human food

Humans are omnivores finding sustenance in vegetables, fruits, cooked meat, milk, eggs, mushrooms and seaweed.{{Cite web |last=Society |first=National Geographic |date=2011-01-21 |title=omnivore |url=http://www.nationalgeographic.org/encyclopedia/omnivore/ |url-status=live |archive-url=https://web.archive.org/web/20211215080444/https://www.nationalgeographic.org/encyclopedia/omnivore/ |archive-date=2021-12-15 |access-date=2021-12-15 |website=National Geographic Society |language=en}} Cereal grain is a staple food that provides more food energy worldwide than any other type of crop.{{Cite news|url=https://www.nationalgeographic.org/encyclopedia/food/|title=food|date=1 March 2011|work=National Geographic Society|access-date=25 May 2017|language=en|url-status=live|archive-url=https://web.archive.org/web/20170322145917/http://www.nationalgeographic.org/encyclopedia/food/|archive-date=22 March 2017}} Corn (maize), wheat, and rice account for 87% of all grain production worldwide.{{cite web |url=http://faostat.fao.org/site/567/DesktopDefault.aspx |title=ProdSTAT |work=FAOSTAT |url-status=live |archive-url=https://web.archive.org/web/20120210214103/http://faostat.fao.org/site/567/DesktopDefault.aspx |archive-date=10 February 2012 }}{{Cite journal |last=Favour|first=Eboh|title=Design and Fabrication of a Mill Pulverizer |website=Academia |url=https://www.academia.edu/27186173|language=en|url-status=live|archive-url=https://web.archive.org/web/20171226191619/http://www.academia.edu/27186173/DESIGN_AND_FABRICATION_OF_A_MILL_PULVERIZER|archive-date=26 December 2017}}{{Cite book|url=https://books.google.com/books?id=039ZCwAAQBAJ&pg=PA846|title=The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses) 2nd Revised Edition: With Cultivation, Processing & Uses|last=Engineers|first=NIIR Board of Consultants &|date=2006|publisher=Asia Pacific Business Press Inc.|isbn=978-81-7833-038-9|language=en|url-status=live|archive-url=https://web.archive.org/web/20171226191618/https://books.google.com/books?id=039ZCwAAQBAJ&lpg=PP1&pg=PA846|archive-date=26 December 2017}} Just over half of the world's crops are used to feed humans (55 percent), with 36 percent grown as animal feed and 9 percent for biofuels.{{Cite web |last=Plumer |first=Brad |date=2014-08-21 |title=How much of the world's cropland is actually used to grow food? |url=https://www.vox.com/2014/8/21/6053187/cropland-map-food-fuel-animal-feed |access-date=2022-04-11 |website=Vox |language=en |archive-date=2022-04-12 |archive-url=https://web.archive.org/web/20220412003009/https://www.vox.com/2014/8/21/6053187/cropland-map-food-fuel-animal-feed |url-status=live }} Fungi and bacteria are also used in the preparation of fermented foods like bread, wine, cheese and yogurt.{{Cite web |last=Palombo |first=Enzo |title=Kitchen Science: bacteria and fungi are your foody friends |url=http://theconversation.com/kitchen-science-bacteria-and-fungi-are-your-foody-friends-57279 |access-date=2022-04-11 |website=The Conversation |date=21 April 2016 |language=en |archive-date=2022-04-11 |archive-url=https://web.archive.org/web/20220411181018/https://theconversation.com/kitchen-science-bacteria-and-fungi-are-your-foody-friends-57279 |url-status=live }}

File:Global average human diet and protein composition and usage of crop-based products.webp]]

Humans eat thousands of plant species; there may be as many as 75,000 edible species of angiosperms, of which perhaps 7,000 are often eaten.{{cite journal |last1=Şerban |first1=Procheş |last2=Wilson |first2=John R. U. |last3=Vamosi |first3=Jana C. |last4=Richardson |first4=David M. |title=Plant Diversity in the Human Diet: Weak Phylogenetic Signal Indicates Breadth |journal=BioScience |date=1 February 2008 |volume=58 |issue=2 |pages=151–159 |doi=10.1641/B580209 |s2cid=86483332 |doi-access=free }} Most human plant-based food calories come from maize, rice, and wheat.{{Cite news |last=Beardsley |first=Eleanor |date=March 24, 2019 |title=For A Healthier Planet, Eat These 50 Foods, Campaign Urges |url=https://www.npr.org/sections/thesalt/2019/03/24/706004242/for-a-healthier-planet-eat-these-50-foods-campaign-urges |work=NPR}} Plants can be processed into bread, pasta, cereals, juices and jams, or raw ingredients such as sugar, herbs, spices and oils can be extracted.{{Citation |last=Fardet |first=Anthony |title=New Concepts and Paradigms for the Protective Effects of Plant-Based Food Components In Relation To Food Complexity |date=2017 |url=https://linkinghub.elsevier.com/retrieve/pii/B9780128039687000162 |work=Vegetarian and Plant-Based Diets in Health and Disease Prevention |pages=293–312 |archive-url=https://web.archive.org/web/20220615171216/https://linkinghub.elsevier.com/retrieve/pii/B9780128039687000162 |publisher=Elsevier |language=en |doi=10.1016/b978-0-12-803968-7.00016-2 |isbn=978-0-12-803968-7 |access-date=2022-04-12 |archive-date=2022-06-15 |url-status=live|url-access=subscription }} Oilseeds are often pressed to produce rich oils: sunflower, flaxseed, rapeseed (including canola oil) and sesame.McGee, Chapter 9.

Animals may be used as food either directly or indirectly. This includes meat, eggs, shellfish and dairy products like milk and cheese.{{Cite web |title=Animal Products |url=https://www.ksre.k-state.edu/foodsafety/topics/animal.html |access-date=2022-05-12 |website=www.ksre.k-state.edu |archive-date=2022-03-20 |archive-url=https://web.archive.org/web/20220320115339/https://www.ksre.k-state.edu/foodsafety/topics/animal.html |url-status=live }} They are an important source of protein and are considered complete proteins for human consumption, as (unlike plant proteins) they contain all the amino acids essential for the human body.{{Citation |last=Marcus |first=Jacqueline B. |title=Protein Basics: Animal and Vegetable Proteins in Food and Health |date=2013 |url=https://linkinghub.elsevier.com/retrieve/pii/B9780123918826000054 |work=Culinary Nutrition |pages=189–230 |publisher=Elsevier |language=en |doi=10.1016/b978-0-12-391882-6.00005-4 |isbn=978-0-12-391882-6 |access-date=2022-05-13 |archive-date=2018-06-26 |archive-url=https://web.archive.org/web/20180626042414/https://linkinghub.elsevier.com/retrieve/pii/B9780123918826000054 |url-status=live |url-access=subscription }} Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. Vegetarians choose to forgo food from animal sources to varying degrees. Vegans do not consume any foods that contain ingredients from an animal source.

