For nearly a century, the University of North Carolina Press has been shining a spotlight on its home state and region. Conceived by its founders as an incentive for university faculty to engage in research by giving them a local outlet for publication, it soon became much more: an amplifier of voices and a tool for change.
UNC senior Savannah Faircloth traveled to Paris in the summer of 2019 to learn about French culinary culture and the relationship Parisians have with food. Then, she drew their portraits.
A Robeson County tortilla manufacturer is ready to increase his production from 25,000 pounds of tortillas a week to 120,000 pounds. UNC Kenan-Flagler MBA student Ben Holmes is helping him do just that — through NCGrowth, an affiliate of the Frank Hawkins Kenan Institute for Private Enterprise.
For the past 10 years, UNC researcher Rachel Noble has been developing technology to keep our food safe from bacteria like E. coli.
One UNC philosophy professor invites us to question what we put on our plates.
UNC Nutrition Research Institute scientists focus on folate, a vitamin once considered critical for health, to learn how much the body needs to function properly