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...)
French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.
Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws. (Full article...)
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Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients.
The English language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. (Full article...)Selected cuisine -
Australian cuisine is the food and cooking practices of Australia and its inhabitants. Australia has absorbed culinary contributions and adaptations from various cultures around the world, including British, European, Asian and Middle Eastern.
Indigenous Australians have occupied Australia for some 65,000 years, during which they developed a unique hunter-gatherer diet, known as bush tucker, drawn from regional Australian plants and animals. Australia became a collection of British colonies from 1788 to 1900, during which time culinary tastes were strongly influenced by British and Irish migrants, with agricultural products such as beef cattle, sheep and wheat becoming staples in the local diet. The Australian gold rushes introduced more varied immigrants and cuisines, mainly Chinese, whilst post-war immigration programs led to a large-scale diversification of local food, mainly due to the influence of migrants from the Mediterranean, East Asia and South Asia. (Full article...)Selected ingredient –
Chili peppers, also spelled chile or chilli (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ), are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances that give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of paprika and chili powder, each offering its own taste and heat level.
Chili peppers are believed to have originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to many cultivars spreading around the world and finding use in both food and traditional medicine. This led to a variety of cultivars, including the annuum species, with its glabriusculum variety and New Mexico cultivar group, and the species of baccatum, chinense, frutescens, and pubescens. (Full article...)
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Ramaria botrytis, commonly known as the clustered coral, the pink-tipped coral mushroom, or the cauliflower coral, is an edible species of coral fungus in the family Gomphaceae. Its robust fruit body can grow up to 15 cm (6 in) in diameter and 20 cm (8 in) tall, and resembles some marine coral. Its dense branches, which originate from a stout, massive base, are swollen at the tips and divided into several small branchlets. The branches are initially whitish but age to buff or tan, with tips that are pink to reddish. The flesh is thick and white. The spores, yellowish in deposit, are ellipsoid, feature longitudinal striations, and measure about 13.8 by 4.7 micrometers.
The type species of the genus Ramaria, R. botrytis was first described scientifically in 1797 by mycologist Christiaan Hendrik Persoon. A widely distributed species, it is found in North America, North Africa, central and eastern Europe, Australia, and Asia. The fungus is mycorrhizal with broadleaf trees, and fruits on the ground in wooded areas. There are several species of coral fungi that are superficially similar in appearance to R. botrytis, and although comparison of habitat or characteristics like color or branching morphology is often sufficient for identification, sometimes microscopy is required to definitively distinguish between them. Fruit bodies of Ramaria botrytis are edible, and young specimens have a mild, fruity taste. Some authors warn of laxative effects in susceptible individuals. The fungus contains several chemical compounds with in vitro biological activity, and fruit bodies have antimicrobial activity against several species and strains of drug-resistant bacteria that cause disease in humans. (Full article...)Selected image –
Selected biography –
Jane Grigson
B. March 13, 1928 – d. March 12, 1990
Jane Grigson (born Heather Mabel Jane McIntire; 13 March 1928 – 12 March 1990) was an English cookery writer. In the latter part of the 20th century she was the author of the food column for The Observer and wrote numerous books about European cuisines and traditional British dishes. Her work proved influential in promoting British food.
Born in Gloucestershire, Grigson was raised in Sunderland, North East England, before studying at Newnham College, Cambridge. In 1953 she became an editorial assistant at the publishing company Rainbird, McLean, where she was the research assistant for the poet and writer Geoffrey Grigson. They soon began a relationship which lasted until his death in 1985; they had one daughter, Sophie. Jane worked as a translator of Italian works, and co-wrote books with her husband before writing Charcuterie and French Pork Cookery in 1967. The book was well received and, on its strength, Grigson gained her position at The Observer after a recommendation by the food writer Elizabeth David. (Full article...)
Did you know (auto-generated) –
- ... 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?
- ... that a two-year-old food bank contributed 150 semi-trucks of supplies to relief efforts for Hurricane Katrina?
- ... that the horned sungem becomes a nectar robber when food is scarce?
- ... that not all military rations are food?
- ... that Phil McGrane used food trucks as his inspiration to increase early voting?
- ... that New Zealand editor and journalist Madeleine Chapman, known for fashion label exposés and snack food ranking lists, is a champion javelin thrower?
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
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