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Feature
Food
Fr ood From our reporter at the World Food Conference in Rome The assessment Though generally skirting the population issue, an "Assessment of the World Food Situation" compiled by the World Food Conference secretariat clearly shows that a food gap was building between developed and underdeveloped countries long before the present crisis and that its cause lies squarely in their population...11/16/1974 - 00:00 -
Feature
Food
Fr ood From our reporter at the World Food Conference in Rome The assessment Though generally skirting the population issue, an "Assessment of the World Food Situation" compiled by the World Food Conference secretariat clearly shows that a food gap was building between developed and underdeveloped countries long before the present crisis and that its cause lies squarely in their population...11/16/1974 - 00:00 -
News
Fossil fangs not so fierce
Anomalocaris, that fearsome predator of ancient seas, may have to return its title. A new analysis suggests that the monstrous shrimplike creature, which lived more than 500 million years ago, couldn’t handle crunchy food.Researchers modeled the stresses that Anomalocaris jaws would have undergone while feeding on snacks as hard as lobster tails. The team found that eating hard...11/05/2010 - 15:37 Earth & Environment -
Feature
Greenhouse Gassed
"The last thing I'd want to get reincarnated as is a caterpillar," says David N. Karowe. He doesn't have anything personal against caterpillars; it's just that the future doesn't look very rosy for the fuzzy leaf chewers.Increased malnutrition, attacks by parasitic wasps, and death rates await caterpillars in the coming decades, predicts the entomologist, who's at Western Michigan University in...09/20/2002 - 15:12 Earth & Environment -
Feature
Nectar: The First Soft Drink
Pressurized fizz and industrial processing aside, modern soft drink makers lag millions of years behind the curve, still catching up with the original purveyors of tasty, sugary beverages. Flowering plants have spent aeons competing with each other to coax animals to choose their formulation of something sweet. While sweetness is important, any devoted fan of a particular brand of soft drink...05/09/2006 - 09:29 Plants -
Food for Thought
Sickening Food
If food that was going to leave you with gut-wrenching cramps — or more — tasted sickening, few people would indulge. The problem, of course, is that sickening food can taste quite scrumptious. Indeed, when the hour of reckoning arrives, many of us don't suspect what hit us — mistaking our discomfort for a stress headache, bout of flu, or jittery stomach triggered by nerves. Doctors, too, can...06/04/2002 - 09:47 Nutrition -
Science Surfing
Food Forays
Ever wonder what the Vikings ate on their lengthy voyages to new lands? What pioneers cooked on their treks along the Oregon Trail? Who invented the potato chip? The fascinating answers to these and many other food-related questions can be found at the Food Timeline, a collection of links to related Web pages, compiled by librarians at the Morris County Library in New Jersey. Links lead to all...12/02/2002 - 12:32 Nutrition -
Feature
Food Feedback
S1EN(E NM6 The Weekly Newsmagazine of Science A Science Service Publication Volume 138, No. 11, September 15, 1990 E.G. Sherburne Jr. Publisher Patrick Young Editor Laurie Jackson Managing Editor Janice Rickerich Production/Design Director Bruce Bower Behavioral Sciences Ivan Amato Chemistry/ Materials Science Richard Monastersky Earth Sciences Janet...09/15/1990 - 00:00 -
Feature
Food Sciences
Food Sciences Cottonseed flour retards rancidity Rancid meat results largely from lipid oxidation (fat spoilage), a process that occurs most rapidly once meat has been cooked, according to Texas A&M meat scientist Ki Soon Rhee in College Station. Since this process is induced by oxygen and not by microbes, freezing won't prevent it, which explains why fighting rancidity has become one of the...02/09/1985 - 00:00 -
Feature
Food Science
Food Science Color colon cancer away? Curcumin is the pigment that gives turmeric - and any food to which this fragrant spice is added - its bright, yelloworange hue. A new study now suggests that curcumin may also suppress the development of colon cancer. Regions in which turmeric dresses up much of the traditional cuisine - especially Asia, where it colors curries - tend to have a low...02/04/1995 - 00:00