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F o o d

A portal dedicated to food

Introduction

Various foods

Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal 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.

Historically, humans secured food through two methods: hunting and gathering and agriculture. Today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry.

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Aeroplane jelly sheet music
Aeroplane Jelly is a gelatin dessert brand in Australia created by Bert Appleroth. Appleroth's backyard business, Traders Pty Ltd, became one of Australia's largest family-operated food manufacturers and was sold to McCormick Foods Australia, a subsidiary of United States corporation McCormick & Company, in 1995. Aeroplane Jelly is the market leader in Australia's jelly market, with over 10 million packets sold annually. Strawberry is the best-selling flavour.

Aeroplane Jelly ran a successful advertising campaign featuring a jingle that has become part of Australian culture. It is one of Australia's longest running jingles, and was played on radio over 100 times per day in the 1940s. The jingle was added to the National Film and Sound Archive's Sounds of Australia registry in June 2008.

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Justin E. Wilson
B. April 24, 1914 – d. September 5, 2001

"Way back when I first started as a safety engineer, I took myself pretty seriously, and I found I was putting my audiences to sleep. So having lived all my life among the Cajuns of Louisiana, and having a good memory for the patois and the type of humor Cajuns go for, I started interspersing my talks on safety with Cajun humor."

Justin Wilson

Justin E. Wilson was a southern American chef and humorist known for his brand of Cajun cuisine-inspired cooking and humor. He was a self-styled "raconteur".

Wilson was born in Roseland in Tangipahoa Parish, one of the "Florida Parishes" east of Baton Rouge. He began his career as a safety engineer while he traveled throughout Acadiana. His safety lectures that he made to refinery workers prompted him on the road to becoming a Cajun storyteller. He remembered it this way on the back cover of The Justin Wilson Cook Book:

Wilson (who was actually only one-half Cajun, or "half-bleed Ca-jon" as he put it) later recorded several humor albums, beginning with "The Humorous World of Justin Wilson." He later appeared as a guest on the popular CBS series The Ed Sullivan Show. He was known for the catchphrase, "I gar-on-tee!". He later wrote seven Cajun cookbooks and two books of Cajun stories, and hosted several cooking shows on PBS that combined Cajun cooking and Cajun humor.

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Vindalho.jpg
Vindaloo is a hot and spicy dish from the Goa region of India. Its heavy use of vinegar and the traditional meat of pork are due to the Portuguese influence on the state. Vindaloo is a popular Indian restaurant meal, where it is often made with pork, beef, chicken, lamb, prawns, or vegetables such as mushrooms.

There are many variations of the vindaloo recipe. Some derivatives use potato, or vary the amounts and types of spices used. Goans scoff at the usage of any other main ingredient besides high fat content pork in vindaloo, because the flavor is very different when prepared with a main ingredient other than pork. Authentic Goan vindaloo is not a curry but more of a dry sauce-based dish, which tastes better as it ages. The authentic taste of vindaloo comes from a unique blend of the fat in the pork, the garlic, vinegar, jaggery and kashmiri chilli (this specific spice is very flavorful but not too pungent).

Vindaloo is often served with rice, chappatis, naan bread, or a combination of these. It can also be served with assorted pickles, such as aubergine or lime pickle. Given the spicy nature of the dish, it goes particularly well with raita.

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Squab at French restaurant.jpg
In culinary terminology, squab is the meat from a young domestic pigeon; formerly adult birds from several species were called by the same name. Squab for the table are roughly a month old; they have reached adult size but have not yet flown. Consumed throughout much of recorded history, squab is not usually a staple food where it is a part of modern cuisine, and it may be considered peculiar or exotic.
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When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork.


—Rick Budinich

Did you know...

...that In the United States a Sloppy Joe is a dish of ground beef, onions; flavored with ketchup and other seasonings and served on a hamburger bun?
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Food list articles

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

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Topics related to Food

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

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