While many foods can be eaten raw, many also undergo some form of preparation for reasons of safety, palatability, texture, or flavor. 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.
The application of scientific knowledge to cooking and gastronomy has become known as molecular gastronomy. This is a subdiscipline of food science. Important contributions have been made by scientists, chefs and authors such as Herve This (chemist), Nicholas Kurti (physicist), Peter Barham (physicist), Harold McGee (author), Shirley Corriher (biochemist, author), Heston Blumenthal (chef), Ferran Adria (chef), Robert Wolke (chemist, author) and Pierre Gagnaire (chef).
The ideal temperature for serving a particular wine is a matter of debate by wine enthusiasts and sommeliers, but some broad guidelines have emerged that will generally enhance the experience of tasting certain common wines. A white wine should foster a sense of coolness, achieved by serving at "cellar temperature" (13 °C (55 °F)). Light red wines drunk young should also be brought to the table at this temperature, where they will quickly rise a few degrees. Red wines are generally perceived best when served chambré ("at room temperature"). However, this does not mean the temperature of the dining room—often around 21 °C (70 °F)—but rather the coolest room in the house and, therefore, always slightly cooler than the dining room itself. Pinot noir should be brought to the table for serving at 16 °C (61 °F) and will reach its full bouquet at 18 °C (64 °F). Cabernet Sauvignon, zinfandel, and Rhone varieties should be served at 18 °C (64 °F) and allowed to warm on the table to 21 °C (70 °F) for best aroma.
Wine is a popular and important drink that accompanies and enhances a wide range of cuisines, from the simple and traditional stews to the most sophisticated and complex haute cuisines. Wine is often served with dinner. Sweet dessert wines may be served with the dessert course. In fine restaurants in Western countries, wine typically accompanies dinner. At a restaurant, patrons are helped to make good food-wine pairings by the restaurant's sommelier or wine waiter. Individuals dining at home may use wine guides to help make food–wine pairings. Wine is also drunk without the accompaniment of a meal in wine bars or with a selection of cheeses (at a wine and cheese party).
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 include 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 prior to harvesting, medicinal products, cosmetics, tobacco and tobacco products, narcotic or psychotropic substances, and residues and contaminants.
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.
Utah has two specialty wine stores (store #35 and store #41) located in Salt Lake City. These stores carry limited availability ("L" status) wines, spirits, and beers. These are usually items of limited production and availability from suppliers and are not available continually throughout the year. The selection changes monthly in contrast to the spirit, wine and beer selection in our other state stores and package agencies. You can reference these items on our posted price list designated by status "L" (currently available items) and status "U" (currently unavailable). You may contact the store directly about any specific item since the staff is quite knowledgeable.
Peasant foods have been described as being the diet of peasants, that is, tenant or poorer farmers and their farm workers, and by extension, of other cash-poor people. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. Characteristic recipes often consist of hearty one-dish meals, in which chunks of meat and various vegetables are eaten in a savory broth, with bread or other staple food. Sausages are also amenable to varied readily available ingredients, and they themselves tend to contain offal and grains.
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 has 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 in accordance to 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.
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.
The interaction of heat and carbohydrate is complex. Long-chain sugars such as starch tend to break down into simpler sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelization starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique.
A rosé wine incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale orange to a vivid near-purple, depending on the varietals used and wine-making techniques. There are three primary ways to produce rosé wine: skin contact (allowing dark grape skins to stain the wort), saignée (removing juice from the must early in fermentation and continuing fermentation of the juice separately), and blending (uncommon and discouraged in most wine growing regions). Rosé wines can be made still, semi-sparkling, or sparkling, with a wide range of sweetness levels from dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from a wide variety of grapes all over the world.
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.
Cooking often involves water, frequently present in other liquids, which is both added in order to immerse the substances being cooked (typically water, stock or wine), and released from the foods themselves. A favorite method of adding flavor to dishes is to save the liquid for use in other recipes. Liquids are so important to cooking that the name of the cooking method used is often based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients – this is a critical component of both stewing and sauce making.
There are very many methods of cooking, most of which have been known since antiquity. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation is microwaving. Various methods use differing levels of heat and moisture and vary in cooking time. The method chosen greatly affects the end result because some foods are more appropriate to some methods than others. Some major hot cooking techniques include:
Other drinks called "wine", such as barley wine and rice wine (e.g. sake), are made from starch-based materials and resemble beer more than traditional wine, while ginger wine is fortified with brandy. In these latter cases, the term "wine" refers to the similarity in alcohol content rather than to the production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.
^ Smith-Spangler, C; Brandeau, ML; Hunter, GE; Bavinger, JC; Pearson, M; Eschbach, PJ; Sundaram, V; Liu, H; Schirmer, P; Stave, C; Olkin, I; Bravata, DM (September 4, 2012). "Are organic foods safer or healthier than conventional alternatives?: a systematic review". Annals of Internal Medicine. 157 (5): 348–66. doi:10.7326/0003-4819-157-5-201209040-00007. PMID 22944875.
Fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolved such that the fruits of the former are an attractive food source to the latter, because animals that eat the fruits may excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables. (For more information, see list of fruits.)