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.

Convivium: The Philosophy and Food Roundtable - Association of philosophers studying the significance of food. Events, membership information, organizational history, links.
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Eating 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.
Myodicy: A Christian Philosophy of Food Selection - An academic paper on a Christian approach to which foods to eat, in pdf format.
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Philosophy 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.
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The Jean-Paul Sartre Cookbook - Humorous sketch imagining a young Sartre obsessed with food.
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.
The Unexamined Meal is Not Worth Eating - Photo-tour of a seminar at Oregon State University on the philosophy of food.
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