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F o o d

A portal dedicated to food

The Food Portal

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Food is any substance that can be consumed to help the body grow, 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, grocery shopping 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.


Selected person

The title page of a 1680 edition of Le cuisinier françois.
François Pierre La Varenne
B. 1618 – d. 1678

François Pierre La Varenne ( – Dijon ) was the author of Le cuisinier françois (1651), the founding text of modern French cuisine. La Varenne broke with the Italian traditions that had dominated medieval and Renaissance French cookery during 16th century. He was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine for the age of Louis XIV. The others were Nicholas de Bonnefons, Le jardinier François (1651) and Les Délices de la Campagne (1654) and François Massialot, Le Cuisinier royal et bourgois, (1691), which was still being edited and modernized in the mid-18th century. La Varenne introduced the first bisque and Béchamel sauce. He replaced crumbled bread with roux as the base for sauces, and lard with butter. He was the first to use the concept of bouquet garni, fonds de cuisine (stocks) and reductions. It also contains the earliest recipe in print for the dessert mille-feuille.



Selected recipe

ValencianPaella.jpg
The original Paella was a poor man's fare, which is why it is made with a little of everything one may have on hand in the kitchen. "Paella" is the name for frying pan in Valencian, although as popularity for this dish spread throughout Spain, the pan has come to be known as the paellera.

Paella is a typical dish from the Valencia Region. This recipe is for the traditional Paella Valenciana, which is where the dish was first created. But many different varieties of paella are enjoyed. For example, in some regions of Valencia paella is cooked using more seafood such as shrimp, mussels and clams.

This recipe is an excellent and restaurant-grade version of the traditional paella, which I discovered on the net and it's the only version I cook. I don't have the link to the page where I found the recipe, but I do know that the person who wrote it was taught it by a Spanish chef from the heart of Valencia, the home of this wonderful dish.

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Selected ingredient

Piper nigrum - Köhler–s Medizinal-Pflanzen-107.jpg
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper, red/pink pepper, and green pepper.[1] Black pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed.

Dried ground pepper is one of the most common spices in European cuisine and its descendants, having been known and prized since antiquity for both its flavour and its use as a medicine. The spiciness of black pepper is due to the chemical piperine. Ground black peppercorn, usually referred to simply as "pepper", may be found on nearly every dinner table in some parts of the world, often alongside table salt.

The word "pepper" is derived from the Sanskrit pippali, the word for long pepper via the Latin piper which was used by the Romans to refer both to pepper and long pepper, as the Romans erroneously believed that both of these spices were derived from the same plant. The English word for pepper is derived from the Old English pipor. The Latin word is also the source of German pfeffer, French poivre, Dutch peper, and other similar forms. In the 16th century, pepper started referring to the unrelated New World chile peppers as well. "Pepper" was used in a figurative sense to mean "spirit" or "energy" at least as far back as the 1840s; in the early 20th century, this was shortened to pep.

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Food news

Selected quote

For the millions of us who live glued to computer keyboards at work and TV monitors at home, food may be more than entertainment. It may be the only sensual experience left.
— Barbara Ehrenreich

author, social critic


Did you know...

...that in 2007, TTB relaxed the US absinthe ban, and approved several brands for sale?
Other "Did you know" facts... Read more...


Selected picture

Apricots
Credit: Fir0002

The apricot (Prunus armeniaca) is a fruit-bearing tree native to China. It is related to the plum, and classified with it in the subgenus Prunus of the genus Prunus. The fruit (pictured here) appears similar to a peach or nectarine, with a colour ranging from yellow to orange and sometimes a red cast; its surface is smooth and nearly hairless. Apricots are stone fruit (drupes), and have only one seed each, often called a "stone".


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Categories

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Food list articles

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

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, Burger, 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, Hot dogs, 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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  1. ^ Green capsicum or bell pepper may also be called "green pepper"; it is an unrelated plant.