Shopping on line can be easy, simple and save you lots of money. It can also take a lot of your time, frustrate you, and result in unwanted purchases. Now the same can be said for regular high street shopping, but with the vast opportunity presented by the Internet it will pay you to spend a few minutes reading this and understanding how to better optimize your Food shopping experience:

1. Compare - without doubt the biggest advantage that the Food offers shoppers today is the ability to compare thousands of Food at a time. This is a great thing, but not necessarily all the time! Too much can be daunting at times so take advantage of the great comparison sites and where possible let them do the hard work for you.

2. Research - if it has been said it will be on the internet. Ignorance is no longer a justifiable reason for buying the wrong thing. Take the time to research in detail everything that you could possible want to know about

3. Testimonials - don't know anybody that has bought a Food? Wrong! If the Food is good the internet will let you know. Use the Internet as a friend and get testimonials before you buy.

4. Questions - Got a question about Food then search the Forums, FAQ's, Blogs etc. Don't be afraid to ask .....

5. Reputation - Never heard of the company selling Food? Don't worry, no reason why you should know every company in the world, but you know someone that does! Use the internet to find out what people are saying about Food and build up a picture of their reputation for sales, returns, customer service, delivery etc.

6. Returns - still worried that even after all of the above your Food wont be what you want? Check out the returns policy. There is so much competition now that someone, somewhere is bound to offer the terms that you are comfortable with.

7. Feedback - happy with your Food then let people know, after all you are depending on others people input in your buying decision, so why not give a little back.

8. Security - check for the yellow padlock on the Food site before you buy, and the s after http:/ /i.e. https:// = a secure site

9. Contact - got a question about Food, or want to leave a comment then check out the sites contact page. Reputable companies have them and respond.

10. Payment - ready to pay for your Food, then use your credit card or PayPal! Be aware of companies that don't accept them, there may be genuine reasons but given the huge amount of choice you have when buying online there is no reason at all not to buy via credit card or PayPal.



Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be Eating or Drink by an animal or human being for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through Hunter-gatherer, 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 Habit (psychology). 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".

Food sources Almost all foods are of plant or animal origin, although there are some exceptions. Foods not coming from animal or plant sources include various edible fungi, including mushrooms. Fungi and ambient bacteria are used in the preparation of Fermentation (food) and pickling such as leavened bread, wine, beer, cheese, pickles, and yogurt. Many cultures eat seaweed, which is a protist, or Blue-green algae such as Spirulina (dietary supplement).McGee, 333-334. Additionally, edible salt is often eaten as a flavoring or preservative, and Sodium bicarbonate is used in food preparation. Both of these are inorganic substances, as is water, an important part of human diet.

Plants Many plants or plant parts are eaten as food. There are around 2,000 plant species which are cultivated for food, and many have several distinct cultivars.McGee ,253. Plant-based foods can be classified as with the nutrients necessary for the plant's initial growth. Because of this, seeds are often packed with energy, and are good sources of food for animals, including humans. In fact, the majority of all foods consumed by human beings are seeds. These include cereals (such as maize, wheat, and rice), legumes (such as beans, peas, and lentils), and Nut (fruit)s. Oilseeds are often pressed to produce rich oils, including sunflower, rapeseed (including canola oil), and sesame.McGee, Chapter 9.

Fruits are the ripened extensions of plants, including the seeds within. Fruits are made attractive to animals so that animals will eat the fruits and excrete the seeds over long distances. Fruits, therefore, make up a significant part of the diets of most cultures. Some fruits, such as pumpkin and eggplant, are eaten as vegetables.McGee, Chapter 7. (For more information, see list of fruits.)

Vegetables are a second type of plant matter eaten as food. These include root vegetables (such as potatoes and carrots), leaf vegetables (such as spinach and lettuce), :Category:Stem vegetables (such as bamboo shoots and asparagus), and :Category:Inflorescence vegetables (such as globe artichokes and broccoli). Many herbs and spices are highly-flavorful vegetables.McGee, Chapter 6.

Animals Animals can be used as food either directly, or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from either muscle systems or from organ (anatomy). Food products produced by animals include milk produced by Mammals, which in many cultures is drunk or processed into dairy products such as cheese or butter. In addition birds and other animals lay Egg (food), which are often eaten, and bees produce honey, a popular sweetener in many cultures. Some cultures blood as food, some in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, and others use blood in stews such as civet.Davidson, 81-82.

