The pursuit of flavor is a path to a good life. But it took Americans a long time to realize it. Any discussion of food’s
Category: Contemporary Food Culture
What We Get Wrong about Wine and Food Pairings
Eric Asimov has an, as usual, thoughtful article on wine and food pairings at Swurl Media. His complaint is that we’ve made it far too
Writing Restaurant Reviews is Difficult and Uninspiring
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.
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.
