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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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Essays About Food: Top 5 Examples and 6 Writing Prompts

Food is one of the greatest joys of life; it is both necessary to live and able to lift our spirits. If you are writing essays about food, read our guide.

Many people live and die by food. While its primary purpose is to provide us with the necessary nutrients to carry out bodily functions, the satisfaction food can give a person is beyond compare. For people of many occupations, such as chefs, waiters, bakers, and food critics, food has become a way of life.

Why do so many people enjoy food? It can provide us with the sensory pleasure we need to escape from the trials of daily life. From the moist tenderness of a good-quality steak to the sweet, rich decadence of a hot fudge sundae, food is truly magical. Instead of eating to stay alive, many even joke that they “live to eat.” In good food, every bite is like heaven.

5 Top Essay Examples

1. food essay by evelin tapia, 2. why japanese home cooking makes healthy feel effortless by kaki okumura, 3. why i love food by shuge luo.

• 4.  My Favorite Food by Jayasurya Mayilsamy 
• 5. ​​Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

6 Prompts for Essays About Food

1. what is your favorite dish, 2. what is your favorite cuisine, 3. is a vegan diet sustainable, 4. the dangers of fast food, 5. a special food memory, 6. the food of your home country.

“Food has so many things in them such as calories and fat. Eating healthy is important for everyone to live a healthy life. You can eat it, but eating it daily is bad for you stay healthy and eat the right foods. Deep fried foods hurt your health in many ways. Eat healthy and exercise to reduce the chances of any health problems.”

In this essay, Tapia writes about deep-fried foods and their effects on people’s health. She says they are high in trans fat, which is detrimental to one’s health. On the other hand, she notes reasons why people still eat foods such as potato chips and french fries, including exercise and simply “making the most of life.” Despite this, Tapia asserts her position that these foods should not be eaten in excess and can lead to a variety of health issues. She encourages people to live healthy lives by enjoying food but not overeating. 

“Because while a goal of many vegetables a day is admirable, in the beginning it’s much more sustainable to start with something as little as two. I learned that with an approach of two-vegetable dishes at a time, I would be a lot more consistent, and over time a large variety would become very natural. In fact, now following that framework and cooking a few simple dishes a day, I often find that it’s almost difficult to not reach at least several kinds of vegetables a day.”

Okumura discusses simple, healthy cooking in the Japanese tradition. While many tend to include as many vegetables as possible in their dishes for “health,” Okumura writes that just a few vegetables are necessary to make healthy but delicious dishes. With the help of Japanese pantry staples like miso and soy sauce, she makes a variety of traditional Japanese side dishes. She shows the wonders of food, even when executed in its simplest form. 

“I make pesto out of kale stems, toast the squash seeds for salad and repurpose my leftovers into brand new dishes. I love cooking because it’s an exercise in play. Cooking is forgiving in improvisation, and it can often surprise you. For example, did you know that adding ginger juice to your fried rice adds a surprisingly refreshing flavor that whets your appetite? Neither did I, until my housemate showed me their experiment.”

In her essay, Luo writes about her love for food and cooking, specifically how she can combine different ingredients from different cuisines to make delicious dishes. She recalls experiences with her native Chinese food and Italian, Singaporean, and Japanese Cuisine. The beauty of food, she says, is the way one can improvise a dish and create something magical. 

4.   My Favorite Food by Jayasurya Mayilsamy 

“There is no better feeling in the world than a warm pizza box on your lap. My love for Pizza is very high. I am always hungry for pizza, be it any time of the day. Cheese is the secret ingredient of any food it makes any food taste yummy. Nearly any ingredient can be put on pizza. Those diced vegetables, jalapenos, tomato sauce, cheese and mushrooms make me eat more and more like a unique work of art.”

Mayilsamy writes about pizza, a food he can’t get enough of, and why he enjoys it as much as he does. He explains the different elements of a good pizza, such as cheese, tomato sauce, other toppings, and the crust. He also briefly discusses the different types of pizzas, such as thin crust and deep dish. Finally, he gives readers an excellent description of a mouthwatering pizza, reminding them of the feeling of eating their favorite food. 

5. ​​ Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

“After three hours, I am exhausted from eating Bottura’s dreams, and perhaps that is the point. If some of it is delicious, it is also consuming. That is the shadow cast by the award in the hallway, next to the one of a man strangled by food. I do not know if this is the best restaurant on Earth, or even if such a claim is possible. I suspect such lists are designed largely for marketing purposes: when else does Restaurant magazine, which runs the competition, get global coverage for itself and its sponsors?”

Gold reviews the dishes at Osteria Francescana, which is regarded by many as the #1 restaurant in the world. She describes the calm, formal ambiance and the polished interiors of the restaurants. Most importantly, she goes course by course, describing each dish in detail, from risotto inspired by the lake to parmesan cheese in different textures and temperatures. Gold concludes that while a good experience, a meal at the restaurant is time-consuming, and her experience is inconclusive as to whether or not this is the best restaurant in the world. 

Everyone has a favorite food; in your essay, write about a dish you enjoy. You can discuss the recipe’s history by researching where it comes from, the famous chefs who created it, or which restaurants specialize in this dish. Provide your readers with an ingredients list, and describe how each ingredient is used in the recipe. Conclude your essay with a review of your experience recreating this recipe at home, discuss how challenging the recipe is, and if you enjoyed the experience.

Aside from a favorite dish, everyone prefers one type of cuisine. Discuss your favorite cuisine and give examples of typical dishes, preparations for food, and factors that influence your chosen cuisine. For example, you could choose Italian cuisine and discuss pasta, pizza, gelato, and other famous food items typically associated with Italian food.

Many people choose to adopt a vegan diet that consists of only plant-based food. For your essay, you can discuss this diet and explain why some people choose it. Then, research the sustainability of a plant-based diet and if a person can maintain a vegan diet while remaining healthy and energized. Provide as much evidence as possible by conducting interviews, referencing online sources, and including survey data. 

Fast food is a staple part of diets worldwide; children are often raised on salty bites of chicken, fries, and burgers. However, it has been linked to many health complications, including cancer and obesity . Research the dangers of fast food, describe each in your essay, and give examples of how it can affect you mentally and physically. 

Is there a memory involving food that you treasure? Perhaps it could be a holiday celebration, a birthday, or a regular day when went to a restaurant. Reflect on this memory, retelling your story in detail, and describe the meal you ate and why you remember it so fondly.

Every country has a rich culture, a big component of which is food. Research the history of food in your native country, writing about common native dishes and ingredients used in cooking. If there are religious influences on your country’s cuisine, note them as well. Share a few of these recipes in your essay for an engaging piece of writing.

Tip: If writing an essay sounds like a lot of work, simplify it. Write a simple 5 paragraph essay instead.

For help picking your next essay topic, check out the best essay topics about social media .

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

👍 good essay topics about food, 🎓 popular nutrition and food topics to talk about, 🥇 most interesting food essay examples, 💡 simple topics related to food, 📌 good research food and nutrition topics, ❓ research questions about food.

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.
• 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.
• 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 […]
• 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.
• 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.
• 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 […]
• 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 […]
• 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.
• 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 […]
• 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 […]
• 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.
• 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.
• 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.
• 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 […]
• 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.
• 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.
• 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 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.
• 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.
• 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.
• Food Culture and Obesity The marketers pass a message to the consumers that they need to eat the fast foods to experience the goodness and the refreshing memory that cannot be found in any other food.
• 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.
• 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 […]
• 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. […]
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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 […]
• 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.
• 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 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 […]
• 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”.
• 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.
• 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.
• 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.
• 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 […]
• 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.
• 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 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 […]
• 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.
• 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.
• 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 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.
• 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 […]
• 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 […]
• 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 […]
• 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.
• 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 […]
• 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.
• 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.
• 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 […]
• 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 […]
• 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.
• 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 Supply and Demand for Energy Foods and Beverages One should pay attention to the following issues: 1) the growing demand for energy foods and drinks; 2) willingness of people to pay attention to the health effects of such products; 3) the increasing number […]
• 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.
• 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.
• 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 […]
• 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 […]
• 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 […]
• 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.
• 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.
• 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.
• Indian Culture, Food, Temples, and Clothing Key Terms: Traditional dresses, Indian fashion, saree, headgear Claim: Despite the inevitable impact of globalization and westernization, India is a country that could preserve its culture by wearing traditional clothes. It is normal to see […]
• 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.
• 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 […]
• 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.
• 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 […]
• 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.
• Chicken Food Price is Going Up Due to increase in the prices of the chicken food, the total cost of production will go up hence affecting the supply of eggs in the market.
• 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 […]
• 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.
• Nutrition: Chemical Composition of the Food Energy is the product of food in the body. Vitamin C, Vitamin A and folate are the major vitamins in this type of food.
• Scientists Views: Should Organic Food Be Promoted? The cycle can be presented in the following way: At the same time, production of conventional products can be described in this way: It is expected that organic sort of nutrition will have a positive […]
• 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 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.
• 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.
• 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.
• 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.
• Food and Beverage Server’s Duties and Dependencies As a food and beverage server, my relationship with the facilities department where I work would primarily consist of coordination regarding the disposal of material waste, bringing in the proper types of beverages that customers […]
• 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.
• 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.
• 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.
• Saudi Food Industry’s Overview and Market Size Although state-owned companies play a big role in the economic development of the KSA, it is mostly the independent consumer food service that has been affecting the development of the KSA food industry.
• 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].
• Eco-Friendly Food Product Production and Marketing The innovation of the airfryier has not only been a benefit to the health of the people but it also helps in the conservation of the environment.
• 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 […]
• 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.
• Food Safety in the Modern World It is evident that the process of delivering food to the table is highly complex and there are multiple points along the way where food may be mishandled leading to contamination.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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 Web and Impact of Environmental Degradation In the course of this paper, ‘conservation’ refers to the preservation of natural resources that are, in any way, involved in the functioning of the food web.
• 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 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.
• 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.
• Common Food Preparation Methods and Their Effects Speaking about the latter, it is necessary to define and provide insight into the most important types of nutrients that can be found in alimentary products that we use.
• The Fancy Street Foods in Japan: The Major Street Dishes and Traditions It is easy to note that the outcome is an opposite of the ordinary boiled eggs that have a firm albumen and soft yolk. The centre of the food is soft and gooey while the […]
• 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.
• 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.
• How Fried Foods Affect Nutrition for Young Adults The main question is the impact of these fast foods on the health of young adults and what triggers consumption of fast foods.
• The Food of Easter Holidays: The Roots of the Easter Tradition Based on the current accounts of their research, the concept of Easter was founded on the tradition celebrating Easter, the goddess of spring, and the revival of nature.
• Zero Hunger and Food Production in Abu Dhabi Food and Agriculture Organization of the United Nations, the International Fund for Agricultural Development and the World Food Program have prepared new estimates of the additional investment needed to end hunger sustainably 2030 year.
• Conventional Food System: Justice and Security While food justice deals with the working conditions of the farmers, equal access to healthy food, and with the issues of the consumption and distribution of food around the globe, the concept of food security […]
• 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 […]
• Food Safety and Health Violation at Workplace This can give pests access to food and enhance the growth and spread of bacteria. This can cause a quick growth and spread of bacteria.
• 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 […]
• 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.
• 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.
• 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 […]
• Food Labels and Food Security It is imperative that food companies display the real food ingredients on the back of the food package because food safety is a serious problem in today’s society.
• 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.
• Whole Foods Market: Healthy and Natural Food The main principle of merchandising in the Whole Foods Market is to offer the customers only fresh and quality products they may be satisfied with. The security is really important in the stores of the […]
• Is Genetically Engineered Food the Solution to the World’s Hunger Problems? However, the acceptance of GMO’s as the solution to the world’s food problem is not unanimously and there is still a multitude of opposition and suspicion of their use.
• 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.
• Aspects of Food and Nutrition Myths The assumption is that the more the consumption of food, the more the calories thus translating into weight gain. The saturation of fats is also reduced in skim milk and reduced-fat milk.
• Effects of Food Challenges to Health Insufficient access to nutritious and healthy food due to high-cost results in a short and long-term effect on both physical and mental health.
• Healthy Eating Plan by Food Pyramid When it comes to the social aspect of obesity I am well aware that it can sometimes cause low self-esteem, especially on campus, in the office, as well as in the community.
• The Intervention Plan For a Food Poisoning Incident And, finally, a draft of the procedures that can be adopted by the officers and staff of the Council’s Environmental Health Department should such an outbreak occur is prepared.
• 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.
• Personal Reflection of the Book “In Defense of Food” This means that when people eat food they are not supposed to fall sick or develop health conditions that will eventually be the cause of their death.
• The Application of Arginine Pyroglutamate as a Food Additive To substantiate the claim made by Senomyx in that the compound Arginine Pyroglutamate may act as a savory flavor enhancer, it is important to note that the Pyroglutamate component delivered by this compound may be […]
• Processed Food Industry The key concepts regarding the harmful nature of processed foods and the major reasons for UAE residents to consume fewer processed foods are covered in the last section of the paper.
• 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.
• 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.
• 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 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.
• The Concept of Food as a Leisure Experience In the modern day lifestyle, the scope of leisure activity has been extended to include food with majority of the people increasingly finding it to be a new form of leisure.
• Large-Scale Organic Farming and Food Supply The issue of environmental sustainability comes up due to the emerging ways of farming like the great shift of the farmers to the use of organic methods of farming.
• 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.
• 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 […]
• Rice: Thailand Native Foods Thus, rice is the staple food of the Thai people and especially the jasmine variety of rice which makes up the largest portion of the Thai cuisine.
• The Pleasures of Eating: Food and Consumer Culture The laziness and inability of an average consumer to realize the food journey of the things they buy or eat is highlighted and ridiculed.
• Main Reasons for Establishing Food Banks The main reason for establishing food banks is to have platforms where people with more food can donate to people with less food. Food banks should also invest in teaching people the need to help […]
• Healthy Nutrition: Affordable Food To understand more about the food on the plates, they set to understand the origin of the food, how it is grown, where and how long it takes, or how far it comes from.
• Preserving Food Hygiene and Safety Thirdly, assessment Apps have aided in the transition of audits from worksheets to a platform designed to implement and track food safety procedures.
• Food Safety Policy for a Music Festival Several food businesses are expected to be at the festival thus posing a threat to the health of the participants should the right measures fail to be implemented to avoid the spread of food-borne diseases.
• Food and Grades of Students at School The paper conducts a literature review to determine how nutrition and healthy food helps to improve the academic performance of students.
• The Aspects of Food in the Hindu Religion According to Hinduism, the right kind of food has to be eaten; this is because of the role that food plays in a person. Food among the Hindus is respected and taken with a lot […]
• A Sociology of Food and Nutrition: Unity of Traditions and Culture In Buddhism, there is also a reminder about the preferences in food and in terms of how and when to eat it, in particular.
• Organic Foods: the Best Solution or Not? In this way, my choice of organic foods as a principal rule in nutrition is conditional upon their benefit for health, their taste, and the production by well-known farms and food companies.
