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This is a categorically-organized list of foods. Food is any substance consumed to provide nutritional support for the body. [1] It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
The food industry includes: Agriculture: raising crops, livestock, and seafood. Agricultural economics. Manufacturing: agrichemicals, agricultural construction, farm machinery and supplies, seed, etc. Food processing: preparation of fresh products for market, and manufacture of prepared food products.
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. [1]
Human food is food which is fit for human consumption, and which humans willingly eat. Food is a basic necessity of life, and humans typically seek food out as an instinctual response to hunger; however, not all things that are edible constitute as human food. Display of various foods.
Cuisine of the United States. The cuisine of the United States refers to food prepared in the United States. The European Colonization of the Americas gave way to introduction of many ingredients and cooking styles. These styles extended to the 19th and 20th centuries.
Cuisine refers to any style of cooking, including its practices, traditions and recipes. A cuisine is usually associated with a specific culture. It is mainly influenced by the ingredients that are available to that culture.
