Your taste for cheese and yoghurt may never have been satisfied were it not for illicit microbial sex.
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Articles on Food
Displaying 381 - 400 of 815 articles
There needs to be more awareness of the benefits of insects as food, and support for farming and markets.
Most of the maize consumed in Kenya is never even tested for aflatoxin.
It doesn’t have to be a week of tiresome turkey sandwiches. A food historian explains how the French came to see leftovers as an outlet for creativity and experimentation.
Self-proclaimed gluten sensitivity is on the rise, and so is the stereotype that it goes along with being a politically correct progressive. But is gluten actually a good proxy for social values?
Sit down to Thanksgiving dinner ready to amaze your companions with physiological facts about why different cuts of the turkey have different characteristics.
Many trendy ‘Instagrammable’ foods have a long association with poverty.
Turkey has become easier to produce over the years, making it easier on American wallets – with some environmental benefits as well.
Synthetic biology lets us explore places where evolution has never gone, to help meet humanity’s food needs in a future shaped by climate change.
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To break the cycle of poverty and malnutrition, the government needs to ensure that children have access to sufficient healthy food.
Much of the UK’s farmland is unproductive. It could be put to better use storing carbon, offering recreation and providing wildlife habitat.
These inspirational food sharing initiatives around the world demonstrate that sustainable food system can – and should – be democratic.
Pizza might seem like a simple food, but it’s uniquely equipped to excite our brains and thrill our taste buds.
Take a look at the first high-resolution map of the US food supply chain.
Hunger affects people’s health. It also affects their dignity and their ability to live full and productive lives.
In the early 20th century, women’s food started being described as ‘dainty,’ meaning fanciful but not filling.
Would a ban on snacking on public transport really help combat obesity? An expert in nutrition weighs in.
Americans eat more meat on average than citizens of any other nation, but new survey findings show that plant-based meat products are winning fans across the US.
Meat producers are lobbying in many states to keep the word ‘meat’ off labels of plant-based products like the Impossible Burger. But this may not clarify shoppers’ choices.
Shoppers struggle to make sense of food labels – and aren’t always sure what they’re eating.
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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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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