• Rhetorical Analysis on Healthy Food and Labeling Problem This approach of the author is a manifestation of logos since the explanations rationalize the existence of the problem. This article has three parts, in which the author explains the cult of “healthy” unprocessed food, […]
• 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.
• 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.
• 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 & Drug Administration: Federal Health Agency To be healthy, people have to understand the importance of the use of radiation-emitting products, the participation in vaccination and blood control, the discussion of veterinary affairs, and the evaluation of cosmetics and tobacco products.
• Food and Taste Process Issues It is now accepted that certain areas of the tongue have a higher ability to taste those tastes, but they are also able to sense all the other flavors.
• Problem of Food Overconsumption Therefore, the goals of this paper are: to identify the problem of food overconsumption, to discuss the critical factors which influence the development of the given issue, to propose a solution, and to observe possible […]
• Food Delivery Industry Drivers in the United Kingdom The threat of entry is one of the drivers of the food industry in the United Kingdom. Substitution is a great driver of the food industry in the United Kingdom.
• Food Security and Sustainable Local Food Systems The lessons will be tailored to ensure that the community can be in a position to influence policies related to food security and sustainable food systems in the area.
• Low-Calorie Frozen Food Company’s Market Structure This is a confirmation of competition in the market. In such a situation, the customer is indifferent as to the product to buy.
• Kokubu Food Company’s Trends and Information System In addition, the paper aims to provide the in-depth analysis of the organizational trends and the role of the information systems in the strategy of the Kokubu Food Company.
• Nutrition Process: Eating Healthy Foods
• Optimizing Production in the Food Industry
• Local Food Production in Malaysia
• Hotpot Concept and Cultural Value
• Organic Food Marketing Prospects
• An Analysis of Marketing Strategies of Local vs. International Brands in the Fast Food Sector
• Influencing Consumer Behavior: the changing image of ‘fast food’
• Jamie Oliver and Leadership in the Food Industry
• Healthy Fast Food Restaurant
• Food and Environmental Hygiene Department
• Entering the Indian Food Market
• Impacts of Fast Food on Childhood Eating Habits
• Food Retailing Industry in Turkey: Self-Sufficient Economics
• Safe Food Supply System
• Food and Beverage Brands’ Expansion and Site Selection
• Hunger Crisis and Food Security: Research
• The McDonald’s Food Sustainability Model
• Dietary Record of Seven Days of Food Intake
• Impact of Fast Food on Human Body
• Analysis of a Look at the Fast-Food Industry by Eric Schlosser
• Food Hygiene Legislation in the UK
• Writing on Preservation and Distribution of Food
• Safety and Quality: Food Contaminants and Adulteration
• Causes and Effects of Fast Food: Reputation for Unhealthy Eating
• Livestock Food Production Issues
• The Food Company New Product Development Group
• Do-Do Online Fresh Food Supply LLC’s Business Plan
• Healthy Food: Lesson Plan
• Organic Farming for Sustainable Food Production
• Traditional Food Culture in the Indian Religion
• Global Food Trade’s Benefits
• Future of Genetic Engineering and the Concept of “Franken-Foods”
• Wendy’s Fast Food Restaurant
• Food Motif in Bartleby the Scrivener
• Environmental and Industrial Analysis of UK Food Manufacturing Companies
• Weird Chinese Foods: Cultural Practices and Eating Culture
• Should All Genetically Modified Foods Be Labeled?
• Food Safety Risk Assessment
• The Junk Food’s Risks
• McDonald’s Corporation: Analyzing Fast Food Industry
• Impact of Food Waste on Climate Change
• 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
• Nurses’ Food Security Policy Advocacy
• Food Security Policy Problem Analysis
• Pathophysiology of Stress, Processed Foods, and Risky Alcohol Consumption
• “Food Colombusing” and Cultural Appropriation
• How Food Tank Solves Issue of Food Insecurities
• Food Waste Management: Impact on Sustainability and Climate Change
• The “In Defense of Food” Book by Michael Pollan
• 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
• 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 Culture of Fast Food Consumption
• An Automation Business Plan in the Food Industry
• 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 Fast Food Mass Production Problem
• The Junk Food Issue in Australia
• Work Experience at PH Food Inc.
• Food Macromolecules – Lipids, Carbohydrates, and Proteins
• The Gourmet Food Retail Store’s Business Plan
• Factors Involved in Creating a Food Business
• Food Deserts and Their Negative Effects
• American Food Industry: Panera’s Value Chain
• COVID-19 Vaccines: U.S. Food and Drug Administration
• The Food Tax in Oklahoma Articles
• 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
• JBS S.A. Food Business in Brazil
• Fast Food Restaurant: Emergency Procedure
• Genetically Modified Organisms (GMOs) in Food Production
• Food Insecurity in Maryland State
• The Asian Food Industry After the COVID-19 Outbreak
• 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
• Salmonellosis and Food-Borne Poisoning
• Drive-Thru Dreams and Fast Food Nation by Adam Chandler
• Impact of Food on Health of Kids and Adults
• A Food Truck Business: Project Summary
• Organizing a Food Waste Awareness Campaign
• Food Security: Sustainable Development
• Food Diary: Nutrition Opportunities and Challenges
• 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 Impact of the Food Industry on the Environment
• 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
• 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
• Food in The Book of the Dead. The Food History
• Nutrients: Food and Nutrients in Disease Management
• Food Safety and Organic Growing in the USA
• 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
• Food Truck Business Presentation
• 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
• Food Insecurity in the US: The New Face of Hunger
• 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
• The Environment of Fast Food Chains
• 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
• 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
• Ideology of Fast Food Industry Development
• Canada Food Guide Overview
• Food Safety and Information Bulletin
• COVID-19: Supply Chain Management Challenges of Food Industry
• 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
• 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
• Fast Food and Gender: Is There a Relation?
• 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
• The Role of Food for Sustainability in the Built Environment
• 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
• The Importance of Food Safety in Live
• 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
• Recommendations for Food Security
• Raising Awareness on Food Poisoning Among Children Riyadh
• Food Security and Macroeconomics Discussion
• Principles for the Location of Foods In a Supermarket
• 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
• 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
• European Union Health Law and Food Law
• 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
• Making Healthy Foods Available to the Poor People
• 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
• Is Genetic Engineering an Environmentally Sound Way to Increase Food Production?
• Kudler Fine Foods Analysis and Promotional Strategies
• Flavours of Chittering Food & Wine Festival: Analysis
• Organic Food as a Viable Option for Consumers
• The Demand for Food in South Africa
• Agro-Food Geographies: Food, Nature, Farmers and Agency
• Appropriateness of a Food Production and Service
• Foods Crises in Uganda Issue Analysis
• The Specificity of Chinese Culture in Terms of Food and Music
• Functional Food: Definition, Types, Benefits
• The Food Served in Venice: World Famous Italian Foods
• Beef Industry: Nutrition and Food Safety Analysis
• 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 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
• Oxidative Rancidity in Lipids and Food Storing
• Organic Food: Eco-Friendly Attitudes and Behavior
• Understanding Genetically Modified Foods by Howard et al.
• Food Choices and Dietary Habits: An Interview With a Mexican Immigrant
• Food and Drug Administration Importance
• Menu Foods Tainted Pet Food Crisis, 2007
• Dough Pizza Company in the Food Truck Industry
• Food Security Solutions for Kenya
• Science and Grow Food Sustainability
• Processed Foods and High Fructose Corn Syrup Effects
• Food Recommender Systems and Their Types
• Emily Baumgaertner: Crop Viruses and Food Security
• Environmental Issues and Food Efficiency
• 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
• Casa Vasca Restaurant’s Food Safety and Sanitation
• Changes in Food Preferences
• Fast Food, Fat Profits: Obesity in America
• Food Choices: Diets and Diseases
• Gender Relationship: Food and Culture
• Healthy Foods: Behavior Change Analysis
• International Food and Beverage Business in Africa
• Food Inspection Procedures in Saudi Arabia
• Food Poisoning and Hygiene Awareness in Saudi Arabia
• Genetically Modified Foods and Pesticides for Health
• Food Business and Government Regulation in the US
• Best Food Superstores’ Customer Service Policy
• Snack Food Company’s Product Marketing Research
• The 38th Winter Fancy Food Shows in San Francisco
• Genetically Engineered Food Against World Hunger
• 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
• Disguised Observation: Students Food and Drink Preferences
• Food Safety at Introducing of New Meal
• Food Product Risk Assessment
• 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 Safety: Washing Contact Surfaces and Cooking
• Technology and Communications in the Global Food Industry
• East Asian Food and Its Identifying Factors
• Kuwaiti Food Industry and Its Development
• The Food Angel Visiting Project
• 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
• Genetically Modified Foods: Scientific Resources
• Food Scarcity Factor in French Revolution
• Healthy You: Diets and Food
• 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
• 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
• Kasih Food Company’s Export Strategy
• Pet Food Industry in the United States
• Swordfish Restaurant and Store in Food Services
• US Food and Drug Administration Approval System
• Aspen Hills Inc.’s Food Safety and Quality Issues
• 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
• Sous Vide Food Production System
• Food Shortages in the Republic of Malawi
• Food and Water Waste Disposal in NYC
• Tamwal Mobile Food Trucks Business Plan
• 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
• 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
• The Fast Food Danger Awareness Among the Young People
• 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
• Temperature Impacts on Food
• 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
• Role of Food in Cultural Studies: Globalization and Exchange of Food
• 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
• Food Role on Social Events
• 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
• Nanotechnology in the Food Industry
• Expanding the Australian Food Processing Industry into the United States
• Wegmans Food Markets v. Camden Property Trust
• 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
• Marketing Strategy and Competitive Positioning at the Whole Foods Market
• RFID in Food Industry and Global Trading Patterns
• Kudler Fine Foods: Incorporating Strategic Thinking
• Fast Food Industry in the US
• 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
• Food and Wine Tourism
• A Typology for foodservice menu development
• Food and Beverage Development
• 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
• Evaluate Human Resource Issues in Hong Kong Food and Environmental Hygiene Department
• Expansion of Large Food Retailer into Emerging Markets
• Survey of Food Allergies in the UAE
• Diet Food Center at the University of California
• Utley Food Markets: Pay-for-Performance Model Establishment
• The Problems in Food Ethics in Modern World
• The economical aspects and different perspectives for fast food industry in Canada
• The Contribution of Biofuels in the Food Crisis in 2011
• Food and Culture: Food Habits in Cape Breton
• Food Security in Detroit – Michigan
• Challenges Inherent in Repositioning a Fast Food Chain
• The Food and Beverage Sector
• Whole Foods Company Analysis
• Sub-Optimization of The Canadian Food Production System
• Critical Review: “Food’s Footprint: Agriculture and Climate Change” by Jennifer Burney
• The Effect of Genetically Modified Food on Society and Environment
• Careers in Lodging and Food and Beverage Industries
• South East Queensland Food and Wine Festivals
• Genetically Modified Food of Monsanto Company
• Are Government Bio Fuel Incentives Raising Food Prices?
• The Fast-food Industry in Russia
• Driving Forces behind a Surge of Demand for Food in the Developing Economies by 2020
• Essential Foods Price: Basics Foods and High Increase in Prices
• The Pros and Cons of Regulating the Food Business
• Government Regulation of the Food Business
• Healthy Foods and Obesity: Unhealthy Weight Loss Methods and Media Weight Loss Campaigns
• Does Healthy Food Prevent Obesity?
• Food and Beverage Industry Analysis
• Foods That Are Being Served to Our Youth in the School System
• Peoples Food and Policy
• Genetically Modified Food and European Consumer Behavior
• Food Preparation: Workplace Hygiene
• Fast Food Drive-throughs
• Culture and Food: Sanumá Relation to Food Taboos
• Organic Food and Healthy Eating
• Genetically Modified Foods Projects
• The Fast-Food Industry and Legal Accountability for Obesity
• 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?
• Vegetarianism Essay Ideas
• Chocolate Topics
• Eating Disorders Questions
• Vitamins Research Topics
• Dietary Supplements Questions
• Meat Research Ideas
• Poisoning Essay Ideas
• Grocery Store Essay Topics
• Chicago (A-D)
• Chicago (N-B)

