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Culture · Geography · Health · History · Mathematics · Nature · Philosophy · Religion · Society · Technology
 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. Items considered food may be sourced from plants, animals or other categories such as fungus. Ranching, and fishing, hunting, foraging 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. 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.  Dungeness crabs have a wide, hard shell which they must split in order to grow; this process is called ecdysis. They have five pairs of legs, which are similarly armored, the foremost pair of which ends in claws which the crab uses both as defense and to tear apart large food items. The crab uses its smaller appendages to pass the food particles into its mouth. Once inside the crab's stomach, food is further digested by the "gastric mill", a collection of tooth-like structures. Cancer magister prefers to eat clams, other crustaceans and small fish, but is also an effective scavenger. Dungeness crabs can also bury themselves completely in the sand if threatened. Males are attracted to potential mates by pheromones present in the urine of female Dungeness crabs. Upon locating an available female, the male initiates a protective pre-mating embrace that lasts for several days. In this embrace, the female is tucked underneath the male, oriented such that their abdomens touch and their heads face each other. Mating occurs only after the female has molted, and the female signals her readiness to molt by urinating on or near the antennae of the male. The female extrudes the eggs from her body several months later; however, they remain attached under her abdomen for three to five months until they hatch. Young crabs are free-swimming after hatching and go through five larval stages before reaching maturity after about ten moults or two years. 
 In contrast to bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust.  When refrigerated, butter remains a solid, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 kg/m3.[1] Butter generally has a pale yellow color, but varies from deep yellow to nearly white. The color of the butter depends on the animal's feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene. The term "butter" is used in the names of products made from puréed nuts or peanuts, such as peanut butter. It is also used in the names of fruit products, such as apple butter. Other fats solid at room temperature are also known as "butters"; examples include cocoa butter and shea butter. In general use, the term "butter," when unqualified by other descriptors, almost always refers to the dairy product. The word butter, in the English language, derives (via Germanic languages) from the Latin butyrum, borrowed from the Greek boutyron. This may have been a construction meaning "cow-cheese" (bous "ox, cow" + tyros "cheese"), or the word may have been borrowed from another language, possibly Scythian.[2] The root word persists in the name butyric acid, a compound found in rancid butter and dairy products.
Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a near-legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine Carême, one of the codifiers of French Haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession, and to introduce discipline and sobriety where before there had been disorder and drunkenness. He organized his kitchens by the brigade system, with each section run by a chef de partie. He also replaced the practice of service à la française (serving all dishes at once) with service à la russe (serving each dish in the order printed on the menu).
The Common Hazel is a shrub native to Europe and Asia. Its flowers are produced very early in spring before the leaves, and are monoecious. The seed is a nut, known as a hazelnut or cobnut. The nut falls out of the husk when ripe, about 7-8 months after pollination. The kernel of the seed is edible and used raw or roasted, or ground into a paste. Here are some tasks you can do: The following are categories relating to food: Lists of foods • Brand name food products • Breakfast foods • Chocolate • Christmas food • Condiments • Confectionery • Dairy products • Desserts • Dips • Dried foods • Dumplings • Edible mushrooms • Fast food • Fermented foods • Fictional foods • Food ingredients • Fruit • Herbs • Meat • Meat substitutes • Military food • Noodles • Nutrition * Edible nuts and seeds • Organic food • Pancakes • Pasta • Pastry • Patented foods • Pet foods • Pies • Potato dishes • Puddings • Rice dishes • Salads • Sandwiches • Sauces • Seafood • Snack foods • Soups • Spreads • Stews • Vegetables The following are lists relating to food: American cheeses • Appellation d'Origine Contrôlée cheeses • Apple cultivars • Basil cultivars * Bean • Breakfast cereals • British cheeses • Cakes • Cereal • Cheeses • Christmas dishes (list) • Citrus • Cocktails • Delicacies • Diets • Drupe • Egg dishes • Fish • Foods • Food additives • Food additives (Codex Alimentarius) • Foods named after people • French cheeses • French dishes • Fruits • Tropical fruit • Herbs and spices • Indian dishes • Indonesian dishes • Italian dishes • Japanese snacks • Japanese dishes • Jewish dishes • Korean beverages • Mango cultivars • Moroccan dishes • Mushrooms • Philippine snack food • Pulse (legumes) • Seafood • Seeds • Snacks • Soft drinks by country • Soups • Vegetable oils * Vegetables • Vodkas • |
