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".
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.
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 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.
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.
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.
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) 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 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.
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.
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.
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 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.
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.
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.
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.
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.
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This text is licensed under the Creative Commons CC-BY-SA License. This text was originally published on Wikipedia and was developed by the Wikipedia community.
name | Jan Švankmajer |
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birth date | September 04, 1934 |
birth place | Prague, Czechoslovakia |
occupation | Film director |
spouse | Eva Švankmajerová }} |
Jan Švankmajer (; born 4 September 1934) is a Czech filmmaker and artist whose work spans several media. He is a self-labeled surrealist known for his surreal animations and features, which have greatly influenced other artists such as Tim Burton, Terry Gilliam, the Brothers Quay, and many others.
He was married to Eva Švankmajerová, an internationally known surrealist painter, ceramicist, and writer until her death in October 2005. Švankmajerová collaborated on several of her husband's movies, including Alice, Faust, and Otesánek. They had two children, Veronika (b. 1963) and Václav (b. 1975, an animator).
Švankmajer has gained a reputation over several decades for his distinctive use of stop-motion technique, and his ability to make surreal, nightmarish, and yet somehow funny pictures. He continues to make films in Prague.
Švankmajer's trademarks include very exaggerated sounds, often creating a very strange effect in all eating scenes. He often uses fast-motion sequences when people walk or interact. His movies often involve inanimate objects being brought to life through stop-motion. Many of his films also include clay objects in stop-motion, otherwise known as clay animation. Food is a favourite subject and medium.
Stop-motion features in most of his work, though recently his feature films have included much more live action sequences than animation.
Many of his movies, like the short film Down to the Cellar, are made from a child's perspective, while at the same time often having a truly disturbing and even aggressive nature. In 1972 the communist authorities banned him from making films, and many of his later films were suppressed. He was almost unknown in the West until the early 1980s.
Today Švankmajer is one of the most celebrated animators in the world. Among his best known works are the feature films Alice (1988), Faust (1994), Conspirators of Pleasure (1996), Little Otik (2000) and Lunacy (2005), a surreal comic horror based on two works of Edgar Allan Poe and the life of Marquis de Sade. The two stories by Poe, "The System of Doctor Tarr and Professor Fether" and "The Premature Burial", provide Lunacy its thematic focus, whereas the life of Marquis de Sade provides the film's blasphemy. Also famous (and much imitated) is the short Dimensions of Dialogue (1982), selected by Terry Gilliam as one of the ten best animated films of all time. His films have been called "as emotionally haunting as Kafka's stories. His latest film is Surviving Life from 2010.
His next project is called Insects (Hmyz). It has a projected budget of 40 million CZK and a preliminary release set to 2015. The film will be based on the play Pictures from the Insects' Life by Karel Čapek, which Švankmajer describes as following: "This Čapek´s play is a very misanthropic, and I always liked it — bugs behave as a human beings, and people behave as insects. It also reminds one a lot of Franz Kafka and his famous Metamorphosis."
Year !! English title !! Original title !! Source material | |||
1988 | Alice (1988 film)>Alice | Něco z Alenky | |
1994 | Faust (1994 film)Faust || | Lekce Faust | The Faust legend, Goethe's Faust |
1996 | [[Conspirators of Pleasure| | Spiklenci slasti | Original story |
2000 | Little Otik| | Otesánek | Otesánek by Karel Jaromír Erben |
2005 | Lunacy (film)Lunacy || | Šílení | "The System of Doctor Tarr and Professor Fether" and "The Premature Burial" by Edgar Allan Poe |
2010 | Surviving Life| | Přežít svůj život | Original story |
2015 | Insects| | Hmyz | Pictures from the Insects' Life by Karel Čapek and Josef Čapek |
Year !! English title !! Original title !! Notes | |||
1964 | The Last Trick | Poslední trik pana Schwarcewalldea a pana Edgara | |
1965 | Johann Sebastian Bach: Fantasy in G minor | ||
1965 | A Game with Stones | ||
1966 | Punch and Judy| | Rakvičkárna | Also known as The Coffin Factory and The Lych House |
1966 | Et Cetera | ||
1967 | Historia Naturae, Suita | ||
1968 | The Garden | ||
1968 | The Flat | ||
1968 | Picnic with Weissmann | ||
1969 | A Quiet Week in the House | ||
1969 | Don Juan (1969 film)>Don Juan | ||
1970 | The Ossuary| | Kostnice | About the Sedlec Ossuary |
1971 | Jabberwocky (1971 film)>Jabberwocky | ||
1972 | Leonardo's Diary | ||
1977 | Castle of Otranto | ||
1980 | The Fall of the House of Usher| | Zánik domu Usherů | Based on "The Fall of the House of Usher" by Edgar Allan Poe |
1982 | Dimensions of Dialogue | ||
1983 | Down to the Cellar | ||
1983 | The Pendulum, the Pit and Hope| | Kyvadlo, jáma a naděje | Based on "The Pit and the Pendulum" by Edgar Allan Poe |
1988 | The Male Game| | Mužné hry | Also known as Virile Games |
1988 | Another Kind of Love | ||
1988 | Meat Love | ||
1989 | Darkness/Light/Darkness | ||
1989 | Flora | ||
1989 | Animated Self-Portraits | ||
1990 | The Death of Stalinism in Bohemia | ||
1992 | Food (film)>Food | ||
|
Year !! English title !! Original title !! Director | |||
1978 | Dinner for Adele | Adéla ještě nevečeřela | |
1981 | The Mysterious Castle in the Carpathians| | Tajemství hradu v Karpatech | Oldřich Lipský |
1982 | Ferat Vampire| | Upír z Feratu | Juraj Herz |
1984 | Three Veterans| | Tři veteráni | Oldřich Lipský |
Category:1934 births Category:Living people Category:People from Prague Category:Czech animators Category:Czech film directors Category:Czechoslovak film directors Category:Surrealist filmmakers Category:Stop motion animators
cs:Jan Švankmajer de:Jan Švankmajer es:Jan Švankmajer fa:یان اشونکمایر fr:Jan Švankmajer it:Jan Švankmajer hu:Jan Švankmajer ja:ヤン・シュヴァンクマイエル no:Jan Švankmajer pl:Jan Švankmajer pt:Jan Švankmajer ru:Шванкмайер, Ян sk:Jan Švankmajer fi:Jan Švankmajer sv:Jan Švankmajer tr:Jan Švankmajer uk:Ян ШванкмаєрThis text is licensed under the Creative Commons CC-BY-SA License. This text was originally published on Wikipedia and was developed by the Wikipedia community.