Production and Chaser BinFood is traditionally obtained through farming, ranching, and fishing, with hunting, foraging and other List of subsistence techniques locally important. More recently, there has been a growing trend towards more sustainable agriculture practices. This approach, which is partly fueled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods.Mason Major influences on food production are international organizations, (e.g. the World Trade Organization and Common Agricultural Policy), national government policy (or law), and war.Messer, 53-91.

Preparation While some food can be eaten raw, many foods undergo some form of preparation for reasons of safety, palatability, or flavor. At the simplest level this may involve washing, cutting, trimming or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food. In a home, most food preparation takes place in a kitchen. Some preparation is done to enhance the taste or aesthetic appeal; other preparation may help to Food preservation the food; and others may be involved in cultural identity. A meal is made up of food which is prepared to be eaten at a specific time and place.Mead, 11-19

Animal slaughter and butchering The preparation of animal-based food will usually involve slaughter, evisceration (organ removal), hanging, portioning and rendering. In developed countries, this is usually done outside the home in slaughterhouses which are used to process animals en mass for meat production. Many countries regulate their slaughterhouses by law. For example the United States has established the Humane Slaughter Act of 1958, which requires that an animal be stunned before killing. This act, like those in many countries, exempts slaughter in accordance to religious law, such as kosher shechita and dhabiĥa halal. Strict interpretations of kashrut require the animal to be fully aware when its carotid artery is cut.McGee, 142-143.

On the local level a butcher may commonly break down larger animal meat into smaller manageable cuts and pre-wrapped for commercial sale or wrapped to order in butcher paper. In addition fish and seafood may be fabricated into smaller cuts by a fish monger at the local level. However fish butchery may be done on board a fishing vessel and quick-froze for preservation of quality.McGee, 202-206

Cooking The term "cooking" encompasses a vast range of methods, tools and combinations of ingredients to improve the flavor or digestion. Cooking technique, known as culinary art, generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cooking.McGee Chapter 14. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.Mead, 11-19.

Cooking requires applying heat to a food which usually, though not always, chemistry transforms it, thus changing its flavor, Texture (food), appearance, and nutritional properties.McGee Cooking proper, as opposed to roasting, requires the boiling of water in a container, and was practiced at least since the 10th millennium BC with the introduction of pottery.McGee, 784. There is archaeological evidence of roasted foodstuffs at Homo erectus campsites dating from 420,000 years ago.Campbell, 312.

Cooking equipment and methods There are many types of cooking equipment used for cooking. Ovens are one type of cooking equipment which can be 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 is a cylindrical clay oven which operates at a single high temperature,Davidson, 782-783 while western kitchens will use variable temperature convection ovens, conventional ovens, toaster ovens in addition to non-radiant heat ovens like the microwave oven. Ovens may be wood-fired, coal-fired, 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, pressure cooker, etc. These pieces of equipment can use either a moist or dry cooking method and include methods such as steaming, simmering, boiling, and poaching for moist methods; while the dry methods include sautéing, pan frying, or deep-frying.McGee, 771-791

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 bit 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 style of barbecue is called barbacoa, which involves the cooking of meats and whole sheep over open fire. In Argentinia, asado is prepared on a grill held over an open pit or fire made upon the ground, on which a whole animal is grilled or in other cases smaller cuts of the animal.Asado Argentina

Raw food Certain cultures highlight animal and vegetable foods in their raw state. Sushi in Japan is one such cuisine that features raw sliced fish, either in sashimi, nigiri, or maki styles.Davidson, 772. Steak tartare and salmon tartare are dishes made from diced or ground raw beef or salmon respectively, mixed with various ingredients and served with baguette, brioche or frites.Davidson, 786-787. In Italy, carpaccio is a dish of very thin sliced raw beef, drizzled with a vinaigrette made with olive oil.Robuchon, 224. A popular health food movement known as raw foodism promotes a mostly vegan diet of raw fruits, vegetables and grains prepared in various ways, including juicing, food dehydration, not passing the 118 degree mark, and sprouting.Davidson, 656

Restaurants , a restaurant in New YorkMany cultures produce food for sale in restaurants for paying customers. These restaurants often have trained chefs who prepare the food, while trained waitstaff serve the customers. The term restaurant is credited to the France from the 19th century, as it relates to the restorative nature of the bullions that were once served in them. However, the concept pre-dates the naming of these establishments, as evidence suggests commercial food preparation may have existed during the age of the city of Pompeii, as well as an urban sales of prepared foods in China during the Song Dynasty. The coffee shops or cafes of 17th century Europe may also be considered an early version of the restaurant.Davidson, 660-661. In 2005 the United States spent $496 billion annually for out-of-home dining. Expenditures by type of out-of-home dining was as follows, 40% in full-service restaurants, 37.2% in limited service restaurants (fast food), 4.7% in hotels and motels, 6.6% in schools or colleges, 5.4% in bars and vending machines, 4.0% in recreational places, and 2.2% in other which includes military bases.United States Department of Agriculture


Food manufacture Packaged foods are manufactured outside the home for purchase. This can be as simple as a butcher preparing meat, or as complex as a modern international food industry. Early food processing techniques were limited by available food preservation, packaging and transportation. This mainly involved salting (food), curing, curdling, drying (food), pickling, fermentation (food) and smoking (food).Aguilera, 1-3. During the industrial revolution in the 19th century, food manufacturing arose.Miguel, 3. This development took advantage of new Mass-marketing and emerging new technology, such as milling, preservation, packaging and labeling and transportation. It brought the advantages of pre-prepared time saving food to the bulk of ordinary people who did not employ domestic servants.Jango-Cohen

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 processing and packaging methods, and logistics and food distribution advances, can enhance product quality, improve food safety, and reduce costs.

Commercial trade International exports and imports World Bank reported that the EU was the top food importer in 2005 followed at a distance by the USA and Japan. Food is now 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 United States Department of Agriculture Between 1961 and 1999 there has been 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 World Trade Organization enforcement of Agricultural policy, Tax, tariff and trade, import Quota Shares 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

Marketing and retailing

Food marketing brings together the producer and the consumer. It is the chain of activities that brings food from "farm gate to plate."Wansink, Marketing Nutrition, 501-3. The marketing of even a single food product can be a complicated process involving many producers and companies. For example, fifty-six companies are involved in making one canning of chicken noodle soup. These businesses include not only chicken and vegetable processors but also the companies that transport the ingredients and those who print labels and manufacture cans.Smith, 501-3. The food marketing system is the largest direct and indirect non-government employer in the United States.

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 market place. Here food was sold to grocers for sale in their local shops for purchase by local consumers.Mead, 11-19. 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.Mead, 11-19.Benson

In the 20th century supermarkets were born. Supermarkets brought with them a self service approach to shopping using shopping carts, 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 ten percent of consumer spending on food goes to farmers, with larger percentages going to advertising, transportation, and intermediate corporations.Magdoff, Fred (Ed.) "he 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."

Famine and hunger €2 commemorative coins of 2004 celebrating the World Food ProgrammeFood deprivation leads to malnutrition and ultimately starvation. This is often connected with famine, which involves the absence of food in entire communities. This can have a devastating and widespread effect on human health and mortality. Rationing is sometimes used to distribute food in times of shortage, most notably during times of war.

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, 353-372

Food aid Food aid can benefit people suffering from a shortage of food. It can be used to improve peoples' lives in the short term, so that a society can increase its standard of living to the point that food aid is no longer required.World Food Programme Conversely, badly managed food aid can create problems by disrupting local markets, depressing crop prices, and discouraging food production. Sometimes a cycle of food aid dependence can develop.Shah Its provision, or threatened withdrawal, is sometimes used as a political tool to influence the policies of the destination country, a strategy known as food politics. Sometimes, food aid provisions will require certain types of food be purchased from certain sellers, and food aid can be misused to enhance the markets of donor countries.Kripke International efforts to distribute food to the neediest countries are often co-ordinated by the World Food Programme.United Nations World Food program

Safety Foodborne illness, commonly called "food poisoning," is caused by bacterium, toxins, viruses, parasites, and prions. Roughly 7 million people die of food poisoning each year, with about 10 times as many suffering from a non-fatal version.National Institute of Health, MedlinePlus Medical Encyclopedia The two most common factors leading to cases of bacterial foodborne illness are cross-contamination of ready-to-eat food from other uncooked foods and improper temperature control. Less commonly, acute adverse reactions can also occur if chemical contamination of food occurs, for example from improper storage, or use of non-food grade soaps and disinfectants. Food can also be adulterated by a very wide range of articles (known as 'foreign bodies') during farming, manufacture, cooking, packaging, distribution or sale. These foreign bodies can include pests or their droppings, hairs, cigarette butts, wood chips, and all manner of other contaminants. It is possible for certain types of food to become contaminated if stored or presented in an unsafe container, such as a ceramic pot with lead-based glaze.

