Anyone interested in taste whether in food, wine, the arts, or taste in whom you associate with, must contend with the charge of elitism since
Category: Contemporary Food Culture
The Art of Food Comes to the Getty
The art of food, not paintings of food but the art of food preparation, is beginning to find its way into art museums. If the
What Does “Natural” Mean?
My Three Quarks essay this month is a meditation on the meaning of “natural”. Yes, it is a marketing term that has been beaten to
The Chef as Composer, Conductor, and Drudge
In a recent interview for Open Table, food writer and food studies instructor Ann McBride traces the evolution of the role of the chef over
Thanksgiving Wine: Something Different
What wine will go with turkey and stuffing, mashed potatoes and gravy, candied yams, sweet cranberry sauce, an array of vegetable dishes, and multiple pies
The Food Revolution is Taking Prisoners
My soon-to-be-released book American Foodie: Taste, Art, and the Cultural Revolution makes the case that the food revolution in the U.S. is broad and deep
Exploring the Philosophy of Food and Wine 