Portal:Food
Wikipedia portal for content related to Food / From Wikipedia, the free encyclopedia
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F o o d
A portal dedicated to food and foodways
Introduction
![Foods](http://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Foods_%28cropped%29.jpg/640px-Foods_%28cropped%29.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Food_stall.jpg/640px-Food_stall.jpg)
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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Hyderabadi haleem (/ˈhaɪdərəbɑːdiː həˈliːm/) is a type of haleem popular in the Indian city of Hyderabad. Haleem is a stew composed of meat, lentils, and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams (the former rulers of Hyderabad State). Local traditional spices helped a unique Hyderabadi haleem evolve, that became popular among the native Hyderabadis by the 20th century.
The preparation of haleem has been compared to that of Hyderabadi biryani. Though Hyderabadi haleem is the traditional hors d'oeuvre at weddings, celebrations and other social occasions, it is particularly consumed in the Islamic month of Ramadan during Iftar (the evening meal that breaks the day-long fast) as it is high in calories. In recognition of its cultural significance and popularity, in 2010 it was granted Geographical Indication status (GIS) by the Indian GIS registry office, making it the first non-vegetarian dish in India to receive this status. In October 2022, Hyderabadi haleem won 'Most Popular GI' award in the food category, that was chosen through a voting system that was conducted by the Department for Promotion of Industry & Internal Trade (under the Ministry of Commerce and Industry). (Full article...)
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A macaron (/ˌmækəˈrɒn/ MAK-ə-RON, French: [makaʁɔ̃] ⓘ) or French macaroon (/ˌmækəˈruːn/ MAK-ə-ROON)
is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring. (Full article...)Selected cuisine - show another
The cuisine 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 of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic (and Slovakia as well). In Northern Europe, in Denmark more specifically, the traditional Danish 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, the German cuisine also shares many similar characteristics with the Western European cuisine, as is reflected by some common traditional dishes served in the Low Countries (i.e. Netherlands, Belgium, and, most notably, Luxembourg). Southern German regions, such as Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine as well. The German cuisine has also influenced other European cuisines from Central-Eastern Europe such as those of Hungary or Romania, both countries sharing past and current German heritage in general, through their ethnic German minorities (see also, for example in this regard, the Transylvanian Saxon cuisine). (Full article...)Selected ingredient – show another
Köhler's Medicinal Plants
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall, bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots.
Ginger is in the family Zingiberaceae, which also includes turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with them throughout the Indo-Pacific during the Austronesian expansion (c. 5,000 BP), reaching as far as Hawaii. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans. The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste. (Full article...)
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![](http://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Roux%21.jpg/640px-Roux%21.jpg)
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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Maria Eliza Rundell (née Ketelby; 1745 – 16 December 1828) was an English writer. Little is known about most of her life, but in 1805, when she was over 60, she sent an unedited collection of recipes and household advice to John Murray, of whose family—owners of the John Murray publishing house—she was a friend. She asked for, and expected, no payment or royalties.
Murray published the work, A New System of Domestic Cookery, in November 1805. It was a huge success and several editions followed; the book sold around half a million copies in Rundell's lifetime. The book was aimed at middle-class housewives. In addition to dealing with food preparation, it offers advice on medical remedies and how to set up a home brewery and includes a section entitled "Directions to Servants". The book contains an early recipe for tomato sauce—possibly the first—and the first recipe in print for Scotch eggs. Rundell also advises readers on being economical with their food and avoiding waste. (Full article...)Selected image – show another
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B. 27 May 1975
Jamie Trevor Oliver MBE OSI (born 27 May 1975) is an English celebrity chef, restaurateur and cookbook author. He is known for his casual approach to cuisine, which has led him to front numerous television shows and open many restaurants.
Oliver reached the public eye when his series The Naked Chef premiered in 1999. In 2005, he opened a campaign, Feed Me Better, to introduce schoolchildren to healthier foods, which was later backed by the government. He was the owner of a restaurant chain, Jamie Oliver Restaurant Group, which opened its first restaurant, Jamie's Italian, in Oxford in 2008. The chain went into administration in May 2019. (Full article...)
Did you know (auto-generated) – load new batch
![](http://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Nuvola_apps_filetypes.svg/47px-Nuvola_apps_filetypes.svg.png)
- ... that Juan José Cabezudo was an openly gay chef and street-food seller in 19th-century Lima?
- ... that food YouTuber Mike Chen also runs a channel documenting strange phenomena?
- ... that certain Coccinellidae species lay extra infertile trophic eggs along with their fertile eggs so that their larvae can have a backup food source?
- ... that the vegan-food brand Squeaky Bean produces food that does not contain beans?
- ... that because of the increasing prevalence of sesame allergy, the U.S. will join the EU and Canada in 2023 in instituting mandatory food labeling?
- ... that the café C1 Espresso delivers food to customers using pneumatic tubes?
More did you know – show another
... that MSG stimulates specific receptors located in taste buds such as the amino acid receptor T1R1/T1R3 or other glutamate receptors like the metabotropic receptors (mGluR4 and mGluR1) which induce the taste known as umami, one of the five basic tastes (the word umami is a loanword from Japanese; it is also referred to as "savoury" or "meaty"). ...that the word prosciutto derives from the Latin perexsuctum which means "thoroughly dried" (lit., "(having been) very sucked out"). |
Other "Did you know" facts... |
Related portals
Food topics
Categories
Food list articles
- See also: Lists of foods and Category:Lists of drinks
The following are some Food list articles on Wikipedia:
![](http://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Icon-notepad.svg/51px-Icon-notepad.svg.png)
- 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 | |
Child projects: | Task forces: (All inactive) |
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