One of the big hurdles confronting the view that fine cuisine is a fine art is to say what fine cuisine is about. Paintings refer
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
L.A. Cetto 2006 Nebbiolo Private Reserve Guadalupe Valley
Nebbiolo is perhaps my favorite varietal. Light and textured on the palate, with delicate aromas of red fruit, violets, tar, and licorice, a well-aged Barolo
Amuse Bouche
News stories you might have missed from the world of food and wine—some amusing, some not so much. For wine lovers, an inspirational article about
Another Attack on Wine Expertise
The recent article by Hayes and Pickering in the American Journal of Enology and Viticulture (behind a paywall) has gotten a lot of attention from
The Newsletter for May
The May issue of Edible Arts is on its way to subscribers. Entitled “Food Fights”, this month we explore the cultural identities that form around
Amuse Bouche
News from the world of food and wine that you might have missed this week. Tom Scocca is hot about recipes that lie about cooking
Exploring the Philosophy of Food and Wine 