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
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Are Raw Meat Fans On a Slippery Slope?
A spate of recent stories (here and here) touting raw meat as the next food trend have me wondering about what is going on: From
Bock Villányi Cabernet Franc 2008
Wine making in Hungary dates back at least to the Romans and perhaps to the Celts. But, thanks to phylloxera and communism, it has been
Amuse Bouche
News stories from the world of food and wine that you might have missed this week: Weird food: Here is another raw meat contrivance: pork
Are California Winemakers Cutting Their Own Throats?
In my Tuesday post, I listed a variety of obstacles to wine evaluation mostly having to do with the inherent unreliability of our flavor sensors
Who Do You Believe? The Wine Critic or Your Lyin’ Nose
Do wine critics matter? Isn’t taste subjective? Can there really be wine expertise in the same sense that doctors have expertise at diagnosing diseases and
Exploring the Philosophy of Food and Wine 