1.
Desert
–
A desert is a barren area of land where little precipitation occurs and consequently living conditions are hostile for plant and animal life. The lack of vegetation exposes the unprotected surface of the ground to the processes of denudation, about one third of the land surface of the world is arid or semi-arid. This includes much of the regions where little precipitation occurs. Deserts can be classified by the amount of precipitation falls, by the temperature that prevails. Deserts are formed by weathering processes as large variations in temperature between day and night put strains on the rocks which consequently break in pieces, although rain seldom occurs in deserts, there are occasional downpours that can result in flash floods. Rain falling on hot rocks can cause them to shatter and the resulting fragments and this picks up particles of sand and dust and wafts them aloft in sand or dust storms. Wind-blown sand grains striking any solid object in their path can abrade the surface, rocks are smoothed down, and the wind sorts sand into uniform deposits. The grains end up as level sheets of sand or are piled high in billowing sand dunes, other deserts are flat, stony plains where all the fine material has been blown away and the surface consists of a mosaic of smooth stones. These areas are known as desert pavements and little further erosion takes place, other desert features include rock outcrops, exposed bedrock and clays once deposited by flowing water. Temporary lakes may form and salt pans may be left when waters evaporate, there may be underground sources of water in the form of springs and seepages from aquifers. Where these are found, oases can occur, plants and animals living in the desert need special adaptations to survive in the harsh environment. Plants tend to be tough and wiry with small or no leaves, water-resistant cuticles, some annual plants germinate, bloom and die in the course of a few weeks after rainfall while other long-lived plants survive for years and have deep root systems able to tap underground moisture. Animals need to cool and find enough food and water to survive. Many are nocturnal and stay in the shade or underground during the heat of the day and they tend to be efficient at conserving water, extracting most of their needs from their food and concentrating their urine. Some animals remain in a state of dormancy for long periods and they then reproduce rapidly while conditions are favorable before returning to dormancy. People have struggled to live in deserts and the surrounding lands for millennia. Nomads have moved their flocks and herds to wherever grazing is available, the cultivation of semi-arid regions encourages erosion of soil and is one of the causes of increased desertification. Many trade routes have been forged across deserts, especially across the Sahara Desert, large numbers of slaves were also taken northwards across the Sahara
Desert
–
Valle de la Luna (« Valley of the Moon ») in the
Atacama Desert of
Chile, the world's driest hot desert
Desert
–
Sand dunes in the
Rub' al Khali ("Empty quarter") of
Saudi Arabia
Desert
–
Cold desert: snow surface at Dome C Station, Antarctica
Desert
–
The
Agasthiyamalai hills cut off
Tirunelveli in
India from the
monsoons, creating a
rainshadow region.
2.
Torte
–
A torte /ˈtɔːrt/ or /ˈtɔːrtə/ is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, the cooled torte is glazed and garnished, tortes are commonly baked in a springform pan. A torte may be made with base or with little to no flour, but instead with ground nuts or breadcrumbs, as well as sugar, eggs. It can be covered with meringue and almonds, the most well-known of the typical tortes include the Austrian Sachertorte and Linzertorte, the German Schwarzwälder Kirschtorte, and the many-layered Hungarian Dobos torte. But other well-known European confections are also tortes, such as the French Gâteau St. Honoré, in Poland, Ukraine, and Russia cakes are usually called tortes without differentiating between cake and torte. In Polish, as an example, the English word torte is translated into Polish as tort, birthday cake is tort urodzinowy and wedding cake is tort weselny. The diminutive of tort, torcik is translated as tart or gateau. An element common to some tortes is sweet icing When the cake is layered, an example is the whiskey cake. A number of European tortes do not have layers, some, for instance German-style Käsesahnetorte, are unbaked. Torta torte recipe at The Times Nov.242007 Torte
Torte
–
A serving of
Sachertorte at the
Hotel Sacher,
Vienna
Torte
–
Chocolate torte with decorated top
Torte
–
Food writer Julie R. Thomson has called the burnt almond torte from Prantl's Bakery in
Pittsburgh the best cake in America.
Torte
–
Whiskey torte
3.
Biscuit
–
Biscuit is a term used for a diverse variety of baked, commonly flour-based food products. The term is applied to two products in North America and the Commonwealth of Nations and Europe. The North American biscuit is typically a soft, leavened quick bread and this article covers the other type of biscuit, which is typically hard, flat and unleavened. In Commonwealth English and Hiberno-English, a biscuit is a baked product that would be called either a cookie or a cracker in the United States. Biscuits in the United Kingdom, the Isle of Man and Ireland are hard and may be savoury or sweet, such as biscuits, digestives, hobnobs, ginger nuts, rich tea, bourbons. In the Commonwealth Nations and Ireland, the term typically refers to only one type of biscuit, however. In the United States and some parts of English Canada, a biscuit is a bread, somewhat similar to a scone. Leavening is achieved through the use of baking powder or when using buttermilk baking soda, biscuits are usually referred to as either baking powder biscuits or buttermilk biscuits if buttermilk is used rather than milk as a liquid. A Southern regional variation using the term beaten biscuit is closer to hardtack than soft dough biscuits, the Old French word bescuit is derived from the Latin words bis and coquere, coctus, and, hence, means twice-cooked. This is because biscuits were originally cooked in a process, first baked. This term was adapted into English in the 14th century during the Middle Ages, in the Middle English word bisquite, to represent a hard. The Dutch language from around 1703 had adopted the word koekje to have a meaning for a similar hard. When continental Europeans began to emigrate to colonial North America, the two words and their same but different meanings began to clash, the words cookie or cracker became the words of choice to mean a hard, baked product. Further confusion has been added by the adoption of the word biscuit for a small leavened bread popular in the United States, according to the American English dictionary Merriam-Webster, a cookie is a small flat or slightly raised cake. In modern Italian usage, the term biscotto is used to refer to any type of hard twice-baked biscuit, and not only to the cantuccini as in the past. The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, however, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies adopting the style of hunter-foraging, the introduction of the baking of processed cereals including the creation of flour provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of bread called dhourra cake while the Romans had a biscuit called buccellum
Biscuit
–
Beaten biscuits
Biscuit
–
American biscuit (left) and one variety of British biscuit (right) – the American biscuit is soft and flaky like a
scone; whereas British biscuits are hard and dry.
Biscuit
–
Ship's biscuit display in
Kronborg,
Denmark
Biscuit
–
Traditional Polish
Toruń gingerbread pierniki toruńskie
4.
