Is there a fundamental difference between home cooks and restaurant chefs (except for the differences in resources and skill)? Charles Krautkramer in this book on
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Wine, Community, and Beauty
Last week I pointed out that neither becoming inebriated nor enhanced social commerce were the main point of wine tasting. The rituals of wine tasting
Wine Tasting: Is Getting Drunk the Point?
Our interest in food begins as a necessity, and we tame it so it becomes a civilized want that can be appreciated for its aesthetic
Why You Should Learn “Winespeak”
The more alive we are to the uniqueness and complexity of aroma and flavor notes, the more overwhelming it can be to categorize or even
Winemaking: Science or Art?
Winemaking has undergone a scientific revolution over the past several decades. Young winemakers now graduate from university programs laden with chemistry courses. Sugar levels in
Wine, Baseball, and Dumbing Down Culture
This article by Zack Geballe in WinePair is about as dumb as it gets. As a lover of both wine and baseball, two industries that
Exploring the Philosophy of Food and Wine 