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"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/.

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

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50 great articles and essays about food and nutrition, the carnivore’s dilemma by robert kunzig, by meat alone by calvin trillin, carnal knowledge by bill buford, the modern hunter-gatherer by michael pollan, one nation, under dog by steve rushin, what's the most delicious thing you've eaten by bill buford, the piscivore's dilemma by tim zimmermann, consider the lobster by david foster wallace, if you knew sushi by nick tosches, dear leader dreams of sushi by adam johnson, to die for by adam platt, the lie of “expired” food by alissa wilkinson, fishy by jazmine hughes, the launch by brooke jarvis, twelve easy pieces by jon mooallem, why your supermarket sells only 5 kinds of apples by rowan jacobsen, the call of the wild apple by michael pollan, fruit of the future by dan koeppel, the unfortunate sex life of the banana by matt castle, the fruit detective by john seabrook, why should a melon cost as much as a car by bianca bosker, a better brew by burkhard bilger, the million dollar nose by william langewiesche, the red and the white by calvin trillin, java man by malcolm gladwell, green gold by jack turner, vodka nation by victorino matus, the ketchup conundrum by malcolm gladwell, why won’t the mayo bullies leave us alone by drew magary, the notorious msg by john mahoney, stone soup by elizabeth kolbert, the last meal by michael paterniti, local bounty by calvin trillin, speaking of soup by calvin trillin, the secret life of cheese by mark hay, the nba's secret addiction by baxter holmes, white gold by oliver franklin-wallis, big in japan by tejal rao, eat, memory by david wong louie, the gatekeepers who get to decide what food is “disgusting” by jiayang fan, they hacked mcdonald’s ice cream machines—and started a cold war by andy greenberg, in remote alaska, meal planning is everything by bree kessler, see also..., 50 great articles about health and medicine, death of the calorie by peter wilson, unhappy meals by michael pollan, the vitamin myth by paul offit, nutrition science’s most preposterous result by david merritt johns, life after food by matthew schneier, what if it's all been a big fat lie by gary taubes, how a ‘fatally, tragically flawed’ paradigm has derailed the science of obesity by gary taubes, how junk food can end obesity by david h. freedman, fat factors by robin marantz henig, why are we so fat by elizabeth kolbert, the pima paradox by malcolm gladwell, the obesity era by david berreby, the case against sugar by gary taubes, being happy with sugar by james hamblin, the sugar conspiracy by ian leslie, the hunt for the perfect sugar by beth kowitt, the peanut puzzle by jerome groopman, against the grain by michael specter, cooks and cooking, the greatest chef in the world, the 36-hour dinner party by michael pollan, the most exclusive restaurant in america by nick paumgarten, my mom couldn't cook by tom junod, the future of food, the end of food by lizzie widdicombe, test-tube burgers by michael specter, will frankenfood save the planet by jonathan rauch, the vegan carnivore by julian baggini, the food industry, the taste makers by raffi khatchadourian, bakeoff by malcolm gladwell, the trouble with fries by malcolm gladwell, the conching rooms by john mcphee, the perfect milk machine by alexis madrigal, salt: a world history by mark kurlansky, oranges by john mcphee.

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Food Essay | Essay on Food for Students and Children in English

February 12, 2024 by Prasanna

Food Essay: Food is the basic materisal that the body needs for its survival and well-being. The human diet is not restricted to any special category of Food. The human body needs a variety of the following five nutrients – protein, carbohydrate, fat, vitamins, and minerals – which comes from the Food we eat to stay healthy, active, and productive. Firstly, protein is required to build, maintain, and restore blood, muscle, bones, and skin, and organs in the body.

There are such a wide range of cooking styles and food inclinations worked by social and ethnic foundations, topographical areas, and social classes. India is a place that is known for flavours, Africa is a mainland of sauces, Europe unveils esthetical excellence of Food and opens up new chances and innovations for the individuals who esteem.

You can also find more  Essay Writing  articles on events, persons, sports, technology and many more.

Long and Short Essays on Food for Students and Kids in English

We are providing students with essay samples on a long essay of 500 words and a short of 150 words on the topic of Food for reference.

Long Essay on Food 500 Words in English

Long Essay on Food is usually given to classes 7, 8, 9, and 10.

Food is the basic need for humans to stay alive. According to Abraham Maslow’s Hierarchy of Needs, a motivational psychological theory, Food is an innate physiological need along with water, warmth, and rest. This tells the importance of Food in everyone’s lives. Food is the need of every living organism. Therefore, we mustn’t waste Food.

In line with this, the human body needs a variety of the following five nutrients – protein, carbohydrate, fat, vitamins, and minerals – which comes from the Food we eat to stay healthy, active, and productive. Firstly, protein is required to build, maintain, and restore blood, muscle, bones, and skin, and organs in the body. Healthy food habits keep you healthy and keep you away from diseases. Avoid eating junk food since it affects your health, and it has few of the nutrients your body needs, and a lot of fat, sugar, and salt, which your body can easily get too much of.

Children can be trained to eat nutritious meals as well as getting plenty of exercises and adequate sleep every day. These positive health habits will help children grow strong and stay healthy, interact well with others, and lessen the tendencies that they will become overweight or obese.

Thus, all the dishes have different tastes. Everything is available from fruits to vegetables, from Dairy food to seafood. Different countries have their speciality of dishes. Therefore, some of them are below:

World-famous Cuisines are:

Italian Cuisines – Italian cuisines are one of the most popular cuisines around the world. Moreover, it is widely available in India too. Dishes like pizza, pasta, and lasagna are favourite dishes of many people, and people like them a lot. Besides, cafés like Dominos and Pizza cabin are accessible everywhere on the nation. Each dish is load with cheddar, which upgrades the flavour of these Italian dishes. Indian cuisine –Whether veg or non-veg the dishes are in curry form. Moreover, Indian cuisine has so many types of Food that further contain different branches. Also, almost every Indian loves Muglia dishes.

