Three stories this week point to the fact that when it comes to food, the unconscious is king. A new study shows that when ordering
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
The Puritan Mark Bittman
I agree with NY Times’ food columnist Mark Bittman that the word “foodie” should be retired. At a dinner party the other night where people
Wine Review: Opus One Overture NV Napa
Our literature is full of epigrams about the virtues of age—“The best is yet to be”, “Old age hath yet his honor and his toil”,
Budget Wine: Torre San Millan Gorrebusto Rioja 2012
It is odd how some wines grow on you. They don’t reveal their virtues on a first meeting. You have to adjust to them. As
Is Estate Bottled Wine of Higher Quality?
A recent post by Steve Heimoff raises the issue of whether the designation “Estate Bottled” tells the consumer much about a wine. Legally, in the
The Future of Food (Hopefully)
I haven’t read Chef Dan Barber’s book yet. It’s entitled The Third Plate: Field Notes on the Future of Food and describes his vision of
Exploring the Philosophy of Food and Wine 