Anthony Bourdain thinks progressive cuisine (modernist cuisine, molecular gastronomy) has reached its limit. Eater: I guess another way of approaching that question about the modernist
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Taste Is a Co-Production
The debate about whether wine tasting has objective standards too often assumes a mistaken picture of how taste works. The mistaken picture is something like
Bianchi Zinfandel 2009 Paso Robles
Inexpensive zinfandels usually have the finesse of a waddling duck in a leg splint. But Bianchi has managed to confound expectations. Round and fleshy but
Amuse Bouche
News Stories from the world of food and wine that you might have missed this week, some humorous, some not so much. I haven’t been
The Sounds of Sweetness
Studies investigating the effect of music on the taste of food and wine keep proliferating. In this recent report, test subjects, when asked to match
April Newsletter
The April Newsletter has been sent to subscribers. Entitled “Food, Friends, and Civilization, it includes: Why Civilization Rests on that Roast Recipes: Tapas: The Perfect Hospitality
Exploring the Philosophy of Food and Wine 