It’s moving day. Edible Arts will be on a brief hiatus ( a week or two) while I figure out how to collapse a 3-bedroom
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
The War Against Warts: Can Unique Wines Survive the Rise of the Machines?
This post by Dr. Vino got me thinking about where our mad dash toward a machine-generated world is headed. The intrepid reporter ventures to Napa
San Diego Wine Society: A Night of Surprises
Wine is fascinating because it is always surprising. No matter how much you study and taste you can never quite be sure what’s in the
Amuse Bouche
News from the world of food and wine that you might have missed this week. How wine labels trick us into buying the bottle.
Pan Fried Fish Filet w/Citrus and Radish Sauce
The red radish is an afterthought. A colorful garnish or peppery accessory to a salad but seldom the star of the show. This strikes me
Home Cooks vs. Restaurant Chefs
Is there a fundamental difference between home cooks and restaurant chefs (except for the differences in resources and skill)? Charles Krautkramer thinks so. He writes:
Exploring the Philosophy of Food and Wine 