{{taxobox |name = Tomato |image = Bright red tomato and cross section02.jpg |image_width = 200px |image_caption = Cross-section and full view of a ripe tomato |regnum = Plantae |unranked_divisio = Angiosperms |unranked_classis = Eudicots |unranked_ordo = |ordo = Solanales |familia = Solanaceae |genus = ''Solanum'' |species = ''S. lycopersicum'' |binomial = ''Solanum lycopersicum'' |binomial_authority = L. |synonyms = ''Lycopersicon lycopersicum''''Lycopersicon esculentum'' |}}

Tomato may refer to both the plant (''Solanum lycopersicum'') and the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler climates.

The tomato fruit is consumed in diverse ways, including raw, as an ingredient in many dishes and sauces, and in drinks. While it is botanically a fruit, it is considered a vegetable for culinary purposes (as well as by the United States Supreme Court, see ''Nix v. Hedden''), which has caused some confusion. The fruit is rich in lycopene, which may have beneficial health effects.

The tomato belongs to the nightshade family. The plants typically grow to in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its native habitat, although often grown outdoors in temperate climates as an annual.

History

The tomato is native to South America. Genetic evidence shows the progenitors of tomatoes were herbaceous green plants with small green fruit and a center of diversity in the highlands of Peru. One species, ''Solanum lycopersicum'', was transported to Mexico, where it was grown and consumed by Mesoamerican civilizations. The exact date of domestication is not known. The first domesticated tomato may have been a little yellow fruit, similar in size to a cherry tomato, grown by the Aztecs of Central Mexico. The word "tomato" comes from the Nahuatl word ''tomatl'', literally "the swelling fruit".

Spanish explorer Cortés may have been the first to transfer the small yellow tomato to Europe after he captured the Aztec city of Tenochtítlan, now Mexico City, in 1521, although Christopher Columbus, a Genoese working for the Spanish monarchy, may have taken them back as early as 1493. The earliest discussion of the tomato in European literature appeared in an herbal written in 1544 by Pietro Andrea Mattioli, an Italian physician and botanist, who named it ''pomo d’oro'', or "golden apple".

Aztecs and other peoples in the region used the fruit in their cooking; it was cultivated in southern Mexico and probably other areas by 500 BC. The Pueblo people are thought to have believed that those who witnessed the ingestion of tomato seeds were blessed with powers of divination. The large, lumpy tomato, a mutation from a smoother, smaller fruit, originated in Mesoamerica, and may be the direct ancestor of some modern cultivated tomatoes.

Spanish distribution

After the Spanish colonization of the Americas, the Spanish distributed the tomato throughout their colonies in the Caribbean. They also took it to the Philippines, from where it spread to southeast Asia and then the entire Asian continent. The Spanish also brought the tomato to Europe. It grew easily in Mediterranean climates, and cultivation began in the 1540s. It was probably eaten shortly after it was introduced, and was certainly being used as food by the early 17th century in Spain. The earliest discovered cookbook with tomato recipes was published in Naples in 1692, though the author had apparently obtained these recipes from Spanish sources. In certain areas of Italy, such as Florence, however, the fruit was used solely as a tabletop decoration before it was incorporated into the local cuisine in the late 17th or early 18th century.

Britain

Tomatoes were not grown in England until the 1590s. One of the earliest cultivators was John Gerard, a barber-surgeon. Gerard's ''Herbal'', published in 1597, and largely plagiarized from continental sources, is also one of the earliest discussions of the tomato in England. Gerard knew the tomato was eaten in Spain and Italy. Nonetheless, he believed it was poisonous (in fact, the plant and raw fruit do have low levels of tomatine, but are not generally dangerous; see below). Gerard's views were influential, and the tomato was considered unfit for eating (though not necessarily poisonous) for many years in Britain and its North American colonies. By the mid-18th century, tomatoes were widely eaten in Britain, and before the end of that century, the ''Encyclopædia Britannica'' stated the tomato was "in daily use" in soups, broths, and as a garnish.

Middle East

The tomato was introduced to cultivation in the Middle East by John Barker, British consul in Aleppo ''circa'' 1799 to 1825. Nineteenth century descriptions of its consumption are uniformly as an ingredient in a cooked dish. In 1881, it is described as only eaten in the region, “within the last forty years”.

The tomato entered Iran through two separate routes; one was through Turkey and Armenia, and the other was through the Qajar royal family's frequent travels to France. The early name used for tomato in Iran was ''Armani badenjan'' (Armenian eggplant). Currently, the name used for tomato in Iran is ''gojeh farangi'' [foreign (literally, European) plum].

North America

The earliest reference to tomatoes being grown in British North America is from 1710, when herbalist William Salmon reported seeing them in what is today South Carolina. They may have been introduced from the Caribbean. By the mid-18th century, they were cultivated on some Carolina plantations, and probably in other parts of the Southeast as well. Possibly, some people continued to think tomatoes were poisonous at this time; and in general, they were grown more as ornamental plants than as food. Thomas Jefferson, who ate tomatoes in Paris, sent some seeds back to America.

Because of the long growing season needed for this heat-loving crop, several states in the US Sun Belt became major tomato-producers, particularly Florida and California. In California, tomatoes are grown under irrigation for both the fresh fruit market and for canning and processing. The University of California, Davis (UC Davis) became a major center for research on the tomato. The C.M. Rick Tomato Genetics Resource Center at UC Davis is a gene bank of wild relatives, monogenic mutants and miscellaneous genetic stocks of tomato. The Center is named for the late Dr. Charles M. Rick, a pioneer in tomato genetics research. Research on processing tomatoes is also conducted by the California Tomato Research Institute in Escalon, California.

In California, growers have used a method of cultivation called dry-farming, especially with Early Girl tomatoes. This technique encourages the plant to send roots deep to find existing moisture in soil that retains moisture, such as clayey soil.

Cultivation

The tomato is now grown worldwide for its edible fruits, with thousands of cultivars having been selected with varying fruit types, and for optimum growth in differing growing conditions. Cultivated tomatoes vary in size, from tomberries, about 5mm in diameter, through cherry tomatoes, about the same size as the wild tomato, up to beefsteak tomatoes or more in diameter. The most widely grown commercial tomatoes tend to be in the diameter range. Most cultivars produce red fruit, but a number of cultivars with yellow, orange, pink, purple, green, black, or white fruit are also available. Multicolored and striped fruit can also be quite striking. Tomatoes grown for canning and sauces are often elongated, long and diameter; they are known as plum tomatoes, and have a lower water content. Roma-type tomatoes are important cultivars in the Sacramento Valley.

Tomatoes are one of the most common garden fruits in the United States and, along with zucchini, have a reputation for outproducing the needs of the grower.

Quite a few seed merchants and banks provide a large selection of heirloom seeds. The definition of an heirloom tomato is vague, but unlike commercial hybrids, all are self-pollinators who have bred true for 40 years or more.

About 130 million tons of tomatoes were produced in the world in 2008. China, the largest producer, accounted for about one quarter of the global output, followed by United States and Turkey. For one variety, plum or processing tomatoes, California accounts for 90% of U.S. production and 35% of world production.

