title: "Electric guitar" content: Lenny Breau, Bucky Pizzarelli and his son John Pizzarelli. Seven-string electric guitars were popularized among rock players in the 1980s by Steve Vai. Along with the Japanese guitar company Ibanez, Vai created the Universe series seven-string guitars in the 1980s, with a double locking tremolo system for a seven-string guitar. These models were based on Vai's six-string signature series, the Ibanez Jem. Seven-string guitars experienced a resurgence in popularity in the 2000s, championed by Deftones, Limp Bizkit, Slayer, KoRn, Fear Factory, Strapping Young Lad, Nevermore, Muse and other hard rock and metal bands. Metal musicians often prefer the seven-string guitar


title: "Electric guitar" content: for its extended lower range. The seven-string guitar has also played an essential role in progressive metal rock and is commonly used in bands such as Dream Theater and Pain of Salvation and by experimental guitarists such as Ben Levin. Eight-string electric guitars are rare but not unused. One is played by Charlie Hunter, which was manufactured by Novax Guitars. The largest manufacturer of eight- to 14-string instruments is Warr Guitars. Their models are used by Trey Gunn (ex King Crimson), who has his own "signature" line from the company. Similarly, Mårten Hagström and Fredrik Thordendal of Meshuggah used 8-string


title: "Electric guitar" content: guitars made by Nevborn Guitars and now guitars by Ibanez. Munky of the nu metal band KoRn is also known to use seven-string Ibanez guitars, and it is rumored that he is planning to release a K8 eight-string guitar similar to his K7 seven-string guitar. Another Ibanez player is Tosin Abasi, lead guitarist of the progressive metal band Animals as Leaders, who uses an Ibanez RG2228 to mix bright chords with very heavy low riffs on the seventh and eighth strings. Stephen Carpenter of Deftones also switched from a seven-string to an eight-string in 2008 and released his signature STEF


title: "Electric guitar" content: B-8 with ESP Guitars. In 2008, Ibanez released the Ibanez RG2228-GK, which is the first mass-produced eight-string guitar. Jethro Tull's first album uses a nine-string guitar. Bill Kelliher, guitarist for the heavy metal group Mastodon, worked with First Act on a custom mass-produced nine-string guitar. B.C. Rich manufactured a ten-string six-course electric guitar, the Bich, whose radical shape positioned the machine heads for the four secondary strings onto the body, avoiding the head-heaviness of many electric twelve-string guitars. However, many players bought it for the body shape or electrics and simply removed the extra strings. The company recognized this and


title: "Electric guitar" content: released six-string models of the Bich, a shape now generally incorporated into their standard Warlock. Twelve-string electric guitars feature six pairs of strings, usually with each pair tuned to the same note. The extra E, A, D, and G strings add a note one octave above, and the extra B and E strings are in unison. The pairs of strings are played together as one, so the technique and tuning are the same as a conventional guitar, but they create a much fuller tone, with the additional strings adding a natural chorus effect. They are used almost solely to play


title: "Electric guitar" content: harmony and rhythm parts, rather than for guitar solos. They are relatively common in folk rock music. Lead Belly is the folk artist most identified with the twelve-string guitar, usually acoustic with a pickup. George Harrison of the Beatles and Roger McGuinn of the Byrds brought the electric twelve-string to notability in rock and roll. During the Beatles' first trip to the United States, in February 1964, Harrison received a new 360/12 model guitar from the Rickenbacker company, a twelve-string electric made to look onstage like a six-string. He began using the 360 in the studio on Lennon's "You Can't


title: "Electric guitar" content: Do That" and other songs. McGuinn began using electric twelve-string guitars to create the jangly, ringing sound of the Byrds. Both Jimmy Page, the guitarist with Led Zeppelin, and Leo Kottke, a solo artist, are well known as twelve-string guitar players. The third-bridge guitar is an electric prepared guitar with an additional, third bridge. This can be a normal guitar with, for instance, a screwdriver placed under the strings, or it can be a custom-made instrument. Lee Ranaldo of Sonic Youth plays with a third bridge. Double-neck (or, less commonly, "twin-neck") guitars enable guitarists to play both guitar and bass


title: "Electric guitar" content: guitar or, more commonly, both a six-string and a twelve-string. In the mid-1960s, one of the first players to use this type of guitar was Paul Revere & the Raiders' guitarist Drake Levin. Another early user was John McLaughlin. The double-neck guitar was popularized by Jimmy Page, who used a custom-made, cherry-finished Gibson EDS-1275 to perform "Stairway to Heaven", "The Song Remains the Same" and "The Rain Song", although for the recording of "Stairway to Heaven" he used a Fender Telecaster and a Fender XII electric twelve-string. Mike Rutherford of Genesis and Mike + the Mechanics is also famous for


title: "Electric guitar" content: his use of a double-neck guitar during live shows. Don Felder of the Eagles used the Gibson EDS-1275 during the Hotel California tour. Muse guitarist and vocalist Matthew Bellamy uses a silver Manson double-neck on his band's Resistance Tour. Rush guitarist Alex Lifeson is also known for using double-neck guitars in the live performance of several songs. In performances of the song "Xanadu" during the band's 2015 R40 anniversary tour, Lifeson played a white Gibson EDS-1275 double-neck guitar with six-string and twelve-string necks, while bassist Geddy Lee performed with a double-neck Rickenbacker guitar with four-string bass and twelve-string guitar necks.


title: "Electric guitar" content: Popular music typically uses the electric guitar in two roles: as a rhythm guitar to provide the basic chord progression and rhythm, and a "lead guitar" that plays melody lines, melodic instrumental fill passages, and solos. In some bands with two guitarists, both may play in tandem, and trade off rhythm and lead roles. In bands with a single guitarist, the guitarist may switch between these roles, playing chords to accompany the singer's lyrics, and a solo. In the most commercially available and consumed pop and rock genres, electric guitars tend to dominate their acoustic cousins in both the recording


title: "Electric guitar" content: studio and live venues, especially in the "harder" genres such as heavy metal and hard rock. However the acoustic guitar remains a popular choice in country, western and especially bluegrass music, and it is widely used in folk music. Even metal and hard rock guitarists play acoustic guitars for some ballads and for MTV unplugged acoustic performances. Jazz guitar playing styles include rhythm guitar-style "comping" (accompanying) with jazz chord voicings (and in some cases, walking basslines) and "blowing" (improvising solos) over jazz chord progressions with jazz-style phrasing and ornaments. The accompanying style for electric guitar in most jazz styles differs


title: "Electric guitar" content: from the way chordal instruments accompany in many popular styles of music. In rock and pop, the rhythm guitarist typically performs chords in dense and regular fashion to define a tune's rhythm. Simpler music tends to use chord voicings focused on the first, third, and fifth notes of the chord. In contrast, more complex music styles of pop might intermingle periodic chords and delicate voicings into pauses in the melody or solo. Complex guitar chord voicings are often have no root, especially in chords that have more than six notes. Such chords typically emphasize the third and seventh notes of


title: "Electric guitar" content: the chord. These chords also often include the 9th, 11th and 13th notes of the chord, which are called "extensions", or "color notes". When guitarists who play jazz and other more complex styles improvise, they use scales, modes, and arpeggios associated with the chord progression. The must learn how to use scales (whole tone scale, chromatic scale, etc.) to solo over chord progressions. Soloists try to imbue melodic phrasing with the sense of natural breathing and legato phrasing used by players of other instruments. Jazz guitarists are influenced by trumpet, saxophone, and other horn players. Celtic fingerstyle players are influenced


title: "Electric guitar" content: pipes and fiddles. Jazz guitarists typically play hollow-body instruments, but also use solid-body guitars. Hollow-body instruments were the first guitars used in jazz in the 1930s and 1940s. During the 1970s jazz fusion era, many jazz guitarists switched to the solid body guitars that dominated the rock world, using powerful guitar amps for volume. Until the 1950s, the acoustic, nylon-stringed classical guitar was the only type of guitar favored by classical, or art music composers. In the 1950s a few contemporary classical composers began to use the electric guitar in their compositions. Examples of such works include Luciano Berio's "Nones"


title: "Electric guitar" content: (1954) Karlheinz Stockhausen's "Gruppen" (1955–57); Donald Erb's "String Trio" (1966), Morton Feldman's "The Possibility of a New Work for Electric Guitar" (1966); George Crumb's "Songs, Drones, and Refrains of Death" (1968); Hans Werner Henze's "Versuch über Schweine" (1968); Francis Thorne's "Sonar Plexus" (1968) and "Liebesrock" (1968–69), Michael Tippett's "The Knot Garden" (1965–70); Leonard Bernstein's "MASS" (1971) and "Slava!" (1977); Louis Andriessen's "De Staat" (1972–76); Helmut Lachenmann's "Fassade, für grosses Orchester" (1973, rev. 1987), Valery Gavrilin "Anyuta" (1982), Steve Reich's "Electric Counterpoint" (1987), Arvo Pärt's "Miserere" (1989/92), György Kurtág's "Grabstein für Stephan" (1989), and countless works composed for the quintet of


title: "Electric guitar" content: Ástor Piazzolla. Alfred Schnittke also used electric guitar in several works, like the "Requiem", "Concerto Grosso N°2" and "Symphony N°1". In the 1970s, 1980s and 1990s, a growing number of composers (many of them composer-performers who had grown up playing the instrument in rock bands) began writing contemporary classical music for the electric guitar. These include Frank Zappa, Shawn Lane, Steven Mackey, Nick Didkovsky, Scott Johnson, Lois V Vierk, Tim Brady, Tristan Murail, Brian May and Randall Woolf. Yngwie Malmsteen released his Concerto Suite for Electric Guitar and Orchestra in 1998, and Steve Vai released a double-live CD entitled "Sound


title: "Electric guitar" content: Theories", of his work with the Netherlands Metropole Orchestra in June 2007. The American composers Rhys Chatham and Glenn Branca have written "symphonic" works for large ensembles of electric guitars, in some cases numbering up to 100 players, and the instrument is a core member of the Bang on a Can All-Stars (played by Mark Stewart). Still, like many electric and electronic instruments, the electric guitar remains primarily associated with rock and jazz music, rather than with classical compositions and performances. R. Prasanna plays a style of Indian classical music (Carnatic music) on the electric guitar. In the 21st century,


title: "Electric guitar" content: European avant garde composers like Richard Barrett, Fausto Romitelli, Peter Ablinger, Bernhard Lang, Claude Ledoux and Karlheinz Essl have used the electric guitar (together with extended playing techniques) in solo pieces or ensemble works. Probably the most ambitious and perhaps significant work to date is "Ingwe" (2003–2009) by Georges Lentz (written for Australian guitarist Zane Banks), a 60-minute work for solo electric guitar, exploring that composer's existential struggles and taking the instrument into realms previously unknown in a concert music setting. In Vietnam, electric guitars are often used as an instrument in cải lương music (traditional southern Vietnamese folk opera),


title: "Electric guitar" content: sometimes as a substitute for certain traditional stringed instruments like the Đàn nguyệt (two-stringed lute) when they are not available. Electric guitars used in cải lương are played in finger vibrato (string bending), with no amplifiers or sound effects. Electric guitar An electric guitar is a guitar that uses one or more pickups to convert the vibration of its strings into electrical signals. The vibration occurs when a guitar player strums, plucks, fingerpicks, slaps or taps the strings. The pickup used to sense the vibration generally uses electromagnetic induction to do so, though other technologies exist. In any case, the


title: Finland content: Nicholas or Santa Claus, living in the northern Lapland region. Above the Arctic Circle, in midwinter, there is a polar night, a period when the sun does not rise for days or weeks, or even months, and correspondingly, midnight sun in the summer, with no sunset even at midnight (for up to 73 consecutive days, at the northernmost point). Lapland is so far north that the Aurora Borealis, fluorescence in the high atmosphere due to solar wind, is seen regularly in the fall, winter, and spring. Outdoor activities range from Nordic skiing, golf, fishing, yachting, lake cruises, hiking, and kayaking,


title: "French language" content: ignored) and legal contracts; advertisements must bear a translation of foreign words. In Belgium, French is the official language of Wallonia (excluding a part of the East Cantons, which are German-speaking) and one of the two official languages—along with Dutch—of the Brussels-Capital Region, where it is spoken by the majority of the population often as their primary language. French is one of the four official languages of Switzerland (along with German, Italian, and Romansh) and is spoken in the western part of Switzerland, called Romandy, of which Geneva is the largest city. The language divisions in Switzerland do not coincide


title: "Formula fiction" content: markets, though some works published in that medium, such as "The Cold Equations", subvert the supposed expectations of the common narrative formula of that time. The dissection and tracking of common formulaic tropes (as well as their subversions and new permutations) has become reasonably popular beyond strictly academic circles. (The Final Girl being one such example, as well as, to some extent, Campbell's "The Hero with a Thousand Faces"). Amateur circles have websites such as the TV Tropes Wiki. Formula fiction In popular culture, formula fiction is literature in which the storylines and plots have been reused to the extent


title: "Field (mathematics)" content: segments , , and a semicircle over (center at the midpoint ), which intersects the perpendicular line through "B" in a point , at a distance of exactly formula_3 from when has length one. Not all real numbers are constructible. It can be shown that formula_4 is not a constructible number, which implies that it is impossible to construct with compass and straightedge the length of the side of a cube with volume 2, another problem posed by the ancient Greeks. In addition to familiar number systems such as the rationals, there are other, less immediate examples of fields. The


title: Food content: Food Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal 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. Historically, humans secured food through two methods: hunting and gathering and agriculture. Today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry. Food safety and food security are monitored by agencies like the International


title: Food content: Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food. The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food", as well as the "fundamental right to be free from hunger". Most food has its origin in plants. Some food is obtained directly from plants; but even animals that


title: Food content: are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Corn (maize), wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock. Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha,


title: Food content: and yogurt. Another example is blue-green algae such as Spirulina. Inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient. Many plants and plant parts are eaten as food and around 2,000 plant species are cultivated for food. Many of these plant species have several distinct cultivars. Seeds of plants are a good source of food for animals, including humans, because they contain the nutrients necessary for the plant's initial growth, including many healthful fats, such as omega fats. In fact, the majority of food consumed by human beings are


title: Food content: seed-based foods. Edible seeds include cereals (corn, wheat, rice, et cetera), legumes (beans, peas, lentils, et cetera), and nuts. Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed (including canola oil), sesame, et cetera. Seeds are typically high in unsaturated fats and, in moderation, are considered a health food. However, not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, while seeds from cherries and apples contain cyanide which could be poisonous only if consumed in large volumes. Fruits are the ripened ovaries of plants, including the seeds within. Many


title: Food content: plants and animals have coevolved such that the fruits of the former are an attractive food source to the latter, because animals that eat the fruits may excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables. (For more information, see list of fruits.) Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables (potatoes and carrots), bulbs (onion family), leaf vegetables (spinach and lettuce), (bamboo shoots and asparagus), and


title: Food content: (globe artichokes and broccoli and other vegetables such as cabbage or cauliflower). Animals are used as food either directly or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from muscle systems or from organs. Food products produced by animals include milk produced by mammary glands, which in many cultures is drunk or processed into dairy products (cheese, butter, etc.). In addition, birds and other animals lay eggs, which are often eaten, and bees produce honey, a reduced nectar from flowers, which is a popular sweetener in many cultures.


title: Food content: Some cultures consume blood, sometimes in the form of blood sausage, as a thickener for sauces, or in a cured, salted form for times of food scarcity, and others use blood in stews such as jugged hare. Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. Vegetarians choose to forgo food from animal sources to varying degrees. Vegans do not consume any foods that are or contain ingredients from an animal source. Adulteration is a legal term meaning that a food product fails to meet the legal standards. One


title: Food content: form of adulteration is an addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item. These substances may be either available food items or non-food items. Among meat and meat products some of the items used to adulterate are water or ice, carcasses, or carcasses of animals other than the animal meant to be consumed. Camping food includes ingredients used to prepare food suitable for backcountry camping and backpacking. The foods differ substantially from


title: Food content: the ingredients found in a typical home kitchen. The primary differences relate to campers' and backpackers' special needs for foods that have appropriate cooking time, perishability, weight, and nutritional content. To address these needs, camping food is often made up of either freeze-dried, precooked or dehydrated ingredients. Many campers use a combination of these foods. Freeze-drying requires the use of heavy machinery and is not something that most campers are able to do on their own. Freeze-dried ingredients are often considered superior to dehydrated ingredients however, because they rehydrate at camp faster and retain more flavor than their dehydrated counterparts.


title: Food content: Freeze-dried ingredients take so little time to rehydrate that they can often be eaten without cooking them first and have a texture similar to a crunchy chip. Dehydration can reduce the weight of the food by sixty to ninety percent by removing water through evaporation. Some foods dehydrate well, such as onions, peppers, and tomatoes. Dehydration often produces a more compact, albeit slightly heavier, end result than freeze-drying. Surplus precooked military Meals, Meals, Ready-to-Eat (MREs) are sometimes used by campers. These meals contain precooked foods in retort pouches. A retort pouch is a plastic and metal foil laminate pouch that


title: Food content: is used as an alternative to traditional industrial canning methods. Diet food (or "dietetic food") refers to any food or beverage whose recipe is altered to reduce fat, carbohydrates, abhor/adhore sugar in order to make it part of a weight loss program or diet. Such foods are usually intended to assist in weight loss or a change in body type, although bodybuilding supplements are designed to aid in gaining weight or muscle. The process of making a diet version of a food usually requires finding an acceptable low-food-energy substitute for some high-food-energy ingredient. This can be as simple as replacing


title: Food content: some or all of the food's sugar with a sugar substitute as is common with diet soft drinks such as Coca-Cola (for example Diet Coke). In some snacks, the food may be baked instead of fried thus reducing the food energy. In other cases, low-fat ingredients may be used as replacements. In whole grain foods, the higher fiber content effectively displaces some of the starch component of the flour. Since certain fibers have no food energy, this results in a modest energy reduction. Another technique relies on the intentional addition of other reduced-food-energy ingredients, such as resistant starch or dietary


title: Food content: fiber, to replace part of the flour and achieve a more significant energy reduction. Finger food is food meant to be eaten directly using the hands, in contrast to food eaten with a knife and fork, spoon, chopsticks, or other utensils. In some cultures, food is almost always eaten with the hands; for example, Ethiopian cuisine is eaten by rolling various dishes up in "injera" bread. Foods considered street foods are frequently, though not exclusively, finger foods. In the western world, finger foods are often either appetizers (hors d'œuvres) or entree/main course items. Examples of these are miniature meat pies,


