Last week I wrote about whether the concept of terroir could be applied to bourbon. Bourbon is made with at least 51% corn in the
Category: Food Science
The Myth of the Myth of Minerality
Vicki Denig writes a balanced article on minerality despite an ambiguous headline and a misleading introduction. Entitled “Nailing the Myth of Minerality”, she introduces the
Confusion Over Reduction in Wines
Vicki Denig performs a valuable service by explaining one of the new wine buzzwords—reduction. Unfortunately, the winemakers she interviewed weren’t quite on the same page.
Coming Soon to a Future Near You
The last time I checked into the progress of lab-grown meat, it was still expensive and didn’t taste so good. But times are a-changin’. Mosa
How Many Simultaneous Aromas Can We Detect in a Wine?
In Gordon Shepherd’s fascinating book Neuroenology: How the Brain Creates the Taste of Wine, he reports on some research that raises obvious difficulties for wine
Lies and Moral Panic About Food and Health
Who’s trying to mislead us and why? Here is a recent story from the NY Times about the dangers of processed meat. (Thanks to Michael
