Food and drink appreciation

Question

This piglix contains articles or sub-piglix about Food and drink appreciation

Answer 1

Food and drink awards

This piglix contains articles or sub-piglix about Food and drink awards

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Answer 2

Aristology

Aristology is the art or science of cooking and dining. It encompasses the preparation, combination, and presentation of dishes and the manner in which these dishes are integrated into a meal.

An Aristologist is someone who studies or takes part in the art or science of cooking and eating (dining) with particular interests and skills in the preparation, combination and presentation of food dishes, wines, spirits, flavours and tastes - coupled with tasteful and correct presentation of all the courses and components of a meal.

The term has been largely superseded by "gourmet", which is also the older word, borrowed into English in 1820.

An Aristologist is likely to place great importance on the experience, skill, and artistic integrity of the chef, and disdain the use of cookbooks, ready-made ingredients, and other conveniences.

" The Aristologist took a keen interest in the menu, and thought very hard about what red wine he was going to choose to go with his sirloin steak."

The word is derived from the Greek άριστον (ariston), meaning "breakfast" or "lunch", and the suffix "", connoting a systematic discipline. Its earliest attestation in the Oxford English Dictionary dates from 1835.

Edward Abbot, the author of the first Australian cookbook (Cooking for the Many, published 1864), described himself as "an Australian Aristologist".

The term has also been used in the mystery novels of American author Rex Stout, whose corpulent protagonist, Nero Wolfe, has a couple of encounters with a society known as the Ten for Aristology, who in his eyes are fools as dining is an art and not a science.

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Answer 3

Beer and food matching

Beer is the world's oldest and most widely consumedalcoholic drink; it is the third most popular drink overall, after water and tea. The production of beer is called brewing, which involves the fermentation of starches, mainly derived from cereal grains—most commonly malted barley, although wheat, maize (corn), and rice are widely used. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. The fermentation process causes a natural carbonation effect, although this is often removed during processing, and replaced with forced carbonation. Some of humanity's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.

Beer is sold in bottles and cans; it may also be available on draught, particularly in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of beer is usually around 4% to 6% alcohol by volume (abv), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above. Beer forms part of the culture of beer-drinking nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, and pub games such as bar billiards.

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Answer 4

Cooking with Dog

Cooking with Dog

Cooking with Dog is a Japanese cooking show web series. It premiered on YouTube on September 9, 2007. The show features a Japanese woman known only as "Chef" who prepares the featured dish of the episode while her toy poodle Francis (via voiceover) narrates the process. While Chef speaks in Japanese, Francis narrates the episodes in English, a decision designed to expand the show's audience. Though initially focusing on Japanese cuisine, the show later expanded to include cuisine from other regions. New episodes were uploaded each Friday, before switching to a different release structure in early 2017. Despite the show's popularity and public appearances by Chef, the identities of both Chef and the show's producer are intentionally undisclosed out of privacy concerns.

Over time, the show has increased in popularity, going from a low budget, low production value channel to gaining a cult following and having over 1.1 million channel subscribers. Reviews have attributed the show's popularity to its simplicity, granular step-by-step approach to cooking, and Francis and Chef's pleasant, anxiety-free approach. The show is among YouTube's 10 most subscribed cooking and food channels and has garnered positive attention, public appearances, and awards.

In 2015, the show's popularity resulted in a spinoff web series called Go! Francis!, where a stuffed toy version of Francis travels throughout Japan discussing aspects of Japanese food culture, visiting places of culinary interest, and interviewing professionals in the food industry. The web series is also hosted on the same YouTube channel as Cooking with Dog. Francis died in late 2016, prompting an eventual announcement that the show would no longer continue to produce regular content, but would instead release occasional new episodes.

Cooking with Dog's creator and producer conceived of the idea for the show upon his return to Tokyo from Los Angeles, where he had graduated from film school and worked in film and television. Interested in continuing in the industry, but unable to find success on his own and lacking a significant budget, the producer approached Chef (whose identity is also undisclosed for privacy reasons) with the idea of a cooking show. Chef was known to the producer as a good cook, and agreed to the show concept: she would cook one dish while her toy poodle Francis would be dubbed to narrate. Francis, who lives with Chef, was included to make Chef feel more comfortable and at ease on camera, as she had no background with television. Additionally, the producer felt that including a cute dog would make the series stand out to viewers. The decision for Francis to narrate in Japanese-accented English was due to the producer's desire to promote Japanese culture through English-accessible content and widen the show's appeal. The show's producer does the voice acting for Francis.

