This event, sponsored by The New School’s Food Studies program, took place in June 2008 and featured a panel discussion with Judith Jones, Molly O’Neil, Joan Reardon, Laura Shapiro, and Andrew F. Smith (moderator). Click here to view a recording of the event.
James Beard, called “the quintessential American cook” by Julia Child, laid the groundwork for the gastronomical revolution that surged in the second half of the 20th century. Beard trained as an actor but found his life’s work in food: he was the author of 27 cookbooks, founded his own cooking school, and made history in […]
Love of spicy food isn’t just desensitization, or cultural upbringing–it also has ties to who you are…. “This suggests chili liking is not merely a case of increased tolerance with repeated exposure, but rather that there is an affective shift towards a preference for oral burn that is not found in chili dislikers,” write Nadia […]
In a study published in the December 3, 2012 edition of Annals of Allergy, Asthma & Immunology a link was found between the chemicals dichlorophenols – or DCPs – and both food and environmental allergies. The chemical is most commonly used in water purification for tap water and pesticides for fruits and vegetables; Two things […]
CNN’s Zain Verjee and Tim Hume write about three simultaneous patterns in Kuwait: the increasing prevalence of fast food restaurants, the rise in obesity, and the growing popularity of stomach stapling surgery. Read the full article here.
Oxfam’s recently released report, Our Land, Our Lives, explores the relationship between rising global food prices and land-grabbing, urging the World Bank to rethink its policies of foreign land investments. With food prices spiking for the third time in four years, interest in land could accelerate again as rich countries try to secure their food […]