People who live or work near to a greater number of takeaway outlets are more likely to eat more takeaway food and to be overweight, but new research indicates that neighbourhoods that are saturated with fast food outlets may be particularly unhealthy for people who are socioeconomically disadvantaged.
A dark shadow lay over his family name when, aged 24, Sir Kenelm Digby raised a fleet to sail against the enemy French in the multicultural world of the Mediterranean. In his new book, Joe Moshenska (Faculty of English) looks at the intellectual, political and culinary life of a man driven by a thirst for knowledge.
Overweight people make unhealthier food choices than lean people when presented with real food, even though both make similar selections when presented with hypothetical choices, according to research led by the University of Cambridge and published today in the journal eNeuro.
We know a lot about food but little about the food choices that affect the nation’s health. Researchers have begun to devise experiments to find out why we choose a chocolate bar over an apple – and whether ‘swaps’ and ‘nudges’ are effective.
Researchers hope that working out the behaviours of soft solids, which can act like either solids or liquids, may make for tastier cakes – and safer oil wells.
Analysis of grinding stones reveals that North African communities may have moved slowly and cautiously from hunter-gatherer lifestyles to more settled farming practices. Newly published research by Cambridge archaeologist Dr Giulio Lucarini suggests that a preference for wild crops was a strategic decision.
New research suggests that feeding our food waste, or swill, to pigs (currently banned under EU law) could save 1.8 million hectares of global agricultural land – an area roughly half the size of Switzerland, including hundreds of thousands of acres of South America’s biodiverse forests and savannahs – and provide a use for the 100 million tonnes of food wasted in the EU each year.
In this age of rapid and escalating change, what can businesses do to flourish? Take a look at their supply chains, say researchers in the Centre for International Manufacturing, based on their research in the UK and India.
A new review has produced the most conclusive evidence to date that people consume more food or non-alcoholic drinks when offered larger sized portions or when they use larger items of tableware.
A survey carried out earlier this year has found the first evidence of the ‘superbug’ bacteria Methicillin-Resistant Staphylococcus Aureus (MRSA) in sausages and minced pork obtained from supermarkets in the UK. However, researchers stress that this does not pose a significant immediate risk to the public.
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