Name | Miss Platnum |
---|---|
Background | solo_singer |
Birth name | Ruth Maria Renner |
Born | 1980Timişoara, Romania |
Genre | Pop, Soul, R&B;, Hip-Hop |
Associated acts | Seeed |
Occupation | Singer-songwriter |
Years active | 2005-present |
Label | Four Music |
Website | Myspace">Official Myspace }} |
Miss Platnum (born Ruth Maria Renner in 1980), formerly known as Platnum, is a Romanian-German singer, songwriter and musician, currently signed to Four Music.
Year | Album | Chart Positions | ||
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Category:1980 births Category:Living people Category:German people of Romanian descent Category:German female singers Category:German singers Category:German soul singers Category:Romanian expatriates in Germany Category:English-language singers Category:Sonar Kollektiv artists
de:Miss Platnum es:Miss Platnum fr:Miss PlatnumThis text is licensed under the Creative Commons CC-BY-SA License. This text was originally published on Wikipedia and was developed by the Wikipedia community.
name | Smosh |
---|---|
author | Ian Hecox and Anthony Padilla |
years | 2005-present |
website | smosh.com }} |
Smosh is a web-based comedy duo consisting of Ian Hecox and Anthony Padilla. Anthony Padilla first began posting flash movies on Newgrounds in early 2003, under the name Smosh. He was later joined by his friend Ian Hecox. Soon afterward they began to post videos on YouTube in the autumn of 2005 and became one of the most popular channels on that site, with more than 3 million subscribers as of August 2011. Until 2008, Smosh was the most-subscribed-to-YouTube account.
Four Smosh-related channels exist on YouTube. The base "Smosh" channel, where both Ian and Anthony post their skits and other videos, has new videos every Friday. From "IanH" (used at first for vlogs and other non-scripted videos), the pair upload their side series "Ian is Bored" on Mondays and "Lunchtime with Smosh" on Thursdays, while their associate performer Mari does "Smosh Pit Weekly" videos on Saturday. A third channel, called "AskCharlie", is based on the popular Smosh character Charlie the Drunk Guinea Pig. It uploads videos every Wednesday. Their final channel, "AnthonyPadilla", has been inactive since February 2011; it was formerly where Anthony made vlog-like videos on his own.
One of Smosh's earliest videos, "Pokémon Theme Music Video," was released in November 2005. It followed the same style as their other earlier videos, featuring the duo lip-synching the original English theme song for the Pokémon anime. However, the video instantly became much more popular than any of their other videos; over the course of its lifetime, it gained 24.7 million views, becoming the most-viewed video on all of YouTube at that time. It held that title for about six months, but was removed by YouTube after the website received a notice from Shogakukan Productions Co., Ltd., claiming copyright infringement.
The success of their Pokémon video and other videos led Smosh to be featured in the "Person of the Year: You" issue of Time Magazine, published December 13, 2006. It also inspired them to expand their style beyond basic lip-synching videos, and eventually to start creating videos of various genres, such as mini-skits and sketch comedies.
Also in early 2010, Smosh created the "iShut Up App" for Android phones as part of a Google sponsorship; it eventually made its way to the iTunes app store.
In November 2010, Anthony and Ian guest-appeared in the 35 minute film Agents of Secret Stuff, by Nigahiga.
As of August 2011, Smosh is the third most-subscribed channel on YouTube.
Anthony and Ian made a cameo in episode 3 of the popular machinima series Red vs Blue season 9.
Category:Living people Category:American comedians Category:Comedy duos
es:Smosh (dúo) fr:Smosh it:Smosh ja:スモッシュ no:Smosh pl:Smosh fi:Smosh sv:Smosh tr:Smosh zh:SmoshThis text is licensed under the Creative Commons CC-BY-SA License. This text was originally published on Wikipedia and was developed by the Wikipedia community.
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If we decide to change our e-mail practices, we will post those changes to this privacy statement, the homepage, and other places we think appropriate so that you are aware of what information we collect, how we use it, and under what circumstances, if any, we disclose it.
If we make material changes to our e-mail practices, we will notify you here, by e-mail, and by means of a notice on our home page.
The advertising banners and other forms of advertising appearing on this Web site are sometimes delivered to you, on our behalf, by a third party. In the course of serving advertisements to this site, the third party may place or recognize a unique cookie on your browser. For more information on cookies, you can visit www.cookiecentral.com.
As we continue to develop our business, we might sell certain aspects of our entities or assets. In such transactions, user information, including personally identifiable information, generally is one of the transferred business assets, and by submitting your personal information on Wn.com you agree that your data may be transferred to such parties in these circumstances.