Portal:Food

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The Culinary Institute of America at Greystone is a branch campus of the private culinary college the Culinary Institute of America. The Greystone campus, located on State Route 29/128 in St. Helena, California, offers associate degrees and two certificate programs in culinary arts and baking and pastry arts. The CIA at Greystone and the Culinary Institute of America at Copia make up the school's California branch.

The campus' primary facility is a 117,000-square-foot (10,900 m²) stone building, known as Greystone Cellars and built for William Bowers Bourn II as a cooperative wine cellar in 1889. Hamden McIntyre designed the gravity flow winery along with other wineries of the decade. The building changed ownership several times, and was notably owned by the Christian Brothers as a winery from 1945 to 1989. It was used as a winery until its sale to the school in 1993, and was added to the National Register of Historic Places in 1978. (Full article...)

Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite.

Meat preservation in general (of meat from livestock, game, and poultry) comprises the set of all treatment processes for preserving the properties, taste, texture, and color of raw, partially cooked, or cooked meats while keeping them edible and safe to consume. Curing has been the dominant method of meat preservation for thousands of years, although modern developments like refrigeration and synthetic preservatives have begun to complement and supplant it. (Full article...)

Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.

Dishes range from the very simple meal of fried salted fish and rice to curries, paellas, and cozidos of Iberian origin made for fiestas. Popular dishes include lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (vinegar and soy sauce-based stew), kaldereta (meat stewed in tomato sauce and liver paste), mechado (larded beef in soy and tomato sauce), pochero (beef and bananas in tomato sauce), afritada (chicken or beef and vegetables simmered in tomato sauce), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, bitter melon, and tomato stew flavored with shrimp paste), sinigang (meat or seafood with vegetables in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). (Full article...)

Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is by tradition an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), but is now often produced by the addition of molasses to refined white sugar (commercial brown sugar). (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...)

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Borscht (English: /ˈbɔːrʃt/ ^ⓘ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.

Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which—as well as beetroots—usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup. (Full article...)

Henri Nestlé
B. 10 August 1814 – d. 7 July 1890

Henri Nestlé (French pronunciation: [ɑ̃ʁi nɛsle]; born Heinrich Nestle, German: [ˈhaɪnrɪç ˈnɛstlə]; 10 August 1814 – 7 July 1890) was a German-Swiss confectioner and the founder of Nestlé, the world's largest food and beverage company. (Full article...)

• ... that agronomist Simon Groot was awarded the 2019 World Food Prize for "benefiting hundreds of millions of consumers with greater access to nutritious vegetables"?
• ... that Ice Spice is Princess Diana?
• ... that not all military rations are food?
• ... that the fork-tailed drongo gives genuine alarm calls but will sometimes lie to steal food from other animals?
• ... that the operators of a Wisconsin radio station received unsolicited checks and food deliveries?
• ... that Juan José Cabezudo was an openly gay chef and street-food seller in 19th-century Lima?

... that when former President of Iraq Saddam Hussein was captured by American forces in 2003, several Bounty bars (accompanied only by hot dogs and 7 Up) were found in the refrigerator of the farm house in which he was hiding?

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