FOODUCATION.ORG

Det sies at mjød var vikingenes drikk, deres utgave av øl. Dermed må det vel være noe rotekte norsk? Er det ikke da litt paradoksalt at de f...

The text below is an attempt at drawing up a new programme/collaboration/network for exploring claims about food and cooking. Hereby, we mak...

First day of September this year Norway saw a new centre for children's food culture located in an old renaissance farm in the middle ...

Recently, UNESCO inscribed two food-related traditions/cultures in their list of Intangible Cultural Heritage. One might say that finally f...

Often, when I talk about food I'm met with an attitude that I'm talking chemistry and for that reason whatever I say is incomprehen...

Among the challenges in science education are creating quality inquiry-based teaching methods as well as promoting students' argumentat...

Statements on what to do, how to do it, and occasionally why to do so, are abundant in the world of food and cooking. This is the second po...

Is it really true that you shouldn't rinse, but rather brush, mushrooms? Should a steak be seared to keep the juices inside? The world o...

A visit by The Food Geek made me aware of this treasure of a web site. The food timeline gives a comprehensive overview on the history of ...