In Priscilla Ferguson’s otherwise interesting book about the language of food, entitled Word of Mouth: What We Talk About When We Talk About Food, she
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Clos La Coutale Cahors 2010
Malbec from Argentina may be the hot new grape but in Cahors, a region in Southwest France, they’ve been growing it since the Romans ruled.
Budget Wine: Carnivor Cabernet Sauvignon 2012 California
Inky with purple hues suggest this is not just Cabernet. The winery notes say Petite Sirah and Merlot were added. Very ripe blackberry and prominent
The Right Way to Build a Culture of Food
This article by four teen reporters provides hope for a culture of food in the U.S. You may have noticed something different the last time
Stay Weird
Portland Oregon’s reputation for food culture “weirdness” gets confirmed in my recent trip there. See my article at Roving Decanter.
Black Truffle Beer?
If you have a spare Ben Franklin lying around, here is how you can spend it. Chicago-based Moody Tongue makes a pilsner infused with black
Exploring the Philosophy of Food and Wine 