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F o o d

A portal dedicated to food

The Food Portal


Food is any substance that can be consumed to help the body survive, usually composed primarily of carbohydrates, fats, minerals, water and/or proteins, that can be eaten or drunk and metabolized by almost all multicellular entities for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus. Ranching, farming, fishing, hunting, foraging, grocery shopping and other methods are ways to obtain food.

Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing, this also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption. Global cuisines can be defined as cuisine based upon global, continental, national, state or local regions; essentially as cuisines of the world.

Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year; in English, the substance food is often used metaphorically or figuratively, as in food for thought.

Foodlogo.svg More about Food – its industry, manufacture, marketing, safety, cuisine, and taste

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Thomcord grape - USDA photo 01.jpg
Thomcord is a seedless table grape variety and a hybrid of the popular Thompson Seedless or Sultanina grape (a Vitis vinifera variety) and Concord grape (a Vitis labrusca variety). Thomcord was developed in 1983 by Californian grape breeders working for the Agricultural Research Service (ARS), an agency of the United States Department of Agriculture (USDA), as part of a test to better understand a new seedless grape breeding procedure.

Its aromatic, "labrusca" flavor is similar to that of Concord, but mellowed by the mild, sweet taste from Thompson Seedless. Thomcord grows well in hot, dry climates, ripens between late July and mid-August, and is tolerant to powdery mildew, it is a productive variety, yielding an average of 15.1 kg (33 lb) of grapes per vine, but has produced as much as 30 to 32 kg (66 to 71 lb) per vine in grower trials. The berries weigh between 2.72 and 3.38 g (0.096 and 0.119 oz) and have a medium-thick, blue-black skin that adheres to the fruit, unlike Concord, which has a thick skin that can slip off the pulp easily. The aborted seeds in the fruit body are relatively small, but larger than those in Thompson Seedless.

The plant is not restricted for propagation and distribution. Virus-free propagation material is available from the Foundation Plant Services (FPS) at the University of California, Davis, and its genetic material is archived at the National Plant Germplasm System. After 17 years of testing, it was declared ready for use in 2003. It is expected to appear in supermarkets, possibly as a specialty item.

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"Tony" Bourdain on WNYC television
Anthony Michael "Tony" Bourdain
B. June 25, 1956

Anthony Michael "Tony" Bourdain is an American author and the "Chef-at-Large" of Brasserie Les Halles, based in New York City with locations in Miami, Florida, and Washington, D.C.[1] Bourdain is also host of the Travel Channel's culinary and cultural adventure program, Anthony Bourdain: No Reservations.

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French toast (or "poor knights") is a common breakfast item made by frying an egg batter soaked piece of bread. French toast was developed as a way to use day-old stale bread. Lacking day-old bread, toasting your bread lightly can help it absorb more of the egg and milk batter. French toast is usually served with toppings similar to those used for pancakes, waffles, and toast.

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Durio kutej F 070203 ime.jpg
The durian /ˈdjʊəriən, -ɑːn/ is the fruit of trees of the genus Durio belonging to the Malvaceae, a large family which includes hibiscus, okra, cotton, mallows and linden trees. Widely known and revered in Southeast Asia as the "King of Fruits," the fruit is distinctive for its large size, unique odour, and formidable thorn-covered husk, the fruit can grow up to 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and typically weighs one to three kilograms (2 to 7 lbs). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species.

The hard outer husk is covered with sharp, prickly thorns while the edible flesh within emits a distinctive odour, which is regarded as either fragrant or overpowering and offensive, the odour of the ripe fruit is strong and penetrating even when the husk is intact. Due to the unusual odour, the durian is forbidden from certain establishments such as hotels and public transportations in Southeast Asia, the odour has prompted many people to formulate evocative descriptions with views ranging from those of deep appreciation to intense disgust.

The durian, native to Brunei, Malaysia and Indonesia, has been known to the western world for about 600 years. The British naturalist Alfred Russel Wallace famously described its flesh as "a rich custard highly flavoured with almonds" in the 19th century, the flesh can be consumed at various stages of ripeness and is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked, the name durian comes from the Malay word duri (thorn) together with the suffix -an.

There are 30 recognised Durio species, at least nine of which produce edible fruit. Durio zibethinus is the only species available in the international market; other species are sold in their local regions. There are hundreds of durian cultivars; most of them have a common name and a code number starting with "D". Many consumers express preferences for specific cultivars, which fetch higher prices in the market.

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A gourmet who thinks of calories is like a tart who looks at her watch.
— James Beard

Author, Chef, Father of American Gastronomy

Did you know...

