This wine is like a waitperson who gives you a hearty greeting but can’t get anything right the rest of the evening. Once you get
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Man-oh-Manischewitz
Mix a matzo manufacturer on a stolen passport, a desire to corner the market, and some really bad grapes and what do you get? One
Food, Class, and Language
Sometimes, when social scientists get ahold of food, I wander where the food goes. Linguist Dan Jurafsky writes: But food writing, to a linguist like
Salvation for Technophobes and Luddites
Traditional cooking techniques kill pathogens in food by blasting the exterior of the food with heat, eventually raising the internal temperature to the pasteurization point.
Wine Review: Vincent Girardin Santenay Les Gravières 1Er Cru Pinot Noir 2009
All wine writers have a very solemn duty—when you find an affordable, quality, pinot noir from Burgundy, you must drop everything and report it to
Budget Wine: V. No Malbec Mendoza 2011
It is estimated that about 40% of world-wide wine exports are shipped in bulk. The grapes are harvested and the wine made in its home
Exploring the Philosophy of Food and Wine 