I’m still recovering from the brain cramps I get when trying to fathom the point of Alder Yarrow’s claim that food and wine pairing is
Category: Contemporary Food Culture
Alder Yarrow Jumps the Shark (Part 1)
I usually admire Alder Yarrow’s writing. But last week he published a screed entitled “Food and Wine Pairing Is Junk Science” that is a very
Will the Restaurant World Survive?
Food world icon David Chang, owner of several restaurants including Manhattan’s Momofuku Noodle Bar, was interviewed in the New York Times Magazine about the threat
Timing is Everything
As state and local governments order people to stay home to limit the spread of the virus, toilet paper and canned goods are not the
Covid 19, Christmas Ponies and the Taste Revolution
There are many tragedies unfolding as covid-19 ravages the planet. With the massive loss of life and livelihood up ahead, this is not among the
The Future of Meat
In 2013, Mark Post, a professor located in the Netherlands, created the first burger made of cultured meat. The meat is produced in a laboratory
Exploring the Philosophy of Food and Wine 