According to FAOSTAT, the top producers of tomatoes (in tonnes) in 2008 were:

:{| class="wikitable" border="1" style="float:left; clear:left;" |- ! colspan=2|Top Tomato Producers – 2008(in tonnes) |- | || style="text-align:right;"| 33 811 702 |- | || style="text-align:right;"| 12 575 900 |- | || style="text-align:right;"| 10 985 400 |- | || style="text-align:right;"| 10 260 600 |- | || style="text-align:right;"| 5 976 912 |- |World Total || style="text-align:right;"| 129 649 883 |}

Within the EU, there are several areas that grow tomatoes with Protected Geographical Status. These include:

Pomodoro di Pachino (PGI), in Sicily

Pomodoro S. Marzano dell'Agro Sarnese-Nocerino (PDO), in south Italy

Tomaten von der Insel Reichenau (PGI), from Reichenau Island, Germany

Varieties

There are around 7500 tomato varieties grown for various purposes. Heirloom tomatoes are becoming increasingly popular, particularly among home gardeners and organic producers, since they tend to produce more interesting and flavorful crops at the cost of disease resistance and productivity.

Hybrid plants remain common, since they tend to be heavier producers, and sometimes combine unusual characteristics of heirloom tomatoes with the ruggedness of conventional commercial tomatoes.

Tomato varieties are roughly divided into several categories, based mostly on shape and size.

"Slicing" or "globe" tomatoes are the usual tomatoes of commerce, used for a wide variety of processing and fresh eating.

Beefsteak tomatoes are large tomatoes often used for sandwiches and similar applications. Their kidney-bean shape, thinner skin, and shorter shelf life makes commercial use impractical.

Oxheart tomatoes can range in size up to beefsteaks, and are shaped like large strawberries.

Plum tomatoes, or paste tomatoes (including pear tomatoes), are bred with a higher solids content for use in tomato sauce and paste, and are usually oblong.

Pear tomatoes are obviously pear-shaped, and are based upon the San Marzano types for a richer gourmet paste.

Cherry tomatoes are small and round, often sweet tomatoes generally eaten whole in salads.

Grape tomatoes, a more recent introduction, are smaller and oblong, a variation on plum tomatoes, and used in salads.

Campari tomatoes are also sweet and noted for their juiciness, low acidity, and lack of mealiness. They are bigger than cherry tomatoes, but are smaller than plum tomatoes.

Early tomatoes and cool-summer tomatoes bear fruit even where nights are cool, which usually discourages fruit set. There are also varieties high in beta carotenes and vitamin A, hollow tomatoes and tomatoes which keep for months in storage.

Tomatoes are also commonly classified as determinate or indeterminate. Determinate, or bush, types bear a full crop all at once and top off at a specific height; they are often good choices for container growing. Determinate types are preferred by commercial growers who wish to harvest a whole field at one time, or home growers interested in canning. Indeterminate varieties develop into vines that never top off and continue producing until killed by frost. They are preferred by home growers and local-market farmers who want ripe fruit throughout the season. As an intermediate form, there are plants sometimes known as vigorous determinate or semideterminate; these top off like determinates, but produce a second crop after the initial crop. The majority of heirloom tomatoes are indeterminate, although some determinate heirlooms exist.

Most modern tomato cultivars are smooth surfaced, but some older tomato cultivars and most modern beefsteaks often show pronounced ribbing, a feature that may have been common to virtually all pre-Columbian cultivars. While virtually all commercial tomato varieties are red, some cultivars – especially heirlooms – produce fruit in other colors, including green, yellow, orange, pink, black, brown, ivory, white, and purple. Such fruit are not widely available in grocery stores, nor are their seedlings available in typical nurseries, but they can be bought as seed. Less common variations include fruit with stripes (Green Zebra), fuzzy skin on the fruit (Fuzzy Peach, Red Boar), multiple colors (Hillbilly, Burracker's Favorite, Lucky Cross), etc.

There is also a considerable gap between commercial and home-gardener cultivars; home cultivars are often bred for flavor to the exclusion of all other qualities, while commercial cultivars are bred for such factors as consistent size and shape, disease and pest resistance, suitability for mechanized picking and shipping, and ability to be picked before fully ripening.

Tomatoes grow well with seven hours of sunlight a day. A fertilizer with an NPK ratio of 5-10-10 is often sold as tomato fertilizer or vegetable fertilizer, although manure and compost are also used.

Diseases and pests

Tomato cultivars vary widely in their resistance to disease. Modern hybrids focus on improving disease resistance over the heirloom plants. One common tomato disease is tobacco mosaic virus, so smoking or use of tobacco products are discouraged around tomatoes, although there is some scientific debate over whether the virus could possibly survive being burned and converted into smoke. Various forms of mildew and blight are also common tomato afflictions, which is why tomato cultivars are often marked with a combination of letters which refer to specific disease resistance. The most common letters are: V – ''verticillium'' wilt, F – ''fusarium'' wilt strain I, FF – ''fusarium'' wilt strain I and II, N – ''nematodes'', T – ''tobacco mosaic virus'', and A – ''alternaria''.

Another particularly dreaded disease is curly top, carried by the beet leafhopper, which interrupts the lifecycle, ruining a nightshade plant as a crop. As the name implies, it has the symptom of making the top leaves of the plant wrinkle up and grow abnormally.

Some common tomato pests are stink bugs, cutworms, tomato hornworms and tobacco hornworms, aphids, cabbage loopers, whiteflies, tomato fruitworms, flea beetles, red spider mite, slugs, and Colorado potato beetles.

When insects attack tomato plants, they produce the plant peptide hormone, systemin, which activates defensive mechanisms, such as the production of protease inhibitors to slow the growth of insects. The hormone was first identified in tomatoes, but similar proteins have been identified in other species since.

Pollination

In the wild, original state, tomatoes required cross-pollination; they were much more self-incompatible than domestic cultivars. As a floral device to reduce selfing, the pistil of wild tomatoes extends farther out of the flower than today's cultivars. The stamens were, and remain, entirely within the closed corolla.

As tomatoes were moved from their native areas, their traditional pollinators, (probably a species of halictid bee) did not move with them. The trait of self-fertility became an advantage, and domestic cultivars of tomato have been selected to maximize this trait.

This is not the same as self-pollination, despite the common claim that tomatoes do so. That tomatoes pollinate themselves poorly without outside aid is clearly shown in greenhouse situations, where pollination must be aided by artificial wind, vibration of the plants (one brand of vibrator is a wand called an "electric bee" that is used manually), or more often today, by cultured bumblebees. The anther of a tomato flower is shaped like a hollow tube, with the pollen produced within the structure, rather than on the surface, as in most species. The pollen moves through pores in the anther, but very little pollen is shed without some kind of outside motion. The best source of outside motion is a sonicating bee, such as a bumblebee, or the original wild halictid pollinator. In an outside setting, wind or animals provide sufficient motion to produce commercially viable crops.

Hydroponic and greenhouse cultivation

Tomatoes are often grown in greenhouses in cooler climates, and there are cultivars such as the British 'Moneymaker' and a number of cultivars grown in Siberia that are specifically bred for indoor growing. In more temperate climates, it is not uncommon to start seeds in greenhouses during the late winter for future transplant.

Hydroponic tomatoes are also available, and the technique is often used in hostile growing environments, as well as high-density plantings.

Picking and ripening

Tomatoes are often picked unripe (and thus colored green) and ripened in storage with ethylene. Unripe tomatoes are firm. As they ripen they soften until reaching the ripe state where they are red or orange in color and slightly soft to the touch. Ethylene is a hydrocarbon gas produced by many fruits that acts as the molecular cue to begin the ripening process. Tomatoes ripened in this way tend to keep longer, but have poorer flavor and a mealier, starchier texture than tomatoes ripened on the plant. They may be recognized by their color, which is more pink or orange than the other ripe tomatoes' deep red, depending on variety.

