Portal:Food

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Pike Place Fish Market is an open-air fish market at Pike Place Market in Seattle, Washington, United States, located at the corner of Pike Street and Pike Place. Founded in 1930, it is known for its tradition of fishmongers throwing the fish purchased by customers prior to wrapping it. The fish market was near to bankruptcy in 1986, but after the introduction of new practices such as the fish throwing, games, and customer performances, it received significant exposure in national media and on television shows. Pike Place Fish Market is today a world-famous tourist destination, attracting up to 10,000 daily visitors. (Full article...)

Biltong is a form of air-dried, cured meat which originated in South Africa, and from there spread to other Southern African countries -- (Zimbabwe, Malawi, Namibia, Botswana, Lesotho, Eswatini, and Zambia). Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary being either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. Biltong is air-dried, which gives it a unique texture and flavor, whereas jerky is heated to at least 71 °C (160 °F).

The word "biltong" is from the Afrikaans bil ("buttock") and tong ("strip" or "tongue"). (Full article...)

Cornish cuisine encompasses the cooking styles, traditions and recipes associated with the English county of Cornwall and the Cornish people. It has been heavily influenced by the geography of the county as well as its social history.

Cornwall being a peninsula surrounded by historically well-stocked seas, with a significant fishing industry, has meant that fish dishes form a major part of the historical and modern recipes in Cornwall. The iconic dish of Cornwall, the pasty, has its roots in another historical industry within the county, this being mining. (Full article...)

Herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.

Herbs have a variety of uses including culinary, medicinal, aromatic and in some cases, spiritual. General usage of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered "herbs", including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp. (Full article...)

Pesto (Italian: [ˈpesto]) or more fully pesto alla genovese (Italian: [ˈpesto alla dʒenoˈveːse, -eːze]; lit. 'Genoese pesto') is a paste made of crushed garlic, pine nuts, salt, basil leaves, grated cheese such as Parmesan or pecorino sardo, and olive oil. It originated in the Italian city of Genoa, and is used to dress pasta and flavour genoese minestrone soup. (Full article...)

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Elinor Fettiplace (born Elinor Poole, later Elinor Rogers; c.1570 – in or after 1647) was an English cookery book writer. Probably born in Pauntley, Gloucestershire into an upper-class land-owning farming family, she married into the well-connected Fettiplace family and moved to a manor house in the Vale of White Horse (then in Berkshire, now in Oxfordshire).

In common with many ladies of the Elizabethan era, Fettiplace wrote a manuscript book. It is now known under the title Elinor Fettiplace's Receipt Book, with details of recipes for dishes and meals, medical remedies and tips for running the household. She dated the work 1604, but it is possible that she began writing it several years earlier, when she was still living with her mother. The book was passed down through her family, initially to her niece, until it was handed to the husband of the twentieth-century writer Hilary Spurling. Spurling conducted research on Fettiplace's identity and the contents of the book, and published the work in 1986. (Full article...)

Paul Bocuse
B. February 11, 1926 – d. January 20, 2018

Paul François Pierre Bocuse (French pronunciation: [pɔl bɔkyz]; 11 February 1926 – 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine. Dubbed "the pope of gastronomy", he was affectionately nicknamed Monsieur Paul (Mister Paul). The Bocuse d'Or, a biennial world chef championship, bears his name.

After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eugénie Brazier. Under the guidance of some of the most skilled and experienced Mères from the Lyon area, he honed his skills in French cuisine. He then took over the family restaurant, L'Auberge du Pont de Collonges, to turn it into one of the most renowned restaurants in the world; from 1965, it held its 3-star rating in the Michelin Guide for a record 55 years. (Full article...)

• ... that food YouTuber Mike Chen also runs a channel documenting strange phenomena?
• ... that Rosalind Creasy wrote a landmark book on edible landscaping?
• ... that during hearings for a new TV station in the state of Washington, an engineer collapsed on the witness stand, a radio station owner suffered food poisoning, and his rival's wife was hospitalized?
• ... that within the Armenian Rite, it takes 40 days and more than 40 flowers, herbs, and spices to create the chrism known as myron?
• ... that the bondiola sandwich is a popular street food in Argentina?
• ... that food psychology research has found that the COVID-19 pandemic led to both reduced and increased consumption of junk food among different geographical populations and educational backgrounds?

... that chewing gum, in various forms, has existed since at least the Neolithic period?

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