Food poisoning has been recognized as a disease of man since as early as Hippocrates.Hippocrates, s:On acute diseases. The sale of Rancidity, contaminated or adulterated food was commonplace until introduction of hygiene, refrigeration, and vermin controls in the 19th century. Discovery of techniques for killing bacterium using heat and other microbiology 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

Allergies Some people have allergy or sensitivities to foods which are not problematic to most people. This occurs when a person's immune system mistakes a certain food protein for a harmful foreign agent and attacks it. About 2% of adults and 8% of children have a food allergy.National Institute of Health The amount of the food substance required to provoke a reaction in a particularly susceptible individual can be quite small. In some instances, traces of food in the air, too minute to be perceived through smell, have been known to provoke lethal reactions in extremely sensitive individuals. Common food allergens are gluten, maize, shellfish (mollusks), peanuts, and soy. Allergens frequently produce symptoms such as diarrhea, rashes, bloating, vomiting, and regurgitation. The digestive complaints usually develop within half an hour of ingesting the allergen.

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. About Epipen, Epipen.com

Diet ) from Jiangsu province, China

Cultural and religious diets Dietary habits are the habitual decisions a person or culture makes when choosing what foods to eat.Wansink, Mindless Eating: Why We Eat More Than We Think Although humans are omnivores, many cultures hold some food preferences and some food taboos. Dietary choices can also define cultures and play a role in religion. For example, only Kashrut are permitted by Judaism, and halal/haram foods by Islam, in the diet of believers.Simoons In addition, the dietary choices of different countries or regions have different characteristics. This is highly related to a culture's cuisine.



Diet deficiencies Dietary habits play a significant role in the health and death of all humans. Imbalances between the consumed fuels and expended energy results in either starvation or excessive reserves of adipose tissue, known as body fat.Nicklas Poor intake of various vitamins and minerals can lead to diseases which can have far-reaching effects on health. For instance, 30% of the world's population either has, or is at risk for developing, Iodine deficiency.Merson, 245 It is estimated that at least 3 million children are blind due to vitamin A deficiency.Merson, 231. Vitamin C deficiency results in scurvy.Merson, 464. Calcium, Vitamin D and phosphorus are inter-related; the consumption of each may affect the absorption of the others. Kwashiorkor and marasmus are childhood disorders caused by lack of dietary protein.Merson, 224.

Moral, ethical, and health conscious diet Many individuals limit what foods they eat for reasons of morality, or other habit. For instance vegetarians choose to forgo food from animal sources to varying degrees. Others choose a healthier diet, avoiding sugars or animal fats and increasing consumption of dietary fiber and antioxidants.Carpenter Obesity, a serious problem in the western world, leads to higher chances of developing heart disease, diabetes, and many other diseases.Merson, 266-268. More recently, dietary habits have been influenced by the concerns that some people have about possible impacts on health or the environment from genetically modified food.Parekh,187-206. Further concerns about the impact of industrial farming on animal welfare, human health and the Ecology are also having an effect on contemporary human dietary habits. This has led to the emergence of a counterculture with a preference for organic food and local food.Schor

Nutrition Food guide pyramidBetween the extremes of optimal health and death from starvation or malnutrition, there is an array of disease states that can be caused or alleviated by changes in diet. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases such as scurvy, obesity or osteoporosis, as well as psychological and behavioral problems. The science of nutrition attempts to understand how and why specific dietary aspects influence health.

Nutrients in food are grouped into several categories. Macronutrients means fat, protein, and carbohydrates. Micronutrients are the dietary mineral and vitamins. Additionally food contains water and dietary fiber.

Legal definition Some countries list a legal definition of food. These countries list food as any item that is to be processed, partially processed or unprocessed for consumption. The listing of items included as foodstuffs include any substance, intended to be, or reasonably expected to be, ingested by humans. In addition to these foodstuffs drink, chewing gum, water or other items processed into said food items are part of the legal definition of food. Items not included in the legal definition of food include animal feed, live animals unless being prepared for sale in a market, plants prior to harvesting, medicinal products, cosmetics, tobacco and tobacco products, narcotic or psychotropic substances, and residues and contaminants.United Kingdom Office of Public Sector Information

See also

Notes References



Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be Eating or Drink by an animal or human being for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through Hunter-gatherer, 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 Habit (psychology). 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".

