foreign food essay

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Describe a foreign food you would like to try – IELTS Cue Card Sample Answers

Updated On Mar 30, 2023

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This article contains the Describe a foreign food you would like to try Cue Card Sample Answers.

During Part 2 of the IELTS Speaking test, you will have exactly one minute to prepare and speak on a specific topic. This is the IELTS cue card task. You can learn how to communicate clearly and successfully by reviewing sample answers.

This IELTS cue card gives you an opportunity to share one of your aspirations for a foreign food you would like to try.

Practise IELTS Speaking Part 2 by referencing the Cue Card Sample Answers below.

Before you start, take a look at the introduction to Speaking Part 2 below!

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For more Cue Cards, take a look at IELTS Speaking Part 2 | Topics, Questions and Samples Answers .

Read Sample Answers for IELTS Speaking Part 2 to learn new vocabulary, collocations, idioms, phrasal verbs, etc and know how to answer the examiner effectively.

You can get our latest speaking ebook titled “ IELTS Speaking Actual Tests & Sample Answers ” to read Band 9.0 model answers for IELTS Speaking Actual Tests (Full 3 Parts) that appears in the IELTS speaking module from September to December 2017.

Describe a foreign food you tried/you have had

You should say:

• When you had it
• Where you ate it
• What it was

Model Answer 1

With the growing popularity of K-Pop and Korean drama, South Korean food has also come to the fore. As a result, Korean-style restaurants have been mushrooming in every part of our country. So, being an ardent BTS army member, how can I be left behind?

Recently, a close group of college friends, who are BTS fanatics like me, planned to visit a Korean street food restaurant named ‘Yum Yum’ during the weekend. When we reached the destination, we were surprised to see a long queue in front of a truck that was supposed to be the restaurant. After waiting for hours, we ordered Ramyun and Korean Fried Chicken. 

Even though we became restless at the end, our patience was rewarded with the delectable food we had after a long time. Korean fried chicken uses distinctive flavours such as sweet chilli (Yangnyeom) and soy sauce and has a more delicate coating than other types of fried chicken (Ganjang). Fried chicken may be found anywhere in the world, but the Kentucky Fried Chicken we are more accustomed to is substantially incomparable to the delicious Korean fried chicken. Most people think of ramyun, often known as ramen, as instant noodles. It is prepared with a tonne of vegetables, simple sauces, and a fried egg on top for garnishment. Ramen is gaining popularity as an alternative to other snacks thanks to its appearance in Korean dramas and films.

After having these simple meals that I absolutely loved, my friends and I decided to explore more South Korean foods in the future.

Model Answer 2

Well, I spent 2 weeks of the summer vacation in Malaysia to visit my friends, and thus had a chance to try a lot of local foods. However, the food that I miss most since I cannot find it in my hometown is called ‘Roti Susu’.

Indian food in Malaysia is highly diverse , yet my favorite one is this food. Basically, in Malaysian, ‘Roti’ means ‘bread’ and ‘susu’ means ‘milk’. We can add some curry sauce for more flavors. Because of such simple ingredients, this food can be found in any Indian restaurants in Malaysia.

My friends who were studying in Malaysia were also big fan of ‘roti susu’ so they introduced to me this food on the first day I came to visit them. Because it is sold by an Indian food court on campus, they could have it most of the time. I prefer having it without the sauce and usually it’s my everyday-favorite. Probably as the soft bread with sweet condensed milk has often been my breakfast when I’m in my hometown, the taste of ‘roti susu’ seems familiar to me.

In the future, I would love to return to Malaysia someday to enjoy ‘roti susu’ again.

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To be familiar with Sth/SO (adj): to know SO or Sth well

Part 3 Questions

Why do some people’s tastes change.

Well as we grow older, our tastes are also likely to change as well. The reason for this can be we don’t have time for a decent meal as most family members are on the go , meaning that the father and mother have to work longer hours to make ends meet , whereas the students must attend extra classes to keep up with their peers at school. So, we end up eating fast foods or take-aways and become used to it. The second reason is when we grow older, for health protection, we force ourselves to refrain from certain types of foods, like meat or fast food because they contain many health hazards.

Which are more popular in your country: fast food restaurants or traditional restaurants?

They’re both popular, but in different ways and for different reasons. I think fast food restaurants are popular for grabbing a quick bite or snack, as they are fast and you can usually find one nearby. Traditional restaurants are more popular for special occasions or going out for lunch or dinner at the weekend when people have more time to sit and enjoy the food and the ambience or atmosphere of the place. They usually cost more too, so maybe people don’t go as often, but they’re still popular. I don’t think anyone would consider gong to a fast food place for a special occasion – unless it was a kid’s birthday party or something similar, in which case it makes a lot of sense, as some of these places cater specially for such events.

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IELTS Speaking Part 1 Foreign Food

Have you ever tried foreign food? 

Yes, I tried a lot of foreign food. My favourite foods are sushi and Mexican tacos. Sushi is a traditional dish in Japan, whereas tacos are a famous dish in Mexico.

Do you like to try new food? 

Yes, I like to try new food because trying food from different countries is my hobby. 

What foreign cuisine have you tried recently?  

I recently went to Sakuna restaurant, a traditional Japanese restaurant. They had sushi with salmon over there. It’s a Japanese rice rolled over with seaweed and raw salmon. 

How do you think exposure to foreign food influences people’s cooking preferences and habits?

 Exposure to foreign food: when we try foreign food and if we like it, we try to include those ingredients in our cooking habits. Moreover, due to that, our cooking preferences and cooking habits are changing. For example, when I first ate Chinese food, I started using corn flour in my North Indian cooking, and that enhanced the taste. 

In your opinion, what are the benefits of including foreign dishes in one’s diet?

 The only benefit is that it can increase the taste of our dish. Apart from that, some foods are very good in nutrition. For example, the Japanese prefer boiled food, which is a good idea. In India, we use different spices to make our food more tasty. But on the other side, it affects our body. That’s why foreign food will help us to make our lifestyle better. 

Have you ever had any difficulties or challenges when trying foreign cuisine? 

Yes, as I recall, last year I tried to cook momos at my home, which is a Chinese dish. Everything was going perfectly, but the only thing was that no oil was used while we steamed the momos.

So, only that part was difficult for me, and I could not cook them perfectly. Whenever I tried to steam them, I overcooked them or sometimes ruined my dish.

 Is it important for people to explore and appreciate food from different cultures?  

Yes, it builds up globalization and can also help us learn about different cultures and foods. So yes, we should try new foods from different countries and offer our food to others. 

Any foreign dish you haven’t tried yet but would like to try in the future?

 I have yet to have lasagna. It’s an Italian dish; it’s paper pasta.

So whenever I get a chance, I will grab that opportunity to try that one. Next month, I will go to the Italian restaurant and try it over there. 

How do you think globalization has affected the availability and popularity of foreign food in your country?  

Well, it increased the taste of my country’s people because more and more people prefer foreign food.

The Italians, especially, now have lasagna and spaghetti, and we can also see the proliferation of Chinese food in my country. 

What Americans can learn from other food cultures

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Food feeds the soul. To the extent that we all eat food, and we all have souls, food is the single great unifier across cultures. But what feeds  your  soul?

For me, a first-generation Korean-American, comfort food is a plate of kimchi, white rice, and fried Spam. Such preferences are personally meaningful — and also culturally meaningful. Our comfort foods map who are, where we come from, and what happened to us along the way. Notes Jennifer 8. Lee (TED Talk: Jennifer 8. Lee looks for General Tso ), “what you want to cook and eat is an accumulation, a function of your experiences — the people you’ve dated, what you’ve learned, where you’ve gone. There may be inbound elements from other cultures, but you’ll always eat things that mean something to you.”

In much of China, only the older generations still shop every day in the wet market, then go home and cook traditional dishes.

Jennifer Berg, director of graduate food studies at New York University, notes that food is particularly important when you become part of a diaspora, separated from your mother culture. “It’s the last vestige of culture that people shed,” says Berg. “There’s some aspects of maternal culture that you’ll lose right away. First is how you dress, because if you want to blend in or be part of a larger mainstream culture the things that are the most visible are the ones that you let go. With food, it’s something you’re engaging in hopefully three times a day, and so there are more opportunities to connect to memory and family and place. It’s the hardest to give up.”

Food as identity

The “melting pot” in American cuisine is a myth, not terribly unlike the idea of a melting pot of American culture, notes chef Dan Barber (TED Talk: How I fell in love with a fish ). “Most cultures don’t think about their cuisine in such monolithic terms,” he says. “French, Mexican, Chinese, and Italian cuisines each comprise dozens of distinct regional foods. And I think “American” cuisine is moving in the same direction, becoming more localized, not globalized.”

Most cultures don’t think about their cuisine in monolithic terms. Mexican, Chinese and French cuisines each comprise dozens of distinct regional foods.

American cuisine is shaped by the natural wealth of the country. Having never faced agricultural hardship, Americans had the luxury of not relying on rotating crops, such as the Japanese, whose food culture now showcases buckwheat alongside rice, or the Indians, or the French and Italians, who feature lentils and beans alongside wheat. “That kind of negotiation with the land forced people to incorporate those crops in to the culture,” says Barber. And so eating soba noodles becomes part of what it means to be Japanese, and eating beans becomes part of what it means to be French.

Every single culture and religion uses food as part of their celebrations, says Ellen Gustafson, co-founder of the FEED Project and The 30 Project, which aims to tackle both hunger and obesity issues globally. (Watch her TED Talk: Obesity + hunger = 1 global food issue .) “The celebratory nature of food is universal. Every season, every harvest, and every holiday has its own food, and this is true in America as well. It helps define us.”

Food as survival

Sometimes food means survival. While the Chinese cooks who exported “Chinese” food around the world ate authentic cooking at home, the dishes they served, thus creating new cuisines entirely, were based on economic necessity. Chinese food in America, for example, is Darwinian, says Lee. It was a way for Chinese cooks to survive in America and earn a living. It started with the invention of chop suey in the late 1800s, followed by fortune cookies around the time of World War II, and the pervasive General Tso’s Chicken, in the 1970s. Waves of more authentic Chinese food followed, as Hunan and Sichuan cooking came to the U.S. by way of Taiwan.

In Chinese cities, meanwhile, only grandparents are cooking and eating the way that people from outside of China might imagine “Chinese” food. The older generation still would shop every day in the wet market, bargain for tomatoes, then go home that night and cook traditional dishes, says Crystyl Mo, a food writer based in Shanghai. But most people born after the Cultural Revolution don’t know how to cook. “That generation was focused purely on studying, and their parents never taught them how to cook,” says Mo. “So they’re very educated, but they’re eating takeout or going back to their parents’ homes for meals.”

Food as status

Those slightly younger people have been the beneficiaries of the restaurant culture exploding in Shanghai. The city is home to 23 million people, and has more than 100,000 restaurants, up from less than ten thousand a decade ago. Now, you can find food from all of the provinces of China in Shanghai, as well as every kind of global food style imaginable.

The introduction of global foods and brands has compounded food as a status symbol for middle-class Chinese.

The introduction of global foods and brands has compounded food as a status symbol for middle-class Chinese. “Food as status has always been a huge thing in China,” says Mo. “Being able to afford to eat seafood or abalone or shark’s-fin or bird’s-nest soup, or being able to show respect to a VIP by serving them the finest yellow rice wine, is part of our history. Now it’s been modernized by having different Western foods represent status. It could be a Starbucks coffee, or Godiva chocolates, or a Voss water bottle. It’s a way of showing your sophistication and worldliness.”

Eating is done family style, with shared dishes, and eating is the major social activity for friends and families. Eating, exchanging food, taking photos of food, uploading photos of food, looking at other people’s photos of food — this is all a way that food brings people together in an urban center. Even waiting in line is part of the event. People may scoff at the idea of waiting two hours in line to eat in a trendy restaurant, says Mo, but waiting in line for a restaurant with your friends is an extension of your experience eating with them.

How and why you eat your food, is, of course, also very cultural. In China, people eat food not necessarily for taste, but for texture. Jellyfish or sliced pig ear don’t have any taste, but do have desirable texture. Foods must either be scalding hot or very cold; if it’s warm, there’s something wrong with the dish. At a banquet, the most expensive things are served first, such as scallops or steamed fish, then meats, then nice vegetables, and finally soup, and if you’re still hungry, then rice or noodles or buns. “If you started a meal and they brought out rice after the fish, you’d be very confused,” says Mo. “Like, is the meal over now?”

Food as pleasure

“Food in France is still primarily about pleasure,” says Mark Singer, technical director of cuisine at Le Cordon Bleu in Paris. “Cooking and eating are both past time and pleasure.” The French might start their day with bread, butter, jam, and perhaps something hot to drink — “There’s no way that it would expand to eggs and bacon,” says Singer — but it’s a time of the day when the whole family can be united. Singer, who was born in Philadelphia, has lived in France for more than 40 years. (He doesn’t eat breakfast.)

“Things have changed dramatically in the past 20 years when it comes to food in the country,” he says. “What was a big affair with eating has slowly softened up. There are still events in the year, like birthdays and New Year’s Eve and Christmas Eve that still say really anchored into traditional food and cooking. But it’s not every day.”

Some of the ideas of French food life may be a performance, adds Berg. “I led a course in Paris this summer on myth-making and myth-busting and the performance of Frenchness. The students want to believe that France is this pastoral nation where people are spending five hours a day going to 12 different markets to get their food. The reality is most croissants are factory made, and most people are buying convenience food, except for the very elite. But part of our identity relies on believing that mythology.”

An Italian child’s first experience with food is not buns or rice or eggs, but probably ice cream.

Food in Italy is love, then nutrition, then history, then pleasure, he says. An Italian child’s first experience with food is not buns or rice or eggs, but probably ice cream, notes Bolasco. Status and wealth play less of a role in food than say, in China.

Food as community

In Arab cultures, community is key to the food culture. The daily iftar that breaks the fast during Ramadan, for example, features platters of traditional fare such as tharid and h’riss that are shared by all who are sitting down to break the fast, eating with their hand from the same dishes. Families and institutions will host private iftars, of course, but mosques, schools, markets and other community organizations will also offer large iftar meals, and all are open to the public and shared. This family style of eating is not dissimilar to the dishes on a Chinese dinner table, where one does not eat a single portioned and plated dish, but is expected to eat from shared, communal platters.

Food as humanity

Perhaps cuisine, though, isn’t so much about progress as it is about restraint.

“One of the great things about cuisine is that it the best way to hold back our worst kind of hedonism,” says Barber. “There is no landscape in the world that sustainably allows us to eat how we think we want to.” In another sense, says Barber, food is the physical manifestation of our relationship with the natural world. It is where culture and ecology intersect. It can become even more important than language, and even geography, when it comes to culture.

“Your first relationship as a human being is about food,” says Richard Wilk, anthropology professor at the University of Indiana and head of its food studies program. “The first social experience we have is being put to the breast or bottle. The social act of eating, is part of how we become human, as much as speaking and taking care of ourselves. Learning to eat is learning to become human.”

Illustrations by Andrea Turvey for TED. 

About the author

Amy S. Choi is a freelance journalist, writer and editor based in Brooklyn, N.Y. She is the co-founder and editorial director of The Mash-Up Americans, a media and consulting company that examines multidimensional modern life in the U.S.

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127 Food Essay Topic Ideas & Examples

Inside This Article

When it comes to writing essays about food, the possibilities are endless. From exploring the cultural significance of certain dishes to analyzing the science behind food trends, there are countless topics to choose from. If you're looking for inspiration, here are 127 food essay topic ideas and examples to get you started:

• The impact of food advertising on children's dietary habits
• The rise of veganism in mainstream culture
• The history of chocolate and its cultural significance
• The health benefits of a Mediterranean diet
• The environmental impact of meat consumption
• The role of food in shaping cultural identity
• The ethics of food production and consumption
• The psychology of comfort food
• The science behind food cravings
• The cultural significance of street food
• The history of fast food in America
• The impact of food insecurity on public health
• The rise of food delivery services and their impact on traditional restaurants
• The health risks of processed foods
• The cultural significance of food in literature and film
• The impact of food deserts on low-income communities
• The rise of food blogging and its influence on food culture
• The health benefits of fermented foods
• The history of food preservation techniques
• The impact of food packaging on the environment
• The cultural significance of holiday foods
• The rise of food allergies and their impact on the food industry
• The history of food riots and their role in shaping social movements
• The impact of food waste on the environment
• The role of food in social gatherings and celebrations
• The cultural significance of food rituals and traditions
• The rise of food tourism and its impact on local economies
• The history of food safety regulations
• The health benefits of plant-based diets
• The impact of food trends on consumer behavior
• The cultural significance of food in religious ceremonies
• The rise of food trucks and their influence on urban dining
• The history of food as medicine
• The impact of food insecurity on mental health
• The role of food in shaping national identity
• The health risks of sugar consumption
• The cultural significance of food in art and photography
• The impact of food allergies on social interactions
• The rise of food delivery apps and their impact on the restaurant industry
• The history of food preservation techniques in different cultures
• The health benefits of a plant-based diet
• The cultural significance of food in different regions of the world
• The impact of food advertising on consumer behavior
• The role of food in shaping family relationships
• The rise of food waste and its impact on the environment
• The history of food packaging and its evolution over time
• The health risks of processed foods and artificial additives
• The cultural significance of food in different religious traditions
• The impact of food insecurity on children's academic performance
• The rise of food delivery services and their impact on traditional dining experiences
• The history of food preservation techniques in ancient civilizations
• The health benefits of a Mediterranean diet and its impact on longevity
• The cultural significance of street food in different countries
• The impact of food deserts on low-income communities and their access to nutritious foods
• The rise of food blogging and its influence on food trends
• The history of fast food in America and its role in shaping American dietary habits
• The health risks of sugar consumption and its impact on obesity rates
• The cultural significance of food in different social classes
• The impact of food waste on the environment and potential solutions to reduce waste
• The role of food in social gatherings and celebrations and its impact on community bonding
• The rise of food tourism and its impact on local economies and cultural exchange
• The history of food safety regulations and their evolution over time
• The health benefits of plant-based diets and their impact on chronic diseases
• The cultural significance of food in different religious ceremonies and rituals
• The impact of food allergies on social interactions and mental health
• The role of food in shaping national identity and cultural heritage
• The health risks of processed foods and their impact on public health
• The cultural significance of food in art and literature
• The impact of food advertising on children's dietary habits and preferences
• The rise of veganism in mainstream culture and its impact on the food industry
• The history of chocolate and its cultural significance in different cultures
• The health benefits of a Mediterranean diet and its impact on cardiovascular health
• The environmental impact of meat consumption and potential alternatives
• The role of food in shaping cultural identity and preserving traditions
• The ethics of food production and consumption and

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Six brilliant student essays on the power of food to spark social change.

