Bianca Sanon’s article in Eater entitled “It’s Time to Forget the Old Rules of Wine Pairing” gets off on the wrong foot but ends up
Category: Contemporary Food Culture
What Makes a Great Home Cook?
I imagine most of us have known someone, perhaps a family member, who’s cooking was just a cut above anyone else’s, regardless of the ingredients
Taste and Social Class
One obstacle to the study of food and wine aesthetics is the complicating role of social class and moral judgment in explaining food or wine
The Future of Meat Has Arrived
This is a big deal. Chicken bites are made from meat grown in a laboratory. The “chicken bites”, produced by the US company Eat Just,
Authenticity, Food Rules, and the People Who Break Them
Cooking is an art mired in tradition. Each nation has its food rules encrusted with the patina of age. Each region within each nation has
When Words Fail
What did the wines that stimulated conversation in Plato’s Symposium taste like? Or the clam chowder in Moby Dick, the “brown and yellow meats” served
