In his book The Omnivorous Mind: Our Evolving Relationship with Food, neuroanthropologist John S. Allen discusses the history of human eating, from foraged foods on the savannah to four-star meals cooked by celebrity chefs, and discusses why crunchy foods like tempura and fried chicken have universal appeal.
Horticulturalist Harry Klee is on a mission to bring great taste back to the supermarket tomato. To do so, he asks taste-testers to rate the most flavorful fruits, and analyzes each winning variety's chemical profile. Then he uses his 'chemical recipe' to breed high-yield, better-tasting hybrid tomatoes.
Snapping turtles look to suburban New England gardens to lay eggs as their habitats are increasingly threatened. So the next time you're checking the progress of the peas and lettuce this spring, beware.
Meat processors blame social media and their own lack of transparency for the "pink slime" storm. . But will consumers ever trust the industry when it comes to understanding how the food processing system works?
In tough economic times, people almost never cut out comfort foods like chocolate. But sometimes, when you just can't get the foods you love, deprivation can lead to a new food invention, like Estonia's faux chocolate bar, the Kama bar.
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