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Pancake

From Wikipedia, the free encyclopedia
This article is about the food. For other uses, see Pancake (disambiguation).
"Griddle cake" redirects here. For the Irish style bread, see Soda bread.
 This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2013)
Pancake
Platt brunch.jpg
Pancakes with cream and fruit
Type Cake
Main ingredients Batter
Cookbook:Pancake  Pancake
Blueberry pancakes

A pancake is a flat cake, often thin, and round, prepared from a starch-based batter and cooked on a hot surface such as a griddle or frying pan. In Britain, pancakes are often unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder). The North American pancake is similar to a Scotch pancake or drop scone.

They may be served at any time with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat. In America, they are typically considered to be a breakfast food. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as Pancake Day, when perishable ingredients had to be used up before the fasting period of Lent began.

Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies.[1] The pancake's shape and structure varies worldwide. A crêpe is a thin Breton pancake cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating in Southeast Europe is Palačinke, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings, both sweet or savory, can also be used.

History

The Ancient Greeks made pancakes called τηγανίτης (tēganitēs), ταγηνίτης (tagēnitēs)[2] or ταγηνίας (tagēnias),[3] all words deriving from τάγηνον (tagēnon), "frying pan".[4] The earliest attested references on tagenias are in the works of the 5th century BC poets Cratinus[5] and Magnes.[6] Tagenites were made with wheat flour, olive oil, honey, and curdled milk, and were served for breakfast.[7][8][9] Another kind of pancake was σταιτίτης (staititēs), from σταίτινος (staitinos), "of flour or dough of spelt",[10] derived from σταῖς (stais), "flour of spelt".[11] Athenaeus mentions, in his Deipnosophistae, staititas topped with honey, sesame, and cheese.[12][13][14] The Middle English word Pancake appears in English in the 15th century.[15][16]

The Ancient Romans called their fried concoctions "Alita Dolcia," which was Latin for "another sweet." These were much different from what are known as pancakes today.[17]

Regional varieties

Africa

Horn of Africa

This meal of injera and several kinds of wat or tsebhi (stew), is typical of Ethiopian and Eritrean cuisine.

Pancakes in the Horn of Africa (Djibouti, Eritrea, Ethiopia and Somalia) are known as injera (sometimes transliterated as enjera, budenaa (Oromo), or canjeero (Somali)). Injera is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally, it is made out of teff flour and is a national dish in Ethiopia and Eritrea. Canjeero, also known as lahooh or lahoh, is a similar kind of flatbread eaten in Somalia and Yemen.

In Eritrea and Ethiopia, injera are usually served with one or more stews known as wat or with salads (especially, for instance, during periods of Ethiopian Orthodox fasting) or with other injera (injera firfir). The right hand is used to tear small pieces from the injera to use to pick up and eat the stews and/or salads. The injera under these stews soaks up juices and flavours and, after the stews and salads are finished, is also consumed. Injera thus acts simultaneously as food, eating utensil and plate. When the "tablecloth" formed by the injera is finished, the meal is over.

Lahoh is a pancake-like bread originating in Somalia, Djibouti and Yemen.[18][19] It is often eaten along with honey, ghee and tea. During lunch, lahoh is sometimes consumed with curry, soup or stew.

Kenya

In Kenya, pancakes are eaten for breakfast as an alternative to bread. They are served plain with the sugar already added to the batter to sweeten them. Kenyan pancakes are similar to English pancakes and French crepes.

South Africa

A "pancake" in South Africa is a crêpe. In Afrikaans, it is known as a pannekoek (plural pannekoeke) and, traditionally, is prepared on gas stoves and eaten on wet and cold days. Pannekoeke are usually served with cinnamon-flavored sugar (and, sometimes, lemon juice) that is either allowed to dissolve into and soften them or, if their crispy texture is to be retained, eaten immediately. They are a staple at Dutch Reformed Church fêtes.[20]

Plaatkoekies ("flapjacks") are American-style "silver dollar" pancakes.

A variation of the pannekoek is the South African crumpet, made from self-raising flour, eggs, milk and a pinch of salt. The smooth batter is fried in butter to produce a slightly raised flat cake. Crumpets are always served hot, usually for breakfast, with butter and golden syrup.

Uganda

In Uganda, pancakes are locally made with bananas (one of the staple foods of the country) and usually served as a breakfast or as a snack option.

 

Asia

Uttapam, a Tamil-style pancake.

Banana pancakes are a menu item in Western-oriented backpackers' cafes in Asian countries such as Thailand, Cambodia, Vietnam, India, and China. This has elicited the term Banana Pancake Trail.

China

Chinese pancakes may be either savory or sweet, and are generally made with dough rather than batter.[21]

India

India has many styles of pancake. Variations range from taste to main ingredient used. All are made without the use of a raising agent.

Pancakes prepared using a north Indian cooking style are known as cheela. Sweet cheela are made using sugar or jaggery with a wheat flour-based batter. North Indian salty pancakes are made using batter prepared from gram flour or green gram paste (moong daal) and are sometimes garnished with paneer, a cottage-style cheese.

Dosa, appam, neer dosa and uttapam are pancakes made in a south Indian cooking style. They are prepared by fermenting rice batter and split-skinned urad bean (black lentil) blended with water. Meetha pooda – sweet pancakes often eaten with pickles and chutney – are a common breakfast food item in the Punjab. Most of the pitha in Assam are types of pancakes served on occasions such as Bihu festivals. The Bengali semi-sweet pancake pati-shapta is sometimes stuffed with grated coconut and thickened milk and dunked in sugar syrup.

In Goa, a traditional crêpe-like pancake known as alebele or alle belle is eaten at tea-time. It is usually filled with jaggery and coconut.

A sweet pancake called malpua, fried in a shallow pan, is found in most parts of India.

Indonesia

Serabi

The Indonesian pancake serabi is made from rice flour and coconut milk.

Japan

In Japan, okonomiyaki are made from flour, egg, cabbage and a choice of ingredients.

Korea

In Korea, pancakes include jeon, pajeon, bindaetteok, kimchijeon, and hotteok.

Malaysia and Singapore

The traditional Malay pancake in Malaysia and Singapore is called lempeng.

Nepal

In Nepal, the Newar have a savory rice pancake called chataamari cooked with meat or eggs on top.

Pakistan

In Pakistani cuisine, rishiki is a pancake, slightly thicker than a crepe which is made from whole wheat flour, water and eggs and usually served with honey. It is widely consumed in the far north and is a staple of chitrali cuisine.

