Differences

This shows you the differences between two versions of the page.

--- en:food [2024/10/03 09:59] – words
+++ en:food [2024/10/13 06:34] (current) – removed words
@@ Line 1: / Line 1: @@
-| Min         |  Mat (Polish)              | [[:en:dictionary:food_semantograms|Food]]                | Essen         |  {{:blank:food.png}}                    |
-====== FOOD MATTER  ======
-  * FOOD
-    * [[:en:generalized_foods | GENERALIZED FOOD ]]
-    * [[:en:particular_foods | PARTICULAR FOODS ]]
-===== SUSTENTATION ORDINARY =====
-By SUSTENTATION ORDINARY (Commons, Fare, Cheer, Diet, Meat, Viands, sustenance, Victuals, Manciple, Caterer, Pantry,*) is intended such kind of Food as is usual for ordinary persons, and ordinary times; either according to the
-==== General ====
-General name; whether ‖ greater, more stated, constant and usual: or less, and more occasional.
-  * MEAL, Dinner, Supper, Refectory.
-  * REFECTION, Bait, Bever, Break-fast, Collation, Repast, Nunchion.
-==== Particular ====
-=== Solid and consistent ===
-Solid and consistent; being made either of
-  * Grain or some Vegetable, ‖ baked in a drier substance without any consi∣derable mixture, of all other the most common and necessary: or else being made up and mixed with some other eatable substance.
-     * BREAD, Loaf, Manchet, Cake, Dough, Bisket, Past, Batch, Pantry, Pantler.
-     * PUDDING, Haggis, Sausage, Dumpling, Link.
-  * Milk ‖ condensed in the finer part: or of Milk coagulated and pressed.
-     * BUTTER.
-     * CHEESE.
-  * Animal musculary substance; either ‖ alone: or put into some bready substance, which is likewise capable of some other ingredients.
-     * FLESH.
-     * PIE, Pasty, Tart, Custard, Flawn, Past, Pastry, Pastler.
-=== liquid ===
-  * Eating; consisting of
-     * Water boiled with some other ingredients, ‖ for the strengthening of it for Food: or for the coagulating of it.
-        * BROTH, Pottage, Porridge, Caudle, Cullice, Grout, Gruel, Pana∣do, Posset, Ptisane, Frumenty, Hogwash, Potherbe.
-        * GELLY, congeal.
-      * Fatty juice of several Vegetables, and sometimes of Animals, eaten with other things, and useful for Medicine; to which may be adjoyned the watery juice of dressed Flesh.
-         * OIL.
-         * GRAVY, Iuice.
-  * Drinking; the infusion of Burly or some other Grain first macerated; either ‖ without Hopps: or with Hopps.
-     * ALE, Whort, Brew.
-     * BEER, Drink, Whort, Brew.
-===== II. SUSTENTATION EXTRAORDINARY =====
-II. SUSTENTATION EXTRAORDINARY (Cates, Delicates, Dain∣ties,*Liccorous,) may be considered according to the
-  * General name; signifying abundance, variety and delicacy; either of ‖ more substantial Meats: or of Sweet-meats.
-      * FEAST, Gaudy.
-      * BANQUET, Iuncket, Sweet-meat, Desert.
-  * Particular kinds; used for
-      * Eating; comprehending
-         * Common requisites, for the better relishing of other Food; to which may be adjoyned the various mixtures of things, to render them grateful to the Palate.
-            * SAUCE, Sallet.
-            * CONFECTION, Conserve, Comfit, Sucket.
-         * Vsual ingredients of Sauce; being either for the Tast
-            * Sweet; viz. the juice of the sweet Cane, ‖ concreted: or deliquiated or dissolved into a liquor of a thick consistence.
-              * SUGAR.
-              * SYRUP.
-            * Of hot and savory Gust and Smell.
-              * SPICE, Aromatic, Grocery.
-            * Sour; ‖ the juice of Grapes, or infusion of Barly being eager: or the juice of Crabs.
-              * VINEGAR.
-              * VERJUICE.
-      * Drinking; whether more
-           * Natural; being either ‖ more simple: or the juice of Fruits, chiefly Grapes: or other drinks made by mixture.