Chinese Cuisine – Chinese cuisine is also very popular in India. There are many Chinese theme-based restaurants here. Besides, in these cafés, Chinese are the best gourmet specialists since they can just give the ideal Chinese mix. Chinese cuisines have a wide variety of dishes.

Some Chinese cuisines are Chinese noodles, Dumplings, fried rice, etc. Dumplings have a different name here. These cuisines are some of the favourites of people in India. Moreover, these are available in most parts of the city. You can find it in any place, whether be it in five-star restaurants or at the side of the street as street foods.

There are such various cooking styles and food inclinations worked by social and ethnic foundations, topographical areas, and social classes. India is a place that is known for flavours, Africa is a mainland of sauces, Europe reveals esthetical excellence of Food and opens up new chances and innovations for the individuals who esteem and appreciate eating.

Short Essay on Food 150 Words in English

Short Essay on Food is usually given to classes 1, 2, 3, 4, 5, and 6.

Food is very important for every living being to stay alive. Food is the basic material that the body needs for its survival and well-being. There are such various cooking styles and food inclinations worked by social and ethnic foundations, topographical areas, and social classes. India is a place that is known for flavours, Africa is a mainland of sauces, Europe reveals esthetical excellence of Food and opens up new chances and innovations for the individuals who esteem and appreciate eating. The human body needs a variety of the following five nutrients – protein, carbohydrate, fat, vitamins, and minerals – which comes from the Food we eat to stay healthy, active, and productive. Firstly, protein is required to build, maintain, and restore blood, muscle, bones, and skin, and organs in the body. You should inculcate the habit of eating healthy things so that they will keep you healthy and you should avoid eating junk food since it affects your health.

10 Lines on Food Essay in English

FAQ’s on Food Essay

Question 1. How does healthy Food benefit us?

Answer: Healthy Benefit has a lot of benefits. It keeps us healthy and fit. It keeps away diseases like diabetes, cholesterol, blood pressure, etc.

Question 2. Why is junk food harmful?

Answer: Junk food is very harmful to our bodies. It contains large quantities of sugar, fats, salts, oils, and more, which is not good for health. It also causes a lot of problems like obesity and high blood pressure. Therefore, we must not have junk food more and encourage healthy eating habits.

Question 3. Which important nutrients are needed for the human body?

Answer: Human body needs a variety of the following five nutrients – protein, carbohydrate, fat, vitamins, and minerals.

Question 4. Why is junk food called junk food?

Answer: People use the term junk food to describe a food that has few of the nutrients your body needs, and a lot of fat, sugar, and salt, which your body can easily get too much of.

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Essay Curve

Essay on My Favourite Food – 10 Lines, 100 to 1500 Words

Essay on My Favourite Food: Food is not just a source of nourishment for me, it is a passion. Among all the delicious dishes I have tried, there is one that stands out as my absolute favorite – sushi. The combination of fresh fish, sticky rice, and savory seaweed never fails to satisfy my taste buds. In this essay, I will delve into the reasons why sushi holds a special place in my heart and explore the cultural significance of this delectable dish. Join me on a culinary journey as I share my love for my favorite food.

Table of Contents

My Favourite Food Essay Writing Tips

1. Start by brainstorming your favorite food and why you love it. Think about the taste, texture, aroma, and memories associated with it.

2. Begin your essay with an engaging introduction that grabs the reader’s attention. You can start with a personal anecdote or a vivid description of your favorite food.

3. In the body paragraphs, describe your favorite food in detail. Discuss the ingredients, preparation method, and any special techniques or recipes that make it unique.

4. Share your personal connection to the food. Explain why it is your favorite and how it makes you feel when you eat it. You can also talk about any memories or experiences that are tied to this food.

5. Use sensory language to bring your favorite food to life for the reader. Describe the taste, smell, and texture in a way that allows them to imagine it for themselves.

6. Discuss the cultural significance of your favorite food. Explain any traditions or customs associated with it and how it has influenced your own culinary preferences.

7. Consider including some fun facts or trivia about your favorite food to make your essay more informative and engaging.

8. Conclude your essay by summarizing why this food is your favorite and how it has impacted your life. You can also reflect on how your love for this food has evolved over time.

9. Proofread and edit your essay to ensure it is well-written and free of errors. Make sure your ideas flow smoothly and that your writing is clear and concise.

10. Finally, consider adding a personal touch to your essay by sharing a favorite recipe or inviting the reader to try your favorite food for themselves. This will make your essay more interactive and memorable for the reader.

Essay on My Favourite Food in 10 Lines – Examples

1. My favorite food is sushi. 2. I love the combination of flavors and textures in sushi. 3. The freshness of the fish and vegetables in sushi is unbeatable. 4. Sushi is a healthy option for a meal, packed with protein and nutrients. 5. I enjoy trying different types of sushi rolls, from traditional to creative fusion rolls. 6. Sushi is a versatile food that can be enjoyed as a light snack or a full meal. 7. The presentation of sushi is always beautiful and appealing to the eye. 8. I appreciate the skill and craftsmanship that goes into making sushi. 9. Sushi is a great option for dining out with friends or for a special occasion. 10. Overall, sushi is my go-to choice for a delicious and satisfying meal.

Sample Essay on My Favourite Food in 100-180 Words

My favourite food is pizza. I love the combination of gooey cheese, tangy tomato sauce, and a crispy crust. Whether it’s a classic pepperoni pizza or a gourmet creation with unique toppings, I can never resist a slice of pizza.

What I love most about pizza is its versatility. You can customize it to suit your taste preferences, whether you prefer a meat lover’s pizza or a vegetarian option loaded with fresh veggies. Pizza is also perfect for sharing with friends and family, making it a great option for gatherings or parties.

I also appreciate how easy it is to enjoy pizza. Whether it’s from a local pizzeria or a homemade creation, pizza is always a satisfying and delicious meal. It’s comfort food at its best, and I never get tired of indulging in a cheesy slice of pizza.

Short Essay on My Favourite Food in 200-500 Words

My favourite food is sushi. I have always been a fan of Japanese cuisine, and sushi is one of the dishes that I can never get enough of. The combination of fresh fish, sticky rice, and seaweed is simply irresistible to me.

One of the reasons why I love sushi so much is because of its versatility. There are so many different types of sushi to choose from, whether it’s nigiri, sashimi, or rolls. Each type has its own unique flavor and texture, making it a truly satisfying meal.

I also love the presentation of sushi. The vibrant colors of the fish and vegetables, the delicate arrangement of the rice and seaweed, and the artistic drizzle of soy sauce and wasabi all come together to create a visually stunning dish. It’s like a work of art that you can eat.

Another reason why I love sushi is because of its health benefits. Sushi is a low-calorie, high-protein meal that is packed with essential nutrients. The fish is rich in omega-3 fatty acids, which are good for the heart and brain. The seaweed is a good source of vitamins and minerals, and the rice provides a good source of carbohydrates for energy.

But above all, the taste of sushi is what keeps me coming back for more. The fresh, clean flavors of the fish, the slightly tangy rice, and the subtle umami of the seaweed all combine to create a taste sensation that is unlike any other. Whether I’m enjoying a simple salmon nigiri or a complex dragon roll, each bite is a delight for my taste buds.

In conclusion, sushi is my favourite food because of its versatility, presentation, health benefits, and most importantly, its delicious taste. Whenever I’m in the mood for a satisfying and flavorful meal, sushi is always my go-to choice. I could eat it every day and never get tired of it. It’s a dish that brings me joy and satisfaction every time I eat it, and I will always have a special place in my heart for sushi.

Essay on My Favourite Food in 1000-1500 Words

Food is an essential part of our lives. It not only provides us with the necessary nutrients and energy to function but also brings joy and comfort. Everyone has their own favorite food that they crave and enjoy. For me, that favorite food is pizza.