Cake
–
Cake is a form of sweet dessert that is typically baked. Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with preserves or dessert sauces, iced with buttercream or other icings. Cake is often served as a dish on ceremonial occasions, such as weddings, anniversaries. There are countless cake recipes, some are bread-like, some are rich and elaborate, the term cake has a long history. The word itself is of Viking origin, from the Old Norse word kaka, the ancient Greeks called cake πλακοῦς, which was derived from the word for flat, πλακόεις. It was baked using flour mixed with eggs, milk, nuts and they also had a cake called “satura”, which was a flat heavy cake. During the Roman period, the name for cake became “placenta” which was derived from the Greek term, placenta were baked on a pastry base or inside a pastry case The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goats milk. In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and honey, latin poet Ovid refers his and his brothers birthday party and cake in his first book of exile, Tristia. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, during the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States. One company patented a cake-bread mix in order to deal with this economic situation, in so doing, cake as it is known today became a mass-produced good rather than a home- or bakery-made specialty. Later, during the boom, other American companies developed this idea further, marketing cake mix on the principle of convenience. When sales dropped heavily in the 1950s, marketers discovered that the cake in a box rendered the cake-making function of housewives relatively dispiriting, in order to compensate for this situation, the marketing psychologist Ernest Dichter ushered in the solution to the cake mix problem, frosting. Ever since, cake in a box has become a staple of supermarkets, Cakes are broadly divided into several categories, based primarily on ingredients and mixing techniques. Although clear examples of the difference between cake and bread are easy to find, the classification has always been elusive. For example, banana bread may be considered either a quick bread or a cake. Butter cakes are made from creamed butter, sugar, eggs and they rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter. A classic pound cake is made with a pound each of butter, sugar, eggs, baking powder is in many butter cakes, such as Victoria sponge
Cake
–
A layered
pound cake filled with
raspberry jam and
lemon curd, and finished with
buttercream frosting
Cake
–
German chocolate cake
Cake
–
Raisin cake
Cake
–
A large cake
garnished with strawberries
5.
Cookie
–
A cookie is a baked or cooked good that is small, flat, and sweet, usually containing flour, sugar and some type of oil or fat. It may include ingredients such as raisins, oats, chocolate chips or nuts. In most English-speaking countries except for the US and Canada, crisp cookies are called biscuits, chewier biscuits are sometimes called cookies even in the UK. Some cookies may also be named by their shape, such as squares or bars. Cookies or biscuits may be mass-produced in factories, made in bakeries or home-made. Cookies are often served with such as milk, coffee or tea. Factory-made cookies are sold in stores, convenience stores and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as Starbucks, in most English-speaking countries outside North America, including the United Kingdom, the most common word for a crisp cookie is biscuit. The term cookie is used to describe chewier ones. However, in many regions both terms are used, in Scotland the term cookie is sometimes used to describe a plain bun. Cookies that are baked as a layer on a sheet pan and then cut. According to the Scottish National Dictionary, its Scottish name derives from the form of the word cook, giving the Middle Scots cookie. It also gives an etymology, from the Dutch word koekje, the diminutive of koek. There was much trade and cultural contact across the North Sea between the Low Countries and Scotland during the Middle Ages, which can also be seen in the history of curling and, perhaps, golf. Cookies are most commonly baked until crisp or just long enough that they remain soft, Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits. The softness of the cookie may depend on how long it is baked, a general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base as thin as possible, in the cookie, the agent of cohesion has become some form of oil
Cookie
–
Chocolate chip cookies
Cookie
–
Chip Cookies.
Cookie
–
A dish full of cookies
Cookie
–
Cookies packed in a tin for shipment
6.
Sandesh (confectionery)
–
Sandesh is a Bengali dessert created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer instead of milk itself, some people in the region of Dhaka call it pranahara which is a softer kind of sandesh, made with mawa and the essence of curd. A sweet dish by the name sandesh is mentioned in medieval Bengali literature, including Krittibas Ramayana, however, the ingredients of this original dish are not known. This dish was most likely different from the modern chhena-based sandesh and it is hard to determine when exactly sandesh started referring mainly to the chhena-based sweet instead of the kheer-based sweet. But it is known that by the half of the 19th century. The Portuguese influence may have led to introduction of cheese in sixteenth century, Sandesh can be made with the use of chhena or cottage cheese. The simplest kind of sandesh in Bengal is the makha sandesh and it is prepared by tossing the chhena lightly with sugar over low heat. The sandesh is essentially hot, sweetened chhana, when shaped into balls, it is called kanchagolla. For more complex and elaborately prepared sandesh, the chhana is dried and pressed, flavored with essence of fruits, and sometimes even colored, and cooked to many different levels of consistencies. Sometimes it is filled with syrup, blended with coconut or kheer, and molded into a variety of such as conch shells, elephants. Another variant is nolen gurer sandesh, which is made with gur or jaggery and it is known for its brown or caramel colour that comes from nolen gur
Sandesh (confectionery)
–
Nollen sandesh from
West Bengal, India
Sandesh (confectionery)
–
A typical Bengali sandesh
Sandesh (confectionery)
–
North
Sandesh (confectionery)
7.
Gelatin
–
Gelatin or gelatine is a translucent, colorless, brittle, flavorless food derived from collagen obtained from various animal body parts. It is commonly used as an agent in food, pharmaceutical drugs, vitamin capsules, photography. Substances containing gelatin or functioning in a way are called gelatinous. It is found in most gummy candy, as well as other such as marshmallows, gelatin desserts, and some ice creams, dips. Gelatin for recipe use comes in the form of sheets, granules, instant types can be added to the food as they are, others need to be soaked in water beforehand. During hydrolysis, the molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Its chemical composition is, in respects, closely similar to that of its parent collagen. Photographic and pharmaceutical grades of gelatin generally are sourced from beef bones, Gelatin readily dissolves in hot water and sets to a gel on cooling. When added directly to water, it does not dissolve well. Gelatin also is soluble in most polar solvents, Gelatin solutions show viscoelastic flow and streaming birefringence. Solubility is determined by the method of manufacture, typically, gelatin can be dispersed in a relatively concentrated acid. Such dispersions are stable for 10–15 days with little or no changes and are suitable for coating purposes or for extrusion into a precipitating bath. The mechanical properties of gelatin gels are very sensitive to variations, the previous thermal history of the gels. The upper melting point is below human body temperature, a factor that is important for mouthfeel of foods produced with gelatin, the viscosity of the gelatin-water mixture is greatest when the gelatin concentration is high and the mixture is kept cool at about 4 °C. The gel strength is quantified using the Bloom test, the worldwide production amount of gelatin is about 375, 000–400,000 tonnes per year. On a commercial scale, gelatin is made from by-products of the meat, recently, fish by-products also have been considered suitable because they eliminate some of the religious obstacles surrounding gelatin consumption. Gelatin is derived from pork skins, pork, and cattle bones, the raw materials are prepared by different curing, acid, and alkali processes that are employed to extract the dried collagen hydrolysate. These processes may take weeks, and differences in such processes have great effects on the properties of the final gelatin products
Gelatin
–
Eggs in
aspic
Gelatin
–
Sheet (or leaf) gelatin for cooking
Gelatin
–
Capsules made of gelatin.
8.
