Like many food debates, this one is tangled up in culture, history and power.
Articles on Food culture
Displaying 1 - 20 of 33 articles
Western ideas of sustainability imposed on Indigenous cultures and food risk stifling what is unique and sustainable.
Peru’s culinary popularity masks shocking inequality and food insecurity among the country’s indigenous peoples.
Most of us will, at some point, eat and drink certain things to impress others. This is usually fine, but in some cases can become a problem.
Nonna’s pizza dough? A cocktail from a tropical holiday? Food and drinks can evoke feelings of nostalgia and bittersweet memories.
The humble kebab has been voted the favourite food of fans at the 2024 European men’s football championships.
The celebration of generous portions, meat and fat as masculine and patriotic would have been alien to Washington and Jefferson, who advocated vegetables and moderation as American ideals.
Perhaps what is most interesting about #Swedengate is not what it tells us about Sweden, but what it tells us about ourselves.
A rice dish’s debut on a cooking competition show reflects the growing acceptance of ethnic foods.
Britain’s food relationship with Europe goes back centuries – is it unlikely to end post=Brexit.
In the world of advertising, meat is for men, while serving dinner is for the women.
He’s a top chef, a natural on TV, but perhaps Jamie Oliver underestimated the difficulties of running a restaurant chain in a recession.
Once derided, UK food culture has improved out of sight thanks to Europe.
The politics of curry
The Conversation30.4 MB (download)
Whether being called 'curry munchers' or pigeonholed as authorities on a dish largely invented by the British, diasporic South Asians are emulsified in a deep pool of curry.
The celebrity chef is being accused of cultural appropriation over his latest product. But what is ‘jerk’ food and why the uproar?
Whether being called ‘curry munchers’ or pigeonholed as authorities on a dish largely invented by the British, diasporic South Asians are emulsified in a deep pool of curry.
In the 19th century, puddings were as popular and widespread as pasta dishes are today.
Remember that story about the molecule found in turkey that makes you drowsy? Research shows it’s a myth – tryptophan doesn’t cause you to nod off, but it may be connected to cooperation.
Diet books aren’t just fluff. They offer a powerful insight into who Americans are – and how we wish the world could be.
The fate of turkey tails shows how Americans have shifted from eating whole animals to focusing on choice cuts – and the surprising places where unwanted parts end up.
Top contributors
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Senior Lecturer, Literary and Cultural Studies, Monash University
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Assistant Professor of Marketing, University of Birmingham
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Emeritus Professor of Marketing, University of Birmingham
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Associate Professor, History, University of Newcastle
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Associate Professor of Sociology, Wayne State University
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Professor of History, University of Warwick
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Senior Research Associate, The University of Melbourne
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Professor of Public History, University of Technology Sydney
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Lecturer in History, University of Sydney
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Researcher in Conservation Decision Science and Land Use, University of Oxford
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Director of Undergraduate Studies, School of Journalism, Media and Cultural Studies, Cardiff University
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Reader & Associate Professor in English & Postcolonial Literatures, York St John University
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PhD candidate, Anthropology, La Trobe University
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Associate Professor, School of Humanities and Social Science, University of Newcastle
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Adjunct Senior Research Fellow, Adelaide University