Locavore, freegan, kangatarian, flexitarian … what we eat has become a moral minefield. Religions have long enforced food-related prohibitions, but in a secular context we could do with a little less moralising at the kitchen table.
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Articles on Food
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Is there such a thing as brain food?
Two very popular – and seemingly contradictory – food trends are gripping Australia at the same time. Ultra healthy and extravagantly indulgent eateries are actually fulfilling the same elite-driven desire for food that’s creative, hand-made and rare.
We’re a nation of meat eaters but city dwellers may have trouble discussing the origin of a steak with their offspring. And though there are programs teaching children how vegetables grow, there aren’t too many that involve raising an animal for food.
Eating cows and sheep is unsustainable. Here are some better alternatives.
Australians will happily eat boat noodle soup with beef blood stirred through it or stinking tofu – but not quandongs or akudjura. Yet overcoming ‘food racism’ and eating native produce could be a powerful act of culinary reconciliation.
When did food become such a big deal to academics, politicians and pop culture alike? From paleo evangelicals to taxes on sugar, everyone’s got an opinion about what’s on your fork.
We should consider the effects of not just what we feed children … but how.
Farmed fish have a high rate of a deformity that hampers their hearing, and this can be a problem if they’re released into the wild.
When you think about it, it’s a bit strange to view food through a lens of “meat” and “not meat” – especially when plants consume animals, and vice versa.
From crossing cultural barriers with a cake, to starvation used as a brutal tool of war, Australian soldiers’ letters and diaries reveal an urgently important relationship with what they ate.
Food banks feed more than just society’s vulnerable members.
How microbes are the key ingredients when it comes to concocting a gourmet menu.
Growing population, growing demand for food, climate change: Australia’s rural lands are facing a number of pressures. So how can we sustainably use them in the future?
Climate change will make it harder to eat healthily.
Eating cats and dogs which have been violently dispatched remains a key element of South Korean cuisine.
Eating more frozen food could help us reduce waste, beat the obesity epidemic and have more money in our pockets – what’s not to like.
Fossil fuel emissions are slowing, but another major climate problem is becoming clear: food production.
About one in seven Americans report going hungry at some point during the year, a fact apparently far from the minds of the presidential candidates.
Scientists have discovered a type of sugar that could actually protect the liver.
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
