When I started thinking philosophically about food and wine many years ago, one of the first things I noticed was that the wine world had
Category: Contemporary Food Culture
The Difference Between Home Cooks and Restaurant Chefs
Is there a fundamental difference between home cooks and restaurant chefs (except for the differences in resources and skill)? Charles Krautkramer in this book on
Irritating Server Habits
Now that people are back in restaurants again, it’s time to revisit irritating server habits: Overly familiar: “Hi. I’m John” [Should everyone at the table
Being Avant-Garde Does Not Require Being a Pompous Ass
This review of a Michelin-starred restaurant in Lecce, Italy written by a dissatisfied diner has absolutely gone viral. And rightly so. The meal does seem
Wine, Food, and Nostalgia
The world of food and wine thrives on nostalgia. Culinarians chase down heritage tomatoes, ferment their own vinegar, and learn to butcher hogs in the
Bacon: A Story of Rags to Riches
Although its moment in the spotlight may be fading, bacon, or its uncured sister pork belly, has enjoyed a lengthy starring role in the larder
Exploring the Philosophy of Food and Wine 