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Food is any substance consumed to provide nutritional support for an organism. 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 to provide energy, maintain life, or stimulate growth.
Historically, humans secured food through two methods: hunting and gathering and agriculture. Today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry.
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".
Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Corn (maize), wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock.
Some 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 salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient.
Many plants and plant parts are eaten as food and around 2,000 plant species are cultivated for food. Many of these plant species 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 healthful fats, such as omega fats. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals (corn, 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 cherries and apples contain cyanide which could be poisonous only if consumed in large volumes.
Fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolved such that the fruits of the former are an attractive food source to the latter, because animals that eat the fruits may 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), bulbs (onion family), leaf vegetables (spinach and lettuce), stem vegetables (bamboo shoots and asparagus), and inflorescence vegetables (globe artichokes and broccoli and other vegetables such as cabbage or cauliflower).
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, etc.). 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 jugged hare.
Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. Vegetarians choose to forgo food from animal sources to varying degrees. Vegans do not consume any foods that are or contain ingredients from an animal source.
Most food has always been obtained through agriculture. With increasing concern over both the methods and products of modern industrial agriculture, 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 people (such as dieters, women, or athletes), functional foods (fortified foods, such as omega-3 eggs), and a more ethnically diverse diet.
Several organisations have begun calling for a new kind of agriculture in which agroecosystems provide food but also support vital ecosystem services so that soil fertility and biodiversity are maintained rather than compromised. According to the International Water Management Institute and UNEP, well-managed agroecosystems not only provide food, fiber and animal products, they also provide services such as flood mitigation, groundwater recharge, erosion control and habitats for plants, birds, fish and other animals.
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.
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.
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.
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. 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 salt has long been used as a meat preservative as salt promotes water excretion. Similarly, dried foods also promote food safety.
Bitterness is a sensation often considered unpleasant characterized by having a sharp, pungent taste. Unsweetened dark chocolate, caffeine, lemon rind, and some types of fruit are known to be bitter.
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 (MSG). It is characterized as savory, meaty, and rich in flavor. Salmon and mushrooms are foods high in umami.
Many scholars claim that the rhetorical function of food is to represent the culture of a country, and that it can be used as a form of communication. According to Goode, Curtis and Theophano, food "is the last aspect of an ethnic culture to be lost".
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, African, Indian and Nepalese. 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.
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.
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.
Another universal phenomenon regarding food is the appeal of contrast in taste and presentation. For example, such opposite flavors as sweetness and saltiness tend to go well together, as in kettle corn and nuts.
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.
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 dhabīḥah 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.
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.
There are many different types of equipment used for cooking.
Ovens are mostly hollow devices that get very hot (up to 500 °F (260 °C)) 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.
Certain cultures highlight animal and vegetable foods in a 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 118 °F (47.8 °C). 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 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.
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 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.
The World Bank reported that the European Union was the top food importer in 2005, followed at a distance by the USA and Japan. Britain's need for food was especially well illustrated in World War II. Despite the implementation of food rationing, Britain remained dependent on food imports and the result was a long term engagement in the Battle of the Atlantic.
Food is 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.
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.
It is rare for price 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.
Rising food prices over recent years have been linked with social unrest around the world, including rioting in Bangladesh and Mexico, and the Arab Spring. Food prices worldwide increased in 2008. One cause of rising food prices is 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.
In 2013 Overseas Development Institute researchers showed that rice has more than doubled in price since 2000, rising by 120% in real terms. This was as a result of shifts in trade policy and restocking by major producers. More fundamental drivers of increased prices are the higher costs of fertiliser, diesel and labour. Parts of Asia see rural wages rise with potential large benefits for the 1.3 billion (2008 estimate) of Asia's poor in reducing the poverty they face. However, this negatively impacts more vulnerable groups who don't share in the economic boom, especially in Asian and African coastal cities. The researchers said the threat means social-protection policies are needed to guard against price shocks. The research proposed that in the longer run, the rises present opportunities to export for Western African farmers with high potential for rice production to replace imports with domestic production.
