Nutrition structures, dietary health trends, and the relationship between bodies and food.
In this episode, we’ll take you into the fascinating world of fermented foods—cheese—and introduce the story of Liu Yang, founder of Bleu Cheese, a master cheese artisan from China. Originally from Beijing and trained in IT, Liu Yang stumbled upon milk churning and cheesemaking while studying in France. This “incredibly…
Foodthink Says While at the Harvest Celebration in Guangzhou, our editorial team will host a panel on pre-prepared meals and local produce at 10:30 on Sunday, 3 December. One of our guests, Doudou, is a kitchen enthusiast renowned for her homemade pre-prepared dishes. She shared her journey and a meticulous,…
The World Health Organization’s recent assessment suggesting that aspartame may be carcinogenic has sparked widespread debate, prompting a renewed focus on the use of sugar substitutes in processed foods. In this episode of Food Talk, we are joined by Lulu, a PhD candidate in Cardiology at Fuwai Hospital, Peking Union…
Recently, news of Singapore’s sugary drink grading system and its impending ban on advertising for bubble tea and fruit juices has sparked heated debate in China. In fact, Singapore is not the first country to intervene in the sale of sugar-sweetened beverages. Over a decade ago, policymakers began introducing regulations…
Did you know that, according to research published in *The Lancet*, two-thirds of the world’s population have some degree of lactose intolerance, developing symptoms such as bloating and diarrhoea after consuming milk? Given this, why has milk become a daily drink enjoyed worldwide? And when did glasses of pure, tempting…
In this episode of Food Talk, our hosts welcome back an old friend: Shu Meng, PhD in Sociology from Cornell University. Drawing on her widely read article, “The Bigger the Fridge, the Worse the Food? The Food System in Middle-Class American Fridges”, we delve into a pressing question: why does…
At first glance, food security might seem like a rather academic subject, but it is fundamentally tied to the dietary health and nutrition of every individual on a daily basis. I will begin by unpacking the concept itself, tracing how this comprehensive framework took shape and the key developments it…
In 2022, the phrase “科技与狠活儿” (roughly “tech and ruthless additives”) captured the public imagination. Through the dramatic demonstrations of social media influencers, consumers once again began scrutinising the additives hidden in everyday foods—not the unequivocally harmful and illegal substances like Sudan Red or plasticisers, but those “technically legal, yet frankly…
