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Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus. Ranching, and fishing, hunting, foraging and other methods are ways to obtain food.
Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.
Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year. In English, the substance food is often used metaphorically or figuratively, as in food for thought.
Coffee is a widely-consumed stimulant beverage prepared from roasted seeds, commonly called coffee beans, of the coffee plant. Coffee was first consumed in the 9th century, when it was discovered in the highlands of Ethiopia. From there, it spread to Egypt and Yemen, and by the 15th century had reached Armenia, Persia, Turkey, and North Africa. From the Muslim world, coffee spread to Italy, and then to the rest of Europe and later the Americas. Today, coffee is one of the most popular beverages worldwide. To produce coffee, coffee berries, which contain coffee beans, are picked, processed, and dried. The seeds are then roasted, undergoing several physical and chemical changes. They are then ground and brewed to create coffee. Coffee is an important export commodity. In 2004, coffee was the top agricultural export for 12 countries, and in 2005, it was the world's seventh largest legal agricultural export by value.
- ... that charcuterie (pictured) is derived from the French words for "flesh" (chair) and "cooked" (cuit) is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. ?
- ...that brown rice has a mild nutty flavor, is chewier than white rice, becomes rancid more quickly, but is far more nutritious.?
- ...that barbeque translates as "sacred fire pit" and is also spelled "barbicoa" or "barabicoa"?
- ...that ghee was frequently used for libations in Vedic rituals (see Yajurveda), and there is even a hymn to ghee.?
- ...that in 2007, TTB relaxed the US absinthe ban, and approved several brands for sale?
- ...that although the blackmouth angler is known for its ugly appearance, it is used for making agujjim, a popular Korean dish?
French toast (or "poor knights") is a common breakfast item made by frying an egg batter soaked piece of bread. French toast was developed as a way to use day-old stale bread. Lacking day-old bread, toasting your bread lightly can help it absorb more of the egg and milk batter. French toast is usually served with toppings similar to those used for pancakes, waffles, and toast.
Suggested toppings are:
Stevia is a genus of about 150 species of herbs and shrubs in the sunflower family ( Asteraceae), native to subtropical and tropical South America and Central America. The species Stevia rebaudiana Bertoni, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.
With its extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Stevia also has shown promise in medical research for treating such conditions as obesity and high blood pressure.
Stevia has a negligible effect on blood glucose, even enhancing glucose tolerance; However, health and political controversies have limited stevia's availability in many countries; for example, the United States banned it in the early 1990s unless labeled as a supplement. Stevia is widely used as a sweetener in Japan, and it is now available in the US and Canada as a dietary supplement, although not as a food additive. Rebiana is the trade name for a stevia-derived sweetener being developed jointly by The Coca-Cola Company and Cargill with the intent of marketing in several countries and gaining regulatory approval in the US and EU. Truvia is Cargill's consumer brand of Rebiana-based sweetener.
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Cooking is like love. It should be entered into with abandon or not at all. |
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— Harriet Van Horne, |
Here are some tasks you can do:
| Beverages |
Alcoholic beverage, Beer, Cocktail, Coffee, Energy drink, Espresso, Flaming beverage, Foodshake, Juice, Korean beverages, 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, 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, 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, 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, Student 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, Supermarket, Sustainable agriculture |
| Food organizations |
American Culinary Federation, American Institute of Baking, American Society for Enology and Viticulture, Chinese American Food Society, Food and Agriculture Organization, 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 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, Coffee, Dessert, Entrée, Entremet, Hors d'œuvre, Main course, 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, Yo-yo dieting |
| Occupations |
Baker, Butcher, Chef, Personal chef, Farmer, Food stylist, Grocer, Waiter |
| Other |
Food chain, Incompatible Food Triad |
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