Institutions such as hedge funds, pension funds and investment banks like Barclays Capital, Goldman Sachs and Morgan Stanley have been instrumental in pushing up prices in the last five years, with investment in food commodities rising from $65bn to $126bn (£41bn to £79bn) between 2007 and 2012, contributing to 30-year highs. This has caused price fluctuations which are not strongly related to the actual supply of food, according to the United Nations. Financial institutions now make up 61% of all investment in wheat futures. According to Olivier De Schutter, the UN special rapporteur on food, there was a rush by institutions to enter the food market following George W Bush's Commodities Futures Modernization Act of 2000. De Schutter told the Independent in March 2012: "What we are seeing now is that these financial markets have developed massively with the arrival of these new financial investors, who are purely interested in the short-term monetary gain and are not really interested in the physical thing – they never actually buy the ton of wheat or maize; they only buy a promise to buy or to sell. The result of this financialisation of the commodities market is that the prices of the products respond increasingly to a purely speculative logic. This explains why in very short periods of time we see prices spiking or bubbles exploding, because prices are less and less determined by the real match between supply and demand." In 2011, 450 economists from around the world called on the G20 to regulate the commodities market more.
Some experts have said that speculation has merely aggravated other factors, such as climate change, competition with bio-fuels and overall rising demand. However, some such as Jayati Ghosh, professor of economics at Jawaharlal Nehru University in New Delhi, have pointed out that prices have increased irrespective of supply and demand issues: Ghosh points to world wheat prices, which doubled in the period from June to December 2010, despite there being no fall in global supply.
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 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.
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 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.
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.
Human diet was estimated to cause perhaps around 35% of cancers in a human epidemiological analysis by Richard Doll and Richard Peto in 1981. These cancer may be caused by carcinogens that are present in food naturally or as contaminants. Food contaminated with fungal growth may contain mycotoxins such as aflatoxins which may be found in contaminated corn and peanuts. Other carcinogens identified in food include heterocyclic amines generated in meat when cooked at high temperature, polyaromatic hydrocarbons in charred meat and smoked fish, and nitrosamines generated from nitrites used as food preservatives in cured meat such as bacon.
Anticarcinogens that may help prevent cancer can also be found in many food especially fruit and vegetables. Antioxidants are important groups of compounds that may help remove potentially harmful chemicals. It is however often difficult to identify the specific components in diet that serve to increase or decrease cancer risk since many food, such as beef steak and broccoli, contain low concentrations of both carcinogens and anticarcinogens. There are many international certifications in cooking field, such as Monde Selection、A.A.Certification、iTQi. They use the high quality evaluation methods to make the food become more safe.
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.
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.
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, cancer 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 movement with a preference for organic and local food.
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 various health problems such as scurvy, obesity, or osteoporosis, diabetes, cardiovascular diseases 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.
Some countries list a legal definition of food, often referring them with the word foodstuff. These countries list food as any item that is to be processed, partially processed, or unprocessed for consumption. The listing of items included as food 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.
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Adobe Photoshop CC 2018 (19.0) running on Windows
|Initial release||19 February 1990; 28 years ago (1990-02-19)|
CC 2018 (188.8.131.525) / 14 February 2018; 5 days ago (2018-02-14)
|Operating system||Windows and macOS|
|Platform||IA-32 and x86-64|
|Available in||26 languages|
|Type||Raster graphics editor|
Adobe Photoshop is a raster graphics editor developed and published by Adobe Systems for macOS and Windows.
Photoshop was created in 1988 by Thomas and John Knoll. Since then, it has become the de facto industry standard in raster graphics editing, such that the word "photoshop" has become a verb as in "to Photoshop an image," "photoshopping" and "photoshop contest", though Adobe discourages such use. It can edit and compose raster images in multiple layers and supports masks, alpha compositing and several color models including RGB, CMYK, CIELAB, spot color and duotone. Photoshop has vast support for graphic file formats but also uses its own
PSB file formats which support all the aforementioned features. In addition to raster graphics, it has limited abilities to edit or render text, vector graphics (especially through clipping path), 3D graphics and video. Photoshop's feature set can be expanded by Photoshop plug-ins, programs developed and distributed independently of Photoshop that can run inside it and offer new or enhanced features.
Photoshop's naming scheme was initially based on version numbers. However, in October 2002, following the introduction of Creative Suite branding, each new version of Photoshop was designated with "CS" plus a number; e.g., the eighth major version of Photoshop was Photoshop CS and the ninth major version was Photoshop CS2. Photoshop CS3 through CS6 were also distributed in two different editions: Standard and Extended. In June 2013, with the introduction of Creative Cloud branding, Photoshop's licensing scheme was changed to that of software as a service rental model and the "CS" suffixes were replaced with "CC". Historically, Photoshop was bundled with additional software such as Adobe ImageReady, Adobe Fireworks, Adobe Bridge, Adobe Device Central and Adobe Camera RAW.
Alongside Photoshop, Adobe also develops and publishes Photoshop Elements, Photoshop Lightroom, Photoshop Express and Photoshop Touch. Collectively, they are branded as "The Adobe Photoshop Family". It is currently a licensed software.
Photoshop was developed in 1987 by the American brothers Thomas and John Knoll, who sold the distribution license to Adobe Systems Incorporated in 1988. Thomas Knoll, a PhD student at the University of Michigan, began writing a program on his Macintosh Plus to display grayscale images on a monochrome display. This program, called Display, caught the attention of his brother John Knoll, an Industrial Light & Magic employee, who recommended that Thomas turn it into a full-fledged image editing program. Thomas took a six-month break from his studies in 1988 to collaborate with his brother on the program. Thomas renamed the program ImagePro, but the name was already taken. Later that year, Thomas renamed his program Photoshop and worked out a short-term deal with scanner manufacturer Barneyscan to distribute copies of the program with a slide scanner; a "total of about 200 copies of Photoshop were shipped" this way.
During this time, John traveled to Silicon Valley and gave a demonstration of the program to engineers at Apple and Russell Brown, art director at Adobe. Both showings were successful, and Adobe decided to purchase the license to distribute in September 1988. While John worked on plug-ins in California, Thomas remained in Ann Arbor writing code. Photoshop 1.0 was released on 19 February 1990 for Macintosh exclusively. The Barneyscan version included advanced color editing features that were stripped from the first Adobe shipped version. The handling of color slowly improved with each release from Adobe and Photoshop quickly became the industry standard in digital color editing. At the time Photoshop 1.0 was released, digital retouching on dedicated high end systems, such as the Scitex, cost around $300 an hour for basic photo retouching.
|Internet media type||
Photoshop files have default file extension as .PSD, which stands for "Photoshop Document." A PSD file stores an image with support for most imaging options available in Photoshop. These include layers with masks, transparency, text, alpha channels and spot colors, clipping paths, and duotone settings. This is in contrast to many other file formats (e.g., .JPG or .GIF) that restrict content to provide streamlined, predictable functionality. A PSD file has a maximum height and width of 30,000 pixels, and a length limit of 2 Gigabytes.
Photoshop files sometimes have the file extension .PSB, which stands for "Photoshop Big" (also known as "large document format"). A PSB file extends the PSD file format, increasing the maximum height and width to 300,000 pixels and the length limit to around 4 Exabytes. The dimension limit was apparently chosen arbitrarily by Adobe, not based on computer arithmetic constraints (it is not close to a power of two, as is 30,000) but for ease of software testing. PSD and PSB formats are documented.
Because of Photoshop's popularity, PSD files are widely used and supported to some extent by most competing software. The .PSD file format can be exported to and from Adobe's other apps like Adobe Illustrator, Adobe Premiere Pro, and After Effects.
Photoshop functionality can be extended by add-on programs called Photoshop plugins (or plug-ins). Adobe creates some plugins, such as Adobe Camera Raw, but third-party companies develop most plugins, according to Adobe's specifications. Some are free and some are commercial software. Most plugins work with only Photoshop or Photoshop-compatible hosts, but a few can also be run as standalone applications.
There are various types of plugins, such as filter, export, import, selection, color correction, and automation. The most popular plugins are the filter plugins (also known as a 8bf plugins), available under the Filter menu in Photoshop. Filter plugins can either modify the current image or create content. Below are some popular types of plugins, and some well-known companies associated with them:
Adobe Camera Raw (also known as ACR and Camera Raw) is a special plugin, supplied free by Adobe, used primarily to read and process raw image files so that the resultant images can be processed by Photoshop. It can also be used from within Adobe Bridge.
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Upon loading Photoshop, a sidebar with a variety of tools with multiple image-editing functions appears to the left of the screen. These tools typically fall under the categories of drawing; painting; measuring and navigation; selection; typing; and retouching. Some tools contain a small triangle in the bottom right of the toolbox icon. These can be expanded to reveal similar tools. While newer versions of Photoshop are updated to include new tools and features, several recurring tools that exist in most versions are discussed below.
Photoshop includes a few versions of the pen tool. The pen tool creates precise paths that can be manipulated using anchor points. The free form pen tool allows the user to draw paths freehand, and with the magnetic pen tool, the drawn path attaches closely to outlines of objects in an image, which is useful for isolating them from a background.
The Clone Stamp tool duplicates one part of an image to another part of the same image by way of a brush. The duplication is either in full or in part depending on the mode. The user can also clone part of one layer to another layer. The Clone Stamp tool is useful for duplicating objects or removing a defect in an image.
Photoshop provides an array of shape tools including rectangles, rounded rectangles, ellipses, polygons and lines. These shapes can be manipulated by the pen tool, direct selection tool etc. to make vector graphics.
The eyedropper tool selects a color from an area of the image that is clicked, and samples it for future use. The hand tool navigates an image by moving it in any direction, and the zoom tool enlarges the part of an image that is clicked on, allowing for a closer view.
Selection tools are used to select all or any part of a picture to perform cut, copy, edit, or retouching operations.
The crop tool can be used to select a particular area of an image and discard the portions outside the chosen section. This tool assists in creating a focus point on an image and unnecessary or excess space. Cropping allows enhancement of a photo’s composition while decreasing the file size. The "crop" tool is in the tools palette, which is located on the right side of the document. By placing the cursor over the image, the user can drag the cursor to the desired area. Once the Enter key is pressed, the area outside the rectangle will be cropped. The area outside the rectangle is the discarded data, which allows for the file size to be decreased. The "crop" tool can alternatively be used to extend the canvas size by clicking and dragging outside the existing image borders.
The "slice" and slice select tools, like the crop tool, are used in isolating parts of images. The slice tool can be used to divide an image into different sections, and these separate parts can be used as pieces of a web page design once HTML and CSS are applied. The slice select tool allows sliced sections of an image to be adjusted and shifted.
The move tool can be used to drag the entirety of a single layer or more if they are selected. Alternatively, once an area of an image is highlighted, the move tool can be used to manually relocate the selected piece to anywhere on the canvas.
The marquee is a tool that can make selections that are single row, single column, rectangular and elliptical. An area that has been selected can be edited without affecting the rest of the image. This tool can also crop an image; it allows for better control. In contrast to the crop tool, the "marquee" tool allows for more adjustments to the selected area before cropping. The only marquee tool that does not allow cropping is the elliptical. Although the single row and column marquee tools allow for cropping, they are not ideal, because they only crop a line. The rectangular marquee tool is the preferred option. Once the tool has been selected, dragging the tool across the desired area will select it. The selected area will be outlined by dotted lines, referred to as "marching ants". These dotted lines are called "marching ants", because the dashes look like ants marching around the selected area. To set a specific size or ratio, the tool option bar provides these settings. Before selecting an area, the desired size or ratio must be set by adjusting the width and height. Any changes such as color, filters, location, etc. should be made before cropping. To crop the selection, the user must go to image tab and select crop.
The lasso tool is similar to the "marquee" tool, however, the user can make a custom selection by drawing it freehand. There are three options for the "lasso" tool – regular, polygonal, and magnetic. The regular "lasso" tool allows the user to have drawing capabilities. Photoshop will complete the selection once the mouse button is released. The user may also complete the selection by connecting the end point to the starting point. The "marching ants" will indicate if a selection has been made. The "polygonal lasso" tool will draw only straight lines, which makes it an ideal choice for images with many straight lines. Unlike the regular "lasso" tool, the user must continually click around the image to outline the shape. To complete the selection, the user must connect the end point to the starting point just like the regular lasso tool. "Magnetic lasso" tool is considered the smart tool. It can do the same as the other two, but it can also detect the edges of an image once the user selects a starting point. It detects by examining the color pixels as the cursor move over the desired area. A pixel is the smallest element in an image. Closing the selection is the same as the other two, which should also should display the "marching ants" once the selection has been closed.
The quick selection tool selects areas based on edges, similarly to the magnetic lasso tool. The difference between this tool and the lasso tool is that there is no starting and ending point. Since there isn’t a starting and ending point, the selected area can be added onto as much as possible without starting over. By dragging the cursor over the desired area, the quick selection tool detects the edges of the image. The "marching ants" allow the user to know what is currently being selected. Once the user is done, the selected area can be edited without affecting the rest of the image. One of the features that makes this tool especially user friendly is that the SHIFT key is not needed to add more to the selection; by default, extra mouse clicks will be added to the selection rather than creating a new selection.
The magic wand tool selects areas based on pixels of similar values. One click will select all neighboring pixels of similar value within a tolerance level set by the user. If the eyedropper tool is selected in the options bar, then the magic wand can determine the value needed to evaluate the pixels; this is based on the sample size setting in the eyedropper tool. This tool is inferior to the quick selection tool which works much the same but with much better results and more intuitive controls. The user must decide what settings to use or if the image is right for this tool.
The Eraser tool erases content based on the active layer. If the user is on the text layer, then any text across which the tool is dragged will be erased. The eraser will convert the pixels to transparent, unless the background layer is selected. The size and style of the eraser can be selected in the options bar. This tool is unique in that it can take the form of the paintbrush and pencil tools. In addition to the straight eraser tool, there are two more available options – background eraser and magic eraser. The background eraser deletes any part of the image that is on the edge of an object. This tool is often used to extract objects from the background. The magic eraser tool deletes based on similar colored pixels. It is very similar to the magic wand tool. This tool is ideal for deleting areas with the same color or tone that contrasts with the rest of the image.
In Adobe CS5 Extended edition, video editing is comprehensive and efficient with a broad compatibility of video file formats such as MOV, AVIand MPEG-4 formats and easy workflow. Using simple combination of keys video layers can easily be modified, with other features such as adding text and the creation of animations using single images.
With the Extended version of Photoshop CS5, 2D elements of an artwork can easily become three-dimensional with the click of a button. Extrusions of texts, an available library of materials for three-dimensional, and even wrapping two-dimensional images around 3D geometry.
Third-party plugins have also been added to the most recent version of Photoshop where technologies such as the iPad have integrated the software with different types of applications. Applications like the Adobe Eazel painting app allows the user to easily create paintings with their fingertips and use an array of different paint from dry to wet in order to create rich color blending.
With the Camera Raw plug-in, raw images can be processed without the use of Adobe Photoshop Lightroom, along with other image file formats such as JPEGs, TIFFs, or PNGs. The plug-in allows users to remove noise without the side-effect of over-sharpening, add grain, and even perform post-crop vignetting.
Requiring Photoshop version 14.1 or later, users can create and edit designs for 3D printing. After downloading 3D photo models from numerous online services, users can add color, adjust the shape or rotate the angles. Artists can also design 3D models from scratch.
The Color Replacement Tool allows the user to change the color, while maintaining the highlights and shadows of the original image, of pieces of the image. By selecting Brushs and right clicking, the Color Replacement Tool is the third option down. What is important to note with this tool is the foreground color. The foreground color is what will be applied when painting along the chosen part of the image with the Color Replacement tool.
Photoshop and derivatives such as Photoshopped (or just Shopped) have become verbs that are sometimes used to refer to images edited by Photoshop, or any image manipulating program. Such derivatives are discouraged by Adobe because, in order to maintain validity and protect the trademark from becoming generic, trademarks must be used as proper nouns.
