constructed in the town of New Paltz, and it is the only former Wallkill Valley Railroad station standing at its original location.

After a lengthy public debate over whether to place the station to the east or west of the Wallkill River, it was built in 1870 on the east bank, within the village of New Paltz. The rail line was formally opened during a large ceremony on December 20, 1870. A decade later the station had become a popular departure point for the Mohonk Mountain House by many vacationers, including two U.S. presidents. In the late 19th century, over a dozen stagecoaches ran between the station and Mohonk daily.

The station burned down in 1907 and was rebuilt later that year. The rise of the automobile caused the railroad to end passenger service in 1937; by 1959 the station was completely closed and sold off. After closure, it was used for a variety of businesses, including serving as a public-access television station. Freight service along the Wallkill Valley line continued until 1977, when the corridor was shut to regular rail traffic.

The building was in such a state of disrepair by the 1980s that it was almost demolished, and the nearby tracks were torn up and sold for scrap by 1984. However, the station avoided demolition and was renovated in 1988. It was used as a real estate office, and the rail corridor itself was formally opened five years later as the Wallkill Valley Rail Trail. In 1999, the station became an Italian restaurant and received its current name, La Stazione. The building was expanded in 2003 and served as the setting for a scene in a 2008 mob film.

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Gordon Ramsay.jpg
Gordon James Ramsey
B. November 8, 1966

Gordon James Ramsay, OBE and born in Johnstone, Scotland, is a celebrity chef, television personality and entrepreneur. He has been awarded a total of twelve Michelin stars, and is currently one of only three chefs in the UK whose restaurant is rated at three Michelin stars. He is famous in the UK for presenting TV programmes about competitive cookery and food such as Hell's Kitchen and The F-Word. He is best known in the United States as the host of FOX's Hell's Kitchen, which premiered in May 2005, and of Kitchen Nightmares, which premiered in September 2007, based on his successful British show Ramsay's Kitchen Nightmares.
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Selected recipe

A roux-based sauce
Roux is a base sauce in international cuisines, originally French, composed of varying ratios of flour and fat (usually butter), useful for making sauces, and for thickening soups or gravies. It can be cooked to different degrees (white roux, blonde roux or brown roux) depending upon the intended use, and a darker roux (one that has been cooked longer) will also be thicker, but will have less thickening power.
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Durio kutej F 070203 ime.jpg
The durian /ˈdjʊəriən, -ɑːn/ is the fruit of trees of the genus Durio belonging to the Malvaceae, a large family which includes hibiscus, okra, cotton, mallows and linden trees. Widely known and revered in Southeast Asia as the "King of Fruits," the fruit is distinctive for its large size, unique odour, and formidable thorn-covered husk. The fruit can grow up to 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and typically weighs one to three kilograms (2 to 7 lbs). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species.

The hard outer husk is covered with sharp, prickly thorns while the edible flesh within emits a distinctive odour, which is regarded as either fragrant or overpowering and offensive. The odour of the ripe fruit is strong and penetrating even when the husk is intact. Due to the unusual odour, the durian is forbidden from certain establishments such as hotels and public transportations in Southeast Asia. The odour has prompted many people to formulate evocative descriptions with views ranging from those of deep appreciation to intense disgust.

The durian, native to Brunei, Malaysia and Indonesia, has been known to the western world for about 600 years. The British naturalist Alfred Russel Wallace famously described its flesh as "a rich custard highly flavoured with almonds" in the 19th century. The flesh can be consumed at various stages of ripeness and is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked. The name durian comes from the Malay word duri (thorn) together with the suffix -an.

There are 30 recognised Durio species, at least nine of which produce edible fruit. Durio zibethinus is the only species available in the international market; other species are sold in their local regions. There are hundreds of durian cultivars; most of them have a common name and a code number starting with "D". Many consumers express preferences for specific cultivars, which fetch higher prices in the market.

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Food news

Selected quote

Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne
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Did you know...

...that molecular gastronomy is a scientific discipline involving the study of physical & chemical processes that occur in cooking?
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A cross section of an avacado
Credit: Muhammad Mahdi Karim (Facebook}

A cross section of an avocado.

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Categories

The following are categories relating to food. C Puzzle.png

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Food list articles

See also: Category:Lists of foods and Category:Lists of beverages

Food list articles on Wikipedia:

Topics related to Food

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, 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
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

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