In the News . . .

• How our drinking water could come from thin air -- BBCNews (05 February 2024)
  
  
• The turbo-charged plants that could boost farm output -- BBCNews (18 September 2023)
  
  
• New tech boosts Dutch drive for sustainable farming -- BBCNews (04 September 2023)
  
  
• The Guardian view on ultra-processed food: blame business, not consumers | Editorial  – The Guardian (13 August 2023)
  
  
• Eating disorder group pulls chatbot sharing diet advice -- BBCNews (01 June 2023)
  
  
• What we know about the health risks of ultra-processed foods -- Maria Godoy, NPR (25 May 2023)
  
  
• Anti-innovation and consumer choice? Italy moves to ban lab-grown meat, cheese and fish -- FoodNavigator Europe (03 April 2023)
  
  
• All fish tested from Michigan rivers contain ‘forever chemicals’, study finds -- The Guardian (24 February 2023)
  
  
• ‘Fishless fish’: the next big trend in the seafood industry -- The Guardian (22 October 2022)
  
  
• Food crops made 20% more efficient at harnessing sunlight -- BBCNews (18 August 2022)
  
  
• Study shows top 'ingredient' to good-tasting coffee -- PsyOrg (01 August 2022)
  
  
• Help wanted: $78,000 a year to taste candy while sitting on your couch -- CNN News (01 August 2022)
  
  
• Spilling the Tea: Insect DNA Shows Up in World’s Top Beverage -- TheScientist (14 June 2022)
  
  
• Peak-Performance, Full-Flavor: How the Complex Science of Flavor Development is Reshaping the Diet and Sports Nutrition Industry -- FOODnavigator (31 January 2022)
  
  
• Syntropic agriculture: A new way of farming in dry climates? -- BBCNews (30 December 2021)
  
  
• Champagne bubbles: the science -- knowable MAGAZINE (20 December 2021)
  
  
• Burn, baby, burn: the new science of metabolism rem obesity -- The Guardian (30 October 2021)
  
  
• The New Science on How We Burn Calories -- The New York Times Magazine (14 September 2021)
  
  
• Scientists May Have Just Found a Way to Make Chocolate Tempering Much Easier -- science alert (04 September 2021)
  
  
• ‘Ten years ago this was science fiction’: the rise of weedkilling robots -- The Guardian (14 August 2021)
  
  
• New Drugs Could Help Treat Obesity. Could They End the Stigma, Too? -- The New York Times (11 May 2021)
  
  
• Killer farm robot dispatches weeds with electric bolts -- The Guardian (29 April 2021)
  
  
• Food scientists debunk a dangerous myth about moldy food -- INVERSE (24 April 2021)
  
  
• Best served chilled: green tech keeps the cool on India's dairy farms – photo essay -- The Guardian (06 April 2021)
  
  
• Making honey without bees and milk without cows -- BBCNews (23 March 2021)
  
  
• The incredible farms being run from space -- BBCReel (11 March 2021)
  
  
• Do more With less -- BBCReel (11 March 2021)
  
  
• How to bring life to dying soils -- BBCReel (25 February 2021)
  
  
• From data to decision -- BBCReel (25 February 2021)
  
  
• 'I ate 40kg of chocolate': Yorkshire teacher, 21, on rowing solo across the Atlantic -- The Guardian (21 February 2021)
  
  
• Obesity: Appetite drug could mark 'new era' in tackling condition -- BBCnews (11 February 2021)
  
  
• ‘A Game Changer’: Drug Brings Weight Loss in Patients With Obesity -- The New York Times (10 February 2021)
  
  
• Environment department scientist calls for biotechnology debate -- The Guardian (07 January 2021)
  
  
• FDA approves new genetically modified pig for allergy-free medical and food products -- CNNHealth (14 December 2020)
  
  
• Steaks Grown From Human Cells Spark Interest and Outrage -- The New York Times (7 December 2020)
  
