1. [n]  any substance that can be metabolized by an organism to give energy and build tissue
2. [n]  anything that provides mental stimulus for thinking
3. [n]  any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"

Food
Contributors including M. F. K. Fisher, P. J. O'Rourke, and Colin Thubron recount culinary journeys that follow a pilgrimage in Casablanca for an authentic meal, a mysterious prankster in a southern France garden, and a crabbing expedition beneath a Caribbean sky. Reprint.

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1. \Food\, n. [OE. fode, AS. f[=o]da; akin to Icel.
   f[ae][eth]a, f[ae][eth]i, Sw. f["o]da, Dan. & LG. f["o]de,
   OHG. fatunga, Gr. patei^sthai to eat, and perh. to Skr. p[=a]
   to protect, L. pascere to feed, pasture, pabulum food, E.
   pasture. [root]75. Cf. {Feed}, {Fodder} food, {Foster} to
   cherish.]
   1. What is fed upon; that which goes to support life by being
      received within, and assimilated by, the organism of an
      animal or a plant; nutriment; aliment; especially, what is
      eaten by animals for nourishment.
   Note: In a physiological sense, true aliment is to be
         distinguished as that portion of the food which is
         capable of being digested and absorbed into the blood,
         thus furnishing nourishment, in distinction from the
         indigestible matter which passes out through the
         alimentary canal as f[ae]ces.
   Note: Foods are divided into two main groups: nitrogenous, or
         proteid, foods, i.e., those which contain nitrogen, and
         nonnitrogenous, i.e., those which do not contain
         nitrogen. The latter group embraces the fats and
         carbohydrates, which collectively are sometimes termed
         heat producers or respiratory foods, since by oxidation
         in the body they especially subserve the production of
         heat. The proteids, on the other hand, are known as
         plastic foods or tissue formers, since no tissue can be
         formed without them. These latter terms, however, are
         misleading, since proteid foods may also give rise to
         heat both directly and indirectly, and the fats and
         carbohydrates are useful in other ways than in
         producing heat.
   2. Anything that instructs the intellect, excites the
      feelings, or molds habits of character; that which
      nourishes.
            This may prove food to my displeasure. --Shak.
            In this moment there is life and food For future
            years.                                --Wordsworth.
   Note: Food is often used adjectively or in self-explaining
         compounds, as in food fish or food-fish, food supply.
   {Food vacuole} (Zo["o]l.), one of the spaces in the interior
      of a protozoan in which food is contained, during
      digestion.
   {Food yolk}. (Biol.) See under {Yolk}.
   Syn: Aliment; sustenance; nutriment; feed; fare; victuals;
        provisions; meat.
   

2. \Food\, v. t.
   To supply with food. [Obs.] --Baret.
   

Originally the Creator granted the use of the vegetable world for food to man (Gen. 1:29), with the exception mentioned (2:17). The use of animal food was probably not unknown to the antediluvians. There is, however, a distinct law on the subject given to Noah after the Deluge (Gen. 9:2-5). Various articles of food used in the patriarchal age are mentioned in Gen. 18:6-8; 25:34; 27:3, 4; 43:11. Regarding the food of the Israelites in Egypt, see Ex. 16:3; Num. 11:5. In the wilderness their ordinary food was miraculously supplied in the manna. They had also quails (Ex. 16:11-13; Num. 11:31).

In the law of Moses there are special regulations as to the animals to be used for food (Lev. 11; Deut. 14:3-21). The Jews were also forbidden to use as food anything that had been consecrated to idols (Ex. 34:15), or animals that had died of disease or had been torn by wild beasts (Ex. 22:31; Lev. 22:8). (See also for other restrictions Ex. 23:19; 29:13-22; Lev. 3:4-9; 9:18, 19; 22:8; Deut. 14:21.) But beyond these restrictions they had a large grant from God (Deut. 14:26; 32:13, 14).

Food was prepared for use in various ways. The cereals were sometimes eaten without any preparation (Lev. 23:14; Deut. 23:25; 2 Kings 4:42). Vegetables were cooked by boiling (Gen. 25:30, 34; 2 Kings 4:38, 39), and thus also other articles of food were prepared for use (Gen. 27:4; Prov. 23:3; Ezek. 24:10; Luke 24:42; John 21:9). Food was also prepared by roasting (Ex. 12:8; Lev. 2:14). (See COOK.)