If New Year’s resolutions have you in an abstemious mindset when it comes to enjoyment these days, consider a pleasure recalibration based on ‘l'éducation du gout.’
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Articles on Food
Displaying 721 - 740 of 817 articles
Scientists are developing GM crops that don’t need pesticides and other chemicals to help them grow. Isn’t that what organic farmers want too?
The food on our tables is central to the #COP21 debate and any Paris agreement must help build a system that moves us a long way from our current habits.
Why are half of European Union members opting out of GMO crops? Hint: it’s not about food and environmental safety.
Food is a big part of everyone’s carbon footprint – about the same as electricity use. How can our diet make farming more planet-friendly?
Most of the flavor combinations and traditions we’ve come to associate with the holiday date back to the Middle Ages.
When you enjoy the delicious, savory foods of Thanksgiving, you’re experiencing umami, the fifth taste, with a little-known history rooted in Japan.
While 32 is an arbitrary number, chewing your food for longer could actually aid weight loss.
The numbers listed on your packaged foods replace the chemical or common name of food additives. These are used to enhance the colour, flavour, texture or prevent them from spoiling.
Kitchen Cabinet’s staging of “casual” food preparation with the nation’s most powerful people reproduces a culture of white Australian entitlement to master and consume any and every cultural product.
What explains the huge gap between US and European consumers on GMO foods? A short history helps explain.
We have all the tools to achieve economic growth and environmental sustainability - we just have to choose to use them.
In a World Series of nutrition, don’t leave iron on the bench. Fortifying flour can prevent the iron deficiency anemia that affects hundreds of millions of women and children globally.
Insects are a healthy and sustainable source of protein. It’s time foodies appreciated them too.
Insects have been in a feature in agriculture since the end of the 19th century. Using a combination of new and old control methods is the best way to deal with our food competitors.
Hate the taste of Brussels sprouts? Do you find coriander disgusting or perceive honey as too sweet? Your genes may be to blame.
Students are going hungry on college campuses. The latest survey shows that four in 10 University of California students do not have access to nutritious food.
Our bodies have a complex system to control food intake, driven by hormones. Hormone levels also change when we gain and lose weight.
While a single, smaller portion leads people to eat less, having multiple smaller portions on offer appears to lead some people - notably the diet-conscious - to eat more.
New research claims banning trans fats could save thousands of lives. The reality is we’ve already moved on.
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
