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
Category: Contemporary Food Culture
The Past is Not Prologue
When I was young, food was fuel. In my lower-middle class New England family in the 1950’s, a piece of well-done beef or meat loaf,
It’s Time for Change in the Culture of Fine Dining
The big news in the food world this week is that Noma is closing its doors—it is, according to many, the best restaurant in the
On Cultural Appropriation
Alfonso Cevola writes about one of my pet peeves—the idea of cultural appropriation. Open an Italian cookbook or history of Italian cooking, and in the
There is Something Wrong with This Picture
Taste Atlas is a website devoted to cataloguing traditional dishes and local ingredients around the world. Each year they publish several lists such as “World’s
The Difference Between Home Cooking and Restaurant Cooking
Is there a fundamental difference between home cooks and restaurant chefs (except for the differences in resources and skill)? Christian Krautkramer in Food and Philosophy:
