Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal 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 in an effort to produce energy, maintain life, and/or stimulate growth.

Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry, which is operated by multinational corporations that use intensive farming and industrial agriculture to maximize system output.

Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food.

The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food", as well as the "fundamental right to be free from hunger".

Food sources

Almost all foods are of plant or animal origin. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Maize, wheat, and rice - in all of their varieties - account for 87% of all grain production worldwide.

Other foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green algae such as Spirulina. Inorganic substances such as baking soda and cream of tartar are also used to chemically alter an ingredient.

Plants

''See also: Herbs and spices''

Many plants or plant parts are eaten as food. There are around 2,000 plant species which are cultivated for food, and many have several distinct cultivars.

Seeds of plants are a good source of food for animals, including humans, because they contain the nutrients necessary for the plant's initial growth, including many healthy fats, such as Omega fats. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals (maize, wheat, rice, et cetera), legumes (beans, peas, lentils, et cetera), and nuts. Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed (including canola oil), sesame, et cetera.

Seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, while seeds from apples and cherries contain a poison (cyanide).

Fruits are the ripened ovaries of plants, including the seeds within. Many plants have evolved fruits that are attractive as a food source to animals, so that animals will eat the fruits and excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables. (For more information, see list of fruits.)

Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables (potatoes and carrots), leaf vegetables (spinach and lettuce), stem vegetables (bamboo shoots and asparagus), and inflorescence vegetables (globe artichokes and broccoli).

Animals

Animals are used as food either directly or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from muscle systems or from organs. Food products produced by animals include milk produced by mammary glands, which in many cultures is drunk or processed into dairy products (cheese, butter, et cetera). In addition, birds and other animals lay eggs, which are often eaten, and bees produce honey, a reduced nectar from flowers, which is a popular sweetener in many cultures. Some cultures consume blood, sometimes in the form of blood sausage, as a thickener for sauces, or in a cured, salted form for times of food scarcity, and others use blood in stews such as civet.

Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. Vegetarians do not consume meat. Vegans do not consume any foods that are or contain ingredients from an animal source.

Production

Traditionally, food was obtained through agriculture. With increasing concern in agribusiness over multinational corporations owning the world food supply through patents on genetically modified food, there has been a growing trend toward sustainable agricultural practices. This approach, partly fueled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods. Major influences on food production include international organizations (e.g. the World Trade Organization and Common Agricultural Policy), national government policy (or law), and war.

In popular culture, the mass production of food, specifically meats such as chicken and beef, has come under fire from various documentaries, most recently Food, Inc, documenting the mass slaughter and poor treatment of animals, often for easier revenues from large corporations. Along with a current trend towards environmentalism, people in Western culture have had an increasing trend towards the use of herbal supplements, foods for a specific group of person (such as dieters, women, or athletes), functional foods (fortified foods, such as omega-3 eggs), and a more ethnically diverse diet.

Cuisine preparation

Many cultures have a recognizable cuisine, a specific set of cooking traditions using various spices or a combination of flavors unique to that culture, which evolves over time. Other differences include preferences (hot or cold, spicy, etc.) and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods, and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by way of food, not just by consumption. Some popular types of ethnic foods include Italian, French, Japanese, Chinese, American, Cajun, Thai, and Indian cuisine. Various cultures throughout the world study the dietary analysis of food habits. While evolutionarily speaking, as opposed to culturally, humans are omnivores, religion and social constructs such as morality, activism, or environmentalism will often affect which foods they will consume. Food is eaten and typically enjoyed through the sense of taste, the perception of flavor from eating and drinking. Certain tastes are more enjoyable than others, for evolutionary purposes.

Taste perception

Animals, specifically humans, have five different types of tastes: sweet, sour, salty, bitter, and umami. As animals have evolved, the tastes that provide the most energy (sugar and fats) are the most pleasant to eat while others, such as bitter, are not enjoyable. Water, while important for survival, has no taste. Fats, on the other hand, especially saturated fats, are thicker and rich and are thus considered more enjoyable to eat.

Sweet

Generally regarded as the most pleasant taste, sweetness is almost always caused by a type of simple sugar such as glucose or fructose, or disaccharides such as sucrose, a molecule combining glucose and fructose. Complex carbohydrates are long chains and thus do not have the sweet taste. Artificial sweeteners such as sucralose are used to mimic the sugar molecule, creating the sensation of sweet, without the calories. Other types of sugar include raw sugar, which is known for its amber color, as it is unprocessed. As sugar is vital for energy and survival, the taste of sugar is pleasant.

The stevia plant contains a compound known as steviol which, when extracted, has 300 times the sweetness of sugar while having minimal impact on blood sugar.

Sour

Sourness is caused by the taste of acids, such as vinegar in alcoholic beverages. Sour foods include citrus, specifically lemons, limes, and to a lesser degree oranges. Sour is evolutionarily significant as it is a sign for a food that may have gone rancid due to bacteria. Many foods, however, are slightly acidic, and help stimulate the taste buds and enhance flavor.

Salty

Saltiness is the taste of alkali metal ions such as sodium and potassium. It is found in almost every food in low to moderate proportions to enhance flavor, although to eat pure salt is regarded as highly unpleasant. There are many different types of salt, with each having a different degree of saltiness, including sea salt, fleur de sel, kosher salt, mined salt, and grey salt. Other than enhancing flavor, its significance is that the body needs and maintains a delicate electrolyte balance, which is the kidney's function. right|thumb|200px|The rind or pith of a lemon is exceptionally bitter, while the lemon itself is characterized as sour. Salt may be iodized, meaning iodine has been added to it, a necessary nutrient that promotes thyroid function. Some canned foods, notably soups or packaged broths, tend to be high in salt as a means of preserving the food longer. Historically speaking, salt has been used as a meat preservative as salt promotes water excretion, thus working as a preservative. Similarly, dried foods also promote food safety.

Bitter

Bitterness is a highly unpleasant sensation characterized by having a sharp, pungent taste. Dark, unsweetened chocolate, caffeine, lemon rind, and some types of fruit are known to be bitter.

Umami

Umami, the Japanese word for delicious, is the least known in Western popular culture, but has a long tradition in Asian cuisine. Umami is the taste of glutamates, especially monosodium glutamate or MSG. It is characterized as savory, meaty, and rich in flavor. Salmon and mushrooms are foods high in umami. Meat and other animal byproducts are described as having this taste.

Presentation

Aesthetically-pleasing and eye-appealing food presentations can encourage people to consume foods. A common saying is that people "eat with their eyes." Food presented in a clean and appetizing way will encourage a good flavor, even if unsatisfactory.

Contrast in texture

Texture plays a crucial role in the enjoyment of eating foods. Contrasts in textures, such as something crunchy in an otherwise smooth dish, may increase the appeal of eating it. Common examples include adding granola to yogurt, adding croutons to a salad or soup, and toasting bread to enhance its crunchiness for a smooth topping, such as jam or butter.

Contrast in taste

Another universal phenomenon regarding food is the appeal of contrast in taste and presentation. Opposite flavors, such as sweet and saltiness, tend to go well together, such as in kettle corn and with nuts.

Food preparation

While many foods can be eaten raw, many also undergo some form of preparation for reasons of safety, palatability, texture, or flavor. At the simplest level this may involve washing, cutting, trimming, or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food. In a home, most food preparation takes place in a kitchen. Some preparation is done to enhance the taste or aesthetic appeal; other preparation may help to preserve the food; others may be involved in cultural identity. A meal is made up of food which is prepared to be eaten at a specific time and place.

Animal preparation

The preparation of animal-based food usually involves slaughter, evisceration, hanging, portioning, and rendering. In developed countries, this is usually done outside the home in slaughterhouses, which are used to process animals en masse for meat production. Many countries regulate their slaughterhouses by law. For example, the United States has established the Humane Slaughter Act of 1958, which requires that an animal be stunned before killing. This act, like those in many countries, exempts slaughter in accordance to religious law, such as kosher, shechita, and dhabiĥa halal. Strict interpretations of kashrut require the animal to be fully aware when its carotid artery is cut.

On the local level, a butcher may commonly break down larger animal meat into smaller manageable cuts, and pre-wrap them for commercial sale or wrap them to order in butcher paper. In addition, fish and seafood may be fabricated into smaller cuts by a fish monger. However fish butchery may be done on board a fishing vessel and quick-frozen for preservation of quality.

Cooking

The term "cooking" encompasses a vast range of methods, tools, and combinations of ingredients to improve the flavor or digestibility of food. Cooking technique, known as culinary art, generally requires the selection, measurement, and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cook. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural, and religious considerations that affect it.

Cooking requires applying heat to a food which usually, though not always, chemically changes the molecules, thus changing its flavor, texture, appearance, and nutritional properties. Cooking certain proteins, such as egg whites, meats, and fish, denatures the protein, causing it to firm. There is archaeological evidence of roasted foodstuffs at ''Homo erectus'' campsites dating from 420,000 years ago. Boiling as a means of cooking requires a container, and has been practiced at least since the 10th millennium BC with the introduction of pottery.

Cooking equipment

There are many different types of equipment used for cooking.

