Jamie Goode takes a break from writing wine reviews to think about writing restaurant reviews, and he rightly claims it is a very difficult job.
Category: Contemporary Food Culture
There is No “Essence” of an Ingredient
I’ve have recently been re-reading Culinary Artistry by Page and Dornenburg. Published in 1996, this was one of the first English language books to directly
The Prince of Gastronomy Laid an Egg
Curnonsky (the pen name of Maurice Edmond Sailland) was called the prince of gastronomy when he was extolling the virtues of French country-style cooking in
How Much Bolognese Do We Need?
I always enjoy Alfonso Cevola’s ruminations on all things Italian, but his recent screed about Italian restaurants in the U.S. has me scratching my head.
On Paying Attention to Seasons
Are there good reasons to eat seasonally? There are environmental reasons. Eating fruits and vegetables out of season usually means they have to be transported
In Defense of Human Intervention
In the not too distant past, when natural wine was gaining a foothold, it was common to hear the sentiment that wine makes itself. The
Exploring the Philosophy of Food and Wine 