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F o o d
A portal dedicated to food and foodways

Introduction

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Foods
Foods
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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...)

See also: Food industry, Food manufacture, Food marketing, Food safety, cuisine, Outline of meals, Index of sociology of food articles and taste

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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This is a Good article, an article that meets a core set of high editorial standards.
The exterior of El Celler de Can Roca

El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain opened in 1986 by the Roca brothers, Joan, Josep and Jordi. It was first located next to their parents' restaurant Can Roca, but moved to its current purpose-built building in 2007. It has been received warmly by critics, and holds three Michelin stars. El Celler de Can Roca was ranked the best restaurant in the world by the magazine Restaurant in 2013 and 2015, and was ranked second in 2011, 2012, 2014, and 2018. (Full article...)

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The 1985–1987 Watsonville Cannery strike was a labor strike that involved over 1,000 workers at two food processing facilities in Watsonville, California, United States. The facilities were owned by Watsonville Canning and Richard A. Shaw Inc., two of the largest frozen food processors in the United States, while the workers were all union members of the International Brotherhood of Teamsters (IBT) Local 912. The strike began on September 9, 1985, and completely ended about 18 months later, on March 11, 1987.

The city of Watsonville has historically been a center for the food processing industry in California, and by the mid-1900s, it had branded itself as the "frozen food capital of the world", with eight frozen food processing plants in the city. These plants were in an industry-wide labor contract with IBT Local 912, who represented several thousand employees in the city. By the 1980s, due to an increase in migration from Mexico, a large number of these food processing workers were Latinos. Around that same time, changes in the food processing industry caused the Watsonville plants to become less profitable, and in 1982, Watsonville Canning (the single-largest frozen food processor in the United States) negotiated an hourly wage decrease for their union employees from $7.06 to $6.66. In 1985, their labor contract had expired, and Watsonville Canning began pushing for further wage and employee benefits reductions. Richard A. Shaw Inc., another major food processing company in the city, similarly began requesting wage and benefits reductions, which were opposed by the local union. On September 9, union members from both companies began a strike, with picketing commencing shortly thereafter. (Full article...)

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Various North Korean dishes and foods
North Korean cuisine is the traditional culinary practices and dishes of North Korea. Its foundations are laid by the agricultural and nomadic traditions in southern Manchuria and the Korean Peninsula. Some dishes are shared by the two Koreas; however, availability and quality of Northern cuisine is much more significantly affected by sociopolitical class divides.

Historically, Korean cuisine has evolved through centuries of social and political change. Originating in ancient agricultural and nomadic traditions in southern Manchuria and the Korean Peninsula, it has gone through a complex interaction of the natural environment and different cultural trends. Rice dishes and kimchi are staple Korean foods. In a traditional meal, they accompany both side dishes (panch'an) and main courses like chuk (porridge), pulgogi (grilled meat) or myŏn (noodles). Soju liquor is the best-known traditional Korean spirit. (Full article...)

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A dark roux in development

Roux (/ruː/) is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown. Butter, bacon drippings, or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups, and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. (Full article...)

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Pesto (Italian: [ˈpesto]), also known as pesto alla genovese (Italian: [ˈpesto alla dʒenoˈveːse, -eːze]) or pesto genovese, is an Italian paste made with basil leaves, crushed garlic, pine nuts, olive oil, salt, and grated hard cheese such as Parmesan or pecorino sardo. It originated in the Ligurian city of Genoa, and is used to dress pasta. (Full article...)

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A pre-World War I advertisement introduced G Washington's Coffee to the public. Advert from The New York Times, February 23, 1914.

George Constant Louis Washington[I] (May 20, 1871 – March 29, 1946) was a Belgian-British inventor and businessman. He is best remembered for his improvement of an early instant coffee process and for the company he founded to mass-produce it, the G. Washington Coffee Company.

An emigrant from his native Belgium, he arrived in the New York area in 1897. He dabbled in several technical fields before hitting upon manufacturing an adapted version of the nascent instant coffee, during a sojourn in Central America in 1906 or 1907. He began selling his coffee in 1909 and founded a company to manufacture it in 1910. Based in New York and New Jersey, his company prospered and became an important military supplier during World War I. The company's products were also advertised in New York newspapers and on the radio. The success of his company made Washington wealthy, and he lived in a mansion in Brooklyn and then moved to a country estate in New Jersey in 1927. In that same year, he lost a dispute with the tax authorities. Washington was married and had three children. (Full article...)

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Russet potato
Photo: ZooFari
A Russet potato and the cross-section of another. Potatoes are the world's fourth-largest food crop. They originated in the area of present-day southern Peru and were domesticated 7,000–10,000 years ago. The Russet is the most commonly grown cultivar in the United States and Canada.
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Title page of "La Physiologie du Goût" ("The Physiology of Taste") by French gastronome Jean Anthelme Brillat-Savarin (1755-1826) with a portrait of the author. 1848 edition.
Title page of "La Physiologie du Goût" ("The Physiology of Taste") by French gastronome Jean Anthelme Brillat-Savarin (1755-1826) with a portrait of the author. 1848 edition.
Jean Anthelme Brillat-Savarin
B. April 1, 1755, Belley, France – d. February 2, 1826, Paris

"Tell me what you eat, and I will tell you what you are."

Brillat-Savarin

Jean Anthelme Brillat-Savarin (French pronunciation: [ʒɑ̃ ɑ̃tɛlm bʁija savaʁɛ̃]; 2 April 1755 – 2 February 1826) was a French lawyer and politician, who, as the author of Physiologie du goût (The Physiology of Taste), became celebrated for his culinary reminiscences and reflections on the craft and science of cookery and the art of eating.

Rising to modest eminence in the last years of France's Ancien Régime, Brillat-Savarin had to escape into exile when the Reign of Terror began in 1793. He spent nearly three years in the United States, teaching French and playing the violin to support himself, before returning to France when it became safe to do so, resuming his career as a lawyer, and rising to the top of the French judiciary. (Full article...)

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... that although the blackmouth angler is known for its ugly appearance, it is used for making agujjim, a popular Korean dish?
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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:

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