This article in Cosmos magazine is a fascinating and very readable account of new research into the origins of terroir, the regional differences in soils
Category: Philosophy of Food and Wine
Do Crowdsourced Reviews Favor Ignorance?
I ‘ve been writing about the validity of various sorts of wine and food criticism all week, so I might as well continue, since I
Crowdsourcing and the Decline of the Critic
As social media (especially crowdsourced review sites such as Yelp, Cellartracker or various apps on the market) replaces traditional media in the assessment of wine
Nationalism and Food: Do Americans Have a Food Identity?
Ever since the 18th Century French essayist Brillat-Savarin proclaimed “tell me what you eat and I will tell you what you are”, food writers have
Chefs Telling Secrets
In my Three Quarks essay this month—When Is A Meal Like a Van Gogh?—I point out the similarities between painting and cooking.
Is Home Cooking on the Decline?
The conventional wisdom, often repeated by leading pundits in the food world, is that home cooking is disappearing with deleterious consequences to our health and
Exploring the Philosophy of Food and Wine 