Food is any substance consumed to provide Nutrient support for an organism. Food is usually of plant, animal or Fungus origin, and contains essential , such as , , proteins, , or minerals. The substance is Ingestion by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique , often evolved to fill a specific ecological niche within specific geographical contexts.
Omnivore humans are highly adaptable and have adapted to obtain food in many different ecosystems. Historically, secured food through two main methods: Hunter-gatherer and agriculture. As agricultural technologies increased, humans settled into Agrarian society with diets shaped by the agriculture opportunities in their geography. Geographic and cultural differences has led to creation of numerous and culinary arts, including a wide array of , culinary herb, , techniques, and dishes. As cultures have mixed through forces like international trade and globalization, ingredients have become more widely available beyond their geographic and cultural origins, creating a cosmopolitan exchange of different food traditions and practices.
Today, the majority of the food energy required by the ever-increasing world population is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on , which means that the food and agricultural system is one of the major contributors to climate change, accountable for as much as 37% of total greenhouse gas emissions. Addressing the carbon intensity of the food system and food waste are important mitigation measures in the global response to climate change.
The food system has significant impacts on a wide range of other social and political issues including: sustainability, biological diversity, economics, population growth, water supply, and Food security. The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food", as well as the "fundamental right to be free from hunger". Because of these fundamental rights, food security is often a priority international policy activity; for example Sustainable Development Goal 2 "Zero hunger" is meant to eliminate hunger by 2030. Food safety and food security are monitored by international agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council, and are often subject to national regulation by institutions, like the Food and Drug Administration in the United States.
Some foods not from animal or plant sources include various edible fungi, especially . Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, Pickled cucumber, kombucha, and yogurt. Another example is blue-green algae such as Spirulina.McGee, 333–34. Inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient.
of plants are a good source of food for animals, including humans, because they contain the nutrients necessary for the plant's initial growth, including many healthful fats, such as omega fats. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals (maize, wheat, rice, et cetera), (, , , et cetera), and nuts. are often pressed to produce rich oils - Sunflower oil, flaxseed, rapeseed (including canola oil), Sesame oil, et cetera.McGee, Chapter 9.
Seeds are typically high in and, in moderation, are considered a health food. However, not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, while seeds from cherries and contain cyanide which could be poisonous only if consumed in large volumes.
are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolution such that the fruits of the former are an attractive food source to the latter, because animals that eat the fruits may Excretion the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as , , and , are eaten as vegetables.McGee, Chapter 7. (For more information, see list of fruits.)
are a second type of plant matter that is commonly eaten as food. These include ( and ), bulbs (onion family), (spinach and lettuce), stem vegetables (bamboo shoots and asparagus), and inflorescence vegetables ( and broccoli and other vegetables such as cabbage or cauliflower).McGee, Chapter 6.
Food products produced by animals include milk produced by mammary glands, which in many cultures is drunk or processed into (cheese, butter, etc.). In addition, birds and other animals lay eggs, which are often eaten, and produce honey, a reduced nectar from flowers, which is a popular sweetener in many cultures. Some cultures consume blood, sometimes in the form of blood sausage, as a thickener for sauces, or in a cured, salted form for times of food scarcity, and others use blood in stews such as jugging.Davidson, 81–82.
Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. choose to forgo food from animal sources to varying degrees. do not consume any foods that are or contain ingredients from an animal source.
To address these needs, camping food is often made up of either freeze-dried, precooked or dehydrated ingredients. Many campers use a combination of these foods.
Freeze-drying requires the use of heavy machinery and is not something that most campers are able to do on their own. Freeze-dried ingredients are often considered superior to dehydrated ingredients however because they rehydrate at camp faster and retain more flavor than their dehydrated counterparts. Freeze-dried ingredients take so little time to rehydrate that they can often be eaten without cooking them first and have a texture similar to a crunchy chip.
food dehydration can reduce the weight of the food by sixty to ninety percent by removing water through evaporation. Some foods dehydrate well, such as onions, peppers, and tomatoes. Dehydration often produces a more compact, albeit slightly heavier, end result than freeze-drying.