A machine-harvestable variety of tomato (the "square tomato") was developed in the 1950s by University of California, Davis's Gordie C. Hanna, which, in combination with the development of a suitable harvester, revolutionized the tomato-growing industry. In 1994, Calgene introduced a genetically modified tomato called the 'FlavrSavr', which could be vine ripened without compromising shelf life. However, the product was not commercially successful, and was only sold until 1997.

Recently, stores have begun selling "tomatoes on the vine", which are determinate varieties that are ripened or harvested with the fruits still connected to a piece of vine. These tend to have more flavor than artificially ripened tomatoes (at a price premium).

Slow-ripening cultivars of tomato have been developed by crossing a nonripening cultivar with ordinary cultivars. Cultivars were selected whose fruits have a long shelf life and at least reasonable flavor.

At home, fully ripe tomatoes can be stored in the refrigerator, but are best kept at room temperature. Tomatoes stored cold will still be edible, but tend to lose flavor; thus, "Never Refrigerate" stickers are sometimes placed on tomatoes in supermarkets.

Genetic modification

Tomatoes that have been modified using genetic engineering have been developed, and although none are commercially available now, they have been in the past. The first commercially available genetically modified food was a variety of tomato named (the Flavr Savr), which was engineered to have a longer shelf life. Scientists are continuing to develop tomatoes with new traits not found in natural crops, such as increased resistance to pests or environmental stresses. Other projects aim to enrich tomatoes with substances that may offer health benefits or provide better nutrition.

Consumption

The tomato is now grown and eaten around the world. It is used in diverse ways, including raw in salads, and processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Tomato juice is sold as a drink, and is used in cocktails such as the Bloody Mary.

Tomatoes are acidic, making them especially easy to preserve in home canning whole, in pieces, as tomato sauce or paste. The fruit is also preserved by drying, often in the sun, and sold either in bags or in jars with oil.

Tomatoes are used extensively in Mediterranean cuisine, especially Italian and Middle Eastern cuisines. They are a key ingredient in pizza, and are commonly used in pasta sauces. They are also used in gazpacho (Spanish cuisine) and ''pa amb tomàquet'' (Catalan cuisine).

Though it is botanically a berry, a subset of fruit, the tomato is a vegetable for culinary purposes, because of its savory flavor (see below).

Nutrition

Tomatoes are now eaten freely throughout the world, and their consumption is believed to benefit the heart, among other organs. They contain the carotene lycopene, one of the most powerful natural antioxidants. In some studies, lycopene, especially in cooked tomatoes, has been found to help prevent prostate cancer, but other research contradicts this claim. Lycopene has also been shown to improve the skin's ability to protect against harmful UV rays. Natural genetic variation in tomatoes and their wild relatives has given a genetic plethora of genes that produce lycopene, carotene, anthocyanin, and other antioxidants. Tomato varieties are available with double the normal vitamin C (Doublerich), 40 times normal vitamin A (97L97), high levels of anthocyanin (resulting in blue tomatoes), and two to four times the normal amount of lycopene (numerous available cultivars with the high crimson gene).

Medicinal properties

Lycopene has also been shown to protect against oxidative damage in many epidemiological and experimental studies. In addition to its antioxidant activity, other metabolic effects of lycopene have also been demonstrated. The richest source of lycopene in the diet is tomato and tomato derived products. Tomato consumption has been associated with decreased risk of breast cancer, head and neck cancers and might be strongly protective against neurodegenerative diseases. Tomatoes and tomato sauces and puree are said to help lower urinary tract symptoms (BPH) and may have anticancer properties.

Storage

Tomatoes that are not yet ripe are optimally stored at room temperature uncovered, out of direct sunlight, until ripe. In this environment, they have a shelf life of three to four days. When ripe, they should be used in one to two days. Tomatoes should only be refrigerated when well ripened, but this will affect flavor.

Safety

Plant toxicity

Like many other nightshades, tomato leaves and stems contain atropine and other tropane alkaloids that are toxic if ingested. Ripened fruit does not contain these compounds. Leaves, stems, and green unripe fruit of the tomato plant contain small amounts of the poisonous alkaloid tomatine. Use of tomato leaves in tea (tisane) has been responsible for at least one death. However, levels of tomatine are generally too small to be dangerous.

Tomato plants can be toxic to dogs if they eat large amounts of the fruit, or chew plant material.

''Salmonella''

On October 30, 2006, the U.S. Centers for Disease Control and Prevention (CDC) announced tomatoes might have been the source of a salmonellosis outbreak causing 172 illnesses in 18 states. Tomatoes have been linked to seven salmonella outbreaks since 1990.

The 2008 United States salmonellosis outbreak caused the removal of tomatoes from stores and restaurants across the United States and parts of Canada, although other foods, including jalapeño and serrano peppers, may have been involved.

Botanical description

Tomato plants are vines, initially decumbent, typically growing six feet or more above the ground if supported, although erect bush varieties have been bred, generally three feet tall or shorter. Indeterminate types are "tender" perennials, dying annually in temperate climates (they are originally native to tropical highlands), although they can live up to three years in a greenhouse in some cases. Determinate types are annual in all climates.

Tomato plants are dicots, and grow as a series of branching stems, with a terminal bud at the tip that does the actual growing. When that tip eventually stops growing, whether because of pruning or flowering, lateral buds take over and grow into other, fully functional, vines.

Tomato vines are typically pubescent, meaning covered with fine short hairs. These hairs facilitate the vining process, turning into roots wherever the plant is in contact with the ground and moisture, especially if the vine's connection to its original root has been damaged or severed.

Most tomato plants have compound leaves, and are called regular leaf (RL) plants, but some cultivars have simple leaves known as potato leaf (PL) style because of their resemblance to that close cousin. Of RL plants, there are variations, such as rugose leaves, which are deeply grooved, and variegated, angora leaves, which have additional colors where a genetic mutation causes chlorophyll to be excluded from some portions of the leaves.

The leaves are long, odd pinnate, with five to 9 leaflets on petioles, each leaflet up to long, with a serrated margin; both the stem and leaves are densely glandular-hairy.

Their flowers, appearing on the apical meristem, have the anthers fused along the edges, forming a column surrounding the pistil's style. Flowers in domestic cultivars tend to be self-fertilizing. The flowers are across, yellow, with five pointed lobes on the corolla; they are borne in a cyme of three to 12 together.

Tomato fruit is classified as a berry. As a true fruit, it develops from the ovary of the plant after fertilization, its flesh comprising the pericarp walls. The fruit contains hollow spaces full of seeds and moisture, called locular cavities. These vary, among cultivated species, according to type. Some smaller varieties have two cavities, globe-shaped varieties typically have three to five, beefsteak tomatoes have a great number of smaller cavities, while paste tomatoes have very few, very small cavities.

For propagation, the seeds need to come from a mature fruit, and be dried or fermented before germination.

Botanical classification

In 1753, Linnaeus placed the tomato in the genus ''Solanum'' (alongside the potato) as ''Solanum lycopersicum''. In 1768,though, Philip Miller moved it to its own genus, naming it ''Lycopersicon esculentum''. This name came into wide use, but was in breach of the plant naming rules. Technically, the combination ''Lycopersicon lycopersicum'' (L.) H.Karst. would be more correct, but this name (published in 1881) has hardly ever been used (except in seed catalogs, which frequently used it and still do).

