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Thursday, October 16, 2025

Tag: Food

Would you eat ‘meat’ from a lab? Consumers aren’t necessarily sold...

Walter Johnson, Arizona State University; Andrew Maynard, Arizona State University, and Sheril Kirshenbaum, Michigan State University It’s been a busy summer for food-based biotech. The...

Meet the foodies who are changing the way Americans eat

Joshua T. Beck, University of Oregon and Brandon Reich, University of Oregon As residents of idyllic Eugene, Oregon, with its culture of local food, we...

Mandatory labels with simple disclosures reduced fears of GE foods in...

Jane Kolodinsky, University of Vermont There has been substantial debate over whether mandated labels for genetically engineered foods might increase or decrease consumer aversion toward...

A brief history of the s’more, America’s favorite campfire snack

Jeffrey Miller, Colorado State University This summer, 45 million pounds of marshmallows will be toasted over a fire in America. Many will be used as...

Restaurants not only feed us, they shape our food preferences

Michael von Massow, University of Guelph; Alfons Weersink, University of Guelph, and Bruce Gregory McAdams, University of Guelph Restaurants are playing an increasingly important role...

Wealthy Americans know less than they think they do about food...

Sheril Kirshenbaum, Michigan State University and Douglas Buhler, Michigan State University Socioeconomics play a significant role in attitudes about food – especially concerns about safety...

A look at Pyeongchang’s heartwarming cuisine

Soo Kang, Colorado State University As a middle schooler growing up in South Korea, I still vividly remember the 1988 Seoul Olympic Games. At the...

Stinkhorns, truffles, smuts: The amazing diversity – and possible decline –...

Alexander Weir, State University of New York College of Environmental Science and Forestry “Whatever dressing one gives to mushrooms…they are not really good but to...

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