title: Food content: sausage rolls, sausages on sticks, cheese and olives on sticks, chicken drumsticks or wings, spring rolls, miniature quiches, samosas, sandwiches, Merenda or other such based foods, such as pitas or items in buns, bhajjis, potato wedges, vol au vents, several other such small items and risotto balls (arancini). Other well-known foods that are generally eaten with the hands include hamburgers, pizza, Chips, hot dogs, fruit and bread. In East Asia, foods like pancakes or flatbreads ("bing" 饼) and street foods such as chuan (串, also pronounced "chuan") are often eaten with the hands. Fresh food is food which has not


title: Food content: been preserved and has not spoiled yet. For vegetables and fruits, this means that they have been recently harvested and treated properly postharvest; for meat, it has recently been slaughtered and butchered; for fish, it has been recently caught or harvested and kept cold. Dairy products are fresh and will spoil quickly. Thus, fresh cheese is cheese which has not been dried or salted for aging. Soured cream may be considered "fresh" (crème fraîche). Fresh food has not been dried, smoked, salted, frozen, canned, pickled, or otherwise preserved. Freezing food preserves it from the time it is prepared to the


title: Food content: time it is eaten. Since early times, farmers, fishermen, and trappers have preserved grains and produce in unheated buildings during the winter season. Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic (or flash freezing). The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature . Preserving food in domestic kitchens


title: Food content: during modern times is achieved using household freezers. Accepted advice to householders was to freeze food on the day of purchase. An initiative by a supermarket group in 2012 (backed by the UK's Waste & Resources Action Programme) promotes the freezing of food "as soon as possible up to the product's 'use by' date". The Food Standards Agency was reported as supporting the change, providing the food had been stored correctly up to that time. A functional food is a food given an additional function (often one related to health-promotion or disease prevention) by adding new ingredients or more of


title: Food content: existing ingredients. The term may also apply to traits purposely bred into existing edible plants, such as purple or gold potatoes having enriched anthocyanin or carotenoid contents, respectively. Functional foods may be "designed to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions, and may be similar in appearance to conventional food and consumed as part of a regular diet". The term was first used in Japan in the 1980s where there is a government approval process for functional foods called Foods for Specified Health Use (FOSHU). Health food is food marketed to provide human


title: Food content: health effects beyond a normal healthy diet required for human nutrition. Foods marketed as health foods may be part of one or more categories, such as natural foods, organic foods, whole foods, vegetarian foods or dietary supplements. These products may be sold in health food stores or in the health food or organic sections of grocery stores. A healthy diet is a diet that helps to maintain or improve overall health. A healthy diet provides the body with essential nutrition: fluid, macronutrients, micronutrients, and adequate calories. For people who are healthy, a healthy diet is not complicated and contains mostly


title: Food content: fruits, vegetables, and whole grains, and includes little to no processed food and sweetened beverages. The requirements for a healthy diet can be met from a variety of plant-based and animal-based foods, although a non-animal source of vitamin B12 is needed for those following a vegan diet. Various nutrition guides are published by medical and governmental institutions to educate individuals on what they should be eating to be healthy. Nutrition facts labels are also mandatory in some countries to allow consumers to choose between foods based on the components relevant to health. A healthy lifestyle includes getting exercise every day


title: Food content: along with eating a healthy diet. A healthy lifestyle may lower disease risks, such as obesity, heart disease, type 2 diabetes, hypertension and cancer. There are specialized healthy diets, called medical nutrition therapy, for people with various diseases or conditions. There are also prescientific ideas about such specialized diets, as in dietary therapy in traditional Chinese medicine. The World Health Organization (WHO) makes the following 5 recommendations with respect to both populations and individuals: Kosher foods are those that conform to the Jewish dietary regulations of "kashrut" (dietary law), primarily derived from Leviticus and Deuteronomy. Food that may be consumed


title: Food content: according to "halakha" (law) is termed "kosher" () in English, from the Ashkenazi pronunciation of the Hebrew term "kashér" (), meaning "fit" (in this context, fit for consumption). Food that is not in accordance with law is called "treif" (; , derived from "trāfáh") meaning "torn." Live food is living food for carnivorous or omnivorous animals kept in captivity; in other words, small animals such as insects or mice fed to larger carnivorous or omnivorous species kept in either in a zoo or as pet. Live food is commonly used as feed for a variety of species of exotic pets


title: Food content: and zoo animals, ranging from alligators to various snakes, frogs and lizards, but also including other, non-reptile, non-amphibian carnivores and omnivores (for instance, skunks, which are omnivorous mammals, can be technically be fed a limited amount of live food, though this is not known to be a common practice). Common live food ranges from crickets (used as an inexpensive form of feed for carnivorous and omnivorous reptiles such as bearded dragons and commonly available in pet stores for this reason), waxworms, mealworms and to a lesser extent cockroaches and locusts, to small birds and mammals such as mice or chickens.


title: Food content: Medical foods are foods that are specially formulated and intended for the dietary management of a disease that has distinctive nutritional needs that cannot be met by normal diet alone. In the United States they were defined in the Food and Drug Administration's 1988 Orphan Drug Act Amendments and are subject to the general food and safety labeling requirements of the Federal Food, Drug, and Cosmetic Act. In Europe the European Food Safety Authority established definitions for "foods for special medical purposes" (FSMPs) in 2015. Medical foods, called "food for special medical purposes" in Europe, are distinct from the broader


title: Food content: category of foods for special dietary use, from traditional foods that bear a health claim, and from dietary supplements. In order to be considered a medical food the product must, at a minimum: Medical foods can be classified into the following categories: Natural foods and "all natural foods" are widely used terms in food labeling and marketing with a variety of definitions, most of which are vague. The term is often assumed to imply foods that are not processed and whose ingredients are all natural products (in the chemist's sense of that term), thus conveying an appeal to nature. But


title: Food content: the lack of standards in most jurisdictions means that the term assures nothing. In some countries, the term "natural" is defined and enforced. In others, such as the United States, it is not enforced. “Natural foods” are often assumed to be foods that are not processed, or do not contain any food additives, or do not contain particular additives such as hormones, antibiotics, sweeteners, food colors, or flavorings that were not originally in the food. In fact, many people (63%) when surveyed showed a preference for products labeled "natural" compared to the unmarked counterparts, based on the common belief (86%


title: Food content: of polled consumers) that the term "natural" indicated that the food does not contain any artificial ingredients. The terms are variously used and misused on labels and in advertisements. The international Food and Agriculture Organization’s "Codex Alimentarius" does not recognize the term “natural” but does have a standard for organic foods. A negative-calorie food is food that supposedly requires more food energy to be digested than the food provides. Its thermic effect or specific dynamic action—the caloric "cost" of digesting the food—would be greater than its food energy content. Despite its recurring popularity in dieting guides, there is no scientific


title: Food content: evidence supporting the idea that any food is calorically negative. While some chilled beverages are calorically negative, the effect is minimal and drinking large amounts of water can be dangerous. Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in farming. In general, organic foods are also usually not processed using irradiation, industrial solvents or synthetic food additives. Currently, the


title: Food content: European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification in order to market food as organic within their borders. In the context of these regulations, organic food is produced in a way that complies with organic standards set by regional organizations, national governments and international organizations. Although the produce of kitchen gardens may be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the US Department of Agriculture (USDA) or European Commission (EC). Fertilizing and the use of pesticides in conventional farming has caused,


title: Food content: and is causing, enormous damage worldwide to local ecosystems, biodiversity, groundwater and drinking water supplies, and sometimes farmer health and fertility. These environmental, economic and health issues are intended to be minimized or avoided in organic farming. From a consumers perspective, there is not sufficient evidence in scientific and medical literature to support claims that organic food is safer or healthier to eat than conventionally grown food. While there may be some differences in the nutrient and antinutrient contents of organically- and conventionally-produced food, the variable nature of food production and handling makes it difficult to generalize results. Claims that


title: Food content: organic food tastes better are generally not supported by tests. Peasant foods are dishes specific to a particular culture, made from accessible and inexpensive ingredients, and usually prepared and seasoned to make them more palatable. They often form a significant part of the diets of people who live in poverty, or have a lower income compared to the average for their society or country. Peasant foods have been described as being the diet of peasants, that is, tenant or poorer farmers and their farm workers, and by extension, of other cash-poor people. They may use ingredients, such as offal and


title: Food content: less-tender cuts of meat, which are not as marketable as a cash crop. Characteristic recipes often consist of hearty one-dish meals, in which chunks of meat and various vegetables are eaten in a savory broth, with bread or other staple food. Sausages are also amenable to varied readily available ingredients, and they themselves tend to contain offal and grains. Peasant foods often involve skilled preparation by knowledgeable cooks using inventiveness and skills passed down from earlier generations. Such dishes are often prized as ethnic foods by other cultures and by descendants of the native culture who still desire these traditional


title: Food content: dishes. Prison food is the term for meals served to prisoners while incarcerated in correctional institutions. While some prisons prepare their own food, many use staff from on-site catering companies. Many prisons today support the requirements of specific religions, as well as vegetarianism. It is said that prison food of many developed countries is adequate to maintain health and dieting. "Seasonal" here refers to the times of year when the harvest or the flavour of a given type food is at its peak. This is usually the time when the item is harvested, with some exceptions; an example being sweet