This section needs expansion. You can help by adding to it. (February 2013)
Photoshop's naming scheme was initially based on version numbers. Adobe published thirteen versions (major and minor changes) before the October 2003 introduction of Creative Suite branding. In February 2013 Adobe donated the source code of the 1990 1.0.1 version of Photoshop to the Computer History Museum.
The first Photoshop CS was commercially released in October 2003 as the eighth major version of Photoshop. Photoshop CS increased user control with a reworked file browser augmenting search versatility, sorting and sharing capabilities and the Histogram Palette which monitors changes in the image as they are made to the document. Match Color was also introduced in CS, which reads color data to achieve a uniform expression throughout a series of pictures.
Photoshop CS2, released in May 2005, expanded on its predecessor with a new set of tools and features. It included an upgraded Spot Healing Brush, which is mainly used for handling common photographic problems such as blemishes, red-eye, noise, blurring and lens distortion. One of the most significant inclusions in CS2 was the implementation of Smart Objects, which allows users to scale and transform images and vector illustrations without losing image quality, as well as create linked duplicates of embedded graphics so that a single edit updates across multiple iterations.
Adobe responded to feedback from the professional media industry by implementing non-destructive editing as well as the producing and modifying of 32-Bit High Dynamic Range (HDR) images, which are optimal for 3D rendering and advanced compositing. FireWire Previews could also be viewed on a monitor via a direct export feature.
Photoshop CS2 brought the Vanishing Point and Image Warping tools. Vanishing Point makes tedious graphic and photo retouching endeavors much simpler by letting users clone, paint and transform image objects while maintaining visual perspective. Image Warping makes it easy to digitally distort an image into a shape by choosing on-demand presets or by dragging control points.
The File Browser was upgraded to Adobe Bridge, which functioned as a hub for productivity, imagery and creativity, providing multi-view file browsing and smooth cross-product integration across Adobe Creative Suite 2 software. Adobe Bridge also provided access to Adobe Stock Photos, a new stock photography service that offered users one-stop shopping across five elite stock image providers to deliver high-quality, royalty-free images for layout and design.
Camera Raw version 3.0 was a new addition in CS2, and it allowed settings for multiple raw files to be modified simultaneously. In addition, processing multiple raw files to other formats including JPEG, TIFF, DNG or PSD, could be done in the background without executing Photoshop itself.
Photoshop CS2 brought a streamlined interface, making it easier to access features for specific instances. In CS2 users were also given the ability to create their own custom presets, which was meant to save time and increase productivity.
CS2 activation servers' shutdown: In January 2013, Adobe Photoshop CS2 (9.0), with some other CS2 products, was released with an official serial number, due to the technical glitch in Adobe's CS2 activation servers (see Creative Suite 1 and 2).
CS3 improves on features from previous versions of Photoshop and introduces new tools. One of the most significant is the streamlined interface which allows increased performance, speed, and efficiency. There is also improved support for Camera RAW files which allow users to process images with higher speed and conversion quality. CS3 supports over 150 RAW formats as well as JPEG, TIFF and PDF. Enhancements were made to the Black and White Conversion, Brightness and Contrast Adjustment and Vanishing Point Module tools. The Black and White adjustment option improves control over manual grayscale conversions with a dialog box similar to that of Channel Mixer. There is more control over print options and better management with Adobe Bridge. The Clone Source palette is introduced, adding more options to the clone stamp tool. Other features include the nondestructive Smart Filters, optimizing graphics for mobile devices, Fill Light and Dust Busting tools. Compositing is assisted with Photoshop's new Quick Selection and Refine Edge tools and improved image stitching technology.
CS3 Extended includes everything in CS3 and additional features. There are tools for 3D graphic file formats, video enhancement and animation, and comprehensive image measurement and analysis tools with DICOM file support. The 3D graphic formats allow 3D content to be incorporated into 2D compositions. As for video editing, CS3 supports layers and video formatting so users can edit video files per frame.