Ice cream
–
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream and it is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers, the mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at low temperatures. It becomes more malleable as its temperature increases, the meaning of the phrase ice cream varies from one country to another. Phrases such as frozen custard, frozen yogurt, sorbet, gelato, products that do not meet the criteria to be called ice cream are labelled frozen dairy dessert instead. In other countries, such as Italy and Argentina, one word is used for all variants, analogues made from dairy alternatives, such as goats or sheeps milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan. Ice cream may be served in dishes, for eating with a spoon, or in cones, Ice cream may be served with other desserts, such as apple pie. Ice cream is used to other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items. During the 5th century BC, ancient Greeks ate snow mixed with honey, the father of modern medicine, Hippocrates, encouraged his Ancient Greek patients to eat ice as it livens the life-juices and increases the well-being. In 400 BC, the Persians invented a special chilled food, made of water and vermicelli. The ice was mixed with saffron, fruits, and various other flavours, a frozen mixture of milk and rice was used in China around 200 BC. The Roman Emperor Nero had ice brought from the mountains and combined it with fruit toppings to create chilled delicacies, in the sixteenth century, the Mughal emperors used relays of horsemen to bring ice from the Hindu Kush to Delhi, where it was used in fruit sorbets. When Italian duchess Catherine de Medici married the Duke of Orléans in 1533, there is no historical evidence to support these legends, which first appeared during the 19th century. The first recipe in French for flavoured ices appears in 1674, recipes for sorbetti saw publication in the 1694 edition of Antonio Latinis Lo Scalco alla Moderna. Recipes for flavoured ices begin to appear in François Massialots Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, Massialots recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the consistency of sugar. Ice cream recipes first appeared in England in the 18th century, the recipe for ice cream was published in Mrs. Mary Ealess Receipts in London in 1718
Ice cream
–
A
cocktail glass of ice cream, with
whipped cream and a wafer
Ice cream
–
A
yakhchal, an ancient type of ice house, in
Yazd,
Iran
Ice cream
–
Italian duchess
Catherine de' Medici, credited with introducing ice cream into Europe in the 16th century
Ice cream
–
Title page to The Art of Cookery by
Hannah Glasse
9.
Pastry
–
Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers confectionery, the word pastries suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other baked products are called pastries. The French word pâtisserie is also used in English for the same foods, common pastry dishes include pies, tarts, quiches and pasties. Pastry can also refer to the dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products, pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling, when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the granules are adequately coated with fat. On the other hand, overmixing results in long gluten strands that toughen the pastry, Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt and this is used mainly in tarts. It is also the pastry that is used most often in making a quiche, the process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. A related type is the sweetened sweetcrust pastry, also known as pâte sucrée, in which sugar, Flaky pastry Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry, the puff is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when baked. Puff pastry Puff pastry has many layers that cause it to expand or puff when baked, Puff pastry is made using flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating, Puff pastries come out of the oven light, flaky, and tender. Choux pastry Choux pastry is a very light pastry that is filled with cream. Unlike other types of pastry, choux is in closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the éclair. Its name originates from the French choux, meaning cabbage, owing to its rough cabbage-like shape after cooking, Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough
Pastry
–
Palmier pastries
Pastry
–
Blackberry pie made with a pastry crust
Pastry
–
Pecan and maple
Danish pastry, a puff pastry type
Pastry
–
Profiterole or cream puff, a
choux pastry
10.
Pie
–
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. Pies are defined by their crusts, a filled pie, has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking, a two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes. Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings. The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, however, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies adopting the style of hunter-foraging, the introduction of the baking of processed cereals including the creation of flour, provided a more reliable source of food. Egyptian sailors carried a flat brittle loaf of millet bread called dhourra cake. Early pies were in the form of flat, round or freeform crusty cakes called galettes consisting of a crust of ground oats, wheat, rye, sometime before 2000 BC, a recipe for chicken pie was written on a tablet in Sumer. Ancient Greeks are believed to have originated pie pastry, in the plays of Aristophanes, there are mentions of sweetmeats including small pastries filled with fruit. Nothing is known of the pastry used, but the Greeks certainly recognized the trade of pastry-cook as distinct from that of baker. The Romans made a plain pastry of flour, oil, and water to meats and fowls which were baked. A richer pastry, intended to be eaten, was used to make small pasties containing eggs or little birds which were among the items served at banquets. The 1st-century Roman cookbook Apicius makes various mentions of recipes which involve a pie case, by 160 BC, Roman statesman Marcus Porcius Cato, who wrote De Agri Cultura, notes the recipe for the most popular pie/cake called placenta. Also called libum by the Romans, it was more like a modern-day cheesecake on a pastry base, with the development of the Roman Empire and its efficient road transport, pie cooking spread throughout Europe. The Cornish pasty is an excellent adaptation of the pie to a working mans daily food needs, medieval cooks had restricted access to ovens due to their costs of construction and need for abundant supplies of fuel. Pies could be cooked over an open fire, while partnering with a baker allowed them to cook the filling inside their own locally defined casing. The earliest pie-like recipes refer to coffyns, with straight sealed sides, song birds at the time were a fine delicacy and protected by Royal Law
Pie
–
A slice of an
apple pie
Pie
–
A 19th-century pie crimper made of
ivory, in the collection of
The Children's Museum of Indianapolis
Pie
–
A slice of
pecan pie
Pie
–
Jeûne Genevois
plum pie
11.
Pudding
–
Pudding is a kind of food that can be either a dessert or a savory dish. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning small sausage, in the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert, in the UK, savory dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. In Commonwealth countries these puddings are known as custards if they are egg-thickened, blancmange if starch-thickened, Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from the origin as British dishes. The most famous examples still surviving are black pudding, which was a favourite of King Henry VIII, Yorkshire pudding and haggis. The original pudding was formed by mixing various ingredients with a product or other binder such as butter, flour, cereal, eggs, and/or suet. These puddings are baked, steamed or boiled, depending on its ingredients, such a pudding may be served as a part of the main course or as a dessert. Boiled or steamed pudding was a main course aboard ships in the Royal Navy during the 18th and 19th centuries. Pudding was used as the dish in which daily rations of flour. Steamed pies consisting of a completely enclosed by suet pastry are also known as puddings. These may be sweet or savory and include such dishes as steak, the second and newer type of pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie. These puddings are easily scorched on the fire, which is why a double boiler is used, microwave ovens are also now often used to avoid this problem. Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding, instant puddings do not require boiling and can therefore be prepared more quickly. Rice pudding The proverb The proof of the pudding is in the dates back to at least the 14th century. The phrase is attributed to the Spanish author Cervantes in his novel The Ingenious Gentleman Don Quixote. The phrase is often stated as the proof is in the pudding. Pink Floyds Another Brick In The Wall, Part 2 ends with the voice of a Scottish-accented schoolmaster shouting, If you dont eat your meat, how can you have any pudding if you dont eat your meat
Pudding
–
Brazilian pudim de leite (milk pudding)
Pudding
–
Pudding of the
dessert type may be served with toppings such as fresh fruit and whipped cream.
Pudding
–
Kheer, from
India, here made with rice
Pudding
–
Instant dessert pudding
12.