Philippines

In the Philippines, Banana cream crepes are a popular breakfast and dessert made of very thin pancakes originating from France. It's a common street food that can be found all over the Philippines.[22]

Vietnam

Bánh xèo, a style of Vietnamese pancakes.

In Vietnamese cuisine there is a variety of traditional pancakes; these include bánh xèo and bánh khọt in southern Vietnam, and bánh căn and bánh khoái in central Vietnam.

 

Europe

Austria, Czech Republic, Slovakia, former Yugoslavia, Bulgaria, and Romania

Palacinky, Slovak pancakes

In Austria, the Czech Republic, and Slovakia, pancakes are called palatschinke, palačinka and palacinka, respectively (plurals palatschinken, palačinky, palacinky). In Romania they are called clătită (plural clătite). In countries of former Yugoslavia (Slovenia, Serbia, Croatia, Macedonia, Bosnia) and Bulgaria they are called palačinka (plural palačinke). In these languages, the word derives from Latin placenta, meaning cake. These pancakes are thin and filled with apricot, plum, lingonberry, strawberry or apple jam, chocolate sauce, or hazelnut spread. Eurokrem, Nutella, and Lino-Lada fillings are favorite amongst the younger population. A traditional version includes filling pancakes with cheese, pouring yoghurt over them, and then baking in an oven. Kaiserschmarrn is an Austrian pancake including raisins, almonds, apple jam or small pieces of apple, split into pieces, and sprinkled with powdered sugar.

Belarus, Russia, Ukraine

Blinchiki filled with cheese and topped with blackberries
Oladyi served with caviar and smetana

Eastern-Slavic cuisines have a long tradition of pancake cooking and include a large variety of pancake types. In Belarus, Russia and Ukraine, pancakes may be breakfast food, appetizer, main course, or even dessert.

Blini (Russian: блины), Mlynci (Ukrainian: млинцi) are thin pancakes, however somewhat thicker than crêpes, made from wheat or buckwheat flour, butter, eggs, and milk, with yeast added to the batter. Blini/Mlynci cooking dates back to pagan traditions and feasts, which are reflected in today's "pancake week" celebrated in the winter before the Great Lent. In pre-Christian times, blini/mlynci were symbolically considered by early Slavic peoples as a symbol of the sun, due to their round form.[23]

Blintzes (Russian: блинчики blinchiki) are thin crêpes made without yeast. Filled blintzes are also referred to as nalysnyky (Ukrainian: налисники), nalistniki (Russian: налистники) or nalesniki (Russian: налесники).[24] A filling such as jam, fruits, quark, or cottage cheese, potato, cooked ground meat or chicken, and even chopped mushrooms, bean sprouts, cabbage, and onions, is rolled or enveloped into a pre-fried blintz and then the blintz is lightly re-fried, sautéed, or baked.

Small thick pancakes made from yogurt-, kefir- or soured milk-based batter (without yeast) are called oladyi (оладьи) (diminutive: oladushki оладушки, further abbreviated as ladushki ладушки), oladky (Ukrainian: оладки). The batter may contain various additions, such as apple and raisins.

Denmark

Æbleskiver

Æbleskiver (meaning "apple slices" (singular æbleskive) in Danish) are traditional Danish pancakes made in a distinctive spherical shape. Æbleskiver are cooked on the stove top by baking in a special cast iron pan with several hemispherical indentations. Batter is poured into the oiled indentations and as the æbleskiver begin to cook, they are turned with a knitting needle, skewer or fork to give the cakes their characteristic spherical shape. Æbleskiver are not sweet themselves but are traditionally served dipped in raspberry, strawberry, lingonberry or blackberry jam and sprinkled with powdered sugar.

Finland

Finnish pancakes greatly resemble "Plättar" (see the description of plättar in the Sweden section below) and are called "lettu", "lätty", "räiskäle" or "ohukainen". In Finland pancakes are usually eaten as dessert with whipped cream and/or pancake-jam, sugar or vanilla ice-cream. In Finnish, "lettu" and "pannukakku" (literally "Pancake") have different meanings, the latter having structurally closer resemblance to hotcake, and baked in an oven instead of using a frying pan. Ålandspannkaka, literally "pancake of Åland", is an extra thick variety of oven-pancake that includes cardamom and either rice- or semonia porridge to the dough.

France, Belgium, Portugal, Switzerland (and Latin America)

Crêpe

Crêpes, popular in France, Belgium, Switzerland and Portugal, are made from flour, milk, and eggs. They are thin pancakes and are served with a sweet (fruit or ice cream) or savory filling ( seafood, spinach). In Francophone Europe, crêpes are often sold in special stands. In Brittany, a galette (or galette bretonne) is a large thin pancake made of buckwheat flour, often cooked on one side only.

Crêpes are popular in many South American countries such as Argentina, Brazil, and Chile. They are consumed with sweet fillings (marmalade, dulce de leche) or with salty fillings (ground meat (Brazil), vegetables, tomato sauce, cheese).

They have also become popular East Asian countries, including Japan, South Korea, the Philippines, Thailand and China, where they are sold in crêpe stands and kiosks. They are often served with whipped cream and fruits, or non-sweet spreads such as vegetables.

Farinata are popular in Mediterranean regions, including Nice. Also called "socca," these are pancakes made from chickpea flour and seasoned with black pepper. They are popular street food in Nice.

Germany

German pancakes are known as Pfannkuchen (from the German Pfanne and Kuchen meaning "pan" and "cake") except in Berlin, Brandenburg and Saxonia, where Pfannkuchen are Berliner pastries and pancakes are known as Eierkuchen. They are generally thicker than French-style crêpes and usually served with sweet or, occasionally, savory fillings. Fried apple rings covered by pancake dough and served with sugar and cinnamon are called Apfelküchle. Kaiserschmarrn, a thick but light caramelized pancake popular in Bavaria and regions of the former Austria-Hungary, is usually split into pieces, filled with fruits and/or nuts, sprinkled with powdered sugar and served with a fruit sauce. It is believed[by whom?] that it was first prepared for Kaiser Franz Joseph I of Austria.

In Swabia, sliced pancake strips (Flädle) are often served in soup.

Greece

Greek pancakes are called tiganites (τηγανίτες, from the ancient Greek τηγανίτης) and are popular across Greece and Cyprus. They are slightly thicker than crêpes and can be sweet or savory. Their main ingredients are flour, olive oil or butter, milk and eggs. They are usually drizzled with honey and cinnamon, and sometimes topped with cheese, nuts, fruits or vegetables. Various small shops in Cyprus sell crepes, called creperies either savory or sweet varieties. Tiganites can be served for breakfast or dessert, and in some places like Corfu, Patras are customarily served in the feast days of Saint Spyridon and Saint Andrew. In Cyprus the pancake recipe is used for a similar dish such as Genoese canelloni – ground meat with tomato sauce, cheese, and sometimes bechamel sauce – instead of the traditional canelloni dried pasta sold at supermarkets.