Pizza is a popular dish worldwide, loved by people of all ages. It is a versatile dish that can be customized to suit individual preferences, making it a favorite for many. The combination of a crispy crust, savory sauce, gooey cheese, and a variety of toppings makes pizza a delicious and satisfying meal.

One of the reasons why pizza is my favorite food is its versatility. There are countless variations of pizza, allowing me to choose different toppings and flavors depending on my mood. Whether I am in the mood for a classic pepperoni pizza, a veggie-loaded supreme pizza, or a gourmet pizza with unique toppings like prosciutto and arugula, there is always a pizza that satisfies my cravings.

Another reason why pizza is my favorite food is its convenience. Pizza is easily accessible and can be delivered right to my doorstep, making it a convenient option for a quick and satisfying meal. Whether I am too busy to cook or simply craving a delicious slice of pizza, I can always rely on this beloved dish to satisfy my hunger.

Furthermore, pizza is a comfort food for me. There is something comforting about biting into a warm slice of pizza, with the melted cheese stretching as I pull it away from the rest of the slice. The combination of flavors and textures in each bite is a comforting and satisfying experience that never fails to put a smile on my face.

In addition to its taste and convenience, pizza holds a special place in my heart because of the memories associated with it. I have fond memories of enjoying pizza with friends and family during gatherings and celebrations. Whether it was a birthday party, a movie night, or a casual get-together, pizza was always a crowd-pleaser that brought everyone together.

Moreover, pizza is a dish that can be enjoyed in various settings. Whether I am dining out at a pizzeria, ordering delivery to enjoy at home, or making my own homemade pizza, the experience of eating pizza is always enjoyable. I love the anticipation of waiting for the pizza to arrive, the aroma of freshly baked pizza filling the room, and the satisfaction of taking that first bite.

Despite the many reasons why pizza is my favorite food, there are also some criticisms of this beloved dish. Some may argue that pizza is unhealthy due to its high calorie and fat content. While it is true that some pizzas can be indulgent and calorie-laden, there are also healthier options available, such as thin-crust pizzas with vegetable toppings.

In conclusion, pizza is my favorite food for a variety of reasons. Its versatility, convenience, comfort, and the memories associated with it make it a beloved dish that I always enjoy. Whether I am craving a classic pepperoni pizza or a gourmet pizza with unique toppings, pizza never fails to satisfy my cravings and bring joy to my taste buds. I will always have a special place in my heart for pizza, and I look forward to enjoying many more slices in the future.

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• School Education /

Essay on Food for School Students: 100, 200, 300 Words

• Updated on  
• Nov 15, 2023

Did you know the potato was the first fruit planted in zero gravity? Food is both a basic human requirement and the fuel for sustenance. It’s critical that kids and the younger generation recognize the significance of food in our lives. Acknowledging its significance will not only aid in appreciating its worth but also help in decreasing food waste.  In order to help schoolchildren comprehend the value of food and develop healthy eating habits for a quality life, in this blog we will be providing an essay on food in 100, 200, and 300 words. Continue reading to know more.

Also Read: Essay on Junk Food

Essay on Food in 100 Words 

Food is a necessary nourishment for every living being to survive. Every living creature needs food in addition to clothing and shelter in order to exist. It provides us with energy and makes our bodies capable of functioning properly. To ensure that our body gets all the vital nutrients it needs to function properly, we must eat a variety of foods.

Living cells require a balance of all nutrients, including minerals, fiber, vitamins, proteins, and fats, in order to be healthy and fit. This implies that in order to sustain health and vitality, a variety of foods in the proper proportions must be consumed. Consuming a variety of foods boosts our immune system and helps us fight against a range of diseases because each type of food has a special nutritional value. 

Also Read: 10 Unique World Food Day Activities

Essay on Food in 200 Words

When we observe those who lack access to wholesome food, the significance of food becomes easy to understand. A distinct demographic of impoverished individuals does not have access to two meals a day and doesn’t think about the option of enhancing their meals with additional nutrients. Some people are fortunate enough to have the ability to choose what they eat and can prepare or order anything they choose, but others are not as fortunate and have to settle for whatever is provided to them or whatever they get. 

It’s important to recognize that food is necessary for survival. In light of this, we ought to raise awareness and urge people to avoid wasting food. 

Food not only provides us with energy, but a varied diet also maintains us healthy and allows our bodies to operate as intended. All of the necessary elements found in food, such as vitamins, minerals, fats, proteins, and carbs, must be present.

With time, choosing reasonable, healthful foods not only reduces our chance of contracting multiple illnesses but also improves our overall well-being and mood. Thus, in order to live an ideal life, we must stay away from junk food and cultivate good eating habits. 

Also Read: Career in Food Biotechnology

Essay on Food in 300 Words

Food is vital to our survival and keeps our bodies in a functioning state. Food becomes a necessary component of our body’s functioning the moment we are born. A balanced diet improves our ability to fend off sickness, boosts our immunity, gives us energy throughout the day, and controls our mood. It further aids in meeting our body’s developmental benchmarks at various growth stages. 

Furthermore, food plays a significant role in fostering global cultural experiences and connections with a diverse range of individuals. It’s interesting to note that food has the ability to strengthen bonds between people and reach the heart. A common way that we can show one another how much we care and how connected we are is by sharing our meals together with family and friends. It’s also the easiest method for making wonderful memories. 

People who share common food preferences, love to cook, or are curious to try new cuisines often feel connected quickly. It is also frequently the focal point of celebrations of any kind.

It is a representation of the various cuisines around the world. A diverse array of food options is available to fulfill our eating preferences, ranging from basic meals like grains, cereals, fruits, and vegetables, to meat and dairy products. 

Unfortunately, food waste is becoming a more pressing worldwide issue. One of the main causes of the major negative effects on the environment and the economy is food waste. 

Cereals, fruits, vegetables, dairy, meat, and fish are some of the most common types of food sources. 

Italian, Chinese, and Indian cuisines are some of the most popular cuisines in the world.

Junk food does not have essential nutrients that are required for our body to function that is the reason why it is called junk. 

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Nidhi Mishra

Nidhi Mishra is a seasoned senior content writer with more than eight years of diverse experience in the field of education. Her varied career encompasses work in teaching, training, counselling, developing curriculum, and content creation. Nidhi has a solid background in education and has developed her abilities to meet the diverse needs of students, especially students who want to study abroad. Throughout her career, Nidhi has been an invaluable resource to students with their test-taking efforts, offering thorough career assistance and insightful advice on how to navigate the complexity of the system of education. Her speciality is creating interesting and educational content that is specifically designed to fulfil the needs of students who want to pursue higher education abroad. Together with her wonderful writing skills, Nidhi's love of education has allowed her to produce content that has a lasting impression on readers, educators, and students alike. She is committed to providing high-quality, timely, and insightful content because she believes that education can empower people.

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Home — Essay Samples — Science — Food Safety — Features Of Russian Food And Culture

Features of Russian Food and Culture

• Categories: Food Safety Russia

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Published: Nov 26, 2019

Words: 474 | Page: 1 | 3 min read

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Uncork'd Entertainment

From Scratch: What the Food and Travel Show Teaches Us About Food Sustainability

by Ally Ham

September 15, 2023

In From Scratch , a reality food and travel show starring and co-created by David Moscow, food is a precious resource. Every ingredient Moscow cooks with is naturally sourced with respect for the environments and cultures that produce them.

Most of us don’t often think about where our food comes from. Not so for David Moscow, who in the first episode of From Scratch finds himself milking a water buffalo in Naples, Italy. He’s asking the question before we can: “How did I get here?”

The answer is surprisingly simple. Missing a deeper connection with his food, the New York-raised actor started  From Scratch a mission to naturally source food and recreate dishes from different cultures—all from scratch, of course.

What is food sustainability? 

Food sustainability encompasses various practices aimed at conserving the environment, preserving vital resources, ensuring global food security, and bolstering economic stability. By adopting sustainable farming techniques, we can reduce the environmental footprint of agriculture, minimize resource depletion, and protect biodiversity. This not only safeguards our natural ecosystems but also helps combat climate change.

How does David Moscow advocate for food sustainability in From Scratch ?

David Moscow wants to connect with his food and the environment by naturally sourcing it, but how exactly does he do this? In each episode, the rookie cook/adventurer meets with a chef from a different country or U.S. state. They give Moscow a dish to try, then give him a list of ingredients he must hunt, gather, forage, and fish before learning how to cook the dish from scratch.