Ovens are mostly hollow devices that get very hot (up to 500 °F) and are used for baking or roasting and offer a dry-heat cooking method. Different cuisines will use different types of ovens; for example, Indian culture uses a Tandoor oven, which is a cylindrical clay oven which operates at a single high temperature. Western kitchens use variable temperature convection ovens, conventional ovens, toaster ovens, or non-radiant heat ovens like the microwave oven. Classic Italian cuisine includes the use of a brick oven containing burning wood. Ovens may be wood-fired, coal-fired, gas, electric, or oil-fired.

Various types of cook-tops are used as well. They carry the same variations of fuel types as the ovens mentioned above. Cook-tops are used to heat vessels placed on top of the heat source, such as a sauté pan, sauce pot, frying pan, or pressure cooker. These pieces of equipment can use either a moist or dry cooking method and include methods such as steaming, simmering, boiling, and poaching for moist methods, while the dry methods include sautéing, pan frying, and deep-frying.

In addition, many cultures use grills for cooking. A grill operates with a radiant heat source from below, usually covered with a metal grid and sometimes a cover. An open pit barbecue in the American south is one example along with the American style outdoor grill fueled by wood, liquid propane, or charcoal along with soaked wood chips for smoking. A Mexican style of barbecue is called barbacoa, which involves the cooking of meats such as whole sheep over an open fire. In Argentina, an asado (Spanish for "grilled") is prepared on a grill held over an open pit or fire made upon the ground, on which a whole animal or smaller cuts are grilled.

Raw food preparation

Certain cultures highlight animal and vegetable foods in their raw state. Salads consisting of raw vegetables or fruits are common in many cuisines. Sashimi in Japanese cuisine consists of raw sliced fish or other meat, and sushi often incorporates raw fish or seafood. Steak tartare and salmon tartare are dishes made from diced or ground raw beef or salmon, mixed with various ingredients and served with baguettes, brioche, or frites. In Italy, carpaccio is a dish of very thinly sliced raw beef, drizzled with a vinaigrette made with olive oil. The health food movement known as raw foodism promotes a mostly vegan diet of raw fruits, vegetables, and grains prepared in various ways, including juicing, food dehydration, sprouting, and other methods of preparation that do not heat the food above . An example of a raw meat dish is ceviche, a Latin American dish made with raw meat that is "cooked" from the highly acidic citric juice from lemons and limes along with other aromatics such as garlic.

Restaurants

Restaurants employ trained chefs who prepare food, and trained waitstaff to serve the customers. The term restaurant is credited to the French from the 19th century, as it relates to the restorative nature of the bouillons that were once served in them. However, the concept pre-dates the naming of these establishments, as evidence suggests commercial food preparation may have existed during the age of the city of Pompeii, and urban sales of prepared foods may have existed in China during the Song Dynasty. The coffee shops or cafés of 17th century Europe may also be considered an early version of the restaurant. In 2005, the population of the United States spent $496 billion for out-of-home dining. Expenditures by type of out-of-home dining were as follows: 40% in full-service restaurants, 37.2% in limited service restaurants (fast food), 6.6% in schools or colleges, 5.4% in bars and vending machines, 4.7% in hotels and motels, 4.0% in recreational places, and 2.2% in others, which includes military bases.

Food manufacturing

Packaged foods are manufactured outside the home for purchase. This can be as simple as a butcher preparing meat, or as complex as a modern international food industry. Early food processing techniques were limited by available food preservation, packaging, and transportation. This mainly involved salting, curing, curdling, drying, pickling, fermenting, and smoking. Food manufacturing arose during the industrial revolution in the 19th century. This development took advantage of new mass markets and emerging new technology, such as milling, preservation, packaging and labeling, and transportation. It brought the advantages of pre-prepared time-saving food to the bulk of ordinary people who did not employ domestic servants.

At the start of the 21st century, a two-tier structure has arisen, with a few international food processing giants controlling a wide range of well-known food brands. There also exists a wide array of small local or national food processing companies. Advanced technologies have also come to change food manufacture. Computer-based control systems, sophisticated processing and packaging methods, and logistics and distribution advances can enhance product quality, improve food safety, and reduce costs.

Commercial trade

International exports and imports

The World Bank reported that the European Union was the top food importer in 2005, followed at a distance by the USA and Japan. Food is now traded and marketed on a global basis. The variety and availability of food is no longer restricted by the diversity of locally grown food or the limitations of the local growing season. Between 1961 and 1999, there was a 400% increase in worldwide food exports. Some countries are now economically dependent on food exports, which in some cases account for over 80% of all exports.

In 1994, over 100 countries became signatories to the Uruguay Round of the General Agreement on Tariffs and Trade in a dramatic increase in trade liberalization. This included an agreement to reduce subsidies paid to farmers, underpinned by the WTO enforcement of agricultural subsidy, tariffs, import quotas, and settlement of trade disputes that cannot be bilaterally resolved. Where trade barriers are raised on the disputed grounds of public health and safety, the WTO refer the dispute to the Codex Alimentarius Commission, which was founded in 1962 by the United Nations Food and Agriculture Organization and the World Health Organization. Trade liberalization has greatly affected world food trade.

Marketing and retailing

Food marketing brings together the producer and the consumer. It is the chain of activities that brings food from "farm gate to plate". The marketing of even a single food product can be a complicated process involving many producers and companies. For example, fifty-six companies are involved in making one can of chicken noodle soup. These businesses include not only chicken and vegetable processors but also the companies that transport the ingredients and those who print labels and manufacture cans. The food marketing system is the largest direct and indirect non-government employer in the United States.

In the pre-modern era, the sale of surplus food took place once a week when farmers took their wares on market day into the local village marketplace. Here food was sold to grocers for sale in their local shops for purchase by local consumers. With the onset of industrialization and the development of the food processing industry, a wider range of food could be sold and distributed in distant locations. Typically early grocery shops would be counter-based shops, in which purchasers told the shop-keeper what they wanted, so that the shop-keeper could get it for them.

In the 20th century, supermarkets were born. Supermarkets brought with them a self service approach to shopping using shopping carts, and were able to offer quality food at lower cost through economies of scale and reduced staffing costs. In the latter part of the 20th century, this has been further revolutionized by the development of vast warehouse-sized, out-of-town supermarkets, selling a wide range of food from around the world.

Unlike food processors, food retailing is a two-tier market in which a small number of very large companies control a large proportion of supermarkets. The supermarket giants wield great purchasing power over farmers and processors, and strong influence over consumers. Nevertheless, less than 10% of consumer spending on food goes to farmers, with larger percentages going to advertising, transportation, and intermediate corporations.

Prices

It was reported on March 24, 2008, that consumers worldwide faced rising food prices. Reasons for this development include changes in the weather and dramatic changes in the global economy, including higher oil prices, lower food reserves, and growing consumer demand in China and India. In the long term, prices are expected to stabilize. Farmers will grow more grain for both fuel and food and eventually bring prices down. Already this is happening with wheat, with more crops to be planted in the United States, Canada, and Europe in 2009. However, the Food and Agriculture Organization projects that consumers still have to deal with more expensive food until at least 2018.

It is rare for the spikes to hit all major foods in most countries at once. Food prices rose 4% in the United States in 2007, the highest increase since 1990, and are expected to climb as much again in 2008. As of December 2007, 37 countries faced food crises, and 20 had imposed some sort of food-price controls. In China, the price of pork jumped 58% in 2007. In the 1980s and 1990s, farm subsidies and support programs allowed major grain exporting countries to hold large surpluses, which could be tapped during food shortages to keep prices down. However, new trade policies have made agricultural production much more responsive to market demands, putting global food reserves at their lowest since 1983.

Food prices are rising, wealthier Asian consumers are westernizing their diets, and farmers and nations of the third world are struggling to keep up the pace. The past five years have seen rapid growth in the contribution of Asian nations to the global fluid and powdered milk manufacturing industry, which in 2008 accounted for more than 30% of production, while China alone accounts for more than 10% of both production and consumption in the global fruit and vegetable processing and preserving industry. The trend is similarly evident in industries such as soft drink and bottled water manufacturing, as well as global cocoa, chocolate, and sugar confectionery manufacturing, forecast to grow by 5.7% and 10.0% respectively during 2008 in response to soaring demand in Chinese and Southeast Asian markets.

Famine and hunger

Food deprivation leads to malnutrition and ultimately starvation. This is often connected with famine, which involves the absence of food in entire communities. This can have a devastating and widespread effect on human health and mortality. Rationing is sometimes used to distribute food in times of shortage, most notably during times of war.

Starvation is a significant international problem. Approximately 815 million people are undernourished, and over 16,000 children die per day from hunger-related causes. Food deprivation is regarded as a deficit need in Maslow's hierarchy of needs and is measured using famine scales.

Food aid

Food aid can benefit people suffering from a shortage of food. It can be used to improve peoples' lives in the short term, so that a society can increase its standard of living to the point that food aid is no longer required. Conversely, badly managed food aid can create problems by disrupting local markets, depressing crop prices, and discouraging food production. Sometimes a cycle of food aid dependence can develop. Its provision, or threatened withdrawal, is sometimes used as a political tool to influence the policies of the destination country, a strategy known as food politics. Sometimes, food aid provisions will require certain types of food be purchased from certain sellers, and food aid can be misused to enhance the markets of donor countries. International efforts to distribute food to the neediest countries are often coordinated by the World Food Programme.

