Food is any substance consumed by organisms for the provision of energy and nutrition. It is usually of plant or animal origin, and may also contain microorganisms. The World Health Organization defines food as a “mixture of natural or processed substances that provides the vital nutrients needed for human survival.” A variety of foods are needed to maintain good health, so people should try to consume a wide range of foods daily.
Writing about food can be challenging, because it involves describing the taste, smell, texture, and appearance of dishes. Food writers must use vivid descriptions to make the reader feel like he or she is in a restaurant, eating a steak, or enjoying a seafood meal. Adjectives are commonly used in food writing, but too many can cause reader fatigue. Instead, food writers can create a sensory experience for readers by using metaphors and similes.
People have developed a diverse array of strategies to produce and prepare food, including hunting and gathering, horticulture, and agriculture. They have also created food traditions by cooking, eating, and preserving certain foods in various ways. These culinary traditions often serve as cultural markers and have become a major driving force of globalization.
Most foods are produced industrially, but some are still prepared in the home. Commercial food processing companies have grown to meet demands for ready-to-eat and convenience foods, which requires highly specialized knowledge about how to process and preserve these products safely and with minimal environmental impact.
In addition, the growth of the food industry has brought about a number of social changes that have led to increased diversity and complexity in the foods people eat. Some of these changes have resulted in a shift away from a traditional diet that includes meat, grains, fruits and vegetables, and legumes to a diet consisting mainly of refined carbohydrates, such as sugar and corn syrup.
The food that people eat varies with their culture, climate, and socioeconomic status. The most common staples are cereal grains, such as wheat, rice, and corn (maize); fruits and vegetables; fish and other seafood; meat, poultry, and eggs; and milk and other dairy products. Each of these foods has specific nutritional value and may be consumed raw or cooked.
A variety of food preparation techniques are used worldwide, including boiling, roasting, frying, steaming, and baking. Cooking is an art, but also a science, and the techniques that are practiced vary between cultures and regions. Some food preparation is also done by hand, such as squeezing juice or crushing garlic. Food may be preserved by smoking, freezing, canning, drying, or salting. People have also developed methods to store and transport food, such as using refrigeration and other forms of insulation.