This seems to be the week for misleading headlines. Here is a new study proclaiming “Comfort Food is a Myth”. Mann and her colleagues describe
Category: Food Science
Ingredient List for Wines?
Andrew Jeffords of Decanter Magazine has a beef: If you add acid to a tin of tomatoes, you have to fess up. If you
Your Food, Your Choice, not Really
Three stories this week point to the fact that when it comes to food, the unconscious is king. A new study shows that when ordering
The Future of Food (Hopefully)
I haven’t read Chef Dan Barber’s book yet. It’s entitled The Third Plate: Field Notes on the Future of Food and describes his vision of
Meat Eaters Take Heart
The news about the future of meat consumption is all bad. It is cruel to animals, excessively resource intensive, damaging to the environment, and produces
Are You a Fan of “Brett”?
What do you think of “Brett” in a wine—does it add complexity or is it just a flaw that should be eliminated by attentive winemakers?
Exploring the Philosophy of Food and Wine 