Custard
–
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to a thick pastry cream used to fill éclairs, most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods, sometimes flour, corn starch, or gelatin is added as in pastry cream or crème pâtissière. Custard preparation is an operation, because a temperature increase of 3–6 °C leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C, a water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. Mixtures of milk and eggs thickened by heat have long been part of European cuisine, examples include Crustardes of flessh and Crustade, in the 14th century English collection The Forme of Cury. These recipes include solid ingredients such as meat, fish, stirred custards cooked in pots are also found under the names Creme Boylede and Creme boiled. In modern times, the custard is sometimes applied to starch-thickened preparations like blancmange. While custard may refer to a variety of thickened dishes. Crème pâtissière is a key ingredient in many French desserts including mille-feuille and it is also used in Italian pastry and sometimes in Boston cream pie. Although egg thickens the custard, the effect is minimal, with the majority of thickening resulting from starch, corn flour or flour thicken at 100 °C and as such many recipes instruct the pastry cream to be boiled. Once cooled, the amount of starch in pastry cream sets the cream, when gelatin is added, it is known as crème anglaise collée. When starch is used alone as a thickener, the result is a blancmange, in the United Kingdom, custard has various traditional recipes some thickened principally with cornflour rather than the egg component, others involving regular flour, see custard powder. After the custard has thickened, it may be mixed with other ingredients, mixed with beaten egg whites and gelatin, it is chiboust cream, mixed with whipped cream. Beating in softened butter produces German buttercream or crème mousseline, a quiche is a savoury custard tart. Some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients, Custard royale is a thick custard cut into decorative shapes and used to garnish soup, stew or broth. In German it is known as Eierstich and is used as a garnish in German Wedding Soup, chawanmushi is a Japanese savoury custard, steamed and served in a small bowl or on a saucer. Chinese steamed egg is a similar but larger savoury egg dish, Custard may also be used as a top layer in gratins, such as the South African bobotie and many Balkan versions of moussaka
Custard
–
A bowl of crème anglaise custard, dusted with nutmeg
Custard
–
A bowl of custard
Custard
–
A formal custard preparation, garnished with raspberries
Custard
–
Layers of a
trifle showing the custard in between
cake, fruit &
whipped cream
13.
Apple Pie
–
An apple pie is a fruit pie, in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, the pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust may be a circular or a pastry lattice woven of crosswise strips. Depending on the preference, the bottom of the double-crust may be baked first to prevent the bottom from getting soggy. Exceptions are deep-dish apple pie, with a top crust only, a survey showed that one out of five Americans chose apple pie over pumpkin and pecan pie. It is also said that apple pie making was brought to America by English settlers, Apple pie can be made with all sorts of different apples. The more popular cooking apples include, Bramley, Empire, Northern Spy, Granny Smith and these different types of apples affects the final texture and the length of cooking time required will vary, therefore people disagreeon if it affects the flavour or not. Dried or preserved apples were originally substituted only at times when fruit was unavailable. Along with the people commonly use, cinnamon, salt, butter. Though most of the old recipes dont include sugar due to the price or having a better sweetener option, Apple pie is often served in the style of à la Mode. Alternatively, a piece of cheese is, at times, placed on top of or alongside a slice of the finished pie, recipes for Dutch apple pie go back to the Middle Ages. An early Dutch cookbook from 1514, Een notabel boecxken van cokeryen and it was then baked in a typical Dutch oven. Once baked, the top crust would be cut out from the middle, at this point the book recommends adding several spices to the pie, namely, cardamom, ginger, cinnamon, nutmeg, clove, mace and powdered sugar. Finally, after mixing the ingredients into the pie with cream, traditional Dutch apple pie comes in two varieties, a crumb and a lattice style pie. Both recipes are distinct in that they call for flavourings of cinnamon and lemon juice to be added and differ in texture. Dutch apple pies may include such as full-cream butter, raisins and almond paste, in addition to ingredients such as apples and sugar. The basis of Dutch apple pie is a crust on the bottom and this crust is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are mixed in with the apple filling. Atop the filling, strands of dough cover the pie in a holding the filling in place
Apple Pie
–
Apple pie with
lattice upper
crust
Apple Pie
–
Tarte Tatin, a French variation on apple pie
Apple Pie
–
An apple pie is one of a number of American
cultural icons.
Apple Pie
–
Species
14.
Confectionery
–
Confectionery, also called sweets or candy, is sweet food. The term varies among English-speaking countries, in general, though, confectionery is divided into two broad and somewhat overlapping categories, bakers confections and sugar confections. Bakers confectionery, also called flour confections, includes principally sweet pastries, cakes, in the Middle East and Asia, flour-based confections are more dominant. Sugar confectionery includes sweets, candied nuts, chocolates, chewing gum and bubblegum, sweetmeats, pastillage, in some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections. The words candy, sweets, and lollies are common words for the most common varieties of sugar confectionery, the confectionery industry also includes specialized training schools and extensive historical records. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era, generally, confections are low in micronutrients and protein but high in calories. They may be fat-free foods, although some confections, especially fried doughs, are high-fat foods, many confections are considered empty calories. Specially formulated chocolate has been manufactured in the past for use as a high-density food energy source. Confections are defined by the presence of sweeteners and these are usually sugars, but it is possible to buy sugar-free sweets, such as sugar-free peppermints. The most common sweetener for cooking is table sugar, which is chemically a disaccharide containing both glucose and fructose. Hydrolysis of sucrose gives a mixture called invert sugar, which is sweeter and is also a commercial ingredient. Finally confections, especially commercial ones, are sweetened by a variety of syrups obtained by hydrolysis of starch and these sweeteners include all types of corn syrup. Bakers confectionery includes sweet baked goods, especially those that are served for the dessert course, bakers confections are sweet foods that feature flour as a main ingredient and are baked. Major categories include cakes, sweet pastries, doughnuts, scones, Sugar confections include sweet, sugar-based foods, which are usually eaten as snack food. This includes sugar candies, chocolates, candied fruits and nuts, chewing gum, in the European Union, the Statistical Classification of Economic Activities in the European Community scheme matches the UN classification, under code number 10.82. Ice cream and sorbet are classified with dairy products under ISIC1050, NACE10.52, different dialects of English use regional terms for sugar confections, In Britain, Ireland, and some Commonwealth countries, sweets or, more colloquially, sweeties. In Australia and New Zealand, lollies, chewy and Chuddy are Australian slang for chewing gum. In North America, candy, although this generally refers to a specific range of confectionery
Confectionery
–
This
Kransekake is a traditional Scandinavian baker's confection.
Confectionery
–
Petits fours are baker's confections.
Confectionery
–
Rock candy is simply sugar with coloring or flavor added.
Confectionery
–
Peeps are one of many types of
marshmallow -type candies.
15.
