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ⓘ Foods




                                               

Food

Food is what people and animals eat to live. Food usually comes from animals and plants. It is eaten by living things to provide energy and nutrition. Food contains the nutrition that people and animals need to be healthy. The consumption of food is normally enjoyable to humans. It contains protein, fat, carbohydrates, vitamins, water and minerals. Liquids used for energy and nutrition are often called "drinks". If someone cannot afford food they go hungry. Food for humans is mostly made through farming or gardening. It includes animal and vegetable sources. Some people refuse to eat food ...

                                               

Finger food

Finger food is the name for a number of foods that are usually eaten with the hands, as opposed to using utensils, like forks, knives or chopsticks. In some cultures, food is almost always eaten with the hands; for example, Ethiopian cuisine is eaten by rolling various dishes up in injera bread. Examples of finger food are small beef pies, sausage rolls, sausages on sticks, cheese and olives on sticks, chicken drumsticks or wings, spring rolls, small quiches, samosas, onion bhajis, potato wedges, vol au vents, and risotto balls. Other well-known foods that are generally eaten with the hand ...

                                               

Kraft Foods

                                               

Fast food

Fast food is the term for a kind of food that people eat from a restaurant, cafe or take-out where food is prepared and served quickly. It is mass-produced food. It is often pre-prepared and delivered to the shop ready for frying or boiling. There is a strong priority on "speed of service". The restaurants that sell fast food are called "fast food shops" or "fast food restaurants". Some of the more common fast food restaurants are McDonalds, Wendys, Burger King, Taco Bell, and KFC. All these chains have a limited short menu, and serve the same kind of food in all their outlets. The shops a ...

                                               

Food coloring

A food coloring is any substance that is added to food or drink to change its color. Food coloring is used both in commercial food production and in cooking at home.

                                               

Tyson Foods

Tyson Foods, Inc. is an American multinational corporation based in Springdale, Arkansas. It is in the food industry. The company is the worlds second biggest processor and marketer of chicken, beef, and pork after JBS S.A. Every year, it exports the biggest percentage of beef out of the United States. It operates major food brands, including Jimmy Dean, Hillshire Farm, Sara Lee, Ball Park, Wright Brand, Aidells, and State Fair. Tyson Foods ranked No. 80 in the 2018 Fortune 500 list of the largest United States corporations by total revenue.

                                               

Genetically modified food

Genetically modified food is food which has been produced using organisms that have been engineered genetically. GM food contains GM organisms. Common examples include maize, soybean, cotton and rapeseed. The first genetically modified food animal approved for sale is salmon. Commercial sale of genetically modified food began in 1994, when Calgene first marketed its delayed ripening tomato. Genetically modified foods include: soybean, corn, canola, rice, and cotton seed oil. The features of available and future crops include resistance to herbicides, insects, viruses, fungi, production of ...

                                               

Cuisine

Cuisine refers to any style of cooking, including its practices, traditions and recipes. A cuisine is usually associated with a specific culture. It is mainly influenced by the ingredients that are available to that culture. Cooking methods, customs and ingredients together form meals that are unique to a particular region. When people talk about Italian cuisine, they are referring to the food that Italians are famous for. Cuisine is a French word that means "kitchen", but it originally comes from the Latin word coquere, which means "to cook". Traditionally, cuisines are shaped by a number ...

                                               

Staple food

A staple food is a food item that can be stored easily and eaten throughout the year. Different kinds of staple foods are used in different parts of the world. The term means the common basis of the everyday diet in a place. Potatoes and rice are the most usual examples, but bread is not a staple food because it is a manufactured food which cannot be stored. Of course, it can always be made, since wheat is a staple food. Fruit is not a staple because it usually grows at a certain time of year. Meat is not a staple because it may not be available, or is expensive to buy. Green vegetables ma ...

                                               

Food poisoning

Food poisoning is when someone gets sick from eating food or drink that has gone bad or is contaminated. There are two kinds of food poisoning: poisoning by toxic agent or by infectious agent. Food infection is when the food contains bacteria or other microbes which infect the body after it is eaten. Food intoxication is when the food contains toxins, including bacterially produced exotoxins, which can happen even when the microbe that produced the toxin is no longer present or able to cause infection. Even though it is commonly called "food poisoning", most cases are caused by a variety o ...

