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.
The history of saffron in human cultivation and use reaches back more than 3,000 years and spans many cultures, continents, and civilizations. Saffron, a spice derived from the dried stigmas of the saffron crocus (Crocus sativus), has remained among the world's costliest substances throughout history. With its bitter taste, hay-like fragrance, and slight metallic notes, saffron has been used as a seasoning, fragrance, dye, and medicine. Saffron is native to Southwest Asia.
The wild precursor of domesticated saffron crocus is Crocus cartwrightianus. Human cultivators bred C. cartwrightianus specimens by selecting for plants with abnormally long stigmas. Thus, sometime in late Bronze Age Crete, a mutant form of C. cartwrightianus, C. sativus, emerged. Saffron was first documented in a 7th-century BC Assyrian botanical reference compiled under Ashurbanipal. Since then, documentation of saffron's use over a span of 4,000 years in the treatment of some ninety illnesses has been uncovered. Saffron slowly spread throughout much of Eurasia, later reaching parts of North Africa, North America, and Oceania
Ina Rosenberg Garten
b. February 2, 1948
Ina Rosenberg Garten is an American author and host of the Food Network program Barefoot Contessa. Known for creating fine cuisine foods with an emphasis on quality ingredients and timesaving tips, she has been championed by Martha Stewart, Oprah Winfrey, and Patricia Wells as an authority on cooking and home entertaining.
Garten had no formal training; she taught herself culinary techniques with the aid of French and New England cookbooks. Later, she relied on intuition and feedback from customers and friends to refine her recipes. She was mentored chiefly by Eli Zabar, of Eli's Manhattan and Eli's Breads fame, and domestic maven Stewart. Among her hallmark dishes are cœur à la crème, celery root remoulade, pear clafouti, and a simplified version of bœuf bourguignon. Her culinary career began with her gourmet food store, Barefoot Contessa; Garten parlayed this success into a string of best-selling cookbooks, magazine columns, self-branded convenience foods, and a popular Food Network television show.
The consistent use of the original store name through Garten's books, television show, and product line has led fans to refer to her as simply "the Contessa".
means 'French sandwich' in Vietnamese. It may have started as a 'kitchen sink' recipe in Vietnam
, where various leftovers would be tossed into a sandwich
to finish them up (like a po' boy
). Bánh mì
is now sought after by many for its unique and delicious flavors. There are many different types of bánh mì sandwiches, ranging from chunked BBQ grilled pork
, sliced pork pate, and shredded grilled chicken
, to grilled and smoked fish
, meatball, Chinese-style sausage
, and tripe.
is the meat
from a young domestic pigeon
; formerly adult birds from several species were called by the same name. Squab for the table are roughly a month old; they have reached adult size but have not yet flown. Consumed throughout much of recorded history, squab is not usually a staple food
where it is a part of modern cuisine, and it may be considered peculiar or exotic.
||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.
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