Several studies on locavores – people who go out of their way to buy foods and other products from local sources – explore the beliefs and values that makes them tick.
Why are consumers so reluctant to embrace genetically modified foods? A new study suggests agricultural biotech companies are failing to show consumers a personal benefit to buying GM foods.
Whether being called ‘curry munchers’ or pigeonholed as authorities on a dish largely invented by the British, diasporic South Asians are emulsified in a deep pool of curry.
The gooey treat couldn’t have become popularized without the technological advances of the Industrial Revolution, which brought cheap sweets to the masses.
Restaurants are playing an increasingly influential role in how we live. We not only patronize them more often, they also influence our choices at the grocery store.
The case of the start-up Phenix shows that the fight to reduce food waste requires a regulatory context that encourages innovation at the level of the business ecosystem.
An audio version of an in depth article about the 18th century Enlightenment thinkers who promoted the potato as a way to build a healthy and productive society.
Perhaps you’ve noticed something unusual in the bathroom after you consume this healthy spring vegetable. A Speed Read explains there’s two parts to the stinky puzzle: production and perception.
Recent studies have shown that we may be able to train ourselves to become more sensitive to certain tastes, which leads to feeling more full and satisfied after eating a meal.