Rob Percival, "The Meat Paradox: Eating, Empa...

Today, pierogi are the most recognizable Polish food in the United States and a symbol of Polish American identity. How did this humble dish attain such lofty status?In Pierogi: An American Story of Polish Food (Columbia UP, 2026), Professor Anna D. Jaroszyńska-Kirchmann explores ...  Show more

High in the Lebanese mountains above Beirut sits Beit Trad, an eighteenth-century family home that Sarah Trad transformed into a guesthouse devoted to Levantine hospitality. The house brings together family history, Lebanese design, food, and the belief that welcoming someone int ...  Show more

Our future diet will be shaped by diverse forces. It will be shaped by novel technologies, by geopolitical tensions, and the evolution of cultural preferences, by shocks to the status quo-- pandemics and economic strife, the escalation of the climate and ecological crises--and by ...  Show more

Global demand for beef, chicken, and pork continues to rise. So do concerns about environmental and other costs. Will reconciling these two forces be possible — or, even better, Impossible™?

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It emerged this week that scientists in South Korea have created a new kind of “meaty” rice, with high levels of protein.  The grains are packed with beef muscle and fat cells – all grown in a lab.  It’s just the latest of many meat-alternatives that are helping people to eat les ...  Show more

In this special episode of the Future Perfect podcast, neuroscientist Lori Marino helps us understand how arbitrarily we draw the lines between animals as pets and animals as food, and how we might redraw those lines. Subscribe to Future Perfect on Apple Podcasts, Spotify, or you ...  Show more