Whois & Analysis for rodrigosfinefoods.com

Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent.

Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

Food is any substance consumed by an organism for nutritional support.

Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals.

The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.

Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts.

Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe.

Cooking techniques and ingredients vary widely, from grilling food over an open fire, to using electric stoves, to baking in various types of ovens, reflecting local conditions.

The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor).

Taste is the perception stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue.

Taste, along with the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances.

Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis.

The gustatory cortex is responsible for the perception of taste.

Gourmet magazine was a monthly publication of Condé Nast and the first U.S. magazine devoted to food and wine.

The New York Times noted that "Gourmet was to food what Vogue is to fashion." Founded by Earle R. MacAusland (1890–1980), Gourmet, first published in January 1941, also covered "good living" on a wider scale, and grew to incorporate culture, travel, and politics into its food coverage.

James Oseland, an author and editor in chief of rival food magazine Saveur, called Gourmet "an American cultural icon.".