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
Category: Contemporary Food Culture
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
Do We Need Restaurant Stars?
One of the big stories last week in the food world was the LA Times’ decision to stop including star ratings in its restaurant reviews.
Is the Philosophy of Food On the Map Yet?
I came across this ad for a summer course at The Universitat Autònoma de Barcelona on the Philosophy of Food. Here are the topics on
Authenticity and Food Rules
Cooking is an art mired in tradition. Each nation has its food rules encrusted with the patina of age and each region within each nation
Do Americans Value Food?
This question was prompted by an interview with Tracie McMillan, author of a new book called The American Way of Eating: Undercover at Walmart, Applebee’s,