Genetic evidence has now shown that Linnaeus was correct to put the tomato in the genus ''Solanum'', making ''Solanum lycopersicum'' the correct name. Both names, however, will probably be found in the literature for some time. Two of the major reasons some still consider the genera separate are the leaf structure (tomato leaves are markedly different from any other ''Solanum''), and the biochemistry (many of the alkaloids common to other ''Solanum'' species are conspicuously absent in the tomato). Hybrids of tomato and diploid potato can be created in the lab by somatic fusion, and are partially fertile, providing evidence of the close relationship between these species.

An international consortium of researchers from 10 countries, among them researchers from the Boyce Thompson Institute for Plant Research, began sequencing the tomato genome in 2004, and is creating a database of genomic sequences and information on the tomato and related plants. A prerelease version of the genome was made available in December, 2009. The genomes of its mitochondria and chloroplasts are also being sequenced as part of the project.

Breeding

Active breeding programs are ongoing by individuals, universities, corporations, and organizations. The Tomato Genetic Resource Center, Germplasm Resources Information Network, AVRDC, and numerous seed banks around the world store seed representing genetic variations of value to modern agriculture. These seed stocks are available for legitimate breeding and research efforts. While individual breeding efforts can produce useful results, the bulk of tomato breeding work is at universities and major agriculture-related corporations. These efforts have resulted in significant regionally adapted breeding lines and hybrids, such as the Mountain series from North Carolina. Corporations including Heinz, Monsanto, BHNSeed, Bejoseed, etc., have breeding programs that attempt to improve production, size, shape, color, flavor, disease tolerance, pest tolerance, nutritional value, and numerous other traits.

Fruit or vegetable?

Botanically, a tomato is a fruit: the ovary, together with its seeds, of a flowering plant. However, the tomato has a much lower sugar content than other fruits, and is therefore not as sweet. Typically served as part of a salad or main course of a meal, rather than at dessert, it is considered a vegetable for most culinary purposes. One exception is that tomatoes are treated as a fruit in home canning practices: they are acidic enough to be processed in a water bath rather than a pressure cooker as "vegetables" require. Tomatoes are not the only foodstuff with this ambiguity: eggplants, cucumbers, and squashes of all kinds (such as zucchini and pumpkins) are all botanically fruits, yet cooked as vegetables.

This argument has had legal implications in the United States. In 1887, U.S. tariff laws that imposed a duty on vegetables, but not on fruits, caused the tomato's status to become a matter of legal importance. The U.S. Supreme Court settled the controversy on May 10, 1893, by declaring that the tomato is a vegetable, based on the popular definition that classifies vegetables by use, that they are generally served with dinner and not dessert (''Nix v. Hedden'' (149 U.S. 304)). The holding of the case applies only to the interpretation of the Tariff Act of March 3, 1883, and the court did not purport to reclassify the tomato for botanical or other purposes.

Tomatoes have been designated the state vegetable of New Jersey. Arkansas took both sides by declaring the "South Arkansas Vine Ripe Pink Tomato" to be both the state fruit and the state vegetable in the same law, citing both its culinary and botanical classifications. In 2009, the state of Ohio passed a law making the tomato the state's official fruit. Tomato juice has been the official beverage of Ohio since 1965. A.W. Livingston, of Reynoldsburg, Ohio, played a large part in popularizing the tomato in the late 19th century; his efforts are commemorated in Reynoldsburg with an annual Tomato Festival.

Names

The scientific species epithet ''lycopersicum'' means "wolf peach", and comes from German werewolf myths. These said that deadly nightshade was used to summon werewolves, so the tomato's similar, but much larger, fruit was called the "wolf peach" when it arrived in Europe.

The Aztecs called the fruit ''xitomatl'' (), meaning plump thing with a navel. Other Mesoamerican peoples, including the Nahuas, took the name as ''tomatl'', from which some European languages derived the name "tomato".

Pronunciation

The pronunciation of tomato differs in different English-speaking countries; the two most common variants are and . Speakers from the British Isles, most of the Commonwealth, and speakers of Southern American English typically say , while most North American speakers usually say .

The word's dual pronunciations were immortalized in Ira and George Gershwin's 1937 song ''Let's Call the Whole Thing Off'' ("You like and I like / You like and I like ") and have become a symbol for nitpicking pronunciation disputes. In this capacity, it has even become an American and British slang term: saying when presented with two choices can mean "What's the difference?" or "It's all the same to me."

Tomato records

The heaviest tomato ever, weighing 3.51 kg (7 lb 12 oz), was of the cultivar 'Delicious', grown by Gordon Graham of Edmond, Oklahoma in 1986. The largest tomato plant grown was of the cultivar 'Sungold' and reached 19.8 m (65 ft) in length, grown by Nutriculture Ltd (UK) of Mawdesley, Lancashire, UK, in 2000.

The massive "tomato tree" growing inside the Walt Disney World Resort's experimental greenhouses in Lake Buena Vista, Florida may be the largest single tomato plant in the world. The plant has been recognized as a Guinness World Record Holder, with a harvest of more than 32,000 tomatoes and a total weight of . It yields thousands of tomatoes at one time from a single vine. Yong Huang, Epcot's manager of agricultural science, discovered the unique plant in Beijing, China. Huang brought its seeds to Epcot and created the specialized greenhouse for the fruit to grow. The vine grows golf ball-sized tomatoes which are served at Walt Disney World restaurants.

Unfortunately, the world record-setting tomato tree can no longer be seen by guests along the Living With the Land boat ride at Epcot, as the tree developed a disease and was removed in April 2010 after approximately 13 months of life.

On August 30, 2007, 40,000 Spaniards gathered in Buñol to throw of tomatoes at each other in the yearly Tomatina festival.

Cultural impact

The town of Buñol, Spain, annually celebrates La Tomatina, a festival centered on an enormous tomato fight. Tomatoes are also a popular "nonlethal" throwing weapon in mass protests, and there was a common tradition of throwing rotten tomatoes at bad performers on a stage during the 19th century; today this is usually referenced as a mere metaphor. Embracing it for this protest connotation, the Dutch Socialist party adopted the tomato as their logo.

The US city of Reynoldsburg, Ohio calls itself "The Birthplace of the Tomato", claiming the first commercial variety of tomato was bred there in the 19th century.

Several US states have adopted the tomato as a state fruit or vegetable (see above).

Gallery

See also

Flavr Savr

List of heirloom tomato cultivars

List of tomato cultivars

Marglobe (tomato)

Ring culture

Tomatillo

Tomberry

Footnotes

Further reading

David Gentilcore. ''Pomodoro! A History of the Tomato in Italy'' (Columbia University Press, 2010), scholarly history

External links

Tomato Growing video. 1st chapter

Tomato Pests (NCSU) – Overview of the entomological threats to tomato cultivation.

Tomato Genome Sequencing Project – Sequencing of the twelve tomato chromosomes.

''Solanum lycopersicum'' L. on Solanaceae Source – Images, specimens and a full list of scientific synonyms previously used to refer to the tomato.

Tomato core collection database – Phenotypes and images of 7,000 tomato cultivars

The On-line Tomato Vine (Keith Mueller) – Comprehensive and practical information on growing and breeding tomatoes.