title: Food content: potatoes which are best eaten quite a while after harvest. It also appeals to people who prefer a low carbon diet that reduces the greenhouse gas emissions resulting from food consumption (Food miles). Shelf-stable food (sometimes ]]ambient food]]) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated but which have been processed so that they can be safely stored at room or ambient temperature for a usefully long shelf life. Various food preservation and packaging techniques are used to extend a food's shelf


title: Food content: life. Decreasing the amount of available water in a product, increasing its acidity, or irradiating or otherwise sterilizing the food and then sealing it in an air-tight container are all ways of depriving bacteria of suitable conditions in which to thrive. All of these approaches can all extend a food's shelf life without unacceptably changing its taste or texture. For some foods alternative ingredients can be used. Common oils and fats become rancid relatively quickly if not refrigerated; replacing them with hydrogenated oils delays the onset of rancidity, increasing shelf life. This is a common approach in industrial food production,


title: Food content: but recent concerns about health hazards associated with trans fats have led to their strict control in several jurisdictions. Even where trans fats are not prohibited, in many places there are new labeling laws (or rules), which require information to be printed on packages, or to be published elsewhere, about the amount of trans fat contained in certain products. Space food is a type of food product created and processed for consumption by astronauts in outer space. The food has specific requirements of providing balanced nutrition for individuals working in space, while being easy and safe to store, prepare and


title: Food content: consume in the machinery-filled weightless environments of manned spacecraft. In recent years, space food has been used by various nations engaging on space programs as a way to share and show off their cultural identity and facilitate intercultural communication. Although astronauts consume a wide variety of foods and beverages in space, the initial idea from The Man in Space Committee of the Space Science Board in 1963 was to supply astronauts with a formula diet that would supply all the needed vitamins and nutrients. Traditional foods are foods and dishes that are passed through generations or which have been consumed


title: Food content: many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine or local cuisine. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities. Some traditional foods have geographical indications and traditional specialities in the European Union designations per European Union schemes of geographical indications and traditional specialties: Protected designation of origin (PDO), Protected geographical indication (PGI) and Traditional specialities guaranteed (TSG). These standards serve to promote and protect names of quality agricultural products and foodstuffs. This article


title: Food content: also includes information about traditional beverages. Whole foods are plant foods that are unprocessed and unrefined, or processed and refined as little as possible, before being consumed. Examples of whole foods include whole grains, tubers, legumes, fruits, vegetables. There is some confusion over the usage of the term surrounding the inclusion of certain foods, in particular animal foods. The modern usage of the term whole foods diet is now widely synonymous with "whole foods plant-based diet" with animal products, oil and salt no longer constituting whole foods. The earliest use of the term in the post-industrial age appears to be


title: Food content: in 1946 in The Farmer, a quarterly magazine published and edited from his farm by F. Newman Turner, a writer and pioneering organic farmer. The magazine sponsored the establishment of the Producer Consumer Whole Food Society Ltd, with Newman Turner as president and Derek Randal as vice-president. Whole food was defined as "mature produce of field, orchard, or garden without subtraction, addition, or alteration grown from seed without chemical dressing, in fertile soil manured solely with animal and vegetable wastes, and composts therefrom, and ground, raw rock and without chemical manures, sprays, or insecticides," having intent to connect suppliers and


title: Food content: the growing public demand for such food. Such diets are rich in whole and unrefined foods, like whole grains, dark green and yellow/orange-fleshed vegetables and fruits, legumes, nuts and seeds. Most food has always been obtained through agriculture. With increasing concern over both the methods and products of modern industrial agriculture, there has been a growing trend toward sustainable agricultural practices. This approach, partly fueled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods. Major influences on food production include international organizations (e.g. the World Trade Organization and Common Agricultural Policy), national government policy (or law), and war.


title: Food content: In popular culture, the mass production of food, specifically meats such as chicken and beef, has come under fire from various documentaries, most recently Food, Inc, documenting the mass slaughter and poor treatment of animals, often for easier revenues from large corporations. Along with a current trend towards environmentalism, people in Western culture have had an increasing trend towards the use of herbal supplements, foods for a specific group of people (such as dieters, women, or athletes), functional foods (fortified foods, such as omega-3 eggs), and a more ethnically diverse diet. Several organisations have begun calling for a new kind


title: Food content: of agriculture in which agroecosystems provide food but also support vital ecosystem services so that soil fertility and biodiversity are maintained rather than compromised. According to the International Water Management Institute and UNEP, well-managed agroecosystems not only provide food, fiber and animal products, they also provide services such as flood mitigation, groundwater recharge, erosion control and habitats for plants, birds, fish and other animals. Animals, specifically humans, have five different types of tastes: sweet, sour, salty, bitter, and umami. As animals have evolved, the tastes that provide the most energy (sugar and fats) are the most pleasant to eat while


title: Food content: others, such as bitter, are not enjoyable. Water, while important for survival, has no taste. Fats, on the other hand, especially saturated fats, are thicker and rich and are thus considered more enjoyable to eat. Generally regarded as the most pleasant taste, sweetness is almost always caused by a type of simple sugar such as glucose or fructose, or disaccharides such as sucrose, a molecule combining glucose and fructose. Complex carbohydrates are long chains and thus do not have the sweet taste. Artificial sweeteners such as sucralose are used to mimic the sugar molecule, creating the sensation of sweet, without


title: Food content: the calories. Other types of sugar include raw sugar, which is known for its amber color, as it is unprocessed. As sugar is vital for energy and survival, the taste of sugar is pleasant. The stevia plant contains a compound known as steviol which, when extracted, has 300 times the sweetness of sugar while having minimal impact on blood sugar. Sourness is caused by the taste of acids, such as vinegar in alcoholic beverages. Sour foods include citrus, specifically lemons, limes, and to a lesser degree oranges. Sour is evolutionarily significant as it is a sign for a food that


title: Food content: may have gone rancid due to bacteria. Many foods, however, are slightly acidic, and help stimulate the taste buds and enhance flavor. Saltiness is the taste of alkali metal ions such as sodium and potassium. It is found in almost every food in low to moderate proportions to enhance flavor, although to eat pure salt is regarded as highly unpleasant. There are many different types of salt, with each having a different degree of saltiness, including sea salt, fleur de sel, kosher salt, mined salt, and grey salt. Other than enhancing flavor, its significance is that the body needs and


title: Food content: maintains a delicate electrolyte balance, which is the kidney's function. Salt may be iodized, meaning iodine has been added to it, a necessary nutrient that promotes thyroid function. Some canned foods, notably soups or packaged broths, tend to be high in salt as a means of preserving the food longer. Historically salt has long been used as a meat preservative as salt promotes water excretion. Similarly, dried foods also promote food safety. Bitterness is a sensation often considered unpleasant characterized by having a sharp, pungent taste. Unsweetened dark chocolate, caffeine, lemon rind, and some types of fruit are known to


title: Food content: be bitter. Umami, the Japanese word for delicious, is the least known in Western popular culture but has a long tradition in Asian cuisine. Umami is the taste of glutamates, especially monosodium glutamate (MSG). It is characterized as savory, meaty, and rich in flavor. Salmon and mushrooms are foods high in umami. Many scholars claim that the rhetorical function of food is to represent the culture of a country, and that it can be used as a form of communication. According to Goode, Curtis and Theophano, food "is the last aspect of an ethnic culture to be lost". Many cultures


title: Food content: have a recognizable cuisine, a specific set of cooking traditions using various spices or a combination of flavors unique to that culture, which evolves over time. Other differences include preferences (hot or cold, spicy, etc.) and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods, and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by way of food, not just by consumption. Some popular types of ethnic foods include Italian, French, Japanese, Chinese, American, Cajun, Thai, African, Indian and Nepalese. Various


title: Food content: cultures throughout the world study the dietary analysis of food habits. While evolutionarily speaking, as opposed to culturally, humans are omnivores, religion and social constructs such as morality, activism, or environmentalism will often affect which foods they will consume. Food is eaten and typically enjoyed through the sense of taste, the perception of flavor from eating and drinking. Certain tastes are more enjoyable than others, for evolutionary purposes. Aesthetically pleasing and eye-appealing food presentations can encourage people to consume foods. A common saying is that people "eat with their eyes". Food presented in a clean and appetizing way will encourage


title: Food content: a good flavor, even if unsatisfactory. Texture plays a crucial role in the enjoyment of eating foods. Contrasts in textures, such as something crunchy in an otherwise smooth dish, may increase the appeal of eating it. Common examples include adding granola to yogurt, adding croutons to a salad or soup, and toasting bread to enhance its crunchiness for a smooth topping, such as jam or butter. Another universal phenomenon regarding food is the appeal of contrast in taste and presentation. For example, such opposite flavors as sweetness and saltiness tend to go well together, as in kettle corn and nuts.


