Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition. Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as food gastronomy. Whereas study of food is called food science.
While some food can be eaten without preparation, many foods undergo some form of preparation for reasons of safety, palatability, or flavour. At the simplest level this may involve washing, cutting, trimming or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food.
In a home, most food preparation takes place in a kitchen. Some preparation is done to enhance the taste or aesthetic appeal; other preparation may help to preserve the food; and others may be involved in cultural identity. A meal is made up of food which is prepared to be eaten at a specific time and place. The chapters, which indicate the in-depth coverage of the subject, include:
• Introduction • Keep Food Safe, Healthy, and Appealing • Fruits and Vegetables
• Meat and Meat Alternates • Cooking Methods • Food Preparation • Modern Food Security • Modern Techniques
• Quality Food and Health • Bibliography • Index
The book will be useful to Nutritionists, dieticians and all those involved with the hospitality and food industries."