Most food has its origin in plants. Most of the grain that is produced worldwide is fed to livestock. Many plants and plant parts are eaten as food and around food nutrients and their sources pdf,000 plant species are cultivated for food.
In fact, the majority of food consumed by human beings are seed-based foods. Fruits, therefore, make up a significant part of the diets of most cultures. Animals are used as food either directly or indirectly by the products they produce. Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. Water, while important for survival, has no taste.
Complex carbohydrates are long chains and thus do not have the sweet taste. As sugar is vital for energy and survival, the taste of sugar is pleasant. 300 times the sweetness of sugar while having minimal impact on blood sugar. Many foods, however, are slightly acidic, and help stimulate the taste buds and enhance flavor. It is found in almost every food in low to moderate proportions to enhance flavor, although to eat pure salt is regarded as highly unpleasant. Historically salt has long been used as a meat preservative as salt promotes water excretion. Similarly, dried foods also promote food safety.
Western popular culture but has a long tradition in Asian cuisine. It is characterized as savory, meaty, and rich in flavor. Many scholars claim that the rhetorical function of food is to represent the culture of a country, and that it can be used as a form of communication. According to Goode, Curtis and Theophano, food “is the last aspect of an ethnic culture to be lost”. 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.