Food sources Almost all foods are of plant or animal origin, although there are some exceptions. Foods not coming from animal or plant sources include various edible fungi, including mushrooms. Fungi and ambient bacteria are used in the preparation of Fermentation (food) and pickling such as leavened bread, wine, beer, cheese, pickles, and yogurt. Many cultures eat seaweed, which is a protist, or Blue-green algae such as Spirulina (dietary supplement).McGee, 333-334. Additionally, edible salt is often eaten as a flavoring or preservative, and Sodium bicarbonate is used in food preparation. Both of these are inorganic substances, as is water, an important part of human diet.

Plants Many plants or plant parts are eaten as food. There are around 2,000 plant species which are cultivated for food, and many have several distinct cultivars.McGee ,253. Plant-based foods can be classified as with the nutrients necessary for the plant's initial growth. Because of this, seeds are often packed with energy, and are good sources of food for animals, including humans. In fact, the majority of all foods consumed by human beings are seeds. These include cereals (such as maize, wheat, and rice), legumes (such as beans, peas, and lentils), and Nut (fruit)s. Oilseeds are often pressed to produce rich oils, including sunflower, rapeseed (including canola oil), and sesame.McGee, Chapter 9.

Fruits are the ripened extensions of plants, including the seeds within. Fruits are made attractive to animals so that animals will eat the fruits and excrete the seeds over long distances. Fruits, therefore, make up a significant part of the diets of most cultures. Some fruits, such as pumpkin and eggplant, are eaten as vegetables.McGee, Chapter 7. (For more information, see list of fruits.)

Vegetables are a second type of plant matter eaten as food. These include root vegetables (such as potatoes and carrots), leaf vegetables (such as spinach and lettuce), :Category:Stem vegetables (such as bamboo shoots and asparagus), and :Category:Inflorescence vegetables (such as globe artichokes and broccoli). Many herbs and spices are highly-flavorful vegetables.McGee, Chapter 6.

Animals Animals can be used as food either directly, or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from either muscle systems or from organ (anatomy). Food products produced by animals include milk produced by Mammals, which in many cultures is drunk or processed into dairy products such as cheese or butter. In addition birds and other animals lay Egg (food), which are often eaten, and bees produce honey, a popular sweetener in many cultures. Some cultures blood as food, some in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, and others use blood in stews such as civet.Davidson, 81-82.

Production and Chaser BinFood is traditionally obtained through farming, ranching, and fishing, with hunting, foraging and other List of subsistence techniques locally important. More recently, there has been a growing trend towards more sustainable agriculture practices. This approach, which is partly fueled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods.Mason Major influences on food production are international organizations, (e.g. the World Trade Organization and Common Agricultural Policy), national government policy (or law), and war.Messer, 53-91.

Preparation While some food can be eaten raw, many foods undergo some form of preparation for reasons of safety, palatability, or flavor. At the simplest level this may involve washing, cutting, trimming or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food. In a home, most food preparation takes place in a kitchen. Some preparation is done to enhance the taste or aesthetic appeal; other preparation may help to Food preservation the food; and others may be involved in cultural identity. A meal is made up of food which is prepared to be eaten at a specific time and place.Mead, 11-19

Animal slaughter and butchering The preparation of animal-based food will usually involve slaughter, evisceration (organ removal), hanging, portioning and rendering. In developed countries, this is usually done outside the home in slaughterhouses which are used to process animals en mass for meat production. Many countries regulate their slaughterhouses by law. For example the United States has established the Humane Slaughter Act of 1958, which requires that an animal be stunned before killing. This act, like those in many countries, exempts slaughter in accordance to religious law, such as kosher shechita and dhabiĥa halal. Strict interpretations of kashrut require the animal to be fully aware when its carotid artery is cut.McGee, 142-143.

On the local level a butcher may commonly break down larger animal meat into smaller manageable cuts and pre-wrapped for commercial sale or wrapped to order in butcher paper. In addition fish and seafood may be fabricated into smaller cuts by a fish monger at the local level. However fish butchery may be done on board a fishing vessel and quick-froze for preservation of quality.McGee, 202-206

Cooking The term "cooking" encompasses a vast range of methods, tools and combinations of ingredients to improve the flavor or digestion. Cooking technique, known as culinary art, generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cooking.McGee Chapter 14. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.Mead, 11-19.