CS3 and CS3 Extended were released in April 2007 to the United States and Canada. They were also made available through Adobe’s online store and Adobe Authorized Resellers. Both CS3 and CS3 Extended are offered as either a stand-alone application or feature of Adobe Creative Suite. The price for CS3 is US$649 and the extended version is US$999. Both products are compatible with Intel-based Macs and PowerPCs, supporting Windows XP and Windows Vista. CS3 is the first release of Photoshop that will run natively on Macs with Intel processors: previous versions can only run through the translation layer Rosetta, and will not run at all on Macs running Mac OS X 10.7 or later.
CS4 features smoother panning and zooming, allowing faster image editing at a high magnification. The interface is more simplified with its tab-based interface making it cleaner to work with. Photoshop CS4 features a new 3D engine allowing the conversion of gradient maps to 3D objects, adding depth to layers and text, and getting print-quality output with the new ray-tracing rendering engine. It supports common 3D formats; the new Adjustment and Mask Panels; Content-aware scaling (seam carving); Fluid Canvas Rotation and File display options. The Content-aware scaling allows users to intelligently size and scale images, and the Canvas Rotation tool makes it easier to rotate and edit images from any angle.
Adobe released Photoshop CS4 Extended, which has the features of Adobe Photoshop CS4, plus capabilities for scientific imaging, 3D, motion graphics, accurate image analysis and high-end film and video users. The faster 3D engine allows users to paint directly on 3D models, wrap 2D images around 3D shapes and animate 3D objects. As the successor to Photoshop CS3, Photoshop CS4 is the first x64 edition of Photoshop on consumer computers for Windows. The color correction tool has also been improved significantly.
CS4 and CS4 Extended were released on 15 October 2008. They were also made available through Adobe’s online store and Adobe Authorized Resellers. Both CS4 and CS4 Extended are offered as either a stand-alone application or feature of Adobe Creative Suite. The price for CS4 is US$699 and the extended version is US$999. Both products are compatible with Intel-based Mac OS X and PowerPCs, supporting Windows XP and Windows Vista.
Photoshop CS5 was launched on 12 April 2010. In a video posted on its official Facebook page, the development team revealed the new technologies under development, including three-dimensional brushes and warping tools.
In May 2011, Adobe Creative Suite 5.5 (CS5.5) was released, with new versions of some of the applications. Its version of Photoshop, 12.1, is identical to the concurrently released update for Photoshop CS5, version 12.0.4, except for support for the new subscription pricing that was introduced with CS5.5.
CS5 introduces new tools such as the Content-Aware Fill, Refine Edge, Mixer Brush, Bristle Tips and Puppet Warp. The community also had a hand in the additions made to CS5 as 30 new features and improvements were included by request. These include automatic image straightening, the Rule-of-Thirds cropping tool, color pickup, and saving a 16-bit image as a JPEG. Another feature includes the Adobe Mini Bridge, which allows for efficient file browsing and management.
CS5 Extended includes everything in CS5 plus features in 3D and video editing. A new materials library was added, providing more options such as Chrome, Glass, and Cork. The new Shadow Catcher tool can be used to further enhance 3D objects. For motion graphics, the tools can be applied to over more than one frame in a video sequence.
CS5 and CS5 Extended were made available through Adobe's online store, Adobe Authorized Resellers and Adobe direct sales. Both CS5 and CS5 Extended are offered as either a stand-alone application or a feature of Adobe Creative Suite 5. The price for CS5 is US$699 and the extended version is US$999. Both products are compatible with Intel-based Mac OS X and Windows XP, Windows Vista, and Windows 7.
Photoshop CS6, released in May 2012, added new creative design tools and provided a redesigned interface with a focus on enhanced performance. New features have been added to the Content-Aware tool such as the Content-Aware Patch and Content-Aware Move.
Adobe Photoshop CS6 brought a suite of tools for video editing. Color and exposure adjustments, as well as layers, are among a few things that are featured in this new editor. Upon completion of editing, the user is presented with a handful of options of exporting into a few popular formats.
CS6 brings the "straighten" tool to Photoshop, where a user simply draws a line anywhere on an image, and the canvas will reorient itself so that the line drawn becomes horizontal, and adjusts the media accordingly. This was created with the intention that users will draw a line parallel to a plane in the image, and reorient the image to that plane to more easily achieve certain perspectives.
