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Pizza

Food | Pizza | Pizza is a dish of Italian origin,made with an oven-baked,flat,generally round bread that is often covered with tomatoes or a tomato-based sauce and mozzarella cheese.Other toppings are added according to region,culture,or personal preferenceOriginating as a part of Italian cuisine,the dish has become popular in many different parts of the world,particularly the UnitedStates,where numerous varieties have been developed, pizza restaurant chains have flourished,and pizza has become a home delivery item as well as being available as a frozen food ready to bake at home.

Today, pizza is a symbol of several cultures: Italians, particularly from Naples, are proud of authentic pizza made with local ingredients and following strict guidelines for preparation. In the United States, pizza has iconic status as a typical American food, quickly prepared and readily available, and enjoyed by people of all ages at social occasions as well as family meals. The different styles, from places such as New York City and Chicago, reflect the diversity of American culture. Countries throughout the world have adopted pizza as a favorite food, adding their own variations to make this dish their own.

Delicious and relatively nutritious, particularly when topped with fresh vegetables, pizza is an example of human creativity. Items available to the general public are combined to make something that satisfies people's needs. Its adaptability reflects the endless diversity of human life and culture, which then acts as a never-ending source of happiness.

Pizza consists of a flattened disk of bread dough topped with olive oil, tomatoes, and mozzarella cheese (and in its variations other toppings),baked quickly,sliced into segments,and served hot.

The bottom base of the pizza(called the“crust”in the UnitedStates andCanada)may vary widely according to style:thin as in hand-tossed pizza or Roman pizza,thick as in pan pizza or Chicago-style pizza.It is traditionally plain, but may also be seasoned with butter,garlic,or herbs, or stuffed with cheese.

sneak appeal...

sneakers paired with a girly frock of your choice... i'm diggin'. in fact, i've got the perfect pair of metallic gold high-top chucks waiting to be dressed up instead of down. 

Hamburger

Hamburger | Food | the hamburger, calories hamburger, hamburger patty, hamburger buns, grill hamburger, homemade hamburger, hamburger steak, hamburger casserole -A hamburger(also known as simply a burger)is a sandwich consisting of a cooked patty of ground meat(usually beef, but occasionally pork or a combination of meats)usually placed inside a sliced bread roll.Hamburgers are often served with lettuce,bacon, tomato,onion,pickles,cheese and condiments such as mustard,mayonnaise,ketchup and relish.The hamburger has attained widespread popularity and has proliferated worldwide.

The hamburger most likely first appeared in the19th or early 20thcenturies.The modern hamburger was a product of the culinary needs of a society that was rapidly changing due to industrialization,and therefore,people had less time to prepare as well as to consume meals.

Americans contend that they were the first to combine two slices of bread and a steak of ground beef into a"hamburger sandwich".Part of the controversy over the origin of the hamburger is because the two basic ingredients,bread and beef,were prepared and consumed separately for many years before their combination.Shortly after its creation,the hamburger was prepared with all of the now typically characteristic trimmings,including onions,lettuce,and sliced pickles.

The term hamburger or burger can also be applied to the meat patty on its own,especially in theUK where the term"patty"is rarely used,although the term"hamburger"is rarely used in theCommonwealth countries unless referring to a menu item of anAmerican restaurant.

The term hamburger originally derives from Hamburg,Germany'ssecond largest city,from where many emigrated to America.In High German,Burg means fortified settlement or fortified refuge;and is a widespread component of placenames.Hamburger can be a descriptive noun in German,referring to someone from Hamburg or an adjective describing something from Hamburg.Similarly,frankfurter and wiener,names for other meat-based foods,are also used in German as descriptive nouns for people and as adjectives for things from the cities of Frankfurt and Wien(Vienna),respectively.The term"burger"is associated with many different types of sandwiches similar to a hamburger,using different meats,such as a buffalo burger,turkey burger,elk burger,salmon burger,or even a veggie burger.

During the20th century,there were various controversies,including a nutritional controversy in the late1990s.The burger is now readily identified with the UnitedStates,and a particular style of cuisine,namely fast food. Along with fried chicken and apple pie, the hamburger has become a culinary icon in the United States.

The hamburger'sinternational popularity demonstrates the larger globalization of food that has also been witnessed in the rise in the global popularity of other national dishes,including theTurkish döner kebab,the Italian pizza,and Japanese sushi.The hamburger has spread from continent to continent perhaps because,in part, it is easy to understand in different culinary cultures.This global culinary culture has been produced,in part,by the concept of selling processed food.This idea was first imagined in the1920s by the White Castle restaurant chain and its visionary EdgarWaldo"Billy"Ingram,and was perfected by McDonald's and Ray Kroc in the1940s.This global expansion has provided comparative economics such as the Big Mac Index,which allows for the comparison of the purchasing power of different countries where the Big Mac hamburger is sold.