Fish and other marine animals are harvested from lakes, rivers, wetlands, inland waters, coasts, estuaries, mangroves, near-shore areas, and marine and ocean waters. Although aquatic foods contribute significantly to the health of billions of people around the world, they tend to be undervalued nutritionally, primarily because their diversity is framed in a monolithic way as "seafood or fish." Worldwide, aquatic foods are available every season and are produced in a wide variety. Over 2,370 species are harvested from wild fisheries, and about 624 are farmed in aquaculture. Fish powder for infants, fish wafers for snacks, and fish chutneys have all been developed because marine foods are nutrient-dense.{{Cite web |last1=Boston |first1=677 Huntington Avenue |last2=Ma 02115 +1495‑1000 |date=2021-09-15 |title=Aquatic Foods |url=https://www.hsph.harvard.edu/nutritionsource/aquatic-foods/ |access-date=2023-01-11 |website=The Nutrition Source |language=en-us}}

{{main|Taste}}

Some animals, specifically humans, have five different types of tastes: sweet, sour, salty, bitter, and umami. As such animals have evolved, the tastes that provide the most energy (sugar and fats) are the most pleasant to eat while others, such as bitter, are not enjoyable.{{cite web|url=http://www.medicalnewstoday.com/articles/28063.php|title=Evolution of taste receptor may have shaped human sensitivity to toxic compounds|work=Medical News Today|access-date=29 May 2015|url-status=live|archive-url=https://web.archive.org/web/20100927120914/http://www.medicalnewstoday.com/articles/28063.php|archive-date=27 September 2010}} Water, while important for survival, has no taste.{{cite news |url=http://timesofindia.indiatimes.com/articleshow/598799.cms |work=The Times Of India |title=Why does pure water have no taste or colour? |date=3 April 2004 |url-status=live |archive-url=https://web.archive.org/web/20151230042140/http://timesofindia.indiatimes.com/articleshow/598799.cms |archive-date=30 December 2015 }} Fats, on the other hand, especially saturated fats, are thicker and rich and are thus considered more enjoyable to eat.

{{Main|Sweetness}}

File:Saccharose2.svg

Generally regarded as the most pleasant taste, sweetness is almost always provided by a type of simple sugar such as glucose or fructose, or disaccharides such as sucrose, a molecule combining glucose and fructose.New Oxford American Dictionary Complex carbohydrates are long chains and do not have a sweet taste.

In the natural settings that human primate ancestors evolved in, sweetness intensity should indicate energy density, while bitterness tends to indicate toxicity.{{cite journal |last1=Altman |first1=S. |year=1989 |title=The monkey and the fig: A Socratic dialogue on evolutionary themes |journal=American Scientist |volume=77 |pages=256–263}}{{cite book |author=Johns, T. |title=With Bitter Herbs They Shall Eat It: Chemical ecology and the origins of human diet and medicine |publisher=University of Arizona Press |year=1990 |location=Tucson}}{{cite book |author=Logue, A.W. |url=https://archive.org/details/psychologyofeati0000logu |title=The Psychology of Eating and Drinking |publisher=W.H. Freeman |year=1986 |location=New York |url-access=registration}} The high sweetness detection threshold and low bitterness detection threshold would have predisposed our primate ancestors to seek out sweet-tasting (and energy-dense) foods and avoid bitter-tasting foods.{{cite book |author=Jones, S. |title=The Cambridge Encyclopedia of Human Evolution |author2=Martin, R. |author3=Pilbeam, D. |publisher=Cambridge University Press |year=1994 |location=Cambridge}}

Artificial sweeteners such as sucralose are used to mimic the sugar molecule, creating the sensation of sweetness, without the energy. The stevia plant contains a compound known as steviol which, when extracted, has 300 times the sweetness of sugar while having minimal impact on blood sugar.The sweetness multiplier "300 times" comes from [http://www.science.edu.sg/ssc/detailed.jsp?artid=67&type=6&root=3&parent=3&cat=30 subjective evaluations by a panel of test subjects] {{webarchive |url=https://web.archive.org/web/20090123124043/http://www.science.edu.sg/ssc/detailed.jsp?artid=67&type=6&root=3&parent=3&cat=30 |date=23 January 2009 }} tasting various dilutions compared to a standard dilution of sucrose. Sources referenced in this article say stevioside has up to 250 times the sweetness of sucrose, but others, including stevioside brands such as SweetLeaf, claim 300 times. {{frac|1|3}} to {{frac|1|2}} teaspoon (1.6–2.5 ml) of stevioside powder is claimed to have equivalent sweetening power to 1 US cup (237 ml) of sugar.

Sourness is caused by the taste of acids, such as vinegar in alcoholic beverages. Sour foods include citrus, specifically lemons, limes, and to a lesser degree oranges. Sour is evolutionarily significant as it is a sign of food that may have gone rancid due to bacteria.States "having an acid taste like lemon or vinegar: she sampled the wine and found it was sour. (of food, esp. milk) spoiled because of fermentation." New Oxford American Dictionary Many foods, however, are slightly acidic and help stimulate the taste buds and enhance flavour.

File:Piles of Salt Salar de Uyuni Bolivia Luca Galuzzi 2006 a.jpg]]

Saltiness is the taste of alkali metal ions such as sodium and potassium. It is found in almost every food in low to moderate proportions to enhance flavour, although eating pure salt is regarded as highly unpleasant. There are many different types of salt, with each having a different degree of saltiness, including sea salt, fleur de sel, kosher salt, mined salt, and grey salt.

