Portside

I am excited to announce my new partnership with the Union of Concerned Scientists, a team of scientists, economists and politicians working towards transforming our current food system into one that endeavors to grow food that’s healthy, green, affordable, and fair.

To combat the voices of health advocates who expressed concerns on the health effects of the Standard American Diet, which is high in processed foods, the food industry cast doubt and reframed the conversation on processed foods.

In the 1980s and 90s, science rediscovered the existence of umami and in 2002 identified its taste receptor. And, as they say, the rest was history. Not only has umami been universally recognized in sensory science, it’s become the darling of professionals looking to enhance the taste of savory foods. Umami can be leveraged, not just for tastier foods, but for healthier ones.

Food scientists are trying to figure out if very faint scents can trick your brain into tasting something that isn’t there.

Between 1886, when the first American suffragist cookbook was published, and 1920, when the 19th Amendment to the U.S. Constitution granted women the right to vote, at least a half-dozen cookbooks were published by suffragette associations in the country. They came garnished with propaganda for the Great Cause: the fight for getting women the right to vote. The suffrage cookbooks came garnished with propaganda for the Great C

People go vegan or veg for many reasons, but losing weight may become another reason to go meatless.

The government’s 2015 dietary guidelines currently in preparation by the Departments of Agriculture and Health and Human Services have triggered a ferocious food industry backlash.

There is growing interest in the food world for pre-reservation Native American traditions and reviving the culinary landscapes of Native American microregions around the country.

Smaller tableware 'could help reduce over-eating and obesity.' Shrinking the size of plates, knives, forks and glasses could go some way towards tackling over-eating and obesity, a study suggests.

Many students have lunch periods that are 20 minutes or less, which can be an insufficient amount of time to eat.