The case against heirloom tomatoes at Scientific American

Red menace: How the ‘strange and horrible’ tomato conquered Italy, and America at The Boston Globe

Tomato from seeds: A complete start to finish guide written by James Cairns

Paul Lunde, ''New World Foods, Old World Diet'', 1992, Saudi Aramco World

Category:Tomatoes Category:Crops originating from the Americas Category:Nahuatl words and phrases Category:Fruit

ace:Truëng Tureuki ang:Heortæppel ab:Атомат ar:طماطم an:Solanum lycopersicum ast:Tomate az:Pomidor bn:টমেটো bjn:Balinjan zh-min-nan:Kam-á-bi̍t be:Тамат звычайны be-x-old:Памідоры bcl:Kamatis bar:Paradeiser bo:ལྡུམ་སྒོང་། bs:Paradajz br:Tomatez bg:Домат ca:Tomàquet cs:Rajče jedlé tum:Mpwetekele cy:Tomato da:Tomat de:Tomate dv:ވިލާތު ބަށި nv:Chʼil łichxíʼí et:Tomat el:Τομάτα es:Solanum lycopersicum eo:Tomato ext:Solanum lycopersicum eu:Tomate fa:گوجه فرنگی fr:Tomate ga:Tráta gv:Traase gd:Tomàto gl:Tomate gan:番茄 ko:토마토 hi:टमाटर hsb:Tomata hr:Rajčica io:Tomato ilo:Kamatis id:Tomat iu:ᒥᓗᑦᓱᑳᒐᖅ/milutsukaagaq os:Пъамидор zu:Utamatisi is:Tómatur it:Solanum lycopersicum he:עגבנייה jv:Tomat kn:ಟೊಮೇಟೊ pam:Kamatis ka:ჩვეულებრივი პომიდორი kk:Қызанақ rw:Inyanya rn:Tomati sw:Mnyanya ht:Tomat ku:Fireng mrj:Помидор lad:Tomat lbe:Помидор la:Lycopersicum lv:Tomāts lt:Pomidoras lij:Tomata ln:Tomáti hu:Paradicsom (növény) mk:Домат mg:Voatabia ml:തക്കാളി mr:टोमॅटो ms:Tomato mdf:Помидор mn:Улаан лооль nah:Xītomatl nl:Tomaat ne:गोलभेडा ja:トマト nap:Pummarola no:Tomat nn:Tomat oc:Tomata pl:Pomidor zwyczajny pt:Tomate kaa:Pomidor ro:Roșie qu:Chilltu ru:Томат sq:Domatja scn:Pumadoru simple:Tomato sk:Rajčiak jedlý sl:Paradižnik szl:Tůmata so:Yaanyo sr:Парадајз fi:Tomaatti sv:Tomat tl:Kamatis ta:தக்காளி te:టమాటో th:มะเขือเทศ to:Temata tr:Domates udm:Помидор uk:Помідор ur:ٹماٹر ug:پەمىدۇر za:Makcaih vi:Cà chua vls:Tomatte yi:טאמאטע yo:Tòmátò zh-yue:番茄 bat-smg:Tuomats zh:番茄

name	Giada De Laurentiis |
birth date	August 22, 1970
birth place	Rome, Italy
spouse	Todd Thompson (2003-Present)
children	Jade Marie
style	Italian
education	Le Cordon Bleu (Paris), UCLA
television	Giada at Home
past shows	''Everyday Italian'', ''Behind the Bash'', ''Giada's Weekend Getaways'', ''Giada in Paradise'' }}

Giada Pamela De Laurentiis (; born August 22, 1970) is an Italian American chef, writer, television personality, and the host of the current Food Network program ''Giada at Home''. She also appears regularly as a contributor and guest co-host on NBC's ''Today''. De Laurentiis is the founder of the catering business GDL Foods.

Personal life

Giada Pamela De Laurentiis was born in Rome, Italy, the eldest child of actress Veronica De Laurentiis and her first husband, actor-producer Alex De Benedetti; De Benedetti was a close associate of Giada's grandfather, film producer Dino De Laurentiis. Her parents were married in February 1970 but were later divorced. After their parents' divorce, Giada and her siblings moved to Southern California where they took their mother's surname.

Her maternal grandmother was Italian film star Silvana Mangano. Her siblings include sister Eloisa, a makeup artist, and brothers Dino Alexander (a Hollywood film editor who died of melanoma in 2003) and Igor. Her stepfather is producer Ivan Kavalsky.

De Laurentiis graduated from Marymount High School in Los Angeles and holds a bachelor's degree in social anthropology from UCLA (1996).

On May 25, 2003, she married Todd Thompson, a fashion designer for Anthropologie. The two had been dating since July 1989. The couple's first child, Jade Marie De Laurentiis Thompson, was born on March 29, 2008.

De Laurentiis, dubbed "a petite powerhouse" by ''Town & Country'' magazine, stands "just under five foot two."

Career

De Laurentiis, a self-proclaimed chocoholic, studied at Le Cordon Bleu in Paris, France, with aspirations of becoming a pastry chef. After returning to the United States, she became a professional chef working in several Los Angeles restaurants, notably the Wolfgang Puck-owned Spago. She later worked as a food stylist and was contacted by the Food Network after styling a piece in ''Food & Wine Magazine'' in 2002.

Her cooking program, ''Everyday Italian'', has been broadcast on the Food Network since 2003. On her ''Chefography'' (a Food Network biography program), she admitted that she never wanted to be in her "family business" of show business. She felt very uncomfortable in front of the camera when she first began hosting ''Everyday Italian'', but has since become more relaxed and open on air. When the program first aired, the Food Network received mail accusing the network of hiring a model or actress pretending to cook instead of a real chef. Since then, she has become well known for her 'trademark' over enunciation of foreign words within English sentences.

De Laurentiis began hosting ''Behind the Bash'' in October 2006. The program examines the catering process behind big event extravaganzas such as the Grammy Awards. In January 2007, a third De Laurentiis-hosted show, ''Giada's Weekend Getaways'', debuted on Food Network. On this show, De Laurentiis travels to a featured locale (such as Seattle, South Beach, San Francisco, Napa, and Jackson Hole, Wyoming) and visits her favorite local culinary destinations.

On a November 2006 episode of ''Iron Chef America'', De Laurentiis and Bobby Flay competed against, and were defeated by, Rachael Ray and Mario Batali.

In 2007, De Laurentiis appeared as a presenter on the inaugural ''Food Network Awards.'' In June 2007, she hosted a two-part Food Network special entitled ''Giada in Paradise'', featuring the two locales of Santorini, Greece and Capri, Italy. De Laurentiis also made several appearances as a guest judge on the third season of ''The Next Food Network Star'', which aired in 2007. In 2008, she won a Daytime Emmy Award for Outstanding Lifestyle Host.

De Laurentiis is a spokesperson for the pasta manufacturer Barilla.

In early 2010, she came out with a line of kitchen supplies, exclusively for Target.

In 2010, ''CafeMom'' ranked her as #6 in their yearly "Sexiest Moms Alive" list.

She is also the voice of "Paulette", a character on the animated children's show ''Handy Manny''.

In June, 2010 De Laurentiis became a regularly appearing mentor to the finalists on the popular Food Network competition show ''The Next Food Network Star''.

Publications

In 2005, De Laurentiis published her first cookbook, ''Everyday Italian: 125 Simple and Delicious Recipes'', which was followed by ''Giada's Family Dinners'', released April 4, 2006; ''Everyday Pasta'', released April 3, 2007; ''Giada's Kitchen: New Italian Favorites'', released September 30, 2008; and ''Giada at Home: Family Recipes from Italy and California'', released March 30, 2010.

Products

Giada De Laurentiis has a range of products made only for Target. Her products consist of stainless steel pots and pans, a wide range of utensils and cooking tools and stainless steel counter-top appliances such as a Panini Press, Coffee Maker and Food Processor.

References

Further reading

External links

Official site

Food Network profile

Escape with Giada De Laurentiis 2007 ''Life Magazine'' article

Giada in Page Six Magazine

Category:1970 births Category:People from Rome (city) Category:Living people Category:American people of Italian descent Category:American television personalities Category:American food writers Category:Cookbook authors Category:American television chefs Category:Italian emigrants to the United States Category:University of California, Los Angeles alumni Category:Food Network chefs Category:Daytime Emmy Award winners

es:Giada De Laurentiis simple:Giada De Laurentiis

name	Jamie OliverMBE
birth date	May 27, 1975
birth name	James Trevor Oliver
birth place	Clavering, Essex, England
death date	| death_place
spouse
children	4
style	Fresh and Organic, Italian cuisine, British cuisine
education	Westminster Kingsway College
restaurants	*Fifteen *London *Newquay *Amsterdam *Melbourne Jamie's Italian *Bath *Bristol *Brighton *Cambridge *Canary Wharf *Cardiff *Guildford *Kingston *Oxford Glasgow
website	jamieoliver.com
television	''Oliver's Twist'' ''Jamie's School Dinners'' ''Jamie's Great Italian Escape'' ''Naked Chef'' ''Jamie's Kitchen'' ''Jamie's Chef'' ''Jamie at Home'' ''Jamie's Fowl Dinners'' ''Jamie's Ministry of Food'' ''Jamie's American Road Trip'' ''Jamie's Family Christmas'' ''Jamie Oliver's Food Revolution'' ''Jamie Does'' ''30 Minute Meals'' }}

James "Jamie" Trevor Oliver, MBE (born 27 May 1975), sometimes known as The Naked Chef, is an English chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States. Jamie Oliver's speciality is Italian cuisine, although he has a broad international repertoire.

Life and career

Jamie Oliver was brought up in Clavering, Essex, England. His parents ran a pub, ''"The Cricketers"'', where he used to practice in the kitchen. He was educated at Newport Free Grammar School. He left school at age sixteen without qualifications and went on to attend Westminster Kingsway College, formerly Westminster College. His first job was as a pastry chef at Antonio Carluccio's Neal's Yard restaurant, where he first gained experience of Italian cuisine. Oliver then moved to The River Café, Fulham, as a sous chef, where he was noticed by the BBC in 1997 after making an unscripted appearance in a documentary about the restaurant, "Christmas at the River Cafe". That year, his show ''The Naked Chef'' debuted and his cookbook became a number one best-seller in the UK. That same year, Oliver was invited to prepare lunch for then Prime Minister Tony Blair at No. 10 Downing Street.

Personal life

In July 2000, Oliver married former model Juliette Norton. The couple met in 1993 and have four children: Poppy Honey Rosie Oliver (born 18 March 2002), Daisy Boo Pamela Oliver (born on 10 April 2003), Petal Blossom Rainbow Oliver (born on 3 April 2009) and Buddy Bear Maurice Oliver (born on 2 September 2010). Oliver announced the births of the two youngest children on Twitter. The family live in Clavering, Essex.

Ancestry

In 2009 Oliver claimed to be of partial Sudanese ancestry via his great-great grandfather John, whom he described as “a bit swarthy with curly hair” . However, research for the ''Sunday Express'' established that John's father James was a hatter from Penzance, James' father Richard was also Cornish, leaving little to no possibility of a Sudanese connection. The family legend of Sudanese ancestry may have originated in the 19th century when John Oliver returned from sea, possibly with a tanned complexion after visiting Africa.

Notable career milestones

In 2000, Oliver became the face of the UK supermarket chain Sainsbury's through an endorsement deal worth £2 million a year. After 11 years the partnership between Oliver & Sainsbury's is to come to an end. The final television advert will be for Christmas 2011.

Putting up his house as collateral without telling his wife, Oliver created the Fifteen Foundation in 2002. Each year, fifteen young adults who have a disadvantaged background, criminal record or history of drug abuse, are trained in the restaurant business.

In 2003, he was awarded an MBE.

In 2005, he initiated a campaign called "Feed me Better" in order to move British schoolchildren towards eating healthy foods and cutting out junk food. As a result, the British government also pledged to address the issue. Delving into politics to push for changes in nutrition resulted in people voting him as the "Most Inspiring Political Figure of 2005," according to a Channel 4 News annual viewer poll.

His emphasis on cooking healthily continued as he created Jamie's Ministry of Food, a television series where Oliver travelled to inspire everyday people in Rotherham, Yorkshire to cook healthy meals. Another television series is ''Jamie Oliver's Food Revolution'' (2010–2011), where he travels first to Huntington, West Virginia and then to Los Angeles to change the way Americans eat and address their dependence on fast food.

Oliver's holding company, Sweet As Candy, has made enough profit for Oliver to have been listed on ''The Sunday Times'' list of richest Britons under 30.

It was reported in October 2009 that Oliver is in the process of raising US$22 million to help fund 30 of his Italian restaurants in Asia.

In December 2009, Oliver received the 2010 TED Prize.

Charity and campaigning

Oliver conceived and established the Fifteen charity restaurant where he trained fifteen disadvantaged young people to work in the hospitality industry. Following the success of the original restaurant in London, more Fifteens have opened around the globe: Fifteen Amsterdam opened in December 2004, Fifteen Cornwall in Newquay opened in May 2006 and Fifteen Melbourne opened in September 2006 with Australian friend and fellow chef Tobie Puttock.

Oliver then began a formal campaign to ban unhealthy food in British schools and get children eating nutritious food instead. Oliver's efforts to bring radical change to the school meals system, chronicled in the series "Jamie's School Dinners", challenged the junk food culture by showing schools they could serve healthy, cost-efficient meals that kids enjoyed eating. Jamie's efforts brought the subject of school dinners to the political forefront and changed the types of food served in schools.

In June 2003, Oliver was awarded the MBE in the Queen's Birthday Honours List. He has also written columns for ''The Times''. A great proponent of fresh organic foods, Oliver was named the most influential person in the UK hospitality industry when he topped the inaugural Caterersearch.com 100 in May 2005. The list placed Oliver higher than Sir Francis Mackay, the then-chairman of the contract catering giant, Compass Group, which Oliver had soundly criticised in "Jamie's School Dinners". In 2006, Oliver dropped to second on the list behind fellow celebrity chef Gordon Ramsay. In July 2010, Jamie regained the top spot and has been named as the most powerful and influential person in the UK hospitality industry once again.

In December 2009, Oliver was awarded the 2010 TED Prize for his campaigns to "create change on both the individual and governmental levels" in order to "bring attention to the changes Englanders and now Americans need to make in their lifestyles and diet."

In 2010, Oliver joined several other celebrity chefs on the series, ''The Big Fish Fight''. In the series, Oliver, along with fellow chef Gordon Ramsay, spent time on a trawler boat to raise awareness about the discarding of hundreds of thousands of salt water fish because the fisherman are prohibited from keeping any fish other than the stated target of the trawl.

