It is essential to maintain global food supply, but the clock is ticking.
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Articles on Food
Displaying 641 - 660 of 827 articles
Neanderthals had a very varied diet based on what foods were available to them where they lived. They also knew what to eat when they were sick.
It’s an idea that keeps returning, but there’s not convincing evidence to show eating from smaller plates will make a difference to obesity levels.
Anthropologists gather clues about how our ancient ancestors lived from their teeth. What will future anthropologists make of us based on the fossilized pearly whites we’ll leave behind?
Scientists’ success in producing synthetic vanilla flavouring means it is used 99% of the time. So why does the price of genuine beans keep rising?
The great British curry crisis.
We might be able to grow artificial meat but are people really prepared to eat such produce over meat from farmed animals?
Getting food on to our plates out of season relies on a fragile business ecosystem. The latest shortages show how easily this can break down.
Dietary guidelines fail to change our eating habits. So, how can we make them more relevant?
Sausages, hamburger patties, lamb chops and T-bone steak. There is nothing like the traditional barbecue on Australia Day.
The first European settlers in Australia used a dizzying array of flora and fauna in their kitchens – but they cooked them in a traditional British style.
Australia’s wheat harvest has stalled over the past 26 years, and worsening weather is to blame.
Understanding the connections between basic food demands and accessibility to water and energy is important when it comes to climate change and its impact on agriculture and livelihoods.
Here are some tips to get your picky eater into lifelong healthy habits.
Here is what we know about eating in different positions.
Insects have often been described with words like “disgusting” and the idea of eating them horrifies some people. But this needs to change as they can be an important food source.
Is your New Year’s resolution to cut your food waste? The answer could be closer than you think.
Consumers tend to think that healthy foods have to cost more than their less nutritional counterparts. New psychological research looks at how pervasive this is.
From images of knives to cupcakes, foodies are increasingly etching their identity on their skin. And for chefs, tattoos are markers of non-conformity, self promotion and resilience, as a new book testifies.
3D printed food is already here, but not everyone is convinced it looks edible.
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Top contributors
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Associate Professor of Hospitality Management, Colorado State University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor of Food Policy, City, University of London
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Professor, Food Economics, University of Guelph
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Senior Lecturer in Geography, University of Sheffield
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Visiting Academic, Aston Medical School, Aston University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Senior Lecturer in Food Systems, The University of Melbourne
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Associate Research Scientist, Michigan State University
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Former Lecturer in Nutrition and Dietetics, King's College London
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Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
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Chester D. Tripp Professor of History, Yale University
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Reader in Intellectual Property Law, City, University of London
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
