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F o o d
A portal dedicated to food andfoodways
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Food is any substance consumed by anorganism fornutritional support. Food is usually of plant, animal, orfungal origin and contains essential nutrients such ascarbohydrates,fats,proteins,vitamins, orminerals. The substance isingested by an organism and assimilated by the organism'scells to provide energy, maintain life, or support growth. Different species of animals have differentfeeding behaviours that satisfy the needs of theirmetabolisms and have evolved to fill specificecological niches within specific geographical contexts.
Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally usecooking to prepare food for consumption. The majority of thefood energy required is supplied by the industrialfood industry, which produces food throughintensive agriculture and distributes it through complexfood processing andfood distribution systems. This system of conventional agriculture relies heavily onfossil fuels, which means that the food and agricultural systems are one of themajor contributors to climate change, accounting for as much as 37% of totalgreenhouse gas emissions. (Full article...)
Cooking, also known ascookery, is the art,science and craft of usingheat to makefood morepalatable,digestible,nutritious, orsafe. Cooking techniques and ingredients vary widely, from grilling food over an openfire, to usingelectric stoves, tobaking in various types ofovens, toboiling andblanching inwater, reflecting local conditions, techniques and traditions. Cooking is an aspect of all human societies and acultural universal.
Preparing food with heat or fire is an activity unique tohumans. 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 ofagriculture,commerce,trade, andtransportation betweencivilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention ofpottery for holding andboiling ofwater, expanded cooking techniques. Some modern cooks apply advancedscientific techniques to food preparation to further enhance theflavor of the dish served. (Full article...)
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Fool's Gold is asandwich made by the Colorado Mine Company, a restaurant inDenver, Colorado, United States. It consists of a single warmed, hollowed-out loaf of bread filled with the contents of one jar of creamypeanut butter, one jar of blueberryjam, and one pound (454 g) ofbacon.
The sandwich's connection to the singerElvis Presley is the source of its legend and prolonged interest. According toThe Life and Cuisine of Elvis Presley, Presley and his friends took his private jet fromGraceland, purchased 22 of the sandwiches, and spent two hours eating them and drinkingPerrier andchampagne before flying home. The story became legend and the sandwich became the subject of continued media interest and part of numerous cookbooks, typically focused on Presley's love of food. (Full article...)
Amacaron (/ˌmækəˈrɒn/MAK-ə-RON,French:[makaʁɔ̃]ⓘ)orFrench macaroon (/ˌmækəˈruːn/MAK-ə-ROON)
is a sweetmeringue-basedconfection made withegg white,icing sugar,granulated sugar,almond meal, and oftenfood colouring. (Full article...)
Indian cuisine consists of a variety of regional and traditional cuisines native to theIndian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available ingredients.
Indian food is also heavily influenced by religion, in particularHinduism andSikhism, cultural choices and traditions. Historical events such as invasions, trade relations, andcolonialism have played a role in introducing certain foods to India. TheColumbian discovery of theNew World brought a number of new vegetables and fruits. A number of these such aspotatoes,tomatoes,chillies,peanuts, andguava have become staples in many regions of India. (Full article...)
Herbs are a widely distributed and widespread group of plants, excludingvegetables, with savory or aromatic properties that are used for flavoring andgarnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs fromspices.Herbs generally refers to theleafy green orflowering parts of a plant (either fresh or dried), whilespices are usually dried and produced from other parts of the plant, includingseeds,bark,roots andfruits.
Herbs have a variety of uses including culinary, medicinal, aromatic and in some cases, spiritual. General usage of the term "herb" differs between culinary herbs andmedicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered "herbs", including leaves, roots, flowers, seeds, root bark, inner bark (andcambium),resin andpericarp. (Full article...)
Roux (/ruː/) is a mixture offlour andfat cooked together and used to thickensauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat oroil on the stove top, blended until smooth, and cooked to the desired level ofbrownness. A roux can be white, blond (darker), or brown.Butter,bacon drippings, orlard are commonly used fats. Roux is used as athickening agent forgravy, sauces,soups, andstews. It provides the base for a dish, and other ingredients are added after the roux is complete. (Full article...)
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Maria Eliza Rundell (néeKetelby; 1745 – 16 December 1828) was an English writer. Little is known about most of her life, but in 1805, when she was over 60, she sent an unedited collection of recipes and household advice toJohn Murray, of whose family—owners of theJohn Murray publishing house—she was a friend. She asked for, and expected, no payment or royalties.
Murray published the work,A New System of Domestic Cookery, in November 1805. It was a huge success and several editions followed; the book sold around half a million copies in Rundell's lifetime. The book was aimed at middle-class housewives. In addition to dealing with food preparation, it offers advice on medical remedies and how to set up a home brewery and includes a section entitled "Directions to Servants". The book contains an early recipe fortomato sauce—possibly the first—and the first recipe in print forScotch eggs. Rundell also advises readers on being economical with their food and avoiding waste. (Full article...)
Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped into his own military experience to develop the hierarchicalbrigade de cuisine system for organising the kitchen staff which is still standard in many restaurants today. He worked in partnership with hotelierCésar Ritz, rising to prominence together at theSavoy in London serving the elite of society, and later at theRitz Hotel in Paris and theCarlton in London. (Full article...)
| ... that although the blackmouth angler is known for its ugly appearance, it is used for makingagujjim, a popularKorean dish? |
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