All about food
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Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts.
Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energyrequired is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural system is one of the major contributors to climate change, accountable for as much as 37% of total greenhouse gas emissions.[1]
Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energyrequired is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural system is one of the major contributors to climate change, accountable for as much as 37% of total greenhouse gas emissions.[1]
The food system has significant impacts on a wide range of other social and political issues including: sustainability, biological diversity, economics, population growth, water supply, and access to food. Food safety and food security are monitored by international agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council.
In a given ecosystem, food forms a web of interlocking chains with primary producers at the bottom and apex predators at the top.[14]Other aspects of the web include detrovores(that eat detritis) and decomposers (that break down dead organisms).[14] Primary producers include algae, plants, bacteria and protists that acquire their energy from sunlight.[15] Primary consumers are the herbivores that consume the plants, and secondary consumers are the carnivores that consume those herbivores. Some organisms, including most mammals and birds, diet consists of both animals and plants, and they are considered omnivores.[16] The chain ends with the apex predators, the animals that have no known predators in its ecosystem.[17] Humans are often considered apex predators.[18]
Humans are omnivores, finding sustenance in vegetables, fruits, cooked meat, milk, eggs, mushrooms and seaweed.[16] Cereal grain is a staple food that provides more food energy worldwide than any other type of crop.[19] Corn (maize), wheat, and rice account for 87% of all grain production worldwide.[20][21][22] Just over half of the world's crops are used to feed humans (55 percent), with 36 percent grown as animal feed and 9 percent for biofuels.[23]Fungi and bacteria are also used in the preparation of fermented foods like bread, wine, cheese and yogurt.[24]
Sunlight and soil
Photosynthesis is the ultimate source of energy and food for nearly all life on earth.[25]It is the main food source for plants, algae and certain bacteria.[26] Without this, all organisms which depend on these organisms further up the food chain would be unable to exist, from coral to lions.[27] Energy from the sun is absorbed and used to transform water and carbon dioxide in the air or soil into oxygen and glucose. The oxygen is then released, and the glucose stored as an energy reserve.[28]Plants also absorb important nutrients and minerals from the air, water and soil.[29]Carbon, oxygen and hydrogen are absorbed from the air or water and are the basic nutrients needed for plant survival.[30] The three main nutrients absorbed from the soil for plant growth are nitrogen, phosphorus and potassium, with other important nutrients including calcium, sulfur, magnesium, iron boron, chlorine, manganese, zinc, copper molybdenum and nickle.[30]
A hamburger, or simply burger, is a food consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce," often a variation of Thousand Island dressing; and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger.[1]
The term burger can also be applied to the meat patty on its own, especially in the United Kingdom, where the term patty is rarely used or can even refer to ground beef. Since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. In Australia and New Zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the United States; Americans would generally call it a chicken sandwich, but in Australian English and New Zealand English a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.[2][3]
Hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. There are many international and regional variations of hamburgers..
The term burger can also be applied to the meat patty on its own, especially in the United Kingdom, where the term patty is rarely used or can even refer to ground beef. Since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. In Australia and New Zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the United States; Americans would generally call it a chicken sandwich, but in Australian English and New Zealand English a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.[2][3]
Hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. There are many international and regional variations of hamburgers..
Plants
Plants as a food source are often divided into seeds, fruits, vegetables, legumes, grains and nuts.[31] Where plants fall within these categories can vary, with botanically described fruits such as the tomato, squash, pepper and eggplant or seeds like peas commonly considered vegetables.[32] Food is a fruit if the part eaten is derived from the reproductive tissue, so seeds, nuts and grains are technically fruit.[33][34] From a culinary perspective, fruits are generally considered the remains of botanically described fruits after grains, nuts, seeds and fruits used as vegetables are removed.[35] Grains can be defined as seeds that humans eat or harvest, with cereal grains (oats, wheat, rice, corn, barley, rye, sorghum and millet) belonging to the Poaceae (grass) family[36] and pulses coming from the Fabaceae (legume) family.[37]Whole grains are foods that contain all the elements of the original seed (bran, germ, and endosperm).[38] Nuts are dry fruits, distinguishable by their woody shell.[35]
Fleshy fruits (distinguishable from dry fruits like grain, seeds and nuts) can be further classified as stone fruits (cherries and peaches), pome fruits (apples, pears), berries(blackberry, strawberry), citrus (oranges, lemon), melons (watermelon, cantaloupe), Mediterranean fruits (grapes, fig), tropical fruits (banana, pineapple).[35] Vegetables refer to any other part of the plant that can be eaten, including roots, stems, leaves, flowers, bark or the entire plant itself.[39] These include root vegetables (potatoes and carrots), bulbs (onion family), flowers (cauliflower and broccoli), leaf vegetables (spinach and lettuce) and stem vegetables (celery and asparagus).[40][39]
