Among the more interesting results to come out of the field of research called gastrophysics is the discovery that what we taste can be influenced
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Heraclitus in the Glass: Why the Most Interesting Wines are Unruly
Originally posted at Three Quarks Daily Wine tasting is a great seducer for those with an analytic cast of mind. No other beverage has attracted
Watch Out for Natty-Washing
There is plenty of evidence that natural wines are maintaining steady sales despite the overall drop the wine industry is experiencing. I found this anecdote
Is It a Tragedy When We Drink a Wine Before It’s Time?
Most premium wine is consumed before it hits peak quality. Estimates suggest upward of 90% of wine in the U.S. is opened within a week
What the Hell is Data-driven Cooking?
There is a lot of hype among some sectors of the food industry about data-driven cooking (aka computational gastronomy). It is the practice of using
Winemaking and Artmaking
It’s been awhile since I’ve seen this argument in print but it has really become standard fare. Tim James in World of Fine Wine used
Exploring the Philosophy of Food and Wine 