Scouse is a type of lamb or beef stew. The word comes from lobscouse (originally lob's course) or labskaus, meaning "stew" and refers to a meat based stew commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as Liverpool.

In the 18th and 19th centuries Liverpool, being a major seaport, found itself inundated with foreign seamen, especially Norwegians, looking for a berth on any ship. There is still a Scandinavian Seamen's Church in Liverpool built in the 19th century. Scandinavian seamen's churches proliferated in many British ports in the late 19th century, and it is therefore probable that these incomers brought their recipes to Liverpool.

A "pan of scouse" became a common meal in working class Liverpool. A thickened stew, usually of mutton or lamb with vegetables slow cooked to tenderise cheap cuts of meat, it takes its name from the Norwegian for stew, "lapskaus". The shortened and anglicised version of this Norwegian word is "scouse" and is part of a genre of slang terms which refer to people by stereotypes of their dietary habits, e.g. Limey, Rosbif (American and French slang respectively for the English), and Kraut (an English colloquial ethnonym for a German).

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.

Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.

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".

Simon Rimmer (born 5 May 1963) is the resident chef on Channel 4's Sunday Brunch which started on Sunday 25 March 2012. Sunday Brunch replaced Simon's previous show BBC2's Something for the Weekend, which first aired on Sunday 8 October 2006. He is also the face of cooking video website, Eat The Chef. He is married with two children.

Despite not being a vegetarian himself, Rimmer founded Greens, a vegetarian restaurant in West Didsbury, Manchester in 1990. Two years later, The Guardian described Greens as one of the most exciting new restaurants in UK, and it has gone on to win several awards, including The Big Issue's Restaurant of the Year, and most recently North-west Restaurant of the Year.

His television career began with Granada Breeze, hosting shows such as Livetime and Battle of the Chefs. However, he has also appeared regularly on programmes including This Morning, Granada Tonight, A Taste for Travel, Lunchtime Live and The Afternoon Show, Gloria’s Open House – Channel 5, Xchange for CBBC and a spot of co-presenting on UKTV's Great Food Live and BBC1's To Buy or Not to Buy. Simon presented This Little Farmer for BBC One and Making a Meal of It, also for BBC Two.