In Lucky Peach, British Chef Margot Henderson marks a distinction between two kinds of cooking: But today, in the food industry and in the restaurant
Category: Contemporary Food Culture
The Future of Wine or How to Turn Wine into Orange Juice
Economics professor Kym Anderson reports on the continued globalization of the wine business and paints a picture of what the future looks like: Falling international
The Paradox of “Ethnic” Food
One could argue that the food revolution in the U.S and our increasing interest in taste was made possible by the emergence of ethnic* cuisines
Just What the World Needs
As I wander about the country, I’ve been in several bars recently where 2/3rds of the beer list is made up of IPAs. I know
Chefs and Econ 101
I’ve come across many stories recently about restaurants having trouble finding qualified chefs and cooks to staff their kitchens given the increasing demand for quality
Farm to Table Labor
It’s Labor Day. A good day to remember, especially in the current political climate, that without immigrants our fields would look like this:
Exploring the Philosophy of Food and Wine 