Portal:Food

From Wikipedia, the free encyclopedia

Portal topics - (Random portal)

Activities
Culture
Geography
Health
History
Mathematics
Nature
People
Philosophy
Religion
Society
Technology

F o o d
A portal dedicated to food and foodways

Introduction

– Hover over the image for controls to see more selected panorama images –
Foods
Foods
Shortcut

Food is any substance consumed by an organism for nutritional support. Food usually consists 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 support growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill specific ecological niches within specific geographical contexts.

Omnivorous humans are highly adaptable and have adapted to obtaining 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...)

See also: Food industry, Food manufacture, Food marketing, Food safety, cuisine, Outline of meals, Index of sociology of food articles and taste

Cooking, also known as cookery, 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, to boiling and blanching in water, reflecting local conditions, techniques and traditions. Cooking is an aspect of all human societies and a cultural universal.

Preparing food with heat or fire is an activity unique to humans. Archaeological evidence of cooking fires dates to at least 300,000 years ago, but some estimate that humans started cooking as early as 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 enhance further the flavor of the dish served. (Full article...)

edit 

Good article – show another

This is a Good article, an article that meets a core set of high editorial standards.
Location in downtown Napa

Copia: The American Center for Wine, Food & the Arts was a non-profit museum and educational center in downtown Napa, California, dedicated to wine, food and the arts of American culture. The center, planned and largely funded by vintners Robert and Margrit Mondavi, was open from 2001 to 2008. The 78,632-square-foot (7,305.2 m2) museum had galleries, two theaters, classrooms, a demonstration kitchen, a restaurant, a rare book library, and a 3.5-acre (1.4 ha) vegetable and herb garden; there it hosted wine and food tasting programs, exhibitions, films, and concerts. The main and permanent exhibition of the museum, "Forks in the Road", explained the origins of cooking through to modern advances. The museum's establishment benefited the city of Napa and the development and gentrification of its downtown.

Copia hosted its opening celebration on November 18, 2001. Among other notable people, Julia Child helped fund the venture, which established a restaurant named Julia's Kitchen. Copia struggled to achieve its anticipated admissions, and had difficulty in repaying its debts. Proceeds from ticket sales, membership and donations attempted to support Copia's payoff of debt, educational programs and exhibitions, but eventually were not sufficient. After numerous changes to the museum to increase revenue, Copia closed on November 21, 2008. Its library was donated to Napa Valley College and its Julia Child cookware was sent to the National Museum of American History. The 12-acre (4.9 ha) property was then placed for sale; the Culinary Institute of America purchased the northern portion of the property in October 2015. The college opened its campus—the Culinary Institute of America at Copia, which houses the CIA's new Food Business School—in 2016. (Full article...)

More Good articles

Selected article – show another

A variety of flavored vinegars, for culinary use, on sale in France

Vinegar (from Old French vyn egre 'sour wine') is an odorous aqueous solution of diluted acetic acid and trace compounds that may include flavorings or naturally occurring organic compounds. Vinegar typically contains from 4% to 18% acetic acid by volume.

Usually, the acetic acid is produced by a double fermentation—converting simple sugars to ethanol using yeast, and then converting ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. (Full article...)

More information List of selected articles ...
Close

Selected cuisine - show another

Feijoada, one of the best-known Brazilian dishes, is usually served with rice, farofa, collard greens, and orange

Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by African, European, Amerindian and Asian (Levantine, Japanese, and most recently, Chinese) influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.

Ingredients first used by native peoples in Brazil include cashews, cassava, pineapple, guaraná, açaí, cumaru, and tucupi. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Netherlands, Poland, and Ukraine), were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine. When potatoes were not available, they discovered how to use the native sweet manioc as a replacement. Enslaved Africans also had a role in developing Brazilian cuisine, especially in the coastal states. The foreign influence extended to later migratory waves; Japanese immigrants brought most of the food items that Brazilians associate with Asian cuisine today, and introduced large-scale aviaries well into the 20th century. (Full article...)

Selected ingredient – show another

Monosodium glutamate (MSG), also known as sodium glutamate, is a sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. MSG is used in cooking as a flavor enhancer with a savory taste that intensifies the umami flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.

MSG was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who tried to isolate and duplicate the savory taste of kombu, an edible seaweed used as a broth (dashi) ingredient in Japanese cuisine. MSG balances, blends, and rounds the perception of other tastes. MSG, along with disodium ribonucleotides, is commonly used and found in stock (bouillon) cubes, soups, ramen, gravy, stews, condiments, savory snacks, etc. (Full article...)

Selected recipe – show another

Valencian paella

Paella (/paɪˈɛlə/ py-EL-ə, /pɑːˈeɪjə/ pah-AY-yə; Valencian: [paˈeʎa]; Spanish: [paˈeʎa] or [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.