Hungary

In Hungary, pancakes known as palacsinta (derived from the Latin placenta) are made from flour, milk or soda water, sugar, and eggs. Sweet wine is added to the batter. The filling is usually jam, sugared and ground walnuts or poppy seeds, sugared cottage cheese, sugared cocoa, or cinnamon powder, but meat and mushroom fillings are also used (see Hortobágyi palacsinta). Gundel palacsinta is a Hungarian pancake stuffed with walnuts, zest, raisins and rum that is served in chocolate sauce and is often The dish is often flambéed. Hungarian pancakes are served as a main dish or as a dessert.

Lángos with cheese and sour cream

Lángos is a deep-fried pancake made of flour, yeast, salt and water[25] and topped with sour cream and grated cheese, or Liptauer, ham or sausages rubbed with garlic or garlic butter, mushroom, quark cheese, eggplant, cabbage, kefir, confectioners' sugar, or jam.

Iceland

Icelandic crepe-like pancakes are called "pönnukaka", and smaller, thicker pancakes resembling North American pancakes are called "lumma"/"skonsa". The pancakes are usually a bit browner than the traditional Swedish ones. Pönnukaka are usually cooked on a special Icelandic pancake pan, which is made to get the pancake as thin as possible, and it is important to never wash the pan, not even with water. Pönnukaka are traditionally served rolled up with sugar or folded with jam and whipped cream, but if eaten at a café they might have ice cream instead. In Iceland, North American-style pancakes are cut in half and used as sandwich bread, similar to Icelandic flatbread.

Netherlands

Pannenkoek with bacon and Gouda cheese

In the Netherlands, pancakes are known as pannenkoeken and are mostly eaten at lunch and dinner time. Pancake restaurants are popular with families and serve many sweet, savory, and stuffed varieties. Pannenkoeken are slightly thicker than crêpes and usually quite large, 12 in (30 cm) or so in diameter. The batter is egg-based and fillings include such items as sliced apples, cheese, ham, bacon, and candied ginger, alone or in combination. Stroop, a thick molasses-like sugar beet-based syrup is also popular, particularly in a classic filling of bacon and stroop. Poffertjes are another Dutch quick bread, similar to American pancakes but sweeter and much smaller. Made in a specially dimpled copper pan, they are flipped repeatedly to attain a soft interior. A spekdik is a pancake like-food which traditionally eaten in the provinces Groningen and Drenthe in the Netherlands around Sylvester. The main ingredients of a spekdik are syrup, eggs and rye-flour, and some varieties include bacon.[26]

Poland

Home-made Polish naleśniki filled with sweet white cheese.

In Poland, thin crêpe-style pancakes are called naleśniki (pronounced naleshniki). Like any crêpe or blintz, they can be served with a variety of savory or sweet fillings as a main dish or a dessert. Sweet fillings include fresh fruits (e.g. bilberries), jams, and soft white cheese with sugar. Savory fillings include fried vegetables, fried chicken, minced meat, and a variety of added ingredients such as potatoes, mushrooms, cabbage or ham.

Spain

Frixuelos.

Spanish pancakes are called Frixuelos or Filloas and are very popular in the north-west of Spain. They are made from flour, milk, and eggs (sometimes they also use blood). They are thin pancakes and are usually served with a large amount of sugar or honey. They are a typical Carnival sweet dessert in Galicia, Asturias and León. Those with blood are typical of the pig slaughter feast.

Sweden

Nordic pancakes

Nordic pancakes are similar to the French-style crêpes. In some Nordic countries, they are served with jam or fruit, especially lingonberries (or the butter from that fruit) as a dessert with a variety of savory fillings. Traditional Swedish variations can be exotic. Beside the usual thin pancakes, called pannkakor, which resembles the French crêpes and, often served with whipped cream and jam, are traditionally eaten for lunch on Thursdays with pea soup, the Swedish cuisine has plättar—very small pancakes, which resemble tiny English pancakes, and are usually fried in a special pan called a "plättlagg", a sort of normal size frying pan with indentations to allow for several (normally seven) to be made at once. An other type of pancake is the ugnspannkaka (oven pancake), which is very thick and resembles German pancakes, and is baked in the oven. There is also a variant, which includes fried pork in the batter, fläskpannkaka (pork pancake). Potato pancakes called raggmunk contain shredded raw potato, and may contain other vegetables (sometimes the pancake batter is omitted, producing rårakor). Raggmunk and rårakor are traditionally eaten with pork rinds and lingonberry jam. A special Swedish pancake is saffron pancake from Gotland, made with saffron and rice, baked in the oven. It is common to add lemon juice to the sugar for extra taste. The pancakes are often served after a soup. Another special "Swedish pancake" is the äggakaka (eggcake), also called skånsk äggakaka (Scanian eggcake), it is almost like an ordinary Swedish pancake but it is a lot thicker and also a lot more difficult to make due to the risk of burning it. It is made in a frying pan and is about 1½ to 2 inches thick and is served with lingonberries and bacon. The Norwegian variety is commonly eaten for dinner, traditionally with bacon, jam (typically bilberry) or sugar.

United Kingdom

England

English pancakes have three key ingredients: plain flour, eggs, and milk. The batter is runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. It may form some bubbles during cooking, which results in a pale pancake with dark spots where the bubbles were, but the pancake does not rise. English pancakes are similar to French crêpes, and Italian crespelle. They may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled with golden syrup, or wrapped around savory stuffings and eaten as a main course. On Shrove Tuesday, it is custom to eat pancakes, when lemon juice and sugar may be added to top the pancake. Yorkshire pudding is made from a similar recipe, but baked instead of fried. This batter rises because the air beaten into the batter expands, without the need for baking powder; the result is eaten as part of the traditional roast beef dinner. Oatcakes are a savory variety of pancake particularly associated with Staffordshire.

Wales

Welsh pancakes, known as crempog, ffroes and other names, vary considerably. Some are very much like American pancakes, others may be made with yeast (called crempog furum) or oatmeal (although this is also true of American pancakes) and some are like scotch pancakes.[27][28] Crumpets and pikelets are sometimes considered a variety of pancake.