Read winning essays from our fall 2018 “Feeding Ourselves, Feeding Our Revolutions,” student writing contest.

For the Fall 2018 student writing competition, “Feeding Ourselves, Feeding Our Revolutions,” we invited students to read the YES! Magazine article, “Cooking Stirs the Pot for Social Change,”   by Korsha Wilson and respond to this writing prompt: If you were to host a potluck or dinner to discuss a challenge facing your community or country, what food would you cook? Whom would you invite? On what issue would you deliberate? 

The Winners

From the hundreds of essays written, these six—on anti-Semitism, cultural identity, death row prisoners, coming out as transgender, climate change, and addiction—were chosen as essay winners.  Be sure to read the literary gems and catchy titles that caught our eye.

Middle School Winner: India Brown High School Winner: Grace Williams University Winner: Lillia Borodkin Powerful Voice Winner: Paisley Regester Powerful Voice Winner: Emma Lingo Powerful Voice Winner: Hayden Wilson

Literary Gems Clever Titles

Middle School Winner: India Brown  

A Feast for the Future

Close your eyes and imagine the not too distant future: The Statue of Liberty is up to her knees in water, the streets of lower Manhattan resemble the canals of Venice, and hurricanes arrive in the fall and stay until summer. Now, open your eyes and see the beautiful planet that we will destroy if we do not do something. Now is the time for change. Our future is in our control if we take actions, ranging from small steps, such as not using plastic straws, to large ones, such as reducing fossil fuel consumption and electing leaders who take the problem seriously.

 Hosting a dinner party is an extraordinary way to publicize what is at stake. At my potluck, I would serve linguini with clams. The clams would be sautéed in white wine sauce. The pasta tossed with a light coat of butter and topped with freshly shredded parmesan. I choose this meal because it cannot be made if global warming’s patterns persist. Soon enough, the ocean will be too warm to cultivate clams, vineyards will be too sweltering to grow grapes, and wheat fields will dry out, leaving us without pasta.

I think that giving my guests a delicious meal and then breaking the news to them that its ingredients would be unattainable if Earth continues to get hotter is a creative strategy to initiate action. Plus, on the off chance the conversation gets drastically tense, pasta is a relatively difficult food to throw.

In YES! Magazine’s article, “Cooking Stirs the Pot for Social Change,” Korsha Wilson says “…beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.” I hope that my dish inspires people to be aware of what’s at stake with increasing greenhouse gas emissions and work toward creating a clean energy future.

 My guest list for the potluck would include two groups of people: local farmers, who are directly and personally affected by rising temperatures, increased carbon dioxide, drought, and flooding, and people who either do not believe in human-caused climate change or don’t think it affects anyone. I would invite the farmers or farm owners because their jobs and crops are dependent on the weather. I hope that after hearing a farmer’s perspective, climate-deniers would be awakened by the truth and more receptive to the effort to reverse these catastrophic trends.

Earth is a beautiful planet that provides everything we’ll ever need, but because of our pattern of living—wasteful consumption, fossil fuel burning, and greenhouse gas emissions— our habitat is rapidly deteriorating. Whether you are a farmer, a long-shower-taking teenager, a worker in a pollution-producing factory, or a climate-denier, the future of humankind is in our hands. The choices we make and the actions we take will forever affect planet Earth.

 India Brown is an eighth grader who lives in New York City with her parents and older brother. She enjoys spending time with her friends, walking her dog, Morty, playing volleyball and lacrosse, and swimming.

High School Winner: Grace Williams

Apple Pie Embrace

It’s 1:47 a.m. Thanksgiving smells fill the kitchen. The sweet aroma of sugar-covered apples and buttery dough swirls into my nostrils. Fragrant orange and rosemary permeate the room and every corner smells like a stroll past the open door of a French bakery. My eleven-year-old eyes water, red with drowsiness, and refocus on the oven timer counting down. Behind me, my mom and aunt chat to no end, fueled by the seemingly self-replenishable coffee pot stashed in the corner. Their hands work fast, mashing potatoes, crumbling cornbread, and covering finished dishes in a thin layer of plastic wrap. The most my tired body can do is sit slouched on the backless wooden footstool. I bask in the heat escaping under the oven door.

 As a child, I enjoyed Thanksgiving and the preparations that came with it, but it seemed like more of a bridge between my birthday and Christmas than an actual holiday. Now, it’s a time of year I look forward to, dedicated to family, memories, and, most importantly, food. What I realized as I grew older was that my homemade Thanksgiving apple pie was more than its flaky crust and soft-fruit center. This American food symbolized a rite of passage, my Iraqi family’s ticket to assimilation. 

 Some argue that by adopting American customs like the apple pie, we lose our culture. I would argue that while American culture influences what my family eats and celebrates, it doesn’t define our character. In my family, we eat Iraqi dishes like mesta and tahini, but we also eat Cinnamon Toast Crunch for breakfast. This doesn’t mean we favor one culture over the other; instead, we create a beautiful blend of the two, adapting traditions to make them our own.

 That said, my family has always been more than the “mashed potatoes and turkey” type.

My mom’s family immigrated to the United States in 1976. Upon their arrival, they encountered a deeply divided America. Racism thrived, even after the significant freedoms gained from the Civil Rights Movement a few years before. Here, my family was thrust into a completely unknown world: they didn’t speak the language, they didn’t dress normally, and dinners like riza maraka seemed strange in comparison to the Pop Tarts and Oreos lining grocery store shelves.

 If I were to host a dinner party, it would be like Thanksgiving with my Chaldean family. The guests, my extended family, are a diverse people, distinct ingredients in a sweet potato casserole, coming together to create a delicious dish.

In her article “Cooking Stirs the Pot for Social Change,” Korsha Wilson writes, “each ingredient that we use, every technique, every spice tells a story about our access, our privilege, our heritage, and our culture.” Voices around the room will echo off the walls into the late hours of the night while the hot apple pie steams at the table’s center.

We will play concan on the blanketed floor and I’ll try to understand my Toto, who, after forty years, still speaks broken English. I’ll listen to my elders as they tell stories about growing up in Unionville, Michigan, a predominately white town where they always felt like outsiders, stories of racism that I have the privilege not to experience. While snacking on sunflower seeds and salted pistachios, we’ll talk about the news- how thousands of people across the country are protesting for justice among immigrants. No one protested to give my family a voice.

Our Thanksgiving food is more than just sustenance, it is a physical representation of my family ’s blended and ever-changing culture, even after 40 years in the United States. No matter how the food on our plates changes, it will always symbolize our sense of family—immediate and extended—and our unbreakable bond.

Grace Williams, a student at Kirkwood High School in Kirkwood, Missouri, enjoys playing tennis, baking, and spending time with her family. Grace also enjoys her time as a writing editor for her school’s yearbook, the Pioneer. In the future, Grace hopes to continue her travels abroad, as well as live near extended family along the sunny beaches of La Jolla, California.

University Winner: Lillia Borodkin

Nourishing Change After Tragedy Strikes

In the Jewish community, food is paramount. We often spend our holidays gathered around a table, sharing a meal and reveling in our people’s story. On other sacred days, we fast, focusing instead on reflection, atonement, and forgiveness.

As a child, I delighted in the comfort of matzo ball soup, the sweetness of hamantaschen, and the beauty of braided challah. But as I grew older and more knowledgeable about my faith, I learned that the origins of these foods are not rooted in joy, but in sacrifice.

The matzo of matzo balls was a necessity as the Jewish people did not have time for their bread to rise as they fled slavery in Egypt. The hamantaschen was an homage to the hat of Haman, the villain of the Purim story who plotted the Jewish people’s destruction. The unbaked portion of braided challah was tithed by commandment to the kohen  or priests. Our food is an expression of our history, commemorating both our struggles and our triumphs.

As I write this, only days have passed since eleven Jews were killed at the Tree of Life Synagogue in Pittsburgh. These people, intending only to pray and celebrate the Sabbath with their community, were murdered simply for being Jewish. This brutal event, in a temple and city much like my own, is a reminder that anti-Semitism still exists in this country. A reminder that hatred of Jews, of me, my family, and my community, is alive and flourishing in America today. The thought that a difference in religion would make some believe that others do not have the right to exist is frightening and sickening.  

 This is why, if given the chance, I would sit down the entire Jewish American community at one giant Shabbat table. I’d serve matzo ball soup, pass around loaves of challah, and do my best to offer comfort. We would take time to remember the beautiful souls lost to anti-Semitism this October and the countless others who have been victims of such hatred in the past. I would then ask that we channel all we are feeling—all the fear, confusion, and anger —into the fight.

As suggested in Korsha Wilson’s “Cooking Stirs the Pot for Social Change,” I would urge my guests to direct our passion for justice and the comfort and care provided by the food we are eating into resisting anti-Semitism and hatred of all kinds.

We must use the courage this sustenance provides to create change and honor our people’s suffering and strength. We must remind our neighbors, both Jewish and non-Jewish, that anti-Semitism is alive and well today. We must shout and scream and vote until our elected leaders take this threat to our community seriously. And, we must stand with, support, and listen to other communities that are subjected to vengeful hate today in the same way that many of these groups have supported us in the wake of this tragedy.

This terrible shooting is not the first of its kind, and if conflict and loathing are permitted to grow, I fear it will not be the last. While political change may help, the best way to target this hate is through smaller-scale actions in our own communities.

It is critical that we as a Jewish people take time to congregate and heal together, but it is equally necessary to include those outside the Jewish community to build a powerful crusade against hatred and bigotry. While convening with these individuals, we will work to end the dangerous “otherizing” that plagues our society and seek to understand that we share far more in common than we thought. As disagreements arise during our discussions, we will learn to respect and treat each other with the fairness we each desire. Together, we shall share the comfort, strength, and courage that traditional Jewish foods provide and use them to fuel our revolution. 

We are not alone in the fight despite what extremists and anti-semites might like us to believe.  So, like any Jew would do, I invite you to join me at the Shabbat table. First, we will eat. Then, we will get to work.  

Lillia Borodkin is a senior at Kent State University majoring in Psychology with a concentration in Child Psychology. She plans to attend graduate school and become a school psychologist while continuing to pursue her passion for reading and writing. Outside of class, Lillia is involved in research in the psychology department and volunteers at the Women’s Center on campus.   

Powerful Voice Winner: Paisley Regester

As a kid, I remember asking my friends jokingly, ”If you were stuck on a deserted island, what single item of food would you bring?” Some of my friends answered practically and said they’d bring water. Others answered comically and said they’d bring snacks like Flamin’ Hot Cheetos or a banana. However, most of my friends answered sentimentally and listed the foods that made them happy. This seems like fun and games, but what happens if the hypothetical changes? Imagine being asked, on the eve of your death, to choose the final meal you will ever eat. What food would you pick? Something practical? Comical? Sentimental?  

This situation is the reality for the 2,747 American prisoners who are currently awaiting execution on death row. The grim ritual of “last meals,” when prisoners choose their final meal before execution, can reveal a lot about these individuals and what they valued throughout their lives.

It is difficult for us to imagine someone eating steak, lobster tail, apple pie, and vanilla ice cream one moment and being killed by state-approved lethal injection the next. The prisoner can only hope that the apple pie he requested tastes as good as his mom’s. Surprisingly, many people in prison decline the option to request a special last meal. We often think of food as something that keeps us alive, so is there really any point to eating if someone knows they are going to die?

“Controlling food is a means of controlling power,” said chef Sean Sherman in the YES! Magazine article “Cooking Stirs the Pot for Social Change,” by Korsha Wilson. There are deeper stories that lie behind the final meals of individuals on death row.

I want to bring awareness to the complex and often controversial conditions of this country’s criminal justice system and change the common perception of prisoners as inhuman. To accomplish this, I would host a potluck where I would recreate the last meals of prisoners sentenced to death.

In front of each plate, there would be a place card with the prisoner’s full name, the date of execution, and the method of execution. These meals could range from a plate of fried chicken, peas with butter, apple pie, and a Dr. Pepper, reminiscent of a Sunday dinner at Grandma’s, to a single olive.

Seeing these meals up close, meals that many may eat at their own table or feed to their own kids, would force attendees to face the reality of the death penalty. It will urge my guests to look at these individuals not just as prisoners, assigned a number and a death date, but as people, capable of love and rehabilitation.  

This potluck is not only about realizing a prisoner’s humanity, but it is also about recognizing a flawed criminal justice system. Over the years, I have become skeptical of the American judicial system, especially when only seven states have judges who ethnically represent the people they serve. I was shocked when I found out that the officers who killed Michael Brown and Anthony Lamar Smith were exonerated for their actions. How could that be possible when so many teens and adults of color have spent years in prison, some even executed, for crimes they never committed?  

Lawmakers, police officers, city officials, and young constituents, along with former prisoners and their families, would be invited to my potluck to start an honest conversation about the role and application of inequality, dehumanization, and racism in the death penalty. Food served at the potluck would represent the humanity of prisoners and push people to acknowledge that many inmates are victims of a racist and corrupt judicial system.

Recognizing these injustices is only the first step towards a more equitable society. The second step would be acting on these injustices to ensure that every voice is heard, even ones separated from us by prison walls. Let’s leave that for the next potluck, where I plan to serve humble pie.

Paisley Regester is a high school senior and devotes her life to activism, the arts, and adventure. Inspired by her experiences traveling abroad to Nicaragua, Mexico, and Scotland, Paisley hopes to someday write about the diverse people and places she has encountered and share her stories with the rest of the world.

Powerful Voice Winner: Emma Lingo

The Empty Seat

“If you aren’t sober, then I don’t want to see you on Christmas.”

Harsh words for my father to hear from his daughter but words he needed to hear. Words I needed him to understand and words he seemed to consider as he fiddled with his wine glass at the head of the table. Our guests, my grandma, and her neighbors remained resolutely silent. They were not about to defend my drunken father–or Charles as I call him–from my anger or my ultimatum.

This was the first dinner we had had together in a year. The last meal we shared ended with Charles slopping his drink all over my birthday presents and my mother explaining heroin addiction to me. So, I wasn’t surprised when Charles threw down some liquid valor before dinner in anticipation of my anger. If he wanted to be welcomed on Christmas, he needed to be sober—or he needed to be gone.

Countless dinners, holidays, and birthdays taught me that my demands for sobriety would fall on deaf ears. But not this time. Charles gave me a gift—a one of a kind, limited edition, absolutely awkward treat. One that I didn’t know how to deal with at all. Charles went home that night, smacked a bright red bow on my father, and hand-delivered him to me on Christmas morning.

He arrived for breakfast freshly showered and looking flustered. He would remember this day for once only because his daughter had scolded him into sobriety. Dad teetered between happiness and shame. Grandma distracted us from Dad’s presence by bringing the piping hot bacon and biscuits from the kitchen to the table, theatrically announcing their arrival. Although these foods were the alleged focus of the meal, the real spotlight shined on the unopened liquor cabinet in my grandma’s kitchen—the cabinet I know Charles was begging Dad to open.

I’ve isolated myself from Charles. My family has too. It means we don’t see Dad, but it’s the best way to avoid confrontation and heartache. Sometimes I find myself wondering what it would be like if we talked with him more or if he still lived nearby. Would he be less inclined to use? If all families with an addict tried to hang on to a relationship with the user, would there be fewer addicts in the world? Christmas breakfast with Dad was followed by Charles whisking him away to Colorado where pot had just been legalized. I haven’t talked to Dad since that Christmas.

As Korsha Wilson stated in her YES! Magazine article, “Cooking Stirs the Pot for Social Change,” “Sometimes what we don’t cook says more than what we do cook.” When it comes to addiction, what isn’t served is more important than what is. In quiet moments, I like to imagine a meal with my family–including Dad. He’d have a spot at the table in my little fantasy. No alcohol would push him out of his chair, the cigarettes would remain seated in his back pocket, and the stench of weed wouldn’t invade the dining room. Fruit salad and gumbo would fill the table—foods that Dad likes. We’d talk about trivial matters in life, like how school is going and what we watched last night on TV.

Dad would feel loved. We would connect. He would feel less alone. At the end of the night, he’d walk me to the door and promise to see me again soon. And I would believe him.

Emma Lingo spends her time working as an editor for her school paper, reading, and being vocal about social justice issues. Emma is active with many clubs such as Youth and Government, KHS Cares, and Peer Helpers. She hopes to be a journalist one day and to be able to continue helping out people by volunteering at local nonprofits.

Powerful Voice Winner: Hayden Wilson

Bittersweet Reunion

I close my eyes and envision a dinner of my wildest dreams. I would invite all of my relatives. Not just my sister who doesn’t ask how I am anymore. Not just my nephews who I’m told are too young to understand me. No, I would gather all of my aunts, uncles, and cousins to introduce them to the me they haven’t met.

For almost two years, I’ve gone by a different name that most of my family refuses to acknowledge. My aunt, a nun of 40 years, told me at a recent birthday dinner that she’d heard of my “nickname.” I didn’t want to start a fight, so I decided not to correct her. Even the ones who’ve adjusted to my name have yet to recognize the bigger issue.

Last year on Facebook, I announced to my friends and family that I am transgender. No one in my family has talked to me about it, but they have plenty to say to my parents. I feel as if this is about my parents more than me—that they’ve made some big parenting mistake. Maybe if I invited everyone to dinner and opened up a discussion, they would voice their concerns to me instead of my parents.

I would serve two different meals of comfort food to remind my family of our good times. For my dad’s family, I would cook heavily salted breakfast food, the kind my grandpa used to enjoy. He took all of his kids to IHOP every Sunday and ordered the least healthy option he could find, usually some combination of an overcooked omelet and a loaded Classic Burger. For my mom’s family, I would buy shakes and burgers from Hardee’s. In my grandma’s final weeks, she let aluminum tins of sympathy meals pile up on her dining table while she made my uncle take her to Hardee’s every day.

In her article on cooking and activism, food writer Korsha Wilson writes, “Everyone puts down their guard over a good meal, and in that space, change is possible.” Hopefully the same will apply to my guests.

When I first thought of this idea, my mind rushed to the endless negative possibilities. My nun-aunt and my two non-nun aunts who live like nuns would whip out their Bibles before I even finished my first sentence. My very liberal, state representative cousin would say how proud she is of the guy I’m becoming, but this would trigger my aunts to accuse her of corrupting my mind. My sister, who has never spoken to me about my genderidentity, would cover her children’s ears and rush them out of the house. My Great-Depression-raised grandparents would roll over in their graves, mumbling about how kids have it easy nowadays.

After mentally mapping out every imaginable terrible outcome this dinner could have, I realized a conversation is unavoidable if I want my family to accept who I am. I long to restore the deep connection I used to have with them. Though I often think these former relationships are out of reach, I won’t know until I try to repair them. For a year and a half, I’ve relied on Facebook and my parents to relay messages about my identity, but I need to tell my own story.

