FOOD DEFINED
Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition or pleasure. It can be derived from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role.
Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.
Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year. In many languages, food is often used metaphorically or figuratively, as in "food for thought".
Contents[hide]
1 Food sources
1.1 Plants
1.2 Animals
2 Production
3 Preparation
3.1 Animal slaughter and butchering
3.2 Cooking
3.2.1 Cooking equipment and methods
3.2.2 Raw food
3.3 Restaurants
3.4 Food manufacture
4 Commercial trade
4.1 International exports and imports
4.2 Marketing and retailing
4.3 Prices
5 Famine and hunger
5.1 Food aid
6 Safety
6.1 Allergies
7 Diet
7.1 Cultural and religious diets
7.2 Diet deficiencies
7.3 Moral, ethical, and health conscious diet
8 Nutrition
9 Legal definition
10 See also
11 Notes
12 References
Monday, August 18, 2008
Thursday, August 14, 2008
GRAINS
Go grains! Grains are rich in complex carbohydrates, the primary fuel for our bodies. They are also a goldmine of vitamins, minerals and fiber. Whole grains are the first choice because they contain the most fiber and nutrients. Experts say eating at least three servings of this powerful food each day can reduce your risk of heart disease and diabetes and help you maintain a healthy weight.
Learn about the different grains and get nutrition information, easy cooking tips, best uses and delicious recipes in our Glorious Grains Guide.
Barley
Bran
Brown Rice
Buckwheat
Bulgur
Cornmeal
Hominy
Oats
Quinoa
Wheat and Cracked Wheat
Wheat Germ
Wild Rice
Go grains! Grains are rich in complex carbohydrates, the primary fuel for our bodies. They are also a goldmine of vitamins, minerals and fiber. Whole grains are the first choice because they contain the most fiber and nutrients. Experts say eating at least three servings of this powerful food each day can reduce your risk of heart disease and diabetes and help you maintain a healthy weight.
Learn about the different grains and get nutrition information, easy cooking tips, best uses and delicious recipes in our Glorious Grains Guide.
Barley
Bran
Brown Rice
Buckwheat
Bulgur
Cornmeal
Hominy
Oats
Quinoa
Wheat and Cracked Wheat
Wheat Germ
Wild Rice
Monday, August 11, 2008
Kitchen Hints By Paula Dean
Unless specifically instructed not to do so, always preheat your oven to the temperature required.
Always beat eggs before adding sugar.
Combine dry ingredients together when baking.
Add flour and milk to egg mixture alternately, beginning and ending with the flour mixture. This will make for a lighter cake, muffin or biscuit.
To eliminate the odor from Collard Greens being cooked, add one washed, unshelled pecan to the collards pot before turning the stove on.
To see if an egg is fresh, place the uncracked egg in a glass of water. If it sinks to the bottom, it is fresh. If it floats, throw it out!
To make fluffier scramble eggs, beat in a small amount of water, instead of milk.
When baking a double-crust pie, brush the top layer lightly with milk for a shiny crust; for a sweet crust, sprinkle with granulated sugar or a mixture of sugar and cinnamon; for a glazed crust brush lightly with a beaten egg. If you place the pie on a hot cookie sheet in the oven during preheating, it will ensure that the bottom crust will bake through.
You can always substitute 1 2/3 cups all-purpose flour for 2 cups cake flour.
For muffin tins, if you don’t have enough batter to fill all the cups, pour a little water in to the empty cups. This will prevent the pan from scorching.
To sanitize cutting boards and countertops, use a mixture of 1 tablespoon bleach to 1 gallon of water.
Don’t throw away stale bread, cut it into cubes and bake for croutons, or throw it in the food processor and make breadcrumbs.
When picking crabmeat free of bits of shell, spread the crabmeat in a thin layer on a baking sheet and place in a 350 degree oven for about 10 minutes. This will make it easier to see the bits of shell.
When making meringue, always have the egg whites at room temperature, and be sure they’re free of any yolk. Make sure the bowl and beaters are spotless and free of grease.
If soup is too salty, drop a raw, whole, peeled potato into the soup. Serve from around it.
To get more juice from a lemon, pop it in the microwave for 30 seconds on high power.
When boiling crab, shrimp, or any other shellfish, add 1 tablespoon of vinegar to the water. This helps to loosen the meat from the shell.
Store eggs tapered side down for a longer shelf life.
Soak chicken in 1 tablespoon of baking powder with enough water to cover the chicken. Soak for 10 to 15 minutes to discourage bacteria. Rinse chicken and cook thoroughly.
When sautéing, always heat your pan before putting in the fat. This will temper the pan and reduce sticking.
When deep-fat frying, try adding 1 tablespoon of vinegar to the fat before heating. This will keep the food from absorbing too much of the fat.
Add 1 tablespoon of vinegar to beef stews to tenderize the meat.
When cooking green vegetables, add 1 teaspoon of lemon juice to the pot to help retain their color.
Don’t salt fresh corn during cooking; salt will toughen it. Salt the corn to taste after cooking.
Add a little oil to pasta water to keep the water from boiling over and the pasta from sticking together.
VISIT OURONLINE STORE
New In The StorePaula's Crystal Readers
OUR FRIENDS ATSMITHFIELD
Cookin' at Sea
Come Sail away with Paula for the third annual Cookin' at Sea Cruise.
Unless specifically instructed not to do so, always preheat your oven to the temperature required.
Always beat eggs before adding sugar.
Combine dry ingredients together when baking.
Add flour and milk to egg mixture alternately, beginning and ending with the flour mixture. This will make for a lighter cake, muffin or biscuit.
To eliminate the odor from Collard Greens being cooked, add one washed, unshelled pecan to the collards pot before turning the stove on.
To see if an egg is fresh, place the uncracked egg in a glass of water. If it sinks to the bottom, it is fresh. If it floats, throw it out!
To make fluffier scramble eggs, beat in a small amount of water, instead of milk.
When baking a double-crust pie, brush the top layer lightly with milk for a shiny crust; for a sweet crust, sprinkle with granulated sugar or a mixture of sugar and cinnamon; for a glazed crust brush lightly with a beaten egg. If you place the pie on a hot cookie sheet in the oven during preheating, it will ensure that the bottom crust will bake through.
You can always substitute 1 2/3 cups all-purpose flour for 2 cups cake flour.
For muffin tins, if you don’t have enough batter to fill all the cups, pour a little water in to the empty cups. This will prevent the pan from scorching.
To sanitize cutting boards and countertops, use a mixture of 1 tablespoon bleach to 1 gallon of water.
Don’t throw away stale bread, cut it into cubes and bake for croutons, or throw it in the food processor and make breadcrumbs.
When picking crabmeat free of bits of shell, spread the crabmeat in a thin layer on a baking sheet and place in a 350 degree oven for about 10 minutes. This will make it easier to see the bits of shell.
When making meringue, always have the egg whites at room temperature, and be sure they’re free of any yolk. Make sure the bowl and beaters are spotless and free of grease.
If soup is too salty, drop a raw, whole, peeled potato into the soup. Serve from around it.
To get more juice from a lemon, pop it in the microwave for 30 seconds on high power.
When boiling crab, shrimp, or any other shellfish, add 1 tablespoon of vinegar to the water. This helps to loosen the meat from the shell.
Store eggs tapered side down for a longer shelf life.
Soak chicken in 1 tablespoon of baking powder with enough water to cover the chicken. Soak for 10 to 15 minutes to discourage bacteria. Rinse chicken and cook thoroughly.
When sautéing, always heat your pan before putting in the fat. This will temper the pan and reduce sticking.
When deep-fat frying, try adding 1 tablespoon of vinegar to the fat before heating. This will keep the food from absorbing too much of the fat.
Add 1 tablespoon of vinegar to beef stews to tenderize the meat.
When cooking green vegetables, add 1 teaspoon of lemon juice to the pot to help retain their color.
Don’t salt fresh corn during cooking; salt will toughen it. Salt the corn to taste after cooking.
Add a little oil to pasta water to keep the water from boiling over and the pasta from sticking together.
VISIT OURONLINE STORE
New In The StorePaula's Crystal Readers
OUR FRIENDS ATSMITHFIELD
Cookin' at Sea
Come Sail away with Paula for the third annual Cookin' at Sea Cruise.