  
• Living Soil film documents soil health movement
  -- OrbanicBIZ (20 October 2020)
  
  • Living Soil -- Top Documentary Films, Chelsea Wright, Director (60 min. 2018)
    
    
• What maths is involved in stirring a cup of tea? -- BBCNews (17 September 2020)
  
  
• Is a 20 second handwash enough to kill Covid-19? handwashing -- BBCfuture (20 August 2020)
  
  
• From fjord to fork: Norwegian collaboration leverages blockchain for ‘safer, better seafood’ -- FOODnavigator (01 July 2020)
  
  
• Why Is This Chocolate Shimmering Like a Rainbow? -- The New York Times (21 May 2020)
  
  
• Frozen, fresh or canned food: What’s more nutritious? -- BBCfuture (27 April 2020)
  
  
• Impossible Dumplings and Beyond Buns: Will China Buy Fake Meat? -- The New York Times (07 January 2020)
  
  
• CES 2020: 'Pork made from plants' launched by Impossible Foods -- BBCNews (07 January 2020)
  
  
• The vegan revolution: why the latest 'meat' is made entirely from thin air -- The Guardian (13 November 2019)
  
  
• Would You Like Fries With That? McDonald’s Already Knows the Answer -- The New York Times (22 October 2019)
  
  
• What Was Kept in This Stone Age Meat Locker? Bone Marrow -- The New York Times (09 October 2019)
  
  
• What links Silicon Valley and tinned food? -- BBCNews (02 October 2019)
  
  
• Farmers Don’t Need to Read the Science. We Are Living It -- The New York Times (09 August 2019)
  
  
• Can tech create a more planet friendly burger? -- BBCNews (07 August 2019)
  
  
• Got Impossible Milk? The Quest for Lab-Made Dairy -- The New York Times (02 August 2019)
  
  
• The strange science inside your sourdough -- BBCfuture (31 July 2019)
  
  
• The Fish Is Boneless. (Fishless, Too.) -- The New York Times(10 July 2019)
  
  
• Burger King’s plant-based Whopper gets glowing review – from a meat lobbyist -- The Guardian (08 April 2019)
  
  
• Behold the Beefless ‘Impossible Whopper’ -- The New York Times (01 April 2019)
  
  
• Inside the impossible burger: is the meat-free mega trend as good as we think? -- The Guardian (14 March 2019)
  
  
• Wise, Timothy A. 2019. Eating Tomorrow: Agribusiness, Family Farmers, and the Battle for the Future of Food. NY: The New Press.
  
  
• Living Soil -- Top Documentary Films, Chelsea Wright, Director (60 min. 2018)
  
  
• A Christmas menu dreamed up by a robot -- BBCfuture (18 December 1018)
  
  
• Lab-grown meat of the future is here – and may even sustainably fill demand -- The Guardian (29 November 2018)
  
  
• Sourdough Hands: How Bakers And Bread Are A Microbial Match -- NPR, The Salt (12 November 2018)
  
  
• Would you eat slaughter-free meat? -- BBCNews (15 October 2018)
  
  
• Meat Labs Pursue a Once-Impossible Goal: Kosher Bacon -- The New York Times (30 September 2018)
  
  
• Fake chews? New Zealand MP fears 'existential threat' of synthetic burgers -- The Guardian (04 July 2018)
  
  
• Sugar tax: Will paying more for fizzy drinks and alcohol make us healthier? -- BBCNews (01 May 2018)
  
  
• The new food: meet the startups racing to reinvent the meal -- The Guardian (30 April 2018)
  
  
• The hidden healing power of sugar -- BBCfuture (30 March 2018)
  
  
• Could AI help to create a meat-free world? -- BBCFuture (15 December 2017)
  
