If hunter-gatherers went beyond nose-to-tail eating to include the undigested plant matter in a prey animal’s stomach, assumptions about gendered division of labor start to fall apart.
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Articles on Food
Displaying 1 - 20 of 729 articles
We need a comprehensive code of conduct that ensures the long-term sustainability of the industry, while also protecting consumers in the event of future supply imbalances.
The Paleo Diet is popular, but research has yet to substantiate its purported health benefits. As evolutionary anthropologists, here’s why we think it’s time to leave the Paleo Diet in the past.
New research finds that switching to a more thoughtful mindset can increase engagement with healthier food options on social media.
Using leaves for local food packaging is beneficial for health and the environment.
Barbara Lynch’s alleged bullying of her employees is only the latest in a string of high-profile chef scandals. Two scholars explore how this behavior became normalized in kitchens across the US.
Even if you don’t live near farm country, you’ve got a stake in the upcoming farm bill – including what kind of farms your tax dollars support.
A guaranteed basic income is a promising tool for contributing to sustainability and justice across agriculture and fishing sectors.
Canada can meet its carbon emission reduction targets, make food cheap again and open up a gigantic trade surplus with the U.S. by shading farm crops with solar panels.
Both at home and in schools, food can become a powerful tool to empower young people to take climate action, which can lead to reduced climate anxiety and increased feelings of hope for the future.
In light of the changes caused by the pandemic, it is clear that food autonomy as a frame of reference for reorganizing the Québec food system is not enough.
Coronation Quiche may be fit for a king. But with a few tweaks, can be made to suit your budget. Hint: store-bought pastry is cheaper.
Sports gels and protein powders can meet the increased nutritional needs of endurance athletes in a convenient form. But they do pack downsides too.
Maple syrup can often be adulterated with other syrups. A technique that uses fluorescence to indicate the presence of other compounds is an easy and quick method to determine quality.
Why ‘local’ and ‘natural’ food isn’t always good for the environment, and ‘industrial’ or ‘intensive’ farming isn’t always bad.
Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
From soup and semolina to Jamie’s school dinners: the changing face of school meals in the UK.
Eggs have long symbolised rebirth and renewal, making them perfect to commemorate the story of Jesus’ resurrection.
Food insecurity is a problem of income inadequacy. The 2023 federal budget’s “grocery rebate” has the right idea, but falls short.
While recuperating heat from data centres to ease greenhouse energy demands is better than letting it go to waste, we must not overlook the complex implications of these two newly merging industries.
Top contributors
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Associate Professor of Hospitality Management, Colorado State University
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Professor of Food Policy, City, University of London
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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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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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Senior Lecturer in Geography, University of Sheffield
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Associate Professor, Food Economics, University of Guelph
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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Senior Lecturer in Food Systems, The University of Melbourne
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Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
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Reader in Intellectual Property Law, City, University of London
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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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Chester D. Tripp Professor of History, Yale University
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Visiting Research Fellow in Philosophy, University of Hertfordshire
