The cuisine of the Americas is made up of a variety of food preparation styles.
An afterburner (or a reheat) is an additional component present on some jet engines, mostly military supersonic aircraft. Its purpose is to provide an increase in thrust, usually for supersonic flight, takeoff and for combat situations. Afterburning is achieved by injecting additional fuel into the jet pipe downstream of (i.e. after) the turbine. The advantage of afterburning is significantly increased thrust; the disadvantage is its very high fuel consumption and inefficiency, though this is often regarded as acceptable for the short periods during which it is usually used.
Pilots can activate and deactivate afterburners in-flight and jet engines are referred to as operating wet when afterburning is being used and dry when not. An engine producing maximum thrust wet is at maximum power, while an engine producing maximum thrust dry is at military power.
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.
Cooking or cookery is the art or practice of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training. Cooking can also occur through chemical reactions without the presence of heat, most notably as in Ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice. Sushi also uses a similar chemical reaction between fish and the acidic content of rice glazed with vinegar.
Preparing food with heat or fire is an activity unique to humans, and some scientists believe the advent of cooking played an important role in human evolution. Most anthropologists believe that cooking fires first developed around 250,000 years ago. The development of agriculture, commerce and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation.