The origin story behind instant ramen reveals working-class roots and innovative cooking techniques.
Articles on Food
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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.
We fed people milkshakes containing 130g of fat to see what it did to their brains.
While it can work as a good rule of thumb, there’s more to nutrition than just the number of ingredients.
Did you know wasps switch from ham to jam foraging during the late summer?
Knowledge, awareness and hands-on experience with 3D-printed foods could influence consumer attitudes.
New research highlights the prevalence of maggots as an easily obtained, nutrient-rich supplement of ancient hominin diets.
People have been fermenting food since before the written word.
Restrictive diets of rice, pineapple or artichoke can cause sudden weight loss – but they aren’t healthy.
Kits that help people grow their own golden oyster mushrooms at home may be one reason this nonnative species is now spreading in the wild.
Top contributors
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Associate Professor of Hospitality Management, Colorado State University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Professor of Food Policy, City St George's, University of London
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Professor, Food Economics, University of Guelph
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Visiting Academic, Aston Medical School, Aston University
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Professor of Community Health and Wellbeing, The University of Queensland
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Senior Lecturer in Geography, University of Sheffield
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Associate Research Scientist, Michigan State University
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Professor and Chair of Philosophy, Wageningen University
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Programme Lead Nutrition and Health, Edge Hill University
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Former Lecturer in Nutrition and Dietetics, King's College London
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Professor of Intellectual Property Law, City St George's, University of London