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Answer 5

Culinary tourism

Culinary tourism or food tourism is the exploration of food as the purpose of tourism. It is now considered a vital component of the tourism experience. Dining out is common among tourists and "food is believed to rank alongside climate, accommodation, and scenery" in importance to tourists.

Culinary or food tourism is the pursuit of unique and memorable eating and drinking experiences, both near and far. Culinary tourism differs from agritourism in that culinary tourism is considered a subset of cultural tourism (cuisine is a manifestation of culture) whereas agritourism is considered a subset of rural tourism, but culinary tourism and agritourism are inextricably linked, as the seeds of cuisine can be found in agriculture. Culinary/food tourism is not limited to gourmet food.

While many cities, regions or countries are known for their food, culinary tourism is not limited by food culture. Every tourists eats at least three times a day, making food one of the fundamental economic drivers of tourism. Countries like Ireland, The Philippines, and Canada are making significant investment in culinary tourism development and are seeing results with visitor spending and over night stays rising as a result of food tourism promotion and product development.

A growing area of culinary tourism are cooking classes. The formats vary from short lesson lasting a few hours to full-day and multi-day courses. The focus for foreign tourists will usually be on the cuisine of the country they are visiting, whereas local tourists may be keen to experience cuisines new to them. Many cooking classes also include market tours to enhance the cultural experience.

The food tour formula varies from tour to tour and from operator to operator (of which there are many). Most, however, feature the following elements:

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Answer 6

Eating Italy Food Tours

Eating Italy Food Tours

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Answer 7

Gourmand

A gourmand is a person who takes great pleasure and interest in consuming good food and drink. A gourmand has also been defined as a person who is "a glutton for food and drink", a person who eats and drinks excessively.

The word has different connotations from the similar word gourmet, which emphasises an individual with a refined discerning palate, but in practice the two terms are closely linked, as both imply the enjoyment of good food.

An alternative and older usage of the word is to describe a person given to excess in the consumption of food and drink, as a glutton or a trencherman.

Another alternative use has gained popularity among parfumes and fragrance designers. In this realm, gourmand is a category of scents related to foods, such as cocoa, apple, or plum.

Regarding the latter usage of the term, there is a parallel concern among the French that their word for the appreciation of gourmet cuisine (gourmandise) is historically included in the French Catholic list of the Seven Deadly Sins. With the evolution in the meaning of gourmand (and gourmandise) away from gluttony, towards the appreciation of good food, French culinary proponents are advocating that the Catholic Church update the said list to refer to "gloutonnerie" rather than "gourmandise."

's A gourmand

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Answer 8

Gluttony

Gluttony (Latin: gula), derived from the Latin gluttire meaning to gulp down or swallow, means over-indulgence and over-consumption of food, drink, or wealth items.

In Christianity, it is considered a sin if the excessive desire for food causes it to be withheld from the needy. Some Christian denominations consider gluttony as one of the seven deadly sins, a misplaced or inordinate desire for food/drink.

In Deut 21:20 and Proverbs 23:21, it is זלל. The Gesenius Entry (lower left word) has indications of "squandering" and "profligacy" (waste).

In Matthew 11:19 and Luke 7:34, it is φαγος ("phagos" transliterated character for character), The LSJ Entry is tiny, and only refers to one external source, Zenobius Paroemiographus 1.73. The word could mean merely "an eater", since φαγω means "eat".

According to the list of 613 commandments that Jews must keep according to the Rambam, gluttony or excessive eating or drinking is prohibited. It is listed as #169: "Not to eat or drink like a glutton or a drunkard (not to rebel against father or mother)".