Scotland
Pancake and fruit crumpet

Pancakes (also called Scotch pancakes or Scottish pancakes) are more like the American type. In parts of Scotland they are also referred to as drop scones or dropped scones.[29][30][31] They are made from flour, eggs, sugar, buttermilk or milk, salt, bicarbonate of soda and cream of tartar.[29][30][31] Smaller than American or English pancakes at about 3.5 in / 9 cm in diameter, they are made by the traditional method of dropping batter onto a griddle (a girdle in Northumberland or in Scots). They can be served with jam and cream or just with butter. In Scotland pancakes are generally served at teatime.

 

North America

Costa Rica

Costa Rican chorreadas are similar to cachapa″s.

Guatemala

Guatemalan pancakes are called Panqueques. They are made with the same ingredients as US pancakes. The toppings are usually fruits and honey. They are a very popular breakfast meal in Guatemala. Depending on the region, the "Panqueque" can be thin as a "Crêpe" or as fluffy as a North American pancake.

Mexico

Mexican hotcakes are similar to US pancakes. Crêpes became popular toward the end of the 19th century after their introduction by the French sometime between the First French Intervention (1838) and the Second French Intervention in Mexico (1861–67).[32][33] Hotcakes are often made with cornmeal – as well as, or instead of wheat flour. Hotcakes are popular breakfast items at restaurants throughout the country, and are often sold by street vendors in cities and during the local celebrations of towns through the day. They are also sold during fairs; the vendors sell a single hotcake topped with different sauces such as condensed milk, fruit jam or a sweet goat milk spread called "cajeta".

United States and Canada

Blueberry pancakes (American)
Inuit bannock

American and Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks) are usually served at breakfast. The thick batter contains eggs, flour, milk, and a raising agent such as baking powder. The batter can have ingredients such as buttermilk, blueberries, strawberries, bananas, apples, chocolate chips, cheese, or sugar added. Spices such as cinnamon, vanilla and nutmeg can also be used. Yogurt may be used to give the pancakes a relatively moist consistency. The pancake is ⅓ inch (1 cm) thick. They are topped with maple syrup, butter, jam, peanut butter, nuts, fruit, honey, powdered sugar, whipped cream, cane syrup, and/or molasses.

The common Pancake/hotcake/flapjack is a thick small pancake, generally around 10 cm in diameter. Pancakes are often served in a stack with syrup and butter, which is often served with sides such as bacon, toast, eggs, and/or sausage. The terms pancake, hotcake, and flapjack are often used interchangeably.

Varieties of American and Canadian pancakes

Bannock is common to virtually all North America’s first peoples. The European version (Scotland) was traditionally made of oatmeal. The bannock of Aboriginal people was made of corn, nut meal and plant bulb meal. Each region had its own variation of flour and fruit. Today, bannock is most often deep-fried, pan-fried and oven-baked.[34]

Johnnycake (also jonnycake, johnny cake journey cake or Johnny Bread) is a cornmeal flatbread that was an early American staple food, and is still eaten in the West Indies and Bermuda.[35] The modern johnnycake is stereotypically identified with today's "Rhode Island" foods, though jonnycakes are a cultural staple in all of the northern US.[36] A modern jonnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and frequently lightly sweetened.

Yaniqueques or yanikeke are a Dominican Republic version of the jonnycake. They are a fried bread rather than a pancake and are a popular beach food.[37][38]

Sourdough was used by prospectors and pioneers to make sourdough pancakes without having to buy yeast. Prospectors would carry a pot of sourdough to make pancakes and bread as it could last indefinitely, needing only flour and water to replenish it.[39] Sourdough pancakes are now a particular speciality in Alaska.[40]

Stacks of "silver dollar" pancakes.

A silver dollar pancake refers to a pancake about two to three inches (5 to 7 cm) in diameter, or just a bit bigger than the pre-1979 silver dollar coins in the United States, for which they are named. It is usually made by frying a small spoonful of the same batter as any other pancake. One serving is usually five to ten silver dollar pancakes.

German pancakes or Dutch baby pancakes served in American pancake houses are bowl-shaped. They are eaten with lemons and powdered sugar, jam, or caramelized apples, as well as fritters. A David Eyre's pancake is a variation on the German pancake named for the American writer and editor David W. Eyre (1912–2008).

Toutons are small, tall pancakes traditional in Newfoundland. They are usually served with dark molasses.

 

Oceania

Australia and New Zealand

In Australia and New Zealand, small pancakes (about 75 mm in diameter) known as pikelets are also eaten. They are traditionally served with jam and/or whipped cream, or solely with butter, at afternoon tea, but can also be served at morning tea. They are made with milk, self-raising flour, eggs, and a small amount of icing sugar.

In some circles in New Zealand, very thin, crêpe-like or English pancake-like pancakes (around 20 cm in diameter) are known as "flapjacks". The name may derive from their thinness, making them more likely to "flap". They are traditionally served with butter, or butter and lemon, possibly something sweet, and then rolled up and eaten.

American-style pancakes are also popular. They are eaten for breakfast or as a dessert, with lemon juice and sugar, butter and maple syrup, stewed fruits such as strawberries and cream, ice cream, or mascarpone.

 

South America

Venezuela and Colombia

Cachapas are corn pancakes, popular in Venezuelan and Colombian cuisine.

Brazil

Tapioca or beiju are cassava (manioc) starch flour unleavened pancakes. They are slightly thicker than crêpes and can be eaten plain or with sweet or savory toppings. Tapioca flour must be moistened, strained through a sieve to become a coarse flour. The heat of an ungreased hot griddle or pan make the starchy grains fuse into a flatbread which resembles a grainy pancake

Pancake restaurant chains

An IHOP restaurant in Poughkeepsie, New York

In the US, Mexico and Canada, a franchised restaurant chain named International House of Pancakes (IHOP) has restaurants serving pancakes at all hours of the day. The Original Pancake House is another chain of pancake restaurants across the US, and Walker Brothers is a series of pancake houses in the Chicago area that developed as a franchised spin-off of The Original Pancake House.

The popularity of pancakes in Australia has spawned the Pancake Parlour and Pancakes on the Rocks franchised restaurants. In British Columbia and Alberta, Canada, the restaurant chain De Dutch serves Dutch and Flemish-style pannenkoeken.

Pancake Day

Main article: Shrove Tuesday
Pancakes and syrup at a pancake feed event

Pancakes are traditionally eaten on Shrove Tuesday, which is known as "Pancake Day" in Canada,[41] the United Kingdom,[42] Ireland,[43] New Zealand, and Australia,[44] and "Pancake Tuesday" in Ireland and Scotland. (Shrove Tuesday is better known in the United States, France, and other countries as Mardi Gras or Fat Tuesday.) Historically, pancakes were made on Shrove Tuesday so that the last of the fatty and rich foods could be used up before Lent.