Dessert wine
–
Dessert wines, sometimes called pudding wines, are sweet wines typically served with dessert. There is no definition of a dessert wine. In the UK, a wine is considered to be any sweet wine drunk with a meal, as opposed to the white fortified wines drunk before the meal. In the United States, by contrast, a wine is legally defined as any wine over 14% alcohol by volume. Examples include Sauternes and Tokaji Aszú, makers of dessert wines want to produce a wine containing high levels of both sugar and alcohol, yet the alcohol is made from sugar. There are many ways to increase sugar levels in the final wine, add sugar, either, before fermentation as sugar or honey after fermentation as unfermented must. Add alcohol before all the sugar is fermented, this is called fortification, some grape varieties, such as Muscat, Ortega and Huxelrebe, naturally produce a lot more sugar than others. Green harvesting reduces the number of bunches on an early in the summer. Unfortunately the vigneron cannot control the sun, but a year can help sugar levels a lot. But most of the Muscats of ancient times were made this way. Honey was added to wine in Roman times, for sweetness, today sugar is usually added in order to boost the alcohol levels of flabby, unripe wines rather than for sweetness, although a degree of chaptalization is permitted in the wines of many countries. German wines must declare whether they are natural or not, in any case, the reserve of sweetness is a German technique in which unfermented must is added to the wine after fermentation. This increases the sweetness of the wine, and dilutes the alcohol somewhat—in Germany the final wine can contain no more than 15% Süssreserve by volume. Süssreserve allows winemakers to fully ferment the wine without having to worry about stopping fermentation before all the sugar has gone, since sulphites are used to stop fermentation, this technique reduces the usage of sulphites. Süssreserve is used by makers of German-style wines, particularly in New Zealand. The main fortified wines drunk with dessert are sweet sherry, particularly Pedro Ximénez, the Pedro Ximenez dessert wine is unique because it is a raisin wine that is then fortified and aged in a solera system like other sherries. Other sweet sherries such as Bristol Cream may also be drunk as dessert wine, regardless of the grape, fermentation is stopped with up to 10% of 95% grape spirit. The Muscats are made in a somewhat oxidised style, the Grenaches less so, such wines were described by the Romans, and northern Italy is home to a number of passito wines, where the grapes are dried on straw, on racks, or hung from the rafters
Dessert wine
–
Glass of Caluso
passito, a raisin wine from Piedmont
Dessert wine
–
Château d'Yquem 1999, a noble rot wine
Dessert wine
–
A late harvest Semillon from Washington State.
Dessert wine
–
Vin de Paille, a straw wine from France
16.
Liqueur
–
A liqueur is an alcoholic beverage made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener. Liqueurs are typically sweet, they are usually not aged for long after the ingredients are mixed. In the United States and Canada, where spirits are often called liquor, there is confusion over liqueurs and liquors. You can distinguish them from each other because liqueurs are quite sweet and often syrupy in consistency, most liqueurs have a lower alcohol content than spirits, but some contain as much as 55% ABV. Liqueurs are historical descendants of herbal medicines, they were made in Italy as early as the 13th century and were prepared by monks. Nowadays, liqueurs are made worldwide and are served in many ways, by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails and they are often served with or after a dessert. Liqueurs are also used in cooking, some liqueurs are prepared by infusing certain woods, fruits, or flowers in either water or alcohol and adding sugar or other items. Others are distilled from aromatic or flavoring agents, layered drinks are made by floating different-colored liqueurs in separate layers. Each liqueur is poured slowly into a glass over the back of a spoon or down a glass rod, so that the liquids of different densities remain unmixed, the word liqueur comes from the Latin liquifacere via French. Liqueurs Liqueurs at The Cooks Thesaurus
Liqueur
–
Kumquat liqueurs from
Corfu
Liqueur
–
Bottles of homemade
strawberry liqueur
Liqueur
–
Vana Tallinn is an
Estonian liqueur, which is based on
rum
Liqueur
–
Herbal liqueur produced in Austria and bottled at 38%
ABV
17.
Cheese
–
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, during production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form, Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature, hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk, whether they have been pasteurized, the content, the bacteria and mold, the processing. Herbs, spices, or wood smoke may be used as flavoring agents, the yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as pepper, garlic. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice, most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available, most are produced by fermentation of the fungus Mucor miehei, cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. Cheese is valued for its portability, long life, and high content of fat, protein, calcium, generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goats milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, There is some debate as to the best way to store cheese, but some experts say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a plastic on the inside. A specialist seller of cheese is known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, the cheesemonger is responsible for all aspects of the cheese inventory, selecting the cheese menu, purchasing, receiving, storage, and ripening. The word cheese comes from Latin caseus, from which the modern word casein is also derived, the earliest source is from the proto-Indo-European root *kwat-, which means to ferment, become sour. The word cheese comes from chese and cīese or cēse, the Online Etymological Dictionary states that cheese comes from Old English cyse, cese. from West Germanic *kasjus, from Latin caseus cheese. The Online Etymological Dictionary states that the word is of. unknown origin, perhaps from a PIE root *kwat- to ferment, Old Norse ostr, Danish ost, Swedish ost are related to Latin ius broth, sauce, juice. When the Romans began to make hard cheeses for their legionaries supplies and it is from this word that the French fromage, proper Italian formaggio, Catalan formatge, Breton fourmaj, and Provençal furmo are derived
Cheese
–
Coulommiers cheese
Cheese
–
A platter with cheese and garnishes
Cheese
–
A variety of cheeses for sale in Amsterdam
Cheese
–
Cheese on market stand in
Basel,
Switzerland
18.
Nut (fruit)
–
A nut is a fruit composed of a hard shell and a seed, which is generally edible. In a general context, however, a variety of dried seeds are called nuts. The translation of nut in certain languages frequently requires paraphrases, as the word is ambiguous. Most seeds come from fruits that naturally free themselves from the shell, unlike nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. The general and original usage of the term is less restrictive, and many nuts, such as almonds, pecans, pistachios, walnuts, common usage of the term often refers to any hard-walled, edible kernel as a nut. A nut in botany is a dry fruit with one seed in which the ovary wall becomes increasingly hard as it matures. Most nuts come from the pistils with inferior ovaries and all are indehiscent, true nuts are produced, for example, by some plant families of the order Fagales. Order Fagales Family Fagaceae Beech Chestnut Oak Stone-oak Tanoak Family Betulaceae Hazel, in botany, this term specifically refers to a pyrena or pyrene, which is a seed covered by a stony layer, such as the kernel of a drupe. Walnuts and hickories have fruits that are difficult to classify and they are considered to be nuts under some definitions, but are also referred to as drupaceous nuts. Tryma is a term for hickory fruits. In common use, a nut is, as the name implies. This most often comes up regarding allergies, where people are allergic specifically to peanuts. A nut in cuisine is a less restrictive category than a nut in botany. Any large, oily kernels found within a shell and used in food are called nuts. Nuts are an important source of nutrients for humans and wildlife. Because nuts generally have an oil content, they are a highly prized food. A large number of seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a food, or pressed for oil that is used in cookery. Nuts are also a significant source of nutrition for wildlife, Nuts used for food, whether true nut or not, are among the most common food allergens
Nut (fruit)
–
Chestnuts are both botanical and culinary nuts.
Nut (fruit)
–
A
walnut, left, and its seed, right, having been removed from its pericarp.
Nut (fruit)
–
Korean Pine seeds — unshelled, and shell, above; shelled, below
Nut (fruit)
–
Raw
mixed nuts, sold as a snack food. This is a "fancy" mix, meaning that it does not include peanuts.
19.
