Portal:Food
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/215px-Foods_%28cropped%29.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Food_stall.jpg/220px-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...)
Angel Bakeries (Hebrew: מאפיות אנג'ל Ma'afiyot Anjel), also known as Angel's Bakery, is the largest commercial bakery in Israel, producing 275,000 loaves of bread and 275,000 rolls daily and controlling 30 percent of the country's bread market. With a product line of 100 different types of bread products and 250 different types of cakes and cookies, Angel sells its goods in 32 company-owned outlets nationwide and distributes to 6,000 stores and hundreds of hotels and army bases. It also exports to the United States, United Kingdom, France, Belgium and Denmark.
Founded in 1927 in Jerusalem, Mandatory Palestine by Salomon Angel, Angel Bakeries introduced to the Israeli market the first sliced bread, plant-based emulsifiers, and new baking technologies. It has always been family-run, at first by Salomon with his brothers and sons, then by Salomon's grandsons, and today by Salomon's great-grandsons. The company, Salomon A. Angel Ltd., is publicly traded on the Tel Aviv Stock Exchange, with a turnover of $180 million in 2008. (Full article...)
Selected article –
Phở or Pho (UK: /fɜː/, US: /fʌ/ FUH, Canada: /fɔː/ FAW; Vietnamese: [fəː˧˩˧] ) is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef (phở bò)), sometimes chicken (phở gà). Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants country-wide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish, and is said to be influenced by Cantonese and French cultures.
Phở originated in the early 20th century in Northern Vietnam, and after the Vietnam War, refugees popularized it throughout the world. Because phở's origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce. (Full article...)Selected cuisine -
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, Italian American, Jewish American, Greek American, and Mexican American. The large size of America and its long history of immigration have created an especially diverse cuisine that varies by region.
American cooking dates back to the traditions of the Native Americans, whose diet included a mix of farmed and hunted food, and varied widely across the continent. The Colonial period created a mix of new world and Old World cookery, and brought with it new crops and livestock. During the early 19th century, cooking was based mostly on what the agrarian population could grow, hunt, or raise on their land. With an increasing influx of immigrants, and a move to city life, American food further diversified in the later part of the 19th century. The 20th century saw a revolution in cooking as new technologies, the World Wars, a scientific understanding of food, and continued immigration combined to create a wide range of new foods. This has allowed for the current rich diversity in food dishes throughout the country. This was driven in part by the many chefs and television personalities who contributed to the rise of the culinary arts in the US. (Full article...)Selected ingredient –
![](http://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Pigeon_Chicks2_2am.jpg/250px-Pigeon_Chicks2_2am.jpg)
In culinary terminology, squab is an immature domestic pigeon, typically under four weeks old, or its meat. Some authors describe it as tasting like dark chicken.
The word "squab" probably comes from Scandinavia; the Swedish word skvabb means "loose, fat flesh". The term formerly applied to all dove and pigeon species (such as the wood pigeon, the mourning dove, the extinct-in-the-wild socorro dove, and the now extinct passenger pigeon,) and their meat. More recently, squab meat comes almost entirely from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called "squab". (Full article...)
Selected recipe –
Paella (/paɪˈɛlə/, /pɑːˈeɪjə/, py-EL-ə, pah-AY-yə, Valencian: [paˈeʎa]; Spanish: [paˈeʝa]) is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine.
The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain. (Full article...)
Borscht (English: /ˈbɔːrʃt/ ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.
Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which—as well as beetroots—usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup. (Full article...)Selected image –
Selected biography –
MFK Fisher
B. July 3, 1908 – d. June 22, 1992
Mary Frances Kennedy Fisher Parrish Friede (July 3, 1908 – June 22, 1992), writing as M.F.K. Fisher, was an American food writer. She was a founder of the Napa Valley Wine Library. Over her lifetime she wrote 27 books, including a translation of Brillat-Savarin's The Physiology of Taste. Fisher believed that eating well was just one of the "arts of life" and explored this in her writing. W. H. Auden once remarked, "I do not know of anyone in the United States who writes better prose." In 1991 the New York Times editorial board went so far as to say, "Calling M.F.K. Fisher, who has just been elected to the American Academy and National Institute of Arts and Letters, a food writer is a lot like calling Mozart a tunesmith." (Full article...)
