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Curious Cook: We don’t know enough about what is in the food we eat
We eat a complex amalgamation of compounds/elements at every meal, and much of it may be considered as food “dark matter”.
Curious Cook: How is Covid-19 affecting our food?
The global pandemic has made consumers more aware of the need for sustainably produced food and less food wastage.
Curious Cook: The real cost of food
Widespread food production across the planet is the driving force behind the current Covid-19 global pandemic and many other worrying pathogen transfers.
The Ulam School aims to shine a spotlight on Malaysian edible flora
The soon-to-be-launched Ulam School will be a virtual and physical repository of Malaysian edible flora.
Lusciously sauced crabs
If YOU have been following this column, you would have noticed that we often look at seasonal events around the world and try to share the culinary experience of various regions.
Curious Cook: Living with the next pandemic
Our food supply systems are altering the profiles of infectious diseases, which is why the columnist believes that it is only a matter of time before another pandemic hits.
Curious Cook: How modern agriculture has affected soil quality
Modern agricultural practices have severely affected the quality of soil and the nutrients in it.
Curious Cook: Coronavirus and the human food supply
The columnist examines cross-species diseases like coronavirus can occur because of new human consumption habits.
Golden ‘mice’ yee sang to commemorate zodiac year
COMING up with creative ideas to jazz up the Chinese New Year delicacy of yee sang, is something chef James Ho spends a lot of time thinking about.
