Black Americans’ contributions to some of the country’s most iconic dishes and spirits are finally starting to be recognized in the media and in museum exhibitions.
Academic rigour, journalistic flair
Articles on Food
Displaying 241 - 260 of 815 articles
Scientists are looking for safe new ways to prevent ice from damaging food in frozen storage, which costs consumers billions of dollars a year in wasted food.
Catherine Price, sociologist, and Nicola Patron, synthetic plant biologist, discuss the promises, dangers and concerns around gene edited and GM crops.
Making environmentally friendly choices is complex: here’s a guide to help you at home or out shopping.
Farmers markets aren’t just for yuppies – they are increasingly serving customers at all social and economic levels, especially during the COVID-19 pandemic.
A new report calls for a greener and fairer food system in England.
‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.
Pescatarians might frustrate purist vegetarians, but the issues surrounding fish are quite different to meat.
The COVID-19 pandemic accelerated their spread.
Converting food waste to animal feed – or reducing it altogether by supermarkets working with farmers – could save millions of tonnes of food from being discarded. It could also help raise animal welfare standards.
The presence of pig bones in a refuse dump from Islamic Iberia can tell you a lot about who was doing the eating back then.
Rooibos tea is the first African product to receive EU protected designation. What does this mean for the region where it’s grown?
GM proponents say the technology leads to better crop yields and may solve food shortages and reduce pests. Opponents say GM is a threat to the environment and humans. So where does the truth lie?
The cost of food that gets trashed anywhere between the farm and your plate is hundreds of billions of dollars a year in just the US. But a lot can be salvaged as ingredients for other food products.
How to keep food prices down? Use technology to change the way we produce food and public policy to ensure there’s a fair price put on things like climate change, human labour and animal welfare.
Behavioral economics, long employed in grocery stores to guide customers to certain products, could be employed by food banks and pantries to encourage healthier choices.
There is much more to these chunky beetles of early summer than what first meets the eye.
Ontario’s proposed Food Literacy Act for Students, a first in Canada, would mean students in grades 1-12 have opportunities to grow food and prepare food and learn about local foods.
Cascatelli, the world’s newest pasta shape, is shaped like a waterfall and designed to hold a generous quantity of sauce.
The nutritional content of food posted online can predict the levels of social media engagement, and possibly affect what we eat.
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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Lead for Evidence-Based Medicine and Nutrition, 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
