It’s Monday and I feel a rant coming on. Over the weekend the folks at The Rambling Epicure linked to this review of a cookbook.
Category: Contemporary Food Culture
Recapturing Our Sense of Taste
If there was any residual doubt that the time has come to take back our sense of taste from the food industry, this interview of
You Elitist, Supercilious, Condescending, Snob!
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
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
