“We can turn water into wine in 15 minutes.” So claims the Ava Winery, a San Francisco start-up that is making synthetic wine without grapes
Category: Food Science
Flavor is Not Only in the Brain
Harold McGee is a fine food scientist and writer but even he fails into lazy talk when discussing the philosophy of food. In his article
Wine, Scientism and Specialization
I complained recently about Mark Mathews new book Terroir and Other Myths of Winegrowing, arguing that it’s obvious to anyone with a passing acquaintance with
Pink Slime and Robot Chefs
The libertarian shill for industrial food, Jayson Lusk, is back with a new book, this time defending “pink slime”, the meat filler made from beef
Wine, Health and the New Victorians
I don’t post much about the health effects of wine because I don’t know what to think about the issue. There have been lots of
Big Firms and Lethal Germs
As reports of Chipotle’s problems continue to make headlines, it may seem to you that the occurrence of outbreaks of food-borne disease that cover many
Exploring the Philosophy of Food and Wine 