Fire has been an important part of all cultures and religions from pre-history to modern day and was vital to the development of civilization. It has been regarded in many different contexts throughout history, but especially as a metaphysical constant of the world.
Food writing is a type of writing that focuses on food and includes works by food critics and food historians.
An oven is a thermally insulated chamber used for the heating, baking, or drying of a substance, and most commonly used for cooking. Kilns and furnaces are special-purpose ovens used in pottery and metalworking, respectively.
A solar cooker is a device which uses the energy of direct sunlight to heat, cook or pasteurize drink and other food materials. Many solar cookers currently in use are relatively inexpensive, low-tech devices, although some are as powerful or as expensive as traditional stoves, and advanced, large-scale solar cookers can cook for hundreds of people. Because they use no fuel and cost nothing to operate, many nonprofit organizations are promoting their use worldwide in order to help reduce fuel costs and air pollution, and to slow down the deforestation and desertification caused by gathering firewood for cooking.
Sous-vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than normal cooking times at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60 °C for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
In the Dungeons & Dragons fantasy role-playing game, an elemental is a type of creature. Elemental creatures are composed of one of the four classical elementals of air, earth, fire, or water.
Michael Carl Ruhlman is an American author, home cook and entrepreneur.
The Martu (Mardu) are a confederation of indigenous Australian peoples, who are part of the Western Desert cultural bloc.
The Oxford Symposium on Food & Cookery is an annual weekend conference at which academics, food writers, cooks, and others with an interest in food and culture meet to discuss current issues in food studies and food history.
The Omnivore's Dilemma: A Natural History of Four Meals is a nonfiction book written by American author Michael Pollan published in 2006. In the book, Pollan asks the seemingly straightforward question of what we should have for dinner. As omnivores, the most unselective eaters, humans are faced with a wide variety of food choices, resulting in a dilemma. Pollan suggests that, prior to modern food preservation and transportation technologies, this particular dilemma was resolved primarily through cultural influences.
Patience Jean Gray was an English cookery and travel writer of the mid-20th century. Her most popular books were Plats Du Jour (1957), written with Primrose Boyd about French cooking, and Honey From A Weed (1986), an account of the Mediterranean way of life.
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture.
In Defense of Food: An Eater's Manifesto is a 2008 book by journalist and activist Michael Pollan. It was number one on the New York Times Non-Fiction Best Seller List for six weeks. The book grew out of Pollan's 2007 essay Unhappy Meals published in the New York Times Magazine. Pollan has also said that he wrote In Defense of Food as a response to people asking him what they should eat after having read his previous book, The Omnivore's Dilemma.
The Accomplisht Cook is an English cookery book published by the Restoration era professional cook Robert May in 1660, and the first to group recipes logically into sections.
Earth, Air, Fire, and Water is an accessory for the 2nd edition of the Advanced Dungeons & Dragons fantasy role-playing game, published in 1993.
A meal is an eating occasion that takes place at a certain time and includes prepared food. The names used for specific meals in English vary greatly, depending on the speaker's culture, the time of day, or the size of the meal.
Samin Nosrat is an American chef and food writer. She is a regular food columnist for The New York Times Magazine and has a Netflix docu-series based on her cookbook, Salt, Fat, Acid, Heat.
How to Change Your Mind: What the New Science of Psychedelics Teaches Us About Consciousness, Dying, Addiction, Depression, and Transcendence is a 2018 book by Michael Pollan. It chronicles the long and storied history of psychedelic drugs, from their turbulent 1960s heyday to the resulting countermovement and backlash. Through his coverage of the recent resurgence in this field of research, as well as his own personal use of psychedelics via a "mental travelogue", Pollan seeks to illuminate not only the mechanics of the drugs themselves, but also the inner workings of the human mind and consciousness.
