We usually think that changes in the wine world are driven by changes in taste. But shifts in preferences are often about more than just
Category: Contemporary Food Culture
On Cheap Chianti Culture
For those who think wine doesn’t express meanings or function as a symbol, Maggie Hennessy’s article in VinePair “The Timeless Charm of Cheap Chianti” will
Get Ready for Natural Spirits
Jenny Eagleton at Punch has the story. Apparently there is now a “natural-booze manifesto.” Developed by a Languedoc-based distilling collective that “aims to gather distillers
How Cheese Tasting Works
Like the wine industry, the cheese industry uses professional tasters to assess their products. This post from The Takeout describes the cheese tasting process which
Italian Food Traditions Aren’t so Traditional
Are our concepts of Italian food traditions based on a lie? Apparently, many of those protected designations of origins and famous dishes with authentic roots
How To Order Like a Restaurant Critic
Two New York Times restaurant critics, Peter Wells and Tejao Ral, explain how they decide what to order when they go to a restaurant. (It’s
Exploring the Philosophy of Food and Wine 