For those tired of the stresses and excesses of contemporary civilization, a survival expert in the Italian Alps offers a training program in living as the Neanderthals did. Participants endure a rough existence in the wilderness, learning to kill prey…
By Malcolm Brabant
When was it decided that women prefer some types of food – yogurt with fruit, salads and white wine – while men are supposed to gravitate to chili, steak and bacon?…
By Paul Freedman, The Conversation
For now, the problem isn’t that there’s not enough food on the planet to feed everyone. The problem is how much food is wasted.
By Bryan Wood
PBS NewsHour Weekend and Mark Bittman, former New York Times food writer and bestselling author, present 'The Future of Food,' a series of reports about efforts being made around the world to produce enough food sustainably and ethically for a…
By Mark Bittman, Megan Thompson, Melanie Saltzman
By Nsikan Akpan, Jamie Leventhal
A new book explains how simple inventions, like the New York City pizza oven, allow certain food producers to dominate their global supply chains.
By Nsikan Akpan, Julia Griffin, Jamie Leventhal
Math can solve your eternal questions of ordering pizza and explain why folding your pizza is always the strongest move.
A food and arts festival in central Wisconsin has grand ambitions. “Fermentation Fest” celebrates art, farming and all things fermented. But in addition to serving up sauerkraut and kombucha, festival organizers from The Wormfarm Institute also hope it provides…
By Elizabeth Flock
Kimchi, a dish made from fermented vegetables, is a staple food in Korean cuisine and in author Min Jin Lee's family. Here's her mother's recipe.
By Sheril Kirshenbaum, Douglas Buhler, The Conversation
Affluent consumers may have more access to information about food than lower-income earners, but they are just as vulnerable to misinformation.
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