Confections
–
Confectionery, also called sweets or candy, is sweet food. The term varies among English-speaking countries, in general, though, confectionery is divided into two broad and somewhat overlapping categories, bakers confections and sugar confections. Bakers confectionery, also called flour confections, includes principally sweet pastries, cakes, in the Middle East and Asia, flour-based confections are more dominant. Sugar confectionery includes sweets, candied nuts, chocolates, chewing gum and bubblegum, sweetmeats, pastillage, in some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections. The words candy, sweets, and lollies are common words for the most common varieties of sugar confectionery, the confectionery industry also includes specialized training schools and extensive historical records. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era, generally, confections are low in micronutrients and protein but high in calories. They may be fat-free foods, although some confections, especially fried doughs, are high-fat foods, many confections are considered empty calories. Specially formulated chocolate has been manufactured in the past for use as a high-density food energy source. Confections are defined by the presence of sweeteners and these are usually sugars, but it is possible to buy sugar-free sweets, such as sugar-free peppermints. The most common sweetener for cooking is table sugar, which is chemically a disaccharide containing both glucose and fructose. Hydrolysis of sucrose gives a mixture called invert sugar, which is sweeter and is also a commercial ingredient. Finally confections, especially commercial ones, are sweetened by a variety of syrups obtained by hydrolysis of starch and these sweeteners include all types of corn syrup. Bakers confectionery includes sweet baked goods, especially those that are served for the dessert course, bakers confections are sweet foods that feature flour as a main ingredient and are baked. Major categories include cakes, sweet pastries, doughnuts, scones, Sugar confections include sweet, sugar-based foods, which are usually eaten as snack food. This includes sugar candies, chocolates, candied fruits and nuts, chewing gum, in the European Union, the Statistical Classification of Economic Activities in the European Community scheme matches the UN classification, under code number 10.82. Ice cream and sorbet are classified with dairy products under ISIC1050, NACE10.52, different dialects of English use regional terms for sugar confections, In Britain, Ireland, and some Commonwealth countries, sweets or, more colloquially, sweeties. In Australia and New Zealand, lollies, chewy and Chuddy are Australian slang for chewing gum. In North America, candy, although this generally refers to a specific range of confectionery
Confections
–
This
Kransekake is a traditional Scandinavian baker's confection.
Confections
–
Petits fours are baker's confections.
Confections
–
Rock candy is simply sugar with coloring or flavor added.
Confections
–
Peeps are one of many types of
marshmallow -type candies.
20.
Fruit
–
In botany, a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate seeds, accordingly, fruits account for a substantial fraction of the worlds agricultural output, and some have acquired extensive cultural and symbolic meanings. On the other hand, in usage, fruit includes many structures that are not commonly called fruits, such as bean pods, corn kernels, tomatoes. The section of a fungus that produces spores is called a fruiting body. Many common terms for seeds and fruit do not correspond to the botanical classifications, however, in botany, a fruit is the ripened ovary or carpel that contains seeds, a nut is a type of fruit and not a seed, and a seed is a ripened ovule. Examples of culinary vegetables and nuts that are botanically fruit include corn, cucurbits, eggplant, legumes, sweet pepper, in addition, some spices, such as allspice and chili pepper, are fruits, botanically speaking. g. Botanically, a grain, such as corn, rice, or wheat, is also a kind of fruit. However, the wall is very thin and is fused to the seed coat. The outer, often edible layer, is the pericarp, formed from the ovary and surrounding the seeds, the pericarp may be described in three layers from outer to inner, the epicarp, mesocarp and endocarp. Fruit that bears a prominent pointed terminal projection is said to be beaked, a fruit results from maturation of one or more flowers, and the gynoecium of the flower forms all or part of the fruit. Inside the ovary/ovaries are one or more ovules where the megagametophyte contains the egg cell, after double fertilization, these ovules will become seeds. The ovules are fertilized in a process starts with pollination. After pollination, a tube grows from the pollen through the stigma into the ovary to the ovule, later the zygote will give rise to the embryo of the seed, and the endosperm mother cell will give rise to endosperm, a nutritive tissue used by the embryo. As the ovules develop into seeds, the ovary begins to ripen and the ovary wall, in some multiseeded fruits, the extent to which the flesh develops is proportional to the number of fertilized ovules. The pericarp is often differentiated into two or three distinct layers called the exocarp, mesocarp, and endocarp, in some fruits, especially simple fruits derived from an inferior ovary, other parts of the flower, fuse with the ovary and ripen with it. In other cases, the sepals, petals and/or stamens and style of the fall off. When such other floral parts are a significant part of the fruit, it is called an accessory fruit, since other parts of the flower may contribute to the structure of the fruit, it is important to study flower structure to understand how a particular fruit forms. There are three modes of fruit development, Apocarpous fruits develop from a single flower having one or more separate carpels
Fruit
–
Culinary fruits
Fruit
–
Several
culinary fruits
Fruit
–
Mixed fruit
Fruit
–
Fruit shop in
Naggar,
Himachal Pradesh,
India
21.
William Vaughan (writer)
–
Sir William Vaughan was a Welsh writer and colonial investor. He was the son of Walter Vaughan and was born at Golden Grove, Carmarthenshire and he was descended from an ancient prince of Powys. He was brother to John Vaughan, 1st Earl of Carbery and Henry Vaughan, William was educated at Jesus College, Oxford, where he matriculated on 4 February 1592, and graduated B. A. on 1 March 1595, M. A. on 16 November 1597. He supplicated for the law degree of B. C. L. on 3 December 1600, but before taking its he went abroad, travelled in France and Italy, and visited Vienna, being incorporated at Oxford on 23 June 1605. In 1616 he bought a grant of land, the southern Avalon Peninsula of the island of Newfoundland, from the London, in 1617 he sent Welsh colonists to Renews to establish a permanent colony, which he called Cambriol, it eventually failed. The colonists were ill equipped, without a leader, and had built for themselves mere shacks for shelter for the winter. In 1618 Vaughan sent out a second batch of settlers under the command of Richard Whitbourne, by 1619 Vaughan signed over part of his grant to Henry Cary. Vaughan’s brother had convinced him to also to give up a portion of his tract to George Calvert and this area George Calvert had established his Colony of Avalon. Vaughan retained the southern portion of his tract determined by a line drawn from Renews to Placentia Bay, further attempts at colonizing Trepassey on two occasions had also failed. After the return of Whitbourne, Vaughan visited his colony in 1622, Vaughan apparently paid another visit to Cambriol, but his plans for its prosperity were foiled by the severe winters. In 1628 he transferred his interests to the colony of Virginia and he died at his house of Torcoed, Carmarthenshire, in August 1641. His chief work is The Golden Grove, a guide to morals, politics and literature, in which the manners of the time are severely criticized, plays being denounced as folly. The section in praise of poetry borrows much from earlier writers on the subject, the Golden Fleece … transported from Cambriol Colchis, by Orpheus junior is the most interesting of his other works. Attribution This article incorporates text from a now in the public domain, Chisholm, Hugh. This article incorporates text from a now in the public domain, Vaughan. Biography at the Dictionary of Canadian Biography Online Text of The Golden Fleece
William Vaughan (writer)
–
Title page from The Golden Fleece (1626).