Other than enhancing flavour, salty foods are significant for body needs and maintaining a delicate electrolyte balance, which is the kidney's function. Salt may be iodized, meaning iodine has been added to it. Iodine is a necessary nutrient for maintenance of thyroid function, and the addition of iodine to salt became a public-health practice in the mid 20th century to prevent iodine deficiency and related diseases such as endemic goitre.{{cite news |last=McNeil |first=Donald G. Jr |date=2006-12-16 |title=In Raising the World's I.Q., the Secret's in the Salt |url=https://www.nytimes.com/2006/12/16/health/16iodine.html?fta=y |access-date=2008-12-04 |work=New York Times}}{{Cite journal |last1=The Lancet |date=12 July 2008 |title=Iodine deficiency—way to go yet |url=http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(08)61009-0/fulltext |journal=The Lancet |volume=372 |issue=9633 |pages=88 |doi=10.1016/S0140-6736(08)61009-0 |pmid=18620930 |s2cid=5416860 |access-date=2014-12-10}}

Some canned foods, notably soups or packaged broths, tend to be high in salt as a means of preserving the food longer. Historically salt has long been used as a meat preservative as salt promotes water excretion. Similarly, dried foods also promote food safety.

Bitterness is a sensation often considered unpleasant and characterized by having a sharp, pungent taste. Unsweetened dark chocolate, caffeine, lemon rind, and some types of fruit are known to be bitter.

Umami has been described as savoury and is characteristic of broths and cooked meats.{{cite web |url= https://www.theguardian.com/lifeandstyle/wordofmouth/2013/apr/09/umami-fifth-taste |title=Umami: why the fifth taste is so important| vauthors = Fleming A |newspaper=The Guardian |location=London, UK|date=9 April 2013|access-date=18 February 2017}}{{cite news|url=https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/7195114/Umami-in-a-tube-fifth-taste-goes-on-sale-in-supermarkets.html |archive-url=https://ghostarchive.org/archive/20220111/https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/7195114/Umami-in-a-tube-fifth-taste-goes-on-sale-in-supermarkets.html |archive-date=11 January 2022 |url-access=subscription |url-status=live |date=9 February 2010 |title=Umami in a tube: 'fifth taste' goes on sale in supermarkets |newspaper=The Daily Telegraph | vauthors = Blake H |access-date=10 February 2011}}{{cbignore}}{{Cite book | vauthors = Jufresa L |title=Umami (Mapa de las lenguas) |location=Spain |publisher=Penguin Random House Grupo Editorial México |language=Spanish |isbn=978-607-31-2817-9 |year= 2015 |type=Ebook}}{{cite book|date=April 2014 |type=Ebook | vauthors = Mouritsen JD, Drotner J, Styrbæk K, Mouritsen OG |title=Umami: Unlocking the Secrets of the Fifth Taste |location=United States |language=en |publisher=Columbia University Press |pages=35–36 |doi=10.7312/mour16890 |jstor=10.7312/mour16890 |isbn=978-0-231-53758-2 }}{{rp|35–36}} Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as Maldives fish, sardines, and anchovies), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses, and soy sauce.

{{Main|Cuisine|Regional cuisine|Global cuisines}}

File:Bali cuisine.jpg in Indonesia]]

Many scholars claim that the rhetorical function of food is to represent the culture of a country and that it can be used as a form of communication. According to Goode, Curtis and Theophano, food "is the last aspect of an ethnic culture to be lost".{{Cite journal|last=Shugart|first=Helene A.|year=2008|title=Sumptuous Texts: Consuming "Otherness" in the Food Film Genre|journal=Critical Studies in Media Communication|volume=25 |issue=1|pages=68–90|doi=10.1080/15295030701849928|s2cid=145672719}}

Many cultures have a recognizable cuisine, a specific set of cooking traditions using various spices or a combination of flavours unique to that culture, which evolves. Other differences include preferences (hot or cold, spicy, etc.) and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by utilizing preparation, cooking methods, and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by way of food, not just by consumption.

Some popular types of ethnic foods include Italian, French, Japanese, Chinese, American, Cajun, Thai, African, Indian and Nepalese. Various cultures throughout the world study the dietary analysis of food habits. While evolutionarily speaking, as opposed to culturally, humans are omnivores, religion and social constructs such as morality, activism, or environmentalism will often affect which foods they will consume. Food is eaten and typically enjoyed through the sense of taste, the perception of flavour from eating and drinking. Certain tastes are more enjoyable than others, for evolutionary purposes.

File:Terrine de saumon au basilic.JPG, with eye-appealing garnishes]]

{{Main|Food presentation}}

Aesthetically pleasing and eye-appealing food presentations can encourage people to consume food. A common saying is that people "eat with their eyes". Food presented in a clean and appetizing way will encourage a good flavour, even if unsatisfactory.{{cite web|url=http://www.brain-food.org/blog/you-first-eat-with-your-eyes |title=You first eat with your eyes |access-date=29 May 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150529203250/http://www.brain-food.org/blog/you-first-eat-with-your-eyes |archive-date=29 May 2015 }}Food Texture, Andrew J. Rosenthal

Texture plays a crucial role in the enjoyment of eating foods. Contrasts in textures, such as something crunchy in an otherwise smooth dish, may increase the appeal of eating it. Common examples include adding granola to yoghurt, adding croutons to a salad or soup, and toasting bread to enhance its crunchiness for a smooth topping, such as jam or butter.{{Cite book | url = https://books.google.com/books?id=aJBIbvClWfcC&q=Food+texture | title = Food Texture: Measurement and Perception | isbn = 978-0-8342-1238-1 | last1 = Rosenthal | first1 = Andrew J | date = 1999 | publisher = Springer | access-date = 2020-11-11 | archive-date = 2021-09-22 | archive-url = https://web.archive.org/web/20210922054743/https://books.google.com/books?id=aJBIbvClWfcC&q=Food+texture | url-status = live }}

Another universal phenomenon regarding food is the appeal of contrast in taste and presentation. For example, such opposite flavours as sweetness and saltiness tend to go well together, as in kettle corn and nuts.

{{Main|Outline of food preparation}}

While many foods can be eaten raw, many also undergo some form of preparation for reasons of safety, palatability, texture, or flavour. At the simplest level, this may involve washing, cutting, trimming, or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food. In a home, most food preparation takes place in a kitchen. Some preparation is done to enhance the taste or aesthetic appeal; other preparation may help to preserve the food; others may be involved in cultural identity. A meal is made up of food which is prepared to be eaten at a specific time and place.Mead, 11–19

File:LG refrigerator interior.jpg

The preparation of animal-based food usually involves slaughter, evisceration, hanging, portioning, and rendering. In developed countries, this is usually done outside the home in slaughterhouses, which are used to process animals en masse for meat production. Many countries regulate their slaughterhouses by law. For example, the United States established the Humane Slaughter Act of 1958, which requires that an animal be stunned before killing. This act, like those in many countries, exempts slaughter following religious law, such as kosher, shechita, and dhabīḥah halal. Strict interpretations of kashrut require the animal to be fully aware when its carotid artery is cut.McGee, 142–43.