Safety

Foodborne illness, commonly called "food poisoning", is caused by bacteria, toxins, viruses, parasites, and prions. Roughly 7 million people die of food poisoning each year, with about 10 times as many suffering from a non-fatal version. The two most common factors leading to cases of bacterial foodborne illness are cross-contamination of ready-to-eat food from other uncooked foods and improper temperature control. Less commonly, acute adverse reactions can also occur if chemical contamination of food occurs, for example from improper storage, or use of non-food grade soaps and disinfectants. Food can also be adulterated by a very wide range of articles (known as "foreign bodies") during farming, manufacture, cooking, packaging, distribution, or sale. These foreign bodies can include pests or their droppings, hairs, cigarette butts, wood chips, and all manner of other contaminants. It is possible for certain types of food to become contaminated if stored or presented in an unsafe container, such as a ceramic pot with lead-based glaze.

Food poisoning has been recognized as a disease since as early as Hippocrates. The sale of rancid, contaminated, or adulterated food was commonplace until the introduction of hygiene, refrigeration, and vermin controls in the 19th century. Discovery of techniques for killing bacteria using heat, and other microbiological studies by scientists such as Louis Pasteur, contributed to the modern sanitation standards that are ubiquitous in developed nations today. This was further underpinned by the work of Justus von Liebig, which led to the development of modern food storage and food preservation methods. In more recent years, a greater understanding of the causes of food-borne illnesses has led to the development of more systematic approaches such as the Hazard Analysis and Critical Control Points (HACCP), which can identify and eliminate many risks.

Recommended measures for ensuring food safety include maintaining a clean preparation area with foods of different types kept separate, ensuring an adequate cooking temperature, and refrigerating foods promptly after cooking.

Foods that spoil easily, such as meats, dairy, and seafood, must be prepared a certain way to avoid contaminating the people for whom they are prepared. As such, the general rule of thumb is that cold foods (such as dairy products) should be kept cold and hot foods (such as soup) should be kept hot until storage. Cold meats, such as chicken, that are to be cooked should not be placed at room temperature for thawing, at the risk of dangerous bacterial growth, such as ''Salmonella'' or ''E. coli''.

Allergies

Some people have allergies or sensitivities to foods which are not problematic to most people. This occurs when a person's immune system mistakes a certain food protein for a harmful foreign agent and attacks it. About 2% of adults and 8% of children have a food allergy. The amount of the food substance required to provoke a reaction in a particularly susceptible individual can be quite small. In some instances, traces of food in the air, too minute to be perceived through smell, have been known to provoke lethal reactions in extremely sensitive individuals. Common food allergens are gluten, corn, shellfish (mollusks), peanuts, and soy. Allergens frequently produce symptoms such as diarrhea, rashes, bloating, vomiting, and regurgitation. The digestive complaints usually develop within half an hour of ingesting the allergen.

Rarely, food allergies can lead to a medical emergency, such as anaphylactic shock, hypotension (low blood pressure), and loss of consciousness. An allergen associated with this type of reaction is peanut, although latex products can induce similar reactions. Initial treatment is with epinephrine (adrenaline), often carried by known patients in the form of an Epi-pen or Twinject.

Diet

Cultural and religious diets

Dietary habits are the habitual decisions a person or culture makes when choosing what foods to eat. Many cultures hold some food preferences and some food taboos. Dietary choices can also define cultures and play a role in religion. For example, only kosher foods are permitted by Judaism, halal foods by Islam, and in Hinduism beef is restricted. In addition, the dietary choices of different countries or regions have different characteristics. This is highly related to a culture's cuisine.

Diet deficiencies

Dietary habits play a significant role in the health and mortality of all humans. Imbalances between the consumed fuels and expended energy results in either starvation or excessive reserves of adipose tissue, known as body fat. Poor intake of various vitamins and minerals can lead to diseases that can have far-reaching effects on health. For instance, 30% of the world's population either has, or is at risk for developing, iodine deficiency. It is estimated that at least 3 million children are blind due to vitamin A deficiency. Vitamin C deficiency results in scurvy. Calcium, Vitamin D, and phosphorus are inter-related; the consumption of each may affect the absorption of the others. Kwashiorkor and marasmus are childhood disorders caused by lack of dietary protein.

Moral, ethical, and health conscious diet

Many individuals limit what foods they eat for reasons of morality, or other habit. For instance, vegetarians choose to forgo food from animal sources to varying degrees. Others choose a healthier diet, avoiding sugars or animal fats and increasing consumption of dietary fiber and antioxidants. Obesity, a serious problem in the western world, leads to higher chances of developing heart disease, diabetes, and many other diseases. More recently, dietary habits have been influenced by the concerns that some people have about possible impacts on health or the environment from genetically modified food. Further concerns about the impact of industrial farming (grains) on animal welfare, human health, and the environment are also having an effect on contemporary human dietary habits. This has led to the emergence of a counterculture with a preference for organic and local food.

Nutrition and dietary problems

Between the extremes of optimal health and death from starvation or malnutrition, there is an array of disease states that can be caused or alleviated by changes in diet. Deficiencies, excesses, and imbalances in diet can produce negative impacts on health, which may lead to diseases such as scurvy, obesity, or osteoporosis, as well as psychological and behavioral problems. The science of nutrition attempts to understand how and why specific dietary aspects influence health.

Nutrients in food are grouped into several categories. Macronutrients are fat, protein, and carbohydrates. Micronutrients are the minerals and vitamins. Additionally, food contains water and dietary fiber.

As previously discussed, the body is designed by natural selection to enjoy sweet and fattening foods for evolutionary diets, ideal for hunters and gatherers. Thus, sweet and fattening foods in nature are typically rare and are very pleasurable to eat. In modern times, with advanced technology, enjoyable foods are easily available to consumers. Unfortunately, this promotes obesity in adults and children alike.

Legal definition

Some countries list a legal definition of food. These countries list food as any item that is to be processed, partially processed, or unprocessed for consumption. The listing of items included as foodstuffs include any substance intended to be, or reasonably expected to be, ingested by humans. In addition to these foodstuffs, drink, chewing gum, water, or other items processed into said food items are part of the legal definition of food. Items not included in the legal definition of food include animal feed, live animals (unless being prepared for sale in a market), plants prior to harvesting, medicinal products, cosmetics, tobacco and tobacco products, narcotic or psychotropic substances, and residues and contaminants.

Types of food

Comfort food

Fast food

Junk food

Natural food

Organic food

Slow food

Whole food

See also

Contemporary Food Engineering

''Food and Bioprocess Technology''

:Category:Lists of foods

Food Engineering

Food Science

Food security

Non-food crop

Nutrition facts label

Optimal foraging theory

Outline of cooking

Outline of nutrition

Packaging and labeling

Notes

References

Aguilera, Jose Miguel and David W. Stanley. ''Microstructural Principles of Food Processing and Engineering''. Springer, 1999. ISBN 0-8342-1256-0.

Asado Argentina. ''About Asado Argentina''. Retrieved from http://www.asadoargentina.com/about-asado-argentina/ on 2007-05-28.

Campbell, Bernard Grant. ''Human Evolution: An Introduction to Man's Adaptations''. Aldine Transaction: 1998. ISBN 0-202-02042-8.

Carpenter, Ruth Ann; Finley, Carrie E. ''Healthy Eating Every Day''. Human Kinetics, 2005. ISBN 0-7360-5186-4.

Davidson, Alan. ''The Oxford Companion to Food''. 2nd ed. UK: Oxford University Press, 2006.

Food and Agriculture Organization of the United Nations. ''The State of Food Insecurity in the World 2005''. . Retrieved from http://www.fao.org/docrep/008/a0200e/a0200e00.htm on 2006-09-29.

Hannaford, Steve. ''Oligopoly Watch: Top 20 world food companies''. Retrieved from http://www.oligopolywatch.com/2005/10/06.html on 2006-09-23.

Howe, P. and S. Devereux. ''Famine Intensity and Magnitude Scales: A Proposal for an Instrumental Definition of Famine''. 2004.

Humphery, Kim. ''Shelf Life: Supermarkets and the Changing Cultures of Consumption''. Cambridge University Press, 1998. ISBN 0-521-62630-7.

Jango-Cohen, Judith. ''The History Of Food''. Twenty-First Century Books, 2005. ISBN 0-8225-2484-8.

Jurgens, Marshall H. ''Animal Feeding and Nutrition''. Kendall Hunt, 2001. ISBN 0-7872-7839-4.

Kripke, Gawain. ''Food aid or hidden dumping?''. Oxfam International,March 2005. Retrieved from http://www.oxfam.org/en/policy/briefingpapers/bp71_food_aid_240305 on 2007-05-26.

Lawrie, Stephen; R A Lawrie. Lawrie's Meat Science. Woodhead Publishing: 1998. ISBN 1-85573-395-1.

Magdoff, Fred; Foster, John Bellamy; and Buttel, Frederick H. ''Hungry for Profit: The Agribusiness Threat to Farmers, Food, and the Environment''. September 2000. ISBN 1-58367-016-5.

Mason, John. ''Sustainable Agriculture''. Landlinks Press: 2003. ISBN 0-643-06876-7.

Merson, Michael H.; Black, Robert E.; Mills, Anne J. ''International Public Health: Disease, Programs, Systems, and Policies''. Jones and Bartlett Publishers, 2005.

