Portal:Food

Logo of Amal Women's Training Center and Moroccan Restaurant

Amal Women's Training Center and Moroccan Restaurant (Arabic: جمعية الامل لفنون الطبخ; French: Association Amal pour les Arts culinaires en faveur des femmes nécessiteuses) is a non-profit organization in Marrakesh, Morocco, that helps disadvantaged women gain work experience by training them in the preparation of Moroccan food and international food. The center was established in 2012 by Nora Belahcen Fitzgerald. Each year between 30 and 40 women complete four to six months of training, which often leads to them finding employment in a relevant field. (Full article...)

Ful medames (Arabic: فول مدمس, fūl midammis IPA: [fuːl meˈdammes]; other spellings include ful mudammas and foule mudammes, in Coptic: ⲫⲉⲗ phel or fel), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herbs, and spices. Ful medames is traditionally made in and served out of a large metal jug. It is notably a staple food in Egypt and is considered a national dish, especially in the northern cities of Cairo and Gizah. Fava beans can sometimes be also found in other cuisines in the Middle East, and Africa, though cooked differently. (Full article...)

A typical Australian meat pie with tomato sauce

Australian cuisine is the food and cooking practices of Australia and its inhabitants. Australia has absorbed culinary contributions and adaptations from various cultures around the world, including British, European, Asian and Middle Eastern.

Indigenous Australians have occupied Australia for some 65,000 years, during which they developed a unique hunter-gatherer diet, known as bush tucker, drawn from regional Australian plants and animals. Australia became a collection of British colonies from 1788 to 1900, during which time culinary tastes were strongly influenced by British and Irish migrants, with agricultural products such as beef cattle, sheep and wheat becoming staples in the local diet. The Australian gold rushes introduced more varied immigrants and cuisines, mainly Chinese, whilst post-war immigration programs led to a large-scale diversification of local food, mainly due to the influence of migrants from the Mediterranean, East Asia and South Asia. (Full article...)

Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula C
₁₂H
₂₂O
₁₁.

For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet. Sugar mills – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose. Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar. The sugar-refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour. The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet. (Full article...)

Bruschetta topped with a tomato salad, caramelized balsamic vinegar and Grana Padano cheese

Bruschetta (/bruːˈskɛtə/ broo-SKET-ə or /bruːˈʃɛtə/ broo-SHET-ə, Italian: [bruˈsketta] ^ⓘ) is an Italian antipasto consisting of grilled bread often topped with olive oil and salt. Most commonly it is served with toppings of tomato, vegetables, beans, cured meat, and/or cheese. In Italy, bruschetta is often prepared using a brustolina grill. (Full article...)

A field of iceberg lettuces in California

Lettuce (Lactuca sativa) is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. One variety, celtuce (asparagus lettuce), is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world. As of 2021^[update], world production of lettuce and chicory was 27 million tonnes, 53 percent of which came from China.

Lettuce was originally farmed by the ancient Egyptians, who transformed it from a plant whose seeds were used to obtain oil into an important food crop raised for its succulent leaves and oil-rich seeds. Lettuce spread to the Greeks and Romans; the latter gave it the name lactuca, from which the English lettuce is derived. By 50 AD, many types were described, and lettuce appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and by the mid-18th century, cultivars were described that can still be found in modern gardens. (Full article...)

Marie-Antoine Carême

Carême was born in Paris to a poor family and, when still a child, worked in a cheap restaurant. Later he became an apprentice to a leading Parisian pâtissier and quickly became known for his patisserie skills. He was deeply interested in architecture and was famous for his large pièces montées – table decorations sculpted in sugar, depicting classical buildings. (Full article...)

• ... that Steven A. Shaw, one of the first food bloggers, decided to pursue the career that he loved after the early death of his father?
• ... that food stylist Susan Spungen estimated that she baked hundreds of pies with Josh Brolin and film staff while practicing for a scene in Labor Day?
• ... that staff at the vegan food brand VFC interact with internet trolls on social media platforms to grow their online brand?
• ... that food YouTuber Mike Chen also runs a channel documenting strange phenomena?
• ... that Turkish migrant workers living in a residential complex in Amsterdam refused to eat the Dutch food for two weeks after the kitchen's only Turkish chef was fired?
• ... that Juan José Cabezudo was an openly gay chef and street-food seller in 19th-century Lima?