At first, I thought Korsha Wilson’s idea of a cooked meal leading the way to social change was too optimistic, but now I understand that I need to think more like her. Maybe, just maybe, my family could all gather around a table, enjoy some overpriced shakes, and be as close as we were when I was a little girl.

 Hayden Wilson is a 17-year-old high school junior from Missouri. He loves writing, making music, and painting. He’s a part of his school’s writing club, as well as the GSA and a few service clubs.

 Literary Gems

We received many outstanding essays for the Fall 2018 Writing Competition. Though not every participant can win the contest, we’d like to share some excerpts that caught our eye.

Thinking of the main staple of the dish—potatoes, the starchy vegetable that provides sustenance for people around the globe. The onion, the layers of sorrow and joy—a base for this dish served during the holidays.  The oil, symbolic of hope and perseverance. All of these elements come together to form this delicious oval pancake permeating with possibilities. I wonder about future possibilities as I flip the latkes.

—Nikki Markman, University of San Francisco, San Francisco, California

The egg is a treasure. It is a fragile heart of gold that once broken, flows over the blemishless surface of the egg white in dandelion colored streams, like ribbon unraveling from its spool.

—Kaylin Ku, West Windsor-Plainsboro High School South, Princeton Junction, New Jersey

If I were to bring one food to a potluck to create social change by addressing anti-Semitism, I would bring gefilte fish because it is different from other fish, just like the Jews are different from other people.  It looks more like a matzo ball than fish, smells extraordinarily fishy, and tastes like sweet brine with the consistency of a crab cake.

—Noah Glassman, Ethical Culture Fieldston School,  Bronx, New York

I would not only be serving them something to digest, I would serve them a one-of-a-kind taste of the past, a taste of fear that is felt in the souls of those whose home and land were taken away, a taste of ancestral power that still lives upon us, and a taste of the voices that want to be heard and that want the suffering of the Natives to end.

—Citlalic Anima Guevara, Wichita North High School, Wichita, Kansas

It’s the one thing that your parents make sure you have because they didn’t.  Food is what your mother gives you as she lies, telling you she already ate. It’s something not everybody is fortunate to have and it’s also what we throw away without hesitation.  Food is a blessing to me, but what is it to you?

—Mohamed Omar, Kirkwood High School, Kirkwood, Missouri

Filleted and fried humphead wrasse, mangrove crab with coconut milk, pounded taro, a whole roast pig, and caramelized nuts—cuisines that will not be simplified to just “food.” Because what we eat is the diligence and pride of our people—a culture that has survived and continues to thrive.

—Mayumi Remengesau, University of San Francisco, San Francisco, California

Some people automatically think I’m kosher or ask me to say prayers in Hebrew.  However, guess what? I don’t know many prayers and I eat bacon.

—Hannah Reing, Ethical Culture Fieldston School, The Bronx, New York

Everything was placed before me. Rolling up my sleeves I started cracking eggs, mixing flour, and sampling some chocolate chips, because you can never be too sure. Three separate bowls. All different sizes. Carefully, I tipped the smallest, and the medium-sized bowls into the biggest. Next, I plugged in my hand-held mixer and flicked on the switch. The beaters whirl to life. I lowered it into the bowl and witnessed the creation of something magnificent. Cookie dough.

—Cassandra Amaya, Owen Goodnight Middle School, San Marcos, Texas

Biscuits and bisexuality are both things that are in my life…My grandmother’s biscuits are the best: the good old classic Southern biscuits, crunchy on the outside, fluffy on the inside. Except it is mostly Southern people who don’t accept me.

—Jaden Huckaby, Arbor Montessori, Decatur, Georgia

We zest the bright yellow lemons and the peels of flavor fall lightly into the batter.  To make frosting, we keep adding more and more powdered sugar until it looks like fluffy clouds with raspberry seed rain.

—Jane Minus, Ethical Culture Fieldston School, Bronx, New York

Tamales for my grandma, I can still remember her skillfully spreading the perfect layer of masa on every corn husk, looking at me pitifully as my young hands fumbled with the corn wrapper, always too thick or too thin.

—Brenna Eliaz, San Marcos High School, San Marcos, Texas

Just like fry bread, MRE’s (Meals Ready to Eat) remind New Orleanians and others affected by disasters of the devastation throughout our city and the little amount of help we got afterward.

—Madeline Johnson, Spring Hill College, Mobile, Alabama

I would bring cream corn and buckeyes and have a big debate on whether marijuana should be illegal or not.

—Lillian Martinez, Miller Middle School, San Marcos, Texas

We would finish the meal off with a delicious apple strudel, topped with schlag, schlag, schlag, more schlag, and a cherry, and finally…more schlag (in case you were wondering, schlag is like whipped cream, but 10 times better because it is heavier and sweeter).

—Morgan Sheehan, Ethical Culture Fieldston School, Bronx, New York

Clever Titles

This year we decided to do something different. We were so impressed by the number of catchy titles that we decided to feature some of our favorites. 

“Eat Like a Baby: Why Shame Has No Place at a Baby’s Dinner Plate”

—Tate Miller, Wichita North High School, Wichita, Kansas 

“The Cheese in Between”

—Jedd Horowitz, Ethical Culture Fieldston School, Bronx, New York

“Harvey, Michael, Florence or Katrina? Invite Them All Because Now We Are Prepared”

—Molly Mendoza, Spring Hill College, Mobile, Alabama

“Neglecting Our Children: From Broccoli to Bullets”

—Kylie Rollings, Kirkwood High School, Kirkwood, Missouri  

“The Lasagna of Life”

—Max Williams, Wichita North High School, Wichita, Kansas

“Yum, Yum, Carbon Dioxide In Our Lungs”

—Melanie Eickmeyer, Kirkwood High School, Kirkwood, Missouri

“My Potluck, My Choice”

—Francesca Grossberg, Ethical Culture Fieldston School, Bronx, New York

“Trumping with Tacos”

—Maya Goncalves, Lincoln Middle School, Ypsilanti, Michigan

“Quiche and Climate Change”

—Bernie Waldman, Ethical Culture Fieldston School, Bronx, New York

“Biscuits and Bisexuality”

“W(health)”

—Miles Oshan, San Marcos High School, San Marcos, Texas

“Bubula, Come Eat!”

—Jordan Fienberg, Ethical Culture Fieldston School,  Bronx, New York

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663 Interesting Food Essay Topics, Examples, and Ideas

Food essays are an excellent way to demonstrate your awareness of current nutrition and health issues. Obesity is a significant concern that is present in many people throughout the world and can lead to a variety of deadly conditions.

Obesity is often associated with eating junk food or food made with unhealthy ingredients and emphasizing taste or longevity over safety. Its opposite, healthy food, is a combination of many factors, which include food consumption patterns and monitoring your calorie intake.

As such, many ideas for innovative diets that circumvent some of the complexities have emerged, but most of them are flawed due to oversights. This article will provide you with topics about food and some tips for your essay writing process.

🏆 Best Food Topics & Essay Examples

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Nutritionists generally agree on a single definition of healthy eating patterns, one that is supported by a vast body of research. They involve controlling your nutrient and calorie intake by adjusting your meat and plant intake balance as well as the portion size. You should also avoid preserved foods, as their preparation processes tend to ruin the nutrients present in the ingredients while introducing a variety of unhealthy substances.

For optimal effects, you should understand various fats and their influences on the human body as well as your need for each type and the foods that can supply it. The topic about food offers many different avenues of investigation.

However, not all people have the willpower and willingness to learn and use the knowledge to change their food patterns. As such, new fad diets, which try to circumvent some of the ideas and offer a more convenient way to lose weight, keep emerging every year.

These approaches may sometimes work for their intended purpose, but they do not contribute to health. While the person may lose weight because of new eating habits, they may become malnourished as a result. People will then have to take supplements and still risk developing issues before the imbalance is discovered and addressed. You may address the approaches described above when selecting argumentative essay topics about food.

He or she will then have to take supplements and still risk developing issues before the imbalance is discovered and addressed, something you can address in your food essay titles.

Here are some additional tips for the essay:

• Discuss how not all natural food is equal, with different examples of vegetables or meat displaying varying nutrient amounts. Healthy eating involves choosing food that is good for your health and balancing it appropriately.
• Follow general essay guidelines, which include using a proper structure, writing in an academic style, and separating topics with informative titles. Nutrition is a scholarly topic with a significant body of research contributing to its findings.
• Make sure to cite recent scholarly research or statistics when stating facts about nutrition and eating patterns. The body of research is constantly expanding and discovering new information, which may show past facts or findings in a new light.
• You should talk about the reasons why junk food is unhealthy, as it extends beyond poor nutritional values. Research shows that people are compelled to eat more when consuming unhealthy foods, regardless of their diet awareness.
• Discuss the alternate ways of losing weight in detail and identify their advantages and flaws. With proper precautions, they can be as effective and safe as traditional healthy eating patterns, but they will require the same effort or more as a result.

Visit IvyPanda to get many different food essay examples and other useful samples!

