Portal:Food

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F o o d
A portal dedicated to food and foodways

Introduction

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Foods
Foods
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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...)

See also: Food industry, Food manufacture, Food marketing, Food safety, cuisine, Outline of meals, Index of sociology of food articles and taste

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...)

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Michel Roux in 2008

Michel Roux, OBE ([mi.ʃɛl ʁu]; 19 April 1941 – 11 March 2020), also known as Michel Roux Snr., was a French chef and restaurateur working in Britain. Along with his brother Albert, he opened Le Gavroche, which subsequently became the first three Michelin starred restaurant in Britain and The Waterside Inn, which was the first restaurant outside France to hold three stars for 25 years.

Roux followed his brother into becoming a pastry chef and again to England in order to open their first restaurant. The pair were described as the "godfathers of modern restaurant cuisine in the UK" and Roux was inducted into several French orders, and received two lifetime achievement awards from different publications. He was decorated during a period of National Service for France during the 1960s. (Full article...)

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Afternoon tea with scones, jam, and little cakes at the Grand Hyatt Hong Kong

As well as referring to the drink itself, tea has long been used as an umbrella term for several different meals consisting of food accompanied by tea. English writer Isabella Beeton, whose books on home economics were widely read in the 19th century, describes meals of various kinds and provides menus for the "old-fashioned tea", the "at-home tea", the "family tea", and the "high tea".

Teatime is the time at which this meal is usually eaten, which is mid-afternoon to early evening. Tea as a meal is associated with the United Kingdom and some Commonwealth countries. Some people in Britain and Australasia refer to their main evening meal as "tea" rather than "dinner" or "supper", but generally, with the exception of Scotland and Northern England, "tea" refers to a light meal or a snack. A tea break is the term used for a work break in either the morning or afternoon for a cup of tea or other beverage. (Full article...)
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A Lao meal in Don Det, Laos

Lao cuisine or Laotian cuisine is the national cuisine of Laos.

The staple food of the Lao is sticky rice (Lao: ເຂົ້າໜຽວ, khao niao, pronounced [kʰȁw.nǐa̯w]). Laos has the highest sticky rice consumption per-capita in the world with an average of 171 kilograms (377 lb) of sticky rice consumed annually per person. Sticky rice is deeply ingrained in the culture, religious tradition and national identity of Laos. It is a common belief within the Lao community that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos. Affinity for sticky rice is considered the essence of what it means to be Lao. Often the Lao will refer to themselves as luk khao niaow (Lao: ລູກເຂົ້າໜຽວ, pronounced [luːk kʰȁw.nǐaw]), which can be translated as 'children or descendants of sticky rice'. (Full article...)

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Rice flour and glutinous rice flour

Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.

Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. (Full article...)

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Bruschetta topped with a tomato salad, caramelized balsamic vinegar and Grana Padano cheese

Bruschetta (/bruːˈskɛtə/, /bruːˈʃɛtə/, Italian: [bruˈsketta] ⓘ) is an Italian antipasto consisting of grilled bread often topped with olive oil and salt. Most commonly it is served with toppings of tomato, vegetables, beans, cured meat, and/or cheese. In Italy, bruschetta is often prepared using a brustolina grill. (Full article...)

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The station, depicted after its 1907 reconstruction

New Paltz station is a 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. (Full article...)

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Smoked Atlantic mackerel
Photo: Luc Viatour
A smoked Atlantic mackerel (Scomber scombrus). The smoking of fish was originally performed as a method of food preservation that would keep fish edible for more than a year. Recently, the availability of refrigeration and freezing has changed the primary purpose of smoking to enhancing the flavour of the fish.
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Alton Brown
B. July 30, 1962

Alton Crawford Brown Jr. (born July 30, 1962) is an American television personality, food show presenter, food scientist, author, voice actor, and cinematographer. He is the creator and host of the Food Network television show Good Eats that ran for 16 seasons, host of the miniseries Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America and Cutthroat Kitchen. Brown is a best-selling author of several books on food and cooking. A recap series titled Good Eats Reloaded aired on Cooking Channel, and a true sequel series, Good Eats: The Return, ran from 2019 to 2021 on Food Network. (Full article...)

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... that Fry's vegan meat was created by a former livestock trader?
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Food topics

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

Categories

The following are categories relating to food.

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Foods
Foods by cooking technique
Prepared foods by main ingredient
Foods by type
Edible animals
Food products
Lists of foods
Appetizers
Condiments
Cuisine
Dairy products
Desserts
Dips (food)
Eggs (food)
Food combinations
Foods with alcoholic drinks
Food ingredients
Meat substitutes
Oils
Peasant food
Porridges
Spreads (food)
Stuffed dishes
Sugar
Toppings
Types of food
Food stubs

Food list articles

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

The following are some Food list articles on Wikipedia:

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