News from the world of food and wine you might have missed this week: A recipe for caramel covered tofu A strange sausage from Italy—Saluma
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Creative Chefs and the Proletarians
Genuine culinary artistry faces a fundamental hurdle–the preparation of food is also a business and the customer must be satisfied. Art and music production also
La Serenissima Merlot 2008
Merlot has some very fine moments but it is too often soft, lush and undemanding. This merlot is not one of those. This is merlot for
Amuse Bouche
News from the world of food and wine that you might have missed this week—some amusing, some not so much. Economist Tyler Cowen on how
Is Modernist Cuisine Finished?
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
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
Exploring the Philosophy of Food and Wine 