Portside

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.

The Times buried the real story: active collusion between the agribusiness and chemical industries, numerous and often prominent academics, PR companies, and key administrators of land grant universities for the purpose of promoting GMOs and pesticides.

Many food and beverage marketers have started playing the clean label and sustainable card. Such terms as “artisan,” “clean,” “earth friendly,” “local,” “pure” and “simple” are being used on product packages and web sites. Avoiding ambiguity is a key issue for staying out of legal trouble.

Consumers gravitate to favorite mouthfeel behaviors, whether it involves chewing, crunching, "smooshing" or sucking. The Understanding & Insight Group (U&I) has found a previously unrevealed, unexpressed need that drives texture preferences: mouth behavior. The truth is that individuals have a preferred way to manipulate food in their mouths (mouth behavior) and this BEHAVIOR determines the food textures they will prefer.

Menus of Change conference discusses sustainability, ecology, water sourcing, the benefits of “plant-forward” diet, and food culture.