We’re camped in Southern Oregon tasting wine but today the story is about food. A few minutes north of Ashland on a quiet, semi-rural highway
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
The Controversy Over Cultural Appropriation
Kenneth Malik’s NY Times article “In Defense of Cultural Appropriation” is important generally, but specifically, it is important to the food world. As Malik reports:
Wine Review: Donkey and Goat Stone Crusher Skin Ferment Roussanne El Dorado 2015
Donkey and Goat is a small urban winery in downtown Berkeley sourcing grapes from the Sierra Foothills. They make so called “natural wine”—wine with no
What Makes a Great Wine?
There are lots of good wines available but only a few great ones. What makes the difference? My 3 Quarks essay this month untangles the
Budget Wine Review: Leone De Castris, “Maiana” Salice Salentino 2013
From Puglia, the heel of Italy’s boot, this wine is made from 90% Negroamaro grapes, a robust, tannic varietal supplemented by 10% of the floral,
A Neuroscientist on Wine
Neuroscientist Gordon Shepherd, author of Neurogastronomy, has a new book out entitled Neuroenology: How the Brain Creates the Taste of Wine (Columbia University Press, $25).
Exploring the Philosophy of Food and Wine 