Portal:Food

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 before wrapping it. The fish market was near bankruptcy in 1986, but after the introduction of new practices such as the fish throwing, games, and customer performances, it received exposure in national media and on television shows. Today, Pike Place Fish Market is a world-famous tourist destination, attracting up to 10,000 daily visitors. (Full article...)

Food security is the state of having reliable access to a sufficient quantity of affordable, healthy food. The availability of food for people of any class, gender, status, ethnicity, or religion is another element of food protection. Similarly, household food security is considered to exist when all the members of a family have consistent access to enough food for an active, healthy life. Food-secure individuals do not live in hunger or fear of starvation. Food security includes resilience to future disruptions of food supply. Such a disruption could occur due to various risk factors such as droughts and floods, shipping disruptions, fuel shortages, economic instability, and wars. Food insecurity is the opposite of food security: a state where there is only limited or uncertain availability of suitable food.

The concept of food security has evolved over time. The four pillars of food security include availability, access, utilization, and stability. In addition, there are two more dimensions that are important: agency and sustainability. These six dimensions of food security are reinforced in conceptual and legal understandings of the right to food. The World Food Summit in 1996 declared that "food should not be used as an instrument for political and economic pressure." (Full article...)

Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century. Italian cuisine is one of the best-known and most widely appreciated worldwide. In 2025, Italian cuisine was listed as intangible cultural heritage by UNESCO.

The cuisine includes deeply rooted traditions common throughout the country, as well as various diverse regional gastronomies, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine is one of the most popular and copied around the world. Italian cuisine has left a significant influence on several other cuisines around the world, particularly in East Africa, such as Italian Eritrean cuisine, and in the United States in the form of Italian-American cuisine. (Full article...)

Saccharomyces cerevisiae, a species of yeast

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species.

Some yeast species have the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae, or quickly evolve into a multicellular cluster with specialised cell organelle functions. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 μm in diameter, although some yeasts can grow to 40 μm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are called dimorphic fungi. (Full article...)

Clockwise from top left: kkakdugi, pa-kimchi, yeolmu-kimchi, dongchimi, nabak-kimchi, mul-kimchi

Kimchi (/ˈkɪmtʃi/; Korean: 김치; RR: gimchi; pronounced [kim.tɕʰi]), also written as kimchee, is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.

There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include baechu-kimchi, kkakdugi, chonggak-kimchi, and oi-sobagi. Traditionally, winter kimchi, called gimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjang and was a way for the whole village to participate. The vessels are also kept outdoors in special terraces called jangdokdae. Recently, household kimchi refrigerators are more commonly used. (Full article...)

Odwalla Inc. (/oʊˈdwɔːlə/) is an American health food company based in Dinuba, California. Founded in Santa Cruz, California in 1980 and formerly headquartered in Half Moon Bay, California from 1995 to 2013, the company's product lines included fruit juices, smoothies, soy milk, bottled water, organic beverages, and several types of energy bars known as "food bars".

The company experienced strong growth after its incorporation in 1985, expanding its distribution network from California to most of North America, and went public in 1993. (Full article...)

Milton Snavely Hershey

Trained in the confectionery business, Hershey pioneered the manufacture of caramel, using fresh milk. He launched the Lancaster Caramel Company, which achieved bulk exports, and then sold it to start a new company supplying mass-produced milk chocolate, previously a luxury good. (Full article...)

• ... that novvot, a popular traditional candy in the Middle East and Central Asia, is often served with tea and has roots in Persian cuisine?
• ... that the Kitāb al-ṭabīẖ, a medieval Andalusian cookbook, contains an early version of Jewish challah bread, which traveled with Jews expelled from Spain and likely influenced Ashkenazi cuisine?
• ... that the small fish species Poecilia vandepolli solves food shortage problems by eating its own offspring?
• ... that Madmuin Hasibuan's father punished him for not fasting in Ramadan by not giving him food for three days?
• ... that shark fin is one of the "four sea delicacies", a quartet of luxury seafoods in Chinese cuisine?
• ... that the Creamoata Mill, which once produced a now-nonexistent breakfast food, was listed as Gore's only "place of outstanding historical and cultural influence"?