Does coffee enhance marijuana? A study published recently in the Journal of Neuroscience by neuroscientists from the Integrative Neurobiology Section of the National Institute on Drug Abuse, a branch of the National Institutes of Health, has finally provided a definitive answer: Yes, No, and it depends.
Caffeine is the world’s most commonly abused brain stimulant. Daily caffeine consumption by adolescents (ages 9-17 years) has been rapidly increasing most often in the form of soda, energy drinks, and coffee. A few years ago, a pair of studies documented that caffeine consumption in young adults directly correlated with increased illicit drug use and generally […]
Everyone knows that aerobic exercise is good for the body, but is it always as good for brain? Furthermore, is exercise better than eating lots of chocolate for the aging brain? A recent study published in the journal Nature Neuroscience by a group of scientists from Columbia University and NYU gave a large daily dose […]
Cocoa and chocolate have a long history in Central America but a relatively short history in the rest of the world. For thousands of years tribes and empires in Central America produced cocoa and consumed drinks based on it. It was only when the Spanish arrived in those regions that the rest of the world learned about it. Initially, cocoa production stayed in the original production regions, but with the local population decimated by war and imported diseases, slave labor was imported from Africa.
After a long hiatus, we’re excited to announce the re-launch of The Oxford Comment, a podcast originally created by OUP’s very own Lauren Appelwick and Michelle Rafferty in September 2010. In this month’s episode, Max Sinsheimer, a Trade & Reference Editor at the New York office, chats with a few authors to discuss their work on The Oxford Companion to Sugar and Sweets.
Tea, tea glorious tea! When hot water hits the leaves of the tea plant, an alchemical reaction takes place producing an invigorating and refreshing cupful of pure bliss. Originating in the East, for thousands of years tea was a bitter medicinal draft. Finally, in the 17th century tea came of age with the historic addition of milk and sugar. This match-made-in-heaven oiled the wheels of the British Empire and it developed more than just a passing fancy for the beverage, swilling down its heavenly hot-and-wetness by the drum-load!
As you are sitting down to your third helping of turkey, take a look through just some of the Christmas foods people will be eating this year.
With the holiday season upon us, many of us are busy in our kitchens cooking secret family recipes and the season’s favorite delicacies. Looking at the delicious options in The Oxford Companion to Food, we compiled a list of various holiday specialties and treats from around the world that you may want to incorporate in your next holiday feast.
The world is more interested in issues surrounding agriculture and food than ever before. Questions swirl around the safety of our food, how it’s made, and what we can do to ensure we eat the best food. We asked F. Bailey Norwood, one of the authors of Agricultural and Food Controversies: What Everyone Needs to Know, to answer some of today’s most pressing queries.
What started as a simple festival celebrating the year’s bountiful harvest has turned into an archetypal American holiday, with grand dinners featuring savory and sweet dishes alike. Thanksgiving foods have changed over the years, but there are still some iconic favorites that have withstood time.
There is something quintessentially American about peanut butter. While people in other parts of the world eat it, nowhere is it devoured with the same gusto as in the United States, where peanut butter is ensconced in an estimated 85% of home kitchens. Who exactly invented peanut butter is unknown.
Christmas and all the accompanying celebrations can prove a big disruption to the task of keeping diabetes firmly in the background. Take a look at this list of tips, facts and advice to help you stay in control and happy throughout the festive months.
With nearly 200 countries in the world, the vast number and variety of dishes is staggering, which goes to show just how diverse your food can get. Which countries’ foods do you enjoy? Is there a particular characteristic of your favorite food that can’t be found anywhere else? Explore (just some) of the world’s different cuisines discussed in The Oxford Companion to Food, from Afghanistan to Yemen, with our interactive map.
Sometimes what is considered edible is subject to a given culture or region of the world; what someone from Nicaragua would consider “local grub” could be entirely different than what someone in Paris would eat. How many different types of meat have you experienced? Are there some types of meat you would never eat? Below are nine different types of meat, listed in The Oxford Companion to Food, that you may not have considered trying.
There is an unquantifiable amount of different types of food across the world, ranging from lesser known edibles like elephant garlic and ship’s biscuit to more familiar foods like chocolate and oranges. In the newly updated Oxford Companion to Food, readers will discover more than 3,000 comprehensive entries on every type of food imaginable, and a richly descriptive account of food culture around the world.
Of all the beverages favored by Oxford University Press staff, coffee may be the life blood of our organization. From the coffee bar in the Fairway of our Oxford office to the coffee pots on every floor of the New York office, we’re wired for work.