Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and 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 and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.
In linguistics, grammatical gender is a system of noun classification present in approximately one fourth of the world's languages. In these languages, every noun inherently carries one value of the grammatical category called gender; the values present in a given language (of which there are usually two or three) are called the genders of that language. According to one definition: "Genders are classes of nouns reflected in the behaviour of associated words."
Common gender divisions include masculine and feminine; masculine, feminine and neuter; or animate and inanimate. In a few languages, the gender assignation of nouns is solely determined by their meaning or attributes, like biological sex, humanness, animacy. However, in most languages, this semantic division is only partially valid, and many nouns may belong to a gender category that contrasts with their meaning (e.g. the word "manliness" could be of feminine gender). In this case, the gender assignation can also be influenced by the morphology or phonology of the noun, or in some cases can be apparently arbitrary.
In linguistics, morphology is the identification, analysis and description of the structure of a given language's morphemes and other linguistic units, such as root words, affixes, parts of speech, intonation/stress, or implied context (words in a lexicon are the subject matter of lexicology). Morphological typology represents a method for classifying languages according to the ways by which morphemes are used in a language—from the analytic that use only isolated morphemes, through the agglutinative ("stuck-together") and fusional languages that use bound morphemes (affixes), up to the polysynthetic, which compress many separate morphemes into single words. (One of the definitions for Morphology).]clarification needed[
While words are generally accepted as being (with clitics) the smallest units of syntax, it is clear that in most languages, if not all, words can be related to other words by rules (grammars). For example, English speakers recognize that the words dog and dogs are closely related—differentiated only by the plurality morpheme "-s", which is only found bound to nouns, and is never separate. Speakers of English (a fusional language) recognize these relations from their tacit knowledge of the rules of word formation in English. They infer intuitively that dog is to dogs as cat is to cats; similarly, dog is to dog catcher as dish is to dishwasher, in one sense. The rules understood by the speaker reflect specific patterns, or regularities, in the way words are formed from smaller units and how those smaller units interact in speech. In this way, morphology is the branch of linguistics that studies patterns of word formation within and across languages, and attempts to formulate rules that model the knowledge of the speakers of those languages.
Canadian cuisine varies widely depending on the regions of the nation. The three earliest cuisines of Canada have First Nations, English, Scottish and French roots, with the traditional cuisine of English Canada closely related to British and Scottish cuisines, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders. With subsequent waves of immigration in the 19th and 20th century from Central, Southern, and Eastern Europe, South Asia, East Asia, and the Caribbean, the regional cuisines were subsequently augmented.
Quebec's traditional cuisine is today being rediscovered and is as rich and diverse as Quebec itself. The historical context of 'traditional' Quebec cuisine is from the fur trade period, notably enjoyed by members of the Beaver Club, and many dishes have a high fat or lard content. This gives good energy in the middle of the cold winter.
French cuisine (French: cuisine française, IPA: [kɥi.zin fʁɑ.sɛz]) consists of cooking traditions and practices from France.
Guillaume Tirel Taillevent, a court chef, wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws.
Hospitality is the relationship between the guest and the host, or the act or practice of being hospitable. This includes the reception and entertainment of guests, visitors, or strangers.