July’s Newsletter is on its way to subscribers. Entitled “Interpreting Traditions: The Essence of the Art of Food and Wine”, contents include:
- When is Tuna Casserole a Work of Art?
- Mangia Bene: The Italian Way with Food
- The Recipes: Tweaking Tradition (Cacio e Pepe, Pork Braised in Milk, Zucchini, Tomatoes and Basil)
- How to Read a Wine
- Philosophical Lagniappe: What is a Representation?
Exploring the Philosophy of Food and Wine 