Taste dictates most food choices, but there’s more to it than just the taste buds on your tongue.
Disiplin ilmiah, gaya jurnalistik
Artikel-artikel mengenai Food
Menampilkan 621 - 640 dari 827 artikel
Over 80 years ago, Hormel Foods introduced a simple, canned meat product called Spam. It would go on to become one of the greatest marketing success stories of all time.
Watch out for booming burger prices in barbecue season.
Millions of Americans believe brown cows produce chocolate milk? The way the media reported this factoid raises questions about science literacy – but different ones than you may think.
What the lessons of failed high street brands mean as M&S finally makes a big move.
We will one day grow food in conditions as extreme as Mars. Developing the controlled environments required will help not only space explorers but also support our own survival here on Earth.
What would you prefer: spleen diet, fish custard, or a modern prison meal?
Given the carnivorous trend of the US presidency, it is unsurprising that food is a significant metaphor in House of Cards.
People with anorexia and bulimia often have a strange desire to be near the very thing that is being avoided.
For decades, experts worried that there wasn’t enough protein to feed the world’s population. They were wrong.
Avocado demand is driven not just by their supposed health benefits, but by their newness, exclusivity and symbolic, aspirational value to a burgeoning middle class.
Evidence suggests that most Americans wildly underestimate the amount of sodium in their food.
The restaurant chain may well be trying to head off union pressure and sidestep collective action … but a win is a win.
New research reveals why some people use food to soothe their emotions.
The color scheme, the music, even the weight of the servers – all can play a role in getting customers to spend money.
It’s all about what you do after you indulge.
South Africa’s social grants, which benefit a third of the country’s population, are widely celebrated. But these grants fall far short of addressing the country’s malnutrition challenge.
Is there an art - or a science - to figuring out what stories will soar from the lab to the front page?
We’re in danger of losing the health benefits of soils faster than they are replaced.
Accuracy is a big problem when people self-report what they eat. A new online tool could help researchers and clinicians overcome this hurdle.
Kontributor teratas
-
Associate Professor of Hospitality Management, Colorado State University
-
Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
-
Professor of Food Policy, City, University of London
-
Professor, Food Economics, University of Guelph
-
Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
-
Senior Lecturer in Geography, University of Sheffield
-
Visiting Academic, Aston Medical School, Aston University
-
Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
-
Senior Lecturer in Food Systems, The University of Melbourne
-
Associate Research Scientist, Michigan State University
-
Former Lecturer in Nutrition and Dietetics, King's College London
-
Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
-
Chester D. Tripp Professor of History, Yale University
-
Reader in Intellectual Property Law, City, University of London
-
Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