CS6 allows background saving, which means that while another document is compiling and archiving itself, it is possible to simultaneously edit an image. CS6 also features a customizable auto-save feature, preventing any work from being lost.
The price for CS6 is US$699 and the extended version is US$999. Students, however, even those who are homeschooled, can receive a significant discount on Photoshop.
With the newest Photoshop version 13.1.3, Adobe has dropped support for Windows XP (even on native x64 for Windows XP x64); thus, the last version that works on Windows XP is 13.0.1. Adobe also announced that CS6 will be the last suite sold with perpetual licenses in favor of the new Creative Cloud subscriptions, but will continue to support Photoshop CS6 for OS compatibility and will provide bug fixes and security updates as necessary.
Photoshop CC (14.0) was launched on 18 June 2013. As the next major version after CS6, it is only available as part of a Creative Cloud subscription, the full version of which costs $49 every month. Major features in this version include All-new Smart Sharpen, Intelligent Upsampling, and Camera Shake Reduction for reducing blur caused by camera shake. Editable Rounded Rectangles and an update to Adobe Camera Raw (8.0) were also included.
Since the initial launch, Adobe has released two additional feature-bearing updates. The first, version 14.1, was launched on 9 September 2013. The major features in this version were Adobe Generator, a Node.js-based platform for creating plug-ins for Photoshop. Photoshop 14.1 shipped with two plug-ins, one to automatically generate image assets based on an extension in the layer name, and another to automatically generate assets for Adobe Edge Reflow.
Version 14.2 was released on 15 January 2014. Major features include Perspective Warp, Linked Smart Objects, and 3D Printing support.
Photoshop CC 2014 (15.0) was released on 18 June 2014. CC 2014 features improvements to content-aware tools, two new blur tools (spin blur and path blur) and a new focus mask feature that enables the user to select parts of an image based on whether they are in focus or not. Other minor improvements have been made, including speed increases for certain tasks.
Photoshop CC 2015 was released on 15 June 2015. Adobe added various creative features including Adobe Stock, which is a library of custom stock images. It also includes and have the ability to have more than one layer style. For example, in the older versions of Photoshop, only one shadow could be used for a layer but in CC 2015, up to ten are available. Other minor features like Export As, which is a form of the Save For Web in CC 2014 were also added. The updated UI as of 30 November 2015 delivers a cleaner and more consistent look throughout Photoshop, and the user can quickly perform common tasks using a new set of gestures on touch-enabled devices like Microsoft Surface Pro. CC 2015 also marks the 25th anniversary of Photoshop.
Photoshop CC 2017 was released on 2 November 2016. It introduced a new template selector when creating new documents, the ability to search for tools, panels and help articles for Photoshop, support for SVG OpenType fonts and other small improvements. In December 2016, a minor update was released to include support for the MacBook Pro Touch Bar.
Photoshop CC 2018 was released on 18 October 2017. It featured an overhaul to the brush organization system, allowing for more properties (such as color and opacity) to be saved per-brush and for brushes to be categorized in folders and sub-folders. It also added brush stroke smoothing, and over 1000 brushes created by Kyle T. Webster (following Adobe's acquisition of his website, KyleBrush.com). A Curvature Pen tool, similar to the one in Illustrator, was added, allowing for faster creation of Bézier paths. Other additions were Lightroom Photo access, Variable font support, copy-paste layers, enhanced tooltips, 360 panorama and HEIF support, PNG compression, algorithm improvements to Face-aware and selection tools, improved image resizing, and performance improvements to file opening, filters, and brush strokes.
This section needs expansion. You can help by adding to it. (June 2012)
Photoshop Touch was an application designed specifically for tablets and touchscreen devices. It included many of the features of the personal computer version, including layers, selection tools, adjustments, and filters. Edited files could be synced with Adobe Creative Cloud. Photoshop touch was available on iOS and Android. There were two iOS versions-one designed for iPad and the other for iPhone and iPod touch; both required iOS 5.0 or later. Android versions could be installed on any Android handset (4.0 and up) and tablets (3.1 and up). It has since been discontinued.
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