Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk and metabolized by an animal for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus. Ranching, and fishing, hunting, foraging and other methods are ways to obtain food.
Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.
Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year. In English, the substance food is often used metaphorically or figuratively, as in food for thought.
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The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family Rosaceae. It is one of the most widely cultivated tree fruits. The tree is small and deciduous, reaching 3 to 12 metres (9.8 to 39 ft) tall, with a broad, often densely twiggy crown.
The leaves are alternately arranged simple ovals 5 to 12 cm long and 3–6 centimetres (1.2–2.4 in) broad on a 2 to 5 centimetres (0.79 to 2.0 in) petiole with an acute tip, serrated margin and a slightly downy underside. Blossoms are produced in spring simultaneously with the budding of the leaves. The flowers are white with a pink tinge that gradually fades, five petaled, and 2.5 to 3.5 centimetres (0.98 to 1.4 in) in diameter. The fruit matures in autumn, and is typically 5 to 9 centimetres (2.0 to 3.5 in) diameter. The center of the fruit contains five carpels arranged in a five-point star, each carpel containing one to three seeds.
The tree originated from Central 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. 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 35% 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 also among the leading apple exporters.
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Bruschetta (  brusˈketta (help·info) in Italian) is a food whose origin dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular American recipe involves basil, fresh mozzarella, and tomato. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In Tuscany, bruschetta is called fettunta, meaning "oiled slice". In the Abruzzo region of Italy a variation of bruschetta called ventricina is served. Raw pork products and spices encased in pig vesicles are aged and the paste spread on open slices of bread which are sometimes grilled
Sucrose (common name: table sugar, also called saccharose) is a disaccharide of glucose and fructose with an α (alpha) 1,2 glycosidic linkage. The molecular formula of sucrose is C 12H 22O 11. Its systematic name is β-D-fructofuranosyl-(2→1)-α-D-glucopyranoside (ending in "oside", because it's not a reducing sugar). It is best known for its role in human nutrition and is formed by plants but not by other organisms including animals. Pure sucrose is most often prepared as a fine, white, odorless, crystalline powder with a pleasing, sweet taste: the common table sugar. Sucrose is generally isolated from natural sources, however its chemical synthesis was first achieved in 1953 by Raymond Lemieux.
Like other carbohydrates, sucrose has a hydrogen to oxygen ratio of 2:1. It consists of two monosaccharides, α-glucose and fructose, joined by a glycosidic bond between carbon atom 1 of the glucose unit and carbon atom 2 of the fructose unit. What is notable about sucrose is that unlike most disaccharides, the glycosidic bond is formed between the reducing ends of both glucose and fructose, and not between the reducing end of one and the nonreducing end of the other. The effect of this inhibits further bonding to other saccharide units. Since it contains no anomeric hydroxyl groups, it is classified as a nonreducing sugar. Acidic hydrolysis can be used in laboratories to achieve the hydrolysis of sucrose into glucose and fructose.
Sucrose melts and decomposes at 186 °C (367 °F) to form caramel, and when combusted produces carbon, carbon dioxide, and water. Water breaks down sucrose by hydrolysis, however the process is so gradual that it could sit in solution for years with negligible change. If the enzyme sucrase is added however, the reaction will proceed rapidly.
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Cookery has become a noble art, a noble science; cooks are gentlemen. |
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—Robert Burton
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...that during the Middle Ages whale, dolphin and porpoise were considered to be fish, so during Lent the salted meats of these sea mammals were eaten. |
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The following are categories relating to food.
The following are topics relating to food
| 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, 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, 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, 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, Supermarket, Sustainable agriculture |
| Food organizations |
American Culinary Federation, American Institute of Baking, American Society for Enology and Viticulture, Chinese American Food Society, Food and Agriculture Organization, 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 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, Coffee, Dessert, Entrée, Entremet, Hors d'œuvre, Main course, 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, Yo-yo dieting |
| Occupations |
Baker, Butcher, Chef, Personal chef, Farmer, Food stylist, Grocer, Waiter |
| Other |
Food chain, Incompatible Food Triad |
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