The US could only safely use a fraction of its nuclear stockpile without harming Americans through an environmental event called ‘nuclear autumn.’
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By using the simple technique of harvesting when the lower leaves begin to turn to yellow, yam farmers can determine the earliest possible time to harvest.
Olive oil, grapes and fish. There’s a lot to love about the Mediterranean diet but focusing on it might be a way to exclude other healthy and global diets.
If your child has accidentally eaten something you thought they were allergic to, but doesn’t have a response, they may have grown out of their food allergy. Here’s the safest way to check.
Nigeria has an alarming number of stunted children. This can hold back the country’s long-term productivity if there is no intervention.
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Healthy food is fresh food and it needs to be made affordable for everyone.
A study of Ghanaians living in northern England provides insight into how eating habits change through the generations.
Some of the world’s worst diseases have come from animals. Bats, cows, camels and horses have all contributed. Now, scientists are working to know which animal introduced the new coronavirus.
Trust in our global food supply chains remains a concern. For the foreseeable future, much of Canada’s food fraud remains hidden in plain sight, sitting right there on our grocery store shelves.
Food might seem like an easy way to appeal to the masses. But when politicians wade into local food customs, they do so at their own risk.
It’s important for babies to be in control of the pace and amount they eat.
Plastic packaging isn’t always the enemy and don’t be fooled by organic labels.
Pineapple and celery were the precursors of today’s obsession with kale and avocado toast.
Italian authorities who seized the special Christmas edition crisps seem to be unfamiliar with EU guidelines on food labelling and protected ingredients.
Variety may be the spice of life, but it can also make you pile on the pounds.
Crisco’s main ingredient, cottonseed oil, had a bad rap. So marketers decided to focus on the ‘purity’ of factory food processing – a successful strategy that other brands would mimic.
All food is processed – and that’s a good thing.
Our research has found that staff discussions of Christianity in food banks may put people off using them.
Everyone knows it’s hard to stop eating potato chips or chocolate chip cookies. New research shows why: Certain combinations of fat, sodium, sugar or carbohydrates make them irresistible.
Your taste for cheese and yoghurt may never have been satisfied were it not for illicit microbial sex.
Kontributor teratas
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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
