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.
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 Modern Cook was the first cookery book by the Anglo-Italian cook Charles Elmé Francatelli (1805–1876). It was first published in 1846. It was popular for half a century in the Victorian era, running through 29 London editions by 1896. It was also published in America.
The book offered elaborate dishes, described with French terminology such as bisque, entrées, entremets, vol-au-vent, timbale and soufflé. It included bills of fare for meals for up to 300 people, and for a series of eight- or nine-course dinners served to Queen Victoria; one exceptional royal dinner in 1841 had sixteen entrées and sixteen entremets, including truffles in Champagne. (Full article...)
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A food desert is an area that has limited access to affordable and nutritious food. In contrast, an area with greater access to supermarkets and vegetable shops with fresh foods may be called a food oasis. The designation considers the type and the quality of food available to the population, in addition to the accessibility of the food through the size and the proximity of the food stores.
In 2017, the United States Department of Agriculture reported that 39.5 million people or 12.8% of the population were living in low-income and low-access areas. Of this number, 19 million people live in "food deserts", low-income census tracts that are more than one mile from a supermarket in urban or suburban areas and more than 10 miles from a supermarket in rural areas. (Full article...)Selected cuisine -
Cornish cuisine encompasses the cooking styles, traditions and recipes associated with Cornwall and the Cornish people. It has been heavily influenced by the geography of the county as well as its social history.
Cornwall, being a peninsula surrounded by seas historically well-stocked with fish, has meant that fish dishes form a major part of the historical and modern recipes in Cornwall. The fishing industry has played a major part in the economy of the county. The iconic dish of Cornwall, the pasty, has its roots in another historical industry within the county, this being mining. (Full article...)Selected ingredient –
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.
TVP may be produced from any protein-rich seed meal left over from vegetable oil production. Specifically, a wide range of pulse seeds besides soybean, including lentils, peas, and faba beans, may be used for TVP production. Peanut-based TVP is produced in China where peanut oil is a popular cooking oil. (Full article...)
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Pesto (Italian: [ˈpesto]) is a paste that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmesan or pecorino sardo (cheese made from sheep's milk), all blended with olive oil. It originated in Genoa, the capital city of Liguria, Italy. (Full article...)
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisines.
Cereals remained the most important staple during the Early Middle Ages as rice was introduced to Europe late, with the potato first used in the 16th century, and much later for the wider population. Barley, oats, and rye were eaten by the poor while wheat was generally more expensive. These were consumed as bread, porridge, gruel, and pasta by people of all classes. Cheese, fruits, and vegetables were important supplements for the lower orders while meat was more expensive and generally more prestigious. Game, a form of meat acquired from hunting, was common only on the nobility's tables. The most prevalent butcher's meats were pork, chicken, and other poultry. Beef, which required greater investment in land, was less common. A wide variety of freshwater and saltwater fish was also eaten, with cod and herring being mainstays among the northern populations. (Full article...)Selected image –
Selected biography –
B. January 22, 1939 – d. July 7, 2004
Jeffrey L. Smith (January 22, 1939 – July 7, 2004) was the author of several cookbooks and the host of The Frugal Gourmet, a popular American cooking show. The show began in Tacoma, Washington, as Cooking Fish Creatively on local PBS station KTPS (now KBTC), where it aired from 1973 to 1977. It then moved to WTTW in Chicago, and finally to KQED in San Francisco where it aired from 1984 to 1997. From 1972 to 1983, Smith was the owner and operator of the Chaplain's Pantry Restaurant and Gourmet Shop. (Full article...)
Did you know (auto-generated) –
- ... that Juan José Cabezudo was an openly gay chef and street-food seller in 19th-century Lima?
- ... that Squatina mapama was named after Spain's Ministry of Agriculture and Fisheries, Food and Environment?
- ... that the vegan-food brand Squeaky Bean produces food that does not contain beans?
- ... that the fork-tailed drongo gives genuine alarm calls but will sometimes lie to steal food from other animals?
- ... that when Mexia Supermarket was abandoned because of its owners' bankruptcy, all of the food inside was left to rot for more than three months?
- ... that Raymond Bushland and Edward F. Knipling won the 1992 World Food Prize for developing the sterile insect technique which eliminated parasitic screw-worms from the United States?
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 | |
Child projects: | Task forces: (All inactive) |
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Rules | Match log | Results page (for watching) | Last updated: 2024-04-24 19:21 (UTC)
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- 321 Coffee (edit | talk | history | links | watch | logs | tools) by Sirdog (talk · contribs · new pages (1)) started on 2024-04-12, score: 10
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