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Specialty Food
A specialty food is a food that is typically considered as a "unique and high-value food item made in small quantities from high-quality ingredients". Consumers typically pay higher prices for specialty foods, and may perceive them as having various benefits compared to non-specialty foods. Compared to staple foods, specialty foods may have higher prices due to more expensive ingredients and labor. Some food stores specialize in or predominantly purvey specialty foods. Several organizations exist that promote specialty foods and its purveyors. Definition There is no standard definition for "specialty food". Specialty foods Foods that have been described as specialty foods include: * Alici from the Gulf of Trieste near Barcola. * Artisanal foods. * Caviar. * Cheese and artisan cheese. * Craft beer. * Specialty coffee – sometimes referred to as artisanal coffee. * High-quality chocolate. * Foie gras. * Iberico, Serrano, and other artisanal dry-cured ham. * Morels, chante ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food
Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, or Mineral (nutrient), minerals. The substance is Ingestion, ingested by an organism and assimilated by the organism's Cell (biology), cells to provide energy, maintain life, or stimulate growth. Different species of animals have different List of feeding behaviours, feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivore, Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through Intensive farming, intensive agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushrooms
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is the cultivated white button mushroom, '' Agaricus bisporus''; hence, the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem ( stipe), a cap ( pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems; therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. The gills produce microscopic Spore#Fungi, spores which help the fungus spread across the ground or its occupant surface. Forms deviating from the standard Morphology (biology), morphology usually have more specific names, such as "bolete", "truffle", "puffball", "stinkhorn", and "morel", and gilled mushrooms t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
Kimchi (; ) 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 gimjan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethnic Group
An ethnicity or ethnic group is a group of people with shared attributes, which they collectively believe to have, and long-term endogamy. Ethnicities share attributes like language, culture, common sets of ancestry, traditions, society, religion, history or social treatment. Ethnicities may also have a narrow or broad spectrum of genetic ancestry, with some groups having mixed genetic ancestry. ''Ethnicity'' is sometimes used interchangeably with ''nation'', particularly in cases of ethnic nationalism. It is also used interchangeably with '' race'' although not all ethnicities identify as racial groups. By way of assimilation, acculturation, amalgamation, language shift, intermarriage, adoption and religious conversion, individuals or groups may over time shift from one ethnic group to another. Ethnic groups may be divided into subgroups or tribes, which over time may become separate ethnic groups themselves due to endogamy or physical isolation from the parent gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Truffle
A truffle is the Sporocarp (fungi), fruiting body of a subterranean ascomycete fungus, one of the species of the genus ''Tuber (fungus), Tuber''. More than one hundred other genera of fungi are classified as truffles including ''Geopora'', ''Peziza'', ''Choiromyces'', and ''Leucangium''. These genera belong to the class Pezizomycetes and the Pezizales order. Several truffle-like basidiomycetes are excluded from Pezizales, including ''Rhizopogon'' and ''Glomus''. Truffles are ectomycorrhizal fungi, so they are found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have ecological roles in nutrient cycling and drought tolerance. Some truffle species are prized as food.English translation Edible truffles are used in Italian cuisine, Italian, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Périgord
Périgord ( , ; ; or ) is a natural region and former province of France, which corresponds roughly to the current Dordogne department, now forming the northern part of the administrative region of Nouvelle-Aquitaine. It is divided into four areas called the Périgord Noir (Black), named so for the truffles that can be found there, the Périgord Blanc (White), for chalk cliffs and quarries, the Périgord Vert (Green), for forests and forestry and the Périgord Pourpre (Purple), for wine and viticulture. The geography and natural resources of Périgord make it a region rich in history and wildlife, and the newly created Parc Naturel Régional Périgord-Limousin aims to conserve it as such. Périgord is noted for its cuisine, especially its duck and goose products, such as '' confit de canard'' and ''foie gras''. It is known as a centre for truffles in France. Périgourdine wines include Bergerac (red and white) and Monbazillac. History There are Roman ruins in Périg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Truffle Oil
