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...)
A beefsteak is a type of banquet in which sliced beef tenderloin is served to diners as all-you-can-eat finger food. The dining style originated in 19th-century New York City as a type of working-class celebration but went into a decline in the mid-20th century. Resurrected by caterers in New Jersey, the beefsteak banquet style remained popular in that state's Bergen and Passaic counties, and is enjoying a revival in New York City, where the style originated, due to the reemergence of a biannual beefsteak in Brooklyn. Similar "beef and beer fundraisers" are common in the Philadelphia region, especially in white working class communities. (Full article...)
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Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.
Dishes range from the very simple meal of fried salted fish and rice to curries, paellas, and cozidos of Iberian origin made for fiestas. Popular dishes include lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (vinegar and soy sauce-based stew ), kaldereta (meat stewed in tomato sauce and liver paste), mechado (larded beef in soy and tomato sauce), pochero (beef and bananas in tomato sauce), afritada (chicken or beef and vegetables simmered in tomato sauce), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, bitter melon, and tomato stew flavored with shrimp paste), sinigang (meat or seafood with vegetables in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). (Full article...)Selected ingredient –
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is recognized for its pronounced umami taste.
Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide. (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...)
Everything Tastes Better with Bacon: 70 Fabulous Recipes for Every Meal of the Day is a book about cooking with bacon written by author, food commentator and The Oregonian columnist Sara Perry. The book was published in the United States on May 1, 2002, by Chronicle Books, and in a French language edition in 2004 by Les Éditions de l'Homme in Montreal. In it, Perry describes her original concept of recipes combining sugar and bacon. Her book includes recipes for bacon-flavored dishes and desserts.
The book received mainly positive reviews and its recipes were selected for inclusion in The Best American Recipes 2003–2004. The St. Petersburg Times classed it as among the "most interesting and unique cookbooks" published, the Pittsburgh Post-Gazette highlighted it in the article "Favorite Cookbooks for 2002" and The Denver Post included it in a list of best cookbooks of 2002. A review in the Toronto Star criticized Perry's lack of creativity in her choice of recipes. Recipes from the work have been featured in related cookbooks. (Full article...)Selected image –
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B. September 13, 1857 – d. October 13, 1945
Milton Snavely Hershey (September 13, 1857 – October 13, 1945) was an American chocolatier, businessman, and philanthropist.
Trained in the confectionery business, Hershey pioneered the manufacture of caramel, using fresh milk. He launched the Lancaster Caramel Company, which achieved bulk exports, and then sold it to start a new company supplying mass-produced milk chocolate, previously a luxury good. (Full article...)
Did you know (auto-generated) –
- ... that the Cantonese cooking channel Made With Lau began generating about US$50,000 per month in YouTube advertising revenue in under a year?
- ... that because of the increasing prevalence of sesame allergy, the U.S. will join the EU and Canada in 2023 in instituting mandatory food labeling?
- ... that Cibo paints Italian food over neo-fascist graffiti?
- ... 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 in times of food scarcity, the collared sand anemone may consume the symbiotic zooxanthellae in its tissues?
- ... 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
Parent project: WikiProject Food and Drink | |
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Rules | Match log | Results page (for watching) | Last updated: 2024-05-18 19:24 (UTC)
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