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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 obtaining 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, to boiling and blanching in water, reflecting local conditions, techniques and traditions. 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.
'Cripps Pink' cultivar

An apple is the round, edible fruit of an apple tree (Malus spp.). Fruit trees of the orchard or domestic apple (Malus domestica), the most widely grown in the genus, are cultivated worldwide. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found. Apples have been grown for thousands of years in Eurasia before they were introduced to North America by European colonists. Apples have cultural significance in many mythologies (including Norse and Greek) and religions (such as Christianity in Europe).

Apples grown from seeds tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. For commercial purposes, including botanical evaluation, apple cultivars are propagated by clonal grafting onto rootstocks. Apple trees grown without rootstocks tend to be larger and much slower to fruit after planting. Rootstocks are used to control the speed of growth and the size of the resulting tree, allowing for easier harvesting. (Full article...)

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Zucchini (/zuˈkiːni/ ⓘ, zoo-KEE-nee; pl.: zucchini or zucchinis), courgette (/kʊərˈʒɛt/, kur-ZHET) or Cucurbita pepo is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible. It is closely related, but not identical, to the marrow; its fruit may be called marrow when mature.Ordinary zucchini fruit are any shade of green, though the golden zucchini is a deep yellow or orange. At maturity, they can grow to nearly 1 metre (3 feet) in length, but they are normally harvested at about 15–25 cm (6–10 in). (Full article...)

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Frikadeller (meat balls) with rugbrød (rye bread) and gherkins

Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg (roast pork with crackling) and kogt torsk (poached cod) with mustard sauce and trimmings. Ground meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller (meat balls), karbonader (breaded pork patties) and medisterpølse (fried sausage). Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.

Cooking in Denmark has always been inspired by foreign and continental practises and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Danish cuisine of the Middle Ages and some even to the Vikings. (Full article...)

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Preparation of lardons from fatback

A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt.

In French cuisine, lardons are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef bourguignon, quiches such as Quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin. (Full article...)

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Clockwise from top left: kkakdugi, pa-kimchi, yeolmu-kimchi, dongchimi, nabak-kimchi, mul-kimchi

Kimchi (/ˈkɪmtʃiː/; Korean: 김치; RR: gimchi; pronounced [kim.tɕʰi]) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.

There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include baechu-kimchi, kkakdugi, chonggak-kimchi, and oi-sobagi. Traditionally, winter kimchi, called gimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjang and was a way for the whole village to participate. The vessels are also kept outdoors in special terraces called jangdokdae. Recently, household kimchi refrigerators are more commonly used. (Full article...)

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Title page that reads: "Professed Cookery: containing boiling, roasting, pastry, preserving, pickling, potting, made-wines, gellies and part of confectionaries. With an essay upon the lady's art of cookery; together with a plan of housekeeping. By Ann Cook, Teacher of the True Art of Cookery.The Third Edition", followed by the publisher's details
Title page of the third edition of Professed Cookery, 1760

Ann H. Cook (fl. c. 1725 – c. 1760) was an English cookery book writer and innkeeper. In 1754 she published Professed Cookery, which went on to two further editions in her lifetime.

Living in Hexham, Northumberland, in 1739–1740 Cook and her husband John became embroiled in a feud with a well-connected local landowner, Sir Lancelot Allgood, following an argument over an invoice the Cooks had issued. Although they were later exonerated, Allgood continued his attack on them, forcing them to leave their inn and move. Their finances suffered and John was imprisoned for non-payment of debts. To earn money, Cook wrote The New System of Cookery in 1753, which was reissued as Professed Cookery in 1754. In the work, in addition to a range of recipes, she included a poem and an "Essay upon the Lady's Art of Cookery". This was an attack on Allgood's half-sister Hannah Glasse, who had published a best-selling cookery book, The Art of Cookery Made Plain and Easy, in 1747. (Full article...)

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Russet potato
Photo: ZooFari
A Russet potato and the cross-section of another. Potatoes are the world's fourth-largest food crop. They originated in the area of present-day southern Peru and were domesticated 7,000–10,000 years ago. The Russet is the most commonly grown cultivar in the United States and Canada.
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Marie-Antoine Carême
Marie-Antoine Carême
Marie-Antoine Carême
B. June 8, 1784 – d. January 12, 1833

Marie-Antoine Carême (French: [maʁi ɑ̃twan kaʁɛm]; 8 June 1783 or 1784 – 12 January 1833), known as Antonin Carême, was a leading French chef of the early 19th century.

Carême was born in Paris to a poor family and, when still a child, worked in a cheap restaurant. Later he became an apprentice to a leading Parisian pâtissier and quickly became known for his patisserie skills. He was deeply interested in architecture and was famous for his large pièces montées – table decorations sculpted in sugar, depicting classical buildings. (Full article...)

Did you know (auto-generated) – load new batch

  • ... that Volcano Pizzeria, according to the family of one of its founders, was originally a diner selling Italian food before it became the "granddaddy" of Windsor-style pizza?
  • ... that a viral video by an Indian influencer resulted in the sugar content of Bournvita being cut by almost 15 percent?
  • ... that a British supermarket uses barriers to prevent shoppers grabbing food with yellow discount stickers out of the hands of staff?
  • ... that because of the increasing prevalence of sesame allergy, the U.S. will join the EU and Canada in 2023 in instituting mandatory food labeling?
  • ... that the Cantonese cooking channel Made With Lau began generating about US$50,000 per month in YouTube advertising revenue in under a year?
  • ... that Turkish migrant workers living in a residential complex in Amsterdam refused to eat the Dutch food for two weeks after the kitchen's only Turkish chef was fired?

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... that every week Cincinnati's La Soupe turns 5,000 lb (2,300 kg) of rescued food into 3,000 meals for people in need with the help of sixty local chef volunteers?
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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
Foods with alcoholic drinks
Appetizers
Condiments
Cuisine
Dairy products
Desserts
Dips (food)
Eggs (food)
Food combinations
Food in ancient Rome
Food preparation
Food ingredients
Meat substitutes
Peasant food
Porridges
Spreads (food)
Stuffed dishes
Sugar
Sugar foods
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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