Map of Aksum and South Arabia ca. 230 AD at the end of the reign of GDRT.
...that the 13th century Sufi scholar Sayyid Abu Bakr Al-Aidarus was impressed with the stimulating effect of the coffee fruit and is credited with introducing it to the Hadhramaut region?
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Food list articles

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

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Topics related to Food

The following are topics relating to food

Beverages Alcoholic beverage, Beer, Cocktail, Coffee, Distilled beverage, Energy drink, Espresso, Flaming beverage, Foodshake, Juice, Korean beverages, Liqueur, Milk, Milkshake, Non-alcoholic beverage, Slush, Smoothie, Soft drink, Sparkling water, Sports drink, Tea, Water, Wine
Cooking Baking, Barbecuing, Blanching, Baking Blind, Boiling, Braising, Broiling, Chefs, Coddling, Cookbooks, Cooking school, Cooking show, Cookware and bakeware, Cuisine, Deep frying, Double steaming, Food and cooking hygiene, Food processor, Food writing, Frying, Grilling, Hot salt frying, Hot sand frying, Infusion, Kitchen, Cooking utensils, Macerating, Marinating, Microwaving, Pan frying, Poaching, Pressure cooking, Pressure frying, Recipe, Restaurant, Roasting, Rotisserie, Sautéing, Searing, Simmering, Smoking, Steaming, Steeping, Stewing, Stir frying, Vacuum flask cooking
Cooking schools Art Institute of Fort Lauderdale, Cambridge School of Culinary Arts, Culinary Institute of America, French Culinary Institute, Hattori Nutrition College, International Culinary Center, Johnson & Wales University, Le Cordon Bleu, Louisiana Culinary Institute, New England Culinary Institute, Schenectady County Community College, State University of New York at Delhi
Dining Buffet, Catering, Drinkware, Food festival, Gourmand, Gourmet, Picnic, Potluck, Restaurant, Salad bar, Service à la française, Service à la russe, Table d'hôte, Thanksgiving dinner, Vegan, Vegetarian, Waiter, Wine tasting
Foods Baby food, Beans, Beef, Breads, Burger, Breakfast cereals, Cereal, Cheeses, Comfort food, Condiments, Confections, Convenience food, Cuisine, Dairy products, Delicacies, Desserts, Diet food, Dried foods, Eggs, Fast foods, Finger food, Fish, Flavoring, Food additive, Food supplements, Frozen food, Fruits, Functional food, Genetically modified food, Herbs, Hors d'œuvres, Hot dogs, Ingredients, Junk food, Legumes, Local food, Meats, Noodles, Novel food, Nuts, Organic foods, Pastas, Pastries, Poultry, Pork, Produce, Puddings, Salads, Sandwiches, Sauces, Seafood, Seeds, Side dishes, Slow foods, Soul food, Snack foods, Soups, Spices, Spreads, Staple food, Stews, Street food, Sweets, Taboo food and drink, Vegetables
Food industry Agriculture, Bakery, Dairy, Fair trade, Farmers' market, Farming, Fishing industry, Food additive, Food bank, Food co-op, Food court, Food distribution, Food engineering, Food processing, Food Salvage, Food science, Foodservice distributor, Grocery store, Health food store, Institute of Food Technologists, Meat packing industry, Organic farming, Restaurant, Software, Supermarket, Sustainable agriculture
Food organizations American Culinary Federation, American Institute of Baking, American Society for Enology and Viticulture, Chinese American Food Society, European Food Information Resource Network, Food and Agriculture Organization, Institute of Food Science and Technology, Institute of Food Technologists, International Association of Culinary Professionals, International Life Sciences Institute, International Union of Food Science and Technology, James Beard Foundation, World Association of Chefs Societies
Food politics Committee on the Environment, Public Health and Food Safety, European Food Safety Authority, Food and agricultural policy, Food and Agriculture Organization, Food and Drugs Act, Food and Drug Administration, Food and Nutrition Service, Food crises, Food labelling Regulations, Food Safety and Inspection Service, Food security, Food Stamp Program, Food Standards Agency (UK), Natural food movement, World Food Council, World Food Prize, World Food Programme
Food preservation Canning, Dried foods, Fermentation, Freeze drying, Food preservatives, Irradiation, Pasteurization, Pickling, Preservative, Snap freezing, Vacuum evaporation
Food science Appetite, Aristology, Biosafety, Cooking, Danger zone, Digestion, Famine, Fermentation, Flavor, Food allergy, Foodborne illness, Food coloring, Food composition, Food chemistry, Food craving, Food faddism, Food engineering, Food preservation, Food quality, Food safety, Food storage, Food technology, Gastronomy, Gustatory system, Harvesting, Product development, Sensory analysis, Shelf-life, Slaughtering, Taste, Timeline of agriculture and food technology
Meals Breakfast, Second breakfast, Elevenses, Brunch, Tiffin, Lunch, Tea, Dinner, Supper, Dessert, Snack
Courses of a meal Amuse bouche, Bread, Cheese, Coffee, Dessert, Entrée, Entremet, Hors d'œuvre, Main course, Nuts, Salad, Soup
Nutrition Chronic toxicity, Dietary supplements, Diet, Dieting, Diets, Eating disorder, Food allergy, Food energy, Food groups, Food guide pyramid, Food pyramid, Food sensitivity, Healthy eating, Malnutrition, Nootropic, Nutraceutical, Nutrient, Obesity, Protein, Protein combining, Yo-yo dieting
Occupations Baker, Butcher, Chef, Personal chef, Farmer, Food stylist, Grocer, Waiter
Other Food chain, Incompatible Food Triad

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  1. ^ "Les Halles Homepage". Brasserie Les Halles. Retrieved 2007-06-18.