Nonna’s pizza dough? A cocktail from a tropical holiday? Food and drinks can evoke feelings of nostalgia and bittersweet memories.
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Articles on Food culture
Displaying 1 - 20 of 29 articles
The humble kebab has been voted the favourite food of fans at the 2024 European men’s football championships.
The celebration of generous portions, meat and fat as masculine and patriotic would have been alien to Washington and Jefferson, who advocated vegetables and moderation as American ideals.
Perhaps what is most interesting about #Swedengate is not what it tells us about Sweden, but what it tells us about ourselves.
A rice dish’s debut on a cooking competition show reflects the growing acceptance of ethnic foods.
Britain’s food relationship with Europe goes back centuries – is it unlikely to end post=Brexit.
In the world of advertising, meat is for men, while serving dinner is for the women.
He’s a top chef, a natural on TV, but perhaps Jamie Oliver underestimated the difficulties of running a restaurant chain in a recession.
Once derided, UK food culture has improved out of sight thanks to Europe.
The politics of curry
The Conversation30.4 MB (download)
Whether being called 'curry munchers' or pigeonholed as authorities on a dish largely invented by the British, diasporic South Asians are emulsified in a deep pool of curry.
The celebrity chef is being accused of cultural appropriation over his latest product. But what is ‘jerk’ food and why the uproar?
Whether being called ‘curry munchers’ or pigeonholed as authorities on a dish largely invented by the British, diasporic South Asians are emulsified in a deep pool of curry.
In the 19th century, puddings were as popular and widespread as pasta dishes are today.
Remember that story about the molecule found in turkey that makes you drowsy? Research shows it’s a myth – tryptophan doesn’t cause you to nod off, but it may be connected to cooperation.
Diet books aren’t just fluff. They offer a powerful insight into who Americans are – and how we wish the world could be.
The fate of turkey tails shows how Americans have shifted from eating whole animals to focusing on choice cuts – and the surprising places where unwanted parts end up.
For centuries, people have been trying to lose weight in all sorts of ways – including drinking vinegar, avoiding swamps and stocking up on grapefruit.
Five food experts peer under the bread to plumb the histories of the country’s unique sandwiches, from favorites like tuna fish to lesser-known fare like the woodcock.
As much as one-third of animal species in the tropics could be eradicated if their habitats continue to be converted for monoculture farming. We can all do something to make a difference.
Henry VIII’s Spanish queen, Catherine, introduced him to them and he is said to have eaten 20 at one sitting. Food for thought this Thanksgiving.
Top contributors
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Senior Lecturer, Monash Intercultural Lab, Monash University
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Professor of Marketing, University of Birmingham
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Associate Professor, History, University of Newcastle
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Senior Research Associate, The University of Melbourne
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Associate Professor of Sociology, Wayne State University
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Professor of History, University of Warwick
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Professor of Public History, University of Technology Sydney
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Associate professor, University of Newcastle
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Lecturer in History, University of Sydney
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Researcher in Conservation Decision Science and Land Use, University of Oxford
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Director of Undergraduate Studies, School of Journalism, Media and Cultural Studies, Cardiff University
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Reader & Associate Professor in English & Postcolonial Literatures, York St John University
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PhD candidate, Anthropology, La Trobe University
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Adjunct Senior Research Fellow, University of South Australia
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Professor of Food and Beverage Management, Cornell University
