There is a particular incantatory tone that haunts much of contemporary food writing—a metaphysical streak dressed in lyrical finery. You know the type. It speaks
Category: Contemporary Food Culture
The Dilemma of Deliciousness: When Taste Outruns Meaning
There’s a peculiar kind of failure that befalls the gastronomic thinker—not a failure of taste, but of attention. It happens, perversely, in the presence of
Why Wine No Longer Fits the Way We Eat
Wine consumption in the United States has stalled—if not slid quietly down the hill it once climbed with such aspirational fervor. Analysts point to many
Decadence as Destiny
In the opening pages of The Table Comes First, Adam Gopnik offers a simple but unsettling image: a condemned prisoner eating his last meal. And
Whither Gastronomy?
The French connoisseur, Jean-Anthelme Brillat-Savarin, was the first to publish a book on gastronomy: The Physiology of Taste published in 1825. Of course, we knew
Charlie the Tuna Had a Point
That reference surely dates me as well as anyone else who gets it. Charlie the Tuna was a mascot for Starkist way back in the