For example, Moscow visits Costa Rica in one episode. The lush, green environment is where Chef Manuel at Origins Restaurant enlists Moscow to source ingredients for his ceviche and gar. In the process, Moscow has to cut down a palm tree to collect sap for fermentation. He harvests vanilla beans that have been maturing for months. And he spends long hours fishing for the prehistoric gaspar, a fish native to Costa Rica.

Why is naturally sourcing food important?

With most of the world not giving a thought to where our food comes from, it’s vital that there are people, like those whom Moscow encounters in From Scratch , who are mindful of both environmental and consumer health in the process of growing their food. It can be very difficult when the rest of the world is going a different way.

In the From Scratch season 2 premiere, Moscow visits Marvin’s Garden to pick apples and peppers. There, owner Marvin Birt struggles to keep his farm going by refusing the use of pesticides and thus suffering damage to his produce. But the payoff is immense. Because, in the end, places like Marvin’s Garden produce food that is better not only for us as consumers but also for the environment.

How can we practice food sustainability? 

David Moscow’s approach to cooking is certainly ambitious, but that doesn’t mean there aren’t ways we can incorporate his methods at home, such as:

• Gardening . Moscow gets a lot of his produce from people who grow food on farms and in greenhouses. With a personal or community garden, you can do the same on a smaller scale. You may even be able to get a community garden started at your local library .
• Fishing . Fishing is a great way to bring food directly from nature to your plate–but you need to first ensure you’re fishing in clean and unpolluted waters. Typically, websites for state governments and state parks will list viable fishing spots in your area.
• Hunting . Depending on where you live, it’s not always feasible to get out and hunt for your own food. If you do live in an area where it’s possible, make sure you have the proper permits and are operating within local laws. The meat industry is notorious for needlessly mistreating animals and hurting the environment, so hunting for yourself rather than purchasing meat from domesticated livestock can be a great way to reduce your carbon footprint and be a more ethical consumer.
• Foraging . Foraging can be a difficult practice, but if you can do so safely and ethically, it’s a great way to connect with nature. While some states ban foraging, others allow it on certain state-owned lands. Make sure to forage according to local law, educate yourself on what is safe to forage and eat, and don’t overharvest. A good rule of thumb is to not collect more than five percent of produce from an individual patch. 

However you may attempt to source your own food, remember David Moscow’s words of wisdom during his adventures in From Scratch . For him, harvesting nature’s resources is about “trying to work in harmony with nature, rather than subduing it.”

Of course, nature is not always going to be prevalent where everyone lives. Even then, there’s the option of supporting farmers, as well as local stores and restaurants that naturally source their own food. And while not everyone has the resources and opportunities Moscow does in his reality cooking show, From Scratch will at the very least inspire you to pay attention to where your food comes from, and to make a deeper connection with your food and with your environment. 

From Scratch is a food and travel show with a real-world impact 

From Scratch is a food and travel documentary show like no other, in that it deeply cares about natural environments and cultures as much as the food Moscow plates.

While you won’t always be able to emulate the show’s mouth-watering recipes—unless you’re able to smoke butter with lamb dung or access fresh water from 300 feet below the surface of Malta—you’re sure to be inspired by From Scratch ’s respectful treatment of nature in the food-sourcing process.

Whether you’re a professor teaching nutrition or environmental justice, a librarian organizing a food literacy program, or just an individual wondering how you can naturally source food for yourself, From Scratch is an educational, entertaining resource for your needs.

Viewers are taken on a captivating journey to explore what sustainable foods truly entail, shedding light on the importance of environmentally friendly and socially responsible food practices. The series not only educates but also inspires, making it a must-watch for anyone interested in consciously souring their food.

From Scratch currently has two seasons. You can purchase the food sustainability documentary series on DVD or find it on several platforms, including Sling, fuboTV, and Philo. You can also purchase the  recently published book of the same name.

Essay on Healthy Food

Students are often asked to write an essay on Healthy Food in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Healthy Food

Introduction.

Healthy food refers to food that contains the right amount of nutrients to keep our body fit. We need healthy food to stay healthy.

Benefits of Healthy Food

Healthy food is full of various nutrients. These nutrients give us energy and keep our heart beating, our brain active, and our muscles working.

Types of Healthy Food

Fruits, vegetables, grains, and dairy products are all healthy foods. They provide us with essential vitamins and minerals.

Eating healthy food is the best way to stay healthy and fit. It helps us grow, develop, and do our best in school and at play.

250 Words Essay on Healthy Food

Introduction to healthy food.

The concept of healthy food is not just about eating fruits and vegetables, but it’s about understanding the nutritional value of different types of food and their impact on our body. It’s a comprehensive approach that considers the balance of nutrients, portion sizes, and the variety of foods consumed.

Importance of Balanced Diet

A balanced diet is paramount for maintaining good health. It provides the body with essential nutrients, including vitamins, minerals, and antioxidants that protect against chronic diseases. It’s not about eliminating certain types of food but making informed choices about what and when to eat.

Impact on Mental Health

The connection between diet and mental health is often overlooked. Consuming a diet rich in lean proteins, whole grains, fruits, vegetables, and healthy fats can significantly improve mental health. Foods rich in Omega-3 fatty acids, for instance, are known to reduce symptoms of depression and anxiety.

The Role of Portion Control

Portion control is as important as eating the right type of food. Consuming large portions, even of healthy foods, can lead to weight gain and related health problems. Understanding portion sizes can help maintain a healthy weight and prevent lifestyle diseases.

In conclusion, healthy food is a broad concept that involves making informed and balanced dietary choices. Emphasizing the importance of a balanced diet, understanding the connection between diet and mental health, and the significance of portion control are all crucial parts of this concept. By adopting these principles, we can ensure our physical and mental well-being.

500 Words Essay on Healthy Food

The definition of healthy food.

Healthy food refers to food that contains the right amount of nutrients to keep our bodies healthy and functioning optimally. These vital nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water. Whole foods, such as fruits, vegetables, whole grains, lean proteins, and healthy fats, are considered healthy because they are minimally processed and retain most of their natural nutrients.

The Importance of Healthy Eating

Eating a balanced diet rich in healthy foods is crucial for physical health, mental wellbeing, and longevity. It provides the necessary energy for daily activities, supports growth and repair, and helps maintain a healthy weight. A diet rich in fruits, vegetables, whole grains, and lean proteins can also reduce the risk of chronic diseases such as heart disease, diabetes, and cancer.

Components of a Healthy Diet

2. Whole Grains: Foods like brown rice, oatmeal, and whole wheat bread are rich in fiber, helping to regulate digestion and maintain a healthy weight.

The Role of Moderation and Variety

While it’s important to focus on healthy food, it’s equally critical to consume these foods in moderation. Overeating, even healthy foods, can lead to weight gain and other health problems. Variety is also key. Eating a wide range of foods ensures that you get a broad spectrum of nutrients.

In conclusion, healthy eating is a fundamental aspect of maintaining good health and preventing disease. It involves consuming a variety of foods that provide a range of nutrients in moderate amounts. As college students, it’s crucial to prioritize healthy eating, despite the challenges posed by a busy schedule. Making mindful choices about what and how much to eat can significantly impact our health, wellbeing, and academic performance. Healthy food is not just about strict dietary limitations, but rather, it’s about feeling good, having more energy, improving health, and stabilizing our mood.

If you’re looking for more, here are essays on other interesting topics:

Apart from these, you can look at all the essays by clicking here .

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15 Traditional Russian Foods You Must Try

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Russia may not be the first to come to mind when you think of a food destination, but the country has plenty of delicious traditional dishes to try. Visitors to Russia are often surprised at the variety and flavors of Russian cuisine, which is influenced by Russia's connection to Europe, Asia, and the Middle East. The most classic Russian recipes are made of veggies and wheat, such as soups, porridges, and stuffed dough.

Borscht is a beet soup that originated in Ukraine and was quickly adopted as a Russian specialty. Beets may seem like a strange base for soup to many Westerners, but there are plenty of reasons that this hearty soup is one of Russia’s most famous dishes. It is full of meat and sautéed vegetables, including cabbage, carrots, onions, and potatoes. It can be served hot or cold and is best served with a dollop of fresh sour cream on top.