Cooking requires applying heat to a food which usually, though not always, chemistry transforms it, thus changing its flavor, Texture (food), appearance, and nutritional properties.McGee Cooking proper, as opposed to roasting, requires the boiling of water in a container, and was practiced at least since the 10th millennium BC with the introduction of pottery.McGee, 784. There is archaeological evidence of roasted foodstuffs at Homo erectus campsites dating from 420,000 years ago.Campbell, 312.

Cooking equipment and methods There are many types of cooking equipment used for cooking. Ovens are one type of cooking equipment which can be 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 is a cylindrical clay oven which operates at a single high temperature,Davidson, 782-783 while western kitchens will use variable temperature convection ovens, conventional ovens, toaster ovens in addition to non-radiant heat ovens like the microwave oven. Ovens may be wood-fired, coal-fired, 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, pressure cooker, etc. These pieces of equipment can use either a moist or dry cooking method and include methods such as steaming, simmering, boiling, and poaching for moist methods; while the dry methods include sautéing, pan frying, or deep-frying.McGee, 771-791

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 bit 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 style of barbecue is called barbacoa, which involves the cooking of meats and whole sheep over open fire. In Argentinia, asado is prepared on a grill held over an open pit or fire made upon the ground, on which a whole animal is grilled or in other cases smaller cuts of the animal.Asado Argentina

Raw food Certain cultures highlight animal and vegetable foods in their raw state. Sushi in Japan is one such cuisine that features raw sliced fish, either in sashimi, nigiri, or maki styles.Davidson, 772. Steak tartare and salmon tartare are dishes made from diced or ground raw beef or salmon respectively, mixed with various ingredients and served with baguette, brioche or frites.Davidson, 786-787. In Italy, carpaccio is a dish of very thin sliced raw beef, drizzled with a vinaigrette made with olive oil.Robuchon, 224. A popular health food movement known as raw foodism promotes a mostly vegan diet of raw fruits, vegetables and grains prepared in various ways, including juicing, food dehydration, not passing the 118 degree mark, and sprouting.Davidson, 656

Restaurants , a restaurant in New YorkMany cultures produce food for sale in restaurants for paying customers. These restaurants often have trained chefs who prepare the food, while trained waitstaff serve the customers. The term restaurant is credited to the France from the 19th century, as it relates to the restorative nature of the bullions that were once served in them. However, the concept pre-dates the naming of these establishments, as evidence suggests commercial food preparation may have existed during the age of the city of Pompeii, as well as an urban sales of prepared foods in China during the Song Dynasty. The coffee shops or cafes of 17th century Europe may also be considered an early version of the restaurant.Davidson, 660-661. In 2005 the United States spent $496 billion annually for out-of-home dining. Expenditures by type of out-of-home dining was as follows, 40% in full-service restaurants, 37.2% in limited service restaurants (fast food), 4.7% in hotels and motels, 6.6% in schools or colleges, 5.4% in bars and vending machines, 4.0% in recreational places, and 2.2% in other which includes military bases.United States Department of Agriculture


Food manufacture Packaged foods are manufactured outside the home for purchase. This can be as simple as a butcher preparing meat, or as complex as a modern international food industry. Early food processing techniques were limited by available food preservation, packaging and transportation. This mainly involved salting (food), curing, curdling, drying (food), pickling, fermentation (food) and smoking (food).Aguilera, 1-3. During the industrial revolution in the 19th century, food manufacturing arose.Miguel, 3. This development took advantage of new Mass-marketing and emerging new technology, such as milling, preservation, packaging and labeling and transportation. It brought the advantages of pre-prepared time saving food to the bulk of ordinary people who did not employ domestic servants.Jango-Cohen

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 processing and packaging methods, and logistics and food distribution advances, can enhance product quality, improve food safety, and reduce costs.

