Aeon is a registered charity committed to the spread of knowledge and a cosmopolitan worldview. But we can’t do it without you.
Aeon is a registered charity committed to the spread of knowledge and a cosmopolitan worldview. Our mission is to create a sanctuary online for serious thinking.
No ads, no paywall, no clickbait – just thought-provoking ideas from the world’s leading thinkers, free to all. But we can’t do it without you.
Why vegetarians should be prepared to bend their own rules
The pig on your plate
Barbara J King
It’s not that your teeth are too big: your jaw is too small
There is a simple way to improve the world’s food systems
Peter A Coclanis
The case against sugar
How we evolved from drunken monkeys to boozy humans
Trapped, boiled, devoured: how to eat well in the wild
Execution at Happy Farm
Street food in motion: a chicken’s journey from coop to plate in Bamako, Mali
‘Pool to table’: on the leisurely challenge of indoor shrimp fishing in Taiwan
Can you season seafood with ocean sounds? One of the many ways senses interact
Foodie localism loves farming in theory, but not in practice
Delicious but cruel. Can foie gras be produced and enjoyed ethically?
Is ‘devouring’ books a sign of superficiality in a reader?
Why you might want to be a simple oyster in the next life
Delicious is disgusting: how one word conquered food porn
David Andrew Stoler
New genetic engineering is slipping past old regulations
The best way to eat an oyster is the way you like it at the moment you crave it
Recipe for success
In praise of artificial food
Splat goes the theory
Louise O Fresco
How cooking for yourself can free you from the grip of salt, sugar and fat
Mumbai’s amazing lunch couriers bring office workers home-cooked meals every day
Can a traditional practice still be beautiful when it indicates poverty?
Why finding creative ways to end our reliance on meat may be a moral imperative.
Canon of taste
Kinder’s chocolate eggs are banned in the US. Enter the Kinder-egg smuggler
In central Italy, hunting truffles is a loving partnership between man and dog
The art of butchery