Portside

Yet another bio-engineered solution without (much of) a problem: inserting extra genes into apples turns off the enzyme responsible for apples turning brown.

3D food printing is still in its initial stages of research, development, and practical implementation, but major companies and national organizations are already making headway into making the technology a reality in the near future.

Stanford linguistics professor and MacArthur Fellow Dan Jurafsky links the origins and evolution of foods to history, culture, tradition and trends. Wide-ranging topics include sexual metaphors in restaurant reviews, relationship of price to the number of syllables in menu descriptions, and the language on potato chip bags...among other things.

Stanford linguistics professor and MacArthur Fellow Dan Jurafsky links the origins and evolution of foods to history, culture, tradition and trends. Wide-ranging topics include sexual metaphors in restaurant reviews, relationship of price to the number of syllables in menu descriptions, and the language on potato chip bags...among other things.