Church leaders from the ascetic Middle Ages took a more expansive view of gluttony:

Pope Gregory I (St. Gregory the Great), a doctor of the Church, described the following ways by which one can commit sin of gluttony, and corresponding biblical examples for each of them:

1. Eating before the time of meals in order to satisfy the palate.

2. Seeking delicacies and better quality of food to gratify the "vile sense of taste."

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Answer 9

Fooding

Fooding is a brand of a restaurant guide and gastronomic events that was founded in 2000. A contraction of the words "food" and "feeling", the Fooding aims (in the words of Frédéric Mitterrand) to “defend a less-intimidating gastronomy for those who want to cook and nourish themselves in an unstuffy fashion”. This neologism appeared for the first time in 1999 in a Nova Mag article by French journalist and food critic, Alexandre Cammas. It has since become the brand of an annual restaurant guide (in print, online, and smartphone application) and of often charitable international culinary events.

According to Adam Gopnik in his New Yorker piece, the Fooding is to cuisine what the French New Wave was to French Cinema. The hidden goal was to Americanize French food without becoming American, just as the New Wave, back in the fifties and sixties, was about taking in Hollywood virtues without being Hollywoodized—taking in some of the energy and optimism and informality that the French still associate with American movies while reimagining them as something distinctly French".

The Fooding's mission across its editorial activities and events is to liberate cuisine from the traditional codes and conventions that confine it, to give chefs the possibility of expressing themselves more fully, and to give contemporary eaters a true taste of the times. Through opening this “freer channel in the gastronomic universe”, the Fooding emphasizes “the appetite for novelty and quality, rejection of boredom, love of fun, the ordinary, the sincere, and a yearning to eat with the times”. Initially established by Cammas along with fellow journalist and food critic Emmanuel Rubin, the Fooding was supported by Jean-François Bizot (founder of Actuel and Radio Nova), as well as by Bruno Delport, the director of Novapress. Since 2004, it has been under the support of Marine Bidaud, associate director of the Fooding.

As an independent food guide, Fooding pays the bills for its reviewers, proving this by posting meal receipts on its website. It also refuses to give ad space to the restaurants it reviews in an attempt to remain financially separate. These are the essential conditions, says Cammas, for preserving freedom of expression and taste. In 2012, Cammas published an opinion piece in Le Monde, discussing the above conditions and defending the Michelin Guide’s ethics.

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Answer 10

Foodie

A foodie is a person who has an ardent or refined interest in food and alcoholic beverages. A foodie seeks new food experiences as a hobby rather than simply eating out of convenience or hunger.

The "foodie"—not as elitist as a gourmet, more discriminating than a glutton—was first named in print in the early 1980s. The term came into use almost simultaneously in the United States and Britain. Priority goes to Gael Greene, who, in June 1980, wrote in New York Magazine of a character who "slips into the small Art Deco dining room of Restaurant d'Olympe ... to graze cheeks with her devotees, serious foodies." Immediately afterwards the foodie was defined in the British press. Ann Barr, features editor of the London magazine Harper's & Queen, had asked readers to comment on a then-new obsession with food. Several readers' responses named Paul Levy, food writer on the same magazine, as the perfect example. Levy played along, contributing an anonymous article in August 1982, defining the term ("Foodies are foodist. They dislike and despise all non-foodies") and characterizing himself as the "ghastly, his-stomach-is-bigger-than-his-eyes, original, appetite-unsuppressed, lip-smacking 'king foodie'". The word gained currency rapidly, partly because Barr and Levy followed up with a book, The Official Foodie Handbook, published in 1984.

Foodies are a distinct hobbyist group. Typical foodie interests and activities include the food industry, wineries and wine tasting, breweries and beer sampling, food science, following restaurant openings and closings and occasionally reopenings, food distribution, food fads, health and nutrition, cooking classes, culinary tourism, and restaurant management. A foodie might develop a particular interest in a specific item, such as the best egg cream or burrito. Many publications have food columns that cater to foodies and many of the websites carrying the name foodie have become popular amongst the foodies. Interest by foodies in the 1980s and 1990s gave rise to the Food Network and other specialized food programming, popular films and television shows about food such as Top Chef and Iron Chef, a renaissance in specialized cookbooks, specialized periodicals such as Gourmet Magazine and Cook's Illustrated, growing popularity of farmers' markets, food-oriented websites like Zagat's and Yelp, publishing and reading food blogs like Foodbeast and foodieworld, specialized kitchenware stores like Williams-Sonoma and Sur La Table, and the institution of the celebrity chef.

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