Most cuisines can be identified by the characteristic flavors they use to enhance their dishes: Chili peppers, tomato, and lime in Mexico; soy sauce, rice
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Wine Review: Karmere Empress La Petite Morgon Nebbiolo 2008
On my recent trip to the Sierra Foothills I was impressed with the unique expression of Italian varietals found there, especially in the Shenandoah Valley
Resolution: Drink Better Wine (and with some urgency)
Now that the holidays are behind us, it is time to look ahead. My resolution for the coming year is as always: drink better wine
Pairing Principles: At Last Some Empirical Confirmation
I’ve been intrigued by the question of whether there are principles that explain why certain flavors work well together while others don’t. Is it just
What is “Fine Wine”
Wine journalist Jamie Goode asks What is fine wine? and Who gets to decide? His answer is: Fine wines are thought-provoking; they have something to
December’s Newsletter
The December issue of Edible Arts “Transforming the Commonplace: Thoughtful Eating” has been sent to subscribers. It includes Eating: The Not So Simple Pleasure The
Exploring the Philosophy of Food and Wine 