The characters, places, events, foodstuffs depicted in this articulate creation are purely fictional which are solely based on non-fictional & fictional ideas & incidences as well. Any factual resemblance & relation, if intentionally or unintentionally found, to any of such characters, places, events, foodstuffs, facts & figures, has to be purely coincidental. This article does not tend & even attempt to distinguish or merely compare between the ones who are tagged to be a ‘hardcore foOdie’ or the ones who are simply blamed or naturally to be starving like skeletons……….
Also due care has been taken while conceptualizing the sensitive yet hungry stuffs dealt while critically dissecting the insects of ‘food for thought’; while bearing with the salty, spicy words etc throughout the couple of episodes. The pictorial representation, several content or otherwise depicted throughout the theme based for this articulate creation are for exemplary purpose & to certain extent does resemble any intentional connection to express support or show the brighter side & the other side of being a ‘starving foOdie’ & also an attempt of spreading the word for creating awareness or some ‘issued in public interest’ kindda stuff.
That ‘thought’ struck at some very spurring moment, while gulping down the foodstuffs, in a messy mess, crowded with tables, chairs, fans, jugs, glasses etc etc. It may be bit ironical in a sense………..but, it’s a place which is surrounded with half a dozen sign boards which bluntly converses as, ‘Do not waste food’ & over & above also supporting & backing with boards saying ‘Save food’. Still, casually & as usual, just revolving thoughts around that unusual thought of……………….‘starving foOdie’…………….So moving back to the theme, taking the glimpses of a foOdie & his starve for food.
‘Food’ is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin & 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 in an effort to produce energy, maintain life, or stimulate growth. Historically, people secured food through two methods: hunting & gathering, & agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry. The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the “right to an adequate standard of living, including adequate food”, as well as the “fundamental right to be free from hunger”.
Most food has its origin in plants. Some food; around 2,000 plant species which are cultivated for food, is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, while seeds from apples and cherries contain a poison (cyanide).
Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables (potatoes & carrots), bulbs (onion family), leaf vegetables (spinach and lettuce), stem vegetables (bamboo shoots and asparagus), and inflorescence vegetables (broccoli and other vegetables such as cabbage or cauliflower).
Animals are used as food either directly or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from muscle systems or from organs. Food products produced by animals include milk produced by mammary glands, which is processed into dairy products (cheese, butter etc). In addition, birds and other animals lay eggs, which are often eaten, & bees produce honey, nectar from flowers, which is a popular sweetener in many cultures. Some cultures consume blood, sometimes in the form of blood sausage, as a thickener for sauces, or in a cured, salted form for times of food scarcity.
Having elucidated about foodstuffs; foOdie (sometimes spelled foody) is an informal term for a particular class of aficionado & enthusiast of food & drink. The word was coined in 1981 by Paul Levy and Ann Barr, who used it in the title of their 1984 book ‘The Official FoOdie Handbook’.
Although used interchangeably, foOdies differ from gourmets in that gourmets are epicures of refined taste, whereas foOdies are amateurs who simply love food for consumption, study, preparation, news etc. FoOdies are a distinct hobbyist group &their typical interests & activities include the food industry, wineries and wine tasting, breweries and beer sampling, food science, following restaurant openings and closings and occasionally reopenings, food distribution, food fads, health and nutrition, cooking classes, culinary tourism, and restaurant management. Many publications have food columns that cater to foOdies and many of the websites carrying the name foOdie have become popular amongst the foOdies.
Moving a step further, ‘Fooding’ is the brand of a restaurant guide and gastronomic events; is a contraction of the words “food” and “feeling”, the Fooding aims to “defend a less-intimidating gastronomy for those who want to cook and nourish themselves in an unstuffy fashion”. The Fooding’s mission across its editorial activities and events is to liberate cuisine from the traditional codes and conventions that confine it, to give chefs the possibility of expressing themselves more fully, and to give contemporary eaters a true taste of the times. It emphasizes “the appetite for novelty and quality, rejection of boredom, love of fun, the ordinary, the sincere, and a yearning to eat with the times”.
Likewise, ‘Foodpairing’ is a method for identifying which foods go well together. The method is based on the principle that foods combine well with one another when they share key flavor components. Foodpairing is a relatively new method and is often confused with “wine and food pairing“, which is the practice of matching wine with food. By contrast, foodpairing is used to analyze food and to find chemical components that they have in common.
The foodpairing method is designed to inspire chef, foOdies, home cooks and food engineers. The method aids recipe design and provides new possible food combinations, which are theoretically sound on the basis of their flavor. Foodpairing provides possible food combinations, which are solely based on the intrinsic properties of the different food products, they are based on the flavor compounds which are present in the products. This results in possible combinations that are innovative and are not influenced or restricted by cultural and traditional context of the products. This independence occasionally results in surprising and unusual combinations.
Also, foodpairing is able to provide a basis for the success of traditionally settled food combinations. It is not a coincidence that the vast majority of the traditional top hit combinations, like bacon and cheese, asparagus and butter have many flavor components in common. For instance, coffee contains 700 different aroma compounds, but there are only a couple of aromas important for the smell of coffee because most of the aromas are present in concentrations that are not perceptible with the nose; they are present in concentrations lower than their flavor threshold.
P.S. :Leaving that ‘hunger’ on this note for now, to avoid overdose & overcooking of words & resultantly again wastage of words…. Till than, just ‘starve’ for ‘something’…..’anything’…….. & ‘everything’………..