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Food coloring. A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking ...
4500-3500 BCE: Earliest clear evidence of olive domestication and olive oil extraction [32] ~4000 BCE: Watermelon, originally domesticated in central Africa, becomes an important crop in northern Africa and southwestern Asia. [33] ~4000 BCE: Agriculture reaches north-eastern Europe. ~4000 BCE: Dairy is documented in the grasslands of the Sahara.
Spice. In the culinary arts, a spice is any seed, fruit, root, bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics, or ...
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Food history. Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
Carmine ( / ˈkɑːrmən, ˈkɑːrmaɪn / ) – also called cochineal (when it is extracted from the cochineal insect ), cochineal extract, crimson lake, or carmine lake – is a pigment of a bright- red color obtained from the aluminium complex derived from carminic acid. [ 1] Specific code names for the pigment include natural red 4, C.I ...
Biogeography is the study of the distribution of species and ecosystems in geographic space and through geological time. Organisms and biological communities often vary in a regular fashion along geographic gradients of latitude, elevation, isolation and habitat area. [ 1] Phytogeography is the branch of biogeography that studies the ...
Geography. The geography of food is a field of human geography. It focuses on patterns of food production and consumption on the local to global scale. Tracing these complex patterns helps geographers understand the unequal relationships between developed and developing countries in relation to the innovation, production, transportation, retail ...