Surplus precooked military Meals, Meals, Ready-to-Eat (MREs) are sometimes used by campers. These meals contain pre-cooked foods in . A retort pouch is a plastic and metal foil laminate pouch that is used as an alternative to traditional industrial canning methods.
The process of making a diet version of a food usually requires finding an acceptable low-food-energy substitute for some high-food-energy ingredient. This can be as simple as replacing some or all of the food's sugar with a sugar substitute as is common with diet soft drinks such as Coca-Cola (for example Diet Coke). In some snacks, the food may be baked instead of fried thus reducing the food energy. In other cases, low-fat ingredients may be used as replacements.
In whole grain foods, the higher fiber content effectively displaces some of the starch components of the flour. Since certain fibers have no food energy, this results in a modest energy reduction. Another technique relies on the intentional addition of other reduced-food-energy ingredients, such as resistant starch or dietary fiber, to replace part of the flour and achieve a more significant energy reduction.
In the western world, finger foods are often either appetizers (hors d'œuvres) or entree/main course items. Examples of these are miniature meat pies, , sausages on sticks, cheese and olives on sticks, chicken drumsticks or Buffalo wing, , miniature , , , Merenda or other such based foods, such as or items in buns, , potato wedges, vol au vents, several other such small items and risotto balls (arancini). Other well-known foods that are generally eaten with the hands include , pizza, Chips, , fruit and bread.
In East Asia, foods like pancakes or flatbreads ( bing 饼) and street foods such as chuanr (串, also pronounced chuan) are often eaten with the hands.
Dairy products are fresh and will spoil quickly. Thus, fresh cheese is cheese which has not been dried or salted for aging. Soured cream may be considered "fresh" (crème fraîche).
Fresh food has not been food drying, smoked, salted, frozen food, canning, pickling, or otherwise preserved. Oxford English Dictionary s.v. 'fresh'
Preserving food in domestic kitchens during modern times is achieved using household . Accepted advice to householders was to freeze food on the day of purchase. An initiative by a supermarket group in 2012 (backed by the UK's Waste & Resources Action Programme) promotes the freezing of food "as soon as possible up to the product's 'use by' date". The Food Standards Agency was reported as supporting the change, providing the food had been stored correctly up to that time.
The term was first used in Japan in the 1980s where there is a government approval process for functional foods called Foods for Specified Health Use (FOSHU).
For people who are healthy, a healthy diet is not complicated and contains mostly fruits, vegetables, and whole grains, and includes little to no processed food and sweetened beverages. The requirements for a healthy diet can be met from a variety of plant-based and animal-based foods, although a non-animal source of vitamin B12 is needed for those following a vegan diet. Various nutrition guides are published by medical and governmental institutions to educate individuals on what they should be eating to be healthy. Nutrition facts labels are also mandatory in some countries to allow consumers to choose between foods based on the components relevant to health.
A healthy lifestyle includes getting exercise every day along with eating a healthy diet. A healthy lifestyle may lower disease risks, such as obesity, heart disease, type 2 diabetes, hypertension and cancer.
There are specialized healthy diets, called medical nutrition therapy, for people with various diseases or conditions. There are also prescientific ideas about such specialized diets, as in dietary therapy in traditional Chinese medicine.
The World Health Organization (WHO) makes the following 5 recommendations with respect to both populations and individuals:
Live food is commonly used as feed for a variety of species of exotic pets and zoo animals, ranging from to various , and , but also including other, non-reptile, non-amphibian carnivores and omnivores (for instance, pet skunk, which are omnivorous , can technically be fed a limited amount of live food, though this is not a common practice). Common live food ranges from crickets (used as an inexpensive form of feed for carnivorous and omnivorous reptiles such as and commonly available in for this reason), , mealworms and to a lesser extent and , to small and such as mice or .
Medical foods, called "food for special medical purposes" in Europe, are distinct from the broader category of foods for special dietary use, from traditional foods that bear a health claim, and from dietary supplements. In order to be considered a medical food the product must, at a minimum:
Medical foods can be classified into the following categories:
“Natural foods” are often assumed to be foods that are not Food processing, or do not contain any , or do not contain particular additives such as , , sweeteners, food colors, or Flavouring that were not originally in the food.Ikerd, John. The New American Food Economy. In fact, many people (63%) when surveyed showed a preference for products labeled "natural" compared to the unmarked counterparts, based on the common belief (86% of polled consumers) that the term "natural" indicated that the food does not contain any artificial ingredients.Weaver, A. (2014). "Natural" Foods: Inherently Confusing. Journal of Corporation Law, 39(3), 657–74. http://connection.ebscohost.com/c/articles/99055404/natural-foods-inherently-confusing The terms are variously used and misused on labels and in advertisements.
The international Food and Agriculture Organization’s Codex Alimentarius does not recognize the term “natural” but does have a standard for .
Currently, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification in order to market food as organic within their borders. In the context of these regulations, organic food is produced in a way that complies with organic standards set by regional organizations, national governments, and international organizations. Although the produce of may be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the US Department of Agriculture (USDA) or European Commission (EC).
Fertilizing and the use of pesticides in conventional farming has caused, and is causing, enormous damage worldwide to local , biodiversity, groundwater and drinking water supplies, and sometimes farmer health and fertility. These environmental, economic and health issues are intended to be minimized or avoided in organic farming. From a consumers perspective, there is not sufficient evidence in scientific and medical literature to support claims that organic food is Food safety or healthier to eat than conventionally grown food. While there may be some differences in the nutrient and antinutrient contents of organically- and conventionally-produced food, the variable nature of food production and handling makes it difficult to generalize results.Blair, Robert. (2012). Organic Production and Food Quality: A Down to Earth Analysis. Wiley-Blackwell, Oxford. pp. 72, 223. Claims that organic food tastes better are generally not supported by tests.
Peasant foods have been described as being the diet of , that is, tenant farmer or poorer farmers and their Farmworker, and by extension, of other cash-poor people. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. Characteristic recipes often consist of hearty one-dish meals, in which chunks of meat and various vegetables are eaten in a savory broth, with bread or other staple food. are also amenable to varied readily available ingredients, and they themselves tend to contain offal and grains.
Peasant foods often involve skilled preparation by knowledgeable cooks using inventiveness and skills passed down from earlier generations. Such dishes are often prized as ethnic foods by other cultures and by descendants of the native culture who still desire these traditional dishes.
Various food preservation and packaging techniques are used to extend a food's shelf life. Decreasing the amount of water activity in a product, increasing its acidity, or Food irradiation or otherwise sterilizing the food and then sealing it in an air-tight container are all ways of depriving bacteria of suitable conditions in which to thrive. All of these approaches can all extend a food's shelf life without unacceptably changing its taste or texture.
For some foods, alternative ingredients can be used. Common and become rancidification relatively quickly if not refrigerated; replacing them with delays the onset of rancidity, increasing shelf life. This is a common approach in industrial food production, but recent concerns about health hazards associated with have led to their strict control in several jurisdictions. Even where trans fats are not prohibited, in many places there are new labeling laws (or rules), which require information to be printed on packages, or to be published elsewhere, about the amount of trans fat contained in certain products.
In recent years, space food has been used by various nations engaging in space programs as a way to share and show off their cultural identity and facilitate intercultural communication. Although astronauts consume a wide variety of foods and beverages in space, the initial idea from The Man in Space Committee of the Space Science Board in 1963 was to supply astronauts with a formula diet that would supply all the needed vitamins and nutrients.
Some traditional foods have geographical indications and traditional specialities in the European Union designations per European Union schemes of geographical indications and traditional specialties: Protected designation of origin (PDO), Protected geographical indication (PGI) and Traditional specialities guaranteed (TSG). These standards serve to promote and protect names of quality agricultural products and foodstuffs.
This article also includes information about traditional .
There is some confusion over the usage of the term surrounding the inclusion of certain foods, in particular animal foods. The modern usage of the term whole foods diet is now widely synonymous with "whole foods plant-based diet" with animal products, oil and salt no longer constituting whole foods.
