Increasingly I think we can understand wine only if we think of it as a living organism. In my 3 Quarks Essay this month I explain why wine has Thing Power. What’s “thing-power” you ask? You will have to read the essay.
My recent visit to Alinea, the temple of modernist cuisine in the U.S., prompted some thoughts about whether molecular gastronomy is maintaining it’s radical edge. I ponder the issue in my essay this month at Three Quarks Daily.