  
• The Rhythm of Food -- The Scout Report, November 03, 2017, Volume 23, Number 44
  "What can Google tell us about the way that individuals plan recipes throughout the year? During which month are people most likely to conduct a Google search for "eggplant"? This series of infographics, created by the Google News Lab in collaboration with data visualization company Truth & Beauty, are dedicated to the annual rhythms of how individuals think about food. This team has created a series of year clocks that show how the number of Google searches for a particular item ebb and flow throughout the year. Some trends are clearly impacted by holidays - unsurprisingly, searches for "champagne" generally peak around New Year's Day. Other trends are influenced by crop growing seasons. Of course, growing seasons vary around the world. Unless otherwise noted, all "year clocks" reflect data from the United States. One series of "year clocks," however, compare and contrast Google searches for three popular crops (kale, apple, and asparagus) in three different countries." -- MMB, The Scout Report, November 03, 2017, Volume 23, Number 44
  
  
• A Battle to Save the World’s Favorite Treat: Chocolate -- The New York Times (25 September 2017)
  
  
• Bees 'go online' in Manchester -- BBCNews (22 September 2017)
  
  
• This Tiny Country Feeds the World -- National Geographic (06 September 2017)
  
  
• Scientists Just Made Food From Electricity -- Tom Ward, ScienceAlert (01 August 2017)
  
  
• The Kitchen Pantry Scientist -- (19 July 2017), featured in The Scout Report, Volume 23, Number 30, 28 July 2017
  
  
• The Technology Behind Good Coffee -- The New York Times (26 July 2017)
  
  
• Large-scale study 'shows neonic pesticides harm bees' -- BBCNews (29 June 2017)
  
  
• Whaling's 'uncomfortable' scientific legacy -- BBCnews (25 June 2017)
  
  
• How Bees Freshen Up -- New York Times Science (16 May 2017)
  
  
• Secrets of tea plant revealed by science -- BBCNews (02 May 2017)
  
  
• The Science Behind Why Wine Tastes Better on a Plane -- GQ (12 April 2017)
  
  
• Why a German lab is growing tomatoes in urine -- BBCfuture (08 March 2017)
  
  
• Buzzkill: Will America's Bees Survive? -- Discover (16 Frbruary 2017)
  
  
• Amazon unveils plans for grocery shop with no checkouts -- BBCNews (05 December 2016)
  
  
• Journal of Post-Harvest Technology
  [Post-Harvest technology is crucial to ensuring that fresh produce is safely preserved and distributed. This topic has profound implications for nutrition, microbiology, agriculture, and other areas of study. The Journal of Post-Harvest Technology is an open-access, peer reviewed publication dedicated to the science and technology of post-harvest storage, packing, and distribution of crops. Edited by a group of international researchers and published since 2013, the Journal of Post-Harvest Technology has covered an array of subjects including the shelf life or certain kinds of produce; the impact of hydro-cooling systems on tropical fruits and vegetables; and an exploration on the "preparation and preservation of fruit leather by blending indigenous fruits viz bael and anola." As this article describes, bael and anola are both high in nutritional value but difficult to eat; fruit leather provides a way for these fruits to be distributed and consumed. MMB -- The Scout Report, September 21, 2016, Volume 22, Number 41]
  
  
• Global pledge to stamp out drug-resistant infections -- BBCculture (21 September 2016)
  
  
• Sugar shocked? The rest of food industry pays for lots of research, too -- MPRNews (14 September 2016)
  
  
• M&S becomes first supermarket to offer anti-bacterial shopping bags to banish bugs such as E. coli -- The Telegraph (10 September 2016)
  
  
• British researchers say they have solved the global chocolate crisis with an ingenious replacement for cocoa butter -- The Telegraph (04 September 2016)
  
  
• Fish for dinner? Your seafood might come with a side of plastic -- The Guardian (31 August 2016)
  
  
• Food Tasting Too Healthy? Just Add Scent: Can scientists make cardboard diet food taste like the real deal? -- Smithsonian (23 August 2016)
  
