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.
In Focus
Tasting Independence
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.
Farmer Talk
Facing language problems in Peru’s new coffee economy
How to Build a Sandwich
A degree in sociocultural anthropology may not be the most obvious background for a food stylist, yet it was a love for hands-on, detailed fieldwork that led me into the practical world of food styling.
Embodied Taste
A student-curated exhibition offers an immersive exploration of food and the connections, stories, and memories we consume each time we eat.
The Coastal Edge
New technologies are refortifying our coastlines against anthropogenic climate change, drawing our water edgelands near and making them tangible and perhaps valuable.
Eat, Drink, and Stand in Japan
Japan’s standing bars offer respite from the daily grind with drinks, lively company, and a feast of small dishes.
From Cocoa Farms to Candy Chutes
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.
People of the Bean
An heirloom bean club brings culinary community and diverse foodways to its legume lovers’ doors.
Killing the Workers Who Feed Us
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.
