The Food Society, home of recipes, nutrition, cooking technique and international cuisine

Welcome to The Food Society

Welcome to the Food Society, a forum for sharing information on food, cooking techniques, recipes, nutrition, international cuisine and culinary equipment. The site is open to all visitors to browse and enjoy. Logged in members can add recipes and articles of their own. Coming shortly will be our eating out guide featuring restaurants, cafes, pubs and take-aways in the UK and abroad with user reviews to help you when looking to eat out locally or are travelling to somewhere new. Members can leave reviews and recommendations of establishments they have visited anywhere in the world.

Recently posted articles

North American Cuisine

North American Cuisine 85
The cuisine of the United States has benefited over centuries through the absorption of the culinary traditions of the many immigrant communities that have populated the country since as far back as the Pilgrim Fathers. The continuity of these traditions has been preserved to the present day by many of the descendants of the original settlers and immigrants. Nations as diverse as China,...

Spanish Cuisine

Spanish Cuisine 78
The cuisine of Spain is rich and varied. The Moors of North Africa are credited with introducing cumin and saffron, olives, nuts and oranges although it is thought that olive oil came originally from Greece. Viticulture and wine making are thought to have been introduced from Greece and Rome. Vegetables such as tomatoes, capsicums, courgettes and potatoes were brought back from the New World...

Portuguese Cuisine

Portuguese Cuisine 77
The cuisine of Portugal is closely related to that of the Mediterranean but with many influences from the nation’s colonial past and from the heroic fishermen who worked the Newfoundland Grand Banks, line fishing for cod from small rowing dories launched from sailing schooners. Many of the Portuguese fish dishes are based on salted cod (bacalhau), originally from this source. Angola, Brazil...


Potatoes potatoes.jpg
The perennial potato plant produces starchy, tuberous root vegetables used in many regional cuisines world wide. The plant is thought to have originated in southern Peru as much as 5,000 years ago. It spread throughout the Americas and was introduced into Europe in the 16th century AD. There are said to be up to 5,000 varieties throughout the world, 3000 alone in the Andes regions. In the...


Garlic Garlic.jpg
Garlic is a member of the onion family, related to chives, shallots and leeks. The plant has both medicinal and culinary properties. It is claimed to have beneficial properties in the prevention of hardening of the arteries, high cholesterol, hypertension and stomach and intestinal cancers. The bulb of the plant is made up of a series of segments known as cloves and these are the part most...

British cuisine

British cuisine 84
Possibly due to the austere years of wartime and post war rationing British cuisine was once considered "unimaginative and heavy" and was until fairly recently limited in its international recognition to fish and chips, steak and kidney pie, roast beef and yorkshire pudding, bangers and mash and the "full monty" breakfast. All dishes that make a Brit proud but far from the full extent of what we...


Carrots carrots.jpg
The carrot (from the Indo-European word "ker" meaning horn) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well. In it's domesticated form and subspecies (sativus) of the wild carrot Daucus carota, native to Europe and...


Stew 82
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meats such as beef, pork, poultry, sausages. Fish and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are...


Casserole 81
A casserole, from the French for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. In British English, this type of dish is frequently also called a bake, coinciding with the cooking technique used to cook casseroles....
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