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food
Humans eat a wide variety of foodstuffs derived directly or indirectly from vegetable or animal sources.


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farmstead
All the structures belonging to an agricultural concern and used as dwellings or in its operation.


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mushrooms
Vegetable that grows in damp cool places; its edible varieties are served as condiments or as an ingredient in a variety of foods.


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seaweed
Usually aquatic vegetables used in cooking or as dietary supplements; they are primarily produced and eaten by the Japanese.


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spices
Plant substances, often of exotic origin, used primarily for their flavor and pungency to enhance the taste of various recipes.


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condiments
Natural or artificial substances used in cooking to bring out the flavor in a dish or to complement it.


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herbs
Aromatic fresh or dried plants used separately or mixed to bring out the flavor of recipes; they often make excellent infusions.


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cereal
Plants that are often cultivated on a large scale; their grains have been a major food staple for humans and certain domestic animals for centuries.


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chocolate
Smooth paste made with cocoa and sugar, extensively used in making candy and pastry and often eaten plain, as bars or squares.


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sugar
Sweet-tasting foodstuff derived from certain plants; the most common varieties of sugar come from sugarcane and sugar beets.


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fats and oils
Animal or vegetable fatty acids in solid or liquid form generally used to cook, flavor, thicken or preserve foods.


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variety meat
Edible parts of slaughter animals, apart from the meat.


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game
Wild animals that can legally be hunted and eaten as food; includes large and small game animals and game birds.


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poultry
Term that refers to barnyard fowl, most of which have been domesticated for centuries and are now mass-produced.


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eggs
Foodstuff that female fowl, especially hens, produce by laying; there are many ways of preparing them: e.g., soft-boiled, scrambled and in omelettes.


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delicatessen
Foodstuff made from the meat (usually pork) or offal of various animals; among the many different varieties, some can be consumed as is, some are cooked.


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mollusks
Usually marine-dwelling, soft-bodied invertebrates; some have shells and are sold live.


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crustaceans
Aquatic invertebrates having a carapace over their bodies; they are sold live, frozen (raw or cooked) or canned.


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cartilaginous fishes
Fish with skeletons made of cartilage rather than bones; their flesh usually contains no bones.


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bony fishes
Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.


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supermarket
A large self-service store that sells food and various everyday household goods; the part accessible to shoppers is surrounded by service areas reserved for storage and for preparing and preserving merchandise.


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vegetables
Plants used as foodstuffs; a simple way to classify vegetables is to group them according to their edible part. The sweet fruit category of plants constitutes another food category (fruits).


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legumes
The main edible part of these pod-shaped fruits is their seeds, consumed fresh, dried or sprouted; if dried, they often require soaking before they can be cooked.


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fruits
Usually sweet vegetables, primarily consumed at breakfast, as a snack or for dessert, and used extensively in pastry and candy making.


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cereal products
Cereals that have been processed in various ways to make ground (flour, semolina), unground (rice) or manufactured products (bread, pasta, noodles).


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coffee and infusions
Aromatic beverages derived from ground beans (coffee) or dried plants (tea, herbal tea) that are combined with boiling water.


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dairy products
Foods produced by processing fresh milk; they are used daily in Western countries, where they are known for their high calcium content.


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meat
Flesh of slaughter animals, consumed as food; a distinction is usually made between red meat, such as beef and lamb, and white meat, such as veal and pork.