Food and drink

Question

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

Answer 1

Fake food

Fake food is a model or replica of a food item made from plastic, wax, resin or similar material. These models are commonly used in restaurant street displays in Japan to represent the dishes available inside.

In Japan, (shokuhin sampuru (食品サンプル^?), taken from the English "sample") are widespread. During the early Shōwa period, in the late 1920s, Japanese artisans and candle makers developed food models that made it easy for patrons to order without the use of menus, which were not common in Japan at that time.Paraffin was used to create these until the mid-1980s, but because its colors faded when exposed to heat or sunlight, manufacturers later switched to vinyl chloride, which is "nearly eternal."

The plastic models are mostly handmade from polyvinyl chloride and sculpted to look like the actual dishes. The models can be custom-tailored to individual restaurants and even common items such as ramen can be modified to match each establishment's food. During the molding process, the imitation ingredients are often chopped up and combined in a manner similar to actual cooking.

Many restaurants in Japan use replicas to display their popular dishes in their windows and attract customers. The plastic food manufacturers fiercely guard their trade secrets as business is lucrative; the plastic food industry in Japan, by conservative estimates, has revenues of billions of yen per year. A single restaurant may order a complete menu of plastic items costing over a million yen. The plastic replicas are much more expensive than the food they imitate, but can last indefinitely. For this reason, many companies that manufacture fake food have stagnant or declining profits. In recent years, Japanese plastic food manufacturers have been targeting markets overseas, including China and South Korea.

The craftsmanship has been raised to an art form. Japanese plastic food models by the Maizuru Company were exhibited at London's Victoria and Albert Museum in 1980. Regular competitions are held in making fake food dishes out of plastic and other materials.

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Answer 2

Food and sexuality

Food and sexuality have been associated in various ways throughout history. Foods such as chocolate and oysters are said to be aphrodisiacs. In some cultures animal testicles and other items are consumed to increase sexual potency. Food items also provide symbolism, such as the biblical "forbidden fruit" or the cherry with its associations related to virginity. Food items are also used metaphorically in slang sexual terminology and poetry. Some foods are considered sensual for their appearance, texture and taste. Whipped cream, melted chocolate, jam, strawberries that are often dipped in chocolate and peanut butter are sometimes used for intimate titillation. The relationship between food and sex has also been explored in books and cinema.

The connection between food and sexuality has been explored in various art works. A 1998 art show, Reflect, an exhibition of works by Monali Meher explored connections and themes including voyeurism, stereotypes, consumerism, freedom and advertising. A display of food and sex related artworks from 19th- and 20th-century American artists was one of 16 concept groupings at a New York Historical Society show in 1991.

Tasting food, tasting freedom by Sidney Wilfred Mintz includes essays taking "an anthropological view of food, including its relationship to power, freedom, and purity."Food and Sex is also a chapter in Breaking the food seduction by Neal D. Barnard, Joanne Stepaniak. and a topic discussed in Women's conflicts about eating and sexuality by Rosalyn M. Meadow and Lillie Weiss.

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Answer 3

List of food days

This is a list of food days by country. Many countries have designated various days as celebrations, commemorations or acknowledgments of certain types of foods and dishes.

The United States has over 175 days related to awareness of food or drink. None of these are federal holidays.

February 20 Event international vanilla strawberry ice cream day

May 19 national chicken nugget day

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Answer 4

Food fight

A food fight is a form of chaotic collective behavior, in which food is thrown at others in the manner of projectiles. These projectiles are not made to harm or damage others, but to simply ignite a fight filled with spontaneous food throwing. Food fights may be impromptu examples of rebellion or violence; however, they can also be planned events. For example, La Tomatina is a regularly held, organized Spanish food fight in which participants pelt each other with tomatoes. In organized food fights, the food "weapons" are usually all of one kind, or of a limited variety. An impromptu food fight will use whatever food is on hand.

Food fights are a common element in slapstick comedy, with the pie in the face gag being especially prominent. Food fights are frequently featured in children's television and books, usually as an example of destructive or reckless behavior. One famous food fight scene in a movie took place in National Lampoon's Animal House. Another took place in Hook.

