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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 usually consists 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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Salade niçoise (French pronunciation:[saladniswaz];Occitan:salada niçarda,pronounced[saˈlaðoniˈsaɾðo], orsalada nissarda in theNiçard dialect) is asalad that originated in the French city ofNice. It is traditionally made oftomatoes, hard-boiledeggs,Niçoise olives andanchovies ortuna,dressed witholive oil or, in some historical versions, avinaigrette. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs.Delia Smith called it "one of the best combinations of salad ingredients ever invented" andGordon Ramsay said that "it must be the finest summer salad of all".
Salade niçoise can be served either as acomposed salad or as atossed salad. Freshly cooked or canned tuna may be added. For decades, traditionalists and innovators have disagreed over which ingredients should be included; traditionalists exclude cooked vegetables. The salad may include rawred peppers,shallots,artichoke hearts and other seasonal raw vegetables. Rawgreen beans harvested in the spring, when they are still young and crisp, may be included. However, cooked green beans andpotatoes are commonly served in variations of salade niçoise that are popular around the world.(Full article...)
Coffee and doughnuts is a common food and drinkpairing in theUnited States andCanada (wheredoughnuts are sometimes spelleddonuts). The pairing is often consumed as a simple breakfast, and is often consumed indoughnut shops as well ascoffeeshops. The pairing may also be served and consumed as a refreshment.
Coffee breaks are sometimes taken as a work break during the mid-morning or mid-afternoon "to consume coffee and doughnuts (or rolls)." In 1989, Harry Balzer, the chief industry analyst of the market research company NPD Group, stated that in the United States, 41–42% of all breakfasts included coffee and that 14.2% of all breakfasts included a doughnut. (Full article...)
Thecuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history.Germany itself is part of the larger cultural region ofCentral Europe, sharing many culinary traditions with neighbouring countries such asPoland and theCzech Republic (andSlovakia as well). InNorthern Europe, inDenmark more specifically, the traditionalDanish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries (e.g.potato salad).
At the same time, German cuisine also shares many similar characteristics with Western European cuisine, as is reflected by some common traditional dishes served in theLow Countries (i.e.Netherlands,Belgium, and, most notably,Luxembourg). Southern German regions, such asBavaria andSwabia, share dishes withAustrian cuisine and parts ofSwiss cuisine as well. The German cuisine has also influenced other European cuisines from Central-Eastern Europe such as those ofHungary orRomania, both countries sharing past and current German heritage in general, through their ethnic German minorities (see also, for example in this regard, theTransylvanian Saxon cuisine). (Full article...)
Garlic (Allium sativum) is aspecies ofbulbousflowering plants in thegenusAllium. Its close relatives include theonion,shallot,leek,chives,Welsh onion, andChinese onion. Garlic is native tocentral andwestern Asia, stretching from theBlack Sea through the southernCaucasus, northeasternIran, and theHindu Kush. It has naturalized in many other parts of the world, includingMediterranean Europe and China. There are two subspecies and hundreds ofvarieties of garlic.
Garlic has been used for thousands of years as a seasoning, culinary ingredient, andtraditional medical remedy. It was known in many ancient civilizations, including theBabylonians,Egyptians,Jews,Romans, andChinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally;China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021.[according to whom?](Full article...)
Pictured are Oatmeal Stout Brownies. This recipe, created by Joe Stutler, was a national finalist in the 2006 Cooking With Beer Challenge. The malt and oats in the beer enhance the flavor of the chocolate in these delicious brownies. Not overly cake-ey, not overly fudge-ey, the texture is nicely balanced. They're also decadently chocolate, and surprisingly light (thanks to the eggs). Great with a fruity beer, such as a lambic (Framboise, yum!).
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Featured article –show anotherAculinary nut is a dry, ediblefruit orseed that usually, but not always, has a highfat content. Nuts are used in a wide variety of edible roles, including in baking, as snacks (either roasted or raw), and as flavoring. In addition tobotanical nuts, fruits and seeds that have a similar appearance and culinary role are considered to be culinary nuts. (Full article...)
Jane Grigson
B. March 13, 1928 – d. March 12, 1990
Jane Grigson (bornHeather Mabel Jane McIntire; 13 March 1928 – 12 March 1990) was an English cookery writer. In the latter part of the 20th century she was the author of the food column forThe Observer and wrote numerous books aboutEuropean cuisines and traditionalBritish dishes. Her work proved influential in promoting British food.
Born inGloucestershire, Grigson was raised inSunderland,North East England, before studying atNewnham College, Cambridge. In 1953 she became an editorial assistant at the publishing company Rainbird, McLean, where she was the research assistant for the poet and writerGeoffrey Grigson. They soon began a relationship which lasted until his death in 1985; they had one daughter,Sophie. Jane worked as a translator of Italian works, and co-wrote books with her husband before writingCharcuterie and French Pork Cookery in 1967. The book was well received and, on its strength, Grigson gained her position atThe Observer after a recommendation by the food writerElizabeth David.(Full article...)
| ... thatLee Brian Schrager, known for his work with the South Beach Wine and Food Festival, opened a gay bar calledTorpedo in 1987? |
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