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F o o d
A portal dedicated to food and foodways

Introduction

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Foods
Foods
Shortcut

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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This is a Good article, an article that meets a core set of high editorial standards.

Burger King Corporation (BK, stylized in all caps) is an American multinational chain of hamburger fast food restaurants. Headquartered in Miami-Dade County, Florida, the company was founded in 1953 as Insta-Burger King, a Jacksonville, Florida–based restaurant chain. After Insta-Burger King ran into financial difficulties, its two Miami-based franchisees David Edgerton (1927–2018) and James McLamore (1926–1996) purchased the company in 1959 and renamed it "Burger King". Over the next half-century, the company changed hands four times and its third set of owners, a partnership between TPG Capital, Bain Capital, and Goldman Sachs Capital Partners, took it public in 2002. In late 2010, 3G Capital of Brazil acquired a majority stake in the company in a deal valued at US$3.26 billion. The new owners promptly initiated a restructuring of the company to reverse its fortunes. 3G, along with its partner Berkshire Hathaway, eventually merged the company with the Canadian-based doughnut chain Tim Hortons under the auspices of a new Canadian-based parent company named Restaurant Brands International.

The 1970s were the "Golden Age" of the company's advertising, but beginning in the mid-1980s, Burger King advertising began losing focus. A series of less successful advertising campaigns created by a procession of advertising agencies continued for the next two decades. In 2003, Burger King hired the Miami-based advertising agency Crispin Porter + Bogusky (CP+B), which completely reorganized its advertising with a series of new campaigns centered on a redesigned Burger King character nicknamed "The King", accompanied by a new online presence. While highly successful, some of CP+B's commercials were derided for perceived sexism or cultural insensitivity. Burger King's new owner, 3G Capital, later terminated the relationship with CP+B in 2011 and moved its advertising to McGarryBowen to begin a new product-oriented campaign with expanded demographic targeting. (Full article...)

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Ful medames (Arabic: فول مدمس, fūl midammis IPA: [fuːl meˈdammes]; other spellings include ful mudammas and foule mudammes, in Coptic: ⲫⲉⲗ phel or fel), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herbs, and spices. Ful medames is traditionally made in and served out of a large metal jug. It is notably a staple food in Egypt and is considered a national dish, especially in the northern cities of Cairo and Gizah. Fava beans can sometimes be also found in other cuisines in the Middle East, and Africa, though cooked differently. (Full article...)
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Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.

The history of Jewish cuisine begins with the cuisine of the ancient Israelites. As the Jewish diaspora grew, different styles of Jewish cooking developed. The distinctive styles in Jewish cuisine vary according to each community across the Ashkenazi, Sephardi, and Mizrahi diaspora groupings; there are also notable dishes within the culinary traditions of the standalone significant Jewish diaspora communities from Greece, Iran, and Yemen. (Full article...)

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Dried bark strips, bark powder and flowers of the small tree Cinnamomum verum

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice. Cinnamomum verum (alternatively C. zeylanicum), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other species, usually and more correctly referred to as "cassia": C. burmanni (Indonesian cinnamon or Padang cassia), C. cassia (Chinese cinnamon or Chinese cassia), C. loureiroi (Saigon cinnamon or Vietnamese cassia), and the less common C. citriodorum (Malabar cinnamon). (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...)

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Illustration of five people in a forest eating and drinking
Peasants sharing a simple meal of bread and drink; Livre du roi Modus et de la reine Ratio, 14th century

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...)

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Aglianico grapes.
Aglianico grapes.
Aglianico is a red wine grape grown in the Campania and Basilicata regions of Italy. It has also recently been planted in Australia, where it thrives in a predominantly sunny climate.In early Roman times, it was the principal grape of the famous Falernian wine which was the Roman equivalent of a First Growth wine today.

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Smith in 1990
Smith in 1990
Jeff Smith
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...)

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... that Julia Child worked at the OSS Emergency Sea Rescue Equipment Section in Washington, D.C., where she was a file clerk and also helped in the development of a shark repellent. In 1944 she was posted to Kandy, Ceylon (now Sri Lanka), where she met her future husband, a high-ranking OSS cartographer, and later to China, where she received the Emblem of Meritorious Civilian Service as head of the Registry of the OSS Secretariat.
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Related portals

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

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

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