My monthly column is up at Three Quarks Daily in which I try to make sense of the idea of authenticity when applied to food
Category: Contemporary Food Culture
Food Fights
Edible Arts is extending its reach. I’ve been asked to supply a monthly column for the widely-read blog 3 Quarks Daily. My first column entitled
Woolgrowers: Basque Cooking in the U.S.
The Basque region of Northeastern Spain (extending across the border into France) has acquired a reputation as a culinary mecca. Long a destination for their
How to Find Authenticity in Vegas
Las Vegas. The city of faux weddings, faux Elvis, faux France, and faux pas. Where the inauthentic is genuine and the real a façade. What
Ugly Food
While my brief hiatus continues, please enjoy this post from 1/12/2012–in the spirit of Halloween. One persistent, serious argument against the view that food preparation
Home Cooks vs. Restaurant Chefs
Is there a fundamental difference between home cooks and restaurant chefs (except for the differences in resources and skill)? Charles Krautkramer thinks so. He writes:
Exploring the Philosophy of Food and Wine 