                                               

WinCo Foods

                                               

Korean food

Korean food came from very old traditions in Korea. It has developed through many environmental, political, and cultural changes. There are special rules for eating meals in Korea. Korean food is mostly made up of rice, noodles, vegetables, and meats. Most Korean meals have many side dishes called banchan along with their steam-cooked rice. Kimchi is usually eaten at every meal. Sesame oil, doenjang, soy sauce, salt, garlic, ginger, pepper and gochujang are ingredients that are often used in the food. In different provinces of Korea, its ingredients and dishes are different, too. The Korea ...

                                               

Adulterant

An adulterant is a chemical substance that should not be present in other substances, like food, drinks or fuels. Adulterants are often added to more expensive substances to increase the visible quantity. The word is used when the addition is unwanted by the recipient of the product. Chemical substances that are added to food or drinks for a purpose are called food additives. When substances are added to drugs, these are often called cutting agents.

                                               

Airline food

Airline food is food served to passengers on an airplane. It is usually included in the price of the ticket, except for most low-cost airlines. Some airlines now have a buy-on-board menu, in which food and drinks are typically sold. Some airline now offer small snacks, instead of meals.

                                               

Bread and salt

Bread and salt is a Slavic welcome greeting ceremony and also a type of food. When important, respected, or admired guests arrive, they are given a loaf of bread placed on a rushnik embroidered towel. A salt holder or a salt cellar is placed on top of the bread loaf or secured in a hole on the top of the loaf. In modern Russia, on official occasions, the "bread and salt" is presented by young women dressed in national costumes e.g., sarafan and kokoshnik. When this tradition is observed in spaceflight, small packages of bread and salt are used.

                                               

Bushfood

Bushfood is any food native to Australia eaten by the original inhabitants, the Australian Aborigines. Most bushfoods are very nutritious. Examples of native animal foods are kangaroo, emu and crocodile. These are quite common and can be found in many supermarkets and restaurants. Other animals, like lizards and grubs, were eaten by aboriginal Australians, long before white people came to the area. It also includes fruits and berries. The most famous native bushfood plant is the macadamia nut. This is farmed and sold in large numbers. By the end of the 19th century, there were only less th ...

                                               

Cawl

Cawl is a Welsh dish. It was traditionally eaten during the winter months in the south-west of Wales. Today the word is often used to refer to a dish containing lamb and leeks, but historically it was made with either salted bacon or beef, potatoes, carrots and other vegetables. Cawl is widely considered to be the national dish of Wales. The meat in the dish was normally cut into medium-sized pieces and boiled with the vegetables in water. The stock was thickened with either oatmeal or flour. It was then served, without the meat or vegetables, as a first course. The vegetables and slices o ...

                                               

Cheese analogue

Cheese analogues are substitutes of cheese that are made to imitate the taste and the look of real cheese. Such substitutes replace the dairy milk by other plant-based ingredients. The fat in the milk is replaced by other kinds of fat of animal or plant origin. Sometimes the proteins found in milk are also replaced by proteins from other sources. Cheese analogues are usually used because of health reasons, for example lactose intolerance. They are also used as a personal choice. In most cases, Cheese analogue is kosher. Cheese analogue cost less to make than real cheese. By carefully choos ...

                                               

Chop suey

Chop suey is a dish in American-Chinese cuisine. It is made with meat, often chicken, fish, pork or beef. There are also eggs and vegetables in it. It is usually served with rice or noodles. There are many myths about chop suey. One is that in the 19th century it was invented by Chinese-American cooks working for the Transcontinental Railroad. Chop suey appears in an 1884 article of the Brooklyn Eagle by Wong Chin Foo.

                                               

Coconut milk

Coconut milk is a sweet, milky white liquid for cooking. It comes from the meat of a mature coconut. The color and rich taste of the milk are because of the high oil content and sugars. It is different from coconut water, which is the natural liquid found inside a coconut. Coconut milk is used in many tropical recipes. There are two kinds of coconut milk: thick and thin.

                                               

Convenience food

Convenience food is a type of food. This kind of food has been made so it can save the consumers time to prepare it. Usually such foods just need to be heated. They are designed for a long shelf life, so that they can stay in the store for a long time. One thing to remember is that you may have to pay for the convenience, as this food is often expensive. Many people criticise these products, because: Their ingredients may come from genetically-modified organisms Preservatives are almost always used. They are high in fat, and high in calories They are made from products that would probably ...

                                               

Dolma

Dolma or Dolmades is the name for a number of dishes which are common in eastern Mediterranean cuisine. Usually, a kind of vegetable is filled with rice and chopped or ground meat. Instead of a vegetable, vine leaves are sometimes used.

