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List of food origins. Some foods have always been common in every continent, such as many seafood and plants. Examples of these are honey, ants, mussels, crabs and coconuts. Nikolai Vavilov initially identified the centers of origin for eight crop plants, subdividing them further into twelve groups in 1935. [ 1]
Bean. Bean pods on a plant. Bean plant. A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. [ 1] They can be cooked in many different ways, [ 2] including boiling, frying, and baking, and are used in many traditional dishes throughout the world.
The Three Sisters ( Spanish: tres hermanas) are the three main agricultural crops of various indigenous peoples of Central and North America: squash, maize ("corn"), and climbing beans (typically tepary beans or common beans ). In a technique known as companion planting, the maize and beans are often planted together in mounds formed by hilling ...
Legumes(/ˈlɛɡjuːm,ləˈɡjuːm/) are plants in the family Fabaceae(or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consumption; for livestock forage and silage; and as soil-enhancing green manure.
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available.
Urad dal, sometimes referred to as "black gram", is a primary ingredient of the south Indian dishes idli and dosa. It is one of the main ingredients of East Indian ( Odia and Bengali or Assamese) bori, sun-dried dumplings. The Punjabi version is dal makhani. It is called uddina bele in Karnataka, biulir dal in Bengali.
Food history. Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
The dried pinto bean is the bean commonly used reconstituted or canned in many dishes, especially refried beans. It is popular in chili con carne, although kidney beans, black beans, and many others may be used in other locales. Pinto beans are often found in Brazilian cuisine. Legumes, mainly the common bean, are a staple food everywhere in ...