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Portal:Food/Did you know/10
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... that molecular gastronomy is a scientific discipline involving the study of physical & chemical processes that occur in cooking?
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Portal:Food/Did you know/17
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... that in Ayurvedic medicine, turmeric is thought to have many medicinal properties and many in India use it as a readily available antiseptic for cuts and burns? Whenever there is a cut or a bruise, the home remedy is to reach for turmeric powder. Ayurvedic doctors say it has fluoride which is essential for teeth. It is also used as an antibacterial agent.
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Portal:Food/Did you know/19
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... that the traditional four finger version of the Kit Kat bar was developed after a worker at the Rowntrees factory in York put a suggestion in the suggestion box for a snack that a 'man could have in his lunch box for work'.?
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Portal:Food/Did you know/20
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... that cheddar cheese is the most popular cheese in the UK, accounting for just over 50% of the country's £1.9 billion annual cheese market?
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Portal:Food/Did you know/23
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... that A raw foodist is a person who consumes primarily raw food, or all raw food, depending on how strict the person is.
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Portal:Food/Did you know/24
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... that ginger has been found effective by multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy, though ginger was not found superior over a placebo for post-operative nausea.
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Portal:Food/Did you know/25
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... that in the United States and parts of Canada, the term cider almost exclusively refers to non-alcoholic apple juice (apple cider), the phrase hard cider is used to denote the fermented version.
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Portal:Food/Did you know/26
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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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Portal:Food/Did you know/27
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... that Julia Child worked at the OSS Emergency Sea Rescue Equipment Section in Washington, D.C., where she was a file clerk and also helped in the development of a shark repellent. In 1944 she was posted to Kandy, Ceylon (now Sri Lanka), where she met her future husband, a high-ranking OSS cartographer, and later to China, where she received the Emblem of Meritorious Civilian Service as head of the Registry of the OSS Secretariat.
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Portal:Food/Did you know/28
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... that the American Culinary Federation, which was the progeny of the combined visions of three chefs' associations in New York, comprises more than 18,000 members in 240 chapters across the United States, and is known as the authority on cooking in America. Its mission is to make a positive difference for culinarians through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere.
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Portal:Food/Did you know/29
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... that the word prosciutto derives from the Latin perexsuctum which means "thoroughly dried" (lit., "(having been) very sucked out").
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Portal:Food/Did you know/33
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... ...that Buddha's delight, as suggested by its name, is a dish traditionally enjoyed by Buddhist monks who are vegetarians?
...that Greek frappé coffee dates back to the 1957 International Trade Fair in Thessaloniki, when a representative of the Nestlé company, Yiannis Dritsas, was exhibiting a new product for children, a chocolate beverage produced instantly by mixing it with milk and shaking it in a shaker?
...that Ugali is a staple starch component of many African meals, especially in East Africa?
...that Fabada Asturiana, often simply known as Fabada, is a rich bean stew, originally from and most commonly found in Asturias, but widely available throughout Spain and in Spanish restaurants world-wide?
...that Matoke is a meal consisting of steamed, green bananas and one of the national dishes of Uganda?
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Portal:Food/Did you know/41
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... that when former President of Iraq Saddam Hussein was captured by American forces in 2003, several Bounty bars (accompanied only by hot dogs and 7 Up) were found in the refrigerator of the farm house in which he was hiding?
...that some cultures consume blood, some in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, and others use blood in stews such as civet
...that in Japan chopsticks are never left sticking vertically into rice, as this is how they are ritually offered to the dead?
...that the first written record of whisky comes from 1405 in Ireland and it is also mentioned in Scotland in 1496?
...that American Cookery, by Amelia Simmons, was the first American cookbook, written by an American, for Americans, in 1796
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Portal:Food/Did you know/42
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... that during the Middle Ages whale, dolphin and porpoise were considered to be fish, so during Lent the salted meats of these sea mammals were eaten.
...that in Ayurvedic medicine, turmeric is thought to have many medicinal properties and many in India use it as a readily available antiseptic for cuts and burns? Whenever there is a cut or a bruise, the home remedy is to reach for turmeric powder. Ayurvedic doctors say it has fluoride which is essential for teeth. It is also used as an antibacterial agent.
...that In the 19th century, the chef Antonin Carême classified sauces into four families, each of which was based on a mother sauce?
...that the traditional four finger version of the Kit Kat bar was developed after a worker at the Rowntrees factory in York put a suggestion in the suggestion box for a snack that a 'man could have in his lunch box for work'.?
...that cheddar cheese is the most popular cheese in the UK, accounting for just over 50% of the country's £1.9 billion annual cheese market?
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Portal:Food/Did you know/43
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... that MSG stimulates specific receptors located in taste buds such as the amino acid receptor T1R1/T1R3 or other glutamate receptors like the metabotropic receptors (mGluR4 and mGluR1) which induce the taste known as umami, one of the five basic tastes (the word umami is a loanword from Japanese; it is also referred to as "savoury" or "meaty").
...that the word prosciutto derives from the Latin perexsuctum which means "thoroughly dried" (lit., "(having been) very sucked out").
...that the American Culinary Federation, which was the progeny of the combined visions of three chefs' associations in New York, comprises more than 18,000 members in 240 chapters across the United States, and is known as the authority on cooking in America. Its mission is to make a positive difference for culinarians through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere.
...that Julia Child worked at the OSS Emergency Sea Rescue Equipment Section in Washington, D.C., where she was a file clerk and also helped in the development of a shark repellent. In 1944 she was posted to Kandy, Ceylon (now Sri Lanka), where she met her future husband, a high-ranking OSS cartographer, and later to China, where she received the Emblem of Meritorious Civilian Service as head of the Registry of the OSS Secretariat.
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Portal:Food/Did you know/44
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... that Cat Cora is the only female Iron Chef in its franchise history (including the Japanese version of Iron Chef).
- ...that in the United States and parts of Canada, the term "cider" almost exclusively refers to non-alcoholic apple juice (apple cider), the phrase hard cider is used to denote the fermented version.
- ...that ginger has been found effective by multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy, though ginger was not found superior over a placebo for post-operative nausea.
- ...that A raw foodist is a person who consumes primarily raw food, or all raw food, depending on how strict the person is.
- ...that biga is a type of pre-fermentation used in Italian baking.
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Portal:Food/Did you know/45
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... that chewing gum, in various forms, has existed since at least the Neolithic period?
...that Pao cai is a type of pickle, usually pickled cabbage, often found in Chinese, and particularly Sichuanese cuisine?
...that the Garden Strawberry originated in Europe in the early 18th century, and represents the accidental cross of Fragaria virginiana from eastern North America?
...that horseradish root itself has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells breakdown sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes?
...that a "Chinese restaurant" in a Western country will serve mostly Cantonese food, or an adaptation thereof?
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