F o o d
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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...)
Run down, also referred to as rundown, run dun, rondón, fling-me-far, and fling mi for, is a stew dish in Jamaican cuisine and Tobago cuisine. The traditional Jamaican dish is eaten in several Latin American countries that share a coast with the Caribbean Sea.
It consists of a soup made up of reduced coconut milk, with different types of seafood (fish, crabs, small lobsters or shellfish), plantain, yam, tomato, onion, and seasonings. Mackerel and salted mackerel are often used in the dish. Other fish are also used, including locally caught fish, cod, salt cod, shad, other oily fish, red snapper, swordfish, pickled fish, bull pizzle, and cassava. Traditionally, the dish is served with side dishes of dumplings or baked breadfruit. (Full article...)Australian cuisine is the food and cooking practices of Australia and its inhabitants. Australia has absorbed culinary contributions and adaptations from various cultures around the world, including British, European, Asian and Middle Eastern.
Indigenous Australians have occupied Australia for some 65,000 years, during which they developed a unique hunter-gatherer diet, known as bush tucker, drawn from regional Australian plants and animals. Australia became a collection of British colonies from 1788 to 1900, during which time culinary tastes were strongly influenced by British and Irish migrants, with agricultural products such as beef cattle, sheep and wheat becoming staples in the local diet. The Australian gold rushes introduced more varied immigrants and cuisines, mainly Chinese, whilst post-war immigration programs led to a large-scale diversification of local food, mainly due to the influence of migrants from the Mediterranean, East Asia and South Asia. (Full article...)In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation.
Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, Hittites, Egyptians, and Indians. Salt became an important article of trade and was transported by boat across the Mediterranean Sea, along specially built salt roads, and across the Sahara on camel caravans. The scarcity and universal need for salt have led nations to go to war over it and use it to raise tax revenues. Salt is used in religious ceremonies and has other cultural and traditional significance. (Full article...)
Brownies are typically eaten by hand or with utensils, and may be accompanied by a glass of milk, served warm with ice cream (à la mode), topped with whipped cream, or sprinkled with powdered sugar. In North America, they are common homemade treats and they are also popular in restaurants, ice cream parlors, and coffeehouses. (Full article...)
Pictured are Oatmeal Stout Brownies. This recipe, created by Joe Stutler, was a national finalist in the 2006 Cooking With Beer Challenge. The malt and oats in the beer enhance the flavor of the chocolate in these delicious brownies. Not overly cake-ey, not overly fudge-ey, the texture is nicely balanced. They're also decadently chocolate, and surprisingly light (thanks to the eggs). Great with a fruity beer, such as a lambic (Framboise, yum!).
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...)Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped into his own military experience to develop the hierarchical brigade de cuisine system for organizing the kitchen staff which is still standard in many restaurants today. He worked in partnership with hotelier César Ritz, rising to prominence together at the Savoy in London serving the elite of society, and later at the Ritz Hotel in Paris and the Carlton in London. (Full article...)
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