There are three versions of paella: paella valenciana, which includes rabbit, chicken, duck, snails; paella mixta, which includes livestock, and paella de marisco, which includes seafood; however, Valencians say that only the recipe for paella valenciana is the true paella. (Full article...)

More selected recipes... Go to recipe...

Featured article – show another

This is a Featured article, which represents some of the best content on English Wikipedia.

CBOCS Properties, Inc., doing business as Cracker Barrel, is an American chain of restaurant and gift stores with a Southern country theme. The company's headquarters are in Lebanon, Tennessee, where Cracker Barrel was founded by Dan Evins and Tommy Lowe in 1969. The chain's early locations were positioned near Interstate Highway exits in the Southeastern and Midwestern United States, but expanded across the country during the 1990s and 2000s. As of August 10, 2023, the company operates 660 stores in 45 states.

Cracker Barrel's menu is based on traditional Southern cuisine, with appearance and decor designed to resemble an old-fashioned general store. Each location features a front porch lined with wooden rocking chairs, a stone fireplace, and decorative artifacts from the local area. Cracker Barrel partners with country music performers. It engages in charitable activities, such as having given assistance to those impacted by Hurricane Katrina and also to injured war veterans. (Full article...)

Selected image – show another

Candy apple
Photograph credit: Evan Amos
Candy apples (also known as toffee apples outside North America) are whole apples covered in a sugar candy coating, sometimes followed by rolling them in nuts, with a stick inserted as a handle. These are a common treat at autumn festivals in Western culture in the Northern Hemisphere, such as Halloween, because these festivals occur in the wake of annual apple harvests. According to one source, candy apples were invented by Newark candy maker William W. Kolb in 1908 while experimenting in his candy shop with red cinnamon candy for the Christmas trade. This photograph shows a candy apple coated with red caramel and covered in chopped peanuts.
More selected pictures

Selected biography – show another

Marie-Antoine Carême
Marie-Antoine Carême
Marie-Antoine Carême
B. June 8, 1784 – d. January 12, 1833

Marie-Antoine Carême (French: [maʁi ɑ̃twan kaʁɛːm]; 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) – load new batch

More did you know – show another

A bottle of Baileys Irish Cream
... that in Brazil, Argentina, Uruguay, and Venezuela, countries where Italian cuisine is especially popular, gnocchi (known as ñoquis in Argentina, Uruguay and Venezuela or nhoque in Brazil) are traditionally eaten on the 29th day of each month? This was the day before payday, when people were at their poorest.

...that Baileys Irish Cream was the first liqueur to use cream and alcohol together in a manner sufficiently stable to allow commercial distribution?
...that settlements across the Indus Valley Civilization were the first to have an oven within each mud-brick house by 3200 BC?
...that the blackberry is known to contain polyphenol antioxidants, naturally occurring chemicals that can upregulate certain beneficial metabolic processes in mammals?
...that Burger King's was originally called Insta Burger King?

Other "Did you know" facts...

Food topics

The following are topics relating to food

More information Beverages, Cooking ...
Beverages 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
Cooking 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
Cooking schools 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
Dining 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
Foods 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
Food industry 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
Food organizations 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
Food politics 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
Food preservation Canning, Dried foods, Fermentation, Freeze drying, Food preservatives, Irradiation, Pasteurization, Pickling, Preservative, Snap freezing, Vacuum evaporation
Food science 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
Meals 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
Nutrition 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
Occupations Baker, Butcher, Chef, Personal chef, Farmer, Food stylist, Grocer, Waiter
Other Food chain, Incompatible Food Triad
Close

Categories

The following are categories relating to food.

Select [►] to view subcategories
Foods
Foods by cooking technique
Prepared foods by main ingredient
Foods by type
Edible animals
Food products
Lists of foods
Foods with alcoholic beverages
Food in ancient Rome
Food combinations
Cuisine
Food ingredients
Food preparation
Types of food
Food stubs

Food list articles

See also: Lists of foods and Category:Lists of drinks

The following are some Food list articles on Wikipedia:

Things you can do
Here are some tasks awaiting attention:
Parent project: WikiProject Food and Drink
WikiProjects
        view
Child projects: Task forces: (All inactive)
Related projects:

New articles

This list was generated from these rules. Questions and feedback are always welcome! The search is being run daily with the most recent ~14 days of results. Note: Some articles may not be relevant to this project.

Rules | Match log | Results page (for watching) | Deleted articles| Last updated: 2026-05-01 19:10 (UTC)

Note: The list display can now be customized by each user. See List display personalization for details.

Associated Wikimedia

The following Wikimedia Foundation sister projects provide more on this subject:

Sources

More portals

Discover Wikipedia using portals
Purge server cache

Related Articles

Wikiwand AI