Thursday, August 7, 2008
Monday, August 4, 2008
Healthy Recipes Center
Special diets
DASH diet Diabetes meal plan Healthy-carb Heart-healthy High-fiber Low-fat Low-sodium Meatless Weight management
Main ingredient
Beans and legumes Dairy Eggs Fish and shellfish Fruits Pasta Poultry and meat Rice and grains Vegetables
Course
Appetizers Beverages Breads Healthy dessert Main dishes Salads Sandwiches Sauces and dressings Side dishes Healthy soup
Meal
Breakfast Dinner Lunch Healthy snack
Preparation method
Bake Grilling No cook Poaching Roast Saute Slow cook Steaming Healthy stir-fry
Special diets
DASH diet Diabetes meal plan Healthy-carb Heart-healthy High-fiber Low-fat Low-sodium Meatless Weight management
Main ingredient
Beans and legumes Dairy Eggs Fish and shellfish Fruits Pasta Poultry and meat Rice and grains Vegetables
Course
Appetizers Beverages Breads Healthy dessert Main dishes Salads Sandwiches Sauces and dressings Side dishes Healthy soup
Meal
Breakfast Dinner Lunch Healthy snack
Preparation method
Bake Grilling No cook Poaching Roast Saute Slow cook Steaming Healthy stir-fry
Thursday, July 31, 2008
Monday, July 28, 2008
Here's our guide to spring's finest. Find out about the fruits that are in season now — from apricots to watermelon. Our guide, from FoodFit founder and CEO Ellen Haas' book, Great Adventures in Food, tells you what to look for at the market, how to store the fruit at home and how to prepare it, plus great recipes.
Fruits
Apricots Blueberries Cantaloupe Casaba Melon Cherries
Currants Figs Nectarines Papayas Pineapples
Raspberries Rhubarb Strawberries
see also:
Spring Vegetable Guide Summer Vegetable Guide Summer Fruit GuideFall Vegetable Guide Fall Fruit GuideWinter Vegetable Guide Winter Fruit Guide
related links:
FDA's Tips for Handling Fresh Produce
NOTE: An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.
Here's our guide, from FoodFit founder and CEO Ellen Haas' book, Great Adventures in Food, to spring's finest. Find out about the vegetables that are in season now — from asparagus to Swiss chard. We'll tell you what to look for at the market, how to store the vegetables at home and how to cook them, plus great recipes. Remember, spring begins in late March and runs until mid-June so if you can't find a fruit or vegetable, ask your grocer when it will be in stock.
Vegetables
Asparagus Beans, Snap Carrots Fennel Garlic
Okra Onions Onions, Green Peas, English Peas, Sugar Snap
Rhubarb Shallot Spinach Swiss Chard
see also:
Spring Fruit Guide Summer Vegetable Guide Summer Fruit GuideFall Vegetable Guide Fall Fruit GuideWinter Vegetable Guide Winter Fruit Guide
Vegetables
Asparagus Beans, Snap Carrots Fennel Garlic
Okra Onions Onions, Green Peas, English Peas, Sugar Snap
Rhubarb Shallot Spinach Swiss Chard
see also:
Spring Fruit Guide Summer Vegetable Guide Summer Fruit GuideFall Vegetable Guide Fall Fruit GuideWinter Vegetable Guide Winter Fruit Guide
Here's our guide to summer's finest. Find out about the fruits that are in season now — from apricots to watermelon. Our guide, from FoodFit founder and CEO Ellen Haas' book, Great Adventures in Food, tells you what to look for at the market, how to store the fruit at home and how to prepare it, plus great recipes.
