The mighty banger is all things to all people … including vegetarians.
L’expertise universitaire, l’exigence journalistique
Articles sur Food
Affichage de 681 à 700 de 834 articles
In the story of Manhattan’s Le Pavillon and its irascible manager, a food historian sees the rise and fall of French cuisine in America.
When the Normans conquered England, they brought their continental tastes with them.
Is food sovereignty possible in the global world we live in today? Yes, if governments can develop appropriate policies.
If bug-based foods are so good for the planet, why isn’t everyone eating them?
Humans have eaten insects for centuries, but western diets seem to have lost the taste for them.
In a warming world with a growing population and dwindling resources, we can no longer afford to eat food that’s bad for both our health and the environment.
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In part two of our podcast on rebooting, we explore what would happen if humanity was wiped out, take a look at a political comeback in France, and get a taste of a revamped US institution.
It may not be burgers for breakfast, but the diets that have launched some big online careers aren’t as healthy as you might think.
Food labels aren’t just nutritional information anymore: they’re moral statements about everything from fair trade to palm oil. But let’s not confuse shopping with effective political action.
The draft agenda for the UN urban development conference in Quito neglects the food systems on which the wellbeing of the world’s 4 billion city dwellers depends.
When botany and linguistics collide: pumpkins are fruits and there’s technically no such thing as a vegetable. But try telling that to a five-year-old and see how far you get.
Economic growth alone won’t end hunger. Good policies and programmes are needed, too. Scientists and researchers have a role to play in these initiatives.
A look at the diet of an Olympian – from ancient Greece to Rio 2016.
Chemicals that form in cooked food have been linked to cancer – but the full picture is more complicated.
Talking about food is a productive way to understand a complex world. The dinner table is a place where the shame of poverty is most acutely experienced.
Restaurants can open the ‘Doors of Perception’, too.
Chia, acai, quinoa, guradji - our supermarket shelves are awash with superfoods. They may well be healthy but in attributing magical qualities to these products are we glossing over an often-exploitative global food system?
Teenagers are heavily influenced by what their friends eat, to the extent that they forget about their parents’ cooking.
Scientists are on the hunt – just don’t try this at home.
Les contributeurs les plus fréquents
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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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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Professor, Food Economics, 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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Associate Research Scientist, Michigan State University
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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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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Reader in Intellectual Property Law, City, University of London
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Senior Lecturer in Food Systems, The University of Melbourne
