I have been musing about the nature of tasting expertise (wine and food criticism) in recent weeks (here, here, here, and here); but I don’t
Category: Contemporary Food Culture
Creative Chefs and the Proletarians
Genuine culinary artistry faces a fundamental hurdle–the preparation of food is also a business and the customer must be satisfied. Art and music production also
Is Modernist Cuisine Finished?
Anthony Bourdain thinks progressive cuisine (modernist cuisine, molecular gastronomy) has reached its limit. Eater: I guess another way of approaching that question about the modernist
Are Raw Meat Fans On a Slippery Slope?
A spate of recent stories (here and here) touting raw meat as the next food trend have me wondering about what is going on: From
Does Regional Cuisine Matter Anymore?
The art of cooking used to be firmly rooted in local traditions. In Culture and Cuisine: A Journey Through the History of Food, Jean-Francois Revel
Culinary Fascism?
Time Magazine’s feature story (available only to subscribers) on René Redzepi’s ascendance to the top of the culinary world was interesting, but for reasons that
Exploring the Philosophy of Food and Wine 