Oliver is a patron of environmental charity Trees for Cities.

Advertising

From 1998, Oliver was the public face of the Sainsbury's supermarket chain in the UK, appearing on television and radio advertisements and in-store promotional material. The deal earned him an estimated £1.2 million every year. By 2004, the company had made 65 advertisements with Oliver, but this arrangement has not been without controversy. Oliver was reported to have admitted that he does not use supermarkets, saying “For any chef, supermarkets are like a factory. I buy from specialist growers, organic suppliers and farmers". He was also said to have been criticised by Sainsbury's CEO Justin King, when he slammed the "junk" sold by supermarkets which ends up in the lunchboxes of millions of children. King reportedly hit back, saying: "Dictating to people – or unleashing an expletive-filled tirade – is not the way to get engagement."

Oliver has also a line of non-stick pans and cookware for Tefal and has appeared in Australian television commercials for Yalumba wines, using Del Boy's catchphrase of "Lovely Jubbly".

Television shows

Oliver's programmes are shown in over 40 countries, including the USA's Food Network. ''Oliver's Twist'' and "Pukka Tukka" picked up where "The Naked Chef" left off. More recently, Oliver has been doing series based on campaigns to improve food in schools and cooking skills of the average person.

'' The Naked Chef'' (1998–1999) was Oliver's first series. The title was a reference to the simplicity of Oliver's recipes and has nothing to do with nudity. Oliver has frequently admitted that he was not entirely happy with the title, which was devised by producer Patricia Llewellyn. (In the UK edit of the show, the opening titles include a clip of him telling an unseen questioner, "No way! It's not me, it's the food!") The success of the programme led to the books ''Return of the Naked Chef'' and ''Happy Days with the Naked Chef''.

Series guide

Series 1 – 6 editions – 14 April 1999 to 16 June 1999

Series 2 – 8 editions – 12 April 2000 to 31 May 2000

Series 3 – 8 editions – 16 October 2001 to 4 December 2001

Special "Christmas comes early" – 21 December 1999

Special "Christmas in New York" – 20 December 2000

Special "Christmas Party" – 19 December 2001

''Pukka Tukka'' was launched in 2000 on Channel 4.

''Oliver's Twist'' was launched 2002.

''Jamie's Kitchen'' was a five-part 2002 documentary series. It followed Oliver as he attempted to train a group of disadvantaged youth, who would, if they completed the course, be offered jobs at Oliver's new restaurant ''"Fifteen"''. This was followed by ''Return to Jamie's Kitchen'' in 2003.

''Jamie's Kitchen Australia'' was a ten-part 2006 television series, similar to Jamie's Kitchen, that was based in and aired in Australia.

'' Jamie's School Dinners'' (2005) was a four-part documentary series. Oliver took responsibility for running the kitchen meals in Kidbrooke School, Greenwich, for a year. Disgusted by the unhealthy food being served to schoolchildren and the lack of healthy alternatives on offer, Oliver began a campaign to improve the standard of Britain’s school meals. Public awareness was raised and subsequently Oliver's efforts, the British Government pledged to spend £280m on school dinners (spread over three years). Tony Blair acknowledged that this was a result of Oliver's campaign. Following the success of the campaign, Oliver was named "Most Inspiring Political Figure of 2005" in the Channel 4 Political Awards 2006. During the school dinners programme, Oliver's ''"Fifteen"'' London was visited by former US President Bill Clinton. Clinton asked to see Oliver; however, Oliver refused, as Clinton's party had asked for a change of menu although it had already been agreed on weeks beforehand. In episode 2 of Jamie's School Dinners, Clinton's party had 36 show up for a booking of 20 and many of them were on a South Beach Diet and did not want the special menu that had been prepared, even though the menu had been approved in advance.

''Jamie's Great Italian Escape'', a six-part travelogue series, was first broadcast on Channel 4 in Britain in October 2005. It follows Oliver as he travels around Italy in a blue VW van (plus a trailer for cooking). He is about to turn 30 and this is his personal adventure to rediscover his love of cooking.

''Jamie's Return To School Dinners''

''Jamie's Chef'' (2007) was a four-part series continuing where ''Jamie's Kitchen'' left off. Five years and fifty trainees later, Oliver's most recent series aims to help the winning trainee establish their own restaurant at ''"the Cock"'', a pub near Braintree, Essex. The charitable ''Fifteen Foundation'' retains ownership of the property and has provided a £125,000 loan for the winner, Aaron Craze, to refurbish the establishment. As of 13 January 2008, the Cock has closed down and reopened as a regular pub.

''Jamie at Home'' (2007) featured Oliver presenting home-style recipes and gardening tips, with many ingredients coming from his substantial home garden. ''Jamie at Home'' airs on the Food Network in the United States. Due to licensing restrictions, only two recipes from each Jamie at Home episode will appear online; also, access to recipes is limited to users within the United States.

''Jamie's Fowl Dinners'' (2008) a special with Jamie backing Hugh Fearnley-Whittingstall's "Hugh's Chicken Run" in trying to get the British to eat free range chickens.

''Jamie's Ministry of Food'' (2008) was a four-part series was aired from 30 September to 21 October 2008. It was based in Rotherham, South Yorkshire. Oliver aimed to make the town "the culinary capital of the United Kingdom" and tried to get the town's inhabitants to learn how to cook fresh food and establish healthy eating as part of daily life. The 'Pass It On' campaign also featured in this series with the local townspeople being taught one of a selection of recipes and passing it on to family members and friends. The 'Pass It On' campaign gained a following on the social networking website Facebook which has a group and fan page with users signing up to chart their progress.

''What's Cooking? with Jamie Oliver'' (2008), a video game with Oliver narrating.

''Jamie Saves Our Bacon'' (2009) Part of Channel 4's British Food Fight Season, a thematic sequel to Jamie's Fowl Dinners. In the special, Oliver looks at the state of pig farming in the UK and EU. It was broadcast on 29 January 2009.

Jamie's American Road Trip (2009) Channel 4 series following Jamie who rather than visit fancy restaurants and top chefs, will be meeting and learning from real cooks making honest food for working people at street stalls, off-road diners and down-to-earth local restaurants. Along the way, he will be picking up new recipes and experiencing tastes old and new, as well as learn how other cultures adapt when they come to the USA.

Jamie's Family Christmas (2009) Channel 4 short (5 episodes) series with Oliver cooking traditional and new Christmas dishes. More unusually this series includes members of Oliver's family; a family member (wife, children, sister etc.) appears in a supporting role with the preparation of particular recipe interspersed with more traditional Jamie alone delivery to an off-camera person. First broadcast 15 December 2009.

''Jamie Oliver's Food Revolution'' is a series airing on ABC in the United States. In the first season, Oliver visits Huntington, West Virginia, statistically one of the unhealthiest cities in the USA to try to improve its residents' eating habits. In 2010, the show won an Emmy for Outstanding Reality Programme. It is also airing in the United Kingdom on Channel 4 under the title "Jamie's American Food Revolution," and in Australia on Channel 10 under the original title.

''Jamie Does'' (2010) Channel 4 series (6 episodes) following the success of Jamie's American Road Trip, Oliver is travelling across Europe and North Africa, cooking local dishes.

