Today’s culinarians are almost unanimous in promoting the ideal of home-cooked meals, made from scratch, using fresh ingredients, as a route to good health, sustainable
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
The Ark of Taste—an interesting and necessary idea
This is a fascinating project. The Ark of Taste is an online catalogue of foods (including plants, animals, and processed foods) that have cultural significance
Aging Report: Acidity and “O” Seduction Napa 2005
Aged wines, if they are of good quality, tend to soften and acquire the texture of velvet as the tannins polymerize and form longer chemical
Budget Wine: Buscado Garnacha Spain 2013
Oh my. Caveat Emptor. Previous vintages of this wine have received some glowing reviews, not the least from Wilfred Wong who gave the 2011 93
Crowdsourcing Recipes: Is it a New Paradigm?
When we eat in a restaurant, we typically choose what we want to eat, but the design of the dish and ultimately how it tastes
Is Tipping Justified?
This essay by Emrys Westacott, for the most part, gets it right—there is no good justification for the practice of tipping in restaurants. It is
Exploring the Philosophy of Food and Wine 