Portal:Food
F o o d
A portal dedicated to food and foodways
Introduction
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 obtain 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, reflecting local conditions. 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...)
The parsnip (Pastinaca sativa) is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, it produces a flowering stem topped by an umbel of small yellow flowers in its second growing season, later producing pale brown, flat, winged seeds. By this time, the stem has become woody, and the tap root inedible. Precautions should be taken when handling the stems and foliage, as parsnip sap can cause a skin rash or even blindness if exposed to sunlight after handling.
The parsnip is native to Eurasia; it has been used as a vegetable since antiquity and was cultivated by the Romans, although some confusion exists between parsnips and carrots in the literature of the time. It was used as a sweetener before the arrival of cane sugar in Europe. (Full article...)
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Barbecue or barbeque (often shortened to BBQ in the UK, US, and Canada; barbie or barby in Australia and New Zealand; and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking.
The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or a gas fire. This technique is usually done over direct, dry heat or a hot fire for a few minutes. Within these broader categorizations are further national and regional differences. (Full article...)Selected cuisine -
Soul food is the ethnic cuisine of African Americans. It originated in the American South from the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period and is closely associated (but not to be confused with) with the cuisine of the American South.
The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African-American culture. Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas. Soul food came from the blending of what African Americans ate in their native countries in Africa and what was available to them as slaves. The cuisine had its share of negativity initially. Soul food was initially seen as low class food, and Northern African Americans looked down on their Black Southern counterparts who preferred soul food. The term evolved from being the diet of a slave in the South to being a primary pride in the African-American community in the North such as New York City. (Full article...)Selected ingredient –
Capparis spinosa, the caper bush, also called Flinders rose, is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers.
The plant is best known for the edible flower buds (capers), used as a seasoning or garnish, and the fruit (caper berries), both of which are usually consumed salted or pickled. Other species of Capparis are also picked along with C. spinosa for their buds or fruits. Other parts of Capparis plants are used in the manufacture of medicines and cosmetics. (Full article...)
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Vindaloo or Vindalho is an Indian curry dish, originally from Vasai and Goa.
It is based on the Portuguese dish carne de vinha d'alhos. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton, prawns, chicken, lamb, vegetables and tofu. (Full article...)
Lactarius indigo, commonly known as the indigo milk cap, indigo milky, the indigo (or blue) lactarius, or the blue milk mushroom, is a species of agaric fungus in the family Russulaceae. It is a widely distributed species, growing naturally in eastern North America, East Asia, and Central America; it has also been reported in southern France. L. indigo grows on the ground in both deciduous and coniferous forests, where it forms mycorrhizal associations with a broad range of trees. The fruit body color ranges from dark blue in fresh specimens to pale blue-gray in older ones. The milk, or latex, that oozes when the mushroom tissue is cut or broken — a feature common to all members of the genus Lactarius — is also indigo blue, but slowly turns green upon exposure to air. The cap has a diameter of 5–15 cm (2–6 in), and the stem is 2–8 cm (0.8–3 in) tall and 1–2.5 cm (0.4–1.0 in) thick. It is an edible mushroom, and is sold in rural markets in China, Guatemala, and Mexico. In Honduras, the mushroom is called a chora, and is generally eaten with egg; generally as a side dish for a bigger meal. (Full article...)
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B. May 5, 1903 – d. January 21, 1985
James Andrews Beard (May 5, 1903 – January 23, 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, 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...)
Did you know (auto-generated) –
- ... that staff at the vegan food brand VFC interact with internet trolls on social media platforms to grow their online brand?
- ... that food YouTuber Mike Chen also runs a channel documenting strange phenomena?
- ... that the horned sungem becomes a nectar robber when food is scarce?
- ... that the Korean stew budae-jjigae commonly includes baked beans, Spam, corn, and American cheese?
- ... that a British supermarket uses barriers to prevent shoppers grabbing food with yellow discount stickers out of the hands of staff?