On the local level, a butcher may commonly break down larger animal meat into smaller manageable cuts, and pre-wrap them for commercial sale or wrap them to order in butcher paper. In addition, fish and seafood may be fabricated into smaller cuts by a fishmonger. However, fish butchery may be done on board a fishing vessel and quick-frozen for the preservation of the quality.McGee, 202–06

File:2007feb-sushi-odaiba-manytypes.jpg ready to be eaten, including salmon and tuna]]

Certain cultures highlight animal and vegetable foods in a raw state. Salads consisting of raw vegetables or fruits are common in many cuisines. Sashimi in Japanese cuisine consists of raw sliced fish or other meat, and sushi often incorporates raw fish or seafood. Steak tartare and salmon tartare are dishes made from diced or ground raw beef or salmon, mixed with various ingredients and served with baguettes, brioche, or frites.Davidson, 786–87. In Italy, carpaccio is a dish of very thinly sliced raw beef, drizzled with a vinaigrette made with olive oil.Robuchon, 224. The health food movement known as raw foodism promotes a mostly vegan diet of raw fruits, vegetables, and grains prepared in various ways, including juicing, food dehydration, sprouting, and other methods of preparation that do not heat the food above {{convert|118|°F|°C|sigfig=3}}.Davidson, 656 An example of a raw meat dish is ceviche, a Latin American dish made with raw meat that is "cooked" from the highly acidic citric juice from lemons and limes along with other aromatics such as garlic.

File:Wok cooking and the heat source by The Pocket in Nanjing.jpg in China]]

{{Main|Cooking}}

The term "cooking" encompasses a vast range of methods, tools, and combinations of ingredients to improve the flavour or digestibility of food. Cooking technique, known as culinary art, generally requires the selection, measurement, and combining of ingredients in an ordered procedure to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cook.McGee Chapter 14. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural, and religious considerations that affect it.Mead, 11–19.

Cooking requires applying heat to a food which usually, though not always, chemically changes the molecules, thus changing its flavour, texture, appearance, and nutritional properties.McGee Cooking certain proteins, such as egg whites, meats, and fish, denatures the protein, causing it to become firm. There is archaeological evidence of roasted foodstuffs at Homo erectus campsites dating from 420,000 years ago.Campbell, 312. Boiling as a means of cooking requires a container, and has been practised at least since the 10th millennium BC with the introduction of pottery.McGee, 784.

File:Pfanne (Edelstahl).jpg frying pan]]

File:TraditionalAsado.jpg (barbecue)]]

{{Main|Cookware and bakeware}}

There are many different types of equipment used for cooking.

Ovens are mostly hollow devices that get very hot, up to {{convert|500|°F|°C}}, and are used for baking or roasting and offer a dry-heat cooking method. Different cuisines will use different types of ovens. For example, Indian culture uses a tandoor oven, which is a cylindrical clay oven which operates at a single high temperature.Davidson, 782–83 Western kitchens use variable temperature convection ovens, conventional ovens, toaster ovens, or non-radiant heat ovens like the microwave oven. Classic Italian cuisine includes the use of a brick oven containing burning wood. Ovens may be wood-fired, coal-fired, gas, electric, or oil-fired.McGee, 539,784.

Various types of cooktops are used as well. They carry the same variations of fuel types as the ovens mentioned above. Cook-tops are used to heat vessels placed on top of the heat source, such as a sauté pan, sauce pot, frying pan, or pressure cooker. These pieces of equipment can use either a moist or dry cooking method and include methods such as steaming, simmering, boiling, and poaching for moist methods, while the dry methods include sautéing, pan frying, and deep-frying.McGee, 771–91

In addition, many cultures use grills for cooking. A grill operates with a radiant heat source from below, usually covered with a metal grid and sometimes a cover. An open-pit barbecue in the American south is one example along with the American-style outdoor grill fueled by wood, liquid propane, or charcoal along with soaked wood chips for smoking.Davidson, 356. A Mexican style of barbecue is called barbacoa, which involves the cooking of meats such as whole sheep over an open fire. In Argentina, an asado (Spanish for "grilled") is prepared on a grill held over an open pit or fire made upon the ground, on which a whole animal or smaller cuts are grilled.Asado Argentina

{{Clear}}

File:Inside Le Procope.jpg in Paris was founded in 1686.]]

File:Allyn House restaurant menu (March 5, 1859).jpg

{{Main|Restaurant}}

Restaurants employ chefs to prepare the food, and waiters to serve customers at the table.{{cite web|url=https://www.collinsdictionary.com/dictionary/english/restaurant|work=collinsdictionary.com|title=Definition of 'restaurant'|access-date=2018-10-06|archive-date=2018-10-06|archive-url=https://web.archive.org/web/20181006115451/https://www.collinsdictionary.com/dictionary/english/restaurant|url-status=live}} The term restaurant comes from an old term for a restorative meat broth; this broth (or bouillon) was served in elegant outlets in Paris from the mid 18th century.{{cite web|url=https://www.etymonline.com/word/restaurant|work=etymonline.com|title=restaurant (n.)|access-date=2018-10-06|archive-date=2018-10-06|archive-url=https://web.archive.org/web/20181006114647/https://www.etymonline.com/word/restaurant|url-status=live}} These refined "restaurants" were a marked change from the usual basic eateries such as inns and taverns,{{cite web|url=http://digital.library.unlv.edu/collections/menus/history-restaurant|work=digital.library.unlv.edu|title=The History of the Restaurant|access-date=2018-10-06|archive-date=2018-10-06|archive-url=https://web.archive.org/web/20181006154834/http://digital.library.unlv.edu/collections/menus/history-restaurant|url-status=live}} and some had developed from early Parisian cafés, such as Café Procope, by first serving bouillon, then adding other cooked food to their menus.Davidson, 660–61.