Did you know (auto-generated) –
![](http://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Nuvola_apps_filetypes.svg/47px-Nuvola_apps_filetypes.svg.png)
- ... that the Korean stew budae-jjigae commonly includes baked beans, Spam, corn, and American cheese?
- ... that food psychology research has found that the COVID-19 pandemic led to both reduced and increased consumption of junk food among different geographical populations and educational backgrounds?
- ... that the vegan-food brand Squeaky Bean produces food that does not contain beans?
- ... that Ice Spice is Princess Diana?
- ... that the Tapuae-o-Uenuku / Hector Mountains have been an important mahinga kai (food-gathering site) for the Māori for more than 600 years?
- ... that some fans of Genshin Impact have referred to the character Paimon as "emergency food"?
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:
![](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 | |
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New articles
Rules | Match log | Results page (for watching) | Last updated: 2024-09-06 19:18 (UTC)
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- Mason Montgomery (edit | talk | history | links | watch | logs | tools) by Yankees10 (talk · contribs · new pages (17)) started on 2024-09-05, score: 10
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- William McCormick (physician) (edit | talk | history | links | watch | logs | tools) by Ysh.cabana (talk · contribs · new pages (1)) started on 2024-09-05, score: 10
- Ramen Danbo (edit | talk | history | links | watch | logs | tools) by Another Believer (talk · contribs · new pages (130)) started on 2024-09-02, score: 10
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- Pure Food and Wine (edit | talk | history | links | watch | logs | tools) by Another Believer (talk · contribs · new pages (130)) started on 2024-09-04, score: 10
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- Ostrich meat (edit | talk | history | links | watch | logs | tools) by Angelbmartin (talk · contribs · new pages (3)) started on 2024-08-29, score: 10
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- Seed oil controversy (edit | talk | history | links | watch | logs | tools) by DoubleGrazing (talk · contribs · new pages (32)) started on 2024-08-29, score: 10
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- Dinner Train (Netherlands) (edit | talk | history | links | watch | logs | tools) by Thief-River-Faller (talk · contribs · new pages (38)) started on 2024-08-28, score: 10
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- Olho de sogra (edit | talk | history | links | watch | logs | tools) by Cathodography (talk · contribs · new pages (1)) started on 2024-08-26, score: 50
- Uncovered liquids (edit | talk | history | links | watch | logs | tools) by TheRabbi613 (talk · contribs · new pages (3)) started on 2024-08-26, score: 10
- Proud Mary Coffee (edit | talk | history | links | watch | logs | tools) by Another Believer (talk · contribs · new pages (130)) started on 2024-08-26, score: 10
- Uncovered Liquids (edit | talk | history | links | watch | logs | tools) by TheRabbi613 (talk · contribs · new pages (3)) started on 2024-08-26, score: 10
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- Halen Môn (edit | talk | history | links | watch | logs | tools) by Jonathan Deamer (talk · contribs · new pages (15)) started on 2024-08-25, score: 20
- Ecclefechan tart (edit | talk | history | links | watch | logs | tools) by Nealsie (talk · contribs · new pages (1)) started on 2024-08-25, score: 20
- Agriculture (Ants) (edit | talk | history | links | watch | logs | tools) by AgisdeSparte (talk · contribs · new pages (6)) started on 2024-08-25, score: 10
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- Masak lemak lada api (edit | talk | history | links | watch | logs | tools) by AyyanD (talk · contribs · new pages (3)) started on 2024-08-25, score: 10
- Benne wafer (edit | talk | history | links | watch | logs | tools) by NotactuallyaDJ (talk · contribs · new pages (1)) started on 2024-08-24, score: 20
- Koia (edit | talk | history | links | watch | logs | tools) by Lena Key (talk · contribs · new pages (2)) started on 2024-08-24, score: 20
- Johann Baptist Fuchs (edit | talk | history | links | watch | logs | tools) by Historybuff0105 (talk · contribs · new pages (8)) started on 2024-08-24, score: 10
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- Sunny Jim (peanut butter) (edit | talk | history | links | watch | logs | tools) by Purplebackpack89 (talk · contribs · new pages (12)) started on 2024-08-23, score: 10
- Câche Câche (restaurant) (edit | talk | history | links | watch | logs | tools) by Another Believer (talk · contribs · new pages (130)) started on 2024-08-23, score: 10
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- Rasika (restaurant) (edit | talk | history | links | watch | logs | tools) by Another Believer (talk · contribs · new pages (130)) started on 2024-08-23, score: 10
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