It’s hard to eat while wearing a face mask, and social distancing isn’t easy in restaurants’ normally tight quarters. An infectious disease expert offers some tips on what to look for to stay safe.
L’expertise universitaire, l’exigence journalistique
Articles sur Food
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Should I wear a mask and gloves in the grocery story? Sanitize my food? A food virologist takes on the top questions people are asking as they shop for food amid the coronavirus pandemic.
During these stressful times, if you find yourself reaching into the pantry of your past, you’re probably not alone.
Victory gardens were popular during wartime, and have made a comeback during the current pandemic.
Foods rich in flavonoids (such as apples, berries, or tea) are important for cognitive health, research suggests.
Food is essential to survival. It is also essential to identity. During times of national crisis like the coronavirus pandemic and in the historical landscape, food issues become prominent.
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
For the second time this century, crises have led to calls to transform our global food system. We can start with restructuring the global food trade so that it complements local food systems.
Bubbly waters are becoming increasingly popular. While these carbonated, sometimes flavored beverages might cause slight harm to teeth, they are far better than soda. They might even be good for you.
Pests can cause sudden and significant damage to homegrown food, but a little planning and intervention can help you cut your losses.
Despite their popularity, there are reasons to doubt whether “home gardens” provide a sustainable and cost-effective way of addressing hidden hunger.
What drives people to garden isn’t the fear of hunger so much as hunger for physical contact – and a longing to engage in work that is real.
Product tampering is not just committed by teenagers, nor has it just come about during this pandemic.
Mauritius relies on a strategy of being open to imports and exports.
A spike in flour sales and an increase in home cooked meals could signal the start of a new healthier relationship with food.
The government is focusing on the market to feed the UK but to avoid long-term risks and short-term emergencies a UK food plan is needed now
COVID-19 has brought about unprecedented unemployment and financial insecurity, but it’s not the first time people have faced challenges fulfilling some of their most basic needs.
Gathering supplies and indulging in sweet baked treats can make us feel better temporarily. Why do we seek out certain foods in times of stress and should we give in to cravings?
This transformation provides lessons for the rest of world, for shifting away from chemical agriculture towards a healthier system for people and the planet.
Hunger is increasing but community organisations, local government and the food industry are working to fill the gap.
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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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
