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
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
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:
Wine Review: Finca Lalande Malbec Tupungato Valley 2011
There is something to be said for straightforward, sincere wines—no treacly fruit, no come on, no ostentatious show of power. Just well balanced, elegant, refreshing
Amuse Bouche
News from the world of food and wine that you might have missed this week. One of my favorites has passed. Marcella Hazan RIP Why
The Cube Project Demonstrates the Fragility of Terroir
Having just defended the idea of terroir in my last post, let me add some complexity to the issue. Terroir refers to the influence of
Terroir is No Myth
Few terms in the wine world are more controversial than “terroir”, the French word meaning “from the soil”. Terroir refers to the influence of soil,
Exploring the Philosophy of Food and Wine 