Commercial trade International exports and imports World Bank reported that the EU was the top food importer in 2005 followed at a distance by the USA and Japan. Food is now 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 United States Department of Agriculture Between 1961 and 1999 there has been 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 World Trade Organization enforcement of Agricultural policy, Tax, tariff and trade, import Quota Shares 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

Marketing and retailing

Food marketing brings together the producer and the consumer. It is the chain of activities that brings food from "farm gate to plate."Wansink, Marketing Nutrition, 501-3. The marketing of even a single food product can be a complicated process involving many producers and companies. For example, fifty-six companies are involved in making one canning of chicken noodle soup. These businesses include not only chicken and vegetable processors but also the companies that transport the ingredients and those who print labels and manufacture cans.Smith, 501-3. The food marketing system is the largest direct and indirect non-government employer in the United States.

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 market place. Here food was sold to grocers for sale in their local shops for purchase by local consumers.Mead, 11-19. 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.Mead, 11-19.Benson

In the 20th century supermarkets were born. Supermarkets brought with them a self service approach to shopping using shopping carts, 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 ten percent of consumer spending on food goes to farmers, with larger percentages going to advertising, transportation, and intermediate corporations.Magdoff, Fred (Ed.) "he 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."

Famine and hunger €2 commemorative coins of 2004 celebrating the World Food ProgrammeFood deprivation leads to malnutrition and ultimately starvation. This is often connected with famine, which involves the absence of food in entire communities. This can have a devastating and widespread effect on human health and mortality. Rationing is sometimes used to distribute food in times of shortage, most notably during times of war.

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, 353-372

Food aid Food aid can benefit people suffering from a shortage of food. It can be used to improve peoples' lives in the short term, so that a society can increase its standard of living to the point that food aid is no longer required.World Food Programme Conversely, badly managed food aid can create problems by disrupting local markets, depressing crop prices, and discouraging food production. Sometimes a cycle of food aid dependence can develop.Shah Its provision, or threatened withdrawal, is sometimes used as a political tool to influence the policies of the destination country, a strategy known as food politics. Sometimes, food aid provisions will require certain types of food be purchased from certain sellers, and food aid can be misused to enhance the markets of donor countries.Kripke International efforts to distribute food to the neediest countries are often co-ordinated by the World Food Programme.United Nations World Food program

Safety Foodborne illness, commonly called "food poisoning," is caused by bacterium, toxins, viruses, parasites, and prions. Roughly 7 million people die of food poisoning each year, with about 10 times as many suffering from a non-fatal version.National Institute of Health, MedlinePlus Medical Encyclopedia The two most common factors leading to cases of bacterial foodborne illness are cross-contamination of ready-to-eat food from other uncooked foods and improper temperature control. Less commonly, acute adverse reactions can also occur if chemical contamination of food occurs, for example from improper storage, or use of non-food grade soaps and disinfectants. Food can also be adulterated by a very wide range of articles (known as 'foreign bodies') during farming, manufacture, cooking, packaging, distribution or sale. These foreign bodies can include pests or their droppings, hairs, cigarette butts, wood chips, and all manner of other contaminants. It is possible for certain types of food to become contaminated if stored or presented in an unsafe container, such as a ceramic pot with lead-based glaze.

Food poisoning has been recognized as a disease of man since as early as Hippocrates.Hippocrates, s:On acute diseases. The sale of Rancidity, contaminated or adulterated food was commonplace until introduction of hygiene, refrigeration, and vermin controls in the 19th century. Discovery of techniques for killing bacterium using heat and other microbiology 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

Allergies Some people have allergy or sensitivities to foods which are not problematic to most people. This occurs when a person's immune system mistakes a certain food protein for a harmful foreign agent and attacks it. About 2% of adults and 8% of children have a food allergy.National Institute of Health The amount of the food substance required to provoke a reaction in a particularly susceptible individual can be quite small. In some instances, traces of food in the air, too minute to be perceived through smell, have been known to provoke lethal reactions in extremely sensitive individuals. Common food allergens are gluten, maize, shellfish (mollusks), peanuts, and soy. Allergens frequently produce symptoms such as diarrhea, rashes, bloating, vomiting, and regurgitation. The digestive complaints usually develop within half an hour of ingesting the allergen.

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. About Epipen, Epipen.com

Diet ) from Jiangsu province, China

Cultural and religious diets Dietary habits are the habitual decisions a person or culture makes when choosing what foods to eat.Wansink, Mindless Eating: Why We Eat More Than We Think Although humans are omnivores, many cultures hold some food preferences and some food taboos. Dietary choices can also define cultures and play a role in religion. For example, only Kashrut are permitted by Judaism, and halal/haram foods by Islam, in the diet of believers.Simoons In addition, the dietary choices of different countries or regions have different characteristics. This is highly related to a culture's cuisine.



