Food for Thought
From the classroom to the dining hall, community gardens to reading groups, Emory is experiencing a taste for healthier, more sustainable food.
BY PAIGE P. PARVIN 96G
Cheeseburger in Paradise?
The next deadly epidemic is here, and it’s spreading with alarming speed to adults and children alike. Rates of diabetes
and obesity—“diabesity”—have escalated world-wide. The solution, say Emory experts: eat your veggies and go out and play.
BY MARY J. LOFTUS
The Food Detectives
Tracking contaminated foods, such as the tainted spinach responsible for this summer’s outbreak of E. coli, takes a massive, coordinated effort by public health officials around the country. The newest center at the CDC, under acting deputy director Ali Khan 00MPH, leads the way.
BY MARY J. LOFTUS
Manna for Mortals
Longtime food critic Elliott Mackle 77G describes the meals that linger in his memory, from French tartlettes to Georgia smokehouse barbecue pork.
BY ELLIOTT MACKLE 77GS
Bonus Feature: Pie in Your Eye
Beyond holding our hunger at bay with popcorn and a soda, the movies have fed our imaginations for more than a century. It should be no surprise that, where matters of nourishment are concerned, the sensuality of food and eating translates well to the silver screen.
BY SUSAN CARINI 03GS
Hog Heaven
BY PAIGE P. PARVIN 96G
Soul Food
BY ALEXIS HAUK 06C
Some Weighty Thoughts on Dieting
BY SANDER GILMAN
Finding the Fat
BY TARYN O'LOUGHLIN 07PhD
The Father of Folic Acid
BY PAIGE P. PARVIN 96G
The Emory Center for Global Safe Water: A blog by Trish Anderson 04MPH
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Dorm Days
Matthew Emmer 84C recalls his days in Turman dorm, where he experimented with primal scream therapy and tried to correct his golf slice. This essay won Emory Magazine’s Alumni Essay Contest.
BY MATTHEW D. EMMER 84C
t h e E m o r y r e g i s t e r
From the President
Homecoming
Emory Medalists 2006
Alumni Ink
Building for the Future
d e p a r t m e n t s
Prelude
Of Note
Letters to the editor
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