McGee, Harold. ''On Food and Cooking: The Science and Lore of the Kitchen''. New York: Simon and Schuster, 2004. ISBN 0-684-80001-2.

Mead, Margaret.'' The Changing Significance of Food''. In Carole Counihan and Penny Van Esterik (Ed.), Food and Culture: A Reader. UK: Routledge, 1997. ISBN 0-415-91710-7.

Messer, Ellen; Derose, Laurie Fields and Sara Millman. ''Who's Hungry? and How Do We Know?: Food Shortage, Poverty, and Deprivation''. United Nations University Press, 1998. ISBN 92-808-0985-7.

National Institute of Health. ''Food poisoning''. MedlinePlus Medical Encyclopedia F. May 11, 2006. Retrieved from http://www.niaid.nih.gov/publications/pdf/foodallergy.pdf on 2006-09-29.

Nicklas, Barbara J. ''Endurance Exercise and Adipose Tissue''. CRC Press, 2002. ISBN 0-8493-0460-1.

Parekh, Sarad R. ''The Gmo Handbook: Genetically Modified Animals, Microbes, and Plants in Biotechnology''. Humana Press,2004. ISBN 1-58829-307-6.

Regmi, Anita (editor).''Changing Structure of Global Food Consumption and Trade''. Market and Trade Economics Division, Economic Research Service, USDA, May 30, 2001. stock #ERSWRS01-1.

Schor, Juliet; Taylor, Betsy (editors). ''Sustainable Planet: Roadmaps for the Twenty-First Century''. Beacon Press, 2003. ISBN 0-8070-0455-3.

Shah, Anup. ''Food Dumping (Aid) Maintains Poverty. Causes of Poverty''. Retrieved from http://www.globalissues.org/TradeRelated/Poverty/FoodDumping.asp on 2006-09-29.

Simoons, Frederick J. ''Eat Not This Flesh: Food Avoidances from Prehistory to the Present''. ISBN 0-299-14250-7.

Smith, Andrew (Editor). “Food Marketing,” in Oxford Encyclopedia of American Food and Drink,, New York: Oxford University Press, 2007.

The Economic Research Service of the USDA. ''Global Food Markets: Briefing Rooms''. Retrieved from http://www.ers.usda.gov/Briefing/ on 2006-09-29.

United Kingdom Office of Public Sector Information. ''Food Safety Act 1990 (c. 16)''. Retrieved from http://www.opsi.gov.uk/acts/acts1990/Ukpga_19900016_en_2.htm#mdiv1 on 2006-11-08.

United States Department of Agriculture, USDA Economic Research Service: The Economics of Food, Farming, Natural Resources, and Rural America. ''"Briefing Rooms, Food CPI, Prices and Expenditures: Food Expenditure Tables"''. Retrieved from http://www.ers.usda.gov/briefing/CPIFoodAndExpenditures/Data/ on 2007-06-06.

Van den Bossche, Peter. ''The Law and Policy of the bosanac Trade Organization: Text, Cases and Materials''. UK: Cambridge University Press, 2005. ISBN 0-521-82290-4.

World Food Programme. ''Breaking out of the Poverty Trap: How We Use Food Aid''. Retrieved from http://www.wfp.org/food_aid/introduction/index.asp?section=12&sub_section=1 on 2006-09-29.

World Health Organization. ''WHO Global Database on Child Growth and Malnutrition''. Retrieved from http://www.who.int/nutgrowthdb/en/ on 2006-09-29.

World Trade Organization. ''The Uruguay Round''. Retrieved from http://www.wto.org/trade_resources/history/wto/urug_round.htm on 2006-09-29.

Further reading

Collingham, E. M. ''The Taste of War: World War Two and the Battle for Food'' (2011)

Katz, Solomon. ''The Encyclopedia of Food and Culture'', (Scribner, 2003)

Marion Nestle: ''Food Politics: How the Food Industry Influences Nutrition and Health'', University Presses of California, revised and expanded edition 2007, ISBN 0520254031

External links

Food Marketing, FAO

Food Timeline

Category:Cuisine

af:Voedsel ar:غذاء an:Alimento ast:Alimentu ay:Manq'a az:Qida bm:Dumuni bn:খাদ্য zh-min-nan:Chia̍h-mi̍h be:Ежа be-x-old:Ежа bs:Hrana br:Boued bg:Храна ca:Aliment cv:Апат-çимĕç cs:Potravina cy:Bwyd da:Mad de:Lebensmittel nv:Chʼiyáán et:Toit el:Τροφή es:Alimento eo:Manĝaĵo eu:Janari fa:خوراک hif:Khana fo:Matur fr:Nourriture ga:Bia gd:Biadh gl:Alimento gan:喫嗰 ko:음식 hi:भोजन hr:Hrana id:Makanan ia:Alimento iu:ᓂᕿ/niqi ik:Niqi os:Хæринаг is:Matur it:Alimento he:מזון jv:Pangan kn:ಆಹಾರ kk:Азық-түлік ky:Тамак-аш sw:Chakula ku:Xurek lbe:Дукра la:Alimentum lv:Pārtika lb:Liewensmëttel lt:Maistas li:Voeding ln:Biléi jbo:cidja hu:Étel mk:Храна mg:Sakafo ml:ആഹാരം mr:अन्न arz:اكل ms:Makanan mwl:Quemido nah:Tlacualli nl:Voedsel ja:食品 no:Mat nn:Mat nrm:Mangi oc:Noiridura pnb:کھانا ps:خواړه nds:Eten pl:Pokarm pt:Alimento ro:Mâncare qu:Mikhuna rue:Їджіня ru:Пища sah:Ас sco:Fuid sq:Ushqimi scn:Cosi di manciari simple:Food sk:Jedlo sl:Hrana sr:Храна sh:Hrana su:Pangan fi:Ravinto sv:Mat tl:Pagkain ta:உணவு te:ఆహారం th:อาหาร tr:Yiyecek uk:Їжа ur:غذا vi:Thực phẩm fiu-vro:Süük war:Karaonon yi:עסנווארג zh-yue:嘢食 zea:Voedienge bat-smg:Jiedis zh:食物

name	Rachael Ray
birth name	Rachael Domenica Ray
birth date	August 25, 1968
birth place	Glens Falls, New York, U.S.
occupation	Television personality, author, celebrity chef
years active	2001–present
spouse	John Cusimano (2005 - present)
website	http://www.rachaelray.com }}

Rachael Domenica Ray (born August 25, 1968) is an American television personality, celebrity chef and author. She hosts the syndicated talk and lifestyle program ''Rachael Ray'' and three Food Network series, ''30 Minute Meals'', ''Rachael Ray's Tasty Travels'' and ''$40 a Day''. Ray wrote cookbooks based on the ''30 Minute Meals'' concept, and launched a magazine, ''Every Day with Rachael Ray'', in 2006. Ray's television shows have won two ''Daytime Emmy Awards''.

Personal life

Ray was born in Glens Falls, New York. Her parents are Elsa Scuderi, an Italian (Sicilian) American and James Ray, who is of French, Scottish and Welsh descent. She was raised on Cape Cod, Massachusetts where her family owned four restaurants. When Ray was 8, her family moved to Lake George, New York. Her mother managed restaurants in upstate New York.

In 1995 Ray moved to New York City. One of her first jobs there was at the candy counter at Macy's, where she eventually managed the fresh foods department. She later helped open a New York City market. Moving back to upstate New York, Ray managed Mister Brown's Pub at The Sagamore, a hotel on Lake George. From there, she became a buyer at Cowan & Lobel, a gourmet market in Albany. Ray credits the concept of ''30 Minute Meals'' to her experience working at the store, where she met people who were reluctant to cook. She taught a course in which she showed how to make meals in less than thirty minutes. With the success of her "30 Minute Meals" classes, WRGB (the local CBS TV affiliate) asked her to appear in a weekly segment on their newscasts. This, along with a public radio appearance and the publication of her first book, led to a ''Today'' show spot and her first Food Network contract in 2001.

On September 24, 2005, in Montalcino, Tuscany, Italy, Ray married John Cusimano, a lawyer and lead singer of the rock band The Cringe. She owns homes in Lake Luzerne, New York, and Manhattan's Greenwich Village.

Career

Cooking

Ray teaches simple recipes that she says can be completed in 30 minutes or less, although critics claim that her concept does not include preparation.

Ray says that her Sicilian maternal grandfather, Emmanuel Scuderi, and her Cajun ancestry serve as a strong influence on her cooking. She uses ingredients such as fresh herbs, garlic and chicken stock to boost flavors. She believes that measuring "takes away from the creative, hands-on process of cooking" and instead favors approximations such as "half a palmful". To critics of her shortcut techniques, Ray responds, "I have no formal anything. I'm completely unqualified for any job I've ever had." She acknowledges that she cannot bake because it requires measured ingredients, that she cannot make coffee, and that she burns bread under the broiler.

On her television programs, she has used catchphrases such as "E-V-O-O" (extra-virgin olive oil), "yum-o," "G.B." (garbage bowl), "Oh my gravy!", "entréetizer" (entrée-sized appetizer), "stoup" (cross between a soup and stew), and "choup" (thicker than a soup but thinner than a chowder). In 2007, ''The Oxford American College Dictionary'' announced the addition of the term ''EVOO,'' short for ''e''xtra-''v''irgin ''o''live ''o''il, which Ray had helped to popularize, and credited her with coining the phrase.

