A look at the diet of an Olympian – from ancient Greece to Rio 2016.
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Artículos sobre Food
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Chemicals that form in cooked food have been linked to cancer – but the full picture is more complicated.
Talking about food is a productive way to understand a complex world. The dinner table is a place where the shame of poverty is most acutely experienced.
Restaurants can open the ‘Doors of Perception’, too.
Chia, acai, quinoa, guradji - our supermarket shelves are awash with superfoods. They may well be healthy but in attributing magical qualities to these products are we glossing over an often-exploitative global food system?
Teenagers are heavily influenced by what their friends eat, to the extent that they forget about their parents’ cooking.
Scientists are on the hunt – just don’t try this at home.
We only have enough food stocks to last 3-5 days, and Brexit has suddenly made things seem worryingly fragile.
Congress is considering new legislation to unify and clarify what all those “use by,” “sell by,” “best by” dates on foods really mean. Here’s the (limited) science behind how those dates get set.
Lawmakers reach a deal on national labeling rules for foods that contain GMOs, but if passed, it won’t give consumers what research has shown consumers want.
The Senate has just reached an agreement for a national system to label foods with genetically modified ingredients. What do consumers actually want from GM food labeling?
There are a number of efforts on the African continent aimed at helping people overcome food insecurity. Even though some progress has been made, the situation remains bleak.
Forget the main stage headliners, the real festival heroes might be selling you crocodile burgers and mango smoothies.
Feeding Melbourne generates over 900,000 tonnes of edible food waste every year, enough to feed more than 2 million people.
Have you ever wondered how freshly baked bread gets its a golden brown crust, or why coffee beans smell so good? You can thank the miracle of the Maillard reaction.
Locavore, freegan, kangatarian, flexitarian … what we eat has become a moral minefield. Religions have long enforced food-related prohibitions, but in a secular context we could do with a little less moralising at the kitchen table.
Is there such a thing as brain food?
Two very popular – and seemingly contradictory – food trends are gripping Australia at the same time. Ultra healthy and extravagantly indulgent eateries are actually fulfilling the same elite-driven desire for food that’s creative, hand-made and rare.
We’re a nation of meat eaters but city dwellers may have trouble discussing the origin of a steak with their offspring. And though there are programs teaching children how vegetables grow, there aren’t too many that involve raising an animal for food.
Eating cows and sheep is unsustainable. Here are some better alternatives.
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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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