Commercial eateries existed during the Roman period, with evidence of 150 "thermopolia", a form of fast food restaurant, found in Pompeii,{{cite news|url=https://www.telegraph.co.uk/history/pompeii/9850077/Pompeii-exhibition-the-food-and-drink-of-the-ancient-Roman-cities.html|archive-url=https://web.archive.org/web/20130327112941/http://www.telegraph.co.uk/history/pompeii/9850077/Pompeii-exhibition-the-food-and-drink-of-the-ancient-Roman-cities.html|url-status=dead|archive-date=27 March 2013|work=telegraph.co.uk|title=Pompeii exhibition: the food and drink of the ancient Roman cities|author=Bee Wilson|date=3 March 2013}} and urban sales of prepared foods may have existed in China during the Song dynasty.{{Cite news|title=A Culinary Legacy from the Song Dynasty|date=11 September 2014|work=Shanghai Daily|id={{ProQuest|}}}}

File:Seawifs global biosphere 2002.png image for the global biosphere]]

File:Food consumption.gif consumption in 1995]]

File:2005food import.png

File:Population density countries 2017 world map, people per sq km.svg by country]] Food systems have complex economic and social value chains that effect many parts of the global economy.

{{Main|Agriculture|Food industry|Genetically modified food}}

File:Ueberladewagen (jha).jpg pulling a chaser bin]]

Most food has always been obtained through agriculture. With increasing concern over both the methods and products of modern industrial agriculture, there has been a growing trend toward sustainable agricultural practices. This approach, partly fueled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods.Mason Major influences on food production include international organizations (e.g. the World Trade Organization and Common Agricultural Policy), national government policy (or law), and war.Messer, 53–91.

Several organisations have begun calling for a new kind of agriculture in which agroecosystems provide food but also support vital ecosystem services so that soil fertility and biodiversity are maintained rather than compromised. According to the International Water Management Institute and UNEP, well-managed agroecosystems not only provide food, fibre and animal products, they also provide services such as flood mitigation, groundwater recharge, erosion control and habitats for plants, birds, fish and other animals.Boelee, E. (Ed) [http://www.iwmi.cgiar.org/topics/ecosystems/ Ecosystems for water and food security] {{webarchive|url=https://web.archive.org/web/20130523025920/http://www.iwmi.cgiar.org/Topics/Ecosystems/|date=23 May 2013}}, 2011, IWMI, UNEP

{{Main|Food manufacture}}

File:Food packages (1).jpg

Packaged foods are manufactured outside the home for purchase. This can be as simple as a butcher preparing meat or as complex as a modern international food industry. Early food processing techniques were limited by available food preservation, packaging, and transportation. This mainly involved salting, curing, curdling, drying, pickling, fermenting, and smoking.Aguilera, 1–3. Food manufacturing arose during the Industrial Revolution in the 19th century.Miguel, 3. This development took advantage of new mass markets and emerging technology, such as milling, preservation, packaging and labeling, and transportation. It brought the advantages of pre-prepared time-saving food to the bulk of ordinary people who did not employ domestic servants.Jango-Cohen

At the start of the 21st century, a two-tier structure has arisen, with a few international food processing giants controlling a wide range of well-known food brands. There also exists a wide array of small local or national food processing companies.Hannaford Advanced technologies have also come to change food manufacturing. Computer-based control systems, sophisticated processing and packaging methods, and logistics and distribution advances can enhance product quality, improve food safety, and reduce costs.

{{see also|Population density}}

The World Bank reported that the European Union was the top food importer in 2005, followed at a distance by the US and Japan. Britain's need for food was especially well-illustrated in World War II. Despite the implementation of food rationing, Britain remained dependent on food imports and the result was a long-term engagement in the Battle of the Atlantic.

Food is traded and marketed on a global basis. The variety and availability of food is no longer restricted by the diversity of locally grown food or the limitations of the local growing season.The Economic Research Service of the USDA Between 1961 and 1999, there was a 400% increase in worldwide food exports.Regmi Some countries are now economically dependent on food exports, which in some cases account for over 80% of all exports.CIA World Factbook

In 1994, over 100 countries became signatories to the Uruguay Round of the General Agreement on Tariffs and Trade in a dramatic increase in trade liberalization. This included an agreement to reduce subsidies paid to farmers, underpinned by the WTO enforcement of agricultural subsidy, tariffs, import quotas, and settlement of trade disputes that cannot be bilaterally resolved.World Trade Organization, The Uruguay Round Where trade barriers are raised on the disputed grounds of public health and safety, the WTO refer the dispute to the Codex Alimentarius Commission, which was founded in 1962 by the United Nations Food and Agriculture Organization and the World Health Organization. Trade liberalization has greatly affected world food trade.Van den Bossche

{{main|Food marketing}}

File:Fredmeyer edit 1.jpg, United States]]

Food marketing brings together the producer and the consumer. The marketing of even a single food product can be a complicated process involving many producers and companies. For example, 56 companies are involved in making one can of chicken noodle soup. These businesses include not only chicken and vegetable processors but also the companies that transport the ingredients and those that print labels and manufacture cans.Smith, 501–03. The food marketing system is the largest direct and indirect non-government employer in the United States.

In the pre-modern era, the sale of surplus food took place once a week when farmers took their wares on market day into the local village marketplace. Here food was sold to grocers for sale in their local shops for purchase by local consumers. With the onset of industrialization and the development of the food processing industry, a wider range of food could be sold and distributed in distant locations. Typically early grocery shops would be counter-based shops, in which purchasers told the shopkeeper what they wanted so that the shopkeeper could get it for them.Benson

In the 20th century, supermarkets were born. Supermarkets brought with them a selfservice approach to shopping using shopping carts and were able to offer quality food at a lower cost through economies of scale and reduced staffing costs. In the latter part of the 20th century, this has been further revolutionized by the development of vast warehouse-sized, out-of-town supermarkets, selling a wide range of food from around the world.Humphery

Unlike food processors, food retailing is a two-tier market in which a small number of very large companies control a large proportion of supermarkets. The supermarket giants wield great purchasing power over farmers and processors, and strong influence over consumers. Nevertheless, less than 10% of consumer spending on food goes to farmers, with larger percentages going to advertising, transportation, and intermediate corporations.Magdoff, Fred (Ed.) "[T]he farmer's share of the food dollar (after paying for input costs) has steadily declined from about 40 percent in 1910 to less than 10 percent in 1990."

