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Food

The truth about gluten

“The world doesn’t want to know the truth about gluten,” graduate student Lisa Kissing Kucek joked at Cornell University’s research farm in Freeville, N.Y. Her research, “A Grounded Guide to Gluten” was published in the journal Comprehensive Reviews in Food Science and Food Safety. Kissing Kucek and her colleagues reviewed more than 200 scientific research papers… Keep Reading

Food/Reviews

The food Melbourne didn’t get right

In the very first episode of Rick Stein’s India, we get a glimpse of how passionate he is when it comes to Indian cuisine. Trying to contain himself, he explains to a member of his crew that the curry back home in England isn’t the same as the curry in India. On a recent trip to… Keep Reading

Food/Travel

Five reasons to drink your sake warm

By Hiroko Shimbo The dogma about sake today is that high-quality versions must be served chilled, but that is a total misconception. In fact, there are many quality sakes that are best enjoyed warmed. It’s true that sake, a traditional Japanese rice wine, was once consumed warmed if its quality was not good enough to… Keep Reading

Food

The Family Meal: How serving and sharing sustain us

By Diane Fresquez Part of what makes eating together so pleasurable, in any language or culture, is the conversation. But when London-based photographer Chris Terry was in Niger photographing an ordinary family enjoying a spaghetti dinner, he was surprised that no one spoke. “It’s a great privilege to have food to eat,” explained the grandmother,… Keep Reading

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