                                               

Dumpling

Dumplings may be any of a wide variety of dishes, both sweet and salty, in several different cuisines. They are either made from balls of dough or are small bits of food put into pastry, dough, batter, or leaves.

                                               

E number

An E number is a number code which is used as a food additive. E numbers are usually found on food labels throughout the European Union. The numbering scheme follows that of the International Numbering System as determined by the Codex Alimentarius committee. Only a subset of the INS additives are approved for use in the European Union, the E prefix which stands for Europe. In casual language in the UK and Ireland, the term "E-number" is used as a pejorative term for artificial food additives, and products may promote themselves as "free of E-numbers" even though some of the ingredients do ...

                                               

Eggo

Eggo is a brand of frozen waffles sold in the United States, Canada, and Mexico. It is owned by the Kellogg Company. There are several kinds of Eggo, including Homestyle, blueberry, strawberry, apple cinnamon, and chocolate chip. It was introduced in 1953. It is one of the largest frozen waffle companies in the United States.

                                               

Fly agaric

Fly agaric is a poisonous and psychoactive basidiomycete fungus, one of many in the genus Amanita. Native throughout the temperate and boreal regions of the Northern Hemisphere, Amanita muscaria has been unintentionally introduced to many countries in the southern hemisphere, generally as a symbiont with pine plantations, and is now a true cosmopolitan species. The quintessential toadstool, it is a large white-gilled, white-spotted, usually deep red mushroom, one of the most recognizable and widely encountered in popular culture. Although it is generally considered poisonous, deaths from i ...

                                               

Fondue

Originally, Fondue was a dish where pieces of bread, potatos, or other vegetables were dipped into hot, molten cheese. Fondue is common in Switzerland, Piedmont, and Savoie. With the time, the meaning of fondue was extended: With Fondue bourguinonne, pieces of meat are dipped into hot oil. Fondue chinoise uses stripes of meat which are cooked. Fondue chinoise and Fondue bouriginonne are served with different sauces or dips. The cheese-based variety uses a mixture of cheese, white wine, and starch to prepare the molten cheese.

                                               

Fondue bourguinonne

Fondue bourguinonne is a kind of fondue, where pieces of meat are dipped and cooked in hot oil. Usually it is served with a number of dips, which are based on mayonnaise. It was created and first served in Lausanne, Switzerland, in 1948. Usually, beef is used as meat, but recipes that use horse meat, duck, or game also exist.

                                               

Ganache

Ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. It is made by heating cream and pouring it over chopped dark semi-sweet chocolate.

                                               

Hot pot

Hot pot is a popular food throughout China, and its popularity is increasing in other countries. Hot pot restaurants can be found in many places in China. Hot pot is a pot of boiling water, often with chili oil inside, where people put in whatever food they like to boil. Food that is cooked often includes thin slices of meat, starches, vegetables, mushrooms, and noodles. Chengdu and Chongqing hot pot are especially well-known throughout China and worldwide. In Japanese, the dish is called shabu-shabu.

                                               

Junk food

Junk food is a term for food containing high levels of calories from sugar and/or fat with less protein, vitamins or minerals. The term describes that a particular food has less nutrition value and contains a lot of fat, sugar, salt and calories. "Junk food" can also refer to high protein food with large amounts of meat. For example, It is prepared with too much saturated fat. Hamburgers, fried chicken, and candies are examples of junk food. Most of the fast food belongs to junk food, and most junk food is fast food, too. There are concerns about the negative health effects resulting from ...

                                               

Karelian pasty

A Karelian pasty, also called a Karelian pie or Karelian pirog, known in Finnish as karjalanpiirakka, is a traditional Finnish cookie, where inside a thin rye layer is rice pudding, pearl barley pudding, or mashed potatoes. It is often served with a spread made of butter and hard boiled eggs. There are annual baking competitions such as the one at Raakkylas Kihaus.

                                               

Knodel

Knodel or KloSe are large round poached or boiled potato or bread dumplings, made without yeast. They are normal parts of Austrian, German, Hungarian and Czech cuisine. They come in many different forms. They can be made from flour, potatoes, old bread, semolina, etc. In most types, they are used as a side dish for meat. They can also be served as a dessert or in a soup.

                                               

Manna

Manna, sometimes spelled mana, is the name of a food which, according to the Pentateuch of the Bible, the Israelites ate while they were traveling 40 years in the desert after leaving Egypt, which God provided because they had nothing to eat. Every morning they would gather the white flakes that covered the ground. It is said to have a sweet taste. When they got tired of manna, God gave them quail.

