Food, RED-SPI
The necessity of food for survival is something that all humans have in common, but the trends of diet and food consumption can vary considerably from region to region. Find out more about the ingredients, dishes, and drinks that fuel people around the world.
Food Encyclopedia Articles By Title
René Redzepi is a Danish chef recognized internationally for his unique reinterpretation of Scandinavian cuisine;......
relish, vegetable side dish that typically is eaten in small quantities with a blander main dish. Relishes are......
remoulade, traditional French sauce made of mayonnaise, mustard, shallots, capers, and herbs, though numerous variations......
Reuben sandwich, grilled sandwich made with corned beef, sauerkraut, Swiss cheese, and Russian or Thousand Island......
rhubarb, (Rheum rhabarbarum), a hardy perennial of the smartweed family (Polygonaceae) native to Asia and grown......
Rhône wine, any of numerous table wines, mostly red, from the Côtes du Rhône region of southeastern France. The......
rice, (Oryza sativa), edible starchy cereal grain and the grass plant (family Poaceae) by which it is produced.......
ricotta, whey cheese with a creamy texture and mild taste. Italian in origin and yellowish white in colour, ricotta......
rigatoni, a tubular ridged pasta of Italian origin, strongly associated with the ordinary food of Rome and central......
rijsttafel, an elaborate meal of Indonesian dishes developed during the Dutch colonial era. The Dutch were likely......
risotto, rice dish similar to pilaf and paella that is a traditional staple of northern Italian cuisine. The Moors......
roasting, cooking, primarily of meats but also of corn ears, potatoes, or other vegetables thus prepared, by exposure......
roe, either the mass of eggs of a female fish (hard roe) or the mass of sperm, or milt, of a male fish (soft roe),......
root beer, sweet, nonalcoholic, carbonated beverage commonly flavored with extracts of roots and herbs. Invented......
root vegetable, in cuisine and nutrition, a part of a plant grown underground and eaten as food. Root vegetables......
Roquefort, classic blue cheese made from ewe’s milk, often considered one of the greatest cheeses of France. The......
rosemary, (Salvia rosmarinus), small evergreen plant of the mint family (Lamiaceae), the leaves of which are used......
rue, (Ruta graveolens), small perennial shrub in the family Rutaceae used as a culinary and medicinal herb. Native......
rum, distilled liquor made from sugarcane products, usually produced as a by-product of sugar manufacture. It includes......
rutabaga, (Brassica napus, variety napobrassica), root vegetable in the mustard family (Brassicaceae), cultivated......
rye, (Secale cereale), cereal grass (family Poaceae) and its edible grain that is chiefly used to make rye bread......
rye whiskey, whiskey that is distilled from a mash in which rye grain predominates. See...
saccharin, organic compound employed as a non-nutritive sweetening agent. It occurs as insoluble saccharin or in......
sacred lotus, (Nelumbo nucifera), attractive edible aquatic plant of the lotus-lily family (Nelumbonaceae) found......
saffron, (Crocus sativus), golden-colored pungent stigmas (pollen-receiving structures) of the autumn crocus (Crocus......
saganaki, various Greek dishes named for the small round two-handled frying pan in which they are made, the best......
sage, (Salvia officinalis), aromatic herb of the mint family (Lamiaceae) cultivated for its pungent edible leaves.......
sago, food starch prepared from carbohydrate material stored in the trunks of several palms, the main source being......
saguaro, (Carnegiea gigantea), large cactus species (family Cactaceae), native to Mexico and to Arizona and California......
sake, Japanese alcoholic beverage made from fermented rice. Sake is light in colour, is noncarbonated, has a sweet......
salad, any of a wide variety of dishes that fall into the following principal categories: green salads; vegetable......
salami, salted and air-dried (dry-cured) sausage that has been popular in Italy for millennia and is now enjoyed......
salsify, (Tragopogon porrifolius), biennial herb of the family Asteraceae, native to the Mediterranean region.......
salt water taffy, a type of taffy (a chewy and soft candy) that originated in Atlantic City, New Jersey, U.S. The......
saltcellar, receptacle for table salt, usually made of metal or glass. Salt was taken from it with small spoons.......
sambal, in Indonesian and Malaysian cuisines, a spicy relish served as a side dish. The basic sambal consists of......
samosa, South Asian filled pastry that is fried or baked. Of all South Asia’s myriad snacks, the samosa is probably......
samovar, metal urn, often of brass, with a spigot near its base, widely used in Russia to boil water for tea. In......
Marcus Samuelsson is an Ethiopian-born chef, restaurateur, author, and television personality. In 1995, as executive......
sancocho, a traditional Latin American stew consisting of fish or meat cooked in a broth with root vegetables and......
sandwich, in its basic form, slices of meat, cheese, or other food placed between two slices of bread. Although......
sapodilla, (Manilkara zapota), tropical evergreen tree (family Sapotaceae) and its distinctive fruit, native to......
sapote, (Pouteria sapota), plant of the sapodilla family (Sapotaceae) and its edible fruit. Sapote is native to......
sarsaparilla, aromatic flavoring agent made from the roots of several tropical vines belonging to the Smilax genus......
sashimi, specialty of Japanese cuisine, fresh fish served raw. The fish, which must be utterly fresh, is sliced......
sassafras, (Sassafras albidum), North American tree of the laurel family (Lauraceae), the aromatic leaf, bark,......
sauce, liquid or semiliquid mixture that is added to a food as it cooks or that is served with it. Sauces provide......
sauceboat, metal or pottery bowl with a lip and handle, used for holding and serving sauces. The earliest type......
sauerbraten, in German cuisine, dish of spiced braised beef. A solid cut from the round or rump is marinated for......
sauerkraut, fermented white cabbage, a vegetable preparation important in the cooking of central Europe. Sauerkraut......
sausage, meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which......
