Researchers analyzed the contents of 500 years of European and American food paintings and found indulgent, rare and exotic foods popular in paintings were not available to the average family.
A recent food industry conference hosted by the Pillsbury Institute for Hospitality Entrepreneurship covered topics including the effect of technology on restaurants, trends in food retailing and the movement to end tipping.
The second International Conference on Global Food Security held Oct. 11-14 at Cornell confronts elements of human welfare and environmental concerns connected with feeding billions more people.
The New York State Agricultural Experiment Station will receive a total of $7 million from New York state to foster craft beer brewing, food testing and offer expanded technical training to farmers.
According to Cornell professor emeritus of food science Joe Regenstein ’65, M.S. ’66, consumer fears about genetically modified food are mostly misplaced. He spoke at Mann Library Feb. 18.
As New York's dairy farms get larger and store more manure, methane emissions have doubled in the last two decades. To reduce this potent greenhouse gas in the atmosphere, Cornell researchers advocate combustion.
Each year $160 billion worth of wasted food ends up in America's landfills. A Cornell economist has received a two-year, $500,000 USDA grant to get consumers and food distributors to squander less.