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...)
The company has production facilities in Richmond, British Columbia and Hagerstown, Maryland. All of Gardein's products are vegan. The company uses a proprietary process to make its meatless products. In 2014, the company began producing gluten free meatless products. (Full article...)
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Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of animals, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers.
Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics and nutritional status of the animal involved. It is edible raw, but is normally eaten cooked, such as by stewing or roasting, or processed, such as by smoking or salting. Bacteria and fungi decompose and spoil unprocessed meat within hours or days. (Full article...)Selected cuisine -
Historically Inuit cuisine, which is taken here to include Greenlandic cuisine, Yup'ik cuisine and Aleut cuisine, consisted of a diet of animal source foods that were fished, hunted, and gathered locally.
In the 20th century the Inuit diet began to change and by the 21st century the diet was closer to a Western diet. After hunting, they often honour the animals' spirit by singing songs and performing rituals. Although traditional or country foods still play an important role in the identity of Inuit, much food is purchased from the store, which has led to health problems and food insecurity. According to Edmund Searles in his article Food and the Making of Modern Inuit Identities, they consume this type of diet because a mostly meat diet is "effective in keeping the body warm, making the body strong, keeping the body fit, and even making that body healthy". (Full article...)Selected ingredient –
Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait. There are 144 species in 17 genera found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length, and the body shape is variable, with more slender fish in northern populations.
A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to cure, and then pack them in oil or salt. This results in the characteristic strong flavor associated with anchovies, and their flesh turns deep grey. Anchovies pickled in vinegar, as with Spanish boquerones en vinagre, are milder, and the flesh retains a white color. For domestic use, anchovy fillets are sometimes packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available, as is anchovy essence. Anchovy mash is also sold in the UK under the label of Gentleman's Relish. (Full article...)
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Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread naktsi. Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes. Modern versions of cornbread are usually leavened by baking powder. (Full article...)
Sweet Cornbread is a variant of the Skillet Cornbread made throughout the Southern United States.
Elizabeth David CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes.
Born to an upper-class family, David rebelled against social norms of the day. In the 1930s she studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Italy, where their boat was confiscated. They reached Greece, where they were nearly trapped by the German invasion in 1941, but escaped to Egypt, where they parted. She then worked for the British government, running a library in Cairo. While there she married, but she and her husband separated soon after and subsequently divorced. (Full article...)Selected image –
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B. 28 October 1846 – d. 12 February 1935
Georges Auguste Escoffier (French: [ʒɔʁʒ oɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century.
Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped into his own military experience to develop the hierarchical brigade de cuisine system for organizing the kitchen staff which is still standard in many restaurants today. He worked in partnership with hotelier César Ritz, rising to prominence together at the Savoy in London serving the elite of society, and later at the Ritz Hotel in Paris and the Carlton in London. (Full article...)
Did you know (auto-generated) –
- ... that some fans of Genshin Impact have referred to the character Paimon as "emergency food"?
- ... that food stylist Susan Spungen estimated that she baked hundreds of pies with Josh Brolin and film staff while practicing for a scene in Labor Day?
- ... that exercises in the fair division of food are often used to teach unit fractions?
- ... that the vegan-food brand Squeaky Bean produces food that does not contain beans?
- ... that not all military rations are food?
- ... that the 2020 documentary film Gather, which explores Native American efforts for food sovereignty and reclamation of ancestral foodways, was named a Critic's Pick by The New York Times?
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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- Los Danzantes Oaxaca (edit | talk | history | links | watch | logs | tools) by Another Believer (talk · contribs · new pages (67)) started on 2024-06-08, score: 10
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- Feeding America (edit | talk | history | links | watch | logs | tools) by Hey man im josh (talk · contribs · new pages (203)) started on 2024-06-07, score: 10
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- John Greene (Nurse) (edit | talk | history | links | watch | logs | tools) by Sue8183 (talk · contribs · new pages (0)) started on 2024-06-03, score: 40
- Red Boat (edit | talk | history | links | watch | logs | tools) by Valereee (talk · contribs · new pages (5)) started on 2024-06-02, score: 10
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- Hyman's Seafood (edit | talk | history | links | watch | logs | tools) by DMVHistorian (talk · contribs · new pages (4)) started on 2024-05-28, score: 10
- Pickup Coffee (edit | talk | history | links | watch | logs | tools) by Hariboneagle927 (talk · contribs · new pages (25)) started on 2024-05-28, score: 20
- Geoffrey Hawtin (edit | talk | history | links | watch | logs | tools) by Chromista (talk · contribs · new pages (1)) started on 2024-05-28, score: 10
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- Erismatopterus (edit | talk | history | links | watch | logs | tools) by Kevmin (talk · contribs · new pages (16)) started on 2024-05-27, score: 10
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- Torta Balcarce (edit | talk | history | links | watch | logs | tools) by Murmuring Rock (talk · contribs · new pages (4)) started on 2024-05-25, score: 20
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