Charity and school events are organized on Pancake Day: in a "pancake race" each participant carries a pancake in a frying pan. All runners must toss their pancakes as they run and catch them in the frying pan. This event is said to have originated in Olney, England in 1444 when a housewife was still busy frying pancakes to eat before the Lenten fast when she heard the bells of St Peter and St Paul's Church calling her to the Shriving Service. Eager to get to church, she ran out of her house still holding the frying pan complete with pancake, and still wearing her apron and headscarf.[citation needed] Pancake Day is also widely celebrated in Australia.

Every Shrove Tuesday since 1950, the towns of Olney[45] and Liberal, Kansas have competed in the International Pancake Race. Only local women may compete; they race, and their times are compared to determine the international winner. In Olney the main women's race is augmented by races for local schoolchildren and for men.

The Rehab UK Parliamentary Pancake Race takes place every Shrove Tuesday, with teams from the British lower house (the House of Commons), the upper house (the House of Lords), and the Fourth Estate, contending for the title of Parliamentary Pancake Race Champions. The fun relay race is to raise awareness of the work of the national brain injury charity, Rehab UK, and the needs of people with acquired brain injury.[46][47]

See also

References

  1. Jones, M. Feast; Why Humans Share Food, Oxford University Press, 2007
  2. ταγηνίτης, Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus
  3. ταγηνίας, Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus
  4. τάγηνον, Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus
  5. Cratinus, 125, Comicorum Atticorum Fragmenta
  6. Magnes, 1
  7. Eugenia Salza Prina Ricotti, Meals and recipes from ancient Greece, J. Paul Getty Museum, 2007, p. 111
  8. Dalby, Andrew (1996) Siren feasts: a history of food and gastronomy in Greece, Routledge, p. 91
  9. Spiller, Gene A. (1991) The Mediterranean diets in health and disease, AVI/Van Nostrand Reinhold, 1991, p. 34
  10. σταίτινος, Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus
  11. σταῖς, Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus
  12. Atheneaus (2003), The Deipnosophists, 646b, on Perseus
  13. Andrew Dalby, Food in the ancient world from A to Z, Routledge, p. 71
  14. Athenaeus and Olson, S. Douglas (2011) The Learned Banqueters, Volume VII: Books 13.594b-14, Loeb Classical Library, pp. 277-278
  15. Pancake - Definition and More from the Free Merriam-Webster Dictionary
  16. Pancake. Online Etymology Dictionary
  17. http://www.foodtimeline.org/foodfaq2.html#pancakes
  18. Abdullahi, Mohamed Diriye (2001), Culture and Customs of Somalia, Greenwood Press, p. 113.
  19. Hassan, Elham, Little Business Women Small enterprises supporting Yemen's poorest families, News Varieties, 16 October 2004.
  20. Boer op ons werf at landbou.com (via archive.org).
  21. Liu, Junru (2011). Chinese Food (3rd ed.). Cambridge University Press. p. 12. ISBN 978-0521186742.
  22. [1]
  23. Marks, Gil (2010). Encyclopedia of Jewish Food. Wiley. pp. 56–58. ISBN 9780470391303. Retrieved 18 April 2012.
  24. Nalesniki in V.V. Pokhlebkin's Culinary Dictionary, 2002
  25. Hungarian lángos
  26. Travel Amsterdam: Illustrated City Guide, Phrasebook, and Maps - MobileReference. p. 690.
  27. Freeman, Bobby (2006) First catch your peacock: her classic guide to Welsh food, Y Lolfa; New edition, ISBN 978-0-86243-315-4 pp. 195–196
  28. Tibbit, Sara Minwell (1991) Baking in Wales, National Museums and Galleries of Wales, ISBN 978-0-7200-0346-8 p. 13
  29. McNeill, F. Marian (1929). The Scots Kitchen. Paperback: 259 pages, Edinburgh: Mercat Press; New Ed edition (25 October 2004) ISBN 1-84183-070-4, p179
  30. Maw Broon (2007). Maw Broon's Cookbook. Waverley Books; (18 October 2007) ISBN 1-902407-45-8, p131
  31. S.W.R.I. (1977). S.W.R.I. Jubilee Cookery Book. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p117
  32. Fernández-del-Villar, Miguel Angel and Ruiz-Naufal, Víctor M., Mesa Mexicana (1993), Fundación Cultural Bancomer, ISBN 9789686084948
  33. http://www.mexconnect.com/articles/2139-the-french-influence-on-mexican-cooking-la-comida-afrancescada
  34. "Canadian Ministry of Forests (2000) "Bannock Awareness"". Retrieved 25 December 2013.
  35. Darwin Porter, Danforth Prince (2010), Frommer's 2010 Bermuda, John Wiley & Sons
  36. Smith, Peter W. (2003) New England Country Store Cookbook, iUniverse
  37. Uribie, Millizen "Creole Cravings" Hoy Digital 25 February 2010
  38. "Yaniqueques: food and security" DR1 11 December 2008
  39. Ridgwell, Jenny Finding Out About Food Oxford University Press Oxford (30 June 1983) ISBN 978-0-19-832716-5 p.89
  40. DuFresne, Jim; Aaron Sprizter Alaska Lonely Planet Publications; 6th Revised edition (1 April 2006) ISBN 978-1-74059-991-7 p.40
  41. "The Presbyterian Church in Canada" (PDF). The Presbyterian Church in Canada.
  42. "Pancake Day (Shrove Tuesday), in the UK". British Embassy, Washington DC. Archived from the original on 23 February 2007. Retrieved 17 November 2006.
  43. "Shrove Tuesday – Pancake Day!". Irish Culture and Customs. Retrieved 17 November 2006.
  44. "Easter in Australia". The Australian Government Culture and Recreation Portal. Retrieved 17 November 2006.
  45. Olney Pancake Race 2007 Video
  46. Peers batter MPs in pancake race, BBC News, 24 February 2009, retrieved 18 May 2009
  47. Lords win Westminster parliamentary pancake race, BBC News, 8 March 2011, retrieved 8 March 2011

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Jamaal's Breakfast Quotes™ "The gravy was tasty; I'll have seconds." NBA Mix! Jamaal's Breakfast Quotes™ "The gravy was tasty; I'll have seconds." NBA Mix! Logo Jamaal Al-Din's Hoops 227 (227's YouTube Chili' NBA Mix) Gravy From Wikipedia, the free encyclopedia For other uses, see Gravy (disambiguation). Stages in the preparation of mushroom gravy Gravy can be served in a pitcher or gravy boat. Biscuits covered in sausage gravy Instant gravy granules Gravy is a sauce, made often from the juices that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture. In North America the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned gravies are also available. Gravy is commonly served with roasts, meatloaf, rice,[1] and mashed potatoes. Contents 1 Types 2 In the United Kingdom 3 Cuisines 4 See also 5 References Types Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar. Egg gravy is a béchamel sauce that is served over biscuits. Meat drippings (usually from bacon) and flour are used to make a thick roux. The roux is salted and peppered to taste. Water and milk (even parts) are added, and the liquid is brought back up to a boil. A well-beaten egg is then slowly added while the gravy is stirred or whisked swiftly, cooking the egg immediately and separating it into small fragments in the gravy. Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets. Mushroom gravy is a variety of gravy made with mushrooms. Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine. Commonly served with bangers and mash, eggs, chops, or other grilled or fried meat which by way of the cooking method would not produce their own gravy. Red-eye gravy is a gravy made from the drippings of ham fried in a skillet/frying pan. The pan is deglazed with coffee, and uses no thickening agent. This gravy is a staple of Southern U.S. cuisine and is usually served over ham, grits or biscuits. Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine. One recipe uses vegetarian bouillon cubes with cornstarch (corn flour) as a thickener (cowboy roux), which is whisked into boiling water. Sometimes vegetable juices are added to enrich the flavor, which may give the gravy a dark green color. Wine could be added. Brown vegetarian gravy can also be made with savory yeast extract like Marmite or Vegemite. There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans. Cream gravy (sawmill gravy in Southern U.S. cuisine) is the gravy typically used in biscuits and gravy and chicken fried steak. It is essentially a Béchamel sauce, with the roux being made of meat drippings and flour. Milk is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Besides white and sawmill gravy, common names include country gravy, white gravy, milk gravy, and sausage gravy. Brown gravy in Southern U.S. cuisine, is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stove top at high heat with onions and/or other vegetables, then thickened with a thin mixture of water and either wheat flour or cornstarch. The name "brown gravy" distinguishes it from white gravy in Southern U.S. cuisine. In the United Kingdom In the UK, a Sunday roast is usually served with gravy. It is also popular in different parts of the UK, to have gravy with just chips (mostly from a fish'n'chip shop). It is commonly eaten with pork, chicken, lamb, turkey, beef, Yorkshire pudding,[2] and stuffing. In British cuisine, as well as in the cuisines of Commonwealth countries like Australia and New Zealand, the word gravy refers only to the meat based sauce (and vegetarian/vegan alternatives) derived from meat juices, stock cubes or gravy granules. Use of the word "gravy" does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat. Cuisines One Southern United States variation is sausage gravy eaten with American biscuits. Another Southern US dish that has white gravy is chicken fried steak. Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana. Gravy is an integral part of the Canadian dish poutine. In many parts of Asia, particularly India, Malaysia, and Singapore, the word "gravy" is used to refer to any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.[3][4][5] In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed. In gastronomy of Minorca, it has been used since the British colonisation during the 17th century in typical Minorcan and Catalan dishes, as for example macarrons amb grevi (pasta).[6] See also Portal icon Food portal Sauce boat, also referred to as a gravy boat Cuisine of the Southern United States References Look up gravy in Wiktionary, the free dictionary. Wikimedia Commons has media related to Gravy. Real Cajun Recipes : : Rice and Gravy British Yorkshire Pudding Day Basic Indian gravy List of Indian gravy dishes Indian curry and gravy dishes Xim Fuster i Manel Gómez: Menorca: gastronomía y cocina. Sant Lluís. 2005. Ed. Triangle Postals. ISBN 84-8478-187-9 Lists of prepared foods Categories: Sauces Non-Newtonian fluids https://www.facebook.com/pages/Jamaal-Al-Dins-Hoops-227-227s-YouTube-Chili/94146346622 * http://mesothelioma-law-firm.hoops227.co Jamaal Al-Din's Hoops 227 (227's™ YouTube "Chili" NBA 2014 - 2015 NBA Playoffs ESPN Spicy' Mix)-cooks da' spiciest Wikipedia information (like dat' POPEYE's FRIED CHICKEN), YouTube NBA & NFL: Atlanta Hawks / Boston Celtics / Charlotte Bobcats / Chicago Bulls / Cleveland Cavaliers / Dallas Mavericks / Denver Nuggets / Detroit Pistons / Golden State Warriors / Houston Rockets / Indiana Pacers / Los Angeles Clippers / Los Angeles Lakers / Memphis Grizzlies / Miami Heat / Milwaukee Bucks / Minnesota Timberwolves / New Jersey Nets / New Orleans Hornets / New York Knicks / Orlando Magic / Philadelphia 76ers / Phoenix Suns / Portland Trail Blazers / Sacramento Kings / San Antonio Spurs / Oklahoma City Thunder (OKC) / Toronto Raptors / Utah Jazz / Washington Wizards AFC East * Buffalo Bills / Miami Dolphins / New England Patriots / New York Jets / AFC North * Baltimore Ravens / Cincinnati Bengals / Cleveland Browns / Pittsburgh Steelers / AFC South * Houston Texans / Indianapolis Colts / Jacksonville Jaguars / Tennessee Titans / AFC West * Denver Broncos / Kansas City Chiefs / Oakland Raiders / San Diego Chargers / NFC East * Dallas Cowboys / New York Giants / Philadelphia Eagles / Washington Redskins / NFC North * Chicago Bears / Detroit Lions / Green Bay Packers / Minnesota Vikings / NFC South * Atlanta Falcons / Carolina Panthers / New Orleans Saints / Tampa Bay Buccaneers / NFC West * Arizona Cardinals / St. Louis Rams / San Francisco 49ers / Seattle Seahawks Experience the luxury of Chili' Microfurr! Shorts, Spicy' Furrkinnis & Accesories! 2014 SponsorsChilis-logo Chili's Bar & Grill (Broadway Ave, Boise, ID, across from Albertson's Stadium, formerly Bronco Stadium), Five Guys Burgers & Fries (N. Milwaukee, Boise, ID), Dale's Auto Care (Vista Ave, Boise, ID), Hank Stevens Painting (W. Canterbury Dr, Boise, ID),Heirloom Dance Studio (W. Idaho St, Boise, ID), Reola's Regal Beagle (E. 35th St, Boise, ID), Yerby's Gator Grill - Gator Grill 2 on Facebook (6th & Main, Boise, ID), The Creperie Cafe (Spectrum Theaters, Boise, ID), Tito's Egyptian Quisine (6th & Main, Boise, ID), The Humble Abowed, Benz Taxi, Fitness 19 (Meridian, ID), Don Juan's Barbershop (N. 8th St, Boise, ID), Second Chance Choppers & Restoration (Garden City, ID) , Bad Apple (S. Broadway Ave, Boise, ID), Clearwater Painting & Restoration (South Boise Village, Boise, ID) Powered by: ESPN Coaches Fundraising For more information feel free to contact us at (208) 863-1191 [email protected] or visit www.facebook.com/boisebasketballcamps Related articles Deep South Philly Erupting in Gravy War $$ For sale Gravis Battery Backpack - 28L Get it Now South Park:Love Gravy Cottage pie with bisto gravy Rustic Chicken with Garlic Gravy Coupons codes Royal Albert Old Country Roses Gravy Boat Review
