Chewy, gelatinous, gummy, spongy, springy—these are not words of praise used to describe food textures in the U.S. If it’s not crunchy or creamy we
Category: Contemporary Food Culture
Bon Appétit’s Cultural Faux Pas
The flap over Bon Appétit’s version of the Filipino shaved ice treat Halo Halo is an interesting case of cultural misappropriation. Wilma B. Consul in
Thanksgiving Wines
Many websites will give you advice about what to pair with Thanksgiving turkey. The problem is too many dishes and too many guests with too
Cheese, Wine and Time
For flavor hounds, this article about cheese and wine pairing on NPR’s The Salt gives one a lot to chew on. First, it’s nice to
Cool Climate Class: The Wine and Food of the Finger Lakes
A Raft of Riesling Cool climate wine regions are always interesting. Because they cannot rely on consistent sun and warmth to sufficiently ripen grapes, every
Bringing Back Local Agriculture
As I travel about the country visiting rural areas it is obvious that many of these small towns are dying. Big agriculture has undermined the
Exploring the Philosophy of Food and Wine 