Canadians are increasingly invested in their food – where it comes from, how it’s produced, and whether it’s healthy. Here are some predicted food trends for 2018.
L’expertise universitaire, l’exigence journalistique
Articles sur Food
Affichage de 561 à 580 de 821 articles
Understanding the psychology behind why we overeat can help us to consume less.
Why is there so much consumer interest in recreating Christmas dinners from the past?
Tasty, nutritious, traditional – it’s a seasonal superfood. Here’s the evidence.
A researcher warns that the sugary treats of the holiday season can set the stage for children’s long-term health and academic success if left unchecked.
Food fraud and safety concerns are an ongoing problem in the agrifood sector— could blockchain technology be a solution?
From the most elaborate cake to the humblest loaf, a key to success is the beautifully aerated structure within – but producing consistent results can be difficult. Now, science may have found out why.
Whole milk has more calories but there’s little evidence skimmed is healthier.
The global mushroom industry is worth $35 billion yearly and growing. But mushrooms and other fungi play important ecological roles that scientists are still learning about – and some may be endangered.
California’s artisan cheese-making industry has followed the changing tastes of the state’s population waves, from the mid-1800s through today.
Research shows that children attending schools with low-quality food environments, in poorer neighborhoods, gain more central body fat – putting them at risk of obesity and cardiometabolic disease.
How do foods break into new niches and global markets? US cranberry growers, saddled with large surpluses and working to boost demand for their product, could take a lesson from soybeans.
According to a new study, there’s a big gap between how much we think we spend on eating out and how much we’re actually spending.
Governments must understand that the factors making cities convenient and productive also make their residents prone to obesity. They must confront this challenge with intelligent, focused policies.
A picky eater need not ruin dinner and drive parents crazy. Two nutrition experts offer simple strategies for happier and healthier family mealtimes.
Young people are taking to bins to protest food waste.
In the 19th century, puddings were as popular and widespread as pasta dishes are today.
Dishes we consider staples today have little to do with the first feast.
Remember that story about the molecule found in turkey that makes you drowsy? Research shows it’s a myth – tryptophan doesn’t cause you to nod off, but it may be connected to cooperation.
Diet books aren’t just fluff. They offer a powerful insight into who Americans are – and how we wish the world could be.
Les contributeurs les plus fréquents
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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