Plants as a food source are often divided into seeds, fruits, vegetables, legumes, grains and nuts.[31] Where plants fall within these categories can vary, with botanically described fruits such as the tomato, squash, pepper and eggplant or seeds like peas commonly considered vegetables.[32] Food is a fruit if the part eaten is derived from the reproductive tissue, so seeds, nuts and grains are technically fruit.[33][34] From a culinary perspective, fruits are generally considered the remains of botanically described fruits after grains, nuts, seeds and fruits used as vegetables are removed.[35] Grains can be defined as seeds that humans eat or harvest, with cereal grains (oats, wheat, rice, corn, barley, rye, sorghum and millet) belonging to the Poaceae (grass) family[36] and pulses coming from the Fabaceae (legume) family.[37]Whole grains are foods that contain all the elements of the original seed (bran, germ, and endosperm).[38] Nuts are dry fruits, distinguishable by their woody shell.[35]
Fleshy fruits (distinguishable from dry fruits like grain, seeds and nuts) can be further classified as stone fruits (cherries and peaches), pome fruits (apples, pears), berries(blackberry, strawberry), citrus (oranges, lemon), melons (watermelon, cantaloupe), Mediterranean fruits (grapes, fig), tropical fruits (banana, pineapple).[35] Vegetables refer to any other part of the plant that can be eaten, including roots, stems, leaves, flowers, bark or the entire plant itself.[39] These include root vegetables (potatoes and carrots), bulbs (onion family), flowers (cauliflower and broccoli), leaf vegetables (spinach and lettuce) and stem vegetables (celery and asparagus).[40][39]
Plants have high carbohydrate, protein and lipid content, with carbohydrates mainly in the form of starch, fructose, glucose and other sugars.[31] Most vitamins are found from plant sources, with the notable exceptions of vitamin D and vitamin B12. Minerals are also plentiful, although the presence of phytates can prevent their release.[31] Fruit can consist of up to 90% water, contain high levels of simple sugars that contribute to their sweet taste, and have a high vitamin C content.[31][35] Compared to fleshy fruit (excepting Bananas) vegetables are high in starch,[41] potassium, dietary fiber, folateand vitamins and low in fat and calories.[42]Grains are more starch based[31] and nuts have a high protein, fibre, vitamin E and B content.[35] Seeds are a good source of food for animals because they are abundant and contain fibre and healthful fats, such as omega-3 fats.[43][44]
Animals that only eat plants are called herbivores, with those that mostly just eat fruits known as frugivores,[45] leaves, while shoot eaters are folivores (pandas) and wood eaters termed xylophages (termites).[46]Frugivores include a diverse range of species from annelids to elephants, chimpanzees and many birds.[47][48][49] About 182 fish consume seeds or fruit.[50] There are many types of grasses, adapted to different locations, that animals (domesticated and wild) use as their main source of nutrients.[51]
Humans only eat about 200 out of the worlds 400 000 plant species, despite at least half of them being edible.[52] Most human plant-based food comes from maize, rice, and wheat.[52] Plants can be processed into breads, pasta, cereals, juices and jams or raw ingredients such as sugar, herbs, spices and oils can be extracted.[31] Oilseeds are often pressed to produce rich oils—sunflower, flaxseed, rapeseed (including canola oil) and sesame.[53]
Animals that only eat plants are called herbivores, with those that mostly just eat fruits known as frugivores,[45] leaves, while shoot eaters are folivores (pandas) and wood eaters termed xylophages (termites).[46]Frugivores include a diverse range of species from annelids to elephants, chimpanzees and many birds.[47][48][49] About 182 fish consume seeds or fruit.[50] There are many types of grasses, adapted to different locations, that animals (domesticated and wild) use as their main source of nutrients.[51]
Humans only eat about 200 out of the worlds 400 000 plant species, despite at least half of them being edible.[52] Most human plant-based food comes from maize, rice, and wheat.[52] Plants can be processed into breads, pasta, cereals, juices and jams or raw ingredients such as sugar, herbs, spices and oils can be extracted.[31] Oilseeds are often pressed to produce rich oils—sunflower, flaxseed, rapeseed (including canola oil) and sesame.[53]
Many plants and animals have coevolved in such a way that the fruit is a good source of nutrition to the animal who then excretes the seeds some distance away, allowing greater dispersal.[54] Even seed predation can be mutually beneficial, as some seeds can survive the digestion process.[55][56] Insects are major eaters of seeds,[43] with ants being the only real seed dispersers.[57] Birds, although being major dispersers,[58] only rarely eat seeds as a source of food and can be identified by their thick beak that is used to crack open the seed coat.[59] Mammals eat a more diverse range of seeds, as they are able to crush harder and larger seeds with their teeth.[60]
As versions of the meal have been served for over a century, its origin remains ambiguous.[6] The 1758 edition of the book The Art of Cookery Made Plain and Easy by Hannah Glasse included a recipe in 1758 as "Hamburgh sausage," which suggested to serve it "roasted with toasted bread under it." A similar snack was also popular in Hamburg by the name "Rundstück warm" ("bread roll warm") in 1869 or earlier,[7] and supposedly eaten by many emigrants on their way to America, but may have contained roasted beefsteak rather than Frikadeller. It has been suggested that Hamburg steak served between two pieces of bread and frequently eaten by Jewish passengers travelling from Hamburg to New York on Hamburg America Line vessels (which began operations in 1847) became so well known that the shipping company gave its name to the dish.[8] Each of these may mark the invention of the hamburger and explain the name.
