A spate of recent stories (here and here) touting raw meat as the next food trend have me wondering about what is going on: From
Category: Philosophy of Food and Wine
Who Do You Believe? The Wine Critic or Your Lyin’ Nose
Do wine critics matter? Isn’t taste subjective? Can there really be wine expertise in the same sense that doctors have expertise at diagnosing diseases and
Does Regional Cuisine Matter Anymore?
The art of cooking used to be firmly rooted in local traditions. In Culture and Cuisine: A Journey Through the History of Food, Jean-Francois Revel
Culinary Fascism?
Time Magazine’s feature story (available only to subscribers) on René Redzepi’s ascendance to the top of the culinary world was interesting, but for reasons that
Why Food and Wine Writing Must Fail
What did the wines that stimulated conversation in Plato’s Symposium taste like? Or the clam chowder in Moby Dick, the “brown and yellow meats” served
The Meaning of Wine
Alder Yarrow at Vinography gets the affiliation of wine and art. Wine ultimately embodies connection. The connection between the earth and the sky, or as
Exploring the Philosophy of Food and Wine 