Food
30 entries in the Food compendium.
BaconSalt-cured pork from various cuts, used as food worldwide.BeefCulinary meat from cattle, with significant health and environmental impacts.BiscuitA twice-cooked flour-based baked food, hard and often sweet.Breakfast cerealProcessed cereal grains eaten for breakfast or as a snack.ButterA semi-solid dairy spread made from churned cream.CheeseA fermented dairy product with ancient origins and global diversity.Chicken as foodChicken is the second most consumed meat worldwide, after pork.ChocolateA globally popular food made from cacao beans.CurryA spicy sauce dish internationalised through trade and colonialism.DessertA sweet course concluding a meal, with varied global traditions.DumplingCooked dough dishes found across global cuisines for millennia.Eggs as foodEggs are a globally consumed food from fowl and other species.Fish as foodFish provides protein and nutrients consumed globally in diverse forms.HamburgerA ground beef patty in a bun, globally iconic.Hot dogA sausage in a bun, central to American street food.Ice creamFrozen dairy dessert with ancient origins and global variations.JamJam is a cooked fruit preserve set with pectin.KetchupA sweet and sour table condiment, now typically tomato-based.MayonnaiseThick, creamy emulsion of oil, egg yolk, and acid.MustardA term with diverse meanings across food, science, and culture.PastaA staple food of Italian cuisine with ancient Mediterranean roots.PizzaItalian flatbread dish with tomato, cheese, and toppings.RiceStaple grain for over half the world's population.SaladA dish of mixed ingredients, often vegetables, served with dressing.SandwichA portable dish of bread with filling, popular worldwide.SauceA liquid, cream, or semi-solid food used to enhance other dishes.SoupA liquid savoury dish made since prehistoric times.SteakA cut of meat sliced across muscle fibers, often grilled or fried.SugarSweet-tasting carbohydrates central to food, history, and health.VegetableEdible plant parts, cultivated since early agriculture.
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