Sazerac, a variation of a cognac cocktail native to New Orleans, and the city’s signature alcoholic beverage. Named......
schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking......
scone, quick bread of British origin and worldwide fame, made with leavened barley flour or oatmeal that is rolled......
Scotch egg, a traditional British dish consisting of a shelled hard-boiled egg that is wrapped in sausage, covered......
Scotch whisky, any whiskey made primarily of malted barley. See...
scrod, Young fish (as a cod or haddock), especially one split and boned for cooking. The origin of the term is......
sea buckthorn, (Hippophae rhamnoides, family Elaeagnaceae), willowlike shrub growing to about 2.5 m (about 8 feet)......
sea kale, (Crambe maritima), perennial plant in the mustard family (Brassicaceae). Native to seashores and cliffs......
sea lettuce, (genus Ulva), genus of green algae (family Ulvaceae) usually found growing on rocky shores of seas......
sea moss drink, a Caribbean beverage made from dried sea moss (a type of seaweed), milk, and various sweeteners.......
sea rocket, (genus Cakile), genus of about seven species of plants in the mustard family (Brassicaceae). Sea rockets......
seafood, edible aquatic animals, excluding mammals, but including both freshwater and ocean creatures. Most nontoxic......
semolina, purified middlings of hard wheat used in making pasta; also, the coarse middlings used for breakfast......
sesame, (Sesamum indicum), erect annual plant of the family Pedaliaceae, grown since antiquity for its seeds, which......
shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato......
shallot, (Allium cepa, variety aggregatum), mildly aromatic plant of the amaryllis family (Amaryllidaceae), grown......
shawarma, popular street food in the Middle East, which originated in Turkey and is made of spit-roasted layers......
shea butter, edible fat made from the seeds of shea tree (Vitellaria paradoxa; family Sapotaceae) fruit. Shea butter......
shepherd’s pie, dish of British Isles origin that makes use of vegetables and chopped meat cooked in a casserole......
sherbet, frozen dessert usually flavoured with fruit, made from water, sugar, flavourings, and milk or cream. Egg......
Sean Sherman is a chef, activist, ethnobotanist, educator, and member of the Oglala Lakota Sioux tribe. Sherman......
sherry, fortified wine of Spanish origin that typically has a distinctive nutty flavour. It takes its name from......
shiitake mushroom, (Lentinula edodes), edible and medicinal wood-dwelling fungus, native to East Asia. The shiitake......
shortening, fats and oils of animal or vegetable origin used in most doughs and batters to impart crisp and crumbly......
Sichuan pepper, Chinese spice made from the dried papery fruit husks of any of several species of prickly ash (Zanthoxylum)......
smallage, (Apium graveolens), wild celery; strongly scented, erect, biennial herb of the carrot family (Apiaceae,......
smoking, in food processing, the exposure of cured meat and fish products to smoke for the purposes of preserving......
smorgasbord, in Swedish cuisine, buffet offering a variety of fish dishes, cheeses, and hot and cold foods. In......
sofrito, puree of Catalonian origin that is also common in Mediterranean, Caribbean, and Latin American cuisine.......
soft drink, any of a class of nonalcoholic beverages, usually but not necessarily carbonated, normally containing......
Who doesn’t enjoy a good bowl of soup? Every country has multiple variations in its cuisine. In fact, soup has......
sorghum, (Sorghum bicolor), cereal grain plant of the grass family (Poaceae) and its edible starchy seeds. The......
sorrel, any of several hardy perennial herbs of the buckwheat family (Polygonaceae) that are widely distributed......
souari nut, any of the seeds borne in large, clustered fruits of trees of the genus Caryocar (family Caryocaraceae),......
soul food, the foods and techniques associated with the African American cuisine of the United States. The term......
soup, liquid food prepared by cooking meat, poultry, fish, legumes, or vegetables with seasonings in water, stock,......
soup joumou, traditional Haitian soup made with beef, winter squash, and vegetables. It is typically eaten every......
sour cream, dairy product made from fermented cream inoculated with lactic acid bacteria. The addition of bacteria......
sourdough, leaven made of flour, water, and wild yeasts by a process of fermentation, used to make bread and other......
soursop, (Annona muricata), tree of the custard apple family (Annonaceae) and its large edible fruits. Native to......
sous vide, French cooking technique in which food is vacuum-sealed and then slowly cooked in water heated to a......
souse, a light Caribbean dish, served cold, that traditionally consists of pickled pig meat in a clear broth flavoured......
soy sauce, traditional East and Southeast Asian liquid condiment made of fermented soybeans, wheat, yeast, and......
spaghetti, thin, straight, cylindrical pasta of Italian origin, the most popular of all pastas eaten today. Noodles......
SPAM, trademarked meat product consisting primarily of ground pork and ham. SPAM, usually rendered as Spam, was......
spearmint, (Mentha spicata), aromatic herb of the mint family (Lamiaceae), widely used for culinary purposes. Spearmint......
sperm oil, pale yellow oil obtained with spermaceti from the head cavity (spermaceti organ) and blubber of the......
spice and herb, parts of various plants cultivated for their aromatic, pungent, or otherwise desirable substances.......
spinach, (Spinacia oleracea), hardy leafy annual of the amaranth family (Amaranthaceae), used as a vegetable. Widely......