There is a reference to a "Hamburg steak" as early as 1884 in the Boston Journal.[OED, under "steak"] On July 5, 1896, the Chicago Daily Tribune made a highly specific claim regarding a "hamburger sandwich" in an article about a "Sandwich Car": "A distinguished favorite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and 'cooked while you wait' on the gasoline range."[9]
There is a reference to a "Hamburg steak" as early as 1884 in the Boston Journal.[OED, under "steak"] On July 5, 1896, the Chicago Daily Tribune made a highly specific claim regarding a "hamburger sandwich" in an article about a "Sandwich Car": "A distinguished favorite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and 'cooked while you wait' on the gasoline range."[9]
The origin of the hamburger is unclear, though "hamburger steak sandwiches" have been advertised in U.S. newspapers from New York to Hawaii since at least the 1890s.[10] The invention of hamburgers is commonly attributed to various people, including Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, Fletcher Davis, or Louis Lassen.[11][12] White Castle traces the origin of the hamburger to Hamburg, Germany, with its invention by Otto Kuase.[13] Some have pointed to a recipe for "Hamburgh sausages" on toasted bread, published in The Art of Cookery Made Plain and Easy by Hannah Glasse in 1747.[10] Hamburgers gained national recognition in the U.S. at the 1904 St. Louis World's Fair when the New York Tribune referred to the hamburger as "the innovation of a food vendor on the pike."[12] No conclusive argument has ended the dispute over invention. An article from ABC News sums up: "One problem is that there is little written history. Another issue is that the spread of the burger happened largely at the World's Fair, from tiny vendors that came and went in an instant. And it is entirely possible that more than one person came up with the idea at the same time in different parts of the country."[14]
Although debunked by The Washington Post,[10] a popular myth recorded by Connecticut Congresswoman Rosa DeLauro stated the first hamburger served in America was by Louis Lassen, a Danish immigrant after he opened Louis' Lunch in New Haven in 1895.[15] Louis' Lunch, a small lunch wagon in New Haven, Connecticut, is said to have sold the first hamburger and steak sandwich in the U.S. in 1900.[16][17][18] New York Magazine states that "The dish actually had no name until some rowdy sailors from Hamburg named the meat on a bun after themselves years later," also noting that this claim is subject to dispute.[19] A customer ordered a quick hot meal and Louis was out of steaks. Taking ground beef trimmings, Louis made a patty and grilled it, putting it between two slices of toast.[12] Some critics like Josh Ozersky, a food editor for New York Magazine, claim that this sandwich was not a hamburger because the bread was toasted.[20]
One of the earliest claims comes from Charlie Nagreen, who in 1885 sold a meatball between two slices of bread at the Seymour Fair[21] now sometimes called the Outagamie County Fair.[20] The Seymour Community Historical Society of Seymour, Wisconsin, credits Nagreen, now known as "Hamburger Charlie," with the invention. Nagreen was fifteen when he reportedly sold pork sandwiches at the 1885 Seymour Fair, made so customers could eat while walking. The Historical Society explains that Nagreen named the hamburger after the Hamburg steak with which local German immigrants were familiar.[22][23]
The family of Oscar Weber Bilby claims the first-known hamburger on a bun was served on July 4, 1891, on Grandpa Oscar's farm. The bun was a yeast bun.[24][25][26] In 1995, Governor Frank Keating proclaimed that the first true hamburger on a bun was created and consumed in Tulsa, Oklahoma in 1891, calling Tulsa, "The Real Birthplace of the Hamburger."[27]
You do not want the members to study and read about plants and nature??? Y O U M O N S T E R