Access to food is an economical and a sociological issue. Disadvantaged people typically live further away from providers of healthy food than the middle class. A study of 94 million visits to food retailers showed that Americans travel a median distance of 5.95 km (3.7 miles) each time they buy food.{{Cite journal |last1=Xu |first1=Ran |last2=Huang |first2=Xiao |last3=Zhang |first3=Kai |last4=Lyu |first4=Weixuan |last5=Ghosh |first5=Debarchana |last6=Li |first6=Zhenlong |last7=Chen |first7=Xiang |date=2023-11-13 |title=Integrating human activity into food environments can better predict cardiometabolic diseases in the United States |journal=Nature Communications |language=en |volume=14 |issue=1 |pages=7326 |doi=10.1038/s41467-023-42667-8 |issn=2041-1723 |pmc=10643374 |pmid=37957191|bibcode=2023NatCo..14.7326X }}

{{Excerpt|Food prices}}

File:GrainProducts.jpg, rice and pasta]]

{{Excerpt|Food speculation}}

File:USDA MyPlate green.svg replaced MyPyramid as the USDA nutrition guide.]]

Because of its centrality to human life, problems related to access, quality and production of food effect every aspect of human life.

Between the extremes of optimal health and death from starvation or malnutrition, there is an array of disease states that can be caused or alleviated by changes in diet. Deficiencies, excesses, and imbalances in diet can produce negative impacts on health, which may lead to various health problems such as scurvy, obesity, or osteoporosis, diabetes, cardiovascular diseases as well as psychological and behavioral problems. The science of nutrition attempts to understand how and why specific dietary aspects influence health.

Nutrients in food are grouped into several categories. Macronutrients are fat, protein, and carbohydrates. Micronutrients are the minerals and vitamins. Additionally, food contains water and dietary fiber.

As previously discussed, the body is designed by natural selection to enjoy sweet and fattening foods for evolutionary diets, ideal for hunters and gatherers. Thus, sweet and fattening foods in nature are typically rare and are very pleasurable to eat. In modern times these foods are easily available to consumers, which promotes obesity in adults and children alike.

Food deprivation leads to malnutrition and ultimately starvation. This is often connected with famine, which involves the absence of food in entire communities. This can have a devastating and widespread effect on human health and mortality. Rationing is sometimes used to distribute food in times of shortage, most notably during times of war.

Starvation is a significant international problem. Approximately 815 million people are undernourished, and over 16,000 children die per day from hunger-related causes.World Health Organization Food deprivation is regarded as a deficit need in Maslow's hierarchy of needs and is measured using famine scales.Howe, 353–72

{{Excerpt|food waste}}

{{Excerpt|Food policy}}

Some countries list a legal definition of food, often referring them with the word foodstuff. These countries list food as any item that is to be processed, partially processed, or unprocessed for consumption. The listing of items included as food includes any substance intended to be, or reasonably expected to be, ingested by humans. In addition to these foodstuffs, drink, chewing gum, water, or other items processed into said food items are part of the legal definition of food. Items not included in the legal definition of food include animal feed, live animals (unless being prepared for sale in a market), plants before harvesting, medicinal products, cosmetics, tobacco and tobacco products, narcotic or psychotropic substances, and residues and contaminants.United Kingdom Office of Public Sector Information

{{Excerpt|Right to food}}

{{Excerpt|Food security}}

{{main|Food aid}}

Food aid can benefit people suffering from a shortage of food. It can be used to improve peoples' lives in the short term, so that a society can increase its standard of living to the point that food aid is no longer required.World Food Programme Conversely, badly managed food aid can create problems by disrupting local markets, depressing crop prices, and discouraging food production. Sometimes a cycle of food aid dependence can develop.Shah Its provision, or threatened withdrawal, is sometimes used as a political tool to influence the policies of the destination country, a strategy known as food politics. Sometimes, food aid provisions will require certain types of food be purchased from certain sellers, and food aid can be misused to enhance the markets of donor countries.Kripke International efforts to distribute food to the neediest countries are often coordinated by the World Food Programme.United Nations World Food program

{{Main|Food safety}}

File:SalmonellaNIAID.jpg bacteria is a common cause of foodborne illness, particularly in undercooked chicken and chicken eggs.]]

Foodborne illness, commonly called "food poisoning", is caused by bacteria, toxins, viruses, parasites, and prions. Roughly 7 million people die of food poisoning each year, with about 10 times as many suffering from a non-fatal version.National Institute of Health, MedlinePlus Medical Encyclopedia The two most common factors leading to cases of bacterial foodborne illness are cross-contamination of ready-to-eat food from other uncooked foods and improper temperature control. Less commonly, acute adverse reactions can also occur if chemical contamination of food occurs, for example from improper storage, or use of non-food grade soaps and disinfectants. Food can also be adulterated by a very wide range of articles (known as "foreign bodies") during farming, manufacture, cooking, packaging, distribution, or sale. These foreign bodies can include pests or their droppings, hairs, cigarette butts, wood chips, and all manner of other contaminants. Certain types of food can become contaminated if stored or presented in an unsafe container, such as a ceramic pot with lead-based glaze.

Food poisoning has been recognized as a disease since as early as Hippocrates.Hippocrates, On Acute Diseases. The sale of rancid, contaminated, or adulterated food was commonplace until the introduction of hygiene, refrigeration, and vermin controls in the 19th century. Discovery of techniques for killing bacteria using heat, and other microbiological studies by scientists such as Louis Pasteur, contributed to the modern sanitation standards that are ubiquitous in developed nations today. This was further underpinned by the work of Justus von Liebig, which led to the development of modern food storage and food preservation methods.Magner, 243–498 In more recent years, a greater understanding of the causes of food-borne illnesses has led to the development of more systematic approaches such as the Hazard Analysis and Critical Control Points (HACCP), which can identify and eliminate many risks.USDA

Recommended measures for ensuring food safety include maintaining a clean preparation area with foods of different types kept separate, ensuring an adequate cooking temperature, and refrigerating foods promptly after cooking.{{cite web|url=http://www.foodsafety.gov/keep/basics/index.html|title=Check Your Steps|access-date=29 May 2015|url-status=live|archive-url=https://web.archive.org/web/20150521002552/http://www.foodsafety.gov/keep/basics/index.html|archive-date=21 May 2015}}

