New report indicates the benefits and feasibility of seafood traceability
Japan successfully transformed its diet into one that is healthy and delicious within one generation.
The standard techniques for looking at the diversity of microbial populations may be missing a substantial quantity of important bacteria. Unfortunately, there’s not an easy fix.
Meat grown in a lab? What's not to love?
Food shortages may have been a contributing factor and a deliberate tactic in Syria’s multi-faceted and complex ongoing conflict. A paper recently published in International Affairs examines the emergency food relief response and suggests it may be contradictory in nature--having far reaching political implications despite claims of neutrality and worsening the conditions it intends to alleviate.
Foods themselves might be a mouthful but the accompanying language used to describe foods can say a mouthful. Guy Cook, an applied linguist and Professor of Language in Education at King’s College, explains, “We are influenced by what is said about food offered to us, as much as by the food itself.” Part of his research has explored the influence of language in the marketing of organic food.
Thinking outside the Pancake Box: Moving beyond Jemima to Reclaim African-American Culinary Contributions
Toni Tipton-Martin's new book, The Jemima Code: Two Centuries of African-American Cookbooks explores 200 years of culinary contributions that challenge the pervasive mammy stereotype
Christmas foods are a relatively recent, and some might say, invented tradition.
Following the end of the Civil War, a Confederate general remembered pancakes a former slave made for him while he was stranded in her cabin. The fond memories led the general to connect the woman, Aunt Jemima, with a milling company in Chicago.
A new study published in the journal Cell found that blood glucose responses between individuals to even the same foods can vary widely.
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