Portside

Current nutritional mantras focus on food to improve our health — especially cardiovascular health. Nominally, the food industry responds but just how successful have these efforts been?

Modernist Cuisine's next project will attempt to analyze all styles of pizza, try them all and see what works and what doesn’t and why. The goal is to produce “the most comprehensive pizza cookbook in the world.”

Tacos de Canasta are sold everywhere in Mexico, created primarily by the drift of population between town and country that defined Mexico City in the 20th century. They are not merely a way of celebrating Mexico’s singular culinary heritage, but also a way of staking a claim to part of that heritage

At the Antiquarian Book Fair, gastronomical books are among the show-stoppers

Southern Foodways Alliance talks about the food and drink culture of the South and tells stories that hope to change people’s perceptions and understandings about the South.

Administration proposals about changes to the SNAP food program received harsh criticism from a wide variety of experts. Michel Nischan, founder of Wholesome Wave, discusses problems with the new proposals.

The recently published Prospective Urban Rural Epidemiology (“PURE”) study made headlines about the conventional wisdom on fats and carbs, but several methodological problems cast doubt on its conclusions.

Oranges were likely first cultivated in southern China (references to the fruit can be found in region’s literature as far back as 314 BC). They’ve since been hybridized, re-hybridized, and altered so much that there are hundreds of orange varieties throughout the world. Can you tell the difference between varieties?

For her book, America: The Cookbook, Gabrielle Langholtz looked at cookbooks as well as narrative and anthropological books to fully explore America’s culinary history—Little House on the Prairie and the Sterns’ many varied books among them.

My childhood dinners were an international smorgasbord. The scents of these dishes beckoned me from my bedroom to the kitchen, where I’d watch my mother in the final stages of sprinkling garnish. Now, in my forties, I feel I owe it to my children, to the generations that follow, to fully and actively educate myself in my family’s food.