The set of ''30 Minute Meals'' uses a yellow Model 61C Chambers stove from the 1950s, notable for its top-opening broiler, super-insulated oven, and unique Thermowell.

On November 12, 2006, Ray and Mario Batali defeated the team of Bobby Flay and Giada De Laurentiis on an episode of ''Iron Chef America'' during which cranberries were the secret ingredient. On March 18, 2007, Food Network debuted a Rachael Ray episode of its special ''Chefography'' series, on which she stated that "the worst day of [her] life" was ''Iron Chef America'', admitting to being anxious about it for weeks before. She also told commentator Alton Brown that she was "a cook, not a chef."

Television

In 2005, Ray signed a deal with Oprah Winfrey and King World Productions to host a syndicated daytime TV talk show. The show, ''Rachael Ray'', premiered on September 18, 2006. Recurrent appearances on ''The Oprah Winfrey Show'' were used to fuel the launch, much as Dr. Phil's show was spun off based on his own frequent visits to ''Oprah''. The show tapes in New York City. In coordination with the syndication announcement, Ray said, "People know me for my love of food, but I have so much more I want to share."

Ray has appeared on ''The View'', ''The Today Show'', ''The Tonight Show with Jay Leno'', ''The Late Show with David Letterman'', ''Nightline'', ''Late Night with Conan O'Brien'', ''Larry King Live'', ''Cake Boss'' and the ''Late Late Show with Craig Ferguson''.

For ''Sesame Street''’s 38th season, Ray appeared in an episode to present "pumpernickel" as the word of the day.

On January 12, 2008, Ray's television series ''Rachael's Vacation'' premiered on the Food Network. The show is a five-part food travelogue shot in various European countries.

In 2008 Ray became a producer of a Latin cooking show on the Food Network called ''Viva Daisy!''. The show starred Daisy Martínez.

In August 2009, Ray appeared as herself on ''Million Dollar Password (US game show)'' for charity for Yum-O! and her own charity for animal rescue with Regis Philbin.

Ray also appeared on the hidden camera show ''I Get That a Lot'', pretending to be an employee at a dry cleaners.

In September 2010, a new show, her first new cooking show in eight years, ''Rachael Ray's Week In a Day'' began airing on the Cooking Channel.

Magazines

In 2003, she posed for the men's magazine ''FHM''. A writer for ''The New York Times'' wrote, "The shots feature Ray in short-shorts with an exposed midriff, licking chocolate off a big wooden spoon, eating a strawberry and sitting in a sink, laughing as suds cascade down her thighs." In a March 2009 interview with ''Nightline'' co-anchor Cynthia McFadden, Ray defended her decision to pose in the magazine.

The Reader's Digest Association launched Ray's eponymous magazine, ''Every Day with Rachael Ray'' on October 25, 2005. The magazine featured seven issues in 2006, and increased to ten issues in 2007.

Product endorsements

In November 2006, Ray became a spokeswoman for Nabisco crackers. She appears in commercials and on boxes for the many Nabisco products. Many boxes with Ray's picture have her recipes.

In February 2007, WestPoint Home launched sheets, blankets, and coverlets designed by Ray. Within six months, WestPoint expanded Ray's bed and bath line to include the "Moppine", a two-in-one dish towel/oven mitt, as Ray is often seen with a kitchen towel over her shoulder that doubles for her as an ersatz mitt.

In March 2007, the Dunkin' Donuts company announced Ray as its celebrity endorser, mainly of its coffee, since she had denied being able to make coffee herself. As part of a promotional campaign, Ray describes the company's coffee as "fantabulous." Celebrity chef and Travel Channel personality Anthony Bourdain, however, disparagingly referred to Ray's affiliation with Dunkin' Donuts as "evil," and went on to compare it to "endorsing crack for kids."

In May 2007, Ray's recipes were made available on AT&T cellular phones via the "Rachael Ray Recipes on the Run" feature.

In July 2008, Rachael Ray Nutrish pet food was introduced. The dog foods are created from recipes that Ray developed for her pit bull, Isaboo. All proceeds from the sale of these products go to Rachael's Rescue, a charity founded by Ray to help at-risk animals.

Awards and recognition

2004, ranked #92 on "FHM-U.S.'s 100 Sexiest Women 2004".

2006, ranked #71 on "FHM-U.S.'s 100 Sexiest Women 2006".

2006, ''30 Minute Meals'' received a Daytime Emmy Award for Outstanding Service Show. Ray was also nominated for Outstanding Service Show Host.

2006, named one of ''Time'' magazine's 100 most influential people. She was nominated by fellow Food Network star Mario Batali. 2006, according to ''Forbes'' magazine, Ray earned about $6 million June 2005-June 2006. from her books and television shows (excluding her new series, ''Rachael Ray'').

February 21, 2007, Ray announced on her show that a wax creation was made of her and that this wax figure will be on display at Madame Tussaud's Wax Museum in New York City.

2007, nominated for Daytime Emmy Award, Outstanding Talk Show Host.

April 2007, Ray launched a charity, "The Yum-O! Organization", with help from Bill Clinton, to help children eat healthier. June 2008, ''The Rachael Ray Show'' received a Daytime Emmy Award for Outstanding Talk Show/Entertainment. June 2008, according to ''Forbes'' magazine, Ray earned about $18 million June 2007-June 2008 June 2009, according to ''Forbes'' magazine, Ray earned about $15 million in the year ending June 2009, as well as naming her as the 79th most powerful celebrity in the world. August 2009, ''The Rachael Ray Show'' received a second Daytime Emmy Award for Outstanding Talk Show/Entertainment.

Charity work

In 2006, Rachael Ray launched a nonprofit organization called Yum-O! The mission of Yum-O! is to “empower kids and their families to develop healthy relationships with food and cooking. This is achieved by teaching families to cook, feeding hungry kids, and funding cooking education”.

Bibliography

''30 Minute Meals'' - (1999)

''Rachael Ray's Open House Cookbook'' - (2000)

''Comfort Foods'' - (2001)

''Veggie Meals'' - (2001)

''30-Minute Meals 2'' - (2003)

''Get Togethers: Rachael Ray 30 Minute Meals'' - (2003)

''Cooking Rocks!: Rachael Ray 30-Minute Meals for Kids'' - (2004)

''$40 a Day: Best Eats in Town'' - (2004)

''Rachael Ray's 30-Minute Meals: Cooking 'Round the Clock'' - (2004)

''Rachael Ray's 30-Minute Meals for Kids: Cooking Rocks!'' - (2004)

''Rachael Ray's 30-Minute Get Real Meals : Eat Healthy Without Going to Extremes'' - (2005)

''Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners'' - (2005)

''Rachael Ray 2, 4, 6, 8: Great Meals for Couples or Crowds'' - (2006)

''Rachael Ray's Express Lane Meals'' - (2006)

''Rachael Ray: Just In Time'' - (2007)

''Yum-O! The Family Cookbook'' - (2008)

''Rachael Ray's Big Orange Book'' - (2008)

''Rachael Ray's Book Of 10: More Than 300 Recipes To Cook Every Day'' - (2009)

''Rachael Ray's Look and Cook'' - (2010)

References

External links

Rachael Ray's official site

Category:1968 births Category:American food writers Category:American people of French descent Category:American people of Italian descent Category:American people of Scottish descent Category:American people of Sicilian descent Category:American people of Welsh descent Category:American television chefs Category:American television talk show hosts Category:Food Network chefs Category:Living people Category:People from Barnstable County, Massachusetts Category:People from Warren County, New York

ar:رايتشل راي de:Rachael Ray es:Rachael Ray fa:ریچل ری fr:Rachael Ray gl:Rachael Ray mk:Рејчел Реј no:Rachael Ray simple:Rachael Ray fi:Rachael Ray sv:Rachael Ray

birth name	Wolfgang Johannes Topfschnig
birth date	July 08, 1949
birth place	Sankt Veit an der Glan, Austria
style	California, French, and Fusion
education	Apprenticeship
spouse	Gelila Assefa (2007 - present)
restaurants	Spago (Beverly Hills)Spago (Las Vegas)Spago (Maui)Spago (Colorado)Cut and sideBar (Beverly Hills)Vert (Hollywood)Chinois (Santa Monica)Chinois (Las Vegas)Postrio (San Francisco)Postrio (Las Vegas)Trattoria del Lupo (Las Vegas)Wolfgang Puck Bar & Grill (Las Vegas)Wolfgang Puck American Grille (Atlantic City)Wolfgang Puck Grille (Detroit)20.21 (Minneapolis)The Source (Washington, DC)CUT (Las Vegas)Wolfgang Puck Express (numerous)
television	''Iron Chef America''''Las Vegas''''Frasier''Food Network''Good Morning America'' }}

Wolfgang Johannes Puck (born Wolfgang Johannes Topfschnig; July 8, 1949) is an Austrian-American celebrity chef, restaurateur, businessman and occasional actor. Wolfgang Puck restaurants, catering services, cookbooks and licensed products are run by Wolfgang Puck Companies, with three divisions.

Life and career

He was born to Maria Worth and a butcher, who abandoned her before their child's birth. In 1956 Maria married Josef Puck, who adopted Wolfgang. The marriage produced another son and two daughters.