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Jamaal's Breakfast Quotes™ "I'm eating 2 at a time; I'm in a hurry." NBA Mix! Jamaal's Breakfast Quotes™ "I'm eating 2 at a time; I'm in a hurry." NBA Mix! Logo Jamaal Al-Din's Hoops 227 (227's YouTube Chili' NBA Mix) Eating From Wikipedia, the free encyclopedia Amandines de Provence, poster by Leonetto Cappiello, 1900 "Eat" redirects here. For other uses of "eat", or "EAT" as an abbreviation or acronym, see EAT (disambiguation). "Feeding" redirects here. For other uses, see Feeding (disambiguation). Eating (also known as consuming) is the ingestion of food or other object, usually to provide heterotrophic organism particularly for energy and growth. Animals and other heterotrophs must eat in order to survive: carnivores eat other animals, herbivores eat plants, omnivores consume a mixture of both plant and animal matter, and detritivores eat detritus. Fungi digest organic matter outside of their bodies as opposed to animals that digest their food inside their bodies. For humans, eating is an activity of daily living. Contents 1 Eating practices among humans 1.1 Eating positions 1.2 Development of eating in humans 1.3 Compulsive overeating 1.4 Hunger and satiety 1.4.1 Initiation 1.4.2 Termination 1.4.3 Role of the brain 2 Disorders 3 See also 4 References 5 External links Eating practices among humans Women eating cookies A girl eating a cake Many homes have a large eating room or outside (in the tropics) kitchen area devoted to preparation of meals and food, and may have a dining room, dining hall, or another designated area for eating. Some trains have a dining car. Dishware, silverware, drinkware, and cookware come in a wide array of forms and sizes. Most societies also have restaurants, food courts, and/or food vendors, so that people may eat when away from home, when lacking time to prepare food, or as a social occasion (dining club).[1] At their highest level of sophistication, these places become "theatrical spectacles of global cosmopolitanism and myth."[2] At picnics, potlucks, and food festivals, eating is in fact the primary purpose of a social gathering. At many social events, food and beverages are made available to attendees. People usually have two or three meals a day regularly. Snacks of smaller amounts may be consumed between meals. Some propose not snacking, instead advocating three meals a day (of 600 kcal per meal) with four to six hours between.[3] Having three well-balanced meals (thus half of the plate with vegetables,[4] 1/4 protein food as meat, ... and 1/4 carbohydrates as pasta, rice, ...) will then account to some 1800–2000 kcal, which is the average requirement for a regular person.[5] The issue of healthy eating has long been an important concern to individuals and cultures. Among other practices, fasting, dieting, and vegetarianism are all techniques employed by individuals and encouraged by societies to increase longevity and health. Some religions promote vegetarianism, considering it wrong to consume animals. Leading nutritionists believe that instead of indulging oneself in three large meals each day, it is much healthier and easier on the metabolism to eat five smaller meals each day (e.g. better digestion, easier on the lower intestine to deposit wastes; whereas larger meals are tougher on the digestive tract and may call for the use of laxatives.[6] However, psychiatrists with Yale Medical School have found that people who suffer from Binge Eating Disorder (BED) and consume three meals per day weigh less than those who have meals that are more frequent. Eating can also be a way of making money (see competitive eating). Eating positions [icon] This section requires expansion with: Additional information regarding Far East, Europe and America. (September 2011) Eating positions vary according to the different regions of the world where many cultures influence the way people eat their meals. In most of the Middle Eastern countries, eating while sitting on the floor is considered the most common way to eat and it is believed to be healthier than eating while sitting to a table.[citation needed] Development of eating in humans Eating with fork at the restaurant Traditional way of eating in Uzbekistan Girl with chopsticks Ethiopians eating with hands Newborn babies do not eat adult foods. They survive solely on breast milk or formula. Small amounts of pureed food are sometimes fed to young infants as young as two or three months old, but most infants don't really show interest in food until they are between six and eight months old. Young babies eat pureed baby foods because they have few teeth and immature digestive systems. Between 8 and 12 months of age, the digestive system improves and many babies begin eating finger foods. Their diet is still limited, however, because most babies do not have molars or canines at this age and often have a limited number of incisors. By 18 months, babies often have enough teeth and a sufficiently mature digestive system to eat the same foods as adults. Learning to eat is a messy process for children and children often do not master neatness and etiquette when eating until they are 5 or 6 years old. Compulsive overeating Main article: Compulsive overeating Compulsive overeating, or emotional eating, is “the tendency to eat in response to negative emotions”.[7] Empirical studies have indicated that anxiety leads to decreased food consumption in people with normal weight and increased food consumption in the obese.[8] Many laboratory studies showed that overweight individuals are more emotionally reactive and are more likely to overeat when distressed than people of normal weight. Furthermore, it was consistently found that obese individuals experience negative emotions more frequently and more intensively than do normal weight persons.[9] The naturalistic study of Lowe and Fisher compared the emotional reactivity and emotional eating of normal and overweight female college students. The study confirmed the tendency of obese individuals to overeat, but these findings applied only to snacks, not to meals. That means that obese individuals did not tend to eat more while having meals; rather, the amount of snacks they ate between meals was greater. One possible explanation that Lowe and Fisher suggest is that obese individuals often eat their meals with others and do not eat more than average due to the reduction of distress because of the presence of other people. Another possible explanation would be that obese individuals do not eat more than the others while having meals due to social desirability. Conversely, snacks are usually eaten alone.