What FoodAnthropology is Reading Now: January 3rd Edition

January 3rd, 2016:

Happy New Year, FoodAnthropology readers! Like every December and January, the internet is ringing in the year with lists–lists of old things, lists of new things, lists of bests and worsts. The world of food is no exception. Here are a couple of the most interesting lists I’ve read in the past week, along with our usual selection of good reads:

First, EcoWatch published a list of “16 reasons 2016 will bring positive change to the global food system.” They link to several interesting stories, and I learned (for example) that 2016 has been declared the International Year of Pulses, there was a Johns Hopkins University report linking animal product consumption to global climate change, and later this month the Global Forum for Food and Agriculture will host an international meeting focused on urban agriculture for food security.

NPR’s The Salt reports that artificial ingredients are waning in popularity, food waste is a gaining attention, and foodborne illness remains a significant concern for Americans: The Year in Food: Artificial Out, Innovation In (and 2 more trends)

And the last list, for fun, comes from Whole Food’s predictions of the top 7 foods of 2016, which includes alternative flours, fermented foods, and canned wine: Whole Foods predicts the biggest food trends of 2016

The New York Times featured a story about Spain’s truffle industry, and efforts to increase Spanish demand for truffles: Spain Has Little Appetite for Truffles, but Plenty for the Truffle Trade

With stunning images, the New York Times also had a story about how farmers are shaping water policy in California: Farmers Try Political Force to Twist Open California’s Taps

Changes in labor laws are shuttering cooperative grocers’ work-for-food programs, which have been mainstays of co-op culture since the 1970s: Will Work for Food? Co-Op Programs End Amid Labor-Law Fears

The U.S. Army Institute of Environmental Medicine is recruiting participants for a study on how MREs (Meals, Ready to Eat) influence gut health. Army dietitians have created a special cookbook to help participants consume the “tasteless, if not bad” meals: U.S. Army wants you to eat MREs for 21 days straight

Al Jazeera reported on a study published in The Lancet Diabetes and Endocrinology stating that globally, sugar intake is increasing, and other nations are following US trends in their desire for added sugars: World’s diet is getting sweeter, catching up with US

Today, Congress repealed a meat labeling law that had been in place in the US since 2002, and has been challenged by the meat industry since that time. Food and Water Watch described the bill as “a holiday gift to the meatpacking industry from Congress,”though only some segments of the meat industry will benefit from the change: US Repeals Meat Labeling Law After Trade Rulings Against It

Finally, Al Jazeera English released an interesting 25-minute video about Turkish cuisine in Istanbul, describing “how a new generation is keeping Turkey’s centuries-old culinary traditions alive in a modern world”: Istanbul: Turkish cuisine at a crossroads

As always, if you have a link you’d like to share in FoodAnthropology’s weekly round up, please send it to LaurenRMoore@uky.edu.

 

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