Current Issue
Our current volume of Food-Fueled (Volume III) features manuscripts from high school and college students all across the United States. The editors are thrilled to share these with you here. If you would like to submit an article for inclusion, please see our submissions guidelines here.
The current issue contains studies on:
Cooking Chemistry
“Chicken Fajitas: The Chemistry Behind a Tasty Dish” by Mason Corkhill. (pdf)
“How Pumpkin Purée Shapes the Chemistry of Pumpkin Bread” by Sara DiSciullo. (pdf)
“Korean Ground Beef Over Jasmine Rice” by William Mignone. (pdf)
“The Effect of Boiling Duration in Salt Water on the Texture and Flavor Absorption of Tofu” by Tanishka Khanna. (pdf)
“The Science Within the Spice: Chemical Processes in Bengali Egg Curry” by Shirzad Mustafa. (pdf)
Personal Prose
Poem and Prose by Anonymous. (pdf)
Food Systems and Access
“‘Have You Eaten Today?’ Barriers to Food Experiences for NYU Students Finding Themselves” by Matthew De Alba. (pdf)
“Can Food Pharmacies Win in a Frito-Lay World?” by Anya Ramani. (pdf)
“Diversion or Disposal? How Zero Waste Systems Rethink Waste Management at RIT” by Madelaine Harris. (pdf)
“The Politics of Food: A Look at How Government Policies Affect the Restaurant Industry” by Maya Morozov. (pdf)
“The State of Food Waste Legislation: An Analysis of State-Level Policies to Address Food Waste” by Rebecca Leonard. (pdf)
“What Calories Miss: Rethinking the Biological, Cultural, and Policy Dimensions of Food Aid” by Anisha Shukla. (pdf)
Global Food Perspectives
“Competing Narratives of Agricultural Development and Indigenous Land in Mato Grosso do Sul, Brazil” by Kayden Lemee. (pdf)
“Forensic Traceability Technologies as a Mechanism for Reducing Global Food Waste” by Haley Boom. (pdf)
Artificial Intelligence
AI versus Homemade: A Take on Colombian Empanadas by Sophia Puznowski. (pdf)