Access to culturally appropriate food may be key for newcomers to build connections with their communities.
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Articles on Food
Displaying 321 - 340 of 814 articles
Shortages and price increases from the coronavirus pandemic are spotlighting solutions to future meat supply chain disruptions.
Frogs are harvested as food by the millions every year. A new study shows that uncontrolled frog hunting could drive some populations to extinction by midcentury.
Haphazard development of abattoirs without environmental and health considerations in Nigeria can only invite diseases – and potentially pandemics such as COVID-19.
Pickers, purifyers and producers are all working flat out.
The colour, size, shape and weight of your cutlery and crockery affect how you eat. Your popcorn can seem saltier and your coffee sweeter.
Food can be a great way of breaking out of the confines of lockdown.
A nutritionist shares five habits becoming more common during the pandemic that she hopes will continue. Eating family meals together is just the start.
Winter is when porridge really comes into its own. From Paleolithic times to workhouse gruel to hipster health bowls, this simple dish is warming and nourishing.
A food historian explains how the popular boxed dinner played an important role in kitchen science, wars and women’s liberation.
It’s hard to eat while wearing a face mask, and social distancing isn’t easy in restaurants’ normally tight quarters. An infectious disease expert offers some tips on what to look for to stay safe.
Should I wear a mask and gloves in the grocery story? Sanitize my food? A food virologist takes on the top questions people are asking as they shop for food amid the coronavirus pandemic.
During these stressful times, if you find yourself reaching into the pantry of your past, you’re probably not alone.
Victory gardens were popular during wartime, and have made a comeback during the current pandemic.
Foods rich in flavonoids (such as apples, berries, or tea) are important for cognitive health, research suggests.
Food is essential to survival. It is also essential to identity. During times of national crisis like the coronavirus pandemic and in the historical landscape, food issues become prominent.
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
For the second time this century, crises have led to calls to transform our global food system. We can start with restructuring the global food trade so that it complements local food systems.
Bubbly waters are becoming increasingly popular. While these carbonated, sometimes flavored beverages might cause slight harm to teeth, they are far better than soda. They might even be good for you.
Pests can cause sudden and significant damage to homegrown food, but a little planning and intervention can help you cut your losses.
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