Fruits
ApricotsAsian PearsBlackberriesCantaloupeCasaba MelonCherries Crenshaw MelonCurrants
FigsGooseberriesGrapesGuavaHoneydew MelonHuckleberriesLychee NutMangoes
NectarinesPapayasPeachesPlumsRaspberriesStrawberriesWatermelon
see also:
Summer Vegetable GuideFall Vegetable Guide Fall Fruit GuideWinter Vegetable Guide Winter Fruit GuideSpring Vegetable Guide Spring Fruit Guide
Fruits
ApricotsAsian PearsBlackberriesCantaloupeCasaba MelonCherries Crenshaw MelonCurrants
FigsGooseberriesGrapesGuavaHoneydew MelonHuckleberriesLychee NutMangoes
NectarinesPapayasPeachesPlumsRaspberriesStrawberriesWatermelon
see also:
Summer Vegetable GuideFall Vegetable Guide Fall Fruit GuideWinter Vegetable Guide Winter Fruit GuideSpring Vegetable Guide Spring Fruit Guide
Here's our guide, from FoodFit founder and CEO Ellen Haas' book, Great Adventures in Food, to summer's bounty. Find out about the vegetables that are in season now — from arugula to zucchini. We'll tell you what to look for at the market, how to store the vegetables at home and how to cook them, plus great recipes. Remember, summer begins in mid-June and runs until late September so if you can't find a fruit or vegetable, ask your grocer when it will be in stock.
Vegetables
ArugulaAvocadosBeans, GreenBeansBeetsCollardsCornCucumber
EggplantGarlicKohlrabiMushroomsOkraOnionsPeas, Sugar, SnapPeppers
PotatoesShallotsSquash, SummerSwiss chardTomatoesZucchini
see also:
Summer Fruit GuideFall Vegetable Guide Fall Fruit GuideWinter Vegetable Guide Winter Fruit GuideSpring Vegetable Guide Spring Fruit Guide
Vegetables
ArugulaAvocadosBeans, GreenBeansBeetsCollardsCornCucumber
EggplantGarlicKohlrabiMushroomsOkraOnionsPeas, Sugar, SnapPeppers
PotatoesShallotsSquash, SummerSwiss chardTomatoesZucchini
see also:
Summer Fruit GuideFall Vegetable Guide Fall Fruit GuideWinter Vegetable Guide Winter Fruit GuideSpring Vegetable Guide Spring Fruit Guide
Here's our guide to the fall harvest. Find out about the fruit that's in season now — from grapefruits to kiwi to clementines with our guide from FoodFit founder and CEO Ellen Haas' book, Great Adventures in Food. We'll tell you what to look for at the market, how to store the fruit at home, how to cook it, plus great recipes.
Fruits
ApplesBananasClementinesCranberriesGrapes
GrapefruitKiwiKumquatOrangesPears
PersimmonsPomegranatesQuincesSatsuma Mandarin OrangesTangerines
see also:
Fall Vegetable Guide Winter Vegetable Guide Winter Fruit GuideSpring Vegetable Guide Spring Fruit GuideSummer Vegetable Guide Summer Fruit Guide
Here's our guide to the fall harvest. Find out about the vegetables that are in season now — from bok choy to leeks to watercress with our guide from FoodFit founder and CEO Ellen Haas' book Great Adventures in Food. We'll tell you what to look for at the market, how to store the vegetables at home and how to cook them, plus great recipes.
Vegetables
AvocadosBeansBeetsBok ChoyBroccoliBroccoli RabeBrussels SproutsCabbageCarrotsCauliflower
Celery Root (Celeriac)ChestnutsCollardsGarlicJerusalem ArtichokesKaleLeeksLettuceParsnips
PumpkinRutabagaSalsifySnow PeasSpinachSquash (Winter)Sweet PotatoesSwiss ChardTurnipsWatercress
see also:
Fall Fruit Guide Winter Vegetable Guide Winter Fruit GuideSpring Vegetable Guide Spring Fruit GuideSummer Vegetable Guide Summer Fruit Guide
Vegetables
AvocadosBeansBeetsBok ChoyBroccoliBroccoli RabeBrussels SproutsCabbageCarrotsCauliflower
Celery Root (Celeriac)ChestnutsCollardsGarlicJerusalem ArtichokesKaleLeeksLettuceParsnips
PumpkinRutabagaSalsifySnow PeasSpinachSquash (Winter)Sweet PotatoesSwiss ChardTurnipsWatercress
see also:
Fall Fruit Guide Winter Vegetable Guide Winter Fruit GuideSpring Vegetable Guide Spring Fruit GuideSummer Vegetable Guide Summer Fruit Guide
Here's our guide to winter's bounty. Find out about the fruit that is in season now - from grapefruits to kiwi to clementines with our guide from FoodFit founder and CEO Ellen Haas' book, Great Adventures in Food. We'll tell you what to look for at the market, how to store the fruit at home, how to cook it, plus great recipes.
