Is there a fundamental difference between home cooks and restaurant chefs (except for the differences in resources and skill)? Charles Krautkramer in this book on
Category: Contemporary Food Culture
Irritating Server Habits
Now that people are back in restaurants again, it’s time to revisit irritating server habits: Overly familiar: “Hi. I’m John” [Should everyone at the table
Being Avant-Garde Does Not Require Being a Pompous Ass
This review of a Michelin-starred restaurant in Lecce, Italy written by a dissatisfied diner has absolutely gone viral. And rightly so. The meal does seem
Wine, Food, and Nostalgia
The world of food and wine thrives on nostalgia. Culinarians chase down heritage tomatoes, ferment their own vinegar, and learn to butcher hogs in the
Bacon: A Story of Rags to Riches
Although its moment in the spotlight may be fading, bacon, or its uncured sister pork belly, has enjoyed a lengthy starring role in the larder
The Costs of “Big Food”
This research conducted by The Guardian along with Food and Water Watch is a comprehensive indictment of the food industry in the U.S. For those
Exploring the Philosophy of Food and Wine 