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...)
Copia: The American Center for Wine, Food & the Arts was a non-profit museum and educational center in downtown Napa, California, dedicated to wine, food and the arts of American culture. The center, planned and largely funded by vintners Robert and Margrit Mondavi, was open from 2001 to 2008. The 78,632-square-foot (7,305.2 m2) museum had galleries, two theaters, classrooms, a demonstration kitchen, a restaurant, a rare book library, and a 3.5-acre (1.4 ha) vegetable and herb garden; there it hosted wine and food tasting programs, exhibitions, films, and concerts. The main and permanent exhibition of the museum, "Forks in the Road", explained the origins of cooking through to modern advances. The museum's establishment benefited the city of Napa and the development and gentrification of its downtown.
Copia hosted its opening celebration on November 18, 2001. Among other notable people, Julia Child helped fund the venture, which established a restaurant named Julia's Kitchen. Copia struggled to achieve its anticipated admissions, and had difficulty in repaying its debts. Proceeds from ticket sales, membership and donations attempted to support Copia's payoff of debt, educational programs and exhibitions, but eventually were not sufficient. After numerous changes to the museum to increase revenue, Copia closed on November 21, 2008. Its library was donated to Napa Valley College and its Julia Child cookware was sent to the National Museum of American History. The 12-acre (4.9 ha) property had been for sale since its closure; the Culinary Institute of America purchased the northern portion of the property in October 2015. The college opened its campus, the Culinary Institute of America at Copia, which houses the CIA's new Food Business School. (Full article...)
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Parmesan (Italian: Parmigiano Reggiano, Italian: [parmiˈdʒaːno redˈdʒaːno]) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months or, outside the European Union, a locally produced imitation.
The full, legally protected, name of the Italian cheese is Parmigiano Reggiano. It is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia (Parmigiano is the Italian adjective for the city of Parma and Reggiano is the adjective for the region of Reggio Emilia); in addition to Reggio Emilia and Parma, it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) which is on the south bank of the River Po. (Full article...)Selected cuisine -
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Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil.
It is commonly used in cooking for frying foods or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, together with wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. (Full article...)
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Roux (/ruː/) is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker) or brown. Butter, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. (Full article...)
Human cultivation and use of saffron spans more than 3,500 years and extends across cultures, continents, and civilizations. Saffron, a spice derived from the dried stigmas of the saffron crocus (Crocus sativus), has through history remained among the world's most costly substances. With its bitter taste, hay-like fragrance, and slight metallic notes, the apocarotenoid-rich saffron has been used as a seasoning, fragrance, dye, and medicine.
The wild precursor of domesticated saffron crocus was likely Crocus cartwrightianus, a plant native to mainland Greece, Euboea, Crete, Skyros and some islands of the Cyclades. This species has been used as a wild source of saffron. A study reported in 2019 that the authors considered that a cross between two cytotypes of Crocus cartwrightianus was responsible for the emergence of Crocus sativus. This was probably a unique or very rare event as there is no genetic diversity in commercial saffron today. Another study in 2019 showed that a population of Crocus cartwrightianus near Athens in Attica was the closest match to the theoretical ancestors of Crocus sativus. (Full article...)Selected image –
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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 agronomist Simon Groot was awarded the 2019 World Food Prize for "benefiting hundreds of millions of consumers with greater access to nutritious vegetables"?
- ... that food was left to rot outside after the supermarket Supie went out of business?
- ... that Binggrae, a South Korean food and beverage company, was the official ice cream supplier of the 1988 Seoul Olympics?
- ... that Sister Maureen Keleher said that the first freestanding hospice in Hawaii was like an answer to prayer?
- ... that the horned sungem becomes a nectar robber when food is scarce?
- ... that the island bronze-naped pigeon is a popular food at bars and parties on São Tomé?
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
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