As tens of thousands return to the streets for the first national Palestine march of 2026, this movement refuses to be sidelined or silenced, says PETER LEARY
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Sugar rush: the sweet science of human genetic adaptation
ROX MIDDLETON, LIAM SHAW and MIRIAM GAUNTLETT examine how new genetic research reveals the rapid pace of human evolution in response to agricultural development, offering insights Marx would have found fascinating
A 2600BC depiction of a king in Sumer, an early human civilisation in the fertile crescent where humans had adapted to eat starchy foods through farming
[Michel Wal/Creative Commons]
If the government really wanted to address public finances, improve living standards and begin economic recovery, it would increase its borrowing for investment, argues MICHAEL BURKE
MATT KERR takes a winter journey through poetry, labour and memory, from Glasgow to Newcastle, arguing that our radical past isn’t something to revere from a distance, but a tool still meant to be used
One of Canada’s most revered politicians is a native of Falkirk but is relatively unknown in his original homeland. KENNY MacASKILL tells his story
Labour prospects in May elections may be irrevocably damaged by Birmingham Council’s costly refusal to settle the year-long dispute, warns STEVE WRIGHT
HENRY FOWLER and ROB POOLE explain the significance of today’s Megapicket
THE taste of food is something that seems fundamental. In Marx’s view, expressed in A Contribution to the Critique of Political Economy (1859), a physical property like taste provides a measure of the use-value of a commodity as distinct from its exchange-value: “From the taste of wheat, it is not possible to tell who produced it, a Russian serf, a French peasant or an English capitalist.”
Today, humanity consumes nearly 800 million metric tons of wheat a year. Other foods such as potatoes, rice, and different cereal crops are essential to diets around the world.
All of these contain large amounts of carbohydrates in the form of starch molecules. These molecules were made by the plants as an energy store. When plants photosynthesise, they use sunlight to convert water and carbon dioxide into glucose molecules.
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