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This is a list of food and drink magazines. This list also includes food studies journals.
| | This article needs additional citations for verification .(March 2021) |
This is a list of food and drink magazines. This list also includes food studies journals.
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire, to using electric stoves, to baking in various types of ovens, reflecting local conditions.
A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally warm beverages include coffee, tea, and hot chocolate. Caffeinated drinks that contain the stimulant caffeine have a long history.
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production.
Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar.
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
A sommelier, or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role of the sommelier in fine dining today is much more specialized and informed than that of a wine waiter. Sommeliers Australia states that the role is strategically on par with that of the chef de cuisine.
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods. Some food processing methods play important roles in reducing food waste and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security.
Carlos Dominguez Cidon was an internationally renowned chef and author from Spain.
Joseph S. Muscaglione, is a food and wine gourmand, chef and sommelier. Having started in the restaurant business as a teenager, by age 21 he created one of New Jersey's most eclectic wine lists, at award-winning Foro Italico Restaurant. At Foro Italico, the Wine Spectator Magazine awarded its wine list with the "Award of Excellence" 6 years in a row. Muscaglione has been featured in the Wine Spectator Magazine, The Bergen Record and The New York Times. In an NY Times article written on October 21, 2001, writer David Corcoran states "Be sure to spend some quality time with Foro Italico's wine guy, Joseph Muscaglione."
Sociology of food is the study of food as it relates to the history, progression, and future development of society. This includes production, distribution, conflict, medical application, ritual, spiritual, and cultural applications, environmental and labor issues.
Food or drink competitions reward products primarily for their "gustative worth" in the form of an award or a medal. These competitions can be classified into different categories, and most awards are product-specific, such as for wines, beers, and cheeses. Others focus on local, regional and/or national products. Finally, the international competitions test all kinds of foods and drinks available to consumers on a retail basis. Wine is probably the most tested drink, followed by beer and spirits.
A beer sommelier, also known as a cicerone in the United States, is a trained professional, working in the hospitality and alcoholic beverage industry, who specializes in the service and knowledge of beer, similar to a traditional wine sommelier. The knowledge required for certification includes an understanding of styles, brewing, ingredients, history of beer and brewing, glassware, beer service, draught systems, beer tasting, and food pairings. The profession is relatively new but growing.
Daniel Johnnes is an American sommelier and wine entrepreneur, and longtime wine collaborator with Chef Daniel Boulud and his restaurant group. He is also known as the founder and host of La Paulée de New York and La Paulée de San Francisco which are inspired by the traditional Burgundian harvest celebration La Paulée de Meursault.
Joseph Favre was a famously skilled Swiss chef who worked in Switzerland, France, Germany, and England. Although he initially only received primary education because of his humble origins, as an adult he attended science and nutrition classes at the University of Geneva, and would eventually publish his four-volume Dictionnaire universel de cuisine pratique, an encyclopedia of culinary science, in 1895.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
Doreen Colondres is a Puerto Rican chef wine educator and food writer, who is the author of La Cocina No Muerde(The Kitchen Doesn't Bite). She is considered a sommelier, television presenter and specialist in Hispanic cuisine.
