General Ingredients
- Cereals –
- Maize –
- Rice –
- Wheat –
- Bread –
- Noodles –
- Cooking fats and oils
- Butter –
- Canola oil –
- Coconut oil –
- Corn oil –
- Flaxseed oil –
- Lard –
- Margarine –
- Olive oil –
- Palm oil –
- Peanut oil –
- Rapeseed oil –
- Sesame oil –
- Soybean oil –
- Sunflower oil –
- Tallow –
- Dairy –
- Buttermilk –
- Cheese –
- Cream –
- Milk –
- Yogurt –
- Eggs –
- Fruits –
- Apples –
- Cherries –
- Pears –
- Legumes –
- Beans –
- Lentils –
- Soy –
- Miso –
- Soy cheese –
- Soy milk –
- Soy sauce –
- Soy yogurt –
- Textured soy protein –
- Tofu –
- Meat –
- Beef –
- Fish –
- Mutton –
- Poultry –
- Pork –
- Mushrooms –
- Champignon –
- Seasonings
- Herbs –
- Parsley –
- Spices –
- Pepper –
- Salt –
- Sweeteners –
- Agave nectar –
- Fructose –
- Glucose –
- Honey –
- Stevia –
- Sugar –
- Vegetables –
- Cucumber –
- Eggplants –
- Garlic –
- Onions –
- Potatoes –
- Squash –
- Tomatoes –
Read more about this topic: Outline Of Food Preparation
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“Any general statement is like a cheque drawn on a bank. Its value depends on what is there to meet it.”
—Ezra Pound (1885–1972)
“A sociosphere of contact, control, persuasion and dissuasion, of exhibitions of inhibitions in massive or homeopathic doses...: this is obscenity. All structures turned inside out and exhibited, all operations rendered visible. In America this goes all the way from the bewildering network of aerial telephone and electric wires ... to the concrete multiplication of all the bodily functions in the home, the litany of ingredients on the tiniest can of food, the exhibition of income or IQ.”
—Jean Baudrillard (b. 1929)