Revisiting Historical Recipes

In the end we can never know what people in the past tasted in their food, but a new method aims to come closer.

A new book shares more information about salt and ways to use it than you can imagine

“You yourself like caribou meat, and what are these maggots but live caribou meat? They taste just the same as the meat and are refreshing to the mouth.”

“There was no treatment for pellagra, aside from an improved diet, and ... we can’t improve the peasants’ diet. That’s not our job. We’re doctors.”

I didn’t realise, when I booked a brief holiday in the Po Delta, that I would be staying at the heart of the Italian quinoa supply chain

Tara Schmidt, lead dietitian for the Mayo Clinic Diet, shares her thoughts on diet, diets and dietary advice

In the past few decades Puglia has improved its food, wine and olive oil almost beyond recognition

For much of the world, food has never been as abundant or as inexpensive as it is now, but at what cost?

Size and market concentration lock farmers onto a technological treadmill that does nobody any good, excpet for the giant corporations and their shareholders

A new book looks beyond the hype to chronicle the effect of an unsustainable boom on the entire quinoa trade in Peru