  
• A Space-Age Food Product Cultivated by the Incas -- New York Times (10 August 2016)
  
  
• 3D Print Your Own Breakfast -- Smithsonian (09 August 2016)
  
  
• Is there really a five-second rule about food on the floor? -- CNN (15 June 2016)
  
  
• Gut-brain axis uses immune system to ‘talk,’ study shows -- NUTRAingredients (23 May 2016)
  
  
• Why we need a better way to measure farts -- BBCfuture (01 April 2016)
  
  
• Scientists Seek to Resurrect the Aurochs, the Extinct Beast That Inspired Cave Paintings -- Washington Post (04 April 2016)
  
  
• The vaults that keep old yeasts on ice -- BBCfuture (30 March 2016)
  
  
• What really happens to food when you drop it on the floor -- BBCearth (23 March 2016)
  
  
• What food companies learn from U of M chew-bot -- MPRNews (19 February 2016)
  
  
• How 3D printing is shaking up high end dining -- BBCNews (01 March 2016)
  
  
• A Probable Carcinogen Is Now the Most Heavily Used Weed Killer in History -- takepart (02 Febraury 2016)
  
  
• Review: 'Bread, Wine, Chocolate' links foods, flavors and biodiversity -- StarTribune (23 December 2015)
  
  
• Owen, David. The Science of Delicious. National Geographic, December 2015, pp. 60-81.
  
  
• These Ice Cellars Fed Arctic People for Generations. Now They're Melting. -- National Geographic News (30 October 2015)
  
  
• Eschliman, Dwight, Steve Ettlinger. Ingredients: A visual Exploration of 75 Additives and 25 Food Products. NY: Regan Arts, 2015.
  
  
• A Surprising Peek Into Your Food -- National Geographic (17 September 2015)
  
  
• The (Fake) Meat Revolution -- New York Times (19 September 2015)
  
  
• DIY tractor repair runs afoul of copyright law -- MPRNews (17 August 2015)
  
  
• Cheetos, canned foods, deli meat: How the U.S. Army shapes our diet -- MPRNews (31 July 2015)
  
  
• The Food Chain [The economics, science and culture of what we eat. What does it take to put food on your plate?] -- BBCWorldService
  
  
• 'Telephone farmers' reaping the benefits of agri-tech -- BBCNews (31 July 2015)
  
  
• Which oils are best to cook with? -- BBCFuture (28 July 2015)
  
  
• NASA food science: Complete nutrition, emerging technologies, and the Mission to Mars -- FoodNavigator-USA (21 July 2015)
  
  
• 'Robot chef' aimed at home kitchen -- BBCNews (14 April 2015)
  
  
• Popcorn's perfect recipe revealed -- BBCNews (11 February 2015)
  
  
• We lie about what we eat, and it's messing up science -- MPRNews (14 January 2015)
  
  
• The ‘food robots’ we never see -- Veronique Greenwood, BBC (02 December 2014)
  
  
• Food: The hidden goop and gunge in what we eat -- Veronique Greenwood, BBC (03 November 2014)
  
  
• Here's Why We Haven't Quite Figured Out How to Feed Billions More People -- National Geographic News (03 October 2014)
  
  
• The science behind baking your ideal chocolate chip cookie -- MPRNews (04 September 2014)
  
  
• The secrets of fake flavours -- Chris Baraniuk, BBC (29 August 2014)
  
  
• What Do Chinese Dumplings Have to Do With Global Warming?: The Price of Cold, Nicola Twilley, New York Times Magazine, 27 July 2014 [Summary: "A refrigeration boom is changing the way Chinese people eat--and threatening the planet in the process.  Cooking is already responsible for 15 percent of all electricity consumption worldwide, and leaks of chemical refrigerants are a major source of greenhouse-gas pollution.  Of all the shifts in the lifestyle that threaten the planet, perhaps none is as important as the changing way that Chinese people eat" (from p. 3)]
  
