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    Do you ever wonder about the science behind your food? We do, too.

    Our group of writers serves up juicy topics like genetic engineering, gut bacteria and the chemical reactions that occur during cooking.

    Together, we’ll peer inside factory farms, dark jungles, cafeterias, laboratories and those trendy molecular gastronomy spots. Grab a bite, and sit down at the table to learn why Food Matters.

    Food Matters Crew:

    Julianne Wyrick, Kathleen Raven, Kevin Bonham, Layla Eplett, Pamela Ronald, Patrick Mustain and See Arr Oh
  • Buzz Feed: The Science Of The Munchies

    BuzzFeed

    For consumers of cannabis, passing the kouchie can often lead to the inability to pass up any munchies. A recent study conducted by a team of neuroscientists and led by Edgar Soria-Gómez and Giovanni Marsicano may shed some light on the marijuana-munchies connection. Marsicano, principle investigator of a research group at the NeuroCentre Magendie in [...]

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    Of course a soda tax will work. Why else would the industry fight it so hard? (VIDEO)

    child-and-big-soda

    Sugary drinks are the single-largest contributor to added sugars in the American diet. Their consumption increases risk of type II diabetes, heart disease, and other health problems. Experts agree that rising sugary drink consumption has been a major contributor to the obesity epidemic, and that reducing consumption is a public health imperative. Over the last [...]

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    “You’re Welcome.” How The Soda Industry Celebrated Childhood Obesity Awareness Month

    Screen Shot 2014-09-29 at 11.58.27 PM

    September is Childhood Obesity Awareness Month. As it comes to a close, let’s take a look at how the beverage industry, one of the single most significant contributors to childhood obesity, addressed the issue during this time of reflection and learning. The industry’s spin machine trade group, the American Beverage Association (ABA), kicked the month [...]

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    Honey Hunters

    Man extracting honeycomb from nest. Courtesy of Brian Wood.

    Whether you add it to your tea or use it to sweeten a bowl of oatmeal, honey is a tasty addition to a number of recipes. But have you ever consumed half a liter of raw honey, straight? Neither had Yale anthropologist Brian Wood, until he started living with the Hadza. The Hadza are an [...]

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    Chef Meets Doctor

    OLYMPUS DIGITAL CAMERA

    To learn more about how food affects the body, what better way than to stick a doctor and a chef in the same room? Or better yet, the same kitchen? That’s exactly what happens in “Epicure with the Chef MDs,” so when I ran across this web series hosted by former Food Network host Marc [...]

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    Getting a Fair Share? Assessing The Impact of Fair Trade

    FairTrade

    Although Fairtrade products have become popular with consumers who want to make ethical purchases, a recent study about Fairtrade by the University of London, School of Oriental and African Studies (SOAS) suggests the most marginalized Fairtrade farm workers may not be benefiting from their sales. Christopher Cramer, Professor of the Political Economy of Development at SOAS [...]

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    Food on Film

    Watching TV

    From “Food, Inc.” to “Super Size Me,” the making of America’s food is a popular topic for documentaries. Starting in September, PBS is debuting their own take on the subject, with the new half-hour series “Food Forward TV.” The series will feature pioneers across the food chain—from scientists to chefs—who are testing out new ways [...]

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    Judging Food By Its Cover: Nutrition Labels Are One Area Where Consumer Is Not King

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    It’s a tired refrain: “It’s all about consumer choice, we can’t limit choice, the consumer is king.”  Every time some pesky public health advocate wants to try to reform the food environment, the industry starts to shriek about limiting choices and taking away people’s freedom.  New York City’s attempt to remove “bucket” as an acceptable [...]

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    Carrying canola forward

    canola iStock_000012928301Small

    Whether you’re coating a baking pan or sautéing squash, you’ll likely reach into your cabinet for a kitchen staple: cooking oil. One of the healthiest of these oils is canola oil, and now, a team of researchers has taken a new step in improving the oil’s source: the canola plant. The researchers, whose home institutions [...]

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    Metamorphosis: Changing Perceptions and Approaches Surrounding Entomophagy

    Photo by Chris Tonnesen for Nordic Food Lab

    Entomophagy, the practice of eating insects, has been advocated for reasons ranging from their potential role in food security to their nutritional and environmental benefits. The always innovative Nordic Food Lab thinks our taste buds may benefit from them, too. “I would say from the point of view of taste, there’s no good reason why [...]

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