title: Food content: While many foods can be eaten raw, many also undergo some form of preparation for reasons of safety, palatability, texture, or flavor. At the simplest level this may involve washing, cutting, trimming, or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food. In a home, most food preparation takes place in a kitchen. Some preparation is done to enhance the taste or aesthetic appeal; other preparation may help to preserve the food; others may be involved in cultural identity. A meal is made up of


title: Food content: food which is prepared to be eaten at a specific time and place. The preparation of animal-based food usually involves slaughter, evisceration, hanging, portioning, and rendering. In developed countries, this is usually done outside the home in slaughterhouses, which are used to process animals en masse for meat production. Many countries regulate their slaughterhouses by law. For example, the United States has established the Humane Slaughter Act of 1958, which requires that an animal be stunned before killing. This act, like those in many countries, exempts slaughter in accordance to religious law, such as kosher, shechita, and dhabīḥah halal. Strict


title: Food content: interpretations of kashrut require the animal to be fully aware when its carotid artery is cut. On the local level, a butcher may commonly break down larger animal meat into smaller manageable cuts, and pre-wrap them for commercial sale or wrap them to order in butcher paper. In addition, fish and seafood may be fabricated into smaller cuts by a fish monger. However, fish butchery may be done on board a fishing vessel and quick-frozen for preservation of quality. The term "cooking" encompasses a vast range of methods, tools, and combinations of ingredients to improve the flavor or digestibility of


title: Food content: food. Cooking technique, known as culinary art, generally requires the selection, measurement, and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cook. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural, and religious considerations that affect it. Cooking requires applying heat to a food which usually, though not always, chemically changes the molecules, thus changing its flavor, texture, appearance, and nutritional properties. Cooking certain proteins, such as egg whites,


title: Food content: meats, and fish, denatures the protein, causing it to firm. There is archaeological evidence of roasted foodstuffs at "Homo erectus" campsites dating from 420,000 years ago. Boiling as a means of cooking requires a container, and has been practiced at least since the 10th millennium BC with the introduction of pottery. There are many different types of equipment used for cooking. Ovens are mostly hollow devices that get very hot (up to ) and are used for baking or roasting and offer a dry-heat cooking method. Different cuisines will use different types of ovens. For example, Indian culture uses a


title: Food content: tandoor oven, which is a cylindrical clay oven which operates at a single high temperature. Western kitchens use variable temperature convection ovens, conventional ovens, toaster ovens, or non-radiant heat ovens like the microwave oven. Classic Italian cuisine includes the use of a brick oven containing burning wood. Ovens may be wood-fired, coal-fired, gas, electric, or oil-fired. Various types of cook-tops are used as well. They carry the same variations of fuel types as the ovens mentioned above. Cook-tops are used to heat vessels placed on top of the heat source, such as a sauté pan, sauce pot, frying pan, or


title: Food content: pressure cooker. These pieces of equipment can use either a moist or dry cooking method and include methods such as steaming, simmering, boiling, and poaching for moist methods, while the dry methods include sautéing, pan frying, and deep-frying. In addition, many cultures use grills for cooking. A grill operates with a radiant heat source from below, usually covered with a metal grid and sometimes a cover. An open pit barbecue in the American south is one example along with the American style outdoor grill fueled by wood, liquid propane, or charcoal along with soaked wood chips for smoking. A Mexican


title: Food content: style of barbecue is called barbacoa, which involves the cooking of meats such as whole sheep over an open fire. In Argentina, an asado (Spanish for "grilled") is prepared on a grill held over an open pit or fire made upon the ground, on which a whole animal or smaller cuts are grilled. Certain cultures highlight animal and vegetable foods in a raw state. Salads consisting of raw vegetables or fruits are common in many cuisines. Sashimi in Japanese cuisine consists of raw sliced fish or other meat, and sushi often incorporates raw fish or seafood. Steak tartare and salmon


title: Food content: tartare are dishes made from diced or ground raw beef or salmon, mixed with various ingredients and served with baguettes, brioche, or frites. In Italy, carpaccio is a dish of very thinly sliced raw beef, drizzled with a vinaigrette made with olive oil. The health food movement known as raw foodism promotes a mostly vegan diet of raw fruits, vegetables, and grains prepared in various ways, including juicing, food dehydration, sprouting, and other methods of preparation that do not heat the food above . An example of a raw meat dish is ceviche, a Latin American dish made with raw


title: Food content: meat that is "cooked" from the highly acidic citric juice from lemons and limes along with other aromatics such as garlic. Restaurants employ chefs to prepare the food, and waiters to serve customers at the table. The term restaurant comes from an old term for a restorative meat broth; this broth (or bouillon) was served in elegant outlets in Paris from the mid 18th century. These refined "restaurants" were a marked change from the usual basic eateries such as inns and taverns, and some had developed from early Parisian cafés, such as Café Procope, by first serving bouillon, then adding


title: Food content: other cooked food to their menus. Commercial eateries existed during the Roman period, with evidence of 150 "thermopolia", a form of fast food restaurant, found in Pompeii, and urban sales of prepared foods may have existed in China during the Song dynasty. In 2005, the population of the United States spent $496 billion on out-of-home dining. Expenditures by type of out-of-home dining were as follows: 40% in full-service restaurants, 37.2% in limited service restaurants (fast food), 6.6% in schools or colleges, 5.4% in bars and vending machines, 4.7% in hotels and motels, 4.0% in recreational places, and 2.2% in others,


title: Food content: which includes military bases. Packaged foods are manufactured outside the home for purchase. This can be as simple as a butcher preparing meat, or as complex as a modern international food industry. Early food processing techniques were limited by available food preservation, packaging, and transportation. This mainly involved salting, curing, curdling, drying, pickling, fermenting, and smoking. Food manufacturing arose during the industrial revolution in the 19th century. This development took advantage of new mass markets and emerging technology, such as milling, preservation, packaging and labeling, and transportation. It brought the advantages of pre-prepared time-saving food to the bulk of ordinary


title: Food content: people who did not employ domestic servants. At the start of the 21st century, a two-tier structure has arisen, with a few international food processing giants controlling a wide range of well-known food brands. There also exists a wide array of small local or national food processing companies. Advanced technologies have also come to change food manufacture. Computer-based control systems, sophisticated processing and packaging methods, and logistics and distribution advances can enhance product quality, improve food safety, and reduce costs. The World Bank reported that the European Union was the top food importer in 2005, followed at a distance by


title: Food content: the USA and Japan. Britain's need for food was especially well illustrated in World War II. Despite the implementation of food rationing, Britain remained dependent on food imports and the result was a long term engagement in the Battle of the Atlantic. Food is traded and marketed on a global basis. The variety and availability of food is no longer restricted by the diversity of locally grown food or the limitations of the local growing season. Between 1961 and 1999, there was a 400% increase in worldwide food exports. Some countries are now economically dependent on food exports, which in


title: Food content: some cases account for over 80% of all exports. In 1994, over 100 countries became signatories to the Uruguay Round of the General Agreement on Tariffs and Trade in a dramatic increase in trade liberalization. This included an agreement to reduce subsidies paid to farmers, underpinned by the WTO enforcement of agricultural subsidy, tariffs, import quotas, and settlement of trade disputes that cannot be bilaterally resolved. Where trade barriers are raised on the disputed grounds of public health and safety, the WTO refer the dispute to the Codex Alimentarius Commission, which was founded in 1962 by the United Nations Food


title: Food content: and Agriculture Organization and the World Health Organization. Trade liberalization has greatly affected world food trade. Food marketing brings together the producer and the consumer. The marketing of even a single food product can be a complicated process involving many producers and companies. For example, fifty-six companies are involved in making one can of chicken noodle soup. These businesses include not only chicken and vegetable processors but also the companies that transport the ingredients and those who print labels and manufacture cans. The food marketing system is the largest direct and indirect non-government employer in the United States. In the


title: Food content: pre-modern era, the sale of surplus food took place once a week when farmers took their wares on market day into the local village marketplace. Here food was sold to grocers for sale in their local shops for purchase by local consumers. With the onset of industrialization and the development of the food processing industry, a wider range of food could be sold and distributed in distant locations. Typically early grocery shops would be counter-based shops, in which purchasers told the shop-keeper what they wanted, so that the shop-keeper could get it for them. In the 20th century, supermarkets were


title: Food content: born. Supermarkets brought with them a self service approach to shopping using shopping carts, and were able to offer quality food at lower cost through economies of scale and reduced staffing costs. In the latter part of the 20th century, this has been further revolutionized by the development of vast warehouse-sized, out-of-town supermarkets, selling a wide range of food from around the world. Unlike food processors, food retailing is a two-tier market in which a small number of very large companies control a large proportion of supermarkets. The supermarket giants wield great purchasing power over farmers and processors, and strong


title: Food content: influence over consumers. Nevertheless, less than 10% of consumer spending on food goes to farmers, with larger percentages going to advertising, transportation, and intermediate corporations. It is rare for price spikes to hit all major foods in most countries at once, but food prices suffered all-time peaks in 2008 and 2011, posting a 15% and 12% deflated increase year-over-year, representing prices higher than any data collected. In December 2007, 37 countries faced food crises, and 20 had imposed some sort of food-price controls. In China, the price of pork jumped 58% in 2007. In the 1980s and 1990s, farm subsidies


title: Food content: and support programs allowed major grain exporting countries to hold large surpluses, which could be tapped during food shortages to keep prices down. However, new trade policies had made agricultural production much more responsive to market demands, putting global food reserves at their lowest since 1983. Rising food prices in those years have been linked with social unrest around the world, including rioting in Bangladesh and Mexico, and the Arab Spring. Food prices worldwide increased in 2008. One cause of rising food prices is wealthier Asian consumers are westernizing their diets, and farmers and nations of the third world are


title: Food content: struggling to keep up the pace. The past five years have seen rapid growth in the contribution of Asian nations to the global fluid and powdered milk manufacturing industry, which in 2008 accounted for more than 30% of production, while China alone accounts for more than 10% of both production and consumption in the global fruit and vegetable processing and preserving industry. In 2013 Overseas Development Institute researchers showed that rice has more than doubled in price since 2000, rising by 120% in real terms. This was as a result of shifts in trade policy and restocking by major producers.


