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 shop-keeper what they wanted, so that the shop-keeper could get it for them.
The Mayo Clinic Diet is a long-term weight management program created by a team of weight-loss experts at Mayo Clinic. The Mayo Clinic Diet is designed to help you reshape your lifestyle by adopting healthy new habits and breaking unhealthy old ones. The goal is to make simple, pleasurable changes that will result in a healthy weight that you can maintain for the rest of your life.
The term "cooking" encompasses a vast range of methods, tools, and combinations of ingredients to improve the flavor or digestibility of food. Cooking technique, known as culinary art, generally requires the selection, measurement, and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cook. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural, and religious considerations that affect it.
Wine contains ethyl alcohol, the same chemical that is present in beer and distilled spirits and as such, wine consumption has short-term psychological and physiological effects on the user. Different concentrations of alcohol in the human body have different effects on a person. The effects of alcohol depend on the amount an individual has drunk, the percentage of alcohol in the wine and the timespan that the consumption took place, the amount of food eaten and whether an individual has taken other prescription, over-the-counter or street drugs, among other factors. Drinking enough to cause a blood alcohol concentration (BAC) of 0.03%-0.12% typically causes an overall improvement in mood and possible euphoria, increased self-confidence and sociability, decreased anxiety, a flushed, red appearance in the face and impaired judgment and fine muscle coordination. A BAC of 0.09% to 0.25% causes lethargy, sedation, balance problems and blurred vision. A BAC from 0.18% to 0.30% causes profound confusion, impaired speech (e.g. slurred speech), staggering, dizziness and vomiting. A BAC from 0.25% to 0.40% causes stupor, unconsciousness, anterograde amnesia, vomiting, and death may occur due to inhalation of vomit (pulmonary aspiration) while unconscious and respiratory depression (potentially life-threatening). A BAC from 0.35% to 0.80% causes a coma (unconsciousness), life-threatening respiratory depression and possibly fatal alcohol poisoning. As with all alcoholic drinks, drinking while driving, operating an aircraft or heavy machinery increases the risk of an accident; many countries have penalties against drunk driving.
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Live food is commonly used as feed for a variety of species of exotic pets and zoo animals, ranging from alligators to various snakes, frogs and lizards, but also including other, non-reptile, non-amphibian carnivores and omnivores (for instance, skunks, which are omnivorous mammals, can be technically be fed a limited amount of live food, though this is not known to be a common practice). Common live food ranges from crickets (used as an inexpensive form of feed for carnivorous and omnivorous reptiles such as bearded dragons and commonly available in pet stores for this reason), waxworms, mealworms and to a lesser extent cockroaches and locusts, to small birds and mammals such as mice or chickens.
The ancient Romans planted vineyards near garrison towns so wine could be produced locally rather than shipped over long distances. Some of these areas are now world-renowned for wine production. The Romans discovered that burning sulfur candles inside empty wine vessels kept them fresh and free from a vinegar smell. In medieval Europe, the Roman Catholic Church supported wine because the clergy required it for the Mass. Monks in France made wine for years, aging it in caves. An old English recipe that survived in various forms until the 19th century calls for refining white wine from bastard—bad or tainted bastardo wine.
In recent years, space food has been used by various nations engaging on space programs as a way to share and show off their cultural identity and facilitate intercultural communication. Although astronauts consume a wide variety of foods and beverages in space, the initial idea from The Man in Space Committee of the Space Science Board in 1963 was to supply astronauts with a formula diet that would supply all the needed vitamins and nutrients.
Prison food is the term for meals served to prisoners while incarcerated in correctional institutions. While some prisons prepare their own food, many use staff from on-site catering companies. Many prisons today support the requirements of specific religions, as well as vegetarianism. It is said that prison food of many developed countries is adequate to maintain health and dieting.[unreliable source?]