• Genetically Modified Food Essay In spite of the perceived benefits of genetic engineering technology in the agricultural sector, the production and use of genetically modified foods has triggered a number of issues pertaining to safety and consequences of consumption.
• Junk Food in Schools: Good or Bad for Children? One of the main advantages of junk food is that it is simple to cook and it satiates hunger. As for the main advantage of availability of junk food and its simplicity to be cooked […]
• Fast Food Industry: Arguments for and Against For instance, those who believe that fast food industry is beneficial to them and other members of the society will expect the findings of this research to be in support of their beliefs.
• Fast Food vs. Home Cooking: Lifestyle and Traditions The good thing with this business is that the food was from natural products hence healthy, a fact that has since changed Many people are very busy for the better part of the day and […]
• Filipino Food Essay However, because of the Spanish and American influence, meat, especially pork and chicken, are also served. So, Philippines is a country of festivals and a diversity of traditional dishes and beverages.
• The Food and Beverage Industry Role in the Tourism The essay begins by looking at the food and beverage industry in general, and then proceeds to look at the main sectors of the industry.
• The Future of Food The evolution and advancement of technology have influenced the methods of how people grow and consume food. The changes that people have made to nature are very traceable and their inability to predict the outcome […]
• Fast Food in Campus: Advantages and Disadvantages On the other hand, a classmate mentions that fast foods lead to obesity among university students who eat from fast-food restaurants.
• Food Insecurity and What We Can Do to Help Attention Material/Credibility Material: Imagine a day when you have little strength and energy – you feel weakness and soreness – the feelings are rather unpleasant. Now imagine that you feel this discomfort and lack of […]
• Food and Beverage Management The mission of the department is to provide food and beverage that meets highest standards so that they can keep a competitive edge in the hotel industry.
• Health Effects of Junk Food Intake Notably, the consumption of junk food has become one of the major health issues that destabilize the health of individuals and groups in contemporary societies.
• Junk Food and Drinks: Ban on Advertising The reason youngsters are attracted to junk food is that they do not get the actual flavors at their home and then they are less attracted to original and healthy food as compared to junk […]
• Was Food Healthier 100 Years Ago? The widespread organic farming in the twentieth century led to the production of healthy and highly nutritional foods. Some critics believe that modern-day food is much safer and healthier compared to the food consumed in […]
• Food Habits and Culture: Factors Influence The food habits of a group of people/community can be described as the reasons for eating, the methods used while eating, the types of food eaten, and the mode of storage.
• Representation of Food in the Importance of Being Earnest In a large extent, food is also used as a sign of respect and hospitality to visitors and also as a form of socializing.
• Globalization and Food Culture Essay The interviewee gave the examples of France, America, and China in her description of how food can affect the culture of a place and vice versa.
• Designing a shopping centre food court outlet The design itself The food court outlet will specialize with the sale of fried potatoes, a fast food which is immensely purchased by the customers from the area.
• Jamie Oliver’s TED Talk Teach Every Child About Food In his TED talk, Jamie Oliver addresses the problem of obesity and unhealthy food options offered to children at schools.
• Determinants of Food Supply and Demand Due to high demand for vegetables and fruits, producers increase production and supply in order to fulfill the needs of consumers.
• Chipotle Company’s Food Crisis After the food poisoning occurrence, the local and federal authorities tried to ascertain the reason for the outbreak, but the tests they conducted could not confirm the ingredient that caused the illness.
• Pros and Cons of Food Dyes: Experiments With Food Ramesh and Muthuraman argue that there is a certain association between the increased use of food colorants and the elevated rates of ADHD in children.
• Hospitality Management: Food & Beverage Service The art of catering goes beyond providing food and beverages and extends to the ambience of the eating place and the quality of service received.
• Food Production and The Environment So all aspects of production – the cultivation and collection of plants, the maintenance of animals, the processing of products, their packaging, and transportation, affect the environment.
• Food Security Crisis Resolution To ensure the situation does not run out of hand, the global body Food and Agricultural Organization has been at the forefront since time immemorial to cater for issues related to this basic human need. […]
• Food Critiques for the Three Dishes: Integral Part of French Cuisine One of the most notable things about this dish is serving the legs with a celery puree, or sauteed chestnuts or chestnut puree. This chef is regarded as one of the most notable innovators in […]
• The Disadvantages of Canned Food From this perspective, canned food is considered to be harmful to health as the added sugar and trans fats in it can lead to the appearance of serious medical problems.
• The Organizational Structure in Kraft Foods Group It is imperative to note that the organization structure is the one that influences communication within the organization. One of the secrets to the organization’s success is the depth and quality of its employees.
• The Impact of Climate Change on Food Security Currently, the world is beginning to encounter the effects of the continuous warming of the Earth. Some of the heat must be reflected in space to ensure that there is a temperature balance in the […]
• Food Waste Recycling Benefits Through the analysis of Gupta and Gangopadhyay, it was noted that food waste was one of the leading preventable contributors towards the sheer amount of trash that winds up in many of the today’s landfills.
• Global Food Crisis: Political Economy Perspective In effect, the loss of power to international institutions, decentralization of resources and privatization of powers are political economic factors that have worsened political and economic stability of developing countries making them more vulnerable to […]
• Food Security and Growing Population Thus, nations have to address the problem of feeding the increasing global population amid the challenges of the production of adequate food.
• Classification of Healthy Food: Healthy Eating Habits Vegetables are good for the body since they contain minerals and vitamins. They also help keep the bloodstream clear and they are very healthy foods.
• Chocolate Ice-Cream: Food Product Case In the case of Chocolate ice-cream, the flavouring added is normally chocolate. Chocolate ice cream is the second most common type of ice cream in the world after vanilla.
• Small Mobile Food & Drinks Shop: Business Project Time constraints are often decisive in the world of business, which is a good point for healthy shops to switch to a mobile food service offering delivery as an option.
• Quality and Value of Food Preparation of food of good quality means use of ingredients of good quality thus food production by farmers affects directly the quality and value of food.
• Fritter’s Fast Food Restaurants: Overview Very fast and inexpensive to manufacture, Fritters can find their customers both in restaurants and kiosks, and in pre-prepared form.
• Food Contamination and Adulteration: Environmental Problems, Food Habits, Way of Cultivation The purpose of this essay is to explain reasons for different kinds of food contamination and adulteration, harmful contaminants and adulterants and the diseases caused by the usage of those substances, prevention of food contamination […]
• Food Analysis and Its Methods in Practice Food analysis is the field that handles the use of diagnostic processes to characterize food substances and their components. The purpose of this experiment was to conduct a food analysis of an unknown sample and […]
• The Fast Food Industry Lots of people claim that the growth of the rate of obese people correlates with the growth of fast food chains in the region.
• Chinese New Year Foods: Chinese Culture and Traditions This piece of work will give an in depth discussion of Chinese culture with the central focus being on the Chinese New Year Foods and its relationship with the changes that have been experienced in […]
• McDonald’s Corporation: Analyzing Fast Food Industry A glance of the profit margins of the major players in the US industry will provide a more clear perception of the fast food industry’s success in 2009 in global perspective: Key Competitors Profits 2009 […]
• The Consequences of Fast Food The most evident effect of fast food is obesity among others and these effects are what will be considered as the basis of discouraging the intake of fast food while encouraging other healthier options.
• The World’s Food Problems’ Solving When the population of a country increases, there are some associated problems that will automatically arise such as increase in the level of unemployment which leads to food problems in the developing countries.
• Food Ethics Pojman notes that the government has enough resources and manpower to monitor operations of various food processors and determine the health conditions of the food they present to the public.
• Food Products: Tomatoes and Juice Preservation This Unico package only states that tomatoes are from the Mediterranean, which reflects on such food consumption trends as gourmet convenience and cleaner labels.
• Quality Management in Food Industry: PDCA and Six Sigma This cycle, which is widely used in food industry, represents the essence of realization – the so-called “general functions of management”.
• Chemicals in Foods: Natural Components and Their Toxic Properties In order to ensure the safety and health of the consumer upon the consumption of foods, it is important to establish procedures that are in a position to assess the types of health risks that […]
• McDonald’s New Strategy Toward Healthy Food The identification of current challenges faced by McDonald’s reveals that the future strategy needs to address the problem of healthy food, help to improve the public image of the company and renovate the franchising system […]
• Geography of Food. Restaurant Review Carino’s Italian grill was located in Doral at the center of Miami making it accessible to most people. The food was of moderate quality.
• Analysis and Significance of Food Moisture Content Fish food had the least moisture content and the lowest water activity of 0. The meat had the highest moisture content and a high level of water activity of 0.
• What Role Does Food Play in Cultural Identity? From the point of view of cultural studies, such a model of nutrition speaks more about the absence of global roots, the absence of deep moral guidelines, and not about the convenience of the process.
• Analysis of a Look at the Fast-Food Industry by Eric Schlosser For the presentation of various arguments, the use of statistics involved in the employees and the increased amount of production due to division and specialization of labor and the production process improved the validity of […]
• McDonald’s Digital Campaign “Our Food. Your Questions” The digital campaign designed to answer the questions that have been bothering the consumers of fast food for a long time, provide transparency and get rid of the myths that make a negative impact on […]
• The Negative Consequences of Employing High School Students in Fast Food Restaurants In addition, high school students should be advised that education and their careers are more important as compared to working at fast food restaurants.
• Influencing Consumer Behavior: the changing image of ‘fast food’ Some of the factors that consumers may be influenced with include the cost, what their friends and family members say, where the restaurant is located, the duration the meal takes, and by how the consumers […]
• Global Challenges Faced By Fast Food Companies For instance the price strategy is usually determined by a number of factors such as the number of competitors in the market, the availability and costs of raw materials and the existent product substitutes in […]
• Wendy’s Fast Food Restaurant The design has the potential to elaborate on the cause of failures inherent in the establishment and possess the capacity to make recommendations on combating the challenges.
• World Food Program Addressing risks to food and safety Food safety and public health entail core issues to the policies of the WFP in addressing food security across the globe.
• Dubai’s Food, Dress Code and Culture Religion is an important in aspect in Dubai because it influences the lifestyle of the people and forms the foundation of their culture.
• Food and Beverage Development This paper focuses on how food production and food consumption has affected the eating habits and led to the introduction of junk foods because of the production and consumption factors.
• The Food and Beverage Sector There is no doubt that there are many substitutes to this industry and the best investors can do is to try to retain the available market by offering quality services.
• Food and Nutrient Security Situation in Pakistan In this respect, Pakistan needs to deepen its understanding of the scales of the food insecurity problem, highlight future problems, and define agricultural policies and food security programs that could reduce the vulnerability of rural […]
• The Egyptian Diet: Sociology of Food and Nutrition This paper compares and contrasts the concept of food and the culinary practices of the Indian and Egyptian cultures and their effect on the health outcomes of the people.
• New Food Product Development In most cases the food may be free of pathogens but if the environment of preparation is full of normal flora, the possibility of gross contamination of food may take place and this is the […]
• Environmental and Industrial Analysis of UK Food Manufacturing Companies Technological Analysis The technological analysis has affected the Tasty Bake Company positively in that the global transport infrastructure has greatly improved in the recent past and this has enabled it to market its products widely.
• What Are the Benefits of Organic Foods? The proponents of organic foods believe that organic foods have greater benefits as compared to conventional foods, while the opponents believe they have are unsafe.
• Food: How Technology Has Changed the Way We Eat? These foods could cause harm to the consumers, who in most cases are not sure of the ingredients used to prepare them, and that may pose a health risk.
• Dog Food: Pedigree Company’s Case The attractiveness of the dog food category is manifested through the intense competitive nature of the various stakeholders. The third and final phase of the segmentation is to label the category of dog food as […]
• Food, Eating Behavior, and Culture in Chinese Society The majority of the food and the cookies were not an actual part of the Chinese cuisine. The issue of the origin of the fortune cookies demonstrates the global intersections.
• Does Healthy Food Prevent Obesity? To instill the discipline of eating healthy, mothers should train their children on the right meals, at infancy; they should be kept off junk foods and in-organic foods as possible.
• Using Food Preservatives Ethical At present, the use of chemical food preservatives have gained prevalent use as many people have become tailored to the convenience of buying food that is already prepared, instead of preparing and preserving their food.
• The Impact of Food Habits on the Environment The topic of this research is based on the issue of human-induced pollution or another environmental impact that affect the Earth and dietary approaches that can improve the situation.
• Causes and Effects of Fast Food: Reputation for Unhealthy Eating By setting this price to a low value, fast food companies can exclude traditional restaurants from the selection, improve throughput, and increase their brand equity.
• Fast Food Effects on Human Health The phenomenon results in the ideological perspectives of increased obesity and the emergence of lifestyle diseases. The popularity and consumption rate of fast-food restaurants is one of the trending issues in cities and towns.
• Impact of Fast Food on Human Body Firstly, it is the economics of fast food fast food is the cheapest food on the market in terms of a calorie per dollar.
• A Food Truck Business: Project Summary Steps to be followed in starting the business will be researching local food trucks and laws, developing the business name and concept, registering, raising funds, and seeking permits and licenses. The next steps will be […]
• Ethos, Logos, Pathos in the Food, Inc. Documentary In the documentary, there are many instances of its makers providing viewers with the factual information, as to the discussed subject matter, which is supposed to convince the latter in the full legitimacy of people’s […]
• Hotpot Concept and Cultural Value The history of the Chinese hotpot goes back to the past 1000 years even though the roots of the delicacy are in Mongolia.
• Making Healthy Foods Available to the Poor People Instead of giving artificially prepared and canned food, the donors should raise funds and buy whole grains in bulk to be given to the poor who in turn prepare the food in a healthy way.
• Food Service System: Overview Through the system, quality control is achieved through the quality of components, menus, and recipes chosen by the director. The rationale for ready-prepared system involves mass-generation and freezing of food items which might lower labor […]
• Good to Eat: Riddles of Food and Culture by Marvin Harris Good to eat is a thought provoking and intellectual journey that the author takes, in terms of the different kinds of food habits adopted by various groups of people and the reasons behind such habits.
• Major Reasons for Food Prices Increase Admittedly, one of the major reasons for food prices increase is the use of corns for fuel production. The increase of fuel prices created a great temptation for farmers to produce ethanol instead of corn […]
• Motivational Issues in the Fast Food Sector Fast food refers to a type of cuisine produced in mass and marketed by some eateries, presentation stands, and service establishments for fast and effective production and delivery.
• Food Security: The Main Challenges The attainment of food security is a key challenge faced in the contemporary world; it is caused by industrialized agriculture, which affects the climate, problematic balancing between agriculture and the environment, and the inability of […]
• The Role of Food for Sustainability in the Built Environment Sustainability refers to a movement that attempts to meet the needs of the present generation without compromising the capability of the subsequent generations to meet the needs of the future.
• The Reasons Behind the Popularity of Fast Food in the Context of the Lebanese Market Nowadays, in Beirut, the variety of traditional dishes which can be prepared quickly and served as fast food is amazing, from the kebab, to the falafel; most dishes are represented.
• Food Preferences and Nutrition Culture I gave my mother the recipe and nowadays, each time I visit her, she makes me a bowl of chicken noodle soup.
• Eco-Friendly Packaging for Food and Beverage Industry This product was chosen because of the direct impact of the quality of food products on the health of ordinary people regardless of the region of living of country of origin.
• Checkers and Rally’s Fast-Food Chain Analysis This paper includes a brief analysis of Checkers & Rally’s, one of the leading fast-food chains in the USA. It is necessary to note that the threat of entry is quite serious as many entrepreneurs, […]
• The Junk Food’s Risks Junk food has high content of fat and cholesterol that leads to clogging of the heart arteries. The content of many junk foods is unhealthy and it may expose the brain to premature aging and […]
• Nanotechnology in the Food Industry The presence of PEG in the copolymer makes the surface charge less negative, thus enhancing the interaction of the nanoparticles with food compounds in the process of coating the food or the food ingredients.
• Improvements of Supply Chain Processes in the Fast Food Industry: Subway The purposes of the research are to analyze the service delivery stage of the internal supply chain process typical of the Subway restaurants located in Dubai, the United Arab Emirates; identify drawbacks in these areas […]
• Jamie Oliver and Leadership in the Food Industry He has a strong mastery of the market and the exact requirements of the customers to be his businesses end up matching the needs of the customers.
• The Jungle and Fast Food Nation Though both books talk about the food industry and the ills that plague it, it is important to establish that, Eric Schlosser’s aim of writing Fast Food Nation was to make the public know the […]
• Food Preservation Methods and Their Classification At the same time, conditions are created for the development of microorganisms, which change the properties of the product in the course of their life activity to improve its nutritional and taste qualities.
• Ethical Behavior as to Returned Food and Beverages One of the biggest problems is that the liberalization of the policies related to the return of the food and beverages led to the abundance of the products that should be returned.
• Globalization and Food in Japan We have the McDonalds in the developed countries and it has influenced food market in Japan, so continued globalization will affect cultures in all countries in the world, including developing countries.
• Food Industry: The Problems Caused by the Corona Crisis The food and beverage sector has been significantly affected by the Corona crisis, and the issue should be addressed to alleviate the collapse of the industry, especially in the most affected regions.
• Oxidative Rancidity in Lipids and Food Storing The purpose of this paper is to discuss the factors influencing oxidative rancidity in relation to food with lipids and to analyse techniques applied to storing such foods.
• Food and Drug Administration Importance The agency operates in the fifty states, the District of Columbia, American Samoa, Puerto Rico, the Virgin Islands, Guam, and the other U.S.
• Food, Customers, and Culture in the Grocery Store There also were many alcoholic drinks, and the section with beer was among the largest; lemonades, juices, and smoothies were also present. Both the store labels and the food labels quite often stressed the low […]
• Weird Chinese Foods: Cultural Practices and Eating Culture The Chinese are also known to eat crocodile meat for a number of reasons. The other fascinating Chinese cuisine is eating of private parts that are used mostly in adding aroma to whisky and wine.
• Should All Genetically Modified Foods Be Labeled? According to this scholar, members of the public are always comfortable with the idea of not labeling the genetically modified food.
• Globalization Effects on Food Industry, Trading, Education The major benefit enjoyed by the developing nations is the capability to import the raw materials from the industrially developed countries, to facilitate the production of goods required in the country.
• Impact of Food on Human Health and the Content of Diet People who are living in cities never get the chance to taste catfish so they even say that catfish is used by the people of low status.
• Beef Industry: Nutrition and Food Safety Analysis The amount of saturated fat in the six leanest beef cuts is almost equal to that in the chicken’s leanest cut, the skinless chicken breast.
• Menu Foods Tainted Pet Food Crisis, 2007 Notably, Menu Foods did not disclose the results of the previous examination but asked the laboratory to test the food for pesticides and insecticides as if the cats were refusing to eat it.
• Sous Vide Food Production System A vacuum machine is needed to cater for the packaging needs of the food that is prepared using the sous vide method.
• The Importance of Food Safety in Live The food control system is an internationally recognized system that details various elements that are involved in food handling and to ensure safety and fitness for human consumption.
• Food Safety and Its Application The realization that low temperatures slow down the growth of microbes and the process of food spoilage led to the invention of refrigeration.
• The “In Defense of Food” Book by Michael Pollan As a nutritionist, Michael Pollan wrote the book In Defense of Food, highlighting the effects of the Western diet and providing guidance on healthy eating.
• The Entrepreneurial Journey of Foods Future Global This ideology led to the opening of a Grassroots Pantry, a vegetarian restaurant, to help attain the goal of healthy eating habits.
• American Food Industry: Panera’s Value Chain One of its main weaknesses is that bread and bakery are the primary brands of Panera, and these products are simple carbs that are not healthy for people.
• The Food Preservation Techniques Convenience food became the go-to as America got preoccupied with vehicles and the freedom to travel around their cities and neighborhoods and as postwar America worked. Processing the ingredients and sending them to the eateries […]
• Sea Foods in the Environment Protection Context Further, the purpose of the website is to give information that seeks to reward the efforts of people who protect and safeguard the ocean and seafood supplies such as lobsters.
• Why Junk Food Should Cost More Than Healthy Food In order to persuade the audience that a solution to this problem is the change of prices to make healthy food more affordable, a problem-cause-solution approach will be used. According to Elementum, to understand the […]
• The Asian Food Industry After the COVID-19 Outbreak In addition, the closure of most manufacturing and food processing companies in Asia led to major shortage of raw materials used in the preparation of cuisine.
• Molecular Gastronomy Trend: Gastronomy and Food Science The use of science and other disciplines in restaurants and home cooking is therefore having a beneficial influence in a highly public area, lending credibility to the topic as a whole. The popularity of this […]
• Multinational Food Corporations & Eating Patterns in New Zealand In this report, the connection between eating patterns in New Zealand and the performance of multinational corporations such as Coca-Cola and McDonald’s will be investigated and disclosed.
• Fast Food and Gender: Is There a Relation? The study was to observe the gender that formed the majority of the customer base in respect to fast foods. In this case, it was important to select a predetermined restaurant that specializes in fast […]
• Inventory Control in the Food Industry To formulate a mathematical model to optimize cost in inventory control, it is critical to consider different aspects of inventory control that significantly contribute to the formulation of the model and the reorder policies.
• Diabetic Diet and Food Restrictions Diabetes is a disease caused by the inability of the body to control blood sugar because of the lack or inadequate production of insulin by the B cells of the pancreas.
• Brazil Food Culture and Dietary Patterns The Brazilian food culture is made up of a variety of mostly traditional dishes that have their background from the history and culture of the country.
• Chemicals Used for Microbial Preservation of Food Usually, this chemical is used in the preservation of meat. It is common in the form of powder and white in color.
• Food Costs Reduction in a Food Establishment The cost of products is linked to the amount of food waste a food establishment generates. To conclude, the reduction of food costs requires a commitment to action and flexibility.
• Is Genetic Engineering an Environmentally Sound Way to Increase Food Production? According to Thomas & Earl and Barry, genetic engineering is environmentally unsound method of increasing food production because it threatens the indigenous species.
• Rice: Food Ingredient as a Currency Asia is considered to be the homeland of Rice: in Asia, and to be exact, in the north of modern Thailand and Vietnam, has started to cultivate rice for the first time.
• Organic Food: Eco-Friendly Attitudes and Behavior The knowledge of the concept, education of people about organic food qualities, and availability in the stores are among them. The attention to health consequences of consuming non-organic and organic products is one of the […]
• Livestock Food Production Issues The failure to address animal welfare, health, and environmental concerns, as well as the intensification of livestock farming, contributes to the exasperation of challenges associated with livestock food production.
• Food and Wine Tourism From the Australian perspective, wine tourism is the paying of a visit to the wineries and or wine making regions in order to experience and enjoy the unique features of the contemporary lifestyle of Australia […]
• Healthy Fast Food Restaurant The project committee has ensured that this project has a number of strengths as it is introduced in this competitive market.
• Changes in Food Production Over Time The new system of farming replaces the holistic thinking and the recycling of the nutrients through the use of crop rotation and animal rotation to produce food.
• Fast Food’s Main Detrimental Effects This state of affairs is perfectly explainable, because during the course of recent decades, the effects of a lengthened consumption of fast food on one’s health remained the subject of a number of heated public […]
• Impacts of Fast Food on Childhood Eating Habits The author’s claim that lack of nutritional information on fast food packaging is a major cause of obesity among children and teenagers is not true.
• Investigation of a Food Poisoning Incident This paper proposes a Departmental Policy Document in a bid to detail the accountability of the department in the investigation of a Salmonella food poisoning outbreak.
