Increasingly, libraries offer more than just a place to take a break between using fast and free internet and researching ancient Martian glaciers. They’re stocked with cafés and wine bars (yes, really!) that encourage lingering with a culinary experience all their own.
Research shows that the ways we engage with our food--appearance, smell, utensils, even background music--play a role in how healthily we eat.
Coronavirus shortages prompt a foodie to reflect on 50 years of change
Soon after calories were posted on fast-food menus, people cut back a little bit on what they ordered. But it didn’t last.
Interview with behavioral scientist Dr. Brian Wansink, author of Mindless Eating (2006) and Slim by Design (2014) and founder of the Food and Brand Lab at Cornell University. The Food and Brand Lab was started in 1997 at the University of Illinois (before moving to Cornell in 2005), to explore how humans relate to food with the end goal of uncovering solutions to improve eating environments and help individuals eat better. Wansink analyzes why we eat what we eat.
This biography of flavor is a fascinating adventure about the origin and nature of taste
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