The earliest use of the term in the post-industrial age appears to be in 1946 in The Farmer, a quarterly magazine published and edited from his farm by F. Newman Turner, a writer and pioneering organic farmer. The magazine sponsored the establishment of the Producer-Consumer Whole Food Society Ltd, with Newman Turner as president and Derek Randal as vice-president.Conford, P.(2011) The Development of the Organic Network, p. 417. Edinburgh, Floris Books . Whole food was defined as "mature produce of field, orchard, or garden without subtraction, addition, or alteration grown from seed without chemical dressing, in fertile soil manured solely with animal and vegetable wastes, and composts therefrom, and ground, raw rock and without chemical manures, sprays, or insecticides," having intent to connect suppliers and the growing public demand for such food. Such diets are rich in whole and unrefined foods, like whole grains, dark green and yellow/orange-fleshed vegetables and fruits, , nuts and seeds.
The stevia plant contains a compound known as steviol which, when extracted, has 300 times the sweetness of sugar while having minimal impact on blood sugar.The sweetness multiplier "300 times" comes from subjective evaluations by a panel of test subjects tasting various dilutions compared to a standard dilution of sucrose. Sources referenced in this article say steviosides have up to 250 times the sweetness of sucrose, but others, including stevioside brands such as SweetLeaf, claim 300 times. 1/3 to 1/2 teaspoon (1.6–2.5 ml) of stevioside powder is claimed to have equivalent sweetening power to 1 cup (237 ml) of sugar.
Many cultures have a recognizable cuisine, a specific set of cooking traditions using various spices or a combination of flavors unique to that culture, which evolves over time. Other differences include preferences (hot or cold, spicy, etc.) 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.
Some popular types of ethnic foods include Italian cuisine, French cuisine, Japanese cuisine, Chinese cuisine, American, Cajun cuisine, Thai cuisine, African cuisine, Indian cuisine and Nepalese cuisine. Various cultures throughout the world study the dietary analysis of food habits. While speaking, as opposed to culturally, humans are , religion and social constructs such as morality, activism, or environmentalism will often affect which foods they will consume. Food is eaten and typically enjoyed through the sense of taste, the perception of flavor from eating and drinking. Certain tastes are more enjoyable than others, for evolutionary purposes.
Texture plays a crucial role in the enjoyment of eating foods. Contrasts in textures, such as something crunchy in an otherwise smooth dish, may increase the appeal of eating it. Common examples include adding granola to yogurt, adding to a salad or soup, and toasting bread to enhance its crunchiness for a smooth topping, such as jam or butter.
Another universal phenomenon regarding food is the appeal of contrast in taste and presentation. For example, such opposite flavors as sweetness and saltiness tend to go well together, as in kettle corn and nuts.
On the local level, a butcher may commonly break down larger animal meat into smaller manageable cuts, and pre-wrap them for commercial sale or wrap them to order in butcher paper. In addition, fish and seafood may be fabricated into smaller cuts by a fishmonger. However, fish butchery may be done onboard a fishing vessel and quick-frozen for the preservation of quality.McGee, 202–06
Cooking requires applying heat to a food which usually, though not always, chemically changes the molecules, thus changing its flavor, Mouthfeel, appearance, and nutritional properties.McGee Cooking certain proteins, such as egg whites, meats, and fish, denatures the protein, causing it to firm. There is archaeological evidence of roasted foodstuffs at Homo erectus campsites dating from 420,000 years ago.Campbell, 312. Boiling as a means of cooking requires a container, and has been practiced at least since the 10th millennium BC with the introduction of pottery.McGee, 784.
are mostly hollow devices that get very hot (up to ) and are used for baking or roasting and offer a dry-heat cooking method. Different cuisines will use different types of ovens. For example, Indian culture uses a tandoor oven, which is a cylindrical clay oven which operates at a single high temperature.Davidson, 782–83 Western kitchens use variable temperature , conventional ovens, , or non-radiant heat ovens like the microwave oven. Classic Italian cuisine includes the use of a brick oven containing burning wood. Ovens may be wood-fired, coal-fired, natural gas, electric, or oil-fired.McGee, 539,784.
Various types of cook-tops are used as well. They carry the same variations of fuel types as the ovens mentioned above. Cook-tops are used to heat vessels placed on top of the heat source, such as a sauté pan, sauce pot, frying pan, or pressure cooker. These pieces of equipment can use either a moist or dry cooking method and include methods such as , , boiling, and poaching for moist methods, while the dry methods include sautéing, , and .McGee, 771–91
In addition, many cultures use grills for cooking. A grill operates with a radiant heat source from below, usually covered with a metal grid and sometimes a cover. An open-pit barbecue in the American south is one example along with the American style outdoor grill fueled by wood, liquid propane, or charcoal along with soaked wood chips for smoking.Davidson, 356. A Mexican cuisine style of barbecue is called barbacoa, which involves the cooking of meats such as whole sheep over an open fire. In Argentina, an asado (Spanish for "grilled") is prepared on a grill held over an open pit or fire made upon the ground, on which a whole animal or smaller cuts are grilled.Asado Argentina
Commercial eateries existed during the Roman period, with evidence of 150 "thermopolia", a form of fast food restaurant, found in Pompeii, and urban sales of prepared foods may have existed in China during the Song dynasty.
In 2005, the population of the United States spent $496 billion on out-of-home dining. Expenditures by type of out-of-home dining were as follows: 40% in full-service restaurants, 37.2% in limited service restaurants (fast food), 6.6% in schools or colleges, 5.4% in bars and , 4.7% in hotels and motels, 4.0% in recreational places, and 2.2% in others, which includes military bases.United States Department of Agriculture
Several organisations have begun calling for a new kind of agriculture in which provide food but also support vital ecosystem services so that soil fertility and biodiversity are maintained rather than compromised. According to the International Water Management Institute and UNEP, well-managed agroecosystems not only provide food, fiber and animal products, they also provide services such as flood mitigation, groundwater recharge, erosion control and habitats for plants, birds, fish and other animals.Boelee, E. (Ed) Ecosystems for water and food security , 2011, IWMI, UNEP
At the start of the 21st century, a two-tier structure has arisen, with a few international food processing giants controlling a wide range of well-known food brands. There also exists a wide array of small local or national food processing companies.Hannaford Advanced technologies have also come to change food manufacture. Computer-based control systems, sophisticated Food processing and packaging methods, and logistics and distribution advances can enhance product quality, improve food safety, and reduce costs.
Food is traded and marketed on a global basis. The variety and availability of food is no longer restricted by the diversity of locally grown food or the limitations of the local growing season.The Economic Research Service of the USDA Between 1961 and 1999, there was a 400% increase in worldwide food exports.Regmi Some countries are now economically dependent on food exports, which in some cases account for over 80% of all exports.CIA World Factbook
In 1994, over 100 countries became signatories to the Uruguay Round of the General Agreement on Tariffs and Trade in a dramatic increase in trade liberalization. This included an agreement to reduce subsidies paid to farmers, underpinned by the WTO enforcement of agricultural subsidy, tariffs, import Quota Share, and settlement of trade disputes that cannot be bilaterally resolved.World Trade Organization, The Uruguay Round Where trade barriers are raised on the disputed grounds of public health and safety, the WTO refer the dispute to the Codex Alimentarius Commission, which was founded in 1962 by the United Nations Food and Agriculture Organization and the World Health Organization. Trade liberalization has greatly affected world food trade.Van den Bossche
In the pre-modern era, the sale of surplus food took place once a week when farmers took their wares on market day into the local village marketplace. Here food was sold to for sale in their local shops for purchase by local consumers. With the onset of industrialization and the development of the food processing industry, a wider range of food could be sold and distributed in distant locations. Typically early grocery shops would be counter-based shops, in which purchasers told the shop-keeper what they wanted, so that the shop-keeper could get it for them.Benson
In the 20th century, were born. Supermarkets brought with them a self service approach to shopping using , and were able to offer quality food at lower cost through economies of scale and reduced staffing costs. In the latter part of the 20th century, this has been further revolutionized by the development of vast warehouse-sized, out-of-town supermarkets, selling a wide range of food from around the world.Humphery
Unlike food processors, food retailing is a two-tier market in which a small number of very large Corporation control a large proportion of supermarkets. The supermarket giants wield great purchasing power over farmers and processors, and strong influence over consumers. Nevertheless, less than 10% of consumer spending on food goes to farmers, with larger percentages going to advertising, transportation, and intermediate corporations.Magdoff, Fred (Ed.) "The farmer's share of the food dollar (after paying for input costs) has steadily declined from about 40 percent in 1910 to less than 10 percent in 1990."
