The cuisine of the Americas is made up of a variety of food preparation styles.
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.
Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.
Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Back bacon is a traditional British cut of bacon sliced to include one piece of pork loin and one piece of pork belly combined into the same cut. The name refers to the cut of meat, which is from the back, and distinguishes it from other bacon made from pork belly or other cuts. Like other bacon, back bacon can be brined, cured, boiled, or smoked. It is much leaner than American style bacon, and is sometimes sold in the US as Irish bacon or Canadian bacon, owing to the popularity of back bacon in those countries. "Canadian bacon" sold in the US can also mean a round, sliced and usually smoked ham product sold in many parts of the US. In Canada, the term "Canadian Bacon" is not used, but in southern Ontario "Peameal Bacon", as it is referred to there, is a similar product, however it is not smoked but rather set in a brine. The name reflects the historic practice of rolling the bacon in ground dried yellow peas, although nowadays, it is generally rolled in yellow cornmeal.
I Love Bacon! is a cookbook with over fifty recipes devoted to bacon and bacon dishes, many of them from celebrity chefs. Written by Jayne Rockmill with photographs by Ben Fink, I Love Bacon! was published in October 2010 by Andrews McMeel Publishing.
The book's author, Jayne Rockmill, is a literary agent based in New York City whose clients include Tony Caputo, François Halard, and the professional photographer and storm chaser, Jim Reed. Rockmill had also become involved in producing charity food and wine events and is a longtime supporter of the New York City Food Bank and Share Our Strength which focuses on ending childhood hunger. She conceived the book as a way to help raise money for their work, and a portion of the proceeds from I Love Bacon will be donated to the two charities. Rockmill began by asking chefs she knew personally to donate bacon recipes, and then contacted others across the United States. In some cases, she adapted the original recipes in collaboration with the chefs.
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.
A garde manger (French for "keeper of the food") is a cool, well-ventilated area where cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés and terrines) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger. Larger hotels and restaurants may have garde manger staff perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such as cheese, Thai fruit and vegetable carvings, butter, salt dough or tallow.
The term "garde manger" originated in pre-Revolutionary France. At that time, maintaining a large supply of food and beverage was an outward symbol of power, wealth and status. It is because of this duty of supervising the preserving of food and managing its utilization that many interpret the term "garde manger".