Foods that spoil easily, such as meats, dairy, and seafood, must be prepared a certain way to avoid contaminating the people for whom they are prepared. As such, the rule of thumb is that cold foods (such as dairy products) should be kept cold and hot foods (such as soup) should be kept hot until storage. Cold meats, such as chicken, that are to be cooked should not be placed at room temperature for thawing, at the risk of dangerous bacterial growth, such as Salmonella or E. coli.{{cite web|url=http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp|archive-url=https://web.archive.org/web/20040519004032/http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp|archive-date=19 May 2004|title=Fact sheets – Poultry Preparation – Focus on Chicken}}

{{Main|Food allergy}}

Some people have allergies or sensitivities to foods that are not problematic to most people. This occurs when a person's immune system mistakes a certain food protein for a harmful foreign agent and attacks it. About 2% of adults and 8% of children have a food allergy.National Institute of Health The amount of the food substance required to provoke a reaction in a particularly susceptible individual can be quite small. In some instances, traces of food in the air, too minute to be perceived through smell, have been known to provoke lethal reactions in extremely sensitive individuals. Common food allergens are gluten, corn, shellfish (mollusks), peanuts, and soy. Allergens frequently produce symptoms such as diarrhea, rashes, bloating, vomiting, and regurgitation. The digestive complaints usually develop within half an hour of ingesting the allergen.

Rarely, food allergies can lead to a medical emergency, such as anaphylactic shock, hypotension (low blood pressure), and loss of consciousness. An allergen associated with this type of reaction is peanut, although latex products can induce similar reactions. Initial treatment is with epinephrine (adrenaline), often carried by known patients in the form of an Epi-pen or Twinject.[http://www.epipen.com/epipen_main.aspx About Epipen], Epipen.com {{webarchive |url=https://web.archive.org/web/20100106164129/http://www.epipen.com/epipen_main.aspx |date=6 January 2010 }}[http://www.twinject.com/ About Twinject] {{Webarchive|url=https://web.archive.org/web/20090107013051/http://twinject.com/ |date=2009-01-07 }}, Twinject.com

Human diet was estimated to cause perhaps around 35% of cancers in a human epidemiological analysis by Richard Doll and Richard Peto in 1981.{{Cite journal | last1 = Doll | first1 = R. | last2 = Peto | first2 = R. | title = The causes of cancer: Quantitative estimates of avoidable risks of cancer in the United States today | journal = Journal of the National Cancer Institute | volume = 66 | issue = 6 | pages = 1191–1308 | year = 1981 | pmid = 7017215 | doi=10.1093/jnci/66.6.1192}} These cancers may be caused by carcinogens that are present in food naturally or as contaminants. Food contaminated with fungal growth may contain mycotoxins such as aflatoxins which may be found in contaminated corn and peanuts. Other carcinogens identified in food include heterocyclic amines generated in meat when cooked at high temperature, polyaromatic hydrocarbons in charred meat and smoked fish, and nitrosamines generated from nitrites used as food preservatives in cured meat such as bacon.

Anticarcinogens that may help prevent cancer can also be found in many foods especially fruit and vegetables. Antioxidants are important groups of compounds that may help remove potentially harmful chemicals. It is however often difficult to identify the specific components in diet that serve to increase or decrease cancer risk since many foods, such as beef steak and broccoli, contain low concentrations of both carcinogens and anticarcinogens.{{cite book |title=Carcinogens and Anticarcinogens in the Human Diet |url=https://archive.org/details/carcinogensantic0000nati |url-access=registration |publisher=National Academy Press |year=1996 |isbn=978-0-309-05391-4 }}

There are many international certifications in the cooking field, such as Monde Selection, A.A. Certification, iTQi. They use high-quality evaluation methods to make the food safer.

[[File:FAO kcal his.png|thumb|upright=1.35|Changes of food supply (by energy)FAO [http://faostat3.fao.org/faostat-gateway/go/to/download/FB/FB/E FAOSTAT] {{webarchive|url=https://web.archive.org/web/20131202235055/http://faostat3.fao.org/faostat-gateway/go/to/download/FB/FB/E |date=2 December 2013 }}These are supplied energy, intake energy are about 60-80% of supply.
Other area (Yr 2010)FAO [http://www.fao.org/docrep/004/x3936e/x3936e03.htm Food Security] {{webarchive|url=https://web.archive.org/web/20131031073459/http://www.fao.org/docrep/004/x3936e/x3936e03.htm |date=31 October 2013 }}

• Africa, sub-Sahara – 2170 kcal/capita/day
• N.E. and N. Africa – 3120 kcal/capita/day
• South Asia – 2450 kcal/capita/day
• East Asia – 3040 kcal/capita/day
• Latin America / Caribbean – 2950 kcal/capita/day
• Developed countries - 3470 kcal/capita/day]]

{{Main|Diet (nutrition)}}

Many cultures hold some food preferences and some food taboos. Dietary choices can also define cultures and play a role in religion. For example, only kosher foods are permitted by Judaism, halal foods by Islam, and in Hinduism beef is restricted.Simoons In addition, the dietary choices of different countries or regions have different characteristics. This is highly related to a culture's cuisine.

{{Main|Micronutrient_deficiency#Prevalence|Avitaminosis}}

Dietary habits play a significant role in the health and mortality of all humans. Imbalances between the consumed fuels and expended energy results in either starvation or excessive reserves of adipose tissue, known as body fat.Nicklas Poor intake of various vitamins and minerals can lead to diseases that can have far-reaching effects on health. For instance, 30% of the world's population either has, or is at risk for developing, iodine deficiency.Merson, 245 It is estimated that at least 3 million children are blind due to vitamin A deficiency.Merson, 231. Vitamin C deficiency results in scurvy.Merson, 464. Calcium, vitamin D, and phosphorus are inter-related; the consumption of each may affect the absorption of the others. Kwashiorkor and marasmus are childhood disorders caused by lack of dietary protein.Merson, 224.

