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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:

    Kevin Bonham, Layla Eplett and Patrick Mustain
  • The Weight of the World: A Look At Global Obesity Prevalence and Dietary Trends


    Increased consumption of sugar, fats, and a more sedentary lifestyle have led to rising levels of obesity in the United States and parts of Europe. According a report from the UK based think tank, Overseas Development Institute (ODI), this trend may also be occurring throughout the developing world. Along with exploring the increasing rates of [...]

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    The Microbes in Your Kitchen (Or in your Starbucks mocha)

    Graph of microbial diversity in 3 different diets

    I can’t write an intro better than this: Far more attention has been paid to the microbes in our feces than the microbes in our food. Research efforts dedicated to the microbes that we eat have historically been focused on a fairly narrow range of species, namely those which cause disease and those which are [...]

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    Moving On – Farewell, Food Matters

    Hello . . .and good-bye. After today, I’ll no longer be part of the highly talented crew at Food Matters. It was fun while it lasted! I wish Kevin, Layla, Pam, Julianne, and Patrick much success in their future posts, and hope we can all get together to share a meal someday (Dessert’s on me, [...]

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    The Sound (And Taste) Of Music


    It’s said that a person can have good taste in music but what about the taste of music? What would it taste like? Experimental psychologist Charles Spence and researchers at the Crossmodal Research Laboratory at the University of Oxford may be able to provide some insight. The lab explores how the five senses–touch, taste, smell, [...]

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    All the microbes of the field will clap their hands

    I’ve said it before and I’ll say it again: microbes are everywhere, and everywhere important. As regular readers will know, I’ve recently become obsessed with cultivating our microbial companions to make delicious foods. But you don’t have to have to constantly minding jars of kraut or jugs of mead in order for microbes to be [...]

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    The Complete List Of All The Reasons Why Putting A McDonald’s In A Church Is A Good Idea

    Screen Shot 2014-12-02 at 12.27.29 PM

    1.   Um…   And yes, this is actually a thing.

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    Two Podcasts About the Other Side of Eating

    It’s a few days after Thanksgiving, but nevertheless, I’m thankful for sanitation. Here at Food Matters, we spend a lot of time talking about the things that go into our mouths, but throughout the world, the stuff that happens on the other end is almost as important. According to the UN, one in three people [...]

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    Ferment Friday – My First 3 batches of Sauerkraut

    2014-11-20 - img_0452

    There’s something wonderful doing things yourself. This is not just my observation, there’s data on this. For example: people love their Ikea furniture more than any particle-board-glued-to-plastic-wood-patterned furniture has any right to be loved. Mostly, the hypothesis goes, because their own sweat and labor (and if my experience is any judge, a fair bit of cursing) [...]

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    Putting a Band Aid On It: Famine, Ebola, And The Impact Of Song


    Thirty years ago, Bob Geldof and Band Aid recorded the song “Do They Know It’s Christmas?” for famine relief in Ethiopia. Last week, a new version of the song was released, this time in response to the Ebola outbreak in West Africa. Not everyone is enthusiastic about the encore; some saw Geldof’s initial Band Aid [...]

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    Dear Beverage Industry: Yes, 12-Year-Olds Are Children.


    The Yale Rudd Center for Food Policy and Obesity (full disclosure: I work for them) just released the Sugary Drink Facts Report, exhaustively detailing the nutrition of products offered by the beverage industry, and how the industry markets them. The authors are very careful to point out that progress has been made since their last [...]

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