How did the Nutrition Facts label come to appear on millions of everyday American household food products? As Xaq Frohlich reveals, this legal, scientific, and seemingly innocuous …
What we learn when an anthropologist and a historian talk about food. From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating …
Like coffee or tea, yerba mate is one of the world's most beloved caffeinated beverages. Once dubbed a "devil's drink" by Spanish missionaries in South America only to be later …
Between 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their …
"A chronicle of hard work and a public health resource, Slow Cooked is also proof that it’s never too late."—New York Times?Marion Nestle reflects on her late-in-life career as a …
Celebrated food scholar Darra Goldstein takes readers on a vivid tour of history and culture through Russian cuisine. The Kingdom of Rye unearths the foods and flavors of the …
In recent years, Peru has transformed from a war-torn country to a global high-end culinary destination. Connecting chefs, state agencies, global capital, and Indigenous producers, …
"There is no one better to ask than Marion, who is the leading guide in intelligent, unbiased, independent advice on eating, and has been for decades."––Mark Bittman, author of How …
There’s a problem with school lunch in America. Big Food companies have largely replaced the nation’s school cooks by supplying cafeterias with cheap, precooked hamburger patties …
In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured …
