I don’t want to ruin anyone’s weekend, but if you care about food (and wine) you should find this disturbing: More than half of the
Questions about the objectivity of food or wine appreciation could be easily resolved if a certain picture of how taste works were true. That picture
I love it when I pull an inexpensive bottle off the shelf for a little experimentation and it turns out to be a real gem.
News from the world of food and wine that you might have missed this week—some amusing, some not so much. The guy who included edible
Locavorism, the idea that eating locally-sourced food is inherently virtuous and environmentally responsible, has become increasingly popular as a “food philosophy”. The standard argument in
July’s Newsletter is on its way to subscribers. Entitled “Interpreting Traditions: The Essence of the Art of Food and Wine”, contents include: When is Tuna