Joyce Goldstein, San Francisco chef and author of one of my favorite cookbooks, launched a rant last week that seemed to sum up the current
Category: Philosophy of Food and Wine
At a Wine Tasting the Most Important Serving Might Be the Crackers
Did the Sauvignon Blanc in your glass, which was so refreshing in the past, make you pucker like a Victoria’s Secret model? Did the over-oaked
People With No Taste Shouldn’t Write about Food or Wine
One of my favorite pastimes is exposing Roger Scruton’s senseless twaddle about taste, which he deploys in the service of denying the artistry of food
Greatness in a Wine: Is it Personal?
Joe Roberts AKA 1Wine Dude raised the most pressing of philosophical questions. What is greatness in a wine? A good question but Roberts’ answer is
Who Owns A Recipe? Revisiting The Case of the Stolen Egg
The episode has receded from the front pages, reporters are no longer camped on doorsteps, and Attorneys General have disbanded their grand juries, but the
Why Food and Wine Writing Matters
Food writer Monica Bhide posed the question of the value of food writing via a email from a student soliciting career advice. The student wondered
Exploring the Philosophy of Food and Wine 