-              * WINE, Sider, Perry, Stum, Must, Vintage, Vintner, Sack, Claret, &c.
-              * BEVERAGE, Syllabub, Mede, Wassal.
-           * Artificial, by distillation with fire; according to ‖ the more general name: or that particular kind most in use.
-              * SPIRITS.
-              * BRANDY.
-| food           | {{:mantrakshar:food.png}}     |
-| nutrition      |                               |
-| feed           | {{:mantrakshar:feed.png}}     |
-| nutrients      |                               |
-| trophic        |                               |
-| atrophy        |                               |
-| hypertrophy    |                               |
-| excess eating  |                               |
-| less eating    |                               |
-| eat            | {{:mantrakshar:eat.png}}      |
-| ingest         | {{:mantrakshar:ingest.png}}   |
-| swallow        | {{:mantrakshar:swallow.png}}  |
-| gulp           |                               |
-| masticate      |                               |
-| chew           | {{:mantrakshar:chew.png}}     |
-| bite           | {{:mantrakshar:bite.png}}     |
-| strive   | {{:mantrakshar:strive.png}}   |
-| thrive   |                               |
-| hunger   | {{:mantrakshar:hungry.png}}   |
-| survive  | {{:mantrakshar:survive.png}}  |
-| satiety  | {{:mantrakshar:satiety.png}}  |
-| thirst   |                               |
-===== FOOD  =====
-  * organic food
-  * inorganic food
-**FOOD**
-  * eating solid food ( organic and inorganic nutrients and minerals )
-  * drinking liquid food
-  * breathing gaseous food ( aerophagia )
-  * gaseous food = oxygen
-  * cold gas = oxygen
-**FOOD WASTE**
-  * Solid waste / feces = burned organic food (inside human body )
-  * liquid waste / urine = burned liquid food ( inside human body )
-  * Gaseous waste / Carbon-dioxide  = hot gas / burned air
-**faculties for food transport **
-  * nose
-  * mouth and anus
-  * urethra
-===== IV. Actions relating to the PREPARATION OF FOOD =====
-IV. Actions relating to the PREPARATION OF FOOD (dressing, crude,*raw,) are either
-  * General and antecedaneous; signifying either ‖ the killing and dividing of Beasts for Food: or the more common notion of fitting both Flesh and other proper Materials, in order to their being eaten.
-      * BUTCHERING, Shambles, Slaughterhouse.
-      * COOKING, dressing, Kitchin, Scullion, dress Meat.
-  * Special and subsequent; denoting the several kinds of Cookery; either
-      * More principal; the preparing and dressing things.
-        * Wet; in a ‖ wider, or closer vessel; in a greater, or lesser quantity.
-          * BOILING, Decoction, Seething, sod, Ebullition, parboil, poach.
-          * STEWING.
-        * Dry; ‖ by holding it to, or turning it about near the Fire: or by laying it on a hot Hearth, or in some close heated Cavity.
-          * ROASTING, Tosting, Spit, Broach, Iack.
-          * BAKING, Baker, Oven, Pastry, Batch.
-        * Mixed, part being wet and part dry; either ‖ in an open broad vessel: or by laying it on the Fire.
-          * FRYING▪ Fricace, Fritter, Steak.
-          * BROILING, Carbonadoing, Grilliade, Gridiron, Rasher.
-      * Less principal; relating to the
-        * Preparing of it; by
-           * Cutting,
-             * Into; punctim or caesim, pointwise or edgewise.
-               * PINKING, Pouncing, Pricking.
-               * SLASHING, gashing, hashing, carbonado, jagg.
-             * Through; either in ‖ laminated: or more minute particles.
-               * SLICING, Collop, Hash.
-               * MINCING, shred, chop, cut small.
-           * Application of other things; either ‖ wet: or dry.
-             * BASTING, Dripping, sprinkle, Inspersion.
-             * FLOWRING, powdering, corning, spicing.
-           * Mixed, (i.) both cutting and application.
-             * STRATIFY, Lair, interlacing, interlard, lay in.
-             * LARD, prick in, stick in, interlarding.
-  * Preserving; either ‖ in wet: or in dry.
-     * PICKLING, soucing.
-     * CONDITING, preserving, embalming, candying, seasoning, Mummy.