Portal:Food

Welsh cuisine encompasses the cooking styles, traditions and recipes associated with Wales. While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith, and Glamorgan sausage have all been regarded as symbols of Welsh food. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula, a historically isolated rural area which developed self-sufficiency in food production (see Cuisine of Gower).

While some culinary practices and dishes have been imported from other parts of Britain, uniquely Welsh cuisine grew principally from the lives of Welsh working people, largely as a result of their isolation from outside culinary influences and the need to produce food based on the limited ingredients they could produce or afford. Due to the nature of the landscape, sheep farming in Wales is well-suited and extensive, with lamb and mutton being the meats most traditionally associated with the country. Beef and dairy cattle are also raised widely, and there is a strong fishing culture. Fisheries and commercial fishing are common and seafood features widely in Welsh cuisine. (Full article...)

An hors d'oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d'œuvre [ɔʁ dœvʁ(ə)] ^ⓘ), entrée, appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.

Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Hors d'oeuvre are typically served at parties as a small "snack" before a main course.

Historically, Inuit cuisine, which is taken here to include the Greenlandic, the Yupʼik and Aleut cuisines, consisted of a diet of animal source foods that were fished, hunted, and gathered locally.

After hunting, they often honour the animals' spirit by singing songs and performing rituals. Although traditional or country foods still play an important role in the identity of Inuit, much food is purchased from the store, which has led to health problems and food insecurity. According to Edmund Searles in his article Food and the Making of Modern Inuit Identities, they consume this type of diet because a mostly meat diet is "effective in keeping the body warm, making the body strong, keeping the body fit, and even making that body healthy". (Full article...)

Chili peppers, also spelled chile or chilli (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ^ⓘ), are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency (spicy heat). They are used as a spice to add pungency in many cuisines. Capsaicin and the related capsaicinoids give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level.

Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 15th century as part of the Columbian exchange, which led to the cultivation of multiple varieties across the world for food and traditional medicine. Five Capsicum species have been widely cultivated: annuum, baccatum, chinense, frutescens, and pubescens. (Full article...)

Roux (/ruː/) is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown. Butter, bacon drippings, or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups, and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. (Full article...)

Elizabeth David CBE (née Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes.

Born to an upper-class family, David rebelled against social norms of the day. In the 1930s she studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Italy, where their boat was confiscated. They reached Greece, where they were nearly trapped by the German invasion in 1941, but escaped to Egypt, where they parted. She then worked for the British government, running a library in Cairo. While there she married, but she and her husband separated soon after and subsequently divorced. (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 one historian described the Gothic king Ildibad being struck so suddenly by one of his bodyguards that he was still holding the food he was eating when his head fell to the ground?
• ... that on July 11, 2022, millions of dollars worth of jewelry was stolen from the back of a truck while one driver was getting food at a California truck stop and the other one was asleep in the cab?
• ... that Hans-Joachim Hacker worked at a state-owned food processing plant before joining the Volkskammer and Bundestag?
• ... that, during the siege of Amida in 502–503, most of the available food and drink was given to men, while leather shoes and the flesh of the dead went to the women?
• ... that the cuisine of Jerusalem reflects a blend of Jewish culinary traditions, including Sephardic, Kurdish, Ashkenazi, as well as Palestinian Arab traditions?
• ... that the Indonesian women's magazine Ummi dealt with issues such as dress, food, jewellery, contraceptives, and accepting sons' jihad?