ADVERTISEMENT
  About the SA Blog Network
  • Profile

    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
  • 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 [...]

    Keep reading »

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

    Screen Shot 2014-08-28 at 3.48.51 PM

    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 [...]

    Keep reading »

    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 [...]

    Keep reading »

    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 [...]

    Keep reading »

    Get Beer Off Oil – A visit with Hermit Thrush Brewery [Happy Hour #4]

    Avery Schwenk, vice president and Brewer at Hermit Thrush, a new craft brewery in Brattleboro, VT

    Craft beer is a glorious thing. In 2013, over 15 million barrels (that’s over $14 billion worth) of craft beer were sold in the US, and new breweries are popping up all over the place. And there are a plethora of choices, with an almost endless array of flavors (as evidence, last weekend I had [...]

    Keep reading »

    Tooling up: how data could help fight food-borne illness

    iStock_000015861098Small

    Vegetable farmers across Europe were affected during the summer of 2011 when a foodborne illness outbreak caused widespread concern about the safety of salad ingredients grown in Europe. Russia even banned the import of all fresh vegetables from the European Union. Sprouts were declared the culprit around 21 days after the beginning of the outbreak [...]

    Keep reading »

    Food fears: A social issue?

    iStock_000016927841Small

    From high-fructose corn syrup to lean finely textured beef, health or safety concerns about specific food ingredients can capture the public’s attention and have the potential to significantly impact the food industry. While some food fears are backed by scientific evidence, a recent study by Cornell University researchers suggests food fears may also have a [...]

    Keep reading »

    Forbidden Fruit: What’s Up With Durian?!

    ForbiddenFruit1

    Banned from some fancy hotels, offensive to many–durian just might be the Ozzy Osbourne of the fruit world. Grown primarily throughout southeast Asia, it’s said to be the king of fruits. Even amongst those well versed in extreme cuisines, durian often has polarizing reactions. No stranger to eating exotic foods, here’s Andrew Zimmern’s reaction upon [...]

    Keep reading »

    Resistance from the Rear – Hospital Effluent and the Growing Antibiotic Crisis

    Not the actual sewer pipe in this story. Click for source.

    If you ever worry that you’re a bit too optimistic about the future, try reading Maryn McKenna’s posts about the growing threat of antibiotic resistance. The primary tools we’ve had to combat microbial disease for the past century are failing, and it’s largely our own fault. Antibiotic resistance genes (or ARGs) are spreading fast, and [...]

    Keep reading »

    A detailed look at the microbes that grow on cheese

    slides_Cheese

    My new lab’s paper is out! I had nothing to do with this work (it was submitted just before I joined), but it’s an incredibly exciting study investigating the diverse microbial communities that grow on cheese rinds. Understanding these communities is not just important for cheese itself, but the study also demonstrated that these microbial [...]

    Keep reading »

    Search this blog:


    • Year:
    • Month:
    • Keyword:

    More from Scientific American

    Scientific American Special Universe

    Get the latest Special Collector's edition

    Secrets of the Universe: Past, Present, Future

    Order Now >

    X

    Email this Article

    X