Food and drink

Question

This piglix contains articles or sub-piglix about Food and drink

Answer 1

Food and drink stubs

This piglix contains articles or sub-piglix about Food and drink stubs

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Answer 2

Food and drink

Food and Drink is a long-running British television series on BBC Two. First broadcast between 1982 and 2002, it was the first national television programme in the UK to cover the subject of food and drink without cookery and recipe demonstrations.

Created in 1982 by BBC producer Henry Murray from an original idea by Jancis Robinson, Fay Maschler and Paul Levy, the first series was presented by Simon Bates and Gillian Miles, and introduced Jilly Goolden in her first regular television appearances as the programme's wine expert.

Russell Harty presented filmed location reports from exceptional restaurants around Britain. This series featured the innovative idea of a small contributing audience of 20 people who were called "tasters and testers". The first series broadcast in the summer months but was instantly successful, drawing an average audience of 1.5 million a week, a high rating for BBC Two in the summer in the 1980s.

Later series were presented by Chris Kelly and chef Michael Barry with wine experts Jilly Goolden and Oz Clarke.

A spin-off panel game, Food and Drink Summer Quiz, aired during the main show's summer break in 1987.

The theme music was by Simon May.

Food and Drink returned to BBC Two on 4 February 2013 stylised as Food & Drink, but shown on TV as food & drink, co-hosted by Michel Roux Jr and Kate Goodman. A Christmas special aired on 18 December 2013, followed by a second series in early 2014.

A third series began airing in January 2015. Michel Roux Jr was replaced by Tom Kerridge as main presenter whilst Kate Goodman was replaced by Joe Wadsack.

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Answer 3

Drink

A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain water, milk, juices, coffee, tea, and soft drinks. In addition, alcoholic drinks such as wine, beer, and liquor, which contain the drug ethanol, have been part of human culture and development for 8,000 years.

Non-alcoholic drinks often signify drinks that would normally contain alcohol, such as beer and wine but are made with less than .5 percent alcohol by volume. The category includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and de-alcoholized wines.

When the human body becomes dehydrated it experiences the sensation of thirst. This craving of fluids results in an instinctive need to drink. Thirst is regulated by the hypothalamus in response to subtle changes in the body's electrolyte levels, and also as a result of changes in the volume of blood circulating. The complete elimination of drinks, i.e. water, from the body will result in death faster than the removal of any other substance. Water and milk have been basic drinks throughout history. As water is essential for life, it has also been the carrier of many diseases.

As mankind evolved, new techniques were discovered to create drinks from the plants that were native to their areas. The earliest archaeological evidence of wine production yet found has been at sites in Georgia (c. 6000 BCE) and Iran (c. 5000 BCE). Beer may have been known in Neolithic Europe as far back as 3000 BCE, and was mainly brewed on a domestic scale. The invention of beer (and bread) has been argued to be responsible for humanity's ability to develop technology and build civilization. Tea likely originated in Yunnan, China during the Shang Dynasty (1500 BCE–1046 BCE) as a medicinal drink.

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Answer 4

Appetite

Appetite is the desire to eat food, sometimes due to hunger. Appealing foods can stimulate appetite even when hunger is absent. Appetite exists in all higher life-forms, and serves to regulate adequate energy intake to maintain metabolic needs. It is regulated by a close interplay between the digestive tract, adipose tissue and the brain. Appetite has a relationship with every individual's behavior. Appetitive and consummatory behaviours are the only processes that involve energy intake, whereas all other behaviours affect the release of energy. When stressed, appetite levels may increase and result in an increase of food intake. Decreased desire to eat is termed anorexia, while polyphagia (or "hyperphagia") is increased eating. Dysregulation of appetite contributes to anorexia nervosa, bulimia nervosa, cachexia, overeating, and binge eating disorder.

Cannon and Washburn (1912) proposed that eating begins when we have an empty stomach. They suggested that the walls of an empty stomach rub against each other to produce what are commonly called "hunger pangs". Some skeptics called Cannon's explanation of hunger "the rumble theory". However, observations of surgical patients indicated that there was more to the onset of eating than hunger pangs. Removal of the stomach did not abolish hunger pangs, and these patients reported the same feelings of hunger and satiety that they had experienced before surgery (Inglefinger, 1944). (The patients' stomachs had been removed because of cancer or large ulcers, and their esophagi had been attached directly to their small intestines). Although the patients ate small frequent meals because they had no stomachs to hold food, their reports of feelings of hunger and their total food intake were essentially normal.

Depletion of the body's store of nutrients is a more likely cause of hunger. The primary fuels for the cells of our body are glucose (a simple sugar) and fatty acids (compounds produced by the breakdown of fats). If the digestive system contains food, these nutrients are absorbed in the blood and nourish our cells. But the digestive tract is sometimes empty; in fact, it is empty when we wake up every morning. There must be a reservoir that stores nutrients to keep the cells of the body nourished when the gut is empty. Indeed, there are two reservoirs: a short-term reservoir and a long-term reservoir. The short-term reservoir stores carbohydrates, and the long-term reservoir stores fat.

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Answer 5

Camping food

Backcountry camping food includes ingredients used to prepare food suitable for backcountry camping and backpacking. The foods differ substantially from the ingredients found in a typical home kitchen. The primary differences relate to campers' and backpackers' special needs for foods that have appropriate cooking time, perishability, weight, and nutritional content.

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.

Due to the difficulty of carrying large amounts of cooking fuel, campers often require their meals to cook in a short amount of time (5–20 minutes). Many campers prefer a ‘just add boiling water’ method of cooking, while others enjoy a more involved, and therefore often higher quality meal. The amount of cooking time can be disregarded if campers are able to cook over a campfire, however, due to the possibility of a burn-ban being in place, campers do not often rely on this option.

Camping foods are often shelf-stable, that is, they require no refrigeration. Campers may be outdoors for days or weeks at a time, and will often pack food for the entire trip. Campers will sometimes take fresh food that can be consumed in the first day or two of a hike but will usually not risk carrying perishable food beyond that timeframe. Campers hiking in the snow or other cold conditions or campers with access to a cold water source may be able to store perishable food in the snow or secured in a bag and kept in the cold water to act as a refrigeration source.

Backpackers must carry everything with them so they require all of their gear and food to be as lightweight as possible. Campers often turn to freeze-dried and dehydrated meals and ingredients for this reason, but they will also sometimes take a pouch of tuna or some other ingredient with a high water content with them as a treat, providing that the item has nutritional value.

Backpackers, canoeists, climbers and other outdoor enthusiasts often cover many miles everyday, consuming thousands of calories to keep their energy level high. Backpackers require an average of 480 calories per hour as well as higher sodium levels. To ensure their bodies are properly nourished, campers must pay close attention to their meal plans.

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Answer 6

Eating

Eating (also known as consuming) is the ingestion of food, typically to provide a heterotrophic organism with energy and to allow for . Animals and other heterotrophs must eat in order to survive — carnivores eat other animals, herbivores eat plants, omnivores consume a mixture of both plant and animal matter, and detritivores eat detritus. Fungi digest organic matter outside of their bodies as opposed to animals that digest their food inside their bodies. For humans, eating is an activity of daily living. Some individuals may limit their amount of nutritional intake. This may be a result of a lifestyle choice, due to hunger or famine, as part of a diet or as religious fasting.

Many homes have a large eating room or outside (in the tropics) kitchen area devoted to preparation of meals and food, and may have a dining room, dining hall, or another designated area for eating. Some trains have a dining car. Dishware, silverware, drinkware, and cookware come in a wide array of forms and sizes. Most societies also have restaurants, food courts, and food vendors so that people may eat when away from home, when lacking time to prepare food, or as a social occasion (dining club). At their highest level of sophistication, these places become "theatrical spectacles of global cosmopolitanism and myth." At picnics, potlucks, and food festivals, eating is in fact the primary purpose of a social gathering. At many social events, food and beverages are made available to attendees.

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Answer 7

Edible art

Edible art refers to food created to be art. It is distinguished from Edible Arrangements (which predominantly consist of fruit) because it is usually more elaborate dessert food. A common form of edible art is wedding cakes, but options for artistic confections range far beyond marital celebrations. Cakes made into art include birthday cakes, cakes for baby showers, for graduation celebrations, and many other types of event. Each piece looks unique, even if created for the same event, because each creator has their own idea in mind when creating their food art.

Each graphic artist has their own set of skills in creating their work, but there are several basic starting points for edible dessert art. Most edible art franchises have sheet cakes, cut-out sheet cakes, layered cakes, sculpted cakes, and tiered cakes to choose from as a foundation. One common technique is to airbrush the piece with sugar to enhance its features. Many artists in this field have a degree in fine arts, and participate in freelance decorating.

