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.
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Articles on Food culture
Displaying 1 - 20 of 27 articles
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.
The national broadcaster’s decision to close its food website is a direct result of political pressure.
Australians will happily eat boat noodle soup with beef blood stirred through it or stinking tofu – but not quandongs or akudjura. Yet overcoming ‘food racism’ and eating native produce could be a powerful act of culinary reconciliation.
Top contributors
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Professor of Marketing, University of Birmingham
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Monash Intercultural Lab and National Convenor of the Asian Australian Studies Research Network, Monash University
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Senior Lecturer in History, University of Newcastle
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Associate professor, University of Newcastle
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Director of Undergraduate Studies, School of Journalism, Media and Cultural Studies, Cardiff University
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Professor of Public History, University of Technology Sydney
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Adjunct Faculty, History and Philosophy of Science at the University of Melbourne, The University of Melbourne
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PhD candidate, Anthropology, La Trobe University
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Professor of Food and Beverage Management, Cornell University
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Associate Professor of Sociology, Wayne State University
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Adjunct Senior Research Fellow, University of South Australia
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Researcher in Conservation Decision Science and Land Use, University of Oxford
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Professor of History, University of the Pacific
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Lecturer in History, University of Sydney
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Author, The Oldest Foods on Earth, University of Technology Sydney
