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
Category: Contemporary Food Culture
The Two Worlds of Chianti Classico
The old school vs. new school trope gets a work out in Chianti. After our brief flirtation with Florence, our tour headed south toward the
Why Not Just Admit It? Flavor is About Pleasure, Not Survival
Most cuisines can be identified by the characteristic flavors they use to enhance their dishes: Chili peppers, tomato, and lime in Mexico; soy sauce, rice
Hyperbole for Dinner?
I guess the reasons are sort of obvious but isn’t it odd how food writers feel the need to exaggerate? Laura Miller really nails the
Texas Food Politics is like, well, Texas Politics
I’m not from Texas so I have no stake in this fight. But the recent article in Eater about bragging rights over the most important
Coming Down Off the Perfect Meal
Food and wine have not been taken seriously as forms of art throughout history in part because of the belief that vision and hearing are the