Nutrients in food are grouped into several categories. Macronutrients are fat, protein, and carbohydrates. Micronutrients are the minerals and vitamins. Additionally, food contains water and dietary fiber.
As previously discussed, the body is designed by natural selection to enjoy sweet and fattening foods for evolutionary diets, ideal for Hunter-gatherer. Thus, sweet and fattening foods in nature are typically rare and are very pleasurable to eat. In modern times, with biotechnology, enjoyable foods are easily available to consumers. Unfortunately, this promotes obesity in adults and children alike.
Starvation is a significant international problem. Approximately 815 million people are undernourished, and over 16,000 children die per day from hunger-related causes.World Health Organization Food deprivation is regarded as a deficit need in Maslow's hierarchy of needs and is measured using famine scales.Howe, 353–72
Food poisoning has been recognized as a disease since as early as Hippocrates.Hippocrates, . The sale of Rancidity, contaminated, or adulterated food was commonplace until the introduction of hygiene, refrigeration, and vermin controls in the 19th century. Discovery of techniques for killing bacteria using heat, and other microbiological studies by scientists such as Louis Pasteur, contributed to the modern sanitation standards that are ubiquitous in developed nations today. This was further underpinned by the work of Justus von Liebig, which led to the development of modern food storage and food preservation methods.Magner, 243–498 In more recent years, a greater understanding of the causes of food-borne illnesses has led to the development of more systematic approaches such as the Hazard Analysis and Critical Control Points (HACCP), which can identify and eliminate many risks.USDA
Recommended measures for ensuring food safety include maintaining a clean preparation area with foods of different types kept separate, ensuring an adequate cooking temperature, and refrigerating foods promptly after cooking.
Foods that spoil easily, such as meats, dairy, and seafood, must be prepared a certain way to avoid contaminating the people for whom they are prepared. As such, the rule of thumb is that cold foods (such as dairy products) should be kept cold and hot foods (such as soup) should be kept hot until storage. Cold meats, such as chicken, that are to be cooked should not be placed at room temperature for thawing, at the risk of dangerous bacterial growth, such as Salmonella or Escherichia coli.
Rarely, food allergies can lead to a medical emergency, such as anaphylactic shock, hypotension (low blood pressure), and loss of consciousness. An allergen associated with this type of reaction is peanut, although latex products can induce similar reactions. Initial treatment is with epinephrine (adrenaline), often carried by known patients in the form of an Epi-pen or Twinject. About Epipen, Epipen.com About Twinject, Twinject.com
that may help prevent cancer can also be found in many food especially fruit and vegetables. are important groups of compounds that may help remove potentially harmful chemicals. It is however often difficult to identify the specific components in diet that serve to increase or decrease cancer risk since many food, such as beef steak and broccoli, contain low concentrations of both carcinogens and anticarcinogens.
There are many international certifications in the cooking field, such as Monde Selection, A.A. Certification, iTQi. They use high-quality evaluation methods to make the food safer.
Live food
Medical food
Natural foods
Negative-calorie food
Organic food
Peasant foods
Prison food
Seasonal food
Shelf-stable food
Space food
Traditional food
Whole food
Taste perception
Sweet
Sour
Salty
Bitter
Umami
Cuisine
Presentation
Food preparation
Animal preparation
Raw food preparation
Cooking
Cooking equipment
Restaurants
Economy
Production
Food manufacturing
International food imports and exports
Marketing and retailing
Prices
As investment
Problems
Nutrition and dietary problems
Hunger and starvation
Food waste
Policy
Legal definition
Right to food
Food security
International aid
Safety
Allergies
Other health issues
Diet
Other area (Yr 2010)FAO Food Security
Cultural and religious diets
Diet deficiencies
Moral, ethical, and health-conscious diets
See also
Sources
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Further reading
External links
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