The earliest archaeological and archaeobotanical evidence for grape wine and viniculture, dating to 6000–5800 BC was found on the territory of modern Georgia. Both archaeological and genetic evidence suggest that the earliest production of wine elsewhere was relatively later, likely having taken place in the Southern Caucasus (which encompasses Armenia, Georgia and Azerbaijan), or the West Asian region between Eastern Turkey, and northern Iran.
^ Fraga, Helder; Malheiro, Aureliano C.; Moutinho-Pereira, José; Cardoso, Rita M.; Soares, Pedro M. M.; Cancela, Javier J.; Pinto, Joaquim G.; Santos, João A.; et al. (24 September 2014). "Integrated Analysis of Climate, Soil, Topography and Vegetative Growth in Iberian Viticultural Regions". PLoS ONE. 9 (9): e108078. doi:10.1371/journal.pone.0108078. PMC 4176712. PMID 25251495.
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 flavor, although to eat 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 flavor, its significance is that the body needs and maintains a delicate electrolyte balance, which is the kidney's function. Salt may be iodized, meaning iodine has been added to it, a necessary nutrient that promotes thyroid function. 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.
In a human epidemiological analysis by Richard Doll and Richard Peto in 1981, diet was estimated to cause a large percentage of cancers. Studies suggest that around 32% of cancer deaths may be avoidable by changes to the diet. Some of these cancers may be caused by carcinogens in food generated during the cooking process, although it is often difficult to identify the specific components in diet that serve to increase cancer risk. Many foods, such as beef steak and broccoli, contain low concentrations of both carcinogens and anticarcinogens.
Most wines are sold in glass bottles and sealed with corks (50% of which come from Portugal). An increasing number of wine producers have been using alternative closures such as screwcaps and synthetic plastic "corks". Although alternative closures are less expensive and prevent cork taint, they have been blamed for such problems as excessive reduction.
Generally regarded as the most pleasant taste, sweetness is almost always caused by a type of simple sugar such as glucose or fructose, or disaccharides such as sucrose, a molecule combining glucose and fructose. Complex carbohydrates are long chains and thus do not have the sweet taste. Artificial sweeteners such as sucralose are used to mimic the sugar molecule, creating the sensation of sweet, without the calories. Other types of sugar include raw sugar, which is known for its amber color, as it is unprocessed. As sugar is vital for energy and survival, the taste of sugar is pleasant.
Population studies exhibit a J-curve correlation between wine consumption and rates of heart disease: heavy drinkers have an elevated rate, while people who drink small amount (up to 20 g of alcohol per day, approximately 200 ml (7 imp fl oz; 7 US fl oz) of 12.7% ABV wine) have a lower rate than non-drinkers. Studies have also found that moderate consumption of other alcoholic drinks is correlated with decreased mortality from cardiovascular causes, although the association is stronger for wine. Additionally, some studies have found a greater correlation of health benefits with red than white wine, though other studies have found no difference. Red wine contains more polyphenols than white wine, and these could be protective against cardiovascular disease.
Alcoholism is a broad term for any drinking of alcohol that results in problems. It was previously divided into two types: alcohol abuse and alcohol dependence. In a medical context, alcoholism is said to exist when two or more of the following conditions is present: a person drinks large amounts over a long time period, has difficulty cutting down, acquiring and drinking alcohol takes up a great deal of time, alcohol is strongly desired, usage results in not fulfilling responsibilities, usage results in social problems, usage results in health problems, usage results in risky situations, withdrawal occurs when stopping, and alcohol tolerance has occurred with use. Alcoholism reduces a person's life expectancy by around ten years and alcohol use is the third leading cause of early death in the United States. No professional medical association recommends that people who are nondrinkers should start drinking wine.
Food products produced by animals include milk produced by mammary glands, which in many cultures is drunk or processed into dairy products (cheese, butter, etc.). In addition, birds and other animals lay eggs, which are often eaten, and bees produce honey, a reduced nectar from flowers, which is a popular sweetener in many cultures. Some cultures consume blood, sometimes in the form of blood sausage, as a thickener for sauces, or in a cured, salted form for times of food scarcity, and others use blood in stews such as jugged hare.