- ... that environmental activist Nigel Savage created Hazon after googling "Jewish food movement" and receiving zero search results?
More did you know –
Related portals
Food topics
The following are topics relating to food
Categories
Food list articles
- See also: Lists of foods and Category:Lists of drinks
The following are some Food list articles on Wikipedia:
- American cheeses
- Appellation d'Origine Contrôlée cheeses
- Apple cultivars
- Bacon dishes
- Bacon substitutes
- Basil cultivars
- Breads
- Breakfast beverages
- Breakfast cereals
- Breakfast foods
- British cheeses
- Cakes
- Candies
- Cheeses
- Cheese soups
- Christmas dishes (list)
- Cocktails
- Cookies
- Dishes using coconut milk
- Diets
- Doughnut varieties
- Egg dishes
- Fermented soy products
- Food additives
- Food additives (Codex Alimentarius)
- Foods named after people
- French cheeses
- French dishes
- Fried dough foods
- Fruits
- List of hamburgers
- Herbs and spices
- Hors d'oeuvre
- Indian dishes
- Indian snack foods
- Indonesian dishes
- Italian dishes
- Japanese snacks
- Japanese dishes
- Jewish dishes
- Kebabs
- Korean beverages
- Mango cultivars
- Moroccan dishes
- Pasta
- Pastries
- Philippine snack food
- Pies, tarts and flans
- Poppy seed pastries and dishes
- Potato dishes
- Puddings
- Raw fish dishes
- Rice dishes
- Rolled foods
- Sauces
- Seafood
- Seeds
- Sandwiches
- Snack foods
- Soft drinks by country
- Soul foods and dishes
- Soups
- Stews
- Street foods
- Tapas
- Turkish dishes
- Twice-baked foods
- Vegetable oils
- Vegetables
- Vodkas
Things you can do
Related WikiProjects
Parent project: WikiProject Food and Drink | |
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Rules | Match log | Results page (for watching) | Last updated: 2024-05-03 19:17 (UTC)
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- Bonèt (edit | talk | history | links | watch | logs | tools) by Frankserafini87 (talk · contribs · new pages (4)) started on 2024-04-26, score: 20
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- Roger Hugo (edit | talk | history | links | watch | logs | tools) by NouveauSarfas (talk · contribs · new pages (1)) started on 2024-04-24, score: 10
- Gelatiamo (edit | talk | history | links | watch | logs | tools) by Another Believer (talk · contribs · new pages (150)) started on 2024-04-24, score: 10
- Paratrophis banksii (edit | talk | history | links | watch | logs | tools) by Tom Radulovich (talk · contribs · new pages (134)) started on 2024-04-23, score: 10
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- Rachel's Ginger Beer (edit | talk | history | links | watch | logs | tools) by Another Believer (talk · contribs · new pages (150)) started on 2024-04-22, score: 10
- Crisp pork (edit | talk | history | links | watch | logs | tools) by チャリス (talk · contribs · new pages (8)) started on 2024-04-22, score: 20
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- Taro pastry (edit | talk | history | links | watch | logs | tools) by Heeheemalu (talk · contribs · new pages (13)) started on 2024-04-22, score: 10
- Garbage Plate (edit | talk | history | links | watch | logs | tools) by BanjoZebra (talk · contribs · new pages (4)) started on 2024-04-10, score: 40
- Morning in America (EP) (edit | talk | history | links | watch | logs | tools) by OttoJohn (talk · contribs · new pages (1)) started on 2024-04-21, score: 10
- Mike's Hot Honey (edit | talk | history | links | watch | logs | tools) by BanjoZebra (talk · contribs · new pages (4)) started on 2024-04-21, score: 40
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- Cannabis in the restaurant industry (edit | talk | history | links | watch | logs | tools) by Another Believer (talk · contribs · new pages (150)) started on 2024-04-21, score: 10
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