22.
Food industry
–
The Food Industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, the food Industry includes, Agriculture, raising of crops and livestock, and seafood Manufacturing, agrichemicals, agricultural construction, farm machinery and supplies, seed, etc. The Food Standards Agency, a government body in India, describes it thus. the whole food industry – from farming and food production, packaging and distribution, to retail and catering. The Economic Research Service of the USDA uses the food system to describe the same thing, The U. S. food system is a complex network of farmers. Those links include makers of farm equipment and chemicals as well as firms that provide services to agribusinesses, such as providers of transportation and financial services. The system also includes the marketing industries that link farms to consumers, and which include food and fiber processors, wholesalers, retailers. The term food industries covers a series of activities directed at the processing, conversion, preparation, preservation. Many food industries depend almost entirely on agriculture or fishing. Agriculture is the process of producing food, feeding products, fiber and other desired products by the cultivation of certain plants, the practice of agriculture is also known as farming. Scientists, inventors, and others devoted to improving farming methods,1 in 3 people worldwide are employed in agriculture, yet it only contributes 3% to global GDP. Agronomy is the science and technology of producing and using plants for food, fuel, fibre, agronomy encompasses work in the areas of plant genetics, plant physiology, meteorology, and soil science. Agronomy is the application of a combination of sciences, agronomists today are involved with many issues including producing food, creating healthier food, managing environmental impact of agriculture, and extracting energy from plants. Food processing includes the methods and techniques used to transform raw ingredients into food for human consumption, Food processing takes clean, harvested or slaughtered and butchered components and uses them to produce marketable food products. There are several different ways in which food can be produced, one off production, This method is used when customers make an order for something to be made to their own specifications, for example a wedding cake. The making of products could take days depending on how intricate the design is. Batch production, This method is used when the size of the market for a product is not clear, a certain number of the same goods will be produced to make up a batch or run, for example a bakery may bake a limited number of cupcakes. This method involves estimating consumer demand, mass production, This method is used when there is a mass market for a large number of identical products, for example chocolate bars, ready meals and canned food. The product passes from one stage of production to another along a production line, just-in-time, This method of production is mainly used in restaurants
Food industry
–
Packaged food aisles at an American
grocery store
Food industry
–
Parmigiano reggiano Cheese in a modern
factory
Food industry
–
Hens in a
battery cage in Brazil, an example of
intensive animal farming
Food industry
–
A soybean field in Junin, Argentina
23.
Sugarcane
–
It has stout, jointed, fibrous stalks that are rich in the sugar sucrose, which accumulates in the stalk internodes. The plant is two to six meters tall, all sugar cane species interbreed and the major commercial cultivars are complex hybrids. Sugarcane belongs to the grass family Poaceae, an important seed plant family that includes maize, wheat, rice, and sorghum. Sucrose, extracted and purified in specialized factories, is used as raw material in the food industry or is fermented to produce ethanol. Ethanol is produced on a large scale by the Brazilian sugarcane industry, sugarcane is the worlds largest crop by production quantity. In 2012, The Food and Agriculture Organization estimates it was cultivated on about 26×106 hectares, in more than 90 countries, Brazil was the largest producer of sugar cane in the world. The next five major producers, in decreasing amounts of production, were India, China, Thailand, Pakistan, the world demand for sugar is the primary driver of sugarcane agriculture. Cane accounts for 80% of sugar produced, most of the rest is made from sugar beets, sugarcane predominantly grows in the tropical and subtropical regions. Other than sugar, products derived from sugarcane include falernum, molasses, rum, cachaça, bagasse, in some regions, people use sugarcane reeds to make pens, mats, screens, and thatch. The young, unexpanded inflorescence of tebu telor is eaten raw, steamed, or toasted, the Persians, followed by the Greeks, discovered the famous reeds that produce honey without bees in India between the 6th and 4th centuries BC. They adopted and then spread sugarcane agriculture, merchants began to trade in sugar from India, which was considered a luxury and an expensive spice. Sugarcane is a tropical, perennial grass that forms lateral shoots at the base to produce multiple stems, the stems grow into cane stalk, which when mature constitutes around 75% of the entire plant. A mature stalk is composed of 11–16% fiber, 12–16% soluble sugars, 2–3% nonsugars. A sugarcane crop is sensitive to the climate, soil type, irrigation, fertilizers, insects, disease control, varieties, the average yield of cane stalk is 60–70 tonnes per hectare per year. However, this figure can vary between 30 and 180 tonnes per hectare depending on knowledge and crop management approach used in sugarcane cultivation, sugarcane is a cash crop, but it is also used as livestock fodder. Sugarcane is indigenous to tropical South and Southeast Asia, different species likely originated in different locations, with Saccharum barberi originating in India and S. edule and S. officinarum in New Guinea. It is theorized that sugarcane was first domesticated as a crop in New Guinea around 6000 BC, New Guinean farmers and other early cultivators of sugarcane chewed the plant for its sweet juice. The exact date of the first cane sugar production is unclear, the earliest evidence of sugar production comes from ancient Sanskrit and Pali texts
Sugarcane
–
Saccharum officinarum
Sugarcane
–
Cut sugarcane
Sugarcane
–
Sugarcane and bowl of refined sugar
Sugarcane
–
The westward diffusion of sugarcane in pre-Islamic times (shown in red), in the medieval
Arab world (green) and by Europeans in the 15th century (islands circled by violet lines)
24.
