News: media
Seminar - April 2017
Designer Babies, Human-Pig Chimeras, and Mosquitos: How Gene Editing is Being Made Public in Australia/Othering via Food Choice: Anti-Halal Sentiment in Contemporary Australia
The Conversation article
Perceptions of Genetically Modified Food are Informed by More than Just Science
The Conversation article
It's Complicated: Australia's Relationship with Eating Meat
Catalyst looks at CRISPR, with expert comment from Prof Rachel Ankeny
On Tuesday the 30th of August, the ABC’s science program Catalyst ran a piece on gene editing, with a particular focus on one of the newest tools CRISPR-Cas9.
[Read more about Catalyst looks at CRISPR, with expert comment from Prof Rachel Ankeny]
The Conversation article
Smoothies as Talismans: The Allure of Superfoods and the Dangers of Nutritional Primitivism
Foodies and ethics - Prof Rachel Ankeny featured on "The Philosopher's Zone"
Prof Rachel Ankeny from the Food Values Research Group and Department of History at the University of Adelaide recently appeared on Radio National's "The Philosopher's Zone" discussing food ethics.
[Read more about Foodies and ethics - Prof Rachel Ankeny featured on "The Philosopher's Zone"]
The Conversation article
Tastes like Moral Superiority: What Makes Food 'Good'?
The Conversation article
'Mummy, Where Does Steak Come From?' How Australian Families Talk About Meat
UVM Food Systems Summit Keynote Q&A with Rachel Ankeny
Professor Rachel Ankeny, convener of the Food Values Research Group, will be a keynote speaker at the 2016 University of Vermont Food Systems Summit, June 14-15. The summit will explore the central question "What makes food good?"
[Read more about UVM Food Systems Summit Keynote Q&A with Rachel Ankeny]
Seminar - February 2016
Nutritional Primitivism and Superfoods: Between Commodification and Critique/Media, Nostalgia and the New Food Industries
