Food is any substance, usually comprised primarily of carbohydrates, fats, and/or proteins, that can be consumed by animals (including humans) for nutrition or pleasure. Almost all foods are of plant or animal origin. Many cultures have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices.
The study of food is called food science. In English, the term food is often used metaphorically or figuratively, as in food for thought.
Human eating habits
Historical development
Humans are omnivorous animals that can consume both plant and animal products. Evidence suggests that early humans employed hunter-gatherer techniques as their primary method of food collection. This involves combining stationary plant and fungal food sources (such as fruits, grains, roots, and mushrooms) with mobile animals which must be hunted and killed in order to be consumed. Additionally, it is believed that humans have used fire to prepare food prior to eating since their divergence from Homo erectus, possibly even earlier.
More on [ Food ]
Independent Groups Step Up On-Air Ads Fri, 18 Jul 2008 16:21:00 -0400 Independent groups have yet to unveil an ad as damaging as the Swift Boat Veterans spot that hurt Sen. John Kerry's presidential bid in 2004. But as the summer goes on, more groups are producing radio and TV spots targeting the presidential race and key Senate battles. Remembering Nelson Mandela's Pivotal Moment Fri, 18 Jul 2008 14:00:00 -0400 When he stood up in a South African courtroom during his treason trial in 1964, Nelson Mandela declared that he was "prepared to die" for his cause. As Mandela turns 90, a documentary studies the pivotal moment when he became a worldwide symbol of the struggle for freedom and democracy. Obama Takes Biggest Lead Yet, But What Does It Mean? Fri, 18 Jul 2008 13:00:00 -0400 Both Obama and McCain made appearances this week in front of the NAACP and the Council of La Raza. Why are some attendees saying that while the Democratic candidate was the audience favorite, the Republican candidate connected better with delegates?
The Talk of the Town
Shape-shifter Paul Goldberger Mon, 14 Jul 2008 04:00:00 -0000 Architects don’t usually hold elaborate press conferences to announce their new designs. But David Fisher is not a typical architect, and not only because he goes by the honorific “Dr.” Fisher, who was born in Tel Aviv fifty-nine years ago, is based in Florence, and believes that he has . . . Isn’t It Romantic? Rebecca Mead Mon, 14 Jul 2008 04:00:00 -0000 The plot of “The Romantics,” a new novel by Galt Niederhoffer, unfolds during the weekend wedding of Lila Hayes, a blond, beautiful, witty, and wealthy Yale graduate, and her former classmate Tom McDevon, a handsome, charming, social-climbing cipher. The book’s heroine--the clever, ill-at-ease, Brooklyn-dwelling Laura . . . H-bloo On A-rod Ben McGrath Mon, 14 Jul 2008 04:00:00 -0000 Shortly before his regular teatime, one day last week, the Yale literature professor Harold Bloom found an occasion to consider the plight of his beloved Yankees, as they approached the All Star break in third place, and of their star third baseman, Alex Rodriguez. “The poor fellow, you know he’s . . .
404Eating the World: Food Without Frontiers - Article by Roger Scruton examining the relation of modernity to the culture of food.
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Gastronomica - A quarterly journal for the scholarly study of food and food issues.
404Philosophy and Food - Consideration of the historic distance between philosophy and gastronomy, and of possibilities for bridging this gap. By Raymond D. Boisvert.
Philosophy and Food - A short introduction to the topic by Jeremy Iggers. Published in 2001 in Philosophy Now.
Slow Food - Organization promoting a slow, savoring approach to dining. News articles, current projects.
Meta Description: [ Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choic... ]
The Physiology of Taste - An etext of this classic eclectic work of culinary commentary, as rendered into English by Fayette Robinson. Available in HTML sections or as a ZIP file.