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Dairy

Food Science | Dairy | the dairy, what is dairy, dairy milk, dairy free, dairy farm - Dairy is defined as a building, room, or establishment for the storage, processing, and distribution of milk and milk products. A dairy is a building used for the harvesting of animal milk - mostly from cows or goats, but also from buffalo, sheep, horses or camels - for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi-purpose farm that is concerned with the harvesting of milk.

The terminology of diary varies by country. For example, the United States is a farm building where milk is harvested often called a living room. In New Zealand such a building is historically known as the milking shed - but in recent years have seen a gradual change to convene such a construction, a dairy farm.

In some countries, especially those with small numbers of animals being milked, as well as harvesting the milk from an animal, the dairy may also process the milk into butter, cheese and yoghurt, for example. This is a traditional method of producing specialist milk products, especially in Europe. In the United States a dairy can also be a place that processes, distributes and sells dairy products, or a room, building or establishment where milk is stored and processed into milk products, such as butter or cheese. In New Zealand English the singular use of the word dairy almost exclusively refers to the corner convenience store, or superette. This usage is historical as such stores were a common place for the public to buy milk products.

As an attributive, the word dairy refers to milk-based products, derivatives and processes, and the animals and workers involved in their production: for example dairy cattle, dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These establishments constitute the dairy industry, a component of the food industry.

Milk producing animals have been domesticated for thousands of years. Initially, they were part of the subsistence farming that nomads engaged in. As the community moved about the country, their animals accompanied them. Protecting and feeding the animals were a big part of the symbiotic relationship between the animals and the herders.

In the more recent past, people in agricultural societies owned dairy animals that they milked for domestic and local (village) consumption, a typical example of a cottage industry. The animals might serve multiple purposes (for example, as a draught animal for pulling a plough as a youngster, and at the end of its useful life as meat). In this case the animals were normally milked by hand and the herd size was quite small, so that all of the animals could be milked in less than an hour—about 10 per milker. These tasks were performed by a dairymaid (dairywoman) or dairyman. The word dairy harkens back to Middle English dayerie, deyerie, from deye (female servant or dairymaid) and further back to Old English dæge (kneader of bread).

With industrialisation and urbanisation, the supply of milk became a commercial industry, with specialised breeds of cattle being developed for dairy, as distinct from beef or draught animals. Initially, more people were employed as milkers, but it soon turned to mechanisation with machines designed to do the milking.

Historically, the milking and the processing took place close together in space and time: on a dairy farm. People milked the animals by hand; on farms where only small numbers are kept, hand-milking may still be practiced. Hand-milking is accomplished by grasping the teats (often pronounced tit or tits) in the hand and expressing milk either by squeezing the fingers progressively, from the udder end to the tip, or by squeezing the teat between thumb and index finger, then moving the hand downward from udder towards the end of the teat. The action of the hand or fingers is designed to close off the milk duct at the udder (upper) end and, by the movement of the fingers, close the duct progressively to the tip to express the trapped milk. Each half or quarter of the udder is emptied one milk-duct capacity at a time.

The stripping action is repeated, using both hands for speed. Both methods result in the milk that was trapped in the milk duct being squirted out the end into a bucket that is supported between the knees (or rests on the ground) of the milker, who usually sits on a low stool.

Traditionally the cow, or cows, would stand in the field or paddock while being milked. Young stock, heifers, would have to be trained to remain still to be milked. In many countries, the cows were tethered to a post and milked. The problem with this method is that it relies on quiet, tractable beasts, because the hind end of the cow is not restrained.

In 1937, it was found that bovine somatotropin (bST or bovine growth hormone) would increase the yield of milk. Monsanto Company developed a synthetic (recombinant) version of this hormone (rBST). In February 1994, rBST was approved by the Food and Drug Administration (FDA) for use in the U.S. It has become common in the U.S., but not elsewhere, to inject it into milch kine dairy cows to increase their production by up to 15%.

However, there are claims that this practice may have negative effects on the animals themselves. Scientific Commission of the European Union has been asked to report on the incidence of mastitis and other disorders of dairy cows and other aspects of the welfare of dairy cows. The opinion of the Commission subsequently adopted by the European Union, said that the use of rBST in dairy cows have health problems, including foot problems, mastitis and injection site reactions, it seems, is the welfare animals and caused reproductive disorders. The report found that on the basis of health and welfare of the animals, rBST should not be used. Ministry of Health Canada banned the sale of rBST in 1999, recommendations to the committee was that, even if it is a significant health risk to humans, the drug presented a threat to animal health, and therefore could not be sold in Canada.

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