  
• 5 Unhealthy Foods Engineered to Be Addictive -- Martha Rosenberg, Hungry for Change (10 July 2014)
  
  
• Food-tech startups aim to replace eggs and chicken -- MPRNews (08 December 2013)
  
  
• Hamburger, Hamburger, Lab-Burger? -- LiveScience (30 July 2013)
  
  
• Six facts on the science behind taste [interview with Stuart Firestein] -- Emily Kaiser, MPRNews (30 May 2013)

• Adrià, Ferran. Modern Gastronomy: A to Z: A Scientific and Gastronomic Lexicon. Taylor and Francis, CRC Press, 2009.
  
  
• Advanced Classroom Experiments and Resources in Food Science -- Food Science, Pennsylvania State University
  
  
• video: The Ascent of Man: "The Drive for Power" (08 of 13) -- Jacob Bronowski [The Industrial Revolution and the effect on everyday life] (52 min., 1974, UM DULUTH Library Multimedia VC 81)
  • view online Google Videos
  • view online YouTube
  • Bronowski, Jacob. The Ascent of Man. BBC Books, 2011 [1974].
    
    
• Barham, Peter. The Science of Cooking. Berlin: Springer-Verlag, 2001.
  
  
• Bringing food chemistry to life: A blog about food and its components -- Andrew Ross, Oregon State University
  
  
• Cheesberger Chemistry -- Science360
  
  
• The Chemistry of Amino Acids -- The Biological Project, Biochemistry, University of Arizona
  
  
• The Center for Genomic Gastronomy ["The Center for Genomic Gastronomy Is an artist-led think tank that examines the biotechnologies and biodiversity of human food systems"]
  
  
• Collins, James H. The story of canned foods. NY: Dutton, 1924l
  
  
• video: "Eat, Drink and Be Merry," Connections [TV Program 8: The development of efficient food storage methods is explored, from tin cans to refrigeration to low temperature gas storage to rocket propulsion. ] (UM DULUTH Library Multimedia VC 96)
  
  
• video: Food Design -- Directed by Martin Hablesreiter and Sonja Stummerer (Food Design takes a sneak peek into the secret laboratories of a major food manufacturer, where designers and scientists are developing your favorite mouthful of tomorrow) [contains advertising]
  
  
• Food Processing -- Teaching the Food System, Johns Hopkins Bloomberg School of Public Health
  
  
• Gastropod -- [Gastropod looks at food through the lens of science and history] Cynthia Graber and Nicola Twilley
  
  
• How Do I? . . .  Pickle? -- National Center for Home Food Preservation
  
  
• Joachim, David. The Science of Good Food: The Ultimate Reference on How Cooking Works. Robert Rose, 2008.
  
  
• Kamozawa, Aki. Ideas in Food: Great Recipes and Why They Work. NY: Clarkson-Potter, Crown Publishing Group, 2010.
  
  
• Kitchen Science Experiments -- The Naked Scientists: Science Radio & Science Podcasts
  
  
• Kurlansky, Mark. Birdseye: The Adventures of a Curious Man. NY: Doubleday, 2012.
  
  
• Math and Food -- Brian Marks and Leslie Lewis, Yummy Math
  
  
• McGee, Harold. The Curious Cook: More Kitchen Science and Lore. NY: Farrar, Strauss & Giroux, 1990.
  
  
• McGee, Harold. On Food and Cooking. NY: Charles Scribner's Sons, 1984.
  
  
• McQuaid, John. Tasty: The Art and Science of What We Eat. NY: Scribner, 2015.
  
  
• Microbe World -- American Society for Microbiology
  
  
• Modules: Free Ag Energy Curriculum for Teachers -- AgEnergyIA.org and Eastern Iowa Community Colleges
  
  
• Mol, Annemarie. Eating in Theory. Durham, London: Duke University Press, 2021.
  
