In his wonderfully eccentric cookbook Eat Me, New York chef Kenny Shopsin writes: I think the difference between art and craft is that in craft
Category: Art and Food
Just Because You Can Doesn’t Mean You Should
Food critic Jay Rayner is fuming. My sauté of chicken liver and bacon “satay” was no less bonkers. Chicken livers. Peanut butter. And bacon. Believe
Do Diners Want Authenticity or Flavor?
Joyce Goldstein, San Francisco chef and author of one of my favorite cookbooks, launched a rant last week that seemed to sum up the current
People With No Taste Shouldn’t Write about Food or Wine
One of my favorite pastimes is exposing Roger Scruton’s senseless twaddle about taste, which he deploys in the service of denying the artistry of food
Who Owns A Recipe? Revisiting The Case of the Stolen Egg
The episode has receded from the front pages, reporters are no longer camped on doorsteps, and Attorneys General have disbanded their grand juries, but the
The Inscrutable Scruton’s Stinky Cushions and the Metaphysics of Aroma
Some people stare at women. Other people stare at the TV. Some people stare off into space—at nothing at all. Staring is a kind of
Exploring the Philosophy of Food and Wine 