• Food and Culture Links Many publications have tried to convince people that the food they eat is a product of their culture and that culture defines the different tastes they have for foods.
• Food Culture in Mexican Cuisine It is bordered on the north by the United States, on the south and west by the Pacific Ocean, and on the east by the Gulf of Mexico and the Caribbean Sea.
• Food Security Policy Problem Analysis Regardless of the apparent benefits, they offer the sector and the reduction in overall food shortages, and food stamps are criticized across the political scale.
• “Food Colombusing” and Cultural Appropriation Authenticity in cuisine defies efforts to create an all-inclusive and integrated world in which one is allowed to enjoy and feel the attributes of a culture that is not theirs.
• Food in The Book of the Dead. The Food History The Book of the Dead was a specific handbook written in order to help the dead in the afterlife and guide them in the underworld.
• Food Hygiene Inspection of a Food Premises and the Intervention Strategies The need to conduct this inspection was necessitated by the complaints that were received from the customers about the food served at this store.
• Problem-Solution on Convenience Food in Singapore The overconsumption of convenience food and ready-to-eat meals is an acknowledged problem for many countries that endangers the population’s health and lifespan.
• Organic Food Is Not a Cure for Environmental and Health Issues For instance, the same group of scientists claims that the moderate use of pesticides in organic agriculture is particularly important to consider while purchasing food.
• Acid Effects on Starch Gels in Food Preparation The amount of heat to be used during simmering is not indicated. It is necessary to indicate the amount of heat to ensure uniformity.
• Food & Beverage Choices and Health Impacts This written report presents the analysis of my Meal Summary Report, Nutrients Report, and Food Groups and Calories Report to reveal the factors affecting my food and beverage choices, compare the latter with SuperTracker’s Recommended […]
• Healthy Foods: Behavior Change Analysis The choice to eat healthy foods is very important for a person because it implies that an individual already understands that his/her diet is not appropriate.
• Genetically Modified Foods and Pesticides for Health There is fear that insects such as bees could bring about the emergence of insects that are resistant to insecticides due to coming in contact with the genetically modified pollen.
• Poverty and Global Food Crisis: Food and Agriculture Model Her innovative approach to the issue was to measure food shortages in calories as opposed to the traditional method of measuring in pounds and stones.
• Do-Do Online Fresh Food Supply LLC’s Business Plan The “Do-Do Online Fresh Food Supply LLC” would be registered as a limited liability company with two owners who are the student of Long Island University at post-graduation level in the same discipline and they […]
• Food Industry’s Quality Function Improvement The Taipei Spring Vegetarian Restaurant is the object of the research, and the intention of the investigation is to find ways of improving service quality in the vegetarian industry [2].
• American Food, Its History and Global Distribution The adoption of the different styles of cooking and foods and the fusion of these foods has made them American. Some of the animals they hunted included the buffalo, wild turkey, and the bear.
• Supply and Demand Influences on Food in the Recent Years A rise in the supply of food at a constant demand causes the prices of food commodities to fall. On the other hand, a fall in the supply of food commodities at a constant demand […]
• Role of Food in Cultural Studies: Globalization and Exchange of Food Exchange of food is one of the types of interactions between cultures, it helps people with various backgrounds and up-bringing become more familiar with each other’s way of living, as a result the clash between […]
• The Governmental Role in Food Safety The government has the mandate to supervise the overall procedures that are undertaken for food to be made from the farms to the shelves.
• Food Motif in Bartleby the Scrivener The food motif is also manifested in the naming of other characters in the story. The food motif is very prominent in this story.
• HRM in the Fast Food Industry: US, Germany, and Australia It should be mentioned that the term human-resource relations refers to the programs that an organization puts in place in order to ensure that the employees receive the benefits that are guaranteed by legislation.
• Increased Nutrition Regulations on Fast Food Restaurants Some critics believe that federal policy to increase the cost of healthy food has led to the increase in consumption of the cheaper alternative i.e.fast food.
• American Food Over the Decades This literature review will focus on the history of peanut butter and jelly by examining the thought on interchangeability of peanut butter in the construction of sandwich, the schools of thought on the study and […]
• Food Safety Risk Assessment Poultry is a reservoir of salmonella in human being due to the ability of salmonella to proliferate in the intestines of poultry.
• Food Industry: Organic Restaurant The restaurant will capture the social environment and provide the necessary menu for this field. In the cultural environment, the chefs employed in this restaurant have been highly trained to produce several ethnic dishes to […]
• The Fast Food Mass Production Problem
• Food Security: Sustainable Development
• How Fried Foods Affect Nutrition for Young Adults
• The Environment of Fast Food Chains
• Personal Reflection of the Book “In Defense of Food”
• Kasih Food Company’s Export Strategy
• Food Labels and Food Security
• Fast Food Industry in the US
• Food Culture and Obesity
• The Culture of Fast Food Consumption
• An Automation Business Plan in the Food Industry
• Dietary Record of Seven Days of Food Intake
• The Impact of the Food Industry on the Environment
• Food Truck Business Presentation
• Food Insecurity in the US: The New Face of Hunger
• Food Web and Impact of Environmental Degradation
• Food Safety Policy for a Music Festival
• Food Hygiene Legislation in the UK
• The Food of Easter Holidays: The Roots of the Easter Tradition
• The Supply and Demand for Energy Foods and Beverages
• Functional Food: Definition, Types, Benefits
• Food and Beverage Server’s Duties and Dependencies
• Gender Relationship: Food and Culture
• Kuwaiti Food Industry and Its Development
• Food Scarcity Factor in French Revolution
• The Concept of Food as a Leisure Experience
• Global Food Trade’s Benefits
• Marketing Strategy and Competitive Positioning at the Whole Foods Market
• An Analysis of Marketing Strategies of Local vs. International Brands in the Fast Food Sector
• Fast Foods More Harm Than Good
• The Application of Arginine Pyroglutamate as a Food Additive
• Scientists Views: Should Organic Food Be Promoted?
• Food Safety at Introducing of New Meal
• Food Product Risk Assessment
• Impact of Food Waste on Climate Change
• The Pleasures of Eating: Food and Consumer Culture
• Food and Farming: Urban Farming Benefits the Local Economy
• Food Insecurity: Key Principles
• American Fast Food in Foreign Countries
• Food Is Dangerous: Nutrition Transition
• The Study of the Anthropology of Food
• Food and Water Shortage: The Negative Effects
• World Civilization History: Food Preservation Using Conventional and Modern Methods
• Main Reasons for Establishing Food Banks
• Nurses’ Food Security Policy Advocacy
• Pathophysiology of Stress, Processed Foods, and Risky Alcohol Consumption
• Climate Change and Food Waste Management
• How Food Tank Solves Issue of Food Insecurities
• Food and Beverage Brands’ Expansion and Site Selection
• Food Waste Management: Impact on Sustainability and Climate Change
• Poor Food Security Rates in Guatemala
• Pandemic Effect on Texas Food Supplies
• Food Choices in the United States
• Can the Human Race Survive Without Genetically Modified Food?
• An Argentinean Food Product Launch in Uruguay
• Fast Food: What We Eat by Eric Schlosser
• Implications of the Russia–Ukraine War for Global Food Security
• The Heinz Food Processing Company’s Information
• Hunger Crisis and Food Security: Research
• Food Security, Improved Nutrition and Sustainable Agriculture
• The Truth About Food Addiction in Society
• Care for Real: Racism and Food Insecurity
• On-Campus Food Services: Part-Time and Full-Time Students
• The McDonald’s Food Sustainability Model
• The Actuality of Issue of Food Safety
• Food Supply Issues During Warfare
• Safety of Food: Weaning Management Practices
• Food Purchase Behaviors in Australia: Impact of Marketing and Ethnicity
• The Electronic Food Processor Project Management
• Coalition in Solving the Lack of Food Resources
• Sustainable Development and Water-Food-Energy Nexus in Sweden
• The Effects of Fast Food Consumption on Obesity
• The Junk Food Issue in Australia
• Work Experience at PH Food Inc.
• Food Macromolecules – Lipids, Carbohydrates, and Proteins
• Indian Culture, Food, Temples, and Clothing
• The Gourmet Food Retail Store’s Business Plan
• Factors Involved in Creating a Food Business
• Food Deserts and Their Negative Effects
• COVID-19 Vaccines: U.S. Food and Drug Administration
• The Food Tax in Oklahoma Articles
• Uber’s Food Delivery Business Development
• The Problem of Obesity: The US Food Policies
• Prerequisites for Reforms in the Local Food Movement
• One Aspect of the Modern World That Bothers Me Most: Food Scarcity
• Aspects of Food and Nutrition Myths
• JBS S.A. Food Business in Brazil
• Fast Food Restaurant: Emergency Procedure
• Genetically Modified Organisms (GMOs) in Food Production
• Aloe Vera: The Use in Cosmetics and in Food
• Food Insecurity in Maryland State
• Food Banks Board Members and Cycle of Poverty
• You Are What You Eat: How Does Food Become an Addiction
• Trends in Food Sources and Diet Quality Among US Children and Adults
• The ‘Food Desert’ Times in the United States
• Sustainable Business of Food and Beverage Delivery
• Casa Mono: A Multi-Sensory Experience as a Food Critic
• Food Waste in American Hospitals
• Operations to Ensure Food Safety
• The Peking Duck Food System’s Sustainability
• Food Safety Modernization Act and Its Importance
• Relation Between Food Policy and Politics
• Position on Food Safety Modernization Act (FSMA)
• Salmonellosis and Food-Borne Poisoning
• Drive-Thru Dreams and Fast Food Nation by Adam Chandler
• Impact of Food on Health of Kids and Adults
• Organizing a Food Waste Awareness Campaign
• Food Diary: Nutrition Opportunities and Challenges
• Saudi Food Industry’s Overview and Market Size
• Healthy Nutrition: Affordable Food
• If Slow Is Good for Food, Why Not Medicine?
• The Impact of Food Security of a Country on Its Political and Cultural Aspects
• Multicultural Food Marketing Techniques
• Food as Ritual Video by Crittenden
• Slow and Fast Food Values by Alice Waters
• Immigrants’ Employment in Agriculture and Food Processing
• The Necessity of Chemical Food Additives
• Food Scarcity During Pandemic in Montgomery County
• Data Driven in Food Production Companies
• Blame It on Fast-Moving Food Industries or Personal Irresponsibility
• Importance of Accession to Healthy Fresh Food Regularly
• Preserving Food Hygiene and Safety
• Foodways: Cultural Norms and Attitudes Toward Food
• Food Banks in Canada and Their Relevance
• Overpopulation and Food Production Problem
• The Canine Health: Food, Vaccination, and Hygiene
• Food Advertising and Its Effects on Children
• Organic Food and Dietary Supplements
• Nutrients: Food and Nutrients in Disease Management
• Food Safety and Organic Growing in the USA
• McDonald’s in the International Fast Food Market
• Farm-to-Table Food: Dissemination Portfolio
• The Community Mobile Food Truck for Children in Macomb County
• Employee Retention & Staff Turnover in Fast Food Industry
• Inadequate Food Choices for Americans in Low-Income Neighborhoods
• Impacts of Climatic Changes on Food Insecurity
• Food Manufacturing: Term Definition
• Pasteurization: Processing Food Substances
• Healthier School Lunches Without Processed Foods
• E-Commerce as a Fast-Growing Trend in the Industry of Food
• Food Insecurity in Philadelphia, PA: Literature Review
• The Truth About Fat: Fast Foods and Obesity
• Primary Scales for Quinoa-Based Organic Foods
• Reducing Food Waste Problem by Creating a Platform to Sell Expiring Food
• Food Security Under Hot Climate in Saudi Arabia
• Food Insecurity in the US: Feeding the Richest Country
• Research and Experiments: Molecules in Food, Photosynthesis
• Ethical Ramifications of Eating Specific Food
• Sustainable Development in the Food Industry
• Genetically Modified Food: Health Risks
• American Agricultural and Food System
• Food Insecurity in the Gulf Region
• Whole Foods Market in 2008: Vision, Core Values and Strategy
• Loving Organic Foods by Diligent Consulting Group
• Customer Loyalty in Fast Food Industry Under Current Economic Crisis
• TED Talk “Teach Every Child About Food”
• Consumers’ Behavioral Intentions as to Organic Food Products
• Promoting Fast Food Ingredient Awareness
• Global Population Growth and Increased Demand for Food
• Wildlife Conservation and Food Safety for Human
• The Role of the Flavor Industry in Processed Food
• Food Desert Investigation and Analysis
• Analysis of Push and Pull Factors in Food Travel Motivation
• Polysaccharides in Foods
• Effects of Food Challenges to Health
• The Fast Food Restaurant Market of Canada
• The Food Justice Social Movement
• The Impact of Food Demand Upon Areas of Outstanding Beauty
• Dog Food by Subscription: Service Design Project
• Organoleptic Properties in Foods: Substance Density Value
• Strategic Planning of Whole Foods Market
• Food Processing and Preservation Methods
• Healthy Eating Plan by Food Pyramid
• Ideology of Fast Food Industry Development
• Canada Food Guide Overview
• Food Safety and Information Bulletin
• COVID-19: Supply Chain Management Challenges of Food Industry
• Food Safety in the Modern World
• Distinguish Unpleasant Tastes From Food Reactions
• Food, Music and Verbal Communication in China
• Impacts of H7N9 Virus and Food Contamination at Maleic Acid on Inbound Tourism for Elderly to Taiwan
• Changing the Food Journal After Every Month
• The Chemical Composition of Food
• The Sunshine Wok: Food Hygiene Inspection
• The Intervention Plan For a Food Poisoning Incident
• Food Provision at the Annisburgh District Music Festival
• Biodiversity and Food Production
• The Fast Food Culture in Saudi Arabia
• Consumptions of Fast Foods Among Youth in Saudi Arabia
• Food Insecurity and Obesity-Promoting Feeding Styles
• Genetically Modified Food: Analysis and Implications
• Julia Food Booth: Business Decision Analysis
• The Routine Food Hygiene Inspection
• Food Borne Diseases Associated With Chilled Ready to Eat Food
• Facing Food Insecurity: Causes & Current Programs
• Nutrition: Preventing Food Born Diseases
• Safe Food Handling for Optimum Nutrition
• Obesity Prevalence and Fast Food Restaurant Prevalence
• Regulation of the Fast Food Industry: Review
• Nutrients and Food Guide Pyramid Recommendation
• Brand: An Exceptional Food Experience
• Food Stamp: Supplemental Nutrition Assistance Program
• The Food Industry as a Threat to Public Health and Food Safety
• Food Security: Limiting the Use of Antibiotics to Reduce or Slow the Antibiotic Resistance
• Food Work in the Family and Gender Aspects of Food Choice
• Sociology of Food and Nutrition
• Food and Grades of Students at School
• Food Product Trends Related to Consumer Demands
• Food Processing and Farming Methods
• Fast Food: What Is Really in It?
• Are Packaged Foods Fat-Free Products?
• Investigation of Orange as a Food Commodity
• Public Service Bulletin: Food Safety Issues
• Fast-Food and Tobacco Industry Regulation
• The Aspects of Food in the Hindu Religion
• Recommendations for Food Security
• Raising Awareness on Food Poisoning Among Children Riyadh
• Food Security and Macroeconomics Discussion
• 21st Century Guiding Principles for the Location of Foods In a Supermarket: Maximizing Profit or Maximizing Health
• Nutrition. 3-Day Food Intake
• Magnesium in Food and Dietary Allowance
• Polymerase Chain Reaction-Based Diagnostics for Pathogens in Food
• Food Diary Project: Dietary Recommended Intakes (DRI)
• “The Bitter Truth About Fast Food” by Schlosser
• Sugar Is Back on Food Labels as a Selling Point
• Overnutrition, Obesity, and Food Insecurities as the Global Concerns
• A Sociology of Food and Nutrition: Unity of Traditions and Culture
• Nutrition: Chemical Composition of the Food
• Keeping a Food Diary: Control of Calorie Intake
• Entrepreneur Ayesha Khan and Her Food for Employees
• Biotechnology and Animal Welfare: How Genetically Modified Chicken Serves the Demand in Fast Food Chains
• Healthy Food With Proper Rationing and Balanced Meal
• Organic Foods: the Best Solution or Not?
• European Union Health Law and Food Law
• Rhetorical Analysis on Healthy Food and Labeling Problem
• Introducing Infants to Semi-Solid Food
• Food Safety Policy and Inspection Services
• Independent Food Safety Inspections in US Restaurants
• The Problem of Food Safety and the Spread of Various Diseases
• Protecting Americans From Food-Related Illnesses
• Home Isolation Survival Kit: Food Kits for Emergencies
• Quality System Implementation in Greek Food Sector
• New Food Movements: The Raw Foodism
• Festive Food in Chinese-Vietnamese Fests by Nir Avieli
• Food Addiction and Obesity in Children and Teens
• Food Texture in Packaging of Cakes, Pastries and Sweets
• Food Security and Environmental Designers
• Agriculture and Environment: Organic Foods
• Adverse Impacts of Food on Human Health: Toxicity, Nutritional Deficiency, and Allergenicity
• Fast-Food and Restaurant Strategic Marketing
• Gastronomy in Commercial Food Science Operation
• Soul Food: The Origin and Reasons of Vegetarianism
• Role in Local Food System – Pumpkins
• Kudler Fine Foods Analysis and Promotional Strategies
• Flavours of Chittering Food & Wine Festival: Analysis
• Organic Food as a Viable Option for Consumers
• Genetically Modified Foods: Substantial Equivalence
• The Demand for Food in South Africa
• Writing on Preservation and Distribution of Food
• Agro-Food Geographies: Food, Nature, Farmers and Agency
• Marketing Case B: Freddy Favors Fast Food and Convenience for College Students
• The Right to Food: Government Policy
• Safety and Quality: Food Contaminants and Adulteration
• Americans` Unique Dietary Patterns and Food Preferences
• Appropriateness of a Food Production and Service
• Foods Crises in Uganda Issue Analysis
• The Use of Fast Food Meals in the United State
• The Specificity of Chinese Culture in Terms of Food and Music
• The Food Served in Venice: World Famous Italian Foods
• Science Nutrition: Controversies in Food and Nutrition
• 3D Printed Food and Utensils Safety
• Meatpacking and Fast-Food Industry: Making a Better Tomorrow
• Meat and Fast-Food Industry: What Are We Eating?
• Fast Food Epidemic: The Dark Side of American Meal
• Fast Foods Popularity: Causes and Effects
• Texture Description of Food for Preschool Children
• Water Efficiency in Food Production: Food Security, and Quality of Life
• The Analysis of the Annual Amount Spent on Organic Food Using Multiple Linear Regression
• The Opportunity for School Food to Influence a Child’s Dietary Intake
• Food Distribution and Water Pollution
• Extending Existing Knowledge in the Area of Schools Foods and Their Influence on Children’s Diets
• How Architecture Is Being Used to Meet the Challenge of Food Provision
• Understanding Genetically Modified Foods by Howard et al.
• Food Choices and Dietary Habits: An Interview With a Mexican Immigrant
• Zero Hunger and Food Production in Abu Dhabi
• Dough Pizza Company in the Food Truck Industry
• Genetically Modified Foods: Pros or Cons
• Food Security Solutions for Kenya
• Science and Grow Food Sustainability
• Processed Food Industry
• Processed Foods and High Fructose Corn Syrup Effects
• Food & Drug Administration: Federal Health Agency
• Food Recommender Systems and Their Types
• Emily Baumgaertner: Crop Viruses and Food Security
• Innovation From Google as Free Food Strategy
• Environmental Issues and Food Efficiency
• The Food Company New Product Development Group
• Advanced Food Bioanalysis
• Conventional Food System: Justice and Security
• Gulf Food Security and Delicate Diplomacy
• Hong Kong Street Food in Ethnographic Studies
• Food Anthropology and Its Research Methods
• Low-Calorie Frozen and Microwavable Food Industry
• Fast Food Restaurants and Buyers’ Responsibility
• Food and Taste Process Issues
• Casa Vasca Restaurant’s Food Safety and Sanitation
• Changes in Food Preferences
• Fast Food, Fat Profits: Obesity in America
• Food Choices: Diets and Diseases
• International Food and Beverage Business in Africa
• Food Inspection Procedures in Saudi Arabia
• Food Poisoning and Hygiene Awareness in Saudi Arabia
• Food Safety and Health Violation at Workplace
• Food Business and Government Regulation in the US
• Best Food Superstores’ Customer Service Policy
• Food Insecurity and Depression in Poor Families
• Snack Food Company’s Product Marketing Research
• The 38th Winter Fancy Food Shows in San Francisco
• New Zealand Food Market
• Genetically Engineered Food Against World Hunger
• Problem of Food Overconsumption
• Demographic Transition Model and Food Security
• Food Texture and Health Outcomes Association
• The Impact of Supply Chain Efficiency on Food Losses
• Chemical Contaminants in Food: Endocrine Disruptors Study
• Farmers Views: Should Organic Food Be Promoted From?
• Should Organic Food Be Promoted?
• The Organic Food Benefits
• Globalization, Food, and Ethnic Identity in Literature
• What Is “Organic” Food?
• Disguised Observation: Students Food and Drink Preferences
• Food Security: Opportunities in Asia
• ELISA and PCR Techniques: Food Quality
• The Effect of Food Texture on Health Outcomes
• Chicago Food and Beverage Company: Human Resources
• Childhood Obesity and Food Culture in Schools
• Food Texture Research for Healthcare
• Food Delivery Industry Drivers in the United Kingdom
• Food Safety: Washing Contact Surfaces and Cooking
• Common Food Preparation Methods and Their Effects
• Technology and Communications in the Global Food Industry
• Balogne Food Company’s Operations Management
• East Asian Food and Its Identifying Factors
• The Food Angel Visiting Project
• Visual Cameras and Inspection in Fast Food Restaurant
• Agri-Food Supply Chains Stakeholders
• Food Allergies Management
• Carlo’s Food Company: Information Misunderstanding
• Genetically Modified Foods: Pros and Cons
• Healthy Food Truck: Management Project
• Oil-For-Food Program: International Law Issues
• Janesville School District Food Services Leadership
• Food Nexus Models in Abu Dhabi
• Family Food and Meals Traditions in Dubai History
• Schneiders Food Company and Tyson Foods Inc.
• Food Corporations’ Damaging Influence
• Unhealthy Food Access and Choice Ethics
• The Science of Why You Crave Comfort Food
• The Best Food for Consumption and Six Nutrients
• Genetically Modified Foods: Scientific Resources
• New York City Low Food Affordability Areas
• Healthy You: Diets and Food
• Food Regulations by Companies and Governments
• Imbalance in Food Supply and Growing Demand
• Organic Foods Consumption and Cancer Prevention
• “How to Solve the Food Waste Problem” by Chavich
• Genetic Engineering in Food: Development and Risks
• Sustainability Strategies in the Food Industry
• Food and Water Quality Testing Device
• Popular Food as a Part of Contemporary Culture
• American Food Industry in “Food, Inc.” Documentary
• Food Production and Animals Suffering
• Black Families’ Issues in the “Soul Food” Series
• Fresh Food Provision for Low-Income Families
• UAE Food & Clothes Retail and Restaurant Business
• Pet Food Industry in the United States
• Healthy Food: Lesson Plan
• Swordfish Restaurant and Store in Food Services
• US Food and Drug Administration Approval System
• Aspen Hills Inc.’s Food Safety and Quality Issues
• Long-Term Investment Decisions in Food Industry
• US Pet Food Delivery: Industrial Marketing
• Takeaway Food in Saudi Arabia: Business Plan
• Cultural Studies: Aesthetics of Food and Wine
• Australia New Zealand Food Authority Business Plan
• Food Shortages in the Republic of Malawi
• Food and Water Waste Disposal in NYC
• Tamwal Mobile Food Trucks Business Plan
• Food Security and Sustainable Local Food Systems
• Fast Food Consumption in New Jersey (United States)
• Mexican Cuisine’s Transition to Comfort Food
• Food and Drug Administration’s Strategies
• Employee Turnover in Fast-Food Restaurants
• Food and Stress Relationship: Psychological Factor
• Gluten-Free Products in the US Food Market
• Low-Calorie Frozen Food Company’s Market Structure
• Kokubu Food Company’s Trends and Information System
• Depressive Food Intake Disorder
• Organic Food as a Solution of Global Food Problem
• Glass vs. Paper/Cardboard in Food Packaging
• The “Waist Banned” Article – Taxes on Junk Food
• Food Business and Government Role in Saudi Arabia
• Factors Contributing to Fast Food Consumption in UAE
• Future of Food: Effects on the Planet
• The Fast Food Danger Awareness Among the Young People
• The Fancy Street Foods in Japan: The Major Street Dishes and Traditions
• Organic Farming for Sustainable Food Production
• Food Nexus Tools and Results
• Halal Food and Terrorist Organizations in Australia
• Food Sovereignty in United States
• Malaysia National Agri-Food Policy: Local Food Promotion
• Sliders Mobile Food Truck Marketing Plan
• Food Security in the United States: The Major Lapses of the Conventional Food Systems
• Blue Springs Fast Food Store vs. Blue Gardens Restaurant Analysis
• Spoilage Device: Forget Expiration Dates
• The Mass Production of Food: Food Safety Issue
• Animal Production and Food Availability
• Food Production Workshop Instructional Plan
• Froma Harrop Views on Genetically Modified Food
• Carbon Dynamics and Food Chains in Coastal Environments
• Temperature Impacts on Food
• Nutrition Process: Eating Healthy Foods
• Special Food Shop for Pregnant Women
• Traditional Medicine or Food Customs in a Chinese Culture
• Healthy Consequences of Fast Foods
• Food Production, Sharing, and Consumption
• Fast Food War in Singapore: The Stiff Competition and Fight for Customers
• Service Marketing: Food Market
• Recent and Promising Food Allergy Treatments
• Feeding Baby: How to Avoid Food Allergies
• Traditional Food Culture in the Indian Religion
• Nitrogen from Food Waste
• Food’ Role in International Students Interaction
• Hinduism Religion: Food and Asceticism
• Food as a Means of Cross-Cultural Interaction
• Nutrition: Is Genetically Modified Food Bad or Good?
• Should Fast Food Qualify As “Food”?
• Fast Food Industry and Its Impacts
• The Practice of Fast Food in the United States
• Future of Genetic Engineering and the Concept of “Franken-Foods”
• Food Role on Social Events
• Optimizing Production in the Food Industry
• Genetically Modified Foods: Should They Be Consumed?
• Corn is Our Every Day Food
• Analysis of the Documentary Fast Food, Fat Profits
• Good Food That Does not Grow on Trees: Analyzing the Key Supply Chain Issues
• Organic Foods in Australia and the USA
• Determinants of Success in the Swedish Food and Drink Industry
• The Economic Effect of Issuing Food Stamps to Those in Poverty
• Obesity and Fast Food
• Liability in Food Illness Cases
• Expanding the Australian Food Processing Industry into the United States
• Wegmans Food Markets v. Camden Property Trust
• Food Security in Sydney
• Local Food Production in Malaysia
• Threats to Global Food Supplies
• Whole Foods Market Strategic Analysis
• Food Borne Diseases of Intoxicants on MSG
• Increasing the Consumption of Healthy Food Products
• Operations Decisions for Krafts Foods Inc. and Manute Foods Company
• Kraft Foods’ Diverse Brand Portfolio
• Monaghan’s Conributions to Society Foodservice Management
• Analysis of Whole Foods Market’s feedback loops
• Analysis of Whole Foods Market using Nadler-Tushman Congruence Model
• Analysis of Whole Foods Market’s inputs
• Organizational diagnosis for Whole Foods Market
• RFID in Food Industry and Global Trading Patterns
• Kudler Fine Foods: Incorporating Strategic Thinking
• Large-Scale Organic Farming and Food Supply
• Organic Food Marketing Prospects
• Business and economics: The organic food sector
• Consumer Decision-Making Process on Buying Organic Foods
• Food and Drug Administration in United States of America
• Literature Review on Organic Food and Healthy Diet
• Foods That Effect Children With ADHD/ ADD
• Why Food Services Are the Most Commonly Outsourced Function in the Business Community
• A Typology for foodservice menu development
• Eco-Friendly Food Product Production and Marketing
• Food for the Hungry – Non-profit Organization
• Effects of Food Advertising in Australian Television on Children Aged 5-12 Years
• Sustainable Development in the Food Area
• Food additives: Artificial sweeteners
• Company Research: Whole Foods
• Could Biotechnology Solve Food Shortage Problem?
• Does Circadian Rhythm Affect Consumer Evaluation for Food Products?
• Are China’s Grain Trade Policies Effective in the Stabilization of Domestic Food Prices?
• Can Better Governance Improve Food Security?
• Does Corporate Social Responsibility Matter in the Food Industry?
• Are Female-Headed Households More Food Insecure?
• Can Drought-Tolerant Varieties Produce More Food With Less Water?
• What Factors Determine/Influence the Food Choice People Make?
• Why Are Restricted Food Items Still Sold After the Implementation of the School Store Policy?
• Are Food Safety Standards Different From Other Food Standards?
• Can Food Monitoring and Accessible Healthy Food Help Combat Child Obesity?
• Are Food Stamps Income or Food Supplementation?
• Can Government-Allocated Land Contribute to Food Security?
• Is Genetically Modified Food Safe for Consumption?
• Can Insects Increase Food Security in Developing Countries?
• Are Input Policies Effective to Enhance Food Security in Kenya?
• Can Non-wood Forest Products Be Used in Promoting Household Food Security?
• What Are Most Serious Negative Effects of Eating Fast Food?
• Who Does Regulate Food Safety for the United States?
• Should the Government Regulate Food More?
• Chicago (A-D)
• Chicago (N-B)