Puck learned cooking from his mother, who sometimes worked as a pastry chef. He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence, at Hotel de Paris in Monaco, and at Maxim's Paris before moving to the United States in 1973 at age 25. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner at Ma Maison restaurant. Following the 1981 publication of his first cookbook, ''Modern French Cooking for the American Kitchen'' based on his Ma Maison recipes, Puck opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years later, in 1997, Puck opened the award-winning Spago in Beverly Hills, which has been recognized as one of the Top 40 Restaurants in the U.S. since 2004. His success enabled him to launch the Wolfgang Puck Companies which includes the Wolfgang Puck Fine Dining Group, Wolfgang Puck Worldwide, Inc. and Wolfgang Puck Catering. The Wolfgang Puck Companies encompasses over 20 fine dining restaurants, premium catering services, more than 80 Wolfgang Puck Express operations, and kitchen and food merchandise, including cookbooks and canned foods. He is the official caterer for the Academy Awards Governors Ball, and has parlayed his celebrity into acting; his credits include ''Frasier'', a recurring role as himself on ''Las Vegas'' and a cameo appearance on ''The Weather Man''. He also appeared as himself on ''Iron Chef America: Battle of the Masters'', as well as ''Cooking Class with Wolfgang Puck'' on The Food Network, and in an ''American Idol'' season finale episode where he introduced unusual foods to Kellie Pickler in comic relief segments. He also made a cameo appearance as himself on an episode of ''Tales from the Crypt'', and appeared in a TV commercial advertising California (along with famous OG's such as Andrew Chavez and Steven Marczak).

Puck is active in philanthropic endeavors and charitable organizations, co-founding the Puck-Lazaroff Charitable Foundation in 1982. The foundation supports the annual American Wine & Food Festival which benefits Meals on Wheels and has raised more than $15 million since its inception.

Puck is The Honorary Chair Chef for the "Five Star Sensation" Benefit in Cleveland, Ohio every two years helping to bring $10 million to support The Ireland Cancer Foundation of University Hospitals.

Wolfgang Puck's favorite food is macaroons.

Wolfgang is married to designer Gelila Assefa.

Awards

Spago Beverly Hills received a James Beard Foundation Outstanding Service Award in 2005. In November 2007, it was awarded 2 Michelin Stars in the 2008 Los Angeles Michelin Guide.

In 1993, Spago Hollywood was inducted into the Nation's Restaurant News Fine Dining Hall of Fame. The next year it received the James Beard Restaurant of the Year Award.

In 2002, Puck received the 2001-2002 Daytime Emmy Award for Outstanding Service Show, ''Wolfgang Puck''.

Restaurants

Spago, Puck's first restaurant opened on the Sunset Strip serving California cuisine.

Chinois on Main, Santa Monica, California (1983), Asian fusion.

Postrio, San Francisco (1989), Mediterranean and Asian fusion.

Spago, Beverly Hills (1997), known for serving California cuisine. Spago Beverly Hills, Spago Las Vegas, Spago Maui, and Spago Beaver Creek.

Postrio, Las Vegas.

Trattoria del Lupo, Las Vegas.

CUT in Beverly Hills, Las Vegas and Singapore's Marina Bay Sands resort.

Five-Sixty is located in Dallas, Texas and features Asian-inspired New American cuisine.

The Source, Washington, DC, modern interpretation of Asian cuisine located at the Newseum.

Wolfgang Puck B&G (2009) in Los Angeles.

Wolfgang Puck in Walt Disney World. It is located in Downtown Disney.

Museum of Science in Boston.

Wolfgang Puck Grille, a signature restaurant of MGM Grand Detroit in Detroit.

Wolfgang Puck American Grille, a signature restaurant located in the Borgata Hotel & Casino in Atlantic City.

Springs Preserve Café, Las Vegas.

WP24 by Wolfgang Puck located in The Ritz-Carlton in Downtown Los Angeles, modern Chinese cuisine.

Wolfgang Puck Pizzeria and Cucina, Las Vegas.

Wolfgang Puck Bistro Tulsa, Oklahoma

Jai by Wolfgang Puck La Jolla, CA

Bibliography

''Modern French Cooking for the American Kitchen'' (1980)

''The Wolfgang Puck Cookbook'' (1986)

''Adventures in the Kitchen with Wolfgang Puck'' (1991)

''Pizza, Pasta, and More'' (2000)

''Live, Love, Eat'' (2002)

''Wolfgang Puck Makes it Easy'' (2004)

Television and movie credits

Hell's Kitchen (U.S.) (Guest Judge) 2011 TV Show Series

The Next Food Network Star (Guest Judge) 2011 TV Show Series

''The Smurfs'' (Chef Smurf) 2011 Movie

Top Chef: New York (Guest Judge) 2011 TV Show Series

Top Chef: Las Vegas (Guest Judge) 2009 TV Show Series

Celebrity Cooking Showdown (Reality Cast Member) 2006 TV Show Series

Las Vegas (four episodes) 2006

AFI's 100 Years...100 Movie Quotes (Remarks by) 2005 TV Show Series

The Weather Man (Actor - Himself) 2005 Movie

The Simpsons - The Bart Wants What It Wants (Guest Star) - 2002 TV Show Series

Wolfgang Puck series 2001 S

The Muse (Actor - Himself) 1999 Movie

Iron Chef America: Battle of the Masters

Frasier episode: The Proposal (Actor - Himself) TV Show Series

The Jay Leno Show: Jaywalking (Himself) October 13, 2009

Las Vegas t.v. series: As Himself

Tales from the Crypt - Werewolf Concerto (Himself) September 9, 1992 Mentioned by the character ''Richard Thornburg'' in ''Die Hard'' (1988), played by William Atherton, when on the phone to someone he wishes to take to a restaurant. He says, "Of course we can get a table. I know Wolfgang personally. I interviewed him."

References

External links

Official Website

"Wolfgang Puck: Biography"; WolfgangPuck.com (2005); retrieved January 30, 2006

"Wolfgang Puck Fine Dining Group-Spago" retrieved September 26, 2008

"Wolfgang Puck Answers 10 Questions"

"2001-2002 Daytime Emmy Awards"

Category:1949 births Category:American chefs Category:American television personalities Category:American television chefs Category:American people of Austrian descent Category:Austrian chefs Category:Austrian emigrants to the United States Category:Food Network chefs Category:Living people Category:Naturalized citizens of the United States

de:Wolfgang Puck fr:Wolfgang Puck he:וולפגנג פאק ja:ウルフギャング・パック pt:Wolfgang Puck fi:Wolfgang Puck

name	Martin Short
nickname's	Marty, Shorty
birth name	Martin Hayter Short
birth date	March 26, 1950
birth place	Hamilton, Ontario, Canada
alma mater	McMaster University
occupation	Comedian, actor, screenwriter, singer, producer, voice actor
years active	1972–present
spouse	Nancy Dolman (1980–2010 [her death]; 3 children) }}

Martin Hayter Short, CM (born March 26, 1950), is a Canadian comedian, actor, writer, singer and producer. He is best known for his comedy work, particularly on the TV programs ''SCTV'' and ''Saturday Night Live''. He has also starred in many popular comedic films such as ''Three Amigos'', ''Innerspace'', ''Pure Luck'', ''Jungle 2 Jungle'', ''Mars Attacks!'', ''Father of the Bride'', and ''Father of the Bride Part 2''.

Early life

Short, youngest of five children, was born into an Irish Canadian family in Hamilton, Ontario, Canada, the son of Olive (née Hayter), a violinist, and Charles Patrick Short, a corporate executive with Stelco, a Canadian steel company. He had three older brothers, David, Michael, and Brian, and one older sister, Nora. Short's father was a Catholic refugee from Crossmaglen, South Armagh, Northern Ireland, who came to North America as a stowaway during the Irish War of Independence. Short's mother, who was the concertmaster of the Hamilton Symphony Orchestra, encouraged Martin's early creative endeavours. His eldest brother, David, was killed in a car accident in 1962, when Short was 12. His mother died of cancer when he was 17; and, two years later in 1969, his father died of complications from a stroke.

Short attended Westdale Secondary School and graduated in 1972 from McMaster University with a Bachelor of Arts degree in Social Work.

Career

Early career

When Short graduated from McMaster University, he intended to pursue a career in social work; however, he became interested in acting once he was cast in a Toronto production of ''Godspell'' that same year. Among other members of that production's cast were Victor Garber, Gilda Radner, Eugene Levy, Dave Thomas, and Andrea Martin; Paul Shaffer was the Musical Director. He was subsequently cast in several television shows and plays, including the intense topical drama ''Fortune and Men's Eyes''. He worked solely in Canada through 1979.

In 1979, Short starred in the U.S. sitcom ''The Associates'' about a group of young novice lawyers working at a Wall Street law firm. In 1980, he joined the cast of ''I'm a Big Girl Now'', a sitcom starring Diana Canova. Canova was offered the sitcom because of her success playing Corinne Tate Flotsky on ABC's ''Soap'' and left Soap shortly before Short's newlywed wife Nancy Dolman joined it.

''SCTV''

Short was encouraged to pursue comedy by McMaster classmates Eugene Levy and Dave Thomas, whom he joined at improv troupe The Second City in 1977. Short came to public notice when the troupe produced a show for television, ''Second City Television'' or ''SCTV'', which ran for several years in Canada and the United States. At SCTV, Short developed several characters before moving on to Saturday Night Live for the 1984–1985 season:

Talk show host Brock Linehan, based on the Canadian interviewer Brian Linehan.