[9] Hunger and satiety Further information: Hunger (motivational state) There are many physiological mechanisms that control starting and stopping a meal. The control of food intake is a physiologically complex, motivated behavioral system. Hormones such as cholecystokinin, bombesin, neurotensin, anorectin, calcitonin, enterostatin, leptin and corticotropin-releasing hormone have all been shown to suppress food intake.[10][11] Initiation German Shepherd puppy eating out of a human hand There are numerous signals given off that initiates what we feel as “hunger”. There are environmental signals, signals from the gastrointestinal system, and metabolic signals that trigger hunger. The environmental signals come from the body’s senses. The feeling of hunger could be triggered by the smell and thought of food, the sight of a plate, or hearing someone talk about food.[12] The signals from the stomach are initiated by the release of the peptide hormone ghrelin. Ghrelin is a hormone that increases appetite by signaling to the brain that a person is hungry.[13] Environmental signals and ghrelin are not the only signals that initiate hunger, there are other metabolic signals as well. As time passes between meals, the body starts to take nutrients from long-term reservoirs.[12] When the glucose levels of cells drop (glucoprivation), the body starts to produce the feeling of hunger. The body also stimulates eating by detecting a drop in cellular lipid levels (lipoprivation).[12] Both the brain and the liver monitor the levels of metabolic fuels. The brain checks for glucoprivation on its side of the blood–brain barrier (since glucose is its fuel), while the liver monitors the rest of the body for both lipoprivation and glucoprivation.[14] Termination There are short-term signals of satiety that arise from the head, the stomach and intestines, and also the liver. The long-term signals of satiety come from adipose tissue.[12] The taste and odor of food can contribute to short-term satiety. It allows the body to learn when to stop eating. The stomach contains receptors to allow us to know when we are full. The intestines also contain receptors that send satiety signals to the brain. The hormone cholecystokinin is secreted by the duodenum, and it controls the rate at which the stomach is emptied.[15] This hormone is thought to be a satiety signal to the brain. Peptide YY 3-36 is a hormone released by the small intestine and it’s also used as a satiety signal to the brain.[16] Insulin also serves as a satiety signal to the brain. The brain detects insulin in the blood, which indicates that nutrients are being absorbed by cells and a person is getting full. Long-term satiety comes from the fat stored in adipose tissue. Adipose tissue secretes the hormone leptin, and leptin suppresses appetite. Long-term satiety signals from adipose tissue regulates short-term satiety signals.[12] Role of the brain The brain stem can control food intake, because it contains neural circuits that detect hunger and satiety signals from other parts of the body.[12] The brain stem’s involvement of food intake has been researched using rats. Rats that have had the motor neurons in the brain stem disconnected from the neural circuits of the cerebral hemispheres (decerebration), are unable to approach and eat food.[12] Instead they have to obtain their food in a liquid form. This research shows that the brain stem does in fact play a role in eating. There are two peptides in the hypothalamus that produce hunger, melanin concentrating hormone (MCH) and orexin. MCH plays a bigger role in producing hunger. In mice, MCH stimulates feeding and a mutation causing the overproduction of MCH led to overeating and obesity.[17] Orexin plays a greater role in controlling the relationship between eating and sleeping. Other peptides in the hypothalamus that induce eating are neuropeptide Y (NPY) and agouti-related protein (AGRP).[12] Satiety in the hypothalamus is stimulated by leptin. Leptin targets the receptors on the arcuate nucleus and suppresses the secretion of MCH and orexin. The arcuate nucleus also contains two more peptides that suppress hunger. The first one is cocaine- and amphetamine-regulated transcript (CART), the second is α-MSH (α-melanocyte-stimulating hormone).[12] Disorders Main article: Eating disorder Physiologically, eating is generally triggered by hunger, but there are numerous physical and psychological conditions that can affect appetite and disrupt normal eating patterns. These include depression, food allergies, ingestion of certain chemicals, bulimia, anorexia nervosa, pituitary gland malfunction and other endocrine problems, and numerous other illnesses and eating disorders. A chronic lack of nutritious food can cause various illnesses, and will eventually lead to starvation. When this happens in a locality on a massive scale, it is considered a famine. If eating and drinking is not possible, as is often the case when recovering from surgery, alternatives are enteral nutrition and parenteral nutrition.[18] See also Portal icon Food portal Aphagia Chewing Competitive eating Crop Dietary supplement Dieting Dining in, formal military ceremony Energy crop Forced feeding Swallowing References John Raulston Saul (1995), "The Doubter's Companion", 155 David Grazian (2008), "On the Make: The Hustle of Urban Nightlife", 32 Eating recommendations by BCM Half of plate to be filled with vegetables, according to Harvard School of Public Health Calorie requirements for regular person estimated at 2000 kcal Micheals, Jullian. "FitWatch - Free Online Calorie Counter & Diet Tracker / Weight Loss Tools and Calculators." FitWatch RSS. N.p., n.d. Web. 13 Mar. 2013. Eldredge, K. L., & Agras, W. S. (1994). Weight and Shape Overconcern and Emotional Eating in Binge Eating Disorder. International Journal of Eating Disorders, 19 (1), 73-82. McKenna, R. J. (1972). Some Effects of Anxiety Level and Food Cues on the Eating Behavior of Obese and Normal Subjects: A Comparison of Schachterian and Psychosomatic Conceptions. Journal of Personality and Social Psychology, 22 (3), 311-319. Lowe, M. R., & Fisher, E. B. Jr. (1983). Emotional Reactivity, Emotional Eating, and Obesity: A Naturalistic Study. Journal of Behavioral Medicine, 6 (2), 135-149. Geiselman, P.J. (1996). Control of food intake. A physiologically complex, motivated behavioral system. Endocrinol Metab Clin North Am. 1996 Dec;25(4):815-29. http://www.ncbi.nlm.nih.gov/entrez/dispomim.cgi?id=164160&rn=1 Carlson, Neil (2010). Physiology of Behavior. Boston, MA: Allyn & Bacon. pp. 412–426. Funai, M.D., Edmund. "Ghrelin, Hormone That Stimulates Appetite, Found To Be Higher In PWS". Retrieved 29 April 2012. Berg, JM. "Section 30.2Each Organ Has a Unique Metabolic Profile". Biochemistry 5th Edition. W H Freeman. Retrieved 29 April 2012. Little, TJ; Horowitz, M; Feinle-Bisset, C. "Role of cholecystokinin in appetite control and body weight regulation.". Obesity Reviews. Retrieved 29 April 2012. Degen, L. "Effect of peptide YY3-36 on food intake in humans.". Retrieved 29 April 2012. Shimada, M. "MCH (Melanin Concentrating Hormone) and MCH-2 Receptor". Mice lacking Melanin-Concentrating Hormone are hypophagic and lean. Retrieved 29 April 2012. Heisler, Jennifer. "Surgery." About.com. N.p., May–June 2010. Web. 13 Mar. 2013. External links Recipes of food of Russian cuisine Look up eating in Wiktionary, the free dictionary. 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