Hara hachi bu is an eating practice followed by some of the world’s oldest people.
Articles on Food
Displaying 101 - 120 of 1053 articles
US farmers grow over 1 billion pounds of pumpkin each year.
Gastronomy is no longer just about what is served on a dish — local cuisine and marketing merge to tell a story to the world.
How tasty is it? How healthy is it? Our brains work this out faster than conscious thought.
Without market data, countries can’t address hunger and food insecurity.
Modelling shows that we will need to change not just how we farm, but what farming produces and what we eat.
A consensus is emerging among scientists that certain foods are addictive for some people. But questions remain about which foods, which people and why.
Being a sports fan has been shown to cultivate a sense of belonging. But what about all that sitting, snacking and drinking? And what does that mean for younger, health-conscious fans?
The origin story behind instant ramen reveals working-class roots and innovative cooking techniques.
DNA testing could help prevent consumers being misled.
Long stereotyped as food for the poor, the local delicacy’s gastronomical stature has grown as foodies flock to Oaxaca, Mexico, to sample the crunchy snack.
Middle ages recipes were meant to act as a reminder, a series of quick notes to recall to mind something taught orally.
Vineyards, dairies, market gardens, orchards and oyster leases once dotted Sydney. Much – but not all – has been lost to developers.
‘Matcha mania’ shows no signs of slowing, with global demand pushing supply chains to the brink. It’s marked quite the rise for a drink long met with skepticism in the West.
Beyond calories and vitamins, our food hides thousands of compounds. Scientists are only beginning to explore this ‘dark matter’.
While people have long believed that food and dreams are connected, scientific research into this notion has been limited.
Research in leading medical journals about what and how to feed school-aged children remains disconnected from the complex realities of family life and the political forces that shape it.
Chocolate and porridge are both popular but only one gets binged. Why? Our psychology plays a bigger role in overeating than food labels alone.
Food additives are often blamed for ADHD. But decades of research suggest the truth is more complicated, and the whole diet matters.
While instant noodles offer comfort and familiarity, their nutritional profile has room for improvement. You can upgrade your bowl with a few easy additions.
Top contributors
-
Associate Professor of Hospitality Management, Colorado State University
-
Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
-
Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
-
Professor of Food Policy, City St George's, University of London
-
Professor of Community Health and Wellbeing, The University of Queensland
-
Professor, Food Economics, University of Guelph
-
Senior Lecturer in History, University of Waikato
-
Catedrático de Nutrición y Bromatología del Departamento de Medicina Preventiva y Salud Pública, Universitat de València
-
Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
-
Senior Lecturer, Nutrition and Food Science, Australian Catholic University
-
Honorary Associate Professor, University of Leicester
-
Senior Lecturer in Geography, University of Sheffield
-
Accredited Practising Dietitian and Lecturer, Southern Cross University
-
Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
-
Visiting Research Fellow in Philosophy, University of Hertfordshire