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.
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
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
What is Art For?
I don’t agree with the underlying assumption of Alain de Botton’s recent work that art’s value lies in what it is for, the purposes it
Misunderstanding Comfort Food
This seems to be the week for misleading headlines. Here is a new study proclaiming “Comfort Food is a Myth”. Mann and her colleagues describe
Wine Tasting: Is it Nonsense?
The media loves to report studies which claim to show wine tasting is nonsense. In my 3 Quarks essay this month I show why the
Exploring the Philosophy of Food and Wine 