The Food Portal
Food is any substance that can be consumed to help the body survive, usually composed primarily of carbohydrates, fats, minerals, water and/or proteins, that can be eaten or drunk and metabolized by almost all multicellular entities for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus. Ranching, farming, fishing, hunting, foraging, grocery shopping 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. Global cuisines can be defined as cuisine based upon global, continental, national, state or local regions; essentially as cuisines of the world.
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.
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.
|Georges Auguste Escoffier
B. 28 October 1846 – d. 12 February 1935
Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a near-legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine Carême, one of the codifiers of French Haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style.
Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession, and to introduce discipline and sobriety where before there had been disorder and drunkenness. He organized his kitchens by the brigade system, with each section run by a chef de partie. He also replaced the practice of service à la française (serving all dishes at once) with service à la russe (serving each dish in the order printed on the menu).
( brusˈketta (help·info)
in Italian) is a food whose origin dates to at least the 15th century from central Italy
. It consists of grilled bread rubbed with garlic
and topped with extra-virgin olive oil
, salt and pepper. Variations may include toppings of spicy red pepper
, vegetables, beans, cured meat, and/or cheese
; the most popular American recipe involves basil
, fresh mozzarella
, and tomato. Bruschetta is usually served as a snack or appetizer
. In Italy, Bruschetta is often prepared using a brustolina
grill. In Tuscany
, bruschetta is called fettunta
, meaning "oiled slice". In the Abruzzo
region of Italy a variation of bruschetta called ventricina
is served. Raw pork products and spices encased in pig vesicles are aged and the paste spread on open slices of bread which are sometimes grilled
), or tailed pepper
, is a plant in genus Piper
, cultivated for its fruit
and essential oil
. It is mostly grown in Java
, hence sometimes called Java pepper
. The fruits are gathered before they are ripe, and carefully dried. Commercial cubebs consist of the dried berries
, similar in appearance to black pepper
, but with stalks attached — the "tails" in "tailed pepper". The dried pericarp
is wrinkled, its color ranges from grayish-brown to black. The seed
is hard, white and oily. The odor of cubebs is described as agreeable and aromatic
. The taste, pungent, acrid, slightly bitter and persistent. It has been described as tasting like allspice
, or like a cross between allspice and black pepper.
Cubeb came to Europe via India through the trade with the Arabs. The name cubeb comes from Arabic kabāba (كبابة), which is of unknown origin, by way of Old French quibibes. Cubeb is mentioned in alchemical writings by its Arabic name. In his Theatrum Botanicum, John Parkinson tells that the king of Portugal prohibited the sale of cubeb in order to promote black pepper (Piper nigrum) around 1640. It experienced a brief resurgence in 19th century Europe for medicinal uses, but has practically vanished from the European market since. It continues to be used as a flavoring agent for gins and cigarettes in the West, and as a seasoning for food in Indonesia and Africa.
||For the millions of us who live glued to computer keyboards at work and TV monitors at home, food may be more than entertainment. It may be the only sensual experience left.
||— Barbara Ehrenreich
author, social critic
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||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
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||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
||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
||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
||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
||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
||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
||Canning, Dried foods, Fermentation, Freeze drying, Food preservatives, Irradiation, Pasteurization, Pickling, Preservative, Snap freezing, Vacuum evaporation
||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
||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
||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
||Baker, Butcher, Chef, Personal chef, Farmer, Food stylist, Grocer, Waiter
||Food chain, Incompatible Food Triad