Culinary artsCulinary arts are the cuisine arts of the preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious.
OppressionOppression is malicious or unjust treatment of, or exercise of power over, a group of individuals, often in the form of governmental authority. There are many scholars who have attempted to define oppression, usually by the types of harm suffered by those who are persecuted. Authoritarian oppressionThe word oppress comes from the Latin oppressus, past participle of opprimere, ("to press against", "to squeeze", "to suffocate").Identity (social science)Identity is the set of qualities, beliefs, personality traits, appearance, or expressions that characterize a person or a group. Identity emerges during childhood as children start to comprehend their self-concept, and it remains a consistent aspect throughout different stages of life. Identity is shaped by social and cultural factors and how others perceive and acknowledge one's characteristics.
GastronomyGastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy.
NutritionNutrition is the biochemical and physiological process by which an organism uses food and water to support its life. The intake of these substances provides organisms with nutrients (divided into macro- and micro-) which can be metabolized to create energy and chemical structures; too much or too little of an essential nutrient can cause malnutrition. Nutritional science, the study of nutrition as a hard science, typically emphasizes human nutrition.
AgricultureCultivation of plants and animals to produce foods, fibers, fuels, and raw materialsModern agriculture: a center pivot irrigation system on a fieldAgriculture is the practice of cultivating the soil, planting, raising, and harvesting both food and non-food crops, as well as livestock production. Broader definitions also include forestry and aquaculture.
FoodSubstance consumed for nutritionDisplay of various foodsFood is any substance that is consumed by an organism for nutritional support. Food usually consists of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, encourage physical requirements, and support growth.
Fast food advertisingFast food advertising promotes fast food products and utilizes numerous aspects to reach out to the public. Along with automobiles, insurance, retail outlets, and consumer electronics, fast food is among the most heavily advertised sectors of the United States economy; spending over 4.6 billion dollars on advertising in 2012.
Marion NestleMarion Nestle (born September 10, 1936) is an American molecular biologist, nutritionist, and public health advocate. She is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health Emerita at New York University. Her research examines scientific and socioeconomic influences on food choice, obesity, and food safety, emphasizing the role of food marketing.
Environmental issuesEnvironmental issues are disruptions in the usual function of ecosystems. Further, these issues can be caused by humans (human impact on the environment) or they can be natural. These issues are considered serious when the ecosystem cannot recover in the present situation, and catastrophic if the ecosystem is projected to certainly collapse.
Sociology of foodThe sociology of food is the study of food and its relation to society's history, development, and future. This study includes the production and consumption of food, as well as its medical, ethical, and spiritual uses. Food distribution in societies can be examined by analyzing changes in the food supply chain. Globalization, in particular, significantly affects the food supply chain by enabling economies of scale in the food distribution industry.NutritionismNutritionism is a paradigm that assumes that it is the scientifically identified nutrients in foods that determine the value of individual food stuffs in the diet. In other words, it is the idea that the nutritional value of a food is the sum of all its individual nutrients, vitamins, and other components. Another aspect of the term is the implication that the only point of eating is to promote bodily health.*As an Amazon Associate I earn from qualifying purchases.