Diet deficiencies Dietary habits play a significant role in the health and death of all humans. Imbalances between the consumed fuels and expended energy results in either starvation or excessive reserves of adipose tissue, known as body fat.Nicklas Poor intake of various vitamins and minerals can lead to diseases which can have far-reaching effects on health. For instance, 30% of the world's population either has, or is at risk for developing, Iodine deficiency.Merson, 245 It is estimated that at least 3 million children are blind due to vitamin A deficiency.Merson, 231. Vitamin C deficiency results in scurvy.Merson, 464. Calcium, Vitamin D and phosphorus are inter-related; the consumption of each may affect the absorption of the others. Kwashiorkor and marasmus are childhood disorders caused by lack of dietary protein.Merson, 224.

Moral, ethical, and health conscious diet Many individuals limit what foods they eat for reasons of morality, or other habit. For instance vegetarians choose to forgo food from animal sources to varying degrees. Others choose a healthier diet, avoiding sugars or animal fats and increasing consumption of dietary fiber and antioxidants.Carpenter Obesity, a serious problem in the western world, leads to higher chances of developing heart disease, diabetes, and many other diseases.Merson, 266-268. More recently, dietary habits have been influenced by the concerns that some people have about possible impacts on health or the environment from genetically modified food.Parekh,187-206. Further concerns about the impact of industrial farming on animal welfare, human health and the Ecology are also having an effect on contemporary human dietary habits. This has led to the emergence of a counterculture with a preference for organic food and local food.Schor

Nutrition Food guide pyramidBetween the extremes of optimal health and death from starvation or malnutrition, there is an array of disease states that can be caused or alleviated by changes in diet. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases such as scurvy, obesity or osteoporosis, as well as psychological and behavioral problems. The science of nutrition attempts to understand how and why specific dietary aspects influence health.

Nutrients in food are grouped into several categories. Macronutrients means fat, protein, and carbohydrates. Micronutrients are the dietary mineral and vitamins. Additionally food contains water and dietary fiber.

Legal definition Some countries list a legal definition of food. These countries list food as any item that is to be processed, partially processed or unprocessed for consumption. The listing of items included as foodstuffs include any substance, intended to be, or reasonably expected to be, ingested by humans. In addition to these foodstuffs drink, chewing gum, water or other items processed into said food items are part of the legal definition of food. Items not included in the legal definition of food include animal feed, live animals unless being prepared for sale in a market, plants prior to harvesting, medicinal products, cosmetics, tobacco and tobacco products, narcotic or psychotropic substances, and residues and contaminants.United Kingdom Office of Public Sector Information

See also

Notes References



Food Standards Agency - Homepage
Independent watchdog established to protect the public's health and consumer interests in relation to food safety. Provides information on a variety of food-related issues ...

Food Standards Agency - Food Labelling
The Food Standards Agency is concerned not only with the food we eat but with what it is sold in and how that is labelled.

BBC - Food
News and features, TV and radio programmes, recipes, and basics. Sections focus on healthy eating, in season, chefs and feeding children.

BBC - Food - Food matters - Food miles
Find out how 'food miles' can measure how the food we buy affects the environment. ... Food miles. Caroline Stacey. Working out the environmental impact of the food we buy can be ...

Food - Waitrose.com
Waitrose supermarkets. Online shopping and grocery shopping from Waitrose and John Lewis. ... Food English peppers. Grown in the Essex countryside, our sunny red, orange and yellow ...

Welcome to Safer food, better business - food hygiene advice from the ...
Our food hygiene information for caterers can now be found at the following address. http://www.food.gov.uk/catering

Oxfam's Cool Planet for children - food and trade
Oxfam GB's website for children and teachers - food and trade ... What do you think about when you go shopping? The look? A fair deal on the price?

January 2008 | Food monthly | The Observer
News, features and columns about food and wine, cooking in and eating out. Full archives.

UKTV Food
Welcome to UKTV FOOD's official website. Choose from over 10,000 free recipes from chefs such as Rachel Allen, Rick Stein and James Martin... Watch video techniques, create an ...

HA!HA! Online
We're a restaurant and bar concept synonymous with great food and drink, exceptional service and stylish surroundings. Our delicious food is prepared using only the highest ...

 

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