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Next year, the pandemic will continue to delay the return to restaurant dining and encourage more healthy homecooking but it’s unlikely insect eating will take off.
The global pandemic has made consumers more aware of the need for sustainably produced food and less food wastage.
The columnist discusses the importance of nutrients like zinc and Vitamin D in the treatment of Covid-19.
Launching a new restaurant this turbulent year requires resilience and an ability to adapt, as these business owners quickly discovered.
Widespread food production across the planet is the driving force behind the current Covid-19 global pandemic and many other worrying pathogen transfers.
HAVE you ever wondered what it feels like to dine like a king?
The soon-to-be-launched Ulam School will be a virtual and physical repository of Malaysian edible flora.
Online seafood delivery platforms are proving popular with Malaysians looking for hassle-free seafood in the era of social distancing.
This is the columnist’s follow-up to a little series about modern foods published two years ago.