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Academic Insights for the Thinking World

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Where to eat in San Diego during SfN 2016

In just a few days, the Society for Neuroscience annual meeting will be kicking off in San Diego, California. I’ve had a number of homes in my 48 years; the most recent being the New York/New Jersey area for the last ten years as part of Oxford University Press. But the longest home, and the one I keep coming back to, is San Diego. The weather is perfect, the multi-cultural facets are inspiring, the local universities top-notch, and the food scene is divine.

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9780190623821

Cities lead pushback against Big Soda

Hacked corporate emails that expose Coca-Cola’s efforts to quash local health initiatives, a long-awaited statement from the World Health Organization expressing strong support for taxes on sugary drinks, and upcoming votes on four local soda tax proposals are keeping the grassroots movement to protect health over beverage industry profits front and center this fall.

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oxford-reference

Halloween’s killer cereals

For many of us, the prospect of Halloween is scary enough without the presence of roaming spirits. Those with children must weigh the risks of letting them trick-or-treat unsupervised—the familiar danger of “sugar overload”. Those with teenagers must consider the damage their brood are capable of doing, whether with eggs, toilet paper, or worse. Horror film goers will struggle with the walk home through darkened streets after back-to-back screenings.

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9780190278182

Presidential birthday cakes: the Ike Day recipe

On this day, sixty years ago, Republicans celebrated President Dwight D. Eisenhower’s upcoming birthday with a star-studded televised tribute on CBS. As part of his re-election campaign, Ike Day was a nationwide celebration of Ike: communities held dinners and parades, there were special halftime shows at college football games, and volunteers collected thousands of signatures from citizens pledging to vote.

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American History

The transformation of food in America in the 19th century

At the start of the 1800s, American cities had only a few public dining options such as taverns or hotels; by the end of the century, restaurants had become “a central part of the fabric of cities.” In the 19th century, the landscape of food consumption in America greatly changed. The modern concepts of retail food shops, restaurants, industrial food systems, and diverse food options emerged.

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9780199677337

Around the world in spices and herbs

On supermarket shelves, we are given a mind-numbing array of choices to select from. Shall we have some peppercorns on our macaroni, some cinnamon for baking, or a bit of rosemary with roast pork? Five hundred years ago, however, cooking with herbs and spices was a much simpler choice.

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oxford reference

Twelve interesting facts about chocolate

Did you know that 7th July is International Chocolate Day? This is, of course, a day to eat that extra piece of chocolate or bake (and then eat) a cake just for fun! But while you savor each bite of chocolaty goodness, keep in mind that behind the sweet flavor is a long and dynamic history that has traveled across oceans and transcended cultural boundaries.

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REEP journal

Does climate change spell the end of fine wine?

Fine wine is an agricultural product with characteristics that make it especially sensitive to a changing climate. The quality and quantity of wine, and thus prices and revenues, are extremely sensitive to the weather where the grapes were grown. Depending on weather conditions, the prices for wines produced by the same winemaker from fruit grown on the same plot of land can vary by a factor of 20 or more from year to year.

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9780199681327

Food economics: a reading list

Agriculture is a means of living for a large percentage of the world’s population. Agricultural economics looks at the utilization and distribution of farming resources and aims to apply the principles of economic theory to farming and the production and allocation of food in order to optimize such processes. This month the annual conference of the Agricultural Economics Society is taking place.

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9780199380473 - Forked by Saru Jayaraman

Disparity in the restaurant industry [infographic]

If someone were to tell you that the restaurant industry is one of the lowest paying sectors in the US economy, the types of jobs that might come to mind include those in the fast food segment. Not surprisingly, workers from all parts of the restaurant industry—tipped and non-tipped—live in poverty.

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9780199393275

The romance of chocolate

Is chocolate an aphrodisiac? Gifts of chocolate are given usually with that intent at this time of the year. Does it work? Well, maybe; gastronomy is known as the sister art of love. Women often crave chocolate. In 1648, according to the diary of English Jesuit Thomas Gage, the women of Chiapas Real arranged for the murder of a certain bishop who forbade them to drink chocolate during mass.

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Economics of Chocolate

“The experience of chocolate craving”- an extract from The Economics of Chocolate

It is indisputable that chocolate consumption gives instant pleasure and comfort, especially during episodes of ‘emotional eating’, which involves searching for food (generally in large amounts) even if not physiologically hungry in order to get relief from a negative mood or bad feelings (e.g. stressful life situations, anxiety, depression). The pleasure experienced in eating chocolate can be, first of all, due to neurophysiological components.

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Oxford Companion to Food

Ten facts about snack foods from around the world

Did you know that in the United States, February is National Snack Food month? In 1989 a need was seen to increase the sales of snack food in the usually slow month of February, and so National Snack Food month was born. To celebrate we’ve collected together 10 surprising facts about snack foods from around the world, all taken from The Oxford Companion to Food.

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9780199313396

In memoriam: Sidney Mintz

Professor Sidney Mintz passed away on 26 December 2015, at the age of 93. “Sid” as he was affectionately called by his acquaintances, taught for two decades at Yale University and went on to found the Anthropology Department at Johns Hopkins. His best-known work, Sweetness and Power: The Place of Sugar in Modern History, was published in 1985.

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