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F o o d
A portal dedicated to food and foodways

Introduction

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Foods
Foods
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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.

Fool's Gold Loaf is a sandwich made by the Colorado Mine Company, a restaurant in Denver, Colorado. It consists of a single warmed, hollowed-out loaf of bread filled with the contents of one jar of creamy peanut butter, one jar of grape jelly, and one pound (454 g) of bacon.

The sandwich's connection to the singer Elvis Presley is the source of its legend and prolonged interest. According to The Life and Cuisine of Elvis Presley, Presley and his friends took his private jet from Graceland, purchased 22 of the sandwiches, and spent two hours eating them and drinking Perrier and champagne before flying home. The story became legend and the sandwich became the subject of continued media interest and part of numerous cookbooks, typically focused on Presley's love of food. (Full article...)

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Raw cannonball jellyfish (known locally as "jellyballs") in the U.S. state of Georgia prior to being dried, preserved and packaged. After processing, the product is sold to a seafood distributor that ships them to Japan, China, the Philippines, and Thailand.
Some species of jellyfish are suitable for human consumption and are used as a source of food and as an ingredient in various dishes. Edible jellyfish is a seafood that is harvested and consumed in several East and Southeast Asian countries, and in some Asian countries it is considered to be a delicacy. Edible jellyfish is often processed into a dried product. Several types of foods and dishes may be prepared with edible jellyfish, including salads, sushi, noodles, and main courses. Various preparation methods exist. (Full article...)
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Taiwanese cuisine (臺灣料理; Táiwān liàolǐ; Tâi-oân liāu-lí, Bopomofo: ㄊㄞˊㄨㄢˉㄌㄧㄠˋㄌㄧˇ, or Chinese: 臺灣菜; pinyin: Táiwāncài; Pe̍h-ōe-jī: Tâi-oân-chhài, Bopomofo: ㄊㄞˊㄨㄢˉㄘㄞˋ) is a popular style of food with several variations, including Chinese and that of Taiwanese indigenous peoples, with the earliest cuisines known of being the indigenous ones. With over a hundred years of historical development, mainstream Taiwanese cuisine has been influenced by Hakka cuisine, the cuisines of the waishengren (people of other provinces), Japanese cuisine, and American cuisine, with southern Fujian cuisine having had the most profound impact.

Taiwan's cuisine is tied to its history of colonization and modern politics makes the description of Taiwanese cuisine difficult. As Taiwan developed economically fine dining became increasingly popular. Taiwanese cuisine has significant regional variations. (Full article...)

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Sofrito being prepared in Spain

Sofrito (Spanish, Spanish: [soˈfɾito]), sofregit (Catalan, Catalan: [sufɾə'ʒit]), soffritto (Italian, Italian: [sofˈfritto]), or refogado (Portuguese, Portuguese: [ʁɨfuˈɣaðu]), is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat.

In modern Spanish cuisine, sofrito consists of garlic, onion and peppers cooked in olive oil, and optionally tomatoes or carrots. This is known as refogado, sufrito, or sometimes as estrugido in Portuguese-speaking nations, where only garlic, onions, and olive oil are considered essential, tomato and bay laurel leaves being the other most common ingredients. (Full article...)

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A chocolate brownie, or simply a brownie, is a chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have a glossy "skin" on their upper crust. They may also include nuts, frosting, chocolate chips, or other ingredients. A variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized there during the first half of the 20th century.

Brownies are typically eaten by hand or with utensils, and may be accompanied by a glass of milk, served warm with ice cream (à la mode), topped with whipped cream, or sprinkled with powdered sugar. In North America, they are common homemade treats and they are also popular in restaurants, ice cream parlors, and coffeehouses. (Full article...)

Pictured are Oatmeal Stout Brownies. This recipe, created by Joe Stutler, was a national finalist in the 2006 Cooking With Beer Challenge. The malt and oats in the beer enhance the flavor of the chocolate in these delicious brownies. Not overly cake-ey, not overly fudge-ey, the texture is nicely balanced. They're also decadently chocolate, and surprisingly light (thanks to the eggs). Great with a fruity beer, such as a lambic (Framboise, yum!).

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Vegetable oils are triglycerides extracted from plants. Some of these oils have been part of human culture for millennia. Edible vegetable oils are used in food, both in cooking and as supplements. Many oils, edible and otherwise, are burned as fuel, such as in oil lamps and as a substitute for petroleum-based fuels. Some of the many other uses include wood finishing, oil painting, and skin care.

These oils make up a significant fraction of worldwide edible oil production. All are also used as fuel oils. (Full article...)

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Shop with spices in Morocco
Shop with spices in Morocco
Shop with spices in Morocco

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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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... that Cat Cora was the first female Iron Chef in its franchise history (including the Japanese version of Iron Chef). Alex Guarnaschelli was the second, winning the title in 2012.
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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.

Select [►] to view subcategories
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
Oils
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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