FOOD MATTER

• FOOD
  • GENERALIZED FOOD
  • PARTICULAR FOODS

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 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.

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.

• 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 (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
nutrition
feed
nutrients
trophic
atrophy
hypertrophy
excess eating
less eating
eat
ingest
swallow
gulp
masticate
chew
bite

strive
thrive
hunger
survive
satiety
thirst

• 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 (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.