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.
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 boilingofwater, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served. (Full article...)
KFC Corporation, doing business asKFC (also commonly referred to by its historical name Kentucky Fried Chicken), is an American fast food restaurant chain that specializes in fried chicken. Headquartered in Louisville, Kentucky, it is the world's second-largest restaurant chain (as measured by sales) after McDonald's, with over 30,000 locations globally in 150 countries . The chain is a subsidiary of Yum! Brands, a restaurant company that also owns the Pizza Hut and Taco Bell chains.
KFC was founded by Colonel Harland Sanders (1890–1980), an entrepreneur who began selling fried chicken from his roadside restaurant in Corbin, Kentucky, during the Great Depression. Sanders identified the potential of the restaurant franchising concept and the first "Kentucky Fried Chicken" franchise opened in Salt Lake City, Utah, in 1952. KFC popularized chicken in the fast-food industry, diversifying the market by challenging the established dominance of the hamburger. By branding himself as "Colonel Sanders", Harland became a prominent figure of American cultural history and his image remains widely used in KFC advertising to this day. However, the company's rapid expansion overwhelmed the aging Sanders and he sold it to a group of investors led by John Y. Brown Jr. and Jack C. Massey in 1964. (Full article...)
One of the aisles in the La Merced Market in Mexico City
Traditional fixed markets in Mexico are multiple-vendor markets permanently housed in a fixed location. They go by a variety of names such as『mercados públicos』(public markets), "mercados municipales" (municipal markets) or even more often simply "mercados" (markets). These markets are distinct from others in that they are almost always housed in buildings owned and operated by the local government, with numerous stands inside rented by individual merchants, who usually sell, produce and other basic food staples. This market developed in Mexico as a way to regulate pre Hispanic markets called tianguis. These tianguis markets remain in Mexico, with the most traditional held on certain days, put up and taken down the same day, much the way it was done in Mesoamerica.
These fixed mercados can be found in any town of any size in Mexico. Often, they are accompanied one or more days per week by tianguis, which set up around the main building. However, the largest, best developed and most numerous fixed markets are in Mexico City, which has over 300, 80 of which are specialty markets dedicated to one or more classes of merchandise, such as gourmet food, plants, cut flowers, candy etc. (Full article...)
Apavlova, a popular dessert in Australia and New Zealand
The cuisine of New Zealand is largely driven by local ingredients and seasonal variations. As an island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences as the country has become more cosmopolitan.
Nutritional yeast (also known as nooch) is a deactivated (i.e. dead) yeast, often a strain of Saccharomyces cerevisiae, that is sold commercially as a food product. It is sold in the form of yellow flakes, granules, or powder and can be found in the bulk aisle of most natural food stores. It is popular with vegans and vegetarians and may be used as an ingredient in recipes or as a condiment.
It is a significant source of some B-complex vitamins and contains trace amounts of several other vitamins and minerals. Sometimes nutritional yeast is fortified with vitamin B12, another reason it is popular with vegans. (Full article...)
Amuffin is an individually portioned baked product; however, the term can refer to one of two distinct items: a part-raisedflatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or a (often sweetened) quickbread that is chemically leavened and then baked in a mold. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. The flatbread "English" variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today. (Full article...)
The muffins pictured are a variation on the classic lemonpoppy seed muffin. Made with real lemon zest and covered with a lemon-flavored confectioners glaze, they are an ideal companion for a Sunday brunch.
The company experienced strong growth after its incorporation in 1985, expanding its distribution network from California to most of North America, and went public in 1993. (Full article...)
AsmokedAtlantic mackerel (Scomber scombrus). The smoking of fish was originally performed as a method of food preservation that would keep fish edible for more than a year. Recently, the availability of refrigeration and freezing has changed the primary purpose of smoking to enhancing the flavour of the fish.
Georges Auguste Escoffier B. 28 October 1846 – d. 12 February 1935
Georges Auguste Escoffier (French:[ʒɔʁʒoɡystɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century.
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...)
... that Kenneth Lo was called "the foremost expert in Britain on Chinese food"?
... that a New York pop-up restaurant opened by Louisa Shafia served stews and rice dishes described in a review as a "Persian-tapas gateway into the ancient cuisine"?
... that food was left to rot outside after the supermarket Supie went out of business?
... 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?
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