The Long, Strange History of Dieting Fads

Another day, another diet. Yuriy Maksymiv/Shutterstock By Dr. Melissa Wdowik / 11.06.2017 Assistant Professor of Food Science and Human Nutrition Colorado State University “Of all the parasites that affect humanity I do not know of, nor can I imagine, any more distressing than that of Obesity.” So started William Banting‘s “Letter on Corpulence,” likely the first diet[…]

Evolutionary Diets, Modern Food, and Malnutrition

By Neil Schoenherr / 11.01.2017 Senior News Director, Law and Social Network Washington University, St. Louis Malnutrition problems can be traced to poor-quality diets lacking in diversity, a recent phenomenon in evolutionary history, according to a new paper from the Brown School at Washington University in St. Louis. “Earlier diets were highly diverse and nutrient[…]

This Isn’t Just Another Urban Farm—It’s a Food Bank

Former farm staff, Zotero Citlacoatl, and Las Milpitas volunteers in the greenhouse, learning about heritage fruit tree propagation. The fig and pomegranate tree cuttings pictured grew out over the spring and were given to program participants and community partners. / Photo © Groundwork Promotions The Tucson, Arizona, food bank isn’t just giving away packaged foods. It’s[…]

The Georgia Peach May be Vanishing, but Its Mythology is Alive and Well

Creative Commons By Dr. William Thomas Okie / 07.20.2017 Assistant Professor of History and History Education Kennesaw State University This is a tough year for the Georgia peach. In February, growers fretted about warm winter temperatures, which prevented some fruit from developing properly. They were more discouraged in March after a late freeze damaged many of the remaining[…]

How Spam Became One of the Most Iconic Brands of All Time

By Dr. Ayalla A. Ruvio / 07.02.2017 Assistant Professor of Marketing Michigan State University While you might think of Spam as a basic canned meat, it’s actually one of the greatest business success stories of all time: Since Hormel Foods Corporation launched the affordable, canned pork product in 1937, it’s sold over eight billion cans in 44 countries around[…]

Blackfeet Researcher Leads Her Tribe Back to Traditional Foods

Huckleberries / Creative Commons Forced assimilation destroyed most nations’ diets, but now Native youth are learning to integrate local foods back into their daily lives. By J. Gabriel Ware / 06.06.2017 Researcher Abaki Beck, 23, has vivid childhood memories of helping her mother, grandmothers, and aunts pick traditional foods and medicines on the Blackfeet Nation[…]

The Rise and Fall of Sourdough: 6,000 Years of Bread

Lecture By Dr. Eric Pallant at Barnard’s Inn Hall / 03.23.2017 Fulbright Scholar, Professor of Environmental Science Allegheny College The story of human civilization – our developing relationship to nature, to food, religion, science, time, and one another – can all be told by a loaf of freshly-baked, warm-from-the-oven sourdough bread.  The fact that for[…]

How Latkes Came to Be Hannukah’s ‘It’ Food

Making latkes involves lots of oil / Photo by Teena Wildman via Flickr Creative Commons By Susan Barocas / 12.18.2016 Special to The Washington Post I like latkes. All kinds: starchy potato, sweet potato, zucchini, cheese, apple, leek, even vegan and gluten-free ones. But for too long in this country, Hanukkah has been all about[…]

Ancient Indian Flavors

Tandoori Roast leg of lamb. (Photo: Courtesy of Niloufer Mavalvala.) By James Wiener / 11.17.2016 The flavors and aromas of ancient Persia and India converge in Parsi cuisine. In this exclusive interview, Niloufer Mavalvala, author of The Art of Parsi Cooking: Reviving an Ancient Cuisine, introduces us to the culture and the tastes of the Parsis. Niloufer[…]

These Realistic-Looking Leather Shoes Are Actually Made of Chocolate, Cost More Than Real Shoes

11.25.2016 Featuring perfectly replicated seams, soles and shoelaces, as well as impressively realistic finish, these life-size chocolate shoes seem made of genuine brown leather. The “Gentleman’s Radiance” chocolate line is the creation of master chocolatier Motohiro Okai of Rihga Royal Hotel’s chocolate boutique L’éclat, in Osaka, Japan. Each leather show measures 26 centimeters (10.2 inches) in length, and is crafted exclusively from chocolate, including[…]

Japanese Candy Sculpture (VIDEO)

By David Pescovitz / 10.26.2016 Shinri Tezuka, 27, sculpts candy into beautiful, creepy, and very sweet creatures like goldfish and octopuses. The centuries-old practice is called amezaiku, but according to Great Big Story, “today there are only two artists left in Tokyo. Tezuka hopes his elaborate goldfish, frog and octopus designs will inspire the next[…]