Though usually associated with juvenile settings such as schools, there are notable incidents that take place in more official locations, such as the food fight at a lunch meeting of the Legislative Yuan of Taiwan. In Europe, some food fights evolved into traditional celebrations rooted either in the recent past such as the Spanish La Tomatina or in long-gone centuries such as the Battaglia delle arance during the Carnival of Ivrea in Italy.

The Jerry Springer Show is well known for using food fights in certain episodes that involve a guest wanting to confront their friend or relative on a holiday special or trying to stop a wedding.

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Answer 5

Food history

Food history is an interdisciplinary field that examines the history of food, and the cultural, economic, environmental, and sociological impacts of food. Food history is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes. Food historians look at food as one of the most important elements of cultures, reflecting the social and economic structure of society.

The first journal in the field, Petits Propos Culinaires was launched in 1979 and the first conference on the subject was the 1981 Oxford Food Symposium.

Journals

Other languages

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Answer 6

Food swap

Food swaps are events where members of a local community meet up to share homemade, homegrown, and foraged foods with each other. Apart from diversifying their larders and redistributing surpluses and gluts, they provide opportunities for building stronger communities, and picking up tips. No money changes hands. Attendees bring items that they wish to swap and then bid for each other's produce, either verbally or on cards in the form of a silent auction, until suitable swaps are negotiated. Often attendees bring extra items either as free samples or as contributions to a potluck lunch or tea, so that there is more time to get to know each other, exchange gossip and pass on tips.

Food has been swapped and traded since prehistoric times, from cacao beans to spices, fresh-killed meat to foraged berries. The Food Swap Network started in Brooklyn, New York in 2010, and 125 groups have been established across the US and Canada, as well as in Europe including the UK. 'Apples for Eggs' is a produce-sharing network set up in the UK in 2011. 'Apples for Eggs' has 159 registered swappers and organises events in York, Ormskirk, Henley, Stoke, and Brampton in Cumbria. There are similar events in Brazil, Denmark, France and the Netherlands.

There are several networks that organise food swaps, but anyone can create an event. The organisers provide premises, which may be a person's home, or a community building, publicise the event, and may also provide swapping cards or in some other way specify a procedure to be followed. The organisers may also provide tables and seating and may lay on teas and coffees for the attendees, or at least provide hot water and utensils for them to make their own.

Attendees may be advised to package their produce both for good looks and for transportability. While attendees kitchens are unlikely to be certified nut-free or have Food Standards Agency guarantees of cleanliness, swappers may be asked to specify ingredients, whether an item can be considered vegetarian or vegan, storage instructions, and a suggested use-by date, all based on trust and judgement.

Items may be grouped into swappable units, for example six cup-cakes may be equivalent to one loaf of bread, or three small fresh-caught fish. Swappers cruise the room, noting their interest by filling in bid cards at the different stands before the big exchange starts. Teas and coffees, or a potluck lunch provide an opportunity for people to get to know each other, and to swap recipes and tips. Attendees are usually asked to bring free samples of their wares, or some other items to share with others during the lunch or tea. Afterwards, bid cards are finalised, and finally, people actually swap their goods with others and clear up the room.

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Answer 7

Health food trends

There are many types of food trends and fads, not only including weight loss or diets. Recent interest (especially in North America) in health foods such as quinoa and soy beans have cause prices to skyrocket and production to vastly increase. This affects the communities in which these foods are grown or produced, and also has environmental impacts. Each food that suddenly has a popularity spike affects those who produce it and the area it comes from.

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Answer 8

Geography of food

The geography of food is a field of human geography. It focuses on patterns of food production and consumption on the local to global scale. Tracing these complex patterns helps geographers understand the unequal relationships between developed and developing countries in relation to the innovation, production, transportation, retail and consumption of food. It is also a topic that is becoming increasingly charged in the public eye. The movement to reconnect the 'space' and 'place' in the food system is growing, spearheaded by the research of geographers.

