Topic description and stories

Haua Fteah, Cyrenaica, Libya. The cave’s entrance.

Let’s go wild: how ancient communities resisted new farming practices

06 Jan 2016

Analysis of grinding stones reveals that North African communities may have moved slowly and cautiously from hunter-gatherer lifestyles to more...

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Pigs eating swill at Stepney City Farm

Feeding food waste to pigs could save vast swathes of threatened forest and savannah

10 Dec 2015

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...

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Increasing the efficiency of food supply chains can decrease wastage

Keeping the supply chain flowing

06 Oct 2015

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...

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Hawksmoor, Spitalfields, London

Larger-sized portions, packages and tableware lead to higher consumption of food and drink

14 Sep 2015

A new review has produced the most conclusive evidence to date that people consume more food or non-alcoholic drinks when offered larger sized...

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Sausages (cropped)

MRSA contamination found in supermarket sausages and minced pork

18 Jun 2015

A survey carried out earlier this year has found the first evidence of the ‘superbug’ bacteria Methicillin-Resistant Staphylococcus Aureus (MRSA) in...

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Broiler chickens

Food poisoning: the bacteria lurking in your chicken

17 Jun 2015

The Cambridge Animal Alphabet series celebrates Cambridge's connections with animals through literature, art, science and society. Here, C is for...

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Doughnut

Price gap between more and less healthy foods grows

09 Oct 2014

Novel use of UK national data finds a growing gap between the prices of more and less healthy foods between 2002 and 2012. Healthy foods in 2012 were...

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Painting of a woman making oat cakes by George Walker (1781-1856)

Can she bake? The Bake Off back story

07 Oct 2014

As Great British Bake Off sizzles towards tomorrow’s final, historian Sophie McGeevor reveals the less glamorous realities that faced working class...

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Taste-makers for the nation: Britain’s fine-dining revolution

10 Apr 2014

Frequently derided as stuck-up and exclusive, haute cuisine has dropped its posh image and is appealing to a wider range of customers than ever...

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Cookery class - March 2009

Meals for one: how eating alone affects the health of the elderly

19 Oct 2013

EPIC-Norfolk, a long-term study of health and ageing that recently celebrated its 20th birthday, provides researchers with a wealth of data. Annalijn...

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A landmark study of health and lifestyle celebrates its 20th birthday

09 Oct 2013

A landmark longitudinal study of health in the community will celebrate its 20th anniversary in Norwich tomorrow (10 October). The research, which...

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Bovril: a very beefy (and British) love affair

05 Jul 2013

The makers of the beef extract called Bovril were pioneers in the dark arts of marketing. Speaking tomorrow at the Oxford Symposium on Food &...

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