Fruits
BananasBlood OrangesClementinesCranberriesGrapes (Red)GrapefruitsKiwi
KumquatOrangesPassion FruitPearsPersimmonsPomegranatesPummelo
RhubarbSatsuma OrangesTangeloTangerineUgli Fruit
see also:
Winter Vegetable GuideSpring Vegetable Guide Spring Fruit GuideSummer Vegetable Guide Summer Fruit GuideFall Vegetable Guide Fall Fruit Guide
Fruits
BananasBlood OrangesClementinesCranberriesGrapes (Red)GrapefruitsKiwi
KumquatOrangesPassion FruitPearsPersimmonsPomegranatesPummelo
RhubarbSatsuma OrangesTangeloTangerineUgli Fruit
see also:
Winter Vegetable GuideSpring Vegetable Guide Spring Fruit GuideSummer Vegetable Guide Summer Fruit GuideFall Vegetable Guide Fall Fruit Guide
Here's our guide to winter's bounty. Find out about the vegetables that are in season now — from chestnuts to kale to rutabagas with our guide from FoodFit founder and CEO Ellen Haas' book Great Adventures in Food. We'll tell you what to look for at the market, how to store the vegetables at home and how to cook them, plus great recipes.
Vegetables
ArtichokesAvocadoBok ChoyBroccoliBroccoli RabeBrussels SproutsCabbageCauliflower
Celery RootChestnutsJerusalem ArtichokesKaleLettuceParsnipsRadishes
RhubarbRutabagaSalsifySnow PeasSquash (Winter)Sweet PotatoesTurnips (White)Watercress
see also:
Winter Fruit GuideSpring Vegetable Guide Spring Fruit GuideSummer Vegetable Guide Summer Fruit GuideFall Vegetable Guide Fall Fruit Guide
Vegetables
ArtichokesAvocadoBok ChoyBroccoliBroccoli RabeBrussels SproutsCabbageCauliflower
Celery RootChestnutsJerusalem ArtichokesKaleLettuceParsnipsRadishes
RhubarbRutabagaSalsifySnow PeasSquash (Winter)Sweet PotatoesTurnips (White)Watercress
see also:
Winter Fruit GuideSpring Vegetable Guide Spring Fruit GuideSummer Vegetable Guide Summer Fruit GuideFall Vegetable Guide Fall Fruit Guide
Oranges
Oranges are sunshine in winter—sweet-tasting, cold-fighting fruit wonders. They make a great gift. Who isn't happy when a bright-colored box of citrus arrives in the mail? Best of all, oranges not only taste good, they're good for you.
Oranges are sunshine in winter—sweet-tasting, cold-fighting fruit wonders. They make a great gift. Who isn't happy when a bright-colored box of citrus arrives in the mail? Best of all, oranges not only taste good, they're good for you.
Nutritionally A-Peeling
Oranges are an awesome source of vitamin C. One medium-sized orange supplies about 120 percent of a day's worth. All that C helps prevent colds and makes it harder for the body to become infected.They're also chock full of fiber, folate, and as a bonus for your bones, they have almost 10 percent of a day's worth of calcium. That's not bad for 80 calories.
Section by Section
Today, markets are filled with so many different kinds of zesty oranges, it's tough to choose. We'll take you section by section down the fruit aisle. Remember, look for citrus that's heavy for its size and thin-skinned.
Blood Oranges: Sweet flavor and an exotic red color.
Clementines: Sweet and seedless, they last for up to a month in the refrigerator.
Jaffa oranges: Originally from Israel. Good for juicing and cooking.
Navel oranges: Known for easy peeling and separation.
Satsumas: (Japanese mandarins) Even though most of us have only had canned, fresh Satsumas are delicious and perfect in salads. Also good with poultry.
Tangelos: A Mandarin-grapefruit cross that is very juicy, rich and tangy.
Tangerines: Loose skin lets tangerines peel easily. Their tart flavor is a great addition to green salads.
Temple oranges: A Mandarin-navel orange cross that has spicy flavor and is easy to peel.
Valencia oranges: Mostly used for processing into juice. Half the Florida crop are Valencias.
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