Food For Thought
Dec 9, 2013 — Historian Maureen Ogle's new book examines the rise of our modern industrial meat system by examining its roots — all the way back to Colonial America. There's a fundamental disconnect, she argues, in our demands for both cheap, plentiful meat and an end to factory farms. Something, she says, has to give.
Dec 8, 2013 — For the first time, scientists have figured out where we sit on the global food chain. Although humans are clearly top chefs of the world, we're not the top predator. Instead, our ranking is closer to a small, smelly fish that we put on pizzas and salads.
Dec 6, 2013 — Food as a symbol of politics, diet, gender roles, technology, isolation, gluttony and blatant commercialism has been with us for ages and in many forms. A massive exhibit explores how American artists, from Pilgrim times to Andy Warhol, used paintings of food to shape and reflect our national identity.
Dec 4, 2013 — Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.
Dec 3, 2013 — The space agency has announced plans to grow turnips, basil and cress on the moon by 2015. The experiment could be good news for astronauts sick of their freeze-dried fare. But researchers say the real goal is to see if humans could one day live — and farm — on the moon.
Dec 3, 2013 — A cookie in the oven almost looks like a monster coming alive. It bulges out, triples in size and then stiffens into a crisp biscuit. So how does an oven turn raw dough into a delight? A new animation explains the chemistry behind great baking so you, too, can unleash your inner mad scientist in the kitchen.
Dec 3, 2013 — Everyone who's ever had a job has had to show up for work on days they'd rather be anywhere else. Keeping it together can be especially challenging for servers, whose livelihood depends on providing diners with pleasant experience.
Dec 2, 2013 — A computer game wants you to help survey the world's cropland. The hope is that the map will be used by organizations around the globe that are working with farmers to manage their crops better and get more out of each harvest.
Nov 30, 2013 — Famed French chef Eric Ripert specializes in seafood. So for his book On the Line, photographers Shimon and Tammar Rothstein really wanted to highlight the freshness of his ingredients. Their solution? Make the fish look as if they were still alive.
Nov 26, 2013 — So you know how, if someone comes by and taps the top of your open beer bottle, a volcano of brewski will explode? Well, it turns out that the physics involved are the same as what causes an atomic bomb to form a mushroom cloud. A scientist explains how it works.