''Jamie's 30 Minute Meals'' (2010) Channel 4 series (20 episodes) aired during October–November. The programme focused on home-cooked meals which could be put together within the titular timeframe, using simple 'not chefy' techniques. There was also an emphasis on educating viewers about the cooking processes themselves.

''Jamie's Dream School'' (2011) is a Channel 4 series which looks at young people’s educational problems and attempts to uncover whether they are down to personal circumstance, society, or the education system itself. It also examines how the new teachers get on as they try to translate their real-life expertise into the realities of the classroom. The experts include scientist Professor Robert Winston, historian David Starkey, barrister Cherie Blair, journalist and political aide Alastair Campbell, actor Simon Callow, artist Rolf Harris, musician Jazzie B and Olympic gold medallist Daley Thompson.

Other television appearances

Oliver has twice guest-hosted Channel 4's ''The Friday Night Project''.

He has also made two appearances in the "Star in a Reasonably-Priced Car" segment of BBC Two's ''Top Gear''. His first appearance was notorious for his attempt to make a green salad in the back of his Volkswagen Microbus while the Stig drove it around the Top Gear test track.

Oliver is the second British celebrity chef (after Robert Irvine) to appear as a challenger on ''Iron Chef America,'' taking on Iron Chef Mario Batali in 2008 in a losing battle with cobia as the theme ingredient.

He starred as one of the judges in the 2008 US series ''Oprah's Big Give'' hosted by Oprah Winfrey on ABC (America).

He guest starred as himself in the "Meatloaf Surprise" episode of ''Phineas and Ferb''.

Live shows

The Happy Days Live tour was Oliver's first live show in 2001 and included several dates in the UK and Australasia. Performing to sold-out venues, he cooked on stage and interacted with the audiences with competitions, music and special effects only usually seen in pop concerts. He took the audiences by surprise by singing and drumming to a song called ''Lamb Curry'' written by his longtime friend Leigh Haggerwood. Oliver appears at the BBC good food show each year and took to the road once more in 2006 on an Australian tour where he performed in Sydney and Melbourne. Following the entertaining format of his first live show, the 2006 Australian tour featuring special guests including mentor Gennaro Contaldo, and students from Fifteen London. Oliver also performed a new song written by Leigh Haggerwood called ''Fish Stew'' which Jamie cooked to and also drummed along to at the end of the show. The shows were a great success and are featured in a one-off TV documentary called Jamie Oliver: Australian Diary.

Controversy and criticism

In 2005, Oliver was widely criticised by animal rights groups for slaughtering a fully conscious lamb on his TV show, while PETA praised Oliver for showing the killing uncensored, claiming that it highlighted problems with the methods used within slaughterhouses for viewers at home. PETA spokesman, Sean Gifford, said that it "could turn the more diehard carnivore into a vegetarian." British TV regulator Ofcom reported they had seven complaints from the public.

Oliver has been known for his comments about other chefs and has spoken out against Marco Pierre White, who has been critical of Oliver in the past and the notorious swearing of Gordon Ramsay.

In 2005, Oliver embarked upon his school dinners campaign to improve the quality of food fed to pupils. While the campaign was arguably successful, at the time it was a highly controversial shake-up for students and parents, some of whom believed that the students should have a healthy option available, but still be given the choice as to what they want to eat. In September 2006, Rawmarsh Community School, South Yorkshire, UK, made headlines after a handful of parents revolted against Oliver's lunch plan (in which all 1,100 pupils on site were fed two portions of fruit and three vegetables every day) by delivering junk food from local shops to the pupils through the school fence. One parent dismissed Oliver's food as "disgusting rubbish" and declared, "Food is cheaper and better at the local takeaways.”

Since his early years, his accent, which is often described as "mockney" or "fake cockney," has become famous—particularly the use of the Hindi word "pukka" (colloquially meaning "authentic" or "first-rate", originally "cooked" or "ripe").

In 2011, Oliver, an advocate of cooking meals from scratch and using local produce, caused controversy after it turned out the sauces used in Jamie's Italian in Glasgow were from an industrial park almost 400 miles away in Bicester. Oliver and Gordon Ramsay are spokeschefs for the "Big Fish Fight," which campaign for sustainable seafood, but were criticised for their use of endangered fish.

Scarlet Division

In 1989 at age 13, Oliver and friend Leigh Haggerwood formed Scarlet Division, a Britpop/Rock band. Oliver played the drums in the group. Their single, "Sundial," reached number 42 on the UK pop charts in 2000. Shortly after, Oliver left the band to focus on his cooking career. The band reunited briefly in 2002, but broke up for good in 2003.

Pop culture

Oliver was mentioned in the South Park episode "Medicinal Fried Chicken". Eric Cartman, one of the main characters, is ordered by Colonel Sanders to stop him from delivering his speech against KFC. He is also featured in the later episode "Crème Fraiche". Oliver cries while trying to convince celebrity chef Bobby Flay that kids' food should be healthy.

Books

''Something for the Weekend'', ISBN 0-1410-2258-2

''The Naked Chef'', ISBN 0-7868-6617-9

''The Return of the Naked Chef'', ISBN 0-7181-4439-2

* Published in America as ''The Naked Chef Takes Off'', ISBN 0-7868-6755-8

''Happy Days with the Naked Chef'', ISBN 0-7868-6852-X

''Jamie's Kitchen'', ISBN 1-4013-0022-7

''Jamie's Dinners'', ISBN 1-4013-0194-0

''Jamie's Italy'', ISBN 0-7181-4770-7

''Cook With Jamie: My Guide to Making You a Better Cook '', ISBN 0-7181-4771-5

''Jamie's Little Book of Big Treats'', ISBN 0-1410-3146-8

''Jamie at Home: Cook Your Way to the Good Life'', ISBN 978-0718152437

''Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours'', ISBN 978-0718148621

* Published in America as ''Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals'', ISBN 978-1401323592

''Jamie's Red Nose Recipes'', ISBN 978-0141041780

''Jamie's America'', ISBN 978-0718154769

''Jamie does... Spain, Italy, Sweden, Morocco, Greece, France'', ISBN 978-0718156145

''Jamie's 30-minute Meals'', ISBN 978-0718154776

References

Further reading

List of social entrepreneurs

Stafford Hildred, ''Jamie Oliver: The Biography'' (2001) ISBN 1-903402-55-7

Gilly Smith, ''Jamie Oliver: Turning Up the Heat'' (2006) ISBN 0-233-00168-9

Gilly Smith, ''Jamie Oliver: The Kitchen Crusader'' (2006) ISBN 978-1-86200-414-6

External links

Jamie Oliver official website

Jamie Oliver @ telegraph in ''The Telegraph''

Jamie Oliver biography in BBC Online

Q&A; with the Naked Chef Jamie Oliver, 8 November 2007

Jamie Oliver's Restaurants – Fifteen at Visit Britain

Jamie Oliver at the Chef and Restaurant Database

350 Years of Jamie's Family History

Video of Jamie's talk at TED

Jamie Oliver interviewed by Decca Aitkenhead on Guardian October 2010.

Category:1975 births Category:BAFTA winners (people) Category:British Book Award winners Category:British health activists Category:British television chefs Category:British chefs Category:British restaurateurs Category:Critics of the European Union Category:Emmy Award winners Category:English bloggers Category:English chefs Category:English food writers Category:English television chefs Category:English television presenters Category:Food Network chefs Category:Living people Category:Members of the Order of the British Empire Category:People from Uttlesford (district)

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