For decades, experts worried that there wasn’t enough protein to feed the world’s population. They were wrong.
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Articles on Food
Displaying 621 - 640 of 818 articles
Avocado demand is driven not just by their supposed health benefits, but by their newness, exclusivity and symbolic, aspirational value to a burgeoning middle class.
Evidence suggests that most Americans wildly underestimate the amount of sodium in their food.
The restaurant chain may well be trying to head off union pressure and sidestep collective action … but a win is a win.
New research reveals why some people use food to soothe their emotions.
The color scheme, the music, even the weight of the servers – all can play a role in getting customers to spend money.
It’s all about what you do after you indulge.
South Africa’s social grants, which benefit a third of the country’s population, are widely celebrated. But these grants fall far short of addressing the country’s malnutrition challenge.
Is there an art - or a science - to figuring out what stories will soar from the lab to the front page?
We’re in danger of losing the health benefits of soils faster than they are replaced.
Accuracy is a big problem when people self-report what they eat. A new online tool could help researchers and clinicians overcome this hurdle.
It is essential to maintain global food supply, but the clock is ticking.
Neanderthals had a very varied diet based on what foods were available to them where they lived. They also knew what to eat when they were sick.
It’s an idea that keeps returning, but there’s not convincing evidence to show eating from smaller plates will make a difference to obesity levels.
Anthropologists gather clues about how our ancient ancestors lived from their teeth. What will future anthropologists make of us based on the fossilized pearly whites we’ll leave behind?
Scientists’ success in producing synthetic vanilla flavouring means it is used 99% of the time. So why does the price of genuine beans keep rising?
The great British curry crisis.
We might be able to grow artificial meat but are people really prepared to eat such produce over meat from farmed animals?
Getting food on to our plates out of season relies on a fragile business ecosystem. The latest shortages show how easily this can break down.
Dietary guidelines fail to change our eating habits. So, how can we make them more relevant?
Top contributors
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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
