Plastic packaging isn’t always the enemy and don’t be fooled by organic labels.
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Artículos sobre Food
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Pineapple and celery were the precursors of today’s obsession with kale and avocado toast.
Italian authorities who seized the special Christmas edition crisps seem to be unfamiliar with EU guidelines on food labelling and protected ingredients.
Variety may be the spice of life, but it can also make you pile on the pounds.
Crisco’s main ingredient, cottonseed oil, had a bad rap. So marketers decided to focus on the ‘purity’ of factory food processing – a successful strategy that other brands would mimic.
All food is processed – and that’s a good thing.
Our research has found that staff discussions of Christianity in food banks may put people off using them.
Everyone knows it’s hard to stop eating potato chips or chocolate chip cookies. New research shows why: Certain combinations of fat, sodium, sugar or carbohydrates make them irresistible.
Your taste for cheese and yoghurt may never have been satisfied were it not for illicit microbial sex.
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.
Principales colaboradores
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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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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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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
