Anthony Bourdain thinks progressive cuisine (modernist cuisine, molecular gastronomy) has reached its limit. Eater: I guess another way of approaching that question about the modernist
Category: Art and Food
Culinary Fascism?
Time Magazine’s feature story (available only to subscribers) on René Redzepi’s ascendance to the top of the culinary world was interesting, but for reasons that
Is the Philosophy of Food On the Map Yet?
I came across this ad for a summer course at The Universitat Autònoma de Barcelona on the Philosophy of Food. Here are the topics on
Innovation: Good and Bad
Comfort vodka anyone? A new trend seems to be sweeping the restaurant/bar scene–gummy vodka, cookie dough vodka, bubblegum vodka, chocolate milk vodka… I have no
The Wisdom of Foodies
Epicurus, the Roman philosopher who lent his name to the pursuit of the pleasures of food, was not merely a philosopher who also loved food.
In Your Face Cuisine
Wylie Dufresne looks like an aging refugee from Boney Legs Thompson and the Married Cousins Blues Review. But with output like Pickled Beef Tongue with
Exploring the Philosophy of Food and Wine 