Spatial variations in food production and consumption practices have been noted for thousands of years. In fact, Plato commented on the destructive nature of agriculture when he referred to the soil erosion from the mountainsides surrounding Athens, stating "[In previous years] Athens yielded far more abundant produce. In comparison of what then was, there are remaining only the bones of the wasted body; all the richer and softer parts of the soil having fallen away, and the mere skeleton of the land being left". Societies beyond those of ancient Greece have struggled under the pressure to feed expanding populations. The people of Easter Island, the Maya of Central America and most recently the inhabitants of Montana have been experiencing similar difficulties in production due to several interconnecting factors related to land and resource management. These events have been extensively studied by geographers and other interested parties (the study of food has not been confined to a single discipline, and has received attention from a huge range of diverse sources).

Modern geographers initially focused on food as an economic activity, especially in terms of agricultural geography. It was not until recently that geographers have turned their attention to food in a wider sense: "The emergence of an agro-food geography that seeks to examine issues along the food chain or within systems of food provision derives, in part, from the strengthening of political economy approaches in the 1980s".

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Answer 9

Health food

Health food is food considered normally beneficial to to human health a normal healthy diet required for human nutrition. No human being the same as any other, different dietary practices can be considered healthy by different people.

Foods marketed as "healthy" may be natural foods, organic foods, whole foods, and sometimes vegetarian or dietary supplements. Such products are sold in health food stores or in the health/organic sections of supermarkets.

In the United States, health-related claims on nutrition facts labels are regulated by the U.S. Food and Drug Administration (FDA), while advertising is regulated by the Federal Trade Commission.

According to the FDA, "Health claims describe a relationship between a food, food component, or dietary supplement ingredient, and reducing risk of a disease or health-related condition".

In general, claims of health benefits for specific foodstuffs have not been evaluated by national regulatory agencies. Additionally, research funded by manufacturers or marketers that may form the basis of such marketing claims has been shown to result in more favorable results than independently funded research.

While there is no precise definition for "health food", the United States Food and Drug Administration has warned food manufacturers against labeling foods as being "healthy" when they have a high sugar, salt, or fat content.

The following is a non-exhaustive list of foods that have been considered healthy:

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Answer 10

Hunger

In politics, humanitarian aid, and social science, hunger is a condition in which a person, for a sustained period, is unable to eat sufficient food to meet basic nutritional needs.

Throughout history, portions of the world's population have often experienced sustained periods of hunger. In many cases, this resulted from food supply disruptions caused by war, plagues, or adverse weather. For the first few decades after World War II, technological progress and enhanced political cooperation suggested it might be possible to substantially reduce the number of people suffering from hunger. While progress was uneven, by 2000 the threat of extreme hunger subsided for many of the world's people. According to the WFP some statistics are that, "Some 795 million people in the world do not have enough food to lead a healthy active life. That's about one in nine people on earth. The vast majority of the world's hungry people live in developing countries, where 12.9 percent of the population is undernourished."

Until 2006, the average international price of food had been largely stable for several decades. In the closing months of 2006, however, prices began to rise rapidly. By 2008, rice had tripled in price in some regions, and this severely affected developing countries. Food prices fell in early 2009, but rose to another record high in 2011, and have since decreased slightly. The 2008 worldwide financial crisis further increased the number of people suffering from hunger, including dramatic increases even in advanced economies such as Great Britain, the Eurozone and the United States.

The Millennium Development Goals included a commitment to a further 50% reduction in the proportion of the world's population who suffer from extreme hunger by 2015. As of 2012, this target appeared difficult to achieve, due in part to persistent inflation in food prices. However, in late 2012 the UN's Food and Agriculture Organization (FAO) stated it is still possible to hit the target with sufficient effort. In 2013, the FAO estimated that 842 million people are undernourished (12% of the global population). Malnutrition is a cause of death for more than 3.1 million children under 5 every year. UNICEF estimates 300 million children go to bed hungry each night; and that 8000 children under the age of 5 are estimated to die of malnutrition every day.

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