  
• Myhrvold, Nathan. Modernist Cuisine: The Art and Science of Cooking, Vols. 1-5. The Cooking Lab, 2011.
  
  
• National Center for Home Food Preservation
  • Preserving Food at Home: A Self-Study
    
    
• Nestle, Marion, and Malden Nesheim. Why Calories Count: From Science to Politics. University of California Press, 2012.
  
  
• Parrish, Marlene, and Robert L. Wolke. What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science. NY: W.W. Norton, 2005.
  
  
• Potter, Jeff. Cooking for Geeks: Real Science, Great Hacks, and Good Food. Sebastopol, CA: O'Reilly Media, 2010.
  
  
• Processed Foods -- HuffingtonPost
  
  

  top of pageA-Z index   TR HomePage

• Riddervold, Astri, and Andreas Ropeid. Food Conservation: Papers given to the International Conference on Ethnological Food Research. Prospect, 1988.
  
  
• Safina, Carl. Song for the Blue Ocean: Encounters Along the World's Coasts and Beneath the Seas. NY: Henry Holt and Co., 1997.
  
  
• Schatzker, Mark. The Dorito Effect: The Surprising New Truth About Food and Flavor. NY: Simon & Schuster, 2015.
  
  
• Schmidt, Ted. P. The Political Economy of Food and Finance. NY: Routledge, 2016.
  
  
• The Scholarly Kitchen -- The Scholarly Kitchen seeks to aggregate a host of opinions and insights about the world of academic publishing. Here readers will find posts dedicated to predictions about the future of the field, the increasing online networking that scholars may look forward to, the importance of empathy on the Internet, and many other topics. The approximately dozen regular bloggers on the site are insiders who work for universities and publishers and present a knowledgable perspective on a wide range of topics related to scholars, publishing, and the complex relationship between the two. With posts dating back to February 2008, readers will find a tremendous source of information on the various intricacies and trends in contemporary scholarly publishing. [CNH, The Scout Report, January 29, 2016
  Volume 22, Number 4]
  
  
• The Science of Good Cooking -- Cook's Illustrated
  
  
• Shephard, Sue. Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. NY: Simon & Schuster, 2006.
  
  
• Steinkraus, Keith. Handbook of Indigenous Fermented Foods. CRC, 1995.
  
  
• "Tea Chemistry," The Periodic Table of Videos -- University of Nottingham
  
  
• This, Hervé. Building a Meal: From Molecular Gastronomy to Culinary Constructivism. NY: Columbia University Press, 2009.
  
  
• This, Hervé, and Jody Gladding. Kitchen Mysteries: Revealing the Science of Cooking. NY: Columbia University Press, 2010.
  
  
• This, Hervé. Molecular Gastronomy: Exploring the Science of Flavor. NY: Columbia University Press, 2008.
  
  
• This, Hervé. The Science of the Oven. NY: Columbia University Press, 2008.
  
  
• Thorn, Stuart. The History of Food Preservation. Rowman & Littlefield, 1986. [Totowa, NJ: Barnes & Noble, 1986]
  
  
• Toussaint-Samat, Maguelonne. A History of Food. Chichester, UK: John Wiley & Sons/Blackwell 2009.
  
  
• Unpack a Meal of Astronaut Space Food -- Brett Martin, The Smithsonian Magazine (June 2013)
  
  
• Walker, Harlan (Ed.). Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996. Blackawton, Devon, UK: Prospect, 1996.
  
  
• Warner, Melanie. Pandora’s Lunchbox: How Processed Food Took Over the American Meal. NY: Scribner, 2013.
  
  
• What is a calorie? -- Emma Bryce
  
  
• Wilson, Annne C. Waste Not, Want Not: Food Preservation from Early Times to the Present Day. Edinburgh University Press, 1992.
  
  
• Wolke, Robert L. What Einstein Told His Cook: Kitchen Science Explained. NY: W.W. Norton, 2002.
  
  
• You Are What You Eat