Last week, the influential restaurateur Danny Meyer announced plans to eliminate tipping at his 13 restaurants and raise prices sufficiently to cover the cost of
Category: Contemporary Food Culture
Male and Female Cooking?
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
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