title: Food content: More fundamental drivers of increased prices are the higher costs of fertiliser, diesel and labour. Parts of Asia see rural wages rise with potential large benefits for the 1.3 billion (2008 estimate) of Asia's poor in reducing the poverty they face. However, this negatively impacts more vulnerable groups who don't share in the economic boom, especially in Asian and African coastal cities. The researchers said the threat means social-protection policies are needed to guard against price shocks. The research proposed that in the longer run, the rises present opportunities to export for Western African farmers with high potential for rice


title: Food content: production to replace imports with domestic production. Most recently, global food prices have been more stable and relatively low, after a sizable increase in late 2017, they are back under 75% of the nominal value seen during the all-time high in the 2011 food crisis. Institutions such as hedge funds, pension funds and investment banks like Barclays Capital, Goldman Sachs and Morgan Stanley have been instrumental in pushing up prices in the last five years, with investment in food commodities rising from $65bn to $126bn (£41bn to £79bn) between 2007 and 2012, contributing to 30-year highs. This has caused price


title: Food content: fluctuations which are not strongly related to the actual supply of food, according to the United Nations. Financial institutions now make up 61% of all investment in wheat futures. According to Olivier De Schutter, the UN special rapporteur on food, there was a rush by institutions to enter the food market following George W Bush's Commodities Futures Modernization Act of 2000. De Schutter told the Independent in March 2012: "What we are seeing now is that these financial markets have developed massively with the arrival of these new financial investors, who are purely interested in the short-term monetary gain and


title: Food content: are not really interested in the physical thing – they never actually buy the ton of wheat or maize; they only buy a promise to buy or to sell. The result of this financialisation of the commodities market is that the prices of the products respond increasingly to a purely speculative logic. This explains why in very short periods of time we see prices spiking or bubbles exploding, because prices are less and less determined by the real match between supply and demand." In 2011, 450 economists from around the world called on the G20 to regulate the commodities market


title: Food content: more. Some experts have said that speculation has merely aggravated other factors, such as climate change, competition with bio-fuels and overall rising demand. However, some such as Jayati Ghosh, professor of economics at Jawaharlal Nehru University in New Delhi, have pointed out that prices have increased irrespective of supply and demand issues: Ghosh points to world wheat prices, which doubled in the period from June to December 2010, despite there being no fall in global supply. Food deprivation leads to malnutrition and ultimately starvation. This is often connected with famine, which involves the absence of food in entire communities. This


title: Food content: can have a devastating and widespread effect on human health and mortality. Rationing is sometimes used to distribute food in times of shortage, most notably during times of war. Starvation is a significant international problem. Approximately 815 million people are undernourished, and over 16,000 children die per day from hunger-related causes. Food deprivation is regarded as a deficit need in Maslow's hierarchy of needs and is measured using famine scales. Food aid can benefit people suffering from a shortage of food. It can be used to improve peoples' lives in the short term, so that a society can increase its


title: Food content: standard of living to the point that food aid is no longer required. Conversely, badly managed food aid can create problems by disrupting local markets, depressing crop prices, and discouraging food production. Sometimes a cycle of food aid dependence can develop. Its provision, or threatened withdrawal, is sometimes used as a political tool to influence the policies of the destination country, a strategy known as food politics. Sometimes, food aid provisions will require certain types of food be purchased from certain sellers, and food aid can be misused to enhance the markets of donor countries. International efforts to distribute food


title: Food content: to the neediest countries are often coordinated by the World Food Programme. Foodborne illness, commonly called "food poisoning", is caused by bacteria, toxins, viruses, parasites, and prions. Roughly 7 million people die of food poisoning each year, with about 10 times as many suffering from a non-fatal version. The two most common factors leading to cases of bacterial foodborne illness are cross-contamination of ready-to-eat food from other uncooked foods and improper temperature control. Less commonly, acute adverse reactions can also occur if chemical contamination of food occurs, for example from improper storage, or use of non-food grade soaps and disinfectants.


title: Food content: Food can also be adulterated by a very wide range of articles (known as "foreign bodies") during farming, manufacture, cooking, packaging, distribution, or sale. These foreign bodies can include pests or their droppings, hairs, cigarette butts, wood chips, and all manner of other contaminants. It is possible for certain types of food to become contaminated if stored or presented in an unsafe container, such as a ceramic pot with lead-based glaze. Food poisoning has been recognized as a disease since as early as Hippocrates. The sale of rancid, contaminated, or adulterated food was commonplace until the introduction of hygiene, refrigeration,


title: Food content: and vermin controls in the 19th century. Discovery of techniques for killing bacteria using heat, and other microbiological studies by scientists such as Louis Pasteur, contributed to the modern sanitation standards that are ubiquitous in developed nations today. This was further underpinned by the work of Justus von Liebig, which led to the development of modern food storage and food preservation methods. In more recent years, a greater understanding of the causes of food-borne illnesses has led to the development of more systematic approaches such as the Hazard Analysis and Critical Control Points (HACCP), which can identify and eliminate many


title: Food content: risks. Recommended measures for ensuring food safety include maintaining a clean preparation area with foods of different types kept separate, ensuring an adequate cooking temperature, and refrigerating foods promptly after cooking. Foods that spoil easily, such as meats, dairy, and seafood, must be prepared a certain way to avoid contaminating the people for whom they are prepared. As such, the rule of thumb is that cold foods (such as dairy products) should be kept cold and hot foods (such as soup) should be kept hot until storage. Cold meats, such as chicken, that are to be cooked should not be


title: Food content: placed at room temperature for thawing, at the risk of dangerous bacterial growth, such as "Salmonella" or "E. coli". Some people have allergies or sensitivities to foods which are not problematic to most people. This occurs when a person's immune system mistakes a certain food protein for a harmful foreign agent and attacks it. About 2% of adults and 8% of children have a food allergy. The amount of the food substance required to provoke a reaction in a particularly susceptible individual can be quite small. In some instances, traces of food in the air, too minute to be perceived


title: Food content: through smell, have been known to provoke lethal reactions in extremely sensitive individuals. Common food allergens are gluten, corn, shellfish (mollusks), peanuts, and soy. Allergens frequently produce symptoms such as diarrhea, rashes, bloating, vomiting, and regurgitation. The digestive complaints usually develop within half an hour of ingesting the allergen. Rarely, food allergies can lead to a medical emergency, such as anaphylactic shock, hypotension (low blood pressure), and loss of consciousness. An allergen associated with this type of reaction is peanut, although latex products can induce similar reactions. Initial treatment is with epinephrine (adrenaline), often carried by known patients in the


title: Food content: form of an Epi-pen or Twinject. Human diet was estimated to cause perhaps around 35% of cancers in a human epidemiological analysis by Richard Doll and Richard Peto in 1981. These cancer may be caused by carcinogens that are present in food naturally or as contaminants. Food contaminated with fungal growth may contain mycotoxins such as aflatoxins which may be found in contaminated corn and peanuts. Other carcinogens identified in food include heterocyclic amines generated in meat when cooked at high temperature, polyaromatic hydrocarbons in charred meat and smoked fish, and nitrosamines generated from nitrites used as food preservatives in


title: Food content: cured meat such as bacon. Anticarcinogens that may help prevent cancer can also be found in many food especially fruit and vegetables. Antioxidants are important groups of compounds that may help remove potentially harmful chemicals. It is however often difficult to identify the specific components in diet that serve to increase or decrease cancer risk since many food, such as beef steak and broccoli, contain low concentrations of both carcinogens and anticarcinogens. There are many international certifications in cooking field, such as Monde Selection、A.A.Certification、iTQi. They use the high quality evaluation methods to make the food become more safe. Many cultures


title: Food content: hold some food preferences and some food taboos. Dietary choices can also define cultures and play a role in religion. For example, only kosher foods are permitted by Judaism, halal foods by Islam, and in Hinduism beef is restricted. In addition, the dietary choices of different countries or regions have different characteristics. This is highly related to a culture's cuisine. Dietary habits play a significant role in the health and mortality of all humans. Imbalances between the consumed fuels and expended energy results in either starvation or excessive reserves of adipose tissue, known as body fat. Poor intake of various


title: Food content: vitamins and minerals can lead to diseases that can have far-reaching effects on health. For instance, 30% of the world's population either has, or is at risk for developing, iodine deficiency. It is estimated that at least 3 million children are blind due to vitamin A deficiency. Vitamin C deficiency results in scurvy. Calcium, Vitamin D, and phosphorus are inter-related; the consumption of each may affect the absorption of the others. Kwashiorkor and marasmus are childhood disorders caused by lack of dietary protein. Many individuals limit what foods they eat for reasons of morality, or other habit. For instance, vegetarians


title: Food content: choose to forgo food from animal sources to varying degrees. Others choose a healthier diet, avoiding sugars or animal fats and increasing consumption of dietary fiber and antioxidants. Obesity, a serious problem in the western world, leads to higher chances of developing heart disease, diabetes, cancer and many other diseases. More recently, dietary habits have been influenced by the concerns that some people have about possible impacts on health or the environment from genetically modified food. Further concerns about the impact of industrial farming (grains) on animal welfare, human health, and the environment are also having an effect on contemporary


