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 […]

The term “cooking” encompasses a vast range of methods, tools, and combinations of ingredients to improve the flavor or digestibility of food. 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 […]

Food marketing brings together the producer and the consumer. It is the chain of activities that brings food from “farm gate to plate”. 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 can of chicken noodle soup. These businesses include not […]

The term restaurant is credited to the French from the 19th century, as it relates to the restorative nature of the bouillons that were once served in them. However, the concept predates the naming of these establishments, as evidence suggests commercial food preparation may have existed during the age of the city of Pompeii, and urban sales of prepared foods may have […]

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism’s cells in an effort to produce energy, maintain life, or stimulate growth. Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, […]