IvyPanda. (2024, February 25). 663 Interesting Food Essay Topics, Examples, and Ideas. https://ivypanda.com/essays/topic/food-essay-examples/

"663 Interesting Food Essay Topics, Examples, and Ideas." IvyPanda , 25 Feb. 2024, ivypanda.com/essays/topic/food-essay-examples/.

IvyPanda . (2024) '663 Interesting Food Essay Topics, Examples, and Ideas'. 25 February.

IvyPanda . 2024. "663 Interesting Food Essay Topics, Examples, and Ideas." February 25, 2024. https://ivypanda.com/essays/topic/food-essay-examples/.

1. IvyPanda . "663 Interesting Food Essay Topics, Examples, and Ideas." February 25, 2024. https://ivypanda.com/essays/topic/food-essay-examples/.

Bibliography

IvyPanda . "663 Interesting Food Essay Topics, Examples, and Ideas." February 25, 2024. https://ivypanda.com/essays/topic/food-essay-examples/.

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Describe a foreign food you would like to try - cue card # 300, describe a foreign food you would like to try..

• how you know about this food
• where it is mostly prepared and consumed

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Describe a foreign food you would like to try

ielts speaking part 2

IELTS Speaking Part 2

Describe a foreign food you would like to try. You should say: • What it is • Where you can eat it • How you know about this food And explain why you would like to try it.

Sample Recording

Today I would like to tell you about crepes, one of the most popular French street foods that I have been  longing to try.

I first became interested in this food after learning about it through a TV program that I watched about a year  ago on different cultures around the world. The show gave a really detailed description of how to prepare this  dish, what ingredients are required, the different stuffings that are used to make different types of crepes, and  why this food is so closely related to French culture. I was watching with utmost interest and attention and immediately jumped onto my computer to do some more research about it after the show ended.

It’s said that, walking around Paris you can locate street stands selling crepes everywhere and that this dish is a  really tasty afternoon snack to indulge in before dinner without ruining your appetite . And even though it is  not that hard to find a crepe shop in Hanoi, I believe the taste cannot be compared to the authentic recipe that  only street stands or restaurants in France are capable of delivering .

Since watching this program, the idea of walking down the street in Paris while enjoying a delicious crepe has  been on the top of my wish-list ever since, and I’ve been saving up money recently hoping that I get to fulfil  this dream sometime soon.

Vocabulary highlights:

1. longing to – a strong want or desire to

2. utmost – greatest or most

3. to indulge in – to allow yourself to enjoy something

4. ruining your appetite – to eat something before a meal that makes you not feel hungry anymore

5. authentic – real or genuine, to not be fake

6. capable of delivering – able to offer or achieve

7. wish-list – a list of things someone wants to have or do

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14.4 The Globalization of Food

Learning outcomes.

By the end of this section, you will be able to:

• Describe the impacts of globalization on food and food diversity.
• Define food deserts and food oases.

Globalization of Food

Most people, when they think about food, consider it a local, individual choice based on personal preferences and economic possibilities. But food is a global commodity marketed by transnational corporations, health institutes, advertising campaigns, and subtle and not-so-subtle cultural messaging through global media such as movies, television, and online video. Most often, what people choose to eat is based on underlying structures that determine availability and cost. While there are now hothouse businesses growing year-round fruits and vegetables, affordability often prohibits everyone from having access to fresh, ripe foods. Instead, mainstream grocery stores most often stock foods imported across long distances. Most fruits and vegetables sold in the grocery store were harvested unripe (and often tasteless) so that they would last the days and weeks between harvesting and purchase.

In her work on food and globalization, anthropologist and food studies specialist Lynne Phillips points out the “crooked pathways” (2006, 38) that food takes to become a global commodity. Increasingly affected by transnational corporations, food today is marketed for endlessly higher profits. Food no longer goes simply from producer to consumer. There are many turns along the way.

Food globalization has numerous effects on our daily lives:

• The food chains from producers to consumers are increasingly fragile as a small number of transnational corporations provide the basic foods that we eat daily. Failures in this food chain might come from contamination during production or breaks in the supply chain due to climate crises, tariffs, or trade negotiations between countries. Our dependence on global food chains makes the food supply to our communities more vulnerable to disruption and scarcity.
• Our food cultures are less diverse and tend to revolve around a limited number of mass-produced meats or grains. With the loss of diversity, there is an accompanying loss not only of food knowledge but also of nutrition.
• As foods become more globalized, we are increasingly dependent on food additives to enhance the appearance and taste of foods and to ensure their preservation during the long journey from factory farm to table. We are also increasingly exposed to steroids, antibiotics, and other medicines in the meat we eat. This exposure poses health risks to large numbers of people.
• As plants and animals are subjected to ever more sophisticated forms of genetic engineering, there is an increasing monopoly on basic food items, allowing transnational companies to affect regulatory controls on food safety. As corporate laboratories develop patented seeds (such as the Monsanto Corporation’s genetically engineered corn) that are super-producers and able to withstand challenges such as harsh climate conditions and disease, growers become dependent on the seed sold by these corporations. No longer able to save seed from year to year, growers have little choice but to pay whatever price these corporations choose to charge for their genetic material.
• Factory farming of all types, but especially large-scale animal farms, are major contributors to global warming. Not only do they produce large amounts of water and air pollution and contribute to worldwide deforestation, but as more and more forest is turned into pasture, the sheer number of livestock contributes significant levels of greenhouse gases that lead to global warming. Worldwide, livestock account for around 14.5 percent of global greenhouse gas emissions (Quinton 2019).

Food has long been an international commodity, even during the 17th and 18th centuries, when traders sought spice and trade routes connecting Europe and Asia. Today, however, food has become transnational, with production sometimes spanning many different countries and fresh and processed foods moving long distances from their original harvest or production. Because these migrating foods must be harvested early or packaged with preservatives that we may not know or even be able to pronounce, there has been a parallel development in local food movements, organic food movements, and farm-to-table establishments as people see the dangers of food globalization. In the very popular The Omnivore’s Dilemma: A Natural History of Four Meals (2006), American author and food journalist Michael Pollan advocates that people should know the identity of the foods they eat and should make every effort to eat locally sourced products. Shortly after the book’s publication, chef and author Jessica Prentice coined the term locavore to refer to those who eat locally and know the origins of their foods. In 2007, locavore was chosen as the New Oxford American Dictionary word of the year.

Food Deserts and Oases

Worldwide, access to nutritious and affordable foods is growing increasingly unequal. Areas with inadequate or unreliable access to nutritious foods are sometimes called food deserts . Food deserts present serious challenges to health and wellness in multiple ways and have been linked to eating disorders, obesity, and malnutrition. In Western nations, food deserts frequently correspond to other areas of social inequality, such as low-income and minority communities. Reduced availability of healthy and economical food often exacerbates many of the challenges these communities face.

As the world population continues to grow ( currently at around 7.9 billion people ), climate change accelerates, and food production becomes more and more concentrated in the hands of a few corporations, access to food will become increasingly critical to our survival. The story of progress embraced by Western society tells us that globalization and agricultural developments have stabilized and secured our food chains, but anthropological studies of foragers suggest otherwise. Agricultural production is tied to access to arable land, clean water, stable climate, and a reliable workforce. Periodically, crops (and animals) fail due to disease, drought, and even disruption from warfare and extreme weather, leading to scarcity and famine in many parts of the world. In addition, as families and communities produce less and less of their own food and become more and more dependent on intermediaries to gain access to food, their vulnerabilities increase. While there are many differences between state societies and foragers, there are valuable lessons we can learn from them. Foragers, facing the same unstable conditions that we all face worldwide, have a more varied and flexible diet and are able to adjust their needs seasonally based on local availability. They eat locally, and they adjust their needs to what is available.

There are also food oases , areas that have high access to supermarkets and fresh foods, and these are growing in number. Some are in urban or suburban areas, and some are in rural areas where sustainable farming supports a local community or restaurant. In Harrodsburg, Kentucky, the Trustees’ Table serves food from the nearby Pleasant Hill Shaker gardens. Visitors to the Shaker site, a historic cloistered religious community, learn about the Shaker seed industry, plant varieties, and sustainable gardening techniques at Shaker Farm, then walk down to the Trustees’ Table to have a farm-to-table meal. The seasonal menu features local Kentucky dishes that would have been common fare during the period of Shaker occupation (1805–1910), such as garlic potatoes, warm or cold salads, vegetable pot pies, and apple pie. By utilizing the foods raised in the nearby gardens, the Trustees’ Table serves as a legacy restaurant that helps preserve and sustain Shaker research and farming on-site.

In Richmond, Virginia, an organization called Real Local RVA was founded in 2014 as a grassroots local food movement to support businesses and residential areas in the downtown area of the city. It expresses its core value as “collaboration over competition.” The group sponsors monthly meetings, local farm tours, and community events highlighting businesses and prominent figures in the local food movement. The participants are all farmers, independent grocers, or local restaurants that source local ingredients and products as part of their mission. Besides advocating for small farms and independent businesses, Real Local RVA also sponsors workshops and education on sustainable farming, does joint marketing and “storytelling” about its partnership and the values of local food networks, and provide a recognizable brand to identify participating members for the wider urban community.

Although local food movements are increasingly popular, most still primarily operate in more affluent areas. As we develop more of these healthy initiatives, we also must expand the zones in which they operate, especially in cities, to include all of our neighbors and neighborhoods. Food and sociality go hand in hand. As Michael Pollan writes, “The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from mere animal biology to an act of culture” (2008, 192).

The study of food in anthropology is important for many reasons. Food reveals cultural identities and physical vulnerabilities, and it helps build social networks and mark important life events. How often eating is prescribed, what foods are considered appropriate, who cooks, who serves whom, and what foods are most and least valued all vary across cultures. As anthropologists seek to understand human cultures, food is often a centerpiece ingredient in knowing who we are.

Mini-Fieldwork Activity

Food memories.

Food plays an important role in long-term memory, as it is linked to smell, taste, and texture and often is a central feature of social functions, whether they be family dinners or holiday feasts. In this project, you will interview two individuals who are likely to have different food memories than you; they may be older, they may be living in a different part of the country (or world), or they may have lived part of their lives in a specific environment (rural or urban) that is different from yours. Ask each person to share with you stories about special holiday meals prepared and served as part of their family life, whether as a child or an adult. What foods do they most identify with specific holidays? How did they prepare and consume those foods? Were there specific gender roles during the preparation and holiday meals? After collecting and writing up what you have learned, what conclusions can you make about the role of food in human social and cultural life?

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Food Essay for Students and Children

500+ words essay on food.

Food is the basic human need to stay alive. Moreover, it is the need of every living organism . Therefore it is important that we should not waste food. Our world consists of different types of cultures. These cultures have varieties of dishes of food in them.

Thus, all the dishes have different taste. Furthermore, our nature provides us a variety of food. From fruits to vegetables, from Dairy food to seafood everything is available. Different countries have their own specialty of dishes. Therefore some of them are below:

World-famous Cuisines

Italian Cuisines – Italian cuisines is one of the most popular cuisines around the world. Moreover, it is widely available in our India too. Dishes like pizza, pasta, and lasagna own a special place in the hearts’ of people.

Furthermore, restaurants like Dominos and Pizza hut are available all over the country. People of every age love the taste of these Italian dishes. Also, Italian dishes are famous for their’ cheese filling. Every dish is load with cheese. Which enhances the taste of these Italian dishes.

Indian cuisine – Indian cuisine is always filled with a lot of herbs and spices. Furthermore, the specialty of Indian dishes is, it is always filled with curries. Whether veg or non-veg the dishes are in curry form. Moreover, Indian cuisine has so many varieties of food that has further branches. The Branch consists of Mughal cuisine which is mostly of non-vegetarian dishes. Also, almost every Indian love Muglia dishes.

Chinese Cuisine – Chinese cuisine in India is also very popular. There are many Chinese theme-based restaurants here. Moreover, in these restaurants Chinese are preferable chefs because they can only give the perfect Chinese blend. Chinese cuisines have a wide variety of dishes. Some of them are Chinese noodles, fried rice, Dumplings, etc. Dumplings have a different name here. They go by the name of momos in India and people love the taste of it.

These were some of the favorites of Indian people. Moreover, these are in almost every part of the city. You can find it anywhere, whether be it in 5-star restaurants or at the side of the street as street foods.

Get the huge list of more than 500 Essay Topics and Ideas

Importance of Food in Our Life

We cannot deny the importance of food in our lives. As it is the basic need to survive. Yet some people waste not thinking that there are still some people that do not get any of it. We should always be careful while taking a meal on our plates.

In other words, we should take only that much that our stomach can allow. Or else there will be wasting of food . In India there are many people living in slums, they do not have proper shelter. Moreover, they are not able to have even a one-time meal. They starve for days and are always in a state of sickness.

Many children are there on roads who are laboring to get a daily meal. After seeing conditions like these people should not dare to waste food. Moreover, we should always provide food to the needy ones as much as we can.

