This article on the trials of become a genuine Japanese sushi chef is interesting: To the untutored, a little ball of rice with a slice
Month: February 2013
Kant, Imagination, and Molecular Gastronomy: Why Kant Was Wrong Part 2
One reason for denying that food and wine are proper objects of aesthetic attention comes from the German philosopher Kant who argued that food and
Apaltagua Envero Gran Reserva Carmenere 2010
The great 19h Century agnostic Robert Green Ingersoll said “courage without conscience is a wild beast.” This wine appears to be acquiring a conscience because
My Talk on the Aesthetics of Food and Wine
For San Diego friends of Edible Arts, I will be giving a public talk next Tuesday, February 26, sponsored by the San Diego Philosophy Forum.
Amuse Bouche
News from the world of food and wine that you might have missed this week. Chef Richard Rosendale recounts his experience as captain of the
Recipe: Gargouillou: A Test of the Flavor Pairing Theory
Spring is just around the corner. Even if you’re socked in with snow, this dish will give you hope. Gargouillou is a classic dish of
Exploring the Philosophy of Food and Wine 