Portal:Food

F o o d
A portal dedicated to food and foodways

Introduction

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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...)

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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Danish Bacon was a brand under which Danish bacon was sold in the United Kingdom. The product had "Danish" stamped on the rind between wavy lines. The Danish farmers producing Danish Bacon and their co-operatives were represented by Danske Slagterier, whose UK subsidiary was the Danish Bacon and Meat Council. Danske Slagterier was absorbed into a Danish agricultural umbrella organisation in 2009. The majority of Danish bacon is produced through the farmer-owned co-operative Danish Crown. The co-operative system has low costs because of the scale (25 million pigs per year) and the elimination of the need for markets. Most of the production is for export.

Danish pig exports started to the UK in the mid-19th century when exporting to Germany became difficult and have grown ever since despite attempts by UK domestic producers and other importers to compete. They have not been able to keep pace with Danish modernisation of the curing process and increasing centralisation. (Full article...)

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A bagel and cream cheese (also known as bagel with cream cheese) is a food pairing that consists, in its basic form, of a sliced bagel spread with cream cheese. Bagels with cream cheese are traditionally and most commonly served sliced horizontally and spread with cream cheese and other toppings.

Bagels with cream cheese are common in American cuisine, especially in the cuisine of New York City and American Jewish cuisine. Bagels with cream cheese became popular in the 1980s as they expanded beyond Jewish communities. Bagels served closed as a sandwich also became increasingly popular for their portability. The basic bagel with cream cheese serves as the base for other items such as the "lox and schmear", a staple of delicatessens in the New York City area and across the U.S. (Full article...)

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The cuisine of early modern Europe (c. 1500–1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era.

The discovery of the New World, the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans became familiarized with a multitude of new foodstuffs. Spices that previously had been prohibitively expensive luxuries, such as pepper, cinnamon, cloves, nutmeg, and ginger, soon became available to the majority population, and the introduction of new plants coming from the New World and India like maize, potato, sweet potato, chili pepper, cocoa, vanilla, tomato, coffee, and tea transformed European cuisine forever. (Full article...)

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Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist. (Full article...)

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San Francisco Sourdough bread differs from other sourdough bread in being leavened with a culture prepared with fresh grapes. The multiplicity of strains of yeast (up to 16 according to the work of Robert K. Mortimer, professor emeritus of Molecular and Cell Biology at U.C., Berkeley) produces a unique taste.

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Credit: Muhammad Mahdi Karim (Facebook}
A cross section of an avocado.

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James Beard signing books at a street fair in Midtown Manhattan in 1981
James Beard
B. May 5, 1903 – d. January 21, 1985

James Andrews Beard (May 5, 1903 – January 21, 1985) was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh and wholesome American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards. (Full article...)

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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.

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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:

More food list articles

Things you can do
Here are some tasks awaiting attention:
Parent project: WikiProject Food and Drink

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Child projects: Task forces: (All inactive)
  • Wikiproject Bacon (inactive)
  • WikiProject Bartending (inactive)
  • WikiProject Beer
  • WikiProject Breakfast (inactive)
  • WikiProject Fishing and Fisheries
  • WikiProject Spirits (semi-active)
  • Wikiproject Wine (inactive)
  • Beverages task force
  • Cheeses task force
  • Coffee and Tea task force
  • Desserts task force
  • Foodservice task force
  • Herbs and Spices task force
  • Pub task force
Related projects:
  • WikiProject Agriculture

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