As the virtues of eating local food have gone from a radical idea to a commonly accepted norm in the food world, it has systematically
Category: Philosophy of Food and Wine
The “Aha” Moment
Most wine lovers have had one. My Three Quarks Daily post this month is about the meaning of that moment when wine becomes extraordinary.
Wine and Emotion
I’m attending the Society of Wine Educators Conference in Washington D.C. this weekend which means no time for me to write a blog post or
Is Haute Cuisine a False Prophet?
Daniel Duane’s story in the NY Times about haute cuisine in Silicon Valley identifies the central paradox of fine dining. The fabulous, tech-driven wealth floating
Bottle Variation and Small Minds
When you go to the wine shop to buy a bottle of wine it is natural to assume that all bottles with the same label
Tension in the Art of Cooking
The art of cooking is peculiar. Cooking, because it supplies us with energy and nutrition, must fit into the rhythms of daily life. It is
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