Food is any substance, usually composed primarily of carbohydrates, fats, 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, and 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.
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.
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Cheese is a food made from the milk of cows, goats, sheep and other mammals, by coagulating the milk. This is accomplished by first acidification with a bacterial culture and then employing an enzyme, rennet (or rennet substitutes) to coagulate the milk to "curds and whey." The precise bacteria and processing of the curds play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.
There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of bacteria and molds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated.
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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. |
Kimchi, Kimchee or Gimchi (김치) is a Korean dish of pickled vegetables, usually cabbage or Muwoo (white radish), and commonly served as a side dish. It is commonly fermented in a brine of anchovies, ginger, garlic, green onion and chilli pepper. There are infinite varieties, at least as many as there are households. The following is a standard recipe for baechoo (napa cabbage) kimchi.
Cubeb ( Piper cubeba), or tailed pepper, is a plant in 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 cubebs consist of the dried berries, similar in appearance to black pepper, but with stalks attached — the "tails" in "tailed pepper". The dried pericarp is wrinkled, its color ranges from grayish-brown to black. The seed is hard, white and oily. The odor of cubebs is described as agreeable and aromatic. The taste, 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), which is of unknown origin, 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 prohibited the sale of cubeb in order 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. It continues to be used as a flavoring agent for gins and cigarettes in the West, and as a seasoning for food in Indonesia and Africa.
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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— J.B. Priestly
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...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. |
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The following are categories relating 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, 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, Supermarket, Sustainable agriculture |
| Food organizations |
American Culinary Federation, American Institute of Baking, American Society for Enology and Viticulture, Chinese American Food Society, Food and Agriculture Organization, 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 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, Yo-yo dieting |
| Occupations |
Baker, Butcher, Chef, Personal chef, Farmer, Food stylist, Grocer, Waiter |
| Other |
Food chain, Incompatible Food Triad |
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