Contents

 1Definition and classification

 2Food sources
o 2.1Plants
o 2.2Animals
 3Classifications and types of food
o 3.1Adulterated food
o 3.2Camping food
o 3.3Diet food
o 3.4Finger food
o 3.5Fresh food
o 3.6Frozen food
o 3.7Functional food
o 3.8Health food
o 3.9Healthy food
o 3.10Live food
o 3.11Medical food
o 3.12Natural foods
o 3.13Negative-calorie food
o 3.14Organic food
o 3.15Peasant foods
o 3.16Prison food
o 3.17Seasonal food
o 3.18Shelf-stable food
o 3.19Space food
o 3.20Traditional food
o 3.21Whole food
 4Taste perception
o 4.1Sweet
o 4.2Sour
o 4.3Salty
o 4.4Bitter
o 4.5Umami
 5Cuisine
o 5.1Presentation
o 5.2Food preparation
o 5.3Restaurants
 6Economy
o 6.1Production
o 6.2Food manufacturing
o 6.3International food imports and exports
o 6.4Marketing and retailing
o 6.5Prices
o 6.6As investment
 7Problems
o 7.1Nutrition and dietary problems
o 7.2Hunger and starvation
o 7.3Food waste