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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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The Modern Cook was the first cookery book by theAnglo-Italian cookCharles Elmé Francatelli (1805–1876). It was first published in 1846. It was popular for half a century in theVictorian era, running through 29 London editions by 1896. It was also published in America.
The book offered elaborate dishes, described withFrench terminology such as bisque, entrées, entremets,vol-au-vent, timbale and soufflé. It included bills of fare for meals for up to 300 people, and for a series of eight- or nine-course dinners served toQueen Victoria; one exceptional royal dinner in 1841 had sixteen entrées and sixteen entremets, includingtruffles inChampagne. (Full article...)
Arby's is an Americanfast food sandwich restaurant chain with more than 3,300 restaurants. The flagship property ofInspire Brands, it ranked third in systemwide sales in the United States in the quick-service and fast-casual restaurant industries in 2012, behindSubway andPanera Bread. In October 2017,Food & Wine called Arby's "America's second largest sandwich chain (after Subway)".
Roark Capital Group acquired 81.5% of Arby's Restaurant Group in July 2011 and is now a majority-owner of Inspire Brands.The Wendy's Company held a minority stake of 18.5% in Arby's after the acquisition by Roark Capital. That share was reduced to 12.3% upon the purchase of Buffalo Wild Wings. It was sold back to Inspire Brands on August 16, 2018 for $450 million, a 38% premium. (Full article...)
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 theIndustrial Revolution. Open sandwiches, known assmørrebrød, 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 includesflæskesteg (roast pork with crackling) andkogt 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 includefrikadeller (meat balls),karbonader (breaded pork patties) andmedisterpølse (fried sausage). Denmark is known for itsCarlsberg andTuborg beers and for itsakvavit andbitters, 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 theMiddle Ages and some even to theVikings. (Full article...)
Stock, sometimes calledbone broth, is a savory cooking liquid that forms the basis of manydishes – particularlysoups,stews, andsauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.Mirepoix or other aromatics may be added for more flavor. (Full article...)
Kimchi (/ˈkɪmtʃiː/;Korean:김치;RR:gimchi;pronounced[kim.tɕʰi]) is a traditional Korean side dish (banchan) consisting of salted andfermented vegetables, most oftennapa cabbage orKorean radish. A wide selection of seasonings are used, includinggochugaru (Korean chili powder),spring onions,garlic,ginger, andjeotgal (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is astaple food inKorean 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 includebaechu-kimchi,kkakdugi,chonggak-kimchi, andoi-sobagi. Traditionally, winter kimchi, calledgimjang, was stored in large earthenware fermentation vessels, calledonggi, 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 calledjangdokdae. Recently, householdkimchi refrigerators are more commonly used. (Full article...)
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Ann H. Cook (fl.c. 1725 –c. 1760) was an English cookery book writer and innkeeper. In 1754 she publishedProfessed Cookery, which went on to two further editions in her lifetime.
Living inHexham, 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 wroteThe New System of Cookery in 1753, which was reissued asProfessed 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-sisterHannah Glasse, who had published a best-selling cookery book,The Art of Cookery Made Plain and Easy, in 1747. (Full article...)
Haddon Norman Salt (born 18 October 1928) is a British–American businessman, best known for founding the fast food chainH. Salt Esq. Fish & Chips and for acting as that company'sbrand ambassador, spokesman, and symbol. Salt followed his father and grandfather's careers, becoming a master fish cook and purveyor offish and chips.
"I came over not simply to start a restaurant, but to introduce America to fish and chips, as grandiose as that dream sounds now". When Salt arrived in America in 1964, Britons ate an average of 100 pounds of fish per year, while Americans ate only 10 pounds per year. Salt said, "The way some of it is handled, I can see why".
Salt opened his first fish and chips shop in California in 1965. His business was acquired by the Kentucky Fried Chicken corporation in 1969. The sale made Salt the third largest stockholder in KFC, at the time the world's largest fast-food company.
KFC was not successful in the large-scale expansion of the H. Salt Esq. chain and sold the brand and business in 1972. Salt explained the brand's failure, saying "They started lowering the standards of the quality of the fish, and so the [sales] volumes of the restaurants went down and people stopped buying franchises, so that was the end of it. And it didn't grow anymore".
Salt left the company in 1972. (Full article...)
| ... that whenLois Ellen Frank first proposed her 2003James Beard Award–winning cookbook onNative American foods, publishers told her there was no such cuisine? |
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