Food Cuisine
FOOD
Food is a substance mainly composed of protein, carbohydrate, fat and other nutrients used by the human body. They are used by the human body to support growth and life and provide energy. The body's absorption and use of food is essential for nutrition and can be promoted through digestion. Plants that convert solar energy into food through photosynthesis are the main source of food. Animals that feed on plants often provide food for other animals. More information about the sequence of food and material transfer from one organism to another can be found in the food chain.
Primary Means
Hunting and gathering, gardening, grazing and agricultural development are the main means for people to adapt to the environment to maintain their livelihoods. For a long time, food has always been the carrier of human society and culture, and has always been the driving force behind globalization. This was especially true in the early days of European trade and colonial expansion, when foods such as red peppers, corn and sweet potatoes were all over Europe, Africa and Asia.
Food is described in different articles. For instructions on food absorption and use, see Nutrition; see "Nutrition". Human nutrition; digestion; and the human digestive system. For information on preparing raw food for cooking, eating, or storage, see the "Fresh Food" section.
Climate Change
The weather also affects the availability of fuel. China’s unique cooking method is to cut food into small pieces before cooking, mainly because the food needs to be prepared quickly to keep wood and charcoal scarce. Even if it is changed, these preservation methods are no longer necessary to maintain a sufficient food supply, they are also important in world cuisines because their tastes have changed.
World Cuisine
Traditionally, world cuisine is divided into multiple regions based on the frequency of using staple foods, especially grains and edible fats. In Central and South America, fresh corn and dried corn are staple foods. In Northern Europe, wheat, rye and animal fats dominate, while in Southern Europe, olive oil is everywhere, and rice plays an important role. In Italy, northern cuisine based on oil and rice contrasts sharply with southern cuisine based on wheat pasta and olive oil. China can also be divided into rice and noodle producing areas. A common feature of the Middle East and the Mediterranean is the celebration of the use of lamb, olive oil, lemon, pepper and rice. In most parts of India, vegetarians produce beans in this way. Chickpeas and lentils are as important as wheat or rice. From India to Indonesia, there are many spices. Coconuts and shellfish are used as food and spices throughout the region.
