From images of knives to cupcakes, foodies are increasingly etching their identity on their skin. And for chefs, tattoos are markers of non-conformity, self promotion and resilience, as a new book testifies.
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Articles on Food
Displaying 661 - 680 of 829 articles
3D printed food is already here, but not everyone is convinced it looks edible.
Christmas foods are evolving. Purists may sniff but what are traditional foods other than past trends that have stuck?
Free range, sow stall free - you’ll find a number of different types of ham on the market this Christmas. But what do they mean?
Research has yet to reveal why and how obesity rates have surged around the world in the past few decades.
Methane concentrations in the atmosphere are growing at a faster rate than any time in the past 20 years.
The food we eat is responsible for almost a third of our global carbon footprint.
Trump’s plan to deport up to 3 million undocumented immigrants will likely end up rounding up many of the laborers Americans depend upon to pick their grapes and tend to their avocados.
Australia’s city foodbowls are an important part of the nation’s food supply, but they’re under increasing pressure from growing populations.
We know all about World War I’s terrible conditions, tactics, tear gas. But what about the teeth?
It’s no wonder people are confused about whether it’s good to eat cheese, when even food experts are divided.
A prominent new paper reflects growing global sentiment amongst scientists and dieticians to review advice relating to the types of dietary fats we should consume for optimal health.
Urban farms might be trendy, but they won’t replace rural agriculture anytime soon.
Well-intended efforts to reduce food waste could threaten some birds and animal species, a new paper has warned.
Being a “locavore” means choosing food that is grown locally, and is one way that you can play a role in feeding more people in a rapidly changing world.
The mighty banger is all things to all people … including vegetarians.
In the story of Manhattan’s Le Pavillon and its irascible manager, a food historian sees the rise and fall of French cuisine in America.
When the Normans conquered England, they brought their continental tastes with them.
Is food sovereignty possible in the global world we live in today? Yes, if governments can develop appropriate policies.
If bug-based foods are so good for the planet, why isn’t everyone eating them?
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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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Professor, Food Economics, 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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Associate Research Scientist, Michigan State University
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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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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Reader in Intellectual Property Law, City, University of London
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Senior Lecturer in Food Systems, The University of Melbourne
