This Japanese airline now offers a new menu item - nutrient-rich crickets - for the sake of sustainability!

This article legitimizes "hangry" feelings with a research study that explores the link between feelings and hunger.

This article and embedded YouTube clip shed light on a popular Japanese TV show in which two celebrity chefs enter a stranger's home to cook dinner in their kitchen with only the ingredients found in the home. What viewers should know, however, is that this is an extremely unlikely occurrence in Japan - strangers don't tend to invite themselves into someone's home, let alone cook in their kitchen! 

This blog post shares fun food verbiage in honor of Julia Child's 100th birthday. 

This highlighted map indicates where in the world you might expect (and not expect) to be given a meal as a guest.

 This article features a spotlight on indigenous cuisine chef Crystal Wahpepah and highlights the compelling and influential nature of Native American cuisine.

Black American Jews say they are seeking ways to bring their full identity to the symbolic food of the Passover meal.

"Vidal says there are as many recipes as there are cooks and what makes a good paella is a matter of opinion, except in Valencia, where it’s a question of science."

As they say in the video, eating bread is like eating a piece of history! Let me at it! I love bread!

What's on family dinner tables around the globe? Photographs by Peter Menzel from the book "Hungry Planet."

"This international hodgepodge strikes many shoppers and food purveyors as antiquated. But [according to reporters at The New York Times] doing away with it isn’t as easy as it might sound."

A newsletter that features international snacks, beverages, and fast food. 

This media resource introduces the concept "foodways" and focuses on the practice of slurping. Watching it enables participants to discuss the cultural contexts and meanings behind slurping, develop empathy for individuals with different foodways, and discuss how culture and foodways are intertwined. 

This podcast episode examines how food affects our lives and how we come to find some as "yum" and others as "yuck."

This inventory assesses participants' willingness to try new and unfamiliar foods.

These resources explain how some American foods are prepared and viewed in different countries. What Americans think of "traditional" dishes or companies (such as McDonald's or Coca-Cola) can be very different around the world. 

by Aisha Ray of Raising Luminaries & Books for Littles. This article describes how parents can promote racist ideas about food. Instead, it offers strategies for how to "raise kids who don't food-shame," and suggestions of positive children's books.

By Emily Bell for Vinepair. This article describes the historical origin of the phrase "pouring one out." 

Shabbat Dinner: by Nechama Golding for Chabad. org. A description of shabbat and what to bring, wear, etc. 

Passover Seder: by Rabbi Debbie Stiel for ReformJudaism.org. A description of the seder, what to expect, and what happens during. 

These three articles deal with the tradition of praying over or blessing your food before eating. One article includes prayers from around the world. 

These three articles examine the Jewish importance of the table.

Norway authorities take away Indian couple's kids, say feeding with hands wrong: NDTV Correspondent. This article describes how children were taken away from their Indian parents in Norway because of the cultural practice of hand-feeding. 

By Kelsey Ellis from the Back Burner. This article describes utensils from the United States, Asia, India, and Ethiopia.

By Ana Blanco for the British Heart Foundation. An alphabetized list of types of bread products from all over the world. 

By the Prepared Pantry. This list describes fried breads from North America, Central and South America, Scotland, Italy, Eastern Europe, India, and Portugal. 

by Maryanne Cabrera, author of the Little Epicurean blog. Cabrera describes the cultural history of biko and how to make it. Biko is a dessert. 

By Amish America. This is a photo-filled article about the importance of canning in Amish communities. 

By Japan-Guide.com. This article explains the history of the Japanese tea ceremony and its procedure. The website includes lots of helpful hyperlinks and photos. 

By Joe Palca for NPR. Part of his Morning Edition "Summer Science" series, Palca investigates drinking hot beverages on a hot day.  

By Rory Boland for Trip Savvy. This article explains stinky tofu, a dish popular in Hong Kong, China, and Taiwan. 

By the CNN Travel Staff. A list of their most delicious foods from around the world. Includes photo, location, and description for each food. 

By Susanna Heller by Business Insider. This article describes a bar that is known for "Sourtoe" cocktails, made with whiskey and mummified human toe. The drink was first served in 1973. 

By Joseph Stromberg for the "Ask Smithsonian" section in the Smithsonian Magazine. Scientists analyzed the Asian durian fruit for why it has such a strong odor. 

By Kosher Certification.org. This article provides a comprehensive view of what kosher is and its rules/regulations. 

By the Islamic Council of Victoria (ICV). This articles explains halal, food exclusions, and preparation rules. 

By Wageningen University & Research. Describes how our food preferences are based on biology, psychology, sociology, and anthropology (culture). 

This Youtube video by the National Geographic investigates the practice of eating live octopus in South Korea. Not for those with weak stomaches. 

This article explores the history of salsa and ketchup sales. 

This study measured recognition perception of several different types of tastes across cultures. 

This NPR interview reveals the true origin of fortune cookies.

This article reveals common misconceptions and stresses an important distinction in Indian cuisine.

A fun look at a range of takes on Olive Garden menu items from Italian grandmothers. 

This NPR article examines how babies develop food preferences even before they're born!

This article explores the introduction of cinnamon rolls in China.

This NPR episode explores how we experience disgust. 

This article explores attitudes toward Western foods from a Japanese perspective.