                                               

Mediterranean diet

The Mediterranean diet is a way of eating. The Mediterranean diet is not only food. It is also the skills and traditions people use to make it, for example farming, fishing, and cooking. It is also the traditions and culture about food and meals. In the second half of the 20th century, people far from the Mediterranean Sea began to eat a Mediterranean diet to become healthier. In 2019, U.S. News and World Report named the Mediterranean diet "Best Overall Diet."

                                               

Mombar

​ Mombar, known as sheep fawaregh is a delicious dish brought in the Arab countries, it is made from sheep intestines stuffed with a rice mixture and deep fried in oil. Mombar preparation takes some time and is considered a creamy dish.

                                               

Nata de coco

Nata de coco is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Acetobacter xylinum. Originating in the Philippines, nata de coco is most commonly sweetened as a candy or dessert, and can accompany a variety of foods, including pickles, drinks, ice cream, puddings, and fruit mixes.

                                               

Pastry

Pastry is the dough from which some baked products are made. Pastry dough is rolled out thinly and used as a base for baked products. It is made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and/or eggs. Common pastry dishes include pies, tarts, quiches and pasties. Pastry is also the name given to various kinds of baked products. Small cakes, tarts and other sweet or savoury baked products are called "pastries." Turkish food such as Gozleme are made from pastries.

                                               

Peixinhos da horta

Peixinhos da horta is a Portuguse dish. Its name in Portuguese means "little fishes from the garden", as it looks like small pieces of colourful fish. It was brought to Japan by Portuguese sailors in the 16th century, where it became tempura.

                                               

Satay

Satay is a local food of Singapore, Indonesia, Malaysia and the Philippines. It is usually made of meat on a stick with onion and gravy along with it The dish was invented by Javanese street vendors.o

                                               

Stuffed peppers

Stuffed peppers is one of the traditional cooked dishes of Libyan cuisine. It is made of green peppers stuffed with minced meat, parsley, cheese and onions.

                                               

Tofu

Tofu, sometimes also called doufu or bean curd, is a food made from soybeans. In fact, it is a very complex process. Tofu is made by coagulating soy milk, and then pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the technique of making cheese from milk. Wheat gluten, or seitan, in its steamed and fried forms, is often mistakenly called "tofu" in Asian or vegetarian dishes.

                                               

Vomitoxin

Vomitoxin is a group name for many natural poisons made by fungi from the genus Fusarium. These fungi grow on grains, such as wheat, rice, barley, and corn. The vomitoxin can stay in the grain. Things made out of the grain, such as flour, beer, or other food, may have vomitoxin in them. If humans or other animals eat the food, they can become sick with vomiting, dizziness, pain, and other problems. These problems usually stop after some time.

Besbarmaq
                                               

Besbarmaq

Besbarmaq is the national dish of Kyrgyzstan, Bashkortostan, Uzbekistan and Kazakhstan. It is also the main course on feasts in Kyrgyzstan and Uzbekistan. It is made from meat, with chopped noodles and onion sauce.

Colcannon
                                               

Colcannon

Colcannon is an Irish dish made of cabbage or kale and mashed potatoes. Milk, butter, salt and pepper are usually added. It is usually eaten around Halloween.

Lokma
                                               

Lokma

Luqmat al-Qadi, was first made in the early medieval period and the 13th-century Abbasid Caliphate. It is mentioned in several of the existent cook books of the time. It is also mentioned in the One Thousand and One Nights, in the story The Porter and the Three Ladies of Baghdad.

Plumpynut
                                               

Plumpynut

PlumpyNut is a peanut-based paste wrapped in plastic, used to treat severe malnutrition. Its manufactured by Nutriset, a French company. The paste removes the need for hospitalization, and the 92-gram packages of it can be eaten at home and allows larger numbers of people to be treated.

Ravitoto
                                               

Ravitoto

Ravitoto is a traditional Malagasy food. In French, Ravitoto means" crushed cassava leaves”. These are specifically sweet cassava leaves pounded with a mortar or meat grinder. It is cooked with garlic and very fatty pork. In other societies, coconut milk is used instead to cook cassava leaves, like mataba in the Comoros. You can add dried fish or small shrimp, called tsivaki.

                                               

Rosvopaisti

Rosvopaisti is a traditional Finnish food. It is cooked in a 50 cm-deep hole. At the bottom of the hole is put a camp fire. It is cooked there for 3-4 hours. After that, a steak is put in the hole. Cooking takes about 8-12 hours.