Food Foods Cuisine

What is Food? A Definition

Food is any substance consumed to provide nutritional support for an organism's body. It is produced by plants, animals, or fungi and contains essential nutrients like carbohydrates, fats, proteins, vitamins, and minerals. The food is ingested and assimilated by the body's cells to produce energy, maintain life, and stimulate growth. This article provides a categorically organized list of foods.

Categorical Organization of Foods

Due to the vast number of foods globally, this article focuses on a categorical organization. The categories are based on the main subcategories within the "Foods" category page on Wikipedia. Each category includes information on main topics and links to list articles for more detailed exploration of specific food types.

Basic Foods: The Foundation of Our Food

This section delves into the fundamental food groups that form the basis of many dishes and cuisines. We explore the diverse world of baked goods, cereals, and dairy products.

• Baked goods: Covers bread making, including different types of bread and baking techniques. Many recipes are available.
• Cereals: Explains the importance of cereals as staple foods and their use in various food preparations.
• Dairy products: Discusses the role of dairy in our diets, with a focus on milk, cheese, and yogurt. Several regional variations are mentioned.

Edible Plants: Vegetables, Fruits, and More

This section covers the vast array of edible plants, focusing on fruits, tubers, and vegetables. It includes information on their nutritional value and culinary uses within different cuisines. The section features many examples of ingredients and dishes.

• Fruits: Details various types of fruits and their culinary applications.
• Tubers: Explores edible tubers like potatoes and yams.
• Vegetables: Discusses the diverse range of vegetables and their use in various cuisines and dishes.

Edible Fungi and Nuts & Seeds: Expanding the Food Landscape

This section expands our understanding of food by exploring edible fungi and the significant role of nuts and seeds in human diets. It also highlights various cooking methods used for these food types.

• Edible fungi: Explains what constitutes edible fungi and their culinary importance.
• Edible nuts and seeds: Describes the botanical and culinary classifications of nuts and seeds.

Legumes and Meat: Protein Sources in Food

This part examines legumes and meat as essential sources of protein in our diets. It explores the nutritional value and culinary applications of various legumes, while also covering the wide variety of meat consumed globally.

• Legumes: Highlights the importance of legumes in agriculture and cuisine.
• Meat: Explores the history and cultural significance of meat consumption, listing many different types of meat consumed worldwide.

Eggs and Seafood: Further Food Exploration

This section discusses the nutritional aspects and diverse culinary uses of eggs and seafood, illustrating their significance as valuable food sources globally. Specific dishes featuring eggs and seafood are noted.

• Eggs: Discusses the different types of eggs used in food and provides examples of recipes.
• Seafood: Explains the various types of seafood, their preparation, and regional differences in cuisine.

Prepared Foods: Transforming Basic Food Ingredients into Dishes

This section delves into prepared foods, exploring categories such as appetizers, condiments, confectionery, convenience foods, desserts, dips, pastes, spreads, dumplings, fast food, fermented foods, halal food, kosher food, noodles, pies, salads, sandwiches, sauces, snack foods, soups, and stews. It covers many variations and recipes across cuisines.

• Numerous subcategories are listed, each with examples and links to further information.

Staple Foods: Cornerstones of Global Diets

This section defines staple foods and discusses their importance in different cultures and regions. It mentions key staple crops like rice, maize, and wheat and their contributions to global food security. Specific regional staple foods and their culinary applications are examined.

See Also and References

This section includes links to related Wikipedia articles, providing more comprehensive information on various aspects of food and cooking.