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F o o d
A portal dedicated to food and foodways

Introduction

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Foods
Foods
Shortcut

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...)

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'Cripps Pink' apples

An apple is a round, edible fruit produced by an apple tree (Malus spp., among them the domestic or orchard apple; Malus domestica). Apple trees are cultivated worldwide and are the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found. Apples have been grown for thousands of years in Eurasia and were introduced to North America by European colonists. Apples have religious and mythological significance in many cultures, including Norse, Greek, and European Christian tradition.

Apples grown from seed tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. For commercial purposes, including botanical evaluation, apple cultivars are propagated by clonal grafting onto rootstocks. Apple trees grown without rootstocks tend to be larger and much slower to fruit after planting. Rootstocks are used to control the speed of growth and the size of the resulting tree, allowing for easier harvesting. (Full article...)

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The history of pizza begins in antiquity, as various ancient cultures produced flatbreads with several toppings.

A precursor of pizza was probably the focaccia, a flatbread known to the Romans as panis focacius, to which toppings were then added. Modern pizza evolved from similar flatbread dishes in Naples, Italy, between the 16th and mid-18th century. (Full article...)
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Example of Indonesian Sundanese meal; ikan bakar (grilled fish), nasi timbel (rice wrapped in banana leaf), ayam goreng (fried chicken), sambal, fried tempeh and tofu, and sayur asem; the bowl of water with lime is kobokan.

Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.

There are many regional cuisines, often based upon indigenous culture with some foreign influences. (Full article...)

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A cup of hot chocolate topped with whipped cream from a pressurized can

Whipped cream, also known as Chantilly cream or crème Chantilly (French: [kʁɛm ʃɑ̃tiji]), is a preparation of heavy, double, or other high-fat dairy cream that has been aerated by whisking or mixing until it becomes light, fluffy, and capable of holding its shape. This process incorporates air into the cream, creating a semi-solid colloid. According to the definition of a sauce on Wikipedia, which includes creams, whipped cream can be considered a type of sauce due to its semi-solid texture and preparation method. It is commonly sweetened with white sugar and sometimes flavored with vanilla. (Full article...)

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French toast served at a restaurant

French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).

When French toast is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise. (Full article...)

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A bowl of shrimp, chicken and sausage gumbo, served with rice

Gumbo (Louisiana Creole: Gum-bo) is a stew that is popular in the U.S. state of Louisiana and is the official state cuisine. Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity" – celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves).

Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark, even chocolate-like, roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish and a dark roux, filé, or both. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served with rice. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens. (Full article...)

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A close up of a boysenberry
A close up of a boysenberry
A boysenberry is a cross between a raspberry and the Pacific blackberry.

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James Beard signing books at a street fair in Midtown Manhattan in 1981
James Beard signing books at a street fair in Midtown Manhattan in 1981
James Beard
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 and 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...)

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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.

Select [►] to view subcategories
Foods
Foods by cooking technique
Prepared foods by main ingredient
Foods by type
Edible animals
Food products
Lists of foods
Appetizers
Condiments
Cuisine
Dairy products
Desserts
Dips (food)
Eggs (food)
Food combinations
Foods with alcoholic drinks
Food ingredients
Meat substitutes
Oils
Peasant food
Porridges
Spreads (food)
Stuffed dishes
Sugar
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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