Crusades
–
The First Crusade arose after a call to arms in a 1095 sermon by Pope Urban II. Urban urged military support for the Byzantine Empire and its Emperor, Alexios I, the response to Urbans preaching by people of many different classes across Western Europe established the precedent for later Crusades. Volunteers became Crusaders by taking a vow and receiving plenary indulgences from the church. Some were hoping for apotheosis at Jerusalem, or forgiveness from God for all their sins, others participated to satisfy feudal obligations, gain glory and honour, or find opportunities for economic and political gain. Many modern Historians have polarised opinions of the Crusaders behaviour under Papal sanction, to some it was incongruous with the stated aims and implied moral authority of the papacy and the Crusades, to the extent that on occasions that the Pope excommunicated Crusaders. Crusaders often pillaged as they travelled, while their leaders retained control of captured territory rather than returning it to the Byzantines. During the Peoples Crusade thousands of Jews were murdered in what is now called the Rhineland massacres, Constantinople was sacked during the Fourth Crusade rendering the reunification of Christendom impossible. These tales consequently galvanised medieval romance, philosophy and literature, but the Crusades also reinforced the connection between Western Christendom, feudalism, and militarism. Crusade is not a term, instead the terms iter for journey or peregrinatio for pilgrimage were used. Not until the word crucesignatus for one who was signed with the cross was adopted at the close of the century was specific terminology developed. The Middle English equivalents were derived from old French, croiserie in the 13th–15th centuries, croisade appeared in English c1575, and continued to be the leading form till c1760. By convention historians adopt the term for the Christian holy wars from 1095, the Crusades in the Holy Land are traditionally counted as nine distinct campaigns, numbered from the First Crusade of 1095–99 to the Ninth Crusade of 1271/2. Usage of the term Crusade may differ depending on the author, pluralists use the term Crusade of any campaign explicitly sanctioned by the reigning Pope. This reflects the view of the Roman Catholic Church that every military campaign given Papal sanction is equally valid as a Crusade, regardless of its cause, justification, generalists see Crusades as any and all holy wars connected with the Latin Church and fought in defence of their faith. Popularists limit the Crusades to only those that were characterised by popular groundswells of religious fervour – that is, only the First Crusade, Medieval Muslim historiographers such as Ali ibn al-Athir refer to the Crusades as the Frankish Wars. The term used in modern Arabic, ḥamalāt ṣalībiyya حملات صليبية, campaigns of the cross, is a loan translation of the term Crusade as used in Western historiography. The Islamic prophet Muhammad founded Islam in the Arabian Peninsula, the resulting unified polity in the seventh and eighth centuries led to a rapid expansion of Arab power. This influence stretched from the northwest Indian subcontinent, across Central Asia, the Middle East, North Africa, southern Italy, tolerance, trade, and political relationships between the Arabs and the Christian states of Europe waxed and waned
Crusades
–
Madrid Skylitzes illuminated manuscript depicting Byzantine Greeks punishing ninth-century
Cretan Saracens
Crusades
–
Map of the
Eastern Mediterranean in 1135, showing crusader-held and neighbouring territories
Crusades
–
Fifteenth-century illustrated French translation of
Boccaccio 's
De Casibus Virorum Illustrium, showing
Seljuk emperor
Alp Arslan ritually humiliating
Romanos IV in 1071 after Manzikert; Alp Arslan allowed Romanos to return to
Constantinople, where he was killed by the Byzantines.
Crusades
–
Illumination from the Livre des Passages d'Outre-mer (c. 1490) of Urban II at the Council of Clermont (from the
Bibliothèque Nationale)
25.
Colonialization
–
Colonization is a process by which a central system of power dominates the surrounding land and its components. The term is derived from the Latin word colere, which means to inhabit, Colonization was linked to the spread of tens of millions from Western European states all over the world. In many settled colonies, Western European settlers formed a majority of the population. Examples include the Americas, Australia and New Zealand and these colonies were occasionally called neo-Europes. In other places, Western European settlers formed minority groups, who were dominant in their places of settlement. When Britain started to settle Australia, New Zealand and various smaller islands. Terra nullius meaning empty land in Latin, due to the absence of European farming techniques, the land was deemed unaltered by man and therefore treated as uninhabited, despite the presence of indigenous populations. In the 19th century, laws and ideas such as Mexicos General Colonization Law, in ancient times, maritime nations such as the city-states of Greece and Phoenicia often established colonies to farm what they believed was uninhabited land. Land suitable for farming was often occupied by migratory barbarian tribes who lived by hunting and gathering, to ancient Greeks and Phoenicians, these lands were regarded as simply vacant. However, this did not mean that conflict did not exist between the colonizers and local/native peoples, Greeks and Phoenicians also established colonies with the intent of regulating and expanding trade throughout the Mediterranean and Middle East. Another period of colonization in ancient times was during the Roman Empire, the Roman Empire conquered large parts of Western Europe, North Africa and West Asia. In North Africa and West Asia, the Romans often conquered what they regarded as civilized peoples, as they moved north into Europe, they mostly encountered rural peoples/tribes with very little in the way of cities. In these areas, waves of Roman colonization often followed the conquest of the areas, the decline and collapse of the Roman Empire saw the large-scale movement of people in Eastern Europe and Asia. During this period there were the movements of peoples establishing new colonies all over western Europe. The events of time saw the development of many of the modern day nations of Europe like the Franks in France and Germany. In West Asia, during Sassanid Empire, some Persians established colonies in Yemen, the Vikings of Scandinavia also carried out a large-scale colonization. The Vikings are best known as raiders, setting out from their homelands in Denmark, southern Norway and southern Sweden. In time, the Vikings began trading, and established colonies, the Vikings discovered Iceland and established colonies before moving onto Greenland, where they briefly held some colonies
Colonialization
–
World empires and colonies 1550
26.
Herodotus
–
Herodotus was a Greek historian who was born in Halicarnassus in the Persian Empire and lived in the fifth century BC, a contemporary of Socrates. The Histories is the work which he is known to have produced. Despite Herodotus historical significance, little is known of his personal life and his place in history and his significance may be understood according to the traditions within which he worked. His work is the earliest Greek prose to have survived intact, of these only fragments of Hecataeuss work survive yet they allow us glimpses into the kind of tradition within which Herodotus wrote his own Histories. In his introduction to Hecataeus’s work, Genealogies, This points forward to the ‘folksy’ yet ‘international’ outlook typical of Herodotus. Yet, one scholar has described the work of Hecataeus as “a curious false start to history” since despite his critical spirit. It is possible that Herodotus borrowed much material from Hecataeus, as stated by Porphyry in a recorded by Eusebius. But Hecataeus did not record events that had occurred in living memory, unlike Herodotus, Herodotus claims to be better informed than his predecessors by relying on empirical observation to correct their excessive schematism. For example, He argues for continental asymmetry as opposed to the theory of a perfectly circular earth with Europe. Yet, he retains idealizing tendencies, as in his notions of the Danube. His debt to previous authors of prose ‘histories’ might be questionable, however, this point is one of the most contentious issues in modern scholarship. It is on account of the strange stories and the folk-tales he reported that his critics in early modern times branded him “The Father of Lies”. Even his own contemporaries found reason to scoff at his achievement, similarly, the Athenian historian Thucydides dismissed Herodotus as a “logos-writer”. Moreover, Thucydides developed a historical topic more in keeping with the Greek world-view, the interplay of civilizations was more relevant to Greeks living in Anatolia, such as Herodotus himself, for whom life within a foreign civilization was a recent memory. Modern scholars generally turn to Herodotus’s own writing for reliable information about his life, supplemented with ancient yet much later sources, modern accounts of his life typically go something like this, Herodotus was born at Halicarnassus around 484 BC. His name is not mentioned later in the tribute list of the Athenian Delian League, the epic poet Panyassis – a relative of Herodotus – is reported to have taken part in a failed uprising. Herodotus expresses affection for the island of Samos, and this is an indication that he might have lived there in his youth. So it is possible that his family was involved in an uprising against Lygdamis, leading to a period of exile on Samos, Herodotus wrote his Histories in the Ionian dialect, yet he was born in Halicarnassus, which was a Dorian settlement
Herodotus
–
A Roman copy (2nd century AD) of a Greek
bust of Herodotus from the first half of the 4th century BC
Herodotus
–
Fragment from the Histories VIII on
Papyrus Oxyrhynchus 2099, early 2nd century AD
Herodotus
–
Relief of Herodotus by
Jean-Guillaume Moitte (1806),
Louvre, Paris
Herodotus
–
The statue of Herodotus in his hometown of
Halicarnassus, modern
Bodrum, Turkey.
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. PMID 15171786. doi:10.1186/1479-5868-1-3.
