Today’s culinarians are almost unanimous in promoting the ideal of home-cooked meals, made from scratch, using fresh ingredients, as a route to good health, sustainable
Category: Contemporary Food Culture
The Ark of Taste—an interesting and necessary idea
This is a fascinating project. The Ark of Taste is an online catalogue of foods (including plants, animals, and processed foods) that have cultural significance
Crowdsourcing Recipes: Is it a New Paradigm?
When we eat in a restaurant, we typically choose what we want to eat, but the design of the dish and ultimately how it tastes
Is Tipping Justified?
This essay by Emrys Westacott, for the most part, gets it right—there is no good justification for the practice of tipping in restaurants. It is
Ban Negative Reviews?
Responses to this article have been lighting up my Facebook feed; most emanate from this distinguished group of food writers. A group of French restaurateurs
A Puzzle About Tacos
The political writer Kevin Drum went off his beat last week. Using the New York Times new tool for counting the mentions of a
Exploring the Philosophy of Food and Wine 