I remember my Dad telling me, when I turned up my nose at some canned peas, “Don’t worry about what it tastes like. It’s just
Category: Contemporary Food Culture
When a Chef Becomes an Artist
Just as Van Gogh revealed the secrets of the landscapes near Arles in his paintings of Southern France, culinary artists reveal hidden dimensions of ingredients
Le Calandre and the Challenge of Fine Dining
For me, the biggest challenge in fully appreciating tasting menus is the pace, even in dining rooms where the wait staff and kitchen are sensitive
A Bad Argument for Why Food Cannot Be Art
There are some serious although mistaken arguments for why some food preparations cannot be works of art. Then there are some really bad arguments for
Sign o’ the Times
In an age in which climate change doesn’t exist and only a handful of Puerto Ricans died in hurricane Maria I suppose this isn’t surprising:
The Hermeneutics of Mayo Haters
In an article entitled “How Millennials killed Mayonnaise, boomer Sandy Hingston wonders why, at her summertime family gatherings, few eat her formerly prized, mayo-slathered macaroni
Exploring the Philosophy of Food and Wine 