Truffle oil is a modern culinary ingredient used to impart the flavor and aroma of truffles to a dish. The ingredient is commonly used as a finishing oil in a variety of dishes, including truffle fries, pasta dishes, pizzas, and puréed foods such as mashed potatoes and deviled eggs. Truffle oil is available in all seasons and is significantly less expensive than fresh truffles. This has also led to a market growth in the product and an increase in the availability of truffle-flavored foods. Truffle oil is controversial as a flavoring ingredient, as nearly all truffle oil is produced from one synthetic flavor compound, and may lack the complex flavors and aromas of fresh truffles. Composition Truffle oil can be produced using any oil. Common versions use olive oil, or a more neutral flavorless oil such as canola file:CanolaBlooms.JPG, Close-up of canola blooms file:Canola Flower.jpg, Canola flower Rapeseed oil is one of the oldest known vegetable oils. There are both Edib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Truffle
A truffle is the Sporocarp (fungi), fruiting body of a subterranean ascomycete fungus, one of the species of the genus ''Tuber (fungus), Tuber''. More than one hundred other genera of fungi are classified as truffles including ''Geopora'', ''Peziza'', ''Choiromyces'', and ''Leucangium''. These genera belong to the class Pezizomycetes and the Pezizales order. Several truffle-like basidiomycetes are excluded from Pezizales, including ''Rhizopogon'' and ''Glomus''. Truffles are ectomycorrhizal fungi, so they are found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have ecological roles in nutrient cycling and drought tolerance. Some truffle species are prized as food.English translation Edible truffles are used in Italian cuisine, Italian, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Old City Of Shanghai
The Old City of Shanghai (; Shanghainese: ''Zånhae Lo Zenshian''), also formerly known as the Chinese city, is the traditional urban core of Shanghai. Its boundary was formerly defined by a defensive wall. The Old City was the county seat for the old county of Shanghai. With the advent of concessions in China, foreign concessions in Shanghai, the Old City became just one part of Shanghai's urban core, but continued for decades to be the seat of the Chinese authority in Shanghai. Notable features include the City God Temple of Shanghai, City God Temple, which is located in the center of the Old City and is connected to the Yuyuan Garden. With the exception of two short sections, the walls were demolished in 1912, and a broad circular avenue built over the former wall and moat: the southern half was named the "Zhonghua Road" and the northern half the "Minguo Road" (together making up "''Zhonghua Minguo''", or "Republic of China" in Chinese) (the northern half was renamed "Renmin Ro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Language
Chinese ( or ) is a group of languages spoken natively by the ethnic Han Chinese majority and List of ethnic groups in China, many minority ethnic groups in China, as well as by various communities of the Chinese diaspora. Approximately 1.39 billion people, or 17% of the global population, speak a variety of Chinese as their first language. Chinese languages form the Sinitic languages, Sinitic branch of the Sino-Tibetan language family. The spoken varieties of Chinese are usually considered by native speakers to be dialects of a single language. However, their lack of mutual intelligibility means they are sometimes considered to be separate languages in a Language family, family. Investigation of the historical relationships among the varieties of Chinese is ongoing. Currently, most classifications posit 7 to 13 main regional groups based on phonetic developments from Middle Chinese, of which the most spoken by far is Mandarin Chinese, Mandarin with 66%, or around 800&nb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stinky Tofu
Stinky tofu ( zh, c=臭豆腐, p=chòu dòufu) is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for months. Modern factory-produced stinky tofu is marinated in brine for one or two days to add odor. Generally speaking, stinky tofu is mainly made of tofu. After fermentation of edible mold, tofu can produce a large number of B vitamins, a variety of minerals and trace elements. The flavor of stinky tofu is bitter. Production Unlike cheese, stinky tofu fermentation does not have a fixed formula for starter bacteria; wide regional and individual variations exist in manufacturing and preparation. The traditional method of producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