Aged songwriter Irving Cohen, loosely based on American composer Irving Caesar.

Spurious albino entertainer Jackie Rogers, Jr.

Current-events commentator Troy Soren

Industrialist and art patron Bradley P. Allen

Defense attorney Nathan Thurm

Oddball man-child Ed Grimley, later featured in his own animated television series, ''The Completely Mental Misadventures of Ed Grimley''.

''Saturday Night Live''

At ''SNL'', Short helped revive the show with his many characters after Eddie Murphy left. Short's SNL characters included Wheel of Fortune fan Ed Grimley, which he borrowed from his SCTV days. The Grimley character became Short's best-known original character. He also was recognized for his impersonations of celebrities, notably Jerry Lewis and Katharine Hepburn, and for the character of Nathan Thurm. SNL proved to be the springboard to a long career in film and TV.

Television

In addition to his revered work on ''SCTV'' and ''SNL'', Short has starred in several television specials and series of his own. In 1985, Short starred in the one-hour Showtime special, ''Martin Short: Concert for the North Americas''. This is Short's first live concert, interspersed with studio sketches and a wraparound featuring Jackie Rogers Jr. Co-produced by the CBC, this aired as ''The Martin Short Comedy Special'' in Canada in March 1986. In 1989, Short headlined another one-hour comedy special, this time for HBO, ''I, Martin Short, Goes Hollywood'', Short's classic send-up of all things Hollywood. It featured many of his characters including: Lawrence Orbach, Ed Grimley, Jackie Rogers Jr, Bradley P Allen, Troy Soren, and Dale O'Day (the dancing fence); released on VHS, it is now out of print. Martin Short has had no less than three shows called ''The Martin Short Show'', including a sitcom (''The Martin Short Show'', 1994), a sketch comedy show (''The Show Formerly Known as the Martin Short Show'', 1995), and a syndicated talk show (''The Martin Short Show'', 1999). Short starred as Jiminy Glick on Comedy Central's ''Primetime Glick'' (2001–03). In addition to his own series, Short has guest starred on several shows including ''Arrested Development'', ''Muppets Tonight'', ''Law & Order: SVU'' and most recently in a critically acclaimed turn as Leonard Winstone on FX's ''Damages''. As of August 2010, Short is the voice of the Cat in the Hat in ''The Cat in the Hat Knows a Lot About That!'' on the Public Broadcasting Service. Short recently revealed that he would be shooting a new comedy special for HBO in Toronto in summer 2011. On June 28, 2011 it was reported that Short is going to join the cast of How I Met Your Mother for its upcoming seventh season, playing Marshall Eriksen's new boss.

Film

After doing sketch comedy for several years, Short focused on film—appearing in ''¡Three Amigos!'', ''Innerspace'', ''The Big Picture'', ''Captain Ron'', ''Clifford'', and the 1991 remake of ''Father of the Bride'' and its sequel. In 1996, he appeared in Tim Burton's sci-fi comedy ''Mars Attacks!'' as image-obsessed, hormonally driven Press Secretary Jerry Ross. In 2004, he wrote and starred in ''Jiminy Glick in Lalawood'' with Jan Hooks as his wife, Dixie Glick. Also in 1997, he appeared as Wall Street broker Richard Kempster in ''Jungle 2 Jungle'' starring Tim Allen. In 2006, he starred in another movie with Tim Allen, ''The Santa Clause 3: The Escape Clause''. Short was in ''Pure Luck'', directed by Nadia Tass, with Danny Glover and Sheila Kelley and in ''Three Fugitives'', directed by Francis Veber, with Nick Nolte and James Earl Jones. He has also provided the voices of several animated film characters, such as Huy in ''The Prince of Egypt'' (alongside Steve Martin as Hotep), Stubbs in ''We're Back! A Dinosaur's Story'', Hubie in ''The Pebble and the Penguin'', B.E.N. in ''Treasure Planet'', Ooblar in ''Jimmy Neutron: Boy Genius'' and Thimbletack the Brownie in ''The Spiderwick Chronicles''.

On August 31, 2007, he appeared as the new host of O Canada!, a 360° Circlevision film premiering at Walt Disney World's EPCOT theme park.

He was cast as Jai the messenger bird in the 2008 direct to DVD movie ''The Blue Elephant'', presented by the Jim Henson Company Discoveries. It was an award winner for the Film Advisory Board Inc. award of excellence.

Stage

Short also resumed work in the theater, taking a role in the 1993 musical version of the Neil Simon work ''The Goodbye Girl'', receiving a Tony Award nomination and an Outer Critic Circle Award.

He had the lead role in the 1999 Broadway revival of the musical ''Little Me'', which earned him a Tony Award and another Outer Celtic Circle Award.

In 2003, Short took to the stage once again in the critically acclaimed Los Angeles run of ''The Producers''. Short played the role of the accountant, Leo Bloom, opposite Jason Alexander's Max Bialystock. Although the role of Leo Bloom was originated on Broadway by Matthew Broderick, Mel Brooks first approached Short about doing the part opposite Nathan Lane. On the subject, Short has stated in numerous interviews that, while he was thrilled by the opportunity, the idea of having to move his family from their Los Angeles home to New York for a year was less than ideal and ultimately proved a deal-breaker.

Short performed in his satirical one-man show, with a full cast of six, ''Martin Short: Fame Becomes Me'', at the Bernard B. Jacobs Theatre on Broadway. The show toured several cities in the spring of 2006: began previews July 29; opened August 17; and closed January 7, 2007. In it, he performed his classic characters Grimley, Cohen, and Glick.

As Glick, Short brought a member of the audience (usually a celebrity) on stage and interviews him or her. Jerry Seinfeld was the guest on opening night and the subjects have included Al Roker, Bebe Neuwirth, Ben Stiller, Bernadette Peters, Bette Midler, Bill Maher, Bob Costas, Brian Williams, Chris Matthews, Chris Noth, Conan O'Brien, David Hasselhoff, David Schwimmer, Dennis Miller, Diane Keaton, Doris Roberts, Dylan Baker, Gene Simmons, Goldie Hawn, Isaac Mizrahi, James Belushi, Jamie Lee Curtis, Jerry Springer, Jimmy Fallon, Joe Scarborough, Jon Stewart, Kathleen Turner, Kathryn Erbe, Kevin Nealon, Kevin Pollak, Kristin Chenoweth, Larry King, Mariska Hargitay, Martha Stewart, Michael Kors, Michael Riedel, Molly Shannon, Nathan Lane, Neil Patrick Harris, Neil Simon, Nia Vardalos, Regis Philbin, Richard Kind, Rita Wilson, Roseanne, Rosie O'Donnell, Sean Hayes, Spencer Breslin, Stanley Tucci, Stephen Colbert, Steve Martin, Susan Lucci, Tom Burg, Toni Senecal, Tracey Ullman, Tucker Carlson, Victor Garber and many more.

The show also featured parodies of many celebrities including Celine Dion, Katharine Hepburn, Elizabeth Taylor and Richard Burton, Tommy Tune, Joan Rivers, Britney Spears, Ellen DeGeneres, Renée Zellweger, Jodie Foster, Rachel Ray, and Short's wife, actress Nancy Dolman. The cast album was released on April 10, 2007, and is available from Ghostlight Records, an imprint of Sh-K-Boom Records.

Since the closure of ''Fame Becomes Me'', Short has continued to tour in his one-man show, which features many of his best-loved characters and sketches. In addition to ''Fame Becomes Me'', some of the titles Short has used for his one-man show include "Stroke Me Lady Fame", "If I'd Saved, I Wouldn't Be Here", and, in more conservative markets, "Sunday in the Park with George Michael". Short revealed in March 2011 that he plans to pen a memoir, covering his 40 year career in showbiz.

Personal life

Relationships

Short met Canadian comic actress Nancy Dolman in 1972 during the run of ''Godspell''. The couple married in 1980.

Dolman retired from show business in 1985 to be a homemaker and raise her family. Short and Dolman had three children: Katherine, Oliver, and Henry. Short and his family make their home in Pacific Palisades, California; Short is a naturalized U.S. citizen, as well as a citizen of the United Kingdom. The Shorts also have a home on Lake Rosseau in Ontario, Canada. Nancy Dolman Short died August 21, 2010, reportedly from cancer.

Short has two stars on Canada's Walk of Fame. He is a Roman Catholic. His brother Michael Short is a comedy writer and twice winner of the Emmy Award for comedy sketch writing.

Extended family

Dolman's brother, screenwriter/director Bob Dolman (who served as a part of SCTV's Emmy-winning writing team alongside Short), married their close friend and colleague Andrea Martin, also in 1980. Dolman and Short are aunt and uncle to the couple's two sons, Jack and Joe. Dolman and Martin have since divorced. Short is the first cousin of Clare Short, a former member of the British Parliament and a former British cabinet minister.