Many individuals limit what foods they eat for reasons of morality or other habits. For instance, vegetarians choose to forgo food from animal sources to varying degrees due to concerns about animal welfare and negative impacts on humans due to environmental impacts of animal agriculture among other reasons. Others choose a healthier diet, avoiding sugars or animal fats and increasing consumption of dietary fiber and antioxidants like various polyphenols.Carpenter Obesity, a serious problem in the world,{{cite web |title=World Obesity Atlas 2023 |url=https://www.worldobesity.org/resources/resource-library/world-obesity-atlas-2023 |website=World Obesity Federation |access-date=30 December 2024 |language=en}}{{cite web |title=One in eight people are now living with obesity |url=https://www.who.int/news/item/01-03-2024-one-in-eight-people-are-now-living-with-obesity |website=www.who.int |access-date=30 December 2024 |language=en}}{{cite journal |last1=Phelps |first1=Nowell H. |last2=Singleton |first2=Rosie K. |last3=Zhou |first3=Bin |display-authors=et al. |title=Worldwide trends in underweight and obesity from 1990 to 2022: a pooled analysis of 3663 population-representative studies with 222 million children, adolescents, and adults |journal=The Lancet |date=16 March 2024 |volume=403 |issue=10431 |pages=1027–1050 |doi=10.1016/S0140-6736(23)02750-2 |pmid=38432237 |language=English |issn=0140-6736|hdl=10316/113842 |hdl-access=free |pmc=7615769 }} leads to higher chances of developing heart disease, diabetes, cancer and many other diseases.Merson, 266–68. More recently, dietary habits have been influenced by the concerns that some people have about possible impacts on health or the environment from genetically modified food.Parekh, 187–206. Further concerns about the impact of industrial farming on animal welfare, human health, and the environment are also affecting contemporary human dietary habits. This has in part led to the emergence of movements with a preference for organic and local food.Schor There is increasing interest and research about optimizing diets for life extension and improved healthspans.{{cite journal |last1=Park |first1=So-Hyun |last2=Lee |first2=Da-Hye |last3=Lee |first3=Dae-Hee |last4=Jung |first4=Chang Hwa |title=Scientific evidence of foods that improve the lifespan and healthspan of different organisms |journal=Nutrition Research Reviews |date=June 2024 |volume=37 |issue=1 |pages=169–178 |doi=10.1017/S0954422423000136 |pmid=37469212 |language=en |issn=0954-4224|doi-access=free }}{{cite journal |last1=Fadnes |first1=Lars T. |last2=Økland |first2=Jan-Magnus |last3=Haaland |first3=Øystein A. |last4=Johansson |first4=Kjell Arne |title=Estimating impact of food choices on life expectancy: A modeling study |journal=PLOS Medicine |date=8 February 2022 |volume=19 |issue=2 |pages=e1003889 |doi=10.1371/journal.pmed.1003889 |doi-access=free |language=en |issn=1549-1676|hdl=11250/3039666 |hdl-access=free |pmc=8824353 }}{{cite journal |last1=Longo |first1=Valter D. |last2=Anderson |first2=Rozalyn M. |title=Nutrition, longevity and disease: From molecular mechanisms to interventions |journal=Cell |date=28 April 2022 |volume=185 |issue=9 |pages=1455–1470 |doi=10.1016/j.cell.2022.04.002 |pmid=35487190 |pmc=9089818 |language=English |issn=0092-8674}}{{cite journal |last1=Dominguez |first1=Ligia J. |last2=Di Bella |first2=Giovanna |last3=Veronese |first3=Nicola |last4=Barbagallo |first4=Mario |title=Impact of Mediterranean Diet on Chronic Non-Communicable Diseases and Longevity |journal=Nutrients |date=June 2021 |volume=13 |issue=6 |pages=2028 |doi=10.3390/nu13062028 |doi-access=free |pmid=34204683 |language=en |issn=2072-6643|hdl=10447/516771 |hdl-access=free |pmc=8231595 }}

{{Main|Timeline of food|Food history|Culinary arts#History}}

{{stack|{{Portal|Food|Drink|Agriculture and Agronomy}}}}

{{Div col|colwidth=22em}}

• Bulk foods
• Beverages
• Food and Bioprocess Technology
• Food engineering
• Food, Inc., a 2009 documentary
• Food science
• Future food technology
• Industrial crop
• List of foods
• Lists of prepared foods
• Optimal foraging theory
• Outline of cooking
• Outline of nutrition
• Right to food by country

{{div col end}}

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| year = 2012b

| url = http://treaties.un.org/Pages/ViewDetails.aspx?src=TREATY&mtdsg_no=IV-3-a&chapter=4&lang=en

| publisher = United Nations

| archive-url = https://web.archive.org/web/20120718111116/http://treaties.un.org/Pages/ViewDetails.aspx?src=TREATY&mtdsg_no=IV-3-a&chapter=4&lang=en

| url-status = live

| archive-date = 18 July 2012

}}.

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| url-status = dead

| archive-date = 18 January 2012

}}.

{{refend}}

• Collingham, E.M. (2011). The Taste of War: World War Two and the Battle for Food
• Katz, Solomon (2003). The Encyclopedia of Food and Culture, Scribner
• Nestle, Marion (2007). Food Politics: How the Food Industry Influences Nutrition and Health, University Presses of California, revised and expanded edition, {{ISBN|0-520-25403-1}}
• Mobbs, Michael (2012). Sustainable Food Sydney: NewSouth Publishing, {{ISBN|978-1-920705-54-1}}
• {{cite book |last1=Simmonds |first1=Peter Lund |title=The dainties and delicacies of different nations obtained from the animal kingdom |date=1859 |publisher=Richard Bentley |location=London |url=https://www.gutenberg.org/ebooks/71509}}
• [https://www.youtube.com/watch?v=VQsC7e2qAcY The Future of Food] (2015). A panel discussion at the 2015 Digital Life Design (DLD) Annual Conference. "How can we grow and enjoy food, closer to home, further into the future? MIT Media Lab's Kevin Slavin hosts a conversation with food artist, educator, and entrepreneur Emilie Baltz, professor Caleb Harper from MIT Media Lab's CityFarm project, the Barbarian Group's Benjamin Palmer, and Andras Forgacs, the co-founder and CEO of Modern Meadow, who is growing 'victimless' meat in a lab. The discussion addresses issues of sustainable urban farming, ecosystems, technology, food supply chains and their broad environmental and humanitarian implications, and how these changes in food production may change what people may find delicious ... and the other way around." Posted on the official YouTube Channel of DLD

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• {{Wiktionary-inline}}
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• {{Wikisource-inline|Special:Search/Food|Food}}
• [http://www.foodtimeline.org/ Food Timeline]
• [http://wikibooks.org/wiki/Cookbook Wikibooks Cookbook]
• [http://www.bbc.co.uk/programmes/p00547n1 Food], BBC Radio 4 discussion with Rebecca Spang, Ivan Day and Felipe Fernandez-Armesto (In Our Time, 27 December 2001)

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