Q1. Name any two different types of cuisines available in India.

A1. The two different types of cuisines available in India are Italian and Chinese cuisine. These are famous apart from Indian cuisine.

Q2. How can we not waste food?

A2. You cannot waste food by taking only a sufficient amount of it. Moreover, people should seal pack the leftover food and give it to the beggars. So that they can at least stay healthy and not starve.

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Foreign Food – What is a good IELTS Speaking Part 1 Response

By ielts-jonathan.com on 11 September 2023 0

The topic of   Foreign Food in IELTS speaking Part 1

For many people, the first part of the IELTS Speaking test can be the most stressful and where the most mistakes are made.

Not only are you in a test situation, but you have the stress of meeting the examiner, who you don’t know, who may speak with an unfamiliar accent or at some speed.

But don’t worry, it can also be the easiest part, and the most enjoyable of the IELTS speaking test if you know a few key points.

There is a valid reason for this part of the IELTS test, and I will explain this below.

One reason for Part 1 is to ease the candidate into the test, and allow the candidate to tune into the voice of the examiner.

In general the examiner and these questions are there to help you. 🙂 

The three sets of questions are not particularly challenging, but are varied in topic and allow the candidate to ‘ warm up ‘ and ‘ gain confidence ‘ and additionally give the examiner ‘ a feel ‘ to immediate level.

Advice on Part 1 IELTS Speaking

One way to do well in this section is to relax.

A relaxed candidate always listens better and responds well.

Other tips are 

• Don’t give the examiner an opportunity to ask ‘why’. Always try to give a reason
• Connect your sentences, when you can
• Attempt to use complex sentences rather than short, simply ones
• Don’t hesitate too much
• It’s okay to make some mistakes, that’s natural
• Don’t be afraid to correct yourself

If you don’t understand something, always ask the examiner to repeat the question. 

Foreign Food as an IELTS Speaking Topic

Think about these examiner prompts.

What answer would you give to these questions?

• Have you ever tried foreign food? 
• Do you like to try new food? 
• What kinds of new food have you tried recently?
• What kinds of foreign food are popular in your country?
• Do you like any food from the countries near your country?

IELTS Part 1 features three random topics chosen by the examiner.

There is a around a minute of speaking time allowed for each section of part 1, so if you can answer the questio n fully AND extend it, you will get asked f ewer questions!

Yes, I love trying foreign food.   When I went to the USA, I was there for a long stay and so I was able to try all sorts of American food, especially hamburgers, sandwiches, as well as meatballs and Italian food in New York.  I also love Japanese cuisine a lot.

• Do you like to try new food?

Yes, when I visit a new place I always try to seek out local food, especially street food.  Many people eat what they are used to when they travel, like Mac Donalds or KFC, or go to a Chinese restaurant. Maybe because it’s a kind of comfort food, but I really try to experience a lot of  new things.  It gets you closer to the real lifestyle of that country. 

Well, I recently tried oysters served with lemon and white wine, it was really delicious. I’ve  also tried pineapple on an American pizza, I didn’t really like that so much. It was a strange combination.

In my country, Japanese food like Sushi and Sashimi are becoming more popular, as well as being very healthy in general. Many people also like Korean BBQ. It’s also now common to see more and more western fast food chains appearing near shopping centres, like Burger King an KFC, as well as coffee shops like Starbucks. I prefer the healthier food though so I tend to avoid these places.

Well, foreign  food is becoming  more accessible in my country, especially Japanese food because it is seen as being fresh and generally healthy.  I like most foods from the countries that surround China, as I said, Korean food is popular, and it’s very different to Japanese. Share Pin Share Tweet 0 Shares

I’m Jonathan

I’ve taught IELTS and University English in more than a dozen universities and schools around the world.

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Whilst living in Austria or working in Asia, I run IELTS courses to help students get to where they want to be.

If you are serious about IELTS, connect with me to see how I can help you.

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Bài mẫu IELTS Speaking Part 2 cho câu hỏi Describe your favourite foreign food

You should say: 

• what the food is and which country it comes from
• where you can get it
• what ingredients it is made from
• and explain why you like it.

Well, the foreign food I like most is sushi, which is the symbol of Japanese cuisine . It is regarded as the healthiest food in the world.

Basically, it can be easily found in many kinds of places, mainly at Japanese restaurants, supermarkets, and cafeterias. The food is a combination of different vegetables and seafood with rice, such as cucumber, seaweed, salmon, and shrimp.

I love sushi for several reasons. Firstly, I think sushi is pretty handy . Sushi comes in a roll or in a box; it is very convenient to take away. Occasionally, I’m in a hurry for work, so I have to finish my lunch as soon as possible. Besides, I also think sushi is nutritious . It provides us with all sorts of daily essential nutrition, such as vitamins, protein, minerals, and fiber, and it is low in fat and calories. I am currently trying to lose weight, so it is perfect to feed myself and makes me worry-free regarding weight gain. Most importantly, I always feel the price is totally and utterly affordable. It only costs me roughly 5 USD for a meal on average, and it is a real bargain compared with other options. I am on a tight budget , so the cheaper, the better.

In short, those are the reasons why I like sushi.

Từ vựng hay:

• cuisine (a) : ẩm thực ENG: a style of cooking
• handy (a) : tiện lợi, thuận tiện ENG: useful or convenient
• nutritious (a) : bổ dưỡng ENG: containing many of the substances needed for life and growth
• worry-free (a) : thảnh thơi, không lo sợ ENG: Free from worries
• bargain (n) : mặc cả, món hời ENG: something on sale at a lower price than its true value
• on a tight budget (idiom) : tài chính eo hẹp ENG: involving a relatively small amount of money for planned spending.

Món ăn nước ngoài mà tôi thích nhất là sushi, biểu tượng của ẩm thực Nhật Bản. Nó được coi là thực phẩm lành mạnh nhất trên thế giới.

Về cơ bản, nó có thể dễ dàng tìm thấy ở nhiều nơi, chủ yếu là tại các nhà hàng Nhật Bản, siêu thị và quán ăn tự phục vụ. Món ăn là sự kết hợp của nhiều loại rau và hải sản ăn kèm với cơm như dưa chuột, rong biển, cá hồi và tôm.

Tôi thích sushi vì nhiều lý do. Đầu tiên, tôi nghĩ sushi khá tiện dụng. Sushi ở dạng cuộn hoặc trong hộp; nó rất thuận tiện để mang đi. Thỉnh thoảng, tôi vội đi làm nên phải ăn xong bữa trưa càng sớm càng tốt. Bên cạnh đó, tôi cũng nghĩ rằng sushi rất bổ dưỡng. Nó cung cấp cho chúng ta tất cả các loại dinh dưỡng thiết yếu hàng ngày, chẳng hạn như vitamin, protein, khoáng chất và chất xơ, đồng thời lại ít chất béo và calo. Tôi hiện đang cố gắng giảm cân, vì vậy thật hoàn hảo khi tự ăn và tôi không phải lo lắng về việc tăng cân. Quan trọng nhất, tôi luôn cảm thấy giá cả hoàn toàn phải chăng. Trung bình tôi chỉ mất khoảng 5 USD cho một bữa ăn và đó là một món hời thực sự so với các lựa chọn khác. Tôi đang ở trên một ngân sách eo hẹp, vì vậy càng rẻ, càng tốt.

Tóm lại, đó là những lý do tại sao tôi thích sushi.

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An opinion essay about fast food.

Look at the exam question and essay and do the exercises to improve your writing skills. 

Instructions

Do the preparation exercise first. Then read the text and do the other exercises.

Preparation

Check your understanding: matching

Check your vocabulary: gap fill, check your writing: multiple choice, worksheets and downloads.

Is fast food popular in your country? Do you think it causes health problems or any other kinds of problems?

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Fast food IELTS sample essay with vocabulary

Our band nine sample essays give you the opportunity to learn from successful essays that show off the best structure, vocabulary and grammar. This IELTS essay on fast food gives the advantages and disadvantages of this type of meal.

Band nine sample essay

Fast food is increasingly popular in large cities. compare the advantages and disadvantages of this type of food and give your own opinion. .

Despite many healthy eating campaigns, demand for junk food has skyrocketed in recent years. In this essay, I will explore the advantage that this food is affordable with the disadvantage to consumers’ health. 

To begin, fast food allows people to grab a quick bite to eat without spending too much money. As the world has been hit by inflation and stagnant wage growth over the last year, more and more consumers have been unable to find affordable meals on the go . If someone finds themselves in this situation, fast food can help them to afford to eat. Furthermore, for parents, who are deeply affected by price rises, many fast food restaurants have multi-buy meal deals which are suitable for a whole family and which can help them cope. 

However, regular fast food consumption is damaging for those who eat it. Because these foods are prepared in bulk , they rarely use fresh ingredients and often use additives, which can have a negative impact on people’s health. Furthermore, as the quality of the ingredients cannot be high while keeping prices low, these foods often rely on sugar and fats to make them taste better than they otherwise would. For example, compared to an organic homemade burger, a burger from a fast food chain is likely to be full of chemicals, use poor quality meat and bread, and use more sugar and fat than is necessary.

To conclude, fast food is beneficial as it helps people to eat without breaking the bank . However, it also can be damaging to consumer’s health. For me, given that for many, the alternative to fast food is to not be able to afford to eat, fast food has more advantages than disadvantages.

Fast Food vocabulary

There is a lot of vocabulary you need to write an essay about fast food. I have highlighted some of the important terms from the essay below, but keep an eye out for other essays as there is more to know.

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• Locally Grown Produce

Essay Locally Grown Produce

This essay is about locally grown produce and whether people should be encouraged to purchase only from local farms in order to improve the environment and economies. 

It was a recent exam question. Take a look at the question:

Today much of the food people eat gets transported from farms that are thousands of miles away. Some people believe it would be better for the environment and the economy if people only consumed food produced by local farmers.

Would the advantages of this outweigh the disadvantages?

Analysing the Question

You have to be careful with this question and make sure that you cover all the points that are presented in the prompt. 

it specifically mentions the environment and the economy so you must make sure you talk about these. If you don't the examiner may decide you have not covered all the parts of the question. 

Also the prompt is suggesting there are both advantages and disadvantages , so again it is a good ideas to mention both to ensure you have fully answered the question.

If you think though there are more disadvantages for example, you can present more support for this side as you believe they outweigh  (i.e. there are more of them) the advantages.

Now take a look at the model answer below.

You should spend about 40 minutes on this task.

Write about the following topic:

Give reasons for your answer and include any relevant examples from your own experience or knowledge.

Write at least 250 words.

Model Answer

These days food often travels many miles as farmers export their food around the world to satisfy consumer demand. Although some people think stopping this practice would benefit the economy and the environment, I believe that the negative impacts would not justify such a change.

The benefits of stopping the export of food are twofold. In relation to the environment, transporting food involves the use of thousands of lorries and many flights, which contributes to pollution given all the emissions this must produce everyday. This negatively affects people’s health and also may be leading to global warming. In addition to this, stopping the practice will mean that people then only buy local food, leading to a boost to local economies as farmers will become profitable as they sell more.

However, there are downsides to this. A problem is that these days many countries, particularly developing countries, rely on exports of their produce. Countries often have acres and acres of plantations and crops that are only sold to foreign markets, and this provides an income to the farmers but it also provides work for thousands of local people around the world working on farms. Furthermore, people these days have become dependent on ingredients from other countries and without it people could no longer cook or eat many of their favourite recipes and many restaurants that depend on food exports may go out of business.

On balance, I therefore believe that the advantages do not outweigh the disadvantages. Despite the fact that it may improve the environment, the negative economic impacts on farmers who export and their employees and the further impacts on food choices and restaurants would be too detrimental.

(279 Words)

This essay would get a high score for the following reasons. 

Firstly it has fully answered the question and the ideas presented in support of the question have been fully extended and explained . 

The first body paragraph presents the benefits of eating only locally grown produce or food, focusing on this in relation to the environment and the economy.

The second body paragraph then focuses on the possible negative impacts of this. It's ok to mention some other issues (e.g. the lack of choice for consumers) but the essay makes sure that again some environmental and economic issues are presented. 

The essay also has good coherence and cohesion . It is logically organised, easy to follow, and paragraphing has been used well.

Lexical resource (vocabulary) is also sufficient and accurate, with some good words and phrases, some of them topic related: 

• contributes to pollution
• negatively affects 
• developing countries
• acres of plantations
• foreign markets
• dependent on
• negative economic impacts
• detrimental

There is a also a good range of grammatical structures with high levels of accuracy . 

<<< Back

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Food additives essay: This is basically an advantages and disadvantages essay. You need to be careful with the word ‘outweigh’ as this often confuses students.

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This IELTS Age Discrimination at Work Essay is a real question from the test that appeared in August 2018. View a model answer and get tips and strategies on how to answer the question.

Model IELTS Essay: Are tablets and computers good for children?

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In this Internet and Cell Phone Essay you have to discuss the pros and cons of the ways in which people relate to each other socially using phones & internet.

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This Working From Home Essay For IELTS was a recent question in the test. Hear you are provided with the question and a model answer to help you prepare for the test.

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Computer games essay: This page analyzes a computer games essay and also notes how you can make good use of the question to plan and organize your essay. You have to be careful with this essay as there is a second part to the question that is not about the pros and cons.

Peer Pressure and Young People Essay

This peer pressure and young people essay for IELTS is an advantage disadvantage type question, focusing on whether peer pressure is negative or positive.

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Where Global Governance Went Wrong—and How to Fix It

International agreements have not balanced our freedoms in the way that they should..

Global governance, never really settled, has recently been having an especially hard time. Everyone believes in a rules-based system, but everyone wants to make the rules and dislikes it when the rules work against them, saying that they infringe on their sovereignty and their freedom. There are deep asymmetries, with the powerful countries not only making the rules but also breaking them almost at will, which raises the question: Do we even have a rules-based system, or is it just a facade? Of course, in such circumstances, those who break the rules say they only do so because others are, too.

The current moment is a good illustration. It is the product of longstanding beliefs and power relations. Under this system, industrial subsidies were a no-no, forbidden (so it was thought) not just by World Trade Organization rules, but also by the dictates of what was considered sound economics. “Sound economics” was that set of doctrines known as neoliberal economics, which promised growth and prosperity through, mostly, supposedly freeing the economy by allowing so-called free enterprise to flourish. The “liberal” in neoliberalism stood for freedom and “neo” for new, suggesting that it was a different and updated version of 19 th -century liberalism.

This essay is adapted from the book T he Road to Freedom: Economics and the Good Society by Joseph E. Stiglitz, W.W. Norton, 384 pp., $29.99, April 2024

In fact, it was neither really new nor really liberating. True, it gave firms more rights to pollute, but in doing so, it took away the freedom to breathe clean air—or in the case of those with asthma, sometimes even the most fundamental of all freedoms, the freedom to live.

“Freedom” meant freedom for the monopolists to exploit consumers, for the monopsonists (the large number of firms that have market power over labor) to exploit workers, and freedom for the banks to exploit all of us—engineering the most massive financial crisis in history, which required taxpayers to fork out trillions of dollars in bailouts, often hidden, to ensure that the so-called free enterprise system could survive.

The promise that this liberalization would lead to faster growth from which all would benefit never materialized. Under these doctrines that have prevailed for more than four decades, growth has actually slowed in most advanced countries. For instance, real growth in GDP per capita (average percent increase per annum) according to data compiled by the St. Louis Fed, was 2.5% from 1960 to 1990, but slowed to 1.5% from 1990 to 2018. Instead of trickle-down economics, where everyone would benefit, we had trickle-up economics, where the top 1 percent and especially the top 0.1 percent, got a larger and larger slice of the pie.

These are illustrations of British political theorist Isaiah Berlin’s dictum that “total liberty for wolves is death to the lambs”; or, as I have sometimes put it less gracefully, freedom for some has meant the unfreedom of others—their loss of freedom.

Just as individuals rightly cherish their freedom, countries do, too, often under the name “sovereignty.” But while these words are easily uttered, there is too little thought about their deeper meanings. Economics has weighed into the debate about what freedom and sovereignty mean, with John Stuart Mill’s contribution in the 19th century ( On Liberty ), and Milton Friedman’s and Friedrich Hayek’s works in the mid-20th ( Capitalism and Freedom and The Road to Serfdom ).

But contrary to what Hayek and Friedman asserted, free and unfettered markets do not lead to efficiency and the well-being of society; that should be obvious to anyone looking around. Just think of the inequality crisis, the climate crisis, the opioid crisis, the childhood diabetes crisis, or the 2008 financial crisis.  These are crises created by the market, exacerbated by the market, and/or crises which the market hasn’t been able to deal with adequately.

Economic theorists (including me) have shown that whenever there is imperfect information or imperfect markets (that is to say, always), there is a presumption that markets are not efficient. Even a very little bit of imperfection can have big effects.

The problem is that much of the global economic architecture designed over recent decades has been based on neoliberalism—the kinds of ideas that Hayek and Friedman put forward. The system of rules that evolved from there must be fundamentally rethought.

U.S. President Donald Trump arrives at the G-20 economic summit in Hamburg, Germany, on July 8, 2017. Sean Gallup/Getty Images

From an economist’s perspective, freedom is the “freedom to do,” meaning the size of the opportunity set of what a person can do, or the range of the choices that are available.

Someone on the verge of starvation has no real freedom—she does what she must to survive. A rich person obviously has more freedom to choose. “Freedom to do” is also constrained when an individual is harmed. Obviously, if an individual is killed by a gunman or a virus, or even hospitalized by COVID-19, he has lost freedom in a meaningful sense, and we then have a dramatic illustration of Berlin’s dictum: Freedom for some—the freedom to carry guns, or to not be masked, or to be unvaccinated—may entail a large loss of freedom for others.

The same principle applies to the international arena. The rules-based trade system consists of a set of rules intended to expand the freedoms of all in a meaningful way by imposing constraints. The idea that constraints can be freeing, while seemingly self-contradictory, is obvious: Stoplights force us to take turns going through intersections, but without this seeming constraint, there would be gridlock and no one would be able to move.

All contracts are agreements about constraints—with one party agreeing to do or not do something in return for another person making other promises—with the belief that in doing so, all parties will be better off. Of course, if one party cheats and doesn’t deliver on its promise, then that party gains at the expense of others. And there is always the temptation to do so, which is why we require governments to enforce contracts, so that promises mean something. No government could enforce all contracts, and the so-called free market would crash if all participants were grifters.

But while there are similarities between discussions of freedom at the individual level and the country level, there are also a couple of big differences. Most importantly, there is no global government to ensure that the powerful countries obey an agreement, as we are seeing today in the case of U.S. industrial subsidies. The World Trade Organization (WTO) generally forbids such subsidies and especially disapproves of some of the provisions—such as requiring domestic manufacturing (“Made in America”)—in legislation passed recently by the U.S. Congress, including the CHIPS and Science Act .

