Portside

Most university teachers in the United States are part time, contingent employees. Their job title of "adjunct" is added to term designating academic rank (lecturer, assistant professor), but carries no job rights, benefits, or expectation of continued employment beyond the present semester. Most full time "academic" jobs are now held by administrators. How did we get here? Benjamin Ginsberg considers these questions, as Matthew Abraham explains.

Chefs are using neurograstronomy to change the way your brain perceives flavor to create a dining experiences on the frontier of gastronomic science, a place where brain, body, and nutrition intersect.

Celebrating a progressive South means supporting the whole economy of practices that enabled our traditions in the first place. That means supporting the actual communities and the actual restaurants that have been here—that made this place a here in to begin with.

Rather than just as solely a psychologically tortured individual, it’s probably more useful to see the Punisher as a cipher onto which we collectively project our ambivalence about veterans.

Love, sex, and feminism intertwine in Ohio poet Louise Robertson's wry poetic observations.

It is striking how many Catholic organisations seem to do a whole range of lucrative things they were never set up to do, while still enjoying tax exemption as religious institutions. On closing these books many readers will feel that the only way out of the Vatican impasse would be to wind up the territory's anomalous statehood, hand it over to the Italian government and free the Church and above all Pope Francis to get on with their Christian mission. Right...

A new book about the abolitionist movement puts African Americans in the center of the history of our country's movement to end slavery.

There is something deeply shameful in the fact that even today a young Nina Simone would have a hard time being cast in her own biopic. ​The new film "Nina" proves that the world still isn’t ready to tell her story.

With financial support from Silicon Valley and a growing distrust of ‘Big Food’ by Millennials, entrepreneurial companies are disrupting the food chain through product innovation, storytelling, and home delivery services.

Health-conscious millennials favor small companies disrupting the food system, trading out mass food brands and chains for unique, local, and fresh food experiences. They expect higher quality and want to be closer to their food—knowing where it comes from and who made it. Small food startups are in tune with this new food culture, telling engaging stories about their products, their ingredients, and how they’re made.