I’ve have recently been re-reading Culinary Artistry by Page and Dornenburg. Published in 1996, this was one of the first English language books to directly
The Prince of Gastronomy Laid an Egg
Curnonsky (the pen name of Maurice Edmond Sailland) was called the prince of gastronomy when he was extolling the virtues of French country-style cooking in
Taste, Representation, and the Art of Cuisine
Posted originally at Three Quarks Daily. In philosophical debates about the aesthetic potential of cuisine, one central topic has been the degree to which smell
Wine Marketing: Isn’t It Obvious?
It seems like every conversation in the wine industry today begins and ends with the same topic—what to do about the fact that younger people
Are Wines’ Ideological Battles Over?
At Wine Searcher, Oliver Styles is lamenting the lack of controversy in the wine world today, especially when it comes to reviewing established, highly regarded
Give Wine Your Full Attention
Jason Wilson’s article “How Good Wine Rewards Your Attention” is insightful about why wine is so important to those of us who love it. He
Exploring the Philosophy of Food and Wine 