Food refers to edible substances consisting essentially of protein, carbohydrate, fat, and other nutrients that are fit for consumption by human beings to facilitate their growth and vital processes. Some traditional foods have geographical indications. Many scholars claim that food is a way of representing the culture of a country, and that it can be used as a form of communication. Many cultures have a recognizable cuisine, a specific set of cooking traditions using various spices or a combination of flavors unique to that culture, which evolves over time. Other differences include preferences (hot or cold, spicy, etc.) and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods, and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by way of food, not just by consumption. Some popular types of ethnic foods include Italian, French, Japanese, Chinese, American, Cajun, Thai, African, Indian and Nepalese. Various cultures throughout the world study the dietary analysis of food habits. Texture plays a crucial role in the enjoyment of eating foods. Another universal phenomenon regarding food is the appeal of contrast in taste and presentation. While many foods can be eaten raw, many also undergo some form of preparation for reasons of safety, palatability, texture, or flavor. The term "cooking" encompasses a vast range of methods, tools, and combinations of ingredients to improve the flavor or digestibility of food. Cooking technique, known as culinary art, generally requires the selection, measurement, and combining of ingredients in an ordered procedure in an effort to achieve the desired result. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural, and religious considerations that affect it. The term restaurant comes from an old term for a restorative meat broth; this broth (or bouillon) was served in elegant outlets in Paris from the mid-18th century. These refined "restaurants" were a marked change from the usual basic eateries such as inns and taverns. Commercial eateries existed during the Roman period, with evidence of 150 "thermopolia", a form of fast food restaurant, found in Pompeii. Wine is alcoholic and typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide and heat. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of additional crops, including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Regulations govern the classification and sale of wine in many regions of the world. European wines tend to be classified by region (e.g. Bordeaux, Rioja and Chianti), while non-European wines are most often classified by grape (e.g. Pinot noir and Merlot). Market recognition of particular regions has recently been leading to their increased prominence on non-European wine labels. Examples of recognized non-European locales include Napa Valley, Santa Clara Valley, Sonoma Valley, Anderson Valley, and Mendocino County in California; Willamette Valley and Rogue Valley in Oregon; Columbia Valley in Washington; Barossa Valley in South Australia; Hunter Valley in New South Wales; Luján de Cuyo in Argentina; Vale dos Vinhedos in Brazil; Hawke's Bay and Marlborough in New Zealand; Central Valley in Chile; and in Canada, the Okanagan Valley of British Columbia, and the Niagara Peninsula and Essex County regions of Ontario are the three largest producers. Wine tasting is the sensory examination and evaluation of wine. Wines contain many chemical compounds similar or identical to those in fruits, vegetables, and spices. The sweetness of wine is determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. Dry wine, for example, has only a small amount of residual sugar. Wine accompanies and enhances a wide range of cuisines, from the simple and traditional stews to the most sophisticated and complex haute cuisines. Wine is often served with dinner. Sweet dessert wines may be served with the dessert course. In fine restaurants in Western countries, wine typically accompanies dinner. At a restaurant, patrons are helped to make good food-wine pairings by the restaurant's sommelier or wine waiter. Individuals dining at home may use wine guides to help make food–wine pairings. Wine is also drunk without the accompaniment of a meal in wine bars or with a selection of cheeses (at a wine and cheese party). The Michelin Guides are a series of guide books that award up to three Michelin stars for excellence to a select few establishments. The acquisition or loss of a star can have dramatic effects on the success of a restaurant. Sources- Various, Britannica, Wikipedia ...
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