Many edible art shops and edible art artists make pieces relating to popular children's movies, books, and television shows. Making edible art of these popular characters enhances sales because many children love TV- and movie-themed birthday parties. The desire for edible art has increased since the late 1990s, with shows like Ace of Cakes, Cake Boss and Food Network Challenge, and services like Edible Arrangements.

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Answer 8

Dish (food)

A dish in gastronomy is a specific food preparation, a "distinct article or variety of food," with cooking finished, and ready to eat, or be served.

A dish may be served on tableware, or may be eaten out of hand; but breads are generally not called dishes.

Instructions for preparing a dish are called recipes. Some dishes, for example vanilla ice cream with fudge sauce, rarely have their own recipes (and are not found in most cookbooks), as they are made by simply combining two ready to eat preparations of foods.

Many dishes have specific names (e.g. sauerbraten), while others are simply described ("broiled ribsteak"). Many are named for particular places, sometimes because of a specific association with that place like Boston baked beans or bistecca alla fiorentina. Sometimes not: poached eggs Florentine ends up meaning essentially "with spinach". Some are named for particular individuals, perhaps to honor them including Brillat-Savarin cheese named for the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin, or perhaps because the dish was first prepared for them such as Chaliapin steak made by the order of the Russian opera singer Feodor Chaliapin in 1934 in Japan, or perhaps they named it for themselves because they invented the dish, or perhaps because the dish was invented in their kitchens. Because of the many stories that have been told about the names of different dishes, it is often hard to know exactly where the names came from.

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Answer 9

Chef

Chef

A chef is a highly trained and skilled professional cook who is proficient in all aspects of food preparation of a particular cuisine. The word "chef" is derived (and shortened) from the term chef de cuisine (French pronunciation: ​[ʃɛf.də.kɥi.zin]), the director or head of a kitchen. Chefs can receive both formal training from an institution, as well as through apprenticeship with an experienced chef.

There are different terms that use the word chef in their titles, and deal with specific areas of food preparation, such as the Sous-chef, who acts as the second-in-command in a kitchen, or the Chef de partie, who handles a specific area of production. The Brigade system is a system of hierarchy found in restaurants and hotels employing extensive staff, many of which use the word chef in their titles. Underneath the chefs are the kitchen assistants. A chef's standard uniform includes a hat called a toque, necktie, double-breasted jacket, apron and shoes with steel or plastic toe-caps.

The word "chef" is derived (and shortened) from the term chef de cuisine (French pronunciation: ​[ʃɛf.də.kɥi.zin]), the director or head of a kitchen. (The French word comes from Latin and is a doublet with English "chief".) In English, the title "chef" in the culinary profession originated in the haute cuisine of the 19th century. The culinary arts, among other aspects of the French language introduced French loan-words into the English language.

Various titles, detailed below, are given to those working in a professional kitchen and each can be considered a title for a type of chef. Many of the titles are based on the brigade de cuisine (or brigade system) documented by Auguste Escoffier, while others have a more general meaning depending on the individual kitchen.

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Answer 10

Escagraph

The term "escagraph" was first used in the 1980s by Dr. Larry R. Smith to identify and describe the many forms, past and present, of writing on food and letters as food. The term is a concatenation of esca (from Latin meaning "victuals" or "things to be eaten") and graph (after the Greek meaning: "mark" or the infinitive verb "to write").

Research has identified examples of escagraphs as far back as Ancient Egypt and the Roman Empire, primarily bread with words stamped into them prior to baking. Use of escagraphs waned a bit during periods of early Christianity to the 19th century, though some interesting examples exist in bread assizes and sotelties.

Most forms of escagraphs today are sweet, either molded into or drawn onto the surface of the food. Cakes with "Happy Birthday" are extremely common. Heart-shaped candies with mottoes on them have been produced since about 1901 and are often shared at Valentine's Day. Many chocolate bars bear the name of their maker imprinted on their surface.

Only a few lawful examples remain, since the bread assizes of the 15th century. However, the United States Department of Agriculture does mark certain meat products with certifications and grades in an edible ink.

From alphabet cookies to cereal to pasta, letters and moveable type are very common even today. Throughout the western world, cookies shaped as letters are made both as edible toys and ostensibly to help children learn their letters. Many manufacturers provide alphabet pasta letters (and numbers) in both ready-to-eat and dry forms.

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