Shchi is a typical cabbage soup made from either fresh or fermented cabbage. While different recipes call for various ingredients, shchi often contains potatoes, carrots, onions, and possibly some meat such as chicken. The cabbage can also be replaced with sauerkraut, called sour shchi.

Solyanka is a thick soup that is plentiful enough to be a meal in itself. This soup is made with various types of meat, including sausage, bacon, ham, and beef, as well as vegetables such as cabbage, carrots, onions, and potatoes. Chopped pickles and the traditional lemon slice garnish play an essential role in giving this recipe its sour flavor. It is often also made with fish and pickled cucumbers.

If you like seafood, try ukha, a fish soup with a clear broth. Many different kinds of fish can be used to make this soup, including bream, wels catfish, northern pike, and ruffe. The remaining ingredients are not unlike what you might find in a traditional chicken soup—think root vegetables, parsley, leeks, and dill.

You may have already heard of pirozhki (also known as piroshki or pyrizhky). These little baked or fried puff pastries are packed with potatoes, meat, cabbage, or cheese. The stuffed pockets are popular all around Russia and Ukraine.

Pelmeni is considered the national dish of Russia. They are pastry dumplings are typically filled with minced meat and wrapped in a thin, pasta-like dough. They can be served alone, slathered in butter and topped with sour cream, or in a soup broth. A favorite in Russia and Eastern Europe!

Blini is a wheat pancake rolled with various fillings: jam, cheese, sour cream, caviar, onions, or even chocolate syrup. It is Russia's equivalent of a crepe. At any restaurant where you aren't sure of any of the other dishes, blini are always a safe bet. Blini are such an important part of Russian cuisine that a festival called Maslenitsa celebrates the beginning of spring with them.

Russian kebabs are called shashlyk or shashlik. Like any kebab, they consist of cubed meat and veggies grilled on skewers. They have roots in the Caucasian Mountains, where 19th-century tribe members would prepare them over an open flame.

Beef Stroganoff

Beef stroganoff consists of sauteed beef strips served in a creamy sauce with mushrooms or tomatoes, often served with rice, noodles, or potatoes. This recipe has a long history, and many variations for its preparation exist, but its roots are in mid-19th-century Russia.

Caviar, or ikra, is really something to get worked up about in Russia. Briny and sharp, it is often served on dark, crusty bread or with blini, which are like pancakes or crepes. Caviar on buttered bread is a popular zakuska.

You can expect to find sour cream or smetana, accompanying almost any Russian traditional food—with crepes, soups, and even sometimes in dessert. This sour cream is fresh and melts into any warm dish, adding to its distinctive flavor. (You will likely often see it in beef stroganoff.)

Russia is well-known for vodka, so you can expect to find many varieties throughout the country, such as Russian Standard Gold, Moskovskaya Osobaya, Kauffman, and Beluga Noble. Russian beverage menus can also include tea, mineral water, beer, and soda.

Kvass is a refreshing fermented beverage with slight carbonation. Although it has a very slight alcohol content, it is not considered an alcoholic beverage. It is made from black or regular rye bread or dough and can be flavored with a variety of different things, ranging from honey to berries to herbs.

Russians love ice cream, called morozhenoe. It is common to find it on many restaurant menus with various toppings​ , like fruit, nuts, or chocolate. Unlike more traditional Western ice cream, morozhenoe is much creamier, thanks to the fresh milk and a higher ice ratio to dairy.

Paskha is a festive dessert that is commonly made around Easter in Eastern Orthodox countries. This sweetened cheesecake dessert is decorated with Christian symbols as a part of the holiday feast.

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Food Shortages and Ration Reforms in the Towns and Cities: Moscow and Beyond

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• Nicholas Ganson  

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T he effects of natural disaster on a society depend, to a great degree, on the state of that society at the time that tragedy strikes. As David Arnold points out, “famine [often] acts as a revealing commentary upon a society’s deeper and more enduring difficulties.” 1 World War II brought ruin to the Soviet countryside and peasantry. The war’s legacy—the dearth of mechanization and shortage of work hands—coupled with peasant dependence on the state, led to a poor harvest. Similarly, the Soviet government’s established ideology shaped the way that it confronted the agricultural shortfall. Stalin and his associates reaffirmed the superiority of the exploitative collective farm system and forced society to carry the burden of the postwar hardships. These measures allowed them to pursue prerogatives deemed important by the state: the rebuilding of industry and prestige on the world political stage.

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David Arnold, Famine: Social Crisis and Historical Change (Oxford: Basil Blackwell, 1988), 7.

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M.A. Vyltsan, Krest’ianstvo Rossii v gody Bol’shoi Voiny, 1941–1945: Pirrova pobeda (Moscow: Rossiiskii nauchnyi fond, 1995), 31–32.

Andrea Graziosi and O.V. Khlevniuk, eds., Sovetskaia zhizn’, 1945–1953 (Moscow: ROSSPEN, 2003), 69.

RGASPI, f. 17, op. 88, d. 695, ll. 137–38. See also V.F. Zima, Golod v SSSR 1946–1947 godov: Proiskhozhdenie i posledstviia (Moscow: Institut rossiiskoi istorii RAN, 1996), 76.

A.V. Liubimov, Torgovlia i snabzhenie v gody Velikoi Otechestvennoi voiny (Moscow: Izdatel’stvo Ekonomika, 1968), 202. In Moscow, rumors of drought across much of the USSR were already widespread by July 1946.

See A.S. Kiselev, ed., Moskva poslevoennaia, 1945–1947: Arkhivnye dokumenty i materialy (Moscow: Mosgorarkhiv, 2000), 162.

See Donald A. Filtzer, Soviet Workers and Late Stalinism: Labour and the Restoration of the Stalinist System after World War II (Cambridge: Cambridge University Press, 2002), 49. Before the reform, for example, a kilogram of rye bread costed 1.10 rubles at ration prices but 10 rubles at commercial prices.

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This sentiment was reflected in letters written to various representatives of the central government, including Stalin himself. See E.Iu. Zubkova, Poslevoennoe sovetskoe obshchestvo: Politika i povsednevnost’, 1945–1953 (Moscow: ROSSPEN, 2000), 171–81. It is, however, difficult to what extent this faith in Stalin might have been feigned in order to achieve a desired effect.

GARF, f. 5452, op. 28, d. 1212, l. 47. Having recognized the ominous situation with the state’s grain reserves, Stalin quickly found those responsible: Minister of Trade Liubimov and Minister of Provisioning A.I. Mikoian. According to D.V. Pavlov, Stalin appointed a commission to find out who was responsible for increase in the state’s grain expenditures. The commission found Liubimov and his subordinates responsible and recommended that Liubimov be removed. The Supreme Soviet rebuked Liubimov, stopping short from relieving him of his post, but these events set the stage for his removal in 1948. See Dmitrii Vasil’evich Pavlov, Stoikost’ (Moscow: Politizdat, 1983), 194–95, < http://militera.lib.ru /memo/russian/pavlov_db/17.html> (February 26, 2006). But it appears that Stalin reserved the harshest criticism for Mikoian, who “owing to a lack in character surrounded himself with thieves.”

See Andrea Graziosi and O.V. Khlevniuk, eds., Politbiuro TsK VKP(b) i Soviet Ministrov SSSR, 1945–1953 (Moscow: ROSSPEN, 2002), 224–25.

Paul Kesaris, ed., Confidential State Department Central Files: The Soviet Union Internal Affairs, 1945–1949 (Frederick, MD: University Publications of America, Inc., 1984), microfilm, reel 1, 982–83.

See Julie Hessler, “Postwar Normalisation and Its Limits in the USSR: The Case of Trade,” Europe—Asia Studies 53, no. 3 (2001): 450.

See Amartya Sen, Poverty and Famines: An Essay on Entitlement and Deprivation (Oxford: Clarendon Press, 1981). Sen documents cases of famine with no FAD, or food availability decline, in order to suggest that a breakdown of entitlement can cause famine in overall boom conditions.

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Ganson, N. (2009). Food Shortages and Ration Reforms in the Towns and Cities: Moscow and Beyond. In: The Soviet Famine of 1946–47 in Global and Historical Perspective. Palgrave Macmillan, New York. https://doi.org/10.1057/9780230620964_3

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