Big Tech Is Trying to Prevent Debate About Its Social Harms

The industry’s “digital trade” strategy seeks to preemptively constrain governments.

The Global Credibility Gap

No one power or group can uphold the international order anymore—and that means much more geopolitical uncertainty ahead.

Moreover, within democratic countries, the role of power in the making and enforcement of the rules is often obscure; we know that inequalities in wealth and income get translated into inequalities in political power, which determines who gets to design the rules and how they are enforced. An imbalance of power means that the powerful within a country determine the rules in ways that benefit them, often at the expense of the weak.

Still, the democratic context means that every once in a while, power is checked—as it was when the antitrust laws were passed in the United States in the latter part of the 19th century, or the Wagner Act was passed during the New Deal of the 1930s, giving workers more power.

In an international setting, power is even more concentrated, and democratic forces are even weaker. What has happened in the past few years illustrates this. The United States was at the center in constructing the rules-based system, in both designing the rules and how they were to be enforced, including dispute resolutions through the WTO’s Appellate Body.  But when the rules—such as those concerning industrial subsidies—were inconvenient, it decided to ignore them, knowing that there was little, if anything, that any country could or would do about it. So much for the rules-based system.

And the United States’ confidence that nothing could or would be done was reinforced by the fact that it had effectively defenestrated the Appellate Body, because that Body had made decisions it didn’t like, and the U.S. thought that the Body was guilty of overreaching, going beyond what it was entitled to do. But rather than going back to the WTO and clarifying what the Body’s role should be, the U.S. simply hamstrung any adjudication within the WTO. The situation would be like suspending the U.S. Supreme Court while figuring out how to bring the justices back to a reasonable theory of jurisprudence.

This imbalance of power has played out repeatedly in recent years. When developed countries attempted to implement industrial policies—even mild policies, such as Brazil’s effort to provide capital to aerospace corporation Embraer at reasonable interest rates through that country’s development bank (as opposed to the outlandishly high rates then prevailing in its financial markets)—they were attacked . When Indonesia tried to ensure that more of the added value associated with its rich nickel deposits remained in Indonesia, it was attacked .

People line up to receive the Sinopharm COVID-19 vaccination at a local hospital in in Harare, Zimbabwe, on March 29, 2021. Tafadzwa Ufumeli/Getty Images

Even worse, when more than 100 countries proposed a waiver of intellectual property related to COVID-19—in the spirit of the compulsory licenses already seemingly part of the WTO framework, but given the urgency of the moment, a less bureaucratic process was of the essence—they were denied. The result: vaccine apartheid , where the advanced countries had all the vaccines they wanted, and the developing countries had almost zero access. This almost surely resulted in thousands of unnecessary deaths and tens of thousands of unnecessary hospitalizations in the poorer countries.

These are obviously no small matters in the well-being of citizens around the world, especially not for developing countries and emerging markets. Nor are they small matters in geoeconomics and geopolitics. The neoliberal rules forbidding subsidies effectively meant that developing countries couldn’t catch up to the advanced countries; the rules condemned them to being commodity producers, reserving the higher value-added production for the advanced countries.

This tariff structure has been rightly criticized as a crucial tool in the preservation of colonial trade patterns—aided and abetted by other unfair aspects of the trade regime, such as escalating tariffs. As economist Ha-Joon Chang has put it , the advanced countries “kicked away the ladder” from which they themselves had used.

It should be clear, too, that there are geopolitical consequences in refusing to play by the rules. The United States and the advanced countries are losing support for some of the most important issues requiring global cooperation, including climate change , global health, and the support needed to resolve the conflict in Ukraine as well as Washington’s apparent battle for democracy and hegemony with China.

The global south may yet steer the ship of international rules back on course. When the United States was the hegemon, it could do as it wanted, but its influence is now being challenged. China has provided more infrastructure than the United States has; early on in the pandemic, both China and Russia seemed more generous in providing vaccines.

Washington told the developing countries to open their doors to its multinationals, but when those countries asked that the rich corporations pay the taxes they owed, the United States was not supportive—reforms under an Organization for Economic Cooperation and Development initiative called BEPS (Base Erosion and Profit Shifting) generated sparse revenues for the poorer countries, and in return, the developing countries were asked to forego digital taxation. When, accordingly, the African Union asked for a change in venue of the discussions of global tax reform to the United Nations, the United States not only opposed it , but also tried to strong-arm others to do so. Last November, the United States lost the vote overwhelmingly at the U.N.

So whither goes global governance? In the absence of rules, the law of the jungle prevails. While the United States might win that fight, it would simultaneously lose the cooperation it needs so badly in a host of arenas. Overall, it would lose.

It is in the interests of the United States to abandon the corporate-driven rules-based system and work instead to create a set of at least basic rules that would reflect common interests. For instance, instead of the comprehensive so-called free trade agreements, such as the Trans-Pacific Partnership , that were really managed trade agreements (and managed specifically in the interests of Big Pharma and some of the big polluters), the United States should have narrow agreements—say, a green agreement to share knowledge and technology, promote sustainable forests, and work together to save the planet.

We need agreements that do more to constrain the large countries—whose actions can hurt the global economy—and do less to constrain the small, whose actions have little global consequences.

For instance, we need rules that would constrain the European Union and the United States from using monetary policy in ways that benefit their economies at the expense of others, as the United States has repeatedly done. Today, even the United States recognizes that investment agreements (such as NAFTA’s infamous Chapter 11 ) that allow corporations to sue states actually exert constraints on sovereignty without commensurate benefits. A key difference between NAFTA and the trade agreement that succeeded it is the effective dropping of Chapter 11. But the United States should go further, strengthening the ability of any government party to an agreement to sue corporations when terms of the agreement have been violated.

To win the hearts and minds in the new cold war brewing between the United States and China, the United States needs to do more. Washington needs to use the money it has to provide assistance to the poor, and the power that it possesses to construct rules that are fair. Nowhere is that more evident than in response to the debt crisis that the United States faces today and the recent pandemic, another of which the world will almost surely face in the future.

An aerial view shows open graves, left, near recent burials at a cemetery in São Paulo, Brazil, on May 22, 2021, during a surge of deaths from the COVID-19 pandemic. Mario Tama/Getty Images

With most sovereign debt contracts written in the United States, Washington has the power to change the legal framework governing these contracts in ways that make the resolution of crises—where countries can’t pay back what they owe—faster and better. This approach would address the “too little, too late” problem by which one crisis is followed by another, which has plagued the world for so long. With more creditors entering the field, debt resolution is becoming ever more difficult. There are important proposals currently before the New York legislature (where most of the money is raised), but support from the Biden administration would be enormously helpful.

The world has just gone through a terrible pandemic, and the recognition that there will be another has spurred work on a proposed pandemic preparedness treaty. Unfortunately, under the influence of Big Pharma, there are no provisions in the treaty for the kind of intellectual property waiver that the world so badly needs, let alone the technology transfer that would allow the production of all the products—protective gear, vaccines, and therapeutics—necessary to fight the next disease that strikes.

The freedom to live is the most important freedom that we have. Our global agreements have not balanced our freedoms in the way they should. Better global agreements can benefit all countries, though not necessarily all people within them: Such agreements would constrain the power of the exploiters to exploit the rest of us, thereby making a dent on their bottom line, but they would benefit society more generally.

Striving to create global agreements that are fair and generous to the poor would, I believe, be in the United States’ self-interest—in its “enlightened” self-interest, taking into account the new geoeconomics and geopolitics. It was never in the United States’ self-interest to pursue a corporatist global agenda, even when it was the hegemon. But it is especially not so today.

Books are independently selected by FP editors. FP earns an affiliate commission on anything purchased through links to Amazon.com on this page.

Joseph E. Stiglitz is a Nobel laureate in economics and a professor at Columbia University. Twitter:  @JosephEStiglitz

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Foreign material, labor shortages key topics at 2024 Pet Food Alliance meeting

KANSAS CITY, MO. — Roughly 80 experts spanning the pet food and rendering industries and related academia convened in Kansas City for the 2024 Pet Food Alliance Technical Meeting, held May 1 and 2 at the Kansas City Convention Center. As in years past, attendees came together with a common goal: to collaborate on key issues facing the pet food and rendering sectors and fund research into their solutions.

Pet Food Alliance is sponsored by the Fats and Protein Research Foundation (FPRF) and Colorado State University (CSU) and is organized in large part by Jennifer Martin, Ph.D., assistant professor in the Department of Animal Science’s Center for Meat Safety and Quality at CSU.

This year’s meeting commenced with working group collaborations and a cocktail reception on Wednesday, May 1. The following day, members convened back at the Kansas City Convention Center bright and early for just under a day of educational and collaborative programming.

The agenda this year centered around three key topics: foreign materials, workforce and educational gaps that exist in the pet food and rendering industries, and continuing efforts for each of Pet Food Alliance’s three working groups.

Three industry professionals — Billy Voelkel, director of food safety and quality for General Mills’ Blue Buffalo division; Josh Hasty, Ph.D., director of research and development for Tyson Foods’ Ingredient Solutions Group; and Austin Therrell, executive director of the Association of American Feed Control Officials (AAFCO) — kicked off the meeting with a panel on foreign material contamination. The panel was moderated by Tammy Hogan, senior quality manager at General Mills for Blue Buffalo.

Throughout the panel, participants and audience members discussed how suppliers and processors can work together to improve the language, testing and reporting of foreign materials in rendering and pet food operations. This includes financial collaboration and alignment of sustainability goals and expectations between the supplier and processor, as well as overcoming existing regulatory and veterinary knowledge gaps.

Martin took the stage next to discuss how changing workforce demographics are creating skill gaps in manufacturing, including rendering and pet food processing. According to data from multiple sources, high turnover in these jobs is creating holes where knowledge is not being passed down as older workers retire, and technological advancements in processing require that the average employee has more skills today than ever before. The industry will need to address these trends today in order to avoid what Martin described as “a dumpster fire” future for the pet food manufacturing workforce.

Before breaking into working groups for the afternoon, Valentina Trinetta, Ph.D., associate professor at Kansas State University in the field of food microbiology, shared an update on recent research studying different ways to mitigate the presence of pathogens and biofilms in pet food manufacturing environments.

At the end of the meeting, leaders from each working group were asked to share progress toward each group’s respective goals. The three working groups — product safety, product quality, and consumer perception and sustainability — have been collaborating for years and were originally assembled to identify and address key challenges facing both pet food and rendering industries. This also includes identifying research opportunities to support each group’s focus.

The product safety group has been working on optimizing and standardizing tank wash practices, specifically moving away from prescriptive steps to a more solutions-oriented approach. Members of the group have put together educational materials to be shared on the Pet Food Alliance website — which is currently undergoing a makeover and will be relaunched soon — and continues to work on aligning the industry around prohibited items, setting minimum expectations for wash tickets, and providing more flexibility for smaller wash facilities.

The product quality group continues to work toward standardizing peroxide value methods used to measure oxidation in fat and protein meals. The group has identified research opportunities that will hopefully support a unified decision in peroxide value methodology in the future.   

The consumer perception and sustainability working group has its sights set on reeducating industry members, the veterinary community and consumers about rendered protein meals in pet food. This reeducation involves creating educational content for veterinary, retail and consumer platforms, and disseminating that content via events, podcasts and other platforms.

Details regarding the 2025 Pet Food Alliance meeting are forthcoming. Stay tuned through Pet Food Processing and the Pet Food Alliance website about dates and registration information for future Pet Food Alliance meetings.

Read more about  pet food and treat industry events .

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Guest Essay

A Year on Ozempic Taught Me We’re Thinking About Obesity All Wrong

By Johann Hari

Mr. Hari is a British journalist and the author of “Magic Pill: The Extraordinary Benefits — and Disturbing Risks — of the New Weight Loss Drugs.”

Ever since I was a teenager, I have dreamed of shedding a lot of weight. So when I shrank from 203 pounds to 161 in a year, I was baffled by my feelings. I was taking Ozempic, and I was haunted by the sense that I was cheating and doing something immoral.

I’m not the only one. In the United States (where I now split my time), over 70 percent of people are overweight or obese, and according to one poll, 47 percent of respondents said they were willing to pay to take the new weight-loss drugs. It’s not hard to see why. They cause users to lose an average of 10 to 20 percent of their body weight, and clinical trials suggest that the next generation of drugs (probably available soon) leads to a 24 percent loss, on average. Yet as more and more people take drugs like Ozempic, Wegovy and Mounjaro, we get more confused as a culture, bombarding anyone in the public eye who takes them with brutal shaming.

This is happening because we are trapped in a set of old stories about what obesity is and the morally acceptable ways to overcome it. But the fact that so many of us are turning to the new weight-loss drugs can be an opportunity to find a way out of that trap of shame and stigma — and to a more truthful story.

In my lifetime, obesity has exploded, from being rare to almost being the norm. I was born in 1979, and by the time I was 21, obesity rates in the United States had more than doubled . They have skyrocketed since. The obvious question is, why? And how do these new weight-loss drugs work? The answer to both lies in one word: satiety. It’s a concept that we don’t use much in everyday life but that we’ve all experienced at some point. It describes the sensation of having had enough and not wanting any more.

The primary reason we have gained weight at a pace unprecedented in human history is that our diets have radically changed in ways that have deeply undermined our ability to feel sated. My father grew up in a village in the Swiss mountains, where he ate fresh, whole foods that had been cooked from scratch and prepared on the day they were eaten. But in the 30 years between his childhood and mine, in the suburbs of London, the nature of food transformed across the Western world. He was horrified to see that almost everything I ate was reheated and heavily processed. The evidence is clear that the kind of food my father grew up eating quickly makes you feel full. But the kind of food I grew up eating, much of which is made in factories, often with artificial chemicals, left me feeling empty and as if I had a hole in my stomach. In a recent study of what American children eat, ultraprocessed food was found to make up 67 percent of their daily diet. This kind of food makes you want to eat more and more. Satiety comes late, if at all.

One scientific experiment — which I have nicknamed Cheesecake Park — seemed to me to crystallize this effect. Paul Kenny, a neuroscientist at Mount Sinai Hospital in New York, grew up in Ireland. After he moved in 2000 to the United States, when he was in his 20s, he gained 30 pounds in two years. He began to wonder if the American diet has some kind of strange effect on our brains and our cravings, so he designed an experiment to test it. He and his colleague Paul Johnson raised a group of rats in a cage and gave them an abundant supply of healthy, balanced rat chow made out of the kind of food rats had been eating for a very long time. The rats would eat it when they were hungry, and then they seemed to feel sated and stopped. They did not become fat.

But then Dr. Kenny and his colleague exposed the rats to an American diet: fried bacon, Snickers bars, cheesecake and other treats. They went crazy for it. The rats would hurl themselves into the cheesecake, gorge themselves and emerge with their faces and whiskers totally slicked with it. They quickly lost almost all interest in the healthy food, and the restraint they used to show around healthy food disappeared. Within six weeks, their obesity rates soared.

After this change, Dr. Kenny and his colleague tweaked the experiment again (in a way that seems cruel to me, a former KFC addict). They took all the processed food away and gave the rats their old healthy diet. Dr. Kenny was confident that they would eat more of it, proving that processed food had expanded their appetites. But something stranger happened. It was as though the rats no longer recognized healthy food as food at all, and they barely ate it. Only when they were starving did they reluctantly start to consume it again.

Though Dr. Kenny’s study was in rats, we can see forms of this behavior everywhere. We are all living in Cheesecake Park — and the satiety-stealing effect of industrially assembled food is evidently what has created the need for these medications. Drugs like Ozempic work precisely by making us feel full. Carel le Roux, a scientist whose research was important to the development of these drugs, says they boost what he and others once called “satiety hormones.”

Once you understand this context, it becomes clear that processed and ultraprocessed food create a raging hole of hunger, and these treatments can repair that hole. Michael Lowe, a professor of psychology at Drexel University who has studied hunger for 40 years, told me the drugs are “an artificial solution to an artificial problem.”

Yet we have reacted to this crisis largely caused by the food industry as if it were caused only by individual moral dereliction. I felt like a failure for being fat and was furious with myself for it. Why do we turn our anger inward and not outward at the main cause of the crisis? And by extension, why do we seek to shame people taking Ozempic but not those who, say, take drugs to lower their blood pressure?

The answer, I think, lies in two very old notions. The first is the belief that obesity is a sin. When Pope Gregory I laid out the seven deadly sins in the sixth century, one of them was gluttony, usually illustrated with grotesque-seeming images of overweight people. Sin requires punishment before you can get to redemption. Think about the competition show “The Biggest Loser,” on which obese people starve and perform extreme forms of exercise in visible agony in order to demonstrate their repentance.

The second idea is that we are all in a competition when it comes to weight. Ours is a society full of people fighting against the forces in our food that are making us fatter. It is often painful to do this: You have to tolerate hunger or engage in extreme forms of exercise. It feels like a contest in which each thin person creates additional pressure on others to do the same. Looked at in this way, people on Ozempic can resemble athletes like the cyclist Lance Armstrong who used performance-enhancing drugs. Those who manage their weight without drugs might think, “I worked hard for this, and you get it for as little as a weekly jab?”

We can’t find our way to a sane, nontoxic conversation about obesity or Ozempic until we bring these rarely spoken thoughts into the open and reckon with them. You’re not a sinner for gaining weight. You’re a typical product of a dysfunctional environment that makes it very hard to feel full. If you are angry about these drugs, remember the competition isn’t between you and your neighbor who’s on weight-loss drugs. It’s between you and a food industry constantly designing new ways to undermine your satiety. If anyone is the cheat here, it’s that industry. We should be united in a struggle against it and its products, not against desperate people trying to find a way out of this trap.

There are extraordinary benefits as well as disturbing risks associated with weight-loss drugs. Reducing or reversing obesity hugely boosts health, on average: We know from years of studying bariatric surgery that it slashes the risks of cancer, heart disease and diabetes-related death. Early indications are that the new anti-obesity drugs are moving people in a similar radically healthier direction, massively reducing the risk of heart attack or stroke. But these drugs may increase the risk for thyroid cancer. I am worried they diminish muscle mass and fear they may supercharge eating disorders. This is a complex picture in which the evidence has to be weighed very carefully.

But we can’t do that if we remain lost in stories inherited from premodern popes or in a senseless competition that leaves us all, in the end, losers. Do we want these weight loss drugs to be another opportunity to tear one another down? Or do we want to realize that the food industry has profoundly altered the appetites of us all — leaving us trapped in the same cage, scrambling to find a way out?

Johann Hari is a British journalist and the author of “Magic Pill: The Extraordinary Benefits — and Disturbing Risks — of the New Weight Loss Drugs,” among other books.

Source photographs by seamartini, The Washington Post, and Zana Munteanu via Getty Images.

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