Jason Ng, Northern Alberta Institute of Technology and Andrea Sedgwick, Northern Alberta Institute of Technology
Throughout human history, clay has played a role in many different industries. Its unique properties make it suited for a wide applications in widely ranging industries.
Whether they are winemakers, winery owners, cellar managers or sommeliers, women entrepreneurs are evolving in the wine industry - a traditional men’s world.
A 2018 ruling that alcohol should be no cheaper than $1.30 per unit resulted in sales of cask wine - the most problematic drink for Darwin and the wider Northern Territory - to fall by half.
Beer was extremely popular in ancient Mesopotamia. Sipped through straws, it differed from today’s beer and was enjoyed by people from all walks of life.
All of Australia’s 71 wine regions will become warmer this century. That means big changes for the industry. Tasmania, for example, may become better known for shiraz than pinot noir.
Sales of alcohol have reported jumped by around a quarter as people bulk buy wine, beers and spirits. That could lead to a range of short-term and long-term problems.
Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?
French wine is the subject of an ongoing trade dispute between the US and EU, but tariffs could have impacts not intended by US president Donald Trump.
The millennials have boosted rosé consumption: in the United States alone, 65% of them declare themselves “rosé drinkers”. How can this overall success be explained?
Lecturer in Classical Studies, Institute of Classical Studies, University of London; Honorary Fellow, Macquarie University, School of Advanced Study, University of London