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...)
Naem may refer to: (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...)Selected cuisine -
The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.[a]
In the pre-contact period of Ancient Hawaii (300 AD–1778), Polynesian voyagers brought plants and animals to the Islands. As Native Hawaiians settled the area, they fished, raised taro for poi, planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens. (Full article...)Selected ingredient –
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.
TVP may be produced from any protein-rich seed meal left over from vegetable oil production. Specifically, a wide range of pulse seeds besides soybean, including lentils, peas, and faba beans, may be used for TVP production. Peanut-based TVP is produced in China where peanut oil is a popular cooking oil. (Full article...)
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A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette. It is usually served plain but a popular variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice"). Beef stock, a light beef gravy, or beef consommé is sometimes substituted. The sandwich is an American invention, with the name seeming to refer to the style of bread, rather than any French origin. Although the sandwich is most commonly served with a cup of jus or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was originally developed. (Full article...)
George Constant Louis Washington[I] (May 20, 1871 – March 29, 1946) was a Belgian 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...)Selected image –
Selected biography –
B. June 8, 1784 – d. January 12, 1833
Marie-Antoine Carême (French: [maʁi ɑ̃twan kaʁɛm]; 8 June 1783 or 1784 – 12 January 1833), known as Antonin Carême, was a leading French chef of the early 19th century.
Carême was born in Paris to a poor family and, when still a child, worked in a cheap restaurant. Later he became an apprentice to a leading Parisian pâtissier and quickly became known for his patisserie skills. He was deeply interested in architecture and was famous for his large pièces montées – table decorations sculpted in sugar, depicting classical buildings. (Full article...)
Did you know (auto-generated) –
- ... that a New York pop-up restaurant opened by Louisa Shafia served stews and rice dishes described in a review as a "Persian-tapas gateway into the ancient cuisine"?
- ... that the Cantonese cooking channel Made With Lau began generating about US$50,000 per month in YouTube advertising revenue in under a year?
- ... that the Ni'isjoohl totem pole was once fed a diet of vacuum-packed food?
- ... that strawberry pie is one of the "red foods" traditionally served at Juneteenth celebrations?
- ... that Steven A. Shaw, one of the first food bloggers, decided to pursue the career that he loved after the early death of his father?
- ... that Ice Spice is Princess Diana?
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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