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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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Beecher's Handmade Cheese is an artisan cheesemaker with retail locations in the greater Seattle area and several airports. The company was founded by Kurt Beecher Dammeier in 2003 and opened in Pike Place Market after Dammeier acquired a difficult-to-obtain storefront lease in the Market. Because Dammeier had never been a cheesemaker, he sought out the assistance of Brad Sinko, who helped run a family cheesemaking business in Oregon. A second location was opened in 2011 Manhattan's Flatiron District; this closed in October, 2022.

Unlike most artisan cheese makers, Beecher's mainly uses pasteurized milk and operates a high-volume modern production facility, with multiple farms supplying milk. When Beecher's encountered problems in guaranteeing the standard flavor of the milks they were using to make cheese, the company bought their own herds of dairy cattle and farms to ensure control of the cheese products from beginning to end. Beecher's uses various cheese cultures when mixing cheeses, so a cheddar cheese produced by Beecher's may use cultures not normally intended for cheddar cheese production. (Full article...)

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Many small rural towns such as Burlingame, Kansas (pictured) have no grocery stores. In Burlingame's case, the grocery store is substituted with a Dollar General store, which generally lacks essential groceries. The nearest grocery store from Burlingame, a Dillons Supermarket, is approximately 20.4 miles away near Topeka, Kansas.

A food desert is an area that has limited access to food that is plentiful, affordable, or nutritious. In contrast, an area with greater access to supermarkets and vegetable shops with fresh foods may be called a food oasis. The designation considers the type and the quality of food available to the population, in addition to the accessibility of the food through the size and the proximity of the food stores.

In 2017, the United States Department of Agriculture reported that 39.5 million people or 12.8% of the population were living in low-income and low-access areas. Of this number, 19 million people live in "food deserts", low-income census tracts that are more than one mile from a supermarket in urban or suburban areas and more than 10 miles from a supermarket in rural areas. (Full article...)
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Chile en nogada, maize, tamales, pozole, mezcal, pan de muerto, and cóctel de camarón

Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Mexican cuisine ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine).

Today's food staples native to the land include corn (maize), turkey, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, spirulina, sweet potato, cactus, and chili pepper. Its history over the centuries has resulted in regional cuisines based on local conditions, including Baja Med, Chiapas, Veracruz, Oaxacan, and the American cuisines of New Mexican and Tex-Mex. (Full article...)

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A variety of flavored vinegars, for culinary use, on sale in France

Vinegar (from Old French vyn egre 'sour wine') is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar.

As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner. (Full article...)

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Skillet cornbread

Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread naktsi. Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes. Modern versions of cornbread are usually leavened by baking powder. (Full article...)

Sweet Cornbread is a variant of the Skillet Cornbread made throughout the Southern United States.

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Freedom from Want, also known as The Thanksgiving Picture or I'll Be Home for Christmas, is the third of the Four Freedoms series of four oil paintings by American artist Norman Rockwell. The works were inspired by United States President Franklin D. Roosevelt's 1941 State of the Union Address, known as Four Freedoms.

The painting was created in November 1942 and published in the March 6, 1943, issue of The Saturday Evening Post. All of the people in the picture were friends and family of Rockwell in Arlington, Vermont, who were photographed individually and painted into the scene. The work depicts a group of people gathered around a dinner table for a holiday meal. Having been partially created on Thanksgiving Day to depict the celebration, it has become an iconic representation for Americans of the Thanksgiving holiday and family holiday gatherings in general. The Post published Freedom from Want with a corresponding essay by Carlos Bulosan as part of the Four Freedoms series. Despite many who endured sociopolitical hardships abroad, Bulosan's essay spoke on behalf of those enduring the socioeconomic hardships domestically, and it thrust him into prominence. (Full article...)

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Horse Chestnuts
Horse Chestnuts
The common Horse chestnut

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Paul Bocuse
B. February 11, 1926 – d. January 20, 2018

Paul François Pierre Bocuse (French pronunciation: [pɔl bɔkyz]; 11 February 1926 – 20 January 2018) was a French chef based in Lyon known for the high quality of his restaurants and his innovative approaches to cuisine. Dubbed "the pope of gastronomy", he was affectionately nicknamed Monsieur Paul (Mister Paul). The Bocuse d'Or, a biennial world chef championship, bears his name.

A student of Eugénie Brazier, he was one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, as well as stresses the importance of fresh ingredients of the highest quality. Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969. (Full article...)

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Okinawan chili peppers
... that the burning sensation caused by red hot chili peppers or the warmth caused by camphor are due to the activation of different TRPV ion channels , which are also thermosensitive?
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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

Categories

The following are categories relating to food.

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Foods
Foods by cooking technique
Prepared foods by main ingredient
Foods by type
Edible animals
Food products
Lists of foods
Appetizers
Condiments
Cuisine
Dairy products
Desserts
Dips (food)
Eggs (food)
Food combinations
Foods with alcoholic drinks
Food ingredients
Meat substitutes
Peasant food
Porridges
Spreads (food)
Stuffed dishes
Sugar
Toppings
Types of food
Food stubs

Food list articles

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

The following are some Food list articles on Wikipedia:

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