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Chicken Soup
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food. History Humans were already boiling food by the time that chicken was domesticated in the neolithic period, so it is likely that chickens were being boiled for soup. Modern American chicken soup, which typically includes root vegetables such as carrot, onion, leeks and celery, was a staple across Northern Europe and was brought to the United States by immigrants. Preparation Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root; herbs such as bay leaves, parsley and dill; other vegetables s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Global Cuisine
A global cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific region, country or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world, its food served worldwide. There have been significant improvements and advances during the last century in food preservation, storage, shipping and production, and today many countries, cities and regions have access to their traditional cuisines and many other global cuisines. Asia Japan Japanese cuisine has spread throughout the world, and representative dishes such as sushi and ramen, among others are popular. In many cases, Japanese food is adapted and reinvented to fit the preferences of the local populace. For instance, the California roll is a popular dish in the United States that is a modification of the Japanese makizushi, a type of sushi. In South Korea, both the Japane ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Comfort Food
Comfort food is food that provides a nostalgic or sentimental value to someone, and may be characterized by its high caloric nature, high carbohydrate level, or simple preparation. The nostalgia may be specific to an individual, or it may apply to a specific culture. Definition and history The term ''comfort food'' has been traced back at least to 1966, when the ''Palm Beach Post'' used it in a story: "Adults, when under severe emotional stress, turn to what could be called 'comfort food'—food associated with the security of childhood, like mother's poached egg or famous chicken soup." According to a research by April White at JSTOR, it might have been Liza Minnelli who used the term for the first time in its modern meaning in an interview, admitting to craving a hamburger. When the term first appeared, newspapers used it in quotation marks. In the 1970s, the most popular comfort food in the United States were various potato dishes and chicken soup, but even at the time, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma. Curcumin, a bright yellow chemical produced by the turmeric plant, is approved as a food additive by the World Health ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaf
The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tree, the bay laurel and the California bay tree being the most common. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but most agree it is a subtle addition. Sources Bay leaves come from several plants, such as: * Bay laurel (''Laurus nobilis'', Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. *California bay leaf. The leaf of the California bay tree ('' Um ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Potato
The sweet potato or sweetpotato ('' Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young shoots and leaves are sometimes eaten as greens. Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. Sweet potato is only distantly related to the common potato (''Solanum tuberosum''), both being in the order Solanales. Although darker sweet potatoes are often referred to as "yams" in parts of North America, the species is not a true yam, which are monocots in the order Dioscoreales. Sweet potato is native to the tropical regions of the Americas. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, ''I. batatas'' is the only crop plant of major importance—some others are used locally (e.g., ''I. aquatica'' "kangkong"), but many are poisonous. The genus ''I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Root Vegetable
Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl and taproot tissue), the term "root vegetable" is applied to all these types in agricultural and culinary usage (see terminology of vegetables). Potatoes are technically tubers, not roots, and sweet potatoes are tuberous roots. Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and the balance among starches, sugars, and other types of carbohydrate. Of particular economic importance are those with a high carbohydrate concentration in the form of starch; starchy root vegetables are important staple foods, particularly in tropical regions, overshadowing cereals throughout much of Central Africa, West Africa and Oceania, where they are used directly or mas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Celery
Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking. Celery seed powder is used as a spice. Description Celery leaves are pinnate to bipinnate with rhombic leaflets long and broad. The flowers are creamy-white, in diameter, and are produced in dense compound umbels. The seeds are broad ovoid to globose, long and wide. Modern cultivars have been selected for either solid petioles, leaf stalks, or a large hypocotyl. A celery stalk readily separates into "strings" which are bundles of angular collenchyma cells exterior to the vascular bundles. Wild celery, ''Apium graveolens'' var. ''graveolens'', grows to tall. Celery is a biennial plant that occurs around the globe. It produces flowers and seeds only during its second year. The fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leeks
The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Allium'' also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or ''tareh'', are also cultivars of ''A. ampeloprasum'', although different in their uses as food. Etymology Historically, many scientific names were used for leeks, but they are now all treated as cultivars of ''A. ampeloprasum''. The name ''leek'' developed from the Old English word , from which the modern English name for garlic also derives. means 'onion' in Old English and is a cognate with languages based on Old Norse; Danish ', Icelandic ', Norwegian ' and Swedish '. German uses ' for leek, but in Dutch, ' is used for the whole onion genus, Allium. Form Rather than for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Root Vegetables
Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl and taproot tissue), the term "root vegetable" is applied to all these types in agricultural and culinary usage (see terminology of vegetables). Potatoes are technically tubers, not roots, and sweet potatoes are tuberous roots. Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and the balance among starches, sugars, and other types of carbohydrate. Of particular economic importance are those with a high carbohydrate concentration in the form of starch; starchy root vegetables are important staple foods, particularly in tropical regions, overshadowing cereals throughout much of Central Africa, West Africa and Oceania, where they are used directly or mashed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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