title: Food content: human dietary habits. This has led to the emergence of a movement with a preference for organic and local food. Between the extremes of optimal health and death from starvation or malnutrition, there is an array of disease states that can be caused or alleviated by changes in diet. Deficiencies, excesses, and imbalances in diet can produce negative impacts on health, which may lead to various health problems such as scurvy, obesity, or osteoporosis, diabetes, cardiovascular diseases as well as psychological and behavioral problems. The science of nutrition attempts to understand how and why specific dietary aspects influence health. Nutrients


title: Food content: in food are grouped into several categories. Macronutrients are fat, protein, and carbohydrates. Micronutrients are the minerals and vitamins. Additionally, food contains water and dietary fiber. As previously discussed, the body is designed by natural selection to enjoy sweet and fattening foods for evolutionary diets, ideal for hunters and gatherers. Thus, sweet and fattening foods in nature are typically rare and are very pleasurable to eat. In modern times, with advanced technology, enjoyable foods are easily available to consumers. Unfortunately, this promotes obesity in adults and children alike. Some countries list a legal definition of food, often referring them with


title: Food content: the word "foodstuff". These countries list food as any item that is to be processed, partially processed, or unprocessed for consumption. The listing of items included as food include any substance intended to be, or reasonably expected to be, ingested by humans. In addition to these foodstuffs, drink, chewing gum, water, or other items processed into said food items are part of the legal definition of food. Items not included in the legal definition of food include animal feed, live animals (unless being prepared for sale in a market), plants prior to harvesting, medicinal products, cosmetics, tobacco and tobacco products,


title: Food content: narcotic or psychotropic substances, and residues and contaminants. Sources: Food Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal 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. Historically, humans secured food through two methods: hunting and gathering and agriculture. Today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry. Food safety and


title: "Forward pass" content: the first regular spiral pass quarterbacks in football. Knute Rockne and Gus Dorais worked on the pass while lifeguarding on a Lake Erie beach at Cedar Point in Sandusky, Ohio, during the summer of 1913. That year, Jesse Harper, Notre Dame head coach, also showed how the pass could be used by a smaller team to beat a bigger one, first utilizing it to defeat rival Army. After it was used against a major school on a national stage in this game, the forward pass rapidly gained popularity. The 1919 and 1920 Notre Dame teams had George Gipp, an ideal


title: "Football player" content: Football player A football player is a sportsperson who plays one of the different types of football. The main types of football are association football, American football, Canadian football, Australian rules football, Gaelic football, rugby league and rugby union. It has been estimated that there are 250 million association football players in the world, and many play the other forms of football. Jean-Pierre Papin has described football as a "universal language". Footballers across the world and at almost any level may regularly attract large crowds of spectators, and players are the focal points of widespread social phenomena such as association


title: "Football player" content: football culture. Footballers generally begin as amateurs and the best players progress to become professional players. Normally they start at a youth team (any local team) and from there, based on skill and talent, scouts offer contracts. Once signed, some learn to play better football and a few advance to the senior or professional teams. Wages in some top men's leagues are significantly higher than other jobs. Players in the Premier League earn average wages of about $1 million per year. In the wealthiest clubs in European football leagues, some players earn an average wage up to $6 to $8


title: "Football player" content: million per year. The best players of those clubs can earn up to $70 million per year. However, only a fraction of men's professional football players are paid at this level. Wages may be much more moderate in other divisions and leagues, and a significant number of players are semi-professional. For example, the average annual salary for footballers in Major League Soccer (which started in 2009) for the 2013 season was $148,693, with significant variations depending on player position (goalkeepers for example earned $85,296, whereas forwards earned $251,805). Popularity and average salaries in women's leagues are far lower. For example,


title: "Football player" content: players in the National Women's Soccer League (NWSL) (which started in 2012) earn $15,000 to $40,000 per year as of January 2017. A minority of retired footballers continue working full-time within football, for instance as football managers. A 1979 study reported that former first-team ballplayers were over-represented as top ranking executives in their companies and had greater income mobility than second teamers and reserves. However, some experience chronic health issues, see below. Research shows that association football players that take less than 200ms after the referee blows their whistle for a penalty kick are significantly more likely to miss scoring


title: "Football player" content: than those that take over a second. An Irish 2002 study of association and Gaelic football players characterised players as "lean and muscular with a reasonably high level of capacity in all areas of physical performance". The opposite is the case for American football, where obesity could be the cause of grave health problems. A 2000 study documented injuries sustained by Czech [association] football players at all levels: Patellar tendinitis (knee pain) is considered an overused injury that also happens to other athletes of virtually every sport. It is a common problem that football players develop and can usually be


title: "Football player" content: treated by a quadriceps strengthening program. Jumping activities place particularly high strains on the tendon and with repetitive jumping, tearing and injury of the tendon can occur. The chronic injury and healing response results in inflammation and localized pain. Although levels of depression and pain in retired football players are on par with the societal average, some players suffer from post-retirement chronic injuries. Head injuries are a particular concern. The average life expectancy or lifespan of an American football NFL player has been reported to be extremely low, only 53 to 59 years depending on playing position. However, a 2012


title: "Football player" content: study reported that retired NFL players have a lower death rate than men in the general population. An oft-cited life expectancy of 58 years has been claimed by "Sports Illustrated" to be based on a myth. According to a 2007 study, which also claims that little supporting data is available, retired American football players had "long and fulfilling careers with no apparent long-term detrimental effects on physical or mental health scores despite a high prevalence of arthritis". One explanation is that "life expectancy" is ambiguous: it may in some contexts refer to the expected age of death of a player,


title: "Football player" content: and in other contexts to the expected remaining number of life years. As for association football, a 2011 German study found that German national team players live 1.9 years less than the general male population. A 1983 study of rugby players found that the life expectancy of All Blacks is the same as for the general population. American football players are prone to head injuries such as concussion. In later life, this increases the risk of dementia and Alzheimer's. Professional American football players self-reporting concussions are at greater risk for having depressive episodes later in life compared with those retired


title: "Football player" content: players self-reporting no concussions. Probably due to the repeated trauma associated with heading balls, professional association football has been suggested to increase the incidence of amyotrophic lateral sclerosis. In a 1987 study of former Norwegian association football national team players, one third of the players were found to have central cerebral atrophy, "i.e." brain damage. A 1999 study connected soccer to chronic traumatic head injury (CTHI): Anterior cruciate ligaments are particularly vulnerable in most types of football due to injuries that can be sustained during tackles. An increased incidence of osteoarthritis in the hip joint has been found in retired


title: "Football player" content: football players. A 2012 study of association football injuries found that 19% of all injuries were muscle injuries, of which 54% affected the thigh muscles. In a 2009 study, association football was found to be associated with favourable sleep patterns and psychological functioning in adolescent male football players. The rate of suicide among NFL vets has been found to be 59% lower than in the general population. In 2012, FIFA released a paper intended to identify key risk factors for association football players. Football player A football player is a sportsperson who plays one of the different types of football.


title: "Frank Lloyd Wright" content: Frank Lloyd Wright Frank Lloyd Wright (born Frank Lincoln Wright, June 8, 1867 – April 9, 1959) was an American architect, interior designer, writer, and educator, who designed more than 1,000 structures, 532 of which were completed. Wright believed in designing structures that were in harmony with humanity and its environment, a philosophy he called organic architecture. This philosophy was best exemplified by Fallingwater (1935), which has been called "the best all-time work of American architecture". His creative period spanned more than 70 years. Wright was the pioneer of what came to be called the Prairie School movement of architecture,


title: "History of the Falkland Islands" content: good relations between the Islands and Argentina. The islands became more dependent upon Argentina, when the British and Argentine governments agreed that the islands would be supplied with petrol, diesel and oil by YPF, the Argentine national oil and gas company. Despite these tensions relationships between the islanders and the Argentines operating the new services in the islands were cordial. Although there was apprehension, politics were generally avoided and on a one-to-one basis there was never any real hostility. On the international level, relations began to sour in 1975 when Argentine delegates at the London meeting of the International Parliamentary


title: Fax content: 2020. There are several indicators of fax capabilities: group, class, data transmission rate, and conformance with ITU-T (formerly CCITT) recommendations. Since the 1968 Carterphone decision, most fax machines have been designed to connect to standard PSTN lines and telephone numbers. Group 1 and 2 faxes are sent in the same manner as a frame of analog television, with each scanned line transmitted as a continuous analog signal. Horizontal resolution depended upon the quality of the scanner, transmission line, and the printer. Analog fax machines are obsolete and no longer manufactured. ITU-T Recommendations T.2 and T.3 were withdrawn as obsolete in


title: "The Metamorphosis" content: of his death was suicide or natural causes. Upon discovering Gregor is dead, the family feels a great sense of relief. The father kicks out the boarders and decides to fire the cleaning lady, who has disposed of Gregor's body. The family takes a trolley ride out to the countryside, during which they consider their finances. They decide to move to a smaller apartment to further save money, an act they were unable to carry out in Gregor's presence. During this short trip, Mr. and Mrs. Samsa realize that, in spite of going through hardships which have brought an amount


title: "French fries" content: French fries French fries, or just fries (North American English); chips (British and Commonwealth English), finger chips (Indian English), or French-fried potatoes are "batonnet" or "allumette"-cut deep-fried potatoes. In the United States and most of Canada, the term "fries" refers to all dishes of fried elongated pieces of potatoes, while in the United Kingdom, Australia, South Africa, Ireland and New Zealand, thinly cut fried potatoes are sometimes called "shoestring fries" or "skinny fries" to distinguish them from "chips", which are cut thicker. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or


title: "French fries" content: dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are usually salted and, depending on the country, may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialties. Fries can be topped more heavily, as in the dishes of poutine and chili cheese fries. Chips can be made from "kumara" or other sweet potatoes instead of potatoes. A baked variant, oven chips, uses less oil or no oil. One very common fast food dish is fish and chips. French fries are prepared by first


title: "French fries" content: cutting the potato (peeled or unpeeled) into even strips, which are then wiped off or soaked in cold water to remove the surface starch, and thoroughly dried. They may then be fried in one or two stages. Chefs generally agree that the "two-bath" technique produces better results. Potatoes fresh out of the ground can have too high a water content—resulting in soggy fries—so preference is for those that have been stored for a while. In the two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat (around 160 °C / 320 °F) to cook them through.


