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...)
Bacon ice cream (or bacon-and-egg ice cream) is an ice cream generally created by adding bacon to egg custard and freezing the mixture. The concept of bacon ice cream originated in a 1973 sketch on the British comedy series The Two Ronnies as a joke; it was eventually created for April Fools' Day by a New York ice cream parlour in 1982. In the 2000s, the English chef Heston Blumenthal experimented with ice cream, making a custard similar to scrambled eggs and adding bacon to create one of his signature dishes. It now appears on dessert menus in other restaurants. (Full article...)
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Taiwanese cuisine (臺灣料理; Táiwān liàolǐ; Tâi-oân liāu-lí, Bopomofo: ㄊㄞˊㄨㄢˉㄌㄧㄠˋㄌㄧˇ, or Chinese: 臺灣菜; pinyin: Táiwāncài; Pe̍h-ōe-jī: Tâi-oân-chhài, Bopomofo: ㄊㄞˊㄨㄢˉㄘㄞˋ) is a popular style of food with several variations, including Chinese and that of Taiwanese indigenous peoples, with the earliest cuisines known of being the indigenous ones. With over a hundred years of historical development, mainstream Taiwanese cuisine has been influenced by Hakka cuisine, the cuisines of the waishengren (people of other provinces), Japanese cuisine, and American cuisine, with southern Fujian cuisine having had the most profound impact.
Taiwan's cuisine is tied to its history of colonization and modern politics makes the description of Taiwanese cuisine difficult. As Taiwan developed economically fine dining became increasingly popular. Taiwanese cuisine has significant regional variations. (Full article...)Selected ingredient –
Powdered sugar, also called confectioners' sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent – such as corn starch, potato starch or tricalcium phosphate – to absorb moisture, prevent clumping, and improve flow. Although most often produced in a factory, a proxy for powdered sugar can be made by processing ordinary granulated sugar in a coffee grinder, or by crushing it by hand in a mortar and pestle. (Full article...)
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In Vietnamese cuisine, bánh mì or banh mi (/ˈbɑːn miː/, /ˈbæn/; Vietnamese: [ɓǎjŋ̟ mì], 'bread') is a short baguette with thin, crisp crust and a soft, airy texture. It is often split lengthwise and filled with meat and savory ingredients like a submarine sandwich and served as a meal, called bánh mì thịt. Plain bánh mì is also eaten as a staple food.
A typical Vietnamese roll or sandwich is a fusion of meats and vegetables from native Vietnamese cuisine such as chả lụa (Vietnamese sausage), coriander (cilantro), cucumber, pickled carrots, and pickled daikon combined with condiments from French cuisine such as pâté, along with red chili and mayonnaise. However, a variety of popular fillings are used, from xá xíu (Chinese barbecued pork) to even ice cream. In Vietnam, bread rolls and sandwiches are typically eaten for breakfast or as a snack. (Full article...)
Freedom from Want, also known as The Thanksgiving Picture or I'll Be Home for Christmas, is the third of the Four Freedoms series of four oil paintings by American artist Norman Rockwell. The works were inspired by United States President Franklin D. Roosevelt's 1941 State of the Union Address, known as Four Freedoms.
The painting was created in November 1942 and published in the March 6, 1943, issue of The Saturday Evening Post. All of the people in the picture were friends and family of Rockwell in Arlington, Vermont, who were photographed individually and painted into the scene. The work depicts a group of people gathered around a dinner table for a holiday meal. Having been partially created on Thanksgiving Day to depict the celebration, it has become an iconic representation for Americans of the Thanksgiving holiday and family holiday gatherings in general. The Post published Freedom from Want with a corresponding essay by Carlos Bulosan as part of the Four Freedoms series. Despite many who endured sociopolitical hardships abroad, Bulosan's essay spoke on behalf of those enduring the socioeconomic hardships domestically, and it thrust him into prominence. (Full article...)Selected image –
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MFK Fisher
B. July 3, 1908 – d. June 22, 1992
Mary Frances Kennedy Fisher Parrish Friede (July 3, 1908 – June 22, 1992), writing as M.F.K. Fisher, was an American food writer. She was a founder of the Napa Valley Wine Library. Over her lifetime she wrote 27 books, including a translation of Brillat-Savarin's The Physiology of Taste. Fisher believed that eating well was just one of the "arts of life" and explored this in her writing. W. H. Auden once remarked, "I do not know of anyone in the United States who writes better prose." In 1991 the New York Times editorial board went so far as to say, "Calling M.F.K. Fisher, who has just been elected to the American Academy and National Institute of Arts and Letters, a food writer is a lot like calling Mozart a tunesmith." (Full article...)
Did you know (auto-generated) –
- ... that agronomist Simon Groot was awarded the 2019 World Food Prize for "benefiting hundreds of millions of consumers with greater access to nutritious vegetables"?
- ... that environmental activist Nigel Savage created Hazon after googling "Jewish food movement" and receiving zero search results?
- ... that not all military rations are food?
- ... that Foodbank Canterbury receives products from a prison?
- ... that Rosalind Creasy wrote a landmark book on edible landscaping?
- ... that Kenneth Lo was called "the foremost expert in Britain on Chinese food"?
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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