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
Category: Contemporary Food Culture
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,
Innovation: Good and Bad
Comfort vodka anyone? A new trend seems to be sweeping the restaurant/bar scene–gummy vodka, cookie dough vodka, bubblegum vodka, chocolate milk vodka… I have no
