New approaches to the dental remains of early hominins and the diets of living primates are changing our understanding of what our ancestors ate and why.

Maggi instant noodles are a treasured favorite among India’s young people. Their banning in 2015 conjured youthful memories of rebellion and revealed the uncertainties of our global food systems.

New technologies are refortifying our coastlines against anthropogenic climate change, drawing our water edgelands near and making them tangible and perhaps valuable.

Japan’s standing bars offer respite from the daily grind with drinks, lively company, and a feast of small dishes.

The Wonka-fication of chocolate in American society is multiply damaging, increasing cocoa producer vulnerability to COVID-19 and further eliding the inequalities that characterize the value chain.

An heirloom bean club brings culinary community and diverse foodways to its legume lovers’ doors.

Keeping processing lines running at workers’ expense is not only a sign of our pandemic times. The meat and poultry processing industry has long treated workers as disposable.

How a white identified city struggles to commemorate the Black lives and deaths that produced its sugar and built its wealth.