title: "French fries" content: This step can be done in advance. Then they are more briefly fried in very hot fat (190 °C / 375 °F) to crisp the exterior. They are then placed in a colander or on a cloth to drain, salted, and served. The exact times of the two baths depend on the size of the potatoes. For example, for 2–3 mm strips, the first bath takes about 3 minutes, and the second bath takes only seconds. One can cook french fries using several techniques. Deep frying submerges food in hot fat, most commonly oil. Vacuum fryers are suitable to process


title: "French fries" content: low-quality potatoes with higher sugar levels than normal, as they frequently have to be processed in spring and early summer before the potatoes from the new harvest become available. In the UK, a Chip pan is a deep-sided cooking pan used for deep-frying. Chip pans are named for their traditional use in frying chips. Most French fries are produced from frozen potatoes which have been blanched or at least air-dried industrially. Most chains that sell fresh cut fries use the Idaho Russet Burbank variety of potatoes. It has been the standard for French fries in the United States. The usual


title: "French fries" content: fat for making French fries is vegetable oil. In the past, beef suet was recommended as superior, with vegetable shortening as an alternative. In fact, McDonald's used a mixture of 93% beef tallow and 7% cottonseed oil until 1990, when they switched to vegetable oil with beef flavoring. Starting in the 1960s, more fast food restaurants have been using frozen French fries. Thomas Jefferson had "potatoes served in the French manner" at a White House dinner in 1802. The expression "French fried potatoes" first occurred in print in English in the 1856 work "Cookery for Maids of All Work" by


title: "French fries" content: E. Warren: "French Fried Potatoes. – Cut new potatoes in thin slices, put them in boiling fat, and a little salt; fry both sides of a light golden brown colour; drain." This account referred to thin, shallow-fried slices of potato (French cut) – it is not clear where or when the now familiar deep-fried batons or fingers of potato were first prepared. In the early 20th century, the term "French fried" was being used in the sense of "deep-fried" for foods like onion rings or chicken. The French and Belgians have an ongoing dispute about where fries were invented, with


title: "French fries" content: both countries claiming ownership. From the Belgian standpoint the popularity of the term "French fries" is explained as a "French gastronomic hegemony" into which the cuisine of Belgium was assimilated because of a lack of understanding coupled with a shared language and geographic proximity of the countries. Belgian journalist Jo Gérard claims that a 1781 family manuscript recounts that potatoes were deep-fried prior to 1680 in the Meuse valley, in what was then the Spanish Netherlands (present-day Belgium): "The inhabitants of Namur, Andenne, and Dinant had the custom of fishing in the Meuse for small fish and frying, especially among


title: "French fries" content: the poor, but when the river was frozen and fishing became hazardous, they cut potatoes in the form of small fish and put them in a fryer like those here." Gérard has not produced the manuscript that supports this claim due to the fact that it is unrelated to the later history of the French fry, as the potato did not arrive in the region until around 1735. Also, given 18th century economic conditions: "It is absolutely unthinkable that a peasant could have dedicated large quantities of fat for cooking potatoes. At most they were sautéed in a pan...". At


title: "French fries" content: least one source says that "French fries" for deep-fried potato batons was also introduced when American, Canadian, and British soldiers arrived in Belgium during World War I. The Belgians had previously been catering to the British soldiers' love of chips and continued to serve them to the other troops when they took over the western end of the front. The Belgians served them, and since French was the language of the Belgian Army, the name "French" was associated with the food. However, other sources disagree. Since a Frenchman (Parmentier) first made the potato popular, it is not surprising that the


title: "French fries" content: first reference to fried potatoes appears to come from France: in 1775, investigators there found fried potatoes in a dish. Through the nineteenth century, fried potatoes became common enough that songs and engravings took the “Fried Potato Vendor” as a popular subject. But at first these were cut in rounds. In 1865, Gogué, in France, wrote to cut them either round or “in long and squared pieces”; in 1870, Cauderlier, in Belgium, also offered both options. Given the lag between practice and print, one cannot say that the five years’ difference is significant; the most likely hypothesis is that the


title: "French fries" content: practice grew up spontaneously and spread across both countries. Some other sources refer to the old-English verb "to french", meaning "to cut lengthwise", as the origin of the name. At that time, the term "French fries" was growing in popularity – the term was already used in the United States as early as 1899 – although it isn't clear whether this referred to batons (chips) or slices of potato e.g. in an item in "Good Housekeeping" which specifically references "Kitchen Economy in France": "The perfection of French fries is due chiefly to the fact that plenty of fat is used".


title: "French fries" content: ""Pommes frites"" or just ""frites"" (French), ""frieten"" (Flemish) or ""patat"" (Dutch) became the national snack and a substantial part of several national dishes, such as Moules-frites or Steak-frites. Fries are very popular in Belgium, where they are known as "frieten" (in Dutch) or "frites" (in French), and the Netherlands, where among the working classes they are known as "patat" in the north and, in the south, "friet". In Belgium, fries are sold in shops called "friteries" (French), "frietkot"/"frituur" (Dutch), or "Fritüre"/"Frittüre" (German). They are served with a large variety of Belgian sauces and eaten either on their own or with


title: "French fries" content: other snacks. Traditionally fries are served in a "cornet de frites" (French), "patatzak"/"frietzak"/"fritzak" (Dutch/Flemish), or "Frittentüte" (German), a white cardboard cone, then wrapped in paper, with a spoonful of sauce (often mayonnaise) on top. "Friteries" and other fast food establishments tend to offer a number of different sauces for the fries and meats. In addition to ketchup and mayonnaise, popular options include: aioli, sauce andalouse, sauce Americaine, "Bicky" Dressing (Gele Bicky-sauce), curry mayonnaise, mammoet-sauce, peanut sauce, samurai-sauce, sauce "Pickles", pepper-sauce, tartar sauce, zigeuner sauce, and à la zingara. In Spain, fried potatoes are called "patatas fritas" or "papas fritas". Another


title: "French fries" content: common form, involving larger irregular cuts, is "patatas bravas". The potatoes are cut into big chunks, partially boiled and then fried. They are usually seasoned with a spicy tomato sauce, and the dish is one of the most preferred tapas by Spaniards. Fries may have been invented in Spain, the first European country in which the potato appeared from the New World colonies, and assume fries' first appearance to have been as an accompaniment to fish dishes in Galicia, from which it spread to the rest of the country and then further away, to the "Spanish Netherlands", which became Belgium


title: "French fries" content: more than a century later. Professor Paul Ilegems, curator of the Frietmuseum in Bruges, Belgium, believes that Saint Teresa of Ávila of Spain cooked the first French fries, and refers also to the tradition of frying in Mediterranean cuisine as evidence. In France and other French-speaking countries, fried potatoes are formally "pommes de terre frites", but more commonly "pommes frites", "patates frites", or simply "frites". The words "aiguillettes" ("needle-ettes") or "allumettes" ("matchsticks") are used when the French fries are very small and thin. One enduring origin story holds that French fries were invented by street vendors on the Pont Neuf


title: "French fries" content: bridge in Paris in 1789, just before the outbreak of the French Revolution. However, a reference exists in France from 1775 to "a few pieces of fried potato" and to "fried potatoes". Eating potatoes for sustenance was promoted in France by Antoine-Augustin Parmentier, but he did not mention "fried" potatoes in particular. Many Americans attribute the dish to France and offer as evidence a notation by U.S. President Thomas Jefferson: ""Pommes de terre frites à cru, en petites tranches"" ("Potatoes deep-fried while raw, in small slices") in a manuscript in Thomas Jefferson's hand (circa 1801–1809) and the recipe almost certainly


title: "French fries" content: comes from his French chef, Honoré Julien. In addition, from 1813 on, recipes for what can be described as "French fries" occur in popular American cookbooks. By the late 1850s, a cookbook was published that used the term "French fried potatoes". The thick-cut fries are called "Pommes Pont-Neuf" or simply "pommes frites ("about 10 mm); thinner variants are "pommes allumettes" (matchstick potatoes; about 7 mm), and "pommes paille" (potato straws; 3–4 mm). (Roughly 0.4, 0.3 and 0.15 inch respectively.) "Pommes gaufrettes" are waffle fries. A popular dish in France is steak-frites, which is steak accompanied by thin French fries. The