News from the world of food and wine that you might have missed this week.
- America’s reputation for over-the-top desserts is seriously challenged by the UK’s Banoffee Pie made from bananas, cream, toffee, and lots of cream.
- Five video portraits of home cooks in the kitchen.
- The flooding in Europe this year has been disastrous for wine regions.
- Please make it stop. Coming on the heels of the Cronut craze, a San Francisco restaurant is making doughnuts filled with pork belly.
- This is not your mother’s vegan restaurant—upscale, innovative, vegan fine dining.
- What is it like to apprentice for the world’s top chefs?
- A chef labels his food with an edible QR code so diners can use their cell phones to get information about the origins of their food. Is this for people dining alone?
- Here is another take-down of Atlantic Monthly’s ridiculous defense of junk food.
- An article skeptical about the importance of terroir (geographical influence) in wines.
- Here is an informative article on the ethical food movement.
- A wine lover looks at how hop varieties influence flavor in beer.
Exploring the Philosophy of Food and Wine 