The U.S. Food and Drug Administration (FDA) for the first time cleared a meat product grown from animal cells for human consumption, the agency announced
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Status-Envy in the Wine World and Beyond
At Wine Searcher, Oliver Styles rags on sommeliers but then grants that everyone from wine writers to cellar hands gets into the act. Sommeliers –
The Difference Between Home Cooking and Restaurant Cooking
Is there a fundamental difference between home cooks and restaurant chefs (except for the differences in resources and skill)? Christian Krautkramer in Food and Philosophy:
The Terroirists Win!
This is interesting in itself from a “look what we can do” perspective: What if it were possible to prove that every vineyard soil, anywhere
Ambiguity and Wine Tasting
Andrew Jeffords writes about a comment from a reader who wonders how wine writers judge wines they don’t like. The reader dislikes: wines that are
Buyer Beware
It was inevitable but it isn’t all to the good. Natural wine is going mainstream according to Jordan Michelman writing in Bon Appétit Restaurants and
Exploring the Philosophy of Food and Wine 