Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal 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.
Historically, humans secured food through two methods: hunting and gathering and agriculture. Today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry.
|Saffron has been used as a seasoning, fragrance, dye, and medicine for more than 3,000 years. The world's most expensive spice by weight, saffron consists of stigmas plucked from the saffron crocus (Crocus sativus). The resulting dried "threads" are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes. Saffron is native to Southwest Asia, but was first cultivated in Greece. Iran is the world's largest producer of saffron, accounting for over half of the total harvest.
In both antiquity and modern times, most saffron was and is used in the preparation of food and drink: cultures spread across Africa, Asia, Europe, and the Americas value the red threads for use in such items as baked goods, curries, and liquor. Medicinally, saffron was used in ancient times to treat a wide range of ailments, including stomach upsets, bubonic plague, and smallpox; clinical trials have shown saffron's potential as an anticancer and anti-aging agent. Saffron has been used to colour textiles and other items, many of which carry a religious or hierarchical significance.
Saffron cultivation has long centred on a broad belt of Eurasia bounded by the Merranean Sea in the southwest to Kashmir and China in the northeast. The major saffron producers of antiquity—Iran, Spain, India, and Greece—continue to dominate the world trade. The cultivation of saffron in the Americas was begun by members of the Schwenkfelder Church in Pennsylvania. In recent decades cultivation has spread to New Zealand, Tasmania, and California.
|Paul Bocuse |
B. February 11, 1926
Paul Bocuse, born in Collonges-au-Mont-d'Or near Lyon, is a French chef, considered one of the finest cooks of the 20th century. He is widely cred with being one of the first chefs to emerge from the kitchen and to enter public life. In this role, he has extensively travelled for several decades, promoting French cuisine, starting restaurants and culinary institutions, and participating in other business ventures.
Bocuse is one of the most prominent chefs associated with the nouvelle cuisine (the term was first used to describe the cuisine in a newspaper article during 1972), which is less opulent and high-calorie than the traditional haute cuisine, and stresses the importance of fresh ingredients of the highest quality. In 1975, he created the world famous soupe aux truffes (truffle soup) for a presidential dinner at the Elysée Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon as Soupe V.G.E., V.G.E being the initials of former president of France Valéry Giscard d'Estaing.
(김치) is a Korean dish of pickled vegetables
, usually cabbage
or Muwoo (white radish), and commonly served as a side dish
. It is commonly fermented in a brine of anchovies
, green onion
and chilli pepper
. There are infinite varieties, at least as many as there are households. The following is a standard recipe for baechoo (napa cabbage) kimchi.
is the pomaceous fruit
of the apple tree, species Malus domestica
in the rose
. It is one of the most widely cultivated
tree fruits. The tree is small and deciduous
, reaching 5–12 m tall, with a broad, often densely twiggy crown. The leaves
are alternately arranged
simple ovals 5–12 cm long and 3–6 cm broad on a 2–5 cm petiole
with an acute tip, serrated margin and a slightly downy underside. Flowers
are produced in spring
simultaneous with the budding of the leaves. The flowers are white with a pink tinge that gradually fades, five petaled
, 2.5–3.5 cm in diameter. The fruit matures in autumn
, and is typically 5–9 cm diameter. The centre of the fruit contains five carpels
arranged in a five-point star
, each carpel containing one to three seeds
The tree originated from Asia, where its wild ancestor is still found today. There are more than 7,500 known cultivars of apples resulting in range of desired characteristics. It should be noted however, that cultivars vary in their yield and the ultimate size of the tree, even when grown on the same rootstock.
At least 55 million tonnes of apples were grown worldwide in 2005, with a value of about $10 billion. China produced about two-fifths of this total. The United States is the second leading producer, with more than 7.5% of the world production. Turkey, France, Italy and Iran are among the leading apple exporters.
||Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
||— Jim Davis|
Creator of Garfield
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||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
||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
||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
||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
||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
||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
||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
||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
||Canning, Dried foods, Fermentation, Freeze drying, Food preservatives, Irradiation, Pasteurization, Pickling, Preservative, Snap freezing, Vacuum evaporation
||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
||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
||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
||Baker, Butcher, Chef, Personal chef, Farmer, Food stylist, Grocer, Waiter
||Food chain, Incompatible Food Triad