Showing results for "African Science" in Food & Wine

Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people eat are pervasive, bolstering the belief that they must be corrected and regulated.

This podcast series marks the 20th anniversary of the African Centre for Biodiversity (ACB), which traces its humble beginnings from when the organisation was first named the African Centre for Biosafety, to reflect the principle focus in the early years on genetic modification (GM) and biosafety in food and agriculture. Over time, this evolved into working on interconnected issues affecting food sovereignty and biodiversity in Africa, including industrial agriculture, seed and plant variety protection policies laws, farmer seed systems, farmers’ rights, agricultural biodiversity, ...