Awards and honors

1972: Bachelor of Arts in social work: McMaster University

1982: Emmy Award for Outstanding Writing in a Variety or Music Program, ''SCTV Comedy Network''; award shared

1982: Nelly Award: Outstanding Writing, ''SCTV Comedy Network''

1993: Outer Critics Circle Award: Outstanding Actor in a Musical, ''The Goodbye Girl''

1993: Theater World Award

1994: Member of the Order of Canada

1995: Earl Grey Life Time Achievement Award

1999: Outer Critics Circle Award: Outstanding Actor in a Musical, ''Little Me''

1999: Tony Award for Best Actor in a Musical, ''Little Me''

2000: Canada Walk of Fame

2001: Doctor of Letters ''honoris causa:'' McMaster University

2002: Queen Elizabeth II's Golden Jubilee Medal

2010: Emmy Awards Nominated for Outstanding Supporting Actor in a Drama Series, ''Damages'' (TV Series)

2010: Satellite Awards Nominated for Best Actor in a Supporting Role in a Series, ''Damages'' (TV Series)

Filmography

;Actor

! Year	! Film	! Role	! Other notes
		Smokey the Hare	TV series
''Right On''	Regular	TV series
1975			TV series
1976	''The David Steinberg Show''	Johnny Del Bravo	TV series
1978	''For The Record''	Weepy	TV series
		Engel
''The Associates''	Tucker Kerwin	TV series (Unknown episodes)
''The Family Man''	Louie	(TV)
	''The Love Boat''	Melvin	TV series
''I'm A Big Girl Now''	Neal Stryker	TV series
	''Second City TV''	Pancho	TV series
	Mitch Harris	TV series
1982	''Miss Peach of the Kelly School''	(Voice)	TV series
1982–1983		Various	TV series
1983	''Sunset Limousine''	Bradley Z. Coleman	(TV)
1983–1984		Various	TV series
	''Tall Tales and Legends''	Johnny Appleseed	TV series
''¡Three Amigos!''	Ned Nederlander
	''Really Weird Tales''	Shucky	(TV)
''Innerspace''	Jack Putter
	David Morgan
1988	''The Completely Mental Misadventures of Ed Grimley''	Ed Grimley / Emil Gustav / Various (voice)	TV series
	''The Making of Me''
''Dink, the Little Dinosaur''	Narrator	(TV)
''Andrea Martin... Together Again''	Dr. August Allwoman / Kennedy	(TV)
''I, Martin Short, Goes Hollywood''	Lawrence Orbach / Bradley P. Allen / Ed Grimley / Jackie Rogers, Jr. / Dale O'Day / 'Baby' Estelle O'Day / Troy	(TV)
''Three Fugitives''	Ned Perry
	Neil Sussman, Nick's Agent	(Uncredited)
1989–1990	''The Tracey Ullman Show''	Lou, Football fan / Doc The Elvis Presley Freak	TV series
1990	''The Dave Thomas Comedy Show''	TV series
	''Pure Luck''	Eugene Proctor
	Eddie O'Donnell	TV series
	Franck Eggelhoffer	Film
1992	''Captain Ron''	Martin Harvey
1992	''The Real Story of Twinkle, Twinkle Little Star''	Mozart (voice)
	''Money For Nothing''	Harrison Kilray	TV Film (BBC ''Screen One'' series)
	Stubbs the Clown (voice)
		Clifford Daniels	Film
''The Martin Short Show''	Marty Short	TV series (Unknown episodes)
	''The Pebble and the Penguin''	Hubie (voice)	Animated Film
''Father of the Bride Part II''	Franck Eggelhoffer	Film
	''Creature Crunch''	(Voice)	(VG)
''Mars Attacks!''	Press Secretary Jerry Ross
''Muppets Tonight''	Himself	TV series (guest appearance)
	''Jungle 2 Jungle''	Richard Kempster
''The Three Stooges Greatest Hits''	Emcee
''A Simple Wish''	Murray
	''Akbar's Adventure Tours''	Akbar
	Frik	(TV)
''The Prince of Egypt''	Huy (voice)
		Mad Hatter / Chinless Idiot	(TV)
	Lionel Dillard
		Dr. Desmond Forrest-Oates
	Rodney	(TV)
''Jimmy Neutron: Boy Genius''	Ooblar (voice)
	''CinéMagique''	George
''Curb Your Enthusiasm''	Himself
''Treasure Planet''	B.E.N. (voice)
2003	''101 Dalmatians II: Patch's London Adventure''	Lars (voice)	(V)
2001–2003	''Primetime Glick''	Jiminy Glick / Miss Gathercole / Various	TV series
	''Jiminy Glick in Lalawood''	Jiminy Glick / David Lynch
''Barbie as the Princess and the Pauper''	Preminger (voice)	(V)
		Uncle Jack	TV series
''Law & Order: Special Victims Unit''	Sebastian Ballentine / Henry Palaver	TV series
1984–2005	''Saturday Night Live''	Jiminy Glick / Host / Various	TV series
2006	''The Santa Clause 3: The Escape Clause''	Jack Frost
2007		Himself
2008	''The Spiderwick Chronicles''	Thimbletack (voice)
	''Hoodwinked 2: Hood vs. Evil''	The Woodsman (voice)	Completed
''The Cat in the Hat Knows a Lot About That!''	The Cat in the Hat (voice)	TV series
	Leonard Winstone
2011	''Weeds (TV Series)''
2012		Mr. Walsh	Voice Role

;Writer

! Year	! Film	! Other notes
1981	''Second City TV''	TV series
1982–1983		TV series
1983–1984		TV series
1985	''Martin Short: Concert for the North Americas''	(TV)
1984–1985	''Saturday Night Live''	TV-series
	''The Best of SCTV''	(TV)
''The Completely Mental Misadventures of Ed Grimley''	TV series
	''The 1989 Gemini Awards''	(TV)
''I, Martin Short, Goes Hollywood''	(TV)
1994	''The Martin Short Show''	TV series (Unknown episodes)
1995	''The Show Formerly Known as the Martin Short Show''	(TV)
1999	''The Martin Short Show''	TV series (Unknown episodes)
2001	''Primetime Glick''	TV series (Unknown episodes)
2003	''Martin Short Shorts''	(TV)
2004	''Jiminy Glick in Lalawood''
2011	''Catdog Movie''	Rancid Rabbit

;Producer

! Year	! Film	! Other notes
1994	''The Martin Short Show''	TV series (Unknown episodes), (executive producer)
1999	''The Martin Short Show''	TV series (Unknown episodes), (executive producer)
2001	''Primetime Glick''	TV series (Unknown episodes), (executive producer), (producer)
2003	''Martin Short Shorts''	(TV) (producer)
2004	''Jimmy Glick in Lalawood''	(Producer)

;Director

! Year	! Film	! Other notes
1993	''Friends of Gilda''	(TV)

In-character quotes

As Irving Cohen: "''What hell kind of name is Roy!?''"

As Irving Cohen: "''Give me a C, a bouncy C.''"

As Irving Cohen (as his standard conclusion to an improvised song, of which he's sung a few bars, accompanied by replacing his cigar in his mouth): "''...a dot dot dot, dee dee dee, and whatever the hell else you want to put in there.''"

As Ed Grimley (indrawn breath): "''I must say...''".

As Ed Grimley (clutching his burning fingers after removing a batch of cookies from the oven without using an oven mitt): "''That's a pain that will tend to linger.''"

As Bradley Allen: "''You can't tell me that a woman who plays the tuba doesn't have a boyfriend somewhere... I mean who's going to carry the damn thing?"

As Bradley Allen (drinking Scotch and declining tissues after a productive cough): "''No, I got it.''"

As Franc Eggelhoffer..."Every party has a pooper, that's why we invited you, party pooper, GEORGE BANKS! That's who!"

As Jimminy Glick (talking about his past, moreso his weight problem) : "''I was a loner as a child, a loner as a child because people would point, and children can be cruel.''"

As Jack Frost (talking to a little girl who told him to chill) : "''I invented chill!''"

As Jack Frost (talking to the other members of the Legendary Council) "''Excuse me! Did you accuse me of being skillful and delicious? Guilty as charged!''"

As Huy.... "''You're playing with the big boys now!''"

As Nathan Thurm (after being disproved): "''I know that! You don't think I know that?''"

As Nathan Thurm (talking to the audience about his interviewer): "''Is it me, or is it him? It's him, right?''"

References

External links

Martin Short at Godspell.ca

Northern Stars: Martin Short

; Interviews

Martin Short (June 16, 2010) — ''The Hour'', season 6, episode 66

; ''Martin Short: Fame Becomes Me''

Photo Coverage: ''Martin Short: Fame Becomes Me Opens'' on BroadwayWorld.com

Category:1950 births Category:Living people Category:20th-century actors Category:21st-century actors Category:Actors from Ontario Category:Canadian expatriate actors in the United States Category:Canadian film actors Category:Canadian emigrants to the United States Category:Canadian impressionists (entertainers) Category:Canadian musical theatre actors Category:Canadian people of Northern Ireland descent Category:Canadian stage actors Category:Canadian television comedians Category:Comedians from Ontario Category:Emmy Award winners Category:McMaster University alumni Category:Members of the Order of Canada Category:Naturalized citizens of the United States Category:People from Hamilton, Ontario Category:Second City alumni Category:Tony Award winners

da:Martin Short de:Martin Short fr:Martin Short id:Martin Short it:Martin Short nl:Martin Short ja:マーティン・ショート no:Martin Short pl:Martin Short pt:Martin Short ru:Шорт, Мартин fi:Martin Short sv:Martin Short tr:Martin Short