Food

Oil and Food

Today’s NY Times has two unusually interesting pieces, one on food and the other on oil. The article about food examines the difficulty of feeding an expanding and more affluent world population in the face of climate change: A rising unease about the future of the world’s food supply came through during interviews this year …

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Follow-up on refrigeration: the history of the idea of food “freshness”

My colleague Jonathan Zasloff’s recent post on refrigeration reminded me of a fascinating book published last year: Fresh, by Susanne Freidberg. This book — authored by a college classmate of mine who teaches geography at Dartmouth — chronicles the evolution of the culturally-constructed concept of “freshness” in 19th and 20th-century America, and the development of …

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GHG Emissions and Meat Production

This article in the new issue of Scientific American has an important discussion of the ways in which animal-based food production contributes significantly to greenhouse gas emissions. From the article: Most of us are aware that our cars, our coal-generated electric power and even our cement factories adversely affect the environment. Until recently, however, the …

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